{"meta":{"query_hash":"85d867a86dba","filters":{"topic":"Food composition and properties"},"cohort_total":2068,"direct_labels_cover":4,"predictions_cover":2068,"exported":2068,"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/85d867a86dba","api":"https://metacan.xera.ac/api/v1/cohort?topic=Food+composition+and+properties"},"results":[{"id":"W117855926","doi":"10.1016/b978-0-12-401716-0.00001-5","title":"Whole Wheat Pasta and Health","year":2014,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Whole wheat; Bran; Whole grains; Food science; Nutrient; Germ; Wheat germ; Health benefits; Wheat grain; Wheat flour; Agronomy; Biology; Chemistry; Biotechnology; Raw material; Medicine; Traditional medicine","score_opus":0.029103586425903216,"score_gpt":0.2599412781888172,"score_spread":0.23083769176291397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W117855926","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":[0.0035288618,0.22685157,0.0015880234,0.0031087678,0.0037983588,0.00002910431,0.000118296004,0.00009106341,0.76088595],"genre_scores_gemma":[0.0053034723,0.058917623,0.0011333171,0.0010066981,0.0005144021,0.000020809397,0.00006850679,0.000028374016,0.93300676],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995995,0.000007516711,0.0000023825432,0.000008223588,0.000017024387,0.00000483843],"domain_scores_gemma":[0.9999778,0.000008695353,0.0000018441141,0.0000026276646,0.0000051179636,0.0000039098463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013671763,0.00062236306,0.00026480554,0.0007307623,0.0003914562,0.0009299767,0.00029831263,0.0007489738,0.06977212],"category_scores_gemma":[0.00013985248,0.00014394149,0.00018149214,0.00073090586,0.00029178147,0.0007728622,0.0005952496,0.000848227,0.014164147],"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":[0.000052784515,0.00013374588,0.00022586748,0.00058547617,0.000010230422,0.00013441617,0.00035136225,0.00016896441,0.0032128615,0.028926387,0.13291207,0.8332858],"study_design_scores_gemma":[0.000003874325,0.000039675167,0.0008498322,0.00037553272,0.000005129456,0.00017596375,0.00012619208,0.000049965252,0.00020603741,0.0048573962,0.9933074,0.0000029429457],"about_ca_topic_score_codex":0.0020721713,"about_ca_topic_score_gemma":0.00687227,"teacher_disagreement_score":0.06977212,"about_ca_system_score_codex":0.00039867134,"about_ca_system_score_gemma":0.00040366277,"threshold_uncertainty_score":0.23341101},"labels":[],"label_agreement":null},{"id":"W118981979","doi":"10.1096/fasebj.20.4.a598-c","title":"Effects Of Different Fibers On Bowel Habits In Healthy Individuals","year":2006,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Muscular Dystrophy Canada; University of Toronto; St. Michael's Hospital","funders":"Kellogg's","keywords":"Psyllium; Bran; Dietary fiber; Crossover study; Breakfast cereal; Food science; Medicine; Plantago ovata; Feces; Fiber; Animal science; Washout; Gastroenterology; Chemistry; Biology; Internal medicine; Botany","score_opus":0.013047642887949124,"score_gpt":0.24447445277312718,"score_spread":0.23142680988517805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W118981979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988589,0.00079320767,0.00008017434,0.0000216088,0.000010960241,0.000030992163,0.000039384144,0.0000040852874,0.00016060156],"genre_scores_gemma":[0.99845326,0.00047895956,0.00044914795,0.00012136968,0.000027920109,0.000046818022,0.00010473452,0.0000022746551,0.00031539917],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99963033,0.00017899055,0.00003099741,0.0000632703,0.00005595995,0.00004036945],"domain_scores_gemma":[0.9991179,0.00033022038,0.00026758414,0.00004565225,0.000050661605,0.00018799408],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00088154734,0.00040081143,0.00044830082,0.0001684925,0.00021197164,0.00021016084,0.00010727702,0.00055245496,0.001174712],"category_scores_gemma":[0.0010637773,0.00020862812,0.0003674249,0.00010983802,0.000294578,0.0002803852,0.00018834075,0.00036012675,0.00010849869],"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":[0.4622937,0.018411294,0.138942,0.0015613895,0.0011792193,0.00047221224,0.00040295962,0.0005342177,0.23654318,0.000087212225,0.00031913444,0.13925342],"study_design_scores_gemma":[0.00660775,0.64401627,0.32763267,0.00009884774,0.00058384135,0.00040097415,0.00020936805,0.00034221954,0.018952807,0.00008216473,0.0010538909,0.000019149064],"about_ca_topic_score_codex":0.00018816898,"about_ca_topic_score_gemma":0.00039257042,"teacher_disagreement_score":0.001174712,"about_ca_system_score_codex":0.00009106305,"about_ca_system_score_gemma":0.00009932855,"threshold_uncertainty_score":0.004662156},"labels":[],"label_agreement":null},{"id":"W1220543892","doi":"10.1016/j.ijbiomac.2015.08.068","title":"Thermal properties of barley starch and its relation to starch characteristics","year":2015,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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":"","keywords":"Amylopectin; Starch; Retrogradation (starch); Starch gelatinization; Differential scanning calorimetry; Food science; Chemistry; Cultivar; Amylose; Agronomy; Biology; Thermodynamics","score_opus":0.0746934134000661,"score_gpt":0.2983431976125991,"score_spread":0.22364978421253298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1220543892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989644,0.00036937982,0.00019942193,0.000010385519,0.0000032214007,0.0000022338709,0.000055664288,0.0000021510893,0.0003930955],"genre_scores_gemma":[0.99934596,0.00013919537,0.0001113377,0.0000051012357,0.0000032861385,0.000002870428,0.000047040194,0.0000028475906,0.00034232653],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999485,0.000011498171,0.0000065295853,0.00001149327,0.000011581889,0.000010405411],"domain_scores_gemma":[0.9995789,0.00013034068,0.00012687601,0.000022093102,0.000071828785,0.0000698792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016610102,0.00014788246,0.00012926362,0.00037441778,0.0001321013,0.00032764956,0.00009015453,0.00019636119,0.0011797673],"category_scores_gemma":[0.0005816053,0.00013846782,0.0002008262,0.00042450932,0.00023121152,0.00015352842,0.00010225606,0.00028779832,0.00018384031],"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":[0.0034509918,0.000120565855,0.077249825,0.00013963747,0.00008310182,0.00038430712,0.00034275075,0.0005039554,0.9088283,0.00014571186,0.00006472903,0.008686128],"study_design_scores_gemma":[0.000016264283,0.00085300347,0.82213986,0.000013871504,0.000066430934,0.0009532187,0.00050722965,0.0010503215,0.17357065,0.00024296483,0.00056566,0.000020510728],"about_ca_topic_score_codex":0.0011920081,"about_ca_topic_score_gemma":0.0006995048,"teacher_disagreement_score":0.0011920081,"about_ca_system_score_codex":0.00018188263,"about_ca_system_score_gemma":0.000098820565,"threshold_uncertainty_score":0.003946662},"labels":[],"label_agreement":null},{"id":"W1222390424","doi":"10.1007/s12355-015-0387-9","title":"Case Study: Commercialization of Sweet Sorghum Juice Clarification for Large-Scale Syrup Manufacture","year":2015,"lang":"en","type":"article","venue":"Sugar Tech","topic":"Food composition and properties","field":"Nursing","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":"Miller Group (Canada)","funders":"U.S. Department of Agriculture","keywords":"Starch; Settling; Food science; Pulp and paper industry; Chemistry; Granule (geology); Raw material; Sorghum; Aeration; Agronomy; Environmental science; Materials science; Biology; Environmental engineering","score_opus":0.0595367073652856,"score_gpt":0.3156533439348819,"score_spread":0.2561166365695963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1222390424","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98115724,0.00034194475,0.0049296496,0.00062359986,0.000044947894,0.00030963012,0.0003152517,0.00013011986,0.012147611],"genre_scores_gemma":[0.97460496,0.00031916314,0.008779775,0.00012463363,0.000022609931,0.00006470991,0.00022555412,0.00006900109,0.01578945],"study_design_codex":"bench_or_experimental","study_design_gemma":"case_report","domain_scores_codex":[0.9992459,0.00012997867,0.000041766296,0.00012112617,0.00031436858,0.00014686071],"domain_scores_gemma":[0.9993006,0.0002910154,0.000063637395,0.000076834294,0.0001406864,0.00012726222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057989516,0.000723579,0.00047925772,0.0008488492,0.0028338016,0.0012169813,0.0014789285,0.0028037068,0.005275981],"category_scores_gemma":[0.0011488491,0.00028613,0.00064452353,0.00067369273,0.00071214535,0.00091382186,0.001095477,0.0009882946,0.0016009498],"study_design_candidate":"case_report","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":[0.0042782864,0.009130563,0.04155539,0.003651732,0.00018494282,0.15857212,0.022582272,0.022012055,0.49258846,0.008565084,0.014144566,0.22273454],"study_design_scores_gemma":[0.0002679825,0.0064873793,0.04981264,0.00039724892,0.00022388,0.047191143,0.05251399,0.030100998,0.6942475,0.0014792689,0.1170187,0.00025928265],"about_ca_topic_score_codex":0.0054016435,"about_ca_topic_score_gemma":0.011087871,"teacher_disagreement_score":0.0054016435,"about_ca_system_score_codex":0.0009080898,"about_ca_system_score_gemma":0.0010080789,"threshold_uncertainty_score":0.017649949},"labels":[],"label_agreement":null},{"id":"W1229335116","doi":"10.1007/s13197-015-1932-y","title":"Quality evaluation of little millet (Panicum miliare) incorporated functional bread","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"International Development Research Centre; McGill University","keywords":"Food science; Micronutrient; Wheat flour; Dietary fiber; Chemistry","score_opus":0.1244618425301498,"score_gpt":0.3328620959792339,"score_spread":0.20840025344908408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1229335116","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985671,0.0004034852,0.0006365341,0.000011396799,0.000010825719,0.000010845622,0.000087350505,0.000009512208,0.00026291027],"genre_scores_gemma":[0.9984444,0.00015359587,0.0005797496,0.000019754409,0.0000019632828,0.0000046116456,0.00015228696,0.000011835235,0.0006319431],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996867,0.00005839122,0.000026014965,0.00006914398,0.00011671491,0.000043106833],"domain_scores_gemma":[0.9995603,0.00006029076,0.00009018354,0.00002662281,0.00020326719,0.00005934749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048134703,0.0003001936,0.00029427034,0.00051900477,0.00029615188,0.000577037,0.00021068088,0.00032458312,0.0010286929],"category_scores_gemma":[0.0005799073,0.00019992728,0.00046577107,0.00050060614,0.00021294339,0.00029688745,0.00034599012,0.0003843353,0.000118306634],"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":[0.0019475709,0.0000956721,0.0038306543,0.00015559903,0.000053162825,0.00013317344,0.00010633575,0.00023644458,0.9890055,0.000037759473,0.000047774294,0.00435035],"study_design_scores_gemma":[0.000090179,0.007654787,0.14561328,0.000047093657,0.00060092536,0.00042885725,0.0005732186,0.002665089,0.8403332,0.00005653562,0.0018903717,0.000046386802],"about_ca_topic_score_codex":0.0018348414,"about_ca_topic_score_gemma":0.0027719962,"teacher_disagreement_score":0.0018348414,"about_ca_system_score_codex":0.0002887804,"about_ca_system_score_gemma":0.000120834084,"threshold_uncertainty_score":0.0036484003},"labels":[],"label_agreement":null},{"id":"W133965097","doi":"","title":"Comparison between a low glycemic load diet and a Canada Food Guide diet in cardiac rehabilitation patients in Ontario.","year":2005,"lang":"en","type":"article","venue":"PubMed","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Queen's University","funders":"","keywords":"Medicine; Glycemic load; Glycemic; Internal medicine; Waist; Abdominal obesity; Diabetes mellitus; Endocrinology; Weight loss; Cardiology; Glycemic index; Gastroenterology; Obesity","score_opus":0.01639317778971764,"score_gpt":0.222839400355776,"score_spread":0.20644622256605838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W133965097","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919325,0.00013354649,0.000008789641,0.00008099308,0.000007395418,0.000029818402,0.00011363186,0.0000010290366,0.0004315553],"genre_scores_gemma":[0.99917114,0.00013138702,0.00004602737,0.00010200153,0.0000071526356,0.000025611324,0.000250815,9.2827133e-7,0.00026505394],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99936813,0.000091035494,0.000044473658,0.00006618307,0.00018517177,0.00024507305],"domain_scores_gemma":[0.9987482,0.00008831016,0.00031718085,0.000025550797,0.00024430585,0.0005764183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044170677,0.0002990661,0.0005751627,0.00033021063,0.0018137903,0.00069360115,0.00035172567,0.00048492948,0.0014836709],"category_scores_gemma":[0.0017959082,0.00029597743,0.00068595435,0.0010016981,0.0004948126,0.00028931722,0.0005685998,0.00045144896,0.00013237227],"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":[0.0054689543,0.0011447716,0.9764024,0.00012913582,0.0001980146,0.00025907674,0.0012753719,0.00013107964,0.0005625941,0.000047045956,0.000977024,0.013404601],"study_design_scores_gemma":[0.00022153495,0.0011680403,0.9973459,0.000017640685,0.00005533902,0.000037916645,0.0006262399,0.000103917235,0.000023928991,0.0000075661587,0.00038421465,0.000007729882],"about_ca_topic_score_codex":0.8017139,"about_ca_topic_score_gemma":0.8892728,"teacher_disagreement_score":0.19828612,"about_ca_system_score_codex":0.012237757,"about_ca_system_score_gemma":0.009115877,"threshold_uncertainty_score":0.39890772},"labels":[],"label_agreement":null},{"id":"W1465421611","doi":"10.1016/j.foodchem.2015.09.021","title":"Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies","year":2015,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":226,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital; University of Manitoba","funders":"","keywords":"Antioxidant; In vivo; Food science; Bioavailability; Bran; Fermentation; Digestion (alchemy); Chemistry; In vitro; Polyphenol; Biochemistry; Biotechnology; Biology; Pharmacology; Raw material","score_opus":0.12087503014182821,"score_gpt":0.3308245547936628,"score_spread":0.20994952465183458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1465421611","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":[0.0006798673,0.99869484,0.00013521103,0.00007356451,0.000072774055,0.000005059282,0.000042478576,0.0000041956923,0.00029214914],"genre_scores_gemma":[0.0023539094,0.9967367,0.000344824,0.0001071113,0.000076208096,0.0000075280786,0.000052532134,0.0000015984302,0.00031954114],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979395,0.000029506646,0.00004592702,0.00004551741,0.000069699934,0.000015400594],"domain_scores_gemma":[0.9996094,0.00018589033,0.00007851487,0.000011821436,0.00009711097,0.000017265464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065139023,0.0009779964,0.001855633,0.0024327568,0.0002118989,0.00071014976,0.00067785353,0.0006572483,0.0015920079],"category_scores_gemma":[0.0007503626,0.00027730138,0.000781763,0.0022585844,0.00030923155,0.0007603202,0.0005506977,0.00078637415,0.00043141743],"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":[0.00039745026,0.00024338526,0.0011605787,0.06735644,0.00042474316,0.00030955847,0.0001667546,0.00025321127,0.017607726,0.00085228623,0.009561831,0.9016661],"study_design_scores_gemma":[0.00010453075,0.0011352967,0.010512464,0.013385258,0.0026330908,0.0032789644,0.00037567224,0.00021695659,0.015105642,0.0019511313,0.95116097,0.00014008278],"about_ca_topic_score_codex":0.0011181069,"about_ca_topic_score_gemma":0.0022617134,"teacher_disagreement_score":0.0024327568,"about_ca_system_score_codex":0.00025139283,"about_ca_system_score_gemma":0.0006009615,"threshold_uncertainty_score":0.005325794},"labels":[],"label_agreement":null},{"id":"W1481969380","doi":"","title":"ANÁLISE FÍSICO-QUÍMICA DE PÃES DA CIDADE DE FLORIANÓPOLIS E A SITUAÇÃO DOS ALIMENTOS INTEGRAIS NO BRASIL","year":2009,"lang":"pt","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Whole grains; Food science; Agricultural science; Humanities; Geography; Mathematics; Chemistry; Biology; Art","score_opus":0.21469131283600332,"score_gpt":0.5210416841950262,"score_spread":0.3063503713590229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1481969380","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9852518,0.0039992947,0.00080538954,0.00016590001,0.000009637118,0.000068076915,0.0023343845,0.000030701678,0.0073347674],"genre_scores_gemma":[0.99148226,0.0021711285,0.0020377608,0.00007146439,0.0000048428765,0.00003452001,0.0008286209,0.000008998318,0.0033603904],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99964404,0.000047415317,0.000022003534,0.00011551204,0.00011146027,0.00005960204],"domain_scores_gemma":[0.99952805,0.00007670095,0.00013351762,0.000043941265,0.000164581,0.0000532549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005668849,0.0004082034,0.000399281,0.0028944556,0.0009140482,0.0013577045,0.0002399411,0.0003052596,0.0028294686],"category_scores_gemma":[0.00063707406,0.00022696328,0.00050543924,0.004012446,0.00059082784,0.00032013372,0.0004956744,0.00026534538,0.00035336075],"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":[0.0003028284,0.000060932285,0.8998394,0.00077001064,0.0002573792,0.0005126489,0.0046389205,0.0002968163,0.029237391,0.00069132267,0.00056009745,0.06283228],"study_design_scores_gemma":[0.0000028739337,0.00009699762,0.98899055,0.000081760845,0.00009583266,0.00023016523,0.0019392866,0.00012312092,0.001852775,0.00013017972,0.006443866,0.000012658931],"about_ca_topic_score_codex":0.18443443,"about_ca_topic_score_gemma":0.4135675,"teacher_disagreement_score":0.18443443,"about_ca_system_score_codex":0.0017125575,"about_ca_system_score_gemma":0.0014830685,"threshold_uncertainty_score":0.36672175},"labels":[],"label_agreement":null},{"id":"W1482346234","doi":"10.21082/bp.v13n1.2012.46-53","title":"Partial Characterization of the Physicochemical Properties of Six Indonesia Palma Starches","year":2016,"lang":"en","type":"article","venue":"Buletin Palma","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Starch; Palm; Food science; Amylose; Sugar; Chemistry; Agronomy; Biology","score_opus":0.023453254003077968,"score_gpt":0.22061940948196934,"score_spread":0.19716615547889138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1482346234","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983846,0.00027983883,0.0005170058,0.000008025239,0.0000030359856,0.000009315871,0.00022931972,0.0000048430124,0.0005638629],"genre_scores_gemma":[0.99648994,0.0003071624,0.0016793569,0.00001839043,0.000002604356,0.000013482332,0.000646429,0.0000101090245,0.0008325221],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999223,0.0000075678263,0.0000145438335,0.000018536608,0.000025869738,0.000011191235],"domain_scores_gemma":[0.99980694,0.00003397016,0.0000452211,0.00001184298,0.000060466136,0.00004163945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012808779,0.00030838215,0.00016006341,0.0006811941,0.00015074598,0.00031697648,0.00009999246,0.0001624149,0.0005990087],"category_scores_gemma":[0.00030021908,0.00012564301,0.0002941775,0.0005541785,0.00013948888,0.00022898278,0.00014661612,0.0002139971,0.0001393622],"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":[0.00023920365,0.000059051814,0.013004051,0.00011873487,0.000027331922,0.00019384534,0.00015008177,0.00009222035,0.97950923,0.000038545655,0.000021782991,0.006545907],"study_design_scores_gemma":[0.000018828352,0.0011365768,0.4895044,0.00004063346,0.00013965962,0.0019374347,0.0010704128,0.0015566329,0.49859905,0.00012857668,0.0058289845,0.000038727634],"about_ca_topic_score_codex":0.0007182919,"about_ca_topic_score_gemma":0.0008813642,"teacher_disagreement_score":0.0007182919,"about_ca_system_score_codex":0.000065328626,"about_ca_system_score_gemma":0.00009308786,"threshold_uncertainty_score":0.0020038486},"labels":[],"label_agreement":null},{"id":"W1484120932","doi":"10.1533/9781845690632.12.488","title":"TEXTURE AND COLOUR OF PASTA CONTAINING MILL FRACTIONS FROM HULL-LESS BARLEY GENOTYPES WITH VARIABLE CONTENT OF AMYLOSE AND FIBRE","year":2005,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Food science; Amylose; Starch; Mathematics; Texture (cosmology); Roller mill; Chemistry","score_opus":0.023270891950796676,"score_gpt":0.21867793559698895,"score_spread":0.19540704364619227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1484120932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998914,0.00017211225,0.00017765074,0.000014462245,0.000008337052,0.0000015759377,0.00029402357,0.0000042134807,0.00041364043],"genre_scores_gemma":[0.99532396,0.00012547678,0.00019508431,0.000029879739,0.0000032505227,0.0000024200335,0.0007948732,0.000015226623,0.0035099122],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993014,0.000009011934,0.0000058483665,0.00002066217,0.000013253661,0.00002112293],"domain_scores_gemma":[0.99982303,0.000045470966,0.00002995178,0.000013578805,0.00002841541,0.000059649617],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012433107,0.00020352611,0.00027142387,0.00029412817,0.0002120521,0.00039578605,0.00014575385,0.00023279512,0.0018787222],"category_scores_gemma":[0.00021430009,0.00023324924,0.0003509585,0.00035218082,0.00024673977,0.00023298629,0.0002062167,0.00048578792,0.00028774346],"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":[0.0019703587,0.000068798705,0.006556838,0.00004224723,0.000040662137,0.00019222726,0.00019585658,0.00010796503,0.9884799,0.000049301987,0.00008366795,0.0022122238],"study_design_scores_gemma":[0.000021638476,0.00071307726,0.8985845,0.000013192,0.0000911984,0.00057744473,0.00044611513,0.0007537601,0.09801175,0.00010179041,0.0006639943,0.00002145005],"about_ca_topic_score_codex":0.00470703,"about_ca_topic_score_gemma":0.0038073217,"teacher_disagreement_score":0.00470703,"about_ca_system_score_codex":0.0002481527,"about_ca_system_score_gemma":0.00009505973,"threshold_uncertainty_score":0.0093593},"labels":[],"label_agreement":null},{"id":"W1488797182","doi":"10.1111/jtxs.12067","title":"Application of Ultrasound to the Evaluation of Rheological Properties of Raw <scp>A</scp>sian Noodles Fortified with Barley <i>β</i>‐Glucan","year":2014,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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; Canadian International Grains Institute","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ultrasonic sensor; Rheology; Food science; Materials science; Raw material; Stress relaxation; Texture (cosmology); Dynamic mechanical analysis; Ultrasound; Strain (injury); Mineralogy; Composite material; Chemistry; Acoustics; Anatomy; Computer science; Medicine; Polymer; Physics","score_opus":0.04916326315436092,"score_gpt":0.3018150054308299,"score_spread":0.25265174227646897,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1488797182","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99884665,0.0001884871,0.0006865063,0.000011172492,0.0000041707167,0.000011484548,0.000064339125,0.000012278237,0.00017487754],"genre_scores_gemma":[0.9956657,0.00027383873,0.0032363334,0.000028439725,0.0000029794728,0.00002078289,0.0001806823,0.000011985732,0.0005792402],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998641,0.000038212653,0.000014927616,0.000022744665,0.000042014162,0.000018060333],"domain_scores_gemma":[0.99973243,0.000084279876,0.000063030195,0.00001488741,0.00006462517,0.00004073418],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027360738,0.0002990282,0.00017765754,0.00022751362,0.00010901213,0.00022764641,0.000095892145,0.00019857593,0.0005535983],"category_scores_gemma":[0.00035288575,0.000111297195,0.00016536776,0.00018625044,0.00016108112,0.00014133815,0.00011576161,0.00028496073,0.000107020256],"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":[0.00006738189,0.000010065311,0.00012874078,0.000010099676,0.0000016209382,0.000006449864,0.000010485609,0.000015507738,0.9993963,0.0000027010133,0.0000019152358,0.000348614],"study_design_scores_gemma":[0.0000054469288,0.0007905537,0.01402752,0.0000054427906,0.000016736618,0.00003136815,0.0000616804,0.00040565807,0.98439795,0.00000688003,0.0002441569,0.0000066097246],"about_ca_topic_score_codex":0.00094676396,"about_ca_topic_score_gemma":0.0013471557,"teacher_disagreement_score":0.00094676396,"about_ca_system_score_codex":0.00014529441,"about_ca_system_score_gemma":0.00013531574,"threshold_uncertainty_score":0.0018824935},"labels":[],"label_agreement":null},{"id":"W1488934559","doi":"10.51847/l5fmo31","title":"10.51847/l5fmO31","year":2000,"lang":"en","type":"article","venue":"Time to knit","topic":"Food composition and properties","field":"Nursing","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":"Corncob; Hemicellulose; Xylitol; Hydrolysate; Factorial experiment; Food science; Chemistry; Biotechnology; Biology; Biochemistry; Mathematics; Fermentation; Cellulose; Hydrolysis; Raw material; Organic chemistry; Statistics","score_opus":0.01078554585573377,"score_gpt":0.19672672746227685,"score_spread":0.18594118160654308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1488934559","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":[0.0035996847,0.000778119,0.008335281,0.0011674392,0.0008763374,0.00022742875,0.00242159,0.004035741,0.9785584],"genre_scores_gemma":[0.0052038855,0.0001889723,0.0027459632,0.0002706671,0.00009445395,0.0000985581,0.001750413,0.00034529163,0.98930186],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99949837,0.000035771616,0.000029180881,0.0001375889,0.00018496432,0.00011419745],"domain_scores_gemma":[0.9992601,0.00011627667,0.000054231346,0.0001222164,0.00025863544,0.00018854947],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0008115956,0.001605492,0.00087317877,0.0030377123,0.0012408302,0.0029361465,0.0016279006,0.003545681,0.95144814],"category_scores_gemma":[0.0009614913,0.0005819319,0.00091211475,0.0017817969,0.00091475615,0.0017847244,0.0021873303,0.001174254,0.94912773],"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":[0.00043920922,0.00039695142,0.0012902055,0.0004190628,0.000028052706,0.0004617236,0.00010994723,0.0006833058,0.01935587,0.005563051,0.22132453,0.7499281],"study_design_scores_gemma":[0.00007297615,0.000115166185,0.0016740634,0.00019290349,0.00001391667,0.00045294623,0.00007629805,0.0012067927,0.0032732573,0.0011089186,0.99178797,0.000024957177],"about_ca_topic_score_codex":0.0032131865,"about_ca_topic_score_gemma":0.002972748,"teacher_disagreement_score":0.048551857,"about_ca_system_score_codex":0.0015028435,"about_ca_system_score_gemma":0.0007373678,"threshold_uncertainty_score":0.069253325},"labels":[],"label_agreement":null},{"id":"W1499196452","doi":"10.1002/jsfa.6146","title":"Physical properties and enzyme susceptibility of rice and high‐amylose maize starch mixtures","year":2013,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylose; Starch; Retrogradation (starch); Food science; Resistant starch; Rheology; Amylase; Chemistry; Dynamic modulus; Dynamic mechanical analysis; Maize starch; Materials science; Biochemistry; Enzyme; Organic chemistry; Polymer; Composite material","score_opus":0.014985864410669718,"score_gpt":0.22017709308331482,"score_spread":0.2051912286726451,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1499196452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991418,0.00023593959,0.00038925727,0.000007479275,0.0000037900052,0.000006705658,0.000050548922,0.000007849689,0.00015646839],"genre_scores_gemma":[0.99867505,0.00015210599,0.0007412393,0.0000083263985,0.0000017992473,0.000013289923,0.0001174659,0.0000056161775,0.00028517455],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998454,0.000031997835,0.000016189322,0.000027844726,0.00005567694,0.000022850663],"domain_scores_gemma":[0.9998511,0.00002593986,0.000055304543,0.000009978404,0.000028294708,0.000029413537],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020752524,0.00028425414,0.0001422527,0.00027012816,0.000073953495,0.00021065779,0.00014025271,0.00019938093,0.0005768022],"category_scores_gemma":[0.00026858525,0.00015871624,0.0002132634,0.0002425462,0.00016539899,0.00018692724,0.00016272027,0.00038398613,0.00009164707],"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":[0.00018845129,0.000020366855,0.0005512622,0.00002366929,0.000014452873,0.000016877375,0.00001370115,0.0001096219,0.99836844,0.0000139572785,0.000007502815,0.0006718631],"study_design_scores_gemma":[0.0000162137,0.000787665,0.0139654195,0.0000048061943,0.000046032597,0.00009786163,0.00003295287,0.00076213235,0.98388785,0.000015283451,0.0003760127,0.000007859014],"about_ca_topic_score_codex":0.0004073026,"about_ca_topic_score_gemma":0.00040102375,"teacher_disagreement_score":0.0005768022,"about_ca_system_score_codex":0.00013477232,"about_ca_system_score_gemma":0.00009449613,"threshold_uncertainty_score":0.0019295812},"labels":[],"label_agreement":null},{"id":"W1502085616","doi":"10.1002/9781118504956.ch8","title":"New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products","year":2014,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Nutraceutical; Biotechnology; Deamidation; Food products; Food science; Extrusion; Functional food; Biochemical engineering; Biology; Engineering; Materials science; Biochemistry; Enzyme","score_opus":0.034213297906985504,"score_gpt":0.26290977916729,"score_spread":0.2286964812603045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1502085616","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":[0.04052528,0.83159465,0.046694737,0.001397722,0.0014349186,0.00020368735,0.0003616901,0.00042700255,0.07736023],"genre_scores_gemma":[0.07445893,0.76026356,0.056915086,0.0009403879,0.00065637665,0.00021194332,0.0007646638,0.0001593063,0.10562971],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997094,0.00003598991,0.000027942042,0.00006701625,0.00013553335,0.000024173267],"domain_scores_gemma":[0.9998983,0.00003087621,0.000024822963,0.0000085228585,0.000027341584,0.000010185915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061889744,0.00069633086,0.0004591643,0.0012872424,0.00026316883,0.0009973866,0.0005184559,0.0006712379,0.008027911],"category_scores_gemma":[0.00031202656,0.00029587417,0.0004982444,0.0012108784,0.00038887066,0.0011852798,0.0006975739,0.0010761649,0.003773608],"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":[0.00029964716,0.00023694008,0.00045816883,0.00804073,0.000046245743,0.0011075041,0.00034602557,0.00049810554,0.21850191,0.012369815,0.0054134866,0.75268143],"study_design_scores_gemma":[0.000038382896,0.00071872975,0.0031733476,0.0011526872,0.000077879966,0.0037630599,0.00018479554,0.00057892804,0.11058112,0.003220968,0.8764661,0.00004386417],"about_ca_topic_score_codex":0.00035788558,"about_ca_topic_score_gemma":0.0006109611,"teacher_disagreement_score":0.008027911,"about_ca_system_score_codex":0.0003908108,"about_ca_system_score_gemma":0.0002861046,"threshold_uncertainty_score":0.026856065},"labels":[],"label_agreement":null},{"id":"W1513790489","doi":"10.5772/14856","title":"Dietary Content and Gastrointestinal Function of Soybean Oligosaccharides in Monogastric Animals","year":2011,"lang":"en","type":"book-chapter","venue":"InTech eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Monogastric; Food science; Function (biology); Biology; Ruminant; Animal nutrition; Biotechnology; Agronomy; Evolutionary biology; Crop","score_opus":0.07939897216007429,"score_gpt":0.23792063938383132,"score_spread":0.15852166722375705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1513790489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966546,0.0019299767,0.00010147708,0.00003507312,0.000006916338,0.000007099557,0.00049722707,0.0000068731383,0.0007607933],"genre_scores_gemma":[0.99323213,0.0015180934,0.00034176963,0.00007981543,0.000010379595,0.000028689032,0.0013409955,0.0000065883846,0.0034414413],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993896,0.0000074433506,0.0000044664766,0.000024062836,0.000010964738,0.0000141640885],"domain_scores_gemma":[0.9998493,0.000013307403,0.000041486146,0.0000062365066,0.00001465169,0.00007494675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000099477555,0.00021485556,0.00021002321,0.0005401835,0.0001922823,0.0002592561,0.00010704853,0.00029742176,0.0017231093],"category_scores_gemma":[0.00015858238,0.00013098658,0.00019924485,0.0003251722,0.00014943033,0.00028366043,0.00013459983,0.000429206,0.00040638904],"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":[0.008178108,0.00070086017,0.058775824,0.00026085586,0.00010688375,0.00028345277,0.00022231856,0.000077135766,0.9154669,0.00012281063,0.00030832304,0.015496585],"study_design_scores_gemma":[0.00004013871,0.003518535,0.96732146,0.000017427905,0.000077596094,0.00036947746,0.00024191415,0.00034007194,0.026213778,0.00006737951,0.0017755631,0.00001658421],"about_ca_topic_score_codex":0.001215583,"about_ca_topic_score_gemma":0.0019476595,"teacher_disagreement_score":0.0017231093,"about_ca_system_score_codex":0.00028218926,"about_ca_system_score_gemma":0.00008799913,"threshold_uncertainty_score":0.005764365},"labels":[],"label_agreement":null},{"id":"W1518676337","doi":"10.1111/1541-4337.12104","title":"Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review","year":2014,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":258,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Resistant starch; Food science; Postprandial; Chemistry; Amylose; Starch; Hydrostatic pressure; Enzymatic hydrolysis; Biochemistry; Generally recognized as safe; Hydrolysis; Biology; Diabetes mellitus; Endocrinology","score_opus":0.42272156924007964,"score_gpt":0.4275430288696116,"score_spread":0.0048214596295319545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1518676337","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":[0.00024057459,0.9989536,0.00017953078,0.000056055662,0.00007536319,0.000008443355,0.000016710113,0.0000067132178,0.0004629775],"genre_scores_gemma":[0.0009042398,0.9984108,0.00029294618,0.0000429697,0.000033000473,0.000010604138,0.000021747095,0.0000017327163,0.0002818437],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964404,0.000044870772,0.00006606322,0.00006415683,0.0001521945,0.000028774204],"domain_scores_gemma":[0.9994722,0.0002551141,0.00010451427,0.000018265153,0.00012617664,0.00002371741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007829216,0.0012633548,0.0016831653,0.0042810654,0.00029027954,0.0010286802,0.0007546307,0.0010728345,0.002943112],"category_scores_gemma":[0.0010626186,0.0005912737,0.0010927046,0.0033576235,0.00037484244,0.0013246692,0.00061156845,0.0012719975,0.0013506712],"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":[0.00010924442,0.00015641694,0.00020940402,0.1030129,0.00023160747,0.00019675946,0.00013365033,0.0004222049,0.010204583,0.0023608017,0.008894249,0.8740681],"study_design_scores_gemma":[0.00003104451,0.00040339163,0.0019534407,0.016185038,0.00063329557,0.0013991916,0.00016897828,0.00017856466,0.007227463,0.0014284648,0.97032756,0.000063413645],"about_ca_topic_score_codex":0.0011744093,"about_ca_topic_score_gemma":0.0012822053,"teacher_disagreement_score":0.0042810654,"about_ca_system_score_codex":0.00042294912,"about_ca_system_score_gemma":0.0010208597,"threshold_uncertainty_score":0.009845674},"labels":[],"label_agreement":null},{"id":"W1522502861","doi":"10.1111/j.1745-4603.2011.00300.x","title":"OPTIMIZING THE TEXTURE ATTRIBUTES OF A FAT‐BASED SPREAD USING INSTRUMENTAL MEASUREMENTS","year":2011,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Response surface methodology; Factorial experiment; Penetration (warfare); Mathematics; Texture (cosmology); Food science; Materials science; Statistics; Computer science; Artificial intelligence; Chemistry","score_opus":0.21716559123259602,"score_gpt":0.3283871587821383,"score_spread":0.1112215675495423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1522502861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9829669,0.00028439885,0.01599745,0.000022571094,0.000005711276,0.00004424806,0.00013063164,0.00007154584,0.0004764815],"genre_scores_gemma":[0.98756045,0.00021493378,0.011546554,0.000012434448,0.000002601321,0.000033311775,0.00010627965,0.000018776691,0.0005046921],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996655,0.000058526122,0.00002290229,0.000056509158,0.0001735147,0.000023068053],"domain_scores_gemma":[0.99963415,0.00012131013,0.00009805517,0.000028378223,0.00009832392,0.000019736497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042823397,0.0005158266,0.0003522325,0.00040116388,0.00010740291,0.00037554544,0.00024902896,0.00026138264,0.0005666551],"category_scores_gemma":[0.0007898679,0.00018586194,0.0003441046,0.00032776172,0.00014762294,0.0002817215,0.00019075385,0.0003158076,0.0002008486],"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":[0.00010844218,0.000041125877,0.00061187794,0.000041474686,0.000007427,0.000017935286,0.000011884487,0.0015699968,0.9947573,0.000016306873,0.000008863746,0.0028073401],"study_design_scores_gemma":[0.000012973122,0.0007492177,0.0060519604,0.0000055229384,0.000026529706,0.00003118751,0.0000353266,0.01252164,0.98026305,0.000025568319,0.00026608672,0.000010952922],"about_ca_topic_score_codex":0.00063417957,"about_ca_topic_score_gemma":0.0011173029,"teacher_disagreement_score":0.00063417957,"about_ca_system_score_codex":0.00022634976,"about_ca_system_score_gemma":0.00011967227,"threshold_uncertainty_score":0.002264738},"labels":[],"label_agreement":null},{"id":"W1530455893","doi":"10.1002/9780470228333.ch2","title":"Antioxidant Properties of Wheat Grain and its Fractions","year":2007,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Oxygen radical absorbance capacity; Chemistry; Antioxidant; Antioxidant capacity; Absorbance; Chelation; Food science; Wheat flour; Nuclear chemistry; Organic chemistry; Chromatography","score_opus":0.032554070716487186,"score_gpt":0.2633224862763343,"score_spread":0.23076841555984712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1530455893","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98247117,0.008986088,0.0016784357,0.000085503576,0.00004857067,0.000024166431,0.0013834537,0.000025813997,0.005296893],"genre_scores_gemma":[0.97312635,0.0054834853,0.002273636,0.00013029444,0.000025449699,0.00002047009,0.0026793096,0.000018545234,0.016242439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995995,0.0000042837382,0.0000048327756,0.000009725084,0.000013835424,0.000007339499],"domain_scores_gemma":[0.99996364,0.000006133767,0.000007660587,0.000003684395,0.000013195873,0.000005691947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000087800814,0.00019059297,0.0001154471,0.00026268,0.00011673853,0.00017768041,0.000076786695,0.0000837291,0.0021852872],"category_scores_gemma":[0.00008054548,0.000060264774,0.00013517361,0.0002663773,0.00004911954,0.00010126532,0.000086416294,0.00016520654,0.00030809798],"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":[0.0004895285,0.0000697297,0.0029827945,0.00019444541,0.00002653166,0.00005840526,0.00008305583,0.00005144086,0.966568,0.00014671225,0.00018478355,0.029144647],"study_design_scores_gemma":[0.000016047701,0.001041494,0.08616905,0.000039114228,0.000087656466,0.00021870388,0.00010705781,0.00016223191,0.89837694,0.0001340325,0.013638491,0.000009289433],"about_ca_topic_score_codex":0.0010618601,"about_ca_topic_score_gemma":0.0015867929,"teacher_disagreement_score":0.0021852872,"about_ca_system_score_codex":0.00011525648,"about_ca_system_score_gemma":0.00008894283,"threshold_uncertainty_score":0.0073105097},"labels":[],"label_agreement":null},{"id":"W1545295934","doi":"10.1533/9781845690632.12.511","title":"INFLUENCE OF KANSUI FORMULATION ON ORIENTAL NOODLE TEXTURE","year":2005,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Texture (cosmology); Traditional medicine; Mathematics; Food science; Computer science; Chemistry; Medicine; Artificial intelligence","score_opus":0.013785620598365635,"score_gpt":0.23927703340811757,"score_spread":0.22549141280975193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1545295934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98531777,0.005948443,0.00073618925,0.000094328156,0.00015731057,0.00004786874,0.00015599692,0.000019774197,0.0075223185],"genre_scores_gemma":[0.9877559,0.0037260859,0.0023788607,0.00010217311,0.000027623504,0.000026931983,0.000107908796,0.000026715721,0.005847835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998909,0.000027831444,0.0000070700266,0.000024756726,0.000026588068,0.000022862365],"domain_scores_gemma":[0.99990296,0.00003292431,0.000021616579,0.0000058588585,0.000019069397,0.000017579921],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016356027,0.00028919752,0.0002654061,0.0001508472,0.00018558373,0.0003465193,0.00013019422,0.00012376295,0.0033559594],"category_scores_gemma":[0.00032735986,0.00010049871,0.00020459505,0.00018564779,0.00015334993,0.00022978874,0.00019823163,0.00038406556,0.00026017526],"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":[0.004901826,0.00030912936,0.00078332936,0.00057725987,0.000039052706,0.00015615363,0.0002312562,0.0002304278,0.9486458,0.0002457049,0.00045014318,0.04343006],"study_design_scores_gemma":[0.000084748695,0.0036989483,0.013945474,0.000090258225,0.0001982522,0.0001424403,0.00041940087,0.0007551498,0.9672037,0.000104477556,0.013324624,0.000032616557],"about_ca_topic_score_codex":0.0012628562,"about_ca_topic_score_gemma":0.0020855307,"teacher_disagreement_score":0.0033559594,"about_ca_system_score_codex":0.00012529736,"about_ca_system_score_gemma":0.00015149802,"threshold_uncertainty_score":0.011226773},"labels":[],"label_agreement":null},{"id":"W1549879759","doi":"10.1002/9781444316209.ch11","title":"Functionality of Starches and Hydrocolloids in Gluten‐Free Foods","year":2009,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Gluten free; Gluten; Wheat gluten; Chemistry","score_opus":0.025753568881232373,"score_gpt":0.25510767292878717,"score_spread":0.2293541040475548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1549879759","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":[0.36201024,0.21842737,0.012198962,0.00126302,0.0015943345,0.00019653971,0.0036960964,0.0005002427,0.40011317],"genre_scores_gemma":[0.22578362,0.20930205,0.018781494,0.00084997533,0.00033525145,0.00019019343,0.003329829,0.00022587,0.54120165],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999404,0.0000040553264,0.0000047226104,0.000009249694,0.000034637415,0.0000068022387],"domain_scores_gemma":[0.9999658,0.0000073011875,0.0000047235776,0.000002172838,0.000014990281,0.000004890742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001288736,0.00033724512,0.00016752521,0.00082077086,0.00014781154,0.00028507214,0.00022856791,0.00020566102,0.011688828],"category_scores_gemma":[0.000114092785,0.000100834994,0.00020492228,0.00058456993,0.000114160364,0.00051206653,0.00033043802,0.0003009708,0.0025516683],"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":[0.00036238966,0.00024182822,0.0010662511,0.0018471933,0.0000130881235,0.00050319714,0.0003143457,0.000353934,0.33405918,0.0042541563,0.014722412,0.64226204],"study_design_scores_gemma":[0.000023092287,0.00082525343,0.03915574,0.0008957683,0.000048802012,0.0022298924,0.00050698005,0.0004840153,0.2488252,0.0026155391,0.7043433,0.00004639544],"about_ca_topic_score_codex":0.0007448952,"about_ca_topic_score_gemma":0.0010883445,"teacher_disagreement_score":0.011688828,"about_ca_system_score_codex":0.00020313545,"about_ca_system_score_gemma":0.0001948488,"threshold_uncertainty_score":0.03910303},"labels":[],"label_agreement":null},{"id":"W1553571296","doi":"10.1002/9781118229415.ch1","title":"Cereals and Pulses – An Overview","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; Agriculture and Agri-Food Canada","funders":"","keywords":"Nutraceutical; Nanotechnology; Chemistry; Data science; Computer science; Materials science; Food science","score_opus":0.07933396907358092,"score_gpt":0.31828735276743025,"score_spread":0.23895338369384933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1553571296","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":[0.0031306588,0.91848,0.0032511072,0.0011007561,0.0027382942,0.0001021669,0.000869615,0.00016792011,0.07015955],"genre_scores_gemma":[0.0041956594,0.9025056,0.004270405,0.0009842477,0.0012668339,0.000083162035,0.0011134059,0.000058520065,0.08552226],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987495,0.000011778454,0.000014956619,0.000031238993,0.000051482446,0.00001562816],"domain_scores_gemma":[0.9999335,0.00001900984,0.000010479135,0.0000034055993,0.000023267987,0.000010327451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021189002,0.0011427043,0.00082023523,0.003158956,0.0003701069,0.0012384038,0.00043653388,0.0007010659,0.019542044],"category_scores_gemma":[0.0002573372,0.00033610372,0.0004025079,0.0028708007,0.00023619976,0.0012912159,0.0006949155,0.00097586453,0.008608028],"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":[0.00020986416,0.0002728185,0.0002497952,0.0058083613,0.000019960655,0.00020910118,0.000084182844,0.0002270677,0.010184207,0.0051282058,0.04177432,0.9358322],"study_design_scores_gemma":[0.000005235254,0.00010064589,0.0011860494,0.0007464272,0.000016612283,0.0003312257,0.000058340993,0.000035145775,0.0013396889,0.0016091844,0.9945609,0.00001053976],"about_ca_topic_score_codex":0.0018883881,"about_ca_topic_score_gemma":0.0027996234,"teacher_disagreement_score":0.019542044,"about_ca_system_score_codex":0.0004754014,"about_ca_system_score_gemma":0.00091777684,"threshold_uncertainty_score":0.06537461},"labels":[],"label_agreement":null},{"id":"W1554012700","doi":"10.1111/jfq.12000","title":"The Effect of Selected Starches on Hydration, Textural and Sensory Characteristics of Restructured Beef Products","year":2012,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Food composition and properties","field":"Nursing","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":"Agriculture Food and Rural Development","funders":"","keywords":"Chewiness; Food science; Starch; Chemistry; Moisture; Flavor; Syneresis; Modified starch; Food products; Organic chemistry","score_opus":0.03337791677153694,"score_gpt":0.2982801180378462,"score_spread":0.26490220126630926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1554012700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994936,0.00016014336,0.00016874085,0.000003457167,0.0000028406573,0.000007339946,0.000041012867,0.000006228405,0.000116592135],"genre_scores_gemma":[0.9981158,0.00016474014,0.0009982747,0.000018252285,0.0000022907548,0.000010698065,0.00014555953,0.000010913249,0.00053355115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998511,0.00003326582,0.000018511933,0.00003615395,0.00003566207,0.000025383273],"domain_scores_gemma":[0.99969363,0.00007758507,0.00009392272,0.000020461042,0.000045954042,0.00006843079],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023710048,0.00040753564,0.00020120012,0.00020426525,0.000084855616,0.00026971177,0.0001305306,0.00018524818,0.000943603],"category_scores_gemma":[0.00034903953,0.00017231096,0.00028106556,0.00021418653,0.00017660699,0.00024112909,0.00019768614,0.0004212557,0.000095309064],"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":[0.0006776906,0.00007646712,0.00064832106,0.000047589634,0.000020066569,0.00004085374,0.000032176995,0.00006690062,0.9969687,0.000008388477,0.000007798687,0.0014050823],"study_design_scores_gemma":[0.000029483395,0.0058858474,0.047325958,0.000018107085,0.000106310974,0.0001347093,0.00010563083,0.0006316369,0.94503754,0.000013409783,0.00069495104,0.000016360633],"about_ca_topic_score_codex":0.0005291019,"about_ca_topic_score_gemma":0.0009250397,"teacher_disagreement_score":0.000943603,"about_ca_system_score_codex":0.000094665505,"about_ca_system_score_gemma":0.00007430773,"threshold_uncertainty_score":0.003156662},"labels":[],"label_agreement":null},{"id":"W1554910567","doi":"10.1002/0471238961.1301122004151403.a01","title":"Malts and Malting","year":2000,"lang":"en","type":"other","venue":"Kirk-Othmer Encyclopedia of Chemical Technology","topic":"Food composition and properties","field":"Nursing","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":"Brewing; Steeping; Germination; Crop; Horticulture; Tonne; Agronomy; Food science; Biology; Chemistry; Fermentation","score_opus":0.006236813454602821,"score_gpt":0.22862399264089925,"score_spread":0.22238717918629644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1554910567","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":[0.025633562,0.16540067,0.0017086054,0.013537925,0.0022534456,0.000066150766,0.0007850592,0.00029734807,0.7903173],"genre_scores_gemma":[0.1681314,0.1257477,0.0017392405,0.004161944,0.0007819345,0.000062681334,0.0008612221,0.00012608116,0.69838786],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997391,0.000063546664,0.000013342277,0.000037836537,0.00009999744,0.000046154793],"domain_scores_gemma":[0.9997888,0.000033380693,0.000036449215,0.00001901777,0.00006419666,0.000058071626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020646813,0.00045565,0.00023230044,0.00084008405,0.000904629,0.0035473362,0.00034042154,0.00080393685,0.07136483],"category_scores_gemma":[0.00074122223,0.00012252927,0.00019677333,0.001034451,0.0008214458,0.0013799419,0.0017118459,0.0010437573,0.013572794],"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":[0.00026810865,0.00019666477,0.0043576136,0.0010198072,0.000018156516,0.00087241916,0.0016565803,0.00015205586,0.0062594633,0.100172855,0.21682873,0.6681975],"study_design_scores_gemma":[0.0000054337625,0.000034116998,0.0046317945,0.0002522432,0.0000054740876,0.0006771145,0.0005592176,0.00004938359,0.0008505714,0.006672017,0.98625505,0.000007714093],"about_ca_topic_score_codex":0.004970398,"about_ca_topic_score_gemma":0.0058963685,"teacher_disagreement_score":0.07136483,"about_ca_system_score_codex":0.0010689675,"about_ca_system_score_gemma":0.00061771116,"threshold_uncertainty_score":0.23873913},"labels":[],"label_agreement":null},{"id":"W1572144913","doi":"10.1038/nutd.2015.21","title":"Effect of ethnicity on glycaemic index: a systematic review and meta-analysis","year":2015,"lang":"en","type":"review","venue":"Nutrition and Diabetes","topic":"Food composition and properties","field":"Nursing","cited_by":18,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Meta-analysis; Confidence interval; Internal medicine; MEDLINE; Mean difference; Study heterogeneity; Glycaemic index; Ethnic group; Random effects model; Gastroenterology; Demography; Glycemic index; Glycemic; Insulin","score_opus":0.08571785026445107,"score_gpt":0.35922095478650823,"score_spread":0.27350310452205717,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1572144913","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":[0.003938254,0.9945457,0.00037386248,0.0001975315,0.00010304148,0.0002855973,0.0003320005,0.000018897445,0.00020520875],"genre_scores_gemma":[0.13003953,0.8644385,0.0021154175,0.0009554568,0.00024041596,0.0012411828,0.0006294752,0.000027248272,0.00031279304],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9903108,0.004492725,0.0027661142,0.0009656446,0.001126278,0.00033841937],"domain_scores_gemma":[0.9822443,0.012731408,0.002973449,0.00044040466,0.0013761793,0.00023419611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013813009,0.0030232596,0.02185619,0.0066528376,0.000790428,0.00348843,0.0022446208,0.0024756216,0.0038990946],"category_scores_gemma":[0.03215974,0.0014011352,0.038326137,0.008208668,0.0009464091,0.0020801479,0.0015592008,0.001984247,0.00032024668],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001854498,0.00003240478,0.004770889,0.46933421,0.5114878,0.00015693507,0.00008916293,0.0005022382,0.0001953394,0.00013472783,0.0006528446,0.010788917],"study_design_scores_gemma":[0.0005670363,0.00018911413,0.004017148,0.03515439,0.9582871,0.00010647109,0.0000450548,0.00018459842,0.000093341565,0.00015898421,0.0011751831,0.000021541324],"about_ca_topic_score_codex":0.008456679,"about_ca_topic_score_gemma":0.018467454,"teacher_disagreement_score":0.02185619,"about_ca_system_score_codex":0.0030333428,"about_ca_system_score_gemma":0.004296162,"threshold_uncertainty_score":0.073051035},"labels":[],"label_agreement":null},{"id":"W1577528573","doi":"10.1111/j.1365-2621.2010.02535.x","title":"Impact of β‐glucan and other oat flour components on physico‐chemical and sensory properties of extruded oat cereals","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vineland Research and Innovation Centre","funders":"U.S. Department of Agriculture","keywords":"Food science; Glucan; Aroma; Chemistry; Beta-glucan; Taste; Avena; Whole grains; Agronomy; Biochemistry; Biology","score_opus":0.07028180787009465,"score_gpt":0.3012923555008743,"score_spread":0.23101054763077966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1577528573","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99928755,0.00021902216,0.00013803967,0.0000061042024,0.000004622989,0.000008857886,0.000102456055,0.000004438933,0.00022890433],"genre_scores_gemma":[0.9982315,0.00015912172,0.00058885454,0.000022303904,0.0000028617415,0.0000101515225,0.00032350403,0.000015778565,0.00064588635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996475,0.00007145411,0.000035707897,0.000078698075,0.00010503294,0.000061617386],"domain_scores_gemma":[0.9996784,0.000094545314,0.000073537936,0.000023186392,0.00006208688,0.00006832783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036631376,0.0005251667,0.0003712794,0.00028333877,0.00023450154,0.0007413413,0.00016829501,0.00020971087,0.001135694],"category_scores_gemma":[0.0005012237,0.00023446175,0.00043242553,0.000358203,0.0003484931,0.00030077633,0.00030278284,0.00053770415,0.00017847608],"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":[0.0012586352,0.00008144445,0.0023176344,0.00006622359,0.00004472212,0.000098302145,0.00004559853,0.00009012431,0.99481887,0.000014526501,0.000011617599,0.0011523635],"study_design_scores_gemma":[0.000029775456,0.0022883585,0.088370964,0.000021678949,0.00013130158,0.00015010951,0.00020100267,0.0004895025,0.9073875,0.00001988701,0.0008932663,0.000016731901],"about_ca_topic_score_codex":0.00185313,"about_ca_topic_score_gemma":0.002400654,"teacher_disagreement_score":0.00185313,"about_ca_system_score_codex":0.00027766885,"about_ca_system_score_gemma":0.00018213566,"threshold_uncertainty_score":0.0037993193},"labels":[],"label_agreement":null},{"id":"W1579285989","doi":"10.1111/jfq.12151","title":"Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing <i><scp>β</scp></i>‐Glucan‐Rich Barley Flour Fraction","year":2015,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Fraction (chemistry); Chemistry; Wheat flour; Chromatography","score_opus":0.09590947798491752,"score_gpt":0.33214779948954865,"score_spread":0.23623832150463114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1579285989","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99898237,0.00023959423,0.0002601237,0.0000086834925,0.000005265388,0.000005831428,0.00019722077,0.000010213521,0.00029063763],"genre_scores_gemma":[0.99739456,0.00013579254,0.0005787651,0.000015233466,0.0000013869666,0.0000069606804,0.0005370335,0.000015409812,0.0013148667],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998882,0.000012185463,0.000010330253,0.00003417442,0.00003138603,0.000023688031],"domain_scores_gemma":[0.99982834,0.0000202349,0.000050760522,0.000012230556,0.0000538716,0.000034552606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014145288,0.0003464588,0.00020555418,0.00018381578,0.00019145194,0.0003331609,0.00011715115,0.00016891283,0.0016827608],"category_scores_gemma":[0.00018790453,0.00013374393,0.00031913604,0.00018300413,0.00017446729,0.00018753349,0.00015857133,0.00036784302,0.00015408045],"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":[0.00046082458,0.000016228892,0.0014684757,0.000044039592,0.000019935283,0.0000485073,0.000057178248,0.000045990568,0.99691653,0.000011260439,0.000020744841,0.0008902798],"study_design_scores_gemma":[0.000017246206,0.0019792237,0.15375544,0.000027198434,0.00009131285,0.00020335584,0.0002824337,0.0005189066,0.8421479,0.000023233923,0.0009276351,0.000026153386],"about_ca_topic_score_codex":0.003817739,"about_ca_topic_score_gemma":0.0048521124,"teacher_disagreement_score":0.003817739,"about_ca_system_score_codex":0.00018803537,"about_ca_system_score_gemma":0.000103394144,"threshold_uncertainty_score":0.007591009},"labels":[],"label_agreement":null},{"id":"W1582649712","doi":"","title":"The Role of Starch Physicochemical Properties in Determining the Glycaemic Index of Novel Potato Varieties","year":2012,"lang":"en","type":"dissertation","venue":"TSpace","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","keywords":"Amylose; Glycaemic index; Starch; Food science; Resistant starch; Chemistry; Potato starch; Glycemic index; Horticulture; Biology; Biotechnology; Insulin","score_opus":0.026430040259352732,"score_gpt":0.2986686287618003,"score_spread":0.27223858850244753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1582649712","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995555,0.000081556595,0.00016318032,0.0000034878692,6.9966586e-7,0.0000038365824,0.000046884998,0.0000022739719,0.00014245264],"genre_scores_gemma":[0.99883467,0.00005823128,0.0006897221,0.0000084895255,7.1009225e-7,0.0000055608007,0.00013436121,0.000005130394,0.0002630966],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984884,0.000033021668,0.000017053175,0.000051990075,0.000032144082,0.00001686019],"domain_scores_gemma":[0.9995332,0.00014324191,0.00013787452,0.000045136254,0.00006963379,0.00007096719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004615436,0.00019856876,0.00019264108,0.00036296013,0.00015378924,0.00052853354,0.00014349747,0.00018991812,0.0004937911],"category_scores_gemma":[0.0005822265,0.00018981386,0.00020818181,0.0002903136,0.00029060632,0.00026542178,0.00023716243,0.00047393108,0.000086509215],"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":[0.0010995686,0.00010910417,0.06772954,0.00005679034,0.0000790564,0.00010012726,0.00035016626,0.00013156598,0.92606306,0.000051349216,0.000021733027,0.0042079478],"study_design_scores_gemma":[0.00000802906,0.000546752,0.96539927,0.000004473706,0.00003571098,0.00015600935,0.00016153429,0.00026789313,0.033200197,0.000030132058,0.00018187563,0.00000818856],"about_ca_topic_score_codex":0.0017603928,"about_ca_topic_score_gemma":0.0039910213,"teacher_disagreement_score":0.0017603928,"about_ca_system_score_codex":0.00025586612,"about_ca_system_score_gemma":0.000111903784,"threshold_uncertainty_score":0.0035002232},"labels":[],"label_agreement":null},{"id":"W1584455116","doi":"10.52151/jae2013501.1506","title":"Measurement of Physical Dimensions of Mung Bean","year":2013,"lang":"en","type":"article","venue":"Journal of Agricultural Engineering (India)","topic":"Food composition and properties","field":"Nursing","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":"Mung bean; Veterinary medicine; Mathematics; Engineering; Biology; Statistics; Medicine; Horticulture","score_opus":0.012200310926368172,"score_gpt":0.19793720979038848,"score_spread":0.1857368988640203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1584455116","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951964,0.0003451534,0.0032499826,0.000009565657,0.0000039651477,0.000016300946,0.00037269958,0.000058743855,0.0007471406],"genre_scores_gemma":[0.990607,0.00021021786,0.007571724,0.000014999749,0.00000350992,0.000039159328,0.00068367907,0.000023193945,0.00084652106],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998568,0.000015309071,0.000010333319,0.0000549217,0.000046167755,0.00001646564],"domain_scores_gemma":[0.9997435,0.00003992626,0.000096438045,0.000020692407,0.00005786214,0.00004151342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011933907,0.00024315287,0.0001739268,0.00063559547,0.00015085367,0.00023948241,0.00014010728,0.00016595997,0.00054982683],"category_scores_gemma":[0.00024326345,0.0001917766,0.00016785925,0.0005237767,0.0001538994,0.00020278385,0.00017203629,0.00029978063,0.00014059416],"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":[0.00010697311,0.000014088362,0.0048726755,0.00004144822,0.000010806662,0.000021856973,0.000064839165,0.000047324655,0.99264187,0.000022481814,0.000017428389,0.0021382966],"study_design_scores_gemma":[0.0000064444507,0.00030722996,0.76153916,0.0000064946803,0.000033565622,0.0003405433,0.00013058182,0.00073588477,0.23530948,0.00004236558,0.001532879,0.00001546007],"about_ca_topic_score_codex":0.0014544894,"about_ca_topic_score_gemma":0.0021340775,"teacher_disagreement_score":0.0014544894,"about_ca_system_score_codex":0.00024914223,"about_ca_system_score_gemma":0.00006895066,"threshold_uncertainty_score":0.0028920174},"labels":[],"label_agreement":null},{"id":"W1586272608","doi":"10.1093/jaoac/87.3.769","title":"Resistant Starches and Health","year":2004,"lang":"en","type":"article","venue":"Journal of AOAC International","topic":"Food composition and properties","field":"Nursing","cited_by":72,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Resistant starch; Glycemic index; Postprandial; Gastroenterology; Ulcerative colitis; Starch; Butyrate; Diabetes mellitus; Type 2 diabetes; Internal medicine; Medicine; Feces; Glycemic load; Carbohydrate; Insulin resistance; Small intestine; Chemistry; Colorectal cancer; Glycemic; Food science; Endocrinology; Disease; Cancer; Biology; Microbiology","score_opus":0.047890755845961905,"score_gpt":0.32383866997058974,"score_spread":0.2759479141246278,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1586272608","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":[0.076532766,0.86375624,0.002044294,0.021202248,0.0016462294,0.0000677575,0.0005567914,0.00009539732,0.03409824],"genre_scores_gemma":[0.39665133,0.56425273,0.00370529,0.00771474,0.0018597089,0.00013137232,0.0007882723,0.000050399005,0.02484622],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99944514,0.00017726526,0.000038596616,0.00012028975,0.000116291994,0.00010242825],"domain_scores_gemma":[0.9993649,0.00017820326,0.00017280306,0.000050501418,0.00010559201,0.00012815415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010386701,0.00053231476,0.0005755183,0.0010669607,0.0006076851,0.0024742456,0.00040441516,0.0018700092,0.00792361],"category_scores_gemma":[0.0014028249,0.00018047246,0.00046917726,0.0007892873,0.0014681694,0.0011645439,0.0017223525,0.0016592678,0.0011392583],"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":[0.0025490918,0.001067572,0.03200072,0.008804983,0.0006691783,0.0027504647,0.004121169,0.0005127853,0.031518407,0.107386775,0.04505553,0.7635632],"study_design_scores_gemma":[0.00020208924,0.002088333,0.079532534,0.003573904,0.0002771432,0.0064339177,0.0026527864,0.00028533634,0.006277064,0.11052405,0.788004,0.00014886013],"about_ca_topic_score_codex":0.0013316979,"about_ca_topic_score_gemma":0.00076962885,"teacher_disagreement_score":0.00792361,"about_ca_system_score_codex":0.0006345196,"about_ca_system_score_gemma":0.0006702179,"threshold_uncertainty_score":0.02650708},"labels":[],"label_agreement":null},{"id":"W1587020197","doi":"10.1002/9781119946083.ch3","title":"Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Extrusion; Food science; Supercritical fluid; Hydrolysis; Resistant starch; Chemistry; Materials science; Food spoilage; Modified starch; Chemical engineering; Organic chemistry; Composite material","score_opus":0.02386394365127099,"score_gpt":0.2667050679406262,"score_spread":0.24284112428935523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1587020197","genre_codex":"review","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":[0.022046693,0.5189536,0.2780991,0.0018699493,0.0038027824,0.0005387585,0.0013902156,0.0017521665,0.17154674],"genre_scores_gemma":[0.062114798,0.40058377,0.29638723,0.0015895871,0.0014093522,0.00076557876,0.0022421903,0.00081933005,0.23408824],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991799,0.00006535331,0.000057629226,0.00014141337,0.00051767693,0.00003806612],"domain_scores_gemma":[0.9997582,0.00005247184,0.000041291416,0.000038076454,0.00009244346,0.000017538192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007056631,0.0010721153,0.00076338655,0.0023385845,0.0006424739,0.0012025846,0.00063631,0.0008207897,0.007695349],"category_scores_gemma":[0.00039457693,0.00048319597,0.0006060722,0.002651073,0.0006015452,0.001338903,0.0007051778,0.0012566108,0.011405149],"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":[0.00008838614,0.00018009583,0.00050594215,0.0041042273,0.00003852874,0.00057863677,0.00020084607,0.00077003706,0.2534686,0.014916124,0.014333867,0.71081465],"study_design_scores_gemma":[0.00000670585,0.00014821914,0.0017228199,0.00054974225,0.000030667772,0.0015402853,0.00008540904,0.00067661767,0.13087459,0.0036278476,0.860699,0.00003812199],"about_ca_topic_score_codex":0.00044444646,"about_ca_topic_score_gemma":0.0009472236,"teacher_disagreement_score":0.007695349,"about_ca_system_score_codex":0.0005673506,"about_ca_system_score_gemma":0.00046699474,"threshold_uncertainty_score":0.025743484},"labels":[],"label_agreement":null},{"id":"W1588516488","doi":"10.1002/9781118448298.ch5","title":"Composition of Processed Dry Beans and Pulses","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Blanching; Nutrient; Composition (language); Chemistry; Dietary fiber; Fermentation; Antinutrient; Cooking methods; Antioxidant; Biochemistry; Phytic acid","score_opus":0.016916028270482237,"score_gpt":0.24495394323174877,"score_spread":0.22803791496126652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1588516488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.44009677,0.38909596,0.025328327,0.000868662,0.00066684815,0.00024340098,0.0045213923,0.00043626808,0.13874233],"genre_scores_gemma":[0.45166743,0.25443313,0.035986632,0.0007603316,0.00018398394,0.00019321755,0.00351727,0.00024253245,0.25301543],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99993443,0.000005976152,0.0000053119047,0.000017166132,0.00003141024,0.0000055611613],"domain_scores_gemma":[0.9999765,0.0000035997343,0.0000063869306,0.0000010696897,0.000009277221,0.0000030840233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114283444,0.00025538696,0.00018154303,0.0006877905,0.00012660043,0.0003954909,0.00016144232,0.00017188674,0.00446272],"category_scores_gemma":[0.0001011771,0.000073531926,0.00016115826,0.00054777495,0.00007573088,0.00020868103,0.00021605076,0.00020338527,0.0013080082],"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":[0.0005540955,0.00012834709,0.0030319842,0.0046736808,0.000038561637,0.0006673817,0.00030616726,0.00016233568,0.33942026,0.0014968856,0.002920793,0.6465995],"study_design_scores_gemma":[0.000027420101,0.00097378844,0.08638085,0.0012119894,0.00019000079,0.006073555,0.00064217317,0.0005736712,0.17259079,0.0015233331,0.72976357,0.000048797636],"about_ca_topic_score_codex":0.00072704477,"about_ca_topic_score_gemma":0.0011445753,"teacher_disagreement_score":0.00446272,"about_ca_system_score_codex":0.0001416093,"about_ca_system_score_gemma":0.000120629506,"threshold_uncertainty_score":0.014929295},"labels":[],"label_agreement":null},{"id":"W1591259949","doi":"10.17268/sci.agropecu.2012.02.03","title":"Rheological study of mixed flour: wheat (Triticum vulgare), barley (Hordeum vulgare) and potato (Solanum tuberosum) for use in the preparation of bread","year":2012,"lang":"en","type":"article","venue":"Scientia Agropecuaria","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Farinograph; Wheat flour; Barley flour; Solanum tuberosum; Food science; Hordeum vulgare; Agronomy; Mathematics; Chemistry; Biology; Poaceae","score_opus":0.03914976481002519,"score_gpt":0.2950013808041479,"score_spread":0.2558516159941227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1591259949","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989058,0.00027951354,0.00042086048,0.0000073998435,0.000004035295,0.0000054700567,0.000060771283,0.0000071834347,0.00030883463],"genre_scores_gemma":[0.99819416,0.00015654019,0.0008825474,0.000011862503,0.0000031575032,0.000010422361,0.00013847176,0.000013225302,0.00058960123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984026,0.000025538957,0.000017575934,0.00004009482,0.000052762687,0.000023797798],"domain_scores_gemma":[0.9998481,0.000024420304,0.00003782825,0.000009366212,0.00004818552,0.00003211452],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029503505,0.00032939317,0.00023442174,0.00039359808,0.00017198888,0.00040591936,0.00012829267,0.00014743935,0.00077057653],"category_scores_gemma":[0.00027556508,0.00015049306,0.00015904712,0.00038078663,0.00012696916,0.0002399711,0.00016336779,0.0003258469,0.00016608693],"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":[0.00016544241,0.000022250875,0.0027255015,0.000027825403,0.0000131385,0.00006441772,0.00007492246,0.000055246303,0.995843,0.0000112774,0.0000116278625,0.000985278],"study_design_scores_gemma":[0.000018857369,0.00077187974,0.13934009,0.00001808104,0.00010570638,0.0004513486,0.0005372387,0.0017102532,0.85543346,0.000019514648,0.0015759333,0.00001764549],"about_ca_topic_score_codex":0.00086605863,"about_ca_topic_score_gemma":0.0011840166,"teacher_disagreement_score":0.00086605863,"about_ca_system_score_codex":0.00012879215,"about_ca_system_score_gemma":0.000080982696,"threshold_uncertainty_score":0.0025777817},"labels":[],"label_agreement":null},{"id":"W1606962154","doi":"10.1096/fasebj.28.1_supplement.272.8","title":"The acute effects of dietary pulses on postprandial glycemia in diabetes: a meta‐analysis (272.8)","year":2014,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Postprandial; Medicine; Glycemic; Meta-analysis; Type 2 diabetes; Diabetes mellitus; Internal medicine; Confidence interval; Glycemic index; Incidence (geometry); Gastroenterology; Endocrinology","score_opus":0.018492079575578888,"score_gpt":0.2540272253652465,"score_spread":0.23553514578966764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1606962154","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":[0.017755043,0.978196,0.0010838379,0.00025578294,0.00041859824,0.0005019963,0.0010502014,0.00006750996,0.0006710452],"genre_scores_gemma":[0.4624939,0.5263559,0.0038008792,0.0015035279,0.0004665525,0.0022852202,0.0015567086,0.00009376105,0.0014435187],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99088365,0.0048097405,0.002226132,0.0009767398,0.0007386405,0.00036514047],"domain_scores_gemma":[0.99044484,0.006899486,0.0013818184,0.00043908192,0.0006478479,0.00018701183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.01126226,0.0032522208,0.01766364,0.0042980243,0.00068291894,0.0039574667,0.001956434,0.0027867043,0.004795793],"category_scores_gemma":[0.019354895,0.0017133828,0.051340166,0.0057500913,0.00063938973,0.0017904625,0.0014829589,0.002783915,0.0005567866],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0056905653,0.000022465085,0.0025561834,0.10422934,0.8827614,0.00008546938,0.000038405364,0.0003183302,0.00019117551,0.00006342532,0.00035495334,0.0036883308],"study_design_scores_gemma":[0.0012093994,0.0001854613,0.0020746656,0.0048824274,0.9907499,0.00003646329,0.000023030205,0.00010699857,0.000071781884,0.00007346992,0.0005745196,0.000011947947],"about_ca_topic_score_codex":0.0074167233,"about_ca_topic_score_gemma":0.01197124,"teacher_disagreement_score":0.01766364,"about_ca_system_score_codex":0.0017820827,"about_ca_system_score_gemma":0.0018282031,"threshold_uncertainty_score":0.059561193},"labels":[],"label_agreement":null},{"id":"W161138910","doi":"10.1096/fasebj.20.4.a430","title":"β‐glucan from oat and barley concentrates affect postprandial glycemia and insulinemia in relation to the level of viscosity","year":2006,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; Toronto East General Hospital; University of Toronto; University of Alberta; St. Michael's Hospital","funders":"","keywords":"Postprandial; Beta-glucan; Glucan; Glycemic; Chemistry; Insulin; Food science; Internal medicine; Endocrinology; Medicine; Biochemistry","score_opus":0.02823169119940447,"score_gpt":0.2514165035662293,"score_spread":0.22318481236682483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W161138910","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99918574,0.00045825346,0.0001103266,0.000017429138,0.000029601682,0.000039902774,0.00004669825,0.0000062725626,0.00010580701],"genre_scores_gemma":[0.9974368,0.0005558604,0.00064550026,0.00009783991,0.00004125766,0.00018035529,0.00014134623,0.0000060670254,0.000894874],"study_design_codex":"randomized_trial","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977654,0.00007590376,0.000022560484,0.00004300386,0.000028178318,0.000053950604],"domain_scores_gemma":[0.9997054,0.00006395417,0.00009845892,0.000024219367,0.000021352227,0.00008669394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045040573,0.0005627072,0.0006351232,0.0002188831,0.00017489435,0.0004307798,0.00021522319,0.0005866186,0.0013197818],"category_scores_gemma":[0.0005582806,0.0004693866,0.0004822256,0.00023317186,0.00039289577,0.0003719715,0.00019786436,0.00088885793,0.00013528296],"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":[0.59131366,0.01754018,0.00432467,0.0005559654,0.000565473,0.0000901293,0.00014254468,0.00025870072,0.36112133,0.00009496692,0.00029454543,0.023697836],"study_design_scores_gemma":[0.040355857,0.71849984,0.14461629,0.000080519196,0.0012830533,0.00019765084,0.00018757177,0.0015488801,0.09116693,0.00034318134,0.0016486502,0.00007152653],"about_ca_topic_score_codex":0.0004297587,"about_ca_topic_score_gemma":0.00050435733,"teacher_disagreement_score":0.0013197818,"about_ca_system_score_codex":0.00018123328,"about_ca_system_score_gemma":0.00019386219,"threshold_uncertainty_score":0.0044151545},"labels":[],"label_agreement":null},{"id":"W1647758173","doi":"10.5539/jfr.v4n5p33","title":"Sensory Comparison of Bread Crumb with and without Crust","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Crust; Food science; Taste; Flavor; Geochemistry; Chemistry; Geology","score_opus":0.27655325423940336,"score_gpt":0.4354320757329925,"score_spread":0.15887882149358912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1647758173","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983511,0.00048564852,0.00022106228,0.00001979201,0.000018314693,0.000013966888,0.00014701323,0.000006332027,0.0007366627],"genre_scores_gemma":[0.99786323,0.00027448602,0.00048267012,0.000070393944,0.000009097676,0.0000125632005,0.00031606285,0.0000068648374,0.00096463255],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99975353,0.000036492933,0.00002274753,0.000050159364,0.00010087059,0.000036187263],"domain_scores_gemma":[0.9994603,0.00012997456,0.00008085712,0.00003107655,0.0001952225,0.00010248364],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002951864,0.00045737697,0.00035969788,0.00048478736,0.0002442773,0.00045364472,0.00015883721,0.00038042944,0.003137695],"category_scores_gemma":[0.0008840844,0.00017730927,0.00046273414,0.0003679384,0.0003178598,0.000375978,0.0005081139,0.0007403779,0.00015904348],"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":[0.012590796,0.00061162474,0.019990636,0.0010272447,0.00030028593,0.0007064332,0.0016222602,0.00018350806,0.9460333,0.00019428859,0.00038544554,0.016354164],"study_design_scores_gemma":[0.0002176891,0.019698083,0.8313164,0.00014869959,0.00057255453,0.0017487949,0.004591352,0.0012129132,0.13599968,0.00034148418,0.004048052,0.000104306426],"about_ca_topic_score_codex":0.0014791313,"about_ca_topic_score_gemma":0.0020516035,"teacher_disagreement_score":0.003137695,"about_ca_system_score_codex":0.00010476413,"about_ca_system_score_gemma":0.00011584001,"threshold_uncertainty_score":0.010496676},"labels":[],"label_agreement":null},{"id":"W1652294442","doi":"10.1002/iub.1297","title":"A review of starch‐branching enzymes and their role in amylopectin biosynthesis","year":2014,"lang":"en","type":"review","venue":"IUBMB Life","topic":"Food composition and properties","field":"Nursing","cited_by":208,"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":"Amylopectin; Biochemistry; Glycogen branching enzyme; Starch; Enzyme; Starch synthase; Biosynthesis; Granule (geology); Biology; Amylose; Chemistry; Glycogen synthase","score_opus":0.037823545940398794,"score_gpt":0.30327432012189737,"score_spread":0.2654507741814986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1652294442","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":[0.00041755816,0.99607795,0.000341874,0.00033543838,0.0008420087,0.0000068814493,0.00009308421,0.000027498694,0.0018576469],"genre_scores_gemma":[0.001323191,0.9945944,0.00050119986,0.00031251367,0.0009586539,0.000010115085,0.00028587098,0.0000074783175,0.0020066595],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979216,0.000025081166,0.00004515803,0.000049702878,0.000065611115,0.000022288938],"domain_scores_gemma":[0.9996873,0.00009116711,0.000063684354,0.000010436517,0.00009005935,0.000057387715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036921527,0.00095446606,0.0011670003,0.002857019,0.00030987934,0.0012443922,0.0007539413,0.0009322979,0.007204135],"category_scores_gemma":[0.000599952,0.00032337883,0.00062970247,0.0040165735,0.00028230093,0.0018548303,0.0005597568,0.0011842314,0.0042075147],"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":[0.00023200126,0.00011682946,0.00070059655,0.02828022,0.00015200366,0.0007734349,0.00013931171,0.0004454369,0.0103507545,0.002816914,0.09477595,0.8612166],"study_design_scores_gemma":[0.000008642996,0.00008174979,0.0011805169,0.0016705809,0.000098501274,0.0012859994,0.000037212812,0.000066184504,0.000669269,0.00070407405,0.99417853,0.000018735793],"about_ca_topic_score_codex":0.000739053,"about_ca_topic_score_gemma":0.0008237161,"teacher_disagreement_score":0.007204135,"about_ca_system_score_codex":0.0004947435,"about_ca_system_score_gemma":0.0012303963,"threshold_uncertainty_score":0.024100244},"labels":[],"label_agreement":null},{"id":"W1659644378","doi":"10.1111/j.1365-2621.2010.02368.x","title":"Quality variations in flours used for pretzel manufacturing","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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; Vineland Research and Innovation Centre","funders":"","keywords":"Food science; Absorption of water; Mathematics; Wheat flour; Starch; Chemistry; Quality (philosophy); Botany; Biology; Physics","score_opus":0.030494395691847927,"score_gpt":0.33875277486398925,"score_spread":0.30825837917214133,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1659644378","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998095,0.0006506093,0.0006955741,0.000010126561,0.0000066865373,0.000013849768,0.0001635573,0.000012263745,0.00035236083],"genre_scores_gemma":[0.99719006,0.00030840296,0.0013189389,0.000017773787,0.0000035421347,0.000010766324,0.0006276609,0.000023528599,0.0004993913],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99901164,0.00018553129,0.000104585524,0.00017851713,0.00040286008,0.00011679281],"domain_scores_gemma":[0.9986173,0.0004004717,0.0003688221,0.000111869675,0.0004063126,0.00009525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000884638,0.0003261499,0.00044022064,0.00078720826,0.0003245234,0.000877907,0.0002181029,0.0003362513,0.0010760429],"category_scores_gemma":[0.0020053745,0.00018410466,0.00045564634,0.0009476913,0.0002700728,0.00034530935,0.0003624456,0.0005137679,0.0002701655],"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":[0.0018027495,0.0001840866,0.056210335,0.00025779262,0.00017420745,0.00042014153,0.0003423965,0.0003583186,0.92044336,0.000067278794,0.00009245146,0.019646741],"study_design_scores_gemma":[0.000020853267,0.0031970772,0.4769482,0.000030127781,0.00020731152,0.001242139,0.00047704935,0.0005353094,0.51516354,0.000079754616,0.0020689035,0.00002965597],"about_ca_topic_score_codex":0.00088012434,"about_ca_topic_score_gemma":0.001210072,"teacher_disagreement_score":0.0010760429,"about_ca_system_score_codex":0.00022718369,"about_ca_system_score_gemma":0.00012442144,"threshold_uncertainty_score":0.004678488},"labels":[],"label_agreement":null},{"id":"W1659646839","doi":"10.3389/fphar.2015.00167","title":"Cost-of-illness analysis reveals potential healthcare savings with reductions in type 2 diabetes and cardiovascular disease following recommended intakes of dietary fiber in Canada","year":2015,"lang":"en","type":"article","venue":"Frontiers in Pharmacology","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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 Manitoba","funders":"","keywords":"Medicine; Type 2 diabetes; Environmental health; Disease; Consumption (sociology); Diabetes mellitus; Gerontology; Internal medicine; Endocrinology","score_opus":0.026939977407542122,"score_gpt":0.2717275137165572,"score_spread":0.24478753630901506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1659646839","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98244214,0.000604464,0.0025343336,0.00080427545,0.000013726417,0.0002785658,0.006860238,0.000049804214,0.0064125094],"genre_scores_gemma":[0.9956613,0.0002276849,0.001679784,0.00007499464,0.0000026182163,0.000032719763,0.0014321557,0.000005022061,0.0008837054],"study_design_codex":"simulation_or_modeling","study_design_gemma":"observational","domain_scores_codex":[0.999173,0.00021782021,0.000034870744,0.00008815407,0.0002040697,0.000282089],"domain_scores_gemma":[0.9983057,0.00076633814,0.000129,0.00006406519,0.0006324452,0.000102487254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017794484,0.000676098,0.00049176824,0.0012069138,0.00064639456,0.0010730722,0.0012438631,0.0005863472,0.0022928144],"category_scores_gemma":[0.0045911125,0.00035093457,0.0022194341,0.0016547393,0.00048568076,0.00047297546,0.0006482286,0.0010137019,0.0001021135],"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":[0.00069888384,0.00011938364,0.0737085,0.0002016976,0.0005569862,0.00025771404,0.00008442719,0.9107653,0.00064122234,0.0037704867,0.0014783064,0.007717149],"study_design_scores_gemma":[0.00020983523,0.00037206901,0.14716153,0.00009577455,0.00076071423,0.00016313177,0.0004953368,0.84459925,0.0011118347,0.0021929045,0.002743427,0.000094119096],"about_ca_topic_score_codex":0.95266825,"about_ca_topic_score_gemma":0.9135331,"teacher_disagreement_score":0.04733175,"about_ca_system_score_codex":0.0405794,"about_ca_system_score_gemma":0.021055108,"threshold_uncertainty_score":0.29442555},"labels":[],"label_agreement":null},{"id":"W1668505477","doi":"10.1111/j.1745-4603.2011.00292.x","title":"TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT <i>β</i>‐GLUCAN CONCENTRATIONS","year":2011,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"Vineland Research and Innovation Centre","funders":"North Dakota Agricultural Experiment Station; U.S. Department of Agriculture","keywords":"Food science; Bran; Mouthfeel; Glucan; Dietary fiber; Avena; Taste; Flavor; Moisture; Chemistry; Beta-glucan; Biology; Botany; Raw material; Biochemistry","score_opus":0.04315505142904799,"score_gpt":0.25625801206548987,"score_spread":0.21310296063644188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1668505477","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989066,0.00022116101,0.0001820021,0.0000061982205,0.000005360993,0.000010451027,0.0003067853,0.000008110653,0.00035326855],"genre_scores_gemma":[0.99819475,0.00013772327,0.00035861396,0.000023326265,0.0000030309507,0.000019659534,0.00056230056,0.000013173875,0.00068758667],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997918,0.000027958311,0.000016790313,0.00005747598,0.000064534535,0.000041454576],"domain_scores_gemma":[0.99965453,0.00007373977,0.00012207183,0.000013210766,0.0000742982,0.000062284846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002429408,0.0003499038,0.0002566734,0.00039946323,0.00021240256,0.0005478528,0.00015928039,0.00021777043,0.0018593372],"category_scores_gemma":[0.00033364564,0.0001703626,0.00031370707,0.0005023305,0.00025063657,0.00037887655,0.00020647209,0.00049922493,0.00018741711],"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":[0.0010387738,0.000102361686,0.00720793,0.00013477691,0.000059827766,0.000092062764,0.00016586398,0.00017220582,0.98815876,0.000032610664,0.00006236216,0.0027725052],"study_design_scores_gemma":[0.000029600516,0.0031935847,0.37860528,0.000041361414,0.0001527294,0.00017220878,0.00096127315,0.0015076108,0.6137941,0.000075442535,0.0014266382,0.000040168306],"about_ca_topic_score_codex":0.0016833153,"about_ca_topic_score_gemma":0.0017006391,"teacher_disagreement_score":0.0018593372,"about_ca_system_score_codex":0.00023050803,"about_ca_system_score_gemma":0.000106303705,"threshold_uncertainty_score":0.0062201023},"labels":[],"label_agreement":null},{"id":"W1678234072","doi":"10.1094/cchem-04-15-0085-r","title":"Functional Characteristics of Bread Wheat (<i>Triticum aestivum</i> L.) Near‐Isogenic Lines Differing at the <i>Waxy</i> (<i>Wx</i>) Locus","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Amylopectin; Amylose; Starch; Food science; Starch synthase; Chemistry; Wheat flour; Retrogradation (starch); Locus (genetics); Glucan; Botany; Gene; Biochemistry; Biology","score_opus":0.02599559439258626,"score_gpt":0.228772369704957,"score_spread":0.20277677531237076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1678234072","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988686,0.00010407509,0.0003034785,0.000011589933,0.000004932664,0.00000742933,0.00049920636,0.000011006277,0.00018981946],"genre_scores_gemma":[0.996382,0.00009919135,0.0005696343,0.000033171527,0.0000034470122,0.000022375092,0.0019135969,0.000032042466,0.0009445103],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968016,0.00004511148,0.000045403503,0.000113098205,0.0000696938,0.000046504952],"domain_scores_gemma":[0.9995214,0.00007222758,0.00015193567,0.00004303916,0.00006787613,0.00014354626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025679285,0.00048450902,0.00030087726,0.0006295797,0.00017913281,0.00037153257,0.00020795924,0.0003142213,0.0005899253],"category_scores_gemma":[0.00028061814,0.00021934813,0.00039237476,0.00041451305,0.0003258031,0.00019698414,0.00029188636,0.0005198105,0.00020448059],"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":[0.00017366183,0.00003824946,0.0024031624,0.000014134794,0.000014769436,0.00004207846,0.000089087414,0.000030961386,0.9965166,0.000014994125,0.000013166698,0.0006491872],"study_design_scores_gemma":[0.000047197474,0.0019451219,0.654745,0.000012726721,0.00017716372,0.0009052587,0.0004588903,0.0008520358,0.33933333,0.000058949492,0.0014075179,0.000056749537],"about_ca_topic_score_codex":0.0014262905,"about_ca_topic_score_gemma":0.0011275988,"teacher_disagreement_score":0.0014262905,"about_ca_system_score_codex":0.00025931693,"about_ca_system_score_gemma":0.000114315044,"threshold_uncertainty_score":0.0028359294},"labels":[],"label_agreement":null},{"id":"W1685725995","doi":"10.15835/buasvmcn-fst:10115","title":"Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes","year":2014,"lang":"en","type":"article","venue":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Viscoelasticity; Rheology; Materials science; Food science; Strain hardening exponent; Strain (injury); Glucose oxidase; Composite material; Chemistry; Nanotechnology; Biology","score_opus":0.026384169026276272,"score_gpt":0.2266007510506087,"score_spread":0.20021658202433243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1685725995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99873286,0.0006501884,0.00026343632,0.000032069587,0.000010511737,0.0000058000915,0.00003740489,0.000009372294,0.00025839225],"genre_scores_gemma":[0.9976804,0.00063061493,0.00089604314,0.000030196814,0.0000052299483,0.0000058446763,0.00006376293,0.000006339328,0.0006815362],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999087,0.000023553132,0.000008296804,0.000018399594,0.000024494115,0.000016537912],"domain_scores_gemma":[0.99981004,0.00006276132,0.000057018264,0.000013165642,0.0000330253,0.000024050833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016013715,0.00023089783,0.00014201403,0.00010413684,0.000066291555,0.0002503297,0.000086503685,0.00015835694,0.0007349258],"category_scores_gemma":[0.00029785678,0.00009665605,0.00015840058,0.000094319315,0.00013583439,0.00016036513,0.00008608451,0.00032261823,0.000093280156],"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":[0.00074867206,0.00007804754,0.0011622137,0.000079234276,0.000013659554,0.00006169195,0.000063793246,0.00010778194,0.9944351,0.000016910091,0.000016552998,0.003216371],"study_design_scores_gemma":[0.000014013305,0.0026978916,0.01987006,0.000018652281,0.000054020205,0.00008770511,0.00010687528,0.0006251543,0.97560567,0.000022156933,0.0008889862,0.00000892335],"about_ca_topic_score_codex":0.0004863511,"about_ca_topic_score_gemma":0.0006962071,"teacher_disagreement_score":0.0007349258,"about_ca_system_score_codex":0.00008498113,"about_ca_system_score_gemma":0.00007056884,"threshold_uncertainty_score":0.0024585724},"labels":[],"label_agreement":null},{"id":"W1690360906","doi":"10.5539/jfr.v4n5p181","title":"Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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; Wheat flour; Chemistry; Proximate; Composition (language); Dietary fiber","score_opus":0.1428203607651753,"score_gpt":0.353658976193452,"score_spread":0.2108386154282767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1690360906","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99933136,0.0002478291,0.0001675326,0.0000050713106,0.0000041124536,0.000006472551,0.00007964613,0.0000032319372,0.00015469428],"genre_scores_gemma":[0.99802834,0.00023843654,0.00090657,0.000013586216,0.0000019334957,0.000012835403,0.00024590822,0.000007403525,0.00054503995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982965,0.000027320786,0.000026967746,0.000040740084,0.000045068293,0.00003029932],"domain_scores_gemma":[0.9997974,0.000041067025,0.000049098457,0.000011823073,0.000049461698,0.000051206654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023138971,0.0003689006,0.00040049557,0.0004889423,0.00020309305,0.00031813144,0.00014406,0.00025397545,0.0007586599],"category_scores_gemma":[0.00036704764,0.000173715,0.0002617098,0.00047395032,0.00021923606,0.00033078156,0.00020580126,0.00038180716,0.000098386445],"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":[0.0010504124,0.00006253274,0.0010624909,0.00007866254,0.000019537994,0.00004778683,0.000030097764,0.00009366761,0.9961287,0.000016248205,0.000008418451,0.0014013669],"study_design_scores_gemma":[0.00003674006,0.0020765492,0.055247538,0.000023900739,0.0001567593,0.00016042395,0.00020526815,0.00074974494,0.94038516,0.000029679552,0.0009050458,0.000023276292],"about_ca_topic_score_codex":0.0017753384,"about_ca_topic_score_gemma":0.0041942997,"teacher_disagreement_score":0.0017753384,"about_ca_system_score_codex":0.00015954746,"about_ca_system_score_gemma":0.00017426113,"threshold_uncertainty_score":0.0035299659},"labels":[],"label_agreement":null},{"id":"W1724442066","doi":"10.5539/jfr.v4n5p143","title":"Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Orange juice; Chemistry; Pectin; Orange (colour); Sensory analysis; Turbidity; Biology","score_opus":0.20030099706976578,"score_gpt":0.3475800593068016,"score_spread":0.1472790622370358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1724442066","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963894,0.002175178,0.0006079967,0.000021872867,0.0000096523945,0.000030195239,0.00017862783,0.000012028259,0.0005751121],"genre_scores_gemma":[0.9915413,0.001717441,0.004702807,0.00006189994,0.000009137619,0.000044813896,0.00044416732,0.000021647822,0.0014568199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974126,0.000052795767,0.000021113483,0.000048194524,0.00010442701,0.00003226328],"domain_scores_gemma":[0.99979275,0.00004382549,0.000052047828,0.000008014958,0.000066638284,0.000036682442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032308916,0.0003973233,0.00038322198,0.00038387047,0.00017953123,0.00050656806,0.00017441125,0.00036746886,0.0009760141],"category_scores_gemma":[0.00041666086,0.00016325286,0.00034748856,0.00036975634,0.0001334218,0.0005112703,0.0003117845,0.0005245648,0.00014461878],"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":[0.00030900055,0.00006391632,0.0009154887,0.00025903445,0.000020577781,0.00008423198,0.00006086375,0.000044362463,0.9951066,0.000020698253,0.00001938814,0.0030959465],"study_design_scores_gemma":[0.000018723978,0.0040187277,0.074525654,0.0001268205,0.0002125351,0.00044862743,0.00041919653,0.00061104924,0.9148323,0.000047913,0.0047007957,0.000037649115],"about_ca_topic_score_codex":0.00056948734,"about_ca_topic_score_gemma":0.0010748571,"teacher_disagreement_score":0.0009760141,"about_ca_system_score_codex":0.0001490454,"about_ca_system_score_gemma":0.0001509236,"threshold_uncertainty_score":0.0032651424},"labels":[],"label_agreement":null},{"id":"W1740294201","doi":"10.1155/2006/390953","title":"The Hot Air and Cold Facts of Dietary Fibre","year":2006,"lang":"en","type":"review","venue":"Canadian Journal of Gastroenterology","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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 Calgary","funders":"","keywords":"Food science; Environmental science; Chemistry","score_opus":0.032082921210482916,"score_gpt":0.25925235766291493,"score_spread":0.227169436452432,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1740294201","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":[0.00028231752,0.99461824,0.000088821085,0.001337038,0.00088115415,0.0000038898256,0.00001242037,0.0000062698577,0.0027699342],"genre_scores_gemma":[0.0022740248,0.99269366,0.00023912746,0.0013577825,0.00056816527,0.0000074648947,0.000018515373,0.000003948359,0.0028373268],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99960405,0.00007268397,0.00004379458,0.00005594178,0.00019041139,0.000033080967],"domain_scores_gemma":[0.9997002,0.00013927394,0.000047059697,0.00001823317,0.000068389025,0.000026911897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004457469,0.0005284809,0.0010893465,0.0018857366,0.0005817001,0.0013730223,0.00041055746,0.001408598,0.004804736],"category_scores_gemma":[0.00093826704,0.0002557771,0.0004680862,0.0021808445,0.0015197702,0.0026104331,0.0010413433,0.0022314878,0.001829319],"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":[0.00013630814,0.00007573563,0.00045835177,0.011217981,0.00011058516,0.0003215702,0.00054920785,0.00006599218,0.0015495783,0.007517342,0.06521754,0.9127799],"study_design_scores_gemma":[0.000010387844,0.00005078572,0.0021898546,0.0041334317,0.000032639287,0.0015101683,0.00025834245,0.000015582746,0.00020618376,0.0025491433,0.98902696,0.000016466009],"about_ca_topic_score_codex":0.004081905,"about_ca_topic_score_gemma":0.0065087974,"teacher_disagreement_score":0.004804736,"about_ca_system_score_codex":0.0007965458,"about_ca_system_score_gemma":0.0007851349,"threshold_uncertainty_score":0.016073406},"labels":[],"label_agreement":null},{"id":"W175467200","doi":"","title":"Estudio de las propiedades físico-químicas y reológicas de las mezclas de harina trigo/sorgo","year":2001,"lang":"es","type":"article","venue":"Alimentaria","topic":"Food composition and properties","field":"Nursing","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":"Sorghum; Mathematics; Materials science; Food science; Chemistry; Forestry; Geography","score_opus":0.02906919031316582,"score_gpt":0.2898176150728347,"score_spread":0.26074842475966886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W175467200","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561584,0.0013842958,0.0018744441,0.00002691783,0.000015668842,0.000027291342,0.000104068524,0.000014997554,0.0009363948],"genre_scores_gemma":[0.9929804,0.0011910928,0.0018919343,0.000054075717,0.000009775962,0.000030737603,0.00014459879,0.000014801747,0.0036825568],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997892,0.00004042619,0.000008733909,0.00005385644,0.0000695997,0.000038203052],"domain_scores_gemma":[0.99979144,0.000044471875,0.000045921388,0.000018676197,0.00007077044,0.000028729388],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036533165,0.00040963327,0.00032693535,0.00027751666,0.00030523047,0.00051512057,0.00018955974,0.00023046165,0.0016034929],"category_scores_gemma":[0.00024848132,0.00014730543,0.0003170877,0.00027776413,0.00035468294,0.00030051605,0.00025359195,0.0003522819,0.0002437666],"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":[0.00028107688,0.000040533152,0.0050992677,0.00013875277,0.000016171913,0.00006652062,0.00020428645,0.00013099244,0.9890225,0.00010050916,0.00002251397,0.0048768884],"study_design_scores_gemma":[0.000009905671,0.00218835,0.09336764,0.00004783854,0.000095601514,0.00018890022,0.0012324145,0.00075915165,0.8955446,0.00021195988,0.006320435,0.000033111864],"about_ca_topic_score_codex":0.0014991574,"about_ca_topic_score_gemma":0.002957377,"teacher_disagreement_score":0.0016034929,"about_ca_system_score_codex":0.00027118952,"about_ca_system_score_gemma":0.00030965699,"threshold_uncertainty_score":0.0053641796},"labels":[],"label_agreement":null},{"id":"W1757156354","doi":"10.1093/ajcn/73.3.653","title":"Issues raised by psyllium meta-analysis","year":2001,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Calgary","funders":"","keywords":"Psyllium; Funnel plot; Meta-analysis; Medicine; Publication bias; Inclusion (mineral); MEDLINE; Alternative medicine; Environmental health; Family medicine; Psychology; Political science; Internal medicine; Food science; Dietary fiber; Law; Pathology","score_opus":0.13004435796002753,"score_gpt":0.41408195268127146,"score_spread":0.2840375947212439,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1757156354","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00095384335,0.016655754,0.0014181422,0.95392495,0.024085471,0.000052895542,0.00039386193,0.000084637424,0.0024304735],"genre_scores_gemma":[0.016615039,0.0058623482,0.004443388,0.9226653,0.048197564,0.00022050552,0.00014035005,0.00011876259,0.001736668],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.8311418,0.10789656,0.027994791,0.007860631,0.023048326,0.0020578343],"domain_scores_gemma":[0.37615526,0.56579316,0.017940845,0.009465936,0.025827685,0.004817074],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.19864815,0.0014390978,0.0057036434,0.0041177454,0.0039271037,0.005988309,0.004936795,0.030500423,0.0062621646],"category_scores_gemma":[0.4769717,0.0022337353,0.006638317,0.0047766706,0.0061504175,0.0054349173,0.0045574657,0.021638742,0.0023974755],"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":[0.001580006,0.000044474255,0.008158946,0.0032206508,0.004888962,0.0027618685,0.00086695584,0.00029858307,0.00016244255,0.0065958896,0.89844084,0.0729804],"study_design_scores_gemma":[0.0035026772,0.00064692437,0.013041277,0.012930439,0.015817657,0.0077356366,0.0015520448,0.0028952975,0.00087547017,0.07189562,0.8686988,0.00040824866],"about_ca_topic_score_codex":0.00860595,"about_ca_topic_score_gemma":0.020144867,"teacher_disagreement_score":0.19864815,"about_ca_system_score_codex":0.0051774993,"about_ca_system_score_gemma":0.008676548,"threshold_uncertainty_score":0.9882095},"labels":[],"label_agreement":null},{"id":"W1770033200","doi":"10.1139/h11-071","title":"First and second meal effects of pulses on blood glucose, appetite, and food intake at a later meal","year":2011,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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 Toronto","funders":"","keywords":"Meal; Appetite; Food science; Glycemic; Food intake; Animal science; Chemistry; Medicine; Biology; Insulin; Internal medicine","score_opus":0.012772786203684671,"score_gpt":0.20028375983145547,"score_spread":0.1875109736277708,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1770033200","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991254,0.0001788575,0.0001709922,0.000008624681,0.000012065176,0.000016215323,0.00009017602,0.000009714465,0.00038792143],"genre_scores_gemma":[0.99390763,0.00030054938,0.0012956922,0.0001280689,0.000020855417,0.00010905532,0.0003673996,0.000023543967,0.0038471036],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998987,0.000012354347,0.0000051159386,0.00003136039,0.000024792476,0.000027640734],"domain_scores_gemma":[0.9996908,0.00006934058,0.00006278759,0.000024764475,0.000027798607,0.00012453827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000122045,0.00040940937,0.00043092438,0.00017418506,0.00016041467,0.00038004864,0.00020715613,0.00033359573,0.0025430662],"category_scores_gemma":[0.00027675333,0.00018175227,0.00027765904,0.00010724101,0.00028170782,0.00018613682,0.0002518998,0.0009989648,0.0002007012],"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":[0.04368343,0.0017217227,0.005705533,0.000167811,0.00009230578,0.00012696524,0.00010935458,0.000095416886,0.93626356,0.00007875787,0.00015508587,0.011800062],"study_design_scores_gemma":[0.0008678332,0.07438255,0.43676716,0.000051235107,0.00031596585,0.00039437242,0.00044185796,0.0012861448,0.48245093,0.0001378207,0.002857274,0.000046908623],"about_ca_topic_score_codex":0.0012678759,"about_ca_topic_score_gemma":0.0025428897,"teacher_disagreement_score":0.0025430662,"about_ca_system_score_codex":0.00034947175,"about_ca_system_score_gemma":0.00020615871,"threshold_uncertainty_score":0.008507371},"labels":[],"label_agreement":null},{"id":"W1781573878","doi":"10.1533/9781845690632.5.188","title":"INVESTIGATING THE POROSITY OF DOUGH USING ULTRASOUND","year":2005,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Bubble; Attenuation; Mixing (physics); Porosity; Materials science; Ultrasonic sensor; Attenuation coefficient; Ambient pressure; Ultrasound; Analytical Chemistry (journal); Composite material; Acoustics; Mechanics; Chemistry; Optics; Thermodynamics; Physics; Chromatography","score_opus":0.039043099001888036,"score_gpt":0.2595431710449361,"score_spread":0.22050007204304808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1781573878","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9077352,0.023263179,0.034849297,0.0003174033,0.00020426339,0.0000655364,0.00027059752,0.00017494915,0.03311951],"genre_scores_gemma":[0.93633914,0.00898768,0.026309935,0.00011979017,0.000052201063,0.00004585889,0.00017191714,0.000100896155,0.027872639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990594,0.000007694901,0.0000035758076,0.000019796482,0.000048449492,0.000014528375],"domain_scores_gemma":[0.9997522,0.00017593145,0.000024366553,0.000012109829,0.00002642166,0.000009002403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025956775,0.000199303,0.00017100415,0.0004383472,0.0002641492,0.000673904,0.0003324429,0.00041486704,0.0030088683],"category_scores_gemma":[0.0003177683,0.0002716553,0.00018797515,0.00049821497,0.0006589674,0.0007855563,0.00033516827,0.0005324475,0.00032126743],"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":[0.00014732884,0.000046109297,0.0017338032,0.00027217632,0.000012207894,0.00025734873,0.00048468894,0.00066359533,0.9565895,0.0024409594,0.0003227301,0.037029494],"study_design_scores_gemma":[0.000022714583,0.000606942,0.034714393,0.00011805209,0.00006941745,0.0011389223,0.0021437958,0.0064004846,0.9334133,0.0024234536,0.01890432,0.000044127406],"about_ca_topic_score_codex":0.0012920352,"about_ca_topic_score_gemma":0.0016323188,"teacher_disagreement_score":0.0030088683,"about_ca_system_score_codex":0.00024907195,"about_ca_system_score_gemma":0.00016113505,"threshold_uncertainty_score":0.010065675},"labels":[],"label_agreement":null},{"id":"W1783382419","doi":"10.1139/gen-2012-0146","title":"Comprehensive analysis of the transcription of starch synthesis genes and the transcription factor RSR1 in wheat (<i>Triticum aestivum</i>) endosperm","year":2012,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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":"Endosperm; Biology; Gene; Starch; Gene expression; Transcription factor; Starch synthase; Complementary DNA; Transcription (linguistics); Genetics; Biochemistry","score_opus":0.03279268169612361,"score_gpt":0.24457592059958141,"score_spread":0.2117832389034578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1783382419","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9894106,0.0031544631,0.0044397986,0.00007669071,0.0000109743305,0.00002665274,0.002216726,0.00007495747,0.0005891158],"genre_scores_gemma":[0.97544676,0.0019259574,0.0078752255,0.00015189667,0.000021772796,0.00006586758,0.011970785,0.00006159767,0.0024802387],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.0000096669555,0.000010857817,0.00008035582,0.000028717295,0.000022210505],"domain_scores_gemma":[0.9998622,0.00003145509,0.00003970139,0.000016263193,0.000025860883,0.000024516952],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016946245,0.00039512536,0.0003548688,0.00049720024,0.00020969006,0.00028981938,0.00014039414,0.00021912488,0.00047183732],"category_scores_gemma":[0.00013939808,0.00031091447,0.0005178808,0.00029412366,0.00020982306,0.00023459368,0.00019483989,0.00031343533,0.00031150965],"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":[0.00004992317,0.000004280811,0.0007247991,0.00003721243,0.0000050255803,0.000029477798,0.00003660069,0.00004563221,0.9978301,0.00002076589,0.000016788656,0.001199357],"study_design_scores_gemma":[0.000059413243,0.0006064695,0.2558244,0.000044368542,0.0002952448,0.0013773195,0.0003016373,0.0040786373,0.72705007,0.00027870366,0.01003514,0.000048619662],"about_ca_topic_score_codex":0.0013414085,"about_ca_topic_score_gemma":0.0024630385,"teacher_disagreement_score":0.0013414085,"about_ca_system_score_codex":0.0003035476,"about_ca_system_score_gemma":0.00030568213,"threshold_uncertainty_score":0.0026671886},"labels":[],"label_agreement":null},{"id":"W1787018305","doi":"10.1002/9781118528723.ch10","title":"Role of Carbohydrates in the Prevention of Type 2 Diabetes","year":2013,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Type 2 diabetes; Glycemic index; Diabetes mellitus; Insulin; Medicine; Endocrinology; Internal medicine; Insulin sensitivity; Glycemic; Insulin resistance","score_opus":0.011687905955069511,"score_gpt":0.23309876329939613,"score_spread":0.2214108573443266,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1787018305","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":[0.0293881,0.7339961,0.001034547,0.013372754,0.0026371805,0.00010594225,0.00043691724,0.00011770167,0.21891074],"genre_scores_gemma":[0.08610474,0.82521975,0.004598167,0.0032861305,0.0015022447,0.00008549641,0.000327352,0.000034363937,0.07884173],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998909,0.00002912066,0.000009092841,0.000011462092,0.00004380422,0.00001568313],"domain_scores_gemma":[0.99988353,0.000032087773,0.000020455307,0.0000050646518,0.000030328532,0.00002857314],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036383572,0.00026095335,0.00021181424,0.0006325826,0.000272076,0.0007458687,0.00029601384,0.00046769818,0.013506718],"category_scores_gemma":[0.0004531948,0.00004195781,0.00020629066,0.00051522197,0.00014935056,0.00027191755,0.00044085056,0.0004886278,0.002247086],"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":[0.00016846176,0.0004261353,0.0016512378,0.0016372398,0.000028514998,0.00013142618,0.000057744113,0.00006972541,0.0012979521,0.0033604023,0.021296237,0.9698749],"study_design_scores_gemma":[0.00009935557,0.0008617747,0.041959137,0.0051904675,0.0001345163,0.0012562218,0.00038044737,0.00020236358,0.0018848191,0.006761764,0.9412434,0.000025680529],"about_ca_topic_score_codex":0.0016425326,"about_ca_topic_score_gemma":0.0026165023,"teacher_disagreement_score":0.013506718,"about_ca_system_score_codex":0.00032204788,"about_ca_system_score_gemma":0.00050151546,"threshold_uncertainty_score":0.045184433},"labels":[],"label_agreement":null},{"id":"W1788216835","doi":"","title":"Composition, structure, and physicochemical properties of field pea (Pisum sativum L.) starch","year":2000,"lang":"en","type":"dissertation","venue":"Memorial University Research Repository (Memorial University)","topic":"Food composition and properties","field":"Nursing","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":"Wayamba University of Sri Lanka; Agriculture and Agri-Food Canada; Memorial University of Newfoundland; Iowa State University","keywords":"Amylopectin; Starch; Field pea; Amylose; Sativum; Pisum; Degree of polymerization; Crystallinity; Chemistry; Botany; Food science; Polymerization; Crystallography; Biochemistry; Polymer; Biology; Organic chemistry","score_opus":0.025937211274606624,"score_gpt":0.25835366661673836,"score_spread":0.23241645534213173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1788216835","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":[0.999488,0.00018644793,0.00013010342,0.0000050488156,8.7627893e-7,0.0000018716659,0.00007832989,0.000002216456,0.00010715098],"genre_scores_gemma":[0.9988417,0.00014629649,0.000293423,0.000013056995,0.0000023323394,0.000005636255,0.00040907608,0.000003015872,0.0002854496],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999436,0.0000072060557,0.000006543455,0.000021547723,0.000011931282,0.0000091697975],"domain_scores_gemma":[0.99987507,0.00003087988,0.000026200893,0.0000074948575,0.00002951374,0.000030810166],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010997646,0.00020744471,0.00014368493,0.0005320249,0.00015377413,0.00030904202,0.00008558383,0.00020816633,0.00034016737],"category_scores_gemma":[0.00019727736,0.00013190306,0.00016035458,0.00035409778,0.00018439665,0.00021317984,0.00010240292,0.00017902286,0.00006814677],"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":[0.0001328145,0.000013128088,0.0075572873,0.000032458884,0.00001389634,0.00013014533,0.00007933985,0.000046304875,0.9906962,0.000015522843,0.00000803416,0.0012748485],"study_design_scores_gemma":[0.000032193897,0.00073069835,0.7788611,0.00001501107,0.000067257744,0.001593415,0.00036597758,0.0008420045,0.21614535,0.00013947525,0.001182337,0.000025235802],"about_ca_topic_score_codex":0.0014320721,"about_ca_topic_score_gemma":0.0011641757,"teacher_disagreement_score":0.0014320721,"about_ca_system_score_codex":0.00015100867,"about_ca_system_score_gemma":0.00010575853,"threshold_uncertainty_score":0.002847433},"labels":[],"label_agreement":null},{"id":"W1796139078","doi":"10.4141/cjps2013-065","title":"Effects of salinity stress on starch morphology, composition and thermal properties during grain development in triticale","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Special Fund for Agro-scientific Research in the Public Interest; Agriculture and Agri-Food Canada","keywords":"Salinity; Triticale; Starch; Agronomy; Composition (language); Chemistry; Food science; Biology; Ecology","score_opus":0.01911287514118776,"score_gpt":0.21993945744044247,"score_spread":0.2008265822992547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1796139078","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989417,0.00051988603,0.00022455958,0.000034109755,0.000010824908,0.0000074091413,0.00007811919,0.00000828058,0.00017507526],"genre_scores_gemma":[0.9983816,0.00028125604,0.00030195815,0.00005968901,0.0000033945464,0.000018409677,0.00029213802,0.000008401856,0.0006530605],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998933,0.000015892041,0.000015763977,0.000029360912,0.000021425578,0.000024296707],"domain_scores_gemma":[0.99979466,0.000032192343,0.00005367722,0.000017706576,0.00003308989,0.00006866711],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001496124,0.0002934036,0.00042519296,0.00023516722,0.00019293795,0.00038606528,0.00016048766,0.00031179134,0.0006368133],"category_scores_gemma":[0.00016439051,0.00027196162,0.0004120356,0.00019407654,0.0002541661,0.00040297283,0.00030591976,0.00092242094,0.00012954076],"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":[0.00038242136,0.00003623278,0.0010111114,0.000024515788,0.000009702059,0.00004818772,0.0000780882,0.000019083629,0.99755836,0.0000123896,0.000019624847,0.00080022466],"study_design_scores_gemma":[0.000087056695,0.0032444482,0.34869152,0.000017458291,0.000111277346,0.0004740868,0.00079696666,0.001544684,0.6431279,0.00016899248,0.0016721699,0.000063424544],"about_ca_topic_score_codex":0.0011603826,"about_ca_topic_score_gemma":0.0013163503,"teacher_disagreement_score":0.0011603826,"about_ca_system_score_codex":0.00027581427,"about_ca_system_score_gemma":0.00013396499,"threshold_uncertainty_score":0.0023072362},"labels":[],"label_agreement":null},{"id":"W1807781152","doi":"10.1094/cchem-12-14-0267-r","title":"Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"RIKEN","keywords":"Monoglyceride; Chemistry; Food science; Fatty acid; Volume (thermodynamics); Organic chemistry","score_opus":0.02956277633702873,"score_gpt":0.2767770562690654,"score_spread":0.24721427993203668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1807781152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990331,0.00048790753,0.00015718702,0.000015762122,0.000010496192,0.000011965087,0.000046500034,0.000006559573,0.00023051097],"genre_scores_gemma":[0.9974474,0.0006217818,0.0010067147,0.000055902485,0.000006586122,0.000016203843,0.0001031869,0.000012541508,0.0007298837],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997477,0.000056369445,0.000027765056,0.0000582595,0.000061952655,0.00004787399],"domain_scores_gemma":[0.9996092,0.00009979306,0.00011453591,0.000023095874,0.00005673406,0.00009678495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025095316,0.00044088086,0.00028412163,0.00025067027,0.00014976112,0.0004163131,0.00017682285,0.00029978776,0.0010336698],"category_scores_gemma":[0.0003918893,0.00022263468,0.0003411872,0.00028469783,0.00025144557,0.00036867452,0.0003021412,0.00062636577,0.00013104004],"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":[0.0028756845,0.00025759786,0.00069753156,0.00009330519,0.000041409025,0.0000422485,0.000043995515,0.00010246525,0.9930205,0.000020656693,0.000015804859,0.0027886645],"study_design_scores_gemma":[0.00004376902,0.0049809585,0.012474487,0.000016743687,0.00012537363,0.00004326855,0.00010054436,0.0005912234,0.9808816,0.000018540537,0.0007090163,0.000014523158],"about_ca_topic_score_codex":0.0014945989,"about_ca_topic_score_gemma":0.002896055,"teacher_disagreement_score":0.0014945989,"about_ca_system_score_codex":0.00023021678,"about_ca_system_score_gemma":0.00017442254,"threshold_uncertainty_score":0.0034579635},"labels":[],"label_agreement":null},{"id":"W1817501081","doi":"10.1093/ajcn/75.5.834","title":"Soluble fiber intake at a dose approved by the US Food and Drug Administration for a claim of health benefits: serum lipid risk factors for cardiovascular disease assessed in a randomized controlled crossover trial","year":2002,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":249,"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":"Psyllium; Medicine; Blood pressure; Cholesterol; Crossover study; Palatability; Blood lipids; Internal medicine; Randomized controlled trial; Niacin; Framingham Risk Score; Disease; Food science; Dietary fiber; Placebo; Chemistry","score_opus":0.04595799768417643,"score_gpt":0.3254694044008901,"score_spread":0.2795114067167137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1817501081","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992157,0.002596692,0.00066934223,0.0005219046,0.0006927339,0.0017721661,0.0005097835,0.00011212959,0.0009683471],"genre_scores_gemma":[0.9897092,0.0020245253,0.0013594788,0.0010067147,0.00090784824,0.0022174984,0.0007798035,0.000035908215,0.0019589954],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9983695,0.00082430063,0.00012874152,0.00033300568,0.00012128152,0.00022309551],"domain_scores_gemma":[0.9970995,0.0010806099,0.00054160366,0.00028633067,0.00018070845,0.0008112304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031454826,0.0027172214,0.0058621336,0.0009969044,0.0012250947,0.0019071375,0.0014699922,0.005250883,0.008102957],"category_scores_gemma":[0.0037652436,0.0016097258,0.0030560947,0.00089033996,0.002746227,0.002224733,0.00088593824,0.0061869617,0.0015415598],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9927094,0.0042086486,0.00026297942,0.00014558408,0.00053278886,0.000014655216,0.000027883958,0.00005759981,0.0005623231,0.000024961715,0.0000974231,0.0013557286],"study_design_scores_gemma":[0.96642125,0.031847585,0.0008195697,0.00001194723,0.00046218818,0.000007355499,0.000014485184,0.00013999366,0.0001386152,0.00003939134,0.000088455636,0.000009183367],"about_ca_topic_score_codex":0.0019051987,"about_ca_topic_score_gemma":0.0022190793,"teacher_disagreement_score":0.008102957,"about_ca_system_score_codex":0.00095796824,"about_ca_system_score_gemma":0.0012335812,"threshold_uncertainty_score":0.02710706},"labels":[],"label_agreement":null},{"id":"W1821455436","doi":"10.1016/j.foodchem.2015.08.082","title":"Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":91,"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":"","keywords":"Chemistry; Food science; Glutenin; High protein; Perennial plant; Biochemistry; Agronomy; Biology; Gene","score_opus":0.017573994985440995,"score_gpt":0.2257771116064877,"score_spread":0.2082031166210467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1821455436","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990614,0.00016205295,0.00039755338,0.00001928699,0.0000052388064,0.000003053904,0.00013534233,0.0000045842166,0.00021149965],"genre_scores_gemma":[0.9975358,0.00011856743,0.0007738837,0.000037304875,0.000004315533,0.0000063378475,0.0005728704,0.000009635305,0.0009413055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999492,0.000005824066,0.0000028337518,0.000017912393,0.000010512753,0.0000136869285],"domain_scores_gemma":[0.9998869,0.000020160036,0.000024902489,0.0000062056283,0.00002570288,0.000036049372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000115907635,0.00020477637,0.00012368106,0.00019357237,0.00019857194,0.00021108221,0.0001289835,0.00016415275,0.0005956957],"category_scores_gemma":[0.00013267643,0.00012052844,0.00018243669,0.00019064023,0.0002063849,0.00018073247,0.00011613742,0.00025503317,0.00010090251],"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":[0.00018314044,0.000013701361,0.0007075338,0.000016461277,0.000005140451,0.00002971074,0.000031602707,0.000027635495,0.9985342,0.000024562434,0.000013164563,0.00041316487],"study_design_scores_gemma":[0.000023531227,0.00042798865,0.14221558,0.000008917165,0.000053170334,0.00026201725,0.00041412,0.0018306542,0.8531202,0.00008176303,0.0015489225,0.000013156966],"about_ca_topic_score_codex":0.001741821,"about_ca_topic_score_gemma":0.0019141719,"teacher_disagreement_score":0.001741821,"about_ca_system_score_codex":0.00014801168,"about_ca_system_score_gemma":0.00012212986,"threshold_uncertainty_score":0.0034633875},"labels":[],"label_agreement":null},{"id":"W1822975918","doi":"10.1093/ajcn/72.2.439","title":"Comparison of high- and low-glycemic-index breakfast cereals with monounsaturated fat in the long-term dietary management of type 2 diabetes","year":2000,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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":"Glycemic index; Type 2 diabetes; Glycaemic index; Term (time); Dietary management; Medicine; Food science; Diabetes mellitus; Glycemic; Internal medicine; Endocrinology; Chemistry","score_opus":0.032812598197779395,"score_gpt":0.3431160832163266,"score_spread":0.3103034850185472,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1822975918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981748,0.0014414478,0.00005452863,0.0000620868,0.000042342148,0.000010746043,0.000028485898,0.0000017534621,0.00018372673],"genre_scores_gemma":[0.9986743,0.0007631606,0.00020520638,0.00005007025,0.00002452585,0.0000117416685,0.0000631083,0.0000012596389,0.00020670108],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.999585,0.00018774236,0.00005949698,0.000046772362,0.000079584024,0.000041426043],"domain_scores_gemma":[0.99920744,0.00030857217,0.00012264759,0.000038136353,0.000073225805,0.00024996066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010682981,0.0003096472,0.0007205595,0.0003842172,0.0003830673,0.00046936757,0.00029639734,0.00048492907,0.00094644737],"category_scores_gemma":[0.0022285369,0.00017803858,0.0006977737,0.00041223064,0.00023196006,0.00041594435,0.0002801621,0.0006676443,0.00008203244],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.78488487,0.011458292,0.09132947,0.00086583657,0.0022796444,0.00021832669,0.000458289,0.0004921877,0.013249479,0.00012459981,0.00026302194,0.094376065],"study_design_scores_gemma":[0.020269794,0.22045273,0.7441531,0.0002911332,0.0046233875,0.00028588745,0.0011369855,0.0016574808,0.0048357933,0.00021955423,0.0020066097,0.000067497145],"about_ca_topic_score_codex":0.004422094,"about_ca_topic_score_gemma":0.008181883,"teacher_disagreement_score":0.004422094,"about_ca_system_score_codex":0.0005278652,"about_ca_system_score_gemma":0.0005835696,"threshold_uncertainty_score":0.008792698},"labels":[],"label_agreement":null},{"id":"W1829538362","doi":"10.1111/j.1749-6632.2009.05205.x","title":"Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa","year":2010,"lang":"en","type":"article","venue":"Annals of the New York Academy of Sciences","topic":"Food composition and properties","field":"Nursing","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; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Water content; Aqueous solution; Starch gelatinization; Chemistry; Water activity; Materials science; Food science; Organic chemistry","score_opus":0.14548354628752422,"score_gpt":0.3137827541345599,"score_spread":0.1682992078470357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1829538362","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985512,0.00016604066,0.0007087458,0.00001708254,0.0000039057286,0.0000037840348,0.00005296562,0.000016718794,0.0004794972],"genre_scores_gemma":[0.99911696,0.00008922835,0.00030390502,0.0000101108635,0.000002141896,0.0000065480667,0.000068806934,0.000009986323,0.0003923478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988186,0.000019135121,0.0000059229924,0.000033202126,0.000033084103,0.000026630001],"domain_scores_gemma":[0.9998196,0.00007257952,0.000046116707,0.000012285814,0.000028108941,0.000021352547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012684948,0.00027168772,0.00015352842,0.00011905662,0.000119484015,0.00026031473,0.00012623072,0.00015418258,0.0011918718],"category_scores_gemma":[0.0003522228,0.00017955108,0.00010204964,0.00013485254,0.00033886507,0.00021320199,0.00012856626,0.00045074246,0.00016628817],"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":[0.0000616659,0.000003858893,0.00022644323,0.00000950501,0.0000019663355,0.000017718246,0.000034034627,0.000033110002,0.9992132,0.000010866176,0.0000057891066,0.0003817431],"study_design_scores_gemma":[0.0000023842456,0.000105644176,0.007679272,0.0000019379675,0.000005630341,0.000034559092,0.000044128894,0.00032881726,0.991619,0.000011767372,0.00016256569,0.0000042785896],"about_ca_topic_score_codex":0.00077704125,"about_ca_topic_score_gemma":0.0008820792,"teacher_disagreement_score":0.0011918718,"about_ca_system_score_codex":0.00017422857,"about_ca_system_score_gemma":0.000086026,"threshold_uncertainty_score":0.0039872527},"labels":[],"label_agreement":null},{"id":"W1836411409","doi":"10.5539/jas.v7n6p84","title":"Rheological Properties of Dough and Quality of Salted Noodles Supplemented with Djulis (Chenopodium formosanum Koidz.) Flour","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Food science; Wheat flour; Chenopodium quinoa; Rheology; Chemistry; Materials science","score_opus":0.07656870452651243,"score_gpt":0.28341628162799687,"score_spread":0.20684757710148444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1836411409","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990747,0.00040149875,0.00019198563,0.000013022754,0.000006977202,0.0000058428277,0.00011138064,0.0000052698483,0.00018920105],"genre_scores_gemma":[0.9976655,0.00027117002,0.00065490196,0.000030785035,0.0000031380582,0.000012094769,0.00031226184,0.000008243441,0.0010419351],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998965,0.000017264594,0.000012020075,0.00002776175,0.000029853596,0.000016587717],"domain_scores_gemma":[0.99980646,0.000026495109,0.000051771065,0.000010853244,0.000046427784,0.00005799716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017900032,0.00039263366,0.00029695057,0.00031754086,0.00018021314,0.00027053565,0.000110688525,0.00017896005,0.0006837727],"category_scores_gemma":[0.00025242247,0.000118962314,0.00025858736,0.00025836605,0.00017173571,0.0002125533,0.00021625706,0.00033789358,0.000071751325],"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":[0.000733622,0.000058796253,0.0021499095,0.000082268634,0.000018959392,0.00003848366,0.000088974215,0.00003588348,0.99525803,0.000018053468,0.000020262434,0.001496788],"study_design_scores_gemma":[0.000049952163,0.0024105387,0.23523493,0.000031622585,0.00022075018,0.0001362565,0.00043764574,0.0009442458,0.7583572,0.000055738637,0.0020751795,0.000045871133],"about_ca_topic_score_codex":0.0015205888,"about_ca_topic_score_gemma":0.0025559827,"teacher_disagreement_score":0.0015205888,"about_ca_system_score_codex":0.00015104309,"about_ca_system_score_gemma":0.00010194518,"threshold_uncertainty_score":0.0030234456},"labels":[],"label_agreement":null},{"id":"W1836613078","doi":"10.1093/ajcn/87.1.247s","title":"Measuring the glycemic index of foods: interlaboratory study","year":2008,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":218,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; University of Toronto","funders":"","keywords":"Medicine; Glycaemic index; Glycemic index; Glycemic; Body mass index; Area under the curve; Area under curve; Animal science; Food science; Internal medicine; Chemistry; Insulin; Biology; Pharmacokinetics","score_opus":0.08836984459186013,"score_gpt":0.355314707286716,"score_spread":0.26694486269485584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1836613078","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99107176,0.00069781323,0.0053081084,0.00007459051,0.00010528694,0.00009705946,0.00019803869,0.00004031312,0.00240694],"genre_scores_gemma":[0.9969338,0.00015217756,0.001840483,0.0002012191,0.00003938918,0.000051098858,0.00023231142,0.000032366865,0.00051717693],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9923104,0.0034545977,0.00043119653,0.001384779,0.0020917058,0.00032738195],"domain_scores_gemma":[0.98738456,0.005254595,0.0017360654,0.0021116524,0.0026983446,0.00081469124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0060164765,0.0011427107,0.0006521027,0.0010122109,0.0009625729,0.0010573398,0.0007600087,0.0010400297,0.0005659652],"category_scores_gemma":[0.0145500535,0.00062222074,0.00061886734,0.0013118703,0.0008591626,0.00072377385,0.00092969055,0.0017472145,0.00042524686],"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":[0.008058117,0.0018188303,0.90766853,0.00009673844,0.000667233,0.00026457576,0.0026912352,0.00044146835,0.049441606,0.00027113326,0.00055154716,0.028029049],"study_design_scores_gemma":[0.00018455155,0.0071623414,0.9583099,0.00005110517,0.0005139255,0.0012012179,0.0013094881,0.0018033207,0.026428156,0.0002840808,0.002672766,0.00007910743],"about_ca_topic_score_codex":0.0032767649,"about_ca_topic_score_gemma":0.003008162,"teacher_disagreement_score":0.0060164765,"about_ca_system_score_codex":0.00070303254,"about_ca_system_score_gemma":0.0007288689,"threshold_uncertainty_score":0.03181857},"labels":[],"label_agreement":null},{"id":"W1838323527","doi":"10.1016/j.numecd.2015.05.005","title":"Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)","year":2015,"lang":"en","type":"article","venue":"Nutrition Metabolism and Cardiovascular Diseases","topic":"Food composition and properties","field":"Nursing","cited_by":689,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Canadian Institutes of Health Research; Glycemic Index Foundation; General Mills","keywords":"Summit; Glycemic load; Glycemic; Glycemic index; Medicine; Internal medicine; Insulin; Geography","score_opus":0.033601811452301726,"score_gpt":0.27322163798185733,"score_spread":0.2396198265295556,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1838323527","genre_codex":"commentary","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":[0.02118634,0.4425751,0.013034007,0.47808027,0.026458502,0.0015866886,0.003632065,0.00020466959,0.013242302],"genre_scores_gemma":[0.28999805,0.4158028,0.11085097,0.13853146,0.020818153,0.004971394,0.0142124435,0.000390155,0.0044245515],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9632943,0.0108999545,0.010331932,0.0021582218,0.011956853,0.0013586775],"domain_scores_gemma":[0.80966634,0.08599135,0.014114877,0.006032476,0.07605213,0.008142764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.14405546,0.0014432672,0.0054028803,0.005866518,0.002930621,0.0056102653,0.0044614407,0.005163639,0.001681289],"category_scores_gemma":[0.106369786,0.00088120473,0.00448886,0.0058377245,0.0024823144,0.0027744293,0.00808962,0.0121808145,0.0005363111],"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":[0.00090650044,0.00065707706,0.04270784,0.016063707,0.0037914652,0.00022736558,0.0030786349,0.0013748157,0.0009554617,0.0071704136,0.24531429,0.67775244],"study_design_scores_gemma":[0.0012479,0.0007005457,0.17396496,0.116384864,0.009455181,0.00077340496,0.011686033,0.0040741316,0.002539828,0.022427015,0.65612036,0.00062570453],"about_ca_topic_score_codex":0.036369536,"about_ca_topic_score_gemma":0.04560164,"teacher_disagreement_score":0.14405546,"about_ca_system_score_codex":0.009747111,"about_ca_system_score_gemma":0.03543336,"threshold_uncertainty_score":0.76184714},"labels":[],"label_agreement":null},{"id":"W1841399503","doi":"10.1007/978-1-4614-6096-1_6","title":"Calculation of Ice Cream Mixes","year":2012,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Ice cream; Gallon (US); Ingredient; Palatability; Recipe; Environmental science; Food science; Engineering; Waste management; Chemistry","score_opus":0.03547552521915294,"score_gpt":0.25216545946742763,"score_spread":0.2166899342482747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1841399503","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":[0.03405248,0.008414318,0.76277167,0.00037674373,0.0009528849,0.00039647458,0.0023309276,0.0027762735,0.18792833],"genre_scores_gemma":[0.21402672,0.008313987,0.55112076,0.00016050805,0.00013989338,0.00048738168,0.0026786802,0.0022700927,0.22080201],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995915,0.000030241792,0.000014517907,0.000056489353,0.00028939144,0.000017785473],"domain_scores_gemma":[0.9997713,0.00007101822,0.000013814633,0.000027552738,0.000108310196,0.000007973466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004499661,0.0008736087,0.00076306646,0.0014583769,0.00047342,0.0010049208,0.0013825591,0.0004299511,0.016121637],"category_scores_gemma":[0.0013113581,0.00049858884,0.00072923116,0.0008445651,0.00020905008,0.0013370515,0.0008940613,0.0006768284,0.007239108],"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":[0.00018500068,0.00013278797,0.0032866737,0.0011588088,0.00006732339,0.00023267306,0.0001495268,0.0567685,0.049345307,0.040438335,0.016866254,0.83136874],"study_design_scores_gemma":[0.000037507314,0.00017047,0.008752136,0.00041826494,0.00011222922,0.0007529681,0.000304316,0.33941382,0.27078724,0.050483506,0.32863563,0.0001318687],"about_ca_topic_score_codex":0.0027185162,"about_ca_topic_score_gemma":0.004390314,"teacher_disagreement_score":0.016121637,"about_ca_system_score_codex":0.0008155801,"about_ca_system_score_gemma":0.0006846756,"threshold_uncertainty_score":0.05393219},"labels":[],"label_agreement":null},{"id":"W1842547405","doi":"10.5539/jas.v7n11p200","title":"Effect of Soaking and Fermentation of Wheat Bran on Weight Gain, Accumulative Food Intake and Food Efficiency Ratio in Rats","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"University of Jordan","keywords":"Bran; Food science; Casein; Fermentation; Significant difference; Weight gain; Body weight; Fermentation in food processing; Chemistry; Biology; Animal science; Medicine; Lactic acid; Internal medicine; Endocrinology","score_opus":0.02779999266643117,"score_gpt":0.2886428910625408,"score_spread":0.26084289839610963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1842547405","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989907,0.00046355827,0.00023166876,0.000041641182,0.000022664695,0.000015053258,0.00007493433,0.000015638392,0.00014408104],"genre_scores_gemma":[0.99443454,0.0013943524,0.001423688,0.00012764796,0.000022486252,0.000058707952,0.00025122828,0.000014741643,0.0022725554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983156,0.000021281832,0.000017652515,0.00004384082,0.00003733233,0.00004833877],"domain_scores_gemma":[0.99969614,0.000028941606,0.00010254605,0.000027572325,0.000038069407,0.00010692124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018668463,0.00084057776,0.0004912923,0.0004125656,0.0002259586,0.00026261187,0.00017128894,0.00042372843,0.0008357964],"category_scores_gemma":[0.00025279724,0.0003124317,0.0005851731,0.00015890524,0.00031681152,0.000367585,0.0002210502,0.0008978457,0.00015206434],"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":[0.007845203,0.0020117776,0.002101705,0.00015830374,0.00007723758,0.00014060571,0.00008509051,0.00010049605,0.9819655,0.000033384684,0.000052733376,0.0054278946],"study_design_scores_gemma":[0.00043615463,0.07728067,0.05635063,0.00004187156,0.00029730753,0.00037673808,0.000392402,0.0007803407,0.8619885,0.00014234112,0.0018536572,0.00005939112],"about_ca_topic_score_codex":0.0012351755,"about_ca_topic_score_gemma":0.0026665435,"teacher_disagreement_score":0.0012351755,"about_ca_system_score_codex":0.00019718916,"about_ca_system_score_gemma":0.00029197626,"threshold_uncertainty_score":0.002796054},"labels":[],"label_agreement":null},{"id":"W1845035613","doi":"10.25165/ijabe.v7i6.645","title":"Optimization of wheat debranning using laboratory equipment for ethanol production","year":2014,"lang":"en","type":"article","venue":"International journal of agricultural and biological engineering","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"Bran; Raw material; Starch; Ethanol fuel; Pulp and paper industry; Rotational speed; Abrasive; Materials science; Mathematics; Fermentation; Chemistry; Food science; Composite material; Engineering","score_opus":0.022263318010008498,"score_gpt":0.23857867638018168,"score_spread":0.21631535837017318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1845035613","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9909073,0.00033465592,0.008009972,0.000027119955,0.00001526857,0.00009935642,0.00011849306,0.00006745018,0.0004204507],"genre_scores_gemma":[0.97780085,0.00039053246,0.020604739,0.000026040276,0.000007138609,0.00009614815,0.00036442722,0.000035569086,0.0006745512],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994485,0.00011531094,0.00006780468,0.0001299035,0.00016245406,0.00007602865],"domain_scores_gemma":[0.99931026,0.00025566408,0.00018106976,0.00008947221,0.00011296819,0.00005058368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070596277,0.00075406965,0.0004804506,0.0003219033,0.00032586927,0.00057538965,0.00051696884,0.00041253003,0.0007552278],"category_scores_gemma":[0.00087584736,0.00022711806,0.00040370817,0.00045015203,0.00024172297,0.00033912266,0.0003422419,0.00053497066,0.0002847212],"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":[0.00022088148,0.00020133538,0.0006472552,0.00010220682,0.000011708624,0.000032511147,0.000034922672,0.0005759231,0.9947455,0.000020678473,0.000028962682,0.0033781272],"study_design_scores_gemma":[0.000016910704,0.0007500363,0.0042672046,0.000007733797,0.000031008032,0.00003147718,0.00003811729,0.0015879086,0.9926916,0.000010391283,0.0005580208,0.0000096416425],"about_ca_topic_score_codex":0.0012135659,"about_ca_topic_score_gemma":0.0017575794,"teacher_disagreement_score":0.0012135659,"about_ca_system_score_codex":0.00040615414,"about_ca_system_score_gemma":0.00025333022,"threshold_uncertainty_score":0.0037335157},"labels":[],"label_agreement":null},{"id":"W185718297","doi":"10.3965/j.issn.1934-6344.2008.02.055-063","title":"Color development in an extrusion-cooked model system.","year":2008,"lang":"en","type":"article","venue":"International journal of agricultural and biological engineering","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Plastics extrusion; Browning; Materials science; Extrusion cooking; Barrel (horology); Moisture; Composite material; Food science; Chemistry","score_opus":0.03207851140541253,"score_gpt":0.22143595508575636,"score_spread":0.18935744368034385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W185718297","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95969296,0.00041940968,0.03626098,0.00006693758,0.00009910787,0.00012749292,0.0005501408,0.0005645212,0.0022185775],"genre_scores_gemma":[0.9489935,0.00068116654,0.037883636,0.00008143781,0.000014522283,0.00012921961,0.0012434031,0.00017473644,0.010798413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968946,0.000055584867,0.000015396341,0.00013235449,0.000077114266,0.00003014624],"domain_scores_gemma":[0.9996511,0.00006497567,0.000047207013,0.00007139537,0.00012779025,0.00003764418],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047676827,0.00047135967,0.00026592967,0.000166473,0.00023064148,0.00038704934,0.00037005608,0.00034877894,0.0018311301],"category_scores_gemma":[0.00038360982,0.00020963271,0.00035518184,0.00017478132,0.0002090068,0.00036387824,0.00025750237,0.00042264603,0.0007304184],"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":[0.00020292762,0.000035051864,0.00015434562,0.000025256617,0.000004902311,0.00002092707,0.000020146972,0.0001485602,0.9981931,0.00006554605,0.00003793543,0.0010914246],"study_design_scores_gemma":[0.000020430934,0.0005411631,0.0020495297,0.0000043098435,0.000020059244,0.00009158056,0.000014086815,0.0040061045,0.9917522,0.000030501693,0.0014594065,0.000010600704],"about_ca_topic_score_codex":0.0021788243,"about_ca_topic_score_gemma":0.0023086877,"teacher_disagreement_score":0.0021788243,"about_ca_system_score_codex":0.00040040072,"about_ca_system_score_gemma":0.0003421455,"threshold_uncertainty_score":0.0061258078},"labels":[],"label_agreement":null},{"id":"W1857277440","doi":"10.1111/j.1574-6941.2011.01074.x","title":"Nonstarch polysaccharide-degrading enzymes alter the microbial community and the fermentation patterns of barley cultivars and wheat products in an in vitro model of the porcine gastrointestinal tract","year":2011,"lang":"en","type":"article","venue":"FEMS Microbiology Ecology","topic":"Food composition and properties","field":"Nursing","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Fonds De La Recherche Scientifique - FNRS; Deutscher Akademischer Austauschdienst; University of Saskatchewan","keywords":"Biology; Fermentation; Xylanase; Food science; Ruminococcus; Biochemistry; Polysaccharide; Starch; Propionate; Rumen; Enzyme; Gut flora","score_opus":0.04046832235711841,"score_gpt":0.2490573173544581,"score_spread":0.20858899499733968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1857277440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99914193,0.00022728923,0.00034562475,0.000010998018,0.000007680746,0.000009588326,0.00012194921,0.000003370634,0.00013165924],"genre_scores_gemma":[0.99688345,0.0003544188,0.0012618117,0.000037598435,0.0000064774185,0.00002443592,0.0004565331,0.000007435709,0.00096775015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997938,0.000051616058,0.000020810232,0.000056628203,0.000026826114,0.00005032017],"domain_scores_gemma":[0.99985135,0.00003934008,0.00003917606,0.000019098623,0.00001462157,0.00003630758],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024890885,0.00038152622,0.0003742879,0.00013085686,0.00009438347,0.00032785643,0.00015050582,0.0003311681,0.00048643365],"category_scores_gemma":[0.00019419371,0.00023082033,0.0003736166,0.00017532814,0.00020096851,0.00020544874,0.000165643,0.00037767322,0.00016704637],"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":[0.00045328925,0.000044805845,0.00061937387,0.000022453776,0.000006858211,0.000032729866,0.000018046108,0.000047024016,0.99847466,0.0000051960255,0.000004365538,0.00027121452],"study_design_scores_gemma":[0.000040419916,0.0045089875,0.07172698,0.0000105556355,0.00007045709,0.00022257218,0.00019888609,0.0013845196,0.92119247,0.000040038718,0.0005915776,0.000012485495],"about_ca_topic_score_codex":0.0013508493,"about_ca_topic_score_gemma":0.0014683581,"teacher_disagreement_score":0.0013508493,"about_ca_system_score_codex":0.0002517795,"about_ca_system_score_gemma":0.00014867862,"threshold_uncertainty_score":0.0026859045},"labels":[],"label_agreement":null},{"id":"W1859006829","doi":"10.1016/j.ijbiomac.2015.09.013","title":"Starch structure in developing barley endosperm","year":2015,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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":"","keywords":"Endosperm; Amylopectin; Amylose; Starch; Chemistry; Food science; Botany; Agronomy; Biochemistry; Biology","score_opus":0.05681882299114981,"score_gpt":0.3141089033506647,"score_spread":0.2572900803595149,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1859006829","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986966,0.00018918232,0.0003771572,0.000012421553,0.0000031519785,0.0000021301619,0.00008083064,0.000004367563,0.0006342131],"genre_scores_gemma":[0.9970106,0.00014671074,0.0003228706,0.000013829761,0.0000016147833,0.0000046040127,0.00023983273,0.000014564491,0.0022453377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999738,0.0000033033243,0.0000023201042,0.0000080849795,0.0000051587035,0.0000074770915],"domain_scores_gemma":[0.99986994,0.000026899299,0.00002338231,0.000007556628,0.000025001917,0.000047227437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008152391,0.00016025783,0.00013569457,0.00025594785,0.0002009892,0.00030915253,0.00018223694,0.00015304901,0.00093773665],"category_scores_gemma":[0.00013520816,0.0002398238,0.00016297663,0.000146216,0.0002327301,0.00027602998,0.00019234135,0.00043211214,0.00014785411],"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":[0.00025993097,0.0000081972885,0.0015522883,0.000017823535,0.00000656069,0.00012288203,0.00008846093,0.000029959256,0.99709284,0.00011717605,0.0000107313235,0.00069315656],"study_design_scores_gemma":[0.000038097525,0.00032099008,0.38757437,0.000018922987,0.00004814729,0.0007012832,0.00083499105,0.0013532778,0.60720575,0.00038080325,0.0015032303,0.000020189727],"about_ca_topic_score_codex":0.004532776,"about_ca_topic_score_gemma":0.0040357653,"teacher_disagreement_score":0.004532776,"about_ca_system_score_codex":0.00041669485,"about_ca_system_score_gemma":0.00025042062,"threshold_uncertainty_score":0.009012818},"labels":[],"label_agreement":null},{"id":"W1865765644","doi":"10.1002/star.201500145","title":"Molecular and thermal characterization of starches isolated from African rice (O<i>ryza glaberrima)</i>","year":2015,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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; University of British Columbia; University of Guelph","funders":"","keywords":"Amylose; Starch; Food science; Rice flour; Retrogradation (starch); Chemistry; Oryza sativa; Biochemistry; Organic chemistry; Raw material","score_opus":0.02742695870609112,"score_gpt":0.24657082385169157,"score_spread":0.21914386514560044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1865765644","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992267,0.00016591782,0.00032536415,0.000006418104,0.00000208844,0.0000032834846,0.000092293914,0.000004077203,0.00017381855],"genre_scores_gemma":[0.99656004,0.00022690695,0.0017110782,0.000024183493,0.0000052618557,0.0000142027975,0.0007458662,0.0000142437075,0.00069831626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999546,0.0000058584906,0.0000054339594,0.0000141825585,0.000010254121,0.000009689316],"domain_scores_gemma":[0.9998578,0.000024151643,0.000058839334,0.00001113147,0.00002582134,0.00002216047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009506544,0.00023423272,0.000108948436,0.0002711683,0.00008704302,0.00020913698,0.00008181378,0.0001249977,0.00038678784],"category_scores_gemma":[0.00015979381,0.000095498566,0.0002547549,0.0002010218,0.00015316639,0.0001368923,0.000120928264,0.00022245772,0.000094742536],"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":[0.000050461127,0.0000062341514,0.0011932069,0.000017702998,0.0000047362064,0.000027669514,0.00003946453,0.0000148789995,0.9980744,0.000011848135,0.0000036405365,0.000555681],"study_design_scores_gemma":[0.00001795632,0.0010259157,0.41108015,0.000021174184,0.00009827814,0.0011647987,0.00045103498,0.0007977733,0.58310354,0.000079991216,0.0021396014,0.000019772286],"about_ca_topic_score_codex":0.0005489149,"about_ca_topic_score_gemma":0.00056769076,"teacher_disagreement_score":0.0005489149,"about_ca_system_score_codex":0.000062235806,"about_ca_system_score_gemma":0.00006111885,"threshold_uncertainty_score":0.0012938976},"labels":[],"label_agreement":null},{"id":"W1875086138","doi":"10.1002/0471142913.fae0203s00","title":"Determination of Total Amylose Content of Starch","year":2001,"lang":"en","type":"article","venue":"Current Protocols in Food Analytical Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":242,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Citation; Content (measure theory); Library science; Amylose; Starch; Unit (ring theory); Computer science; Mathematics; Food science; Chemistry; Mathematics education","score_opus":0.11795703161522895,"score_gpt":0.3663465221868748,"score_spread":0.24838949057164583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1875086138","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":[0.84864664,0.0054465947,0.12912408,0.0002238717,0.0002693569,0.00037567152,0.0037002228,0.00048020834,0.011733294],"genre_scores_gemma":[0.772465,0.0094408905,0.16546765,0.00032819284,0.00009384875,0.0010519753,0.0128311645,0.00033542953,0.037985872],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998368,0.000013923829,0.000018435754,0.000054680873,0.00005105331,0.000025067746],"domain_scores_gemma":[0.9997905,0.000025431378,0.000020612013,0.000030783125,0.00009525084,0.00003742569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022560684,0.00072957005,0.00036716208,0.00061688246,0.0002987065,0.00038186865,0.0003549512,0.00023635001,0.0016724779],"category_scores_gemma":[0.00029276902,0.00022394185,0.00035634555,0.0005979525,0.00025191638,0.0004120731,0.00033926184,0.0010462143,0.0007817604],"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":[0.000061807536,0.000016040363,0.00037005934,0.000027737316,0.000006633191,0.000015399366,0.000028890367,0.0000085125,0.995904,0.00006833196,0.00003988905,0.0034526926],"study_design_scores_gemma":[0.00000926508,0.00029389362,0.014381123,0.000018815443,0.00004587245,0.00020798761,0.00007237722,0.00057917874,0.98080426,0.00031558608,0.00326056,0.000011139003],"about_ca_topic_score_codex":0.0011698523,"about_ca_topic_score_gemma":0.0020119462,"teacher_disagreement_score":0.0016724779,"about_ca_system_score_codex":0.00013772158,"about_ca_system_score_gemma":0.00033399506,"threshold_uncertainty_score":0.005594969},"labels":[],"label_agreement":null},{"id":"W1883115236","doi":"10.3945/ajcn.2008.25956","title":"Using cereal to increase dietary fiber intake to the recommended level and the effect of fiber on bowel function in healthy persons consuming North American diets.","year":2008,"lang":"en","type":"article","venue":"PubMed","topic":"Food composition and properties","field":"Nursing","cited_by":75,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Dietary fiber; Crossover study; Bran; Feces; Bowel function; Psyllium; Food science; Breakfast cereal; Fiber; Medicine; Animal science; Gastrointestinal function; Chemistry; Biology; Internal medicine","score_opus":0.06718870915443334,"score_gpt":0.2654510905208981,"score_spread":0.19826238136646476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1883115236","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988944,0.0006047499,0.00006563371,0.000057075948,0.000016505483,0.00008684537,0.000046511315,0.000006530682,0.00022176786],"genre_scores_gemma":[0.9971046,0.00069962937,0.0011382366,0.00022663396,0.000023142846,0.00011497525,0.00014673617,0.0000022929648,0.0005438342],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999681,0.00012038424,0.000024011155,0.000054064163,0.00006903816,0.00005157884],"domain_scores_gemma":[0.99948657,0.00014079326,0.00012198906,0.000035933877,0.00006413596,0.00015059517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009307439,0.00039050073,0.00033637285,0.00021498816,0.0005038055,0.00024968063,0.00029035265,0.0004876277,0.0011118174],"category_scores_gemma":[0.0011001419,0.00022046779,0.0004281711,0.00020984307,0.00043470366,0.00019,0.00021504452,0.00047097995,0.00013662079],"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":[0.24659735,0.06583335,0.42002207,0.0022675304,0.0020528105,0.00051462854,0.0016096198,0.0007335839,0.07024974,0.00013108744,0.0019357575,0.1880524],"study_design_scores_gemma":[0.005919678,0.18435423,0.8013058,0.00009698869,0.00076728506,0.0002560571,0.00037419813,0.00041231138,0.0043865824,0.000056821507,0.002041436,0.000028711773],"about_ca_topic_score_codex":0.013915146,"about_ca_topic_score_gemma":0.023808995,"teacher_disagreement_score":0.013915146,"about_ca_system_score_codex":0.0005354089,"about_ca_system_score_gemma":0.0007807535,"threshold_uncertainty_score":0.027668297},"labels":[],"label_agreement":null},{"id":"W1886461150","doi":"10.1093/ajcn/86.4.972","title":"Insoluble cereal fiber reduces appetite and short-term food intake and glycemic response to food consumed 75 min later by healthy men","year":2007,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":170,"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":"Appetite; Meal; Crossover study; Breakfast cereal; Food science; Glycemic; Animal science; Chemistry; Glycemic index; Dietary fiber; Medicine; Diabetes mellitus; Internal medicine; Endocrinology; Biology","score_opus":0.04007796662906337,"score_gpt":0.3500125721568568,"score_spread":0.30993460552779345,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1886461150","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996456,0.00015824087,0.000016930808,0.000011305013,0.00000773857,0.0000043583295,0.000029346053,0.0000020353668,0.00012451244],"genre_scores_gemma":[0.9987612,0.00010510848,0.00007920193,0.000033284745,0.000008666745,0.000004069024,0.000113846036,0.000002121545,0.0008926232],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999149,0.000019234041,0.0000067046285,0.000018812581,0.000012607991,0.000027784163],"domain_scores_gemma":[0.99976045,0.00004942776,0.00005132082,0.000020480036,0.00001792562,0.00010037593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023036325,0.0004801766,0.00044815068,0.00021496828,0.00031392695,0.00029761207,0.00014327503,0.00044483237,0.0018184952],"category_scores_gemma":[0.0006224832,0.00035096216,0.00038962616,0.00017931071,0.00017599342,0.0003129904,0.0003030052,0.0005172527,0.00015996088],"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":[0.2784247,0.014503348,0.49840957,0.00044113342,0.0022108057,0.000506687,0.0010070296,0.0006930971,0.14109808,0.00010027576,0.000767009,0.061838247],"study_design_scores_gemma":[0.0007694368,0.0151895955,0.9790703,0.0000122600395,0.00028885296,0.00008450719,0.00027662766,0.00035237332,0.0036512818,0.000035246892,0.00025500325,0.000014517285],"about_ca_topic_score_codex":0.0061708894,"about_ca_topic_score_gemma":0.008924748,"teacher_disagreement_score":0.0061708894,"about_ca_system_score_codex":0.00017653427,"about_ca_system_score_gemma":0.00017446546,"threshold_uncertainty_score":0.012269974},"labels":[],"label_agreement":null},{"id":"W1894367523","doi":"10.1111/j.1365-2621.2010.02505.x","title":"Effect of micronisation and electromagnetic radiation on physical and mechanical properties of Canadian barley","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Microwave; Materials science; Breakage; Moisture; Water content; Radiation; Radiant intensity; Composite material; Infrared; Thermal diffusivity; Optics; Thermodynamics","score_opus":0.014882653069435809,"score_gpt":0.24024081492328864,"score_spread":0.22535816185385282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1894367523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989225,0.00031885775,0.00018387979,0.000015455691,0.000005106837,0.000005860883,0.000091841976,0.0000060195,0.00045047316],"genre_scores_gemma":[0.9975552,0.00021314868,0.00038379297,0.000028956263,0.0000027093038,0.000007151331,0.00021881623,0.000015612644,0.001574713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985576,0.000021964624,0.000010794198,0.000037962473,0.000042053416,0.000031354768],"domain_scores_gemma":[0.9997563,0.00005200842,0.000052223826,0.000023375662,0.00007409094,0.00004201344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019287688,0.00025937875,0.000291725,0.00019987905,0.00043586027,0.00037096598,0.00013176326,0.00017085046,0.0014271077],"category_scores_gemma":[0.00032864223,0.00016676103,0.00025872618,0.0002625926,0.00027227713,0.000094748415,0.0001357198,0.00031795772,0.00015627533],"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":[0.0005588779,0.000012644989,0.0016236781,0.000044843207,0.000016822618,0.00003461568,0.000081517275,0.00007527448,0.9957825,0.000015709218,0.000021682277,0.0017318738],"study_design_scores_gemma":[0.000019358507,0.0010715817,0.21922065,0.000010689275,0.000073068426,0.0002096709,0.00035133268,0.00028492842,0.7759365,0.00003824955,0.00276229,0.000021731941],"about_ca_topic_score_codex":0.028805861,"about_ca_topic_score_gemma":0.041395694,"teacher_disagreement_score":0.97119415,"about_ca_system_score_codex":0.0011872798,"about_ca_system_score_gemma":0.0003603215,"threshold_uncertainty_score":0.05727637},"labels":[],"label_agreement":null},{"id":"W189602154","doi":"10.1096/fasebj.24.1_supplement.336.5","title":"Properties of oat β‐glucan influence its LDL cholesterol lowering effect in humans","year":2010,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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; University of Guelph; University of Toronto; Agriculture and Agri-Food Canada; Glycemic Index Laboratories","funders":"","keywords":"Glucan; Chemistry; Cholesterol lowering; Cholesterol; Ldl cholesterol; Food science; Dietary fiber; Animal science; Internal medicine; Medicine; Biochemistry; Biology","score_opus":0.017511061424557287,"score_gpt":0.24666951040630045,"score_spread":0.22915844898174315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W189602154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926248,0.0058093253,0.00032679903,0.000117074254,0.000044635744,0.000050341343,0.00011174436,0.000014460292,0.0009008147],"genre_scores_gemma":[0.99697864,0.0017375975,0.0003327825,0.00019835493,0.00004365927,0.00003352031,0.00009949202,0.0000048881257,0.00057118345],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99974567,0.00013888328,0.000016816219,0.000037049933,0.000033283734,0.000028322987],"domain_scores_gemma":[0.9997142,0.00010569622,0.00007101938,0.00004338567,0.000014457511,0.000051220657],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063733547,0.00034368772,0.00052911777,0.00013264101,0.00013775562,0.00038987305,0.00012216014,0.0004925597,0.0013264138],"category_scores_gemma":[0.0006824648,0.00021206404,0.00036788103,0.00018076679,0.0003940935,0.00019157227,0.00010411668,0.0005139019,0.00025240539],"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":[0.39132512,0.011851141,0.0462407,0.0015064438,0.0011943325,0.0005044853,0.00027083053,0.00046360798,0.39004526,0.00035635292,0.0013258476,0.1549159],"study_design_scores_gemma":[0.018345056,0.35099298,0.5745477,0.000199689,0.0015872433,0.0010890003,0.00024971148,0.0012042427,0.04216378,0.0010532007,0.008493471,0.00007381257],"about_ca_topic_score_codex":0.00034815274,"about_ca_topic_score_gemma":0.00027753916,"teacher_disagreement_score":0.0013264138,"about_ca_system_score_codex":0.00009701877,"about_ca_system_score_gemma":0.00015417612,"threshold_uncertainty_score":0.004437268},"labels":[],"label_agreement":null},{"id":"W1897544908","doi":"10.1002/star.201500187","title":"Internal structure of amylopectin from the pericarp tissue of developing wheat kernels","year":2015,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Endosperm; Amylopectin; Starch; Chemistry; Amylose; Food science; Botany; Biochemistry; Biology","score_opus":0.04292903489157814,"score_gpt":0.3017231347613205,"score_spread":0.2587940998697424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1897544908","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982291,0.00022536512,0.0007240303,0.000008129645,0.0000017716021,0.0000038317366,0.00017387187,0.000011498987,0.00062240707],"genre_scores_gemma":[0.9966186,0.00021718278,0.0007510548,0.000013817918,0.000003236946,0.000007395317,0.0009888683,0.000021127315,0.0013787643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996877,0.000002546901,0.0000021798621,0.000011158376,0.000007896417,0.000007513488],"domain_scores_gemma":[0.999861,0.000028719856,0.000032116408,0.000013153273,0.000022843484,0.00004216886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000044688404,0.00019005762,0.00012522773,0.0003784517,0.00012161145,0.00029396865,0.00010665787,0.00011418193,0.00060743385],"category_scores_gemma":[0.0001283027,0.00013345525,0.00016806889,0.00025038555,0.00013393459,0.00017695256,0.00013221471,0.00025094382,0.00016851115],"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":[0.00004343049,0.0000026448163,0.000759799,0.000009845942,0.0000036401061,0.000053436976,0.00002866203,0.000019078649,0.9984971,0.00001886413,0.0000046567257,0.00055876846],"study_design_scores_gemma":[0.00001517333,0.00027455148,0.4589098,0.000015153143,0.00005997833,0.0007498368,0.00022366039,0.0012267939,0.53653604,0.00012018299,0.001854827,0.00001404711],"about_ca_topic_score_codex":0.001461121,"about_ca_topic_score_gemma":0.0013961591,"teacher_disagreement_score":0.001461121,"about_ca_system_score_codex":0.00016804117,"about_ca_system_score_gemma":0.00012076336,"threshold_uncertainty_score":0.0029053092},"labels":[],"label_agreement":null},{"id":"W1905537631","doi":"10.1111/j.1745-4530.2009.00415.x","title":"RHEOLOGICAL CHANGES IN REFRIGERATED DOUGH DURING STORAGE IN RELATION TO PROTEINS","year":2009,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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":"Rheology; Food science; Rheometry; Dynamic modulus; Dynamic mechanical analysis; Viscoelasticity; Chemistry; Materials science; Composite material; Polymer; Organic chemistry","score_opus":0.016087498049748,"score_gpt":0.24042853776179324,"score_spread":0.22434103971204525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1905537631","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99714214,0.0018147817,0.00047641082,0.00002261458,0.000015952155,0.000010567851,0.00024612137,0.000014926215,0.00025653027],"genre_scores_gemma":[0.99843806,0.0003137103,0.00044883133,0.000033466833,0.000008330204,0.000015652638,0.00031010248,0.000009344452,0.00042251791],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982303,0.000038340706,0.000018291143,0.00003970358,0.00005367286,0.00002711844],"domain_scores_gemma":[0.99953115,0.000057072313,0.00017249523,0.000027466795,0.00017163096,0.000040253042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038031157,0.00035256264,0.0004197205,0.0005144834,0.0001912764,0.00042768894,0.00014722637,0.00031680128,0.0008170316],"category_scores_gemma":[0.00047574702,0.00014207918,0.0002544175,0.000610038,0.00021095123,0.0003587265,0.00014421323,0.0004099661,0.00021082055],"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":[0.0018410964,0.00010360321,0.022175143,0.00016019086,0.00006833109,0.00022354597,0.00030321695,0.00012358597,0.9692146,0.00002305641,0.00012255255,0.0056411014],"study_design_scores_gemma":[0.000025573727,0.0024362789,0.60438275,0.00005807969,0.00016446914,0.0005685005,0.000627017,0.001590895,0.38795683,0.00008475686,0.0020434665,0.000061338294],"about_ca_topic_score_codex":0.0008664317,"about_ca_topic_score_gemma":0.000540475,"teacher_disagreement_score":0.0008664317,"about_ca_system_score_codex":0.00021405486,"about_ca_system_score_gemma":0.00010865979,"threshold_uncertainty_score":0.0027332306},"labels":[],"label_agreement":null},{"id":"W1905878394","doi":"10.5539/jas.v7n9p1","title":"Enzymatic Solubilisation and Degradation of Soybean Fibre Demonstrated by Viscosity, Fibre Analysis and Microscopy","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Hemicellulose; Xyloglucan; Pectin; Polysaccharide; Chemistry; Cell wall; Chromatography; Starch; Biochemistry; Food science; Cellulose","score_opus":0.01874607721574286,"score_gpt":0.25866889070268073,"score_spread":0.23992281348693786,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1905878394","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98840594,0.0014509861,0.008164873,0.00003617395,0.000012801567,0.000034542518,0.00026657095,0.00005471587,0.0015732989],"genre_scores_gemma":[0.98682576,0.0011354431,0.008930365,0.000024646346,0.000008753072,0.000049405622,0.00043249046,0.000036174097,0.002556963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998479,0.000026900785,0.00001693882,0.000026210253,0.00005060607,0.00003134836],"domain_scores_gemma":[0.99972576,0.00006966229,0.000106103245,0.000020040097,0.000046649842,0.000031906984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025408954,0.00033976324,0.00016955183,0.00034867853,0.00010305032,0.00018698303,0.00012156948,0.00018465318,0.00073414383],"category_scores_gemma":[0.00025478698,0.00017617678,0.00023576415,0.00022827148,0.00020746689,0.0001870317,0.00019055336,0.00045488987,0.00017626112],"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":[0.000028534456,0.00000479227,0.000087310604,0.000012196316,0.0000013343479,0.000011717722,0.000010057792,0.000009035302,0.99947304,0.0000062833547,0.0000018529965,0.00035398148],"study_design_scores_gemma":[0.0000019088716,0.00015818386,0.006217231,0.0000043012237,0.0000081405615,0.00008672589,0.00001803792,0.000276071,0.9929946,0.000010298753,0.00022118309,0.0000032662874],"about_ca_topic_score_codex":0.00094742904,"about_ca_topic_score_gemma":0.0014081179,"teacher_disagreement_score":0.00094742904,"about_ca_system_score_codex":0.00015554985,"about_ca_system_score_gemma":0.00010055441,"threshold_uncertainty_score":0.0024559498},"labels":[],"label_agreement":null},{"id":"W1907265947","doi":"10.1093/ajcn/79.5.711","title":"Too much sugar, too much carbohydrate, or just too much?","year":2004,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"St. Michael's Hospital","funders":"","keywords":"Sugar; Carbohydrate; Food science; Chemistry; Biochemistry","score_opus":0.0780790151458861,"score_gpt":0.37341880873271777,"score_spread":0.29533979358683166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1907265947","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00088549627,0.0013789248,0.00007822377,0.9825984,0.010948011,0.0000093176,0.000023321532,0.000013268353,0.004064934],"genre_scores_gemma":[0.0073622568,0.001942145,0.0004092384,0.9506386,0.024066499,0.000034470417,0.000021259648,0.000015025827,0.015510425],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99853504,0.00048566714,0.00021633468,0.00016245423,0.0003708125,0.00022979523],"domain_scores_gemma":[0.9966794,0.0014352092,0.00021686962,0.00008525919,0.0006431231,0.0009401333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021536262,0.00074671925,0.0014525309,0.0004916169,0.0039609717,0.0016685646,0.0012294943,0.02969744,0.008206258],"category_scores_gemma":[0.013349025,0.00046577482,0.00082397164,0.00049217464,0.0017559389,0.0026720401,0.0010068057,0.024633242,0.003811091],"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":[0.00016337876,0.00013833429,0.002445053,0.000070526934,0.00002085508,0.003867826,0.0002530834,0.00006211505,0.00018935719,0.002439456,0.9684767,0.021873377],"study_design_scores_gemma":[0.00034657086,0.0003454659,0.006108228,0.00088367093,0.00008116134,0.015547738,0.0026741838,0.00073797995,0.00029465547,0.015886303,0.9570061,0.00008810199],"about_ca_topic_score_codex":0.015087176,"about_ca_topic_score_gemma":0.03414057,"teacher_disagreement_score":0.02969744,"about_ca_system_score_codex":0.003934385,"about_ca_system_score_gemma":0.0036114636,"threshold_uncertainty_score":0.02999872},"labels":[],"label_agreement":null},{"id":"W1916348838","doi":"10.1002/jsfa.6918","title":"Influence of low‐molecular‐weight glutenin subunit genes at <i>Glu‐<scp>A3</scp></i> locus on wheat sodium dodecyl sulfate sedimentation volume and solvent retention capacity value","year":2014,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Chinese Academy of Agricultural Sciences","keywords":"Glutenin; Locus (genetics); Chemistry; Sucrose; Sodium dodecyl sulfate; Chromatography; Biochemistry; Food science; Protein subunit; Gene","score_opus":0.007826108529984034,"score_gpt":0.19642630231035677,"score_spread":0.18860019378037274,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1916348838","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994993,0.00004602111,0.00026605718,0.000003888977,0.0000011604116,0.0000023775403,0.00008615359,0.000007661916,0.000087291504],"genre_scores_gemma":[0.9992994,0.000027906088,0.00034722238,0.000008394933,0.0000012120222,0.0000046966525,0.00020114565,0.000011387768,0.000098618686],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997038,0.00007928863,0.00003437445,0.000099689125,0.0000544844,0.000028439374],"domain_scores_gemma":[0.99922574,0.00030981333,0.0002282454,0.000067450885,0.00005109681,0.000117697804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033930453,0.0003707312,0.00021546548,0.00043339925,0.0001667836,0.00040411553,0.00015204868,0.00020488066,0.0007480725],"category_scores_gemma":[0.0005490572,0.00013631265,0.00037649626,0.00040239986,0.0002905733,0.0001325122,0.00020020331,0.00028857976,0.00017362012],"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":[0.0007241797,0.00006371591,0.09885839,0.00003842365,0.00013366214,0.0002170457,0.0001974965,0.00019272511,0.89626545,0.000037512844,0.000036648682,0.0032347552],"study_design_scores_gemma":[0.000010036459,0.00020545622,0.95303786,0.0000050418375,0.0001070234,0.00038318423,0.000118311815,0.0010563108,0.04474601,0.000032291944,0.00028863267,0.000009813225],"about_ca_topic_score_codex":0.001201984,"about_ca_topic_score_gemma":0.0012360422,"teacher_disagreement_score":0.001201984,"about_ca_system_score_codex":0.00023741402,"about_ca_system_score_gemma":0.00016157338,"threshold_uncertainty_score":0.0025025606},"labels":[],"label_agreement":null},{"id":"W1923078350","doi":"10.1016/j.recqb.2015.05.004","title":"Caracterización de patrones de hordeínas en variedades mexicanas de cebada maltera","year":2015,"lang":"es","type":"article","venue":"TIP Revista Especializada en Ciencias Químico-Biológicas","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Hordein; Storage protein; Cultivar; Prolamin; Germination; Biology; Food science; Botany; Biochemistry; Gene","score_opus":0.030520450316044036,"score_gpt":0.2961294400380613,"score_spread":0.26560898972201724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1923078350","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991497,0.00027866842,0.000087550965,0.000022065764,0.0000030885903,0.0000051336765,0.00015262069,0.0000062883464,0.00029490935],"genre_scores_gemma":[0.998665,0.00035307484,0.00026481788,0.000015248157,0.000003732878,0.000007640786,0.00016387842,0.00000531752,0.000521374],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998677,0.000017376915,0.0000074005084,0.000046514564,0.000026993577,0.00003410138],"domain_scores_gemma":[0.9997408,0.00003047205,0.000112118,0.00001817502,0.00006554871,0.000032812055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023541352,0.00035209238,0.00032293826,0.00068447756,0.000480043,0.00066062436,0.00022598058,0.00028057722,0.0014114737],"category_scores_gemma":[0.000678569,0.00022558018,0.00022156043,0.00075830106,0.0003808242,0.00024676777,0.00030494746,0.0003222177,0.00015545673],"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":[0.0011483617,0.000111029774,0.9441849,0.000102978585,0.00011030451,0.0008490068,0.0035062274,0.000044089054,0.028331447,0.000104433806,0.0002516537,0.021255536],"study_design_scores_gemma":[0.000002623588,0.000039685878,0.9973236,0.000010233492,0.000027679962,0.00022579482,0.0010235108,0.000060314334,0.00054729317,0.000014010956,0.0007215129,0.0000037414698],"about_ca_topic_score_codex":0.04634598,"about_ca_topic_score_gemma":0.07605211,"teacher_disagreement_score":0.04634598,"about_ca_system_score_codex":0.00072602724,"about_ca_system_score_gemma":0.00019510536,"threshold_uncertainty_score":0.09215242},"labels":[],"label_agreement":null},{"id":"W1932198506","doi":"10.1093/ajcn/83.6.1306","title":"Food glycemic index, as given in Glycemic Index tables, is a significant determinant of glycemic responses elicited by composite breakfast meals","year":2006,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":198,"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":"Glycemic index; Glycemic; Meal; Carbohydrate; Medicine; Crossover study; Insulin; Internal medicine; Glycemic load; Endocrinology; Glycaemic index; Food science; Chemistry","score_opus":0.021503574245728782,"score_gpt":0.3206578601011156,"score_spread":0.2991542858553868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1932198506","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960796,0.0004649591,0.0010294303,0.000054568052,0.000051554238,0.000025261324,0.00047655508,0.00003645469,0.001781582],"genre_scores_gemma":[0.9970994,0.00027983624,0.0012681531,0.00006811645,0.000026332005,0.000018722616,0.0005596813,0.000019712,0.00065997103],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999605,0.00012227423,0.000032477088,0.00004982193,0.00015526866,0.000035086552],"domain_scores_gemma":[0.9972861,0.0013476206,0.0007255931,0.00010936144,0.0002105833,0.00032085078],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084290217,0.00033895133,0.00042771216,0.0004768353,0.00018113808,0.00048674326,0.0001351289,0.00027637047,0.0017879383],"category_scores_gemma":[0.0032135455,0.00014705198,0.0002965067,0.0005256605,0.00010987437,0.0002093275,0.0001958199,0.00070359686,0.00033689965],"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":[0.010573875,0.0008043332,0.8829831,0.00014716754,0.00035114514,0.00029391897,0.00018625804,0.00040225196,0.06891471,0.00008472328,0.0008651916,0.03439322],"study_design_scores_gemma":[0.000011405562,0.0007286498,0.9951835,0.0000060145353,0.0000402532,0.00013254482,0.000048626127,0.00044173104,0.0031822398,0.00003690141,0.00018104866,0.0000070642154],"about_ca_topic_score_codex":0.0011622299,"about_ca_topic_score_gemma":0.0020506294,"teacher_disagreement_score":0.0017879383,"about_ca_system_score_codex":0.00015406472,"about_ca_system_score_gemma":0.00017845567,"threshold_uncertainty_score":0.005981207},"labels":[],"label_agreement":null},{"id":"W1932215248","doi":"10.11606/d.3.2004.tde-20082004-145227","title":"Análise térmica da massa de pão francês durante os processos de congelamento e descongelamento: otimização do uso de aditivos.","year":2004,"lang":"pt","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Microsemi (Canada)","funders":"","keywords":"Humanities; Physics; Philosophy","score_opus":0.020108899568172238,"score_gpt":0.2824349731532567,"score_spread":0.2623260735850845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1932215248","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893856,0.0038504412,0.002987262,0.00009672501,0.000046276757,0.00011927507,0.0007527741,0.000048459482,0.00271313],"genre_scores_gemma":[0.97467357,0.003313507,0.008109836,0.00009174284,0.000018500063,0.00023565906,0.0006925748,0.000036864047,0.012827691],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996543,0.00004343316,0.000024723644,0.00008395459,0.00013964323,0.00005398987],"domain_scores_gemma":[0.99951506,0.0001355176,0.00014664634,0.000031108822,0.00013573555,0.000035906673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004657033,0.00032309748,0.00037278445,0.0004196765,0.00024177435,0.00047802855,0.0002407122,0.00042033033,0.0019249016],"category_scores_gemma":[0.0005602038,0.00018220794,0.00044755597,0.00057811075,0.0002880001,0.00037122934,0.00027425302,0.00060345285,0.0003361268],"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":[0.0006411014,0.00008476492,0.002304188,0.0002713882,0.00001875998,0.00005214128,0.00018481688,0.0001165122,0.9878,0.00007245275,0.00008468444,0.008369329],"study_design_scores_gemma":[0.000013595357,0.002979554,0.055620518,0.00005882553,0.00008847331,0.000112277616,0.0003538448,0.0011308739,0.93249,0.000082445586,0.007039212,0.00003049908],"about_ca_topic_score_codex":0.0028420405,"about_ca_topic_score_gemma":0.004640121,"teacher_disagreement_score":0.0028420405,"about_ca_system_score_codex":0.0003382702,"about_ca_system_score_gemma":0.00030881728,"threshold_uncertainty_score":0.0064394474},"labels":[],"label_agreement":null},{"id":"W1936064337","doi":"10.1111/j.1365-313x.2011.04857.x","title":"Barley grains, deficient in cytosolic small subunit of ADP‐glucose pyrophosphorylase, reveal coordinate adjustment of C:N metabolism mediated by an overlapping metabolic‐hormonal control","year":2011,"lang":"en","type":"article","venue":"The Plant Journal","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Trent University","funders":"Deutsche Forschungsgemeinschaft","keywords":"Biochemistry; Endosperm; Nicotinamide adenine dinucleotide; Isocitrate dehydrogenase; Citric acid cycle; NAD+ kinase; Glycolysis; Biology; Abscisic acid; Metabolism; Enzyme; Gene","score_opus":0.03059224550690356,"score_gpt":0.2146140357935953,"score_spread":0.18402179028669174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1936064337","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973609,0.0002114899,0.0013286422,0.000018204351,0.000008649726,0.0000125515,0.0006229915,0.00009210752,0.00034439014],"genre_scores_gemma":[0.99382085,0.00020262806,0.0023991175,0.000025431023,0.0000053204794,0.000026996082,0.0014785877,0.00008728832,0.0019536838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998735,0.000007712137,0.000016115435,0.00004727339,0.000034906177,0.000020426523],"domain_scores_gemma":[0.9998227,0.000016970733,0.00008087163,0.000021587506,0.000010495215,0.00004735139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000058804977,0.00085069134,0.00030797377,0.00023056606,0.00014568743,0.00030570282,0.00024911968,0.00024072871,0.00076931133],"category_scores_gemma":[0.000084190346,0.0003057588,0.00028626205,0.00017078141,0.00031410955,0.00013600689,0.0002460282,0.00036725594,0.00040084886],"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":[0.00007637423,0.0000057177194,0.00019105754,0.000010466858,0.0000032177788,0.000052094623,0.000007941561,0.000021154585,0.99935836,0.000011809138,0.0000053796766,0.00025637692],"study_design_scores_gemma":[0.000046746834,0.0003382319,0.055890698,0.000008231398,0.00004663858,0.0012498242,0.0000620065,0.0009212286,0.93987834,0.00009789259,0.0014413946,0.000018788063],"about_ca_topic_score_codex":0.0015672037,"about_ca_topic_score_gemma":0.003069433,"teacher_disagreement_score":0.0015672037,"about_ca_system_score_codex":0.00037256413,"about_ca_system_score_gemma":0.00024840032,"threshold_uncertainty_score":0.0031161308},"labels":[],"label_agreement":null},{"id":"W1941211746","doi":"10.1111/j.1749-6632.2009.05200.x","title":"Thermogravimetric study of water state in wheat starch gels obtained under high pressures","year":2010,"lang":"en","type":"article","venue":"Annals of the New York Academy of Sciences","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Thermogravimetric analysis; Starch; Chemistry; Isobaric process; Desorption; Amylose; Bound water; Chemical engineering; Vaporization; Diffusion; Chromatography; Thermodynamics; Molecule; Organic chemistry; Adsorption","score_opus":0.0897213201540049,"score_gpt":0.3411137250842438,"score_spread":0.2513924049302389,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1941211746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99507517,0.0005442176,0.0026468758,0.000035627,0.000010984302,0.000014666932,0.00029217525,0.000028284278,0.0013519874],"genre_scores_gemma":[0.9966497,0.00033914353,0.0013633898,0.000023359586,0.000008156528,0.000028284057,0.0004220377,0.000034140325,0.0011316504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998615,0.000018809425,0.000008576733,0.00003617933,0.000053562166,0.00002141828],"domain_scores_gemma":[0.9998266,0.00007036925,0.00003080597,0.00001273068,0.000040069048,0.000019497202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023371096,0.0003038079,0.00022167938,0.0003798896,0.00024753597,0.00023061245,0.00016900626,0.00019984703,0.0014225052],"category_scores_gemma":[0.0003089454,0.00020134886,0.0002127591,0.00045542486,0.00039842058,0.00034860376,0.00018635223,0.0006905451,0.00021399811],"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":[0.00008294078,0.000009197967,0.0003654103,0.000029119034,0.0000074484424,0.000029569299,0.00011389326,0.00009516855,0.9984877,0.000051084884,0.000010341572,0.00071796926],"study_design_scores_gemma":[0.000008046556,0.00020634387,0.017222913,0.0000052514165,0.000022327811,0.00009424893,0.00009398253,0.0011863268,0.9805463,0.00010090925,0.00050004607,0.000013207663],"about_ca_topic_score_codex":0.00068483833,"about_ca_topic_score_gemma":0.0007256247,"teacher_disagreement_score":0.0014225052,"about_ca_system_score_codex":0.00016016951,"about_ca_system_score_gemma":0.000097924254,"threshold_uncertainty_score":0.0047587156},"labels":[],"label_agreement":null},{"id":"W1944719546","doi":"10.4141/cjps2013-199","title":"AAC Bravo flax","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; Cultivar; Biology; Agronomy; Agriculture; Horticulture","score_opus":0.019087802722706344,"score_gpt":0.212047405868928,"score_spread":0.19295960314622165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1944719546","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":[0.07772351,0.020740263,0.005206814,0.0022654445,0.0014578444,0.0003542704,0.026564382,0.0044398126,0.86124754],"genre_scores_gemma":[0.14329498,0.00551919,0.0067360816,0.0007366411,0.000085993095,0.00022317829,0.020172458,0.0008909912,0.8223405],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996495,0.00002010313,0.000009945006,0.00010292523,0.0001651948,0.000052418025],"domain_scores_gemma":[0.99982184,0.000016840466,0.000017341501,0.000020426052,0.00008585194,0.000037860456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024807156,0.0010690137,0.00047961052,0.0014726635,0.0012756209,0.0011901112,0.00059715664,0.00054665905,0.17298101],"category_scores_gemma":[0.00025174904,0.0002846669,0.00032555623,0.00063979754,0.00022382254,0.00051018107,0.0007806553,0.0008117421,0.057780698],"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":[0.0015263555,0.00018735697,0.003039076,0.001232814,0.000053077027,0.0007044878,0.00027767866,0.0005139031,0.39358324,0.00774644,0.22013755,0.370998],"study_design_scores_gemma":[0.000055007422,0.00012015493,0.014325951,0.00014991348,0.000029215309,0.00042817421,0.00009181645,0.0003263517,0.014222893,0.0004251238,0.9697983,0.000027240596],"about_ca_topic_score_codex":0.04503545,"about_ca_topic_score_gemma":0.10158621,"teacher_disagreement_score":0.17298101,"about_ca_system_score_codex":0.002021023,"about_ca_system_score_gemma":0.00076582993,"threshold_uncertainty_score":0.5786791},"labels":[],"label_agreement":null},{"id":"W194972001","doi":"10.1096/fasebj.20.5.a1027","title":"Viscosity rather than quantity determines lipid lowering effects of dietary fiber in individuals consuming typical North American diet","year":2006,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; St. Michael's Hospital","funders":"","keywords":"Psyllium; Bran; Crossover study; Cholesterol; Apolipoprotein B; Dietary fiber; Food science; Washout; Chemistry; Plantago ovata; Animal science; Internal medicine; Endocrinology; Biology; Biochemistry; Medicine; Botany","score_opus":0.015761622879545974,"score_gpt":0.24940774175562974,"score_spread":0.23364611887608377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W194972001","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995609,0.00020666314,0.00005782366,0.000018311548,0.0000033277217,0.0000063477405,0.000013712911,0.0000020205953,0.00013090124],"genre_scores_gemma":[0.9992599,0.0001404355,0.00021595087,0.000060485287,0.0000097799275,0.000010156691,0.000038498743,0.0000014107511,0.00026336755],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99990034,0.00003783174,0.000007455794,0.00001997753,0.000018661174,0.000015566737],"domain_scores_gemma":[0.9997141,0.00007783566,0.0000982224,0.000019746716,0.000020795953,0.000069413574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037353238,0.00025487103,0.00025009472,0.00018256999,0.00014785721,0.00020035284,0.00008474306,0.0002994741,0.0010453594],"category_scores_gemma":[0.0005428018,0.00025669494,0.00014474461,0.00013738922,0.00017454152,0.00020783555,0.00011826975,0.0002579978,0.00009189017],"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":[0.059852906,0.0043748957,0.7134249,0.00024001261,0.00073150866,0.00028202683,0.0003936588,0.00022316913,0.18353535,0.00007851221,0.00027871534,0.036584333],"study_design_scores_gemma":[0.00021657032,0.008379807,0.9887344,0.000011053373,0.00014978086,0.00015348058,0.000094942196,0.00023174101,0.0017671832,0.000030372363,0.00022527117,0.0000053616695],"about_ca_topic_score_codex":0.0008380657,"about_ca_topic_score_gemma":0.001493593,"teacher_disagreement_score":0.0010453594,"about_ca_system_score_codex":0.000096590076,"about_ca_system_score_gemma":0.00008522687,"threshold_uncertainty_score":0.0034970045},"labels":[],"label_agreement":null},{"id":"W1954429136","doi":"10.1017/s0007114515002895","title":"Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response","year":2015,"lang":"en","type":"review","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":74,"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":"DSM Nutritional Products; Agriculture and Agri-Food Canada; PepsiCo","keywords":"Whole grains; Food science; Glycaemic index; Biotechnology; Biology; Agronomy; Glycemic index; Insulin","score_opus":0.03026584769109477,"score_gpt":0.32196045052257505,"score_spread":0.2916946028314803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1954429136","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":[0.0018899692,0.9960532,0.00017977065,0.00019329626,0.00014773547,0.00033794984,0.0008493579,0.0000135159235,0.0003351522],"genre_scores_gemma":[0.014416889,0.98288226,0.0006073744,0.0005741064,0.00009608216,0.00066863385,0.00054605294,0.000009963537,0.00019854952],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9936698,0.0018444114,0.0027876194,0.0005321523,0.0009832218,0.00018292388],"domain_scores_gemma":[0.9757034,0.017027378,0.004333007,0.00035481315,0.0023196589,0.00026174498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006367751,0.0016871869,0.009387214,0.008920088,0.00057871913,0.002473783,0.00199627,0.0016765521,0.0051722387],"category_scores_gemma":[0.029916266,0.0009902164,0.0077119293,0.009876912,0.00080431084,0.0018567798,0.0014390964,0.0008501995,0.00049665995],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021833449,0.000010164633,0.00036833689,0.9765633,0.006197984,0.000080922866,0.000105445935,0.000044444445,0.00017037231,0.00008984791,0.00087017583,0.015280716],"study_design_scores_gemma":[0.0003667291,0.00033745365,0.0052385386,0.8741472,0.09844265,0.0004568455,0.0002609497,0.00006007781,0.00026738772,0.00025158262,0.020124268,0.0000462345],"about_ca_topic_score_codex":0.007654761,"about_ca_topic_score_gemma":0.018666519,"teacher_disagreement_score":0.009387214,"about_ca_system_score_codex":0.0027489709,"about_ca_system_score_gemma":0.010053987,"threshold_uncertainty_score":0.033676326},"labels":[],"label_agreement":null},{"id":"W195978774","doi":"10.1016/b978-0-12-374195-0.00013-6","title":"Dietary Fiber","year":2009,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dietary fiber; Food science; Biology","score_opus":0.025862744695050108,"score_gpt":0.2436084081217853,"score_spread":0.21774566342673518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W195978774","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":[0.015937539,0.032000657,0.006984975,0.0010848104,0.0010861438,0.0001241341,0.0017838927,0.0006990069,0.94029886],"genre_scores_gemma":[0.010554277,0.010432365,0.003339484,0.00025584796,0.00006765874,0.000050466773,0.0008378225,0.00006283303,0.9743994],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999511,0.0000030899891,0.0000028137085,0.000016430313,0.000020394824,0.000006138254],"domain_scores_gemma":[0.99997723,0.0000027429526,0.000002007679,0.000003746895,0.000010808056,0.000003345256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010339375,0.0009145914,0.00036035705,0.001087086,0.00047543694,0.00067852146,0.0003788347,0.000515083,0.112217255],"category_scores_gemma":[0.00011969338,0.00020055352,0.0002868035,0.00080378406,0.00016349494,0.00056210527,0.0006525173,0.0005276647,0.04235608],"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":[0.00022663637,0.00018308469,0.00067729363,0.0007917428,0.000026369036,0.00027641086,0.00018438238,0.000097153425,0.03908548,0.0057334765,0.04242764,0.91029036],"study_design_scores_gemma":[0.000022672966,0.00023006296,0.007058612,0.0005152475,0.00004354374,0.00079717377,0.00010520411,0.00011053996,0.011515343,0.0028441257,0.97674257,0.0000148560275],"about_ca_topic_score_codex":0.0029205824,"about_ca_topic_score_gemma":0.0057162014,"teacher_disagreement_score":0.112217255,"about_ca_system_score_codex":0.00025720082,"about_ca_system_score_gemma":0.00026647508,"threshold_uncertainty_score":0.37540412},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"not_applicable","genre":"other","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"design_other","genre":"other","about_ca_system":false,"about_ca_topic":false,"confidence":"high"}],"label_agreement":"split"},{"id":"W1961225239","doi":"10.1111/j.1365-2621.2009.02107.x","title":"The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":72,"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":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Guar gum; Xanthan gum; Food science; Guar; Gluten free; Retrogradation (starch); Chemistry; Gluten; Materials science; Rheology; Starch; Composite material","score_opus":0.009134374367542525,"score_gpt":0.26375168568029106,"score_spread":0.25461731131274856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1961225239","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992275,0.00049387827,0.00008983921,0.000008608306,0.0000061494857,0.0000058647533,0.000030885618,0.000005252134,0.00013198445],"genre_scores_gemma":[0.9982578,0.00034305014,0.00059774483,0.000021255632,0.0000053465733,0.00000795229,0.00006386899,0.000008595778,0.0006943268],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981755,0.000056324694,0.000018883078,0.000035988927,0.000040119958,0.000031198855],"domain_scores_gemma":[0.9996741,0.00007868846,0.00008287367,0.000023060355,0.000060700397,0.00008070923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026917027,0.00039628384,0.00030858038,0.00024562978,0.00019758345,0.00027904648,0.00013038356,0.00023455163,0.0011349979],"category_scores_gemma":[0.00033842825,0.00020481776,0.00036123843,0.00015203709,0.00022719668,0.00023783,0.00017401771,0.0005361862,0.00013931742],"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":[0.0013400279,0.00006320762,0.0005301442,0.00009198171,0.0000261292,0.000029755487,0.000043758006,0.000043341443,0.99656206,0.000007154739,0.000008909934,0.0012534938],"study_design_scores_gemma":[0.000033723652,0.0044183005,0.023592057,0.000018295357,0.000103968836,0.00007731342,0.00012906411,0.00030027458,0.9707502,0.000014314357,0.00054824445,0.000014319683],"about_ca_topic_score_codex":0.00071382563,"about_ca_topic_score_gemma":0.001612454,"teacher_disagreement_score":0.0011349979,"about_ca_system_score_codex":0.00014001847,"about_ca_system_score_gemma":0.00012714714,"threshold_uncertainty_score":0.003796935},"labels":[],"label_agreement":null},{"id":"W1963830429","doi":"10.4141/cjps08133","title":"Immature barley seeds as a degrading factor for Canadian malting barley","year":2009,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Biology; Food science; Quality (philosophy); Horticulture; Mathematics; Botany","score_opus":0.021552235441363907,"score_gpt":0.24467083046501267,"score_spread":0.22311859502364878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1963830429","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975866,0.00033935488,0.0006020532,0.00005737941,0.000006931513,0.000031637825,0.00026420847,0.000015505735,0.0010963242],"genre_scores_gemma":[0.99328965,0.0003196723,0.0020761986,0.00007245877,0.000002462237,0.0000142548815,0.0006659482,0.000033128865,0.003526178],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995296,0.000030454981,0.00002176229,0.00008894883,0.00024689568,0.00008232418],"domain_scores_gemma":[0.99919635,0.000061860126,0.0001300099,0.00005298185,0.00043330374,0.0001255735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003875487,0.00041999586,0.00029022616,0.00050535175,0.001268063,0.00081257755,0.00029520103,0.00022406895,0.0012610051],"category_scores_gemma":[0.00068880164,0.0002638318,0.00029368768,0.0006571744,0.0004906223,0.00020794178,0.00031294415,0.0005589555,0.00015604246],"study_design_candidate":"observational","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":[0.0009812755,0.000040295607,0.025569066,0.00010468456,0.000023106986,0.00017563326,0.0005766847,0.00010058941,0.9643213,0.00010676342,0.00016709394,0.007833523],"study_design_scores_gemma":[0.000009693163,0.00060427084,0.6584874,0.0000200915,0.000088503235,0.000313817,0.00077108626,0.00050895574,0.33434427,0.00005286312,0.004763138,0.000035995585],"about_ca_topic_score_codex":0.4694577,"about_ca_topic_score_gemma":0.6903706,"teacher_disagreement_score":0.5305423,"about_ca_system_score_codex":0.0043616924,"about_ca_system_score_gemma":0.0029114904,"threshold_uncertainty_score":0.9334503},"labels":[],"label_agreement":null},{"id":"W1964789070","doi":"10.1016/j.carbpol.2013.07.006","title":"Impact on molecular organization of amylopectin in starch granules upon annealing","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylopectin; Annealing (glass); Enthalpy; Chemistry; Amylose; Starch; Endotherm; Crystallography; Food science; Materials science; Differential scanning calorimetry; Thermodynamics; Composite material","score_opus":0.010711438539449851,"score_gpt":0.24809648378490418,"score_spread":0.2373850452454543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964789070","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99793124,0.0002809445,0.00056938344,0.000029752044,0.000016338605,0.000008582066,0.000055802644,0.000018461542,0.0010895431],"genre_scores_gemma":[0.9989819,0.00008510846,0.00019957211,0.000019853287,0.0000030469762,0.0000072059534,0.00004422225,0.000018517867,0.0006405728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986947,0.000019335863,0.00000954074,0.000033279568,0.000024470392,0.000043965705],"domain_scores_gemma":[0.9996996,0.00009931824,0.000064671876,0.000040129187,0.000058835576,0.000037390964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024058827,0.00021610185,0.00018217543,0.00015088129,0.00025109222,0.00044678317,0.0001923157,0.00026823874,0.002922637],"category_scores_gemma":[0.00061616563,0.00029402217,0.0002130047,0.00020573418,0.0005413288,0.0003535958,0.00020015216,0.00052146503,0.0002965887],"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":[0.0010702995,0.000045279692,0.0012785532,0.00007005757,0.000022473872,0.00010813363,0.00024054712,0.00040463795,0.99412966,0.00018773013,0.000058717495,0.0023839446],"study_design_scores_gemma":[0.000022138758,0.00040907328,0.014580381,0.0000088001025,0.000025847978,0.0000496618,0.00013803248,0.00089739315,0.98309106,0.00006373102,0.0007032111,0.000010598079],"about_ca_topic_score_codex":0.00073571125,"about_ca_topic_score_gemma":0.000785145,"teacher_disagreement_score":0.002922637,"about_ca_system_score_codex":0.00019685834,"about_ca_system_score_gemma":0.00016417606,"threshold_uncertainty_score":0.009777129},"labels":[],"label_agreement":null},{"id":"W1964891511","doi":"10.1094/cchem-85-2-0211","title":"Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β‐Glucan","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":141,"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 Toronto; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Glucan; Glycemic; Food science; Beta-glucan; Bran; Glycemic index; Biochemistry; Insulin; Internal medicine; Medicine","score_opus":0.013000827580689501,"score_gpt":0.23262696140549713,"score_spread":0.21962613382480764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964891511","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994579,0.00018977917,0.000106268206,0.000016259128,0.000016057984,0.000013313449,0.00003971263,0.000006732755,0.00015390919],"genre_scores_gemma":[0.9970618,0.00018070162,0.0005563285,0.00010954246,0.000021732752,0.000032596174,0.0002864389,0.000008061082,0.0017428452],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998599,0.000039753242,0.000009272955,0.000030030567,0.0000322079,0.000028737853],"domain_scores_gemma":[0.9998054,0.000049596572,0.00003352187,0.000013886169,0.000031225143,0.00006644981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002685773,0.00048512602,0.0005042194,0.0001570096,0.00015697502,0.00029652056,0.00015712448,0.0005345148,0.0016542926],"category_scores_gemma":[0.00032962783,0.00023815174,0.00027762516,0.00017413458,0.00022860279,0.00016894762,0.00013509115,0.000797412,0.00019003895],"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":[0.0069742,0.00042794982,0.0010738447,0.000034660872,0.000026332944,0.000052585212,0.000040429488,0.000044185766,0.9899462,0.000008681505,0.00003842002,0.0013325551],"study_design_scores_gemma":[0.0007468327,0.07622677,0.21049762,0.000029672621,0.00018204788,0.0002826195,0.00037065547,0.0017666349,0.7084462,0.000045376964,0.0013587876,0.000046779183],"about_ca_topic_score_codex":0.0020881314,"about_ca_topic_score_gemma":0.002224719,"teacher_disagreement_score":0.0020881314,"about_ca_system_score_codex":0.00027669396,"about_ca_system_score_gemma":0.00012401966,"threshold_uncertainty_score":0.005534172},"labels":[],"label_agreement":null},{"id":"W1964940814","doi":"10.1016/j.foodchem.2009.04.038","title":"Fatty acid accumulation in the different fractions of the developing corn kernel","year":2009,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"","keywords":"Endosperm; Germ; Linoleic acid; Food science; Polyunsaturated fatty acid; Oleic acid; Fatty acid; Chemistry; Kernel (algebra); Composition (language); Biology; Biochemistry; Botany; Mathematics","score_opus":0.04888196966499659,"score_gpt":0.2854605198489286,"score_spread":0.23657855018393203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1964940814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840957,0.00034066348,0.00037395515,0.000015328606,0.0000051227603,0.0000047970425,0.00025929167,0.000009058284,0.0005822729],"genre_scores_gemma":[0.9943509,0.00039486488,0.00049957156,0.000025781252,0.0000038923945,0.000017667257,0.00061097625,0.000021351772,0.0040749097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993205,0.0000062543913,0.000004406746,0.00002163936,0.000010972487,0.000024685154],"domain_scores_gemma":[0.99975747,0.000054797227,0.00004092124,0.000015468433,0.00004739086,0.000083906416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100059515,0.0003214528,0.00025325533,0.000603718,0.0003191987,0.00045665924,0.00016978497,0.0001913999,0.0014714593],"category_scores_gemma":[0.00020055275,0.00025410892,0.000225018,0.00037081004,0.00035542066,0.0003490392,0.00026239513,0.0006867524,0.0001991032],"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":[0.0020818047,0.000021212634,0.0036383155,0.000025897061,0.000012719384,0.00009456666,0.00009623422,0.00003092118,0.99163085,0.00011757524,0.000015965114,0.0022338463],"study_design_scores_gemma":[0.000043917637,0.00044163613,0.37796187,0.000010348518,0.00009307451,0.00038261266,0.00067642983,0.00078774465,0.61797637,0.00026618995,0.0013357907,0.00002413498],"about_ca_topic_score_codex":0.007896892,"about_ca_topic_score_gemma":0.005247153,"teacher_disagreement_score":0.007896892,"about_ca_system_score_codex":0.0004452095,"about_ca_system_score_gemma":0.000408628,"threshold_uncertainty_score":0.01570189},"labels":[],"label_agreement":null},{"id":"W1965194893","doi":"10.1017/s0007114512000773","title":"Pulse grain consumption and obesity: effects on energy expenditure, substrate oxidation, body composition, fat deposition and satiety","year":2012,"lang":"en","type":"review","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Kellogg's (Canada)","funders":"","keywords":"Obesity; Adipose tissue; Energy expenditure; Food science; Pulse (music); Endocrinology; Glutamine; Internal medicine; Chemistry; Biology; Medicine; Biochemistry","score_opus":0.028357902967833203,"score_gpt":0.27252720282434556,"score_spread":0.24416929985651237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965194893","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":[0.00020704398,0.9993517,0.00003947432,0.00009482391,0.000047418085,0.0000017108753,0.000009797396,0.0000026508362,0.00024543458],"genre_scores_gemma":[0.0010747676,0.99844056,0.00008279225,0.000050174436,0.000048506598,0.0000039391957,0.000017175274,7.0151304e-7,0.00028144784],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9998473,0.000025956564,0.000029169947,0.000029721567,0.000054048618,0.000013816989],"domain_scores_gemma":[0.9997613,0.00011478201,0.000052016767,0.000006319365,0.000046456287,0.000019200575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049824157,0.00079180574,0.0016357937,0.0017239362,0.00019288498,0.000703567,0.0006094057,0.0010339346,0.0031709324],"category_scores_gemma":[0.0006962758,0.00023482372,0.0005142493,0.0020861987,0.00042813315,0.00063908333,0.0005306699,0.0009271968,0.0012286315],"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":[0.00023513525,0.00010073633,0.00048596787,0.025091926,0.00017850741,0.00015048381,0.000054357635,0.0001668655,0.0013578412,0.0008206306,0.007827305,0.96353024],"study_design_scores_gemma":[0.00010382231,0.00057065586,0.015249813,0.018801883,0.00086280593,0.004677395,0.00029287627,0.00018699515,0.0013201969,0.0028694323,0.95500696,0.000057087163],"about_ca_topic_score_codex":0.0015590503,"about_ca_topic_score_gemma":0.00227913,"teacher_disagreement_score":0.0031709324,"about_ca_system_score_codex":0.0003893228,"about_ca_system_score_gemma":0.00062757137,"threshold_uncertainty_score":0.010607839},"labels":[],"label_agreement":null},{"id":"W1965485828","doi":"10.1139/apnm-2014-0410","title":"Cholesterol-lowering properties of oat β-glucan and the promotion of cardiovascular health: did Health Canada make the right call?","year":2015,"lang":"en","type":"review","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"","keywords":"Avena; Cholesterol; Food science; Glucan; Coronary heart disease; Ingredient; Blood cholesterol; Cholesterol lowering; Medicine; Chemistry; Biochemistry; Internal medicine; Biology; Agronomy","score_opus":0.039251597882726905,"score_gpt":0.2674071290243842,"score_spread":0.22815553114165726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965485828","genre_codex":"commentary","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":[0.002254964,0.08543081,0.00018772611,0.90081704,0.004373534,0.000019180703,0.0002523338,0.000022799382,0.006641675],"genre_scores_gemma":[0.0794143,0.3765285,0.0025970878,0.49931163,0.00835967,0.000053292435,0.00048617323,0.00006654043,0.03318286],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99578446,0.0006799566,0.00020566628,0.00028720175,0.0021543028,0.00088831526],"domain_scores_gemma":[0.97822833,0.0036339988,0.0009116328,0.0003527443,0.012331151,0.004542178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006470095,0.00049186905,0.0011280918,0.0013075904,0.0043891785,0.0052989307,0.001592995,0.008183059,0.007839976],"category_scores_gemma":[0.011694178,0.00035819734,0.0007890091,0.0018163691,0.006003866,0.0026515736,0.0015854238,0.0118292235,0.0012930478],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005059853,0.00033765569,0.008571222,0.0015654503,0.00013252252,0.0008172062,0.001605534,0.00022800759,0.0013183495,0.05959139,0.63613456,0.2891921],"study_design_scores_gemma":[0.00021313653,0.00021489486,0.019037073,0.0026739175,0.0001365275,0.00024417657,0.0029626668,0.00032098027,0.0009813072,0.014128468,0.95888686,0.00019993605],"about_ca_topic_score_codex":0.8785852,"about_ca_topic_score_gemma":0.9303871,"teacher_disagreement_score":0.12141478,"about_ca_system_score_codex":0.03381631,"about_ca_system_score_gemma":0.1326055,"threshold_uncertainty_score":0.2453556},"labels":[],"label_agreement":null},{"id":"W1965503246","doi":"10.1002/btpr.725","title":"Soy protein recovery in a solvent‐free process using continuous liquid–solid circulating fluidized bed ion exchanger","year":2011,"lang":"en","type":"article","venue":"Biotechnology Progress","topic":"Food composition and properties","field":"Nursing","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":"Western University","funders":"Agricultural Adaptation Council","keywords":"Fluidized bed; Process (computing); Ion exchange; Fluidized bed combustion; Chemistry; Chromatography; Solvent; Ion-exchange resin; Ion; Chemical engineering; Materials science; Biochemistry; Inorganic chemistry; Organic chemistry; Computer science; Engineering","score_opus":0.04325025845012181,"score_gpt":0.27845994482571074,"score_spread":0.23520968637558892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965503246","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9881197,0.00063772517,0.010571733,0.00006898192,0.000025615733,0.00003158563,0.00006424582,0.000116870135,0.0003635364],"genre_scores_gemma":[0.97268933,0.00071438274,0.023356987,0.000069283975,0.0000196956,0.000030419098,0.0004357239,0.00007275648,0.0026113582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997949,0.000041602074,0.000012996422,0.000051594856,0.000068272726,0.000030666117],"domain_scores_gemma":[0.99989843,0.00002483419,0.000027826982,0.000008669071,0.000025338906,0.000014839019],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005283165,0.00035707344,0.00035614177,0.00023855604,0.0002701606,0.00058585784,0.00037734336,0.0003803034,0.0007564097],"category_scores_gemma":[0.00034186477,0.0001663275,0.0003276733,0.00023609553,0.00026558177,0.0005799933,0.00032775238,0.00049156556,0.0004092254],"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":[0.00017199623,0.00003485046,0.00014634946,0.000039256294,0.000006736731,0.000022675338,0.000025419187,0.00008252304,0.9970693,0.000028533972,0.000029991452,0.0023423831],"study_design_scores_gemma":[0.000030662566,0.00020640928,0.0011073657,0.0000038244975,0.000015639935,0.000058479276,0.000015819844,0.0016237794,0.9961124,0.000011128909,0.0008052643,0.000009308304],"about_ca_topic_score_codex":0.0013562766,"about_ca_topic_score_gemma":0.0015800784,"teacher_disagreement_score":0.0013562766,"about_ca_system_score_codex":0.00027364833,"about_ca_system_score_gemma":0.00034084552,"threshold_uncertainty_score":0.002794087},"labels":[],"label_agreement":null},{"id":"W1965731248","doi":"10.1016/j.tplants.2014.01.008","title":"Phosphoglucan phosphatase function sheds light on starch degradation","year":2014,"lang":"en","type":"review","venue":"Trends in Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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 Calgary","funders":"","keywords":"Starch; Phosphatase; Biochemistry; Amylopectin; Maltose; Amylase; Enzyme; Granule (geology); Biology; Glucan; Phosphorylation; Dual-specificity phosphatase; Amylose","score_opus":0.05867906350571191,"score_gpt":0.32938466634494185,"score_spread":0.27070560283922995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965731248","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":[0.00024668226,0.9981324,0.00019132847,0.00046977267,0.00024536552,0.0000022630293,0.000013935639,0.0000045777188,0.00069367845],"genre_scores_gemma":[0.0014661886,0.99713624,0.00025865715,0.00023014373,0.00018582218,0.0000053486137,0.000019840623,0.0000011892696,0.00069660187],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983895,0.000025172154,0.000031995794,0.00003838815,0.00004811441,0.000017360117],"domain_scores_gemma":[0.99960035,0.00017062022,0.000071038725,0.00001051491,0.000115007635,0.0000324977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065774424,0.00083404576,0.0011346531,0.0014664145,0.00016942254,0.0008392211,0.00054989074,0.0009464659,0.003254973],"category_scores_gemma":[0.0011256937,0.00019801344,0.00042154858,0.0013877684,0.000561228,0.0011647186,0.0007957682,0.001347046,0.0010398256],"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":[0.00010189366,0.000059535127,0.00035814816,0.012282783,0.000066575856,0.00010581005,0.00003826993,0.00010813709,0.0014059909,0.0015083988,0.00996399,0.9740006],"study_design_scores_gemma":[0.000052516127,0.00030535244,0.00507507,0.0103821615,0.00049632235,0.0020699848,0.00026738676,0.00020586049,0.0018875279,0.0038580147,0.9753549,0.00004496773],"about_ca_topic_score_codex":0.0010001166,"about_ca_topic_score_gemma":0.0027131063,"teacher_disagreement_score":0.003254973,"about_ca_system_score_codex":0.0005355939,"about_ca_system_score_gemma":0.0014280371,"threshold_uncertainty_score":0.010888994},"labels":[],"label_agreement":null},{"id":"W1965734284","doi":"10.1016/j.foodchem.2013.07.112","title":"Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":170,"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; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Crystallinity; Chemistry; Amorphous solid; Amylopectin; Hydrolysis; Food science; Resistant starch; Moisture; Crystallite; Acid hydrolysis; Chemical engineering; Biochemistry; Crystallography; Organic chemistry","score_opus":0.015121576718123426,"score_gpt":0.2316139038362468,"score_spread":0.21649232711812338,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965734284","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989405,0.00024880047,0.00031966486,0.000009078032,0.0000062115087,0.0000031193479,0.000039908806,0.000004302857,0.00042833874],"genre_scores_gemma":[0.9991467,0.000103650746,0.00014900193,0.000008706739,0.0000026145963,0.0000057182315,0.00005259652,0.000007066584,0.00052379025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998754,0.00001425592,0.000006763671,0.000031939708,0.000027979244,0.0000435662],"domain_scores_gemma":[0.9997446,0.00007947302,0.00007885937,0.000016161528,0.000044880337,0.000035956662],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015504209,0.0001838021,0.0001425661,0.00017749972,0.0001899125,0.00028695283,0.0001215223,0.00017443902,0.001935169],"category_scores_gemma":[0.0003190162,0.00022225757,0.00022245878,0.0002208524,0.00038865773,0.0003897274,0.00014766898,0.00049032894,0.00014372986],"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":[0.0005429853,0.000028250253,0.0012481709,0.00003792684,0.00002144772,0.000089643,0.00015922709,0.00014692529,0.9958146,0.00010007211,0.000031045718,0.0017796512],"study_design_scores_gemma":[0.000015560008,0.00029542934,0.032868154,0.000009348455,0.000040154962,0.00011197107,0.00026289013,0.00128292,0.96429706,0.00009333878,0.00070351973,0.000019851776],"about_ca_topic_score_codex":0.00080301694,"about_ca_topic_score_gemma":0.0009875256,"teacher_disagreement_score":0.001935169,"about_ca_system_score_codex":0.00015143548,"about_ca_system_score_gemma":0.00012597507,"threshold_uncertainty_score":0.00647372},"labels":[],"label_agreement":null},{"id":"W1965742525","doi":"10.1017/s0960258510000292","title":"Starch biosynthesis in developing seeds","year":2010,"lang":"en","type":"article","venue":"Seed Science Research","topic":"Food composition and properties","field":"Nursing","cited_by":198,"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":"Amyloplast; Starch; Plastid; Amylopectin; Chloroplast; Biosynthesis; Biochemistry; Starch synthase; Enzyme; Chemistry; Gene","score_opus":0.10983662326176379,"score_gpt":0.40224680697560256,"score_spread":0.29241018371383876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965742525","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9521121,0.013860621,0.017401228,0.0001564363,0.00006691435,0.00007007917,0.0014646937,0.000249944,0.014617982],"genre_scores_gemma":[0.97681445,0.0040631527,0.007875857,0.00007718722,0.00001859242,0.00003171947,0.0016035534,0.00005586885,0.009459504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995863,0.000006241318,0.0000038458465,0.000017114256,0.000008424129,0.000005749086],"domain_scores_gemma":[0.9998728,0.000024799947,0.000025402785,0.00000973433,0.000028008804,0.000039244398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010861556,0.00021388715,0.0001860137,0.00027785316,0.00011320361,0.00028945986,0.00012470283,0.00016400943,0.001212149],"category_scores_gemma":[0.000117015494,0.000118856864,0.000180918,0.00015368397,0.00012347037,0.00019967086,0.00017762094,0.0004505775,0.00064708985],"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":[0.00006584021,0.000005855265,0.0006333226,0.000038539383,0.000003129304,0.00011342294,0.000016943111,0.000030398467,0.996051,0.00017838879,0.000037735008,0.0028255237],"study_design_scores_gemma":[0.00003691848,0.0005514371,0.07753466,0.000032705964,0.00004064299,0.0014694692,0.0001150439,0.0011043608,0.90548307,0.0010442255,0.012567196,0.000020116995],"about_ca_topic_score_codex":0.0008099334,"about_ca_topic_score_gemma":0.00047953185,"teacher_disagreement_score":0.001212149,"about_ca_system_score_codex":0.00033855718,"about_ca_system_score_gemma":0.00017454167,"threshold_uncertainty_score":0.004055023},"labels":[],"label_agreement":null},{"id":"W1965985248","doi":"10.1097/00004836-200603000-00015","title":"Colonic Health: Fermentation and Short Chain Fatty Acids","year":2006,"lang":"en","type":"review","venue":"Journal of Clinical Gastroenterology","topic":"Food composition and properties","field":"Nursing","cited_by":2728,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Butyrate; Propionate; Medicine; Fermentation; Short-chain fatty acid; Ketone bodies; Biochemistry; Internal medicine; Food science; Chemistry; Metabolism","score_opus":0.14145031179812315,"score_gpt":0.45432713972617794,"score_spread":0.3128768279280548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965985248","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":[0.008917463,0.98042023,0.000511714,0.0057613365,0.00080687425,0.000008379401,0.00006334053,0.000018959674,0.003491667],"genre_scores_gemma":[0.08166813,0.9039481,0.00082573685,0.002829201,0.0033306123,0.000020437048,0.00011981944,0.000013989881,0.0072438945],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969685,0.00009227713,0.000025466323,0.00005951351,0.000066503395,0.00005939155],"domain_scores_gemma":[0.9995314,0.000115942115,0.00010681893,0.000017943317,0.00012750957,0.00010048155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005351316,0.0007086084,0.00073734915,0.0011718621,0.00039469902,0.0017118998,0.0003140545,0.00198099,0.005049509],"category_scores_gemma":[0.00050259195,0.0001768107,0.0003283763,0.0013968014,0.00096018636,0.0015360467,0.0009274111,0.0013573517,0.0011298739],"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":[0.0025817745,0.0006537564,0.013189879,0.012725561,0.00027539974,0.0037798902,0.00087168685,0.0005997269,0.056904465,0.021503706,0.03683936,0.8500748],"study_design_scores_gemma":[0.00016030237,0.0033835527,0.15062019,0.007192474,0.0003719357,0.014449017,0.0028065958,0.001050271,0.017073467,0.041997723,0.7606964,0.00019793832],"about_ca_topic_score_codex":0.001720739,"about_ca_topic_score_gemma":0.0019428364,"teacher_disagreement_score":0.005049509,"about_ca_system_score_codex":0.00080325425,"about_ca_system_score_gemma":0.0005207756,"threshold_uncertainty_score":0.016892254},"labels":[],"label_agreement":null},{"id":"W1966158438","doi":"10.1079/bjn2003944","title":"Glycaemic index of different coconut (<i>Cocos nucifera</i>)-flour products in normal and diabetic subjects","year":2003,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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":"Philippine Council for Health Research and Development; Food and Nutrition Research Institute; University of Toronto","keywords":"Cocos nucifera; Food science; Glycaemic index; Wheat flour; Coco; Chemistry; Animal science; Biology; Glycemic index; Biotechnology; Botany; Glycemic; Insulin","score_opus":0.011343863283810466,"score_gpt":0.2137114107642042,"score_spread":0.20236754748039373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966158438","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99969864,0.00012765176,0.000022180495,0.000003940547,0.000002956776,0.0000044794274,0.000035620025,0.0000021381638,0.00010241652],"genre_scores_gemma":[0.99959344,0.000061530554,0.00008462582,0.00002408744,0.000004163363,0.000005784051,0.00010277008,0.0000011611319,0.00012234582],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99981266,0.000042038213,0.000023749371,0.00005015965,0.00003971794,0.000031724936],"domain_scores_gemma":[0.9994061,0.00011550041,0.00010743504,0.000027242904,0.00006095796,0.0002827161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042317863,0.0004786122,0.0005425422,0.0006456831,0.00035586703,0.00038237593,0.00012973358,0.00042809395,0.0006497425],"category_scores_gemma":[0.00094830774,0.0002996292,0.00029400928,0.00044779963,0.00035575454,0.00021329634,0.00021890375,0.00039834637,0.00010622193],"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":[0.044137668,0.0019464345,0.90596175,0.000091846785,0.0003410316,0.00087363814,0.0006227607,0.00021053331,0.03547335,0.000060664996,0.00020119043,0.010079189],"study_design_scores_gemma":[0.00014392649,0.00466674,0.9935197,0.000003019573,0.00008664788,0.00035202169,0.0001292067,0.00021271402,0.0007607531,0.000018177736,0.000099370525,0.000007640537],"about_ca_topic_score_codex":0.004346227,"about_ca_topic_score_gemma":0.0034408234,"teacher_disagreement_score":0.004346227,"about_ca_system_score_codex":0.00035363054,"about_ca_system_score_gemma":0.000107643136,"threshold_uncertainty_score":0.008641839},"labels":[],"label_agreement":null},{"id":"W1966170240","doi":"10.1080/05704928.2013.771363","title":"Application of Advanced Synchrotron Radiation–Based and Conventional Molecular Techniques in Recent Research on Molecular Structure, Metabolic Characteristics, and Nutrition in Coproducts from Biofuel Processing","year":2013,"lang":"en","type":"article","venue":"Applied Spectroscopy Reviews","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"University of North Carolina at Chapel Hill","keywords":"Synchrotron radiation; Synchrotron; Molecular spectroscopy; Nanotechnology; Coproduct; Biochemical engineering; Chemistry; Computer science; Materials science; Spectroscopy; Physics; Optics; Engineering","score_opus":0.01947216059796294,"score_gpt":0.321666872852822,"score_spread":0.30219471225485905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966170240","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":[0.37843674,0.4115137,0.18255076,0.0020551432,0.0007904675,0.0001182369,0.00023451669,0.00027672373,0.024023667],"genre_scores_gemma":[0.47786248,0.27661294,0.22840923,0.0009046714,0.0007975334,0.00013866759,0.00040910568,0.00012801902,0.01473736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924135,0.00023600855,0.000044472465,0.00014715554,0.0002949913,0.000036159207],"domain_scores_gemma":[0.9993754,0.0002578931,0.00011453916,0.00007166604,0.00015740306,0.000023233986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017184272,0.0005674644,0.00051872013,0.0012343533,0.00021271915,0.00070767134,0.0005947259,0.00084227516,0.0015033352],"category_scores_gemma":[0.00053448166,0.00034427588,0.0004623928,0.0013042134,0.0008854555,0.0010849879,0.0005237987,0.0009510421,0.0005789632],"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":[0.00028317628,0.00011505574,0.0017630428,0.0020246548,0.00006586008,0.00025983932,0.00031426438,0.00066786277,0.85889894,0.007017472,0.00057136256,0.12801848],"study_design_scores_gemma":[0.000026591395,0.0012542775,0.013159089,0.00039025643,0.00016762628,0.0028128708,0.0005224649,0.0027401296,0.8276528,0.0057917116,0.14537817,0.00010397636],"about_ca_topic_score_codex":0.00023339361,"about_ca_topic_score_gemma":0.00035514293,"teacher_disagreement_score":0.0017184272,"about_ca_system_score_codex":0.000447166,"about_ca_system_score_gemma":0.00029000212,"threshold_uncertainty_score":0.009088039},"labels":[],"label_agreement":null},{"id":"W1966844515","doi":"10.1016/j.foodres.2009.09.033","title":"Effect of protein, moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":79,"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":"Ministry of Agriculture - Saskatchewan","keywords":"Leavening agent; Extrusion; Moisture; Starch; Food science; Chemistry; Water content; Die swell; Plastics extrusion; Sodium bicarbonate; Starch gelatinization; Materials science; Fermentation; Composite material","score_opus":0.0464813603277438,"score_gpt":0.326480966491846,"score_spread":0.2799996061641022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966844515","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99909234,0.00032032016,0.00018094914,0.000017352844,0.000009577815,0.0000046374957,0.00013251558,0.000007068532,0.00023535531],"genre_scores_gemma":[0.9987588,0.00018035989,0.0002315474,0.000024561283,0.0000060446855,0.0000048436455,0.00020176555,0.000011408568,0.00058069837],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997533,0.00005626953,0.00003421644,0.00005056433,0.00005134253,0.000054276687],"domain_scores_gemma":[0.9991684,0.0004256104,0.00012953795,0.00004023498,0.000114839815,0.00012138389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038297713,0.00031723073,0.00035691974,0.00021255715,0.00020369714,0.000392916,0.000161668,0.0002477827,0.0015618154],"category_scores_gemma":[0.0011132259,0.0003228841,0.00036706706,0.00032411804,0.00034982708,0.00045891094,0.0002369509,0.00053694,0.00027511173],"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":[0.006642521,0.0001996024,0.0057560205,0.00011971638,0.000077888675,0.00019568461,0.00015202859,0.00037715526,0.9826795,0.00003199799,0.00006865142,0.0036991565],"study_design_scores_gemma":[0.000034905835,0.0018768666,0.07249736,0.000010651751,0.000100155645,0.00017380499,0.0001442526,0.00086143287,0.9237708,0.000027633232,0.00047950214,0.000022702616],"about_ca_topic_score_codex":0.0007629185,"about_ca_topic_score_gemma":0.0010335768,"teacher_disagreement_score":0.0015618154,"about_ca_system_score_codex":0.00017268579,"about_ca_system_score_gemma":0.00015646142,"threshold_uncertainty_score":0.005224824},"labels":[],"label_agreement":null},{"id":"W1967065522","doi":"10.1007/s13197-012-0723-y","title":"Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":18,"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":"Agence Universitaire de la Francophonie","keywords":"Wheat flour; Absorption of water; Food science; Composite number; Chemistry; Swelling capacity; Mathematics; Swelling; Materials science; Botany; Biology; Composite material","score_opus":0.021272534400434813,"score_gpt":0.2418503189909825,"score_spread":0.2205777845905477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967065522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992663,0.00018205374,0.0001126029,0.000005783802,0.000005045328,0.0000033343608,0.00006258008,0.0000020505154,0.00036021505],"genre_scores_gemma":[0.9990054,0.00009418812,0.00015484025,0.0000149074,0.0000025207776,0.0000037166674,0.00013467387,0.0000034173254,0.0005864057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988425,0.000020421056,0.000011770502,0.000028340963,0.000030382284,0.000024771107],"domain_scores_gemma":[0.99980456,0.000044450073,0.000035077024,0.000007004174,0.000055836954,0.000053194646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020363675,0.0002834601,0.00017815185,0.0005981948,0.00027814682,0.00029363166,0.00011406113,0.00023830256,0.0010954557],"category_scores_gemma":[0.0003141554,0.00017710363,0.00023590741,0.00035138833,0.00024173818,0.00023446915,0.00015458226,0.00025234837,0.00014078895],"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":[0.003772482,0.00016349708,0.011007254,0.00009827649,0.00004240296,0.00021379793,0.00015842813,0.0001534781,0.9802808,0.000105039355,0.000049855233,0.003954696],"study_design_scores_gemma":[0.000041389118,0.00282666,0.3553319,0.000029232599,0.0002809658,0.0006871372,0.0008496883,0.0020847383,0.6361418,0.00014059804,0.001544124,0.0000419122],"about_ca_topic_score_codex":0.0023064623,"about_ca_topic_score_gemma":0.0022083782,"teacher_disagreement_score":0.0023064623,"about_ca_system_score_codex":0.0001342618,"about_ca_system_score_gemma":0.00013721011,"threshold_uncertainty_score":0.0045861006},"labels":[],"label_agreement":null},{"id":"W1967424260","doi":"10.1094/cchem-85-3-0289","title":"Isolation, Fractionation, and Structural Characteristics of Alkali‐Extractable β‐Glucan from Rye Whole Meal","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Glucan; Fractionation; Polysaccharide; Arabinoxylan; Chromatography; Size-exclusion chromatography; Gel permeation chromatography; Ammonium sulfate; Biochemistry; Organic chemistry; Polymer; Enzyme","score_opus":0.013761763902722959,"score_gpt":0.22576771266844295,"score_spread":0.21200594876572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967424260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983365,0.00034292098,0.00085303717,0.000016766335,0.000002752888,0.000011109998,0.00020717854,0.0000067135506,0.00022298159],"genre_scores_gemma":[0.9927983,0.0005107108,0.003350063,0.000045887937,0.000006784686,0.000021125437,0.0019288018,0.000018244224,0.0013199333],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999566,0.000007010392,0.0000047933045,0.000012949105,0.000008715435,0.0000099667595],"domain_scores_gemma":[0.9998903,0.000025398143,0.000022337006,0.000010385928,0.000019994635,0.000031567048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000999044,0.00037456828,0.00015448574,0.000341096,0.00012887323,0.0002813165,0.000091245856,0.000110718815,0.00032543647],"category_scores_gemma":[0.00017077441,0.00010973334,0.00020048105,0.0002113549,0.00018336413,0.00018485506,0.00010871047,0.0002843368,0.00013872856],"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":[0.00004633012,0.0000072926964,0.0006671696,0.000014918827,0.000004252364,0.000017503431,0.000016642918,0.000023963012,0.99856,0.000008985196,0.000004818946,0.0006280714],"study_design_scores_gemma":[0.000019003095,0.0004887553,0.1747274,0.0000149049765,0.00006428885,0.00038271522,0.00014444962,0.0009679007,0.8217042,0.000054990218,0.0014202629,0.000011108525],"about_ca_topic_score_codex":0.0013589154,"about_ca_topic_score_gemma":0.0011154531,"teacher_disagreement_score":0.0013589154,"about_ca_system_score_codex":0.0001196725,"about_ca_system_score_gemma":0.00014067153,"threshold_uncertainty_score":0.0027020574},"labels":[],"label_agreement":null},{"id":"W1967641409","doi":"10.1007/s11947-011-0688-2","title":"Effect of Microwave Treatment on Starch Digestibility and Physico-chemical Properties of Three Barley Types","year":2011,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":59,"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":"Ministry of Agriculture - Saskatchewan","keywords":"Starch; Amylose; Starch gelatinization; Food science; Chemistry; Resistant starch; Microwave power; Microwave","score_opus":0.027328383959478966,"score_gpt":0.23908212450125782,"score_spread":0.21175374054177887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967641409","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994222,0.00018757007,0.0002045255,0.000007995516,0.000006399506,0.0000035139178,0.00003933231,0.0000028365807,0.00012561552],"genre_scores_gemma":[0.9986796,0.00015158899,0.0003755876,0.000016936076,0.0000033714623,0.000007158791,0.00009151052,0.000006193155,0.00066814094],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999915,0.000014811863,0.000009798002,0.000020328396,0.000012856871,0.000027172504],"domain_scores_gemma":[0.99981576,0.00007259163,0.000033993307,0.00001362959,0.000024170628,0.0000398463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017373239,0.00025808267,0.00028205372,0.00017483899,0.00020495373,0.00035837598,0.00015917927,0.0002437875,0.0011678876],"category_scores_gemma":[0.000320356,0.0001772981,0.00034543808,0.00025006608,0.00026188002,0.00018122187,0.0001256895,0.00033615294,0.0001510392],"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":[0.0035855402,0.00008071982,0.0018088645,0.000067352536,0.000030610398,0.000048111702,0.0000774055,0.00007078088,0.9923315,0.00001853246,0.00001517242,0.0018653339],"study_design_scores_gemma":[0.000044782344,0.0026100096,0.046966072,0.000009898763,0.00013311472,0.000113174225,0.00023551051,0.00027682362,0.94895965,0.00003480741,0.0006034024,0.000012672536],"about_ca_topic_score_codex":0.001538136,"about_ca_topic_score_gemma":0.001412378,"teacher_disagreement_score":0.001538136,"about_ca_system_score_codex":0.000232409,"about_ca_system_score_gemma":0.00015210161,"threshold_uncertainty_score":0.0039069653},"labels":[],"label_agreement":null},{"id":"W1968295325","doi":"10.1186/1475-2891-8-9","title":"Supplementation of the diet with the functional fiber PolyGlycoplex®is well tolerated by healthy subjects in a clinical trial","year":2009,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Pacific Centre for Reproductive Medicine; Coquitlam College","funders":"","keywords":"Medicine; Clinical nutrition; Dietary fiber; Placebo; Functional food; Ingestion; Adverse effect; Uric acid; Physiology; Randomized controlled trial; Clinical trial; Food science; Internal medicine; Biology","score_opus":0.04270900424173087,"score_gpt":0.32202078346709334,"score_spread":0.2793117792253625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968295325","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98095864,0.011277521,0.0009022154,0.00086422905,0.0005361928,0.0031079047,0.00053781754,0.000103925544,0.0017116992],"genre_scores_gemma":[0.98624486,0.0054674996,0.0011323312,0.0010970717,0.00045542384,0.0028028032,0.0006559883,0.000015322665,0.0021285655],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99945194,0.00030447895,0.00006264641,0.000074087024,0.000044856246,0.000062011044],"domain_scores_gemma":[0.9993456,0.00017533204,0.00017873253,0.000050733743,0.00004968352,0.0001999498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016971576,0.0007964009,0.0020075105,0.00029904244,0.00041151332,0.0007026246,0.00043382045,0.0017610749,0.004871993],"category_scores_gemma":[0.0011774247,0.0003614603,0.001116588,0.0003409014,0.0006392947,0.00057150907,0.00027880102,0.0014364832,0.0004318381],"study_design_candidate":"nonrandomized_trial","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":[0.95472455,0.008404019,0.0010579538,0.0013476862,0.0013736733,0.00010162571,0.000061111794,0.00011804595,0.007546901,0.000044189874,0.0006260304,0.024594229],"study_design_scores_gemma":[0.65843326,0.3297959,0.007459859,0.0001157354,0.00107909,0.00008695603,0.00003871478,0.0002489476,0.0011211755,0.000083005456,0.0015198993,0.00001749259],"about_ca_topic_score_codex":0.00020693583,"about_ca_topic_score_gemma":0.0004567988,"teacher_disagreement_score":0.004871993,"about_ca_system_score_codex":0.00026247546,"about_ca_system_score_gemma":0.00065036415,"threshold_uncertainty_score":0.016298473},"labels":[],"label_agreement":null},{"id":"W1968424675","doi":"10.1094/cchem-01-15-0016-r","title":"Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Chemistry; Wheat flour; Bran; Shelf life; Arabinoxylan; Gluten; Composite number; Fiber; Aleurone; Dietary fiber; Bread making; Raw material; Polysaccharide; Composite material; Materials science; Enzyme; Biochemistry","score_opus":0.054953212694551765,"score_gpt":0.32488334777926936,"score_spread":0.2699301350847176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968424675","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987231,0.0008686457,0.00011435115,0.000007328471,0.0000038243397,0.000003451861,0.00004560893,0.0000022070556,0.00023146669],"genre_scores_gemma":[0.9989428,0.00030455933,0.00023393636,0.000011803869,0.0000019289105,0.0000022490958,0.00008966751,0.0000031868483,0.00041001936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998666,0.00003290468,0.00001233041,0.000025770592,0.000031801075,0.000030565974],"domain_scores_gemma":[0.99980193,0.000039550072,0.000059043967,0.000013551895,0.000045851328,0.000040108047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002193358,0.00024807773,0.00019121805,0.0001272392,0.00014035091,0.00038206822,0.00010052028,0.00018147414,0.00084484764],"category_scores_gemma":[0.00026125132,0.00010130126,0.00020180034,0.00013327111,0.00015791452,0.00024056256,0.00013270327,0.00024686495,0.00008304897],"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":[0.0015900529,0.000060534614,0.0049111713,0.000078879624,0.000036284226,0.000104806226,0.000056664216,0.00011824093,0.989228,0.000024709643,0.000015250313,0.0037754104],"study_design_scores_gemma":[0.000026689033,0.0036158455,0.17896207,0.00003116368,0.00014547288,0.00026261344,0.00022737142,0.0005083258,0.8147188,0.000045803587,0.0014386008,0.000017207807],"about_ca_topic_score_codex":0.0015489807,"about_ca_topic_score_gemma":0.0025188867,"teacher_disagreement_score":0.0015489807,"about_ca_system_score_codex":0.00022206228,"about_ca_system_score_gemma":0.00013724688,"threshold_uncertainty_score":0.0030799508},"labels":[],"label_agreement":null},{"id":"W1968552511","doi":"10.1094/cc-83-0202","title":"Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull‐less Barley Genotypes of Diverse Amylose Content","year":2006,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":51,"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; Canadian International Grains Institute; Agriculture Food and Rural Development","funders":"","keywords":"Chewiness; Food science; Chemistry; Amylose; Starch; Wheat flour; Gluten; Resistant starch; Barley flour; Food spoilage; Biology","score_opus":0.0290933517880421,"score_gpt":0.23113365823308774,"score_spread":0.20204030644504564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968552511","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989581,0.00011648022,0.00041795123,0.0000061724077,0.0000066514453,0.000009011807,0.00024238556,0.000008292681,0.0002349976],"genre_scores_gemma":[0.99648786,0.000095974596,0.00078446715,0.000028054708,0.0000026853563,0.00001192962,0.0008940362,0.00003405661,0.0016609633],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983,0.000021337974,0.000015290861,0.000053905045,0.000050296563,0.000029175562],"domain_scores_gemma":[0.99951696,0.000060582835,0.000113225535,0.000022828806,0.00012095768,0.00016554807],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027106775,0.00038056925,0.000283859,0.00038603897,0.00019406785,0.0005147794,0.00012269635,0.00024015992,0.00090608344],"category_scores_gemma":[0.00029669108,0.00017118001,0.00034494,0.00027286026,0.00025072548,0.00021735742,0.00023755463,0.0004508671,0.00019257552],"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":[0.0005532293,0.00004443665,0.001776212,0.00003256662,0.000020453874,0.000038324983,0.000048451475,0.000042989002,0.9967859,0.0000112611,0.0000134920465,0.00063271],"study_design_scores_gemma":[0.000044404438,0.0026605683,0.33568907,0.000030169296,0.00015737502,0.00025307632,0.000399659,0.0006894605,0.6588488,0.00003533653,0.0011534018,0.00003870572],"about_ca_topic_score_codex":0.0018615279,"about_ca_topic_score_gemma":0.00263143,"teacher_disagreement_score":0.0018615279,"about_ca_system_score_codex":0.00021232422,"about_ca_system_score_gemma":0.000091259084,"threshold_uncertainty_score":0.0037013292},"labels":[],"label_agreement":null},{"id":"W1968751748","doi":"10.1021/jf101702e","title":"Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Micronization; Amylose; Starch; Moisture; Resistant starch; Chemistry; Starch gelatinization; Food science; Particle size; Organic chemistry","score_opus":0.0071940812366679385,"score_gpt":0.2194015555372232,"score_spread":0.21220747430055528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968751748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991817,0.00019242689,0.00039906413,0.00000780545,0.000002651806,0.000005750435,0.000034250406,0.000008865077,0.00016750864],"genre_scores_gemma":[0.9984086,0.00015082894,0.0007833616,0.00002405937,0.0000020793998,0.000008690912,0.000093287235,0.00002153209,0.0005075607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989223,0.000016334468,0.000009768893,0.000035382625,0.000025602909,0.000020668087],"domain_scores_gemma":[0.99977475,0.00004633475,0.000091191774,0.000022799444,0.000032414126,0.000032514436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011761768,0.00029313992,0.00023226014,0.00009984554,0.00013066983,0.00031813662,0.000102099184,0.00017738958,0.00063287356],"category_scores_gemma":[0.000271494,0.00014479099,0.00021240744,0.00006735623,0.00028849722,0.00016025706,0.00021830761,0.00028508354,0.00009630901],"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":[0.00019168573,0.0000062689405,0.0007993696,0.000018461657,0.0000076165156,0.000021085403,0.000026514092,0.000052320323,0.99820495,0.000010512535,0.0000042948077,0.0006568443],"study_design_scores_gemma":[0.0000119233455,0.0006312309,0.10503746,0.000006076813,0.0000288142,0.00017740432,0.00014005705,0.00046653772,0.89275825,0.00004007164,0.0006922458,0.0000099996705],"about_ca_topic_score_codex":0.0013824352,"about_ca_topic_score_gemma":0.001973223,"teacher_disagreement_score":0.0013824352,"about_ca_system_score_codex":0.00036723632,"about_ca_system_score_gemma":0.00012781413,"threshold_uncertainty_score":0.0027487278},"labels":[],"label_agreement":null},{"id":"W1968825472","doi":"10.1094/cc-82-0015","title":"A Rapid, High Throughput Micro Sugar‐Snap Cookie Quality Test Procedure Using Asymmetrical Centrifugal Mixing","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Robin Hood Foundation","keywords":"Mixing (physics); Chemistry; Sugar; Wheat flour; Food science; Pulp and paper industry","score_opus":0.03425976285818505,"score_gpt":0.28630114567572484,"score_spread":0.2520413828175398,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968825472","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":[0.32294196,0.0013413752,0.66174775,0.00014759088,0.00017038717,0.002366547,0.002268314,0.0044490704,0.004567017],"genre_scores_gemma":[0.3221665,0.0011355907,0.6564901,0.00024432465,0.00005292666,0.0024604702,0.0067924517,0.0004397649,0.010217802],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980653,0.0002513782,0.00014698684,0.00037401143,0.00106777,0.00009470963],"domain_scores_gemma":[0.99894863,0.00018917123,0.00016119405,0.00017889682,0.00044191416,0.00008017206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012528534,0.00092256116,0.00055970723,0.0014801064,0.0003687603,0.00054261636,0.0007156177,0.0005077602,0.002023471],"category_scores_gemma":[0.0012213378,0.0005029613,0.0005518355,0.0005601827,0.00042333335,0.00033880695,0.00065733155,0.00078217324,0.0017780487],"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":[0.000052346502,0.00004752641,0.0006237891,0.000056004817,0.000014574814,0.000030366702,0.000025547779,0.00006240244,0.9903921,0.00005255409,0.00022836143,0.00841461],"study_design_scores_gemma":[0.000020310403,0.0006337539,0.02384635,0.000023328268,0.00008417538,0.0005161174,0.000041478135,0.0037146932,0.96590525,0.000056529225,0.005106342,0.00005175563],"about_ca_topic_score_codex":0.0011010462,"about_ca_topic_score_gemma":0.0031792691,"teacher_disagreement_score":0.002023471,"about_ca_system_score_codex":0.00020953256,"about_ca_system_score_gemma":0.0004684897,"threshold_uncertainty_score":0.0067691207},"labels":[],"label_agreement":null},{"id":"W1968970623","doi":"10.1155/2012/184710","title":"The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men","year":2012,"lang":"en","type":"article","venue":"Journal of Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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":"Ministry of Agriculture, Food and Rural Affairs; Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Postprandial; Insulin; Glycemic; Overweight; Food science; Medicine; Glucose homeostasis; Whole grains; Crossover study; Internal medicine; Endocrinology; Obesity; Insulin resistance; Biology","score_opus":0.011706821565258483,"score_gpt":0.26875602345187355,"score_spread":0.25704920188661506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968970623","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99960536,0.00021098649,0.00003603211,0.00001493117,0.000015849737,0.000020874997,0.00003249798,0.0000036726155,0.000059825696],"genre_scores_gemma":[0.99904305,0.00018494725,0.00012989566,0.00008752785,0.000045627326,0.00002921982,0.00013516533,0.0000031122242,0.00034142163],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99968207,0.00012846883,0.000023223214,0.000059164155,0.000038676855,0.000068359615],"domain_scores_gemma":[0.9992118,0.00021710819,0.00013583135,0.00009990306,0.0000325388,0.0003029072],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009365121,0.0007527988,0.0009601292,0.0002620139,0.0004634093,0.00055708067,0.00023396777,0.0006613967,0.0013199144],"category_scores_gemma":[0.0010436798,0.000791799,0.00094963005,0.00028193434,0.00058997923,0.00044507076,0.00036427603,0.00092045875,0.00018413962],"study_design_candidate":"nonrandomized_trial","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":[0.75906676,0.02672186,0.12744172,0.0003194705,0.0021636998,0.00041325367,0.00041968602,0.00039278195,0.05956278,0.000050936927,0.0003123269,0.0231347],"study_design_scores_gemma":[0.014303506,0.26654002,0.7121298,0.000021021322,0.0011547182,0.00022801539,0.00021935847,0.00065511867,0.0041325106,0.0000806327,0.00050004094,0.00003533732],"about_ca_topic_score_codex":0.0015285908,"about_ca_topic_score_gemma":0.0019211904,"teacher_disagreement_score":0.0015285908,"about_ca_system_score_codex":0.00024123395,"about_ca_system_score_gemma":0.0002896418,"threshold_uncertainty_score":0.0049527884},"labels":[],"label_agreement":null},{"id":"W1969318986","doi":"10.1016/j.jfoodeng.2008.06.026","title":"Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies","year":2008,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","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":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Rheology; Food science; Wheat flour; Mathematics; Consistency (knowledge bases); Sugar; Consistency index; Chemistry; Materials science; Composite material","score_opus":0.04734619860338081,"score_gpt":0.2831456434398899,"score_spread":0.2357994448365091,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969318986","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993519,0.00014399918,0.000103962426,0.000017181299,0.000011644477,0.000010586534,0.00008554163,0.0000060158645,0.0002690764],"genre_scores_gemma":[0.99873215,0.00011020754,0.00023550863,0.000042502736,0.000007709565,0.000009363575,0.00013365784,0.00001528064,0.0007135478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996563,0.00009793594,0.00003185922,0.000074059084,0.000066356515,0.00007349958],"domain_scores_gemma":[0.9992768,0.00028873995,0.000084311396,0.000017113387,0.00014891649,0.00018414318],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000504962,0.0003376952,0.00039194836,0.00023751748,0.00047007125,0.0013387027,0.00020670629,0.0003530237,0.0026083111],"category_scores_gemma":[0.0012752843,0.00023276248,0.00027207055,0.00032355243,0.00038876868,0.00061478594,0.00043424373,0.0006119273,0.00025371165],"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":[0.047995374,0.002182462,0.027863618,0.00035169005,0.00019242175,0.0003468758,0.0005315552,0.0007634042,0.89751184,0.00015168819,0.0004952911,0.021613901],"study_design_scores_gemma":[0.0003394412,0.0075469376,0.1262202,0.00004699235,0.00028397993,0.00016304782,0.0010636566,0.003114319,0.85973454,0.000105412626,0.0013422458,0.000039143713],"about_ca_topic_score_codex":0.004487315,"about_ca_topic_score_gemma":0.0072048744,"teacher_disagreement_score":0.004487315,"about_ca_system_score_codex":0.00053045974,"about_ca_system_score_gemma":0.00059660594,"threshold_uncertainty_score":0.008922398},"labels":[],"label_agreement":null},{"id":"W1969522219","doi":"10.1016/j.foodchem.2012.09.097","title":"Characterization of modified high-amylose maize starch-α-naphthol complexes and their influence on rheological properties of wheat starch","year":2012,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":28,"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":"","keywords":"Amylose; Starch; Rheology; Amylopectin; Chemistry; Thermostability; Maize starch; Food science; Modified starch; Polysaccharide; Chemical engineering; Materials science; Organic chemistry","score_opus":0.03725123821308919,"score_gpt":0.23499150236595961,"score_spread":0.19774026415287044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969522219","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986487,0.00021882328,0.00073709706,0.000011495355,0.0000052427285,0.000008245735,0.000028871773,0.0000074302943,0.00033422044],"genre_scores_gemma":[0.99852943,0.00012728777,0.00060515455,0.000014357888,0.0000021977312,0.000008384544,0.00006799216,0.000010438895,0.0006348422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991894,0.000021803178,0.0000064863452,0.000017095355,0.000020280067,0.000015408983],"domain_scores_gemma":[0.9998586,0.000044286775,0.000035717207,0.000016586522,0.000026249207,0.000018502049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014647556,0.00016777028,0.00014122741,0.00010148477,0.00009407312,0.00016928917,0.00014341855,0.00019434374,0.00075590715],"category_scores_gemma":[0.0003228167,0.00010837512,0.00014529246,0.00008775485,0.00013773156,0.00015839211,0.00008786866,0.00022118154,0.00011208297],"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":[0.00014968574,0.000010234824,0.00007262094,0.000016388145,0.000005582042,0.000026189955,0.000022945751,0.000047782843,0.99914885,0.00002293094,0.0000066979337,0.00047000695],"study_design_scores_gemma":[0.000009773733,0.00014485922,0.001429361,0.0000016615527,0.000010595869,0.0000508591,0.000012916888,0.00040562297,0.9976076,0.000008829158,0.00031489713,0.0000029690204],"about_ca_topic_score_codex":0.00036956198,"about_ca_topic_score_gemma":0.0003474917,"teacher_disagreement_score":0.00075590715,"about_ca_system_score_codex":0.000096221345,"about_ca_system_score_gemma":0.00004724126,"threshold_uncertainty_score":0.0025287867},"labels":[],"label_agreement":null},{"id":"W1969681049","doi":"10.1094/cchem-09-13-0176-r","title":"Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Chemistry; Gluten; Tissue transglutaminase; Wheat gluten; Food science; Wheat flour; Rheology; Enzyme; Biochemistry","score_opus":0.004662508185941248,"score_gpt":0.2094562247461463,"score_spread":0.20479371656020506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969681049","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979678,0.0010287955,0.0004868056,0.000040698866,0.000027646987,0.000025781084,0.00011349618,0.000020854975,0.00028813328],"genre_scores_gemma":[0.99728096,0.0006191026,0.0014360481,0.000056269626,0.000011766644,0.00002976358,0.00015413489,0.000015607133,0.00039623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967265,0.00008775474,0.000029285311,0.0000750997,0.00008188265,0.00005336429],"domain_scores_gemma":[0.9995516,0.00016482316,0.00009453495,0.000022516764,0.000062364605,0.000104286395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041763892,0.0005355074,0.0005198588,0.00022087955,0.00019325444,0.00042483094,0.0002569246,0.00025736936,0.0010435471],"category_scores_gemma":[0.00053291663,0.00024171281,0.00022613512,0.00025352737,0.0002628804,0.00027352915,0.00022206546,0.00044288608,0.0001835079],"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":[0.00070242956,0.000097399155,0.00023491662,0.00011478976,0.00002126826,0.00003194154,0.0000430607,0.00014751757,0.9975459,0.00001722404,0.00003113551,0.0010124535],"study_design_scores_gemma":[0.000047619815,0.0013250547,0.0035312423,0.000012686263,0.000060095612,0.000029391344,0.00003683383,0.0009607058,0.99343115,0.000012298763,0.0005383816,0.000014644753],"about_ca_topic_score_codex":0.0015145015,"about_ca_topic_score_gemma":0.0019322498,"teacher_disagreement_score":0.0015145015,"about_ca_system_score_codex":0.0002685781,"about_ca_system_score_gemma":0.000328708,"threshold_uncertainty_score":0.003491044},"labels":[],"label_agreement":null},{"id":"W1969788964","doi":"10.1094/cchem.2002.79.3.359","title":"Structural Characteristics of Water‐Extractable Nonstarch Polysaccharides from Barley Malt","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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","funders":"","keywords":"Arabinoxylan; Chemistry; Xylose; Polysaccharide; Ethanol precipitation; Sugar; Size-exclusion chromatography; Population; Glucan; Food science; Chromatography; Enzyme; Biochemistry","score_opus":0.02110308903498343,"score_gpt":0.22132595480428532,"score_spread":0.2002228657693019,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969788964","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978834,0.000425957,0.00051953085,0.000022396074,0.000004520558,0.000009501707,0.0004082156,0.000015238694,0.00071124197],"genre_scores_gemma":[0.99403495,0.0004970236,0.00086867233,0.000037260805,0.000011669415,0.000015215259,0.0022711125,0.000030838313,0.0022334077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994457,0.0000052954083,0.000003840255,0.000012795845,0.000014983218,0.000018551045],"domain_scores_gemma":[0.99980146,0.000025942356,0.000042117837,0.000011238875,0.000047651403,0.000071589595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006387426,0.0004859584,0.00019366099,0.0006304053,0.00023689578,0.00045438716,0.00014401069,0.00016034723,0.0012928279],"category_scores_gemma":[0.0002586527,0.00017930027,0.00022533168,0.0005664485,0.00018057866,0.00025279121,0.00015374598,0.0002921559,0.00028559225],"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":[0.00010942359,0.0000126623645,0.0015046333,0.00003197347,0.000009883736,0.00009748592,0.000056659876,0.000045725563,0.9968009,0.000037704758,0.000020021485,0.0012728563],"study_design_scores_gemma":[0.00002749765,0.00044321033,0.35467035,0.00003154723,0.0000956368,0.00074784615,0.00049435627,0.00090792455,0.6387637,0.00019691746,0.0035913754,0.0000296021],"about_ca_topic_score_codex":0.004856136,"about_ca_topic_score_gemma":0.0036955015,"teacher_disagreement_score":0.004856136,"about_ca_system_score_codex":0.0003008612,"about_ca_system_score_gemma":0.00023694163,"threshold_uncertainty_score":0.009655774},"labels":[],"label_agreement":null},{"id":"W1969969038","doi":"10.1002/star.201200172","title":"Exploring the surface morphology of developing wheat starch granules by using Atomic Force Microscopy","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":50,"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":"Granule (geology); Starch; Surface roughness; Amorphous solid; Anthesis; Polymer; Wheat starch; Population; Atomic force microscopy; Surface finish; Glucan; Morphology (biology); Chemistry; Materials science; Chemical engineering; Polymer chemistry; Crystallography; Botany; Composite material; Nanotechnology; Food science; Biochemistry; Biology; Cultivar","score_opus":0.11483331227808603,"score_gpt":0.32254337219332413,"score_spread":0.2077100599152381,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969969038","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99373615,0.00036954336,0.0040141777,0.000029236156,0.000008442124,0.0000146908005,0.0002162061,0.000060216025,0.0015513242],"genre_scores_gemma":[0.99204576,0.00027905992,0.005820889,0.000027116825,0.0000068771496,0.000018005465,0.00030802807,0.000022537351,0.0014717884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999707,0.0000020375344,0.0000019568035,0.000008024784,0.000010694994,0.000006629915],"domain_scores_gemma":[0.9999192,0.000022872826,0.00001294135,0.000007057864,0.00002565204,0.000012268257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000076460805,0.00014370985,0.0000993403,0.00026071287,0.0001422063,0.00023014129,0.00011774493,0.00022866731,0.00076298905],"category_scores_gemma":[0.0000891802,0.00013856887,0.00014015433,0.000115997966,0.00011475772,0.00017339329,0.00009799301,0.0002570584,0.00014488504],"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":[0.000009042007,0.0000032384637,0.000369278,0.000008385225,0.000001453331,0.000027988279,0.000022620965,0.000016773673,0.9989077,0.000018300036,0.000010227964,0.0006049618],"study_design_scores_gemma":[0.000010033843,0.00014151572,0.14255053,0.0000092922555,0.000021411042,0.00042247542,0.00023108625,0.0041501876,0.84987587,0.000113447546,0.0024594043,0.000014786749],"about_ca_topic_score_codex":0.0012246672,"about_ca_topic_score_gemma":0.0013198396,"teacher_disagreement_score":0.0012246672,"about_ca_system_score_codex":0.0001359453,"about_ca_system_score_gemma":0.000053651536,"threshold_uncertainty_score":0.0025525093},"labels":[],"label_agreement":null},{"id":"W1970396952","doi":"10.1094/cchem-85-4-0471","title":"Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":164,"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 Saskatchewan; Memorial University of Newfoundland; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Amylose; Starch; Cultivar; Chemistry; Resistant starch; Food science; Crystallinity; Agronomy; Horticulture; Botany; Biology","score_opus":0.020929165843369162,"score_gpt":0.2086675434960262,"score_spread":0.18773837765265705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970396952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983394,0.0003039942,0.00033142863,0.000008446892,0.0000027198794,0.000011140757,0.00038670038,0.0000068102736,0.00060939026],"genre_scores_gemma":[0.9908642,0.00049574964,0.0015021692,0.000034883316,0.0000042171937,0.00003007933,0.0031361533,0.000035310743,0.0038971514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998957,0.000006156181,0.000007799706,0.000026989492,0.000039139297,0.000024359268],"domain_scores_gemma":[0.9997241,0.000043266686,0.00003772341,0.000014039485,0.00011108938,0.00006970058],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016217596,0.00040079653,0.00025151655,0.00040761568,0.00034037125,0.00042963418,0.00023119808,0.00016183365,0.00058556226],"category_scores_gemma":[0.00021536238,0.00020901558,0.00032209486,0.0005462046,0.00022942532,0.0001679529,0.00017730064,0.00048165937,0.00011505432],"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":[0.000072815936,0.000006608476,0.00092818233,0.00002163445,0.000006984176,0.000031910164,0.000057523426,0.000030936593,0.9982457,0.0000104538385,0.000009606568,0.0005775394],"study_design_scores_gemma":[0.00001684038,0.00047723102,0.34893355,0.000018405117,0.00009076144,0.00031965872,0.00040937547,0.0007658972,0.64588183,0.000030811632,0.00302003,0.000035565306],"about_ca_topic_score_codex":0.13078997,"about_ca_topic_score_gemma":0.1545507,"teacher_disagreement_score":0.86921,"about_ca_system_score_codex":0.0014684448,"about_ca_system_score_gemma":0.0007806746,"threshold_uncertainty_score":0.2600574},"labels":[],"label_agreement":null},{"id":"W1970547851","doi":"10.1016/j.foodres.2014.11.009","title":"Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas","year":2014,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":209,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Stachyose; Pectin; Food science; Raffinose; Starch; Dietary fibre; Polysaccharide; Resistant starch; Chemistry; Prebiotic; Cell wall; Hydrolysis; Starch gelatinization; Oligosaccharide; Digestion (alchemy); Cellulose; Fraction (chemistry); Biochemistry; Chromatography; Sucrose","score_opus":0.07580740138971184,"score_gpt":0.32405465649890813,"score_spread":0.2482472551091963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970547851","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999408,0.00016217535,0.00004838585,0.000005868728,9.465352e-7,0.0000015206309,0.000107444364,0.0000011828453,0.0002644738],"genre_scores_gemma":[0.998563,0.000104027975,0.000117050055,0.000009201486,0.0000014539384,0.000003177584,0.00023643543,0.000003420229,0.00096222124],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999176,0.00001348153,0.0000073283472,0.00002667353,0.000013547312,0.00002139682],"domain_scores_gemma":[0.99958736,0.000102052385,0.000084668485,0.000020400903,0.000083406805,0.00012200928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019712429,0.00019776137,0.00016884568,0.0009615321,0.0003463109,0.0003145324,0.00020733182,0.00029207458,0.0012282511],"category_scores_gemma":[0.00034766336,0.00021690465,0.0002555811,0.00045131127,0.00043374396,0.0003253744,0.00026118435,0.00030436597,0.000164054],"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":[0.0072364253,0.00018077256,0.08762626,0.0001842429,0.00014518335,0.00026943922,0.0009498,0.0003288829,0.8950736,0.00047457335,0.00006464864,0.0074660876],"study_design_scores_gemma":[0.000019395682,0.00058087724,0.97414094,0.000008951583,0.000051582712,0.0002882798,0.0004785667,0.0005824454,0.023311252,0.0001334415,0.00039120897,0.000013040286],"about_ca_topic_score_codex":0.010717938,"about_ca_topic_score_gemma":0.008518335,"teacher_disagreement_score":0.010717938,"about_ca_system_score_codex":0.00038873224,"about_ca_system_score_gemma":0.0002086687,"threshold_uncertainty_score":0.021311104},"labels":[],"label_agreement":null},{"id":"W1970603849","doi":"10.3390/cancers2020513","title":"Responsiveness of Urinary and Plasma Alkylresorcinol Metabolites to Rye Intake in Finnish Women","year":2010,"lang":"en","type":"article","venue":"Cancers","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Medical Research Council; Canadian Institutes of Health Research","keywords":"Metabolite; Food science; Urinary system; Plasma concentration; Chemistry; Physiology; Medicine; Animal science; Biology; Internal medicine; Biochemistry","score_opus":0.015245878931692946,"score_gpt":0.2552943191226736,"score_spread":0.24004844019098065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970603849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995129,0.00020577041,0.000047572823,0.000009466125,0.0000023656105,0.000003105811,0.000064122236,0.000001689594,0.00015304076],"genre_scores_gemma":[0.99959105,0.00008327803,0.000044200755,0.0000144697715,0.0000037175625,0.000005278907,0.00009063112,0.0000010585912,0.0001664004],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998412,0.000045676108,0.0000124914295,0.000045224806,0.0000210528,0.000034202974],"domain_scores_gemma":[0.999683,0.0001456276,0.000079470025,0.000025539666,0.000025326997,0.000040995652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022474548,0.00021396097,0.0003313061,0.00039583168,0.00023429013,0.00028504655,0.00010030733,0.00030374737,0.0012478794],"category_scores_gemma":[0.0014053836,0.0002647346,0.00022738219,0.00030556557,0.00022290974,0.00015574694,0.00019779192,0.00022895288,0.0001910562],"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":[0.0021621224,0.00006458652,0.98428714,0.00002326654,0.00014499713,0.00027757065,0.0003666007,0.00005322068,0.008405411,0.000015506455,0.000043886736,0.00415571],"study_design_scores_gemma":[0.000012532383,0.000304539,0.99867404,0.000001941982,0.00004636109,0.00022430594,0.00015957134,0.00006346347,0.00040405887,0.000015296358,0.00009103615,0.000002848364],"about_ca_topic_score_codex":0.002527911,"about_ca_topic_score_gemma":0.001768042,"teacher_disagreement_score":0.002527911,"about_ca_system_score_codex":0.00013431124,"about_ca_system_score_gemma":0.000091195485,"threshold_uncertainty_score":0.0050263405},"labels":[],"label_agreement":null},{"id":"W1970867994","doi":"10.1038/ejcn.2009.159","title":"Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.)","year":2010,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":131,"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; St. Michael's Hospital","funders":"","keywords":"Postprandial; Excursion; Term (time); Medicine; Internal medicine; Endocrinology; Prolongation; Reduction (mathematics); Diabetes mellitus; Mathematics; Economics","score_opus":0.019374266866369644,"score_gpt":0.2982493391615772,"score_spread":0.2788750722952076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970867994","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9923355,0.0054978663,0.0005629068,0.00030469277,0.000056008208,0.000019250107,0.000120613135,0.00003579108,0.0010673723],"genre_scores_gemma":[0.99699414,0.0012369622,0.0002038631,0.00011944706,0.0000340389,0.000018463052,0.000113526105,0.0000053247677,0.0012742659],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999634,0.000011831647,0.000002422921,0.000008519626,0.0000048772877,0.000008928986],"domain_scores_gemma":[0.9998714,0.000024807718,0.000030180612,0.000019738904,0.000016739827,0.00003717536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018664458,0.00036316243,0.0003035919,0.0001835275,0.00014922317,0.00016922799,0.00031232715,0.0005455353,0.0026019067],"category_scores_gemma":[0.00023454358,0.00011208501,0.00048704722,0.0001234905,0.00028916058,0.00014707076,0.00022755416,0.00045340913,0.00019294146],"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":[0.043771375,0.0021849433,0.017458335,0.0010157368,0.00054261775,0.0017283548,0.00019023874,0.00026158252,0.8853998,0.0005935016,0.00037239993,0.04648122],"study_design_scores_gemma":[0.0018691968,0.03084508,0.76279855,0.000085535015,0.0009500384,0.002381499,0.00050391915,0.0014714511,0.19137467,0.0013961411,0.00627838,0.00004551052],"about_ca_topic_score_codex":0.00079149875,"about_ca_topic_score_gemma":0.0007267282,"teacher_disagreement_score":0.0026019067,"about_ca_system_score_codex":0.00016934244,"about_ca_system_score_gemma":0.0001735903,"threshold_uncertainty_score":0.0087041855},"labels":[],"label_agreement":null},{"id":"W1970974145","doi":"10.4141/p03-102","title":"Prairie Blue flax","year":2004,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Canadian Food Inspection Agency","keywords":"Linum; Cultivar; Rust (programming language); Agronomy; Biology; Yield (engineering); Fusarium oxysporum; Horticulture","score_opus":0.02110376961398619,"score_gpt":0.22866960619540205,"score_spread":0.20756583658141586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970974145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9540685,0.0007912163,0.002509623,0.000276279,0.00007293947,0.00030804632,0.006039146,0.00031603154,0.03561829],"genre_scores_gemma":[0.78481126,0.00091600535,0.017046813,0.0004729908,0.000014113112,0.00026765987,0.007864193,0.000114891394,0.1884921],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999174,0.000006987044,0.0000048287375,0.000029202527,0.000027830296,0.000013716481],"domain_scores_gemma":[0.9999144,0.000007105592,0.0000124372455,0.0000097988,0.00003102172,0.000025296311],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012408909,0.00032620804,0.00014366848,0.00038232707,0.0005860994,0.00019463304,0.0002880421,0.0001436241,0.0074441615],"category_scores_gemma":[0.00008027916,0.00012046065,0.0000905342,0.00017919825,0.00012683074,0.00018064531,0.00025809696,0.0003385228,0.0017874254],"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":[0.000525558,0.00016650534,0.007372013,0.00012214213,0.000012830151,0.0004153878,0.00031237505,0.00005968888,0.94553334,0.0005366134,0.0038724788,0.041070953],"study_design_scores_gemma":[0.00013757306,0.0021586185,0.49325892,0.00005179345,0.000056329616,0.0030451196,0.000973029,0.0006410079,0.17287812,0.0002740663,0.32645714,0.00006814227],"about_ca_topic_score_codex":0.021431675,"about_ca_topic_score_gemma":0.113588355,"teacher_disagreement_score":0.021431675,"about_ca_system_score_codex":0.0005569769,"about_ca_system_score_gemma":0.00024127075,"threshold_uncertainty_score":0.042613864},"labels":[],"label_agreement":null},{"id":"W1970974447","doi":"10.1016/j.carbpol.2011.07.010","title":"Rheological and structural properties of starches from γ-irradiated and stored potatoes","year":2011,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph; Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"","keywords":"Swelling; Starch; Retrogradation (starch); Amylose; Granule (geology); Chemistry; Fourier transform infrared spectroscopy; Potato starch; Dynamic mechanical analysis; Rheology; Irradiation; Viscoelasticity; Leaching (pedology); Food science; Materials science; Chemical engineering; Organic chemistry; Composite material; Polymer","score_opus":0.0411248900115493,"score_gpt":0.22229363242008443,"score_spread":0.18116874240853514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1970974447","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992937,0.00018709667,0.00016316916,0.0000074296,0.000003244418,0.0000021229052,0.000087586224,0.0000021302997,0.00025353898],"genre_scores_gemma":[0.9986615,0.00014491369,0.00016662468,0.00001076846,0.0000023395658,0.000004644425,0.00026061788,0.000006664593,0.00074177835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999424,0.000008349934,0.000007852211,0.000016912902,0.000009851753,0.000014503419],"domain_scores_gemma":[0.9997609,0.00007218842,0.000048125985,0.00002094166,0.000057842622,0.00004002677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014008404,0.00020719603,0.00014516257,0.00035174028,0.00013296063,0.00024619646,0.00012310134,0.00017632131,0.0015296465],"category_scores_gemma":[0.0004214186,0.00015521738,0.00020475294,0.00028736296,0.00030375546,0.00028105165,0.00015411335,0.00040541744,0.00014587064],"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":[0.0006995314,0.000025192727,0.0026471463,0.000046872072,0.000020667158,0.000119839606,0.00015018186,0.00016066252,0.99402857,0.000062237516,0.000021356578,0.0020177767],"study_design_scores_gemma":[0.000034333527,0.0011287336,0.14430471,0.000028623335,0.00008783903,0.0005218711,0.00072938716,0.0013742931,0.8504085,0.00019810071,0.0011510019,0.000032626835],"about_ca_topic_score_codex":0.00072338217,"about_ca_topic_score_gemma":0.00040574977,"teacher_disagreement_score":0.0015296465,"about_ca_system_score_codex":0.00008032909,"about_ca_system_score_gemma":0.00009744547,"threshold_uncertainty_score":0.0051171184},"labels":[],"label_agreement":null},{"id":"W1971298708","doi":"10.1094/cc-82-0246","title":"Granule‐Bound Starch Synthase I (GBSSI) in Quinoa (<i>Chenopodium quinoa</i> Willd.) and Its Relationship to Amylose Content","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Amylose; Starch synthase; Starch; Chenopodium quinoa; Chemistry; Granule (geology); Biochemistry; Food science; Botany; Biology; Amylopectin","score_opus":0.04478252626023963,"score_gpt":0.2695545134079218,"score_spread":0.22477198714768218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971298708","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99949217,0.0001094734,0.0001830267,0.000010046576,9.565027e-7,0.0000017809884,0.0001434516,0.000005448764,0.0000535598],"genre_scores_gemma":[0.99829286,0.00009811336,0.00042881464,0.000013476989,0.0000020030743,0.0000064544392,0.00082999,0.000010159082,0.00031812265],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999938,0.0000085298,0.000006261638,0.000025702111,0.000010648744,0.000010800894],"domain_scores_gemma":[0.99972636,0.000047694106,0.0000899953,0.000025678273,0.000041358675,0.00006889843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001115753,0.00034008338,0.00017326075,0.00048156406,0.00015052994,0.0002204308,0.00011058682,0.00013224737,0.00041560867],"category_scores_gemma":[0.00019761529,0.00021837653,0.00018804685,0.0003507469,0.00019820422,0.000116112504,0.00015804693,0.00020548166,0.00010701413],"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":[0.00017041068,0.0000066716507,0.005888989,0.000017180777,0.000010802639,0.00003696262,0.000048319507,0.00003011389,0.99331564,0.000011824921,0.000007869031,0.00045537294],"study_design_scores_gemma":[0.00004373885,0.00036165243,0.8021182,0.000006785679,0.000059702677,0.00060701935,0.00021407343,0.0008710842,0.19480084,0.00006268535,0.0008364481,0.00001772129],"about_ca_topic_score_codex":0.003791868,"about_ca_topic_score_gemma":0.0032400447,"teacher_disagreement_score":0.003791868,"about_ca_system_score_codex":0.00025403188,"about_ca_system_score_gemma":0.00006978201,"threshold_uncertainty_score":0.0075395703},"labels":[],"label_agreement":null},{"id":"W1971610031","doi":"10.1002/star.201000134","title":"Physicochemical properties of sweetpotato starch","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":122,"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":"University of Hong Kong","keywords":"Amylose; Starch; Chemistry; Swelling; Gel permeation chromatography; Solubility; Food science; Sugar; Chemical engineering; Polymer; Organic chemistry","score_opus":0.07006592877129762,"score_gpt":0.2692907892116794,"score_spread":0.1992248604403818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971610031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99927455,0.00009662493,0.00022072616,0.0000044084622,0.0000012110826,0.000003576652,0.00021319723,0.000003014987,0.00018268797],"genre_scores_gemma":[0.9984485,0.00009015988,0.000415147,0.000011135144,0.0000018555193,0.000009126995,0.0007344813,0.0000042646775,0.0002851501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988997,0.0000135836,0.000019719439,0.00003021867,0.00003457689,0.000012037525],"domain_scores_gemma":[0.99972516,0.00004735535,0.00008352146,0.000017406577,0.000079684345,0.000046818288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023038346,0.00031846558,0.00024178358,0.0007386682,0.00022010169,0.00037808547,0.000089505396,0.00018214279,0.0005340114],"category_scores_gemma":[0.00034745297,0.00013333518,0.00028787958,0.000700404,0.00013286318,0.00023501771,0.00018742766,0.00015110619,0.00009113742],"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":[0.00013042064,0.000018914003,0.035754204,0.00007322099,0.000051528896,0.00017760413,0.00019987831,0.00016850811,0.95998764,0.000034045854,0.000028013956,0.0033761167],"study_design_scores_gemma":[0.000013437377,0.00043736922,0.8214399,0.000011907524,0.00008017227,0.0011982458,0.00032979067,0.0007882468,0.17449342,0.00010827257,0.0010721454,0.000026986563],"about_ca_topic_score_codex":0.00084403733,"about_ca_topic_score_gemma":0.0008917272,"teacher_disagreement_score":0.00084403733,"about_ca_system_score_codex":0.0001319725,"about_ca_system_score_gemma":0.00009041212,"threshold_uncertainty_score":0.0017864108},"labels":[],"label_agreement":null},{"id":"W1971630563","doi":"10.1016/j.jcs.2010.06.003","title":"Effect of xanthan gum on the degradation of cereal β-glucan by ascorbic acid","year":2010,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"","keywords":"Depolymerization; Ascorbic acid; Chemistry; Polysaccharide; Xanthan gum; Food science; Radical; Intrinsic viscosity; Antioxidant; Beta-glucan; Viscosity; Glucan; Biochemistry; Organic chemistry; Rheology; Polymer","score_opus":0.010020454448379732,"score_gpt":0.27160815286993,"score_spread":0.2615876984215503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971630563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978543,0.0014016102,0.0001649971,0.000020251726,0.00001612454,0.000007698853,0.000032850236,0.0000067455144,0.0004952635],"genre_scores_gemma":[0.9984302,0.0005135913,0.0003118251,0.000020231477,0.000008792139,0.00000394493,0.00004158433,0.000004908472,0.00066493225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979395,0.0000870843,0.00001877937,0.000024477178,0.000024707531,0.000050958024],"domain_scores_gemma":[0.99952424,0.00019062257,0.000081521226,0.000044332046,0.0000621823,0.000097178294],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039850568,0.00048920733,0.00029474517,0.0002303584,0.00022349456,0.0003023729,0.00025364198,0.00044328967,0.0013901733],"category_scores_gemma":[0.00057695474,0.00023988029,0.00040206744,0.0002464475,0.000345816,0.00033000892,0.00017254737,0.00043734358,0.00024389863],"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":[0.011492243,0.00033545098,0.00084906217,0.00024113932,0.00007313348,0.00028091506,0.00022038302,0.0003103308,0.9797437,0.00010328247,0.00006993996,0.0062804515],"study_design_scores_gemma":[0.000078508696,0.0029507848,0.0035598758,0.000016438624,0.000064710315,0.00009934078,0.00006662654,0.00080581574,0.99169004,0.000031745254,0.0006212868,0.000014825007],"about_ca_topic_score_codex":0.0012838251,"about_ca_topic_score_gemma":0.0009564866,"teacher_disagreement_score":0.0013901733,"about_ca_system_score_codex":0.00015800082,"about_ca_system_score_gemma":0.00024891194,"threshold_uncertainty_score":0.004650533},"labels":[],"label_agreement":null},{"id":"W1971718406","doi":"10.1111/j.1365-2621.2005.00964.x","title":"Effect of milling method on selected physical and functional properties of cowpea (<i>Vigna unguiculata</i>) paste","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Vigna; Mathematics; Materials science; Agronomy; Biology","score_opus":0.015671152676129747,"score_gpt":0.2866267380444205,"score_spread":0.2709555853682908,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971718406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99796295,0.0005311882,0.000753045,0.000017364466,0.000013252461,0.000019506273,0.00018265762,0.00002994131,0.00049019593],"genre_scores_gemma":[0.9972307,0.0002433974,0.0017142018,0.00003145532,0.0000064639735,0.000017217873,0.00020502725,0.000033947283,0.00051776454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961543,0.00009476304,0.000056173314,0.000085338695,0.00010161599,0.000046711466],"domain_scores_gemma":[0.99890876,0.00054521835,0.00024007885,0.00006738281,0.0001385697,0.00009999933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041560567,0.0004082614,0.00032470815,0.00034905554,0.00019177623,0.00046476052,0.00014030194,0.00023041091,0.0013389055],"category_scores_gemma":[0.0011696852,0.00026583308,0.0002844176,0.00044545892,0.00018100652,0.00029657118,0.00014890973,0.0004361013,0.00022127267],"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":[0.00062795763,0.000055747994,0.0012436438,0.00007052895,0.000024961284,0.00005300202,0.000050506635,0.00012878269,0.9957216,0.000008187328,0.000023133878,0.001991946],"study_design_scores_gemma":[0.000011132932,0.00084500044,0.021166015,0.000005421568,0.000051570045,0.00007370145,0.000056766447,0.00044493822,0.97702,0.0000075410417,0.00030733255,0.000010422657],"about_ca_topic_score_codex":0.0005760657,"about_ca_topic_score_gemma":0.0010113987,"teacher_disagreement_score":0.0013389055,"about_ca_system_score_codex":0.00017674564,"about_ca_system_score_gemma":0.00009414527,"threshold_uncertainty_score":0.0044790506},"labels":[],"label_agreement":null},{"id":"W1973377171","doi":"10.1016/j.carbpol.2010.12.070","title":"Understanding starch organisation in gluten-free pasta from rice flour","year":2010,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Differential scanning calorimetry; Extrusion; Chemistry; Amorphous solid; Endothermic process; Enthalpy; Food science; Absorption (acoustics); Gluten; Analytical Chemistry (journal); Materials science; Chromatography; Crystallography; Organic chemistry","score_opus":0.04429931290679814,"score_gpt":0.2480549807225831,"score_spread":0.20375566781578497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973377171","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975441,0.0007721249,0.0010772683,0.000055755783,0.000006499749,0.000003715289,0.000030791503,0.0000038190087,0.0005058142],"genre_scores_gemma":[0.9979462,0.0006284235,0.0007749323,0.000030908675,0.000005406026,0.0000040145983,0.000058144095,0.0000037182401,0.0005483642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996626,0.0000045598445,0.000002098582,0.000008660643,0.000005895978,0.00001248762],"domain_scores_gemma":[0.9999486,0.000014848313,0.000012312713,0.0000050075246,0.000008785513,0.0000104540895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013807096,0.00017862744,0.0001384603,0.00021314286,0.00016544567,0.00040062272,0.00013332958,0.0002721331,0.000474148],"category_scores_gemma":[0.00013497642,0.00018174914,0.00020907319,0.00017809239,0.00028619028,0.000645381,0.00016296997,0.0005602986,0.00009371095],"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":[0.00016307396,0.000025545743,0.002367072,0.00005566156,0.000009825365,0.00015031517,0.00017927516,0.00032290397,0.99246126,0.00019705942,0.000026147354,0.0040418296],"study_design_scores_gemma":[0.000028378461,0.00047518112,0.1575205,0.000050590843,0.00009169429,0.00092646194,0.0015418386,0.01252817,0.82077295,0.0015950704,0.004439295,0.000029871839],"about_ca_topic_score_codex":0.0015362654,"about_ca_topic_score_gemma":0.0017889522,"teacher_disagreement_score":0.0015362654,"about_ca_system_score_codex":0.00017538216,"about_ca_system_score_gemma":0.00015922831,"threshold_uncertainty_score":0.0030546188},"labels":[],"label_agreement":null},{"id":"W1973780736","doi":"10.1007/s00122-015-2515-z","title":"The different effects of starch synthase IIa mutations or variation on endosperm amylose content of barley, wheat and rice are determined by the distribution of starch synthase I and starch branching enzyme IIb between the starch granule and amyloplast stroma","year":2015,"lang":"en","type":"article","venue":"Theoretical and Applied Genetics","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"China Scholarship Council; Commonwealth Scientific and Industrial Research Organisation","keywords":"Endosperm; Amylopectin; Amylose; Amyloplast; Starch; Starch synthase; Biochemistry; Sucrose synthase; Biology; Granule (geology); Chemistry; Enzyme; Gene; Plastid","score_opus":0.020438703636065498,"score_gpt":0.24812723882354382,"score_spread":0.2276885351874783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973780736","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998478,0.00018598049,0.0005758322,0.000027502088,0.0000143979005,0.0000064883116,0.00023172215,0.000029642053,0.00045041184],"genre_scores_gemma":[0.9978523,0.00014068683,0.0004390495,0.000059653266,0.000006526526,0.00001387572,0.00040427776,0.000066376066,0.0010172224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995844,0.0000898947,0.00006323289,0.00012892795,0.00006275829,0.000070738446],"domain_scores_gemma":[0.99919635,0.00026439715,0.0001722864,0.00009361815,0.00003330331,0.00024003255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025865098,0.0006560467,0.0004273014,0.00094339176,0.00022838013,0.0003351277,0.0005152205,0.00059194106,0.0023125813],"category_scores_gemma":[0.00046291656,0.0005732212,0.0007093624,0.00040491417,0.00089188106,0.0002635869,0.0006087474,0.00097049226,0.00034178523],"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":[0.0005047104,0.0000372,0.0007573754,0.000019857545,0.000024045605,0.0000749451,0.000034179637,0.000053998283,0.9977289,0.00009442873,0.000011767967,0.0006586831],"study_design_scores_gemma":[0.0001953492,0.0010866057,0.21304968,0.000020494876,0.00032809505,0.0014005633,0.00025222104,0.0018129182,0.7801673,0.0005142427,0.0011121177,0.000060475744],"about_ca_topic_score_codex":0.00095459534,"about_ca_topic_score_gemma":0.001242593,"teacher_disagreement_score":0.0023125813,"about_ca_system_score_codex":0.00033798395,"about_ca_system_score_gemma":0.00020444665,"threshold_uncertainty_score":0.0077363253},"labels":[],"label_agreement":null},{"id":"W1973865181","doi":"10.1016/j.carbpol.2013.06.050","title":"Iodine binding to explore the conformational state of internal chains of amylopectin","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":82,"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":"","keywords":"Amylopectin; Chemistry; Amylose; Absorbance; Intermolecular force; Absorption (acoustics); Crystallography; Starch; Chromatography; Organic chemistry; Materials science; Molecule","score_opus":0.030219787838234327,"score_gpt":0.2548453009255884,"score_spread":0.22462551308735407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973865181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953311,0.00060349697,0.0020983943,0.000067117275,0.00001652556,0.000009573277,0.00003329048,0.000014338691,0.001826167],"genre_scores_gemma":[0.99733377,0.00030339503,0.0009244695,0.000063707594,0.0000048224197,0.000009002543,0.0000689957,0.000009196962,0.0012826343],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989057,0.000014653971,0.0000024063265,0.00002083095,0.00001725682,0.000054328888],"domain_scores_gemma":[0.9998759,0.00006177387,0.000018481964,0.000010678775,0.000015896507,0.000017277545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019698865,0.00023424189,0.00013554897,0.00014199305,0.00023567921,0.00020737849,0.00027563656,0.00031123718,0.00189875],"category_scores_gemma":[0.000237735,0.00014274483,0.000259967,0.00017953654,0.00031327875,0.00021984163,0.00018289636,0.00055833545,0.00011550557],"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":[0.00020038089,0.00002506189,0.00025727358,0.000028094848,0.0000062347162,0.000025388843,0.00004437404,0.000099640696,0.99829525,0.00014024386,0.000028454173,0.00084961636],"study_design_scores_gemma":[0.000016894372,0.00034473295,0.0028609703,0.000005902935,0.000019835976,0.000051356827,0.00007346703,0.0013984526,0.99416274,0.00007685971,0.0009762646,0.000012555706],"about_ca_topic_score_codex":0.002302002,"about_ca_topic_score_gemma":0.002673853,"teacher_disagreement_score":0.002302002,"about_ca_system_score_codex":0.00025068293,"about_ca_system_score_gemma":0.00019554712,"threshold_uncertainty_score":0.006351888},"labels":[],"label_agreement":null},{"id":"W1974231704","doi":"10.1094/cchem-08-12-0099-r","title":"Lower 30 Minute Serum Insulin in Healthy Sprague‐Dawley Rats Consuming Chips from Specific Barley Flour Blends","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Postprandial; Barley flour; Food science; Bran; Glycemic; Chemistry; Insulin; Wheat flour; Glycemic index; Insulin resistance; Hordeum vulgare; Whole grains; Biology; Endocrinology; Botany; Poaceae","score_opus":0.021135977845960028,"score_gpt":0.2317094800002185,"score_spread":0.21057350215425846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974231704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993587,0.00007326002,0.00022707616,0.000024262512,0.000022283248,0.000011207702,0.00014527413,0.000014692301,0.0001232085],"genre_scores_gemma":[0.99502915,0.00020014578,0.00089359033,0.00013156497,0.000011453942,0.000083410174,0.00046171295,0.00002180471,0.0031670725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999826,0.000014660937,0.000014111796,0.000057654066,0.000034007564,0.00005370256],"domain_scores_gemma":[0.99964046,0.000031728243,0.00008697093,0.00004408456,0.0000405036,0.00015617041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018860456,0.0007572965,0.0005998225,0.0004350695,0.0002425321,0.00036289162,0.00013542235,0.00033283234,0.0022956566],"category_scores_gemma":[0.00020943429,0.0003761427,0.00031486544,0.00018942657,0.0004887939,0.0002988592,0.00022059331,0.0011395735,0.000305399],"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":[0.015253369,0.0012802413,0.0027985333,0.000046119992,0.000043614837,0.000059080645,0.00005729745,0.00004308604,0.97775817,0.000031657175,0.000078320736,0.0025505503],"study_design_scores_gemma":[0.0007828704,0.041618478,0.17867048,0.000021468155,0.0002136722,0.00027149773,0.00059445563,0.001036157,0.7749723,0.00015633921,0.0016109158,0.00005137845],"about_ca_topic_score_codex":0.0019566761,"about_ca_topic_score_gemma":0.0024014064,"teacher_disagreement_score":0.0022956566,"about_ca_system_score_codex":0.0003021634,"about_ca_system_score_gemma":0.00027686523,"threshold_uncertainty_score":0.007679701},"labels":[],"label_agreement":null},{"id":"W1974668972","doi":"10.1094/cchem-85-3-0425","title":"Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Chemistry; Food science; Sodium hydroxide; Potassium hydroxide; Chewiness; Starch; Particle size; Sodium; Reagent; Wheat flour; Texture (cosmology); Organic chemistry","score_opus":0.014151342991400969,"score_gpt":0.23129803469628366,"score_spread":0.21714669170488268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974668972","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998965,0.00016586394,0.00052909384,0.000005846434,0.0000046041205,0.000013172101,0.00007822278,0.000014766186,0.00022328758],"genre_scores_gemma":[0.99819,0.000120676654,0.0007667337,0.000025678011,0.000002939183,0.000015059853,0.00021335756,0.000023675058,0.0006418377],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997594,0.00004262967,0.000024402121,0.000063697335,0.00006394786,0.0000458975],"domain_scores_gemma":[0.9988286,0.000364875,0.00025312364,0.000071757626,0.0001655027,0.0003161376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038663685,0.00039327834,0.00025897397,0.0002660651,0.00014973599,0.00043209095,0.00016792056,0.00023980116,0.0009923007],"category_scores_gemma":[0.00068188424,0.00023413316,0.00028296976,0.00017653646,0.00023924622,0.00028433732,0.00023713305,0.0004444454,0.00016101894],"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":[0.0006707487,0.00005325094,0.001974138,0.00003580521,0.0000191797,0.000030021947,0.000037754486,0.000060558097,0.995959,0.000009643038,0.00001147461,0.0011384033],"study_design_scores_gemma":[0.00003254372,0.0022116005,0.15058412,0.000009628597,0.000068643734,0.00012469455,0.00011223713,0.0008259423,0.84543645,0.000022942875,0.00055166526,0.00001961364],"about_ca_topic_score_codex":0.0008571097,"about_ca_topic_score_gemma":0.001341432,"teacher_disagreement_score":0.0009923007,"about_ca_system_score_codex":0.00016080964,"about_ca_system_score_gemma":0.00009652848,"threshold_uncertainty_score":0.0033195615},"labels":[],"label_agreement":null},{"id":"W1975011787","doi":"10.1016/j.jcs.2013.01.003","title":"Effects of region and cultivar on alkylresorcinols content and composition in wheat bran and their antioxidant activity","year":2013,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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 Ottawa; University of Guelph; Carleton University","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs; Carleton University","keywords":"Oxygen radical absorbance capacity; Bran; Cultivar; DPPH; Chemistry; Composition (language); Food science; Antioxidant; Botany; Horticulture; Biochemistry; Biology; Organic chemistry; Raw material","score_opus":0.024799656738287525,"score_gpt":0.24452241679798875,"score_spread":0.21972276005970123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975011787","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935764,0.000270573,0.00012604373,0.00001476023,0.000008693616,0.0000028776371,0.00007986347,0.000007785976,0.00013172436],"genre_scores_gemma":[0.99713314,0.00019912298,0.00040170032,0.000044722143,0.0000065536883,0.000009639107,0.00022799842,0.000033616234,0.0019436058],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996605,0.00008351965,0.0000328453,0.00013295509,0.000028541359,0.00006157877],"domain_scores_gemma":[0.99919885,0.00021313595,0.00015337484,0.00006910997,0.00010115035,0.00026432544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029601582,0.0004328625,0.0005841581,0.00027353383,0.00020662748,0.00052831444,0.00025759937,0.00032247306,0.0018823454],"category_scores_gemma":[0.00044256408,0.00044080516,0.0004205736,0.00035788538,0.0004197109,0.00038375083,0.0002761421,0.00076309446,0.0003966648],"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":[0.009882678,0.00015347928,0.0021914986,0.000047665653,0.000060015827,0.000058607395,0.00011869498,0.000038184597,0.98631614,0.000021493797,0.000016361273,0.0010952358],"study_design_scores_gemma":[0.00023046538,0.007780692,0.29018542,0.00002260708,0.0006813801,0.0004960499,0.0007923094,0.00093264086,0.6971606,0.000089539884,0.0015694513,0.00005878523],"about_ca_topic_score_codex":0.0022214255,"about_ca_topic_score_gemma":0.0038125862,"teacher_disagreement_score":0.0022214255,"about_ca_system_score_codex":0.0003124877,"about_ca_system_score_gemma":0.0002937787,"threshold_uncertainty_score":0.006297052},"labels":[],"label_agreement":null},{"id":"W1975116875","doi":"10.1016/j.jnutbio.2009.04.003","title":"β-Glucan extracts inhibit the in vitro intestinal uptake of long-chain fatty acids and cholesterol and down-regulate genes involved in lipogenesis and lipid transport in rats","year":2009,"lang":"en","type":"article","venue":"The Journal of Nutritional Biochemistry","topic":"Food composition and properties","field":"Nursing","cited_by":79,"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 Calgary; University of Alberta","funders":"Canadian Institutes of Health Research","keywords":"Lipogenesis; In vitro; Cholesterol; Biochemistry; Chemistry; Gene; Lipid metabolism; Long chain; Biology","score_opus":0.01651119245935906,"score_gpt":0.23528965400450508,"score_spread":0.21877846154514602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975116875","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983126,0.000433097,0.00047824127,0.000088848494,0.000038198505,0.0000114870145,0.0001859479,0.000051937383,0.00039959562],"genre_scores_gemma":[0.99125683,0.0012458627,0.0010370592,0.00015873187,0.000027661357,0.000054224358,0.00069475255,0.000048141796,0.005476631],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998292,0.000021079826,0.000014022494,0.00003225369,0.00003099447,0.00007244785],"domain_scores_gemma":[0.9996997,0.00004088689,0.00007907256,0.00003236147,0.000027152822,0.00012073615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014313738,0.0015224222,0.00058318314,0.00085184234,0.00031565168,0.00039718926,0.00030030584,0.0003863885,0.0018261152],"category_scores_gemma":[0.0001773473,0.00056191057,0.00049998687,0.0003750721,0.00071648735,0.00037442672,0.00024172342,0.0015230016,0.0003960661],"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":[0.0059042843,0.00063277903,0.0005176686,0.000054471482,0.00003388184,0.000088291155,0.000037211033,0.00007943525,0.99021274,0.00009040285,0.00007576874,0.002273098],"study_design_scores_gemma":[0.000266068,0.00356139,0.010862486,0.000011523227,0.00013143779,0.00012113595,0.000111225054,0.000406036,0.983657,0.00012690472,0.0007302896,0.000014462493],"about_ca_topic_score_codex":0.0021821493,"about_ca_topic_score_gemma":0.0025887832,"teacher_disagreement_score":0.0021821493,"about_ca_system_score_codex":0.0004763034,"about_ca_system_score_gemma":0.00059474434,"threshold_uncertainty_score":0.0061089396},"labels":[],"label_agreement":null},{"id":"W1975229202","doi":"10.1016/j.atherosclerosis.2013.07.042","title":"Wild rice (Zizania palustris L.) prevents atherogenesis in LDL receptor knockout mice","year":2013,"lang":"en","type":"article","venue":"Atherosclerosis","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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; St. Boniface Hospital","funders":"Manitoba Health Research Council","keywords":"Cholesterol; Catalase; LDL receptor; Internal medicine; Superoxide dismutase; Endocrinology; Biology; Very low-density lipoprotein; Carbohydrate; Lipoprotein; Oxidative stress; Medicine","score_opus":0.023774845788842265,"score_gpt":0.23193786310649525,"score_spread":0.208163017317653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975229202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99549794,0.0008075033,0.0019422134,0.00023202327,0.00006738059,0.0000377355,0.0005836904,0.00023349097,0.00059797463],"genre_scores_gemma":[0.98213136,0.0020296387,0.0042338376,0.00020976622,0.000033188033,0.00017487456,0.0009348928,0.00018335856,0.010069192],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996897,0.000048387763,0.000032995762,0.00008365729,0.0000659762,0.00007927813],"domain_scores_gemma":[0.9995797,0.000029920511,0.00017358604,0.000044332428,0.000028960598,0.00014345295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031839422,0.000940756,0.0006983837,0.0013248931,0.00029541302,0.0005303591,0.00059706473,0.0006128089,0.0021959718],"category_scores_gemma":[0.0002011986,0.00048742414,0.00045175676,0.00042638343,0.00075339014,0.00033132127,0.0004931232,0.0013903772,0.0007215958],"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":[0.001659353,0.00023941479,0.00036911367,0.000059137255,0.000017709634,0.00007358895,0.000036715865,0.000024082758,0.99565095,0.00012640057,0.00006303881,0.0016805975],"study_design_scores_gemma":[0.0007768487,0.0042689554,0.0321801,0.0000638664,0.0002639135,0.00052030163,0.00041822027,0.00067910884,0.9546837,0.00034106532,0.0057510165,0.00005284717],"about_ca_topic_score_codex":0.0015070051,"about_ca_topic_score_gemma":0.0021099406,"teacher_disagreement_score":0.0021959718,"about_ca_system_score_codex":0.00047869474,"about_ca_system_score_gemma":0.00039072116,"threshold_uncertainty_score":0.0073462725},"labels":[],"label_agreement":null},{"id":"W1975432039","doi":"10.1007/s13197-013-0969-z","title":"Functionality of Kamut and Millet flours in macro wire cut cookie systems","year":2013,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Farinograph; Absorption of water; Wheat flour; Food science; Mathematics; Chemistry; Materials science; Composite material","score_opus":0.017148789258154856,"score_gpt":0.2410471109136911,"score_spread":0.22389832165553625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975432039","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992495,0.00012883401,0.00019871005,0.0000046443693,0.0000022020697,0.0000034713203,0.000069032845,0.000004283762,0.00033921457],"genre_scores_gemma":[0.9989944,0.000075806485,0.00015436084,0.0000070934784,5.9746264e-7,0.0000036332324,0.00012228475,0.000004782357,0.0006369597],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999864,0.000018144992,0.000007923582,0.00004229815,0.000028679324,0.00003892061],"domain_scores_gemma":[0.9998554,0.000038196038,0.000019047044,0.0000070953884,0.000048829348,0.000031347012],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002061025,0.00019170108,0.0001590359,0.0003813728,0.00026243518,0.0004592538,0.00015866586,0.00018029392,0.0016602484],"category_scores_gemma":[0.0003016689,0.0001355849,0.0001740793,0.00024170085,0.0001973323,0.00025053526,0.00027694838,0.00028494984,0.00018940111],"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":[0.0011127209,0.000037129426,0.0041555716,0.000060803846,0.000022412152,0.00012453625,0.0002553576,0.00027686442,0.99083334,0.0001647138,0.00004106519,0.0029154064],"study_design_scores_gemma":[0.000019484623,0.0014386462,0.08617639,0.000029717816,0.00009138782,0.00020285329,0.0010136447,0.003385386,0.90600234,0.0001536974,0.0014557532,0.000030707455],"about_ca_topic_score_codex":0.0023635523,"about_ca_topic_score_gemma":0.0024715613,"teacher_disagreement_score":0.0023635523,"about_ca_system_score_codex":0.00019981372,"about_ca_system_score_gemma":0.00017794032,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W1975708497","doi":"10.1094/cchem.2004.81.6.772","title":"Textural and Other Quality Properties of Instant Fried Noodles as Affected by Some Ingredients","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Instant; Food science; Chemistry; Starch; Absorption of water; Water content; Wheat flour; Starch gelatinization; Moisture; Materials science; Composite material","score_opus":0.023704770056838353,"score_gpt":0.25945139591428423,"score_spread":0.23574662585744588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975708497","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987771,0.0004074965,0.00035080386,0.0000074086834,0.0000041799663,0.000009953172,0.00015703468,0.000012472911,0.00027359586],"genre_scores_gemma":[0.9980118,0.00017190336,0.0007232113,0.000019258316,0.0000031713384,0.000010271365,0.00030730103,0.000018603527,0.0007344234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984896,0.000028336639,0.0000120377435,0.0000329963,0.00005246795,0.000025246934],"domain_scores_gemma":[0.99942565,0.00014385825,0.00019145636,0.00003223243,0.00011602796,0.000090841604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003340578,0.00034601765,0.00025768782,0.00034273753,0.00014032549,0.00032336402,0.0001242012,0.00020288286,0.001322329],"category_scores_gemma":[0.00065495307,0.00015742154,0.00027077823,0.00026703996,0.00019623652,0.00029792465,0.00012164925,0.00033338013,0.00011468944],"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":[0.0012366851,0.00006706555,0.001940248,0.00010144894,0.000036191297,0.00006684768,0.00006304372,0.00020909822,0.99367094,0.000017473301,0.000020929301,0.002569934],"study_design_scores_gemma":[0.00003719754,0.0032084275,0.16413414,0.000019722485,0.00013752536,0.00017247276,0.00016071646,0.0009995237,0.8303763,0.00004365267,0.00068566954,0.00002461317],"about_ca_topic_score_codex":0.00080852146,"about_ca_topic_score_gemma":0.0009448243,"teacher_disagreement_score":0.001322329,"about_ca_system_score_codex":0.000157871,"about_ca_system_score_gemma":0.00007069884,"threshold_uncertainty_score":0.0044236183},"labels":[],"label_agreement":null},{"id":"W1976590498","doi":"10.1016/j.jfoodeng.2008.10.016","title":"Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods","year":2008,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":67,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Stress relaxation; Food science; Relaxation (psychology); Stress (linguistics); Chemistry; Yield (engineering); Materials science; Mathematics; Composite material; Biology","score_opus":0.04311474644432803,"score_gpt":0.27684365339853123,"score_spread":0.2337289069542032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976590498","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7230526,0.0019370059,0.2185535,0.0028911275,0.0015087151,0.00061240344,0.006371406,0.0019924017,0.043080706],"genre_scores_gemma":[0.8614007,0.0010285167,0.121549524,0.0007787039,0.00020673742,0.00047642723,0.002626769,0.0010609224,0.010871686],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985171,0.000642437,0.00019774218,0.00017280785,0.0003052322,0.00016473848],"domain_scores_gemma":[0.9927423,0.0036654633,0.0004932401,0.0009809185,0.0018496214,0.0002685024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0048044054,0.0010209297,0.000729317,0.004005405,0.0008737439,0.00248065,0.0010553433,0.000528753,0.009915027],"category_scores_gemma":[0.01499929,0.00023057003,0.0011938909,0.0045265188,0.00056469033,0.0018656478,0.0017615528,0.0010817318,0.0021937191],"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":[0.0040984466,0.00061413005,0.180553,0.001555038,0.0012690048,0.0025634551,0.008123559,0.004398143,0.051079027,0.017981142,0.026489703,0.7012754],"study_design_scores_gemma":[0.00019830826,0.0024475264,0.54781604,0.00083609065,0.0018224771,0.0029436469,0.028777488,0.07525439,0.06807572,0.025570897,0.24578963,0.00046782815],"about_ca_topic_score_codex":0.00862948,"about_ca_topic_score_gemma":0.012342743,"teacher_disagreement_score":0.009915027,"about_ca_system_score_codex":0.00042819986,"about_ca_system_score_gemma":0.0009853903,"threshold_uncertainty_score":0.03316903},"labels":[],"label_agreement":null},{"id":"W1977015002","doi":"10.1006/fstl.2000.0741","title":"Bleaching and Fractionation of Dietary Fiber and Protein from Wheat-Based Stillage","year":2001,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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; Agriculture and Agri-Food Canada","funders":"Government of Canada; Public Works and Government Services Canada; Ministry of Agriculture - Saskatchewan","keywords":"Stillage; Chemistry; Fiber; Food science; Fractionation; Neutral Detergent Fiber; Dry matter; Hydrogen peroxide; Wet-milling; Agronomy; Chromatography; Biochemistry; Biology; Organic chemistry","score_opus":0.020287796076210084,"score_gpt":0.2432453020262715,"score_spread":0.22295750595006142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977015002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99862325,0.0004006185,0.00057240535,0.000017869355,0.000011589683,0.000008831103,0.000079047626,0.000004845982,0.0002816296],"genre_scores_gemma":[0.995754,0.00034074462,0.0009920618,0.000052986717,0.0000054248617,0.000011659045,0.00032239108,0.000025512078,0.0024952246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989283,0.0000121009225,0.000007807952,0.00003382456,0.000017010945,0.000036280806],"domain_scores_gemma":[0.99981207,0.0000462197,0.00003524085,0.00002126547,0.000037007932,0.000048180846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002546767,0.00035645356,0.0002898092,0.0003123334,0.0002916321,0.00030289456,0.00017317997,0.0002936591,0.0011027193],"category_scores_gemma":[0.0003124987,0.00018907235,0.0003409331,0.0002938501,0.00040217975,0.0003667472,0.00020502997,0.00057191664,0.0001642899],"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":[0.002066508,0.000049359674,0.0014573025,0.000040133113,0.000013687719,0.000029870766,0.00007093302,0.000056433237,0.9942463,0.00005162052,0.000018262785,0.0018997148],"study_design_scores_gemma":[0.000045816218,0.0010441375,0.044946462,0.000014576737,0.00007828553,0.000093694434,0.0001652688,0.0007690883,0.9519943,0.000107058135,0.00072985515,0.00001148479],"about_ca_topic_score_codex":0.0042473874,"about_ca_topic_score_gemma":0.0049359356,"teacher_disagreement_score":0.0042473874,"about_ca_system_score_codex":0.00031052405,"about_ca_system_score_gemma":0.00039385897,"threshold_uncertainty_score":0.0084453225},"labels":[],"label_agreement":null},{"id":"W1978211946","doi":"10.1080/10942910500267711","title":"Relationships Between Selected Properties of Starches from Different Corn Lines","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Punjab Agricultural University; Memorial University of Newfoundland; University of the Punjab","keywords":"Syneresis; Amylose; Swelling; Chemistry; Viscosity; Food science; Differential scanning calorimetry; Starch; Materials science; Thermodynamics; Composite material","score_opus":0.10027736536176297,"score_gpt":0.26905339840852716,"score_spread":0.1687760330467642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978211946","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99916816,0.00014956362,0.00029451738,0.000004887801,0.0000015476994,0.0000033543038,0.0001966037,0.0000089307805,0.00017248835],"genre_scores_gemma":[0.99868435,0.00006649994,0.00031546375,0.00000638882,0.0000013983394,0.000007612801,0.000646659,0.000009606097,0.00026189227],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99978834,0.0000304674,0.00003309312,0.00007276173,0.00004879893,0.000026544985],"domain_scores_gemma":[0.99842334,0.00047330913,0.0005276175,0.0000985591,0.00024380333,0.00023337695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003124305,0.0003216622,0.00025411908,0.00095269363,0.00010001812,0.00044272165,0.00011070584,0.00022997482,0.0007763207],"category_scores_gemma":[0.0011353412,0.00018059468,0.00023165836,0.00054038747,0.00019045072,0.00022461674,0.00020623342,0.00046318138,0.00011656868],"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":[0.00093297067,0.00009099389,0.079756536,0.000059313435,0.00019663997,0.00025457566,0.0001199891,0.00021429386,0.9143808,0.000074525444,0.00002990179,0.0038895304],"study_design_scores_gemma":[0.000012412535,0.0006900261,0.8795838,0.000006605917,0.000088563465,0.0005551023,0.000106367115,0.00075917284,0.1178061,0.00007450022,0.00029962123,0.000017908824],"about_ca_topic_score_codex":0.00057525147,"about_ca_topic_score_gemma":0.00053952285,"teacher_disagreement_score":0.00095269363,"about_ca_system_score_codex":0.00019075368,"about_ca_system_score_gemma":0.000083634135,"threshold_uncertainty_score":0.002597034},"labels":[],"label_agreement":null},{"id":"W1978368339","doi":"10.1016/j.carbpol.2014.05.008","title":"Evolution of amylopectin structure in developing wheat endosperm starch","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Endosperm; Amylopectin; Anthesis; Granule (geology); Starch; Chemistry; Maturity (psychological); Caryopsis; Botany; Food science; Biology; Poaceae; Biochemistry; Amylose; Cultivar","score_opus":0.01293669108513451,"score_gpt":0.23772892410697338,"score_spread":0.22479223302183887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978368339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99862385,0.00007349057,0.0005825673,0.000016800088,0.0000026369937,0.000004122193,0.000042129457,0.000005895766,0.000648444],"genre_scores_gemma":[0.99699533,0.00010847885,0.0010092376,0.000020359144,0.0000025481677,0.000006422475,0.00012024887,0.000023716284,0.0017137686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999305,0.000015660302,0.000005579722,0.000016375241,0.000017716395,0.000014127032],"domain_scores_gemma":[0.99974865,0.00007011498,0.000054622476,0.000022682867,0.000043732958,0.000060202365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021654573,0.00021003243,0.00014303396,0.0003306939,0.0001958647,0.00052550243,0.00027587765,0.00031860435,0.0008627418],"category_scores_gemma":[0.00026467908,0.00026646772,0.00020387824,0.0002908799,0.00024306246,0.00027127797,0.00032898737,0.00074349315,0.00022218277],"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":[0.000051505016,0.00001064816,0.0005899636,0.0000051058432,0.0000037663424,0.000041889776,0.000035352692,0.0000611499,0.998114,0.000105688596,0.0000044739904,0.0009763822],"study_design_scores_gemma":[0.000023185852,0.00024274582,0.11188097,0.000012403689,0.000036219055,0.0004953531,0.0002946854,0.002496748,0.8821824,0.00025003185,0.0020675627,0.000017870207],"about_ca_topic_score_codex":0.0010548271,"about_ca_topic_score_gemma":0.0012647634,"teacher_disagreement_score":0.0010548271,"about_ca_system_score_codex":0.00042461272,"about_ca_system_score_gemma":0.0002597274,"threshold_uncertainty_score":0.0030807853},"labels":[],"label_agreement":null},{"id":"W1978578770","doi":"10.1111/j.1750-3841.2007.00513.x","title":"Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Die swell; Extrusion; Starch; Materials science; Expansion ratio; Lysozyme; Composite material; Moisture; Water content; Food science; Chemistry; Biochemistry","score_opus":0.032804762322798796,"score_gpt":0.303194489080351,"score_spread":0.27038972675755224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978578770","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99214077,0.0012377258,0.0055193957,0.000020286827,0.000016055596,0.000055171928,0.00042160583,0.000053841322,0.00053502806],"genre_scores_gemma":[0.9769892,0.0013078353,0.017008565,0.000038203765,0.000015090477,0.00010699388,0.0019730045,0.0000627263,0.0024983229],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997836,0.000043215816,0.000035303892,0.000043526026,0.00006954683,0.000024848016],"domain_scores_gemma":[0.9996848,0.00008778694,0.00007965666,0.000023216722,0.0000966965,0.000027957027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025330775,0.0005127806,0.00045497986,0.00042400678,0.000094321025,0.00022452144,0.00013201428,0.0003177456,0.0004912819],"category_scores_gemma":[0.0004125892,0.00018650743,0.00022078522,0.0004945193,0.00015735177,0.00030479167,0.00018592007,0.00041866358,0.0001969477],"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":[0.000035168894,0.0000095412015,0.00014897404,0.000017120656,0.000002237229,0.000021349795,0.000007677216,0.000019707086,0.99931896,0.000005209309,0.000002463535,0.00041152732],"study_design_scores_gemma":[0.000006380104,0.0003316122,0.004843141,0.000007121186,0.000010442061,0.0000853331,0.000021256245,0.00037641698,0.99386,0.000012962257,0.00044084666,0.000004457022],"about_ca_topic_score_codex":0.00028799486,"about_ca_topic_score_gemma":0.00040363774,"teacher_disagreement_score":0.0005127806,"about_ca_system_score_codex":0.0001022194,"about_ca_system_score_gemma":0.000103894425,"threshold_uncertainty_score":0.0016435385},"labels":[],"label_agreement":null},{"id":"W1978714378","doi":"10.1016/j.ijbiomac.2011.10.004","title":"Physicochemical properties and in vitro digestibility of flour and starch from pea (Pisum sativum L.) cultivars","year":2011,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":66,"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":"Kyungil University","keywords":"Starch; Amylose; Cultivar; Sativum; Chemistry; Food science; Pisum; Field pea; Crystallinity; Degree of polymerization; Botany; Horticulture; Biology; Polymerization; Biochemistry; Polymer; Crystallography; Organic chemistry","score_opus":0.06516421432496614,"score_gpt":0.2749554106428436,"score_spread":0.2097911963178775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978714378","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99865806,0.00041521952,0.00020702778,0.000020005564,0.000007244471,0.0000041464255,0.0003536709,0.0000037109273,0.0003308736],"genre_scores_gemma":[0.9968545,0.00023024179,0.0003682504,0.00003667026,0.000004212712,0.000011046073,0.0012871325,0.000012460731,0.0011956064],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983144,0.000030989457,0.000024406767,0.000044347064,0.00003397261,0.00003481883],"domain_scores_gemma":[0.9996432,0.000104006016,0.00006458651,0.000022712593,0.00007473455,0.00009078351],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024625068,0.00043261002,0.0003937927,0.00045326736,0.00028877598,0.00042167638,0.00016675355,0.0003790527,0.00057893974],"category_scores_gemma":[0.000409054,0.0003308705,0.0005685645,0.00053042005,0.00024691274,0.00041334977,0.00024559183,0.00085968996,0.00017589713],"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":[0.0003245202,0.0000358199,0.0016543892,0.000054880416,0.00002507108,0.00010652054,0.00013024635,0.00008271852,0.99686193,0.000026506134,0.00002150501,0.00067583035],"study_design_scores_gemma":[0.00003242876,0.0016807687,0.27450144,0.000025771258,0.00021810576,0.0007509161,0.0006161708,0.0011323323,0.71937585,0.00013888179,0.0014787085,0.000048669543],"about_ca_topic_score_codex":0.0032179477,"about_ca_topic_score_gemma":0.0032097248,"teacher_disagreement_score":0.0032179477,"about_ca_system_score_codex":0.00034244897,"about_ca_system_score_gemma":0.00020812744,"threshold_uncertainty_score":0.0063984394},"labels":[],"label_agreement":null},{"id":"W1979392148","doi":"10.1016/j.foodchem.2009.05.046","title":"Structure and physicochemical properties of palmyrah (Borassus flabellifer L.) seed-shoot starch grown in Sri Lanka","year":2009,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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; Memorial University of Newfoundland; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Chemistry; Starch; Food science; Crystallinity; Swelling; Shoot; Granule (geology); Botany; Crystallography; Chemical engineering; Materials science; Biology","score_opus":0.013811882376427288,"score_gpt":0.2223129041416979,"score_spread":0.20850102176527063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979392148","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99937314,0.00010982026,0.00003928708,0.0000057741463,8.12403e-7,0.000002217751,0.00013864007,0.0000021781125,0.00032817683],"genre_scores_gemma":[0.9984296,0.000109437155,0.00016051279,0.000014813758,8.424248e-7,0.0000066899274,0.0005309926,0.0000062589042,0.0007407406],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991274,0.000012025682,0.0000095979,0.000030920415,0.000014980068,0.000019679495],"domain_scores_gemma":[0.999767,0.00003954409,0.000053814896,0.000011701747,0.00007183491,0.000056030727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014414423,0.0002615539,0.00026775812,0.00081569434,0.0004643748,0.00055408606,0.0002320136,0.00020606772,0.00067128584],"category_scores_gemma":[0.00014412045,0.00025263723,0.0002846805,0.0006131162,0.0003379886,0.00026515042,0.0002399377,0.0003767756,0.00019295875],"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":[0.00076066813,0.000086262786,0.021454675,0.00010736684,0.000047364763,0.00026836476,0.0006565992,0.00011437591,0.9739386,0.000067853165,0.000040962143,0.0024569016],"study_design_scores_gemma":[0.000021506203,0.0009398833,0.9355583,0.000019545761,0.000079316844,0.00042647982,0.0017859247,0.00033487205,0.05989568,0.00005181218,0.00085826626,0.000028377877],"about_ca_topic_score_codex":0.020869853,"about_ca_topic_score_gemma":0.022783916,"teacher_disagreement_score":0.020869853,"about_ca_system_score_codex":0.00061623636,"about_ca_system_score_gemma":0.0003084889,"threshold_uncertainty_score":0.041496754},"labels":[],"label_agreement":null},{"id":"W1979399934","doi":"10.1016/j.foodchem.2006.03.047","title":"Physicochemical and functional properties of makal (Xanthosoma yucatanensis) starch","year":2006,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":70,"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":"McMaster University","keywords":"Syneresis; Starch; Absorption of water; Amylose; Retrogradation (starch); Chemistry; Swelling; Solubility; Food science; Viscosity; Materials science; Organic chemistry; Composite material","score_opus":0.01963387650616837,"score_gpt":0.2087282516297001,"score_spread":0.18909437512353172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979399934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99952614,0.00012226983,0.00009223357,0.000004962404,0.0000020717985,0.0000017019786,0.00006837888,0.0000011719245,0.00018109089],"genre_scores_gemma":[0.9993844,0.00006240081,0.00012795857,0.0000068703866,0.0000016589069,0.0000026492196,0.0001519392,0.000001618259,0.00026055716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999598,0.000007468834,0.000005506207,0.000009849905,0.000010256581,0.000007106044],"domain_scores_gemma":[0.9998592,0.000032697295,0.000032848257,0.000008832948,0.000037701782,0.000028709781],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009269545,0.0001704835,0.00010725441,0.00036646237,0.00014382254,0.00021672707,0.00009650014,0.00015494335,0.00037136508],"category_scores_gemma":[0.00017215607,0.000098997974,0.00018036063,0.00030722184,0.00016807979,0.00023639103,0.00012488881,0.00017300568,0.000067082525],"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":[0.00033497383,0.000024026856,0.0038112374,0.0000445702,0.000011370089,0.00009496744,0.0000705387,0.00008688207,0.9941028,0.000059306818,0.0000139811145,0.0013453055],"study_design_scores_gemma":[0.000029232406,0.0012923585,0.42889404,0.000014282352,0.00010732572,0.00086388335,0.0007503656,0.0020352118,0.5644656,0.00028511905,0.0012234263,0.00003918905],"about_ca_topic_score_codex":0.00080152164,"about_ca_topic_score_gemma":0.000702654,"teacher_disagreement_score":0.00080152164,"about_ca_system_score_codex":0.000079106125,"about_ca_system_score_gemma":0.00008154902,"threshold_uncertainty_score":0.0015936494},"labels":[],"label_agreement":null},{"id":"W1979849922","doi":"10.1017/s0007114512003534","title":"The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer","year":2012,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":85,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Research Manitoba","funders":"","keywords":"Obesity; Diabetes mellitus; Disease; Medicine; Cancer; Content (measure theory); Action (physics); Gerontology; Internal medicine; Endocrinology; Mathematics; Physics","score_opus":0.026100368431696244,"score_gpt":0.27723118666800495,"score_spread":0.25113081823630873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979849922","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":[0.8106287,0.16496685,0.00042848094,0.006368063,0.00037181104,0.000022105434,0.0005946053,0.0000073502756,0.016611971],"genre_scores_gemma":[0.96266973,0.0345502,0.000581666,0.00044174102,0.0003285326,0.000010594854,0.00011223663,0.0000026288358,0.0013025483],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996,0.00020418923,0.00003306039,0.000017772247,0.000113325455,0.000031728716],"domain_scores_gemma":[0.9986131,0.0008508017,0.00022334307,0.000043446635,0.00011838651,0.00015099888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075680454,0.00021835759,0.000275712,0.00072143803,0.0003327784,0.00071483175,0.00021008833,0.0006834854,0.0019396731],"category_scores_gemma":[0.003565,0.00020549145,0.00032517192,0.0007200121,0.00062287605,0.00058455963,0.0004960213,0.0011320226,0.00012732926],"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":[0.035350867,0.0028457781,0.26865175,0.0062175146,0.0022451817,0.0033190306,0.002049272,0.0020062306,0.02714159,0.008256471,0.0040868577,0.6378294],"study_design_scores_gemma":[0.00031349034,0.003585292,0.9625379,0.00083525863,0.0010389015,0.0023562503,0.0017598049,0.0005469778,0.002136582,0.009564573,0.015254583,0.000070341965],"about_ca_topic_score_codex":0.002360085,"about_ca_topic_score_gemma":0.0035906618,"teacher_disagreement_score":0.002360085,"about_ca_system_score_codex":0.00028774704,"about_ca_system_score_gemma":0.00023140825,"threshold_uncertainty_score":0.0064889193},"labels":[],"label_agreement":null},{"id":"W1979856445","doi":"10.1094/cchem.2002.79.2.183","title":"Swelling Index of Glutenin Test. I. Method and Comparison with Sedimentation, Gel‐Protein, and Insoluble Glutenin Tests","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":63,"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":"Glutenin; Swelling; Chemistry; Chromatography; Food science; Biochemistry; Materials science; Composite material","score_opus":0.02015402418929871,"score_gpt":0.26152742632449777,"score_spread":0.24137340213519906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979856445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7872211,0.0113561675,0.18473984,0.00020116506,0.0006937822,0.0010943149,0.0030975572,0.0017438887,0.009852192],"genre_scores_gemma":[0.8873124,0.0026067286,0.10060085,0.00009707891,0.000088303226,0.00055822614,0.0023349167,0.00016003639,0.0062414054],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99841595,0.00034526872,0.00018545231,0.00022038282,0.00077021425,0.00006272697],"domain_scores_gemma":[0.9981152,0.00052722415,0.0004916367,0.000113608454,0.0005680889,0.0001843527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015511828,0.0008820729,0.0005166789,0.002675598,0.0002202201,0.00034489413,0.00043302574,0.00040264853,0.0015988491],"category_scores_gemma":[0.0015712437,0.00032387927,0.0005696706,0.001953363,0.00045723573,0.0005686206,0.0004940138,0.0006868928,0.0005923592],"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":[0.00052393775,0.00022571524,0.015926588,0.0003915617,0.00013843828,0.00010479729,0.00019110512,0.00032901435,0.9559738,0.00028705955,0.0004931675,0.025414752],"study_design_scores_gemma":[0.00006717457,0.0024440272,0.09073218,0.000038374186,0.0002466182,0.0010999873,0.00017933459,0.007538008,0.89349717,0.0003372236,0.00372616,0.0000937778],"about_ca_topic_score_codex":0.00065893575,"about_ca_topic_score_gemma":0.0010790176,"teacher_disagreement_score":0.002675598,"about_ca_system_score_codex":0.00025648894,"about_ca_system_score_gemma":0.00024015077,"threshold_uncertainty_score":0.0082035065},"labels":[],"label_agreement":null},{"id":"W1980109560","doi":"10.1016/j.foodchem.2013.11.148","title":"Improved the slow digestion property of maize starch using partially β-amylolysis","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Government of Jiangsu Province; National Natural Science Foundation of China","keywords":"Chemistry; Amylose; Starch; Digestion (alchemy); Amylase; Food science; Maize starch; Enzyme; Biochemistry; Chromatography","score_opus":0.0234287857438251,"score_gpt":0.2317678782078711,"score_spread":0.208339092464046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980109560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928778,0.0006463147,0.0059455563,0.000038314633,0.000024338518,0.00001474568,0.00007716987,0.000043167543,0.00033246627],"genre_scores_gemma":[0.9936591,0.00047049453,0.004307521,0.000028062152,0.0000072057883,0.000013034378,0.00015263319,0.000027132939,0.0013348458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991083,0.000009560711,0.000009612502,0.000022958453,0.000022745902,0.000024208732],"domain_scores_gemma":[0.99992085,0.000009391732,0.000024919445,0.0000115261455,0.000018051007,0.000015352893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018063102,0.0003980489,0.00023153714,0.00020438195,0.00011131196,0.00030538766,0.00019672775,0.00026887888,0.00051173277],"category_scores_gemma":[0.00017853412,0.00017013225,0.00044105318,0.00020219266,0.00014145802,0.0002877937,0.00022005176,0.00050276786,0.00016452647],"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":[0.000071145245,0.0000118777425,0.00008578031,0.00001623563,0.000003922897,0.0000142106455,0.0000062693402,0.000029694062,0.9985505,0.000021165664,0.0000072411353,0.0011819007],"study_design_scores_gemma":[0.000009320635,0.00013091689,0.0014151314,0.000001785479,0.000013739188,0.00005954137,0.0000070284755,0.00044454093,0.99747866,0.000014182889,0.00042058897,0.0000045854304],"about_ca_topic_score_codex":0.00053582573,"about_ca_topic_score_gemma":0.0004190169,"teacher_disagreement_score":0.00053582573,"about_ca_system_score_codex":0.000105259,"about_ca_system_score_gemma":0.00014746326,"threshold_uncertainty_score":0.001711905},"labels":[],"label_agreement":null},{"id":"W1980270105","doi":"10.1016/j.cherd.2010.07.015","title":"Simulation, scale-up and economics of adsorption and membrane based processes for isoflavones recovery","year":2010,"lang":"en","type":"article","venue":"Process Safety and Environmental Protection","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada","funders":"","keywords":"Isoflavones; Adsorption; Scale (ratio); Economics; Environmental science; Process engineering; Computer science; Chemistry; Engineering; Geography; Biochemistry; Physical chemistry","score_opus":0.011011932323969922,"score_gpt":0.21053237556565554,"score_spread":0.1995204432416856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980270105","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.981278,0.0002615708,0.01108927,0.00049724214,0.00003599949,0.00006829835,0.00029047613,0.000048638984,0.006430463],"genre_scores_gemma":[0.995034,0.00018483434,0.0023277465,0.00001994951,0.0000050994695,0.000052295214,0.00008870411,0.000010462903,0.002276821],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998068,0.00004730762,0.000008613551,0.000033796434,0.00003894842,0.000064492124],"domain_scores_gemma":[0.99874735,0.00096214283,0.00007029892,0.000046803103,0.00012800268,0.00004542841],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057451066,0.00043558032,0.00077152107,0.0004932052,0.0007491287,0.0011721891,0.00076958776,0.0015565531,0.004210197],"category_scores_gemma":[0.0019101923,0.00044834954,0.0010925214,0.0006075123,0.00056020304,0.0011161249,0.00046158256,0.0008049491,0.0002549408],"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":[0.00016613182,0.00013728201,0.0016015918,0.00003542937,0.000013318847,0.000044587177,0.000016268199,0.99035877,0.0035454994,0.0017679969,0.00013129482,0.0021818643],"study_design_scores_gemma":[0.000023555422,0.00008413628,0.00058754516,0.0000020128632,0.000008440707,0.0000057019724,0.000026535748,0.9966574,0.0019338317,0.00053241494,0.0001321824,0.000006362842],"about_ca_topic_score_codex":0.030498357,"about_ca_topic_score_gemma":0.012354059,"teacher_disagreement_score":0.030498357,"about_ca_system_score_codex":0.0031755585,"about_ca_system_score_gemma":0.0015725063,"threshold_uncertainty_score":0.060641646},"labels":[],"label_agreement":null},{"id":"W1980411533","doi":"10.1016/j.carbpol.2012.01.027","title":"Amylolysis of large and small granules of native triticale, wheat and corn starches using a mixture of α-amylase and glucoamylase","year":2012,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":98,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Triticale; Granule (geology); Chemistry; Starch; Amylase; Food science; Amylose; Amylopectin; Hydrolysis; Crystallinity; Agronomy; Biochemistry; Enzyme; Biology; Crystallography","score_opus":0.026211019861592383,"score_gpt":0.2603632281322592,"score_spread":0.23415220827066682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980411533","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972657,0.00068964885,0.0014754662,0.000026908288,0.000019101151,0.000016782056,0.00008500391,0.000012242284,0.0004090865],"genre_scores_gemma":[0.99749494,0.00033561717,0.00097568776,0.000033255707,0.000008845605,0.000017723729,0.00028517973,0.000014863669,0.0008340372],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998603,0.00002235624,0.000016804905,0.00003166137,0.000032504195,0.00003630645],"domain_scores_gemma":[0.99969614,0.00012187056,0.000043848093,0.000028450386,0.000038902574,0.000070846065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035171123,0.00042438388,0.00031552985,0.00030808157,0.0001645028,0.00033897007,0.00021877144,0.0002690594,0.0006276865],"category_scores_gemma":[0.00045018017,0.000246146,0.00044983145,0.00034207798,0.00035279393,0.00045767814,0.00026420786,0.0006867314,0.0001104634],"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":[0.00046209054,0.000023413142,0.00026790783,0.000025786136,0.000009830944,0.00003707945,0.000033596552,0.00004945514,0.9982357,0.000025609634,0.0000095755,0.0008198855],"study_design_scores_gemma":[0.000043855478,0.0006278222,0.009350176,0.000009522477,0.00003174889,0.00013973017,0.00006425157,0.0009425262,0.98838913,0.000058466358,0.00033569106,0.0000070933897],"about_ca_topic_score_codex":0.0010485682,"about_ca_topic_score_gemma":0.00072757044,"teacher_disagreement_score":0.0010485682,"about_ca_system_score_codex":0.00017173735,"about_ca_system_score_gemma":0.00019416166,"threshold_uncertainty_score":0.0020998716},"labels":[],"label_agreement":null},{"id":"W1981032902","doi":"10.1002/star.201200143","title":"Perspectives on the history of research on starch Part V: On the conceptualization of amylopectin structure","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":81,"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":"Amylopectin; Amylose; Starch; Chemistry; Polymer science; Biochemistry; Chromatography","score_opus":0.14481363221374424,"score_gpt":0.3585546732876543,"score_spread":0.21374104107391004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1981032902","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":[0.0012632699,0.60261524,0.0016657766,0.2935649,0.090239994,0.00000622451,0.000026025773,0.000024773102,0.010593865],"genre_scores_gemma":[0.037910525,0.57291526,0.0021495037,0.12880518,0.24311629,0.000036928785,0.000057884983,0.000118217744,0.014890197],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9977404,0.0011240281,0.0001669365,0.00028952956,0.0005226932,0.00015634893],"domain_scores_gemma":[0.9897007,0.007822202,0.00040944634,0.00022368682,0.0013060701,0.00053797587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005610744,0.00067601324,0.0010980149,0.002080734,0.0016819071,0.0067838407,0.0014314279,0.0063729845,0.0030727424],"category_scores_gemma":[0.0073630684,0.00035856702,0.00062263745,0.0014869176,0.012180809,0.010340131,0.0017623863,0.014352807,0.0008449809],"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":[0.00022563148,0.00009202879,0.00034120432,0.001807604,0.000060181188,0.00065376237,0.0043151546,0.00038934144,0.001825523,0.47516486,0.43700448,0.078120075],"study_design_scores_gemma":[0.000011379361,0.000043131397,0.00038166431,0.0009797507,0.000009609554,0.00022734773,0.0010165608,0.00014471113,0.0003264031,0.10061264,0.8962154,0.000031496736],"about_ca_topic_score_codex":0.0023655263,"about_ca_topic_score_gemma":0.0019147005,"teacher_disagreement_score":0.0067838407,"about_ca_system_score_codex":0.003373905,"about_ca_system_score_gemma":0.001475806,"threshold_uncertainty_score":0.029672861},"labels":[],"label_agreement":null},{"id":"W1982487514","doi":"10.1016/j.yrtph.2009.07.011","title":"Safety evaluation of highly-branched cyclic dextrin and a 1,4-α-glucan branching enzyme from Bacillus stearothermophilus","year":2009,"lang":"en","type":"article","venue":"Regulatory Toxicology and Pharmacology","topic":"Food composition and properties","field":"Nursing","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":"Cantox Health Sciences International","funders":"","keywords":"Maltotriose; Dextrin; Maltose; Toxicity; Chemistry; Enzyme; Acute toxicity; Biochemistry; Ames test; Biology; Starch; Bacteria","score_opus":0.024907151474290967,"score_gpt":0.296610019932562,"score_spread":0.271702868458271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982487514","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977608,0.00056697946,0.0010695689,0.000050998933,0.000016910137,0.000035659024,0.00006753748,0.000014538521,0.0004169591],"genre_scores_gemma":[0.9977192,0.0005020649,0.00052153144,0.00004107655,0.000013212001,0.000011561073,0.00016890377,0.0000063779366,0.0010160626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99929035,0.00026369604,0.000039329072,0.00006447855,0.00028961533,0.000052605283],"domain_scores_gemma":[0.999003,0.00016949327,0.00033246656,0.00005694611,0.0002957896,0.00014223493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007946623,0.000620456,0.00025181528,0.0005068535,0.00032977242,0.00034256096,0.0003953373,0.0008292174,0.000726892],"category_scores_gemma":[0.0011160792,0.0001445741,0.0004772575,0.000238246,0.0004208058,0.00031488165,0.00023589165,0.0003709831,0.00024966584],"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":[0.008929192,0.0014347445,0.009432694,0.00020801926,0.00014039868,0.00045382514,0.00017886556,0.0022071905,0.94953865,0.0001791493,0.00019447845,0.027102912],"study_design_scores_gemma":[0.00021631997,0.043104574,0.009632153,0.000033134504,0.00022290806,0.0006193987,0.00016904084,0.0032465127,0.94013757,0.0000942262,0.0025077648,0.000016338166],"about_ca_topic_score_codex":0.0015508729,"about_ca_topic_score_gemma":0.00112906,"teacher_disagreement_score":0.0015508729,"about_ca_system_score_codex":0.00059150736,"about_ca_system_score_gemma":0.0007742314,"threshold_uncertainty_score":0.0042916536},"labels":[],"label_agreement":null},{"id":"W1982931622","doi":"10.1016/j.jand.2012.05.022","title":"Fermentable Fibers Do Not Affect Satiety or Food Intake by Women Who Do Not Practice Restrained Eating","year":2012,"lang":"en","type":"article","venue":"Journal of the Academy of Nutrition and Dietetics","topic":"Food composition and properties","field":"Nursing","cited_by":62,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kellogg's (Canada)","funders":"","keywords":"Bloating; Flatulence; Morning; Food science; Meal; Medicine; Body mass index; Psychology; Abdominal pain; Chemistry; Internal medicine","score_opus":0.044564911518188796,"score_gpt":0.3099567183643525,"score_spread":0.2653918068461637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982931622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994593,0.00010310811,0.000008793835,0.000033557535,0.000008077084,0.0000039372444,0.000014607922,8.782801e-7,0.00036784986],"genre_scores_gemma":[0.9990382,0.00015828655,0.00004414767,0.00004576975,0.000004140972,0.0000045944744,0.000039947936,0.0000013547633,0.00066363474],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999001,0.000024859255,0.0000096210015,0.000013971534,0.000019962385,0.000031438292],"domain_scores_gemma":[0.99945575,0.00021426837,0.00011163095,0.000028152948,0.000048352267,0.0001418662],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002720161,0.00020499557,0.0004085723,0.00024752464,0.00036885732,0.00035488585,0.00013681856,0.00033565273,0.0020276865],"category_scores_gemma":[0.0016669123,0.00023337603,0.00025999945,0.00020684626,0.00029430963,0.00028455566,0.00024698785,0.0004247702,0.00020306652],"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":[0.019077841,0.0052893693,0.8806004,0.00022237802,0.000489822,0.0011993815,0.00422547,0.00016545443,0.0304101,0.0000871522,0.00046259176,0.05777001],"study_design_scores_gemma":[0.00029801897,0.006996691,0.9865487,0.000026173238,0.00016270942,0.0003500722,0.003164438,0.00020357911,0.0014200427,0.000051558098,0.0007641078,0.000013965677],"about_ca_topic_score_codex":0.0056674704,"about_ca_topic_score_gemma":0.010268055,"teacher_disagreement_score":0.0056674704,"about_ca_system_score_codex":0.0002296735,"about_ca_system_score_gemma":0.00028294872,"threshold_uncertainty_score":0.011268973},"labels":[],"label_agreement":null},{"id":"W1983190066","doi":"10.1139/g08-026","title":"Development of PCR-based SCAR and CAPS markers linked to β-glucan and protein content QTL regions in oat","year":2008,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"PepsiCo","keywords":"Biology; Quantitative trait locus; RAPD; Avena; Genetics; Amplified fragment length polymorphism; Genetic marker; Cleaved amplified polymorphic sequence; Beta-glucan; Molecular marker; Glucan; Gene; Polymerase chain reaction; Botany; Genetic diversity; Biochemistry; Restriction fragment length polymorphism; Population","score_opus":0.06718589636310576,"score_gpt":0.2320889752475344,"score_spread":0.16490307888442865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983190066","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9701596,0.0005623463,0.026926152,0.000087597626,0.00002922201,0.00015327017,0.00074899686,0.00022618468,0.0011065213],"genre_scores_gemma":[0.9154545,0.00066144316,0.07439011,0.00015683376,0.000020500549,0.00016218855,0.004976342,0.00017211682,0.0040059793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997216,0.00003452632,0.000029175904,0.00012020316,0.00005560484,0.000038852806],"domain_scores_gemma":[0.99962425,0.0000951014,0.00013957593,0.000028856268,0.00005125362,0.000060949344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036599647,0.00036593416,0.0002745057,0.00045363046,0.000119622186,0.00029883982,0.00032676084,0.00023504505,0.0009071753],"category_scores_gemma":[0.000569245,0.00035965603,0.00046199103,0.0002920971,0.0002541622,0.00020741683,0.00027776312,0.0005142466,0.0003396314],"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":[0.00006179392,0.000023627554,0.0008277185,0.00003413441,0.0000052035575,0.00007847706,0.00004987278,0.00016860967,0.99491584,0.00005603669,0.000017075172,0.0037616645],"study_design_scores_gemma":[0.00012708783,0.0010718511,0.07177797,0.000056259454,0.00016445617,0.0012055078,0.00027187465,0.0073507098,0.91115177,0.00019701624,0.006592381,0.000033163305],"about_ca_topic_score_codex":0.0012331529,"about_ca_topic_score_gemma":0.002513464,"teacher_disagreement_score":0.0012331529,"about_ca_system_score_codex":0.00029248837,"about_ca_system_score_gemma":0.0003346746,"threshold_uncertainty_score":0.00303483},"labels":[],"label_agreement":null},{"id":"W1983630058","doi":"10.1016/s0002-8223(03)00977-5","title":"Increased stool frequency occurs when finely processed pea hull fiber is added to usual foods consumed by elderly residents in long-term care","year":2003,"lang":"en","type":"article","venue":"Journal of the American Dietetic Association","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Dietary fiber; Term (time); Hull; Fiber; Food science; Medicine; Gerontology; Materials science; Chemistry; Composite material; Physics","score_opus":0.013004565236827675,"score_gpt":0.2761519236608258,"score_spread":0.2631473584239981,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983630058","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99948883,0.000111840425,0.000050583698,0.000025915579,0.000014385383,0.000007043224,0.000033975546,0.000007568616,0.00025969947],"genre_scores_gemma":[0.9991128,0.00015338811,0.0002483249,0.00006328871,0.000017482233,0.0000065249246,0.00009688026,0.0000021104968,0.00029917902],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99984825,0.000036069985,0.00002496097,0.000020336443,0.000041154388,0.000029265353],"domain_scores_gemma":[0.9990387,0.00021455759,0.00040314696,0.00004030937,0.00009439422,0.00020886106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027138868,0.0003096599,0.00039587944,0.0005840654,0.000523878,0.0003552977,0.00016538778,0.00054785615,0.0020862918],"category_scores_gemma":[0.0021367976,0.0002641867,0.0004573338,0.0003429338,0.00021051643,0.0003036958,0.00045904765,0.00046470467,0.00023861974],"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":[0.010961212,0.0012113305,0.93851316,0.00020071276,0.0002402813,0.002891779,0.0005787072,0.00007602731,0.028204665,0.000023041994,0.0008018135,0.016297117],"study_design_scores_gemma":[0.000035545774,0.0017756445,0.99537563,0.000011722322,0.000057855006,0.0012095808,0.00036857056,0.00008944707,0.00091982936,0.0000125708075,0.00013805891,0.000005524426],"about_ca_topic_score_codex":0.0034033742,"about_ca_topic_score_gemma":0.0069310726,"teacher_disagreement_score":0.0034033742,"about_ca_system_score_codex":0.00025194543,"about_ca_system_score_gemma":0.00021288003,"threshold_uncertainty_score":0.0069792867},"labels":[],"label_agreement":null},{"id":"W1983764099","doi":"10.1094/cchem.2001.78.1.69","title":"Effect of Multiple Substitution of Glutenin and Gliadin Proteins on Flour Quality of Canada Prairie Spring Wheat","year":2001,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Nutrition International","funders":"","keywords":"Glutenin; Gliadin; Chemistry; Gluten; Food science; Wheat flour; Protein subunit; Biochemistry; Gene","score_opus":0.015484395398444373,"score_gpt":0.25190474171851346,"score_spread":0.23642034632006909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983764099","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995183,0.00011632624,0.000103000086,0.000015914025,0.000002840275,0.000007467573,0.00008045444,0.000008527024,0.00014718791],"genre_scores_gemma":[0.9979399,0.00012170879,0.00058910315,0.000027410253,0.0000014988708,0.0000068995937,0.00032621413,0.000018035978,0.00096917816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995491,0.000067534376,0.00003179862,0.0001034211,0.00017756155,0.00007061597],"domain_scores_gemma":[0.9994199,0.000100162004,0.00014776313,0.00004055395,0.000097348086,0.00019428562],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002810822,0.0005420263,0.00038511836,0.0003479739,0.00039595983,0.0005424248,0.00039495007,0.00031172388,0.0010463573],"category_scores_gemma":[0.00037884386,0.00028087484,0.00024150505,0.00035716672,0.00041313274,0.00016367853,0.00034450175,0.0005160932,0.00014913738],"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":[0.0007224213,0.000073029936,0.0015648738,0.000025556268,0.000036976006,0.00008951536,0.000044498676,0.00010092847,0.9963741,0.00001307978,0.000017045622,0.00093806867],"study_design_scores_gemma":[0.000114386414,0.0024314788,0.1419103,0.000013532901,0.00019306953,0.00039649612,0.00024955146,0.0017648069,0.850708,0.0000281734,0.0021520364,0.000038098584],"about_ca_topic_score_codex":0.07032652,"about_ca_topic_score_gemma":0.12078076,"teacher_disagreement_score":0.9296735,"about_ca_system_score_codex":0.0016721896,"about_ca_system_score_gemma":0.0009061697,"threshold_uncertainty_score":0.13983434},"labels":[],"label_agreement":null},{"id":"W1984130237","doi":"10.1094/cchem-08-13-0156-r","title":"Unit and Internal Chain Profile of Millet Amylopectin","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"International Development Research Centre","keywords":"Amylopectin; Chemistry; Foxtail; Degree of polymerization; Food science; Polymerization; Botany; Polymer; Amylose; Starch; Organic chemistry; Biology","score_opus":0.0120946225857528,"score_gpt":0.22912913885006234,"score_spread":0.21703451626430953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984130237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979741,0.00018268474,0.00085290114,0.0000071195605,0.0000023935193,0.0000037927814,0.00041527319,0.000011038071,0.00055066095],"genre_scores_gemma":[0.9952798,0.00014636807,0.0010656961,0.000027812901,0.0000041078683,0.000009138125,0.0017541646,0.000022622471,0.0016902029],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999435,0.000005740611,0.000003357176,0.000020721645,0.000014237256,0.000012517059],"domain_scores_gemma":[0.9996867,0.000057177902,0.00007621732,0.000020116633,0.00007538484,0.000084341234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009220994,0.0002800913,0.00012679929,0.00072498916,0.00014652753,0.00036292948,0.00010116504,0.00014606953,0.0014364792],"category_scores_gemma":[0.00021418079,0.0001011226,0.00017979658,0.00047711012,0.00014783056,0.0003020741,0.00013458931,0.00035040002,0.00021966813],"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":[0.00028119367,0.000012688474,0.005182467,0.000032945725,0.00001144734,0.000056861838,0.000051870702,0.00008395249,0.9916259,0.000043315216,0.000020860232,0.0025964172],"study_design_scores_gemma":[0.00002184314,0.0005734589,0.42041504,0.000026668098,0.00006033966,0.00043877342,0.00020672889,0.0022514712,0.57376504,0.00017277575,0.002039208,0.000028633594],"about_ca_topic_score_codex":0.0009151881,"about_ca_topic_score_gemma":0.0007266554,"teacher_disagreement_score":0.0014364792,"about_ca_system_score_codex":0.0001922737,"about_ca_system_score_gemma":0.000071812996,"threshold_uncertainty_score":0.0048055053},"labels":[],"label_agreement":null},{"id":"W1984521042","doi":"10.1104/pp.108.116244","title":"Analysis of Protein Complexes in Wheat Amyloplasts Reveals Functional Interactions among Starch Biosynthetic Enzymes   ","year":2008,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","cited_by":258,"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":"Amyloplast; Endosperm; Biochemistry; Starch; Enzyme; Immunoprecipitation; Chemistry; Peptide; Protein phosphorylation; Phosphorylation; Biology; Protein kinase A; Plastid; Gene","score_opus":0.03788444688179497,"score_gpt":0.2555524889132418,"score_spread":0.2176680420314468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984521042","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99343187,0.0012325678,0.004148307,0.00007385127,0.000011974271,0.000025832478,0.00040444685,0.00005229588,0.00061894744],"genre_scores_gemma":[0.9888304,0.0006829774,0.005269412,0.00007953016,0.00001023897,0.000049949154,0.002564947,0.000041183637,0.0024712812],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998241,0.00001869914,0.000020968362,0.00007204071,0.000039788305,0.000024345865],"domain_scores_gemma":[0.9998511,0.000027115839,0.000039869752,0.000015530652,0.000028172735,0.000038127742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016655524,0.00032727307,0.00024112313,0.00037314036,0.00025607014,0.00049981603,0.00022371096,0.00025967343,0.0006294058],"category_scores_gemma":[0.00020058353,0.00028770452,0.00034641358,0.00030195087,0.00014625659,0.00036859914,0.00030639788,0.00045738023,0.00040478565],"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":[0.00006116899,0.000010215738,0.00069209124,0.000020683428,0.000008110831,0.00003492771,0.000025072028,0.000017286085,0.99866474,0.000045847857,0.000017662442,0.00040222146],"study_design_scores_gemma":[0.000031589756,0.00019814502,0.13533723,0.000013116392,0.00006725427,0.00072294264,0.00018424183,0.00527526,0.8532978,0.00022021144,0.004635635,0.000016498636],"about_ca_topic_score_codex":0.00081616006,"about_ca_topic_score_gemma":0.0009368981,"teacher_disagreement_score":0.00081616006,"about_ca_system_score_codex":0.00042529328,"about_ca_system_score_gemma":0.00012661926,"threshold_uncertainty_score":0.0030857325},"labels":[],"label_agreement":null},{"id":"W1984742316","doi":"10.1094/cchem.2003.80.6.645","title":"Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull‐less Barley with Variable Amylose Content","year":2003,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":60,"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; Canadian International Grains Institute","funders":"","keywords":"Amylose; Chemistry; Polysaccharide; Arabinoxylan; Starch; Food science; Solubility; Lignin; Glucan; Biochemistry; Organic chemistry","score_opus":0.02168927117801375,"score_gpt":0.23386273651341666,"score_spread":0.2121734653354029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984742316","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990947,0.00011094758,0.0004167037,0.0000076017936,0.0000024344083,0.000004895218,0.00020425931,0.00000904476,0.0001494138],"genre_scores_gemma":[0.9969919,0.000095343414,0.00092082267,0.000024443563,0.00000471915,0.000012765289,0.0009634033,0.000025487825,0.0009610857],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999918,0.000009849184,0.000010341383,0.000024522786,0.000014644971,0.000022570302],"domain_scores_gemma":[0.9996561,0.00006879215,0.00009130974,0.00002963907,0.00005063522,0.00010356572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012963676,0.00038564886,0.00029748076,0.00053246017,0.00017656457,0.00035321192,0.00013811125,0.00023962585,0.00072102697],"category_scores_gemma":[0.00021293588,0.0002467113,0.0002907138,0.00038417228,0.00022664282,0.00021846671,0.0001978853,0.0003898392,0.00018066478],"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":[0.00017761174,0.00000893585,0.0016384574,0.00001706619,0.000009606261,0.000034341065,0.000036468056,0.000013498717,0.997701,0.000010090749,0.000004662852,0.00034833525],"study_design_scores_gemma":[0.000031269665,0.00048179115,0.5536466,0.000011256552,0.00007964211,0.0005137699,0.00035891624,0.0006581227,0.4432661,0.00008713937,0.00084559404,0.000019740573],"about_ca_topic_score_codex":0.0015657494,"about_ca_topic_score_gemma":0.0011127812,"teacher_disagreement_score":0.0015657494,"about_ca_system_score_codex":0.00023521161,"about_ca_system_score_gemma":0.00012148986,"threshold_uncertainty_score":0.0031132698},"labels":[],"label_agreement":null},{"id":"W1985086439","doi":"10.1111/j.1745-4530.2006.00059.x","title":"VISCOELASTIC AND THERMAL CHARACTERISTICS OF VEGETABLE PUREE‐BASED BABY FOODS","year":2006,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"Viscoelasticity; Rheology; Differential scanning calorimetry; Dynamic modulus; Dynamic mechanical analysis; Wax; Viscometer; Starch; Starch gelatinization; Materials science; Food science; Chemistry; Composite material; Viscosity; Thermodynamics; Polymer","score_opus":0.007561056407445474,"score_gpt":0.2061884853332056,"score_spread":0.19862742892576013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985086439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986725,0.0003827318,0.00055484334,0.000008318582,0.000004874849,0.0000062494087,0.00010482857,0.000008445183,0.00025723976],"genre_scores_gemma":[0.9977742,0.00036161713,0.0008082305,0.0000131406,0.0000029352368,0.000011518766,0.00034005745,0.000010847723,0.0006773513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990785,0.000018278639,0.0000081722965,0.000020360088,0.000032599062,0.000012712933],"domain_scores_gemma":[0.99969816,0.00007298742,0.000066845445,0.000017217388,0.00011080791,0.000034029978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021107236,0.00025928998,0.00015150727,0.0005290716,0.00009179252,0.00019091726,0.00009846124,0.00014134638,0.000888907],"category_scores_gemma":[0.0007088188,0.000112279165,0.00012826991,0.00041112927,0.00016385937,0.00020812149,0.00015043854,0.00016695943,0.00011973254],"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":[0.00022453202,0.000011261825,0.0017990583,0.0000583628,0.000009078729,0.00006229501,0.000071178096,0.00008735122,0.99582493,0.000027046188,0.000020362411,0.001804624],"study_design_scores_gemma":[0.000031082276,0.0015061519,0.10446122,0.000040271858,0.00009165286,0.0006273888,0.00039606274,0.0016258305,0.8883268,0.000082151295,0.0027711436,0.00004016707],"about_ca_topic_score_codex":0.00071576296,"about_ca_topic_score_gemma":0.00070517266,"teacher_disagreement_score":0.000888907,"about_ca_system_score_codex":0.000110739194,"about_ca_system_score_gemma":0.00007880105,"threshold_uncertainty_score":0.0029737353},"labels":[],"label_agreement":null},{"id":"W1985423300","doi":"10.1094/cchem-07-11-0089","title":"Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β‐Glucan Viscosity","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Viscosity; Rheology; Starch; Amylase; Digestion (alchemy); Solubility; Viscometer; Food science; Glucan; Chromatography; Biochemistry; Materials science; Organic chemistry; Enzyme","score_opus":0.02966902827280388,"score_gpt":0.2539001458288617,"score_spread":0.22423111755605785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985423300","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":[0.34152502,0.011237609,0.639172,0.00032445992,0.0006532642,0.000430882,0.0008441307,0.001746166,0.0040663164],"genre_scores_gemma":[0.5193148,0.0055326126,0.46918005,0.00015674814,0.00013186985,0.000609767,0.00056456216,0.00025377015,0.004255717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9983211,0.00054749375,0.00014234541,0.00038752283,0.00052584114,0.000075707154],"domain_scores_gemma":[0.9985977,0.00051022763,0.0003216299,0.0001249165,0.00037699973,0.00006848151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020673326,0.00086256955,0.0005505938,0.0014284307,0.00024057932,0.00064743345,0.0005616126,0.0004989942,0.00088562345],"category_scores_gemma":[0.0017644,0.00040925032,0.00038965992,0.0008808878,0.00036429666,0.0006441121,0.00050242577,0.0011195942,0.0004137028],"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":[0.00006923687,0.000033098557,0.0007923664,0.000115254494,0.000017256474,0.00003582567,0.00004610261,0.0001476801,0.9833809,0.00020004378,0.00013955747,0.01502262],"study_design_scores_gemma":[0.000015652067,0.0006212096,0.009291425,0.00003396601,0.00008877721,0.0004787968,0.0000529596,0.007592739,0.97697246,0.00021966285,0.004581546,0.00005079537],"about_ca_topic_score_codex":0.00032871368,"about_ca_topic_score_gemma":0.0005145168,"teacher_disagreement_score":0.0020673326,"about_ca_system_score_codex":0.00028120575,"about_ca_system_score_gemma":0.0003270778,"threshold_uncertainty_score":0.01093322},"labels":[],"label_agreement":null},{"id":"W1985445674","doi":"10.3390/foods2030338","title":"Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients","year":2013,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Natural Resources Canada; University of Guelph; Agriculture and Agri-Food Canada","funders":"Saskatchewan Pulse Growers","keywords":"Stachyose; Ingredient; Food science; Proximate; Resistant starch; Carbohydrate; Starch; Spray drying; Raffinose; Chemistry; Biochemistry; Sucrose; Chromatography","score_opus":0.012980324913602714,"score_gpt":0.22013870626689078,"score_spread":0.20715838135328807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985445674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99644923,0.0014353513,0.0009925282,0.000012523273,0.000005964064,0.000021864045,0.00042396423,0.000012274856,0.00064634957],"genre_scores_gemma":[0.9916722,0.0011554096,0.0034270666,0.000048432204,0.000004329541,0.000027247454,0.001299218,0.00003089889,0.0023351605],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993813,0.000007471593,0.000003933838,0.000014116205,0.000027135196,0.0000091084585],"domain_scores_gemma":[0.99985325,0.000023663224,0.000026846417,0.000009300472,0.000048781534,0.000038183356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001297211,0.00030266104,0.00021535951,0.0005157104,0.00015904804,0.00022588062,0.00012638995,0.00017589395,0.0007283918],"category_scores_gemma":[0.00020150596,0.00010135044,0.00023455857,0.0004073451,0.00015393065,0.00017775022,0.00013650868,0.00038557642,0.00014281918],"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":[0.00015424681,0.0000281541,0.0007162305,0.000057120113,0.000011898038,0.000070494454,0.000040349623,0.00004288556,0.9970804,0.000017744447,0.000012460478,0.0017680125],"study_design_scores_gemma":[0.000020466214,0.0013436164,0.1328578,0.000034497578,0.00009966263,0.00045387464,0.0001989907,0.0008473892,0.86091244,0.000060253788,0.003146203,0.000024907935],"about_ca_topic_score_codex":0.0019824055,"about_ca_topic_score_gemma":0.0021384098,"teacher_disagreement_score":0.0019824055,"about_ca_system_score_codex":0.00015426184,"about_ca_system_score_gemma":0.00015873685,"threshold_uncertainty_score":0.0039417148},"labels":[],"label_agreement":null},{"id":"W1985573222","doi":"10.1016/j.biortech.2005.11.032","title":"Compression of fractionated sun-cured and dehydrated alfalfa chops into cubes—Specific energy models","year":2006,"lang":"en","type":"article","venue":"Bioresource Technology","topic":"Food composition and properties","field":"Nursing","cited_by":37,"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":"Compression (physics); Chemistry; Energy (signal processing); Environmental science; Pulp and paper industry; Waste management; Horticulture; Mathematics; Chemical engineering; Materials science; Engineering; Composite material; Biology; Statistics","score_opus":0.009978803459927176,"score_gpt":0.21118903740281478,"score_spread":0.2012102339428876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985573222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99759966,0.00036533986,0.0008423341,0.000017716717,0.000013521167,0.000014284877,0.00011085057,0.000006091457,0.0010302841],"genre_scores_gemma":[0.9977537,0.00029306873,0.00078745716,0.00001151205,0.0000033030988,0.000008647523,0.00017025352,0.0000052887267,0.0009667958],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999316,0.0000055041296,0.0000035170503,0.000016488244,0.000025620111,0.000017209062],"domain_scores_gemma":[0.99994826,0.000019966716,0.000009340968,0.000006266123,0.000008921248,0.0000072185117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013128067,0.00024132022,0.00016998324,0.0001878637,0.00013202713,0.00014250207,0.00022182592,0.00020552693,0.0019440906],"category_scores_gemma":[0.0001445577,0.00010485638,0.00023684655,0.0002552599,0.00016274153,0.00025972346,0.00013401265,0.00024009215,0.000147417],"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":[0.0016792642,0.000111358,0.001629694,0.0001229506,0.000026161048,0.00020171156,0.00011590724,0.0059399656,0.97950214,0.00031554757,0.00010195976,0.010253372],"study_design_scores_gemma":[0.00004830006,0.0017337974,0.02227578,0.000029061972,0.000048320424,0.00018120928,0.00022930256,0.018584168,0.9546147,0.00024175287,0.0019942615,0.000019331643],"about_ca_topic_score_codex":0.0015474124,"about_ca_topic_score_gemma":0.0024967268,"teacher_disagreement_score":0.0019440906,"about_ca_system_score_codex":0.00022930176,"about_ca_system_score_gemma":0.00013123687,"threshold_uncertainty_score":0.0065036416},"labels":[],"label_agreement":null},{"id":"W1985576457","doi":"10.1016/j.jcs.2006.05.008","title":"Partial least-squares regression study of the effects of wheat flour composition, protein and starch quality characteristics on oil content of steamed-and-fried instant noodles","year":2006,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Chewiness; Food science; Partial least squares regression; Instant; Starch; Wheat flour; Chemistry; Composition (language); Mathematics; Wheat starch; Statistics","score_opus":0.033014397729711965,"score_gpt":0.29282768545841,"score_spread":0.259813287728698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985576457","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940054,0.00010557573,0.005175003,0.000028816896,0.000017618908,0.000012542122,0.00022487323,0.000091955786,0.00033812955],"genre_scores_gemma":[0.99581224,0.00006358063,0.0019527131,0.000016528158,0.000006035244,0.0000152075,0.00041751962,0.000059284743,0.0016568347],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99959,0.00020382318,0.000016541993,0.00010178041,0.00006643721,0.000021320522],"domain_scores_gemma":[0.9967733,0.002493403,0.00018405744,0.0002136391,0.00023738391,0.00009813308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011961209,0.00046114624,0.00073506305,0.00014440768,0.00020972027,0.0002564777,0.00041449053,0.00022151669,0.0016014812],"category_scores_gemma":[0.0037477845,0.00024242276,0.000614914,0.00028412434,0.00019536057,0.00034521124,0.00019530153,0.00067220355,0.00041108814],"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":[0.033795197,0.0038257593,0.26422575,0.00051274424,0.0033492793,0.00063468417,0.0021046181,0.04045231,0.41161343,0.0011280089,0.0027598331,0.23559827],"study_design_scores_gemma":[0.00025968757,0.008683198,0.766853,0.000017571649,0.0010456356,0.0006222687,0.0004737681,0.13849905,0.08085541,0.0003080615,0.0022880519,0.000094168376],"about_ca_topic_score_codex":0.00695586,"about_ca_topic_score_gemma":0.0061488235,"teacher_disagreement_score":0.00695586,"about_ca_system_score_codex":0.00018551952,"about_ca_system_score_gemma":0.0005812592,"threshold_uncertainty_score":0.013830721},"labels":[],"label_agreement":null},{"id":"W1985671844","doi":"10.1007/s13197-014-1580-7","title":"Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":88,"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":"Agence Universitaire de la Francophonie","keywords":"Starch; Legume; Vigna; Food science; Starch gelatinization; Chemistry; Raw material; Botany; Agronomy; Biology; Organic chemistry","score_opus":0.017814839075748178,"score_gpt":0.23936569719805875,"score_spread":0.22155085812231057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985671844","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994599,0.00016202794,0.00011629881,0.000011572233,0.0000029898913,0.000001570099,0.0001357361,0.0000017588519,0.00010823693],"genre_scores_gemma":[0.9991665,0.000049120754,0.00012716556,0.000015236534,0.000002224585,0.0000021102321,0.00039654912,0.0000032353787,0.00023787873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990666,0.000017278637,0.000009160247,0.000027323933,0.000021347505,0.00001823596],"domain_scores_gemma":[0.99973696,0.00007077698,0.00005536451,0.000012457305,0.000047205533,0.00007721566],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013734272,0.000228952,0.00012541594,0.00042319397,0.00022471743,0.00026415547,0.00014633036,0.0002761371,0.00062483613],"category_scores_gemma":[0.000301046,0.00016184336,0.00021842796,0.00038828314,0.0003096363,0.00021964447,0.00015915924,0.00039365437,0.00009100767],"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":[0.00080276816,0.00005420861,0.008875548,0.00004826083,0.00004070633,0.00014256686,0.00014638041,0.000119857716,0.98856854,0.00006849859,0.00003002991,0.0011027582],"study_design_scores_gemma":[0.00003161854,0.0008407968,0.679082,0.00000905819,0.00014604253,0.0010206449,0.0006585268,0.00128755,0.31585625,0.00013465826,0.0009057438,0.00002696866],"about_ca_topic_score_codex":0.0027751813,"about_ca_topic_score_gemma":0.0024225195,"teacher_disagreement_score":0.0027751813,"about_ca_system_score_codex":0.00016803764,"about_ca_system_score_gemma":0.00010191612,"threshold_uncertainty_score":0.005518079},"labels":[],"label_agreement":null},{"id":"W1985754949","doi":"10.1007/s00394-013-0583-x","title":"Consumption of wheat bran modified by autoclaving reduces fat mass in hamsters","year":2013,"lang":"en","type":"article","venue":"European Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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","keywords":"Bran; Adipose tissue; Chemistry; Lipolysis; Obesity; Endocrinology; Lean body mass; Food science; Internal medicine; Fat mass; Body weight; Biochemistry; Biology; Medicine","score_opus":0.030033920886095127,"score_gpt":0.24883954107285014,"score_spread":0.218805620186755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985754949","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995277,0.00017687496,0.000070379756,0.000032380412,0.000017214894,0.0000049712785,0.00006241001,0.000012805633,0.00009543809],"genre_scores_gemma":[0.99594384,0.00040325182,0.00027953117,0.00010450528,0.000016967238,0.00003561898,0.00030645262,0.000022948727,0.0028868595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985504,0.000020081758,0.0000128395095,0.000044799424,0.00001854597,0.00004860502],"domain_scores_gemma":[0.99970067,0.000029098157,0.00006907099,0.000046978235,0.000022981205,0.00013118226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018236,0.0007083214,0.00073249365,0.00057123345,0.0003306394,0.0004451919,0.00036406264,0.0006881019,0.0016406244],"category_scores_gemma":[0.00022894656,0.00041765647,0.00050777354,0.00021041487,0.0006757112,0.000423869,0.00038022094,0.001016218,0.00030787278],"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":[0.015713738,0.001185734,0.0029178225,0.000095829404,0.00008135372,0.0000896202,0.00009467584,0.000084488136,0.97680455,0.000048977792,0.00009026764,0.002792879],"study_design_scores_gemma":[0.00095591525,0.03682603,0.15796588,0.000052177587,0.0005014987,0.0002956045,0.00078010565,0.0019000196,0.79820496,0.00037636646,0.0020799036,0.000061624974],"about_ca_topic_score_codex":0.0018799548,"about_ca_topic_score_gemma":0.0020827677,"teacher_disagreement_score":0.0018799548,"about_ca_system_score_codex":0.0004145751,"about_ca_system_score_gemma":0.00031954492,"threshold_uncertainty_score":0.0054883957},"labels":[],"label_agreement":null},{"id":"W1986041178","doi":"10.1021/jf010269h","title":"Comparison of Dietary Fiber Contents of Selected Baby Foods from Two Major Brands in Canada Using Three Methods","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Health Canada","funders":"","keywords":"Dietary fiber; Food science; Fiber; Mathematics; Brand names; Chemistry; Advertising; Business","score_opus":0.044183409165024536,"score_gpt":0.2950865433264468,"score_spread":0.25090313416142224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986041178","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951237,0.0005694396,0.00051991234,0.000037828988,0.0000069567045,0.000059016213,0.001261362,0.00002726568,0.0023945535],"genre_scores_gemma":[0.9889649,0.00076357205,0.004053663,0.00011304849,0.0000049610485,0.000037913076,0.0028223447,0.000027504651,0.0032120552],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99865854,0.00006216904,0.000059878395,0.00024265905,0.0007932527,0.00018345327],"domain_scores_gemma":[0.99840516,0.00011779038,0.00017273263,0.00004231691,0.0011025844,0.00015941676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007289172,0.00062180037,0.0003545068,0.003101082,0.0015915593,0.0011282563,0.000595175,0.00042699577,0.0011673983],"category_scores_gemma":[0.0012014174,0.0004583791,0.0004920733,0.0040681805,0.00065549853,0.000226747,0.0005818734,0.00030062036,0.00018409395],"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":[0.0025288837,0.00016143548,0.82757914,0.0005463845,0.00047324342,0.0007447792,0.005159963,0.00030461932,0.102505766,0.00030326744,0.0012383091,0.058454163],"study_design_scores_gemma":[0.000011840504,0.00010801809,0.99048436,0.00003277597,0.000086459804,0.00014123501,0.00085795036,0.0002662182,0.006013067,0.000010275521,0.0019684948,0.000019331388],"about_ca_topic_score_codex":0.9221631,"about_ca_topic_score_gemma":0.96798986,"teacher_disagreement_score":0.07783687,"about_ca_system_score_codex":0.008358118,"about_ca_system_score_gemma":0.0042409105,"threshold_uncertainty_score":0.15659046},"labels":[],"label_agreement":null},{"id":"W1986848950","doi":"10.1111/j.1745-4603.2008.00164.x","title":"INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS","year":2008,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","cited_by":34,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Texture (cosmology); Food science; Rheology; Stress relaxation; Materials science; Mathematics; Yield (engineering); Relaxation (psychology); Composite material; Chemistry; Artificial intelligence; Computer science; Biology","score_opus":0.05555848866396911,"score_gpt":0.2707397201928968,"score_spread":0.2151812315289277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986848950","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837494,0.00023240154,0.0011751406,0.0000035876371,0.0000025297704,0.0000040613727,0.000048678805,0.0000058597097,0.00015278535],"genre_scores_gemma":[0.99814546,0.00011772483,0.001267858,0.000006374099,0.0000014247299,0.0000057441207,0.00013343929,0.000007250551,0.00031473354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998703,0.00003265478,0.000009632723,0.000028312526,0.000044769145,0.000014227855],"domain_scores_gemma":[0.9993917,0.00020465818,0.00016317861,0.000041773106,0.00014313383,0.000055554534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000538512,0.00025360135,0.00016699031,0.00053141976,0.000114408176,0.000227395,0.000106508465,0.00013677304,0.0004936189],"category_scores_gemma":[0.0006405288,0.000104397244,0.00015084547,0.00038818986,0.0001525193,0.00019703616,0.00011659902,0.00024969014,0.000090283495],"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":[0.00027256223,0.000039757066,0.007509371,0.000042251653,0.000015572254,0.000033964825,0.00010979371,0.00008334848,0.9874357,0.00001804982,0.000012484396,0.004427181],"study_design_scores_gemma":[0.000012126613,0.00095441204,0.48496884,0.000012763359,0.000060665338,0.00022570259,0.0003598684,0.001987061,0.51055056,0.00002774269,0.000822688,0.000017568525],"about_ca_topic_score_codex":0.00089145417,"about_ca_topic_score_gemma":0.0018264948,"teacher_disagreement_score":0.00089145417,"about_ca_system_score_codex":0.00010344621,"about_ca_system_score_gemma":0.0000691248,"threshold_uncertainty_score":0.0028479695},"labels":[],"label_agreement":null},{"id":"W1987101283","doi":"10.1094/cchem-84-5-0512","title":"Reducing Beta‐Glucan Solubility in Oat Bran Muffins by Freeze‐Thaw Treatment Attenuates Its Hypoglycemic Effect","year":2007,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":112,"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; University of Toronto","funders":"","keywords":"Chemistry; Glucan; Beta-glucan; Solubility; Food science; Postprandial; Bran; Avena; Chromatography; Biochemistry; Botany; Raw material; Organic chemistry; Biotechnology","score_opus":0.014376489379553822,"score_gpt":0.2568836477143338,"score_spread":0.24250715833477998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987101283","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99870694,0.00056809734,0.0004757537,0.000020192127,0.0000090584945,0.000013581925,0.00004118797,0.000011367684,0.00015384401],"genre_scores_gemma":[0.99642676,0.00052169076,0.001650775,0.00006417824,0.000010883826,0.000034321452,0.00021163264,0.000012892056,0.0010667675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994314,0.000008803413,0.000004552123,0.000014386776,0.000013495676,0.000015674112],"domain_scores_gemma":[0.99992776,0.000014666778,0.000025010804,0.000006172592,0.000012579029,0.000013678022],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014301187,0.0003264003,0.00023741696,0.000117502095,0.0001140172,0.00019711547,0.00016032202,0.0001949893,0.0009065515],"category_scores_gemma":[0.00016473462,0.0001199276,0.00020590863,0.0000816832,0.00016614013,0.00018628065,0.000106512525,0.00042266902,0.00008378453],"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":[0.00019384692,0.000024342724,0.00011661141,0.000019280717,0.0000041330936,0.0000112773805,0.000008617657,0.000016912958,0.9989784,0.0000063204657,0.000008774244,0.00061152066],"study_design_scores_gemma":[0.000029086086,0.0015822959,0.015777895,0.000013267029,0.000031296284,0.00008236795,0.00004471239,0.0007090797,0.98080504,0.00001849272,0.00089861255,0.000007799566],"about_ca_topic_score_codex":0.0013125176,"about_ca_topic_score_gemma":0.001840186,"teacher_disagreement_score":0.0013125176,"about_ca_system_score_codex":0.00021705359,"about_ca_system_score_gemma":0.00011581791,"threshold_uncertainty_score":0.003032744},"labels":[],"label_agreement":null},{"id":"W1987387738","doi":"10.1094/cc-82-0216","title":"Characteristics of Starch from Eight Quinoa Lines","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":121,"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; University of Saskatchewan","funders":"","keywords":"Amylose; Chenopodium quinoa; Chemistry; Swelling; Solubility; Starch; Retrogradation (starch); Granule (geology); Food science; Chemical engineering; Organic chemistry; Materials science","score_opus":0.016926058465097253,"score_gpt":0.24497908580118471,"score_spread":0.22805302733608745,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987387738","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99947435,0.00005879787,0.00019062705,0.000004092992,0.0000015785221,0.0000039269235,0.00014984865,0.0000042059974,0.00011261206],"genre_scores_gemma":[0.99830747,0.000079451616,0.00046595105,0.000010629495,0.0000022379656,0.000009160401,0.0006927089,0.0000093818735,0.00042294236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993634,0.000006798631,0.000009513177,0.000022374086,0.000015225111,0.000009694777],"domain_scores_gemma":[0.99958986,0.00008755622,0.00009367039,0.000034029308,0.00011771801,0.00007718287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013438605,0.0003293737,0.000153303,0.0007136202,0.00016190959,0.00032108618,0.00010074561,0.00015660994,0.0005977326],"category_scores_gemma":[0.00036330926,0.00012318566,0.00023045244,0.00046410595,0.00022568903,0.00015162636,0.0001697063,0.00019159565,0.000105984065],"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":[0.0003198257,0.000024609164,0.014002257,0.00004473252,0.000030380612,0.0001807627,0.00034584303,0.00006866974,0.98279,0.000025348463,0.00001641381,0.0021512448],"study_design_scores_gemma":[0.00004350619,0.0011895939,0.7965787,0.000018687222,0.00012554714,0.0012548544,0.0007288202,0.0008372066,0.19692788,0.00008738164,0.0021644724,0.000043335418],"about_ca_topic_score_codex":0.0021569203,"about_ca_topic_score_gemma":0.0013923415,"teacher_disagreement_score":0.0021569203,"about_ca_system_score_codex":0.00011817653,"about_ca_system_score_gemma":0.000045169687,"threshold_uncertainty_score":0.004288733},"labels":[],"label_agreement":null},{"id":"W1987437701","doi":"10.1139/b06-089","title":"Understanding storage starch biosynthesis in plants: a means to quality improvement","year":2006,"lang":"en","type":"article","venue":"Canadian Journal of Botany","topic":"Food composition and properties","field":"Nursing","cited_by":90,"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":"Granule (geology); Starch; Storage protein; Biosynthesis; Biochemistry; Enzyme; Chemistry; Biotechnology; Computational biology; Biochemical engineering; Biology; Engineering; Gene","score_opus":0.07404864121179355,"score_gpt":0.2686171888740482,"score_spread":0.19456854766225462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987437701","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":[0.3151879,0.3631101,0.2848604,0.020940121,0.00037431208,0.000106211926,0.0012271203,0.0009995606,0.013194283],"genre_scores_gemma":[0.49614128,0.33342734,0.16389485,0.0015473113,0.0003193907,0.000058473153,0.0009948977,0.00012911543,0.0034873637],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991393,0.0000116209085,0.000008344729,0.000023689408,0.000031902247,0.000010476243],"domain_scores_gemma":[0.9998634,0.00003727681,0.000036660407,0.000021103762,0.000026865053,0.000014732013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055771344,0.00044325038,0.00072414643,0.00046554333,0.00032281637,0.0010841137,0.00046011465,0.00074514234,0.00095479813],"category_scores_gemma":[0.0004849568,0.0002501338,0.00035032904,0.0004999988,0.0007188877,0.0023944108,0.00042882038,0.0013463424,0.0003283106],"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":[0.00027294303,0.000054064443,0.004907044,0.0022328994,0.000058892438,0.00030447103,0.0005362734,0.0046700123,0.7522696,0.013968103,0.0015497761,0.21917596],"study_design_scores_gemma":[0.00009573696,0.0013971302,0.0725899,0.0008943309,0.0004027634,0.0025812106,0.0016348562,0.029553965,0.40905163,0.17527145,0.30634016,0.00018688913],"about_ca_topic_score_codex":0.0036055949,"about_ca_topic_score_gemma":0.004569993,"teacher_disagreement_score":0.0036055949,"about_ca_system_score_codex":0.0010392625,"about_ca_system_score_gemma":0.0009003862,"threshold_uncertainty_score":0.0075404644},"labels":[],"label_agreement":null},{"id":"W1987458695","doi":"10.1094/cchem.2004.81.3.418","title":"Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":93,"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":"University of Hong Kong","keywords":"Ferulic acid; Chemistry; Catechin; Sorghum; Food science; Starch; Maize starch; Viscosity; Polyphenol; Biochemistry; Agronomy; Antioxidant; Materials science","score_opus":0.012876234734109936,"score_gpt":0.2331019087609887,"score_spread":0.2202256740268788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987458695","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989912,0.0005106224,0.00016170363,0.000013063831,0.0000046772734,0.0000068852714,0.000071274866,0.0000066913603,0.00023402803],"genre_scores_gemma":[0.9985832,0.00026842035,0.0005521109,0.000019294826,0.00000341608,0.0000059590448,0.00010055976,0.000008593112,0.0004584123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998222,0.000061191146,0.000016543298,0.000032145927,0.000031289048,0.000036528792],"domain_scores_gemma":[0.9995492,0.00015041484,0.00009545898,0.000029448323,0.000074573036,0.00010087941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030500037,0.00040186758,0.00035449938,0.00028044777,0.0001943886,0.00029999993,0.00012998322,0.00024280792,0.0008971021],"category_scores_gemma":[0.00048040503,0.0001617866,0.00027520276,0.0002967505,0.00017730893,0.0002242645,0.00012621869,0.00032827677,0.00009660205],"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":[0.0007557055,0.000041067055,0.00034554832,0.000050566796,0.000015940483,0.00002736783,0.000023204702,0.00011575373,0.99758005,0.000010724901,0.000008163573,0.0010259144],"study_design_scores_gemma":[0.000016597189,0.0012341933,0.0094308155,0.0000067792325,0.000035314835,0.000041163697,0.00002460966,0.00038801742,0.98838925,0.000009926866,0.00041649456,0.000006842366],"about_ca_topic_score_codex":0.0018248829,"about_ca_topic_score_gemma":0.0020057256,"teacher_disagreement_score":0.0018248829,"about_ca_system_score_codex":0.00029089735,"about_ca_system_score_gemma":0.00018691849,"threshold_uncertainty_score":0.0036284924},"labels":[],"label_agreement":null},{"id":"W1987713615","doi":"10.1007/bf02987141","title":"Glycemie index — a review and implications for the Potato industry","year":2007,"lang":"en","type":"review","venue":"American Journal of Potato Research","topic":"Food composition and properties","field":"Nursing","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 Alberta; Health Sciences Centre; Agriculture and Agri-Food Canada","funders":"","keywords":"Glycemic index; Postprandial; Food science; Meal; Glycaemic index; Diabetes mellitus; Starch; Medicine; Potato starch; Carbohydrate; Glycemic; Biology; Internal medicine; Endocrinology","score_opus":0.2190730497951217,"score_gpt":0.49690573587248776,"score_spread":0.27783268607736605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987713615","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":[0.00016807634,0.9992539,0.00004035637,0.00020553825,0.00010976591,0.0000027557749,0.000023549384,0.0000018447731,0.0001941513],"genre_scores_gemma":[0.0008695419,0.9985215,0.00019981618,0.00014504627,0.000107619766,0.000006395788,0.0000268057,0.0000010173893,0.00012227408],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995441,0.000082800165,0.00012035318,0.00007869893,0.000155852,0.000018231225],"domain_scores_gemma":[0.99839336,0.0007773555,0.0003198251,0.000027472863,0.00041033566,0.00007156156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016030113,0.0008307762,0.0030946615,0.004253234,0.0002384985,0.0011587269,0.0011358779,0.0008272309,0.0019250034],"category_scores_gemma":[0.0026002328,0.0003148132,0.00077695906,0.005470055,0.0006067181,0.001438188,0.0007824115,0.0013247636,0.0007171807],"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":[0.0002091727,0.000102760896,0.0016515306,0.026621347,0.00030370516,0.00012244392,0.000044524226,0.000114591494,0.0004780592,0.000777655,0.013775644,0.95579857],"study_design_scores_gemma":[0.00012775784,0.0006797146,0.021766102,0.037995644,0.002244232,0.002678716,0.0004970108,0.00036582522,0.0014202797,0.0030333141,0.92905676,0.00013454081],"about_ca_topic_score_codex":0.0026822675,"about_ca_topic_score_gemma":0.005370673,"teacher_disagreement_score":0.004253234,"about_ca_system_score_codex":0.0007297769,"about_ca_system_score_gemma":0.0013660417,"threshold_uncertainty_score":0.008477628},"labels":[],"label_agreement":null},{"id":"W1987760115","doi":"10.6000/1927-5129.2015.11.36","title":"Effect of Taro Starch-Hydrocolloids Mixture as a Functional Ingredient on the Quality of Milk Dessert","year":2015,"lang":"en","type":"article","venue":"Journal of Basic & Applied Sciences","topic":"Food composition and properties","field":"Nursing","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":"Syneresis; Food science; Carboxymethyl cellulose; Guar gum; Starch; Ingredient; Xanthan gum; Arabic; Chemistry; Gum arabic; Guar; Materials science; Rheology; Sodium; Organic chemistry; Composite material","score_opus":0.05509925774675375,"score_gpt":0.31853734009537593,"score_spread":0.2634380823486222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987760115","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996384,0.0026895655,0.00036652587,0.00003178535,0.000015283684,0.000018292,0.00004900125,0.000014973328,0.00043059402],"genre_scores_gemma":[0.9959021,0.0016024456,0.0014746225,0.00005399361,0.000008734545,0.000015835582,0.0000838268,0.000009836963,0.00084850856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984646,0.000040491283,0.000015883932,0.000029635896,0.00004502124,0.000022509643],"domain_scores_gemma":[0.99984455,0.000031749678,0.000050277056,0.0000071701566,0.000027048356,0.000039094466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019382153,0.00032559753,0.0003023481,0.00024240726,0.0001112659,0.00032965202,0.00013817816,0.00026307977,0.0008805802],"category_scores_gemma":[0.0002648626,0.00017087848,0.00031369063,0.00017492421,0.00014368533,0.00028137123,0.00019856363,0.00048090194,0.000100454556],"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":[0.0012029897,0.00015887788,0.0003862716,0.0002117765,0.000034978875,0.00009641303,0.00003759133,0.000055742938,0.9940866,0.000034058532,0.000018056311,0.003676742],"study_design_scores_gemma":[0.000054636443,0.0053499923,0.008384514,0.000039942537,0.00014984146,0.00019215253,0.00008596732,0.00046218443,0.98339707,0.000029342082,0.0018404908,0.00001387282],"about_ca_topic_score_codex":0.00031525563,"about_ca_topic_score_gemma":0.0005376332,"teacher_disagreement_score":0.0008805802,"about_ca_system_score_codex":0.00010141966,"about_ca_system_score_gemma":0.0001183441,"threshold_uncertainty_score":0.0029457808},"labels":[],"label_agreement":null},{"id":"W1988196154","doi":"10.13031/2013.22952","title":"Effect of Dough Resting Time on the Textural Properties of Raw Asian Noodles","year":2007,"lang":"en","type":"article","venue":"2007 Minneapolis, Minnesota, June 17-20, 2007","topic":"Food composition and properties","field":"Nursing","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":"Chewiness; Food science; Texture (cosmology); Raw material; Mathematics; Materials science; Chemistry; Computer science; Artificial intelligence","score_opus":0.017031107794686074,"score_gpt":0.2518401225451313,"score_spread":0.2348090147504452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988196154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993024,0.00023222729,0.00011425816,0.000009836383,0.000007798625,0.0000065313557,0.0001055081,0.0000055916817,0.00021585627],"genre_scores_gemma":[0.99785644,0.00017568527,0.00065213616,0.000040726045,0.0000049032756,0.00001766883,0.00034119116,0.000025500949,0.0008857391],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996767,0.00006268626,0.00002773186,0.00009090023,0.00006851289,0.00007339132],"domain_scores_gemma":[0.9989961,0.00029281416,0.00022027314,0.00008984693,0.00015759803,0.00024334161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042704362,0.00049735047,0.00044315887,0.0002049682,0.00029900967,0.00054132467,0.0002054229,0.0001922922,0.0016445256],"category_scores_gemma":[0.0010699253,0.00024763934,0.00033202674,0.0002606112,0.00032734548,0.00026133057,0.00032074132,0.0006701784,0.00025460412],"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":[0.009552024,0.00047912652,0.0108961575,0.00016678187,0.00009989811,0.00017885867,0.0005886186,0.000072320036,0.9701629,0.000018207516,0.00009484349,0.0076902173],"study_design_scores_gemma":[0.000056643647,0.013601852,0.5283477,0.00003658828,0.00024207457,0.0002689901,0.0013516393,0.000400543,0.45423892,0.00004200103,0.001359393,0.000053706204],"about_ca_topic_score_codex":0.002650696,"about_ca_topic_score_gemma":0.0067326156,"teacher_disagreement_score":0.002650696,"about_ca_system_score_codex":0.00020467292,"about_ca_system_score_gemma":0.0002268698,"threshold_uncertainty_score":0.005501449},"labels":[],"label_agreement":null},{"id":"W1988771215","doi":"10.1021/la0350655","title":"Adsorption of Modified Starches on Porous Glass","year":2003,"lang":"en","type":"article","venue":"Langmuir","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Starch; Adsorption; Cationic polymerization; Amylose; Amylopectin; Desorption; Chemical engineering; Chemistry; Ether; Polymer chemistry; Modified starch; Chromatography; Organic chemistry","score_opus":0.04294231169152573,"score_gpt":0.2604556671123492,"score_spread":0.21751335542082345,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988771215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952047,0.0007228121,0.0025979036,0.000037058107,0.00002468708,0.000025835523,0.00016876738,0.00007450397,0.0011438148],"genre_scores_gemma":[0.99277097,0.00076208485,0.0037924426,0.000044209613,0.000020627096,0.00002834452,0.00038928105,0.00004167881,0.0021503605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971586,0.000020520689,0.000017566157,0.000058719663,0.00008686625,0.000100512465],"domain_scores_gemma":[0.99977404,0.0001018175,0.0000316246,0.000029620809,0.000033820896,0.000029071642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023408871,0.00039941617,0.0003287071,0.0002937902,0.00021795716,0.00033189665,0.00033843212,0.0003812683,0.0011961807],"category_scores_gemma":[0.00038863512,0.0002724594,0.00058340526,0.000198371,0.0002672883,0.00027778588,0.00024233933,0.0003729826,0.00036362442],"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":[0.000041139752,0.0000059628856,0.00011015061,0.000030658248,0.000006443814,0.000027592358,0.000014720261,0.000107980035,0.9989981,0.000039596514,0.000012252995,0.00060556986],"study_design_scores_gemma":[0.000009905636,0.00027742877,0.004028714,0.000006962483,0.00001576363,0.00006439309,0.000032008706,0.0014006117,0.9935881,0.00004377776,0.00052043825,0.000011832971],"about_ca_topic_score_codex":0.0024800047,"about_ca_topic_score_gemma":0.0018971177,"teacher_disagreement_score":0.0024800047,"about_ca_system_score_codex":0.00039124244,"about_ca_system_score_gemma":0.0001778148,"threshold_uncertainty_score":0.0049312115},"labels":[],"label_agreement":null},{"id":"W1988817867","doi":"10.1016/j.foodres.2008.07.022","title":"Grain fractionation technologies for cereal beta-glucan concentration","year":2008,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Beta-glucan; Fractionation; Food science; Glucan; Chemistry; Whole grains; BETA (programming language); Biochemistry; Chromatography; Computer science","score_opus":0.15375109057494646,"score_gpt":0.3925024861753432,"score_spread":0.23875139560039677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1988817867","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8349529,0.013669496,0.14090075,0.0005505766,0.0004146372,0.00037871298,0.00076257635,0.0006040673,0.007766263],"genre_scores_gemma":[0.89614874,0.005200329,0.08785595,0.0005383513,0.00007305389,0.00018913369,0.0007695385,0.00016383712,0.009061031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997578,0.000034627097,0.000019699992,0.00007334737,0.00007848385,0.000036000816],"domain_scores_gemma":[0.99972636,0.000100426994,0.00003605758,0.000033162345,0.00008304374,0.000020918638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005672981,0.00047123592,0.00035603467,0.0006907399,0.00035555096,0.0007100611,0.00037052645,0.0003741996,0.0018146832],"category_scores_gemma":[0.00056252006,0.00025479525,0.0003935471,0.0005679319,0.000283522,0.0004695383,0.00040656363,0.0007171531,0.00079795136],"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":[0.00013263502,0.000041519655,0.00067556504,0.000059885657,0.000006408537,0.0000130726785,0.000029326558,0.000070273505,0.98581415,0.00016210013,0.000097864984,0.012897105],"study_design_scores_gemma":[0.000012376792,0.00015667344,0.0039832974,0.000012800523,0.00003422061,0.000056041703,0.00003973164,0.0006506044,0.99298006,0.0001252617,0.0019425376,0.000006285271],"about_ca_topic_score_codex":0.0021426997,"about_ca_topic_score_gemma":0.004025947,"teacher_disagreement_score":0.0021426997,"about_ca_system_score_codex":0.0005119538,"about_ca_system_score_gemma":0.00044371965,"threshold_uncertainty_score":0.006070733},"labels":[],"label_agreement":null},{"id":"W1990061985","doi":"10.1094/cchem-04-14-0087-r","title":"Classification of Rice Based on Statistical Analysis of Pasting Properties and Apparent Amylose Content: The Case of <i>Oryza glaberrima</i> Accessions from Africa","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylose; Cultivar; Oryza sativa; Chemistry; Population; Food science; Horticulture; Botany; Agronomy; Biology; Starch","score_opus":0.14139283823635967,"score_gpt":0.28760434275044466,"score_spread":0.146211504514085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990061985","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994698,0.00003464605,0.000268896,0.000006829633,0.0000011730382,0.000005489429,0.000088852634,0.0000023479731,0.00012191468],"genre_scores_gemma":[0.99831426,0.000043974163,0.0012338096,0.0000052188875,0.0000023204127,0.0000081660455,0.0002826611,0.00000507109,0.00010449538],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99970835,0.000080281934,0.000034874793,0.000092427385,0.000029265724,0.000054668217],"domain_scores_gemma":[0.9993703,0.00019733612,0.0001918431,0.000086615466,0.00008160869,0.00007233495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053805404,0.00026027253,0.00029632924,0.0013097953,0.00048448873,0.0004918604,0.00017455798,0.00016172597,0.0005210382],"category_scores_gemma":[0.0012427936,0.00009618309,0.00027808186,0.0013992632,0.00033065642,0.00018302597,0.00034614667,0.00018528473,0.00018088678],"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":[0.0012934391,0.00008275436,0.8272077,0.00011065545,0.00018544098,0.0008005946,0.0043480084,0.00046867935,0.1332286,0.00021722901,0.0001636589,0.031893212],"study_design_scores_gemma":[0.000010994268,0.00016835306,0.99131775,0.000016458393,0.000056147153,0.0005597871,0.0020280122,0.0008734455,0.003995499,0.00015570618,0.0008031832,0.000014671185],"about_ca_topic_score_codex":0.0025615992,"about_ca_topic_score_gemma":0.0028687364,"teacher_disagreement_score":0.0025615992,"about_ca_system_score_codex":0.00017693265,"about_ca_system_score_gemma":0.00016622095,"threshold_uncertainty_score":0.0050934553},"labels":[],"label_agreement":null},{"id":"W1990078579","doi":"10.1006/jcrs.2001.0384","title":"Stress–Relaxation Properties of Mixograph Semolina–Water Doughs from Durum Wheat Cultivars of Variable Strength in Relation to Mixing Characteristics, Bread- and Pasta-making Performance","year":2001,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":74,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Cultivar; Gluten; Stress relaxation; Bread making; Mixing (physics); Mathematics; Agronomy; Chemistry; Food science; Materials science; Composite material; Biology","score_opus":0.015997762543732086,"score_gpt":0.23801606866907357,"score_spread":0.22201830612534149,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990078579","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995307,0.00015021811,0.000122030055,0.000008777653,0.0000042852284,0.0000024436415,0.00007253724,0.0000026831317,0.00010641194],"genre_scores_gemma":[0.9989912,0.000056223907,0.0001740851,0.000016144173,0.0000032573728,0.0000043767077,0.00023521413,0.0000069295916,0.0005125214],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999002,0.000016522987,0.000011584953,0.000027813554,0.000019462188,0.000024451945],"domain_scores_gemma":[0.99970347,0.000067306886,0.00006284621,0.000014258567,0.00006253221,0.00008955976],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023533251,0.0002721528,0.00021587283,0.00031961835,0.00026618486,0.0002751857,0.00012209272,0.00020672778,0.001034245],"category_scores_gemma":[0.00029991413,0.00021694269,0.00024356911,0.00029798772,0.00023399766,0.00024204307,0.00019591086,0.00039860123,0.00011778456],"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":[0.0013635405,0.000045843906,0.003255343,0.000029270173,0.000023235307,0.000032063348,0.00016548684,0.000057067864,0.99378574,0.00002430411,0.000019734374,0.0011983748],"study_design_scores_gemma":[0.000077237164,0.002149734,0.29691505,0.000014743403,0.00020111284,0.00022612631,0.0007885827,0.0019738039,0.6963518,0.00010247573,0.0011566008,0.000042719872],"about_ca_topic_score_codex":0.0020707715,"about_ca_topic_score_gemma":0.0024388107,"teacher_disagreement_score":0.0020707715,"about_ca_system_score_codex":0.00015447543,"about_ca_system_score_gemma":0.00012394742,"threshold_uncertainty_score":0.004117489},"labels":[],"label_agreement":null},{"id":"W1990347281","doi":"10.1016/j.foodhyd.2013.08.018","title":"Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches","year":2013,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":95,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates; University of Alberta","keywords":"Amylopectin; Amylose; Triticale; Chemistry; Starch; Hydrolysis; Amylase; Food science; Maize starch; Enzymatic hydrolysis; Waxy corn; Chromatography; Biochemistry; Botany; Enzyme; Biology","score_opus":0.014062510956181598,"score_gpt":0.22249271152969732,"score_spread":0.20843020057351572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990347281","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979996,0.00039558203,0.00070035114,0.000025282901,0.00001887758,0.000011119518,0.00018289704,0.0000065898307,0.00065967225],"genre_scores_gemma":[0.99605346,0.00031356333,0.00057540886,0.000042112326,0.000010307883,0.000018992829,0.00071614544,0.000018921492,0.0022510407],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987257,0.000018324492,0.000012664516,0.00002689488,0.00003221838,0.00003736471],"domain_scores_gemma":[0.9994954,0.0002099501,0.000076492666,0.000028317947,0.0000799465,0.00010994195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025171996,0.00049329386,0.0002438703,0.00047931806,0.00025478916,0.00035101856,0.00017672576,0.0002446008,0.0011172844],"category_scores_gemma":[0.000533964,0.00019552492,0.00041923506,0.00046133093,0.0005137047,0.0003512507,0.00026288093,0.0008287304,0.00018766121],"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":[0.0011202756,0.000026862892,0.0012478373,0.0000337413,0.000013191816,0.00010560918,0.00015120403,0.000045565637,0.99606186,0.00005786122,0.000015114254,0.0011208351],"study_design_scores_gemma":[0.000039862283,0.0010418706,0.06388817,0.000022930466,0.000056282097,0.0003300959,0.0004313601,0.0007629819,0.9324816,0.0001520095,0.00077645114,0.000016349451],"about_ca_topic_score_codex":0.0017932251,"about_ca_topic_score_gemma":0.001094959,"teacher_disagreement_score":0.0017932251,"about_ca_system_score_codex":0.00018427132,"about_ca_system_score_gemma":0.00023428991,"threshold_uncertainty_score":0.003737688},"labels":[],"label_agreement":null},{"id":"W1990775652","doi":"10.1155/2012/851362","title":"Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome","year":2011,"lang":"en","type":"article","venue":"Journal of Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":527,"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 Toronto","funders":"","keywords":"Dyslipidemia; Obesity; Metabolic syndrome; Medicine; Insulin resistance; Glucan; Food science; Health benefits; Functional food; Beta-glucan; Ingredient; Dietary fiber; Biotechnology; Endocrinology; Biochemistry; Traditional medicine; Biology; Pathology","score_opus":0.04002807351063386,"score_gpt":0.26007575413665374,"score_spread":0.22004768062601987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990775652","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":[0.34119824,0.6154422,0.0010751429,0.0057311924,0.00058614917,0.00003767267,0.00026711592,0.000052152453,0.035610203],"genre_scores_gemma":[0.77633274,0.2126581,0.0025258933,0.001508697,0.0006696163,0.000030470326,0.00011587737,0.000007024936,0.006151739],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99994314,0.000027137767,0.0000035541336,0.000004659131,0.000014878113,0.0000065854956],"domain_scores_gemma":[0.9999356,0.000025273577,0.000015374511,0.0000021491635,0.00000831953,0.00001327382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021230032,0.00022531385,0.00018491164,0.00033031518,0.00013876693,0.00035607422,0.00009649176,0.00036065435,0.0034489052],"category_scores_gemma":[0.00023549458,0.00004622837,0.0001053964,0.00029096144,0.0001606109,0.0002123222,0.0002638421,0.00043311983,0.00022496266],"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":[0.0042974204,0.0009665208,0.016693898,0.0048194253,0.00021997682,0.00088738755,0.00031403636,0.000201133,0.06472529,0.006728624,0.0040468904,0.89609945],"study_design_scores_gemma":[0.00081792864,0.0137070725,0.616015,0.0040800488,0.0011016914,0.0076139322,0.0017097798,0.0006527598,0.032915566,0.022115901,0.29918197,0.00008835129],"about_ca_topic_score_codex":0.00029419828,"about_ca_topic_score_gemma":0.0006432345,"teacher_disagreement_score":0.0034489052,"about_ca_system_score_codex":0.00010634305,"about_ca_system_score_gemma":0.00015067757,"threshold_uncertainty_score":0.011537731},"labels":[],"label_agreement":null},{"id":"W1991044414","doi":"10.1094/cchem-86-1-0082","title":"Starch Granule Size Distribution from Seven Wheat Cultivars Under Different Water Regimes","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Amylose; Starch; Chemistry; Granule (geology); Cultivar; Agronomy; Food science; Botany; Biology; Materials science; Composite material","score_opus":0.01337750593650341,"score_gpt":0.23771948352828592,"score_spread":0.2243419775917825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991044414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992329,0.00007451518,0.00029754947,0.000004210896,0.0000023652951,0.0000052442247,0.00022447814,0.000010543582,0.00014831638],"genre_scores_gemma":[0.9981078,0.00007601462,0.00058945804,0.000017560596,0.0000013745473,0.000020993182,0.00079035276,0.0000111711915,0.00038511519],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990916,0.000009067374,0.000015031147,0.000034690314,0.000018175828,0.000013911882],"domain_scores_gemma":[0.99981135,0.000038812923,0.00004387992,0.000015378671,0.000047754733,0.000042837168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012803162,0.00020183364,0.00022937918,0.00038844734,0.000119988785,0.00023911666,0.000109994915,0.00019140575,0.00046112583],"category_scores_gemma":[0.00013782222,0.00015411012,0.0002536478,0.0003295147,0.00019829611,0.00015454718,0.00017195314,0.00023930095,0.00008837461],"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":[0.0001225541,0.000010430757,0.003089721,0.000019238469,0.000011089831,0.000025504021,0.000063224754,0.000024602481,0.99595237,0.000008076561,0.000008945226,0.00066425465],"study_design_scores_gemma":[0.000028175518,0.00073558884,0.6092446,0.0000075501716,0.0001096181,0.00030247742,0.00026821424,0.0008758102,0.38747662,0.00005039603,0.00087623124,0.000024622133],"about_ca_topic_score_codex":0.0012497522,"about_ca_topic_score_gemma":0.0010822187,"teacher_disagreement_score":0.0012497522,"about_ca_system_score_codex":0.00016227062,"about_ca_system_score_gemma":0.000059095386,"threshold_uncertainty_score":0.0024849176},"labels":[],"label_agreement":null},{"id":"W1991777016","doi":"10.1016/j.nutres.2010.10.013","title":"Whole grain and fiber consumption are associated with lower body weight measures in US adults: National Health and Nutrition Examination Survey 1999-2004","year":2010,"lang":"en","type":"article","venue":"Nutrition Research","topic":"Food composition and properties","field":"Nursing","cited_by":94,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nutrasource","funders":"Agricultural Research Service; U.S. Department of Agriculture","keywords":"Overweight; National Health and Nutrition Examination Survey; Body mass index; Waist; Medicine; Obesity; Demography; Refined grains; Whole grains; Environmental health; Gerontology; Population; Internal medicine; Food science; Chemistry","score_opus":0.06549895993239128,"score_gpt":0.34055146031031236,"score_spread":0.27505250037792106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991777016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956098,0.0005268538,0.000064567634,0.00008225141,0.000024942636,0.000009440326,0.003190133,0.000007772387,0.00048419356],"genre_scores_gemma":[0.9949201,0.0003335876,0.00012049385,0.000082819985,0.000017805705,0.000015646994,0.003632934,0.0000045224015,0.000872045],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99949527,0.00010371894,0.00009831645,0.00012028006,0.00009701177,0.00008540773],"domain_scores_gemma":[0.9978801,0.00025967392,0.0011061331,0.00016167127,0.00029917774,0.00029318497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007001808,0.0004225105,0.00045298896,0.001099895,0.00038992023,0.00065091765,0.00072456955,0.0008599894,0.0012093505],"category_scores_gemma":[0.0018731101,0.00064088724,0.0009391991,0.0022761424,0.00023733005,0.0005863978,0.00054944726,0.0009903645,0.0003036544],"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":[0.00014370418,0.000040508075,0.9990324,0.0000082186025,0.00013172883,0.000014058849,0.000023324232,0.000020454703,0.00011713355,0.000003971899,0.00013517356,0.0003293552],"study_design_scores_gemma":[0.000001948942,0.00001887448,0.9998227,0.0000015715574,0.000019361622,0.000014051988,0.000026471418,0.000026213766,0.000011264856,0.0000015374877,0.000055109227,9.924951e-7],"about_ca_topic_score_codex":0.07569021,"about_ca_topic_score_gemma":0.118754126,"teacher_disagreement_score":0.07569021,"about_ca_system_score_codex":0.00056290434,"about_ca_system_score_gemma":0.00045401003,"threshold_uncertainty_score":0.15049928},"labels":[],"label_agreement":null},{"id":"W1991795430","doi":"10.1017/s0007114514001615","title":"Heterogeneous associations of insoluble dietary fibre intake with subsequent glycosylated Hb levels among Chinese adults with type 2 diabetes: a quantile regression approach","year":2014,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"Shanghai Leading Academic Discipline Project; Shanghai Municipal Health Bureau; Fudan University","keywords":"Medicine; Quantile regression; Diabetes mellitus; Quantile; Dietary fibre; Internal medicine; Type 2 diabetes; Demography; Endocrinology; Food science; Biology; Statistics; Mathematics","score_opus":0.020719851184750514,"score_gpt":0.23831546052588978,"score_spread":0.21759560934113928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991795430","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99173003,0.0004921436,0.006914621,0.00014259802,0.00001075496,0.000041215717,0.00034298544,0.000026346377,0.00029937224],"genre_scores_gemma":[0.99857366,0.00007183605,0.0009148869,0.000032382686,0.0000055378223,0.000022238344,0.00023074249,0.000005349157,0.00014333919],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9979109,0.0011594966,0.000116552146,0.0004935528,0.00013983843,0.00017947512],"domain_scores_gemma":[0.996354,0.0018687586,0.0006271003,0.00065359584,0.00034672514,0.00014980238],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0063541466,0.0005581971,0.00061076024,0.0008597936,0.00035429667,0.00047842856,0.00092655607,0.0004358663,0.0016797547],"category_scores_gemma":[0.008054536,0.0003445141,0.0020186123,0.0009790788,0.0003785213,0.00045096036,0.0008502428,0.00074600166,0.00018540051],"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":[0.00033707573,0.000042650143,0.9897864,0.00004244475,0.0009409701,0.00012036195,0.0004030517,0.0013915226,0.00043029714,0.00024630688,0.0001354332,0.0061235726],"study_design_scores_gemma":[0.000023609886,0.00015012674,0.96805066,0.000019569174,0.00053378753,0.00015433344,0.00038105715,0.029599415,0.00017364856,0.00056032743,0.00033382123,0.000019565443],"about_ca_topic_score_codex":0.029210497,"about_ca_topic_score_gemma":0.010247774,"teacher_disagreement_score":0.029210497,"about_ca_system_score_codex":0.0005351257,"about_ca_system_score_gemma":0.0004063904,"threshold_uncertainty_score":0.05808097},"labels":[],"label_agreement":null},{"id":"W1992457374","doi":"10.1002/jsfa.1531","title":"Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (<i>Pisum sativum</i>)","year":2003,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":89,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Absorption of water; Chemistry; Food science; Sativum; Blanching; Raffinose; Stachyose; Pisum; Field pea; Botany; Biology; Sucrose; Biochemistry","score_opus":0.018803938920473186,"score_gpt":0.22091623257643983,"score_spread":0.20211229365596664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992457374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99961215,0.00013677312,0.00009699767,0.0000065429076,0.0000019701583,0.0000036762115,0.000057140387,0.000004265952,0.00008045447],"genre_scores_gemma":[0.99909437,0.000091145186,0.00023262558,0.000019961257,0.0000019060817,0.0000046767577,0.00018755504,0.00000727123,0.00036057492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998963,0.000023761937,0.000008638369,0.00002548749,0.000025528454,0.000020406975],"domain_scores_gemma":[0.9994467,0.00014262689,0.00013915126,0.000032444554,0.00009895751,0.00014003481],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028635486,0.00028775362,0.00025260015,0.0003496157,0.00019491627,0.0003119882,0.000083277766,0.00016952354,0.00086654106],"category_scores_gemma":[0.000526541,0.00018207906,0.00023691247,0.0002353184,0.00020681473,0.00021876457,0.00015650096,0.00032028087,0.00013776388],"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":[0.0020786088,0.00018372915,0.02648582,0.000084874955,0.00010162563,0.00011188653,0.00009816509,0.00012030237,0.9666864,0.000017229979,0.000036613954,0.0039946493],"study_design_scores_gemma":[0.000033425276,0.004477865,0.7929361,0.0000051798847,0.00009378831,0.00028679468,0.0002038889,0.00066135934,0.2006925,0.000046160065,0.0005453889,0.000017477978],"about_ca_topic_score_codex":0.0016279907,"about_ca_topic_score_gemma":0.002851517,"teacher_disagreement_score":0.0016279907,"about_ca_system_score_codex":0.00024741775,"about_ca_system_score_gemma":0.00012600103,"threshold_uncertainty_score":0.003237009},"labels":[],"label_agreement":null},{"id":"W1992890608","doi":"10.1016/j.fm.2013.04.007","title":"Enzymatic and bacterial conversions during sourdough fermentation","year":2013,"lang":"en","type":"review","venue":"Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":417,"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":"Fermentation; Maltose; Lactic acid; Biochemistry; Enzyme; Microbial metabolism; Lactobacillus; Bacteria; Food science; Chemistry; Biology","score_opus":0.04055702449671307,"score_gpt":0.27963100296148874,"score_spread":0.23907397846477568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992890608","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":[0.00083825487,0.9983217,0.00014980907,0.000050275983,0.00007495681,0.000004121052,0.000014350864,0.0000026749383,0.00054379663],"genre_scores_gemma":[0.002934562,0.99590933,0.00027534884,0.00006197946,0.00007168969,0.000007313429,0.00002680338,0.000001265406,0.00071158266],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997483,0.000030731666,0.000043958997,0.000049518312,0.0001023759,0.000025126508],"domain_scores_gemma":[0.9996606,0.00012631132,0.000089716814,0.0000100435755,0.0000961983,0.000017192178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005240948,0.0010800271,0.0013537774,0.0022225745,0.00015303821,0.00077367714,0.00052489724,0.00061308756,0.001310071],"category_scores_gemma":[0.00070555415,0.0003059501,0.0005003335,0.002270284,0.00036685108,0.0008974984,0.0006010016,0.0006887859,0.00063082785],"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":[0.00014922713,0.000112572954,0.00046524004,0.023042802,0.00008285812,0.0001688448,0.000055722503,0.00019066736,0.0069544544,0.00042201517,0.0029153782,0.9654403],"study_design_scores_gemma":[0.0000622137,0.0010888778,0.012903306,0.01496069,0.0009800653,0.0037797156,0.0005731035,0.00037915446,0.026044222,0.0014885169,0.9376306,0.00010948866],"about_ca_topic_score_codex":0.0010390442,"about_ca_topic_score_gemma":0.0023573055,"teacher_disagreement_score":0.0022225745,"about_ca_system_score_codex":0.0003966837,"about_ca_system_score_gemma":0.0007212665,"threshold_uncertainty_score":0.00438267},"labels":[],"label_agreement":null},{"id":"W1992930328","doi":"10.1016/j.ijfoodmicro.2012.01.009","title":"Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":190,"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":"Food Institutional Research Measure","keywords":"Food science; Leavening agent; Fermentation; Gluten free; Sucrose; Chemistry; Gluten; Sorghum; Lactobacillus reuteri; Lactobacillus; Biology; Agronomy","score_opus":0.037125983902013465,"score_gpt":0.3009185265473138,"score_spread":0.2637925426453004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992930328","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993432,0.00014335092,0.00025943344,0.000013566492,0.000009773366,0.0000033611398,0.000045547073,0.0000035831183,0.00017827112],"genre_scores_gemma":[0.99927324,0.0000908313,0.00027642195,0.0000122208285,0.0000031039147,0.0000025376357,0.00007353541,0.000008381991,0.00025967715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997975,0.00005877079,0.000017648683,0.000036577883,0.00003816135,0.00005140134],"domain_scores_gemma":[0.9996258,0.000118583106,0.000100709694,0.00003087554,0.000060078833,0.000063943706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027215434,0.00040580487,0.00025601522,0.000106586194,0.00016913557,0.00059668045,0.00012887506,0.0002290081,0.0009881101],"category_scores_gemma":[0.00038796477,0.00022504483,0.00024010339,0.00015586907,0.00033367393,0.00025516306,0.00021454338,0.00051381,0.00014426908],"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":[0.00047638858,0.000020916297,0.0002463479,0.00002741091,0.000008672819,0.00002664569,0.00003440106,0.0000557878,0.99881494,0.000013987057,0.000004622799,0.0002698364],"study_design_scores_gemma":[0.000012348454,0.00021519324,0.0025501123,0.0000031097982,0.000016419015,0.000019114465,0.000064638305,0.00020303155,0.99673563,0.000009486109,0.00016577732,0.000005145815],"about_ca_topic_score_codex":0.00088799145,"about_ca_topic_score_gemma":0.0009016336,"teacher_disagreement_score":0.0009881101,"about_ca_system_score_codex":0.00019724877,"about_ca_system_score_gemma":0.00019675831,"threshold_uncertainty_score":0.0033054948},"labels":[],"label_agreement":null},{"id":"W1993073740","doi":"10.1007/s10681-011-0576-x","title":"Comparative analysis of Australian and Canadian barleys for seed dormancy and malting quality","year":2011,"lang":"en","type":"article","venue":"Euphytica","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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":"Biology; Quantitative trait locus; Dormancy; Seed dormancy; Germination; Population; Doubled haploidy; Sprouting; Agronomy; Horticulture; Genetics; Gene","score_opus":0.11070187933963595,"score_gpt":0.330127388926584,"score_spread":0.21942550958694806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993073740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977678,0.00016593555,0.000109188906,0.000040496758,0.000005760332,0.0000060269626,0.00024986488,0.0000035437342,0.0016513776],"genre_scores_gemma":[0.99439335,0.00021501907,0.00039511794,0.000051209237,0.000002811058,0.0000058269866,0.0005732442,0.00001906129,0.004344263],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997615,0.00002148106,0.0000070289116,0.00004901375,0.00007694659,0.000084017825],"domain_scores_gemma":[0.999166,0.00010842016,0.00007384789,0.00003231127,0.0003869438,0.00023245839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003456644,0.0003259985,0.00044922295,0.0012479299,0.00234526,0.00096258166,0.00036470304,0.00032220635,0.001913559],"category_scores_gemma":[0.00065596047,0.00020142933,0.00025916073,0.0019005483,0.00063409616,0.00024083728,0.00037997292,0.0004888561,0.00028504033],"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":[0.010677427,0.00027316177,0.22868995,0.0002314768,0.00031967583,0.0012144131,0.014402587,0.0003295834,0.7017906,0.0012731372,0.0015054707,0.039292585],"study_design_scores_gemma":[0.000007183476,0.0000950733,0.99225205,0.0000108301565,0.000030769555,0.00013471389,0.0019585367,0.000098841825,0.0033990513,0.000031921398,0.0019692932,0.0000116500405],"about_ca_topic_score_codex":0.6239945,"about_ca_topic_score_gemma":0.8511358,"teacher_disagreement_score":0.37600547,"about_ca_system_score_codex":0.0050606006,"about_ca_system_score_gemma":0.00213056,"threshold_uncertainty_score":0.7564397},"labels":[],"label_agreement":null},{"id":"W1993518727","doi":"10.1016/j.carbpol.2014.06.083","title":"Polysaccharide-based materials and their adsorption properties in aqueous solution","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"University of Saskatchewan","keywords":"Amylopectin; Amylose; Chemistry; Adsorption; Epichlorohydrin; Polymer; Aqueous solution; Sorption; Polysaccharide; Thermogravimetric analysis; Cellulose; Chemical engineering; Branching (polymer chemistry); Polymer chemistry; Solvent; Organic chemistry; Starch","score_opus":0.018195626866290972,"score_gpt":0.21436884183089908,"score_spread":0.1961732149646081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993518727","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99349713,0.003038718,0.0011666106,0.000036446032,0.000027853148,0.000011849119,0.00006091809,0.000008701627,0.0021517335],"genre_scores_gemma":[0.9961436,0.0012220249,0.00089606066,0.000024546523,0.000014704077,0.00000940701,0.00006350087,0.0000040995074,0.001621993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998765,0.000033393524,0.0000067536885,0.000013374866,0.00004625253,0.000023712977],"domain_scores_gemma":[0.9998841,0.000057042453,0.000018513534,0.0000048770034,0.000021215024,0.000014255433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027590076,0.00018936698,0.000074736105,0.00030381628,0.00015142927,0.0002228222,0.00014638675,0.00019299885,0.00096550566],"category_scores_gemma":[0.0003671761,0.000116346026,0.00012233967,0.00023537492,0.00017082684,0.0002816525,0.00012718207,0.00023646408,0.00019526857],"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":[0.00027776917,0.00006020526,0.0007231966,0.00011093926,0.000011635513,0.00007432074,0.0000830469,0.00024204249,0.99134564,0.00045060428,0.000061344945,0.006559393],"study_design_scores_gemma":[0.000008136222,0.00048501394,0.0067537627,0.00001094765,0.000016539052,0.00010214112,0.000091060094,0.0012996609,0.98966306,0.00011171747,0.0014485816,0.000009392122],"about_ca_topic_score_codex":0.00044970427,"about_ca_topic_score_gemma":0.00044715175,"teacher_disagreement_score":0.00096550566,"about_ca_system_score_codex":0.00011558071,"about_ca_system_score_gemma":0.00009870971,"threshold_uncertainty_score":0.003229916},"labels":[],"label_agreement":null},{"id":"W1993750555","doi":"10.1094/cchem.2002.79.1.64","title":"Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":121,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Starch; Particle size; Food science; Absorption of water; Chemistry; Texture (cosmology); Particle (ecology); Starch gelatinization; Sugar; Materials science; Composite material","score_opus":0.02822134004737125,"score_gpt":0.26863553056748946,"score_spread":0.2404141905201182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993750555","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99940455,0.00010226986,0.00020612872,0.0000059836125,0.000002168107,0.000009869582,0.0000897319,0.00000925235,0.00017007932],"genre_scores_gemma":[0.9977937,0.00008281091,0.0006943168,0.000029879213,0.0000016854642,0.000010496686,0.00037746437,0.000026861293,0.0009828344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969006,0.000031810476,0.000023070115,0.000093520706,0.00010861056,0.000052958512],"domain_scores_gemma":[0.9992046,0.00016825824,0.00016250473,0.000045893295,0.00019961754,0.00021921628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041167202,0.00044639173,0.00032048216,0.0003676952,0.00032522678,0.0005800261,0.00021589527,0.00028453965,0.0010345574],"category_scores_gemma":[0.00064029195,0.00024253814,0.00035470322,0.00024157435,0.0003351181,0.00025632052,0.00025512584,0.00044144667,0.00020257456],"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":[0.0011034533,0.00007772231,0.006192732,0.00005578712,0.00004149651,0.000065454056,0.00013682578,0.00009930194,0.99089867,0.000008794322,0.000022445865,0.0012974262],"study_design_scores_gemma":[0.000023196792,0.0020366888,0.5860845,0.000013089438,0.00009020324,0.00014085173,0.00021597029,0.00049861707,0.41033554,0.000015954192,0.0005218634,0.00002356865],"about_ca_topic_score_codex":0.009703371,"about_ca_topic_score_gemma":0.019866766,"teacher_disagreement_score":0.009703371,"about_ca_system_score_codex":0.00044345955,"about_ca_system_score_gemma":0.00018349582,"threshold_uncertainty_score":0.019293785},"labels":[],"label_agreement":null},{"id":"W1993806492","doi":"10.4141/a03-077","title":"Factors affecting intestinal starch digestion in ruminants: A review","year":2004,"lang":"en","type":"review","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":100,"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":"Digestion (alchemy); Starch; Small intestine; Ruminant; Food science; Resistant starch; Biology; Chemistry; Biochemistry; Agronomy; Chromatography; Crop","score_opus":0.10432871688558881,"score_gpt":0.351478458518558,"score_spread":0.2471497416329692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993806492","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":[0.0002805005,0.99912316,0.00008960882,0.00006237409,0.0000608146,0.000003854966,0.000021235179,0.000005128187,0.00035339722],"genre_scores_gemma":[0.0007622302,0.9987961,0.00015969209,0.000028887434,0.000043260712,0.0000033790438,0.000022533372,6.286951e-7,0.00018335383],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997962,0.000025971085,0.000052533225,0.00004444767,0.00006688076,0.000013941229],"domain_scores_gemma":[0.9995421,0.00021575142,0.00007996769,0.000010732497,0.0001229352,0.00002846918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055465405,0.000924187,0.0019308277,0.0027012136,0.00023404096,0.00082989794,0.00088314264,0.0008845229,0.0024021424],"category_scores_gemma":[0.0007298976,0.00030831102,0.00042861234,0.0037527974,0.00037005747,0.001107493,0.0003663473,0.0005560059,0.001294172],"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":[0.00012100015,0.00008025777,0.00068489276,0.029886277,0.000112315596,0.0002920171,0.00006796185,0.0002598522,0.0018394688,0.00046473584,0.007178179,0.95901304],"study_design_scores_gemma":[0.00005333252,0.0004894298,0.012817565,0.015984925,0.00072806695,0.0057950644,0.00035004783,0.0002158332,0.0018954391,0.0013194118,0.9602831,0.00006770405],"about_ca_topic_score_codex":0.002876341,"about_ca_topic_score_gemma":0.004181869,"teacher_disagreement_score":0.002876341,"about_ca_system_score_codex":0.00041719823,"about_ca_system_score_gemma":0.00094799476,"threshold_uncertainty_score":0.008036017},"labels":[],"label_agreement":null},{"id":"W1994163132","doi":"10.1094/cchem.2000.77.3.396","title":"Effect of Extrusion Cooking on the Primary Structure and Water Solubility of β‐Glucans from Regular and Waxy Barley","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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":"Solubility; Chemistry; Glucan; Extrusion; Hordeum vulgare; Food science; Starch; Barley flour; Botany; Biochemistry; Wheat flour; Organic chemistry; Poaceae; Materials science; Biology","score_opus":0.004809391127514125,"score_gpt":0.1962491163658161,"score_spread":0.19143972523830197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994163132","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99878985,0.00036561984,0.0004371563,0.00001140827,0.000006628556,0.000006060956,0.000097227356,0.000009677836,0.00027635807],"genre_scores_gemma":[0.9975768,0.00035214415,0.00084174785,0.00002875534,0.0000062223316,0.000008495192,0.00036268297,0.00004569007,0.00077747856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981827,0.000036392976,0.000015085741,0.000043882777,0.000040818762,0.00004559472],"domain_scores_gemma":[0.9995433,0.00021300394,0.00008488159,0.000027425718,0.00007037696,0.000061083185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035592282,0.00048105436,0.00037151948,0.00018624334,0.0001542014,0.00037904113,0.000112687725,0.0001713992,0.0013022623],"category_scores_gemma":[0.0007317948,0.00026886427,0.00034704892,0.00027556164,0.0002823047,0.00041280303,0.00024922588,0.00061729597,0.0001586769],"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":[0.000942333,0.00004079829,0.0006249256,0.00007035296,0.000035668858,0.00009000392,0.00007995684,0.00012719462,0.996766,0.00002223417,0.000015912718,0.0011845967],"study_design_scores_gemma":[0.000019347848,0.0003216895,0.012645581,0.000007820704,0.000035101883,0.00005568204,0.000049856062,0.00031247176,0.9861595,0.000014668409,0.000369267,0.000008876458],"about_ca_topic_score_codex":0.00062177464,"about_ca_topic_score_gemma":0.00082263944,"teacher_disagreement_score":0.0013022623,"about_ca_system_score_codex":0.0001784633,"about_ca_system_score_gemma":0.00013330327,"threshold_uncertainty_score":0.004356563},"labels":[],"label_agreement":null},{"id":"W1994277711","doi":"10.2174/157340111794941067","title":"Dry-Milling Improves the Aqueous Recovery of Galactomannans from Fenugreek Seeds","year":2011,"lang":"en","type":"article","venue":"Current Nutrition & Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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 Alberta","funders":"","keywords":"Endosperm; Galactomannan; Trigonella; Sapogenin; Chemistry; Diosgenin; Extraction (chemistry); Food science; Fiber; Botany; Aleurone; Red Clover; Chromatography; Polysaccharide; Biology; Biochemistry","score_opus":0.0636012051985883,"score_gpt":0.2660808477096507,"score_spread":0.20247964251106237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994277711","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99706906,0.00029989,0.0016722422,0.000026227224,0.0000050192198,0.000014618335,0.00023933795,0.0000442439,0.0006293486],"genre_scores_gemma":[0.98849374,0.0003021362,0.0050007114,0.00004642901,0.0000029120347,0.000013417644,0.0012537532,0.00007542831,0.004811456],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993217,0.000008112703,0.0000053745994,0.000016092437,0.000020641375,0.000017674978],"domain_scores_gemma":[0.9999076,0.00001396615,0.00001974696,0.000010079136,0.00002224388,0.000026282458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015831465,0.00042977615,0.00034034418,0.00029534881,0.00016855195,0.0002845147,0.0002285422,0.00013533574,0.00061086385],"category_scores_gemma":[0.00017617257,0.00014969874,0.00020193275,0.00021212289,0.0001545323,0.00013668816,0.00019605923,0.00031466768,0.00025892953],"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":[0.0000490847,0.000006186473,0.00019730248,0.000012400618,0.0000025111635,0.000017302327,0.000011630732,0.000020369049,0.99908745,0.0000037964655,0.0000065240124,0.00058550487],"study_design_scores_gemma":[0.000011578814,0.0001815456,0.030375818,0.0000068333056,0.00002579052,0.00018573001,0.00006433402,0.0004866152,0.9670862,0.000016683449,0.0015508536,0.000008156423],"about_ca_topic_score_codex":0.011379182,"about_ca_topic_score_gemma":0.022200044,"teacher_disagreement_score":0.011379182,"about_ca_system_score_codex":0.00038676237,"about_ca_system_score_gemma":0.0003643373,"threshold_uncertainty_score":0.022625923},"labels":[],"label_agreement":null},{"id":"W1994310654","doi":"10.1002/star.201000005","title":"Application of aerosol‐spray deposition for determination of fine structure of barley starch using atomic force microscopy","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Starch; Aerosol; Deposition (geology); Potato starch; Biopolymer; Materials science; Chemistry; Drop (telecommunication); Analytical Chemistry (journal); Chromatography; Composite material; Polymer; Food science; Organic chemistry; Geology","score_opus":0.014598424930695622,"score_gpt":0.3023264920939634,"score_spread":0.28772806716326776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994310654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96712965,0.0009599131,0.030399099,0.00007636278,0.000045205925,0.000051661656,0.00020730967,0.0001937437,0.0009370572],"genre_scores_gemma":[0.939279,0.00073923485,0.05857726,0.00004506266,0.000022423197,0.00007037209,0.00021447756,0.0000458732,0.0010063195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988174,0.000016470653,0.000006784878,0.00003167425,0.00004631598,0.000016975473],"domain_scores_gemma":[0.9997757,0.00008898906,0.000023336845,0.000028580087,0.00006262035,0.000020793983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002632697,0.00032432514,0.00026043886,0.0002620314,0.00018400181,0.00021621953,0.00024483737,0.00025182634,0.0009659468],"category_scores_gemma":[0.0003473238,0.000228818,0.00015729343,0.00012863039,0.00018593976,0.00015009608,0.00016168263,0.00030917287,0.0001884994],"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":[0.0000080216805,0.0000023859648,0.000088376655,0.0000098331975,0.0000012374245,0.000007673863,0.0000061110118,0.000011383029,0.9991875,0.000007190499,0.000007739843,0.00066261605],"study_design_scores_gemma":[0.000010762026,0.00012571605,0.00985756,0.0000042515244,0.000010603636,0.00017044538,0.000023479046,0.0023132744,0.9865536,0.000034929304,0.00088757847,0.000007762455],"about_ca_topic_score_codex":0.0016269819,"about_ca_topic_score_gemma":0.002115196,"teacher_disagreement_score":0.0016269819,"about_ca_system_score_codex":0.00030572878,"about_ca_system_score_gemma":0.00015527096,"threshold_uncertainty_score":0.0032349825},"labels":[],"label_agreement":null},{"id":"W1994458257","doi":"10.1016/j.foodchem.2015.04.037","title":"Effects of single and dual physical modifications on pinhão starch","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Ciência sem Fronteiras","keywords":"Crystallinity; Starch; Solubility; Materials science; Sonication; Swelling; Chemical engineering; Granule (geology); Nuclear chemistry; Food science; Mineralogy; Chemistry; Chromatography; Composite material; Organic chemistry","score_opus":0.03642586883200672,"score_gpt":0.2581926851782468,"score_spread":0.22176681634624007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994458257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993327,0.00018558049,0.00013350196,0.000015352762,0.000031758675,0.000010722934,0.00004113113,0.000007433292,0.00024172009],"genre_scores_gemma":[0.99777657,0.0002418358,0.00033291677,0.000033894637,0.00000897604,0.00002273184,0.00004323803,0.0000074915197,0.0015324653],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991775,0.000011353767,0.0000072240555,0.000026498512,0.000011458531,0.000025716523],"domain_scores_gemma":[0.9998791,0.000027220707,0.000022484139,0.000013887154,0.0000125464885,0.00004470771],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000861571,0.00030989677,0.00028910022,0.000120819575,0.00012494408,0.00021719582,0.00021490986,0.00020245985,0.0034943495],"category_scores_gemma":[0.00024957352,0.00015383954,0.00029191226,0.00013680905,0.00035610338,0.00024865908,0.00027989325,0.00054483896,0.00019443216],"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":[0.034907006,0.0015799215,0.0008899585,0.0002594544,0.000066427696,0.00016978427,0.000161897,0.00015299226,0.94824374,0.00015692374,0.00008304492,0.0133287255],"study_design_scores_gemma":[0.00059346383,0.024992362,0.020991182,0.000032259133,0.00025651284,0.000262078,0.0004778297,0.000739403,0.94872594,0.00019402645,0.0026931548,0.00004192676],"about_ca_topic_score_codex":0.0004723323,"about_ca_topic_score_gemma":0.00047881226,"teacher_disagreement_score":0.0034943495,"about_ca_system_score_codex":0.00009428784,"about_ca_system_score_gemma":0.00016759489,"threshold_uncertainty_score":0.011689782},"labels":[],"label_agreement":null},{"id":"W1995075162","doi":"10.1089/jmf.2009.0195","title":"African Americans May Have to Consume More Than 12 Grams a Day of Resistant Starch to Lower Their Risk for Type 2 Diabetes","year":2010,"lang":"en","type":"article","venue":"Journal of Medicinal Food","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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":"Fructosamine; Medicine; Crossover study; Insulin resistance; Type 2 diabetes; Diabetes mellitus; Insulin; Starch; Internal medicine; Glucose homeostasis; Animal science; Food science; Endocrinology; Biology","score_opus":0.03873377196780531,"score_gpt":0.3047325599332747,"score_spread":0.2659987879654694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995075162","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99347985,0.0019100659,0.00059838546,0.0007551536,0.00009401503,0.000041289302,0.00011490818,0.000023486436,0.0029827834],"genre_scores_gemma":[0.9879752,0.0026500595,0.00256062,0.0019117495,0.00010654191,0.0000570343,0.00015689229,0.000006818236,0.0045750444],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999449,0.000017035143,0.0000039832885,0.0000070353253,0.000011061103,0.000015992844],"domain_scores_gemma":[0.99990165,0.000019872323,0.000032165775,0.000008936638,0.000010193247,0.000027052325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019666435,0.00021743267,0.0002975324,0.000125082,0.00044884946,0.0002171689,0.000112198795,0.0003120697,0.004760931],"category_scores_gemma":[0.0003695722,0.00010409515,0.00021279175,0.00015568295,0.00011006858,0.00030557025,0.000118894495,0.0003337048,0.00041950052],"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":[0.013898215,0.0120830275,0.41960096,0.00074103806,0.0006542651,0.0057408432,0.0013265576,0.00020941124,0.17871062,0.0012783882,0.008625976,0.35713074],"study_design_scores_gemma":[0.0004871804,0.010130373,0.95420563,0.00014804528,0.00031332995,0.0049571935,0.000938661,0.0003506426,0.006047628,0.0009074634,0.021469915,0.000043944943],"about_ca_topic_score_codex":0.0008095557,"about_ca_topic_score_gemma":0.0016149007,"teacher_disagreement_score":0.004760931,"about_ca_system_score_codex":0.00005969367,"about_ca_system_score_gemma":0.00012983853,"threshold_uncertainty_score":0.015926838},"labels":[],"label_agreement":null},{"id":"W1995508784","doi":"10.1016/j.ijbiomac.2010.04.019","title":"Molecular structure and physicochemical properties of potato and bean starches as affected by gamma-irradiation","year":2010,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":173,"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":"Gamma irradiation; Chemistry; Irradiation; Food science; Physics","score_opus":0.011085990893680791,"score_gpt":0.24536673180769447,"score_spread":0.23428074091401369,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995508784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889463,0.00028475834,0.00027872913,0.000015239144,0.000004887395,0.000003430474,0.00007623127,0.0000069713287,0.00043516202],"genre_scores_gemma":[0.99896824,0.00013622045,0.00014117268,0.000017401033,0.0000025866643,0.000005064964,0.00016315756,0.0000066733824,0.00055934757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999335,0.000014902649,0.0000054876195,0.00001563167,0.000010941395,0.000019491199],"domain_scores_gemma":[0.9996699,0.00010218762,0.000095108284,0.000022200638,0.00004927353,0.00006134968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002041169,0.0002785324,0.00016313024,0.00023122695,0.00013306578,0.00026655538,0.00016427362,0.000270174,0.0012580024],"category_scores_gemma":[0.00039599434,0.00027478955,0.00026953878,0.00022477013,0.00043188897,0.00023297875,0.00011215173,0.00046666208,0.00015562536],"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":[0.001093387,0.000026577212,0.0011030198,0.000031423366,0.000022079177,0.00009746641,0.000081022336,0.0001849554,0.9963135,0.00007916576,0.000022755119,0.00094461424],"study_design_scores_gemma":[0.00004521524,0.0008067449,0.08238781,0.000011977442,0.00007520843,0.00028600445,0.00023099229,0.0016818707,0.91349953,0.00018619983,0.0007627025,0.000025697376],"about_ca_topic_score_codex":0.00089465483,"about_ca_topic_score_gemma":0.00043000295,"teacher_disagreement_score":0.0012580024,"about_ca_system_score_codex":0.00014772236,"about_ca_system_score_gemma":0.00012396302,"threshold_uncertainty_score":0.004208505},"labels":[],"label_agreement":null},{"id":"W1995514100","doi":"10.1080/07315724.2013.875366","title":"Glycemic Effect of Oat and Barley Beta-glucan When Incorporated into a Snack Bar: A Dose Escalation Study","year":2014,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto; University of Alberta; St. Michael's Hospital","funders":"","keywords":"Beta-glucan; BETA (programming language); Glycemic; Medicine; Glucan; Internal medicine; Food science; Endocrinology; Chemistry; Diabetes mellitus; Biochemistry","score_opus":0.008802867369319307,"score_gpt":0.24555725910907517,"score_spread":0.23675439173975585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995514100","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888986,0.00037260572,0.00022695056,0.00002890332,0.000044115146,0.00020956434,0.000070812705,0.000015895408,0.00014131058],"genre_scores_gemma":[0.99459594,0.0010150354,0.0017979444,0.00015148081,0.00008386814,0.00042126648,0.00030911868,0.000022547974,0.0016028894],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99943906,0.00019928334,0.000049545124,0.00012687387,0.00009706054,0.00008809929],"domain_scores_gemma":[0.9993168,0.0001511086,0.00017927741,0.00009257852,0.00007592792,0.00018431255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078997394,0.0011111044,0.0014506986,0.0006880996,0.0003572396,0.0006677684,0.00078253,0.0011103008,0.0019212991],"category_scores_gemma":[0.00082023686,0.0004760206,0.0010709863,0.00056703674,0.0006122345,0.00065996393,0.0003581014,0.0018530223,0.00034606847],"study_design_candidate":"nonrandomized_trial","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":[0.40151963,0.17125988,0.0022437815,0.00064205826,0.0011130195,0.00014270232,0.00031025577,0.0007431425,0.39048126,0.00008391866,0.0003413181,0.03111907],"study_design_scores_gemma":[0.020602236,0.9228205,0.010042622,0.000026558779,0.0005490072,0.0000644037,0.00007942715,0.00056093483,0.044499684,0.000044194967,0.00067592383,0.000034653913],"about_ca_topic_score_codex":0.0006173695,"about_ca_topic_score_gemma":0.0008547193,"teacher_disagreement_score":0.0019212991,"about_ca_system_score_codex":0.00038692376,"about_ca_system_score_gemma":0.00036460397,"threshold_uncertainty_score":0.0064273477},"labels":[],"label_agreement":null},{"id":"W1995652013","doi":"10.1016/j.foodchem.2011.04.053","title":"The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":245,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; University of Toronto; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Beta-glucan; Starch; Glucan; Glycemic; Glycemic index; Chemistry; Resistant starch; Polysaccharide; Solubility; Carbohydrate; Avena; Biochemistry; Diabetes mellitus; Endocrinology; Medicine; Biology; Botany; Organic chemistry","score_opus":0.029254222806782314,"score_gpt":0.2565567329579578,"score_spread":0.22730251015117547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995652013","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992367,0.00028136835,0.00024332387,0.000024809637,0.0000068996055,0.000003121987,0.000024861603,0.000005346852,0.00017365442],"genre_scores_gemma":[0.999156,0.00016217746,0.0003033051,0.000029476067,0.0000058750975,0.0000034683217,0.00003403226,0.000008218921,0.00029756545],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999374,0.000023927601,0.0000072719404,0.000011814538,0.0000100100915,0.000009585222],"domain_scores_gemma":[0.99978954,0.0000876693,0.000060369148,0.000014852181,0.000013464309,0.00003402637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001830366,0.00021216758,0.00016192517,0.00014248959,0.00007601414,0.00028938535,0.00007669931,0.0002529701,0.0008958593],"category_scores_gemma":[0.0006958095,0.0001864619,0.00018274851,0.00011904175,0.00016680254,0.00026964568,0.00009259783,0.00040085937,0.00012177147],"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":[0.01109364,0.00040983022,0.019544436,0.00008022555,0.000135759,0.00013135257,0.00016454214,0.00025878215,0.9502903,0.00011853605,0.00009838678,0.017674247],"study_design_scores_gemma":[0.00031692957,0.008639286,0.3495938,0.000018278068,0.00037612818,0.00092216337,0.0002363297,0.002981027,0.63521,0.00050476944,0.001161991,0.000039392806],"about_ca_topic_score_codex":0.00028257453,"about_ca_topic_score_gemma":0.00020856608,"teacher_disagreement_score":0.0008958593,"about_ca_system_score_codex":0.00008451942,"about_ca_system_score_gemma":0.0000690229,"threshold_uncertainty_score":0.0029969215},"labels":[],"label_agreement":null},{"id":"W1995736814","doi":"10.1094/cchem.2000.77.2.181","title":"Assessment of Oriental Noodle Appearance as a Function of Flour Refinement and Noodle Type by Image Analysis","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Food science; Cultivar; Chemistry; Horticulture; Biology","score_opus":0.0058425441739037255,"score_gpt":0.24880073919585435,"score_spread":0.24295819502195062,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995736814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941772,0.0003018228,0.0035698575,0.000012442386,0.000009713299,0.00003535367,0.00029876057,0.00007462983,0.0015202431],"genre_scores_gemma":[0.98344696,0.00034084078,0.012148093,0.00003920269,0.0000066745856,0.00005777885,0.0006943828,0.00006866704,0.0031973335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987113,0.000014459285,0.0000075696994,0.00003281139,0.000049242855,0.000024756946],"domain_scores_gemma":[0.99955505,0.00007577702,0.000084894564,0.00002562945,0.00018468926,0.000074032665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020834125,0.00038136152,0.00020813537,0.00066949055,0.00016230777,0.0003832083,0.00016994985,0.00022184728,0.0011165199],"category_scores_gemma":[0.00038097473,0.00020022737,0.00023446356,0.00035038096,0.00018239739,0.00020677528,0.00015874986,0.0003986345,0.00023611398],"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":[0.00023316684,0.00002837951,0.005038885,0.000039598817,0.000013766273,0.000050245464,0.0000820203,0.000053374984,0.9916597,0.0000127394815,0.00003283095,0.002755377],"study_design_scores_gemma":[0.0000075909124,0.0003503957,0.63231355,0.000008285767,0.00006351891,0.00030325959,0.00029248418,0.0015286066,0.36430025,0.000019962425,0.000786369,0.000025756297],"about_ca_topic_score_codex":0.006122604,"about_ca_topic_score_gemma":0.01313859,"teacher_disagreement_score":0.006122604,"about_ca_system_score_codex":0.00032113757,"about_ca_system_score_gemma":0.00014012077,"threshold_uncertainty_score":0.012173891},"labels":[],"label_agreement":null},{"id":"W1995873767","doi":"10.5713/ajas.2011.11158","title":"Effect of Exogenous Fibrolytic Enzyme Application on the Microbial Attachment and Digestion of Barley Straw In vitro","year":2011,"lang":"en","type":"article","venue":"Asian-Australasian Journal of Animal Sciences","topic":"Food composition and properties","field":"Nursing","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":"Québec Science (Canada); Agriculture and Agri-Food Canada; Concordia University; University of Lethbridge","funders":"Agriculture and Agri-Food Canada; Genome Alberta; Genome Canada","keywords":"Straw; Digestion (alchemy); In vitro; Enzyme; Chemistry; Food science; Rice straw; Agronomy; Biochemistry; Biology; Chromatography","score_opus":0.02295039654920544,"score_gpt":0.26865780420544644,"score_spread":0.245707407656241,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1995873767","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99776065,0.0008630962,0.0006034886,0.000018731798,0.000014569804,0.000022797649,0.00013762359,0.000010774364,0.0005682517],"genre_scores_gemma":[0.9947619,0.0007355055,0.0028194243,0.000042178985,0.000011403612,0.000026672726,0.00031421753,0.000010143927,0.0012785492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996815,0.000091503054,0.000033834767,0.00006562976,0.000060385824,0.00006717433],"domain_scores_gemma":[0.99977845,0.000086984845,0.00004328167,0.000019575127,0.00002866637,0.000043017608],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003465477,0.0006664263,0.00063018996,0.00014330905,0.00013793792,0.00034455332,0.00020614082,0.00033803534,0.0005770084],"category_scores_gemma":[0.0003114013,0.00021330714,0.00027425535,0.00018075609,0.00019825753,0.00020053133,0.0003672428,0.000403251,0.00018674301],"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":[0.00023746207,0.0000419523,0.00021723271,0.000039406365,0.0000069350704,0.000024470675,0.000015532198,0.000053856773,0.99865085,0.000005467435,0.000005162202,0.0007016856],"study_design_scores_gemma":[0.000013293438,0.0012063367,0.0055093234,0.000011322145,0.000020960917,0.00007211258,0.000040302435,0.00045196956,0.9921651,0.000008192998,0.00049513084,0.0000060123543],"about_ca_topic_score_codex":0.0026403265,"about_ca_topic_score_gemma":0.003995909,"teacher_disagreement_score":0.0026403265,"about_ca_system_score_codex":0.0002942095,"about_ca_system_score_gemma":0.00027798855,"threshold_uncertainty_score":0.005249858},"labels":[],"label_agreement":null},{"id":"W1996306559","doi":"10.1016/j.foodchem.2013.05.023","title":"Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Kellogg's (Canada)","funders":"","keywords":"Whole grains; Food science; Biology; Chemistry","score_opus":0.02912048383451477,"score_gpt":0.24624684834514818,"score_spread":0.2171263645106334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996306559","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973073,0.0011058751,0.000565661,0.000020095833,0.000022294094,0.000008894141,0.000116071795,0.0000052646465,0.0008485494],"genre_scores_gemma":[0.99673164,0.0008349638,0.0005060869,0.000025196654,0.000010771364,0.0000061654437,0.00025278667,0.000008238043,0.0016240925],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998776,0.000027623919,0.000004432832,0.000022635588,0.000035539295,0.000032188076],"domain_scores_gemma":[0.99982834,0.000049752147,0.000017324011,0.00001284436,0.000060173355,0.000031517146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019227903,0.0002900823,0.00021284515,0.0005304258,0.00029044983,0.0003736891,0.00016306103,0.000308845,0.0021439488],"category_scores_gemma":[0.00033684555,0.00016626471,0.00028420563,0.00031364395,0.00022722418,0.00026779925,0.0002758132,0.00021184416,0.00037319443],"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":[0.012273258,0.0001973973,0.01874457,0.00035682574,0.0001487571,0.00044176876,0.00046081105,0.0004978661,0.9380366,0.00030417202,0.00019385752,0.02834422],"study_design_scores_gemma":[0.00014668413,0.005084476,0.22327521,0.0000411164,0.00027916257,0.0013656137,0.0013011583,0.004413892,0.75619024,0.0005328967,0.0073189433,0.000050643197],"about_ca_topic_score_codex":0.0038473853,"about_ca_topic_score_gemma":0.0031135667,"teacher_disagreement_score":0.0038473853,"about_ca_system_score_codex":0.00024508985,"about_ca_system_score_gemma":0.00020770876,"threshold_uncertainty_score":0.0076500177},"labels":[],"label_agreement":null},{"id":"W1996547314","doi":"10.1016/j.foodres.2013.06.012","title":"Retrogradation characteristics of pulse starches","year":2013,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":136,"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; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylose; Amylopectin; Chemistry; Retrogradation (starch); Differential scanning calorimetry; Magic angle spinning; Starch; Fourier transform infrared spectroscopy; Nuclear chemistry; Crystallinity; Analytical Chemistry (journal); Nuclear magnetic resonance spectroscopy; Crystallography; Food science; Chromatography; Stereochemistry; Chemical engineering","score_opus":0.10514828531098376,"score_gpt":0.3609249920838802,"score_spread":0.25577670677289643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996547314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997003,0.0005078257,0.0010615252,0.000014006627,0.000024114817,0.000008543702,0.000155951,0.00001047016,0.0012143902],"genre_scores_gemma":[0.99446034,0.00040299995,0.0007833554,0.000029025461,0.000012730668,0.000015868854,0.00042866936,0.000029593817,0.0038374371],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985206,0.000026008647,0.000013510918,0.000038061586,0.000039915143,0.000030417372],"domain_scores_gemma":[0.9994093,0.0001897238,0.00010820142,0.000046991252,0.00015985718,0.000085911255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031803016,0.0002594015,0.00015921099,0.00048690938,0.0001441566,0.00036136984,0.00017521584,0.00020848555,0.0024159842],"category_scores_gemma":[0.0007427375,0.00016706884,0.00030264806,0.00051828,0.00023808682,0.0005405745,0.00016548211,0.00064472045,0.00031621734],"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":[0.0024550979,0.00009266878,0.0063570933,0.00009378581,0.000038667913,0.00024653133,0.0003630014,0.0003234107,0.97752017,0.00039442678,0.00011436784,0.01200083],"study_design_scores_gemma":[0.000038664843,0.0022757512,0.113788344,0.000036550868,0.00006415213,0.00061599474,0.0006701488,0.002913178,0.8756517,0.00026648253,0.0036207852,0.00005826942],"about_ca_topic_score_codex":0.0007951982,"about_ca_topic_score_gemma":0.0004555803,"teacher_disagreement_score":0.0024159842,"about_ca_system_score_codex":0.00011887523,"about_ca_system_score_gemma":0.00012652524,"threshold_uncertainty_score":0.008082271},"labels":[],"label_agreement":null},{"id":"W1997012895","doi":"10.1016/j.carbpol.2008.10.003","title":"Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka","year":2008,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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; Memorial University of Newfoundland","funders":"","keywords":"Crystallinity; Raja; Granule (geology); Amylose; Chemistry; Annealing (glass); Dioscorea; Food science; Starch; Materials science; Botany; Biology; Crystallography; Metallurgy; Composite material","score_opus":0.042770638090895326,"score_gpt":0.27167712069740424,"score_spread":0.22890648260650892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997012895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822396,0.0006553179,0.00025588865,0.00001803234,0.0000044502726,0.000008366199,0.00007021981,0.000005511614,0.0007583653],"genre_scores_gemma":[0.99778277,0.00054869987,0.00039503298,0.00002483201,0.0000062044865,0.0000123011805,0.00019380021,0.000012160836,0.0010243244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998596,0.000032276977,0.000013720934,0.00003572184,0.000020025165,0.00003870915],"domain_scores_gemma":[0.9996599,0.00010855167,0.000068744666,0.000026409847,0.00010541497,0.000030974214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002105873,0.00027493655,0.0002496844,0.00025625504,0.00036580392,0.00029057026,0.00014830453,0.0002538014,0.0010296381],"category_scores_gemma":[0.00034003478,0.00020204234,0.00054391765,0.00040748762,0.00041044437,0.00024001481,0.00015978588,0.00048415796,0.00023321499],"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":[0.0002115498,0.000023782948,0.0014313561,0.000113194386,0.000018538842,0.000076604956,0.0003172666,0.00007631999,0.99615073,0.000027751092,0.000014664761,0.0015382578],"study_design_scores_gemma":[0.000012770687,0.0015497295,0.09099256,0.00002474133,0.00013171707,0.0003515411,0.0012218109,0.0003414326,0.9031536,0.000049663802,0.0021425728,0.000027797058],"about_ca_topic_score_codex":0.0062264474,"about_ca_topic_score_gemma":0.004661542,"teacher_disagreement_score":0.0062264474,"about_ca_system_score_codex":0.00020645536,"about_ca_system_score_gemma":0.00016572625,"threshold_uncertainty_score":0.012380421},"labels":[],"label_agreement":null},{"id":"W1997106399","doi":"10.1094/cchem.2004.81.4.499","title":"Development of an Orange‐Flavored Barley β‐Glucan Beverage","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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; Sweetness; Pectin; Glucan; Ingredient; Beta-glucan; Orange (colour); Aroma; Flavor; Biochemistry","score_opus":0.01656046125483274,"score_gpt":0.2405160283141455,"score_spread":0.22395556705931277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997106399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9887257,0.0007966578,0.009019993,0.000046303878,0.00003208456,0.00020161498,0.00021110177,0.00006386371,0.0009027858],"genre_scores_gemma":[0.9545782,0.00089584896,0.040793803,0.000079700425,0.000013294467,0.00014675391,0.0007486173,0.000055138622,0.0026885774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998392,0.000028176859,0.00001355054,0.000046591642,0.000050777006,0.000021689599],"domain_scores_gemma":[0.99991405,0.000008547281,0.000022425262,0.000005282149,0.000025077286,0.000024624916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026909943,0.0005093842,0.00026828863,0.00023095065,0.00014542456,0.00031672878,0.0002096499,0.00023636289,0.00065840373],"category_scores_gemma":[0.00018404236,0.00015771633,0.00039308026,0.00019617293,0.00013984127,0.00025612387,0.00033777504,0.00030043183,0.0002193812],"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":[0.000019228697,0.00001282231,0.000037350706,0.00001405986,0.0000024344781,0.000009722453,0.0000032882404,0.000017084767,0.9993292,0.0000050852773,0.0000038823946,0.0005459313],"study_design_scores_gemma":[0.000009643954,0.0007449137,0.0037751093,0.000008169175,0.000029007217,0.000062247025,0.000021691034,0.00040287228,0.993731,0.000007695968,0.0012024448,0.0000053021495],"about_ca_topic_score_codex":0.0008327021,"about_ca_topic_score_gemma":0.0011208699,"teacher_disagreement_score":0.0008327021,"about_ca_system_score_codex":0.00020892132,"about_ca_system_score_gemma":0.0001945067,"threshold_uncertainty_score":0.0022025704},"labels":[],"label_agreement":null},{"id":"W1997350210","doi":"10.1016/j.foodchem.2008.04.055","title":"Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":197,"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; Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylose; Amylopectin; Crystallinity; Chemistry; Differential scanning calorimetry; Starch; Enthalpy; Swelling; Wax; Nuclear chemistry; Food science; Crystallography; Chemical engineering; Biochemistry","score_opus":0.018815706126924018,"score_gpt":0.2231301184391024,"score_spread":0.2043144123121784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997350210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989201,0.00040132675,0.00019524357,0.000018050114,0.00001396892,0.0000049572573,0.000041045078,0.000009135199,0.00039630555],"genre_scores_gemma":[0.9992131,0.00013874086,0.0001358507,0.000023477049,0.00000533171,0.0000037275718,0.00007440888,0.000020373243,0.0003850236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983096,0.00003868512,0.000017012844,0.00003522979,0.00002696904,0.000051130388],"domain_scores_gemma":[0.99945337,0.00022953631,0.0000998369,0.000059187634,0.00009997095,0.000058064106],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032832092,0.00027569936,0.0002733388,0.00019267378,0.00028121995,0.0005018983,0.00017763772,0.00026892606,0.0025686363],"category_scores_gemma":[0.00093137013,0.00033413552,0.00028241938,0.00026650022,0.0005534479,0.0003430924,0.00019407486,0.00039579906,0.00027305208],"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":[0.004699571,0.00014239887,0.0033180006,0.00011476791,0.00009189605,0.00015241747,0.000277761,0.0008921323,0.9859752,0.00020043518,0.0001163004,0.0040190965],"study_design_scores_gemma":[0.000063872125,0.0012401708,0.02437884,0.000013954887,0.000109098495,0.000097734934,0.00019683196,0.0016441426,0.9710736,0.000110084795,0.0010505603,0.00002106651],"about_ca_topic_score_codex":0.0015227695,"about_ca_topic_score_gemma":0.0016280287,"teacher_disagreement_score":0.0025686363,"about_ca_system_score_codex":0.0002571366,"about_ca_system_score_gemma":0.00023416708,"threshold_uncertainty_score":0.008592904},"labels":[],"label_agreement":null},{"id":"W1997605329","doi":"10.1002/star.201200135","title":"Perspectives on the history of research on starch Part IV: On the visualization of granule architecture","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Granule (geology); Starch; Confusion; Crystallinity; Architecture; Chemistry; Botany; Biology; Art; Visual arts; Biochemistry; Psychology; Crystallography; Paleontology","score_opus":0.1152212602773843,"score_gpt":0.3627211611138211,"score_spread":0.24749990083643678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997605329","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":[0.0034569073,0.6142096,0.0030101535,0.27806276,0.06841562,0.00001535928,0.000057022036,0.00006241628,0.032710146],"genre_scores_gemma":[0.09550521,0.612882,0.0041354895,0.097200334,0.1449539,0.00008488524,0.00006974078,0.0002913458,0.044877112],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99743026,0.0011865674,0.00018975558,0.00040741722,0.00061718083,0.00016871594],"domain_scores_gemma":[0.9860887,0.010488587,0.0004945328,0.00047328274,0.0018867055,0.00056819496],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.006379407,0.00058950874,0.0008338523,0.003013601,0.0021549442,0.008610214,0.0013249965,0.007066411,0.0044637327],"category_scores_gemma":[0.008380112,0.0004998952,0.0005684302,0.0015576102,0.017300598,0.011430536,0.0026004924,0.011964407,0.0010315852],"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":[0.00023549925,0.00007540127,0.0005949895,0.0021858788,0.000049314058,0.0010239035,0.012647996,0.00033112284,0.003083249,0.5289452,0.3314178,0.119409636],"study_design_scores_gemma":[0.000008767446,0.000042150175,0.0005579948,0.0012482278,0.000007958116,0.0002951447,0.0021593014,0.000104645034,0.00073534664,0.053892482,0.94091624,0.000031679614],"about_ca_topic_score_codex":0.0032341564,"about_ca_topic_score_gemma":0.002843702,"teacher_disagreement_score":0.99784505,"about_ca_system_score_codex":0.0048060766,"about_ca_system_score_gemma":0.0013154766,"threshold_uncertainty_score":0.034870625},"labels":[],"label_agreement":null},{"id":"W1997736170","doi":"10.1094/cchem-02-14-0020-r","title":"Molecular Structure and Organization of Starch Granules from Developing Wheat Endosperm","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Crystallite; Amylose; Chemistry; Starch; Amylopectin; Crystallinity; Endosperm; Granule (geology); Anthesis; Population; Polysaccharide; Maize starch; Crystallography; Food science; Botany; Biochemistry; Materials science; Cultivar; Biology; Composite material","score_opus":0.006697812725690565,"score_gpt":0.20656256702098638,"score_spread":0.19986475429529582,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997736170","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99682355,0.00066914107,0.0012619038,0.0000144665955,0.000006166812,0.0000136355075,0.00055057614,0.00002265326,0.0006378249],"genre_scores_gemma":[0.99314815,0.00050985254,0.0020294813,0.000031412375,0.000011150274,0.000031388,0.0027933687,0.000029106108,0.0014160721],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995875,0.000002898892,0.000004950113,0.000017267808,0.00000819519,0.000007889932],"domain_scores_gemma":[0.99980456,0.000035585195,0.000048343503,0.000013733636,0.0000377502,0.000059920763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008535025,0.0002057024,0.00014768657,0.00045593744,0.00008727708,0.00033135034,0.00013522596,0.00016950867,0.0005599366],"category_scores_gemma":[0.00013713582,0.00018548201,0.0002398725,0.00022677379,0.00016941706,0.00022347175,0.00014923938,0.00030427717,0.00018703884],"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":[0.0000505668,0.0000041284698,0.00082065066,0.00001849252,0.000004877185,0.000039874794,0.00001854764,0.000012952317,0.99840146,0.000024945586,0.0000068383765,0.0005967022],"study_design_scores_gemma":[0.000037174064,0.00067752233,0.5474328,0.00002542741,0.00006128494,0.0006867781,0.00021502536,0.0009231833,0.4471829,0.0002598846,0.0024752596,0.000022674325],"about_ca_topic_score_codex":0.0006797551,"about_ca_topic_score_gemma":0.00053959945,"teacher_disagreement_score":0.0006797551,"about_ca_system_score_codex":0.00018256583,"about_ca_system_score_gemma":0.00011473079,"threshold_uncertainty_score":0.0018731356},"labels":[],"label_agreement":null},{"id":"W1997800739","doi":"10.1094/cchem-06-12-0074-r","title":"In Vitro Starch Digestibility and Expected Glycemic Index of Kodo Millet (<i>Paspalum scrobiculatum</i>) as Affected by Starch–Protein–Lipid Interactions","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":113,"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":"Starch; Food science; Chemistry; Glycemic index; Digestion (alchemy); Amylose; Resistant starch; In vitro; Biochemistry; Glycemic; Biotechnology; Biology; Chromatography; Insulin","score_opus":0.007565249430502182,"score_gpt":0.23530183229160997,"score_spread":0.2277365828611078,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997800739","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990188,0.0002803081,0.00034011767,0.000010834522,0.00000593088,0.000006374075,0.00012495296,0.000008809345,0.00020390302],"genre_scores_gemma":[0.99645543,0.00023677154,0.001130279,0.00003723268,0.0000044575686,0.000017990027,0.0006869344,0.000020739912,0.001410072],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985933,0.00002923976,0.000014802976,0.000030870622,0.000034929228,0.000030812498],"domain_scores_gemma":[0.99965024,0.00008560259,0.00011879541,0.00001801378,0.000033635402,0.00009376131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027522427,0.00061292225,0.0004017699,0.00024125328,0.00016731578,0.00038764518,0.000140064,0.0002518364,0.00066358096],"category_scores_gemma":[0.00023729884,0.00023558215,0.00036797486,0.00030216284,0.00017551664,0.00022000205,0.00022786921,0.0006739904,0.00017637982],"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":[0.00020797932,0.00002688014,0.0002696298,0.00001961749,0.0000066723505,0.000019883595,0.000013196647,0.000023078333,0.9992206,0.0000070492624,0.0000042973206,0.00018116628],"study_design_scores_gemma":[0.000019162222,0.0019708562,0.043703105,0.000012378007,0.00005680763,0.00014957585,0.00010667941,0.0009345973,0.95236844,0.000029612647,0.000631326,0.00001745126],"about_ca_topic_score_codex":0.0008782286,"about_ca_topic_score_gemma":0.0012254898,"teacher_disagreement_score":0.0008782286,"about_ca_system_score_codex":0.00020523318,"about_ca_system_score_gemma":0.00012469722,"threshold_uncertainty_score":0.0022199154},"labels":[],"label_agreement":null},{"id":"W1998167339","doi":"10.1111/j.1744-7909.2010.00961.x","title":"Starch Synthesis and Programmed Cell Death during Endosperm Development in Triticale (×<i>Triticosecale</i> Wittmack)","year":2010,"lang":"en","type":"article","venue":"Journal of Integrative Plant Biology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Endosperm; Triticale; Starch; Anthesis; Starch synthase; Biochemistry; Biology; DNA fragmentation; Programmed cell death; Chemistry; Botany; Apoptosis; Cultivar; Amylopectin","score_opus":0.019333779846857788,"score_gpt":0.2592455109576787,"score_spread":0.23991173111082092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998167339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99832374,0.0005313737,0.00071710756,0.0000113184815,0.0000046103537,0.000007795172,0.00016198843,0.0000163467,0.00022559961],"genre_scores_gemma":[0.99741936,0.0002772422,0.0008297207,0.000025963338,0.0000032264736,0.000036209978,0.0005610325,0.000010319449,0.00083697384],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999318,0.0000067775873,0.000008386733,0.000026948623,0.000013396568,0.000012805166],"domain_scores_gemma":[0.99988663,0.000022184367,0.000045355355,0.000011845222,0.000012547887,0.000021387628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008770826,0.00013875675,0.000175338,0.00026755984,0.00009782812,0.00023205805,0.00010445091,0.00020891018,0.00044724785],"category_scores_gemma":[0.00012762377,0.0001368144,0.0001862082,0.00014875222,0.00018855064,0.00027307574,0.00017189544,0.0004300407,0.00013723342],"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":[0.000070817354,0.000005736356,0.00041552662,0.000012654615,0.0000028114084,0.000035231416,0.00002163419,0.00001441864,0.99895453,0.000020190857,0.00000433335,0.00044208558],"study_design_scores_gemma":[0.000036505477,0.00080592255,0.19502021,0.000008727631,0.000035607154,0.00083056925,0.00014234986,0.0010405459,0.8008075,0.00014557585,0.0011042687,0.000022222055],"about_ca_topic_score_codex":0.0005138448,"about_ca_topic_score_gemma":0.00063343445,"teacher_disagreement_score":0.0005138448,"about_ca_system_score_codex":0.00019919338,"about_ca_system_score_gemma":0.00007845988,"threshold_uncertainty_score":0.0014961958},"labels":[],"label_agreement":null},{"id":"W1998271126","doi":"10.1016/j.lwt.2010.07.002","title":"Gelatinization of waxy starches under high pressure as influenced by pH and osmolarity: Gelatinization kinetics, final structure and pasting properties","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Swelling; Starch gelatinization; Rheology; Starch; Osmotic concentration; Chemistry; Kinetics; Chemical engineering; Food science; Materials science; Biochemistry; Composite material","score_opus":0.016177734653071325,"score_gpt":0.227695547730029,"score_spread":0.2115178130769577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998271126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99803597,0.0003797673,0.0011407327,0.00002516998,0.000004041366,0.000012729471,0.00005313555,0.000011648402,0.00033686214],"genre_scores_gemma":[0.99761355,0.0002605262,0.0015222745,0.000016127033,0.0000038246258,0.000013615246,0.00009464708,0.000015399342,0.0004600831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999155,0.000018975374,0.0000075645285,0.000017230608,0.000019586008,0.000021269761],"domain_scores_gemma":[0.9997906,0.000072343566,0.000060967806,0.000019845687,0.000022683795,0.000033493736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024626314,0.00031033138,0.00015207173,0.00010308502,0.000080633385,0.00023762125,0.000102262304,0.00012836854,0.00087534386],"category_scores_gemma":[0.00034881636,0.00013518019,0.0002392672,0.00011879455,0.00024174234,0.00033124423,0.00020809073,0.0004506892,0.00013090354],"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":[0.000053765463,0.0000066791476,0.00019215024,0.000019310577,0.0000036138288,0.000025499423,0.000023869816,0.00003158198,0.99902487,0.000013672829,0.0000035999149,0.0006015417],"study_design_scores_gemma":[0.000008231022,0.00026049407,0.009268674,0.0000032584342,0.000008207827,0.00009524993,0.00002928114,0.0004071507,0.98956376,0.000026166517,0.00032464523,0.000004757825],"about_ca_topic_score_codex":0.00035653496,"about_ca_topic_score_gemma":0.00043267728,"teacher_disagreement_score":0.00087534386,"about_ca_system_score_codex":0.00010299854,"about_ca_system_score_gemma":0.00011351395,"threshold_uncertainty_score":0.0029283762},"labels":[],"label_agreement":null},{"id":"W1998425519","doi":"10.1007/s00125-006-0183-x","title":"Better cognitive performance following a low-glycaemic-index compared with a high-glycaemic-index carbohydrate meal in adults with type 2 diabetes","year":2006,"lang":"en","type":"article","venue":"Diabetologia","topic":"Food composition and properties","field":"Nursing","cited_by":94,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; Baycrest Hospital; University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Postprandial; Meal; Ingestion; Type 2 diabetes; Medicine; Internal medicine; Diabetes mellitus; Carbohydrate; Endocrinology","score_opus":0.006488884104764477,"score_gpt":0.19959676988206393,"score_spread":0.19310788577729945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1998425519","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995351,0.00010772337,0.000008373824,0.000020094141,0.000013093539,0.0000035518226,0.000035624627,0.0000011442108,0.0002754146],"genre_scores_gemma":[0.9994741,0.0000783338,0.000024715557,0.000046886995,0.000012959236,0.0000037461384,0.00008937576,9.3758996e-7,0.00026896922],"study_design_codex":"observational","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9998746,0.0000236281,0.00001724039,0.000023872833,0.000028238223,0.0000323184],"domain_scores_gemma":[0.9992675,0.00014701144,0.0002147699,0.000025321395,0.00008452524,0.00026073874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045971858,0.00042671725,0.0006320905,0.0004940557,0.0004534173,0.0006370309,0.0002457525,0.00065667945,0.0013856865],"category_scores_gemma":[0.002175465,0.00019693005,0.0006462018,0.0004560613,0.00015888222,0.00056258764,0.0003663511,0.0007242637,0.00023614505],"study_design_candidate":"randomized_trial","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":[0.013109768,0.0029119428,0.9703599,0.00010339419,0.00041485505,0.00046247998,0.00057978014,0.00018805012,0.0019394095,0.000021500375,0.00027965836,0.009629208],"study_design_scores_gemma":[0.000057447352,0.001504094,0.9977968,0.0000057264247,0.000066980654,0.00009028975,0.00019940207,0.000113809336,0.0000989202,0.000016302707,0.00004434063,0.0000059664594],"about_ca_topic_score_codex":0.015073605,"about_ca_topic_score_gemma":0.015950916,"teacher_disagreement_score":0.015073605,"about_ca_system_score_codex":0.000324902,"about_ca_system_score_gemma":0.00020987849,"threshold_uncertainty_score":0.029971719},"labels":[],"label_agreement":null},{"id":"W1999299207","doi":"10.1016/s0144-8617(99)00166-6","title":"Formation and characterization of superparamagnetic cross-linked high amylose starch","year":2000,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"Superparamagnetism; Ferrous; Ferrimagnetism; Amylose; Transmission electron microscopy; Coprecipitation; Polymer; Materials science; Chemical engineering; Precipitation; Characterization (materials science); Mössbauer spectroscopy; Phase (matter); Magnetization; Scanning electron microscope; Nanoparticle; Starch; Chemistry; Crystallography; Inorganic chemistry; Nanotechnology; Metallurgy; Organic chemistry; Composite material","score_opus":0.012540241992306574,"score_gpt":0.23810108180951017,"score_spread":0.2255608398172036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999299207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967794,0.00029769822,0.0022476139,0.000019423176,0.000011810337,0.000017032873,0.000046185178,0.000016132397,0.00056479574],"genre_scores_gemma":[0.9951061,0.00023187733,0.0027158617,0.000021130487,0.000004938382,0.00002200448,0.0001797445,0.000020487481,0.001697782],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992144,0.000014981813,0.000006969011,0.000016671362,0.000024603924,0.000015387905],"domain_scores_gemma":[0.9998691,0.000029809165,0.000031412023,0.000024246607,0.000018124867,0.000027281585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002048619,0.00019441529,0.0001323551,0.00018556569,0.00010249846,0.00021275465,0.00014024215,0.0002112318,0.00042788283],"category_scores_gemma":[0.00029859375,0.00013924489,0.00018582506,0.00013400319,0.00016035273,0.00024608194,0.00018586601,0.00032334833,0.00012755091],"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":[0.000032898755,0.000016234875,0.00009499582,0.000008200776,0.0000018031009,0.000039556893,0.000023926092,0.00004464193,0.9990765,0.000061955245,0.000008349015,0.00059097057],"study_design_scores_gemma":[0.000004660932,0.00013434293,0.0015075138,0.0000013098706,0.0000046757127,0.00009977931,0.000014693776,0.00033597182,0.99729866,0.000028757797,0.0005676299,0.0000021127914],"about_ca_topic_score_codex":0.00021904969,"about_ca_topic_score_gemma":0.00018263722,"teacher_disagreement_score":0.00042788283,"about_ca_system_score_codex":0.00011208854,"about_ca_system_score_gemma":0.00010559579,"threshold_uncertainty_score":0.0014313459},"labels":[],"label_agreement":null},{"id":"W1999898418","doi":"10.1094/cchem.2002.79.6.798","title":"Effects of Endoxylanase Addition on Pasta Processing with Short Mixing Time","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Library science; Chemistry; Operations research; Engineering; Computer science","score_opus":0.008739476328836478,"score_gpt":0.19803214133324606,"score_spread":0.18929266500440958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999898418","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99746335,0.0012974574,0.00045582541,0.000050213555,0.000079322526,0.000022892193,0.00012431732,0.000025039597,0.00048157203],"genre_scores_gemma":[0.9953922,0.0006524035,0.0015349442,0.00007256508,0.000048337613,0.000018996192,0.00019232776,0.000034206227,0.0020541663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99946374,0.00016528953,0.000059306112,0.00012819005,0.0000774333,0.00010603993],"domain_scores_gemma":[0.998725,0.0006138295,0.00023097452,0.00008100858,0.0001393403,0.00020989875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000537207,0.00064590067,0.0006670776,0.00021591403,0.00031560173,0.00089554436,0.00032365735,0.0005932084,0.0031624655],"category_scores_gemma":[0.0012199385,0.00032380765,0.0004826744,0.00037599716,0.00047269423,0.00065786584,0.00033069015,0.00087763503,0.00042327584],"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":[0.021837942,0.0005911278,0.0004405431,0.00019065622,0.000051075538,0.00010707786,0.00009792816,0.00020618943,0.9722412,0.000033756678,0.00007018448,0.0041322256],"study_design_scores_gemma":[0.00011771827,0.00370804,0.003466497,0.000012460526,0.00008883782,0.00004751098,0.000061298946,0.00048848364,0.99144155,0.000018384264,0.0005293735,0.000019752708],"about_ca_topic_score_codex":0.001502257,"about_ca_topic_score_gemma":0.0016917799,"teacher_disagreement_score":0.0031624655,"about_ca_system_score_codex":0.00039106866,"about_ca_system_score_gemma":0.0005220031,"threshold_uncertainty_score":0.010579526},"labels":[],"label_agreement":null},{"id":"W2001157621","doi":"10.1089/jmf.2008.0242","title":"<i>In Vitro</i> Bile Acid Binding and Short-Chain Fatty Acid Profile of Flax Fiber and Ethanol Co-Products","year":2009,"lang":"en","type":"article","venue":"Journal of Medicinal Food","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Genome Prairie; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Bran; Chemistry; Acetic acid; Butyric acid; Fermentation; Short-chain fatty acid; Hydrolysis; Fatty acid; Bile acid; Ethanol; Fiber; Oleic acid; Dietary fiber; Biochemistry; Avena; In vitro; Biology; Botany; Butyrate; Organic chemistry","score_opus":0.02610668488226533,"score_gpt":0.27756672685975853,"score_spread":0.2514600419774932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001157621","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958905,0.0014075997,0.001128462,0.00003233167,0.000007078436,0.000021273789,0.00044087527,0.000014076828,0.0010577112],"genre_scores_gemma":[0.9912929,0.000985655,0.0028692337,0.00008873433,0.0000091581405,0.000045799177,0.0021960796,0.000016101681,0.0024964209],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980456,0.000073535084,0.000013410918,0.00003583947,0.00002738688,0.000045183224],"domain_scores_gemma":[0.99983215,0.000058323072,0.000044677992,0.0000144194755,0.000031048556,0.000019409967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020584857,0.00044436514,0.00022081954,0.00018777612,0.00012612087,0.00024162159,0.00012294533,0.0002859083,0.0008688631],"category_scores_gemma":[0.00022962491,0.00012100521,0.00031977074,0.00026572868,0.00016305047,0.00020411826,0.0001418197,0.0002044878,0.0002995001],"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":[0.0008639515,0.00005384833,0.0014909469,0.00006612444,0.000018453396,0.000042900156,0.000023498471,0.00017639408,0.99566156,0.000023857025,0.000036157777,0.0015423804],"study_design_scores_gemma":[0.000013385606,0.0014516407,0.024009556,0.000012902333,0.000042043204,0.00013891465,0.00005612343,0.0007568174,0.972498,0.000022788234,0.0009905642,0.000007264328],"about_ca_topic_score_codex":0.003574296,"about_ca_topic_score_gemma":0.0047150003,"teacher_disagreement_score":0.003574296,"about_ca_system_score_codex":0.00032313442,"about_ca_system_score_gemma":0.00012105829,"threshold_uncertainty_score":0.00710696},"labels":[],"label_agreement":null},{"id":"W2001227126","doi":"10.1094/cchem-87-4-0315","title":"REVIEW: Oat and Rye β‐Glucan: Properties and Function","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":158,"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":"Endosperm; Glucan; Chemistry; Brewing; Food science; Avena; Beta-glucan; Caryopsis; Rheology; Biochemistry; Botany; Poaceae; Biology; Fermentation","score_opus":0.019754827707854115,"score_gpt":0.22166104447061044,"score_spread":0.20190621676275633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001227126","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":[0.0005983506,0.99772066,0.00008551536,0.00023911255,0.00048116804,0.0000053702774,0.00003779491,0.0000037163966,0.00082825666],"genre_scores_gemma":[0.0028335406,0.99434304,0.00012819163,0.0002940078,0.00050885277,0.0000065982704,0.00006778869,0.0000023910527,0.001815532],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998659,0.00001628386,0.000030191846,0.000027626125,0.00004854324,0.000011465741],"domain_scores_gemma":[0.9997099,0.000068885536,0.00006231313,0.000008814447,0.00012756787,0.000022583432],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033782207,0.0009705454,0.0014462157,0.0017956524,0.00022744961,0.0011304504,0.00046488922,0.0007853433,0.0025906295],"category_scores_gemma":[0.0006504482,0.00018308879,0.00040724862,0.002577983,0.0003076574,0.0013034188,0.00032072424,0.00057602674,0.0019574128],"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":[0.00037430375,0.000091446615,0.00087348267,0.05839636,0.00029688329,0.0008785793,0.00016123017,0.00041861684,0.02227777,0.0019050144,0.0646672,0.84965914],"study_design_scores_gemma":[0.000024884977,0.0002695779,0.0057295957,0.004502015,0.00031326775,0.0028383974,0.0001525639,0.00010477726,0.0042748386,0.00089955895,0.9808609,0.000029607918],"about_ca_topic_score_codex":0.0011753343,"about_ca_topic_score_gemma":0.0010765827,"teacher_disagreement_score":0.0025906295,"about_ca_system_score_codex":0.00037358276,"about_ca_system_score_gemma":0.0005842842,"threshold_uncertainty_score":0.008666515},"labels":[],"label_agreement":null},{"id":"W2001723178","doi":"10.1016/j.carres.2011.08.017","title":"Quantification of total iodine in intact granular starches of different botanical origin exposed to iodine vapor at various water activities","year":2011,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Chemistry; Amylose; Iodine; Starch; Food science; Granule (geology); Polysaccharide; Absorbance; Iodine value; Chromatography; Biochemistry; Organic chemistry","score_opus":0.15515583700642907,"score_gpt":0.33998468394575976,"score_spread":0.1848288469393307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001723178","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981375,0.00027271674,0.0010277837,0.000013059888,0.000009376949,0.000006911116,0.00007461308,0.000011332527,0.0004466665],"genre_scores_gemma":[0.9962077,0.00026343693,0.0012877126,0.000020519981,0.000007205046,0.00001523247,0.00025174345,0.000018146196,0.0019282633],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999293,0.0000067533747,0.000003313839,0.000024804802,0.000011304641,0.000024481053],"domain_scores_gemma":[0.9998282,0.000050321898,0.000031509688,0.000017071958,0.000034660523,0.000038179263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013148903,0.00031207086,0.00019200603,0.00027774906,0.00027739894,0.00029678558,0.00021226672,0.0002923866,0.0010544941],"category_scores_gemma":[0.00020442347,0.00022652592,0.0002519303,0.00023580893,0.0005643968,0.00031459928,0.00023973828,0.0005315211,0.0001202941],"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":[0.00043432458,0.000010852435,0.0007810848,0.00001439587,0.0000063358348,0.00002551134,0.0000645777,0.000015675614,0.9980849,0.000030377976,0.000004730505,0.00052734965],"study_design_scores_gemma":[0.000018202594,0.0005728404,0.05530988,0.0000052274404,0.000046668425,0.00011848592,0.0002801339,0.0004182884,0.9426581,0.00009097116,0.00046989528,0.000011303693],"about_ca_topic_score_codex":0.0032472569,"about_ca_topic_score_gemma":0.002198234,"teacher_disagreement_score":0.0032472569,"about_ca_system_score_codex":0.00019789718,"about_ca_system_score_gemma":0.0002647687,"threshold_uncertainty_score":0.0064567327},"labels":[],"label_agreement":null},{"id":"W2002582917","doi":"10.1016/j.jff.2013.09.025","title":"Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes","year":2013,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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":"","keywords":"Postprandial; Food science; Meal; Carbohydrate; Type 2 diabetes; Incretin; Crossover study; Area under the curve; Lipid metabolism; Carbohydrate metabolism; Medicine; Diabetes mellitus; Biology; Insulin; Internal medicine; Endocrinology","score_opus":0.006565671566376797,"score_gpt":0.2147773268234662,"score_spread":0.2082116552570894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002582917","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995603,0.00022695327,0.0000135851315,0.000028871955,0.000017528535,0.0000120538625,0.000040348456,0.0000014723607,0.00009892073],"genre_scores_gemma":[0.9994642,0.00012375253,0.00006564022,0.000058135105,0.000011078762,0.00000983201,0.00006558128,0.0000014430997,0.00020043273],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99972373,0.00008871676,0.000041950454,0.00005932041,0.000034555615,0.000051711228],"domain_scores_gemma":[0.9991689,0.00028928174,0.00012481133,0.000051693518,0.00007053702,0.0002948731],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071256317,0.00057136716,0.001113465,0.00021917274,0.0004959182,0.0005191353,0.00016256968,0.00071026414,0.0011850027],"category_scores_gemma":[0.002285422,0.00036329453,0.000952503,0.00026793178,0.00028675646,0.00048989564,0.00039649886,0.0010322036,0.00010610137],"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":[0.70546776,0.017302662,0.21836989,0.00042927108,0.0037214926,0.0004332159,0.0014151384,0.00044276688,0.018556988,0.000057355857,0.00036450027,0.03343896],"study_design_scores_gemma":[0.0061618034,0.079130046,0.91044164,0.000033031003,0.0013478101,0.000107213215,0.00081334566,0.00044270288,0.0010819099,0.000054785894,0.0003458468,0.000039892613],"about_ca_topic_score_codex":0.0042519295,"about_ca_topic_score_gemma":0.0072722384,"teacher_disagreement_score":0.0042519295,"about_ca_system_score_codex":0.00029544233,"about_ca_system_score_gemma":0.00022187857,"threshold_uncertainty_score":0.008454382},"labels":[],"label_agreement":null},{"id":"W2002911910","doi":"10.1002/star.201100128","title":"Structural modification of waxy, regular, and high‐amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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; University of Alberta","funders":"","keywords":"Amylose; Chemistry; Hydrolysis; Acid hydrolysis; Crystallinity; Maize starch; Food science; Biochemistry; Nuclear chemistry; Starch; Crystallography","score_opus":0.05017189884496289,"score_gpt":0.27641367035004477,"score_spread":0.22624177150508187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2002911910","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992568,0.00013388373,0.00028869067,0.0000062772397,0.000002611891,0.0000061903784,0.000088969,0.000004589068,0.00021207023],"genre_scores_gemma":[0.99846506,0.0001676027,0.0004401593,0.000013395352,0.000002068796,0.0000112572125,0.00024727473,0.00001105212,0.00064222916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999299,0.000010226154,0.0000052535815,0.000014417806,0.00001646901,0.000023797027],"domain_scores_gemma":[0.9998356,0.0000249627,0.00005176591,0.000017505712,0.000027746692,0.000042429547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014498924,0.00038951883,0.00019424019,0.000112416616,0.00011228634,0.00022467929,0.00012270991,0.0001798801,0.00090449635],"category_scores_gemma":[0.00023233745,0.00017739178,0.00028478526,0.00019756328,0.00026125557,0.00014158,0.00015999397,0.00036204536,0.00011528835],"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":[0.00014648454,0.00000562741,0.00016745915,0.000016946227,0.000005716078,0.000024057621,0.000015393822,0.000039500483,0.9992762,0.000012268988,0.0000035030432,0.00028686709],"study_design_scores_gemma":[0.000012360039,0.0002972192,0.02108487,0.000005420484,0.000016659604,0.00007057932,0.00005543973,0.00024047452,0.977751,0.000020950958,0.0004381645,0.000006942233],"about_ca_topic_score_codex":0.0011891248,"about_ca_topic_score_gemma":0.0012161958,"teacher_disagreement_score":0.0011891248,"about_ca_system_score_codex":0.00016923042,"about_ca_system_score_gemma":0.00015258665,"threshold_uncertainty_score":0.0030258298},"labels":[],"label_agreement":null},{"id":"W2003074697","doi":"10.1081/fri-100100292","title":"ACID-TREATED STARCHES","year":2000,"lang":"en","type":"article","venue":"Food Reviews International","topic":"Food composition and properties","field":"Nursing","cited_by":265,"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":"","keywords":"Hydrolysis; Crystallinity; Chemistry; Acid hydrolysis; Starch; Granule (geology); Amylose; Dissolution; Organic chemistry; Materials science; Crystallography","score_opus":0.056115862295673384,"score_gpt":0.30030773603334676,"score_spread":0.24419187373767337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003074697","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":[0.8954336,0.048759982,0.025981093,0.00030039393,0.00088691636,0.00039011834,0.0012176837,0.0003921195,0.026638124],"genre_scores_gemma":[0.8902061,0.026074994,0.024930375,0.00060035544,0.00011568992,0.00020636118,0.0037507406,0.00016886085,0.05394668],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983895,0.000016359412,0.000013331055,0.000043130833,0.00005736331,0.000030897267],"domain_scores_gemma":[0.99992526,0.000011590392,0.000016644624,0.000011074628,0.000024081788,0.000011278579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016437232,0.00040356963,0.0003435557,0.0003135178,0.00014983254,0.00034416383,0.00018890873,0.00031875473,0.0037867145],"category_scores_gemma":[0.00019136927,0.00019801439,0.00037023833,0.0002975443,0.00015446408,0.00032593077,0.0002140122,0.0006696915,0.001473059],"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":[0.00008030395,0.000015283687,0.00013132942,0.00016422583,0.000020284684,0.000076967284,0.000033143966,0.000036760433,0.991879,0.00014604362,0.00014837911,0.007268238],"study_design_scores_gemma":[0.0000117569125,0.00023694179,0.0029821056,0.000028936583,0.000028340823,0.00030406905,0.000048742764,0.000114648064,0.9756707,0.00012454538,0.020439088,0.000010163695],"about_ca_topic_score_codex":0.00029970176,"about_ca_topic_score_gemma":0.0004912723,"teacher_disagreement_score":0.0037867145,"about_ca_system_score_codex":0.00015233879,"about_ca_system_score_gemma":0.0001285122,"threshold_uncertainty_score":0.012667835},"labels":[],"label_agreement":null},{"id":"W2003181959","doi":"10.1094/cchem-03-11-0026","title":"Protein Extraction from Triticale Distillers Grains","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":21,"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 Alberta","funders":"Alberta Innovates; Alberta Livestock and Meat Agency","keywords":"Triticale; Chemistry; Distillers grains; Extraction (chemistry); Acetic acid; Coproduct; Raw material; Food science; Fractionation; Ethanol; Ethanol fuel; Biofuel; Chromatography; Agronomy; Biochemistry; Fermentation; Biotechnology; Organic chemistry; Biology","score_opus":0.037291332005385674,"score_gpt":0.24700276015466852,"score_spread":0.20971142814928284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003181959","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9293036,0.0072419066,0.05617376,0.0002006413,0.00017266332,0.0005846464,0.0017257847,0.00032946322,0.0042673885],"genre_scores_gemma":[0.84716177,0.0061985226,0.1191029,0.00023828512,0.00008036836,0.00041625625,0.012081082,0.00019072156,0.014529985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996997,0.00003797306,0.000025319234,0.000064719265,0.00011474889,0.000057575522],"domain_scores_gemma":[0.99981123,0.000042642776,0.000031951677,0.000020229922,0.0000690191,0.000024985959],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004276465,0.00093151396,0.00053986773,0.0010543359,0.00043407836,0.0003912874,0.00031575855,0.0003191905,0.0011006492],"category_scores_gemma":[0.00038982026,0.00025345583,0.00036450406,0.0010354858,0.00032046964,0.00039827116,0.00036009896,0.0007821274,0.0007108939],"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":[0.00005508798,0.000014994579,0.00014453514,0.00007330162,0.0000059909403,0.000036696714,0.00001846253,0.00004077236,0.9971808,0.000034684726,0.000037297224,0.0023574897],"study_design_scores_gemma":[0.000017570124,0.00023579609,0.006079687,0.000017773455,0.000022624368,0.00023170866,0.000041047766,0.000663408,0.98646045,0.00012708204,0.0060920226,0.000010947005],"about_ca_topic_score_codex":0.0017463124,"about_ca_topic_score_gemma":0.0027665524,"teacher_disagreement_score":0.0017463124,"about_ca_system_score_codex":0.0003091997,"about_ca_system_score_gemma":0.00044613823,"threshold_uncertainty_score":0.003682077},"labels":[],"label_agreement":null},{"id":"W2004282125","doi":"10.1094/cchem-02-11-0017","title":"Viscosity and Solubility of β‐Glucan Extracted Under In Vitro Conditions from Barley β‐Glucan‐Fortified Bread and Evaluation of Loaf Characteristics","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Killam Trusts","keywords":"Glucan; Chemistry; Food science; Beta-glucan; Solubility; Fortification; Gluten; Viscosity; Wheat flour; Biochemistry; Organic chemistry","score_opus":0.0593674821727131,"score_gpt":0.2806249645964921,"score_spread":0.22125748242377902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004282125","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99367577,0.0020994616,0.0025137274,0.000050065264,0.00003847708,0.000049718685,0.00064532,0.000016854998,0.00091060833],"genre_scores_gemma":[0.99251574,0.0008602446,0.0035719352,0.000035186033,0.000019625557,0.000042570882,0.001223007,0.000034845885,0.0016969612],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974555,0.00007942006,0.000032155967,0.00003857833,0.000060270715,0.000044022934],"domain_scores_gemma":[0.9996339,0.00011863926,0.00009201236,0.000026874823,0.000081559716,0.000047063528],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042886144,0.0005554471,0.00034168668,0.0002634972,0.00017615207,0.00039629664,0.00014943091,0.00027013075,0.00089649035],"category_scores_gemma":[0.00048947183,0.00018960565,0.00055753294,0.0003877978,0.00019108609,0.00029309132,0.00015424874,0.0006612612,0.00021121731],"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":[0.00014903602,0.000052356947,0.00034133953,0.000042723572,0.000014788601,0.000023832645,0.000043111333,0.00011764854,0.9986646,0.000014358148,0.0000088577945,0.00052729534],"study_design_scores_gemma":[0.000012127416,0.0011942872,0.01255014,0.000017977804,0.00006290849,0.000062408166,0.000076574564,0.0012898314,0.98413956,0.000036577298,0.00054629095,0.000011412695],"about_ca_topic_score_codex":0.0019956108,"about_ca_topic_score_gemma":0.0019727366,"teacher_disagreement_score":0.0019956108,"about_ca_system_score_codex":0.00021974376,"about_ca_system_score_gemma":0.00017678608,"threshold_uncertainty_score":0.0039680004},"labels":[],"label_agreement":null},{"id":"W2004309410","doi":"10.1094/cchem-02-13-0023-ia","title":"Musings on the Architecture and Molecular Arrangement of Polymers in Starch Granules Based on Iodine","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amorphous solid; Granule (geology); Starch; Chemistry; Polymer; Iodine; Chemical engineering; Microscopy; Atomic force microscopy; Nanotechnology; Crystallography; Organic chemistry; Materials science; Composite material; Optics","score_opus":0.009590558309949208,"score_gpt":0.20827523908954781,"score_spread":0.1986846807795986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004309410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956899,0.001309513,0.0016461039,0.000038153164,0.000011440198,0.0000066256266,0.000020148645,0.000022909884,0.001255163],"genre_scores_gemma":[0.998273,0.00050321245,0.0006210864,0.000019375908,0.000006189287,0.000004239268,0.00002391335,0.0000092488035,0.000539706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989927,0.000016585771,0.000002935178,0.000019709994,0.000025628106,0.000035788013],"domain_scores_gemma":[0.99983037,0.00008013323,0.000037587393,0.000016120704,0.00001910234,0.000016763839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014954207,0.00022340806,0.00016010858,0.00029026822,0.0001963421,0.00021003163,0.00022002762,0.00018732208,0.0011020174],"category_scores_gemma":[0.00015633405,0.00023575316,0.00023895007,0.00015404841,0.00046950456,0.0002518364,0.00021575946,0.00038298097,0.0001246656],"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":[0.00009783081,0.0000090763,0.00031018184,0.00005303783,0.000010238155,0.0000612574,0.00007123978,0.00012629076,0.99802434,0.00012849958,0.000024520457,0.0010835289],"study_design_scores_gemma":[0.000008642076,0.00022379498,0.0068265204,0.000008689779,0.00003027569,0.00006578889,0.00006651565,0.001405151,0.99037,0.000070708236,0.0009145096,0.000009591804],"about_ca_topic_score_codex":0.0012915265,"about_ca_topic_score_gemma":0.0012882156,"teacher_disagreement_score":0.0012915265,"about_ca_system_score_codex":0.00017899196,"about_ca_system_score_gemma":0.00006473181,"threshold_uncertainty_score":0.0036866665},"labels":[],"label_agreement":null},{"id":"W2004373290","doi":"10.1007/s00216-008-1937-8","title":"Profiling of Alk(en)ylresorcinols in cereals by HPLC-DAD-APcI-MS n","year":2008,"lang":"en","type":"article","venue":"Analytical and Bioanalytical Chemistry","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Atmospheric-pressure chemical ionization; Chemistry; High-performance liquid chromatography; Chromatography; Mass spectrometry; Dissociation (chemistry); Tandem mass spectrometry; Chemical ionization; Ionization; Organic chemistry","score_opus":0.01903382786752497,"score_gpt":0.2513941097086641,"score_spread":0.23236028184113913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004373290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927516,0.00041205538,0.0041549257,0.00003487884,0.000017914888,0.000020304331,0.0006693251,0.00008520404,0.0018538771],"genre_scores_gemma":[0.9829806,0.00057565235,0.009012428,0.0000782483,0.000014851147,0.00003954456,0.0017757039,0.000052332056,0.0054707006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999342,0.000009347537,0.0000039750716,0.000019883853,0.000013190641,0.000019381961],"domain_scores_gemma":[0.9998913,0.000021705298,0.00002279673,0.000008766329,0.00003859779,0.00001682778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114436116,0.0003713842,0.00011646613,0.00044074195,0.00022131698,0.00025462863,0.00011721114,0.0002026609,0.001795696],"category_scores_gemma":[0.00019776703,0.00013045657,0.00014174399,0.00023461986,0.00016493753,0.0002694365,0.00013329653,0.00027231916,0.00065720157],"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":[0.00017177266,0.000009782314,0.0007541642,0.000015598838,0.0000040550754,0.00006235252,0.000022811097,0.000029763029,0.9966426,0.000035485275,0.000026317357,0.002225296],"study_design_scores_gemma":[0.000009272123,0.0002556179,0.02653207,0.0000070522174,0.000017263548,0.00024331381,0.00008553067,0.0005997742,0.9701293,0.000053881875,0.002057972,0.000008957381],"about_ca_topic_score_codex":0.0030771391,"about_ca_topic_score_gemma":0.0038257753,"teacher_disagreement_score":0.0030771391,"about_ca_system_score_codex":0.00023747265,"about_ca_system_score_gemma":0.00026214283,"threshold_uncertainty_score":0.0061184764},"labels":[],"label_agreement":null},{"id":"W2004407657","doi":"10.1016/j.jcs.2011.04.006","title":"Solvent effects on the molecular structures of crude gliadins as revealed by density and ultrasound velocity measurements","year":2011,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Sonication; Aqueous solution; Compressibility; Partial specific volume; Ethanol; Chromatography; Analytical Chemistry (journal); Solvent; Acetic acid; Organic chemistry; Thermodynamics","score_opus":0.03246092194340784,"score_gpt":0.26130986363862063,"score_spread":0.2288489416952128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004407657","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998024,0.00031335597,0.0009879947,0.000024593306,0.0000059019653,0.000002095049,0.00007110109,0.0000110102455,0.00055986946],"genre_scores_gemma":[0.99870896,0.00029909518,0.0003795346,0.000012286934,0.0000023090054,0.000002376016,0.00015835154,0.000007620049,0.00042959276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993384,0.000013019418,0.000003552135,0.000012349611,0.000016997208,0.000020107604],"domain_scores_gemma":[0.99979764,0.00008421828,0.000050987623,0.000011121676,0.000031789725,0.000024205185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111962814,0.00018515335,0.00011867929,0.00016863861,0.00017950863,0.0002253291,0.0001480567,0.00009529134,0.0012554593],"category_scores_gemma":[0.00047840553,0.00012535485,0.00009254292,0.00022357788,0.00036081372,0.0002588012,0.00015586357,0.00039180415,0.00014043057],"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":[0.0003255793,0.000009162072,0.0008460701,0.000026298652,0.000007594835,0.000042328444,0.00010614966,0.00028769096,0.99624866,0.0002536957,0.000032461183,0.0018143847],"study_design_scores_gemma":[0.000009310392,0.00012521974,0.0067540295,0.0000042916913,0.000012200337,0.000054775817,0.00010968706,0.0017213415,0.9905935,0.00008385301,0.00052162254,0.000010250098],"about_ca_topic_score_codex":0.0025130694,"about_ca_topic_score_gemma":0.0016210574,"teacher_disagreement_score":0.0025130694,"about_ca_system_score_codex":0.00021346522,"about_ca_system_score_gemma":0.00015128264,"threshold_uncertainty_score":0.004996836},"labels":[],"label_agreement":null},{"id":"W2004493280","doi":"10.1016/j.foodchem.2011.07.029","title":"The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Amylose; Starch; Retrogradation (starch); Chemistry; Phosphorus; Food science; Rheology; Potato starch; Organic chemistry; Materials science","score_opus":0.021382872238969387,"score_gpt":0.20573081045604252,"score_spread":0.18434793821707313,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004493280","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99777955,0.0009680322,0.00041507446,0.00004165238,0.000010892273,0.0000061581327,0.000033142205,0.0000078586945,0.0007376094],"genre_scores_gemma":[0.9985203,0.00037345738,0.0004518563,0.000023610366,0.000009670732,0.000008950723,0.00003158079,0.0000070257174,0.00057365646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998727,0.000044243152,0.000012851976,0.000022890397,0.000022398408,0.000024846295],"domain_scores_gemma":[0.9995697,0.0002373485,0.000052498588,0.000028432412,0.000031487005,0.00008050954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023728119,0.00027306116,0.00023783928,0.0001855533,0.00014801126,0.00026636384,0.00019602035,0.00021225195,0.0017091117],"category_scores_gemma":[0.00063469866,0.00033351558,0.0002604011,0.00016479276,0.00035801672,0.0003570011,0.00031656725,0.00041425394,0.00015447645],"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":[0.0073822,0.00010236676,0.0012504974,0.000119599456,0.000040259652,0.00021989357,0.00007779101,0.0002290685,0.9836165,0.00012378549,0.00005900952,0.0067790635],"study_design_scores_gemma":[0.00010817647,0.0017429277,0.01248209,0.000012112018,0.0001274607,0.00045267638,0.00012818506,0.00086044363,0.9832041,0.00015252286,0.00071409077,0.000015252745],"about_ca_topic_score_codex":0.00030072875,"about_ca_topic_score_gemma":0.0005660434,"teacher_disagreement_score":0.0017091117,"about_ca_system_score_codex":0.000084872365,"about_ca_system_score_gemma":0.00018861446,"threshold_uncertainty_score":0.005717516},"labels":[],"label_agreement":null},{"id":"W2006072060","doi":"10.1016/j.foodchem.2008.03.062","title":"In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":222,"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; Memorial University of Newfoundland; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Amylose; Starch; Food science; Cultivar; Resistant starch; Glycemic index; Chemistry; Starch gelatinization; Agronomy; Glycemic; Biology; Biotechnology","score_opus":0.02453897237338502,"score_gpt":0.22068975864078358,"score_spread":0.19615078626739857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006072060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992544,0.0002250611,0.0001410165,0.000009211387,0.000004660818,0.0000031012642,0.00016749527,0.000002215019,0.00019285262],"genre_scores_gemma":[0.99810284,0.0001239961,0.00033173803,0.00002292516,0.0000034247846,0.0000054775783,0.00074697495,0.0000088932175,0.00065374165],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981874,0.000030210555,0.000021452175,0.000055277604,0.000033817858,0.00004051175],"domain_scores_gemma":[0.99952495,0.00019047223,0.000059189166,0.000034893277,0.000060655355,0.00012981176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003446366,0.00036364328,0.0003752713,0.0003060373,0.000309389,0.00042202263,0.00022300732,0.0003431956,0.00055559486],"category_scores_gemma":[0.0005697735,0.00029074514,0.0004898212,0.00035337123,0.0003603332,0.00035080613,0.00025921213,0.00093616237,0.00013220336],"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":[0.0016828317,0.0001022393,0.00413973,0.00005539148,0.000044557444,0.00013671684,0.00023429737,0.00021052254,0.9920229,0.000077105324,0.00003147881,0.001262273],"study_design_scores_gemma":[0.000068494664,0.0027868159,0.24073625,0.000021823793,0.00022501154,0.0006619306,0.0004381,0.002204902,0.7515741,0.00020490971,0.001037222,0.000040450832],"about_ca_topic_score_codex":0.004718985,"about_ca_topic_score_gemma":0.004157235,"teacher_disagreement_score":0.004718985,"about_ca_system_score_codex":0.00049805426,"about_ca_system_score_gemma":0.00027129217,"threshold_uncertainty_score":0.009383023},"labels":[],"label_agreement":null},{"id":"W2006237356","doi":"10.1080/07315724.2009.10719786","title":"Food Intake and Satiety Following a Serving of Pulses in Young Men: Effect of Processing, Recipe, and Pulse Variety","year":2009,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":63,"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 Toronto","funders":"","keywords":"Meal; Appetite; Food science; Overweight; Medicine; Obesity; Animal science; Chemistry; Biology; Endocrinology","score_opus":0.007933433461397927,"score_gpt":0.2445627777438227,"score_spread":0.23662934428242477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006237356","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997967,0.000110350054,0.0000137071365,0.0000055956484,0.0000034606305,0.000007893041,0.000022512664,0.0000012069349,0.000038579055],"genre_scores_gemma":[0.99923015,0.00011880723,0.00012719912,0.00003260208,0.000009256929,0.000021718102,0.00009860066,0.0000015188547,0.000360071],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99975055,0.000092562725,0.000019293926,0.00004838831,0.000040986302,0.000048216858],"domain_scores_gemma":[0.9991271,0.00026281396,0.00019606965,0.00004924471,0.000051959632,0.00031284936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083324575,0.00042049206,0.0004892628,0.00023110241,0.00027297396,0.00031773563,0.00021605342,0.00043088087,0.0011937909],"category_scores_gemma":[0.0010813257,0.00038717885,0.00060484256,0.00020459096,0.0004802411,0.00030184898,0.00033357853,0.00053157576,0.0001549147],"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":[0.38450563,0.017829021,0.50121856,0.00036003024,0.0013975181,0.0003362159,0.0011121316,0.00032551828,0.066384226,0.000042315845,0.0002716371,0.026217328],"study_design_scores_gemma":[0.0007304923,0.053526018,0.94325304,0.0000072356847,0.0002261855,0.000071074544,0.00022278885,0.00020042363,0.0016076028,0.00001504052,0.000129798,0.000010369168],"about_ca_topic_score_codex":0.0022294298,"about_ca_topic_score_gemma":0.004545846,"teacher_disagreement_score":0.0022294298,"about_ca_system_score_codex":0.00025492813,"about_ca_system_score_gemma":0.00021885491,"threshold_uncertainty_score":0.0044329762},"labels":[],"label_agreement":null},{"id":"W2006446481","doi":"10.1016/s0963-9969(01)00108-9","title":"Physical properties of foods special issue","year":2001,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Food science; Chemistry","score_opus":0.12974332320656345,"score_gpt":0.38685941996702283,"score_spread":0.2571160967604594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006446481","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":[0.88943684,0.014193768,0.0021449297,0.0006195954,0.0017375698,0.00016611796,0.0033029802,0.00014452783,0.0882537],"genre_scores_gemma":[0.8813559,0.008458546,0.0032922865,0.00061487075,0.0005843765,0.00014171642,0.0039381534,0.00009450175,0.10151967],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998198,0.000013317471,0.0000142091285,0.000030588366,0.000094301766,0.000027825325],"domain_scores_gemma":[0.9997094,0.000053643937,0.000054812783,0.000027028507,0.000115495364,0.00003959743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022282625,0.00042425646,0.0004916682,0.0009065843,0.0004204976,0.0005386026,0.00027805188,0.0003960455,0.018514099],"category_scores_gemma":[0.00059618556,0.0001342992,0.00048756402,0.00068837614,0.00012057695,0.0004489727,0.00044385457,0.00049564365,0.002700439],"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":[0.0029181174,0.0015219031,0.10654342,0.002111396,0.00033795222,0.0013135073,0.0007096034,0.00045400113,0.3918787,0.0017383107,0.024181824,0.46629122],"study_design_scores_gemma":[0.000046210986,0.0036964384,0.70129496,0.00022150221,0.00032858795,0.0036769216,0.00093664037,0.000587597,0.14498135,0.0018296865,0.14232183,0.000078254045],"about_ca_topic_score_codex":0.00055987044,"about_ca_topic_score_gemma":0.00042555504,"teacher_disagreement_score":0.018514099,"about_ca_system_score_codex":0.00013367049,"about_ca_system_score_gemma":0.00014392434,"threshold_uncertainty_score":0.061935842},"labels":[],"label_agreement":null},{"id":"W2006578022","doi":"10.1016/j.carbpol.2008.04.032","title":"Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins – A review","year":2008,"lang":"en","type":"review","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":304,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Crystallinity; Annealing (glass); Amylose; Starch; Amorphous solid; Chemical engineering; Granule (geology); Chemistry; Swelling; Materials science; Glass transition; Hydrolysis; Crystallography; Food science; Polymer; Composite material; Organic chemistry","score_opus":0.02886517732684045,"score_gpt":0.2793479088698823,"score_spread":0.25048273154304185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006578022","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":[0.0016207023,0.99774724,0.00014300723,0.000049283368,0.000047807913,0.0000032072587,0.000012739436,0.0000032635185,0.00037272065],"genre_scores_gemma":[0.0030869094,0.99614704,0.0002738183,0.000043593824,0.000051653744,0.000005028078,0.000021629483,0.0000012561733,0.00036908756],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99986804,0.000016430939,0.000022160655,0.000039608134,0.000041589446,0.000012108807],"domain_scores_gemma":[0.9997272,0.00013427853,0.00006498204,0.000008643071,0.00005445409,0.000010421656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004453931,0.0007356047,0.0011685798,0.0010466011,0.00013730081,0.0005044028,0.0006004803,0.00065030967,0.0008920022],"category_scores_gemma":[0.0005625056,0.0002943088,0.00042077093,0.0013706823,0.00028771439,0.00071439217,0.0003399657,0.0005039426,0.00045556854],"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":[0.00021416126,0.00012886264,0.00070740754,0.024246415,0.00014886842,0.0002430997,0.000090937145,0.00045563246,0.024227832,0.000736612,0.002960715,0.9458395],"study_design_scores_gemma":[0.00007091493,0.001291373,0.016239967,0.007534004,0.0012746538,0.0048924093,0.00035198432,0.0005577067,0.05815873,0.0018506519,0.90762424,0.000153433],"about_ca_topic_score_codex":0.00082203024,"about_ca_topic_score_gemma":0.0011148995,"teacher_disagreement_score":0.0011685798,"about_ca_system_score_codex":0.00022219529,"about_ca_system_score_gemma":0.00042996608,"threshold_uncertainty_score":0.0029841065},"labels":[],"label_agreement":null},{"id":"W2006602985","doi":"10.1021/jf3000482","title":"Phenolic Acids in Some Cereal Grains and Their Inhibitory Effect on Starch Liquefaction and Saccharification","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":100,"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":"Chemistry; Hydrolysis; Phenolic acid; Gallic acid; Ferulic acid; Triticale; Starch; Food science; p-Coumaric acid; Coumaric acid; Hydroxybenzoic acid; Syringic acid; Protocatechuic acid; Caffeic acid; Organic chemistry; Chromatography; Botany; Biology","score_opus":0.012724793348272895,"score_gpt":0.21902038251024372,"score_spread":0.20629558916197083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006602985","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968046,0.0023659442,0.00033193655,0.000020523468,0.0000117378295,0.0000074941213,0.00019676906,0.000013962685,0.00024699586],"genre_scores_gemma":[0.9971656,0.0008605122,0.000684889,0.000025923064,0.000013451275,0.000009542329,0.0004501144,0.0000106225625,0.00077931496],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998777,0.00002520229,0.000013172761,0.000025432048,0.000023531928,0.00003491012],"domain_scores_gemma":[0.9998073,0.00003413046,0.000049096372,0.000015115775,0.00003274237,0.00006157331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019823787,0.0004874218,0.00030982262,0.00052158185,0.00018411186,0.00032217687,0.00011718108,0.0002596987,0.0005376862],"category_scores_gemma":[0.0002211491,0.00019016021,0.00036039812,0.00046321077,0.0002026982,0.00013470268,0.00014414822,0.00038256258,0.000114991475],"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":[0.0006143458,0.000044464537,0.0010321416,0.00008695379,0.000025094856,0.000070456146,0.000035359935,0.000074993746,0.99581856,0.000020765297,0.000017627734,0.0021593196],"study_design_scores_gemma":[0.000040568706,0.0015844342,0.067000486,0.000015609754,0.000106788124,0.00023269681,0.00007753221,0.0005684763,0.9287476,0.000062684056,0.0015472474,0.000015913181],"about_ca_topic_score_codex":0.0023184977,"about_ca_topic_score_gemma":0.002357291,"teacher_disagreement_score":0.0023184977,"about_ca_system_score_codex":0.00022296161,"about_ca_system_score_gemma":0.00022606009,"threshold_uncertainty_score":0.004610002},"labels":[],"label_agreement":null},{"id":"W2007295258","doi":"10.1002/jsfa.3361","title":"Variations in morphology and composition of barley endosperm cell walls","year":2008,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Research Manitoba; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Endosperm; Ferulic acid; Polysaccharide; Composition (language); Starch; Cell wall; Chemical composition; Food science; Chemistry; Botany; Morphology (biology); Biology; Biochemistry","score_opus":0.011705008906460682,"score_gpt":0.20863385082898017,"score_spread":0.1969288419225195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007295258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999252,0.000092490984,0.00015662868,0.000003324118,0.00000145063,0.0000039511415,0.0001937745,0.0000044391436,0.0002919029],"genre_scores_gemma":[0.99808085,0.00009397495,0.00046013622,0.0000102925205,0.0000015246512,0.000012154809,0.00069508323,0.0000099890285,0.0006360704],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998989,0.0000073375954,0.000008712678,0.000032523778,0.000027748978,0.00002473507],"domain_scores_gemma":[0.9998474,0.000017772321,0.00003978377,0.000010433869,0.00005203489,0.00003249848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000830078,0.00028423977,0.00014714344,0.00046925282,0.00023536033,0.0004533838,0.00014471741,0.00020506026,0.00068306347],"category_scores_gemma":[0.00015977415,0.0001832086,0.00017202283,0.00031942036,0.00025159784,0.00015220999,0.00022896772,0.00025691895,0.00015458092],"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":[0.00010840769,0.000007528983,0.006388264,0.000017113503,0.000009783601,0.000055869634,0.00006573322,0.00001568901,0.99276745,0.000009566594,0.000009174099,0.00054539146],"study_design_scores_gemma":[0.00000487512,0.00009925531,0.8534064,0.0000077995555,0.000023564367,0.00037462724,0.00043073687,0.00017379412,0.14488328,0.000022172044,0.000565444,0.000008076693],"about_ca_topic_score_codex":0.0073317615,"about_ca_topic_score_gemma":0.008217777,"teacher_disagreement_score":0.0073317615,"about_ca_system_score_codex":0.0003452343,"about_ca_system_score_gemma":0.00021029494,"threshold_uncertainty_score":0.014578164},"labels":[],"label_agreement":null},{"id":"W2007442219","doi":"10.1021/jf000893e","title":"Pearling of Hull-less Barley:  Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"University of Alberta","keywords":"Chemistry; Food science; Starch; Composition (language)","score_opus":0.015510589336881065,"score_gpt":0.20793772266343075,"score_spread":0.19242713332654968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007442219","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999703,0.00007450922,0.0000703982,0.0000049811924,0.0000018388696,0.0000028046688,0.000057437777,0.0000043240507,0.000080625],"genre_scores_gemma":[0.99857163,0.00007525639,0.00030775624,0.000028769226,0.0000022188506,0.000005615558,0.00031218826,0.000016944068,0.0006795442],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998561,0.000024176168,0.000013975304,0.000041048406,0.00003228715,0.000032354405],"domain_scores_gemma":[0.9994123,0.000091233334,0.00016691924,0.00003655347,0.000095494346,0.00019749578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023573045,0.0004485785,0.0003015139,0.00024631762,0.00022158536,0.00046224368,0.00017618635,0.00022095707,0.0011082496],"category_scores_gemma":[0.00035903684,0.00028836523,0.0002664263,0.00024101876,0.0003090768,0.00028948634,0.00030690746,0.0005272547,0.00014401028],"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":[0.0017526159,0.00005268338,0.0021646698,0.00003479294,0.000023315832,0.00008011085,0.00007196611,0.00003288169,0.9950789,0.000010563418,0.000013037725,0.00068432937],"study_design_scores_gemma":[0.000059822833,0.0024730067,0.3686334,0.000011524727,0.00008792304,0.00043978507,0.00030524036,0.00047412724,0.6267862,0.000042193988,0.00066132576,0.000025425548],"about_ca_topic_score_codex":0.0020776382,"about_ca_topic_score_gemma":0.003316961,"teacher_disagreement_score":0.0020776382,"about_ca_system_score_codex":0.00036324674,"about_ca_system_score_gemma":0.00018683527,"threshold_uncertainty_score":0.0041310787},"labels":[],"label_agreement":null},{"id":"W2007617944","doi":"10.5713/ajas.2011.10387","title":"Effects of Micronization on the In situ and In vitro Digestion of Cereal Grains","year":2011,"lang":"en","type":"article","venue":"Asian-Australasian Journal of Animal Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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":"Alberta Crop Industry Development Fund","keywords":"Micronization; Digestion (alchemy); In situ; Food science; In vitro; Chemistry; Mathematics; Agronomy; Biology; Chromatography; Particle size; Biochemistry; Organic chemistry","score_opus":0.02501553669412575,"score_gpt":0.252063894273913,"score_spread":0.22704835757978725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007617944","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988086,0.0002826096,0.00056958414,0.000007574755,0.000004169774,0.000009925182,0.00005839626,0.000008383674,0.00025081058],"genre_scores_gemma":[0.99698895,0.0002543376,0.0015332473,0.000028271243,0.0000032134915,0.000017139464,0.0001794561,0.000016064301,0.000979336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997993,0.000040590974,0.000020504247,0.00006454043,0.00003310867,0.000041983727],"domain_scores_gemma":[0.99955195,0.0001338569,0.0001544302,0.000053965345,0.00004828283,0.000057549227],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021138755,0.00047563663,0.00033279334,0.00009384509,0.00012529174,0.0003143981,0.00013852447,0.00015631289,0.00054273277],"category_scores_gemma":[0.00030623784,0.00020970186,0.00021195205,0.00009062196,0.00022100721,0.00014941551,0.00021151174,0.0003633522,0.0000978145],"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":[0.00027265315,0.0000149853,0.00063583936,0.00002876762,0.000007330089,0.000013865206,0.000030165003,0.00004982592,0.9984131,0.000007226742,0.000004521849,0.00052161503],"study_design_scores_gemma":[0.000011606604,0.0012190879,0.032091588,0.000005395812,0.000029370409,0.00008553118,0.00007331641,0.00052452623,0.96520895,0.000022686712,0.00071915425,0.000008718267],"about_ca_topic_score_codex":0.0026092553,"about_ca_topic_score_gemma":0.006303346,"teacher_disagreement_score":0.0026092553,"about_ca_system_score_codex":0.0004028541,"about_ca_system_score_gemma":0.0002325704,"threshold_uncertainty_score":0.0051881075},"labels":[],"label_agreement":null},{"id":"W2007923426","doi":"10.5539/jfr.v1n1p13","title":"Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Gluten; Food science; Farinograph; Diafiltration; Chemistry; Pea protein; Ultrafiltration (renal); Mixing (physics); Absorption of water; Legume; Plant protein; Membrane; Biology; Chromatography; Agronomy; Biochemistry; Botany; Microfiltration","score_opus":0.1533023631709888,"score_gpt":0.3233016858780651,"score_spread":0.16999932270707632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2007923426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983284,0.00050862855,0.00068674784,0.00001632761,0.0000055690502,0.000009074355,0.00014358074,0.000012854135,0.00028884085],"genre_scores_gemma":[0.99543697,0.00046978815,0.0019942217,0.00003696153,0.000005000892,0.000016325146,0.00048889103,0.000031110125,0.0015208534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962115,0.000075723656,0.000030487763,0.00009571783,0.00012928977,0.00004759295],"domain_scores_gemma":[0.9996234,0.00009215971,0.00013177648,0.000020901669,0.000075000666,0.00005677189],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045222876,0.00038026736,0.00026922696,0.00036560604,0.00017652013,0.0005222176,0.00014102798,0.00025390668,0.0006786978],"category_scores_gemma":[0.0005039337,0.00017284344,0.00030477424,0.00032664093,0.00018690957,0.00035644183,0.00032109075,0.00050301565,0.00015891902],"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":[0.0002048701,0.000023007546,0.0006280014,0.00003699626,0.000012263566,0.000022559247,0.000039561874,0.000043625478,0.9982108,0.000008454734,0.000007846571,0.000762036],"study_design_scores_gemma":[0.000005340514,0.0010655165,0.025933387,0.000015602303,0.00005932778,0.00007197178,0.00011475014,0.0005194743,0.9715603,0.00001536563,0.0006286689,0.000010358149],"about_ca_topic_score_codex":0.0007678037,"about_ca_topic_score_gemma":0.0012459494,"teacher_disagreement_score":0.0007678037,"about_ca_system_score_codex":0.00020501121,"about_ca_system_score_gemma":0.00012354316,"threshold_uncertainty_score":0.002391696},"labels":[],"label_agreement":null},{"id":"W2008097962","doi":"10.1016/j.foodhyd.2011.02.030","title":"The influence of fenugreek gum and extrusion modified fenugreek gum on bread","year":2011,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":57,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Farinograph; Food science; Absorption of water; Chemistry; Trigonella; Starch; Extrusion; Rheology; Leavening agent; Wheat flour; Viscosity; Materials science; Botany; Fermentation; Composite material","score_opus":0.03169983158569433,"score_gpt":0.233082038289095,"score_spread":0.20138220670340065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008097962","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990914,0.0005638261,0.00005942723,0.000010930179,0.000010093995,0.000005806198,0.00001986444,0.00000237635,0.00023626181],"genre_scores_gemma":[0.99834013,0.00045536782,0.00034768856,0.000023518112,0.0000053302992,0.0000062139475,0.000030572995,0.0000054892257,0.0007857593],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998605,0.000048772537,0.000011577513,0.000026590962,0.000023048822,0.000029522882],"domain_scores_gemma":[0.99979347,0.00008683563,0.000029124238,0.000014138358,0.000030382076,0.00004605648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002035131,0.0003641239,0.0003685313,0.00015459256,0.00020386055,0.000246273,0.00015499345,0.00028307983,0.0012406588],"category_scores_gemma":[0.00056032906,0.00016994483,0.00038663577,0.00015088676,0.00035616942,0.00030316412,0.00021585866,0.00035673997,0.00010586216],"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":[0.022374354,0.0003674684,0.0012971447,0.00028066462,0.00006723403,0.00035192104,0.0002960296,0.00018988039,0.96555716,0.00006500482,0.000044504468,0.009108581],"study_design_scores_gemma":[0.00030656645,0.009659237,0.031434193,0.00004530618,0.00027244905,0.00023943413,0.00059262436,0.0007575038,0.9537923,0.00006504675,0.0028008588,0.00003452344],"about_ca_topic_score_codex":0.0015242302,"about_ca_topic_score_gemma":0.0017414038,"teacher_disagreement_score":0.0015242302,"about_ca_system_score_codex":0.00014710051,"about_ca_system_score_gemma":0.00016848784,"threshold_uncertainty_score":0.00415045},"labels":[],"label_agreement":null},{"id":"W2008297828","doi":"10.1016/j.carbpol.2013.12.070","title":"Structural, morphological, and physicochemical properties of acetylated high-, medium-, and low-amylose rice starches","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":226,"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":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Amylose; Crystallinity; Starch; Swelling; Solubility; Fourier transform infrared spectroscopy; Chemistry; Acetic anhydride; Thermal stability; Nuclear chemistry; Acetylation; Polymer chemistry; Food science; Organic chemistry; Materials science; Chemical engineering; Biochemistry; Composite material; Crystallography","score_opus":0.01880338512988654,"score_gpt":0.2239702823757243,"score_spread":0.20516689724583775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008297828","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993291,0.00007119631,0.00019643424,0.000006344011,0.000002138348,0.000002022062,0.000043644042,0.0000029089326,0.00034626244],"genre_scores_gemma":[0.9989517,0.00006799607,0.00030477127,0.000009202592,0.0000021457508,0.000004715089,0.00008683222,0.0000035960038,0.0005690831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996245,0.0000055432815,0.0000035318476,0.000007887689,0.000011864572,0.000008657134],"domain_scores_gemma":[0.9998504,0.000029707888,0.000041169078,0.0000119144115,0.000034699,0.000032123357],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011011298,0.000118868076,0.000056760276,0.0002805946,0.00009867799,0.00015989302,0.00010040973,0.00010698342,0.0007897339],"category_scores_gemma":[0.00022177261,0.00012623228,0.00015565312,0.00016143061,0.00027194765,0.00014996875,0.00009732891,0.00019061404,0.000079362646],"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":[0.00030310007,0.000016452546,0.0019751643,0.00002613488,0.0000069098937,0.000086887674,0.00006737089,0.00013332456,0.9955512,0.00014464806,0.000022264581,0.0016666286],"study_design_scores_gemma":[0.000026733656,0.00067757274,0.15518707,0.000010128292,0.000045806937,0.0007321918,0.00044175578,0.0026813247,0.8388172,0.00017593673,0.00117995,0.000024469422],"about_ca_topic_score_codex":0.00057651475,"about_ca_topic_score_gemma":0.0004106612,"teacher_disagreement_score":0.0007897339,"about_ca_system_score_codex":0.000081582155,"about_ca_system_score_gemma":0.000078527555,"threshold_uncertainty_score":0.0026419163},"labels":[],"label_agreement":null},{"id":"W2008446120","doi":"10.1007/s10973-009-0314-y","title":"Thermal characterization of starch-based polymers produced by Ophiostoma spp","year":2009,"lang":"en","type":"article","venue":"Journal of Thermal Analysis and Calorimetry","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Differential scanning calorimetry; Thermogravimetric analysis; Thermal decomposition; Thermal analysis; Materials science; Polymer; Glass transition; Chemistry; Decomposition; Thermal; Organic chemistry; Thermodynamics","score_opus":0.008857045211066453,"score_gpt":0.23188010551780391,"score_spread":0.22302306030673746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008446120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990534,0.00010319833,0.00036779232,0.000008018448,0.000003990333,0.000004881706,0.00011631018,0.000004137593,0.00033812269],"genre_scores_gemma":[0.99777114,0.000130147,0.0009804895,0.000011963943,0.0000024852582,0.000011229409,0.00030258214,0.000008433867,0.00078161375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999393,0.0000051802667,0.000006267609,0.000015020509,0.000018244835,0.000015928128],"domain_scores_gemma":[0.9998499,0.00003545395,0.000042190997,0.000011719158,0.000033483997,0.000027145614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009043523,0.00022233621,0.00011656779,0.0002918516,0.00012164415,0.00026381292,0.00008504339,0.00016255063,0.0005747966],"category_scores_gemma":[0.00018864161,0.00010297724,0.00022582916,0.0003556903,0.00016480406,0.00023990864,0.00014512839,0.00032170082,0.0001050274],"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":[0.00005616178,0.0000069098323,0.0003627876,0.00001079891,0.0000016868285,0.000036987625,0.000019725076,0.000024804507,0.9988757,0.00001549722,0.000004016866,0.0005849341],"study_design_scores_gemma":[0.0000048818033,0.00031461634,0.027146082,0.0000057434318,0.000018069592,0.00013591061,0.0001097845,0.00026373132,0.97147447,0.000040824776,0.00047935007,0.0000066091875],"about_ca_topic_score_codex":0.0005226987,"about_ca_topic_score_gemma":0.0005140932,"teacher_disagreement_score":0.0005747966,"about_ca_system_score_codex":0.000094004965,"about_ca_system_score_gemma":0.00014378484,"threshold_uncertainty_score":0.0019229054},"labels":[],"label_agreement":null},{"id":"W2008615390","doi":"10.1111/j.1750-3841.2011.02510.x","title":"Development of Soy‐Based Bread with Acceptable Sensory Properties","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Aftertaste; Food science; Astringent; Flavor; Mouthfeel; Soy protein; Sensory system; Health benefits; Sensory analysis; Taste; Biology; Medicine; Traditional medicine","score_opus":0.07091220257436534,"score_gpt":0.27207613967087896,"score_spread":0.20116393709651362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008615390","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98799187,0.0021911256,0.0072524757,0.00008069622,0.000035928115,0.00021038376,0.00039439,0.00007934664,0.0017638322],"genre_scores_gemma":[0.9731603,0.0013416016,0.02158464,0.00010404979,0.000015393665,0.00010775044,0.0017902952,0.00005593437,0.0018400786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971527,0.000048660877,0.00003352147,0.00005721128,0.00011139117,0.00003394441],"domain_scores_gemma":[0.9998271,0.000022345286,0.000043683198,0.000014227864,0.000063732514,0.000028901151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040040872,0.0005834194,0.0003224365,0.00022873185,0.00013633918,0.0003946249,0.00032247862,0.00023811634,0.0018416361],"category_scores_gemma":[0.00034221742,0.00009910698,0.00040792706,0.00029497908,0.00016549347,0.00024094613,0.0005375261,0.00040316588,0.0003879672],"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":[0.00028378132,0.00016648902,0.0013756019,0.00026257473,0.000019013743,0.00007812677,0.000048421687,0.00015576874,0.98323673,0.00003257647,0.00006919312,0.014271736],"study_design_scores_gemma":[0.00015391006,0.008348417,0.07864844,0.00015673238,0.00018614472,0.00058779464,0.00026601242,0.002016873,0.89842117,0.00010666144,0.011077965,0.000029861907],"about_ca_topic_score_codex":0.00059229234,"about_ca_topic_score_gemma":0.0010346092,"teacher_disagreement_score":0.0018416361,"about_ca_system_score_codex":0.00014015111,"about_ca_system_score_gemma":0.00019278954,"threshold_uncertainty_score":0.0061608553},"labels":[],"label_agreement":null},{"id":"W2008861937","doi":"10.1016/j.carbpol.2013.12.041","title":"Development of maize starch with a slow digestion property using maltogenic α-amylase","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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":"Government of Jiangsu Province; National Natural Science Foundation of China","keywords":"Amylase; Starch; Digestion (alchemy); Maize starch; Food science; Chemistry; Agronomy; Biology; Biochemistry; Enzyme; Chromatography","score_opus":0.02787842236181762,"score_gpt":0.23908233737710882,"score_spread":0.2112039150152912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008861937","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98356515,0.00084475323,0.013871483,0.000074006355,0.000032815948,0.00005797966,0.00012109182,0.0000796813,0.0013529765],"genre_scores_gemma":[0.98450494,0.00058542273,0.012832908,0.000022757828,0.000007452528,0.000028467613,0.00021367008,0.000037380483,0.0017670483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991,0.000010501049,0.00001036146,0.000022610044,0.000027191136,0.000019352807],"domain_scores_gemma":[0.9998472,0.000016391283,0.00004926648,0.000015628591,0.00002759259,0.000043977263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018806191,0.0004130475,0.00015769016,0.0003367274,0.000111958965,0.00030060174,0.00023286881,0.00025618734,0.00033945128],"category_scores_gemma":[0.00020793286,0.00017933789,0.0004218744,0.00028393182,0.00013716145,0.00031002474,0.0002355121,0.0005022256,0.00016593227],"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":[0.000020038577,0.000012371326,0.00006098749,0.000012192612,0.0000026464459,0.000025768964,0.0000058663036,0.00002541852,0.99879897,0.000034024022,0.0000053226377,0.00099651],"study_design_scores_gemma":[0.000005499475,0.00016072312,0.0010228993,0.0000022887193,0.000010410126,0.00007972177,0.00000862954,0.00027006827,0.9976521,0.000016250675,0.0007682655,0.0000031854513],"about_ca_topic_score_codex":0.00042251594,"about_ca_topic_score_gemma":0.0003810054,"teacher_disagreement_score":0.00042251594,"about_ca_system_score_codex":0.00015929452,"about_ca_system_score_gemma":0.00020201596,"threshold_uncertainty_score":0.0011557341},"labels":[],"label_agreement":null},{"id":"W2008928058","doi":"10.1159/000086149","title":"Effect of an Oat Bran-Rich Supplement on the Metabolic Profile of Overweight Premenopausal Women","year":2005,"lang":"en","type":"article","venue":"Annals of Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Centre hospitalier universitaire de Québec","funders":"Vedecká Grantová Agentúra MŠVVaŠ SR a SAV","keywords":"Overweight; Medicine; Bran; Lipid profile; Obesity; Cholesterol; Endocrinology; Internal medicine; Physiology; Food science; Biology","score_opus":0.028381911009433172,"score_gpt":0.3030356508724595,"score_spread":0.2746537398630263,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008928058","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980981,0.0012759526,0.000060033486,0.000074646785,0.00006270018,0.00016070683,0.0000717789,0.000009230028,0.00018694428],"genre_scores_gemma":[0.99661654,0.0011445447,0.0006885072,0.00024469633,0.00009324723,0.00031581524,0.00014044561,0.0000039228494,0.00075233425],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.999816,0.00008184919,0.000022843262,0.000032740503,0.000022675871,0.000023947205],"domain_scores_gemma":[0.9996686,0.000090868976,0.00008067022,0.000022499671,0.000032454172,0.000104955754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053487945,0.0005100527,0.0010515107,0.00032901842,0.0003877649,0.000297957,0.00022278566,0.00070713507,0.0023176454],"category_scores_gemma":[0.00093583553,0.00033623082,0.0004996679,0.00021492995,0.00025922348,0.00016945455,0.00024250646,0.00056180794,0.00018366125],"study_design_candidate":"nonrandomized_trial","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":[0.88288146,0.02241734,0.011450121,0.0009563677,0.0012495591,0.00010855907,0.00013283076,0.00015747378,0.03380649,0.000030691626,0.00027754123,0.04653157],"study_design_scores_gemma":[0.16052313,0.7082006,0.115961835,0.00017079801,0.0032446082,0.00016038792,0.00021072947,0.0005895857,0.008945606,0.00008469472,0.001879764,0.000028326192],"about_ca_topic_score_codex":0.00083036267,"about_ca_topic_score_gemma":0.0013792817,"teacher_disagreement_score":0.0023176454,"about_ca_system_score_codex":0.000157519,"about_ca_system_score_gemma":0.0003405597,"threshold_uncertainty_score":0.007753253},"labels":[],"label_agreement":null},{"id":"W2009119912","doi":"10.5539/jfr.v4n2p150","title":"Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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; Wheat flour; Chemistry","score_opus":0.1459948118976537,"score_gpt":0.33590522470990936,"score_spread":0.18991041281225565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009119912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989641,0.00025011768,0.00029948275,0.00000856325,0.0000038317576,0.000006601498,0.0001996186,0.000005057727,0.00026273425],"genre_scores_gemma":[0.9967282,0.00024307995,0.0012627069,0.000035481316,0.000003014865,0.000015936868,0.00062148075,0.000011328004,0.001078795],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998802,0.000020686139,0.000012278452,0.000026439762,0.0000407526,0.00001959378],"domain_scores_gemma":[0.9997564,0.000064563275,0.00005377636,0.000008437387,0.00006650241,0.000050296934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026943933,0.00034977088,0.00022376065,0.00041744567,0.00017541093,0.00027341937,0.000095050396,0.00018522346,0.0011093683],"category_scores_gemma":[0.00033655277,0.0001991666,0.00035495812,0.00039159335,0.0001662349,0.00017678255,0.00018901305,0.0005067359,0.00011221356],"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":[0.00074438006,0.000067830086,0.004523725,0.00015639077,0.000044783807,0.00013378827,0.00011436458,0.000091095346,0.9916545,0.00002689868,0.0000511921,0.0023909698],"study_design_scores_gemma":[0.00003008288,0.0023543774,0.4712909,0.000046903388,0.00021240918,0.00058147055,0.00047793277,0.000904368,0.5224066,0.000029697856,0.0016245918,0.000040686806],"about_ca_topic_score_codex":0.0028548695,"about_ca_topic_score_gemma":0.0050342763,"teacher_disagreement_score":0.0028548695,"about_ca_system_score_codex":0.00014345793,"about_ca_system_score_gemma":0.00010925326,"threshold_uncertainty_score":0.005676508},"labels":[],"label_agreement":null},{"id":"W2009132932","doi":"10.1139/g11-010","title":"Double repression of soluble starch synthase genes <i>SSIIa</i> and <i>SSIIIa</i> in rice (<i>Oryza sativa</i> L.) uncovers interactive effects on the physicochemical properties of starch","year":2011,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":112,"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":"Oryza sativa; Starch; Starch synthase; Amylopectin; Endosperm; Amylose; Biology; Gene; Genetically modified rice; Biochemistry; Genetically modified crops; Genetics; Transgene","score_opus":0.035263953093967085,"score_gpt":0.24861668017728505,"score_spread":0.21335272708331798,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009132932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992847,0.0004352757,0.004761762,0.000061414066,0.0000301451,0.000029148887,0.0006880519,0.00024339957,0.00090376753],"genre_scores_gemma":[0.99160683,0.00033621443,0.0035210785,0.000098152625,0.000011445155,0.000064156666,0.0013369339,0.00015236024,0.0028727849],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988055,0.000008857228,0.00001567775,0.00004783672,0.000027169574,0.000019827721],"domain_scores_gemma":[0.999821,0.0000237769,0.000084451,0.000021215586,0.000012056156,0.000037483554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083231884,0.00064765284,0.0002488588,0.00018653233,0.000119145756,0.00026053074,0.00028572488,0.00023737417,0.00089872215],"category_scores_gemma":[0.00007197398,0.00024424517,0.0004682562,0.0001409676,0.0003035065,0.00013280984,0.00030862304,0.0006428463,0.0004085581],"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":[0.000017684495,0.000004739222,0.00006654986,0.000009383874,0.0000023600248,0.0000108684935,0.0000045042657,0.000011742961,0.99963033,0.000023741302,0.0000064251744,0.00021163946],"study_design_scores_gemma":[0.000013771871,0.00009956113,0.006029953,0.0000038261564,0.000033593118,0.00016416109,0.000019819317,0.0007964682,0.9916033,0.000036670393,0.0011909535,0.000007862789],"about_ca_topic_score_codex":0.0007717171,"about_ca_topic_score_gemma":0.0012685112,"teacher_disagreement_score":0.00089872215,"about_ca_system_score_codex":0.0003207845,"about_ca_system_score_gemma":0.00019599119,"threshold_uncertainty_score":0.003006518},"labels":[],"label_agreement":null},{"id":"W2009322829","doi":"10.13031/2013.42226","title":"Laboratory-Scale Characterization of a Purple Rice Variety: Examination of Milling Quality and Determination of Anthocyanin and Oil Concentration across the Bran Layer","year":2012,"lang":"en","type":"article","venue":"Transactions of the ASABE","topic":"Food composition and properties","field":"Nursing","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":"Louisiana Board of Regents","keywords":"Anthocyanin; Bran; Layer (electronics); Scale (ratio); Food science; Chemistry; Organic chemistry; Geography","score_opus":0.029110180673545955,"score_gpt":0.2873100504581714,"score_spread":0.2581998697846254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009322829","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968792,0.00004163774,0.0026589776,0.00000855133,0.0000021449782,0.000025967895,0.00017077188,0.0000235157,0.00018918433],"genre_scores_gemma":[0.98568195,0.000111657864,0.011614053,0.00002695588,0.0000029242908,0.000049385548,0.0009182326,0.0000540744,0.0015407323],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998789,0.000017844213,0.000010022935,0.000032513446,0.000044497403,0.00001622947],"domain_scores_gemma":[0.9997943,0.000034467015,0.000062618936,0.000025804215,0.00005009018,0.000032856806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024340127,0.0003244606,0.0002249219,0.00017855165,0.00017835869,0.0003321217,0.00016151516,0.00015281247,0.00044572522],"category_scores_gemma":[0.00025788567,0.000120924225,0.00023857037,0.00020740635,0.00015698715,0.00014401344,0.00020550734,0.0003036967,0.00015990705],"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":[0.000027594824,0.000023798255,0.0007599085,0.0000062651957,0.0000023858597,0.000012340934,0.000013349687,0.00003460173,0.99883205,0.0000045263573,0.000004519525,0.00027869837],"study_design_scores_gemma":[0.000008303533,0.0009832602,0.054138396,0.0000030295575,0.000025972,0.00016500302,0.0000939509,0.0009983145,0.9432097,0.000015226957,0.0003502591,0.000008660491],"about_ca_topic_score_codex":0.0016413304,"about_ca_topic_score_gemma":0.0026847967,"teacher_disagreement_score":0.0016413304,"about_ca_system_score_codex":0.00015862336,"about_ca_system_score_gemma":0.00014697124,"threshold_uncertainty_score":0.003263533},"labels":[],"label_agreement":null},{"id":"W2009851608","doi":"10.1002/mnfr.201400594","title":"High glycemic index and glycemic load are associated with moderately increased cancer risk","year":2015,"lang":"en","type":"review","venue":"Molecular Nutrition & Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":102,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"National Institutes of Health; Fondazione Italiana per la Ricerca sul Cancro","keywords":"Medicine; Internal medicine; Glycemic load; Glycemic index; Meta-analysis; Relative risk; Cancer; Oncology; Gastroenterology; Colorectal cancer; Esophageal cancer; Subgroup analysis; Glycemic; Confidence interval; Insulin","score_opus":0.09766787023383691,"score_gpt":0.36469408802592546,"score_spread":0.26702621779208857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009851608","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":[0.023950133,0.97051907,0.0015708483,0.0012178405,0.0002766513,0.000103761246,0.0014193828,0.00003177895,0.0009105303],"genre_scores_gemma":[0.6045897,0.38377008,0.0049911025,0.0032844818,0.00092491525,0.00031098892,0.0017838039,0.00004373841,0.00030110017],"study_design_codex":"meta_analysis","study_design_gemma":"systematic_review","domain_scores_codex":[0.99387395,0.0030652569,0.0013460219,0.0008858249,0.00059110636,0.00023788917],"domain_scores_gemma":[0.98193216,0.011408162,0.0046957247,0.0007782547,0.0009671737,0.00021851154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008533887,0.00091024506,0.0035393354,0.0021442776,0.00032536665,0.0019013028,0.0010881636,0.0013946008,0.0027067042],"category_scores_gemma":[0.02733064,0.0006122771,0.008614053,0.0039331387,0.00053261855,0.00095921115,0.0010558787,0.0014099434,0.00023271014],"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":[0.005299834,0.00012867934,0.20083785,0.2524629,0.44185555,0.0004322821,0.00029498144,0.0019513444,0.0016130334,0.0013708476,0.004495543,0.089257225],"study_design_scores_gemma":[0.0010477748,0.000917818,0.2951418,0.065292664,0.60753644,0.0014207454,0.00032975985,0.0014879334,0.0011665054,0.006645105,0.018858103,0.00015531362],"about_ca_topic_score_codex":0.004204375,"about_ca_topic_score_gemma":0.005964604,"teacher_disagreement_score":0.008533887,"about_ca_system_score_codex":0.0007293226,"about_ca_system_score_gemma":0.0014500867,"threshold_uncertainty_score":0.04513198},"labels":[],"label_agreement":null},{"id":"W2010012532","doi":"10.1016/s0007-9960(10)70006-7","title":"Influence des procédés de cuisson sur la composition nutritionnelle et la digestibilité de la pomme de terre","year":2010,"lang":"fr","type":"article","venue":"Cahiers de Nutrition et de Diététique","topic":"Food composition and properties","field":"Nursing","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 Guelph; Montreal Clinical Research Institute; University of Toronto","funders":"","keywords":"Humanities; Art","score_opus":0.007561231612592498,"score_gpt":0.29095008726287885,"score_spread":0.2833888556502864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010012532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991351,0.00036915852,0.00016260178,0.000021786647,0.000030092508,0.000012812327,0.00003279968,0.000007084795,0.00022851172],"genre_scores_gemma":[0.99578947,0.0003245432,0.0006916678,0.00003769676,0.00001892023,0.000032635,0.000108712804,0.0000119899205,0.0029845228],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99961984,0.00009539511,0.000028008662,0.00010811496,0.00007571879,0.00007292549],"domain_scores_gemma":[0.9985239,0.00070164027,0.00012284839,0.000070909184,0.00027286366,0.00030795555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079425605,0.0005973069,0.00059554586,0.000294322,0.00070799346,0.00072338595,0.0003114779,0.0007033066,0.0032675068],"category_scores_gemma":[0.0029415232,0.00023617837,0.00053647935,0.0002766254,0.0007502264,0.00035010185,0.00048073876,0.0006436365,0.00025386747],"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":[0.23360954,0.0072848657,0.09090657,0.0012209823,0.0008759852,0.0013882329,0.0070546353,0.0022663295,0.54760677,0.00038991866,0.0004499745,0.10694628],"study_design_scores_gemma":[0.0015832438,0.10467188,0.63155794,0.00013126316,0.001159235,0.0006780316,0.007317073,0.0019179949,0.24045445,0.00035507602,0.009969851,0.0002039131],"about_ca_topic_score_codex":0.015863426,"about_ca_topic_score_gemma":0.016256355,"teacher_disagreement_score":0.015863426,"about_ca_system_score_codex":0.00067923765,"about_ca_system_score_gemma":0.00086568156,"threshold_uncertainty_score":0.031542182},"labels":[],"label_agreement":null},{"id":"W2010012857","doi":"10.1080/10408398.2011.610906","title":"The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Food science; Antioxidant; Health benefits; Chemistry; Dietary fibre; Extrusion; Extrusion cooking; Food processing; Food products; Dietary fiber; Whole grains; Materials science; Organic chemistry; Traditional medicine; Medicine; Metallurgy","score_opus":0.1541549087943824,"score_gpt":0.41860817731326694,"score_spread":0.2644532685188845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010012857","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":[0.0011849799,0.9978885,0.00010918951,0.000060212886,0.000044792356,0.0000031750317,0.000020969082,0.0000043554596,0.00068375823],"genre_scores_gemma":[0.005400793,0.9934509,0.00025022458,0.0000604679,0.000051460367,0.0000052624855,0.000034022214,0.0000015548194,0.00074533746],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99985313,0.000025471787,0.000019570934,0.00003722222,0.00005012094,0.000014429353],"domain_scores_gemma":[0.9998425,0.000055905253,0.000049273956,0.0000042807847,0.000039061484,0.000008940192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002836069,0.0005902329,0.0008414636,0.00149753,0.00018902676,0.00057413266,0.0003292255,0.0005543618,0.0019375631],"category_scores_gemma":[0.00031794194,0.00018060191,0.00041315716,0.0013185937,0.00020355309,0.0004902857,0.00036686906,0.0004575887,0.0008150872],"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":[0.00015550888,0.00011040699,0.00060750445,0.033203837,0.00012806179,0.0002511104,0.00013104819,0.00023681672,0.022191549,0.0008933923,0.0037406883,0.93835],"study_design_scores_gemma":[0.000042838466,0.0012444741,0.023239136,0.011933691,0.0009462423,0.004615359,0.000406549,0.00024245329,0.029303467,0.0025176664,0.92542046,0.00008761502],"about_ca_topic_score_codex":0.0012531298,"about_ca_topic_score_gemma":0.0016024779,"teacher_disagreement_score":0.0019375631,"about_ca_system_score_codex":0.00026509934,"about_ca_system_score_gemma":0.00048283336,"threshold_uncertainty_score":0.0064818263},"labels":[],"label_agreement":null},{"id":"W2010283161","doi":"10.1038/sj.ejcn.1602008","title":"Comment on validity of glycaemic glucose equivalent","year":2004,"lang":"en","type":"letter","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Glycaemic index; Medicine; Diabetes mellitus; Food science; Internal medicine; Endocrinology; Chemistry; Glycemic index; Glycemic","score_opus":0.16143866153320605,"score_gpt":0.36754264512003254,"score_spread":0.2061039835868265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010283161","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0006033561,0.0006550872,0.00009761571,0.97611725,0.019788718,0.000009224806,0.00004480144,0.000013856131,0.0026701696],"genre_scores_gemma":[0.004161511,0.0002940478,0.00013880193,0.9747244,0.017963482,0.000026414851,0.00002032489,0.000013100966,0.0026578836],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9919635,0.001991139,0.001548531,0.0012156181,0.0020103988,0.0012707955],"domain_scores_gemma":[0.96756804,0.022128448,0.0018618788,0.0009015904,0.0050399187,0.0025000733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008164167,0.0008843472,0.002621572,0.0010597,0.0059446804,0.003787233,0.0039946944,0.09356001,0.0063259476],"category_scores_gemma":[0.06567931,0.0011897644,0.0022062191,0.0014473895,0.0050988,0.0034534612,0.0026369106,0.067499824,0.0054668915],"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":[0.00022409689,0.00003918547,0.0017917096,0.00009337206,0.000040037216,0.0033672096,0.00047299484,0.00011849373,0.00017288022,0.007822403,0.97763366,0.008223912],"study_design_scores_gemma":[0.0003531452,0.00021608282,0.00491628,0.0010573444,0.00017808234,0.0051470827,0.0016667136,0.00091092585,0.0006625276,0.016971998,0.96775836,0.0001613885],"about_ca_topic_score_codex":0.021378098,"about_ca_topic_score_gemma":0.021859199,"teacher_disagreement_score":0.09356001,"about_ca_system_score_codex":0.009706409,"about_ca_system_score_gemma":0.0062877387,"threshold_uncertainty_score":0.07042527},"labels":[],"label_agreement":null},{"id":"W2010680666","doi":"10.1016/j.carbpol.2013.04.092","title":"Characterization of internal structure of maize starch without amylose and amylopectin separation","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Starch; Chemistry; Chromatography; Amylase; Gel permeation chromatography; Hydrolysis; Maize starch; Waxy corn; Biochemistry; Organic chemistry; Polymer; Enzyme","score_opus":0.010018873682917283,"score_gpt":0.24575477985533933,"score_spread":0.23573590617242204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010680666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99740547,0.0001429892,0.0017845907,0.000011165643,0.000003481688,0.0000042119027,0.00007223839,0.000008895288,0.0005669273],"genre_scores_gemma":[0.9975447,0.00011172118,0.0011742479,0.000012797192,0.0000028750617,0.000007414327,0.00025352134,0.000015650883,0.0008770723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999516,0.000005039331,0.0000022807988,0.000013039082,0.000013961145,0.0000140553275],"domain_scores_gemma":[0.99983704,0.000042007097,0.000043359727,0.000018097031,0.000031544034,0.000027846989],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000117092284,0.00022332925,0.00009152952,0.00030339512,0.00013885337,0.00023967064,0.000114491355,0.0001588757,0.00051924126],"category_scores_gemma":[0.00022944807,0.00012394316,0.00020918605,0.00023801939,0.00024484342,0.00021643548,0.00012571084,0.0003022847,0.00008954663],"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":[0.000060707865,0.000005809706,0.00031930464,0.000009281201,0.0000026359155,0.00002793927,0.000021522694,0.000040154926,0.9988574,0.000045130004,0.0000045454713,0.00060554896],"study_design_scores_gemma":[0.000005081481,0.00011794821,0.018677952,0.0000037604739,0.000016288057,0.00012234184,0.00004461036,0.00083568244,0.9796444,0.000056241,0.00047054325,0.000005157296],"about_ca_topic_score_codex":0.00074270566,"about_ca_topic_score_gemma":0.00057204475,"teacher_disagreement_score":0.00074270566,"about_ca_system_score_codex":0.00013986394,"about_ca_system_score_gemma":0.00012650389,"threshold_uncertainty_score":0.0017370582},"labels":[],"label_agreement":null},{"id":"W2010927615","doi":"10.1016/j.ijbiomac.2011.05.014","title":"Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight","year":2011,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":66,"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":"Rheology; Glucan; Chemistry; Food science; Materials science; Biochemistry; Composite material","score_opus":0.030847042541291215,"score_gpt":0.2525684276110302,"score_spread":0.22172138506973899,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010927615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877995,0.0001855562,0.00032907768,0.00001438434,0.0000064861406,0.000006877569,0.00014333421,0.0000043974565,0.00053000625],"genre_scores_gemma":[0.9982724,0.00015127203,0.00052890857,0.0000151650265,0.000005446445,0.000008278789,0.00029199716,0.000005938506,0.00072055554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999229,0.0000103722305,0.000011611297,0.000016798986,0.000019103414,0.000019363839],"domain_scores_gemma":[0.9997832,0.000046740344,0.000059622274,0.000015026659,0.000064467175,0.000030902618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012480882,0.00020607538,0.00012708423,0.00036923325,0.00019386514,0.0002342966,0.00009890098,0.00012787715,0.000709759],"category_scores_gemma":[0.0003361167,0.000103362196,0.0002280844,0.00046344523,0.00021212168,0.00027172474,0.000108124295,0.00034267677,0.00012056637],"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":[0.00015893628,0.000020883444,0.0010101834,0.00001792958,0.000005330113,0.000074266805,0.000054340813,0.00006225329,0.997815,0.000021887123,0.000009017811,0.00074992003],"study_design_scores_gemma":[0.000008129032,0.0005812517,0.09310038,0.000010408123,0.00006839847,0.000306952,0.0004427476,0.0007532612,0.9037275,0.000042602507,0.0009443769,0.000014079263],"about_ca_topic_score_codex":0.0015061235,"about_ca_topic_score_gemma":0.0013944847,"teacher_disagreement_score":0.0015061235,"about_ca_system_score_codex":0.00010039824,"about_ca_system_score_gemma":0.0001255739,"threshold_uncertainty_score":0.0029947758},"labels":[],"label_agreement":null},{"id":"W2011458718","doi":"10.1021/jf030173i","title":"Development of a Monoclonal Antibody-Based Enzyme-Linked Immunosorbent Assay To Quantify Soluble β-Glucans in Oats and Barley","year":2003,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Beta-glucan; Monoclonal antibody; Hordeum vulgare; Glucan; Avena; Polysaccharide; Keyhole limpet hemocyanin; Biology; Enzyme; Immunoassay; Chromatography; Chemistry; Antibody; Biochemistry; Poaceae; Botany","score_opus":0.020607593692035128,"score_gpt":0.24618389189608272,"score_spread":0.2255762982040476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011458718","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7867312,0.006677661,0.1984525,0.00021931098,0.00028293754,0.0010674784,0.001661579,0.0010948642,0.0038124116],"genre_scores_gemma":[0.73656815,0.0045015346,0.24874866,0.0002550242,0.000089034686,0.001318635,0.003924233,0.000092799324,0.004501992],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956125,0.00006208878,0.00006831408,0.00012141124,0.00013658887,0.000050374576],"domain_scores_gemma":[0.9996301,0.00008984173,0.00007028608,0.000039807834,0.00012694641,0.000042961332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060441147,0.0011051043,0.00041132353,0.0006285497,0.00015195229,0.00040232737,0.00058259064,0.00047981058,0.0006421446],"category_scores_gemma":[0.0005135635,0.00037097197,0.00051814044,0.00033681357,0.00017202039,0.00025844367,0.00027595763,0.0006079841,0.00061043433],"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":[0.000015007632,0.000015362606,0.00022387053,0.000028701674,0.0000063492344,0.000010163809,0.0000035079388,0.00004255601,0.99820507,0.000013286723,0.000015457868,0.0014206524],"study_design_scores_gemma":[0.000024342213,0.00044378833,0.0042603477,0.000016677286,0.000045413788,0.00023235843,0.000012949447,0.0015123932,0.9905522,0.000037782727,0.0028543232,0.0000074308264],"about_ca_topic_score_codex":0.00047307624,"about_ca_topic_score_gemma":0.00085043564,"teacher_disagreement_score":0.0011051043,"about_ca_system_score_codex":0.00037566377,"about_ca_system_score_gemma":0.0002172969,"threshold_uncertainty_score":0.0031964183},"labels":[],"label_agreement":null},{"id":"W2011493502","doi":"10.1016/j.foodchem.2014.12.096","title":"The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":61,"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":"Science and Engineering Research Board; European Commission; Canadian Diabetes Association","keywords":"Jerusalem artichoke; Inulin; Food science; Glycaemic index; Nutrient; Functional food; Chemistry; Glycemic index; Biology; Biotechnology; Insulin","score_opus":0.024678280261309034,"score_gpt":0.212671056028988,"score_spread":0.18799277576767898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011493502","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99852437,0.00054940203,0.00046031302,0.00001850321,0.000008313345,0.000014607276,0.000013303057,0.0000047670137,0.0004063922],"genre_scores_gemma":[0.9944518,0.0007477167,0.0033658296,0.000023421779,0.0000037295083,0.000012445929,0.000053693628,0.000009307358,0.0013321136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989426,0.000024081319,0.000010976855,0.000026257954,0.00002687849,0.000017639419],"domain_scores_gemma":[0.99993205,0.000014922709,0.00001647929,0.0000068949776,0.000012782305,0.00001693884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000287036,0.00026080388,0.00023422179,0.00047148732,0.0003067337,0.0003375061,0.0002996149,0.00022570712,0.00056741247],"category_scores_gemma":[0.00030676555,0.00011676603,0.00023896444,0.00022615927,0.000309525,0.0002143371,0.00036918625,0.0003220399,0.00010673876],"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":[0.0034925158,0.0012010608,0.0068096044,0.00035597166,0.000039492592,0.00072656944,0.0004229232,0.00018819132,0.9497646,0.000308749,0.000057618265,0.036632653],"study_design_scores_gemma":[0.00032132675,0.024891514,0.11192799,0.00017056879,0.0004997734,0.0032862935,0.0015686561,0.0013741128,0.84444135,0.00020057017,0.011261901,0.000055909404],"about_ca_topic_score_codex":0.001052377,"about_ca_topic_score_gemma":0.0027673275,"teacher_disagreement_score":0.001052377,"about_ca_system_score_codex":0.00017942376,"about_ca_system_score_gemma":0.00025414696,"threshold_uncertainty_score":0.0020924807},"labels":[],"label_agreement":null},{"id":"W2011664760","doi":"10.1094/cchem-07-13-0139-r","title":"Differences in Starch Granule Composition and Structure Influence In Vitro Enzymatic Hydrolysis of Grain Meal and Extracted Starch in Two Classes of Canadian Wheat (<i>Triticum aestivum</i> L.)","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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 Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Amylose; Amylopectin; Starch; Cultivar; Chemistry; Food science; Enzymatic hydrolysis; Resistant starch; Hydrolysis; Granule (geology); Agronomy; Biochemistry; Biology","score_opus":0.010338735963619217,"score_gpt":0.23316303827443305,"score_spread":0.22282430231081382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011664760","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991524,0.000106959036,0.00016430573,0.0000068765253,0.0000018942648,0.000008940653,0.00028193364,0.0000074493005,0.00026919928],"genre_scores_gemma":[0.99563545,0.0001634137,0.0008928755,0.000029055713,0.0000016048926,0.000012847649,0.0018769398,0.000022169528,0.0013655275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998361,0.00000971626,0.000009615544,0.000047420173,0.000048556747,0.000048584174],"domain_scores_gemma":[0.99978167,0.0000317212,0.000041741885,0.0000120255045,0.00006712766,0.00006575675],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017337875,0.00041177685,0.00021475807,0.00032951788,0.00029883697,0.00043763572,0.00024742342,0.00018755299,0.0004442023],"category_scores_gemma":[0.00022246662,0.0002686111,0.00039610724,0.00037326114,0.00032181616,0.00012731335,0.00018225014,0.0002823241,0.00011029647],"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":[0.00025971764,0.000021886473,0.0036939417,0.000022103723,0.00002085005,0.000038380505,0.00011787522,0.000049349692,0.9948096,0.000016260461,0.000024114277,0.0009258457],"study_design_scores_gemma":[0.000026126583,0.00043020342,0.75701874,0.000007807097,0.00009334444,0.0002101809,0.00033015237,0.00089322106,0.23971179,0.000017383238,0.0012384878,0.0000225009],"about_ca_topic_score_codex":0.25112075,"about_ca_topic_score_gemma":0.29017335,"teacher_disagreement_score":0.74887925,"about_ca_system_score_codex":0.00144065,"about_ca_system_score_gemma":0.00065170473,"threshold_uncertainty_score":0.49931812},"labels":[],"label_agreement":null},{"id":"W2011988641","doi":"10.1016/j.foodchem.2008.08.049","title":"Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Food science; Wheat flour; Chemistry; Mathematics","score_opus":0.0280805630514259,"score_gpt":0.25723458090026446,"score_spread":0.22915401784883857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011988641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99936813,0.00024923478,0.00013175124,0.000017029975,0.00002271633,0.000008377034,0.000028385988,0.000007507378,0.00016689452],"genre_scores_gemma":[0.9982811,0.0001618015,0.00036200555,0.000049565515,0.000007504785,0.0000061178425,0.00006632016,0.000014607993,0.001051038],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966,0.000092461,0.000034929893,0.00009055701,0.000050966115,0.000071075905],"domain_scores_gemma":[0.9990336,0.00027654838,0.00013562721,0.000050244136,0.000092792674,0.0004112819],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037974096,0.0006937205,0.000532601,0.00021382984,0.00029950697,0.00068818853,0.00029464823,0.00046381474,0.0020621086],"category_scores_gemma":[0.0009898182,0.00042019092,0.0003683889,0.00029281454,0.00040689047,0.0005060155,0.00047367733,0.00082144846,0.00021893525],"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":[0.040426053,0.001877299,0.0028632283,0.0001817683,0.00016963137,0.0001379947,0.00019153956,0.00016343592,0.9490265,0.00004223087,0.000055350618,0.004864922],"study_design_scores_gemma":[0.00044065272,0.016636938,0.032959796,0.000024484198,0.00033200224,0.0001636269,0.00034029305,0.0008459499,0.94735503,0.000038707036,0.00082557806,0.000036908103],"about_ca_topic_score_codex":0.0022710694,"about_ca_topic_score_gemma":0.002760594,"teacher_disagreement_score":0.0022710694,"about_ca_system_score_codex":0.00028048438,"about_ca_system_score_gemma":0.00028181204,"threshold_uncertainty_score":0.006898463},"labels":[],"label_agreement":null},{"id":"W2012152239","doi":"10.1111/j.1365-2621.2006.01313.x","title":"Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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":"Farinograph; Gluten; Food science; Rheology; Mathematics; Composition (language); Chemistry; Materials science; Composite material","score_opus":0.054355338883573835,"score_gpt":0.3437105014681813,"score_spread":0.2893551625846074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012152239","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911827,0.00022105478,0.00018226024,0.000006185608,0.0000014776474,0.0000038642934,0.0002072198,0.000006442537,0.0002532888],"genre_scores_gemma":[0.9990062,0.000057088546,0.00016192102,0.0000072260723,0.0000011809971,0.0000021025858,0.00044962112,0.000004510594,0.0003101544],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999795,0.000022108206,0.00002609703,0.000050202987,0.00007320063,0.0000334351],"domain_scores_gemma":[0.9991234,0.00012689985,0.00035957544,0.00006347768,0.00022280392,0.000103791856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032374714,0.00033790644,0.00026985453,0.0005930883,0.00016676406,0.0004940086,0.000090867965,0.00019785661,0.0008859239],"category_scores_gemma":[0.0006634001,0.00013231776,0.00029388626,0.00062875525,0.00018142363,0.00026148834,0.00024031568,0.0002821976,0.00017630246],"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":[0.001763297,0.00012712384,0.45389745,0.00014716559,0.0003487333,0.00024900775,0.00029751635,0.00029987426,0.52990484,0.000059529262,0.00008843465,0.012816993],"study_design_scores_gemma":[0.000004018368,0.00037274952,0.97773576,0.0000026886767,0.000041267675,0.00015720857,0.0000559416,0.00017450345,0.02123051,0.000014340177,0.00020719656,0.0000038602025],"about_ca_topic_score_codex":0.003487197,"about_ca_topic_score_gemma":0.003963533,"teacher_disagreement_score":0.003487197,"about_ca_system_score_codex":0.0002854733,"about_ca_system_score_gemma":0.00009529517,"threshold_uncertainty_score":0.0069338083},"labels":[],"label_agreement":null},{"id":"W2012199422","doi":"10.4141/cjps09078","title":"Changes in ethanol production potential due to species, cultivar and location on the Canadian prairie","year":2010,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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":"Cultivar; Triticale; Ethanol fuel; Agronomy; Raw material; Starch; Biology; Biofuel; Food science; Biotechnology; Ecology","score_opus":0.02404271127803006,"score_gpt":0.22460167362972852,"score_spread":0.20055896235169846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012199422","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99762565,0.000106689105,0.00013430089,0.000026382411,0.0000014547251,0.00001045211,0.00033755766,0.0000072225234,0.0017501785],"genre_scores_gemma":[0.9950118,0.00017343994,0.0008107066,0.000034887642,6.0150825e-7,0.000009446143,0.00067381124,0.000009395185,0.0032760662],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99965084,0.000016413149,0.000008081991,0.000096167554,0.00015190798,0.00007651785],"domain_scores_gemma":[0.99917716,0.00005812062,0.00008355684,0.000025699534,0.0005299642,0.0001254588],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025630073,0.0002756179,0.00022827827,0.0007841151,0.0015875243,0.0008943924,0.0006151505,0.00017373107,0.0010483938],"category_scores_gemma":[0.00052472786,0.00021214876,0.00019935297,0.0014179603,0.0006410003,0.00025228967,0.00039590753,0.00032580836,0.00021208284],"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":[0.0010310111,0.00014160329,0.6238588,0.00015768633,0.00016982708,0.00072999555,0.0053033098,0.0012065736,0.32108083,0.00046616947,0.0010687192,0.04478553],"study_design_scores_gemma":[0.0000036025763,0.000055536417,0.99385816,0.0000063204398,0.000015798229,0.00005067037,0.0013149839,0.00025991406,0.0028289384,0.000015727996,0.0015773188,0.000013129733],"about_ca_topic_score_codex":0.9690026,"about_ca_topic_score_gemma":0.99394554,"teacher_disagreement_score":0.030997396,"about_ca_system_score_codex":0.013087638,"about_ca_system_score_gemma":0.0066253524,"threshold_uncertainty_score":0.09495789},"labels":[],"label_agreement":null},{"id":"W2012385028","doi":"10.1001/2013.jamainternmed.70","title":"Effect of Legumes as Part of a Low Glycemic Index Diet on Glycemic Control and Cardiovascular Risk Factors in Type 2 Diabetes Mellitus","year":2012,"lang":"en","type":"article","venue":"Archives of Internal Medicine","topic":"Food composition and properties","field":"Nursing","cited_by":383,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Legume; Medicine; Glycemic; Glycemic index; Diabetes mellitus; Type 2 diabetes; Internal medicine; Dietary fiber; Food science; Endocrinology; Biology; Agronomy","score_opus":0.006357285941833642,"score_gpt":0.23580916627133938,"score_spread":0.22945188032950575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012385028","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950152,0.0038569812,0.000086622866,0.00023938608,0.00009807628,0.000083612096,0.00007275833,0.0000074676527,0.00053980295],"genre_scores_gemma":[0.99603313,0.0020763555,0.0006787844,0.00046325423,0.00011526219,0.000114123446,0.00013045144,0.0000033419335,0.0003852607],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9993625,0.00037994928,0.00005308768,0.0000587969,0.000084733845,0.000060957103],"domain_scores_gemma":[0.99856454,0.0006853232,0.00023712068,0.000056352907,0.00005472448,0.00040196115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012712599,0.00049439864,0.00083316484,0.00027939066,0.00030438366,0.0005031171,0.00036568724,0.0008333999,0.0018176637],"category_scores_gemma":[0.0026982657,0.00021674091,0.00091820676,0.0002854028,0.00027627323,0.0002994353,0.0003242664,0.0009827905,0.00009632738],"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":[0.70976084,0.07297808,0.05174114,0.0023058837,0.008507607,0.00013907219,0.00028671086,0.0009678541,0.007759787,0.00015690544,0.0007167301,0.14467941],"study_design_scores_gemma":[0.11968756,0.40520966,0.4572855,0.000762395,0.009336575,0.00018598256,0.00023698418,0.0022739854,0.002271653,0.00041946844,0.0022658892,0.00006436985],"about_ca_topic_score_codex":0.0023604196,"about_ca_topic_score_gemma":0.0036291815,"teacher_disagreement_score":0.0023604196,"about_ca_system_score_codex":0.0003404774,"about_ca_system_score_gemma":0.00042297007,"threshold_uncertainty_score":0.0067231655},"labels":[],"label_agreement":null},{"id":"W2012620203","doi":"10.1080/09064710601160037","title":"Barley carbohydrate composition varies with genetic and abiotic factors","year":2007,"lang":"en","type":"article","venue":"Acta Agriculturae Scandinavica Section B - Soil & Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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":"Norges Forskningsråd; University of Saskatchewan","keywords":"Starch; Composition (language); Abiotic component; Chemical composition; Food science; Carbohydrate; Biology; Polysaccharide; Agronomy; Chemistry; Biochemistry; Ecology","score_opus":0.009760807113521782,"score_gpt":0.21095241302271325,"score_spread":0.20119160590919147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012620203","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99926907,0.000110735426,0.00013767139,0.000007807666,0.0000026082093,0.0000033171636,0.00018132788,0.000004495198,0.00028289392],"genre_scores_gemma":[0.9982324,0.00008281131,0.00018904607,0.00002367067,0.0000018777606,0.000006345413,0.00069097534,0.000014307111,0.00075860834],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997844,0.00003080996,0.000013820205,0.00006594811,0.00005178864,0.000053205193],"domain_scores_gemma":[0.9995555,0.00007334582,0.00008525451,0.000037183116,0.00010237393,0.00014642002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020953537,0.0003364357,0.0003513833,0.0005284872,0.00033507368,0.00064303534,0.00016454484,0.00019122442,0.0008453143],"category_scores_gemma":[0.00028693533,0.00027116935,0.00023809407,0.0005485226,0.00034552306,0.00018032917,0.000304332,0.00035147747,0.00018424356],"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":[0.00088979345,0.000045489865,0.033878084,0.00003501894,0.0000845773,0.00012494804,0.0001703845,0.000094359544,0.9629748,0.000027204796,0.000047277535,0.0016281129],"study_design_scores_gemma":[0.000007918606,0.00014331532,0.97279435,0.0000035146038,0.000028063749,0.00010285479,0.00019989586,0.0001738306,0.02617296,0.0000281945,0.00033539927,0.000009672478],"about_ca_topic_score_codex":0.017133206,"about_ca_topic_score_gemma":0.02206009,"teacher_disagreement_score":0.017133206,"about_ca_system_score_codex":0.0008502695,"about_ca_system_score_gemma":0.00042289108,"threshold_uncertainty_score":0.034066975},"labels":[],"label_agreement":null},{"id":"W2012779347","doi":"10.1111/j.1750-3841.2009.01159.x","title":"Effect of Gamma Irradiation on Molecular Structure and Physicochemical Properties of Corn Starch","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":162,"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":"Gamma irradiation; Corn starch; Starch; Irradiation; Food science; Chemistry; Agronomy; Biology; Physics","score_opus":0.012243754149516742,"score_gpt":0.2567639406463263,"score_spread":0.24452018649680957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012779347","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975835,0.0013144149,0.00052473403,0.000013004246,0.0000055750197,0.0000073843344,0.000071792274,0.00002256953,0.00045696262],"genre_scores_gemma":[0.9976928,0.00086101476,0.0005240336,0.00003484168,0.0000030094654,0.000013239881,0.0001575704,0.000021329146,0.00069216685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999213,0.00001445433,0.0000063964285,0.000022786047,0.00001782269,0.000017113389],"domain_scores_gemma":[0.9997912,0.000077383585,0.00006513133,0.000020195646,0.000024341583,0.000021825042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012278307,0.00036461232,0.00016201042,0.00017079004,0.00006849775,0.00021727929,0.00013004434,0.00026211658,0.00078672904],"category_scores_gemma":[0.00031698405,0.0001907024,0.00026557368,0.00016349088,0.00019706247,0.00016682767,0.00011276984,0.00024068235,0.00010426611],"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":[0.0003847693,0.000014676645,0.0011521166,0.000057551933,0.000020184392,0.00006191627,0.000033346136,0.00034395076,0.99505544,0.000026091338,0.000015333333,0.0028345971],"study_design_scores_gemma":[0.000018113491,0.0009427829,0.049637742,0.0000191638,0.000059175938,0.00019680029,0.00004373913,0.00065474975,0.9472383,0.000052119143,0.0011244667,0.000012937897],"about_ca_topic_score_codex":0.0007269096,"about_ca_topic_score_gemma":0.0005400023,"teacher_disagreement_score":0.00078672904,"about_ca_system_score_codex":0.00020578793,"about_ca_system_score_gemma":0.000106401174,"threshold_uncertainty_score":0.002631843},"labels":[],"label_agreement":null},{"id":"W2012938053","doi":"10.1039/c2fo30202k","title":"Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution","year":2012,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":28,"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 Toronto","funders":"Agriculture and Agri-Food Canada; Health Research Board","keywords":"Glucan; Glycemic; Chemistry; Postprandial; Beta-glucan; Viscoelasticity; Glycemic index; Food science; Rheology; Biochemistry; Materials science; Insulin; Endocrinology; Medicine","score_opus":0.019618518917819013,"score_gpt":0.23400068002231103,"score_spread":0.21438216110449201,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012938053","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967955,0.0015061368,0.0010246399,0.000043491855,0.000029646451,0.000030578663,0.00006884624,0.000031110514,0.00047022785],"genre_scores_gemma":[0.9956126,0.0012620817,0.0018082331,0.00010057799,0.000022249802,0.00006134258,0.00016446211,0.000016922868,0.00095154427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999882,0.000028204198,0.000011621335,0.000030184845,0.000023465536,0.000024572659],"domain_scores_gemma":[0.9998036,0.000035459714,0.00008350269,0.000014504102,0.000023920706,0.000038984897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001940534,0.0004020398,0.00026853534,0.00018766335,0.00007068731,0.00024586666,0.00010514354,0.00019746422,0.0008700925],"category_scores_gemma":[0.0004098147,0.00015237917,0.00020862673,0.0001397337,0.00017062157,0.00025795697,0.00018756765,0.00045735322,0.000120310615],"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":[0.0013931147,0.00013271127,0.00057322055,0.000059254937,0.000017000137,0.000022447823,0.000025795334,0.000032862165,0.9935666,0.000021934595,0.000033273038,0.0041217776],"study_design_scores_gemma":[0.00018545329,0.013652479,0.077968165,0.000053371794,0.00015075722,0.00021114491,0.00012455104,0.0017584297,0.9040247,0.0001727845,0.0016737572,0.000024443965],"about_ca_topic_score_codex":0.00029391202,"about_ca_topic_score_gemma":0.00033121422,"teacher_disagreement_score":0.0008700925,"about_ca_system_score_codex":0.00010864839,"about_ca_system_score_gemma":0.00011120299,"threshold_uncertainty_score":0.0029107332},"labels":[],"label_agreement":null},{"id":"W2014255487","doi":"10.1016/j.ijbiomac.2006.05.003","title":"Mucoadhesive properties of cross-linked high amylose starch derivatives","year":2006,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Montréal","funders":"","keywords":"Buccal administration; Chemistry; Swelling; Starch; Adhesion; Mucoadhesion; Amylose; Polymer; Ionic bonding; Polymer chemistry; Ionic strength; Drug delivery; Chemical engineering; Biophysics; Nuclear chemistry; Organic chemistry; Bioadhesive; Pharmacology; Aqueous solution; Ion","score_opus":0.038923818164899156,"score_gpt":0.3010672343385122,"score_spread":0.26214341617361303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014255487","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99896014,0.00047356653,0.00020383096,0.00000842946,0.0000088835395,0.0000045879597,0.000037630292,0.0000047596623,0.00029804496],"genre_scores_gemma":[0.9988745,0.00026782576,0.00023228643,0.000012826136,0.0000029609557,0.0000034581178,0.00007425729,0.000005094407,0.0005267793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991155,0.000020948448,0.000009900321,0.000014091699,0.000022860917,0.000020683197],"domain_scores_gemma":[0.9997309,0.00006988543,0.00006382273,0.000023348844,0.00004762333,0.000064355074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025564348,0.0002566159,0.00012303259,0.00019290153,0.00009569492,0.00018003075,0.00012247122,0.0002465347,0.0009104195],"category_scores_gemma":[0.0005252593,0.00012347568,0.00023019397,0.00019756726,0.00018412802,0.00029301865,0.00011125773,0.00037691017,0.00012602794],"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":[0.0006210575,0.000040124174,0.00046820767,0.00003820527,0.00001320985,0.00008556558,0.00006399863,0.00021429671,0.996505,0.00007937915,0.000028538716,0.0018425103],"study_design_scores_gemma":[0.000026534963,0.0015212686,0.006559627,0.000008152057,0.000025415668,0.0001298331,0.000047335907,0.00062773854,0.9902698,0.000024527679,0.0007481148,0.000011688848],"about_ca_topic_score_codex":0.00049818767,"about_ca_topic_score_gemma":0.00027645426,"teacher_disagreement_score":0.0009104195,"about_ca_system_score_codex":0.00011769901,"about_ca_system_score_gemma":0.000091443755,"threshold_uncertainty_score":0.0030456781},"labels":[],"label_agreement":null},{"id":"W2014853990","doi":"10.1016/j.carbpol.2013.11.019","title":"Characteristics of starch isolated from maize as a function of grain storage temperature","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Crystallinity; Starch; Extraction (chemistry); Yield (engineering); Enthalpy; Chemistry; Food science; Agronomy; Maize starch; Botany; Materials science; Crystallography; Chromatography; Composite material; Biology","score_opus":0.009361773523167477,"score_gpt":0.21504594532358987,"score_spread":0.2056841718004224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014853990","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981041,0.00034069177,0.00052879663,0.000024197714,0.000014558205,0.000007112222,0.0003621732,0.0000099848985,0.00060853385],"genre_scores_gemma":[0.9976574,0.00016817662,0.00039102926,0.000026785952,0.000010069679,0.000009211113,0.0007737073,0.000017704093,0.00094583246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991727,0.000013535309,0.000008393524,0.000022614347,0.000015536449,0.000022735294],"domain_scores_gemma":[0.9993383,0.0002723458,0.00014366362,0.000035416215,0.0000936645,0.000116629846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019268975,0.00032729335,0.00018537628,0.0005797308,0.00022529237,0.00037606584,0.00019020791,0.0002587891,0.0010519561],"category_scores_gemma":[0.0004121666,0.00021507654,0.00041143547,0.0006273555,0.00039861244,0.00032306174,0.00015102522,0.00059749366,0.00017284708],"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":[0.001810655,0.000045620858,0.0020238662,0.000027529893,0.000020495505,0.00007052123,0.00007022259,0.00009758678,0.99468166,0.00004850067,0.000024317947,0.0010790469],"study_design_scores_gemma":[0.00004161819,0.00131855,0.16611877,0.000014650044,0.00009654268,0.00031080394,0.00022542976,0.0014985265,0.82965404,0.00011954218,0.00057209877,0.000029373683],"about_ca_topic_score_codex":0.0014147109,"about_ca_topic_score_gemma":0.00089046004,"teacher_disagreement_score":0.0014147109,"about_ca_system_score_codex":0.00017557206,"about_ca_system_score_gemma":0.00016164935,"threshold_uncertainty_score":0.0035191774},"labels":[],"label_agreement":null},{"id":"W2015441571","doi":"10.1016/j.foodchem.2014.01.058","title":"Ozone oxidation of cassava starch in aqueous solution at different pH","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Starch; Chemistry; Aqueous solution; Ozone; Sodium hypochlorite; Hydrogen peroxide; Fourier transform infrared spectroscopy; Nuclear chemistry; Organic chemistry; Chemical engineering","score_opus":0.02034040348972772,"score_gpt":0.23459488555714947,"score_spread":0.21425448206742176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015441571","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99800664,0.00033187153,0.00054832833,0.000025191932,0.000027777087,0.000005778506,0.0000751189,0.0000079864685,0.0009714431],"genre_scores_gemma":[0.9985329,0.00022344505,0.00028483474,0.000019007706,0.000004524087,0.000003448907,0.00009801517,0.000004059351,0.0008297773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998789,0.0000137957,0.000007244409,0.000026145257,0.000025915953,0.000048071335],"domain_scores_gemma":[0.99991405,0.000028978518,0.000015650743,0.000008504107,0.000023461185,0.000009349292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016225298,0.0002738804,0.0001739288,0.00014583017,0.0001821956,0.00020870392,0.00014574801,0.00037959946,0.0016180528],"category_scores_gemma":[0.00021144419,0.00013905171,0.0002620079,0.00015284716,0.00017835682,0.00017833692,0.00012782693,0.00035268193,0.00015163749],"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":[0.0007288197,0.000022260509,0.00081673765,0.00006504621,0.000016586364,0.00009970619,0.00009196478,0.00008830648,0.99604416,0.000059264796,0.000055597564,0.0019115984],"study_design_scores_gemma":[0.000017677196,0.0005724285,0.0067950375,0.000008831524,0.000023523702,0.00008537537,0.0001772611,0.000336903,0.9914067,0.000043628315,0.00052534277,0.000007284392],"about_ca_topic_score_codex":0.0017280608,"about_ca_topic_score_gemma":0.0016214541,"teacher_disagreement_score":0.0017280608,"about_ca_system_score_codex":0.00012761368,"about_ca_system_score_gemma":0.00017831603,"threshold_uncertainty_score":0.005412936},"labels":[],"label_agreement":null},{"id":"W2015581831","doi":"10.1016/j.lwt.2010.08.007","title":"Effect of acid hydrolysis on rheological and thermal characteristics of lentil starch slurry","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polymer Source (Canada)","funders":"","keywords":"Starch; Hydrolysis; Rheology; Starch gelatinization; Creep; Slurry; Acid hydrolysis; Chemistry; Chemical engineering; Isothermal process; Kinetics; Materials science; Activation energy; Enthalpy; Composite material; Organic chemistry; Thermodynamics","score_opus":0.00913799856108477,"score_gpt":0.24681369242485995,"score_spread":0.23767569386377518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015581831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99813783,0.00071894185,0.0004352781,0.00001729561,0.000010336854,0.000010698669,0.000099366516,0.000011363851,0.0005589031],"genre_scores_gemma":[0.99824584,0.00033687128,0.0006561183,0.000026065094,0.0000060464286,0.000010920919,0.00013691964,0.000013026948,0.00056828524],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982435,0.000035050663,0.000018839064,0.000029659666,0.00005489871,0.000037185313],"domain_scores_gemma":[0.9996669,0.00011630404,0.00008333997,0.000028644536,0.000056632787,0.000048235266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031836145,0.00030443736,0.0003905333,0.0001582825,0.000116961164,0.00032595842,0.0001273341,0.00018435622,0.0012771665],"category_scores_gemma":[0.0006856031,0.0001647695,0.00023095199,0.0002153359,0.00023484006,0.00026018743,0.00014685623,0.00042059628,0.00019426834],"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":[0.0003709824,0.000024554238,0.0004745387,0.000037850667,0.000008896645,0.00005247958,0.000038190014,0.00009143519,0.99772996,0.000013399463,0.000010660735,0.0011471688],"study_design_scores_gemma":[0.000013859438,0.0004942079,0.009768343,0.0000065098525,0.000018400631,0.00007749453,0.000051147344,0.00076267816,0.988301,0.000017787914,0.0004762758,0.000012197247],"about_ca_topic_score_codex":0.0007679207,"about_ca_topic_score_gemma":0.00081005535,"teacher_disagreement_score":0.0012771665,"about_ca_system_score_codex":0.00015326866,"about_ca_system_score_gemma":0.00015632482,"threshold_uncertainty_score":0.00427258},"labels":[],"label_agreement":null},{"id":"W2015773868","doi":"10.1111/j.1365-2621.2004.tb13622.x","title":"Development of an Orange‐flavored Barley β‐Glucan Beverage with Added Whey Protein Isolate","year":2004,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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; Sweetness; Chemistry; Ingredient; Flavor; Glucan; Whey protein; Dietary fiber; Orange (colour); Biochemistry","score_opus":0.021070970972836778,"score_gpt":0.24739859039928477,"score_spread":0.226327619426448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015773868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899794,0.00064320065,0.007821759,0.00011468002,0.00003979726,0.00019698436,0.0001660902,0.00011309551,0.00092512305],"genre_scores_gemma":[0.959653,0.00075662934,0.035344783,0.00009982075,0.000015377582,0.00012678161,0.0008388957,0.00008351009,0.0030812079],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998492,0.000025982246,0.000012002565,0.000039199633,0.00004836065,0.00002519071],"domain_scores_gemma":[0.999894,0.000011828795,0.00002328647,0.0000066676907,0.000026499249,0.000037798683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000270317,0.00049839786,0.00030179028,0.00016340455,0.00019524884,0.00032272958,0.0002943043,0.00031857094,0.00093131687],"category_scores_gemma":[0.00022628825,0.00018178206,0.00033114632,0.00014059014,0.00016448443,0.00027868117,0.00039594056,0.00048466306,0.0003963046],"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":[0.000033874807,0.000034887435,0.000048208618,0.00001639404,0.0000022694815,0.000017746632,0.000004744698,0.000010980249,0.99922514,0.0000058247847,0.000008953445,0.00059095875],"study_design_scores_gemma":[0.000013908128,0.00054383633,0.0024097853,0.0000059406575,0.0000222857,0.00010891538,0.00001695916,0.0003418226,0.995481,0.000004497151,0.0010476238,0.0000034729028],"about_ca_topic_score_codex":0.0009923337,"about_ca_topic_score_gemma":0.0015291345,"teacher_disagreement_score":0.0009923337,"about_ca_system_score_codex":0.000257536,"about_ca_system_score_gemma":0.00020639041,"threshold_uncertainty_score":0.0031155944},"labels":[],"label_agreement":null},{"id":"W2015982724","doi":"10.1038/ejcn.2010.178","title":"β-glucan from barley and its lipid-lowering capacity: a meta-analysis of randomized, controlled trials","year":2010,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":153,"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":"Confidence interval; Cholesterol; Meta-analysis; Randomized controlled trial; Internal medicine; Medicine; Lipid profile; Glucan; Lipoprotein; Blood lipids; Cholesterol lowering; Subgroup analysis; Food science; Animal science; Endocrinology; Gastroenterology; Chemistry; Biology; Biochemistry","score_opus":0.34608217360626903,"score_gpt":0.4345277764222894,"score_spread":0.08844560281602037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015982724","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":[0.033608876,0.9638656,0.00085287774,0.0002014587,0.00030592136,0.00043827042,0.00039185374,0.00004600066,0.00028910517],"genre_scores_gemma":[0.38731617,0.6056422,0.003606203,0.0010659789,0.00031074104,0.0006956954,0.0007215829,0.000041245938,0.00060028536],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9972254,0.0013017096,0.0006865791,0.0004014026,0.00024477253,0.00014019222],"domain_scores_gemma":[0.99497366,0.0034552817,0.0009781676,0.00019499537,0.00024614183,0.00015178467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0070661204,0.002507062,0.015635831,0.001492914,0.00044710826,0.0019527049,0.0016216385,0.0016720488,0.0034470062],"category_scores_gemma":[0.010802993,0.0012733381,0.018507121,0.0022627464,0.0006905684,0.0012012469,0.0009358864,0.002498196,0.0002299281],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.06277304,0.00022606307,0.0023469925,0.21677503,0.6893806,0.00013332075,0.00009707055,0.000566987,0.00092463946,0.00013846939,0.0007322003,0.025905553],"study_design_scores_gemma":[0.020850357,0.0018768772,0.00435749,0.0061262785,0.96444815,0.00010162227,0.00006062671,0.00019868459,0.00024574832,0.00019959848,0.0015000296,0.00003456765],"about_ca_topic_score_codex":0.0032383478,"about_ca_topic_score_gemma":0.008142119,"teacher_disagreement_score":0.015635831,"about_ca_system_score_codex":0.001297508,"about_ca_system_score_gemma":0.0014211615,"threshold_uncertainty_score":0.03736961},"labels":[],"label_agreement":null},{"id":"W2016049115","doi":"10.1094/cc-83-0211","title":"Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles","year":2006,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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":"Chemistry; Food science; Rheology; Differential scanning calorimetry; Salt (chemistry); Viscosity; Starch; Raw material; Reagent; Wheat flour; Sodium; Materials science; Composite material; Organic chemistry","score_opus":0.007522820630900232,"score_gpt":0.21246595355193929,"score_spread":0.20494313292103905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016049115","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99777126,0.0011051995,0.000385195,0.000027271039,0.000021295902,0.000019375833,0.00014608898,0.000018062914,0.00050618034],"genre_scores_gemma":[0.9967667,0.0005814431,0.001677198,0.00006407529,0.000008218415,0.000019988747,0.00022007416,0.000016775706,0.00064558414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973947,0.000062195984,0.00003709701,0.000052735435,0.000074779746,0.000033817825],"domain_scores_gemma":[0.99964285,0.00006637537,0.0001155043,0.000022066066,0.00008550543,0.00006763249],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029349985,0.00072280364,0.00037586957,0.00028741115,0.00013102342,0.0003353912,0.00018810746,0.00019943512,0.00080487516],"category_scores_gemma":[0.00061857986,0.00014780406,0.00023868846,0.0002737269,0.0001865711,0.0002632569,0.00014117369,0.00044329115,0.00013776572],"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":[0.00032881822,0.0000331587,0.00054475985,0.000113344744,0.00001487284,0.000048482147,0.000042442305,0.000055290937,0.99709153,0.000013359712,0.00001640642,0.0016976314],"study_design_scores_gemma":[0.00001518008,0.0009451102,0.014355711,0.000024100022,0.000069827096,0.00007938485,0.00014009807,0.00028323673,0.98247164,0.0000121077155,0.0015839523,0.000019657507],"about_ca_topic_score_codex":0.0010920219,"about_ca_topic_score_gemma":0.002045433,"teacher_disagreement_score":0.0010920219,"about_ca_system_score_codex":0.00017028871,"about_ca_system_score_gemma":0.00013785863,"threshold_uncertainty_score":0.0026925802},"labels":[],"label_agreement":null},{"id":"W2016234963","doi":"10.1080/01639360802265905","title":"Nutritional Considerations for Older Adults With Type 2 Diabetes","year":2008,"lang":"en","type":"review","venue":"Journal of Nutrition for the Elderly","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Type 2 diabetes; Diabetes mellitus; Glycemic; Gerontology; Disease; Glycemic index; Dietary fiber; Environmental health; Internal medicine; Endocrinology","score_opus":0.05136909096099264,"score_gpt":0.30100374333694857,"score_spread":0.24963465237595595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016234963","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":[0.00028940683,0.9983614,0.00009761675,0.00045560556,0.00018920758,0.000005014532,0.000008372323,0.0000045308047,0.0005889306],"genre_scores_gemma":[0.0013737308,0.99732214,0.00035838797,0.00032173964,0.00014344354,0.000009160537,0.000016262893,7.333543e-7,0.00045442805],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980587,0.00005150894,0.00004043924,0.000019928644,0.00006900807,0.000013335701],"domain_scores_gemma":[0.999772,0.00009921694,0.000049409857,0.000005217733,0.000057869416,0.000016146752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053780846,0.0008353003,0.0016053037,0.0014086672,0.00031758478,0.0006828828,0.00064869743,0.001419618,0.0017200485],"category_scores_gemma":[0.0008982791,0.00017017103,0.0006474004,0.0011168539,0.00026258407,0.00085650804,0.00055272016,0.0013851844,0.0010174841],"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":[0.00013048571,0.0001681657,0.00074174977,0.019595515,0.0001625379,0.00071291556,0.0001392512,0.00015423865,0.0011209036,0.00097568467,0.028292613,0.947806],"study_design_scores_gemma":[0.00009016698,0.00043371093,0.011399154,0.036001828,0.0006596836,0.011890311,0.0006244291,0.00022081909,0.00068456813,0.0042273956,0.9337185,0.000049438488],"about_ca_topic_score_codex":0.0017230879,"about_ca_topic_score_gemma":0.0034273246,"teacher_disagreement_score":0.0017230879,"about_ca_system_score_codex":0.00029068885,"about_ca_system_score_gemma":0.00055411825,"threshold_uncertainty_score":0.005754113},"labels":[],"label_agreement":null},{"id":"W2016236209","doi":"10.1111/j.1365-2621.2008.01819.x","title":"Bran characteristics and wheat performance in whole wheat bread","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":80,"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; Université Laval","funders":"","keywords":"Bran; Cultivar; Hemicellulose; Whole wheat; Food science; Bread making; Absorption of water; Lignin; Cellulose; Composition (language); Chemistry; Agronomy; Whole grains; Wheat flour; Raw material; Botany; Biology","score_opus":0.014299068937614158,"score_gpt":0.26854189462647937,"score_spread":0.2542428256888652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016236209","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995259,0.00013285835,0.00011972206,0.0000049637374,0.0000021990477,0.0000025165507,0.00007553361,0.0000071922823,0.00012911038],"genre_scores_gemma":[0.99877375,0.00006286703,0.00014364875,0.000016659375,0.0000018189007,0.0000030493466,0.00039003824,0.000011854256,0.000596424],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985814,0.00003191693,0.0000110475985,0.000044699784,0.000031784617,0.00002231423],"domain_scores_gemma":[0.9996544,0.0000826843,0.0000684054,0.00003555102,0.000046907706,0.00011202966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023082715,0.0004121841,0.0003825263,0.00022517682,0.00010889058,0.00039082792,0.00007069109,0.00014273789,0.0012951222],"category_scores_gemma":[0.00033193652,0.00015726281,0.00021623458,0.00021056038,0.00014785933,0.0001576111,0.00018189233,0.00030551082,0.0002878941],"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":[0.00093467557,0.00007001828,0.009080935,0.000040758114,0.000057068395,0.00004690631,0.00004166657,0.00010063093,0.9880775,0.0000064792243,0.000017658507,0.0015256631],"study_design_scores_gemma":[0.000043294738,0.004096082,0.7660032,0.000008867044,0.00013910224,0.00029076153,0.00010967507,0.000823459,0.2278285,0.000031735668,0.0006129728,0.000012427286],"about_ca_topic_score_codex":0.001038171,"about_ca_topic_score_gemma":0.0014233746,"teacher_disagreement_score":0.0012951222,"about_ca_system_score_codex":0.00013896264,"about_ca_system_score_gemma":0.00007622777,"threshold_uncertainty_score":0.004332602},"labels":[],"label_agreement":null},{"id":"W2016551635","doi":"10.1016/j.carres.2014.09.011","title":"Branching patterns in leaf starches from Arabidopsis mutants deficient in diverse starch synthases","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","cited_by":13,"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":"Mutant; Starch; Chemistry; Amylose; Arabidopsis; Bacillus amyloliquefaciens; Biochemistry; Context (archaeology); Amylase; Enzyme; Gene; Biology; Fermentation","score_opus":0.08697897933789352,"score_gpt":0.3380026667925753,"score_spread":0.2510236874546818,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016551635","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99841297,0.000113295435,0.0006406346,0.000020335157,0.000005075452,0.0000041754074,0.0002405717,0.00001539291,0.000547524],"genre_scores_gemma":[0.9954845,0.00013618158,0.0009013943,0.000041490595,0.0000038315316,0.0000132990335,0.0009332323,0.000054372125,0.002431846],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992883,0.0000064335995,0.0000070853876,0.000016737884,0.000022280272,0.000018624849],"domain_scores_gemma":[0.9995048,0.00011203768,0.000121031444,0.000033195298,0.0000484174,0.00018051355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009265083,0.00033507147,0.00019979026,0.00057614263,0.00018250369,0.00039645025,0.00024187076,0.000321965,0.0012763907],"category_scores_gemma":[0.00018193189,0.0003621018,0.00034548747,0.00031102388,0.0003091661,0.000229589,0.00026937664,0.00083745056,0.00023026115],"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":[0.00009757272,0.00000682295,0.00037547835,0.000006123448,0.0000034687573,0.00003656912,0.000020355665,0.000021767763,0.9991358,0.00003460001,0.0000054324832,0.0002560384],"study_design_scores_gemma":[0.00003968371,0.0002053502,0.19928747,0.000013229978,0.000048222977,0.0006841313,0.00026436348,0.0022108757,0.79634356,0.00023140691,0.000647602,0.000024174311],"about_ca_topic_score_codex":0.002561038,"about_ca_topic_score_gemma":0.0025143428,"teacher_disagreement_score":0.002561038,"about_ca_system_score_codex":0.0003770135,"about_ca_system_score_gemma":0.00016302793,"threshold_uncertainty_score":0.005092263},"labels":[],"label_agreement":null},{"id":"W2016593954","doi":"10.1094/cchem-07-11-0084","title":"Detection, Localization, and Variability of Endogenous β‐Glucanase in Wheat Kernels","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"","keywords":"Glucanase; Chemistry; Bran; Food science; Cultivar; Polysaccharide; Glucan; Enzyme; Size-exclusion chromatography; Arabinoxylan; Kernel (algebra); Endogeny; Genotype; Biochemistry; Agronomy; Biology; Gene; Mathematics; Raw material","score_opus":0.02947844741259087,"score_gpt":0.2142624573390151,"score_spread":0.18478400992642424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016593954","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969145,0.00027721105,0.002411959,0.0000064637975,0.0000041762873,0.0000049077094,0.00014816107,0.000015453406,0.00021725947],"genre_scores_gemma":[0.9972274,0.00015513321,0.0016811591,0.000012370722,0.000002286266,0.000007285228,0.00032673788,0.000010902288,0.00057681825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998129,0.00003183639,0.000016376813,0.00008366911,0.000029382807,0.000025892625],"domain_scores_gemma":[0.99976546,0.000065636275,0.00006090502,0.00003834874,0.000036372836,0.000033367054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002116368,0.000199391,0.00012807864,0.00035066568,0.00010838297,0.00052247726,0.00010289459,0.0001870729,0.00036279619],"category_scores_gemma":[0.00029705564,0.00016185726,0.00014603723,0.00024365136,0.00024960827,0.00018797675,0.00016195653,0.00023829778,0.00015415438],"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":[0.00009297385,0.000010150831,0.0026446627,0.000008776405,0.0000044115723,0.000016115699,0.000033550994,0.000015296735,0.9965978,0.000015668897,0.0000050380295,0.0005554407],"study_design_scores_gemma":[0.000008668723,0.00042442736,0.2948634,0.0000070812403,0.00004361326,0.00046320973,0.00023227055,0.0011130262,0.701991,0.000057916262,0.00078675774,0.000008613526],"about_ca_topic_score_codex":0.00091167644,"about_ca_topic_score_gemma":0.0008686027,"teacher_disagreement_score":0.00091167644,"about_ca_system_score_codex":0.00017145855,"about_ca_system_score_gemma":0.000080476224,"threshold_uncertainty_score":0.0018126965},"labels":[],"label_agreement":null},{"id":"W2016792731","doi":"10.5539/jfr.v4n2p78","title":"Physico Chemical Properties and in-vitro Protein Digestibility of Non-Wheat Cookies Prepared From Plantain Flour and Bambara Groundnut Protein Concentrate","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":35,"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; Wheat flour; Cultivar; Chemistry; Flavor; Protein digestibility; Proximate; Agronomy; Biology","score_opus":0.11276358091702408,"score_gpt":0.32342635796494223,"score_spread":0.21066277704791814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016792731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983505,0.0006308754,0.00039956585,0.000014621693,0.0000064400792,0.000010151707,0.0002364257,0.0000058168953,0.0003455536],"genre_scores_gemma":[0.9959241,0.00046111923,0.0010351408,0.000032939886,0.000004128309,0.00002000357,0.00092008477,0.000015677595,0.0015867542],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985945,0.000032090913,0.000012909995,0.000027017564,0.000043706452,0.000024787554],"domain_scores_gemma":[0.99974567,0.00007805772,0.000054175434,0.0000106110365,0.00004993188,0.000061445455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028497458,0.0005297367,0.00027219666,0.0002900563,0.00014500985,0.00022566535,0.00013394111,0.00022591035,0.0008768665],"category_scores_gemma":[0.00031905907,0.00021959255,0.0003611286,0.00031080778,0.00019858671,0.00016826468,0.000167963,0.0005250941,0.00017971535],"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":[0.0004383402,0.00006097524,0.0009038298,0.00008173812,0.000023792438,0.000051772757,0.000047307887,0.00010281142,0.99757224,0.000014761104,0.00001560431,0.0006868382],"study_design_scores_gemma":[0.000031729403,0.0018565096,0.10342909,0.000025452342,0.0001234257,0.00018572851,0.00013852149,0.0009774636,0.8921234,0.00003007835,0.0010548802,0.000023661692],"about_ca_topic_score_codex":0.0024056288,"about_ca_topic_score_gemma":0.0035788824,"teacher_disagreement_score":0.0024056288,"about_ca_system_score_codex":0.00017859507,"about_ca_system_score_gemma":0.00015571767,"threshold_uncertainty_score":0.0047832727},"labels":[],"label_agreement":null},{"id":"W2017026642","doi":"10.1094/cchem-84-1-0015","title":"Investigation of Digestibility In Vitro and Physicochemical Properties of A‐ and B‐Type Starch from Soft and Hard Wheat Flour","year":2007,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":114,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Amylopectin; Chemistry; Amylose; Food science; Starch; Retrogradation (starch); Hydrolysis; Resistant starch; Enzymatic hydrolysis; Biochemistry","score_opus":0.03225708381726769,"score_gpt":0.2424431305256802,"score_spread":0.2101860467084125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017026642","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99836,0.00058559276,0.00059333205,0.000013034402,0.000007057398,0.000009776656,0.00014551978,0.0000032494895,0.0002825775],"genre_scores_gemma":[0.99754375,0.000311611,0.0010181511,0.000027556367,0.000005316182,0.000009773676,0.00056770793,0.000008750487,0.000507241],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978393,0.00005445983,0.000030217427,0.000046667777,0.000051544812,0.00003316811],"domain_scores_gemma":[0.99961925,0.00012653228,0.00007773934,0.00003593138,0.000055397548,0.00008515431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042598284,0.00042916916,0.00019324668,0.0003116683,0.00015983952,0.0003733946,0.000091948816,0.00024419065,0.00056652003],"category_scores_gemma":[0.00039484538,0.00018098719,0.00039122024,0.00025819588,0.00018900368,0.00031121727,0.00016310536,0.00051045883,0.00013673131],"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":[0.0001534499,0.000035874065,0.0012249178,0.00004353934,0.000014563615,0.00002604558,0.000027179034,0.000041752308,0.9975727,0.000012317054,0.0000055019327,0.00084230694],"study_design_scores_gemma":[0.000033038374,0.0013344325,0.071309045,0.000019534344,0.000064827356,0.00028058924,0.00017452032,0.00088739104,0.9250427,0.000063308726,0.000780005,0.000010591771],"about_ca_topic_score_codex":0.001091541,"about_ca_topic_score_gemma":0.0009281625,"teacher_disagreement_score":0.001091541,"about_ca_system_score_codex":0.00012788862,"about_ca_system_score_gemma":0.00014636708,"threshold_uncertainty_score":0.0022528172},"labels":[],"label_agreement":null},{"id":"W2017153978","doi":"10.1111/j.1365-2621.2012.03207.x","title":"Preventing constipation: a review of the laxative potential of food ingredients","year":2012,"lang":"en","type":"review","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Psyllium; Laxative; Constipation; Medicine; Population; Dietary fibre; Environmental health; Dietary fiber; Food science; Surgery; Biology","score_opus":0.0494908257878674,"score_gpt":0.3460912468143867,"score_spread":0.2966004210265193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017153978","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":[0.00009158116,0.9995468,0.000026117512,0.00004924966,0.00005248117,0.0000033549832,0.0000106133675,0.0000019286454,0.00021772287],"genre_scores_gemma":[0.0004403416,0.9992778,0.0000911215,0.000045695535,0.000037114372,0.0000042822453,0.000013004176,5.00526e-7,0.00009014171],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996258,0.00006192354,0.00009877959,0.00005321969,0.00013701584,0.000023199285],"domain_scores_gemma":[0.9991146,0.0005474014,0.00015223665,0.000015509268,0.00013582241,0.000034474833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007779085,0.0012029433,0.0022063355,0.0049839723,0.0003411319,0.00097400666,0.0010537927,0.00091380056,0.00327992],"category_scores_gemma":[0.0013106738,0.0004236884,0.0011212261,0.004849244,0.0004041167,0.0012645226,0.0005966375,0.0011213474,0.0007865828],"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":[0.00014842731,0.00009420301,0.0002574855,0.18779042,0.00033054335,0.00022932465,0.00015136243,0.00023604075,0.0013059718,0.0014110454,0.016064301,0.791981],"study_design_scores_gemma":[0.00007139906,0.00034506628,0.0034910287,0.090600535,0.0015515157,0.0030106,0.0002591261,0.0001511541,0.0010326327,0.0015591189,0.8978762,0.00005159295],"about_ca_topic_score_codex":0.0016815084,"about_ca_topic_score_gemma":0.0027544193,"teacher_disagreement_score":0.0049839723,"about_ca_system_score_codex":0.00048509522,"about_ca_system_score_gemma":0.0011006859,"threshold_uncertainty_score":0.01097244},"labels":[],"label_agreement":null},{"id":"W2017421496","doi":"10.1038/ejcn.2011.28","title":"Are the glycemic and insulinemic index values of carbohydrate foods similar in healthy control, hyperinsulinemic and type 2 diabetic patients?","year":2011,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":45,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; University of Toronto","funders":"Canadian Institutes of Health Research","keywords":"Postprandial; Internal medicine; Medicine; Glycemic; Insulin; Endocrinology; Glycemic index; Diabetes mellitus; Type 2 diabetes; C-peptide; Carbohydrate; Calorie","score_opus":0.058577285174151644,"score_gpt":0.30079123406089087,"score_spread":0.24221394888673922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017421496","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99770004,0.0010098749,0.00011199953,0.000110516645,0.000035783,0.000004757894,0.00015956827,0.0000041781836,0.00086340314],"genre_scores_gemma":[0.9991198,0.00026596602,0.00013620824,0.00013442624,0.000032380907,0.0000042006177,0.0002056683,0.0000020853943,0.0000992807],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996203,0.00010324812,0.000056415283,0.000073816824,0.00008578554,0.00006041623],"domain_scores_gemma":[0.99852836,0.00056743354,0.0004775404,0.000088285,0.000115402596,0.00022297233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006923305,0.00032242513,0.0007053172,0.0011197878,0.0002772913,0.0009268987,0.0004688163,0.001069648,0.0013988481],"category_scores_gemma":[0.0040831766,0.00026324837,0.00055528834,0.001227588,0.0004453608,0.00091665686,0.00027692012,0.00061272655,0.00030899546],"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":[0.0036527978,0.00018414739,0.98108333,0.0000694677,0.00037862832,0.0003726658,0.00024689536,0.00008280542,0.0014361526,0.00009391068,0.00022649458,0.012172608],"study_design_scores_gemma":[0.000059871465,0.00051124993,0.9975159,0.00000873038,0.00009940713,0.0005725119,0.00040864316,0.0002519368,0.00018421882,0.00018739683,0.00018923242,0.0000109350185],"about_ca_topic_score_codex":0.0023610385,"about_ca_topic_score_gemma":0.0019021091,"teacher_disagreement_score":0.0023610385,"about_ca_system_score_codex":0.00031142353,"about_ca_system_score_gemma":0.00012989625,"threshold_uncertainty_score":0.0046946406},"labels":[],"label_agreement":null},{"id":"W2017564476","doi":"10.5539/jfr.v3n5p1","title":"Whole Grain Gluten-Free Vegetable Savory Snacks","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Spinach; Whole grains; Gluten free; Chemistry; Gluten; Canola","score_opus":0.07409733952927768,"score_gpt":0.3406037920458494,"score_spread":0.26650645251657173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017564476","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99716455,0.0004913535,0.0005871933,0.000021507374,0.000022729728,0.00019363544,0.00019864862,0.000036814454,0.0012835643],"genre_scores_gemma":[0.9873076,0.000785712,0.0038181527,0.00009655887,0.0000115676585,0.00018769424,0.0008999105,0.000014441989,0.0068782386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998652,0.000025296198,0.000011467701,0.000032706725,0.000044845277,0.000020562153],"domain_scores_gemma":[0.9999076,0.000009972062,0.000016629592,0.000007036243,0.00002396891,0.000034708428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028789495,0.00034122428,0.00032834001,0.00028772317,0.0002522798,0.000221879,0.00030118466,0.00028472554,0.0030071365],"category_scores_gemma":[0.0001687924,0.00015191086,0.0002364456,0.00017081999,0.00017578111,0.00014993973,0.00031311065,0.00031000818,0.0003720022],"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":[0.02215542,0.004949741,0.0061945245,0.0008561705,0.0001208002,0.00030256307,0.000256266,0.00045964433,0.9036412,0.00034986128,0.00066823483,0.060045626],"study_design_scores_gemma":[0.0040074294,0.23237093,0.20213088,0.00021819383,0.0006507752,0.0016355598,0.000733804,0.0017044647,0.5286066,0.00019681176,0.027653128,0.000091426955],"about_ca_topic_score_codex":0.0013833374,"about_ca_topic_score_gemma":0.003087723,"teacher_disagreement_score":0.0030071365,"about_ca_system_score_codex":0.00015177188,"about_ca_system_score_gemma":0.00017285233,"threshold_uncertainty_score":0.010059893},"labels":[],"label_agreement":null},{"id":"W2017732686","doi":"10.1094/cchem-86-6-0669","title":"Differences in Carbohydrate Composition and Digestion In Vitro of Selected Barley Cultivars as Influenced by Pearling and Cooking","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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; Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Chemistry; Glycemic index; Food science; Starch; Carbohydrate; Resistant starch; Bran; Digestion (alchemy); Composition (language); Glycaemic index; Agronomy; Glycemic; Raw material; Biochemistry; Diabetes mellitus; Biology","score_opus":0.007101559651059245,"score_gpt":0.22284444155044197,"score_spread":0.21574288189938273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017732686","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991738,0.00016934516,0.00023255579,0.000008819463,0.000007093609,0.000007931141,0.00012862278,0.000004570562,0.00026715465],"genre_scores_gemma":[0.9971234,0.00016032085,0.0009377832,0.000028396931,0.0000037622494,0.000012885858,0.00048336052,0.000020776411,0.0012291917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998549,0.000034173838,0.00001350006,0.000037549227,0.000023691828,0.00003615923],"domain_scores_gemma":[0.999754,0.000075873824,0.000043695592,0.000024447227,0.0000360015,0.000065966604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024825186,0.00035002807,0.00027793052,0.00014028669,0.00020343842,0.00040672466,0.0001410854,0.00018874525,0.0007439283],"category_scores_gemma":[0.00028239863,0.00023346483,0.00026642048,0.0002079394,0.00021333966,0.0001839964,0.00020002623,0.00037262065,0.00024044998],"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":[0.0005846475,0.000055162043,0.00121672,0.00002473926,0.000009245955,0.000040556886,0.00006848026,0.000053222226,0.9973328,0.000013527635,0.000013577382,0.000587317],"study_design_scores_gemma":[0.000039416755,0.002769928,0.12401031,0.000018825218,0.00006759402,0.00023194324,0.00040219162,0.0016406545,0.8698802,0.00009318736,0.0008174616,0.000028340262],"about_ca_topic_score_codex":0.0034530673,"about_ca_topic_score_gemma":0.00370131,"teacher_disagreement_score":0.0034530673,"about_ca_system_score_codex":0.0003253958,"about_ca_system_score_gemma":0.00023216296,"threshold_uncertainty_score":0.0068659782},"labels":[],"label_agreement":null},{"id":"W2018345491","doi":"10.1016/j.foodchem.2014.07.046","title":"Structure, morphology and functionality of acetylated and oxidised barley starches","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":228,"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":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Chemistry; Starch; Sodium hypochlorite; Chlorine; Catalysis; Acetylation; Swelling; Fourier transform infrared spectroscopy; Depolymerization; Solubility; Chemical modification; Polymer chemistry; Nuclear chemistry; Organic chemistry; Biochemistry; Chemical engineering","score_opus":0.015238970797001376,"score_gpt":0.21908248440096312,"score_spread":0.20384351360396175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018345491","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919444,0.00013389913,0.00015441915,0.00000750709,0.000002402769,0.0000011993567,0.00004584025,0.0000024881342,0.00045785095],"genre_scores_gemma":[0.9982856,0.000132905,0.000159753,0.0000082366405,0.0000019705838,0.0000022200225,0.000117404525,0.0000045177762,0.0012873231],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997413,0.0000032023188,0.0000017279399,0.0000071683094,0.0000065216495,0.000007288871],"domain_scores_gemma":[0.99991274,0.000019417936,0.000024742632,0.00000830908,0.000016855478,0.000017889153],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007104765,0.00009822867,0.00006064996,0.00022445766,0.00011157741,0.00022185108,0.00013403886,0.00013382328,0.0010456014],"category_scores_gemma":[0.00014137845,0.00012511565,0.00013531625,0.00014659669,0.00031222147,0.00015485667,0.00009782439,0.00018920093,0.00011020343],"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":[0.00043961284,0.0000132049345,0.0017812881,0.000024441226,0.0000065279205,0.00016012056,0.00011035152,0.0001279513,0.9954277,0.00018576243,0.000022249491,0.0017006858],"study_design_scores_gemma":[0.000022971708,0.00065280177,0.2122326,0.00001261072,0.000031932716,0.00089602155,0.0007224778,0.0016161676,0.78147966,0.00037469613,0.001934958,0.000023041082],"about_ca_topic_score_codex":0.0011549279,"about_ca_topic_score_gemma":0.00071411586,"teacher_disagreement_score":0.0011549279,"about_ca_system_score_codex":0.00013584681,"about_ca_system_score_gemma":0.000073710245,"threshold_uncertainty_score":0.0034979582},"labels":[],"label_agreement":null},{"id":"W2018503732","doi":"10.1094/cchem-11-13-0244-ia","title":"Probing the Properties of Dough with Low‐Intensity Ultrasound","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Chemistry; Ultrasound; Food science; Ultrasonic sensor; Intensity (physics); Composite material; Materials science; Optics; Acoustics","score_opus":0.029542481446795395,"score_gpt":0.21758623156519344,"score_spread":0.18804375011839805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018503732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.84639704,0.06487256,0.0754936,0.0006220454,0.0002794691,0.0001485627,0.0004190214,0.00037689475,0.011390775],"genre_scores_gemma":[0.92069864,0.030521965,0.039167516,0.00048000496,0.00015947859,0.00010348078,0.0004026127,0.00007458603,0.008391682],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997868,0.000040388328,0.000009849319,0.000039760645,0.00009921765,0.000024016672],"domain_scores_gemma":[0.99973375,0.0001227171,0.00004688392,0.000012673933,0.0000689393,0.000015140428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044397812,0.00024929264,0.00020518896,0.0004528588,0.00015835301,0.00054777914,0.0002926259,0.00043263313,0.0014648129],"category_scores_gemma":[0.0007631388,0.0001691591,0.0001476128,0.00030231843,0.00033148556,0.0003934364,0.0003106893,0.00052625156,0.0005123807],"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":[0.00010582006,0.000022313523,0.0006124731,0.00029439264,0.0000065794675,0.000028602426,0.00009789519,0.00008146301,0.98563695,0.00019059911,0.00015528142,0.012767611],"study_design_scores_gemma":[0.000030163063,0.0012930543,0.025513366,0.0001115371,0.000059060858,0.0004446672,0.00045248476,0.0018552396,0.9540767,0.0006933734,0.015433064,0.00003736353],"about_ca_topic_score_codex":0.0005866281,"about_ca_topic_score_gemma":0.0007354919,"teacher_disagreement_score":0.0014648129,"about_ca_system_score_codex":0.00025548998,"about_ca_system_score_gemma":0.00010137731,"threshold_uncertainty_score":0.0049002767},"labels":[],"label_agreement":null},{"id":"W2018536301","doi":"10.1071/fp03193","title":"Multiple isoforms of starch branching enzyme-I in wheat: lack of the major SBE-I isoform does not alter starch phenotype","year":2004,"lang":"en","type":"article","venue":"Functional Plant Biology","topic":"Food composition and properties","field":"Nursing","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":"University of Regina","funders":"Australian Government","keywords":"Gene isoform; Biology; Phenotype; Starch; Biochemistry; Enzyme; Isozyme; Glycogen branching enzyme; Gene","score_opus":0.03815477601101135,"score_gpt":0.26268634785745754,"score_spread":0.22453157184644618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018536301","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99768305,0.00033282873,0.0012764714,0.000032280546,0.0000065451136,0.000009183896,0.0002504209,0.00002958469,0.00037965385],"genre_scores_gemma":[0.9960609,0.00023785965,0.001467062,0.00004162801,0.0000034644167,0.00001391834,0.00072866026,0.000034946617,0.0014115751],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989593,0.000009172842,0.000019527697,0.000033470853,0.00002590861,0.000016040969],"domain_scores_gemma":[0.9996619,0.000055425386,0.00010729613,0.00005093954,0.000024879868,0.00009954786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100916455,0.00038429318,0.00022399054,0.00031413592,0.00012641188,0.00037423774,0.00022852149,0.0003193424,0.000785197],"category_scores_gemma":[0.00017368534,0.00031476846,0.00025025546,0.00017456482,0.00034030265,0.00020478008,0.00025323048,0.00051349006,0.0003138674],"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":[0.000049704417,0.0000054754673,0.00022266523,0.000007319923,0.0000017998442,0.000024409961,0.0000047908775,0.000008629823,0.9994561,0.000014071492,0.0000034771738,0.00020166012],"study_design_scores_gemma":[0.000037300284,0.00030640807,0.03483169,0.0000070135434,0.000036530684,0.0009187322,0.000036893645,0.0006842358,0.9620472,0.00008419259,0.0010010812,0.0000086582495],"about_ca_topic_score_codex":0.0010340174,"about_ca_topic_score_gemma":0.0011481214,"teacher_disagreement_score":0.0010340174,"about_ca_system_score_codex":0.00026427262,"about_ca_system_score_gemma":0.00015793575,"threshold_uncertainty_score":0.0026267767},"labels":[],"label_agreement":null},{"id":"W2018690412","doi":"10.1007/s11947-014-1361-3","title":"Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour","year":2014,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Agence Universitaire de la Francophonie","keywords":"Blanching; Chemistry; Absorption of water; Food science; Potato starch; Rheology; Starch; Water activity; Solubility; Water content; Materials science; Organic chemistry","score_opus":0.018873727545221822,"score_gpt":0.2369946518800419,"score_spread":0.21812092433482008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018690412","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840444,0.0005465787,0.000357498,0.00002889663,0.000019691755,0.000011538601,0.00011061017,0.000007029868,0.0005138019],"genre_scores_gemma":[0.99842787,0.00032321518,0.0004087945,0.00003714708,0.000007197219,0.0000105701,0.0001487694,0.000009248077,0.0006273011],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998074,0.000033409182,0.000022980328,0.000043497974,0.000047849007,0.000044872886],"domain_scores_gemma":[0.99974316,0.00007731952,0.00006566849,0.000022591292,0.000056236455,0.000034951325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023290479,0.0003035256,0.0002640077,0.00018448228,0.00024184237,0.00036309406,0.00014915958,0.00028841555,0.0014965406],"category_scores_gemma":[0.0005030972,0.00020422571,0.00030961828,0.00029675107,0.00028289855,0.00037626806,0.00014510792,0.00054055924,0.00021086515],"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":[0.001072396,0.00011962265,0.0009818148,0.00008989141,0.000029899162,0.000087737004,0.000056709316,0.00034511124,0.993948,0.000041815943,0.00004194711,0.0031850326],"study_design_scores_gemma":[0.000018329694,0.000783061,0.016148636,0.000009878807,0.000054622877,0.00007153435,0.00011419758,0.00062211166,0.9815622,0.00004077716,0.00056016515,0.000014528552],"about_ca_topic_score_codex":0.0010231292,"about_ca_topic_score_gemma":0.0017352016,"teacher_disagreement_score":0.0014965406,"about_ca_system_score_codex":0.00017992554,"about_ca_system_score_gemma":0.00023211715,"threshold_uncertainty_score":0.005006492},"labels":[],"label_agreement":null},{"id":"W2018722453","doi":"10.1007/s00217-013-2117-4","title":"Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta","year":2013,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Farinograph; Food science; Gluten; Elasticity (physics); Chemistry; Mathematics; Materials science; Composite material","score_opus":0.04499889811756965,"score_gpt":0.2954287739683993,"score_spread":0.25042987585082965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018722453","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.987354,0.002309069,0.0073675946,0.00006612452,0.000085106934,0.00003638554,0.00055277016,0.000038550745,0.0021903843],"genre_scores_gemma":[0.9949254,0.00048690004,0.003243947,0.000042644293,0.000020583631,0.000025285046,0.000258513,0.000022361013,0.0009741642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976104,0.00006887532,0.000020652136,0.00005043325,0.0000755924,0.00002348851],"domain_scores_gemma":[0.9994267,0.00021583104,0.00014502418,0.000061596256,0.00009232092,0.000058608537],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005355347,0.00025570445,0.00021869302,0.00067057315,0.00027707912,0.0005648715,0.00017034927,0.00037453722,0.0016203668],"category_scores_gemma":[0.0008219292,0.0002510015,0.0003084051,0.00057468726,0.00043480727,0.0004653592,0.00023467734,0.0010100261,0.00024134644],"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":[0.0009611459,0.000064554755,0.01487875,0.000096368465,0.000045770586,0.00008613496,0.0002821177,0.00025333112,0.97639096,0.00021096256,0.00008805944,0.0066418443],"study_design_scores_gemma":[0.000014891622,0.0009246481,0.4009613,0.00002854071,0.000083888204,0.00044575072,0.00055039796,0.0023102362,0.59311587,0.00019543528,0.0013184857,0.000050557424],"about_ca_topic_score_codex":0.0009884321,"about_ca_topic_score_gemma":0.0016117556,"teacher_disagreement_score":0.0016203668,"about_ca_system_score_codex":0.0001795985,"about_ca_system_score_gemma":0.000110518195,"threshold_uncertainty_score":0.005420625},"labels":[],"label_agreement":null},{"id":"W2018963010","doi":"10.1094/cchem-87-4-0370","title":"REVIEW: Molecular Interactions in Starch‐Water Systems: Effect of Increasing Starch Concentration","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Chemistry; Retrogradation (starch); Food science; Polymer; Chemical engineering; Organic chemistry; Amylose","score_opus":0.010024978802384463,"score_gpt":0.2776197152473966,"score_spread":0.26759473644501214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018963010","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":[0.001458753,0.99578947,0.0003113853,0.00027038404,0.0008600313,0.0000148885765,0.000037486323,0.000015122519,0.001242619],"genre_scores_gemma":[0.005745396,0.990625,0.000435941,0.00036936652,0.00071233563,0.000018370807,0.00007104763,0.0000058922374,0.0020164796],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981195,0.000029863542,0.00002713097,0.00004884995,0.00006376158,0.000018392218],"domain_scores_gemma":[0.99957126,0.00017670143,0.00006188617,0.000014220046,0.00014296855,0.000033031305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043411393,0.0010228733,0.0018748858,0.0008909641,0.00030149063,0.0008290357,0.0009654413,0.0010105087,0.0026918205],"category_scores_gemma":[0.0005793121,0.00027629748,0.00035971813,0.0017989409,0.00034965354,0.0011320033,0.00034547035,0.0008178697,0.0025970924],"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":[0.0006954896,0.00024778233,0.0004087508,0.06445233,0.0003614836,0.000497667,0.00020619914,0.00096530525,0.08228969,0.0018290217,0.0855289,0.7625174],"study_design_scores_gemma":[0.00007659453,0.00066720054,0.002495323,0.0024516094,0.00037465987,0.0019892305,0.00011651358,0.0003635257,0.023538804,0.0008250673,0.9670415,0.00005990254],"about_ca_topic_score_codex":0.000612233,"about_ca_topic_score_gemma":0.0006876077,"teacher_disagreement_score":0.0026918205,"about_ca_system_score_codex":0.00035836696,"about_ca_system_score_gemma":0.00041452292,"threshold_uncertainty_score":0.00900507},"labels":[],"label_agreement":null},{"id":"W2019058777","doi":"10.1016/j.ijfoodmicro.2011.07.021","title":"Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":108,"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 Alberta","funders":"Svenska Forskningsrådet Formas; University of Alberta","keywords":"Lactobacillus fermentum; Starter; Fermentation; Biology; Lactobacillus plantarum; Lactobacillus casei; Food science; Lactobacillus; Lactic acid; Lactobacillaceae; Lactobacillus reuteri; Microbiology; Lactobacillus brevis; Bacteria","score_opus":0.0330539883151355,"score_gpt":0.24093685953993726,"score_spread":0.20788287122480176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019058777","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99833494,0.00022174048,0.00034314403,0.00003392784,0.000009261815,0.000022503453,0.00026099745,0.0000052374235,0.0007683237],"genre_scores_gemma":[0.9960531,0.00028475182,0.001424646,0.0000546208,0.0000039310776,0.000016831524,0.00057446724,0.000011386801,0.0015762385],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998086,0.000023286391,0.000022290622,0.000035572786,0.00007147823,0.000038716553],"domain_scores_gemma":[0.99968004,0.00006541782,0.000044660934,0.000014889696,0.00014031593,0.000054752447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018812342,0.00043207614,0.0002685279,0.0008770825,0.00063342054,0.0006299864,0.00019921426,0.0004046026,0.00052759406],"category_scores_gemma":[0.00042822925,0.00021324368,0.00027256412,0.000824424,0.00041631766,0.00022798745,0.00032512075,0.00041439413,0.0002554291],"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":[0.000316659,0.000053087857,0.009083358,0.00009182833,0.0000117190475,0.0009112606,0.0005732641,0.000056741676,0.98590094,0.000029593471,0.000035635447,0.0029359227],"study_design_scores_gemma":[0.000023316674,0.0022304184,0.49038175,0.00012720223,0.00021600863,0.0034317186,0.0071920967,0.00078392815,0.49060863,0.00010355098,0.004854131,0.000047204583],"about_ca_topic_score_codex":0.0130825825,"about_ca_topic_score_gemma":0.028022148,"teacher_disagreement_score":0.0130825825,"about_ca_system_score_codex":0.0003207062,"about_ca_system_score_gemma":0.0005556131,"threshold_uncertainty_score":0.026012897},"labels":[],"label_agreement":null},{"id":"W2019167670","doi":"10.1002/app.26237","title":"Effect of minor addition of xanthan on cross‐linking of rice starches by dry heating with phosphate salts","year":2007,"lang":"en","type":"article","venue":"Journal of Applied Polymer Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Xanthan gum; Chemistry; Phosphate; Aqueous solution; Viscosity; Solubility; Food science; Rheology; Nuclear chemistry; Materials science; Biochemistry; Organic chemistry","score_opus":0.008146021567262417,"score_gpt":0.2695732266622481,"score_spread":0.2614272050949857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019167670","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814653,0.0005965837,0.00057563506,0.00001595066,0.00001567032,0.000021917667,0.000047173737,0.000025782949,0.00055473094],"genre_scores_gemma":[0.9966287,0.00061227597,0.001637239,0.00003274812,0.000013706132,0.000027368496,0.00012703966,0.000028563363,0.0008923822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982977,0.00004848444,0.000021819164,0.000037172325,0.000029123516,0.000033647666],"domain_scores_gemma":[0.9995765,0.00013615658,0.00013164744,0.000043709922,0.000038292343,0.0000736879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003166225,0.0006540278,0.0002711784,0.00018857258,0.00010007536,0.00018847352,0.00022071681,0.00022466066,0.0012036276],"category_scores_gemma":[0.0004989959,0.00023817127,0.00028635512,0.00019439732,0.0002063715,0.00023508337,0.00022638602,0.000532749,0.00017182317],"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":[0.00023692398,0.000037460264,0.00010582444,0.000077018296,0.000017258159,0.000040737723,0.000028113438,0.00007573953,0.99846244,0.00002154566,0.000010684934,0.0008862512],"study_design_scores_gemma":[0.0000107685555,0.00059638324,0.0012377492,0.0000062891545,0.000023896142,0.000042741583,0.00000852053,0.0002295694,0.9974482,0.00000635783,0.00038497904,0.000004500464],"about_ca_topic_score_codex":0.00033520567,"about_ca_topic_score_gemma":0.0004318593,"teacher_disagreement_score":0.0012036276,"about_ca_system_score_codex":0.000121257806,"about_ca_system_score_gemma":0.0001627285,"threshold_uncertainty_score":0.004026532},"labels":[],"label_agreement":null},{"id":"W2019452618","doi":"10.1002/star.200700607","title":"Isolation and Structure Investigations of Square Banana (<b><i>Musa balbisiana</i></b>) Starch","year":2007,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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":"Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional; McMaster University","keywords":"Amylose; Starch; Amylopectin; Sodium bisulfite; Degree of polymerization; Chemistry; Solvent; Musa acuminata; Food science; Polymerization; Nuclear chemistry; Horticulture; Biochemistry; Organic chemistry; Biology; Polymer","score_opus":0.021177302229962943,"score_gpt":0.2732492565645308,"score_spread":0.25207195433456786,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2019452618","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984509,0.0003363337,0.00071554934,0.000012911617,0.0000029329337,0.000022783806,0.00007061107,0.0000074247782,0.0003804627],"genre_scores_gemma":[0.9941474,0.0003138818,0.004088399,0.000042403073,0.0000055904598,0.000025102057,0.0003864238,0.000015281841,0.0009755186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999946,0.000010159382,0.000004440202,0.000020009446,0.000011517293,0.000007836992],"domain_scores_gemma":[0.99985373,0.000030502128,0.00003509073,0.000011417264,0.000035344572,0.000033872817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013173261,0.00024854578,0.00012795522,0.00032156435,0.00014321097,0.00021975444,0.00010677672,0.00019583055,0.0006105627],"category_scores_gemma":[0.00018482438,0.00015921677,0.00018761861,0.00023036565,0.00020800107,0.00018900837,0.000101089056,0.00025794443,0.00015361424],"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":[0.000070948976,0.000018440809,0.0001884381,0.00002122109,0.0000026151786,0.000024176568,0.000012825171,0.000017176075,0.99907,0.000008899755,0.0000032261778,0.0005620531],"study_design_scores_gemma":[0.00006799992,0.0014408495,0.042748593,0.000010912856,0.000032795175,0.0003540285,0.00011125127,0.00045194823,0.953545,0.00006881086,0.0011556569,0.000012092846],"about_ca_topic_score_codex":0.0009563778,"about_ca_topic_score_gemma":0.0009866337,"teacher_disagreement_score":0.0009563778,"about_ca_system_score_codex":0.00012824191,"about_ca_system_score_gemma":0.0001228448,"threshold_uncertainty_score":0.002042532},"labels":[],"label_agreement":null},{"id":"W2020077244","doi":"10.1016/j.foodchem.2013.07.109","title":"Structure and digestibility of endosperm water-soluble α-glucans from different sugary maize mutants","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Chinese Academy of Agricultural Sciences; Government of Jiangsu Province; Chinese Academy of Sciences; National Natural Science Foundation of China","keywords":"Endosperm; Glucan; Chemistry; Granule (geology); Starch; Food science; Mutant; Water soluble; Poaceae; Polysaccharide; Cultivar; Botany; Biochemistry; Biology; Gene; Organic chemistry","score_opus":0.00950985643131227,"score_gpt":0.1974665158898571,"score_spread":0.18795665945854484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020077244","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989079,0.00013090759,0.00031062763,0.000022144148,0.0000033745814,0.0000023578425,0.0003734358,0.000005583715,0.0002436536],"genre_scores_gemma":[0.9964683,0.00011906218,0.00040385142,0.000027964034,0.000002263833,0.0000053589547,0.0011197953,0.000017678069,0.0018356034],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999461,0.00000533233,0.0000052748724,0.0000157121,0.000012149314,0.000015380068],"domain_scores_gemma":[0.99979955,0.000038715272,0.00006630674,0.000013446722,0.000022905055,0.000059161288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000074667296,0.00033348726,0.00012658752,0.00032948612,0.00014261519,0.00022339188,0.00021292512,0.00025460558,0.0009086299],"category_scores_gemma":[0.00012608347,0.00019892633,0.0002788191,0.00026944783,0.0002806749,0.00019675514,0.00016214781,0.00050584576,0.00015041702],"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":[0.00029290537,0.00000988023,0.0003765372,0.0000109716975,0.0000071571576,0.000034047178,0.00003116937,0.00005977489,0.9988079,0.00008230099,0.000010301108,0.00027703625],"study_design_scores_gemma":[0.00002514148,0.0002382268,0.08158348,0.0000073341716,0.000053536733,0.00023299984,0.00022022818,0.00095359253,0.9152784,0.00018543127,0.0012030349,0.000018639532],"about_ca_topic_score_codex":0.0043164375,"about_ca_topic_score_gemma":0.0026908298,"teacher_disagreement_score":0.0043164375,"about_ca_system_score_codex":0.0003763305,"about_ca_system_score_gemma":0.00018267447,"threshold_uncertainty_score":0.008582652},"labels":[],"label_agreement":null},{"id":"W2020148412","doi":"10.1002/fsn3.188","title":"Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties","year":2014,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":99,"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":"VLIRUOS; Jomo Kenyatta University of Agriculture and Technology; Vlaamse Interuniversitaire Raad; KU Leuven","keywords":"Absorption of water; Food science; Pectin; Horticulture; Mathematics; Moisture; Chemistry; Cultivar; Botany; Biology","score_opus":0.027339527479071857,"score_gpt":0.23027185609146386,"score_spread":0.202932328612392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020148412","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995192,0.00007624649,0.00016804338,0.000002147091,8.8866926e-7,0.0000028040142,0.000060614933,0.0000041012413,0.00016597385],"genre_scores_gemma":[0.99905473,0.000050585943,0.00038907916,0.000008149656,9.79433e-7,0.0000035515109,0.00019054592,0.000007189502,0.00029521788],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999436,0.000006626891,0.0000051506627,0.00001851513,0.000012661673,0.000013491681],"domain_scores_gemma":[0.99982256,0.000021946495,0.000055481145,0.000010997043,0.000035728182,0.00005332508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000112098685,0.00016286246,0.00016020083,0.00048167908,0.00012197298,0.00026600345,0.00006354473,0.0001330918,0.0005566746],"category_scores_gemma":[0.00019158103,0.000114579045,0.00017669308,0.0002661724,0.00014233423,0.00017493105,0.0001709991,0.00020666646,0.00010133401],"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":[0.0004790365,0.00003148324,0.034358714,0.00003874806,0.000023711189,0.00006344408,0.00021203363,0.000033791148,0.96246076,0.000020091265,0.00001840295,0.002259675],"study_design_scores_gemma":[0.000005240131,0.0002098886,0.957666,0.0000024569654,0.000027347769,0.0002526005,0.0002870832,0.00020672921,0.041061163,0.000015748748,0.00025672544,0.0000089863315],"about_ca_topic_score_codex":0.0022864246,"about_ca_topic_score_gemma":0.0033428608,"teacher_disagreement_score":0.0022864246,"about_ca_system_score_codex":0.000103679464,"about_ca_system_score_gemma":0.000048941532,"threshold_uncertainty_score":0.004546225},"labels":[],"label_agreement":null},{"id":"W2020216570","doi":"10.1094/cchem-08-13-0155-r","title":"Physical and Molecular Characterization of Millet Starches","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":112,"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 Guelph","funders":"","keywords":"Amylose; Chemistry; Starch; Foxtail; Food science; Enthalpy; Botany","score_opus":0.008440420492394364,"score_gpt":0.21771341777139552,"score_spread":0.20927299727900117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020216570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99859697,0.00017535499,0.0006288268,0.0000063448256,0.0000022659792,0.0000071130607,0.00022103133,0.000006999251,0.00035509843],"genre_scores_gemma":[0.9954431,0.00016640623,0.0018535269,0.000023653989,0.0000027953931,0.000015053139,0.0009492262,0.000013847051,0.001532286],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999522,0.000003977836,0.0000040314553,0.000017330949,0.000014304668,0.0000080772215],"domain_scores_gemma":[0.9998142,0.000038881724,0.00004385411,0.000010720706,0.00005283266,0.000039492814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012494886,0.00021596711,0.00013177255,0.0006247331,0.000194649,0.00040230242,0.00012866166,0.0001699688,0.0006384459],"category_scores_gemma":[0.0002226039,0.00010994804,0.00019284009,0.00046614817,0.00015898557,0.00025959595,0.00009947064,0.0002618653,0.00009214323],"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":[0.0000654611,0.000007361059,0.0023718223,0.000023144685,0.0000064423575,0.000056042707,0.00003918819,0.000040721225,0.99661046,0.000015928284,0.0000047741123,0.0007586122],"study_design_scores_gemma":[0.00002203623,0.0006037737,0.58863354,0.000013161759,0.000046753852,0.00064983143,0.00040480285,0.0011463345,0.40620282,0.00007765086,0.0021730433,0.00002627292],"about_ca_topic_score_codex":0.003573841,"about_ca_topic_score_gemma":0.005134491,"teacher_disagreement_score":0.003573841,"about_ca_system_score_codex":0.00022594245,"about_ca_system_score_gemma":0.00012939693,"threshold_uncertainty_score":0.0071060658},"labels":[],"label_agreement":null},{"id":"W2020472976","doi":"10.1104/pp.108.116285","title":"Starch Biosynthetic Enzymes from Developing Maize Endosperm Associate in Multisubunit Complexes","year":2008,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","cited_by":216,"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":"Endosperm; Biochemistry; Starch; Glycogen debranching enzyme; Enzyme; Yeast; Gel permeation chromatography; Saccharomyces cerevisiae; Molecular mass; Biology; Chemistry; Glycogen phosphorylase","score_opus":0.05130302776536569,"score_gpt":0.2577677538352351,"score_spread":0.2064647260698694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020472976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99410653,0.0006096048,0.004327349,0.000044199063,0.000007847325,0.000019673254,0.00018251591,0.00004274008,0.0006595103],"genre_scores_gemma":[0.9890382,0.00045590432,0.0059751356,0.00006215119,0.0000101209225,0.00002647559,0.0018775843,0.000037733615,0.0025166243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981457,0.000011019454,0.000022215629,0.00006779485,0.000049805676,0.00003470762],"domain_scores_gemma":[0.9996593,0.000045834382,0.00012052729,0.0000521282,0.000039586914,0.00008275563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015538766,0.00037397118,0.00020049291,0.0004420775,0.00023641584,0.00051223126,0.00026220083,0.00021234363,0.0006752692],"category_scores_gemma":[0.00026462105,0.00039522632,0.00039279312,0.00030684774,0.0001911229,0.0003710266,0.00046578638,0.0005305975,0.00042878458],"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":[0.00002610022,0.0000059583567,0.0010020272,0.0000119695005,0.000006782176,0.000028008448,0.00001973213,0.000013032244,0.99846315,0.00004082736,0.0000082552815,0.0003742182],"study_design_scores_gemma":[0.000019820078,0.00014282261,0.096232966,0.000013135651,0.00006659704,0.00069858454,0.00012589154,0.00092871464,0.8980169,0.00023036479,0.0035141283,0.000010109849],"about_ca_topic_score_codex":0.00080511364,"about_ca_topic_score_gemma":0.0012666362,"teacher_disagreement_score":0.00080511364,"about_ca_system_score_codex":0.00049025164,"about_ca_system_score_gemma":0.00018739031,"threshold_uncertainty_score":0.0035570264},"labels":[],"label_agreement":null},{"id":"W2020852142","doi":"10.1016/j.carres.2011.01.036","title":"A novel in situ atomic force microscopy imaging technique to probe surface morphological features of starch granules","year":2011,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","cited_by":56,"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":"","keywords":"Chemistry; Granule (geology); In situ; Polymer; Adhesive; Atomic force microscopy; Nanotechnology; Chemical engineering; Starch; Microscopy; Composite material; Materials science; Optics; Organic chemistry","score_opus":0.07415861760622723,"score_gpt":0.3501300848392484,"score_spread":0.2759714672330212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020852142","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":[0.60984844,0.0028149781,0.3761357,0.0016289708,0.00067188736,0.00023849013,0.0007364507,0.0015178096,0.0064073373],"genre_scores_gemma":[0.62023515,0.0017558099,0.36685205,0.00051829964,0.00022711749,0.00029030503,0.00045814307,0.00021784958,0.009445224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981374,0.000017044607,0.000010754411,0.000056165813,0.000080690326,0.000021613805],"domain_scores_gemma":[0.9996424,0.00009606774,0.0000723127,0.00006431091,0.0000844998,0.000040424955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002714728,0.0005012383,0.00033476303,0.00035490992,0.000478755,0.00039517455,0.0009675182,0.00080194714,0.001444683],"category_scores_gemma":[0.00029966148,0.0005070915,0.00027742144,0.0002442556,0.0003440549,0.00070049515,0.00043977358,0.0011185581,0.0003965686],"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":[0.000007039108,0.000008501367,0.000037891947,0.000012504331,0.0000013118873,0.000015852229,0.000010631697,0.000006285881,0.9985695,0.000049600687,0.000058503007,0.0012224282],"study_design_scores_gemma":[0.000009239074,0.000067203924,0.0014899637,0.0000028146371,0.000009049553,0.00039626483,0.000026601389,0.0019653686,0.99267864,0.000060549413,0.0032833095,0.000011036788],"about_ca_topic_score_codex":0.0007385398,"about_ca_topic_score_gemma":0.0023269674,"teacher_disagreement_score":0.001444683,"about_ca_system_score_codex":0.00028414847,"about_ca_system_score_gemma":0.00024028179,"threshold_uncertainty_score":0.004832983},"labels":[],"label_agreement":null},{"id":"W2020948118","doi":"10.1094/cc-82-0574","title":"SME‐Arrhenius Model for WSI of Rice Flour in a Twin‐Screw Extruder","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Extrusion; Die swell; Plastics extrusion; Arrhenius equation; Absorption of water; Chemistry; Activation energy; Starch; Kinetics; Thermodynamics; Materials science; Composite material; Food science; Physical chemistry; Organic chemistry","score_opus":0.02696086361783238,"score_gpt":0.26645665487316317,"score_spread":0.2394957912553308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020948118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.63439953,0.00066253875,0.3594703,0.00031337346,0.00004548564,0.00009515674,0.00044525115,0.00051939965,0.0040489794],"genre_scores_gemma":[0.9772071,0.0005100149,0.0163466,0.00002864644,0.000010340934,0.00015493903,0.00020914766,0.00006977113,0.0054634046],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997824,0.000043124284,0.000014469643,0.00006828203,0.000060480797,0.000031338895],"domain_scores_gemma":[0.99959284,0.00022352274,0.00006089921,0.000034170156,0.000077703415,0.000010931526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009039996,0.0006426212,0.00091626705,0.00035946013,0.00020411008,0.0005515852,0.0008748302,0.0009218516,0.0007938845],"category_scores_gemma":[0.0012457329,0.00054157706,0.0013848401,0.0003529618,0.0004994303,0.0008659637,0.00024137498,0.00069876626,0.0004275646],"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":[0.00014369645,0.000057202888,0.0013440301,0.00008668224,0.000039059047,0.00016202129,0.00008129874,0.93012184,0.059333228,0.005362968,0.00014306307,0.0031249234],"study_design_scores_gemma":[0.000007783208,0.000017344582,0.00027358244,0.0000013133576,0.000005525478,0.000013659971,0.0000036640038,0.9957912,0.0035314583,0.00022388274,0.00012358888,0.0000070368224],"about_ca_topic_score_codex":0.006275666,"about_ca_topic_score_gemma":0.002344004,"teacher_disagreement_score":0.006275666,"about_ca_system_score_codex":0.00062596204,"about_ca_system_score_gemma":0.00055153214,"threshold_uncertainty_score":0.012478232},"labels":[],"label_agreement":null},{"id":"W2021685921","doi":"10.1094/cchem-04-10-0062","title":"Distribution of Granule Channels, Protein, and Phospholipid in Triticale and Corn Starches as Revealed by Confocal Laser Scanning Microscopy","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":81,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Triticale; Granule (geology); Chemistry; Starch; Phospholipid; Chromatography; Food science; Biochemistry; Botany; Biology; Materials science; Membrane; Composite material","score_opus":0.007882122468794403,"score_gpt":0.24100384367768474,"score_spread":0.23312172120889033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021685921","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978028,0.00021026585,0.0014774967,0.000012107697,0.0000025479221,0.000006508606,0.00009811909,0.000017748502,0.0003725866],"genre_scores_gemma":[0.9960212,0.00021912703,0.002627786,0.000019045485,0.000002983181,0.000033789445,0.00036061398,0.000022447895,0.00069288845],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999219,0.000006861415,0.00000671026,0.000020672962,0.000027074348,0.000016861213],"domain_scores_gemma":[0.9997316,0.0000661752,0.00006018917,0.000029402674,0.000074373405,0.000038277136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014385834,0.00016583562,0.00017337545,0.0005917337,0.00015467971,0.00036124568,0.00016023642,0.00027995487,0.00057663483],"category_scores_gemma":[0.00026211733,0.00020665977,0.00015590282,0.00023757046,0.00034692683,0.00034598517,0.00021765873,0.00022790265,0.00011929697],"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":[0.000055967994,0.000004070354,0.00047185252,0.000012593537,0.0000025767063,0.000029856998,0.000039402745,0.000016158381,0.99880004,0.00004223107,0.0000039043775,0.00052125036],"study_design_scores_gemma":[0.000031891264,0.0002668581,0.19733419,0.000015817657,0.000025265386,0.0009928645,0.00043607198,0.0026356643,0.79661715,0.00022375857,0.0013910767,0.00002937835],"about_ca_topic_score_codex":0.0009967976,"about_ca_topic_score_gemma":0.000793717,"teacher_disagreement_score":0.0009967976,"about_ca_system_score_codex":0.00018773494,"about_ca_system_score_gemma":0.000104706,"threshold_uncertainty_score":0.001981914},"labels":[],"label_agreement":null},{"id":"W2022029699","doi":"10.1094/cchem-10-12-0129-r","title":"Characteristics of Modern Triticale Quality: The Relationship Between Carbohydrate Properties, α‐Amylase Activity, and Falling Number","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Department of Environment and Conservation","funders":"Pork CRC","keywords":"Triticale; Falling Number; Cultivar; Amylase; Amylose; Agronomy; Starch; Attractiveness; Chemistry; Crop; Food science; Grain quality; Biology; Enzyme; Biochemistry","score_opus":0.07296439563594444,"score_gpt":0.2878038386647165,"score_spread":0.21483944302877206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022029699","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992254,0.00008551571,0.0003969541,0.0000046855766,0.0000017197768,0.0000024325705,0.00008216094,0.0000055159594,0.00019574274],"genre_scores_gemma":[0.9990158,0.000031134856,0.0004052607,0.000009359726,0.0000021531434,0.0000027687938,0.0002807744,0.0000048758175,0.00024784586],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999845,0.0000214484,0.000019258614,0.00005076374,0.00004616492,0.00001730894],"domain_scores_gemma":[0.998877,0.00025671916,0.0003680809,0.000102895334,0.00021763277,0.00017770937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032501447,0.00024929288,0.00018691225,0.0005983145,0.00016142662,0.00050181267,0.00013527922,0.00027640918,0.0010897632],"category_scores_gemma":[0.00080791424,0.000112932015,0.00016106684,0.0006168331,0.00024649545,0.00036929766,0.00020836551,0.00046357978,0.0001674449],"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":[0.0008081046,0.00019738406,0.28622583,0.000052279527,0.00013313783,0.00028294246,0.00030777574,0.00023783372,0.70116985,0.0000811339,0.00007005601,0.010433688],"study_design_scores_gemma":[0.0000038029418,0.00051677163,0.98471224,0.0000024788753,0.000020704601,0.0005285681,0.000099429395,0.00025481707,0.013588891,0.000038922924,0.00022641606,0.0000069650787],"about_ca_topic_score_codex":0.0005869223,"about_ca_topic_score_gemma":0.00063097425,"teacher_disagreement_score":0.0010897632,"about_ca_system_score_codex":0.00014135109,"about_ca_system_score_gemma":0.000054013042,"threshold_uncertainty_score":0.003645599},"labels":[],"label_agreement":null},{"id":"W2022096581","doi":"10.1080/07315724.2014.905762","title":"Randomized Clinical Trial in Healthy Individuals on the Effect of Viscous Fiber Blend on Glucose Tolerance When Incorporated in Capsules or into the Carbohydrate or Fat Component of the Meal","year":2014,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"Canadian Diabetes Association; Heart and Stroke Foundation of Canada","keywords":"Postprandial; Meal; Palatability; Medicine; Body mass index; Food science; Animal science; Carbohydrate; Randomized controlled trial; Dietary fiber; Internal medicine; Chemistry; Biology; Insulin","score_opus":0.03125165352270512,"score_gpt":0.3146618703042797,"score_spread":0.28341021678157463,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022096581","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95700717,0.007915098,0.0012443756,0.0015953858,0.002317866,0.023809541,0.0018243456,0.00020819237,0.0040780636],"genre_scores_gemma":[0.94342166,0.004363304,0.004996259,0.0028902923,0.0013525783,0.035712752,0.0016961008,0.000039806764,0.0055272863],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99669564,0.0021113257,0.00028137455,0.0004291636,0.00015372099,0.0003287632],"domain_scores_gemma":[0.99461704,0.0021127737,0.0011377458,0.00040475023,0.00045298136,0.0012746938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0046826913,0.0019561166,0.0058231005,0.00071814476,0.0008375791,0.001469387,0.0012688024,0.004032156,0.010809701],"category_scores_gemma":[0.0060260636,0.00095401745,0.0016754448,0.00084245,0.0023649884,0.0016271786,0.0007320679,0.0034890699,0.0015117624],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.99574286,0.0018353825,0.0001051401,0.00017193671,0.00015586102,0.00001049449,0.000010873794,0.000026443247,0.00031107955,0.000025975549,0.00010679224,0.0014970715],"study_design_scores_gemma":[0.95392257,0.045141786,0.00040329396,0.000018146333,0.00013449036,0.0000067217034,0.000009508284,0.00005885965,0.00008403175,0.000048204507,0.00016756906,0.0000047292506],"about_ca_topic_score_codex":0.0010566124,"about_ca_topic_score_gemma":0.0020766559,"teacher_disagreement_score":0.010809701,"about_ca_system_score_codex":0.00083805324,"about_ca_system_score_gemma":0.0022673286,"threshold_uncertainty_score":0.03616202},"labels":[],"label_agreement":null},{"id":"W2022253388","doi":"10.1111/j.1750-3841.2011.02442.x","title":"Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy","year":2011,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Japan Society for the Promotion of Science; Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Biopolymer; Nanocrystal; Chemical engineering; Lamellar structure; Materials science; Potato starch; Transmission electron microscopy; Polysaccharide; Nanoscopic scale; Nanoparticle; Chemistry; Nanotechnology; Composite material; Food science; Organic chemistry; Polymer","score_opus":0.06918824567943821,"score_gpt":0.3101222538560043,"score_spread":0.24093400817656607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022253388","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9624172,0.0029903443,0.025616491,0.0002381053,0.00007448587,0.000076371536,0.0012093313,0.00044800725,0.0069297496],"genre_scores_gemma":[0.9589965,0.001073193,0.033294525,0.00009464334,0.000015898866,0.00006168241,0.0012294272,0.0000750185,0.0051590772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999473,0.0000022139016,0.000004501863,0.0000151334125,0.000016446194,0.0000143517145],"domain_scores_gemma":[0.99988604,0.000022669028,0.000019436982,0.00001569028,0.00004406974,0.0000120043005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000802748,0.0002433639,0.00011406776,0.00032850908,0.00033213562,0.00023451853,0.00021789795,0.00035649978,0.001754404],"category_scores_gemma":[0.00008865577,0.00012850313,0.00015199708,0.0001701561,0.00018405779,0.00026044084,0.00015643665,0.00024034134,0.00048695534],"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":[0.00002633801,0.0000061589494,0.0005562519,0.00005165833,0.0000036562083,0.000110646644,0.000027328311,0.00007301198,0.9964683,0.00008460037,0.000052416966,0.002539556],"study_design_scores_gemma":[0.000010102804,0.0001244594,0.07733987,0.000029086457,0.000025257477,0.0012363667,0.00020335864,0.0039078146,0.9045708,0.00025667695,0.012282068,0.000014082028],"about_ca_topic_score_codex":0.0035136368,"about_ca_topic_score_gemma":0.006318483,"teacher_disagreement_score":0.0035136368,"about_ca_system_score_codex":0.00034072253,"about_ca_system_score_gemma":0.00015848322,"threshold_uncertainty_score":0.0069863796},"labels":[],"label_agreement":null},{"id":"W2022690881","doi":"10.1016/j.foodchem.2011.11.014","title":"Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"","keywords":"Chemistry; Food science; Oxygen radical absorbance capacity; Bran; Gallic acid; Reducing sugar; Sugar; Antioxidant; Trolox; Phenols; Amylase; Avena; Biochemistry; DPPH; Organic chemistry; Enzyme; Botany","score_opus":0.02575148643484656,"score_gpt":0.19937230662598385,"score_spread":0.17362082019113728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022690881","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987288,0.0006592301,0.00017331046,0.000033321143,0.0000072111047,0.0000044455523,0.000070005524,0.000004123362,0.00031948587],"genre_scores_gemma":[0.99789536,0.00026773912,0.00019816899,0.000015251263,0.000007760895,0.0000047115495,0.00011906418,0.000005232163,0.0014867651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992394,0.000018069044,0.0000062051126,0.000014940588,0.000010716199,0.000026068083],"domain_scores_gemma":[0.9997789,0.00007632349,0.00003795076,0.000021230764,0.00002815891,0.000057541056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018457501,0.00039230514,0.0002474293,0.00016526152,0.00018404903,0.00036924027,0.0001373456,0.00021869678,0.00146089],"category_scores_gemma":[0.00029529814,0.00015714305,0.00028167776,0.00013868888,0.00039479198,0.00026802503,0.00011372272,0.0003724569,0.00016355295],"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":[0.0067013535,0.00008761736,0.0021465546,0.000061882594,0.000027419333,0.0001721847,0.000071835806,0.000070326496,0.98732543,0.000117910924,0.000028127442,0.0031892867],"study_design_scores_gemma":[0.000111645284,0.0012098762,0.08053564,0.000012341123,0.00008217876,0.00026189932,0.00019304066,0.0010155496,0.915687,0.00015343045,0.0007232541,0.000014053257],"about_ca_topic_score_codex":0.001777239,"about_ca_topic_score_gemma":0.0015673006,"teacher_disagreement_score":0.001777239,"about_ca_system_score_codex":0.00026860498,"about_ca_system_score_gemma":0.00025445851,"threshold_uncertainty_score":0.004887104},"labels":[],"label_agreement":null},{"id":"W2022865199","doi":"10.1094/cchem-01-13-0004-fi","title":"On the Building Block and Backbone Concepts of Amylopectin Structure","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":169,"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":"Amylopectin; Amylose; Chemistry; Starch; Polymer; Polymer science; Sugar; Polysaccharide; Granule (geology); Organic chemistry; Polymer chemistry; Chemical engineering; Materials science","score_opus":0.009591071545715504,"score_gpt":0.23543277387039938,"score_spread":0.22584170232468387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022865199","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":[0.21794175,0.10667848,0.48100522,0.004336354,0.0024714894,0.00018352112,0.0004585196,0.00046406916,0.18646067],"genre_scores_gemma":[0.71967024,0.06581738,0.1656182,0.0012080324,0.0013354393,0.00046256595,0.00038051346,0.0003409736,0.04516664],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000027134478,0.0000061647042,0.000030317731,0.000028811679,0.000012098427],"domain_scores_gemma":[0.9998388,0.00006428694,0.00003093565,0.000023490538,0.000025339159,0.000016960797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035954462,0.000548226,0.00035787447,0.0006933487,0.00045116243,0.0011336829,0.00090513256,0.0006777004,0.0040652235],"category_scores_gemma":[0.0003752729,0.0002757317,0.00024957996,0.0006428362,0.001984756,0.002685959,0.0006677398,0.0012309572,0.0012822651],"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":[0.00006741205,0.000030592568,0.00011279526,0.00029610234,0.000009637704,0.00017717655,0.00015974787,0.0035637636,0.021058677,0.9510035,0.00073003804,0.022790616],"study_design_scores_gemma":[0.0000313073,0.00039599524,0.00058140955,0.00022149965,0.000023713217,0.00049854245,0.000110377776,0.025456147,0.026904078,0.84008163,0.10564052,0.00005480932],"about_ca_topic_score_codex":0.0003504219,"about_ca_topic_score_gemma":0.00023133193,"teacher_disagreement_score":0.0040652235,"about_ca_system_score_codex":0.00054727244,"about_ca_system_score_gemma":0.00026997188,"threshold_uncertainty_score":0.013599515},"labels":[],"label_agreement":null},{"id":"W2023183552","doi":"10.1079/bjn20051514","title":"Nutritional correlates of dietary glycaemic index: new aspects from a population perspective","year":2005,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"National Institute of Diabetes and Digestive and Kidney Diseases; National Heart, Lung, and Blood Institute; National Institutes of Health; American Diabetes Association","keywords":"Glycaemic index; Medicine; Food science; Food group; Population; Glycemic index; Type 2 diabetes; Refined grains; Diabetes mellitus; Biology; Environmental health; Endocrinology; Whole grains","score_opus":0.01652480587798719,"score_gpt":0.24809256954550518,"score_spread":0.231567763667518,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023183552","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.88835496,0.099690184,0.003762591,0.0031470186,0.00014527193,0.000024170002,0.0013696569,0.000049980248,0.0034561888],"genre_scores_gemma":[0.96708083,0.028316425,0.002083881,0.00059356407,0.00080344063,0.000028940376,0.0007431876,0.000016190603,0.00033358223],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992275,0.00038443232,0.000079450474,0.00015307208,0.000119969154,0.00003560324],"domain_scores_gemma":[0.9977469,0.001261815,0.0003929131,0.00024751146,0.00022029394,0.00013059941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023427533,0.0005198945,0.0009998179,0.0019814756,0.00026288367,0.001497498,0.00045770017,0.0010116377,0.0014326457],"category_scores_gemma":[0.0035330749,0.0003035864,0.00046925418,0.0032835742,0.00089484797,0.0020249255,0.00066454225,0.00097648613,0.00021710845],"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":[0.00036177723,0.00006494206,0.9498527,0.000246148,0.00053643517,0.00022342206,0.0003205679,0.00026517603,0.0007481546,0.0004065734,0.0005345966,0.046439495],"study_design_scores_gemma":[0.000008445518,0.00021319714,0.9954164,0.00006078309,0.00021712734,0.00048511833,0.00024582364,0.00049762556,0.00008393628,0.00091965304,0.0018338676,0.000018038974],"about_ca_topic_score_codex":0.0021158424,"about_ca_topic_score_gemma":0.002989011,"teacher_disagreement_score":0.0023427533,"about_ca_system_score_codex":0.0002505964,"about_ca_system_score_gemma":0.00022085282,"threshold_uncertainty_score":0.012389839},"labels":[],"label_agreement":null},{"id":"W2023194799","doi":"10.1016/j.foodchem.2013.12.014","title":"Composition, structure, morphology and physicochemical properties of lablab bean, navy bean, rice bean, tepary bean and velvet bean starches","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"","keywords":"Starch; Amylopectin; Amylose; Chemistry; Food science; Granule (geology); Crystallinity; Botany; Agronomy; Biology; Crystallography","score_opus":0.016353612276396576,"score_gpt":0.21802855413084335,"score_spread":0.2016749418544468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2023194799","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99927,0.00012707799,0.00018114138,0.0000056082536,0.000001928823,0.0000027032233,0.00009000562,0.000002862583,0.00031861904],"genre_scores_gemma":[0.99836105,0.00010181984,0.00029859776,0.000012471914,0.0000017961584,0.000005445371,0.00028834856,0.0000065143963,0.0009238552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999938,0.000009917943,0.000006869657,0.000016409036,0.000014550055,0.00001424666],"domain_scores_gemma":[0.999798,0.00003820499,0.000046889214,0.0000109837665,0.000046568133,0.00005937802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016001474,0.00017504618,0.00010528249,0.000538209,0.00014675333,0.00026965007,0.0000908866,0.00014218665,0.00063938607],"category_scores_gemma":[0.00032231878,0.00014192941,0.00019530451,0.00029575796,0.00026543066,0.00018529747,0.00012577247,0.00019725873,0.00009262671],"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":[0.00088381907,0.00003874049,0.009880144,0.000038035847,0.000018302191,0.00015762684,0.0001391884,0.00013282565,0.9856383,0.00008670489,0.000024666675,0.0029615653],"study_design_scores_gemma":[0.00002674118,0.0012287612,0.59752756,0.000016567375,0.00008775173,0.0010425531,0.00079011364,0.0019393134,0.39563587,0.00020986742,0.0014676161,0.000027291784],"about_ca_topic_score_codex":0.0018282396,"about_ca_topic_score_gemma":0.0013143596,"teacher_disagreement_score":0.0018282396,"about_ca_system_score_codex":0.00011655556,"about_ca_system_score_gemma":0.0001097576,"threshold_uncertainty_score":0.0036352277},"labels":[],"label_agreement":null},{"id":"W2024249803","doi":"10.1021/jf0001278","title":"MALDI-MS and HPLC Quantification of Oligosaccharides of Lichenase-Hydrolyzed Water-Soluble β-Glucan from Ten Barley Varieties","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Chemistry; Chromatography; Hydrolysis; High-performance liquid chromatography; Mass spectrometry; Glucan; Matrix-assisted laser desorption/ionization; Matrix (chemical analysis); Desorption; Biochemistry; Organic chemistry","score_opus":0.010417542061280085,"score_gpt":0.19622129918624823,"score_spread":0.18580375712496813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024249803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9802352,0.0009504983,0.01644068,0.000067287794,0.000029970439,0.000055583452,0.0011295275,0.00014037857,0.0009510065],"genre_scores_gemma":[0.9473401,0.00076579436,0.045695025,0.00014114489,0.000018283079,0.00014822301,0.0020004536,0.0000912775,0.003799722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997248,0.000029421604,0.000023086675,0.00008355242,0.000103662365,0.000035388948],"domain_scores_gemma":[0.999589,0.000076058124,0.00008812637,0.000026633328,0.00015150102,0.000068627196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003634016,0.00056609686,0.00024317186,0.000720746,0.0003269294,0.00046128078,0.00023410033,0.0003482666,0.0008520899],"category_scores_gemma":[0.00064430304,0.00013767486,0.00015336733,0.00038457246,0.00028730815,0.000306456,0.0002857328,0.00033543297,0.00030164042],"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":[0.0000936603,0.000016087131,0.0005759043,0.000018741763,0.0000053884673,0.000015155023,0.000024842704,0.000027108861,0.99693006,0.000010119336,0.00001009363,0.0022729556],"study_design_scores_gemma":[0.000015641606,0.0002843923,0.028135307,0.0000064702667,0.0000344168,0.0003306429,0.0000998747,0.0009466423,0.96897405,0.000050347477,0.0011091683,0.000013080036],"about_ca_topic_score_codex":0.0019580137,"about_ca_topic_score_gemma":0.0025492774,"teacher_disagreement_score":0.0019580137,"about_ca_system_score_codex":0.0003962298,"about_ca_system_score_gemma":0.00028570692,"threshold_uncertainty_score":0.0038932562},"labels":[],"label_agreement":null},{"id":"W2024791108","doi":"10.1016/j.foodchem.2004.12.012","title":"Pasting properties of starch and protein in selected cereals and quality of their food products","year":2005,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":505,"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":"Utah Agricultural Experiment Station","keywords":"Food science; Sorghum; Whole grains; Starch; Whole wheat; Wheat flour; Agronomy; Mathematics; Chemistry; Biology","score_opus":0.049967108009457244,"score_gpt":0.24701766970418018,"score_spread":0.19705056169472293,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024791108","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992993,0.0003111497,0.00008522664,0.000007126085,0.0000032615949,0.0000018530438,0.000072125506,0.000002174038,0.00021774035],"genre_scores_gemma":[0.9991726,0.00014654046,0.00012617745,0.000009530283,0.0000020458247,0.0000018977983,0.00013820162,0.0000038512544,0.00039904623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999912,0.000022887543,0.000010896447,0.000022327436,0.000015668558,0.00001630127],"domain_scores_gemma":[0.99942434,0.0001612642,0.0001434643,0.000027914502,0.000118304066,0.0001247216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037468917,0.00023669146,0.0002258535,0.0005081306,0.00032021827,0.00032912978,0.00011001759,0.0002179474,0.0010304482],"category_scores_gemma":[0.0008537638,0.00023508539,0.00023259921,0.00046522394,0.00029384787,0.00026279822,0.00012295929,0.00031567126,0.0001547424],"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":[0.014262,0.000356238,0.32019687,0.0002738975,0.00026937635,0.0006021313,0.0012866243,0.0004155094,0.6476919,0.00016485612,0.00023622521,0.014244373],"study_design_scores_gemma":[0.000021169724,0.0013647778,0.9544925,0.0000072686935,0.00008305745,0.00068741903,0.00041939947,0.00043336433,0.041883443,0.00008982879,0.0005050762,0.0000126359455],"about_ca_topic_score_codex":0.0033660769,"about_ca_topic_score_gemma":0.0034256508,"teacher_disagreement_score":0.0033660769,"about_ca_system_score_codex":0.00019621912,"about_ca_system_score_gemma":0.00013782512,"threshold_uncertainty_score":0.0066930056},"labels":[],"label_agreement":null},{"id":"W2024794380","doi":"10.1002/star.200900251","title":"Lactic acid assisted wet fractionation of field pea (<i>Pisum sativum</i> L.) flour","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Amylose; Starch; Crystallinity; Field pea; Sativum; Swelling; Chemistry; Food science; Extraction (chemistry); Pisum; Pea protein; Resistant starch; Materials science; Botany; Chromatography; Biochemistry; Biology; Crystallography","score_opus":0.02224622161907351,"score_gpt":0.2899586603361437,"score_spread":0.2677124387170702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024794380","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932728,0.0010672588,0.0043328255,0.000029052686,0.000017188902,0.00002790018,0.00019522554,0.000037147613,0.0010206839],"genre_scores_gemma":[0.99214786,0.0006364453,0.0042802594,0.00004842642,0.0000074572545,0.000025103896,0.00065339706,0.000031315474,0.0021697348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992776,0.000012239486,0.0000047822346,0.000016995144,0.00002197469,0.00001634329],"domain_scores_gemma":[0.99994135,0.000009731424,0.00001506254,0.000004329683,0.000013748778,0.000015801914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011001098,0.00034686236,0.00024568362,0.00023287947,0.00014977626,0.00027592262,0.00012219347,0.00015759502,0.0004168621],"category_scores_gemma":[0.00009934788,0.00010038455,0.00023347106,0.00025975492,0.00013074973,0.00018571844,0.00015992123,0.00032252813,0.00018587719],"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":[0.000024679117,0.000006175601,0.000051839506,0.000011452037,0.0000017404337,0.00002045914,0.000006249881,0.0000089925015,0.99944633,0.0000046671303,0.000003287359,0.00041411354],"study_design_scores_gemma":[0.000005949686,0.00027346108,0.006196199,0.000005880634,0.000013465026,0.000111848785,0.000031653188,0.00027016512,0.99216425,0.000013761092,0.0009085198,0.0000048320817],"about_ca_topic_score_codex":0.00069114787,"about_ca_topic_score_gemma":0.0011049696,"teacher_disagreement_score":0.00069114787,"about_ca_system_score_codex":0.00010485548,"about_ca_system_score_gemma":0.00010791529,"threshold_uncertainty_score":0.0013945699},"labels":[],"label_agreement":null},{"id":"W2025847606","doi":"10.1094/cchem.2003.80.6.755","title":"Role of Gluten and Its Components in Determining Durum Semolina Dough Viscoelastic Properties","year":2003,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":111,"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; Canadian Nuclear Safety Commission","funders":"","keywords":"Glutenin; Gluten; Gliadin; Chemistry; Food science; Viscoelasticity; Rheology; Biochemistry; Composite material; Materials science; Gene","score_opus":0.02506032325191639,"score_gpt":0.2220833792613866,"score_spread":0.1970230560094702,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025847606","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984353,0.00047846587,0.0006404606,0.00001659317,0.0000033136214,0.000008730479,0.00009128499,0.000012799069,0.00031302715],"genre_scores_gemma":[0.9980672,0.00016033018,0.00093484716,0.000021720629,0.000002615054,0.000009931935,0.000176286,0.000014660514,0.0006123775],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982977,0.000039841343,0.000013136916,0.00004606193,0.000043501477,0.000027670661],"domain_scores_gemma":[0.9996586,0.000101745376,0.00008671435,0.000023756289,0.000054549575,0.00007456299],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000286333,0.00041733662,0.00022848664,0.00045613782,0.00018750042,0.00053825666,0.00014632702,0.00030142997,0.0007426295],"category_scores_gemma":[0.00038249078,0.00021410464,0.00022664282,0.00034128936,0.00028301263,0.00042752892,0.00024413108,0.00038744288,0.00013281732],"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":[0.00010813987,0.000009622704,0.0011472508,0.000027091595,0.0000059168424,0.000019776848,0.000028482353,0.00002411206,0.9980106,0.00001378356,0.0000026331256,0.00060252164],"study_design_scores_gemma":[0.00000818247,0.0002652414,0.101241305,0.000015509708,0.00004483365,0.0001139706,0.00010722834,0.0008192965,0.8965847,0.000059975057,0.0007281638,0.000011587312],"about_ca_topic_score_codex":0.0007648148,"about_ca_topic_score_gemma":0.0012237442,"teacher_disagreement_score":0.0007648148,"about_ca_system_score_codex":0.00026395256,"about_ca_system_score_gemma":0.0001690169,"threshold_uncertainty_score":0.0024843812},"labels":[],"label_agreement":null},{"id":"W2025983282","doi":"10.1016/j.carbpol.2011.09.061","title":"Improved cold starch hydrolysis with urea addition and heat treatment at subgelatinization temperature","year":2011,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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 Alberta","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Chemistry; Urea; Hydrolysis; Differential scanning calorimetry; Starch gelatinization; Enzymatic hydrolysis; Triticale; Food science; Polysaccharide; Granule (geology); Chemical engineering; Biochemistry; Agronomy; Materials science","score_opus":0.014683450768293901,"score_gpt":0.2072818191012239,"score_spread":0.19259836833292998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2025983282","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99102145,0.0008917312,0.0070271785,0.00003150821,0.000034926605,0.00003141796,0.00006512106,0.00007002026,0.00082659844],"genre_scores_gemma":[0.9923792,0.00039195188,0.0050174952,0.000031650532,0.00000917625,0.00003275741,0.00011676912,0.000041637657,0.0019793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998696,0.000019243773,0.000015830976,0.00003583893,0.000028437797,0.000030970077],"domain_scores_gemma":[0.9999062,0.000016034344,0.000024611949,0.000014784665,0.000021839443,0.000016598404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024289635,0.00047197923,0.00042703468,0.00022956777,0.00014182321,0.0002790292,0.00024851735,0.00036429008,0.0012562961],"category_scores_gemma":[0.00019667055,0.00027104994,0.00045972093,0.00024316652,0.00022038624,0.0004850229,0.00022276698,0.00059550296,0.00022565869],"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":[0.00009625194,0.0000328228,0.00005998048,0.000029186107,0.00000473592,0.000017886647,0.000010767956,0.000045260404,0.99849296,0.000023912915,0.000008003241,0.0011781461],"study_design_scores_gemma":[0.000006778016,0.00010889369,0.0009170621,0.000001936039,0.000012368543,0.00003821245,0.000005420841,0.00020572016,0.9984952,0.000007709265,0.00019723328,0.0000034775169],"about_ca_topic_score_codex":0.00039010055,"about_ca_topic_score_gemma":0.00069085316,"teacher_disagreement_score":0.0012562961,"about_ca_system_score_codex":0.00014323597,"about_ca_system_score_gemma":0.00019697307,"threshold_uncertainty_score":0.0042027235},"labels":[],"label_agreement":null},{"id":"W2026452619","doi":"10.1016/j.foodchem.2013.11.043","title":"Structure and physicochemical properties of octenyl succinic esters of sugary maize soluble starch and waxy maize starch","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":201,"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":"Chinese Academy of Agricultural Sciences; Chinese Academy of Sciences","keywords":"Starch; Chemistry; Succinic anhydride; Food science; Emulsion; Waxy corn; Maize starch; Molar mass; Modified starch; Water activity; Corn starch; Water content; Organic chemistry; Polymer","score_opus":0.01483454252742415,"score_gpt":0.21416190378240516,"score_spread":0.19932736125498102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026452619","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988852,0.00019074757,0.00021760157,0.000011714372,0.000004411387,0.000002911339,0.000092997085,0.0000016611677,0.0005927563],"genre_scores_gemma":[0.9984883,0.00014904409,0.0001514328,0.00001591392,0.000004839716,0.0000035304838,0.00023680857,0.0000027161398,0.00094736577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999647,0.000005538327,0.0000024120332,0.000007974674,0.000008432249,0.000010912028],"domain_scores_gemma":[0.99984527,0.000043115644,0.000045693152,0.0000075926314,0.000023742808,0.000034607478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010524615,0.00019271456,0.00007036926,0.00031904568,0.0001208675,0.00015193781,0.000110871275,0.0001495043,0.0013058977],"category_scores_gemma":[0.0002133002,0.0001023791,0.00020316915,0.00024571715,0.0002718867,0.00022295673,0.00008692756,0.00025244436,0.00012640489],"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":[0.001226655,0.000036217363,0.0027329593,0.00003902892,0.00001600206,0.00022942813,0.00008854881,0.00042831805,0.99232614,0.00041117924,0.000040253813,0.0024253028],"study_design_scores_gemma":[0.00005622921,0.0011780486,0.07600758,0.000010653605,0.000035003126,0.00037907262,0.00032342528,0.0031090786,0.9169986,0.00045844985,0.0014116198,0.000032290765],"about_ca_topic_score_codex":0.0013900878,"about_ca_topic_score_gemma":0.00070167007,"teacher_disagreement_score":0.0013900878,"about_ca_system_score_codex":0.00011440098,"about_ca_system_score_gemma":0.00014336291,"threshold_uncertainty_score":0.0043687224},"labels":[],"label_agreement":null},{"id":"W2026852194","doi":"10.1002/star.200300261","title":"Development and Physicochemical Characterization of New Resistant Citrate Starch from Different Corn Starches","year":2004,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":239,"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":"Starch; Waxy corn; Amylose; Citric acid; Food science; Chemistry; Retrogradation (starch); Resistant starch; Corn starch; Maize starch; Potato starch; Granule (geology); Modified starch; Polysaccharide; Biochemistry; Materials science","score_opus":0.0402991175360367,"score_gpt":0.2580735426896613,"score_spread":0.2177744251536246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2026852194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943251,0.0005326846,0.0045732753,0.000018904588,0.000011496005,0.0000403091,0.00011675878,0.000014411879,0.00036710955],"genre_scores_gemma":[0.9862546,0.0005693625,0.011575395,0.000024700841,0.000005252426,0.000055830875,0.00053470995,0.000021679352,0.0009583911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999879,0.000019022225,0.000018714636,0.000029249735,0.000039805138,0.000014171603],"domain_scores_gemma":[0.99980253,0.000030583986,0.00006408536,0.000022287977,0.000045287186,0.000035259407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025101466,0.00029493743,0.00016252922,0.00037872794,0.00006793026,0.00029227955,0.0001436915,0.00022471977,0.00032364068],"category_scores_gemma":[0.00032881962,0.00015413304,0.00033941,0.00029053484,0.00016891798,0.00025176822,0.0001447979,0.00035694087,0.00008404924],"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":[0.000012382752,0.0000052709415,0.000115793526,0.000014512568,0.0000021099509,0.000018696828,0.000007820324,0.000018194058,0.9993668,0.00001410483,0.0000016416868,0.00042263797],"study_design_scores_gemma":[0.0000060567427,0.00021403597,0.0054526995,0.000005253019,0.000013646205,0.00015015442,0.000026324928,0.0003638351,0.99320084,0.000018434073,0.00054209883,0.000006573084],"about_ca_topic_score_codex":0.00034636122,"about_ca_topic_score_gemma":0.00035343002,"teacher_disagreement_score":0.00037872794,"about_ca_system_score_codex":0.00010600357,"about_ca_system_score_gemma":0.00012906457,"threshold_uncertainty_score":0.001327455},"labels":[],"label_agreement":null},{"id":"W2027124715","doi":"10.1094/cchem.2003.80.6.637","title":"Roller Milling of Canadian Hull‐less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams","year":2003,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":56,"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 Manitoba; University of Saskatchewan; Canadian International Grains Institute","funders":"University of Arizona","keywords":"Roller mill; Cultivar; Glucan; Arabinoxylan; Yield (engineering); Chemistry; Whole wheat; Food science; Fiber; Barley flour; Beta-glucan; Bran; Agronomy; Wheat flour; Grinding; Moisture; Pulp and paper industry; Materials science; Polysaccharide; Composite material; Raw material; Biology; Biochemistry; Engineering; Organic chemistry","score_opus":0.01744972511428074,"score_gpt":0.2206982515378912,"score_spread":0.20324852642361044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027124715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99761045,0.00039713184,0.0009531191,0.00003357874,0.000012413133,0.000054873723,0.00025889467,0.00006307434,0.00061648624],"genre_scores_gemma":[0.9910726,0.00072773,0.0049960255,0.000047331654,0.000009083197,0.00005169947,0.00072987983,0.0000988387,0.0022668205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998166,0.00002112021,0.000013809083,0.000046711295,0.00005349876,0.00004820073],"domain_scores_gemma":[0.9998229,0.00003295588,0.000036121743,0.000009849355,0.00004640243,0.0000518719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033091469,0.00048419557,0.0004933745,0.0003752264,0.00045103044,0.0007997219,0.00032525655,0.0002495647,0.0015213449],"category_scores_gemma":[0.0004314532,0.00017793047,0.00029301783,0.0005307624,0.00016354733,0.0002884282,0.000215857,0.00047441066,0.00039169905],"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":[0.00053435494,0.0001308623,0.00089019974,0.000087561275,0.000012251353,0.000053627326,0.000054735323,0.00065075385,0.9916962,0.000016007054,0.00008594158,0.005787508],"study_design_scores_gemma":[0.00004780945,0.0012398647,0.03157484,0.000025358499,0.000055533714,0.000036653633,0.0001746244,0.0033639357,0.96130085,0.000016228432,0.002128489,0.000035710196],"about_ca_topic_score_codex":0.023071863,"about_ca_topic_score_gemma":0.042209674,"teacher_disagreement_score":0.9769281,"about_ca_system_score_codex":0.00086654647,"about_ca_system_score_gemma":0.00055740733,"threshold_uncertainty_score":0.045875132},"labels":[],"label_agreement":null},{"id":"W2027230835","doi":"10.3148/74.2.2013.92","title":"Knowledge, Perceptions, and Consumption of Whole Grains: Among University Students","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Dietetic Practice and Research","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University","funders":"","keywords":"Whole grains; Nutrition Education; Consumption (sociology); Perception; Psychology; Preference; Taste; Medicine; Medical education; Food science; Gerontology; Biology; Mathematics","score_opus":0.07000490064825651,"score_gpt":0.36878149955579437,"score_spread":0.2987765989075378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027230835","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999731,0.000042442916,0.000008693231,0.000022118053,0.0000017032806,0.000002579494,0.000014560771,4.980621e-7,0.00017637036],"genre_scores_gemma":[0.9996964,0.000038610702,0.00001571042,0.000018915647,0.0000016989161,0.0000021933274,0.000021610052,2.851621e-7,0.00020460601],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997049,0.000041789386,0.000023031107,0.00003689413,0.00010831994,0.00008511159],"domain_scores_gemma":[0.99856263,0.0002409591,0.00045842014,0.00003313202,0.00018161819,0.0005232323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045353684,0.00018673555,0.0002610305,0.0005450947,0.00036771188,0.00074317574,0.00017588523,0.00047629906,0.0025614446],"category_scores_gemma":[0.0021673548,0.00016895182,0.00020800266,0.00041650224,0.00033647788,0.00036346551,0.0003951732,0.00050314947,0.00031727095],"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":[0.00011085038,0.0004375262,0.9927435,0.000019605535,0.000018267623,0.000048999747,0.0009605514,0.000022337288,0.00045051725,0.000009826977,0.000073014,0.0051049516],"study_design_scores_gemma":[0.0000066558882,0.00031013033,0.99789184,0.000008659681,0.000008900423,0.00006602055,0.0013658534,0.000069708396,0.00010986632,0.000012143864,0.00014670938,0.000003591911],"about_ca_topic_score_codex":0.011890678,"about_ca_topic_score_gemma":0.012458855,"teacher_disagreement_score":0.98810935,"about_ca_system_score_codex":0.00036865062,"about_ca_system_score_gemma":0.0004920979,"threshold_uncertainty_score":0.023642957},"labels":[],"label_agreement":null},{"id":"W2027558752","doi":"10.1094/cchem-07-10-0098","title":"In Vitro Digestion of RS4‐Type Resistant Wheat and Potato Starches, and Fermentation of Indigestible Fractions","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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 Toronto","funders":"","keywords":"Chemistry; Propionate; Food science; Starch; Amylose; Fermentation; Resistant starch; Digestion (alchemy); Butyrate; Potato starch; Pepsin; Biochemistry; Chromatography; Enzyme","score_opus":0.013346359092571298,"score_gpt":0.26027912125074526,"score_spread":0.24693276215817397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027558752","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979522,0.00031367666,0.0008877938,0.000011102609,0.000009648045,0.000020739119,0.00032188918,0.000009043037,0.00047400955],"genre_scores_gemma":[0.99109393,0.0004890044,0.0049989624,0.000030183875,0.000009985064,0.000033377226,0.0017287051,0.000027887128,0.0015879223],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982953,0.000062356965,0.000022392935,0.00003408658,0.00002652105,0.000024977837],"domain_scores_gemma":[0.9998241,0.000049106984,0.000047794303,0.00002551785,0.000024152281,0.000029334027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003133125,0.0006037249,0.00035735182,0.00021121348,0.000103269595,0.0002563149,0.00014019254,0.0001790657,0.0006857452],"category_scores_gemma":[0.0003106961,0.00019661317,0.00047563933,0.00033027897,0.00015400525,0.00015744977,0.00023311695,0.00031735928,0.0002557332],"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":[0.00058243546,0.000058841175,0.00046970003,0.0000494057,0.0000160633,0.000044673725,0.000021308037,0.00017589897,0.99775344,0.000019632616,0.000016496853,0.0007920438],"study_design_scores_gemma":[0.000033883403,0.0018704619,0.011102287,0.000013865542,0.00006458837,0.00023928797,0.0000653845,0.0013302995,0.9842694,0.00003464051,0.0009655543,0.000010315559],"about_ca_topic_score_codex":0.0014153632,"about_ca_topic_score_gemma":0.0010020565,"teacher_disagreement_score":0.0014153632,"about_ca_system_score_codex":0.00014701833,"about_ca_system_score_gemma":0.00018147018,"threshold_uncertainty_score":0.002814293},"labels":[],"label_agreement":null},{"id":"W2028461391","doi":"10.1007/s00217-010-1409-1","title":"Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread","year":2010,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":199,"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":"European Food Safety Authority","keywords":"Inulin; Food science; Chemistry; Gluten; Glucan; Beta-glucan; Prebiotic; Gluten free; Wheat bread; Rheology; Dietary fibre; Wheat flour; Bread making; Biochemistry; Materials science","score_opus":0.059110498057707725,"score_gpt":0.3346536796569238,"score_spread":0.27554318159921604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028461391","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889034,0.0006656699,0.00009448512,0.000015242088,0.000010676645,0.0000038844887,0.00004693949,0.0000031926977,0.0002694764],"genre_scores_gemma":[0.9988254,0.00024949148,0.00014473153,0.000021569243,0.000005854822,0.0000029133646,0.00006428992,0.000010721487,0.00067510747],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997348,0.000080230326,0.000018513312,0.000051179428,0.00004414131,0.00007117259],"domain_scores_gemma":[0.9992125,0.00031616504,0.00010626653,0.000036830475,0.00010569821,0.00022261225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037412916,0.00043947078,0.00038655175,0.0002649091,0.00033517563,0.0007609381,0.0001899788,0.00029560912,0.0015611909],"category_scores_gemma":[0.0009851585,0.00032876665,0.00032613188,0.000307274,0.00056928163,0.00033992523,0.00028523605,0.00057605363,0.00015510847],"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":[0.023073666,0.000280977,0.0063102585,0.00019317289,0.00020065303,0.00021889085,0.00032214448,0.00046054058,0.9645019,0.00008409181,0.000067859684,0.004285712],"study_design_scores_gemma":[0.00017062409,0.003841428,0.08555438,0.000029695637,0.00034802034,0.00018332267,0.00044207674,0.001222161,0.90677613,0.00011445692,0.001285022,0.000032660035],"about_ca_topic_score_codex":0.0041789426,"about_ca_topic_score_gemma":0.003803502,"teacher_disagreement_score":0.0041789426,"about_ca_system_score_codex":0.0003755809,"about_ca_system_score_gemma":0.00036005367,"threshold_uncertainty_score":0.008309245},"labels":[],"label_agreement":null},{"id":"W2028483804","doi":"10.1080/07315724.2004.10719337","title":"Glycemic Index in the Treatment of Diabetes: The Debate Continues","year":2004,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"St. Michael's Hospital; University of Toronto","funders":"","keywords":"Diabetes mellitus; Glycemic index; Medicine; Index (typography); Glycemic; Glycaemic index; Intensive care medicine; Internal medicine; Endocrinology; Computer science","score_opus":0.012930803824477973,"score_gpt":0.24844483949474022,"score_spread":0.23551403567026225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028483804","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008044171,0.47625682,0.00037767552,0.502594,0.016923899,0.0000069621806,0.00003092658,0.000016407714,0.0029888863],"genre_scores_gemma":[0.01992939,0.6351574,0.0013358657,0.24234371,0.098946586,0.000031866217,0.000042480486,0.00006324283,0.0021493684],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9934629,0.0031359347,0.0006564218,0.00058536907,0.0019324338,0.00022695826],"domain_scores_gemma":[0.96663296,0.0254645,0.0015631729,0.0008045999,0.0043489784,0.0011859059],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.017118838,0.0006462504,0.0032956598,0.0010025735,0.0022884172,0.006245972,0.0018371029,0.010746719,0.004568817],"category_scores_gemma":[0.028127491,0.0002527013,0.00094587856,0.002844297,0.0075919246,0.0057295347,0.001996157,0.02035578,0.0019329314],"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":[0.00087412854,0.00025814952,0.0018334643,0.0032445234,0.0002567432,0.00022127287,0.0009869408,0.00013177698,0.0005183453,0.059006564,0.26664966,0.6660185],"study_design_scores_gemma":[0.0002754693,0.00058469916,0.005980217,0.011583173,0.0004633242,0.0005312335,0.0024757117,0.00025803203,0.00046910846,0.07954021,0.8977105,0.00012835569],"about_ca_topic_score_codex":0.0028527433,"about_ca_topic_score_gemma":0.0037943781,"teacher_disagreement_score":0.017118838,"about_ca_system_score_codex":0.002230594,"about_ca_system_score_gemma":0.0030983433,"threshold_uncertainty_score":0.09053415},"labels":[],"label_agreement":null},{"id":"W2028953000","doi":"10.1094/cchem-85-2-0174","title":"Extraction and Physicochemical Characterization of Rye β‐Glucan and Effects of Barium on Polysaccharide Molecular Weight","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture, Food and Rural Affairs; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Glucan; Depolymerization; Arabinoxylan; Xyloglucan; Polysaccharide; Avena; Food science; Guar; Barium; Chromatography; Organic chemistry; Botany","score_opus":0.005460927330966317,"score_gpt":0.20805233755675287,"score_spread":0.20259141022578656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2028953000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99311584,0.0016909465,0.0039412896,0.000050561255,0.00001713805,0.00005762949,0.00033491437,0.000028723724,0.0007630107],"genre_scores_gemma":[0.98741406,0.0015334396,0.007972796,0.00008722227,0.000016471029,0.00006811691,0.00092562725,0.000067186826,0.0019150584],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979955,0.000054363383,0.000019070589,0.000036964753,0.000052685922,0.000037336835],"domain_scores_gemma":[0.9997079,0.00009055168,0.000065389584,0.000023344744,0.000058208312,0.000054663917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031165432,0.00048115343,0.0002809568,0.0003811569,0.0001773637,0.00031087565,0.000096801974,0.00017004386,0.00063137617],"category_scores_gemma":[0.0005415587,0.00022073997,0.00022653565,0.00038063945,0.00021688749,0.00019159437,0.00011201598,0.00046013788,0.00026225258],"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":[0.000026531954,0.0000053147114,0.00007705963,0.000010586554,0.0000018884339,0.000006580303,0.0000060942593,0.0000066524176,0.9996598,0.0000032731873,0.0000019860497,0.00019425554],"study_design_scores_gemma":[0.000005098531,0.00013341727,0.010220409,0.0000038200214,0.00001624382,0.000045422432,0.000015689582,0.00014675873,0.9890282,0.000010073683,0.00037072462,0.000004103702],"about_ca_topic_score_codex":0.0013119134,"about_ca_topic_score_gemma":0.0018999332,"teacher_disagreement_score":0.0013119134,"about_ca_system_score_codex":0.00014154342,"about_ca_system_score_gemma":0.0002181576,"threshold_uncertainty_score":0.0026085377},"labels":[],"label_agreement":null},{"id":"W2029006305","doi":"10.1016/j.foodchem.2010.12.050","title":"Effects of acetic acid/acetic anhydride ratios on the properties of corn starch acetates","year":2010,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":174,"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":"Acetic anhydride; Acetic acid; Chemistry; Hydroxyl value; Starch; Organic chemistry; Corn starch; Food science; Catalysis; Polyol","score_opus":0.01353284336681144,"score_gpt":0.21267399191533626,"score_spread":0.19914114854852483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029006305","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808216,0.0006457691,0.00018386691,0.000028523784,0.000027484319,0.000015105099,0.000096195916,0.000015505362,0.0009053423],"genre_scores_gemma":[0.9980446,0.0004954396,0.00041609502,0.000034620512,0.000014583475,0.0000103001985,0.0001107287,0.000025905021,0.00084767985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960274,0.00012772254,0.000054523745,0.000049923983,0.0000843738,0.000080656595],"domain_scores_gemma":[0.998838,0.0005327638,0.0001896734,0.000056011988,0.00011898994,0.00026454643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048990594,0.00051151286,0.0002981167,0.00036101227,0.00023253026,0.0005649097,0.00023346463,0.00031584344,0.0017391564],"category_scores_gemma":[0.0014905808,0.0004118793,0.00027047918,0.0003719236,0.00044225008,0.00043712708,0.00023688898,0.000552157,0.00035784068],"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":[0.009773246,0.00016542216,0.0007727912,0.000069753514,0.00003215813,0.00013340735,0.000058942605,0.00029732916,0.98588943,0.000052752937,0.00003839069,0.0027163161],"study_design_scores_gemma":[0.00005394492,0.0010340671,0.0028894322,0.0000048830334,0.00002687447,0.000047805544,0.000034746787,0.0002860973,0.99524885,0.000015026122,0.00034770288,0.000010438619],"about_ca_topic_score_codex":0.0013950851,"about_ca_topic_score_gemma":0.0012491638,"teacher_disagreement_score":0.0017391564,"about_ca_system_score_codex":0.0003040762,"about_ca_system_score_gemma":0.0004028712,"threshold_uncertainty_score":0.0058180094},"labels":[],"label_agreement":null},{"id":"W2029166502","doi":"10.1079/bjn20041125","title":"Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling <i>v.</i> crushing","year":2004,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":57,"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 Toronto","funders":"University of Toronto","keywords":"Colocasia esculenta; Manihot esculenta; Food science; Dioscorea; Glycaemic index; Solanum tuberosum; Glycemic index; Biology; Horticulture; Medicine; Biotechnology","score_opus":0.006333189277492458,"score_gpt":0.2104920716701446,"score_spread":0.20415888239265215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029166502","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995552,0.0001221482,0.00001379222,0.0000071805816,8.4217777e-7,0.000005075505,0.00003925955,7.218313e-7,0.00025582896],"genre_scores_gemma":[0.999343,0.00012430143,0.00008488692,0.0000315547,0.0000016583462,0.000008082015,0.000109293294,0.0000013290613,0.00029586343],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998573,0.000039013405,0.00001123976,0.000027578928,0.000030938463,0.000033894845],"domain_scores_gemma":[0.9995646,0.00006743683,0.00014323958,0.000036536872,0.00006876047,0.00011942723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029672586,0.00034207944,0.0002802342,0.00028448214,0.00028841884,0.00033598038,0.00010965843,0.00022263064,0.0010762577],"category_scores_gemma":[0.00077902345,0.00017894008,0.00020435313,0.000331946,0.00015372121,0.000121641715,0.00032022988,0.0003125434,0.00009212794],"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":[0.034722988,0.002539074,0.7644291,0.00033999624,0.0007328995,0.0006952493,0.0027063354,0.00017749096,0.15479614,0.0000992077,0.00033976126,0.038421813],"study_design_scores_gemma":[0.00005345467,0.0029308156,0.99474216,0.000008143922,0.00009017264,0.00010657662,0.0003475895,0.00011786802,0.0013542359,0.000012524849,0.00022900314,0.000007586251],"about_ca_topic_score_codex":0.021313705,"about_ca_topic_score_gemma":0.03634483,"teacher_disagreement_score":0.021313705,"about_ca_system_score_codex":0.00024345906,"about_ca_system_score_gemma":0.00013784968,"threshold_uncertainty_score":0.04237926},"labels":[],"label_agreement":null},{"id":"W2029177930","doi":"10.1094/cchem.2002.79.3.445","title":"Fermentability of Oat and Wheat Fractions Enriched in β‐Glucan Using Human Fecal Inoculation","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Bran; Chemistry; Fermentation; Food science; Glucan; Avena; Polysaccharide; Beta-glucan; Endosperm; Digestion (alchemy); Biochemistry; Chromatography; Botany; Biology","score_opus":0.04612419811465174,"score_gpt":0.2862306360224018,"score_spread":0.24010643790775005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029177930","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843794,0.00028546434,0.0006525046,0.000023804863,0.000012502922,0.000040046605,0.0002393447,0.000013661512,0.0002947555],"genre_scores_gemma":[0.99482214,0.00053222204,0.0024126556,0.0000645315,0.000013246354,0.00004118225,0.0009988262,0.000011084664,0.001104005],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998605,0.00003561822,0.000012860462,0.000034013734,0.000022878225,0.000034101166],"domain_scores_gemma":[0.9998963,0.000026659254,0.00001808051,0.000012467207,0.000023044877,0.00002347498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019140521,0.0005100486,0.00025082327,0.00018205613,0.00011387757,0.00027299765,0.00009141873,0.00021529586,0.00068063545],"category_scores_gemma":[0.00029526997,0.00016423962,0.0002751621,0.0002071356,0.00010763001,0.00012275684,0.00021079682,0.00021869074,0.000167569],"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":[0.000739004,0.00016076463,0.0025302018,0.00005042331,0.000010475324,0.00008145841,0.000037589896,0.000042458945,0.9939756,0.0000107465285,0.000027735956,0.0023336257],"study_design_scores_gemma":[0.000052989984,0.009437299,0.06082146,0.00002951996,0.00009370417,0.0005262616,0.00021229131,0.00094256544,0.92670643,0.000023461413,0.0011425014,0.00001144713],"about_ca_topic_score_codex":0.0013006075,"about_ca_topic_score_gemma":0.0011620374,"teacher_disagreement_score":0.0013006075,"about_ca_system_score_codex":0.000089459485,"about_ca_system_score_gemma":0.00013114605,"threshold_uncertainty_score":0.0025861263},"labels":[],"label_agreement":null},{"id":"W2029284640","doi":"10.1016/s0002-9343(01)00989-5","title":"High–complex carbohydrate or lente carbohydrate foods?","year":2002,"lang":"en","type":"review","venue":"The American Journal of Medicine","topic":"Food composition and properties","field":"Nursing","cited_by":85,"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; St. Michael's Hospital","funders":"","keywords":"Medicine; Glycemic index; Glycemic; Diabetes mellitus; Carbohydrate; Glycemic load; Type 2 diabetes; Meal; Internal medicine; Endocrinology","score_opus":0.09554330562619943,"score_gpt":0.34038627858754816,"score_spread":0.24484297296134871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029284640","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":[0.00023414024,0.99856323,0.000060361093,0.00028921312,0.00028109425,0.0000024124365,0.000005675807,0.000002275051,0.0005616519],"genre_scores_gemma":[0.0011178713,0.9974878,0.0001547437,0.0004217979,0.00028826398,0.0000055335463,0.000010012899,7.040457e-7,0.00051327416],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999793,0.000046002067,0.000036598583,0.00003757248,0.000070848815,0.000016015949],"domain_scores_gemma":[0.999688,0.00014323267,0.000075299075,0.0000080703685,0.00006578196,0.000019596871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006631884,0.0009294713,0.0021176585,0.00167969,0.00024595903,0.0009506467,0.00067509775,0.0013070307,0.0027270035],"category_scores_gemma":[0.0011277292,0.00023081372,0.00044101092,0.0017354973,0.0007320958,0.0015087704,0.00062137004,0.0011969204,0.0010431375],"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":[0.00022868162,0.00011035512,0.00049918465,0.014859724,0.00010975602,0.00018378047,0.000051972052,0.000055215223,0.0006522786,0.0015549466,0.012658656,0.9690354],"study_design_scores_gemma":[0.00016361535,0.0004879335,0.006649541,0.021979501,0.000709215,0.0054201344,0.0004877805,0.0001492764,0.0008790605,0.0043581836,0.9586666,0.00004918981],"about_ca_topic_score_codex":0.0018253626,"about_ca_topic_score_gemma":0.0040979865,"teacher_disagreement_score":0.0027270035,"about_ca_system_score_codex":0.00042515405,"about_ca_system_score_gemma":0.0007281462,"threshold_uncertainty_score":0.009122729},"labels":[],"label_agreement":null},{"id":"W2029570006","doi":"10.1038/ejcn.2013.25","title":"Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products","year":2013,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":248,"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":"Food science; Carbohydrate; Glycaemic index; Avena; Glucan; Dietary fibre; Medicine; Beta-glucan; Diabetes mellitus; Chemistry; Internal medicine; Glycemic index; Endocrinology; Biochemistry; Biology; Glycemic; Agronomy","score_opus":0.22811146962257456,"score_gpt":0.41920540292338704,"score_spread":0.19109393330081248,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029570006","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":[0.00022137687,0.999443,0.000048543257,0.000056619454,0.000052982294,0.000010291755,0.00004298017,0.0000015822071,0.00012262737],"genre_scores_gemma":[0.0009981114,0.9985291,0.000183854,0.00011877483,0.000040252133,0.000011239033,0.000038062408,8.229332e-7,0.00007976074],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99938333,0.000112904825,0.00023353964,0.000097170516,0.00014772305,0.000025335201],"domain_scores_gemma":[0.997974,0.0012799813,0.0004018269,0.000036039164,0.0002705096,0.000037554906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015081349,0.0010090725,0.0034821567,0.0029032116,0.00020480389,0.0010173314,0.0012165433,0.0010531342,0.0032542278],"category_scores_gemma":[0.0033190441,0.0004211413,0.0018634754,0.0032537126,0.00037506496,0.00083751325,0.00067835854,0.0008443246,0.0005003652],"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":[0.0006407699,0.00014412044,0.0006301082,0.40425634,0.0028011857,0.0002325264,0.000119716824,0.0001439541,0.0017948005,0.00038701345,0.0068216175,0.58202785],"study_design_scores_gemma":[0.00049448415,0.0016071971,0.017251162,0.27160308,0.032764316,0.0030304305,0.0005374141,0.00016969776,0.0025933343,0.0013217567,0.6684526,0.00017448878],"about_ca_topic_score_codex":0.0024620842,"about_ca_topic_score_gemma":0.004769449,"teacher_disagreement_score":0.0034821567,"about_ca_system_score_codex":0.00042251233,"about_ca_system_score_gemma":0.0015688227,"threshold_uncertainty_score":0.01088649},"labels":[],"label_agreement":null},{"id":"W2029638076","doi":"10.1016/j.foodhyd.2010.09.011","title":"Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":554,"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":"Korea Electrotechnology Research Institute","keywords":"Amylose; Amylopectin; Starch; Crystallinity; Food science; Chemistry; Enthalpy; Resistant starch; Crystallography","score_opus":0.043781159017961084,"score_gpt":0.24733440036720397,"score_spread":0.20355324134924288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029638076","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995011,0.00013349988,0.00018949149,0.000006912873,0.000002868925,0.0000025644774,0.000031277148,0.0000015105519,0.00013076155],"genre_scores_gemma":[0.99912244,0.00010855862,0.00026155877,0.000012105167,0.0000020208688,0.000006526332,0.000113308924,0.000003261503,0.00037025212],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990404,0.000027324224,0.000013683111,0.00001659604,0.000017740205,0.00002054672],"domain_scores_gemma":[0.99951565,0.00017914352,0.00012396478,0.000026791759,0.00006314172,0.00009134307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023887628,0.0002575581,0.0001421102,0.0001952466,0.00008247946,0.00027624663,0.00009163064,0.0001753895,0.00061626255],"category_scores_gemma":[0.0004961627,0.00026432984,0.0002734929,0.00016041208,0.0002693582,0.00024831935,0.00012824239,0.00042486496,0.00009188307],"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":[0.00096305617,0.000040429084,0.0020830054,0.000027367429,0.000019837391,0.000054093798,0.000053808653,0.000112378446,0.9957177,0.000034616136,0.000008132634,0.0008856424],"study_design_scores_gemma":[0.00004657269,0.0019011537,0.07123303,0.000008992197,0.00009198355,0.0002726443,0.00015165754,0.0012275133,0.9244738,0.00010023704,0.00047749866,0.000014799308],"about_ca_topic_score_codex":0.0003822835,"about_ca_topic_score_gemma":0.00035362094,"teacher_disagreement_score":0.00061626255,"about_ca_system_score_codex":0.00014427693,"about_ca_system_score_gemma":0.000120965626,"threshold_uncertainty_score":0.0020615458},"labels":[],"label_agreement":null},{"id":"W2030133870","doi":"10.1016/j.nutres.2014.07.016","title":"Yellow pea fiber improves glycemia and reduces Clostridium leptum in diet-induced obese rats","year":2014,"lang":"en","type":"article","venue":"Nutrition Research","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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 Calgary","funders":"","keywords":"Gut flora; Firmicutes; Biology; Triglyceride; Food science; Pea protein; Endocrinology; Postprandial; Internal medicine; Biochemistry; Diabetes mellitus; Medicine; Cholesterol","score_opus":0.06040472027167146,"score_gpt":0.3443739417227949,"score_spread":0.28396922145112347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030133870","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988557,0.00024065244,0.00036029873,0.00009246259,0.000031684027,0.000010717785,0.00011309387,0.00002987464,0.00026559187],"genre_scores_gemma":[0.99397177,0.0007265871,0.0010366093,0.000139955,0.00001864037,0.000030646435,0.00035621366,0.000034877245,0.0036847552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987185,0.000021186255,0.000008293207,0.000025459027,0.000025987618,0.000047193626],"domain_scores_gemma":[0.9995751,0.000025022591,0.00011374859,0.000033206852,0.000042762927,0.0002101255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020675457,0.0009106151,0.00050556066,0.0008830447,0.0004383754,0.00031560025,0.0002673492,0.00052267796,0.001473383],"category_scores_gemma":[0.0002359191,0.00033174953,0.00031394523,0.00030725406,0.00042482183,0.00038700397,0.00027256334,0.0010432781,0.00020960372],"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":[0.021297026,0.0017858198,0.0018751194,0.00008871533,0.00006386057,0.00009147282,0.00006793607,0.0000867579,0.96946377,0.00007972802,0.00010045662,0.0049992953],"study_design_scores_gemma":[0.0012381178,0.029541228,0.104710095,0.00007154563,0.00049211737,0.00028880636,0.00069373805,0.0016025819,0.85832995,0.00043260038,0.0025394377,0.000059762253],"about_ca_topic_score_codex":0.0032541675,"about_ca_topic_score_gemma":0.004535445,"teacher_disagreement_score":0.0032541675,"about_ca_system_score_codex":0.00038520317,"about_ca_system_score_gemma":0.00045702895,"threshold_uncertainty_score":0.006470442},"labels":[],"label_agreement":null},{"id":"W2030374593","doi":"10.1097/00041433-200002000-00008","title":"Viscous and nonviscous fibres, nonabsorbable and low glycaemic index carbohydrates, blood lipids and coronary heart disease","year":2000,"lang":"en","type":"review","venue":"Current Opinion in Lipidology","topic":"Food composition and properties","field":"Nursing","cited_by":314,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; University of Toronto","funders":"","keywords":"Postprandial; Medicine; Carbohydrate; Psyllium; Diabetes mellitus; Glycaemic index; Internal medicine; Food science; Cohort; Blood lipids; Cholesterol; Endocrinology; Gastroenterology; Chemistry; Glycemic index; Dietary fiber","score_opus":0.047261326596551544,"score_gpt":0.3306000432139745,"score_spread":0.283338716617423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030374593","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":[0.0064425813,0.96222377,0.0012401193,0.018056866,0.0023438183,0.000012943214,0.00015297074,0.000038105543,0.009488799],"genre_scores_gemma":[0.029051064,0.94215333,0.0019199946,0.0046020932,0.00266619,0.00005196568,0.00024598883,0.000017719898,0.019291624],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997578,0.000062511346,0.000016722961,0.000068213056,0.00006707512,0.000027658727],"domain_scores_gemma":[0.99967337,0.000095154974,0.00008463057,0.000010905748,0.000083230254,0.000052850966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064028497,0.0005278569,0.00076917716,0.00050430134,0.00018337935,0.0011988482,0.0005317562,0.0019982727,0.010654255],"category_scores_gemma":[0.0007629977,0.00010154914,0.00031917045,0.0004831937,0.0007015617,0.0010459472,0.0007198001,0.0012120832,0.0035217113],"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":[0.0006605369,0.0002924963,0.0047914297,0.0055335388,0.00012014242,0.0003205726,0.00012796583,0.00012364126,0.007534646,0.0043150024,0.033085726,0.9430942],"study_design_scores_gemma":[0.000081845945,0.0006858124,0.04485017,0.0058673653,0.0002171269,0.002416157,0.00076506444,0.00050157093,0.0019219681,0.015842771,0.9267873,0.00006282208],"about_ca_topic_score_codex":0.0009526237,"about_ca_topic_score_gemma":0.0013294776,"teacher_disagreement_score":0.010654255,"about_ca_system_score_codex":0.00048454988,"about_ca_system_score_gemma":0.00041574816,"threshold_uncertainty_score":0.03564197},"labels":[],"label_agreement":null},{"id":"W2030548345","doi":"10.1016/j.bcdf.2014.09.007","title":"Comparative study of the in vitro fermentative characteristics of fenugreek gum, white bread and bread with fenugreek gum using human faecal microbes","year":2014,"lang":"en","type":"article","venue":"Bioactive Carbohydrates and Dietary Fibre","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Food science; Nutraceutical; Fermentation; Polysaccharide; Biology; Chemistry; Traditional medicine; Medicine; Biochemistry","score_opus":0.030147727115335456,"score_gpt":0.26871313315541406,"score_spread":0.23856540604007861,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2030548345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99815065,0.00071227836,0.00032254567,0.000025217443,0.000020652365,0.000024717197,0.00011883504,0.0000027600424,0.0006222561],"genre_scores_gemma":[0.99639076,0.0007047587,0.001201283,0.00003785679,0.000015905936,0.000026181275,0.00025972567,0.000006210514,0.0013573358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966645,0.00012932227,0.000030096426,0.00006671468,0.000050395352,0.000056938305],"domain_scores_gemma":[0.99964905,0.00013438088,0.000037646834,0.000028614753,0.0000982502,0.00005209323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053988444,0.00072684523,0.00056831585,0.00029536037,0.00034291172,0.0003136559,0.00019164936,0.0003700194,0.00090761064],"category_scores_gemma":[0.0007022116,0.0002550947,0.0008815024,0.0004125717,0.00032448812,0.00039259603,0.00042630095,0.000387776,0.00017562161],"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":[0.002390704,0.00028737745,0.003977503,0.00022819139,0.0000556849,0.00025349075,0.0006514451,0.0001466078,0.9885718,0.0000644609,0.000029833223,0.0033428313],"study_design_scores_gemma":[0.00005651736,0.01585564,0.10177147,0.00005614047,0.00041280646,0.00081773504,0.0019280234,0.00074279093,0.87595284,0.00011379288,0.0022441973,0.000048115162],"about_ca_topic_score_codex":0.0017942043,"about_ca_topic_score_gemma":0.0024697138,"teacher_disagreement_score":0.0017942043,"about_ca_system_score_codex":0.00010473686,"about_ca_system_score_gemma":0.00021740592,"threshold_uncertainty_score":0.0035675764},"labels":[],"label_agreement":null},{"id":"W2031128846","doi":"10.1021/jf303205p","title":"Biomolecular Analyses of Starch and Starch Granule Proteins in the High-Amylose Rice Mutant Goami 2","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Rural Development Administration","keywords":"Amylose; Starch; Mutant; Biochemistry; Starch synthase; Granule (geology); Chemistry; Biology; Molecular biology; Gene; Amylopectin","score_opus":0.02403829849078093,"score_gpt":0.2605281199178222,"score_spread":0.23648982142704128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031128846","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99680567,0.00020328975,0.0018069122,0.000039199906,0.0000106660245,0.00001851812,0.00068602414,0.000057542315,0.00037217504],"genre_scores_gemma":[0.9843061,0.0003320015,0.007716694,0.00013677585,0.000011841553,0.00008025722,0.003969029,0.00014116026,0.0033061097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999342,0.0000055151468,0.00000961988,0.00002134042,0.000017722225,0.000011470396],"domain_scores_gemma":[0.99979645,0.00003993687,0.000064536616,0.000022148377,0.000019567808,0.000057430007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001030983,0.0004827402,0.00022494186,0.00044131288,0.00013387407,0.0002163845,0.0002926309,0.00034477838,0.0009217014],"category_scores_gemma":[0.00015044212,0.00022098635,0.00042676242,0.00031749578,0.00019551227,0.00013925605,0.00028162697,0.00066065585,0.00032540824],"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":[0.000028317647,0.000005982119,0.00010111371,0.000008711498,0.0000025490137,0.000036720663,0.000013194046,0.000007574413,0.9996517,0.000010747419,0.0000029562057,0.00013048337],"study_design_scores_gemma":[0.000052346495,0.000606836,0.12669161,0.000014421558,0.000087075874,0.0013536463,0.00020791609,0.0016482587,0.86649525,0.0001745574,0.0026409903,0.000027078877],"about_ca_topic_score_codex":0.0008964676,"about_ca_topic_score_gemma":0.00084796036,"teacher_disagreement_score":0.0009217014,"about_ca_system_score_codex":0.00019600913,"about_ca_system_score_gemma":0.000091669186,"threshold_uncertainty_score":0.0030834079},"labels":[],"label_agreement":null},{"id":"W2031152448","doi":"10.1017/s0007114507700715","title":"Whole grain intake and its cross-sectional association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA Study","year":2007,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":216,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Columbia College","funders":"National Heart, Lung, and Blood Institute","keywords":"Insulin resistance; Internal medicine; Medicine; Endocrinology; Diabetes mellitus; Subclinical infection; Obesity; Insulin","score_opus":0.01599725119720525,"score_gpt":0.27011655228599524,"score_spread":0.25411930108879,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031152448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822515,0.0007847972,0.00009814012,0.000049920935,0.000006579193,0.000007802173,0.0005474448,0.0000058063556,0.00027438716],"genre_scores_gemma":[0.99862874,0.00029298748,0.00019486096,0.000036734407,0.000018293651,0.000012980247,0.0005181044,0.0000040583736,0.0002932245],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995291,0.00019058713,0.000058956404,0.00010438137,0.0000729277,0.000044075485],"domain_scores_gemma":[0.9984641,0.00026175362,0.0005098558,0.0003162149,0.00015415567,0.00029394412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012651308,0.00053806097,0.0005191344,0.0009644102,0.00043681735,0.0007991426,0.00037870396,0.0005935096,0.0010859402],"category_scores_gemma":[0.0023235206,0.0006953845,0.0005832282,0.0013729694,0.00024350271,0.00039086703,0.0005898954,0.0006654258,0.00027851382],"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":[0.0008005775,0.00007113387,0.9968449,0.000017088109,0.0006046818,0.000059131653,0.000078976576,0.00005413314,0.00034803187,0.000016834529,0.00011048027,0.0009940456],"study_design_scores_gemma":[0.0000187169,0.00007228948,0.9993899,0.0000032394864,0.00010177663,0.00006884201,0.000029820774,0.000111576875,0.000031255062,0.00001970437,0.0001497113,0.0000031180618],"about_ca_topic_score_codex":0.003846236,"about_ca_topic_score_gemma":0.0061827414,"teacher_disagreement_score":0.003846236,"about_ca_system_score_codex":0.000196971,"about_ca_system_score_gemma":0.00019002573,"threshold_uncertainty_score":0.007647693},"labels":[],"label_agreement":null},{"id":"W2031261932","doi":"10.4141/p03-071","title":"How well do early-generation quality tests predict flour performance?","year":2004,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Farinograph; High protein; Food science; Wheat flour; Biotechnology; Mathematics; Chemistry; Biology","score_opus":0.036834188167818804,"score_gpt":0.24054324092272272,"score_spread":0.20370905275490392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031261932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9891964,0.0017839187,0.0058990256,0.00030439097,0.000040957802,0.000026995423,0.000741969,0.00010055647,0.0019058894],"genre_scores_gemma":[0.99691725,0.0003205046,0.0014413551,0.00011380037,0.000018402056,0.000007966294,0.00065379136,0.000021430451,0.000505411],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99871063,0.0004282759,0.00013092755,0.00024740014,0.0003724362,0.000110301895],"domain_scores_gemma":[0.9883124,0.0055001252,0.003027157,0.0009316482,0.0015260797,0.00070261484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003929255,0.0007084767,0.0005304127,0.00086269993,0.00019427353,0.0012487033,0.00046958934,0.0015242812,0.00084314705],"category_scores_gemma":[0.013764454,0.00025218024,0.00048566735,0.00060884753,0.00051389553,0.0013239748,0.0003091036,0.0007283877,0.0008947725],"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":[0.00021795434,0.00009694289,0.9836695,0.000038274673,0.00016852358,0.000058577698,0.000080978585,0.0006325342,0.0030133498,0.000024366012,0.000259284,0.011739677],"study_design_scores_gemma":[0.0000072924513,0.00063215004,0.99243164,0.00002058413,0.00007793183,0.0003029738,0.00012689615,0.003057732,0.0026082792,0.0001570757,0.0005574008,0.000019992021],"about_ca_topic_score_codex":0.0051348126,"about_ca_topic_score_gemma":0.0071192947,"teacher_disagreement_score":0.0051348126,"about_ca_system_score_codex":0.00025883576,"about_ca_system_score_gemma":0.00025005869,"threshold_uncertainty_score":0.020780146},"labels":[],"label_agreement":null},{"id":"W2031356903","doi":"10.3724/sp.j.1006.2008.00632","title":"Effect of Shading after Anthesis on Starch Accumulation and Activities of the Related Enzymes in Wheat Grain","year":2008,"lang":"en","type":"article","venue":"ACTA AGRONOMICA SINICA","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Shading; Anthesis; Starch; Wheat grain; Agronomy; Biology; Enzyme; Botany; Chemistry; Horticulture; Food science; Cultivar; Biochemistry; Computer science","score_opus":0.02097789669220258,"score_gpt":0.267432655147418,"score_spread":0.24645475845521542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031356903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988431,0.00042184023,0.00020750795,0.00005152465,0.00002043646,0.00000444903,0.000114229064,0.000010527365,0.00032635313],"genre_scores_gemma":[0.99729496,0.00018638902,0.00035536167,0.00012962546,0.000007366558,0.000010006172,0.0004056206,0.000012445806,0.0015982195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994516,0.000008915327,0.000005174796,0.000019200132,0.0000072364232,0.000014340929],"domain_scores_gemma":[0.99981123,0.000042343057,0.00004244891,0.000010957055,0.000019181565,0.000073895084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011298685,0.0002774193,0.00030081504,0.00011031929,0.00019722866,0.00038054673,0.00014456763,0.00025062723,0.0009790005],"category_scores_gemma":[0.000129298,0.00027787065,0.00038664867,0.0001331408,0.00022980911,0.00031632138,0.00018497919,0.00086151937,0.00009310268],"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":[0.0053523374,0.00011361391,0.009123964,0.00009508009,0.00008303353,0.00011736996,0.00015184311,0.00017065376,0.9811437,0.000101087404,0.00014780348,0.0033994901],"study_design_scores_gemma":[0.00017860679,0.0020662062,0.7431841,0.000012860682,0.00016440022,0.00013397113,0.0004699312,0.0015354967,0.2498633,0.00016744746,0.0021818876,0.000041828225],"about_ca_topic_score_codex":0.004561032,"about_ca_topic_score_gemma":0.008459998,"teacher_disagreement_score":0.004561032,"about_ca_system_score_codex":0.0005629583,"about_ca_system_score_gemma":0.00028327585,"threshold_uncertainty_score":0.009068966},"labels":[],"label_agreement":null},{"id":"W2031766615","doi":"10.1017/s0007114510000553","title":"Effects of oat bran, processed to different molecular weights of β-glucan, on plasma lipids and caecal formation of SCFA in mice","year":2010,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Lunds Universitet","keywords":"Caecum; Butyric acid; Glucan; Cholesterol; Chemistry; Food science; Acetic acid; Bran; Cholic acid; Polysaccharide; Avena; Cecum; Biochemistry; Biology; Internal medicine; Botany; Organic chemistry; Medicine","score_opus":0.005278839991339145,"score_gpt":0.21379904561546692,"score_spread":0.20852020562412776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031766615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964837,0.001682904,0.0006715367,0.0001284349,0.000048603924,0.000041788902,0.00037013547,0.00006105328,0.00051186606],"genre_scores_gemma":[0.9876308,0.0026321774,0.0028428494,0.00035967497,0.00006251117,0.00016629472,0.0008084406,0.00009705104,0.0054001156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995554,0.00008269244,0.000040538256,0.000118822434,0.00008649852,0.00011604424],"domain_scores_gemma":[0.9993229,0.00007482947,0.00019278859,0.00006290867,0.000063801184,0.0002827387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046150864,0.0012668481,0.0009240937,0.0013040309,0.00038952573,0.0007121467,0.0003584134,0.0009007333,0.0013675166],"category_scores_gemma":[0.00033487027,0.00052265136,0.0007786849,0.00045870035,0.0007333747,0.00067936233,0.00035919895,0.0017164929,0.00037756862],"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":[0.008336984,0.0010827027,0.0006598255,0.000112921814,0.00004143194,0.00010673761,0.000056510064,0.000089586494,0.9865763,0.0000478365,0.00004898665,0.0028402745],"study_design_scores_gemma":[0.0007568999,0.02730401,0.02093514,0.000051443494,0.0002986727,0.0002788214,0.00021914158,0.0007921663,0.9466512,0.00017304144,0.0024911598,0.000048179205],"about_ca_topic_score_codex":0.0010811538,"about_ca_topic_score_gemma":0.0017751855,"teacher_disagreement_score":0.0013675166,"about_ca_system_score_codex":0.00044956434,"about_ca_system_score_gemma":0.00039689554,"threshold_uncertainty_score":0.0045747757},"labels":[],"label_agreement":null},{"id":"W2032406406","doi":"10.1094/cchem-08-12-0095-r","title":"Effect of Milling Temperature and Postmilling Cooling Procedures on Rice Milling Quality Appraisals","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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; Moisture; Yield (engineering); Chemistry; Wet-milling; Pulp and paper industry; Materials science; Metallurgy; Composite material; Engineering","score_opus":0.01059394391830436,"score_gpt":0.2772596322027496,"score_spread":0.2666656882844452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032406406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976948,0.00058862614,0.0011718139,0.000018623105,0.000017944472,0.000035981935,0.0000689282,0.000024254663,0.00037907079],"genre_scores_gemma":[0.9943685,0.00037466275,0.0042607444,0.00003855079,0.00001314338,0.000032646753,0.00015507414,0.000039622402,0.000717035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992519,0.0001811255,0.00009867797,0.00016564075,0.00023015743,0.00007248713],"domain_scores_gemma":[0.99822694,0.00061458925,0.00055777014,0.00014078863,0.00033034274,0.00012959745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008396739,0.00057670486,0.00049287954,0.00029481936,0.00024550146,0.00060700206,0.00023917435,0.00019740437,0.0012865897],"category_scores_gemma":[0.0017943343,0.00021032142,0.00038944604,0.00038859603,0.00034430737,0.00038138736,0.00024876033,0.00069597556,0.00023099358],"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":[0.003523122,0.00028454768,0.011937708,0.00041439128,0.000080405305,0.00015272529,0.0003302771,0.0005340472,0.96853685,0.000030107167,0.00008082971,0.014095164],"study_design_scores_gemma":[0.000045980698,0.0077119702,0.22549951,0.0000485327,0.00023326684,0.00028230355,0.00044706155,0.0015442639,0.7621401,0.00005344715,0.001929121,0.00006449146],"about_ca_topic_score_codex":0.0007923133,"about_ca_topic_score_gemma":0.0016047469,"teacher_disagreement_score":0.0012865897,"about_ca_system_score_codex":0.00019983847,"about_ca_system_score_gemma":0.00019679398,"threshold_uncertainty_score":0.004440725},"labels":[],"label_agreement":null},{"id":"W2032653853","doi":"10.1021/jf100736m","title":"Fractionation of Hairless Canary Seed (<i>Phalaris canariensis</i>) into Starch, Protein, and Oil","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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 Saskatchewan; Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Fractionation; Extraction (chemistry); Starch; Chemistry; Agronomy; Chromatography; Composition (language); Fiber; Botany; Food science; Biology; Organic chemistry","score_opus":0.00562325463881939,"score_gpt":0.19535669561963018,"score_spread":0.1897334409808108,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032653853","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992305,0.0015614728,0.0032826448,0.00004254784,0.000014897928,0.00007588395,0.0002907631,0.00003669165,0.0023900568],"genre_scores_gemma":[0.982307,0.001478998,0.009188262,0.00011337594,0.000010819816,0.000032190157,0.0017563426,0.000042819865,0.0050702225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999423,0.0000053289646,0.000003613448,0.000015908923,0.000019794483,0.000013144059],"domain_scores_gemma":[0.9999136,0.000018804341,0.000014746557,0.000007542255,0.000020060099,0.000025314628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010459394,0.0003992776,0.00018684097,0.0004641661,0.00023607952,0.00023366907,0.00017910908,0.00017300519,0.0006620611],"category_scores_gemma":[0.00014258445,0.00010183035,0.0002541101,0.00041369788,0.00020001309,0.0002500315,0.00019690528,0.00032491316,0.00029283323],"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":[0.00006390981,0.00001952335,0.00038339628,0.000045934532,0.000007787523,0.000038438204,0.000010564881,0.000025448027,0.9973232,0.00002331655,0.000015231401,0.0020431322],"study_design_scores_gemma":[0.000008945684,0.00031352634,0.024297548,0.000009999209,0.00005058129,0.00023188663,0.00005537421,0.00029047125,0.9728549,0.000039733823,0.0018377108,0.000009342509],"about_ca_topic_score_codex":0.0048583327,"about_ca_topic_score_gemma":0.012659536,"teacher_disagreement_score":0.0048583327,"about_ca_system_score_codex":0.0002605608,"about_ca_system_score_gemma":0.00034050678,"threshold_uncertainty_score":0.009660125},"labels":[],"label_agreement":null},{"id":"W2032712991","doi":"10.12735/psi.v1n1p41","title":"Effect of Air-Rest Treatment on Rice Malt","year":2014,"lang":"en","type":"article","venue":"Plant Science International","topic":"Food composition and properties","field":"Nursing","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":"Rest (music); Environmental science; Medicine; Internal medicine","score_opus":0.016115920606584937,"score_gpt":0.28228754094894665,"score_spread":0.2661716203423617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032712991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977671,0.00101711,0.00050796504,0.000028024659,0.000023954399,0.000014832418,0.0001898488,0.000042354164,0.00040882092],"genre_scores_gemma":[0.9952251,0.0006049316,0.001541904,0.00007021761,0.000014059443,0.000022450839,0.0004588798,0.000035335084,0.0020270452],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988997,0.000019632522,0.000010933722,0.000029217408,0.0000213846,0.000028871344],"domain_scores_gemma":[0.99986994,0.0000190171,0.000033448603,0.000015645874,0.000022298365,0.00003957706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000869419,0.0005649285,0.00045928886,0.00013695158,0.00016414898,0.00026564684,0.00020253997,0.00023647536,0.0014917289],"category_scores_gemma":[0.000116451236,0.00015990934,0.0004384504,0.00014738242,0.00021521313,0.00017162669,0.00022583973,0.00056532014,0.0002318106],"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":[0.0006161417,0.00004591674,0.00022246606,0.0000572741,0.000007143736,0.00004294024,0.000024100893,0.000019696276,0.99800986,0.000007807181,0.000014584511,0.00093214016],"study_design_scores_gemma":[0.000012976859,0.0011568223,0.01368102,0.000007789714,0.00003087989,0.000089557914,0.000055191347,0.00014166614,0.98374224,0.0000066209436,0.0010648089,0.000010422546],"about_ca_topic_score_codex":0.0016017206,"about_ca_topic_score_gemma":0.0030816402,"teacher_disagreement_score":0.0016017206,"about_ca_system_score_codex":0.0001605864,"about_ca_system_score_gemma":0.0001794804,"threshold_uncertainty_score":0.0049903393},"labels":[],"label_agreement":null},{"id":"W2032841858","doi":"10.1016/j.lwt.2011.06.016","title":"Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":115,"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":"","keywords":"Food science; Resistant starch; Dietary fiber; Chemistry; Fiber; Antioxidant; Antioxidant capacity; Starch; Wheat flour; Biochemistry","score_opus":0.04786085920309134,"score_gpt":0.25923347025279087,"score_spread":0.2113726110496995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032841858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992292,0.00039178858,0.00009365007,0.000026397764,0.00001877032,0.000007941935,0.000058644135,0.0000049279834,0.00016860131],"genre_scores_gemma":[0.99829084,0.0001843359,0.00024918036,0.00004581282,0.000008732255,0.000008026016,0.00011031443,0.000010044363,0.0010927215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999749,0.00007408403,0.00002768651,0.00006284038,0.000026559132,0.000059811926],"domain_scores_gemma":[0.99936754,0.00020211875,0.000076783035,0.00004227844,0.000072413015,0.00023876718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003929437,0.00061922905,0.00055210805,0.00031892586,0.00041603934,0.00052210287,0.00025393695,0.0004252039,0.0025422825],"category_scores_gemma":[0.0006151317,0.0003709311,0.00036053004,0.0003278061,0.00057038554,0.00045994777,0.0004052283,0.0008824949,0.00021693959],"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":[0.10602531,0.0015261103,0.003419086,0.00023521658,0.00019405488,0.00018732634,0.0003674255,0.00023041511,0.8804462,0.000094646886,0.00009762244,0.007176574],"study_design_scores_gemma":[0.0007950486,0.018136643,0.045950968,0.00005303031,0.000636429,0.000202054,0.00046273382,0.001199054,0.9304946,0.00015753713,0.0018593506,0.000052482563],"about_ca_topic_score_codex":0.0041388473,"about_ca_topic_score_gemma":0.004948155,"teacher_disagreement_score":0.0041388473,"about_ca_system_score_codex":0.0003677478,"about_ca_system_score_gemma":0.00034758932,"threshold_uncertainty_score":0.008504808},"labels":[],"label_agreement":null},{"id":"W2032870504","doi":"10.1016/j.carbpol.2014.05.051","title":"Structure of clusters and building blocks in amylopectin from developing wheat endosperm","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Endosperm; Amylopectin; Anthesis; Degree of polymerization; Starch; Branching (polymer chemistry); Chemistry; Maturity (psychological); Cluster (spacecraft); Botany; Biology; Food science; Polymerization; Amylose; Organic chemistry; Polymer","score_opus":0.010737427832797505,"score_gpt":0.22958553306158566,"score_spread":0.21884810522878817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2032870504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968472,0.00018117379,0.0012464706,0.000028620456,0.0000036942358,0.000007304918,0.00010613719,0.000013911817,0.0015654542],"genre_scores_gemma":[0.9955721,0.00013832802,0.0011774629,0.000020335976,0.000003890805,0.00001142051,0.00038407338,0.000016694736,0.002675654],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999708,0.000004799181,0.0000017539905,0.000009998862,0.000004460698,0.0000082496],"domain_scores_gemma":[0.99986064,0.000037894002,0.00003311904,0.000012727035,0.000014973004,0.000040589322],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000064235384,0.00020358434,0.000093581475,0.00023799762,0.00026454387,0.0002448474,0.00020292407,0.00014709671,0.0011434805],"category_scores_gemma":[0.00013914256,0.00018209433,0.0001655001,0.00021280292,0.00021747497,0.00029114183,0.00016782964,0.00040668278,0.00027904328],"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":[0.00043181513,0.000030076893,0.00089136313,0.000038015456,0.000011597034,0.0003084218,0.00012102946,0.0010275041,0.99384624,0.00092703715,0.00005487011,0.002312017],"study_design_scores_gemma":[0.000028527445,0.00049178174,0.048122246,0.000019093368,0.00005394844,0.00038788022,0.00032415928,0.0061278893,0.94019514,0.0009834196,0.0032419716,0.000023969083],"about_ca_topic_score_codex":0.001594842,"about_ca_topic_score_gemma":0.0012882547,"teacher_disagreement_score":0.001594842,"about_ca_system_score_codex":0.00020093402,"about_ca_system_score_gemma":0.0001967994,"threshold_uncertainty_score":0.0038253665},"labels":[],"label_agreement":null},{"id":"W2033138965","doi":"10.3136/fstr.13.121","title":"Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch","year":2007,"lang":"en","type":"article","venue":"Food Science and Technology Research","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Bio-oriented Technology Research Advancement Institution","keywords":"Food science; Retrogradation (starch); Starch; Absorption of water; Wheat flour; Steamed bread; Amylose; Bread making; Rice flour; Mathematics; Wheat bread; Chemistry; Botany; Biology; Raw material","score_opus":0.034209936447972655,"score_gpt":0.31924507285036413,"score_spread":0.2850351364023915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033138965","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999605,0.00010411319,0.00013568549,0.0000028407599,0.0000029642429,0.0000034908037,0.000036239937,0.0000025001239,0.00010711387],"genre_scores_gemma":[0.9986645,0.00010852687,0.0004150618,0.00001761191,0.0000022954791,0.0000071580953,0.00035052403,0.000011119797,0.000423227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983907,0.00001629865,0.000017879887,0.000051345418,0.00004682246,0.000028591223],"domain_scores_gemma":[0.9997893,0.00002329958,0.00004743143,0.0000272837,0.00003761041,0.00007505899],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016799118,0.00031121905,0.00031434596,0.00038270777,0.00014300029,0.00037025596,0.00012311427,0.00015365482,0.00049187307],"category_scores_gemma":[0.0002511839,0.00027527806,0.00043666892,0.0003262824,0.00027346343,0.00023339162,0.00031549615,0.00034300622,0.00009667891],"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":[0.0004016979,0.000019247096,0.0071547385,0.000041505667,0.000049305607,0.00013374756,0.00018158069,0.000048952432,0.99080735,0.000016579887,0.000014798328,0.0011305084],"study_design_scores_gemma":[0.000056449047,0.001063391,0.8379436,0.00001045425,0.00017621755,0.00046184703,0.00037569477,0.00053623854,0.15806006,0.000025314188,0.0012590218,0.000031704567],"about_ca_topic_score_codex":0.0020707548,"about_ca_topic_score_gemma":0.003812766,"teacher_disagreement_score":0.0020707548,"about_ca_system_score_codex":0.00017469501,"about_ca_system_score_gemma":0.00007383096,"threshold_uncertainty_score":0.0041173697},"labels":[],"label_agreement":null},{"id":"W2033641846","doi":"10.1021/jf200054e","title":"Barley Grain Constituents, Starch Composition, and Structure Affect Starch in Vitro Enzymatic Hydrolysis","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":171,"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":"Amylopectin; Amylose; Starch; Chemistry; Food science; Polysaccharide; Hydrolysis; Enzymatic hydrolysis; Composition (language); Granule (geology); Carbohydrate; Biochemistry; Biology","score_opus":0.01272122075166284,"score_gpt":0.2093556150496488,"score_spread":0.19663439429798596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033641846","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99945253,0.00013004571,0.00017173584,0.0000065937747,0.000002078725,0.000002979417,0.00009158519,0.000005734106,0.00013677253],"genre_scores_gemma":[0.99894077,0.00011709043,0.00027762906,0.0000199998,0.0000025558295,0.000004901839,0.0002614035,0.000011739729,0.00036397274],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997372,0.000061883155,0.000032203265,0.00006511234,0.000048693284,0.000054891727],"domain_scores_gemma":[0.9993906,0.00021131606,0.00017620172,0.000040107985,0.000058391237,0.00012334729],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028411028,0.00046766427,0.0003660551,0.00019577882,0.000114180504,0.0006626823,0.00016569164,0.00026070938,0.00048737164],"category_scores_gemma":[0.00051946525,0.00039878045,0.0002761529,0.0003842646,0.0002804911,0.00016893876,0.0001782001,0.0004040179,0.0001439301],"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":[0.0005144624,0.000037246125,0.004686745,0.000019073179,0.000030404153,0.000046531957,0.00002787194,0.00013668262,0.9938783,0.00000940796,0.000013225661,0.00060010277],"study_design_scores_gemma":[0.00003777389,0.0011213295,0.28182063,0.0000074560885,0.00010878127,0.00026162376,0.00009742771,0.0014669922,0.714543,0.00006870197,0.00044904303,0.00001730649],"about_ca_topic_score_codex":0.0031382858,"about_ca_topic_score_gemma":0.0034310957,"teacher_disagreement_score":0.0031382858,"about_ca_system_score_codex":0.000540398,"about_ca_system_score_gemma":0.0002173079,"threshold_uncertainty_score":0.0062400103},"labels":[],"label_agreement":null},{"id":"W2033963934","doi":"10.1016/j.fm.2009.11.019","title":"Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough","year":2009,"lang":"en","type":"article","venue":"Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":126,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"","keywords":"Lactobacillus buchneri; Propionate; Food science; Fermentation; Lactobacillus; Lactic acid; Aspergillus oryzae; Chemistry; Food spoilage; Biology; Biochemistry; Bacteria; Lactobacillus plantarum","score_opus":0.01200348001081933,"score_gpt":0.2290331741406128,"score_spread":0.21702969412979348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033963934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877423,0.00040241537,0.00020213518,0.00005410958,0.00003183181,0.000015601254,0.000052624517,0.000006147564,0.00046089038],"genre_scores_gemma":[0.9968214,0.0003247268,0.00084132864,0.000056528916,0.000019962165,0.00002028511,0.0002792856,0.0000136197,0.0016228668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995153,0.00011467193,0.000039781706,0.00007354824,0.000115395436,0.00014133759],"domain_scores_gemma":[0.9996207,0.00008676343,0.000036432935,0.000023305138,0.0000917543,0.0001410218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006629384,0.00090065476,0.0010432234,0.0006319742,0.0006554961,0.0011261195,0.0004752027,0.0004986526,0.001029316],"category_scores_gemma":[0.00065075915,0.00037632816,0.0006005029,0.0005940217,0.00043485535,0.0005916249,0.00091290293,0.00078082754,0.0003399834],"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":[0.002663382,0.00023398388,0.0009853776,0.000046269266,0.000017939694,0.00012131367,0.00010308923,0.0001070908,0.99384576,0.00005223137,0.000054328815,0.0017692983],"study_design_scores_gemma":[0.0001435239,0.0039809016,0.01547308,0.000032491895,0.00010982467,0.0002595303,0.0012594673,0.0016763217,0.9758858,0.000108898115,0.0010309152,0.00003918486],"about_ca_topic_score_codex":0.008445559,"about_ca_topic_score_gemma":0.0054490473,"teacher_disagreement_score":0.008445559,"about_ca_system_score_codex":0.000755891,"about_ca_system_score_gemma":0.001108794,"threshold_uncertainty_score":0.016792834},"labels":[],"label_agreement":null},{"id":"W2034912489","doi":"10.1016/j.powtec.2007.07.012","title":"Friction and compression characteristics of chickpea flour and components","year":2007,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Materials science; Compressibility; Porosity; Cohesion (chemistry); Composite material; Modulus; Starch; Polypropylene; Internal friction; Talc; Friction coefficient; Chemistry; Thermodynamics; Food science; Organic chemistry","score_opus":0.015108835502629599,"score_gpt":0.24514515479849555,"score_spread":0.23003631929586596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034912489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989755,0.00034702197,0.00028176868,0.0000057112843,0.0000022374777,0.0000041787757,0.00009373574,0.0000025570644,0.00028729485],"genre_scores_gemma":[0.99858654,0.00013755425,0.00025887848,0.0000061009155,0.0000010849366,0.0000034444836,0.00020273481,0.0000039050474,0.0007997579],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987566,0.0000132494,0.000008909778,0.000025759131,0.000050375813,0.000025919378],"domain_scores_gemma":[0.9997385,0.00010391332,0.00003298589,0.000013542096,0.00007680003,0.000034215056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020773252,0.00016621684,0.0002118482,0.0004511504,0.00027956546,0.00026611178,0.00019935015,0.0002246161,0.0011462758],"category_scores_gemma":[0.00065644475,0.0001271332,0.00028478363,0.00047064084,0.00018553597,0.00022694988,0.00017258029,0.00024723168,0.00015434514],"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":[0.0021666724,0.00008736104,0.012446325,0.000106984226,0.00003648362,0.00030810767,0.0002508462,0.0010722631,0.9703948,0.00019535213,0.00010807801,0.012826837],"study_design_scores_gemma":[0.000020688021,0.0015828676,0.2743206,0.000017418437,0.0000735552,0.00059566105,0.00034011062,0.0036387402,0.71775633,0.00010659326,0.0015202429,0.000027105187],"about_ca_topic_score_codex":0.004769329,"about_ca_topic_score_gemma":0.0034449121,"teacher_disagreement_score":0.004769329,"about_ca_system_score_codex":0.0003456359,"about_ca_system_score_gemma":0.00017883928,"threshold_uncertainty_score":0.009483159},"labels":[],"label_agreement":null},{"id":"W2035012600","doi":"10.1002/star.201200240","title":"On the differences in the granular architecture and starch structure between pericarp and endosperm wheat starches","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Amylopectin; Endosperm; Amylose; Crystallinity; Starch; Chemistry; Absorption of water; Materials science; Chemical engineering; Food science; Crystallography; Biochemistry; Composite material","score_opus":0.027069475729160474,"score_gpt":0.24247208883404217,"score_spread":0.2154026131048817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035012600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988889,0.00021136232,0.00058041466,0.000005736756,0.0000018925102,0.000001867099,0.00005557183,0.000006250763,0.00024806408],"genre_scores_gemma":[0.9987897,0.00015685408,0.0005037221,0.000009070016,0.0000020125408,0.0000019470954,0.00017915056,0.0000054710026,0.00035204328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995506,0.0000055873247,0.0000046304112,0.000015005195,0.000009069365,0.000010593238],"domain_scores_gemma":[0.99988556,0.000021297114,0.00003237443,0.000013641568,0.000018398134,0.000028710974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081334525,0.00017437084,0.00008208401,0.00046528425,0.000102253325,0.00032142797,0.00008452974,0.0001388923,0.00045931776],"category_scores_gemma":[0.00014610618,0.000106535386,0.00013763062,0.0002033339,0.00016932758,0.00019534753,0.00014413625,0.00015772716,0.000095909054],"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":[0.00010862055,0.000005969654,0.0037209373,0.000019682104,0.000010992551,0.00009386986,0.000041420033,0.000023695979,0.99439716,0.00003915258,0.000007120973,0.001531363],"study_design_scores_gemma":[0.000011583469,0.0003864588,0.7180166,0.0000108789545,0.00005933114,0.0012061306,0.0002649103,0.00073979737,0.2780524,0.00016010964,0.0010824014,0.000009419943],"about_ca_topic_score_codex":0.00070996943,"about_ca_topic_score_gemma":0.00091859215,"teacher_disagreement_score":0.00070996943,"about_ca_system_score_codex":0.00009396472,"about_ca_system_score_gemma":0.000069831,"threshold_uncertainty_score":0.0015365481},"labels":[],"label_agreement":null},{"id":"W2035145804","doi":"10.1186/1471-2229-8-120","title":"Arabidopsis At5g39790 encodes a chloroplast-localized, carbohydrate-binding, coiled-coil domain-containing putative scaffold protein","year":2008,"lang":"en","type":"article","venue":"BMC Plant Biology","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Glycomics Centre; University of Calgary","funders":"","keywords":"Biology; Arabidopsis; Chloroplast; Biochemistry; Starch; Amyloplast; Amylose; Protein domain; Gene; Enzyme; Mutant; Plastid","score_opus":0.03198350614879349,"score_gpt":0.24925005597126487,"score_spread":0.21726654982247137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035145804","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9737289,0.0014705593,0.007817791,0.00015745105,0.00016009228,0.00010614272,0.012356519,0.0008465442,0.003356021],"genre_scores_gemma":[0.9655306,0.00046125735,0.0081095295,0.00014930486,0.00002927358,0.00007351535,0.02071645,0.00016756839,0.004762559],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991,0.0000065711997,0.0000064598535,0.000040032206,0.000024377976,0.000012491228],"domain_scores_gemma":[0.99991584,0.000009932205,0.000027423803,0.0000054162415,0.000010590881,0.000030729374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000071438495,0.00094100035,0.0003019739,0.0004902142,0.0004700858,0.00022072838,0.00048210536,0.0005821865,0.0027878205],"category_scores_gemma":[0.00009695136,0.00012487322,0.00038836084,0.0006575465,0.00024026344,0.00015550535,0.00027244174,0.00030043183,0.0015248378],"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":[0.00016748437,0.000019409053,0.00069819443,0.00012065598,0.000011557743,0.00040139246,0.000026519694,0.00013011307,0.9950244,0.00022783673,0.0003411377,0.0028313615],"study_design_scores_gemma":[0.00020164374,0.00074009545,0.14663324,0.00011303209,0.0003047296,0.0046354886,0.00020268871,0.008488887,0.76774246,0.0013942786,0.069458954,0.00008456078],"about_ca_topic_score_codex":0.0015562411,"about_ca_topic_score_gemma":0.0017542077,"teacher_disagreement_score":0.0027878205,"about_ca_system_score_codex":0.0007459216,"about_ca_system_score_gemma":0.00030624308,"threshold_uncertainty_score":0.00932622},"labels":[],"label_agreement":null},{"id":"W2035166884","doi":"10.1094/cchem.2004.81.4.504","title":"Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Leeds","keywords":"Ultrasonic sensor; Void (composites); Chemistry; Attenuation; Composite material; Elastic modulus; Porosity; Volume fraction; Mixing (physics); Materials science; Acoustics; Optics","score_opus":0.019747547035489265,"score_gpt":0.22245253390349162,"score_spread":0.20270498686800237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035166884","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984811,0.00032201372,0.0008959121,0.000030166395,0.000007109028,0.00000660532,0.000026100292,0.000017431536,0.00021348451],"genre_scores_gemma":[0.9981658,0.00019276362,0.0012314639,0.000027009792,0.000012040525,0.000008709838,0.00006684139,0.000008672737,0.00028673996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997788,0.000057209247,0.00001417966,0.000032094475,0.00007489903,0.00004282805],"domain_scores_gemma":[0.9995528,0.00023682737,0.000091208225,0.000024541807,0.00006670659,0.000027966908],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038127974,0.00020392025,0.00021041188,0.00015020231,0.0001474239,0.00030829836,0.00016111092,0.00022901707,0.00081228686],"category_scores_gemma":[0.0009280514,0.00018269416,0.00014607816,0.00016933485,0.0003070207,0.00020806972,0.00013392464,0.00039676143,0.00010603137],"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":[0.00020456554,0.000019911047,0.0004047529,0.000031225336,0.000006457787,0.000020535434,0.000048673446,0.000116595285,0.99770445,0.000022042084,0.000011700614,0.0014091182],"study_design_scores_gemma":[0.000019704956,0.0015015501,0.011832585,0.000004781724,0.00002426878,0.000048644815,0.00006145846,0.0014392628,0.98449475,0.000020862817,0.00054402644,0.000008152259],"about_ca_topic_score_codex":0.00059067016,"about_ca_topic_score_gemma":0.00039602115,"teacher_disagreement_score":0.00081228686,"about_ca_system_score_codex":0.00020554043,"about_ca_system_score_gemma":0.00010194373,"threshold_uncertainty_score":0.0027173758},"labels":[],"label_agreement":null},{"id":"W2035569239","doi":"10.1001/jama.2008.808","title":"Effect of a Low–Glycemic Index or a High–Cereal Fiber Diet on Type 2 Diabetes","year":2008,"lang":"en","type":"article","venue":"JAMA","topic":"Food composition and properties","field":"Nursing","cited_by":717,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Medicine; Glycemic index; Type 2 diabetes; Dietary fiber; Glycemic; Diabetes mellitus; Internal medicine; Food science; Endocrinology","score_opus":0.012391820703032245,"score_gpt":0.24361262272137205,"score_spread":0.2312208020183398,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035569239","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9896908,0.006563909,0.00012217005,0.0006511868,0.0004485369,0.00025923378,0.00020556385,0.000028707058,0.0020298301],"genre_scores_gemma":[0.9910199,0.0048502097,0.001192246,0.0010762778,0.000435251,0.00021316248,0.0002530315,0.000008477671,0.00095139205],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99921775,0.00041983242,0.0000701703,0.00010560758,0.00010122445,0.00008542572],"domain_scores_gemma":[0.9978017,0.0011835769,0.00031514527,0.0000774124,0.00010680802,0.0005153702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015018851,0.0006009764,0.0013700174,0.00034474983,0.00038771355,0.0005818418,0.0005646454,0.0012117606,0.004738107],"category_scores_gemma":[0.0043739933,0.0001961602,0.0014221105,0.0003237453,0.00062187924,0.00048385066,0.0003707874,0.0014061073,0.00019561705],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.8838657,0.021930171,0.0071958504,0.0027045575,0.003469078,0.00009003626,0.00008562267,0.00051552546,0.0025024305,0.000146398,0.00091001985,0.07658462],"study_design_scores_gemma":[0.39133242,0.3901772,0.19702822,0.0013348932,0.0115170535,0.00020448442,0.00020817376,0.0017807063,0.0025620197,0.0006542515,0.0031318893,0.000068765774],"about_ca_topic_score_codex":0.005388392,"about_ca_topic_score_gemma":0.0102194715,"teacher_disagreement_score":0.005388392,"about_ca_system_score_codex":0.0006751025,"about_ca_system_score_gemma":0.0011105378,"threshold_uncertainty_score":0.015850484},"labels":[],"label_agreement":null},{"id":"W2035920926","doi":"10.1094/cchem-09-12-0116-r","title":"<sup>1</sup>H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour","year":2013,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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":"Agricultural Adaptation Council","keywords":"Chemistry; Water content; Differential scanning calorimetry; Bound water; Moisture; Food science; Wheat flour; Analytical Chemistry (journal); Molecule; Chromatography; Thermodynamics","score_opus":0.018968979630437026,"score_gpt":0.23819821748563766,"score_spread":0.21922923785520063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035920926","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99836904,0.00032373075,0.0009416166,0.000018416504,0.000006925871,0.000004190342,0.000091855705,0.000016088043,0.00022817087],"genre_scores_gemma":[0.99757797,0.00018801104,0.0015411413,0.000024047746,0.000005772004,0.0000074141844,0.00019268098,0.000013686203,0.00044921963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999199,0.000018392346,0.000004629454,0.000015957861,0.00002309032,0.000018024311],"domain_scores_gemma":[0.99982375,0.000052228846,0.00005120048,0.000010647609,0.00003912084,0.000023104356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002621016,0.0002041389,0.00014668312,0.00011478968,0.0001075708,0.00017666342,0.00015523839,0.00012922492,0.0006874494],"category_scores_gemma":[0.00025320225,0.000096102776,0.00008699955,0.00011495726,0.0002504636,0.0001631276,0.000067477806,0.00024533673,0.00013775469],"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":[0.00012724783,0.0000050347267,0.0003742887,0.000013240043,0.0000035114988,0.000016516422,0.000020113783,0.000044401,0.99884367,0.000010724915,0.000010571477,0.00053069455],"study_design_scores_gemma":[0.000006847393,0.00024784575,0.013817829,0.0000028738687,0.000013507287,0.00006821312,0.000058565085,0.00077310635,0.9846965,0.000018588698,0.00029070352,0.0000054699426],"about_ca_topic_score_codex":0.00125877,"about_ca_topic_score_gemma":0.0014567453,"teacher_disagreement_score":0.00125877,"about_ca_system_score_codex":0.00021505602,"about_ca_system_score_gemma":0.00009880049,"threshold_uncertainty_score":0.0025029182},"labels":[],"label_agreement":null},{"id":"W2036257208","doi":"10.1016/j.carbpol.2013.07.071","title":"Structural and physical properties of granule stabilized starch obtained by branching enzyme treatment","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Ministeriet for Forskning Innovation og Videregående Uddannelser","keywords":"Branching (polymer chemistry); Granule (geology); Glycogen branching enzyme; Starch; Enzyme; Chemistry; Chemical engineering; Polymer science; Biochemistry; Organic chemistry; Materials science; Composite material; Engineering","score_opus":0.01724944723277367,"score_gpt":0.23419153642297846,"score_spread":0.2169420891902048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036257208","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988411,0.0002031781,0.0004462558,0.000009970607,0.000009167946,0.0000038687213,0.00008107333,0.000005788082,0.00039964478],"genre_scores_gemma":[0.9985483,0.000113664704,0.00035088375,0.00001237902,0.0000023112113,0.0000046421146,0.00017666897,0.0000077675495,0.0007833562],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999311,0.000007874453,0.000006621603,0.000016510578,0.000017283228,0.00002049557],"domain_scores_gemma":[0.99987876,0.000023583803,0.000038329683,0.000009637381,0.000021779319,0.00002778374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001268294,0.00021039661,0.00011988883,0.00024410151,0.00011301787,0.00021920804,0.00014055877,0.0002425506,0.0011600085],"category_scores_gemma":[0.00022088207,0.00016430981,0.0002363827,0.0002902217,0.00023391604,0.00018908427,0.00009839339,0.0003802762,0.00012011403],"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":[0.00018303412,0.000015365491,0.00032327062,0.000018012954,0.000005933852,0.000054219974,0.000027221555,0.000089130066,0.9984515,0.000051885585,0.000012154592,0.00076819205],"study_design_scores_gemma":[0.000015304666,0.000338907,0.014531274,0.00000642146,0.000024168445,0.000100272046,0.00005329737,0.00060488045,0.9837034,0.000046632253,0.0005646592,0.000010805179],"about_ca_topic_score_codex":0.0006589241,"about_ca_topic_score_gemma":0.00059045263,"teacher_disagreement_score":0.0011600085,"about_ca_system_score_codex":0.00010289783,"about_ca_system_score_gemma":0.00012812384,"threshold_uncertainty_score":0.0038805604},"labels":[],"label_agreement":null},{"id":"W2036353382","doi":"10.1080/09637480500410879","title":"Blood glucose lowering effects of brown rice in normal and diabetic subjects","year":2006,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":138,"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 Toronto","funders":"Luonnontieteiden ja Tekniikan Tutkimuksen Toimikunta; Natural Sciences and Engineering Research Council of Canada","keywords":"Brown rice; Glycemic index; Postprandial; Glycemic; Medicine; Phytic acid; Food science; Blood sugar; Diabetes mellitus; Resistant starch; Sugar; Starch; Carbohydrate; Internal medicine; Chemistry; Endocrinology","score_opus":0.00868018374244016,"score_gpt":0.23566150040968306,"score_spread":0.2269813166672429,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036353382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99964964,0.00016450795,0.000030241214,0.000010516091,0.00000849954,0.0000041226244,0.000016980779,0.0000028831073,0.000112651476],"genre_scores_gemma":[0.9993168,0.00012819345,0.00013045035,0.00005629058,0.000014485542,0.0000071056406,0.00006291921,0.0000019072936,0.0002817999],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998735,0.000049682418,0.000010318188,0.000024267141,0.000019518435,0.000022655602],"domain_scores_gemma":[0.9997044,0.0000842314,0.000044232587,0.000021086125,0.000021977181,0.00012415135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041267258,0.00039340585,0.00045509325,0.00031671216,0.00022601892,0.00022411316,0.00007724563,0.00022889744,0.0010612528],"category_scores_gemma":[0.00073273515,0.0002216424,0.000242113,0.00011903165,0.00028846285,0.00012221748,0.00016329599,0.0002640009,0.000108643006],"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":[0.26836097,0.010356608,0.25476742,0.0005882511,0.000685742,0.0017356116,0.0012548807,0.00040919904,0.39911306,0.00019702422,0.0007687937,0.061762426],"study_design_scores_gemma":[0.0032126813,0.1245893,0.85419184,0.000023928436,0.000383023,0.0011384954,0.0006075045,0.0006073806,0.014201428,0.00015878215,0.0008507937,0.00003482955],"about_ca_topic_score_codex":0.0006809297,"about_ca_topic_score_gemma":0.00080352946,"teacher_disagreement_score":0.0010612528,"about_ca_system_score_codex":0.00012636886,"about_ca_system_score_gemma":0.00008978219,"threshold_uncertainty_score":0.003550291},"labels":[],"label_agreement":null},{"id":"W2036520652","doi":"10.1021/jf903514t","title":"Structural Makeup, Biopolymer Conformation, and Biodegradation Characteristics of a Newly Developed Super Genotype of Oats (CDC SO-I versus Conventional Varieties): A Novel Approach","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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":"Rumen; Chemistry; Biopolymer; Starch; Dry matter; Biodegradation; Endosperm; Lignin; Food science; Animal science; Horticulture; Biology; Biochemistry; Polymer; Organic chemistry","score_opus":0.019109486442048025,"score_gpt":0.21402290456379044,"score_spread":0.19491341812174243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2036520652","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905473,0.000073079005,0.00050294556,0.000007725253,0.0000023681052,0.000009747092,0.00016045973,0.0000062149566,0.00018267444],"genre_scores_gemma":[0.9932227,0.00017514934,0.004608139,0.000024795256,0.0000047538383,0.000026363672,0.0010123404,0.000021717768,0.00090394315],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984753,0.000012144247,0.000016346392,0.00005619868,0.000047586615,0.000020249803],"domain_scores_gemma":[0.99965346,0.000038621678,0.00011529477,0.000039647475,0.00006126665,0.00009178085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014023426,0.00039887548,0.00036936597,0.0006434298,0.00025119924,0.00045449007,0.00023557586,0.0002092056,0.0004968726],"category_scores_gemma":[0.00014594507,0.00022200937,0.00030427892,0.0004750655,0.0002686726,0.00018715765,0.00030930317,0.00041490362,0.000104356935],"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":[0.000066473156,0.000009492766,0.0012973467,0.000008097701,0.0000047740414,0.000015363015,0.000021601862,0.0000164702,0.99815553,0.000010227564,0.000002135731,0.0003924365],"study_design_scores_gemma":[0.000040209125,0.001078924,0.317003,0.000009856923,0.00013553392,0.0007274182,0.0006364633,0.0014281807,0.6761743,0.00005114565,0.0026668482,0.00004818299],"about_ca_topic_score_codex":0.0065140906,"about_ca_topic_score_gemma":0.016033879,"teacher_disagreement_score":0.0065140906,"about_ca_system_score_codex":0.00060927006,"about_ca_system_score_gemma":0.0003107041,"threshold_uncertainty_score":0.012952387},"labels":[],"label_agreement":null},{"id":"W2037259586","doi":"10.1016/s0308-8146(01)00246-1","title":"Starch from hull-less barley: I. Granule morphology, composition and amylopectin structure","year":2001,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":108,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; University of Saskatchewan; University of Alberta","funders":"Science and Engineering Research Board; University of Alberta; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Amylose; Amylopectin; Chemistry; Starch; Granule (geology); Food science; Polysaccharide; Composition (language); Biochemistry; Biology","score_opus":0.016000991896968794,"score_gpt":0.2319859405574871,"score_spread":0.21598494866051832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037259586","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982509,0.00059850706,0.00036967787,0.00004962952,0.000013695919,0.0000052048385,0.0002838506,0.0000057709417,0.00042269824],"genre_scores_gemma":[0.99672455,0.00054564915,0.00036780583,0.000038662034,0.000012013535,0.000006487569,0.0009912883,0.000014835372,0.0012987511],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999728,0.000002628145,0.0000040973932,0.0000076070382,0.000005542589,0.000007369733],"domain_scores_gemma":[0.9998976,0.0000171083,0.00003120921,0.000010685231,0.000018057492,0.000025369329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006518618,0.0001718815,0.0001829096,0.00019941172,0.00011315936,0.00032508976,0.00010816904,0.00018587806,0.00055167853],"category_scores_gemma":[0.0001711797,0.00010790099,0.00021374015,0.00019490549,0.0002768602,0.00024226101,0.0001737463,0.00027627035,0.0001899971],"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":[0.00036000498,0.000013248441,0.0017025789,0.000028488406,0.0000049303494,0.00009452225,0.000052140986,0.000021295238,0.9966922,0.000020020429,0.000027413369,0.0009832346],"study_design_scores_gemma":[0.00004086171,0.00072811363,0.57565427,0.000030540647,0.00006962387,0.0018081013,0.0005284077,0.00060749875,0.41819495,0.00019394525,0.0021260425,0.000017712475],"about_ca_topic_score_codex":0.0019125683,"about_ca_topic_score_gemma":0.0013888757,"teacher_disagreement_score":0.0019125683,"about_ca_system_score_codex":0.0001435072,"about_ca_system_score_gemma":0.00008605414,"threshold_uncertainty_score":0.0038028955},"labels":[],"label_agreement":null},{"id":"W2037411784","doi":"10.1105/tpc.017400","title":"Protein Phosphorylation in Amyloplasts Regulates Starch Branching Enzyme Activity and Protein–Protein Interactions","year":2004,"lang":"en","type":"article","venue":"The Plant Cell","topic":"Food composition and properties","field":"Nursing","cited_by":390,"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":"Directorate for Biological Sciences; Commonwealth Scientific and Industrial Research Organisation","keywords":"Amyloplast; Dephosphorylation; Biochemistry; Phosphorylation; Biology; Protein phosphorylation; Immunoprecipitation; Chloroplast; Transit Peptide; Plastid; Phosphatase; Protein kinase A","score_opus":0.016862912653845527,"score_gpt":0.22506135694018084,"score_spread":0.20819844428633533,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2037411784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99626786,0.0013317696,0.0013523685,0.00004499309,0.000014920154,0.000012455751,0.0002447848,0.000054592627,0.0006762307],"genre_scores_gemma":[0.9950519,0.0009731506,0.0013009037,0.000042554362,0.00001010798,0.000024817691,0.0011488561,0.000031558367,0.0014162472],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998988,0.000010945492,0.000010332747,0.00004065852,0.000017971135,0.000021184362],"domain_scores_gemma":[0.999894,0.000015833388,0.00003574669,0.000009966298,0.000017085395,0.00002733654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012373073,0.0003776577,0.0002879188,0.00016928658,0.00017056853,0.00046781226,0.00015150972,0.00023602214,0.0007793564],"category_scores_gemma":[0.000123438,0.00027432622,0.00036290474,0.00021126725,0.00017182498,0.00040036291,0.0002530104,0.00039662942,0.0003280675],"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":[0.00006422027,0.000006596513,0.00031378094,0.000020805155,0.0000035977873,0.000025465279,0.000015272939,0.000012628259,0.9991793,0.000025481531,0.000012525481,0.00032036976],"study_design_scores_gemma":[0.000033814154,0.0002161415,0.11344212,0.000011198958,0.000046082514,0.0005258088,0.00013128163,0.0019707724,0.8809581,0.00020680914,0.0024428803,0.000014937862],"about_ca_topic_score_codex":0.0006807162,"about_ca_topic_score_gemma":0.00073734496,"teacher_disagreement_score":0.0007793564,"about_ca_system_score_codex":0.0003022095,"about_ca_system_score_gemma":0.00017155305,"threshold_uncertainty_score":0.0026072264},"labels":[],"label_agreement":null},{"id":"W2038066703","doi":"10.1016/j.ijbiomac.2012.12.032","title":"On the interconnection of clusters and building blocks in barley amylopectin","year":2012,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylopectin; Chemistry; Amylose; Macromolecule; Starch; Chain (unit); Directionality; Crystallography; Stereochemistry; Organic chemistry; Biochemistry; Biology","score_opus":0.0292235777067214,"score_gpt":0.28461884165396195,"score_spread":0.25539526394724055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038066703","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98786664,0.0011076195,0.0066735065,0.00016182625,0.00003663611,0.000010759949,0.000044459248,0.000049277507,0.004049225],"genre_scores_gemma":[0.9943693,0.0007418612,0.0015934353,0.00003218751,0.000009400103,0.000009548678,0.00007585734,0.000021324287,0.0031471811],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996436,0.0000049737255,0.000001397573,0.000011900166,0.0000058832165,0.000011532342],"domain_scores_gemma":[0.99990976,0.000031584943,0.00001974936,0.000011368554,0.000009373402,0.000018135426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007484437,0.00021949041,0.0001366182,0.00014614825,0.000470524,0.00031367358,0.00028846972,0.00018786154,0.0022158762],"category_scores_gemma":[0.00016966843,0.00015454718,0.00017970028,0.00016868186,0.00029081138,0.00057882833,0.00034564544,0.0004665589,0.0004649143],"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":[0.0007178683,0.00006669857,0.00097585307,0.00018213948,0.000033894034,0.00063204835,0.00039141183,0.0044871178,0.97352153,0.0076199495,0.0004262607,0.010945261],"study_design_scores_gemma":[0.00002317125,0.00061621284,0.009194767,0.000042045678,0.00006295818,0.00032366414,0.00053987326,0.015381093,0.9589071,0.0056192656,0.009258513,0.000031153842],"about_ca_topic_score_codex":0.0009427206,"about_ca_topic_score_gemma":0.00095025136,"teacher_disagreement_score":0.0022158762,"about_ca_system_score_codex":0.0002127311,"about_ca_system_score_gemma":0.00010921378,"threshold_uncertainty_score":0.0074127913},"labels":[],"label_agreement":null},{"id":"W2038445189","doi":"10.1002/1097-0282(200103)58:3<305::aid-bip1007>3.0.co;2-j","title":"Phase change in amylose-water mixtures as seen by Fourier transform infrared","year":2001,"lang":"en","type":"article","venue":"Biopolymers","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Trois-Rivières; Université du Québec à Montréal","funders":"","keywords":"Chemistry; Absorbance; Analytical Chemistry (journal); Wavenumber; Fourier transform infrared spectroscopy; Quenching (fluorescence); Spectral line; Infrared; Fourier transform; Amylose; Phase (matter); Infrared spectroscopy; Anisotropy; Optics; Fluorescence; Physics; Chromatography; Starch; Organic chemistry","score_opus":0.024629542313887108,"score_gpt":0.28555249962325935,"score_spread":0.26092295730937226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038445189","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9903724,0.0018209706,0.005685879,0.0000518604,0.000022635937,0.000020249568,0.0003356683,0.000103274324,0.0015870607],"genre_scores_gemma":[0.99386203,0.00091839343,0.0031352956,0.000057808968,0.000008618092,0.000049076574,0.000560672,0.000050610968,0.0013574723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998677,0.000018175559,0.0000073724227,0.000031332092,0.000050848084,0.000024488321],"domain_scores_gemma":[0.99986017,0.00003400185,0.000048294583,0.000005737156,0.000033437882,0.00001825547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013558632,0.0003298545,0.00017924403,0.00035479656,0.000113902985,0.00028549507,0.00017410534,0.00020284514,0.001546175],"category_scores_gemma":[0.0002742428,0.0001819168,0.00013761815,0.00043159202,0.0002902942,0.0003777881,0.00017675389,0.00065433356,0.0002738924],"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":[0.00007945194,0.000008729664,0.00036942275,0.000017657341,0.000005817184,0.000022597505,0.000025873007,0.000051191,0.99810874,0.000041698797,0.000014870772,0.0012538892],"study_design_scores_gemma":[0.000008562118,0.00019378247,0.008346483,0.000008744565,0.000017622526,0.00011921809,0.00006287705,0.0011402649,0.98915535,0.000089761685,0.0008489709,0.000008398338],"about_ca_topic_score_codex":0.0004435399,"about_ca_topic_score_gemma":0.000313205,"teacher_disagreement_score":0.001546175,"about_ca_system_score_codex":0.00013159677,"about_ca_system_score_gemma":0.00009041669,"threshold_uncertainty_score":0.005172491},"labels":[],"label_agreement":null},{"id":"W2038712032","doi":"10.1016/j.carbpol.2007.01.002","title":"Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis","year":2007,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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":"Amylose; Chemistry; Hydrolysis; Starch; Amylopectin; Acid hydrolysis; Polysaccharide; Amylase; Alcohol; Ethanol; Methanol; Chromatography; Food science; Organic chemistry; Enzyme","score_opus":0.02892470125094155,"score_gpt":0.2696959686651787,"score_spread":0.24077126741423716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038712032","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978242,0.00037412602,0.0007041308,0.000016119013,0.000014344984,0.0000077000595,0.00017062771,0.000006568708,0.00088213116],"genre_scores_gemma":[0.9966595,0.00032355418,0.0005509627,0.000018879813,0.0000071731756,0.000010236934,0.000473032,0.000015088533,0.0019416555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998838,0.000016622267,0.000008177699,0.000016462269,0.000037259513,0.00003759514],"domain_scores_gemma":[0.9996686,0.00008798441,0.000059194117,0.00002130541,0.0000957631,0.00006702693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023563518,0.00031997994,0.00024043143,0.00037648372,0.00027283764,0.00032494072,0.00011982472,0.00025321817,0.00140868],"category_scores_gemma":[0.0005530864,0.00019175153,0.00044676143,0.00051397167,0.00035911455,0.00034136517,0.00013066297,0.00059930194,0.00024359072],"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":[0.0009030478,0.000023315632,0.0011424747,0.000047033696,0.000018810599,0.00010905116,0.00007375324,0.00009314236,0.9951729,0.000038513743,0.00001846187,0.0023594496],"study_design_scores_gemma":[0.000019343295,0.00060816744,0.069537275,0.000010129737,0.00005261098,0.0002935082,0.00022551406,0.00046353022,0.92786413,0.000060437516,0.0008488415,0.000016430979],"about_ca_topic_score_codex":0.0016446295,"about_ca_topic_score_gemma":0.001126421,"teacher_disagreement_score":0.0016446295,"about_ca_system_score_codex":0.0001614334,"about_ca_system_score_gemma":0.00022450346,"threshold_uncertainty_score":0.0047124624},"labels":[],"label_agreement":null},{"id":"W2038860433","doi":"10.1016/j.carbpol.2010.04.057","title":"Characterization of new starches separated from several traditional Chinese medicines","year":2010,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Amylose; Crystallinity; Swelling; Differential scanning calorimetry; Chemistry; Starch; Polygonum; Granule (geology); Nuclear chemistry; Traditional medicine; Food science; Materials science; Crystallography","score_opus":0.022455037112046067,"score_gpt":0.2482619433722608,"score_spread":0.2258069062602147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038860433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978144,0.0007497919,0.00062047906,0.000017951657,0.000015277625,0.00001248075,0.00007205928,0.000002796094,0.0006947525],"genre_scores_gemma":[0.9968851,0.0005597041,0.0012629116,0.000040013234,0.000009531862,0.000018771505,0.00014001547,0.00000628889,0.0010776876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993765,0.000010175839,0.0000072026396,0.000013773689,0.000017322782,0.00001389854],"domain_scores_gemma":[0.99984694,0.00004019869,0.000032268013,0.000011527866,0.000032485543,0.000036492096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015471157,0.0003386038,0.00017334304,0.0006813094,0.0001913098,0.00020039469,0.00011431211,0.00023117558,0.00078361493],"category_scores_gemma":[0.00027889194,0.00013385569,0.00033074908,0.0004663688,0.00031933753,0.00037242906,0.0001807511,0.00034091817,0.00008041002],"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":[0.00034445428,0.000028803106,0.001281802,0.000106503474,0.000023087643,0.00015911221,0.0001327399,0.00005966634,0.99330044,0.0000874396,0.000015976444,0.0044599813],"study_design_scores_gemma":[0.000041552496,0.0010429076,0.07225542,0.00003247315,0.00015115418,0.00053848076,0.0003315953,0.0006297992,0.922705,0.00012115847,0.002120373,0.000030087482],"about_ca_topic_score_codex":0.0004929091,"about_ca_topic_score_gemma":0.0005354178,"teacher_disagreement_score":0.00078361493,"about_ca_system_score_codex":0.0000951067,"about_ca_system_score_gemma":0.0001685804,"threshold_uncertainty_score":0.0026214719},"labels":[],"label_agreement":null},{"id":"W2039237109","doi":"10.1074/jbc.m112.378331","title":"Starch Source Influences Dietary Glucose Generation at the Mucosal α-Glucosidase Level","year":2012,"lang":"en","type":"article","venue":"Journal of Biological Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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 Waterloo","funders":"National Institutes of Health; Canadian Institutes of Health Research; Agricultural Research Service; University of Waterloo; U.S. Department of Agriculture; Simon Fraser University; National Institute of Diabetes and Digestive and Kidney Diseases; Heart and Stroke Foundation of Canada; University of Toronto; Purdue University","keywords":"Starch; Maltase; Amylase; Glucosidases; Maltose; Sucrase; Chemistry; Digestion (alchemy); Glycemic; Biochemistry; Resistant starch; Alpha-glucosidase; Food science; Carbohydrate metabolism; Dextrin; Hydrolysis; Enzyme; Biology; Endocrinology; Diabetes mellitus; Chromatography","score_opus":0.11118654094490388,"score_gpt":0.29819834252127947,"score_spread":0.1870118015763756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039237109","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976719,0.0008423674,0.00094742066,0.000029992212,0.000008838623,0.000007076971,0.00007438954,0.0000086866185,0.00040919185],"genre_scores_gemma":[0.9979803,0.0004669951,0.00094457576,0.000030217818,0.0000045789857,0.0000063232255,0.000112433,0.000007788842,0.00044688268],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999001,0.000017718763,0.0000092727705,0.000038068894,0.000014669885,0.000020084482],"domain_scores_gemma":[0.99991167,0.000022977332,0.000021868971,0.000011829455,0.000016152273,0.000015518888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012603708,0.00022160543,0.00023200343,0.000160126,0.00007767613,0.00047861013,0.000088161236,0.00018695004,0.0005559381],"category_scores_gemma":[0.00020134119,0.00011789245,0.00023533679,0.00016451014,0.00016047205,0.00030797848,0.00019355079,0.0003912137,0.00013394775],"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":[0.00020815313,0.000009063852,0.0014827969,0.000019975107,0.000006249887,0.000033697343,0.000016790644,0.000011213775,0.99704546,0.000015659498,0.0000057796333,0.0011451765],"study_design_scores_gemma":[0.000019272986,0.0006647557,0.15404542,0.0000125448305,0.000066973786,0.00039821013,0.0001851436,0.0012187695,0.84193003,0.00014207384,0.0013015297,0.000015288877],"about_ca_topic_score_codex":0.000566167,"about_ca_topic_score_gemma":0.00045674,"teacher_disagreement_score":0.000566167,"about_ca_system_score_codex":0.00014198653,"about_ca_system_score_gemma":0.00010475564,"threshold_uncertainty_score":0.0018597841},"labels":[],"label_agreement":null},{"id":"W2039414231","doi":"10.1007/s10709-013-9721-x","title":"Characterization and expression analysis of waxy alleles in barley accessions","year":2013,"lang":"en","type":"article","venue":"Genetica","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Biology; Amylose; Starch synthase; Gene; Allele; Intron; Hordeum vulgare; Genetics; Starch; Botany; Molecular biology; Amylopectin; Poaceae; Biochemistry","score_opus":0.015034337957530734,"score_gpt":0.24665758032612872,"score_spread":0.231623242368598,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039414231","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978004,0.000089124806,0.00081224856,0.000026815631,0.000008420204,0.00001164141,0.00087896193,0.000012548149,0.00035976537],"genre_scores_gemma":[0.9916003,0.0001306677,0.00180853,0.000053204592,0.0000074831587,0.000038935374,0.0032612751,0.00007387663,0.0030257902],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990284,0.000009534183,0.00001581967,0.00003242106,0.000014343536,0.000025062825],"domain_scores_gemma":[0.99976844,0.000053495467,0.00005996948,0.00003516938,0.000025394731,0.000057517354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000119296405,0.00030311468,0.00029349257,0.0006006629,0.00036721723,0.00031642843,0.00022024193,0.00024337761,0.0014126255],"category_scores_gemma":[0.00020273685,0.00020681828,0.0003748787,0.0005840236,0.00028231923,0.00017192625,0.0003723625,0.00069044245,0.0003669481],"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":[0.00011615899,0.000016111313,0.0012961513,0.000011035172,0.000008261667,0.00007225639,0.00009334883,0.000017793116,0.9975712,0.000037854064,0.000010259655,0.0007495934],"study_design_scores_gemma":[0.0000629261,0.00036803048,0.50253534,0.000017914277,0.00012705507,0.0015333433,0.0010321197,0.00065658445,0.4889572,0.00021324064,0.004450276,0.000045895722],"about_ca_topic_score_codex":0.0017651889,"about_ca_topic_score_gemma":0.0025215428,"teacher_disagreement_score":0.0017651889,"about_ca_system_score_codex":0.00036306464,"about_ca_system_score_gemma":0.00019681478,"threshold_uncertainty_score":0.0047256947},"labels":[],"label_agreement":null},{"id":"W2039493485","doi":"10.1016/j.foodhyd.2006.11.014","title":"Thermal and dynamic rheology of insoluble starch from basmati rice","year":2007,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":103,"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":"Starch; Starch gelatinization; Rheology; Differential scanning calorimetry; Swelling; Isothermal process; Materials science; Dynamic mechanical analysis; Shear rate; Amylose; Chemistry; Elasticity (physics); Rheometer; Kinetics; Chemical engineering; Thermodynamics; Food science; Composite material; Polymer","score_opus":0.013159299073723239,"score_gpt":0.25037938189866327,"score_spread":0.23722008282494003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039493485","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988709,0.0001409425,0.00025631028,0.00001633689,0.000007025785,0.0000025063969,0.0000887331,0.000003802991,0.0006133574],"genre_scores_gemma":[0.9986527,0.00007291631,0.00012963888,0.000010350632,0.000004493604,0.0000028161987,0.00017046448,0.0000048226575,0.000951649],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996495,0.0000034176537,0.00000314241,0.00000929378,0.000008785355,0.000010363354],"domain_scores_gemma":[0.999913,0.000020422967,0.000017152377,0.000008039181,0.000023692639,0.000017692513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000087940905,0.00013005588,0.000099215154,0.0002512443,0.00015182876,0.00016411002,0.00009120653,0.00009511885,0.0014514626],"category_scores_gemma":[0.00016876005,0.00008695517,0.00015649812,0.00018352349,0.00020393968,0.00021137929,0.000101329555,0.00028371857,0.00013068342],"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":[0.00039781188,0.000020388596,0.0026140395,0.000030468109,0.000008622213,0.00014246674,0.0001046104,0.00018091836,0.9940918,0.0000824914,0.00006464669,0.0022617008],"study_design_scores_gemma":[0.000025584068,0.00063798367,0.16902061,0.000015636097,0.00004830484,0.0005668576,0.00060268206,0.0029476513,0.82375276,0.00016584856,0.0021857664,0.00003028065],"about_ca_topic_score_codex":0.000913304,"about_ca_topic_score_gemma":0.0005923922,"teacher_disagreement_score":0.0014514626,"about_ca_system_score_codex":0.00009207551,"about_ca_system_score_gemma":0.00008296736,"threshold_uncertainty_score":0.004855633},"labels":[],"label_agreement":null},{"id":"W2039540265","doi":"10.1021/jf303940r","title":"Human Gut Flora-Fermented Nondigestible Fraction from Cooked Bean (Phaseolus vulgaris L.) Modifies Protein Expression Associated with Apoptosis, Cell Cycle Arrest, and Proliferation in Human Adenocarcinoma Colon Cancer Cells","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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":"Apoptosis; Cell cycle; Butyrate; Biology; Phaseolus; Cell cycle checkpoint; Cell growth; TUNEL assay; Fermentation; Biochemistry; Botany","score_opus":0.011279735830113316,"score_gpt":0.22141609115040792,"score_spread":0.2101363553202946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039540265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988354,0.00058457366,0.0003263425,0.000020314235,0.0000055477535,0.000006607437,0.00006882337,0.000007051136,0.00014522353],"genre_scores_gemma":[0.99804914,0.00038226994,0.0005975264,0.00002081953,0.000003106579,0.000008207765,0.0002812345,0.0000042313304,0.00065338897],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999459,0.00001557407,0.0000047911735,0.000010339228,0.000009970513,0.000013402251],"domain_scores_gemma":[0.9999523,0.000009212196,0.000010591541,0.000005282461,0.000006752861,0.00001576121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006847711,0.0002193908,0.00014908762,0.0001507231,0.00009024536,0.00009974933,0.00005334869,0.000113552385,0.00057391904],"category_scores_gemma":[0.000084583684,0.00008003578,0.00016294199,0.00008541017,0.000100450045,0.000065190776,0.000088022796,0.00017849497,0.000096785734],"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":[0.00027994384,0.00001684768,0.0002113637,0.000016943599,0.0000025695658,0.000015519137,0.0000046679143,0.0000104874525,0.9989945,0.0000027627002,0.0000037638958,0.00044047882],"study_design_scores_gemma":[0.00002037483,0.001566844,0.017150382,0.000005230773,0.000028126355,0.00022540204,0.00003836213,0.00022043168,0.98007315,0.0000106639,0.0006574712,0.0000035366895],"about_ca_topic_score_codex":0.0011399096,"about_ca_topic_score_gemma":0.0017828124,"teacher_disagreement_score":0.0011399096,"about_ca_system_score_codex":0.00012881057,"about_ca_system_score_gemma":0.00011716554,"threshold_uncertainty_score":0.0022665858},"labels":[],"label_agreement":null},{"id":"W2039764075","doi":"10.1006/jcrs.2000.0363","title":"Effect of Barley and Barley Components on Rheological Properties of Wheat Dough","year":2001,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Amylose; Starch; Chemistry; Barley flour; Retrogradation (starch); Gluten; Polysaccharide; Rheology; Amylopectin; Wheat flour; Agronomy; Materials science; Biochemistry; Biology","score_opus":0.029192428704603725,"score_gpt":0.27563055041064294,"score_spread":0.2464381217060392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039764075","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99868864,0.0006700496,0.00014890608,0.00002753067,0.000028772514,0.000008230368,0.00009674609,0.0000074728964,0.0003237337],"genre_scores_gemma":[0.99793917,0.00030327798,0.00036458697,0.00005124277,0.000009870084,0.000007433056,0.00015712575,0.00002732012,0.0011400338],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972695,0.00007193898,0.000022352682,0.000053625543,0.00003348026,0.00009156527],"domain_scores_gemma":[0.9990707,0.0003368633,0.00008660858,0.00004205616,0.00010985542,0.0003539625],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031611064,0.0007387298,0.00063054985,0.00031986067,0.0005236282,0.0010474854,0.00034083624,0.00038349975,0.0025010922],"category_scores_gemma":[0.0010470239,0.00047001097,0.00033525936,0.00061764615,0.0007840314,0.00047822885,0.00045895096,0.0008851164,0.00030121885],"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":[0.080513686,0.0007013363,0.0032114051,0.00037348995,0.00014740264,0.0003287685,0.0003728727,0.0002569929,0.90832937,0.00013113262,0.00014279399,0.00549084],"study_design_scores_gemma":[0.00034683605,0.0052397735,0.03476802,0.00004933948,0.0003979173,0.00018754831,0.0006938123,0.00073770306,0.95567864,0.00013055702,0.0017251475,0.00004473719],"about_ca_topic_score_codex":0.0048859296,"about_ca_topic_score_gemma":0.0042721475,"teacher_disagreement_score":0.0048859296,"about_ca_system_score_codex":0.00052862574,"about_ca_system_score_gemma":0.0005954856,"threshold_uncertainty_score":0.009715021},"labels":[],"label_agreement":null},{"id":"W2040249857","doi":"10.1007/s003970000147","title":"Viscoelastic properties of durum wheat and common wheat dough of different strengths","year":2001,"lang":"en","type":"article","venue":"Rheologica Acta","topic":"Food composition and properties","field":"Nursing","cited_by":101,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Viscoelasticity; Creep; Materials science; Context (archaeology); Rheology; Wheat flour; Stress relaxation; Viscosity; Relaxation (psychology); Steady state (chemistry); Common wheat; Composite material; Food science; Chemistry; Biology","score_opus":0.02411902156637131,"score_gpt":0.2448991882136992,"score_spread":0.22078016664732789,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040249857","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992016,0.0003099628,0.00011710648,0.000014032415,0.0000091035035,0.0000023181071,0.00008438807,0.0000027403469,0.00025869752],"genre_scores_gemma":[0.99868864,0.00016426659,0.00017623302,0.000019016328,0.000004332395,0.0000038544654,0.00013416898,0.0000039914635,0.0008055991],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993324,0.000011394437,0.0000056554895,0.000013144217,0.000016647933,0.000019951796],"domain_scores_gemma":[0.99974746,0.00008661321,0.000038935486,0.000013700463,0.000060069757,0.000053152005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020025295,0.00015195897,0.00015384804,0.00029881558,0.0002235035,0.00021303863,0.00010726168,0.0002078187,0.0014173958],"category_scores_gemma":[0.00049982156,0.00012871456,0.00017209306,0.0002732664,0.00023765657,0.000248892,0.0001611876,0.00028975777,0.00013455775],"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":[0.002827504,0.000076448974,0.0054838997,0.00011814436,0.000032186203,0.00018666439,0.0004752265,0.0003651642,0.9834479,0.00018232953,0.00012580155,0.0066787223],"study_design_scores_gemma":[0.00009944715,0.0031577575,0.23450218,0.000042741674,0.0002073123,0.00046759937,0.0015371793,0.004715766,0.7512295,0.00029887471,0.0036876213,0.000054042495],"about_ca_topic_score_codex":0.0012092043,"about_ca_topic_score_gemma":0.0011312766,"teacher_disagreement_score":0.0014173958,"about_ca_system_score_codex":0.00013803199,"about_ca_system_score_gemma":0.00012275977,"threshold_uncertainty_score":0.0047416687},"labels":[],"label_agreement":null},{"id":"W2040364793","doi":"10.1021/jf0015017","title":"Glycemic Response to a Food Starch Esterified by 1-Octenyl Succinic Anhydride in Humans","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Glycemic; Internal medicine; Crossover study; Starch; Endocrinology; Flatulence; Area under the curve; Medicine; Chemistry; Succinic anhydride; Insulin; Food science; Placebo","score_opus":0.0172808853202629,"score_gpt":0.2337299061509842,"score_spread":0.21644902083072132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040364793","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999032,0.0004943079,0.00017208631,0.0000131388215,0.000012630999,0.000022289436,0.000033202836,0.000005663831,0.00021456004],"genre_scores_gemma":[0.99873716,0.00031748874,0.00026936288,0.00010676714,0.000019321556,0.00004070209,0.00011790082,0.0000037168672,0.0003875945],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986124,0.000061203806,0.000009733457,0.000031194715,0.000021613636,0.000014988771],"domain_scores_gemma":[0.9998294,0.000045572317,0.000043157375,0.000017422048,0.000009799574,0.000054647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046123113,0.00044883,0.00041050618,0.00018025645,0.00015163272,0.00023982332,0.00007337985,0.0003951988,0.00078979786],"category_scores_gemma":[0.0005253134,0.00020007679,0.00026881503,0.00015377808,0.0002690979,0.00015719446,0.00010821464,0.00040755447,0.00014891912],"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":[0.40639043,0.009557585,0.10267059,0.0005109184,0.0006974744,0.0009859749,0.00041575375,0.0007388017,0.4110503,0.00015358183,0.0005719412,0.06625669],"study_design_scores_gemma":[0.0060496097,0.2734078,0.68146706,0.000031260708,0.0005062984,0.0010830831,0.0002163862,0.0013693153,0.033705957,0.00018376249,0.0019331452,0.000046282617],"about_ca_topic_score_codex":0.00036409614,"about_ca_topic_score_gemma":0.00034966005,"teacher_disagreement_score":0.00078979786,"about_ca_system_score_codex":0.00013441886,"about_ca_system_score_gemma":0.000086402615,"threshold_uncertainty_score":0.002642095},"labels":[],"label_agreement":null},{"id":"W2040935674","doi":"10.2202/1556-3758.1563","title":"Thermomechanical Property of Rice Kernels Studied by DMA","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":59,"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":"Materials science; Moisture; Water content; Composite material; Glass transition","score_opus":0.014494969841922738,"score_gpt":0.24231151147003233,"score_spread":0.22781654162810958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040935674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9685139,0.0027656578,0.01885577,0.00010947906,0.000058539757,0.000093730494,0.0018082901,0.0002644172,0.007530107],"genre_scores_gemma":[0.9824769,0.0017087742,0.010128961,0.000052991545,0.000019346722,0.00018791953,0.00093939883,0.00010788461,0.004377878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977595,0.00002198542,0.000017617342,0.000065832304,0.000079642734,0.00003903367],"domain_scores_gemma":[0.99970263,0.00010901331,0.00005378239,0.000032008495,0.00008608626,0.000016480586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039066531,0.0005787365,0.000339378,0.0004697899,0.0003252057,0.00031842335,0.00022520774,0.00022140561,0.0031278655],"category_scores_gemma":[0.00063186465,0.00028951038,0.00024593394,0.0007142601,0.00025464708,0.00033454353,0.00017224655,0.0007167137,0.0005689798],"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":[0.00004729229,0.000008723908,0.00025145902,0.000053097712,0.0000057406646,0.00001606811,0.00007315984,0.00010325449,0.99747735,0.000058866644,0.000051858897,0.0018530969],"study_design_scores_gemma":[0.000006503343,0.00015014141,0.007858208,0.0000063173015,0.000022619459,0.000052167274,0.00007437047,0.001428253,0.98780614,0.00005633681,0.002525579,0.000013413964],"about_ca_topic_score_codex":0.0010564282,"about_ca_topic_score_gemma":0.0013206733,"teacher_disagreement_score":0.0031278655,"about_ca_system_score_codex":0.00024807488,"about_ca_system_score_gemma":0.00014593116,"threshold_uncertainty_score":0.010463774},"labels":[],"label_agreement":null},{"id":"W2040937453","doi":"10.1094/cfw-59-3-0127","title":"Optimizing the Bioactive Potential of Oat Bran by Processing","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","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; Canadian International Grains Institute","funders":"Centers for Disease Control and Prevention","keywords":"Bran; Food science; Biotechnology; Avena; Chemistry; Biochemical engineering; Biology; Agronomy; Engineering; Raw material","score_opus":0.013395193796555046,"score_gpt":0.24400896298686406,"score_spread":0.23061376919030901,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040937453","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9809411,0.004965538,0.00681647,0.00018365544,0.00017397171,0.000079283556,0.00040110326,0.000107143765,0.0063317185],"genre_scores_gemma":[0.97520804,0.0029971001,0.015102774,0.00015334945,0.000042860087,0.000044558597,0.0005781652,0.00007243564,0.005800773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999263,0.000007839948,0.00000576871,0.000014507212,0.000023733075,0.00002185453],"domain_scores_gemma":[0.9999558,0.0000053970393,0.00001325754,0.0000025631275,0.00001509209,0.000007884282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014907653,0.000376255,0.00018804146,0.00038808587,0.00017711359,0.00053127616,0.00016520638,0.00020791146,0.0020260804],"category_scores_gemma":[0.00016916024,0.00012249796,0.00044860435,0.00028118404,0.000087533626,0.0002921358,0.00017783295,0.00030173763,0.0005925292],"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":[0.0001910136,0.00008023706,0.00052361045,0.0001888358,0.000013239993,0.00007603636,0.000019668152,0.00020638571,0.98886245,0.00006136286,0.00009537242,0.009681892],"study_design_scores_gemma":[0.000035715922,0.00092435925,0.0077813584,0.00005679111,0.00009136529,0.00012218776,0.000104902676,0.0020270352,0.9818224,0.00010117904,0.0069164825,0.000016285921],"about_ca_topic_score_codex":0.0009114393,"about_ca_topic_score_gemma":0.002218939,"teacher_disagreement_score":0.0020260804,"about_ca_system_score_codex":0.00012786522,"about_ca_system_score_gemma":0.0001616099,"threshold_uncertainty_score":0.006777942},"labels":[],"label_agreement":null},{"id":"W2041185330","doi":"10.4141/p00-133","title":"Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes","year":2001,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":47,"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":"Farinograph; Gluten; Food science; Bread making; Protein quality; Absorption of water; Mathematics; Wheat flour; Cultivar; Agronomy; Chemistry; Materials science; Biology; Composite material","score_opus":0.10566332888163726,"score_gpt":0.2928210039605208,"score_spread":0.18715767507888353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041185330","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996346,0.000029259743,0.00003488576,0.000005961691,3.7750297e-7,0.0000028342574,0.00014172512,0.000002301277,0.00014800545],"genre_scores_gemma":[0.99826306,0.00003895937,0.00027483416,0.000009918966,5.336975e-7,0.0000035584533,0.0006000177,0.000005116741,0.0008040273],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997229,0.000014679123,0.000017051027,0.00007086743,0.0001048359,0.00006958214],"domain_scores_gemma":[0.9990207,0.0001360256,0.00015645435,0.00005543253,0.00043895113,0.00019233167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034929338,0.00025111303,0.00021740924,0.00061904604,0.00071915117,0.0005560462,0.00022902078,0.00017057131,0.0008035822],"category_scores_gemma":[0.0007012051,0.00018337199,0.00024090297,0.0008238861,0.00041265273,0.00012423721,0.00019191012,0.00023653216,0.00008955773],"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":[0.000966122,0.00009081404,0.85960525,0.000048381018,0.00016538346,0.0003426626,0.0014640564,0.00038190573,0.12615056,0.00010667293,0.00024394169,0.010434337],"study_design_scores_gemma":[0.000002092302,0.000044259894,0.9980356,7.3162323e-7,0.000015206725,0.000029015886,0.00013036426,0.00008311007,0.0014579833,0.000004124156,0.0001932474,0.0000042051447],"about_ca_topic_score_codex":0.7018165,"about_ca_topic_score_gemma":0.8918059,"teacher_disagreement_score":0.2981835,"about_ca_system_score_codex":0.003600305,"about_ca_system_score_gemma":0.0013246256,"threshold_uncertainty_score":0.59987915},"labels":[],"label_agreement":null},{"id":"W2041686271","doi":"10.1159/000335319","title":"High-Amylose Resistant Starch Increases Hormones and Improves Structure and Function of the Gastrointestinal Tract: A Microarray Study","year":2012,"lang":"en","type":"article","venue":"Lifestyle Genomics","topic":"Food composition and properties","field":"Nursing","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":"Ingredion (Canada)","funders":"National Center for Research Resources; National Institute of Diabetes and Digestive and Kidney Diseases; Agricultural Center, Louisiana State University","keywords":"Peptide YY; Microarray analysis techniques; Microarray; Biology; Endocrinology; Gastrointestinal tract; Hormone; Proglucagon; Internal medicine; Gene expression; Gene; Glucagon-like peptide-1; Medicine; Biochemistry","score_opus":0.010594405748668307,"score_gpt":0.21573481586362442,"score_spread":0.20514041011495612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2041686271","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99327636,0.000538574,0.0032292628,0.00010880038,0.000019732104,0.00003257226,0.0020733504,0.000048199683,0.00067320076],"genre_scores_gemma":[0.96960336,0.0016023089,0.016565096,0.00022405146,0.00004166427,0.00019320966,0.0064633987,0.00003632082,0.005270626],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998485,0.000022975617,0.0000102901295,0.00005540116,0.000040376493,0.000022481478],"domain_scores_gemma":[0.9998975,0.000027094038,0.000025890422,0.000010821251,0.000022694163,0.000016133692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002101955,0.00024016587,0.000280184,0.0003776075,0.0002089628,0.00025234162,0.00014080666,0.0001926758,0.0015662466],"category_scores_gemma":[0.00012599466,0.00012207468,0.0004043529,0.00048348415,0.00013364972,0.00016686934,0.00010991188,0.00026477576,0.00027708095],"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":[0.00022805759,0.000037826478,0.0013448221,0.000036983016,0.000015558488,0.000011430905,0.000013532384,0.000043131888,0.9966607,0.000014496256,0.000050252693,0.0015432673],"study_design_scores_gemma":[0.0000567798,0.0019485625,0.31832436,0.00001660351,0.00024665528,0.00045379138,0.00016027436,0.0025377474,0.6724994,0.00008204779,0.0036437612,0.000029986728],"about_ca_topic_score_codex":0.00073248276,"about_ca_topic_score_gemma":0.0015584527,"teacher_disagreement_score":0.0015662466,"about_ca_system_score_codex":0.00021406749,"about_ca_system_score_gemma":0.00016187964,"threshold_uncertainty_score":0.0052396655},"labels":[],"label_agreement":null},{"id":"W2042707466","doi":"10.1007/s00125-009-1395-7","title":"Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes","year":2009,"lang":"en","type":"review","venue":"Diabetologia","topic":"Food composition and properties","field":"Nursing","cited_by":280,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; University of Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Canadian Institutes of Health Research; Government of Canada; Almond Board of California; California Strawberry Commission","keywords":"Meta-analysis; Medicine; Fructosamine; Internal medicine; Diabetes mellitus; Randomized controlled trial; Cochrane Library; MEDLINE; Insulin; Endocrinology; Biology; Biochemistry","score_opus":0.03885859717313532,"score_gpt":0.3420945605610715,"score_spread":0.3032359633879362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042707466","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":[0.019853344,0.97777665,0.00061549817,0.00014296197,0.00034025288,0.00061287876,0.00034700675,0.00003490581,0.0002764564],"genre_scores_gemma":[0.28458992,0.7089377,0.0033143323,0.00090935023,0.00025399483,0.0009987974,0.00045328386,0.00003288582,0.00050980016],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99504745,0.0023473857,0.0014065327,0.00053201546,0.00046421072,0.00020239077],"domain_scores_gemma":[0.9925248,0.0052155335,0.001418983,0.00024756894,0.00041917883,0.00017393884],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008751467,0.002517507,0.01932299,0.002232043,0.0005762277,0.0023273604,0.0019196896,0.0024560974,0.004084996],"category_scores_gemma":[0.017451165,0.0014622569,0.020241778,0.0028761963,0.00088554714,0.0015201117,0.0013922196,0.0023405554,0.00026811066],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.03099821,0.00016613057,0.001472493,0.45753303,0.48670313,0.000128288,0.0001606188,0.0003495917,0.0005311916,0.00011975389,0.00047311076,0.021364473],"study_design_scores_gemma":[0.016529905,0.001890848,0.0033679206,0.020544872,0.9548538,0.000105267245,0.00010488075,0.00014906461,0.0002534978,0.00019789838,0.0019609167,0.000041217234],"about_ca_topic_score_codex":0.00541284,"about_ca_topic_score_gemma":0.012822746,"teacher_disagreement_score":0.01932299,"about_ca_system_score_codex":0.001816216,"about_ca_system_score_gemma":0.0021660074,"threshold_uncertainty_score":0.04628271},"labels":[],"label_agreement":null},{"id":"W2042749236","doi":"10.1208/s12249-010-9437-5","title":"Influence of Drying Procedure and of Low Degree of Substitution on the Structural and Drug Release Properties of Carboxymethyl Starch","year":2010,"lang":"en","type":"article","venue":"AAPS PharmSciTech","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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 du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Excipient; Chemistry; Starch; Solvent; Freeze-drying; Spray drying; Chromatography; Chemical engineering; Materials science; Nuclear chemistry; Organic chemistry","score_opus":0.02313907786059777,"score_gpt":0.25212744452119934,"score_spread":0.22898836666060157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042749236","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99817085,0.00086471386,0.00045805547,0.00001893728,0.000022657048,0.0000047728995,0.00004004865,0.000010285815,0.00040972186],"genre_scores_gemma":[0.9982476,0.000577676,0.00061568257,0.000024794112,0.000012941037,0.000004393168,0.00007097764,0.000019625488,0.00042627222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984884,0.000031760927,0.000023860497,0.000032907486,0.000035507575,0.000027102024],"domain_scores_gemma":[0.9994282,0.00025219077,0.00014481074,0.000045729448,0.000063588785,0.000065497225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002949529,0.0003155154,0.00019054882,0.00022561695,0.0001449428,0.00027362618,0.00012789691,0.00021385349,0.0010851424],"category_scores_gemma":[0.0007037461,0.00018374917,0.00026174623,0.0002469563,0.00030317798,0.00036136812,0.0001232484,0.0003790267,0.00017741023],"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":[0.00070336205,0.00004792656,0.0005616967,0.000067780275,0.000016529459,0.00008500659,0.00006152823,0.00020721053,0.99559814,0.000053890002,0.00002299664,0.0025740555],"study_design_scores_gemma":[0.000021260905,0.0005797937,0.0050719925,0.000008543761,0.00004558239,0.00011293096,0.000033443954,0.00059231976,0.99307925,0.000018276174,0.0004232983,0.000013164123],"about_ca_topic_score_codex":0.0005046158,"about_ca_topic_score_gemma":0.0007326287,"teacher_disagreement_score":0.0010851424,"about_ca_system_score_codex":0.000112009584,"about_ca_system_score_gemma":0.00020175223,"threshold_uncertainty_score":0.0036301017},"labels":[],"label_agreement":null},{"id":"W2042877674","doi":"10.1016/j.jfoodeng.2009.02.013","title":"Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history","year":2009,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Viscoelasticity; Stress relaxation; Relaxation (psychology); Strain (injury); Food science; Chemistry; Deformation (meteorology); Materials science; Composite material; Psychology; Biology; Anatomy; Social psychology","score_opus":0.008787536966527532,"score_gpt":0.2052243293391423,"score_spread":0.19643679237261477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042877674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986964,0.00018766959,0.00036244566,0.000024289942,0.000009921379,0.000003958986,0.00007710631,0.000009775446,0.00062844506],"genre_scores_gemma":[0.99811614,0.0000984221,0.00021184553,0.000018792785,0.0000026243313,0.00000356646,0.00008519615,0.000009928909,0.001453561],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998894,0.000012615739,0.0000064953024,0.000027536236,0.000029179077,0.000034849123],"domain_scores_gemma":[0.9996611,0.00011362524,0.00006446821,0.00003490792,0.00007016041,0.000055703324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024291649,0.00017735576,0.00018593248,0.000137907,0.00019211041,0.0002196566,0.00019273974,0.00027602023,0.0043509956],"category_scores_gemma":[0.00059809675,0.00013703752,0.00012696988,0.00017516137,0.00032259146,0.00030940317,0.00014210018,0.00036161902,0.0002841303],"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":[0.0009184139,0.00004521124,0.0013445179,0.00006640382,0.000010971714,0.00013351189,0.0002908133,0.0006975217,0.99142903,0.00010677722,0.000090789326,0.0048659304],"study_design_scores_gemma":[0.000021099275,0.0011129815,0.03847707,0.000022979359,0.000017918408,0.00013493244,0.00058251113,0.0069615734,0.9506514,0.00012339048,0.00185143,0.00004279644],"about_ca_topic_score_codex":0.0010657787,"about_ca_topic_score_gemma":0.0011527631,"teacher_disagreement_score":0.0043509956,"about_ca_system_score_codex":0.00014324662,"about_ca_system_score_gemma":0.00011046867,"threshold_uncertainty_score":0.014555514},"labels":[],"label_agreement":null},{"id":"W2043560807","doi":"10.1007/s11947-009-0294-8","title":"Twin-screw Extrusion of Corn Flour and Soy Protein Isolate (SPI) Blends: A Response Surface Analysis","year":2009,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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; McGill University","funders":"","keywords":"Extrusion; Response surface methodology; Expansion ratio; Soy protein; Plastics extrusion; Moisture; Barrel (horology); Materials science; Food science; Water content; Elongation; Composite material; Chemistry; Ultimate tensile strength; Chromatography","score_opus":0.010574518754975951,"score_gpt":0.2415721710507773,"score_spread":0.23099765229580135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043560807","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99720615,0.00019337407,0.0021732647,0.0000101223895,0.000012806642,0.000019569372,0.00011546608,0.000015620806,0.00025351244],"genre_scores_gemma":[0.99414307,0.00026135886,0.0038346162,0.000017770857,0.000005391503,0.000021910724,0.00035699338,0.000021038048,0.0013378452],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963474,0.00004664217,0.000030393654,0.00006673561,0.00017325093,0.000048202353],"domain_scores_gemma":[0.9997757,0.000076332275,0.00004219861,0.000012916426,0.00007821849,0.000014642677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000458825,0.0002969701,0.00042931407,0.0002643278,0.0001756886,0.0004043228,0.00023195452,0.00031202982,0.00066693145],"category_scores_gemma":[0.0004838742,0.00021171856,0.0004205953,0.0005122022,0.00017624331,0.00040424732,0.00016535797,0.0003834614,0.00015392067],"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":[0.00039330512,0.00005250488,0.00061873894,0.00002702534,0.000008879189,0.000028253035,0.000030260568,0.000117182775,0.99687153,0.000017205091,0.000018662582,0.0018163866],"study_design_scores_gemma":[0.000010708056,0.0005195358,0.0075712358,0.000002310298,0.000021019428,0.00004048623,0.000072251154,0.0012380206,0.9902575,0.000006274605,0.0002551372,0.000005468634],"about_ca_topic_score_codex":0.0008543216,"about_ca_topic_score_gemma":0.0013018127,"teacher_disagreement_score":0.0008543216,"about_ca_system_score_codex":0.00015429642,"about_ca_system_score_gemma":0.00016291029,"threshold_uncertainty_score":0.002426505},"labels":[],"label_agreement":null},{"id":"W2043773212","doi":"10.1155/2003/752027","title":"Study of Thermal Aggregation and Gelation of Oat Globulin by Raman Spectroscopy","year":2003,"lang":"en","type":"article","venue":"Journal of Spectroscopy","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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","keywords":"Chemistry; Raman spectroscopy; Sodium dodecyl sulfate; Globulin; Denaturation (fissile materials); Urea; Chaotropic agent; Protein aggregation; Lyotropic; Crystallography; Chromatography; Nuclear chemistry; Biochemistry; Organic chemistry; Phase (matter)","score_opus":0.01359267730403482,"score_gpt":0.2693740627563691,"score_spread":0.2557813854523343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043773212","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99376714,0.0013328447,0.00411991,0.0000227547,0.00000986093,0.000020660125,0.0000915336,0.000022943801,0.00061236264],"genre_scores_gemma":[0.9928784,0.000944217,0.0042547043,0.000025912535,0.000009357551,0.00003634585,0.00018031226,0.000022026568,0.0016487755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989307,0.000016821168,0.000006309707,0.000018614011,0.000044146946,0.000021090706],"domain_scores_gemma":[0.9998679,0.000028774939,0.000040239276,0.000009231108,0.000038490438,0.000015293977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018801243,0.00026332692,0.00018882427,0.00032096496,0.00018151308,0.00018263319,0.00012698647,0.0001510984,0.0004952706],"category_scores_gemma":[0.0001809941,0.000100852005,0.00024129974,0.00021210164,0.00018252926,0.00016696755,0.00013300528,0.00032982617,0.00012311839],"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":[0.000012067168,0.0000032735293,0.00017566246,0.000009451815,0.0000021071091,0.000013009787,0.000017612198,0.000020451756,0.9993753,0.000012801935,0.0000022447523,0.00035610935],"study_design_scores_gemma":[0.0000018404111,0.0001275031,0.007381164,0.0000033571193,0.000009433258,0.00009054585,0.000039016853,0.00070231344,0.9912486,0.000028007187,0.00036444384,0.0000036063616],"about_ca_topic_score_codex":0.00088244874,"about_ca_topic_score_gemma":0.0006975742,"teacher_disagreement_score":0.00088244874,"about_ca_system_score_codex":0.00014166845,"about_ca_system_score_gemma":0.000085493615,"threshold_uncertainty_score":0.0017546415},"labels":[],"label_agreement":null},{"id":"W2044076124","doi":"10.1007/s11130-014-0421-1","title":"Texturized Pinto Bean Protein Fortification in Straight Dough Bread Formulation","year":2014,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Trillium Health Partners Foundation; Northarvest Bean Growers Association","keywords":"Fortification; Pinto bean; Food science; Biology; Chemistry; Mathematics; Agronomy; Phaseolus","score_opus":0.03259557271544434,"score_gpt":0.2733186197663919,"score_spread":0.24072304705094755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044076124","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99634606,0.000748459,0.0011530593,0.00004326879,0.000034588364,0.0000541428,0.00013605971,0.000029271596,0.0014551327],"genre_scores_gemma":[0.99213845,0.0005843038,0.0020392234,0.000045202534,0.000006358431,0.000036138303,0.00016407511,0.00001602744,0.0049701715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999411,0.000010316062,0.0000039186325,0.000015111715,0.0000170056,0.000012463748],"domain_scores_gemma":[0.99996567,0.000004810704,0.000009331006,0.000002536683,0.0000083377945,0.000009289674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010998423,0.00021503592,0.00016572498,0.00014614742,0.00011163659,0.00015823286,0.00016885501,0.00014945128,0.0024689564],"category_scores_gemma":[0.00012398665,0.000093044466,0.00014426661,0.00014169913,0.00008872266,0.00016303384,0.00018133318,0.00038760653,0.00026402203],"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":[0.0013344333,0.00026962374,0.0002452474,0.00020005154,0.000020499425,0.00011851564,0.000047509835,0.0003798672,0.9869414,0.00013753184,0.00013642342,0.010168892],"study_design_scores_gemma":[0.000119789416,0.004618829,0.007138084,0.00003316777,0.00011185756,0.00014233148,0.00006204017,0.0012518772,0.9802025,0.000043607357,0.0062567536,0.000019294115],"about_ca_topic_score_codex":0.0011343467,"about_ca_topic_score_gemma":0.0020765292,"teacher_disagreement_score":0.0024689564,"about_ca_system_score_codex":0.000117507036,"about_ca_system_score_gemma":0.00014530231,"threshold_uncertainty_score":0.008259416},"labels":[],"label_agreement":null},{"id":"W2044479856","doi":"10.1016/j.foodchem.2011.09.006","title":"Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":22,"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":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Chemistry; Farinograph; Wheat flour; Soy protein; Fluorescence; Thioflavin; Food science; Biochemistry; Biophysics; Chromatography; Biology","score_opus":0.019995700414054574,"score_gpt":0.25319595527474736,"score_spread":0.2332002548606928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2044479856","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99756765,0.0002806571,0.0012781491,0.0000402958,0.0000073807255,0.000007983762,0.000086969136,0.000014862244,0.000716087],"genre_scores_gemma":[0.9962059,0.00032955635,0.0014112786,0.000058860333,0.0000053112904,0.000011238771,0.0001736842,0.000021442424,0.001782605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998634,0.00002671727,0.000004866978,0.00003035075,0.00003302697,0.000041596155],"domain_scores_gemma":[0.9997317,0.00012286709,0.000039662187,0.000021596681,0.000047606023,0.000036529633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000295526,0.0003196427,0.00018484113,0.00010813738,0.000245501,0.0002672009,0.000183333,0.00032230772,0.0018802036],"category_scores_gemma":[0.00039884984,0.00021738518,0.00031542458,0.00009360181,0.0003846005,0.0003039093,0.00022186102,0.0005704223,0.00028146757],"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":[0.00043473789,0.000015027929,0.00014224758,0.00001722747,0.0000044695926,0.000015320604,0.000021298034,0.000029319477,0.99869555,0.000019250972,0.000010368801,0.0005950785],"study_design_scores_gemma":[0.000010611012,0.0001986953,0.0038511918,0.0000016154105,0.000009972935,0.00003831196,0.000024742405,0.00026851776,0.9954033,0.000014757663,0.00017410009,0.000004267074],"about_ca_topic_score_codex":0.0012524346,"about_ca_topic_score_gemma":0.0016158198,"teacher_disagreement_score":0.0018802036,"about_ca_system_score_codex":0.0002244093,"about_ca_system_score_gemma":0.00014777208,"threshold_uncertainty_score":0.0062898993},"labels":[],"label_agreement":null},{"id":"W2045218700","doi":"10.1021/jf001227g","title":"Studies on Rye (<i>Secale cereale</i> L.) Lines Exhibiting a Range of Extract Viscosities. 1. Composition, Molecular Weight Distribution of Water Extracts, and Biochemical Characteristics of Purified Water-Extractable Arabinoxylan","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":74,"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; Agriculture and Agri-Food Canada","funders":"Huron Mountain Wildlife Foundation","keywords":"Arabinoxylan; Chemistry; Secale; Intrinsic viscosity; Food science; Gel permeation chromatography; Molecular mass; Polysaccharide; Viscosity; Size-exclusion chromatography; Chromatography; Amylase; Botany; Biochemistry; Enzyme; Organic chemistry; Biology; Polymer","score_opus":0.01281266096605674,"score_gpt":0.21799634717916874,"score_spread":0.205183686213112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045218700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975255,0.0006116317,0.0013713025,0.00002092295,0.000004566827,0.000020971753,0.0002471964,0.00001710501,0.00018073308],"genre_scores_gemma":[0.99120855,0.0008927105,0.0043958165,0.00010104151,0.000010264418,0.000058674024,0.001942812,0.000037842394,0.0013522023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000024017265,0.000010902389,0.000033607674,0.000019790044,0.000016233129],"domain_scores_gemma":[0.9997186,0.00008650373,0.00008685986,0.00001868959,0.000039891092,0.00004935965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023638834,0.00055019377,0.00030395854,0.00027188333,0.00016924914,0.0002831322,0.000117627096,0.0002122572,0.00035109],"category_scores_gemma":[0.00025240297,0.00015069165,0.00036622016,0.00021543878,0.0001926971,0.00023826418,0.00016716571,0.0004195061,0.0001570662],"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":[0.000048700855,0.000013593239,0.00059385604,0.00001863377,0.000008846723,0.000026772994,0.000028723367,0.000019273108,0.99866426,0.000006718715,0.000005376741,0.00056523917],"study_design_scores_gemma":[0.000024156187,0.0022954638,0.15896028,0.000013300044,0.00012141868,0.0008799121,0.00018387796,0.0005829325,0.83443403,0.000047263908,0.002431736,0.000025557758],"about_ca_topic_score_codex":0.0012362223,"about_ca_topic_score_gemma":0.0013014507,"teacher_disagreement_score":0.0012362223,"about_ca_system_score_codex":0.00016138969,"about_ca_system_score_gemma":0.000068819616,"threshold_uncertainty_score":0.002458036},"labels":[],"label_agreement":null},{"id":"W2045718118","doi":"10.5539/mer.v1n1p110","title":"Analysis of the Apparent Viscosity of Starch in Aqueous Suspension within Agitation and Temperature by Using Rapid Visco Analyzer System","year":2011,"lang":"en","type":"article","venue":"Mechanical Engineering Research","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"Starch; Viscometer; Suspension (topology); Aqueous solution; Rheology; Differential scanning calorimetry; Viscosity; Materials science; Chemical engineering; Swelling; Aqueous suspension; Chromatography; Chemistry; Composite material; Thermodynamics; Organic chemistry","score_opus":0.05462798174464844,"score_gpt":0.2941983257515286,"score_spread":0.23957034400688015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045718118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.58243936,0.0018796781,0.41066578,0.00011837717,0.00009782304,0.00016510072,0.0005285238,0.0009517903,0.0031535805],"genre_scores_gemma":[0.7805409,0.0020968858,0.21203822,0.000035747078,0.000034791286,0.000289121,0.00076541124,0.0001247115,0.0040742434],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99957925,0.00008195289,0.000041602856,0.00010980782,0.00016267035,0.00002479867],"domain_scores_gemma":[0.9996722,0.000119191114,0.00007757342,0.00002812995,0.00008919624,0.000013810591],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005787941,0.00046485086,0.0003968496,0.00079532166,0.00021042529,0.00047542722,0.0003682637,0.00037468254,0.00095282693],"category_scores_gemma":[0.00079887494,0.00017775563,0.0003664863,0.00055467733,0.00019354284,0.0005139555,0.00017027199,0.00067717425,0.00034589318],"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":[0.00008435845,0.000043706732,0.0016834522,0.00010114859,0.000017328974,0.000038266444,0.0000802342,0.0008751448,0.97644514,0.0008098917,0.000085089916,0.01973621],"study_design_scores_gemma":[0.000018045279,0.00068068504,0.013954442,0.000020655933,0.000077816294,0.0005291866,0.00007436401,0.05866353,0.920711,0.0008567617,0.004351972,0.0000615961],"about_ca_topic_score_codex":0.00041186577,"about_ca_topic_score_gemma":0.00041374718,"teacher_disagreement_score":0.00095282693,"about_ca_system_score_codex":0.0003120078,"about_ca_system_score_gemma":0.00029952722,"threshold_uncertainty_score":0.0031875372},"labels":[],"label_agreement":null},{"id":"W2046099743","doi":"10.1016/j.nut.2012.02.010","title":"Digestive and physiologic effects of a wheat bran extract, arabino-xylan-oligosaccharide, in breakfast cereal","year":2012,"lang":"en","type":"article","venue":"Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":88,"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 Toronto","funders":"","keywords":"Postprandial; Breakfast cereal; Ferulic acid; Prebiotic; Bran; Feces; Crossover study; Food science; Chemistry; Meal; Animal science; Biology; Medicine; Endocrinology; Microbiology; Diabetes mellitus","score_opus":0.01335591513308643,"score_gpt":0.24475592460012924,"score_spread":0.2314000094670428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046099743","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998895,0.0005899516,0.00006658041,0.0000310086,0.000018597664,0.0000070038377,0.000056579393,0.000004366019,0.00033099568],"genre_scores_gemma":[0.9976,0.00048836734,0.00015563464,0.00004388332,0.00001261418,0.000009460279,0.00016543003,0.000007229787,0.0015173273],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999416,0.000016289521,0.0000036886659,0.0000102702725,0.0000058411815,0.000022275119],"domain_scores_gemma":[0.99982965,0.000053705575,0.000014978438,0.000010018744,0.00001086035,0.00008075258],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001760458,0.00045151415,0.00024626337,0.00021337303,0.00033726022,0.00026369374,0.00016610228,0.00029544262,0.002111998],"category_scores_gemma":[0.0002715792,0.00026467783,0.00028165494,0.00018672949,0.00048240556,0.00036924647,0.00017439993,0.0006452765,0.00016829421],"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":[0.10884628,0.0022430946,0.0038071123,0.00022011834,0.00007674555,0.0005213218,0.00029621643,0.00013242509,0.8736112,0.0001676859,0.00020807082,0.009869735],"study_design_scores_gemma":[0.002155483,0.059494793,0.2159474,0.000046923054,0.00038091466,0.00086248387,0.001254312,0.0014135652,0.71493745,0.00030125745,0.0031579218,0.00004750932],"about_ca_topic_score_codex":0.0017135695,"about_ca_topic_score_gemma":0.0018433225,"teacher_disagreement_score":0.002111998,"about_ca_system_score_codex":0.00027781684,"about_ca_system_score_gemma":0.00023862564,"threshold_uncertainty_score":0.007065356},"labels":[],"label_agreement":null},{"id":"W2046219207","doi":"10.1016/j.foodchem.2007.11.012","title":"Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread","year":2007,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":115,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Farinograph; Food science; Starch; Rheology; Particle size; Materials science; Wheat flour; Absorption of water; Chemistry; Composite material","score_opus":0.023366566937586295,"score_gpt":0.2450372624384913,"score_spread":0.221670695500905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046219207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997067,0.000078273915,0.0000892382,0.0000030310634,0.0000019302086,0.000001389784,0.00003696749,0.0000016042393,0.000080937316],"genre_scores_gemma":[0.9995227,0.00004269394,0.00009287317,0.0000059288886,8.1750056e-7,0.0000014733124,0.00008668884,0.0000028784775,0.00024393287],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999387,0.000009519389,0.0000051169436,0.000015855854,0.0000093854715,0.000021365298],"domain_scores_gemma":[0.99984086,0.000044466018,0.000030983454,0.000009828532,0.00002918821,0.000044656575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013707163,0.00023963842,0.00015919171,0.00024147418,0.00015615707,0.0003640885,0.000101781225,0.00016743244,0.0006685969],"category_scores_gemma":[0.00028782059,0.00018284857,0.00021781154,0.0001932736,0.00026634402,0.00019956124,0.00012527312,0.0002552903,0.000107622815],"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":[0.0020921994,0.000028181143,0.004260789,0.000037915648,0.000018661662,0.00007943215,0.0000847924,0.00017745467,0.99197453,0.000020887775,0.000018682673,0.0012064258],"study_design_scores_gemma":[0.00006349606,0.0014675248,0.36731344,0.000009530228,0.00010348009,0.00025674858,0.0005791395,0.002804708,0.62678564,0.00006684702,0.0005197704,0.000029773173],"about_ca_topic_score_codex":0.0043340386,"about_ca_topic_score_gemma":0.0023817385,"teacher_disagreement_score":0.0043340386,"about_ca_system_score_codex":0.00016148912,"about_ca_system_score_gemma":0.000114027855,"threshold_uncertainty_score":0.00861764},"labels":[],"label_agreement":null},{"id":"W2046340464","doi":"10.1002/star.200900258","title":"Starch thermal transitions comparatively studied by DSC and MTDSC","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Waterloo","funders":"","keywords":"Starch; Differential scanning calorimetry; Glass transition; Materials science; Phase transition; Chemical engineering; Moisture; Thermoplastic; Polymer; Chemistry; Composite material; Food science; Thermodynamics","score_opus":0.030811347502750656,"score_gpt":0.2973640918173031,"score_spread":0.26655274431455245,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046340464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9659697,0.0031671063,0.02656438,0.00010425414,0.00009481309,0.000046938887,0.0005247059,0.00026135184,0.0032668838],"genre_scores_gemma":[0.98703986,0.000917517,0.0095859505,0.000032155738,0.000019958887,0.00006282364,0.0003027889,0.00005875498,0.0019801469],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997516,0.00004286963,0.000022465027,0.000063634056,0.00009543653,0.000023968349],"domain_scores_gemma":[0.9995857,0.00013433318,0.00007036954,0.00004266724,0.00014248997,0.00002432354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003909205,0.00033039012,0.0002817594,0.00076805835,0.00018384977,0.00028471008,0.00021064273,0.0002967949,0.001371537],"category_scores_gemma":[0.0006963232,0.00019432318,0.00025842123,0.0007745133,0.0003453699,0.0003323108,0.00018834686,0.0009134201,0.00029660622],"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":[0.000070951435,0.000009878142,0.0004435708,0.000053287895,0.00000849963,0.000033038898,0.00011655675,0.00012135992,0.99643636,0.00014720068,0.00003725719,0.0025220332],"study_design_scores_gemma":[0.000007936127,0.00014474211,0.0056262664,0.00001126416,0.000025964,0.00016153834,0.0000841293,0.0025660044,0.99004793,0.00012384227,0.001182606,0.00001783066],"about_ca_topic_score_codex":0.0005394727,"about_ca_topic_score_gemma":0.0005022649,"teacher_disagreement_score":0.001371537,"about_ca_system_score_codex":0.00021199389,"about_ca_system_score_gemma":0.000103684215,"threshold_uncertainty_score":0.0045882463},"labels":[],"label_agreement":null},{"id":"W2046921410","doi":"10.1039/c0fo00130a","title":"Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats","year":2010,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":47,"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":"Azoxymethane; Phaseolus; Aberrant crypt foci; Chemistry; Internal medicine; Feces; Food science; Endocrinology; Colorectal cancer; Biology; Medicine; Botany; Cancer","score_opus":0.022095590304948,"score_gpt":0.26078183111299263,"score_spread":0.23868624080804463,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046921410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840987,0.0006693306,0.00040943033,0.000034596207,0.0000120306695,0.0000115060275,0.0001662315,0.00003106376,0.00025589432],"genre_scores_gemma":[0.9944354,0.00095910236,0.001547138,0.00007072486,0.000010649636,0.000026927024,0.00060956756,0.000022456228,0.0023179762],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999182,0.000010523451,0.00000686884,0.000024456558,0.00001995595,0.000020011714],"domain_scores_gemma":[0.99980634,0.000016299638,0.000070759204,0.000012029678,0.00002107816,0.00007349476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008775058,0.00041260396,0.00041008746,0.00045666707,0.00014750897,0.00020041512,0.00018264956,0.00025320778,0.0006679444],"category_scores_gemma":[0.00009538999,0.00014749519,0.00023393767,0.00021519221,0.00017814794,0.00017862523,0.00015943918,0.0004569867,0.00012806374],"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":[0.0006314415,0.00010313604,0.00029770433,0.000047396294,0.00000837811,0.00002425436,0.00000788575,0.000013549474,0.9982267,0.000009861806,0.000012264533,0.0006175673],"study_design_scores_gemma":[0.00012593191,0.011507629,0.050948095,0.00002578248,0.00016264786,0.00046139644,0.00014580325,0.0004499785,0.9327086,0.00006564351,0.0033783105,0.000020083455],"about_ca_topic_score_codex":0.0013951715,"about_ca_topic_score_gemma":0.0028463479,"teacher_disagreement_score":0.0013951715,"about_ca_system_score_codex":0.00021615543,"about_ca_system_score_gemma":0.00018501446,"threshold_uncertainty_score":0.0027741194},"labels":[],"label_agreement":null},{"id":"W2047268016","doi":"10.1002/1521-379x(200206)54:6<217::aid-star217>3.0.co;2-r","title":"Pea Starch: Composition, Structure and Properties — A Review","year":2002,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":427,"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; Memorial University of Newfoundland","funders":"","keywords":"Starch; Pea protein; Food industry; Composition (language); Food science; Retrogradation (starch); Crop; Biotechnology; Business; Agronomy; Chemistry; Biology","score_opus":0.11172421311279336,"score_gpt":0.32766027733108477,"score_spread":0.21593606421829142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047268016","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":[0.00044816363,0.99888235,0.00009835159,0.000052726165,0.000061248706,0.0000034990055,0.000020846017,0.000004975105,0.0004278702],"genre_scores_gemma":[0.0016377994,0.99728894,0.00026588226,0.000049715032,0.00006393052,0.0000062969543,0.000051740386,0.000001159881,0.00063457096],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998703,0.000013503281,0.000026496093,0.000030264278,0.000050311446,0.000009139652],"domain_scores_gemma":[0.99983025,0.00004976904,0.000039411465,0.0000060913294,0.000057687197,0.000016768667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030698677,0.0011029977,0.0016522345,0.00201739,0.00021604045,0.00078466296,0.0007795224,0.0008566464,0.002061302],"category_scores_gemma":[0.0004145261,0.00034567015,0.00039407247,0.0027658131,0.0003057524,0.0013545537,0.0003804856,0.00063052913,0.0017541292],"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":[0.00014864531,0.00013123083,0.00049768796,0.024721127,0.00010164833,0.000465,0.00007220412,0.00038587002,0.009776693,0.00048095974,0.009627942,0.95359105],"study_design_scores_gemma":[0.000042878593,0.0004938929,0.00692622,0.0051575247,0.0003827815,0.0055847857,0.00021304472,0.00021545368,0.0052028107,0.001073196,0.97465354,0.00005388556],"about_ca_topic_score_codex":0.0016593301,"about_ca_topic_score_gemma":0.0019698706,"teacher_disagreement_score":0.002061302,"about_ca_system_score_codex":0.00035762295,"about_ca_system_score_gemma":0.0006729426,"threshold_uncertainty_score":0.0068957806},"labels":[],"label_agreement":null},{"id":"W2047440065","doi":"10.1016/j.foodhyd.2010.02.006","title":"In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs","year":2010,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":70,"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":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Australian Government","keywords":"Propionate; Temperature gradient gel electrophoresis; Food science; Butyrate; Fermentation; Firmicutes; Bacteroidetes; Prebiotic; Biology; Polysaccharide; Microbial population biology; Short-chain fatty acid; Chemistry; Biochemistry; Microbiology; Bacteria; 16S ribosomal RNA; Gene","score_opus":0.010177424642858169,"score_gpt":0.2574244582923132,"score_spread":0.24724703364945502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047440065","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99830973,0.00025950122,0.00061394746,0.00002420397,0.000017926412,0.000024767365,0.00019117913,0.0000030496426,0.000555658],"genre_scores_gemma":[0.9943007,0.00047689752,0.002473909,0.00010350632,0.000028131843,0.00006578685,0.0007533133,0.00001237837,0.0017854697],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997187,0.00007228568,0.000024474728,0.00007367477,0.000047310357,0.00006358678],"domain_scores_gemma":[0.9995559,0.00021387008,0.000055596312,0.000029787807,0.00006916975,0.00007572081],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005091902,0.00049096806,0.0004518416,0.00017152753,0.00034742744,0.0003774279,0.00017804757,0.00032611165,0.0005885625],"category_scores_gemma":[0.0003872361,0.00022633701,0.0003883968,0.00019504565,0.00037205644,0.00044322692,0.00038680132,0.00061551057,0.00018612939],"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":[0.00077842904,0.00010768008,0.0017257658,0.00004890842,0.000009661364,0.00003635141,0.00008647216,0.000044927096,0.9962411,0.000011221496,0.000009386996,0.00090000505],"study_design_scores_gemma":[0.00002969485,0.0046538846,0.08303085,0.000019862584,0.00008086737,0.00020461502,0.00047068234,0.0006118031,0.91012996,0.00006695808,0.00068283826,0.000017969607],"about_ca_topic_score_codex":0.0015883634,"about_ca_topic_score_gemma":0.00242525,"teacher_disagreement_score":0.0015883634,"about_ca_system_score_codex":0.00016764076,"about_ca_system_score_gemma":0.00029166244,"threshold_uncertainty_score":0.0031582117},"labels":[],"label_agreement":null},{"id":"W2047474463","doi":"10.1007/s11947-011-0756-7","title":"Optimization of alkylresorcinols extraction from triticale bran using response surface methodology","year":2011,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Carleton University","funders":"","keywords":"Response surface methodology; Bran; Central composite design; Extraction (chemistry); Yield (engineering); Chemistry; Volume (thermodynamics); Chromatography; Triticale; Solvent; Materials science; Botany; Organic chemistry; Raw material; Biology","score_opus":0.1172671497700565,"score_gpt":0.31622820361569676,"score_spread":0.19896105384564025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047474463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98513377,0.0009509407,0.012709566,0.00007341901,0.000027511973,0.00008884057,0.00019616025,0.00006887225,0.0007508745],"genre_scores_gemma":[0.96967363,0.001686794,0.024237303,0.00006643971,0.000015754753,0.00009427393,0.00081950164,0.000051656272,0.003354683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968684,0.00006320953,0.00003519425,0.00005132409,0.000110692585,0.000052731557],"domain_scores_gemma":[0.9998839,0.00003690566,0.000026398919,0.00000936878,0.000033966196,0.0000094566885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000358914,0.0006293844,0.0006448434,0.00031289103,0.00018916937,0.00037998363,0.00023240436,0.00035038296,0.00054350594],"category_scores_gemma":[0.0003338289,0.00022336163,0.00059756427,0.00049048365,0.00017617275,0.0003000042,0.00021539112,0.0005290545,0.0003318033],"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":[0.000074210395,0.000029757439,0.00006501073,0.000033176442,0.0000052484547,0.000015687501,0.000007841398,0.00017202398,0.9978515,0.00000919813,0.0000070048795,0.0017294037],"study_design_scores_gemma":[0.000004456654,0.00017295238,0.0008791983,0.0000023014143,0.000010341646,0.000017917651,0.0000113325195,0.0004477894,0.9981711,0.0000055980327,0.00027345563,0.0000035837486],"about_ca_topic_score_codex":0.0011325732,"about_ca_topic_score_gemma":0.0023461697,"teacher_disagreement_score":0.0011325732,"about_ca_system_score_codex":0.00024700788,"about_ca_system_score_gemma":0.0003255584,"threshold_uncertainty_score":0.002251923},"labels":[],"label_agreement":null},{"id":"W2047515450","doi":"10.1080/09637480903130538","title":"Beneficial effects of resistant starch on laxation in healthy adults","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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":"Health Canada","keywords":"Crossover study; Resistant starch; Animal science; Medicine; Bran; Washout; Starch; Internal medicine; Biology; Food science","score_opus":0.018840944192059065,"score_gpt":0.29989422940336463,"score_spread":0.28105328521130557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047515450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971705,0.002030266,0.00012828867,0.00008874828,0.00007015835,0.00016244991,0.00007602904,0.000021701258,0.0002519082],"genre_scores_gemma":[0.9963708,0.0014224892,0.00094204204,0.00027863594,0.00013231955,0.00031994487,0.00014535121,0.0000074933537,0.00038097057],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.999711,0.00013971656,0.000035126963,0.00005553848,0.00002644936,0.000032177988],"domain_scores_gemma":[0.99929285,0.0002549127,0.00018428422,0.000038260197,0.000032127005,0.00019744638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00078695134,0.0007357299,0.0016114947,0.0002345675,0.00030713752,0.00038132953,0.0003131056,0.0010241102,0.002942474],"category_scores_gemma":[0.0013659155,0.00036956146,0.00060085556,0.0001871034,0.00053133693,0.0004719048,0.00025545224,0.0010712204,0.00025548146],"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":[0.9324269,0.010557943,0.0021780047,0.0010679804,0.00087896525,0.00009330886,0.000070469905,0.00016250617,0.018551273,0.000036065212,0.00025376535,0.033722807],"study_design_scores_gemma":[0.4400797,0.5296946,0.024583772,0.00011768833,0.0008751528,0.00018335761,0.000065767,0.00035203554,0.0032576567,0.00009369413,0.00067434844,0.000022144934],"about_ca_topic_score_codex":0.00033523186,"about_ca_topic_score_gemma":0.0006133035,"teacher_disagreement_score":0.002942474,"about_ca_system_score_codex":0.00015409454,"about_ca_system_score_gemma":0.0002890459,"threshold_uncertainty_score":0.009843528},"labels":[],"label_agreement":null},{"id":"W2047879627","doi":"10.1016/j.foodres.2010.06.003","title":"Resistant starch: A review of analytical protocols for determining resistant starch and of factors affecting the resistant starch content of foods","year":2010,"lang":"en","type":"review","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":204,"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":"Resistant starch; Starch; Food science; Biotechnology; Digestion (alchemy); Biochemical engineering; Biology; Chemistry; Engineering; Chromatography","score_opus":0.46698260367553657,"score_gpt":0.5023119419464555,"score_spread":0.035329338270918886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047879627","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":[0.00028389407,0.99716395,0.0016201148,0.0001356946,0.00015472266,0.000019747053,0.00006402452,0.000018061237,0.00053987396],"genre_scores_gemma":[0.00064693106,0.99554586,0.0028386326,0.00012060908,0.000080811726,0.000035104404,0.00011328749,0.000009124438,0.0006096593],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989342,0.00012519896,0.00023256986,0.00022181349,0.00043680647,0.000049460534],"domain_scores_gemma":[0.9978126,0.0009924377,0.00038781704,0.00009107714,0.0006464163,0.00006970199],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002689149,0.0022295574,0.0036329613,0.0070864707,0.00038572642,0.0012465168,0.0020324537,0.0014458143,0.0014611704],"category_scores_gemma":[0.0026082364,0.0011159877,0.0011291541,0.0061095664,0.0012695071,0.002665443,0.0010724826,0.0022482546,0.002133381],"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":[0.0000924122,0.000110131274,0.0003535141,0.031212889,0.00011738785,0.00017360435,0.00010000197,0.00024717464,0.011801482,0.0016147491,0.00840929,0.9457674],"study_design_scores_gemma":[0.000029649103,0.00030476192,0.0039920122,0.009915959,0.0004467202,0.002681469,0.00021314887,0.00025147744,0.020664368,0.0023371298,0.9589762,0.00018706277],"about_ca_topic_score_codex":0.0034981654,"about_ca_topic_score_gemma":0.004640729,"teacher_disagreement_score":0.0070864707,"about_ca_system_score_codex":0.0009906127,"about_ca_system_score_gemma":0.0020928313,"threshold_uncertainty_score":0.014221787},"labels":[],"label_agreement":null},{"id":"W2047992382","doi":"10.1111/ijfs.12608","title":"Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch","year":2014,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Materials science; Crystallinity; Starch; Amorphous solid; Granule (geology); Scanning electron microscope; Chemical engineering; Composite material; Food science; Crystallography; Chemistry","score_opus":0.008810917922244036,"score_gpt":0.26716194357164863,"score_spread":0.2583510256494046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047992382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990926,0.0001596446,0.00028398648,0.00000783507,0.0000049988307,0.000003920441,0.00012271246,0.000006253916,0.0003179921],"genre_scores_gemma":[0.99855703,0.000119872544,0.0003071363,0.000009547064,0.000002393867,0.000008166848,0.00024717985,0.0000051447078,0.000743529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999695,0.0000026621203,0.0000027317972,0.000009471018,0.000007812052,0.000007789168],"domain_scores_gemma":[0.999933,0.000012034966,0.000023897599,0.000005679063,0.000012269362,0.00001317295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000048242615,0.00014214082,0.00007067485,0.00021104336,0.00006293743,0.00012925561,0.00008831639,0.0000999856,0.0011316863],"category_scores_gemma":[0.00008642906,0.00007594654,0.00014685525,0.00016947652,0.00015969556,0.00013255277,0.00006446514,0.00016467494,0.00008255311],"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":[0.00008711967,0.000006663978,0.0004926265,0.000016839063,0.0000033312883,0.00008093456,0.000028938277,0.000041328854,0.9985979,0.000025920815,0.000007937599,0.00061045034],"study_design_scores_gemma":[0.000011689528,0.0004714244,0.099562824,0.000009562576,0.000021919665,0.00035641258,0.00018387692,0.0010747435,0.8972736,0.00005856336,0.0009579372,0.000017511382],"about_ca_topic_score_codex":0.00061801414,"about_ca_topic_score_gemma":0.00045454098,"teacher_disagreement_score":0.0011316863,"about_ca_system_score_codex":0.00007511357,"about_ca_system_score_gemma":0.00003783599,"threshold_uncertainty_score":0.0037858486},"labels":[],"label_agreement":null},{"id":"W2048353270","doi":"10.1007/s11947-014-1347-1","title":"Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns","year":2014,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Food science; Starch gelatinization; Iodine; Swelling; Materials science; Chemistry; Chemical engineering; Composite material; Organic chemistry","score_opus":0.0207999026611798,"score_gpt":0.2495209519467469,"score_spread":0.22872104928556708,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048353270","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986125,0.0005660592,0.00026673073,0.000028958524,0.00001858659,0.000009322494,0.00013875178,0.000011977526,0.00034709377],"genre_scores_gemma":[0.99876094,0.00021939621,0.00036626885,0.000027416643,0.000007078462,0.0000070795827,0.0001823621,0.000023278191,0.00040621375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995976,0.000107517226,0.000055169803,0.00009435556,0.000047462287,0.00009794336],"domain_scores_gemma":[0.9986858,0.0007300219,0.00020657144,0.00007630929,0.00012935504,0.00017191285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055687944,0.0006286513,0.0003898435,0.00028639747,0.00030185876,0.0006072833,0.00025386625,0.00036824858,0.0022654322],"category_scores_gemma":[0.0014372099,0.0003907575,0.00038587523,0.00041535794,0.0007535129,0.00066155085,0.0003001544,0.00076194055,0.00027480526],"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":[0.005917462,0.00021218011,0.002038398,0.00012617485,0.00005877263,0.000120608216,0.0002493283,0.00017741944,0.98937994,0.00003364985,0.000043103097,0.0016430414],"study_design_scores_gemma":[0.00002889412,0.001395814,0.016545024,0.000010322568,0.000083359984,0.00007303262,0.00017225265,0.0002876253,0.9810909,0.000018995797,0.00026906058,0.000024690822],"about_ca_topic_score_codex":0.0016903075,"about_ca_topic_score_gemma":0.0017236375,"teacher_disagreement_score":0.0022654322,"about_ca_system_score_codex":0.00024018693,"about_ca_system_score_gemma":0.00027779702,"threshold_uncertainty_score":0.0075786114},"labels":[],"label_agreement":null},{"id":"W2048513996","doi":"10.1016/j.foodres.2009.01.008","title":"Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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 Saskatchewan; Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"Centers for Disease Control and Prevention; University of Saskatchewan","keywords":"Amylose; Amylopectin; Starch; Chemistry; Cultivar; Crystallinity; Food science; Resistant starch; Granule (geology); Chemical composition; Composition (language); Botany; Crystallography; Biology; Organic chemistry","score_opus":0.03544177478262433,"score_gpt":0.28572619276895517,"score_spread":0.25028441798633083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048513996","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991036,0.00019652014,0.0000772238,0.000009391004,0.0000021196047,0.0000036485887,0.00030515675,0.0000029035318,0.00029932096],"genre_scores_gemma":[0.9953595,0.00024976884,0.00036685154,0.000036124067,0.0000017850599,0.000009497997,0.0015820827,0.000018627201,0.0023758528],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990916,0.0000048702746,0.0000068395657,0.00003151879,0.000023087454,0.000024487143],"domain_scores_gemma":[0.9996172,0.000050975847,0.000046687415,0.000014098492,0.00015836395,0.00011264094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014335019,0.00027737065,0.00022571378,0.0007983453,0.0005004437,0.0005655136,0.00026234885,0.00020166223,0.0004705792],"category_scores_gemma":[0.00020672561,0.00023090727,0.00023224686,0.00054720434,0.0004156348,0.00017575061,0.00018231689,0.00045744915,0.00012990937],"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":[0.0005072104,0.000027214664,0.0090332255,0.000027725344,0.00002357433,0.00012218281,0.00032371443,0.00006265659,0.9880034,0.000032065916,0.00004910928,0.0017879928],"study_design_scores_gemma":[0.000018805986,0.00020734651,0.90568405,0.000011943774,0.00007234147,0.000266077,0.0007750918,0.00038165128,0.09132725,0.000026907315,0.0012043748,0.000024094665],"about_ca_topic_score_codex":0.33523548,"about_ca_topic_score_gemma":0.36088523,"teacher_disagreement_score":0.6647645,"about_ca_system_score_codex":0.0019372292,"about_ca_system_score_gemma":0.0011260798,"threshold_uncertainty_score":0.6665684},"labels":[],"label_agreement":null},{"id":"W2048761608","doi":"10.1006/jcrs.2001.0445","title":"Cellular Structure of Bread Crumb and its Influence on Mechanical Properties","year":2002,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":143,"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","keywords":"Materials science; Relative density; Ultimate tensile strength; Modulus; Strain hardening exponent; Composite material; Coalescence (physics); Microstructure; Physics","score_opus":0.028070407474670066,"score_gpt":0.24003383182019686,"score_spread":0.21196342434552679,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048761608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985079,0.0008319569,0.00014511003,0.00003619298,0.0000071769996,0.0000022632157,0.000037216512,0.0000043027003,0.0004277439],"genre_scores_gemma":[0.9993455,0.00020395646,0.00007532139,0.000009217966,0.000003298187,0.0000024376425,0.00003551137,0.0000038690328,0.0003209971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993503,0.000016054026,0.00000271181,0.000013557603,0.000010464631,0.000022133392],"domain_scores_gemma":[0.9997986,0.000064126136,0.000034080913,0.000016789643,0.000029693829,0.000056745783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008984694,0.00018238052,0.00021518853,0.00022490046,0.00025003485,0.00052900834,0.00015831087,0.00022879902,0.001900665],"category_scores_gemma":[0.00026911355,0.00018195999,0.00015380565,0.00016636222,0.00044163736,0.00021181181,0.00025494833,0.0003581704,0.00018342324],"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":[0.0014664285,0.000033578282,0.0037152213,0.0000693861,0.000021328677,0.00013506094,0.0001724404,0.000108252556,0.9912068,0.00017985409,0.00004521042,0.0028463714],"study_design_scores_gemma":[0.000121084086,0.001338837,0.4723396,0.00002908391,0.0001404206,0.00059404154,0.0015428932,0.0019915185,0.5178898,0.00043658874,0.003542889,0.000033293738],"about_ca_topic_score_codex":0.002352277,"about_ca_topic_score_gemma":0.0016903388,"teacher_disagreement_score":0.002352277,"about_ca_system_score_codex":0.00022178424,"about_ca_system_score_gemma":0.0001568504,"threshold_uncertainty_score":0.006358385},"labels":[],"label_agreement":null},{"id":"W2049090729","doi":"10.1094/cchem-86-4-0470","title":"A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Bran; Roller mill; Viscosity; Chemistry; Food science; Mill; Materials science; Composite material; Raw material","score_opus":0.04099525561209778,"score_gpt":0.2878762387855896,"score_spread":0.24688098317349183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049090729","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990669,0.000057174613,0.0003124128,0.00000888353,0.0000036013712,0.000021818072,0.000083824074,0.0000124257795,0.00043308962],"genre_scores_gemma":[0.9962682,0.00005395616,0.0020720768,0.00002691585,0.000004422335,0.000021412578,0.00036456675,0.000017242546,0.0011712878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994962,0.00007343344,0.000033953125,0.00016442954,0.00015003896,0.00008196218],"domain_scores_gemma":[0.9987649,0.000257738,0.0002583542,0.00012736126,0.0003443578,0.00024737683],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007298221,0.00020962312,0.00022309451,0.000653062,0.00051053794,0.0006347858,0.00044596876,0.00017473834,0.0024479656],"category_scores_gemma":[0.0014300192,0.00016087099,0.0002575866,0.0006091415,0.00026384034,0.0002534433,0.0004040672,0.00020360044,0.00041808048],"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":[0.007417873,0.0016590334,0.18980561,0.000301518,0.00012165392,0.00063457753,0.0027895751,0.00042985022,0.7026067,0.00032944314,0.001051519,0.092852704],"study_design_scores_gemma":[0.00009149119,0.007648897,0.9219524,0.000023496343,0.00009088982,0.0003937564,0.001539015,0.0009415318,0.06322651,0.000043877026,0.004003655,0.000044480432],"about_ca_topic_score_codex":0.011696658,"about_ca_topic_score_gemma":0.03645467,"teacher_disagreement_score":0.011696658,"about_ca_system_score_codex":0.0009656124,"about_ca_system_score_gemma":0.000657732,"threshold_uncertainty_score":0.023257196},"labels":[],"label_agreement":null},{"id":"W2049526730","doi":"10.1007/s11224-009-9441-0","title":"Cell wall polysaccharides in cereals: chemical structures and functional properties","year":2009,"lang":"en","type":"article","venue":"Structural Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":125,"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":"Chemistry; Glucan; Polysaccharide; Tetrasaccharide; Cell wall; Trisaccharide; Food science; Beta-glucan; Fructan; Biochemistry; Sucrose","score_opus":0.016198330076311152,"score_gpt":0.223503541596144,"score_spread":0.20730521151983283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049526730","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928023,0.0054647177,0.0006560598,0.00009332278,0.000026523028,0.0000034539921,0.000060366103,0.000005621566,0.0008876552],"genre_scores_gemma":[0.99537814,0.0025425104,0.00064028543,0.00003258138,0.000011068733,0.000002587937,0.00008686279,0.0000031714208,0.001302852],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999763,0.000005599531,0.0000015715411,0.0000051523934,0.0000046689242,0.0000067651795],"domain_scores_gemma":[0.9999323,0.000013658831,0.000016397917,0.000003367004,0.000013404932,0.000020895091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014903731,0.00024044128,0.00010339464,0.0003855182,0.00022109933,0.00033844583,0.000103625796,0.00020764042,0.000837224],"category_scores_gemma":[0.00015679552,0.00012420642,0.00013051456,0.00031832562,0.00025874347,0.00024621995,0.00012815377,0.00025822126,0.0001423986],"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":[0.0006176743,0.00006191697,0.008239422,0.00015885473,0.000016320255,0.00024145053,0.00021159342,0.00016802055,0.9658203,0.0007678037,0.00011436019,0.023582306],"study_design_scores_gemma":[0.000048616934,0.0021718363,0.35033512,0.000093830175,0.00012304455,0.0014569705,0.0013492056,0.0011616285,0.6243486,0.0033402178,0.015530195,0.000040844097],"about_ca_topic_score_codex":0.0010410476,"about_ca_topic_score_gemma":0.00091430865,"teacher_disagreement_score":0.0010410476,"about_ca_system_score_codex":0.00014610047,"about_ca_system_score_gemma":0.00015980142,"threshold_uncertainty_score":0.0028008223},"labels":[],"label_agreement":null},{"id":"W2049553252","doi":"10.3390/ijms12031563","title":"Distribution and Molecular Characterization of β-Glucans from Hull-Less Barley Bran, Shorts and Flour","year":2011,"lang":"en","type":"article","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Bran; Arabinoxylan; Cultivar; Food science; Chemistry; Glucan; Starch; Beta-glucan; Polysaccharide; Xylanase; Botany; Biology; Biochemistry; Enzyme; Raw material; Organic chemistry","score_opus":0.021326497870651506,"score_gpt":0.24951012436772033,"score_spread":0.22818362649706883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049553252","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988722,0.00026029625,0.00029255182,0.000014662269,0.0000038918784,0.0000069013854,0.00025947715,0.0000050916847,0.00028488395],"genre_scores_gemma":[0.9943137,0.0004147931,0.0010758159,0.00005334062,0.000009330833,0.000015446052,0.0023345998,0.000015262198,0.0017676516],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994624,0.000004371639,0.0000061668343,0.000016174688,0.000014465199,0.000012606835],"domain_scores_gemma":[0.99985456,0.000015877125,0.00003366028,0.000011720251,0.000032799646,0.000051465246],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009756679,0.00043755877,0.0002123483,0.00045071795,0.00017482867,0.000300947,0.000112188514,0.00015122264,0.00045058376],"category_scores_gemma":[0.00015098188,0.00016582267,0.00033184508,0.00042949434,0.00019355907,0.00019241711,0.00017700842,0.00028394777,0.00013395464],"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":[0.00016380625,0.000012520218,0.0034665698,0.00004034355,0.0000111901445,0.00011134411,0.000071485934,0.000028984556,0.9947043,0.000019809719,0.0000127669855,0.0013569115],"study_design_scores_gemma":[0.000052504958,0.00079593033,0.6107807,0.000025862028,0.00011397354,0.0011465441,0.00051152153,0.0008592405,0.38230583,0.000119137665,0.0032601443,0.000028577555],"about_ca_topic_score_codex":0.0031773474,"about_ca_topic_score_gemma":0.0027909253,"teacher_disagreement_score":0.0031773474,"about_ca_system_score_codex":0.00022883786,"about_ca_system_score_gemma":0.00020569102,"threshold_uncertainty_score":0.006317675},"labels":[],"label_agreement":null},{"id":"W2049676829","doi":"10.4141/p02-072","title":"The effect of extra-strong gluten on quality parameters in durum wheat","year":2003,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Gluten; Cultivar; Texture (cosmology); Food science; Viscoelasticity; Chemistry; Botany; Biology; Materials science; Composite material; Artificial intelligence","score_opus":0.02985524423538297,"score_gpt":0.26545406628790547,"score_spread":0.2355988220525225,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049676829","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99970835,0.00011732633,0.000060139515,0.000006080593,0.00000205336,0.0000024852982,0.000026735326,0.0000022344902,0.000074617485],"genre_scores_gemma":[0.9994149,0.00006514769,0.0001648124,0.00002666635,0.0000020487207,0.0000032227183,0.000108792636,0.0000065183385,0.00020788751],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960715,0.0001243432,0.00003895301,0.000085369895,0.000091601454,0.000052536514],"domain_scores_gemma":[0.99874663,0.00041589123,0.0003395302,0.00010020263,0.0001258497,0.00027189837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004920953,0.00036259025,0.00032559288,0.0003079852,0.00020635518,0.00067813037,0.0001456752,0.00027939174,0.0005623102],"category_scores_gemma":[0.00078486075,0.00021405442,0.00037322554,0.00032516787,0.00036028714,0.00034999388,0.00038427926,0.00056677277,0.000080519436],"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":[0.0037988836,0.00028158334,0.019661315,0.00009295282,0.00012672617,0.00023910799,0.00017476639,0.00016322287,0.97143865,0.000024582761,0.0000208209,0.003977403],"study_design_scores_gemma":[0.000059847436,0.0046772254,0.8061147,0.000011120248,0.00015157157,0.00045538155,0.00032179715,0.0006989172,0.18684669,0.00005135051,0.00058091414,0.000030521347],"about_ca_topic_score_codex":0.0013614454,"about_ca_topic_score_gemma":0.0029824234,"teacher_disagreement_score":0.0013614454,"about_ca_system_score_codex":0.0004254782,"about_ca_system_score_gemma":0.00014086817,"threshold_uncertainty_score":0.0030870438},"labels":[],"label_agreement":null},{"id":"W2049960250","doi":"10.1094/cchem-10-13-0218-r","title":"Suitability of Ontario‐Grown Hard and Soft Wheat Flour Blends for Noodle Making","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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 Guelph","funders":"Agricultural Adaptation Council","keywords":"Farinograph; Food science; Wheat flour; Gluten; Chemistry; Ultimate tensile strength; Composite material; Materials science","score_opus":0.021943792947816367,"score_gpt":0.24580213318379743,"score_spread":0.22385834023598106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049960250","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99864477,0.00013882165,0.00029828638,0.000010691329,0.000007277515,0.000031665644,0.00017754831,0.00001367258,0.0006772554],"genre_scores_gemma":[0.99389243,0.00029384907,0.00229931,0.000027526157,0.000003045135,0.000034715184,0.0010185378,0.000042577034,0.0023880478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994783,0.000048509293,0.000033554523,0.00012199725,0.00023396981,0.00008363042],"domain_scores_gemma":[0.9996828,0.000034173918,0.00004842265,0.000026007941,0.00009445859,0.000114123686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039861473,0.0004925003,0.00038199063,0.0004949218,0.00045470087,0.0007495222,0.00038276962,0.00023055793,0.0010219958],"category_scores_gemma":[0.00048758165,0.00019118816,0.00037208764,0.00053975097,0.00021334962,0.00022799069,0.0004134115,0.00032938688,0.000192823],"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":[0.00046416855,0.000058351266,0.002211263,0.000037768696,0.000015348116,0.00006474055,0.000058142512,0.000057347264,0.99508804,0.000012912041,0.000027278851,0.0019046888],"study_design_scores_gemma":[0.00003981667,0.0018673404,0.20150639,0.00002458254,0.00013819236,0.0002400861,0.00042534978,0.0007086706,0.78966606,0.000014749263,0.0053328713,0.000035897378],"about_ca_topic_score_codex":0.06640167,"about_ca_topic_score_gemma":0.1848051,"teacher_disagreement_score":0.93359834,"about_ca_system_score_codex":0.0015377172,"about_ca_system_score_gemma":0.0008113914,"threshold_uncertainty_score":0.13203031},"labels":[],"label_agreement":null},{"id":"W2050111227","doi":"10.1016/j.jbiotec.2010.09.278","title":"Are Fermented Vegetables Safe? A Recent Investigation Brings Concerns in Regards to a Proteolytic Strain of Clostridium botulinum","year":2010,"lang":"en","type":"article","venue":"Journal of Biotechnology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Obesity; Medicine; Environmental health; Limiting; Clostridium botulinum; Nutrient; Biotechnology; Biology","score_opus":0.024128865485327996,"score_gpt":0.2696638070458789,"score_spread":0.2455349415605509,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050111227","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.926004,0.021364948,0.005442834,0.03372553,0.0011775647,0.00007869437,0.0002091763,0.00004363566,0.011953681],"genre_scores_gemma":[0.9523691,0.016955094,0.006408346,0.01375277,0.0005725412,0.000032183936,0.00032253438,0.00003750202,0.009549929],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99902534,0.0002261346,0.00008518248,0.00011113557,0.0004369713,0.000115309944],"domain_scores_gemma":[0.9964882,0.0018942374,0.000642458,0.00017062742,0.00066398614,0.00014044814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002415204,0.00037437477,0.00025159208,0.000482138,0.00081216847,0.0011558777,0.00063205825,0.0022649567,0.0021382063],"category_scores_gemma":[0.003238471,0.00011545745,0.0005570764,0.0004843179,0.0009424198,0.00076965964,0.00057633617,0.0011118132,0.0003485418],"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":[0.0044294745,0.0013399365,0.06340314,0.0023984753,0.00030753858,0.024107568,0.004288778,0.00025143355,0.62412554,0.004402601,0.007481617,0.26346382],"study_design_scores_gemma":[0.00010283186,0.00962171,0.054680042,0.0006366179,0.0007243261,0.024727827,0.01505617,0.00036010752,0.70713615,0.0024634441,0.1843986,0.000092087466],"about_ca_topic_score_codex":0.0016284636,"about_ca_topic_score_gemma":0.0024815295,"teacher_disagreement_score":0.002415204,"about_ca_system_score_codex":0.00048089641,"about_ca_system_score_gemma":0.00050955004,"threshold_uncertainty_score":0.012772977},"labels":[],"label_agreement":null},{"id":"W2050200012","doi":"10.1016/s0268-005x(03)00104-8","title":"Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley","year":2003,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":84,"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 Manitoba","funders":"","keywords":"Chemistry; Arabinoxylan; Xylose; Arabinose; Amylose; Glucan; Polysaccharide; Food science; Cultivar; Xylan; Starch; Botany; Biochemistry; Biology","score_opus":0.014449390817239742,"score_gpt":0.20820548824476712,"score_spread":0.19375609742752736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050200012","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99883884,0.00034831688,0.00020090459,0.00001666332,0.000008247518,0.000004870131,0.0001849412,0.0000020484774,0.00039526258],"genre_scores_gemma":[0.99761933,0.00029935525,0.00028399637,0.000025243107,0.0000082683555,0.000005631054,0.00064219,0.000004224981,0.0011117508],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999554,0.000008406437,0.0000038979647,0.000010066544,0.000007027734,0.000015192824],"domain_scores_gemma":[0.9997929,0.000051666884,0.000045595,0.000011291625,0.00003575896,0.00006276024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008823398,0.00035138085,0.00012037316,0.00035932037,0.00019798495,0.00021471654,0.00012381759,0.00015346476,0.00074118405],"category_scores_gemma":[0.00023282842,0.00012305664,0.0002662691,0.00035757196,0.0003709946,0.00018719673,0.00010649648,0.00034681457,0.00013623106],"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":[0.0012298676,0.000038988404,0.0020146247,0.000046061043,0.000014421805,0.00024349216,0.00009645978,0.00017148913,0.9941552,0.00006896668,0.000029981355,0.0018904244],"study_design_scores_gemma":[0.000056997378,0.0014520637,0.14851052,0.000025552432,0.00009433996,0.00072041654,0.0006676872,0.0010732727,0.8451107,0.00022365125,0.0020353515,0.000029423687],"about_ca_topic_score_codex":0.003054758,"about_ca_topic_score_gemma":0.0013263108,"teacher_disagreement_score":0.003054758,"about_ca_system_score_codex":0.00021246354,"about_ca_system_score_gemma":0.00020925008,"threshold_uncertainty_score":0.0060739517},"labels":[],"label_agreement":null},{"id":"W2050332863","doi":"10.1094/cchem.2000.77.2.140","title":"Distribution of β‐Glucan in the Grain of Hull‐less Barley","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"Centers for Disease Control and Prevention; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Amylose; Glucan; Chemistry; Endosperm; Starch; Food science; Polysaccharide; Beta-glucan; Biochemistry","score_opus":0.013850114847795835,"score_gpt":0.23396439132940078,"score_spread":0.22011427648160495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050332863","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995795,0.00005486726,0.00011783315,0.0000033637718,0.0000013271188,0.0000012795485,0.0001222029,0.000003514766,0.00011614602],"genre_scores_gemma":[0.99864215,0.000054253866,0.00024265298,0.000014100679,0.0000021115839,0.0000029535668,0.00053594896,0.000009045164,0.00049679383],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99994147,0.0000060216303,0.000006539392,0.00001964316,0.000011115704,0.000015254882],"domain_scores_gemma":[0.9997819,0.00003469543,0.00005277365,0.000017629349,0.000039490333,0.0000735262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008132118,0.00020887573,0.00021580822,0.00038419664,0.00018609228,0.0004058919,0.00010445779,0.00017205253,0.00058529055],"category_scores_gemma":[0.00015794433,0.00015010353,0.00019494302,0.00030277387,0.0002495954,0.00016382046,0.00014677572,0.0002184717,0.000120291224],"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":[0.00061393133,0.000025044717,0.0166944,0.00004156397,0.00002932006,0.00012359672,0.00008603553,0.000054332562,0.98077995,0.000023152637,0.000018380775,0.0015102278],"study_design_scores_gemma":[0.000016830269,0.00039729362,0.9267816,0.0000076644465,0.00003403474,0.00026241667,0.00018770249,0.00024305804,0.07155289,0.000044529334,0.00046310248,0.000008899532],"about_ca_topic_score_codex":0.0040990063,"about_ca_topic_score_gemma":0.0030083319,"teacher_disagreement_score":0.0040990063,"about_ca_system_score_codex":0.00030420467,"about_ca_system_score_gemma":0.00012990838,"threshold_uncertainty_score":0.0081502795},"labels":[],"label_agreement":null},{"id":"W2050469356","doi":"10.1016/j.ejpb.2004.12.006","title":"Carboxymethyl high amylose starch (CM-HAS) as excipient for Escherichia coli oral formulations","year":2005,"lang":"en","type":"article","venue":"European Journal of Pharmaceutics and Biopharmaceutics","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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 Montréal; Université du Québec à Montréal","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Excipient; Chemistry; Starch; Bacteria; Dissolution; Food science; Amylose; Hydrolysis; Dosage form; Chromatography; Maize starch; Escherichia coli; Biochemistry; Organic chemistry; Biology","score_opus":0.09098757250964258,"score_gpt":0.3527801361391527,"score_spread":0.26179256362951014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2050469356","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9858453,0.006032627,0.006241233,0.00008925193,0.00007412665,0.000052184863,0.00003326509,0.00006354565,0.001568424],"genre_scores_gemma":[0.9877093,0.0025631932,0.0071796197,0.000036617945,0.000019155868,0.000020939764,0.0000363579,0.000019263734,0.0024155308],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985516,0.00004248528,0.000012788064,0.000021181459,0.0000475219,0.00002083935],"domain_scores_gemma":[0.99989593,0.00002413456,0.000031842465,0.000007643058,0.000023662926,0.000016725398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021494184,0.00018687501,0.00021073932,0.00020087886,0.000104123836,0.00023585862,0.00016464715,0.00028658728,0.00056338665],"category_scores_gemma":[0.0002176245,0.00013454337,0.00018360242,0.00014194756,0.000115142226,0.00021461971,0.00019647018,0.00032722222,0.00019219011],"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":[0.00029323844,0.00005205072,0.00013201959,0.00012492106,0.000005803137,0.000109216824,0.000015745043,0.00007872897,0.98584926,0.00009777173,0.00007600765,0.013165286],"study_design_scores_gemma":[0.000020272404,0.001269411,0.0010451783,0.000017584101,0.000025498879,0.00031462853,0.000017656108,0.00049912866,0.99430346,0.000014230985,0.0024692887,0.000003797469],"about_ca_topic_score_codex":0.0002603497,"about_ca_topic_score_gemma":0.00042725945,"teacher_disagreement_score":0.00056338665,"about_ca_system_score_codex":0.00010343102,"about_ca_system_score_gemma":0.00014022637,"threshold_uncertainty_score":0.0018846989},"labels":[],"label_agreement":null},{"id":"W2051173821","doi":"10.1016/j.lwt.2006.08.016","title":"Assessment of color development due to twin-screw extrusion of rice–glucose–lysine blend using image analysis","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Extrusion; Lysine; Materials science; Composite material; Food science; Mathematics; Chemistry; Biochemistry","score_opus":0.020336939069437666,"score_gpt":0.29225159875423895,"score_spread":0.2719146596848013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051173821","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98931867,0.00030963044,0.0089423,0.000029080722,0.000028928973,0.00002342141,0.00014532433,0.0000886766,0.0011140415],"genre_scores_gemma":[0.9848487,0.00029628142,0.011041268,0.00003650489,0.000009387372,0.000043102216,0.00021801445,0.00005868552,0.0034479555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.000014341081,0.000009251301,0.00002585842,0.000049220733,0.000027473377],"domain_scores_gemma":[0.9995641,0.00011108209,0.00011265375,0.0000242262,0.00013966448,0.000048358714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002991337,0.00034236917,0.0002039743,0.00047430798,0.00016148959,0.00024278708,0.00019673242,0.00028193434,0.0015825214],"category_scores_gemma":[0.00031122856,0.00021272339,0.00037571232,0.00043596397,0.00025620763,0.0002852826,0.00019526838,0.0006011426,0.00020177841],"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":[0.0003675209,0.000023046085,0.00057040725,0.000025774798,0.000006109931,0.00004363538,0.000037843958,0.0000351037,0.9969227,0.000022666232,0.000021741265,0.0019234591],"study_design_scores_gemma":[0.0000062916533,0.0001364547,0.014676275,0.00000218483,0.000019349149,0.00007442788,0.000046670888,0.00088979054,0.9839401,0.000008556476,0.0001927718,0.000007099213],"about_ca_topic_score_codex":0.0010571218,"about_ca_topic_score_gemma":0.0016430417,"teacher_disagreement_score":0.0015825214,"about_ca_system_score_codex":0.0002245405,"about_ca_system_score_gemma":0.00013759886,"threshold_uncertainty_score":0.0052940845},"labels":[],"label_agreement":null},{"id":"W2052452592","doi":"10.1016/j.lwt.2011.06.007","title":"Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes","year":2011,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":223,"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":"Food science; Wheat flour; Mathematics; Chemistry","score_opus":0.052555369338080096,"score_gpt":0.28051769889404926,"score_spread":0.22796232955596918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052452592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99941087,0.00016176447,0.00015567601,0.000015166099,0.000008770486,0.000014757145,0.0000862961,0.0000038135474,0.00014282187],"genre_scores_gemma":[0.99750024,0.00016754985,0.00051581266,0.000043375465,0.000005390912,0.000029417792,0.00021809107,0.000009526398,0.0015106777],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980325,0.0000547238,0.000017560673,0.000049535676,0.000036980196,0.000037990827],"domain_scores_gemma":[0.999572,0.00013305736,0.000052536823,0.00003052816,0.000095078285,0.00011675484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043529744,0.000503739,0.00045712132,0.0003715926,0.0005318555,0.00030216196,0.00021475727,0.00043639992,0.0014157749],"category_scores_gemma":[0.0006084867,0.000407563,0.00047006476,0.00032630636,0.0005639134,0.00028310897,0.00038524982,0.0006354143,0.00016706804],"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":[0.066850096,0.0028541705,0.0077862474,0.0002822961,0.00022271292,0.00017112623,0.0006509221,0.0001755066,0.9141455,0.0000744785,0.00012444914,0.006662551],"study_design_scores_gemma":[0.0009089612,0.06833882,0.23949783,0.000056917426,0.0010529935,0.00049361616,0.0012739636,0.00158736,0.68437976,0.0001304275,0.0021866579,0.00009272468],"about_ca_topic_score_codex":0.0046441862,"about_ca_topic_score_gemma":0.0059268707,"teacher_disagreement_score":0.0046441862,"about_ca_system_score_codex":0.00023751592,"about_ca_system_score_gemma":0.00034177367,"threshold_uncertainty_score":0.009234309},"labels":[],"label_agreement":null},{"id":"W2052528612","doi":"10.1016/j.cbpa.2008.04.503","title":"Protein–protein interactions among enzymes of starch synthesis","year":2008,"lang":"en","type":"article","venue":"Comparative Biochemistry and Physiology Part A Molecular & Integrative Physiology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Enzyme; Chemistry; Biochemistry","score_opus":0.03366460333921764,"score_gpt":0.28841361204887,"score_spread":0.25474900870965234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052528612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9830846,0.0061443313,0.007524147,0.00048407272,0.000054064873,0.000013020256,0.00010506238,0.000064502994,0.002526169],"genre_scores_gemma":[0.99485576,0.0017032167,0.0015125338,0.00008176718,0.00002881678,0.000010664201,0.00027172497,0.000018921784,0.0015165549],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998029,0.000058935897,0.000010175351,0.000049024988,0.000037806807,0.000041231324],"domain_scores_gemma":[0.9997123,0.00014694186,0.000031915803,0.000013172303,0.00003892539,0.000056619803],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044639068,0.00032664996,0.00048665114,0.00029947012,0.00049183366,0.00068341504,0.00033317143,0.00048412933,0.0014249376],"category_scores_gemma":[0.0005397432,0.00028488084,0.00037073932,0.00044390617,0.00030426588,0.00085868983,0.0003530688,0.000571314,0.0007422447],"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":[0.0007227358,0.00007255182,0.0033679823,0.0001593774,0.000090321475,0.00025733188,0.00011659788,0.00093337084,0.9845495,0.0021121067,0.0003281371,0.0072899507],"study_design_scores_gemma":[0.0001634457,0.00060999964,0.21218827,0.00004284802,0.00021411592,0.0010259945,0.0005260286,0.037183195,0.72795534,0.009520367,0.010503445,0.00006703578],"about_ca_topic_score_codex":0.0005751624,"about_ca_topic_score_gemma":0.0007923031,"teacher_disagreement_score":0.0014249376,"about_ca_system_score_codex":0.00045582026,"about_ca_system_score_gemma":0.00015894373,"threshold_uncertainty_score":0.0047668815},"labels":[],"label_agreement":null},{"id":"W2052718285","doi":"10.2527/jas.2014-7910","title":"Enzymes enhance degradation of the fiber–starch–protein matrix of distillers dried grains with solubles as revealed by a porcine in vitro fermentation model and microscopy","year":2015,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Fermentation; Food science; Chemistry; Starch; Distillers grains; Ethanol fuel; Matrix (chemical analysis); Chromatography","score_opus":0.01883978758876211,"score_gpt":0.2970189529731613,"score_spread":0.2781791653843992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052718285","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970898,0.0006049786,0.001552453,0.000016094464,0.000007766464,0.000015198603,0.00013989363,0.0000102167905,0.000563666],"genre_scores_gemma":[0.9930363,0.0006213603,0.0039994824,0.00002612842,0.000005450236,0.000020000958,0.0003383935,0.000012866483,0.0019399483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988294,0.000021931644,0.00001081415,0.000026292688,0.000022422639,0.000035518275],"domain_scores_gemma":[0.99991417,0.000015530237,0.00003150311,0.000007668649,0.000010581354,0.000020585707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021397913,0.0005271336,0.00024469968,0.00018398743,0.00008449613,0.00026570866,0.00015230538,0.00022997965,0.0005008302],"category_scores_gemma":[0.000071540955,0.00022689167,0.00041131882,0.00015690798,0.00015994441,0.0001899424,0.00014619454,0.00031881916,0.00013813128],"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":[0.00007418139,0.000010164144,0.000069285525,0.000009717071,0.0000018033256,0.000015227036,0.000005600426,0.0000166662,0.99966323,0.0000063380703,0.0000017459488,0.00012608984],"study_design_scores_gemma":[0.000008180755,0.0004881686,0.006227589,0.0000043303835,0.000014777171,0.00006707441,0.00003144347,0.00056032406,0.9921962,0.000010179765,0.00038833747,0.000003421322],"about_ca_topic_score_codex":0.0015429057,"about_ca_topic_score_gemma":0.0025566053,"teacher_disagreement_score":0.0015429057,"about_ca_system_score_codex":0.00021097095,"about_ca_system_score_gemma":0.00015322817,"threshold_uncertainty_score":0.0030679107},"labels":[],"label_agreement":null},{"id":"W2052954181","doi":"10.1016/j.saa.2008.07.017","title":"Understanding the differences in molecular conformation of carbohydrate and protein in endosperm tissues of grains with different biodegradation kinetics using advanced synchrotron technology","year":2008,"lang":"en","type":"article","venue":"Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy","topic":"Food composition and properties","field":"Nursing","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","funders":"National Institute of Biomedical Imaging and Bioengineering","keywords":"Endosperm; Kinetics; Biodegradation; Synchrotron; Carbohydrate; Chemistry; Materials science; Chemical engineering; Biophysics; Crystallography; Biochemistry; Organic chemistry; Biology; Physics; Optics; Engineering","score_opus":0.023928306862613064,"score_gpt":0.24141105334362964,"score_spread":0.21748274648101656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2052954181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987858,0.00009680792,0.0009428163,0.000023317296,0.0000016851044,0.0000014611469,0.000027045082,0.000002807052,0.00011823637],"genre_scores_gemma":[0.99851054,0.00011181186,0.0009287275,0.000015862332,0.0000023512605,0.0000035678966,0.0000823184,0.000004664638,0.00034005084],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999603,0.000005819589,0.0000032958599,0.000011830887,0.000005848035,0.000012825539],"domain_scores_gemma":[0.99990964,0.000023380695,0.000029061417,0.000008369863,0.00001699174,0.000012498659],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001427605,0.00014741729,0.00014570869,0.00015566395,0.00011771686,0.00030385566,0.00014428352,0.0002885283,0.0006808041],"category_scores_gemma":[0.00017623777,0.00018841351,0.00022764596,0.00014158717,0.00023127567,0.000528179,0.00012041908,0.00033450878,0.00010304354],"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":[0.00009336886,0.0000072530297,0.0021483656,0.000009424589,0.00000359648,0.000012511584,0.000026533999,0.000057489266,0.9969957,0.000057879246,0.0000039549213,0.0005838649],"study_design_scores_gemma":[0.000023011877,0.00026386633,0.17407164,0.000004428603,0.000042704374,0.0003081543,0.00033984563,0.0054205093,0.818359,0.00038382914,0.00076821225,0.000014679545],"about_ca_topic_score_codex":0.0012573274,"about_ca_topic_score_gemma":0.0012960513,"teacher_disagreement_score":0.0012573274,"about_ca_system_score_codex":0.00018214295,"about_ca_system_score_gemma":0.00013329514,"threshold_uncertainty_score":0.002499938},"labels":[],"label_agreement":null},{"id":"W2053068047","doi":"10.1016/j.foodchem.2005.08.008","title":"The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China","year":2005,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":167,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Legume; Retrogradation (starch); Food science; Chemistry; Starch gelatinization; Agronomy; Resistant starch; Biology; Amylose","score_opus":0.010459427052808886,"score_gpt":0.20667651248627125,"score_spread":0.19621708543346236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053068047","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995289,0.00015175855,0.000048184378,0.0000046140008,0.0000019945087,0.00000270365,0.00011855136,0.0000011617635,0.00014214854],"genre_scores_gemma":[0.9985661,0.0001922394,0.00017393587,0.000018709143,0.0000022547172,0.00000788795,0.00050649274,0.000004445049,0.0005279351],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985003,0.000025555823,0.000019043982,0.000044013133,0.000028912209,0.000032313386],"domain_scores_gemma":[0.9996792,0.000073237534,0.0000591659,0.00001707407,0.000076334734,0.00009500891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032813722,0.00058107555,0.0004516887,0.0007259339,0.00050838396,0.00036906183,0.00021437407,0.00020561494,0.00031252555],"category_scores_gemma":[0.000270685,0.0003218812,0.00049778965,0.00082466996,0.00030448614,0.0003653968,0.00026105912,0.0003106437,0.00007764872],"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":[0.0009059672,0.00009361249,0.028778939,0.00012946199,0.000076322285,0.0002108285,0.00042881837,0.00023231465,0.9666509,0.000050858045,0.00004524167,0.0023967414],"study_design_scores_gemma":[0.000024201734,0.0009203396,0.87128544,0.000009080498,0.00011970636,0.0002536771,0.0006253444,0.0007978176,0.12533692,0.000058783662,0.0005385153,0.0000301082],"about_ca_topic_score_codex":0.022351295,"about_ca_topic_score_gemma":0.027231188,"teacher_disagreement_score":0.022351295,"about_ca_system_score_codex":0.0008441254,"about_ca_system_score_gemma":0.00062421174,"threshold_uncertainty_score":0.044442415},"labels":[],"label_agreement":null},{"id":"W2053559123","doi":"10.1094/cchem.2003.80.3.329","title":"Structure of (1→3)(1→4)‐β‐<scp>d</scp>‐Glucan in Waxy and Nonwaxy Barley","year":2003,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Glucan; Food science; Endosperm; Brewing; Beta-glucan; Polysaccharide; Mashing; Botany; Biochemistry; Fermentation; Biology","score_opus":0.008439154014705245,"score_gpt":0.21619372071093634,"score_spread":0.2077545666962311,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053559123","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955136,0.0011054784,0.0007166432,0.00007137094,0.000031358813,0.00001379453,0.000392267,0.000012762163,0.00214284],"genre_scores_gemma":[0.9925835,0.00089057663,0.0009580885,0.00012996803,0.000022345343,0.000010271463,0.001080761,0.000014857693,0.004309649],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999615,0.000006712299,0.0000022947938,0.0000092889095,0.000006218723,0.00001402724],"domain_scores_gemma":[0.9998313,0.000021115084,0.000036956128,0.000008341336,0.000037665726,0.00006458954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000087264016,0.0004418523,0.00011759334,0.0006316105,0.00029842128,0.0005153956,0.00016261324,0.00023478054,0.0027056257],"category_scores_gemma":[0.00018500864,0.00014674859,0.00030885765,0.00046696758,0.00029874494,0.00022867885,0.00022002427,0.00046430886,0.00041621906],"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":[0.0013758735,0.000055592456,0.0041749454,0.00017613883,0.000053223088,0.0014558088,0.00028220602,0.00039768408,0.98267245,0.00076866586,0.00025445834,0.0083329305],"study_design_scores_gemma":[0.00014550674,0.0023926834,0.42756552,0.00023232518,0.00018561348,0.0026329246,0.0019632822,0.0058237207,0.539024,0.0028011862,0.017109493,0.0001237576],"about_ca_topic_score_codex":0.0053746835,"about_ca_topic_score_gemma":0.0023481683,"teacher_disagreement_score":0.0053746835,"about_ca_system_score_codex":0.00039013778,"about_ca_system_score_gemma":0.0002652996,"threshold_uncertainty_score":0.010686755},"labels":[],"label_agreement":null},{"id":"W2054866027","doi":"10.1094/cchem-10-10-0147","title":"Effects of Pearling, Grinding Conditions, and Roller Mill Flow on the Yield and Composition of Milled Products from Hull‐less Barley","year":2011,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Sizing; Yield (engineering); Composite material; Starch; Roller mill; Grinding; Materials science; Fiber; Chemistry; Amylose; Mathematics; Engineering drawing; Food science; Engineering; Organic chemistry","score_opus":0.024227715523951768,"score_gpt":0.21089111256932383,"score_spread":0.18666339704537205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054866027","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99924964,0.00018524908,0.00022897928,0.000011624346,0.000006265532,0.000011891989,0.00012336246,0.0000133198055,0.00016968312],"genre_scores_gemma":[0.9974432,0.00016633906,0.0009408681,0.000051523242,0.000007304853,0.000020827103,0.0003931083,0.000028421051,0.00094847585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972445,0.0000665937,0.000031949265,0.000072194875,0.000057402103,0.000047412665],"domain_scores_gemma":[0.99935657,0.00023027531,0.00014519293,0.000028165112,0.00008022882,0.00015958326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003585884,0.0005220218,0.00039371967,0.0003298617,0.00021011996,0.00068645464,0.00023467132,0.00027745502,0.0014322795],"category_scores_gemma":[0.0005892619,0.00025341284,0.00040796475,0.00033282788,0.0002825301,0.000512614,0.0003014254,0.0007679602,0.00019242665],"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":[0.0019568736,0.00022586869,0.0022208549,0.0000693683,0.000024827448,0.000084065105,0.00008165761,0.00013002515,0.99282736,0.000017089518,0.0000268065,0.0023350974],"study_design_scores_gemma":[0.00005754639,0.0047196764,0.1568814,0.00001749811,0.000080422105,0.000104201645,0.00022174846,0.0010900964,0.83604085,0.00003245005,0.0007169434,0.000037216447],"about_ca_topic_score_codex":0.0012281758,"about_ca_topic_score_gemma":0.001985767,"teacher_disagreement_score":0.0014322795,"about_ca_system_score_codex":0.00046795522,"about_ca_system_score_gemma":0.00019334124,"threshold_uncertainty_score":0.0047914386},"labels":[],"label_agreement":null},{"id":"W2054983588","doi":"10.1080/07373937.2012.709571","title":"Optimal Operating Conditions to Produce Nutritious Partially Parboiled Brown Rice in a Humidified Hot Air Fluidized Bed Dryer","year":2013,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food composition and properties","field":"Nursing","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":"York University","keywords":"Brown rice; Starch; Starch gelatinization; Amylose; Chemistry; Water content; Food science; Moisture; Relative humidity; Crystallinity; Air temperature; Organic chemistry","score_opus":0.017493225198540244,"score_gpt":0.26290393293051084,"score_spread":0.2454107077319706,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2054983588","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98839927,0.0006658228,0.009250146,0.000060658756,0.000035866604,0.00010150586,0.0003631489,0.00017064899,0.0009529339],"genre_scores_gemma":[0.9779042,0.0006920653,0.018937306,0.000058574245,0.000019142806,0.0001784293,0.000780375,0.00011233815,0.0013176787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977845,0.000034383673,0.000022553255,0.00005602816,0.00006239042,0.000046321442],"domain_scores_gemma":[0.9998448,0.00003847905,0.000048815462,0.00001168535,0.000027883052,0.000028263326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004526594,0.0005497042,0.0006703106,0.0002944118,0.00029432424,0.00051057973,0.00035709247,0.00033304628,0.0015470757],"category_scores_gemma":[0.00036830004,0.00025224732,0.00041550942,0.00028353604,0.00019276123,0.00042873618,0.0002707506,0.00049408234,0.0006297247],"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":[0.00032839525,0.00006571639,0.0004861203,0.000096683565,0.000007838627,0.00005120322,0.00003458723,0.0002763288,0.99710613,0.000033392815,0.000056649613,0.0014569235],"study_design_scores_gemma":[0.000048291524,0.00073321216,0.01047555,0.000017599003,0.000047807083,0.00010654123,0.00010092798,0.0020248964,0.9847377,0.00003400106,0.0016507426,0.000022790795],"about_ca_topic_score_codex":0.0009776247,"about_ca_topic_score_gemma":0.001836859,"teacher_disagreement_score":0.0015470757,"about_ca_system_score_codex":0.00029451653,"about_ca_system_score_gemma":0.0003188526,"threshold_uncertainty_score":0.0051754713},"labels":[],"label_agreement":null},{"id":"W2055445881","doi":"10.1094/cchem-11-09-0146","title":"Effect of Health Information on Consumer Acceptability of Bread Fortified with β‐Glucan and Effect of Fortification on Bread Quality","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Killam Trusts","keywords":"Fortification; Food science; Glucan; Health benefits; Chemistry; Flavor; Beta-glucan; Health claims on food labels; Whole wheat; Wheat bread; Bread making; Wheat flour; Biochemistry; Traditional medicine; Medicine","score_opus":0.011919497835938984,"score_gpt":0.30102271098149785,"score_spread":0.28910321314555887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055445881","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995703,0.000048083686,0.000039183054,0.00001851258,0.00000296414,0.000010693179,0.00003363448,0.0000023862847,0.00027421897],"genre_scores_gemma":[0.99928206,0.000041149993,0.00018458143,0.000028113636,0.0000031008117,0.0000080339405,0.000049263384,0.0000022117767,0.00040154383],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994217,0.00029200318,0.000035156143,0.0000618467,0.00014511879,0.000044198874],"domain_scores_gemma":[0.9964635,0.0022971982,0.00056224654,0.00011118916,0.00033062857,0.00023530667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083234353,0.00018228438,0.00021851815,0.00013936285,0.00013040123,0.0003925094,0.00013191764,0.00026327922,0.0028335454],"category_scores_gemma":[0.002888364,0.0001403018,0.00038651968,0.000138967,0.00018371976,0.00023511586,0.0001910258,0.00046793427,0.00011530881],"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":[0.1131481,0.017330294,0.31266236,0.00097446085,0.0012157746,0.0005510481,0.0029054123,0.0006966359,0.48264742,0.00017099596,0.00046109484,0.06723634],"study_design_scores_gemma":[0.0002101142,0.04502353,0.92468303,0.00002128954,0.00029681844,0.00009148011,0.0005008064,0.00090884895,0.027682392,0.000042542448,0.00051427935,0.000024926314],"about_ca_topic_score_codex":0.0024984977,"about_ca_topic_score_gemma":0.002702258,"teacher_disagreement_score":0.0028335454,"about_ca_system_score_codex":0.0001916119,"about_ca_system_score_gemma":0.00011345812,"threshold_uncertainty_score":0.009479165},"labels":[],"label_agreement":null},{"id":"W2055668227","doi":"10.1007/s11947-009-0210-2","title":"A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens","year":2009,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatoon Medical Imaging; University of Saskatchewan","funders":"Orta Doğu Teknik Üniversitesi","keywords":"Starch gelatinization; Starch; Food science; Differential scanning calorimetry; Microwave; Degree (music); Chemistry; Materials science","score_opus":0.041688624829109434,"score_gpt":0.27832612299541143,"score_spread":0.236637498166302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055668227","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993531,0.00013021223,0.00018812425,0.0000055551463,0.000004103392,0.000007718141,0.000039806062,0.0000025841937,0.00026883767],"genre_scores_gemma":[0.9986903,0.00010413722,0.00037996357,0.000010118833,0.0000030083456,0.000009734379,0.00008257297,0.000005371996,0.00071481295],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981016,0.000026875616,0.000016524506,0.0000664725,0.000043909462,0.0000360518],"domain_scores_gemma":[0.9994419,0.00019530421,0.00009377342,0.000039397997,0.0001351752,0.000094323404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036797434,0.00040161904,0.0003223867,0.00048877083,0.0005307379,0.00040524083,0.00016732169,0.00039760026,0.0013650819],"category_scores_gemma":[0.0006145194,0.0002538021,0.00046206434,0.00042011062,0.00064692704,0.00039233788,0.00022208958,0.00051317475,0.00022261942],"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":[0.004549103,0.0002585829,0.040026914,0.00019157698,0.00006567421,0.00022037739,0.0012198604,0.00008838991,0.94881016,0.00006313701,0.000033925913,0.0044723335],"study_design_scores_gemma":[0.0000325413,0.004248999,0.50178236,0.000020967447,0.00017346465,0.00044761214,0.0017469524,0.00039665544,0.49004218,0.00006356832,0.0010022064,0.00004248916],"about_ca_topic_score_codex":0.0018970753,"about_ca_topic_score_gemma":0.0024809889,"teacher_disagreement_score":0.0018970753,"about_ca_system_score_codex":0.0001849208,"about_ca_system_score_gemma":0.00024234928,"threshold_uncertainty_score":0.0045666695},"labels":[],"label_agreement":null},{"id":"W2055729159","doi":"10.1094/cchem.2000.77.1.70","title":"Effects of Commercial Hydrolytic Enzyme Additives on Canadian Short Process Bread Properties and Processing Characteristics","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Cellulase; Chemistry; Food science; Amylase; Enzyme; Softening; Hydrolysis; Proteases; Bread making; Biochemistry; Materials science; Composite material","score_opus":0.01293332547336018,"score_gpt":0.22151595090499213,"score_spread":0.20858262543163195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055729159","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968485,0.0013297359,0.00042813199,0.000045025074,0.000019119365,0.000057582067,0.00026541456,0.00003668641,0.0009698375],"genre_scores_gemma":[0.99180835,0.001024711,0.0032409793,0.00006130934,0.000013183763,0.000034997167,0.0008067032,0.00003392786,0.002975785],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99910283,0.00016316645,0.000091454625,0.00011961217,0.00039659682,0.00012631864],"domain_scores_gemma":[0.9990169,0.00017712815,0.00020508014,0.00005471148,0.00032245854,0.00022371972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004660657,0.0008702916,0.00056162564,0.00054573576,0.0003306974,0.0007118182,0.00041467193,0.00039887146,0.0021647236],"category_scores_gemma":[0.0010934018,0.00030200384,0.00038067976,0.0007283679,0.00040403346,0.0002837386,0.00028766255,0.00054497214,0.00021220438],"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":[0.002066027,0.00018720404,0.0013298069,0.00015165827,0.000038560953,0.00006585005,0.000038749073,0.00019337286,0.99108094,0.000022358141,0.00006320538,0.0047622873],"study_design_scores_gemma":[0.00003831993,0.0035721888,0.027138492,0.00001611534,0.00012814428,0.00010630568,0.00007268636,0.0003912142,0.966069,0.000010289895,0.0024362977,0.000020929756],"about_ca_topic_score_codex":0.041458417,"about_ca_topic_score_gemma":0.09223562,"teacher_disagreement_score":0.9585416,"about_ca_system_score_codex":0.0013274096,"about_ca_system_score_gemma":0.00095935515,"threshold_uncertainty_score":0.08243424},"labels":[],"label_agreement":null},{"id":"W2055947897","doi":"10.1016/j.jcs.2007.05.018","title":"Impact of proteins on pasting and cooking properties of waxy and non-waxy rice","year":2007,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":170,"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":"McGill University","keywords":"Food science; Chemistry; Cultivar; Rice flour; Viscosity; Agronomy; Materials science; Biology; Composite material; Organic chemistry","score_opus":0.027235213659792135,"score_gpt":0.2922832272927899,"score_spread":0.26504801363299774,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055947897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995975,0.00015848804,0.000052884414,0.000013324011,0.000003991805,0.0000020943496,0.000029529363,0.0000019732395,0.00014021792],"genre_scores_gemma":[0.9989085,0.000109932116,0.00013495753,0.000025672589,0.0000023585972,0.0000020823543,0.00007469436,0.0000094983425,0.00073222024],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998306,0.000044880177,0.00001105987,0.00003682333,0.000025822976,0.00005066536],"domain_scores_gemma":[0.9995365,0.00013721349,0.00008772756,0.000034411594,0.00005576441,0.00014838991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039484128,0.00041755455,0.00032259792,0.00017756676,0.00033026858,0.0004851269,0.00017686198,0.00020199496,0.0015800445],"category_scores_gemma":[0.00064818666,0.0002350457,0.00038302827,0.0002637068,0.0005648502,0.00029800477,0.000321182,0.00059325475,0.00016646997],"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":[0.048647366,0.00091704895,0.025610387,0.00020331897,0.0002584239,0.00029050309,0.0005724916,0.00033806328,0.9133341,0.00015881592,0.00012543164,0.009544029],"study_design_scores_gemma":[0.00023662325,0.009129036,0.46153748,0.00003451789,0.0004846816,0.0006011148,0.0011967258,0.0014123727,0.5231732,0.00028595614,0.001875018,0.00003336908],"about_ca_topic_score_codex":0.0037098143,"about_ca_topic_score_gemma":0.0038000564,"teacher_disagreement_score":0.0037098143,"about_ca_system_score_codex":0.00037756,"about_ca_system_score_gemma":0.000394216,"threshold_uncertainty_score":0.0073764324},"labels":[],"label_agreement":null},{"id":"W2056133781","doi":"10.1094/cchem-86-6-0601","title":"Extraction of β‐Glucan from Oat Bran in Laboratory Scale","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"U.S. Food and Drug Administration","keywords":"Chemistry; Papain; Extraction (chemistry); Chromatography; Starch; Bran; Amylase; Hydrolysis; Enzymatic hydrolysis; Glucan; Centrifugation; Ethanol precipitation; Protease; Digestion (alchemy); Food science; Yield (engineering); Enzyme; Avena; Ethanol; Biochemistry; Botany; Organic chemistry","score_opus":0.009219900919335486,"score_gpt":0.24427851882967092,"score_spread":0.23505861791033544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056133781","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94782966,0.002430996,0.043866917,0.00011558556,0.00012796375,0.00042957286,0.0016458795,0.00038241633,0.0031711033],"genre_scores_gemma":[0.914476,0.003582377,0.061585236,0.00015524695,0.00011057858,0.00041554673,0.009511538,0.0003506569,0.009812933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998087,0.000032240237,0.000018439772,0.000052087296,0.00005137065,0.00003712588],"domain_scores_gemma":[0.9998387,0.000044330936,0.00002570125,0.00002831139,0.00003646003,0.000026371354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002532539,0.0009709043,0.0005525985,0.00042379182,0.00032039903,0.00040547134,0.00024879663,0.00021180074,0.0011109324],"category_scores_gemma":[0.00033872842,0.00021504165,0.00038594127,0.00048112732,0.00028478363,0.0002726109,0.00021216413,0.0006992219,0.00077663705],"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":[0.000028061519,0.000017283684,0.00007218395,0.000034080575,0.0000043364425,0.00003191791,0.000009527359,0.000026567353,0.9990852,0.000008620913,0.000011380127,0.00067077024],"study_design_scores_gemma":[0.000017363142,0.0002975621,0.0035525325,0.000017657541,0.00003446651,0.00013916376,0.000035379482,0.00041600008,0.993407,0.000052900054,0.0020227528,0.0000071534223],"about_ca_topic_score_codex":0.001058154,"about_ca_topic_score_gemma":0.0015485693,"teacher_disagreement_score":0.0011109324,"about_ca_system_score_codex":0.00019094803,"about_ca_system_score_gemma":0.00029129867,"threshold_uncertainty_score":0.0037164688},"labels":[],"label_agreement":null},{"id":"W2056579201","doi":"10.1016/j.lwt.2014.01.014","title":"Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta","year":2014,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"Amaranth; Food science; Gluten; Raw material; Wheat flour; Mathematics; Chemistry","score_opus":0.012320650825001046,"score_gpt":0.2816462236909745,"score_spread":0.2693255728659734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056579201","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991455,0.00039208058,0.00017191377,0.000011852042,0.0000084508265,0.000008505622,0.000043788976,0.000012285449,0.00020555593],"genre_scores_gemma":[0.99817586,0.00028790985,0.0008261179,0.000024945277,0.000003742586,0.000008466313,0.000089105044,0.000016584114,0.0005673471],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979633,0.00004489302,0.000024792516,0.000049495193,0.00004781349,0.000036705038],"domain_scores_gemma":[0.99979705,0.000036560217,0.0000598572,0.000017300848,0.000028468241,0.000060819646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018187343,0.00042743783,0.00040807386,0.0002634462,0.00013422738,0.000372521,0.00021481808,0.00031541826,0.00081832614],"category_scores_gemma":[0.0002859958,0.00017566314,0.00027657658,0.00024792852,0.00018900764,0.00025601595,0.0002080947,0.00044523051,0.00014728015],"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":[0.0009514755,0.00012754796,0.00022733524,0.000052562937,0.000026342706,0.000041810737,0.000014844293,0.000061945495,0.99728775,0.000009975772,0.000008761416,0.0011896134],"study_design_scores_gemma":[0.00004496005,0.0030684867,0.0073564043,0.0000121769945,0.000100436744,0.00014422685,0.00004975309,0.00055680255,0.9875656,0.00001132482,0.0010767109,0.000013167035],"about_ca_topic_score_codex":0.0007254878,"about_ca_topic_score_gemma":0.0010925158,"teacher_disagreement_score":0.00081832614,"about_ca_system_score_codex":0.00013456224,"about_ca_system_score_gemma":0.00010987311,"threshold_uncertainty_score":0.0027375221},"labels":[],"label_agreement":null},{"id":"W2056698915","doi":"10.1094/cchem.2000.77.3.380","title":"Influence of Sprout Damage on Oriental Noodle Appearance as Assessed by Image Analysis","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Spots; Chemistry; Food science; Control sample; Darkness; Horticulture; Animal science; Botany; Biology","score_opus":0.004543025209572964,"score_gpt":0.23939397098334889,"score_spread":0.2348509457737759,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056698915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949818,0.0005806464,0.0021467484,0.000021488866,0.00001601199,0.000026838576,0.00042615837,0.00011634999,0.0016838752],"genre_scores_gemma":[0.9894098,0.00036036185,0.0055067074,0.000049724833,0.0000070601527,0.000045486955,0.0008776671,0.00008375545,0.0036594179],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998853,0.000010172086,0.000007054564,0.00003316009,0.000038285256,0.000026082866],"domain_scores_gemma":[0.99974126,0.000037403865,0.0000663629,0.00001967567,0.000082056504,0.000053147418],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015955917,0.00038813066,0.00020367114,0.00042889192,0.00018302421,0.00039382497,0.00017430833,0.00017878522,0.0014438261],"category_scores_gemma":[0.00022965184,0.00015838668,0.00020289504,0.00020572907,0.0001854233,0.00019075823,0.00018420667,0.00040761876,0.00032429764],"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":[0.00012359065,0.000012827023,0.0011294737,0.00002482553,0.000006198793,0.000038793478,0.000042655578,0.000021709762,0.9973092,0.0000061565156,0.000022527696,0.0012619148],"study_design_scores_gemma":[0.0000052193905,0.00030718392,0.31997305,0.000008031136,0.00003775372,0.00027941074,0.0002262089,0.000760772,0.6772219,0.000016172611,0.0011453223,0.000018964818],"about_ca_topic_score_codex":0.0038935426,"about_ca_topic_score_gemma":0.007865733,"teacher_disagreement_score":0.0038935426,"about_ca_system_score_codex":0.00028810225,"about_ca_system_score_gemma":0.000093705596,"threshold_uncertainty_score":0.007741809},"labels":[],"label_agreement":null},{"id":"W2057107135","doi":"10.1016/j.jcs.2013.03.018","title":"Effect of drying profile and whole grain content on flavour and texture of pasta","year":2013,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Mitacs; Università degli Studi di Milano","keywords":"Flavour; Sweetness; Food science; Quantitative Descriptive Analysis; Whole wheat; Texture (cosmology); Whole grains; Chemistry; Sensory analysis; Water content; Organoleptic; Taste; Flavor","score_opus":0.015439971102698753,"score_gpt":0.25984535428105165,"score_spread":0.2444053831783529,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057107135","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994254,0.00022948546,0.00011943088,0.000011179904,0.0000058260352,0.0000029429473,0.000062937084,0.0000040458694,0.00013866],"genre_scores_gemma":[0.9988954,0.00014013225,0.00023669442,0.000028824148,0.0000042890733,0.0000027679164,0.000114787195,0.000012800339,0.00056420115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988866,0.000028868664,0.000013575605,0.000026832495,0.000016125767,0.000025990013],"domain_scores_gemma":[0.99961627,0.0001449781,0.00004984388,0.00003095246,0.000052964504,0.000105056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023831983,0.00024755957,0.00033246417,0.00017832554,0.00025242104,0.0003537015,0.00014951029,0.00020360686,0.0014091186],"category_scores_gemma":[0.00066190585,0.00025743316,0.00030735368,0.00024925865,0.00022137356,0.00028275995,0.0001712574,0.0004508353,0.00018735512],"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":[0.016728193,0.0003408895,0.006933464,0.000088238936,0.00007969853,0.000120735385,0.00014757356,0.00017436405,0.97039896,0.000021222428,0.00005607567,0.0049104826],"study_design_scores_gemma":[0.00014223548,0.0060897064,0.2550418,0.000021189315,0.0002891408,0.00032139334,0.00037915085,0.0016734033,0.7349268,0.00006198272,0.0010135866,0.000039634753],"about_ca_topic_score_codex":0.0024369159,"about_ca_topic_score_gemma":0.0034929116,"teacher_disagreement_score":0.0024369159,"about_ca_system_score_codex":0.00020071975,"about_ca_system_score_gemma":0.00013019436,"threshold_uncertainty_score":0.0048455},"labels":[],"label_agreement":null},{"id":"W2057166194","doi":"10.4141/a02-073","title":"Histological alterations of intestinal villi in growing pigs fed soybean and pigeon pea seed meals","year":2003,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Biology; Soybean meal; Intestinal villus; Meal; Animal science; Food science; Small intestine; Biochemistry; Raw material","score_opus":0.03689016838686044,"score_gpt":0.2586510325197005,"score_spread":0.22176086413284007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057166194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902713,0.00020958793,0.00020608745,0.000013539313,0.0000069564326,0.000014464863,0.00010875944,0.000008844201,0.0004047161],"genre_scores_gemma":[0.9972874,0.00025911682,0.00058060954,0.000054057942,0.0000047794424,0.000027743097,0.00032510763,0.0000075148237,0.0014537737],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991155,0.000015922778,0.000008293719,0.000025454114,0.000015422072,0.00002331521],"domain_scores_gemma":[0.9997501,0.000044822926,0.00006856583,0.000017116692,0.00002751825,0.00009191806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019636698,0.00030770432,0.00021727619,0.0004876277,0.00020560317,0.00021112207,0.00012780914,0.00040532314,0.0011602737],"category_scores_gemma":[0.00022807288,0.0003247546,0.0003073824,0.00013956087,0.00036739302,0.00022308918,0.00015835768,0.00049822545,0.00017731111],"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":[0.002362895,0.000075190954,0.009921829,0.00006140836,0.000026469022,0.0004251392,0.00009647973,0.000029408357,0.985905,0.000022432796,0.0000207385,0.0010529801],"study_design_scores_gemma":[0.00009050718,0.0063505396,0.83514667,0.00001766324,0.00009289584,0.0017879001,0.0005367587,0.00033335527,0.15479627,0.000049847476,0.0007797554,0.000017928072],"about_ca_topic_score_codex":0.0021453388,"about_ca_topic_score_gemma":0.0034962043,"teacher_disagreement_score":0.0021453388,"about_ca_system_score_codex":0.00025142136,"about_ca_system_score_gemma":0.000127283,"threshold_uncertainty_score":0.0042657256},"labels":[],"label_agreement":null},{"id":"W2057494626","doi":"10.1139/apnm-2011-0226","title":"Acute glycemic and blood lipid response to the ingestion of a candy bar–like protein supplement compared with its candy bar counterpart","year":2013,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","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":"Glycemic; Insulin; Crossover study; Ingestion; Internal medicine; Endocrinology; Blood sugar; Chemistry; Animal science; Medicine; Diabetes mellitus; Biology","score_opus":0.010181576098615391,"score_gpt":0.22759970671096327,"score_spread":0.21741813061234788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057494626","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99944085,0.00016053721,0.000121513716,0.0000141021765,0.00003153484,0.00004864599,0.00006580672,0.0000067971937,0.00011018241],"genre_scores_gemma":[0.9955498,0.0004403896,0.0012654657,0.00017696549,0.00006568657,0.00020474705,0.00038402362,0.000012295313,0.0019006098],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997002,0.000057526096,0.00001961244,0.00008832777,0.0000818181,0.000052433785],"domain_scores_gemma":[0.9995461,0.00007099071,0.00014465595,0.000038281683,0.000038194747,0.00016164355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003707713,0.0005177554,0.0009664268,0.00022934964,0.00028277098,0.0003632961,0.00019110157,0.00052930036,0.0019182265],"category_scores_gemma":[0.0004933378,0.00030440313,0.00039171602,0.00020632312,0.00037804208,0.00037469735,0.0003102098,0.0011882309,0.00019878166],"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":[0.46276936,0.020701714,0.0061610136,0.00041649118,0.0004267005,0.00014007586,0.00021109101,0.00015867574,0.49239305,0.000072801784,0.00026818228,0.016280787],"study_design_scores_gemma":[0.008536147,0.70275426,0.18496196,0.00005912598,0.0009252239,0.0002310379,0.0004636103,0.0015305562,0.098594815,0.00012773795,0.0017516991,0.000063869076],"about_ca_topic_score_codex":0.0010520286,"about_ca_topic_score_gemma":0.0014389224,"teacher_disagreement_score":0.0019182265,"about_ca_system_score_codex":0.00027282463,"about_ca_system_score_gemma":0.0002962993,"threshold_uncertainty_score":0.0064170957},"labels":[],"label_agreement":null},{"id":"W2057674351","doi":"10.1002/star.200700623","title":"Use of Iodine as a Tool to Understand Wheat Starch Pasting Properties","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylose; Starch; Iodine; Swelling; Granule (geology); Slurry; Chemistry; Leaching (pedology); Viscosity; Polymer; Polysaccharide; Chemical engineering; Food science; Polymer chemistry; Nuclear chemistry; Materials science; Organic chemistry; Composite material","score_opus":0.1531756464415505,"score_gpt":0.2913021142027992,"score_spread":0.13812646776124873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057674351","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9844624,0.0046116356,0.009836669,0.000061691026,0.0000134730735,0.000028713926,0.00008562998,0.000052344858,0.00084749033],"genre_scores_gemma":[0.9904265,0.0011800809,0.007789567,0.00002023849,0.0000046082455,0.000016748705,0.00009716328,0.000011574502,0.0004535752],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988234,0.000027195832,0.000010684783,0.000022207261,0.000036616206,0.000020945],"domain_scores_gemma":[0.9998227,0.00007006482,0.00004609324,0.000014816486,0.000031777185,0.000014477487],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038320923,0.0002737068,0.0002239363,0.0005187755,0.00016099958,0.00032297056,0.00021671818,0.00034674548,0.00049340975],"category_scores_gemma":[0.00038662713,0.00022527346,0.00032593604,0.00027621162,0.00035603618,0.0004058623,0.00015250083,0.00054488645,0.000080831946],"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":[0.000055144144,0.000007749042,0.0005954614,0.00003199101,0.0000042871525,0.000018874987,0.000017116812,0.000087277214,0.9982375,0.000020085881,0.0000040372743,0.00092046335],"study_design_scores_gemma":[0.0000065532063,0.00031618355,0.007042385,0.0000071369827,0.000030364141,0.00009459968,0.000052882726,0.0013870656,0.9905004,0.000036272042,0.0005173496,0.000008873076],"about_ca_topic_score_codex":0.002459228,"about_ca_topic_score_gemma":0.002036552,"teacher_disagreement_score":0.002459228,"about_ca_system_score_codex":0.00032461778,"about_ca_system_score_gemma":0.00017295177,"threshold_uncertainty_score":0.004889846},"labels":[],"label_agreement":null},{"id":"W2057803219","doi":"10.1094/cchem-87-4-0376","title":"Variations in Content and Molecular Structure of Barley Nonstarch Polysaccharides Associated with Genotypic and Cellular Origin","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Polysaccharide; Food science; Cellulose; Glycemic index; Dietary fiber; Biochemistry; Biology; Biotechnology; Glycemic","score_opus":0.012232318566434008,"score_gpt":0.21527794041515155,"score_spread":0.20304562184871755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057803219","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99928623,0.00013428551,0.00011204885,0.0000099154595,0.0000039713063,0.0000021198202,0.00023937586,0.000005050893,0.00020707583],"genre_scores_gemma":[0.9986467,0.000047015616,0.00011568858,0.0000089236255,0.0000030700307,0.0000037452187,0.00037929026,0.000007689478,0.0007879136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986684,0.000021584816,0.000009678769,0.00004778381,0.000017493858,0.000036646445],"domain_scores_gemma":[0.99944836,0.000088929984,0.00018059702,0.000051912484,0.00007572017,0.00015437754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013483377,0.0002381933,0.00018336537,0.0005320563,0.00016707681,0.00042574658,0.00013817145,0.00026534818,0.001507712],"category_scores_gemma":[0.00031060015,0.00016197644,0.00021178115,0.00044959094,0.00026269778,0.00017373919,0.00018619095,0.000335376,0.00033261155],"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":[0.0013615689,0.00008255475,0.027132135,0.00002766335,0.000059993734,0.00015623646,0.00012458501,0.000072814924,0.96874833,0.00007045097,0.00004669328,0.0021170657],"study_design_scores_gemma":[0.000018117344,0.00039606256,0.9309976,0.000006233125,0.000048880218,0.00035582102,0.00016158733,0.00038672288,0.06691852,0.00011536854,0.0005811248,0.000014011578],"about_ca_topic_score_codex":0.0016408844,"about_ca_topic_score_gemma":0.0010128489,"teacher_disagreement_score":0.0016408844,"about_ca_system_score_codex":0.0002757538,"about_ca_system_score_gemma":0.00012748828,"threshold_uncertainty_score":0.005043745},"labels":[],"label_agreement":null},{"id":"W2057920854","doi":"10.1007/s00425-013-1953-6","title":"Structure and expression of barley starch phosphorylase genes","year":2013,"lang":"en","type":"article","venue":"Planta","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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":"National Natural Science Foundation of China","keywords":"Exon; Intron; Gene; Biology; Starch; Genetics; Gene expression; Molecular biology; Biochemistry","score_opus":0.013058232799715035,"score_gpt":0.22388320965371258,"score_spread":0.21082497685399754,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057920854","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996644,0.0003957085,0.0011671705,0.000076354285,0.000018322897,0.0000062280496,0.00054124946,0.000016736987,0.0011341295],"genre_scores_gemma":[0.9904047,0.00023606479,0.00084343494,0.000050470084,0.0000057691686,0.000014949179,0.0012950175,0.00004562946,0.007103952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999198,0.000006351691,0.000004851061,0.0000322986,0.000013378073,0.00002333213],"domain_scores_gemma":[0.9998523,0.000035363708,0.00003523511,0.000015703165,0.0000160145,0.00004538361],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007885983,0.00021367986,0.00017366432,0.00026748024,0.0002609924,0.0004552295,0.00023466526,0.00025657748,0.0014534655],"category_scores_gemma":[0.00015164819,0.0002595519,0.00024426822,0.0001947004,0.00039725873,0.00020640496,0.00024890742,0.000772129,0.0004775146],"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":[0.00018355531,0.000012965802,0.00037791967,0.00000888722,0.0000023318385,0.00003538889,0.000059062848,0.000026869096,0.99813974,0.00015291946,0.000022343962,0.0009779357],"study_design_scores_gemma":[0.00007192334,0.0002426013,0.18241389,0.000025211788,0.000052040235,0.00064823433,0.0005719949,0.0012235023,0.808471,0.0006106387,0.0056421338,0.000026841339],"about_ca_topic_score_codex":0.0033678305,"about_ca_topic_score_gemma":0.004105809,"teacher_disagreement_score":0.0033678305,"about_ca_system_score_codex":0.0010175984,"about_ca_system_score_gemma":0.0003119519,"threshold_uncertainty_score":0.0073832273},"labels":[],"label_agreement":null},{"id":"W2057922274","doi":"10.1021/jf991102f","title":"Variation in Total and Soluble β-Glucan Content in Hulless Barley:  Effects of Thermal, Physical, and Enzymic Treatments","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":199,"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; University of Saskatchewan","funders":"","keywords":"Amylose; Beta-glucan; Food science; Chemistry; Glucan; Starch; Polysaccharide; Hydrolysis; Biochemistry","score_opus":0.00919960663579449,"score_gpt":0.19730252380908875,"score_spread":0.18810291717329425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057922274","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996258,0.00011585745,0.000128686,0.0000034783745,0.0000014733423,0.0000023410992,0.000059834336,0.0000038998774,0.00005858461],"genre_scores_gemma":[0.99857676,0.0001338706,0.00041573326,0.000015703814,0.0000021960923,0.000009203262,0.00035834927,0.000010192389,0.00047811537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998683,0.000021248623,0.000015288852,0.00005028578,0.000024697376,0.000020269392],"domain_scores_gemma":[0.9997414,0.0000494778,0.00007444368,0.000025695883,0.000033552536,0.000075408025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017532229,0.00033386328,0.00030971927,0.00022576415,0.00012580809,0.0003266752,0.00011899941,0.00018045747,0.00043471422],"category_scores_gemma":[0.00024063115,0.00017293578,0.00024202622,0.0002460953,0.00028749777,0.00018968919,0.00015498177,0.00032722444,0.00011510095],"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":[0.00066765636,0.000041376967,0.005855292,0.00003455405,0.00002727274,0.00006201912,0.00006573686,0.000047309353,0.9916624,0.000008703227,0.000009694411,0.0015178995],"study_design_scores_gemma":[0.000024584353,0.0018741997,0.6064127,0.000008739218,0.000116839816,0.00037461304,0.0002542735,0.00052485045,0.38962865,0.00005470597,0.000704806,0.000020971254],"about_ca_topic_score_codex":0.0011335826,"about_ca_topic_score_gemma":0.0015818531,"teacher_disagreement_score":0.0011335826,"about_ca_system_score_codex":0.0002599219,"about_ca_system_score_gemma":0.00012619053,"threshold_uncertainty_score":0.0022539496},"labels":[],"label_agreement":null},{"id":"W2058099677","doi":"10.1016/j.carbpol.2013.12.014","title":"Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions","year":2013,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"McGill University","keywords":"Starch; Differential scanning calorimetry; Rheometry; Rheology; Materials science; Dielectric; Modified starch; Composite material; Chemistry; Food science","score_opus":0.0110480059996949,"score_gpt":0.223553824793143,"score_spread":0.2125058187934481,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058099677","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984309,0.0005006259,0.00036208454,0.0000332168,0.000016656975,0.0000057017123,0.000050510982,0.000011840155,0.000588374],"genre_scores_gemma":[0.998197,0.0004014088,0.0005918882,0.000024637106,0.000020027283,0.000007978741,0.00009704111,0.00001833308,0.00064159895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998117,0.000045065375,0.000019030633,0.00003457042,0.000052581403,0.000037064787],"domain_scores_gemma":[0.9993813,0.00035531056,0.00008223162,0.00003171273,0.00007497199,0.00007446684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029259294,0.000256521,0.00022651642,0.00019901132,0.00028103127,0.00031364785,0.00016640729,0.0002790739,0.0014008365],"category_scores_gemma":[0.00094299193,0.00018804595,0.00016875747,0.00025165902,0.0003188526,0.00044169292,0.00022138303,0.0005319093,0.00022464113],"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":[0.001884185,0.00014488939,0.0009879336,0.00008272013,0.000033526245,0.0001731148,0.00015350744,0.00022948775,0.99160755,0.000048437912,0.000060939343,0.004593654],"study_design_scores_gemma":[0.000022421587,0.00069973443,0.004115314,0.0000053353947,0.00002221905,0.000077127486,0.000055890603,0.0004951144,0.99405164,0.000021519181,0.0004258761,0.000007775343],"about_ca_topic_score_codex":0.00038710545,"about_ca_topic_score_gemma":0.00047306338,"teacher_disagreement_score":0.0014008365,"about_ca_system_score_codex":0.000109871435,"about_ca_system_score_gemma":0.00013682521,"threshold_uncertainty_score":0.0046862364},"labels":[],"label_agreement":null},{"id":"W2058832325","doi":"10.1094/cchem-87-1-0065","title":"Effect of Formulation and Processing Treatments on Viscosity and Solubility of Extractable Barley β‐Glucan in Bread Dough Evaluated Under In Vitro Conditions","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; U.S. Food and Drug Administration; Killam Trusts","keywords":"Chemistry; Fermentation; Glucan; Food science; Solubility; Beta-glucan; Viscosity; Yeast; Polysaccharide; Biochemistry; Organic chemistry","score_opus":0.011667200311058983,"score_gpt":0.29729006403065894,"score_spread":0.28562286371959994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058832325","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99563235,0.0019779531,0.0011639148,0.000043519223,0.000052753163,0.00008239279,0.00033419274,0.000021804617,0.0006910823],"genre_scores_gemma":[0.9918731,0.001565777,0.004163649,0.000078506564,0.000028811242,0.00009538039,0.00047750722,0.00003967569,0.0016776035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961394,0.00012811167,0.000050996296,0.00008026976,0.000070153146,0.0000564987],"domain_scores_gemma":[0.9995327,0.00014422397,0.00015169792,0.000032009553,0.00008104116,0.000058362406],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000516789,0.0006887541,0.0005044963,0.00019279635,0.00017702393,0.00047208584,0.0002089839,0.00027540195,0.0010057895],"category_scores_gemma":[0.00056689,0.00022148206,0.00044411974,0.0002812398,0.00023460083,0.0003350919,0.0002421146,0.00072805805,0.00019085048],"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":[0.000731213,0.00018044787,0.00019550312,0.000099955454,0.00002291876,0.000036884543,0.00005826448,0.00010844827,0.9974693,0.000016365933,0.000021518275,0.0010592684],"study_design_scores_gemma":[0.000023801285,0.0040791477,0.0048189336,0.00002257584,0.000098552504,0.00003757002,0.00007410117,0.0004609679,0.9894599,0.000018755769,0.0008923326,0.00001330889],"about_ca_topic_score_codex":0.0013097298,"about_ca_topic_score_gemma":0.0016877933,"teacher_disagreement_score":0.0013097298,"about_ca_system_score_codex":0.0002402717,"about_ca_system_score_gemma":0.00028941984,"threshold_uncertainty_score":0.0033647418},"labels":[],"label_agreement":null},{"id":"W2059012459","doi":"10.1016/j.jcs.2005.03.002","title":"Water extractable (1→3,1→4)-β-d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour","year":2005,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":124,"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":"Chemistry; Food science; Rheology; Glucan; Polysaccharide; Barley flour; Slurry; Starch; Aqueous solution; Viscosity; Water activity; Water content; Wheat flour; Biochemistry; Materials science; Organic chemistry","score_opus":0.025497037478624352,"score_gpt":0.2911462432061443,"score_spread":0.26564920572751993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059012459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99835974,0.00042189253,0.00040483702,0.000018117125,0.000010530282,0.0000050869085,0.00026293137,0.0000056178797,0.00051124365],"genre_scores_gemma":[0.99634737,0.00035791766,0.00045502934,0.000024267085,0.000007799649,0.000007832827,0.0009366222,0.000020430647,0.00184271],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993074,0.000009777061,0.000006029818,0.000021150883,0.000009937488,0.000022316233],"domain_scores_gemma":[0.99979514,0.00006229372,0.00004304791,0.000019011522,0.000033712025,0.000046860696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015183541,0.00032026682,0.0002126932,0.00046324963,0.00020278092,0.0004022215,0.00017059733,0.00021737421,0.001204704],"category_scores_gemma":[0.00036239793,0.00017728304,0.0002723854,0.0004868797,0.0003815499,0.00033460764,0.00023681809,0.00053984765,0.00021389835],"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":[0.0005088127,0.000021398333,0.0021186476,0.000027238068,0.000017822458,0.000112226764,0.00013968711,0.00006613264,0.994609,0.00006994851,0.000020234975,0.0022888517],"study_design_scores_gemma":[0.000026663578,0.0005400714,0.24200259,0.000018724224,0.00010516343,0.00057635555,0.00062342937,0.0006161518,0.7527687,0.00020905692,0.002488994,0.000024177461],"about_ca_topic_score_codex":0.0024329626,"about_ca_topic_score_gemma":0.0016345389,"teacher_disagreement_score":0.0024329626,"about_ca_system_score_codex":0.00023452703,"about_ca_system_score_gemma":0.00013908274,"threshold_uncertainty_score":0.0048375726},"labels":[],"label_agreement":null},{"id":"W2059445614","doi":"10.1006/jcrs.2002.0459","title":"Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Cooked Forms","year":2002,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":112,"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 Alberta","funders":"","keywords":"Food science; Wheat bread; Wheat flour; Chemistry; Substitution (logic); Volume (thermodynamics); Barley flour; Bread making; Cultivar; Horticulture; Biology","score_opus":0.025510294859464655,"score_gpt":0.2852846588534989,"score_spread":0.25977436399403425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059445614","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99974805,0.00007130819,0.000032192132,0.0000068864806,0.0000032943656,0.0000025946424,0.000035326313,0.0000021765604,0.00009807177],"genre_scores_gemma":[0.999469,0.00003263367,0.00004929408,0.0000098031815,0.0000011859876,0.0000020261596,0.00005553785,0.0000049638716,0.00037555918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997713,0.00006567993,0.000015290838,0.00005531738,0.00004347264,0.00004899418],"domain_scores_gemma":[0.9989655,0.00025689055,0.00023176544,0.00006987469,0.00016007233,0.00031590488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045979742,0.00035261773,0.00032999003,0.0002937801,0.0002779072,0.0007741293,0.00015040483,0.00028413086,0.0021118673],"category_scores_gemma":[0.0010134286,0.0003998585,0.0003241953,0.0003529961,0.0007096619,0.0002772924,0.0002129714,0.000783867,0.00019470301],"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":[0.13118215,0.0013294595,0.13989252,0.00016094954,0.00069261674,0.0006197579,0.0017201416,0.00035372804,0.71526456,0.00020613655,0.00025337996,0.008324565],"study_design_scores_gemma":[0.00023559472,0.004141926,0.95576215,0.000007253015,0.00020386846,0.0003053315,0.0007366223,0.0008104008,0.03733338,0.00007927407,0.00034978526,0.000034380435],"about_ca_topic_score_codex":0.0062787975,"about_ca_topic_score_gemma":0.007541832,"teacher_disagreement_score":0.0062787975,"about_ca_system_score_codex":0.00036767244,"about_ca_system_score_gemma":0.00027208895,"threshold_uncertainty_score":0.012484491},"labels":[],"label_agreement":null},{"id":"W2059735033","doi":"10.1016/j.foodres.2009.09.001","title":"Composition, molecular structure, properties, and modification of pulse starches: A review","year":2009,"lang":"en","type":"review","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":764,"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; Memorial University of Newfoundland","funders":"","keywords":"Starch; Pulse (music); Chemical composition; Food science; Chemistry; Physics; Optics; Organic chemistry","score_opus":0.26454265423700374,"score_gpt":0.4296453553895095,"score_spread":0.16510270115250575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059735033","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":[0.0005923308,0.99895144,0.0001189836,0.000061593564,0.00005293644,0.0000036047036,0.000012082176,0.0000027940712,0.00020418211],"genre_scores_gemma":[0.0012022584,0.9982494,0.00023658964,0.00003934262,0.000049741557,0.00000546847,0.000018109284,6.2559275e-7,0.00019845004],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998204,0.000021310678,0.000039814728,0.000040506566,0.000063666484,0.000014367119],"domain_scores_gemma":[0.9996978,0.00012094819,0.000092511335,0.00000859716,0.000062694155,0.000017537403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051362126,0.0009150168,0.0017955942,0.001681643,0.00017888243,0.00057961256,0.00083721563,0.0007771297,0.0010747091],"category_scores_gemma":[0.0006436212,0.00034206558,0.00046808305,0.002025608,0.00033729622,0.0008643405,0.0004595113,0.0006517097,0.0005774596],"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":[0.00019599998,0.00015778477,0.00058794924,0.0353584,0.0001487828,0.00033122947,0.00007616982,0.00030518117,0.0151407095,0.00062705914,0.0054873894,0.9415833],"study_design_scores_gemma":[0.000099609075,0.0009935071,0.009627275,0.009330911,0.0012263986,0.0056580286,0.00034739345,0.0004154814,0.01907865,0.001837133,0.9512738,0.000111976195],"about_ca_topic_score_codex":0.0010298506,"about_ca_topic_score_gemma":0.0014959316,"teacher_disagreement_score":0.0017955942,"about_ca_system_score_codex":0.00024696477,"about_ca_system_score_gemma":0.00070287904,"threshold_uncertainty_score":0.003595233},"labels":[],"label_agreement":null},{"id":"W2060163882","doi":"10.1139/g09-036","title":"Isolation and characterization of the rye<i>Waxy</i>gene","year":2009,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge","funders":"Agriculture and Agri-Food Canada; Ministry of Education, India; Ministry of Earth Sciences","keywords":"Biology; Intron; Gene; Genetics; Triticale; Starch synthase; Genome; Exon; Homology (biology); Complementary DNA; genomic DNA; Coding region; Starch; Biochemistry","score_opus":0.012577632097786626,"score_gpt":0.2084464048053097,"score_spread":0.1958687727075231,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060163882","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.980261,0.0022345406,0.0104865385,0.00036702753,0.0000456629,0.00010910973,0.004397351,0.000088438836,0.0020103243],"genre_scores_gemma":[0.90310526,0.0031157823,0.032314144,0.00036235718,0.00006294692,0.00016699957,0.048628528,0.00021976126,0.012024205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999281,0.0000062800673,0.000008414197,0.00002101619,0.000018514807,0.000017696497],"domain_scores_gemma":[0.99985147,0.000034036202,0.000025745614,0.000025309339,0.000025815267,0.000037579262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012954434,0.000318659,0.00037560344,0.00029723212,0.00019972419,0.00040809487,0.00023349313,0.00021254682,0.0010201314],"category_scores_gemma":[0.00026997033,0.00021921119,0.00038312338,0.00028498025,0.0002288706,0.0002560787,0.00034850076,0.0007205736,0.0013398667],"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":[0.000020527086,0.0000066920898,0.00023967799,0.000026983711,0.000003068017,0.00006026811,0.000033552828,0.000028640936,0.9982486,0.00009678124,0.00003064302,0.0012045733],"study_design_scores_gemma":[0.000056540277,0.0003363774,0.066546634,0.000053757896,0.00008457611,0.0017957817,0.00035352324,0.0020017102,0.8854496,0.00046826023,0.042818207,0.000035049987],"about_ca_topic_score_codex":0.0015465519,"about_ca_topic_score_gemma":0.0016600349,"teacher_disagreement_score":0.0015465519,"about_ca_system_score_codex":0.0002780458,"about_ca_system_score_gemma":0.00029634166,"threshold_uncertainty_score":0.003412664},"labels":[],"label_agreement":null},{"id":"W2060700145","doi":"10.1021/jf020719l","title":"Dynamic Viscoelastic and Tensile Properties of Gluten and Glutenin Gels of Common Wheats of Different Strength","year":2003,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Glutenin; Viscoelasticity; Gluten; Dynamic mechanical analysis; Materials science; Ultimate tensile strength; Stress relaxation; Relaxation (psychology); Modulus; Rheology; Composite material; Polymer; Chemistry; Food science; Creep; Biochemistry","score_opus":0.009210577766787095,"score_gpt":0.19481964738984564,"score_spread":0.18560906962305854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060700145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987174,0.00041900916,0.0003111026,0.000011681126,0.0000034864538,0.000006478415,0.00016234699,0.0000058409278,0.00036262706],"genre_scores_gemma":[0.9967002,0.00040388608,0.0009539387,0.000025522879,0.0000028047057,0.000010911187,0.00058850885,0.000012075683,0.0013019984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989307,0.00000992164,0.0000072810412,0.000029082781,0.000038407623,0.000022312774],"domain_scores_gemma":[0.9997402,0.000045944704,0.000060211387,0.000013375798,0.000076806835,0.000063576794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001690361,0.00031218724,0.00019089923,0.00063574995,0.00027779274,0.00023750482,0.00017735407,0.0002133842,0.0007643586],"category_scores_gemma":[0.00031886264,0.00016189553,0.00017356896,0.0006072738,0.00034839314,0.00020829201,0.00017901874,0.00026015393,0.000051913343],"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":[0.00009726095,0.0000072825324,0.0013766767,0.000038647722,0.000012987125,0.00004616541,0.00012432749,0.00007801569,0.99697244,0.000026002539,0.0000131302795,0.0012071105],"study_design_scores_gemma":[0.000025001726,0.000585833,0.33462697,0.000026994154,0.0001497048,0.00040813145,0.00046499213,0.0014110531,0.6595879,0.00009135479,0.0025862132,0.000035806486],"about_ca_topic_score_codex":0.025514431,"about_ca_topic_score_gemma":0.049056802,"teacher_disagreement_score":0.025514431,"about_ca_system_score_codex":0.00059764885,"about_ca_system_score_gemma":0.00029773923,"threshold_uncertainty_score":0.050731838},"labels":[],"label_agreement":null},{"id":"W2060732861","doi":"10.1002/mnfr.200800343","title":"Oat β‐glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects","year":2009,"lang":"en","type":"article","venue":"Molecular Nutrition & Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":171,"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":"Postprandial; Cholecystokinin; Glucan; Ghrelin; Meal; Endocrinology; Internal medicine; Food science; Chemistry; Insulin; Overweight; Beta-glucan; Medicine; Obesity; Biochemistry; Hormone","score_opus":0.042268281597878335,"score_gpt":0.32866837788677333,"score_spread":0.286400096288895,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060732861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996439,0.00019666072,0.00005405783,0.0000072493413,0.000002956659,0.0000036974284,0.000014729622,0.000003202034,0.00007352012],"genre_scores_gemma":[0.9990237,0.0001879794,0.00022582884,0.000029581277,0.0000064165733,0.0000071426302,0.00007545276,0.000002877773,0.00044098913],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999547,0.0000135844275,0.000004452487,0.000009735063,0.000010856199,0.0000066817433],"domain_scores_gemma":[0.99989736,0.000019731511,0.000036695867,0.000010333343,0.000009286896,0.000026606072],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016650854,0.00023170718,0.000273513,0.00018710234,0.00012389908,0.00023215896,0.00005844299,0.00015677053,0.0008917667],"category_scores_gemma":[0.00029157236,0.00016959728,0.00018553101,0.00012787411,0.00012603671,0.00014927909,0.00012500773,0.00028673213,0.00012060075],"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":[0.045307547,0.0026194616,0.31256047,0.00028356942,0.00047576067,0.00056409655,0.00043402961,0.00017286766,0.59018666,0.000045673238,0.00025481873,0.047095045],"study_design_scores_gemma":[0.00023413023,0.013732466,0.97304857,0.000009408196,0.000107152366,0.00032308092,0.00013432665,0.00022374958,0.0117705865,0.000021783653,0.00038822065,0.0000064450473],"about_ca_topic_score_codex":0.0004609048,"about_ca_topic_score_gemma":0.0007842761,"teacher_disagreement_score":0.0008917667,"about_ca_system_score_codex":0.00007040658,"about_ca_system_score_gemma":0.00005692403,"threshold_uncertainty_score":0.002983272},"labels":[],"label_agreement":null},{"id":"W2060917128","doi":"10.1002/star.201200253","title":"Structure of starch hydrolysates following in vitro oral digestion: Effect of botanical source of starch and hydrothermal treatments","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Hydrolysate; Starch; Food science; Digestion (alchemy); Hydrolysis; Chemistry; Amylose; Resistant starch; Polysaccharide; Amylase; Carbohydrate; Biochemistry; Chromatography; Enzyme","score_opus":0.009575560704973085,"score_gpt":0.26006190282397845,"score_spread":0.2504863421190054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060917128","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971878,0.00090874446,0.00069732225,0.000018145003,0.00001687704,0.000024104982,0.00032442817,0.000011459605,0.00081117067],"genre_scores_gemma":[0.9959777,0.00060061004,0.0013189357,0.000029804107,0.0000062554295,0.000027099137,0.0004903018,0.000019410147,0.001529914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998118,0.00004052283,0.000018071327,0.000043676533,0.000044775148,0.000041052735],"domain_scores_gemma":[0.99969363,0.00008535197,0.00008339904,0.000031379896,0.00006508369,0.000041227762],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031433694,0.00033231458,0.00023533544,0.00018052908,0.00012983817,0.00026404645,0.00011621695,0.00025647721,0.0011713046],"category_scores_gemma":[0.0004036033,0.0002235892,0.0003649098,0.00027401673,0.00022944961,0.00022878441,0.00014190628,0.000539118,0.00020096928],"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":[0.00062238,0.00006348554,0.0005576123,0.00006359638,0.000018893086,0.000055365203,0.00008556963,0.000102251426,0.99700075,0.000016703616,0.000027366967,0.0013859398],"study_design_scores_gemma":[0.000020796797,0.0012802519,0.019987244,0.000016518106,0.000041294497,0.000099056,0.00018079595,0.00055593817,0.97698283,0.000029790319,0.0007902402,0.00001509461],"about_ca_topic_score_codex":0.0008989131,"about_ca_topic_score_gemma":0.0012679423,"teacher_disagreement_score":0.0011713046,"about_ca_system_score_codex":0.000122241,"about_ca_system_score_gemma":0.000135324,"threshold_uncertainty_score":0.0039183497},"labels":[],"label_agreement":null},{"id":"W2060927120","doi":"10.2202/1556-3758.1561","title":"Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Creep; Rheology; Amylose; Viscosity; Materials science; Food science; Relaxation (psychology); Correlation coefficient; Elastic modulus; Japonica rice; Chemistry; Composite material; Japonica; Mathematics; Botany; Starch; Medicine","score_opus":0.05224286225325078,"score_gpt":0.27846460848805393,"score_spread":0.22622174623480315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060927120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994147,0.00009843705,0.00031159841,0.000005486258,0.0000013029018,0.0000036543638,0.000045560322,0.0000047988,0.00011446449],"genre_scores_gemma":[0.998741,0.00008640686,0.0005753762,0.000011480529,0.0000020758905,0.000007122851,0.00012575278,0.000005163697,0.00044571323],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99988914,0.000018185692,0.000010217061,0.000025527688,0.000041118445,0.000015740374],"domain_scores_gemma":[0.9994955,0.00009576113,0.00013401307,0.000029390796,0.00016568904,0.00007951166],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034471942,0.00033622407,0.0002685315,0.00048148975,0.00017831448,0.00016229539,0.00007393178,0.00013412733,0.0005586591],"category_scores_gemma":[0.00059489993,0.00015775258,0.0002838241,0.00042991503,0.00014828559,0.0001871994,0.00013324888,0.0002885913,0.00008316682],"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":[0.0005824894,0.00009148093,0.038038354,0.00008793976,0.000046699293,0.000109007924,0.0002449032,0.00013195859,0.95622104,0.000021692846,0.000027894092,0.004396421],"study_design_scores_gemma":[0.000010664747,0.0015478311,0.86149627,0.000005727317,0.000093628376,0.0004463243,0.00023571194,0.0009568756,0.13482721,0.000030514839,0.00032362735,0.000025669176],"about_ca_topic_score_codex":0.0019518788,"about_ca_topic_score_gemma":0.0027354795,"teacher_disagreement_score":0.0019518788,"about_ca_system_score_codex":0.00010964034,"about_ca_system_score_gemma":0.00013335196,"threshold_uncertainty_score":0.0038810372},"labels":[],"label_agreement":null},{"id":"W2060981361","doi":"10.1080/10942910802252148","title":"Nutritional and Rheological Properties of Sorghum","year":2009,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":118,"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":"Sorghum; Food science; Gluten free; Rheology; Agronomy; Staple food; Gluten; Chemistry; Biology; Materials science; Agriculture; Composite material","score_opus":0.044216404836690454,"score_gpt":0.2590748284485614,"score_spread":0.21485842361187094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060981361","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99461067,0.0025321674,0.0003780462,0.000054150194,0.00001130369,0.000008004684,0.0003464844,0.000009130345,0.0020500463],"genre_scores_gemma":[0.99581724,0.0013287296,0.00071246474,0.000027685192,0.0000066065722,0.000007775726,0.00031422227,0.0000076844835,0.0017775389],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999486,0.000010790125,0.000007889453,0.000009369842,0.000016041004,0.000007209302],"domain_scores_gemma":[0.9998429,0.000028766866,0.000041783118,0.000008149742,0.000059305756,0.000019039795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001162174,0.00014684937,0.00012725643,0.00053050724,0.00021122374,0.00024257097,0.00007171664,0.0001386504,0.0015063344],"category_scores_gemma":[0.00031659775,0.00007757323,0.0001233727,0.00036978754,0.00006370047,0.00013279896,0.00011294741,0.00016444303,0.00029201023],"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":[0.00096406345,0.00012823477,0.01956006,0.00030836434,0.000038983828,0.00039033472,0.0003826798,0.00020154082,0.9528764,0.00016570583,0.00025953192,0.024724152],"study_design_scores_gemma":[0.000023989773,0.0028015834,0.68668145,0.00011489016,0.00017414632,0.0034112276,0.0014868792,0.001588689,0.28467515,0.0004710644,0.018497206,0.00007362077],"about_ca_topic_score_codex":0.0010897191,"about_ca_topic_score_gemma":0.0009968455,"teacher_disagreement_score":0.0015063344,"about_ca_system_score_codex":0.000091005415,"about_ca_system_score_gemma":0.00008503277,"threshold_uncertainty_score":0.0050391555},"labels":[],"label_agreement":null},{"id":"W2061703786","doi":"10.1007/s00217-012-1857-x","title":"Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch","year":2012,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Succinylation; Succinic anhydride; Starch; Sodium hypochlorite; Syneresis; Chemistry; Swelling; Mung bean; Modified starch; Organic chemistry; Food science; Materials science; Biochemistry; Acetylation; Composite material","score_opus":0.07031807568786401,"score_gpt":0.3000801254500946,"score_spread":0.22976204976223058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061703786","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99904615,0.00043854388,0.00014714632,0.000018468545,0.000015484471,0.0000038311623,0.000055579938,0.0000051982856,0.00026961818],"genre_scores_gemma":[0.9988372,0.00020315657,0.00014180611,0.000025689173,0.0000052301184,0.0000035685293,0.00010636043,0.000009574546,0.00066749996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983287,0.000038641647,0.000016572574,0.000034888253,0.000021859054,0.000055180524],"domain_scores_gemma":[0.9996313,0.0001137589,0.000079719735,0.00002591643,0.00005472644,0.00009462602],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024868184,0.00043474734,0.00021437427,0.00015398732,0.00015228897,0.00033583725,0.00018967743,0.00028079533,0.0019048051],"category_scores_gemma":[0.0004202652,0.00024287573,0.0003632417,0.00020302857,0.00027161546,0.00036647424,0.00020880144,0.0005722855,0.00025175692],"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":[0.00516868,0.0001567201,0.00087617856,0.00009252353,0.000050064486,0.00010178403,0.00010682654,0.00015022892,0.9912724,0.000055822275,0.000034356814,0.0019343494],"study_design_scores_gemma":[0.000051367275,0.0012252312,0.010750079,0.000011408795,0.00006871414,0.0000704336,0.00010303967,0.00040370366,0.9867002,0.000041487005,0.0005553341,0.000019067147],"about_ca_topic_score_codex":0.0014833566,"about_ca_topic_score_gemma":0.0013934466,"teacher_disagreement_score":0.0019048051,"about_ca_system_score_codex":0.00018957347,"about_ca_system_score_gemma":0.00017027506,"threshold_uncertainty_score":0.0063722134},"labels":[],"label_agreement":null},{"id":"W2061808289","doi":"10.1038/ejcn.2015.50","title":"Plasma glucose kinetics and response of insulin and GIP following a cereal breakfast in female subjects: effect of starch digestibility","year":2015,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":41,"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 Montréal; Montreal Clinical Research Institute; Université de Montréal","funders":"","keywords":"Insulin; Internal medicine; Endocrinology; Starch; Breakfast cereal; Plasma glucose; Kinetics; Medicine; Pancreatic hormone; Insulin response; Food science; Chemistry; Biology; Insulin resistance","score_opus":0.06175275787073074,"score_gpt":0.344737728807392,"score_spread":0.28298497093666125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061808289","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996692,0.00008286938,0.000048942573,0.000007200314,0.000004110319,0.000006186635,0.00006619215,0.0000028675938,0.000112505615],"genre_scores_gemma":[0.9990264,0.000054119013,0.00009172302,0.00002583966,0.00000943967,0.000015818621,0.00013862501,0.0000032636226,0.0006348184],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99990976,0.00001919374,0.000006676297,0.000032518332,0.000011715869,0.000020123522],"domain_scores_gemma":[0.9997533,0.000060246697,0.000066979184,0.000022872826,0.000015960028,0.00008061361],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019205053,0.00043498471,0.0003490725,0.00015581142,0.00017438663,0.00021482033,0.000086322645,0.00029368795,0.0021981094],"category_scores_gemma":[0.0004175589,0.00027126606,0.00019537623,0.00014035466,0.0002138484,0.00016672366,0.00013609485,0.00037027168,0.00045505838],"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":[0.10289009,0.0033828234,0.6486699,0.00016958016,0.00024857424,0.0015427063,0.00068410643,0.00028801805,0.22196881,0.000051453168,0.00029233113,0.019811675],"study_design_scores_gemma":[0.00016656546,0.010742352,0.984977,0.000003104036,0.000051671763,0.0004777,0.00013369073,0.00018713657,0.003022901,0.000015108479,0.00021533124,0.0000073563433],"about_ca_topic_score_codex":0.00086480845,"about_ca_topic_score_gemma":0.00076818094,"teacher_disagreement_score":0.0021981094,"about_ca_system_score_codex":0.00014280257,"about_ca_system_score_gemma":0.000085831794,"threshold_uncertainty_score":0.0073533654},"labels":[],"label_agreement":null},{"id":"W2061986633","doi":"10.1016/j.foodres.2013.01.057","title":"The susceptibility of large and small granules of waxy, normal and high-amylose genotypes of barley and corn starches toward amylolysis at sub-gelatinization temperatures","year":2013,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates; University of Saskatchewan","keywords":"Amylose; Starch; Chemistry; Crystallinity; Food science; Polysaccharide; Waxy corn; Hydrolysis; Amylopectin; Maize starch; Amylase; Biochemistry; Enzyme; Crystallography","score_opus":0.04052702760836906,"score_gpt":0.2948376505261157,"score_spread":0.25431062291774664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061986633","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995308,0.000056155808,0.00015639457,0.000009876534,0.000004044881,0.0000036568385,0.00010166574,0.000004425847,0.00013297639],"genre_scores_gemma":[0.99904484,0.000030697833,0.00012145317,0.000013763831,0.0000020690104,0.000006384517,0.0002447007,0.000008982796,0.00052720716],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983096,0.000020660595,0.000026231764,0.000048227634,0.000029301713,0.000044600332],"domain_scores_gemma":[0.99948835,0.00012974105,0.00012785634,0.000051540785,0.000055062592,0.00014743737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014940697,0.0002627842,0.00018910714,0.00032478836,0.00016402005,0.00038095983,0.00019005671,0.00031406197,0.0010752334],"category_scores_gemma":[0.000451427,0.0002472621,0.00038742277,0.00020561436,0.00036558651,0.00031197479,0.00035574642,0.0005488034,0.00014882443],"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":[0.00096683163,0.00002679984,0.0033232484,0.00001897065,0.000014907284,0.00006065122,0.00011146598,0.000054396914,0.99492824,0.00004530617,0.000010352321,0.00043872147],"study_design_scores_gemma":[0.000047728827,0.0017257131,0.39399916,0.000010855636,0.00007887659,0.0009290557,0.00082513446,0.0010555548,0.6004835,0.00020302855,0.0006122962,0.000029132507],"about_ca_topic_score_codex":0.0016201864,"about_ca_topic_score_gemma":0.0008439798,"teacher_disagreement_score":0.0016201864,"about_ca_system_score_codex":0.00023509635,"about_ca_system_score_gemma":0.00011893508,"threshold_uncertainty_score":0.003597021},"labels":[],"label_agreement":null},{"id":"W2062154829","doi":"10.1038/sj.ejcn.1601551","title":"Determination of the glycaemic index of foods: interlaboratory study","year":2003,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":326,"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":"Glycaemic index; Medicine; Venous blood; Body mass index; Reference values; Animal science; Internal medicine; Glycemic index; Insulin; Biology","score_opus":0.059394964311740545,"score_gpt":0.34858061254687056,"score_spread":0.28918564823513004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062154829","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.989174,0.0009284713,0.0070651816,0.00008427086,0.0001143433,0.000088856556,0.00024341713,0.00006991892,0.0022314487],"genre_scores_gemma":[0.99625945,0.0001967958,0.0022749787,0.00015323037,0.000046421424,0.00006166065,0.00031291027,0.000036912705,0.0006576967],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9953719,0.0018245785,0.0002538292,0.0010601024,0.0012706222,0.00021901508],"domain_scores_gemma":[0.99249977,0.0027443937,0.00088296924,0.0015043365,0.0016638598,0.00070465327],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004304627,0.0010292189,0.0007542461,0.0011473648,0.0009131887,0.00092005846,0.0005860318,0.0009979516,0.0007152849],"category_scores_gemma":[0.010133367,0.00054188946,0.0005412803,0.0012879935,0.00093020924,0.0005869877,0.00083339115,0.0015997727,0.00045971392],"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":[0.015385607,0.0021598113,0.68950576,0.00018114258,0.0009552524,0.00050976145,0.0051614335,0.0007231207,0.235495,0.0005690877,0.00076527183,0.0485888],"study_design_scores_gemma":[0.00025054652,0.010067311,0.9100047,0.000047235768,0.0005509966,0.0020777583,0.0011885132,0.0021554413,0.06928806,0.00051436765,0.003753348,0.00010179288],"about_ca_topic_score_codex":0.002349679,"about_ca_topic_score_gemma":0.0013615004,"teacher_disagreement_score":0.004304627,"about_ca_system_score_codex":0.00055789016,"about_ca_system_score_gemma":0.00074381597,"threshold_uncertainty_score":0.022765338},"labels":[],"label_agreement":null},{"id":"W2062307941","doi":"10.1139/h09-051","title":"Dietary patterns associated with glycemic index and glycemic load among Alberta adolescents","year":2009,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Athabasca University; University of Alberta","funders":"Canadian Institutes of Health Research; Alberta Heritage Foundation for Medical Research; Danone Institute of Canada","keywords":"Glycemic load; Glycemic index; Glycemic; Medicine; Index (typography); Internal medicine; Diabetes mellitus; Gerontology; Endocrinology; Computer science","score_opus":0.008913214051407822,"score_gpt":0.21499997320229902,"score_spread":0.2060867591508912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062307941","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990339,0.00016350803,0.000023545457,0.000030176821,0.0000013972077,0.0000039773067,0.00014027685,0.0000025360894,0.0006006179],"genre_scores_gemma":[0.9990809,0.00018350336,0.00008653153,0.000023070133,0.0000018062051,0.000004020459,0.00021797446,0.0000016855683,0.0004005528],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997886,0.000024115221,0.000010425617,0.000036040845,0.000093567935,0.000047308655],"domain_scores_gemma":[0.9997671,0.000019628163,0.00007812918,0.000008405367,0.00006363493,0.000062971514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029285363,0.00019753071,0.00019661973,0.0008362935,0.0006531249,0.00056705077,0.0003457664,0.00018403445,0.00077196857],"category_scores_gemma":[0.00054424023,0.00018406095,0.00019912141,0.0014801028,0.00024876578,0.00012993193,0.00029249923,0.0003459675,0.000115556686],"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":[0.000035137746,0.000024939261,0.9976211,0.000004517814,0.000010738842,0.00005797347,0.0002777723,0.000029816467,0.00014495518,0.000027383734,0.00009034983,0.001675199],"study_design_scores_gemma":[0.000002194607,0.000012237104,0.99952257,0.000004308621,0.0000066430225,0.000031857115,0.00021105091,0.00008612708,0.000019117799,0.000008457007,0.000094154326,0.0000012611586],"about_ca_topic_score_codex":0.7709385,"about_ca_topic_score_gemma":0.8414541,"teacher_disagreement_score":0.22906148,"about_ca_system_score_codex":0.0028313461,"about_ca_system_score_gemma":0.0019088554,"threshold_uncertainty_score":0.4608209},"labels":[],"label_agreement":null},{"id":"W2062457356","doi":"10.1094/cc-83-0340","title":"Effects of Micronization on Protein and Rheological Properties of Spring Wheat","year":2006,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Micronization; Chemistry; Gluten; Rheology; Glutenin; Fractionation; Plant protein; Gliadin; Solubility; Size-exclusion chromatography; Moisture; Food science; Wheat flour; Chromatography; Particle size; Biochemistry; Organic chemistry; Materials science","score_opus":0.007254361415478268,"score_gpt":0.18581312681735068,"score_spread":0.1785587654018724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062457356","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998767,0.00043583984,0.00042866703,0.000013732186,0.000008143069,0.000011368542,0.00005487696,0.000014501977,0.00026597205],"genre_scores_gemma":[0.99842095,0.00020426683,0.0006136193,0.000029897341,0.0000033598058,0.000010086529,0.00009217447,0.000010310305,0.00061535503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988675,0.000016059757,0.000010747999,0.0000320984,0.00003273036,0.000021591175],"domain_scores_gemma":[0.99982965,0.000032642958,0.000063588675,0.000014792644,0.00003210661,0.000027211494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012499747,0.0003253155,0.00024451193,0.00013157932,0.00013382379,0.00021526609,0.00009598592,0.00017435022,0.0009222171],"category_scores_gemma":[0.00022136235,0.00011491387,0.00021120984,0.00008185397,0.00017036276,0.00013527239,0.00017631492,0.0003084745,0.00011364857],"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":[0.000073263545,0.000011153456,0.00023257275,0.000018040097,0.0000051442566,0.000011743214,0.000012763475,0.000021057525,0.9991334,0.000004311855,0.0000040846526,0.000472555],"study_design_scores_gemma":[0.0000065213467,0.0008927593,0.030920621,0.0000058744677,0.00002663742,0.000077753386,0.00006271736,0.00027942585,0.96702486,0.000014143035,0.0006826659,0.0000059417926],"about_ca_topic_score_codex":0.0009204421,"about_ca_topic_score_gemma":0.0017159791,"teacher_disagreement_score":0.0009222171,"about_ca_system_score_codex":0.00022192427,"about_ca_system_score_gemma":0.000100975754,"threshold_uncertainty_score":0.0030850768},"labels":[],"label_agreement":null},{"id":"W2063210126","doi":"10.1016/j.fm.2010.11.006","title":"Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough","year":2010,"lang":"en","type":"article","venue":"Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":88,"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":"Food science; Lactic acid; Lactobacillus buchneri; Fermentation; Lactobacillus casei; Sorghum; Biology; Lactobacillus; Lactobacillaceae; Bacteria; Lactobacillus plantarum; Agronomy","score_opus":0.012353156591676722,"score_gpt":0.22682765965883986,"score_spread":0.21447450306716315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063210126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99955267,0.00006515244,0.00010107236,0.0000067210435,0.0000018880909,0.0000017912265,0.000047457892,0.0000012271206,0.00022189601],"genre_scores_gemma":[0.9991473,0.000056947712,0.00016851566,0.000009470896,0.0000017283218,0.0000027488195,0.00016379879,0.0000024996466,0.00044691848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999616,0.000006757742,0.0000038317125,0.0000090892,0.000007615133,0.000011116256],"domain_scores_gemma":[0.99983656,0.00003704556,0.00004024254,0.000011416109,0.00003501184,0.000039607985],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010007211,0.00015983114,0.00010523984,0.0003132196,0.00020413384,0.00022803679,0.000085485946,0.00015349491,0.0006897246],"category_scores_gemma":[0.00016228485,0.00013467083,0.00016889769,0.00025333892,0.0002341318,0.00023205849,0.00011238832,0.00020478848,0.00011349436],"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":[0.0003114374,0.000013758309,0.0022775275,0.000015359163,0.00000403908,0.00009106041,0.00008547548,0.0000704149,0.9963238,0.000031343687,0.000009742128,0.0007661166],"study_design_scores_gemma":[0.000024422214,0.0009080373,0.28764415,0.000015472684,0.000040196785,0.0003872453,0.0012076271,0.0015970846,0.7067714,0.000119945485,0.0012651051,0.000019307094],"about_ca_topic_score_codex":0.0015197818,"about_ca_topic_score_gemma":0.0011454228,"teacher_disagreement_score":0.0015197818,"about_ca_system_score_codex":0.000113769915,"about_ca_system_score_gemma":0.000115516144,"threshold_uncertainty_score":0.003021896},"labels":[],"label_agreement":null},{"id":"W2063369457","doi":"10.1016/j.foodhyd.2013.08.007","title":"The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion","year":2013,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":197,"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; Health Canada","keywords":"Postprandial; Starch; Food science; Chemistry; Xanthan gum; Digestion (alchemy); Viscosity; Glycaemic index; Small intestine; In vivo; In vitro; Fiber; Rheology; Biochemistry; Chromatography; Endocrinology; Materials science; Biology; Biotechnology; Glycemic index; Diabetes mellitus","score_opus":0.008314475391432792,"score_gpt":0.21870055007236203,"score_spread":0.21038607468092924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063369457","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99696034,0.0015239902,0.0005497738,0.00004547124,0.000030064517,0.000020151703,0.00011335274,0.000005917689,0.00075083313],"genre_scores_gemma":[0.9969206,0.0009271832,0.0011624703,0.000053863387,0.000020064761,0.000023537814,0.00012207885,0.00001934547,0.0007508529],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995759,0.00016621422,0.00004054612,0.000067916226,0.000049756476,0.00009965546],"domain_scores_gemma":[0.9983146,0.0011773529,0.00018877101,0.000085603824,0.0001045654,0.00012903695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005801987,0.0005573489,0.00038090665,0.00017276418,0.0002665048,0.0006249368,0.00021242282,0.00038593996,0.0017444894],"category_scores_gemma":[0.0014659181,0.00033111096,0.00044550776,0.00026774485,0.000798526,0.0007284384,0.000332886,0.0010421189,0.00017172654],"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":[0.0061989445,0.00014247114,0.0008849099,0.00020672886,0.00003632728,0.00011709067,0.00028232753,0.00016477743,0.9888341,0.00008807578,0.000034070352,0.0030102157],"study_design_scores_gemma":[0.00006400717,0.0018081517,0.009845837,0.0000284361,0.00008861296,0.00009724983,0.00016948287,0.000654823,0.9863456,0.000068095185,0.000807833,0.000021894979],"about_ca_topic_score_codex":0.0011075911,"about_ca_topic_score_gemma":0.0010343165,"teacher_disagreement_score":0.0017444894,"about_ca_system_score_codex":0.00038432857,"about_ca_system_score_gemma":0.00030687233,"threshold_uncertainty_score":0.005835891},"labels":[],"label_agreement":null},{"id":"W2063485613","doi":"10.1002/star.201200212","title":"The effect of drying and whole grain content on the pasting, physicochemical and qualitative properties of pasta","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylose; Food science; Swelling; Granule (geology); Starch; Whole grains; Viscosity; Chemistry; Texture (cosmology); Whole wheat; Materials science; Composite material","score_opus":0.05484891167487737,"score_gpt":0.29222410460627185,"score_spread":0.23737519293139447,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063485613","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887615,0.00046114935,0.00030066166,0.0000074313275,0.0000056847593,0.000009621623,0.00011951652,0.0000072925145,0.00021245373],"genre_scores_gemma":[0.99808383,0.0002019968,0.00078554073,0.000020233218,0.000002927458,0.000007794844,0.00021410959,0.000017108123,0.00066645985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977297,0.000045234396,0.000031622367,0.00006159639,0.000055781435,0.00003282657],"domain_scores_gemma":[0.9994116,0.00023171154,0.00013021685,0.00005331424,0.00008865524,0.000084527186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040852342,0.00029216535,0.00038145133,0.00024169806,0.00016207207,0.00035613886,0.00013710275,0.00017944342,0.0014401375],"category_scores_gemma":[0.00070335553,0.00017949632,0.00030820994,0.00031621614,0.00026732756,0.0002495452,0.00015623138,0.0005428313,0.00015340696],"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":[0.00110781,0.00009314741,0.0020198172,0.000061640356,0.00003718146,0.000033420434,0.000051570565,0.00009001008,0.99459887,0.000012869522,0.000011652831,0.0018819661],"study_design_scores_gemma":[0.000020710862,0.0032665073,0.11472803,0.00001362924,0.000123569,0.00013787893,0.00011525897,0.0006746311,0.8799739,0.000027808635,0.0009017919,0.00001632],"about_ca_topic_score_codex":0.0009583798,"about_ca_topic_score_gemma":0.0013864165,"teacher_disagreement_score":0.0014401375,"about_ca_system_score_codex":0.000193323,"about_ca_system_score_gemma":0.000105746934,"threshold_uncertainty_score":0.004817724},"labels":[],"label_agreement":null},{"id":"W2063515382","doi":"10.1016/j.foodchem.2009.10.020","title":"Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking","year":2009,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Cultivar; Food science; Viscosity; Chemistry; Botany; Materials science; Biology; Composite material","score_opus":0.011522964990635211,"score_gpt":0.2149395478456129,"score_spread":0.20341658285497768,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063515382","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996152,0.000042865784,0.0000885614,0.0000054082752,0.0000022437712,0.000002513873,0.000074150885,0.0000034080851,0.00016568042],"genre_scores_gemma":[0.9983485,0.00005064273,0.00021956407,0.000021331036,0.0000021572303,0.0000075684425,0.0002764473,0.000017804263,0.001055971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998684,0.000026705586,0.000008636718,0.00004728505,0.000024097993,0.000024942958],"domain_scores_gemma":[0.9994104,0.0001676018,0.00013134594,0.000032995602,0.000089206995,0.00016853881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002763744,0.0003125473,0.00036803732,0.00037512198,0.00024897722,0.00058145396,0.0001802721,0.0002817672,0.0013213867],"category_scores_gemma":[0.0006417851,0.0003134616,0.0002651916,0.00047794427,0.00036636964,0.00041154586,0.00024642824,0.000622779,0.00024437465],"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":[0.0054113655,0.00015934523,0.021821544,0.000049807353,0.000079523794,0.00023381278,0.0007308503,0.000059262427,0.9687368,0.000057606925,0.000053935284,0.002605967],"study_design_scores_gemma":[0.000034944343,0.0012611244,0.8942052,0.0000057765687,0.00009274509,0.00031933357,0.000683247,0.00041314628,0.102501616,0.00006752118,0.00038417324,0.000031182124],"about_ca_topic_score_codex":0.0025126392,"about_ca_topic_score_gemma":0.0030879432,"teacher_disagreement_score":0.0025126392,"about_ca_system_score_codex":0.00037066883,"about_ca_system_score_gemma":0.00018361992,"threshold_uncertainty_score":0.0049960017},"labels":[],"label_agreement":null},{"id":"W2064552463","doi":"10.1071/ar07340","title":"Effects of low temperature on grain filling, amylose content, and activity of starch biosynthesis enzymes in endosperm of basmati rice","year":2008,"lang":"en","type":"article","venue":"Australian Journal of Agricultural Research","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Endosperm; Starch synthase; Amylose; Starch; Sucrose synthase; Food science; Chemistry; Ripening; Enzyme; Oryza sativa; Glycogen debranching enzyme; Biochemistry; Biosynthesis; Granule (geology); Glycogen branching enzyme; Glycogen phosphorylase; Amylopectin; Botany; Agronomy; Horticulture; Sucrose; Biology; Invertase","score_opus":0.08120967555345768,"score_gpt":0.3165704956300518,"score_spread":0.23536082007659412,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2064552463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990514,0.000339848,0.0002897193,0.000018788971,0.0000073212377,0.000004475315,0.0001336891,0.000010644519,0.0001442384],"genre_scores_gemma":[0.99812514,0.00019876132,0.00059430685,0.000026921618,0.0000054458906,0.000019337172,0.00042395195,0.000017816414,0.0005883013],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999187,0.000013299647,0.000011168793,0.000024167219,0.000013701529,0.000018902248],"domain_scores_gemma":[0.9997681,0.000048016434,0.000072567884,0.00001741025,0.000028499984,0.00006540625],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011033528,0.0003650187,0.00039648562,0.00016952954,0.0001547287,0.00027817016,0.00013702734,0.00016807418,0.0005950349],"category_scores_gemma":[0.00018900441,0.00025043281,0.0002507972,0.00012396846,0.00023305384,0.00019099902,0.00016214303,0.0005127862,0.0001654837],"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":[0.00079183053,0.000022080525,0.0008469527,0.000030796542,0.000007807265,0.000021432368,0.00002680508,0.00003341518,0.99773216,0.0000073457613,0.000010277372,0.00046899042],"study_design_scores_gemma":[0.0000550186,0.0020904897,0.122620046,0.000009820738,0.000087650165,0.00019704574,0.000134458,0.0011028221,0.8729739,0.000056323763,0.00064314896,0.00002920623],"about_ca_topic_score_codex":0.0014555064,"about_ca_topic_score_gemma":0.0020372043,"teacher_disagreement_score":0.0014555064,"about_ca_system_score_codex":0.00035307775,"about_ca_system_score_gemma":0.00015987305,"threshold_uncertainty_score":0.002894044},"labels":[],"label_agreement":null},{"id":"W2065516035","doi":"10.1002/1521-379x(200007)52:6/7<186::aid-star186>3.0.co;2-8","title":"Change in the V/B Polymorph Ratio and T1 Relaxation of Epichlorohydrin Crosslinked High Amylose Starch Excipient","year":2000,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Montréal; McGill University","funders":"","keywords":"Epichlorohydrin; Excipient; Amorphous solid; Amylose; Starch; Materials science; Crystallization; Crystallography; Relaxation (psychology); Paracrystalline; Chemistry; Chemical engineering; Polymer chemistry; Organic chemistry; Chromatography","score_opus":0.03782746448557191,"score_gpt":0.2886482832551051,"score_spread":0.2508208187695332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065516035","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988055,0.00024765692,0.000546614,0.00001207167,0.0000042088145,0.0000056339286,0.00007858501,0.00001575688,0.00028393464],"genre_scores_gemma":[0.9975776,0.00026663273,0.001048688,0.000020709025,0.0000023672214,0.000010565269,0.0001332051,0.000019542003,0.0009207093],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999194,0.000012807023,0.0000072393436,0.00002069137,0.000026435959,0.000013369013],"domain_scores_gemma":[0.99976295,0.000070929906,0.000082910985,0.000014664724,0.00003100921,0.000037464084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001360017,0.0002107972,0.00017055943,0.00023509502,0.00006862492,0.00014689825,0.00008704045,0.00021033123,0.00073462364],"category_scores_gemma":[0.00029588965,0.0001402039,0.00013431252,0.00021201065,0.00013605476,0.00020651125,0.00007442751,0.0003708298,0.00009201424],"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":[0.00011158405,0.00001394651,0.00019731467,0.000012641495,0.0000024724975,0.000026137965,0.000014461155,0.000035848614,0.9987729,0.000007513024,0.0000056821773,0.00079945417],"study_design_scores_gemma":[0.000005903236,0.000660165,0.011858228,0.0000033432163,0.000011946741,0.00007762562,0.000019943744,0.00046860296,0.9866137,0.000010076296,0.00026595872,0.000004384821],"about_ca_topic_score_codex":0.0003757673,"about_ca_topic_score_gemma":0.00039094657,"teacher_disagreement_score":0.00073462364,"about_ca_system_score_codex":0.00010008977,"about_ca_system_score_gemma":0.000074103446,"threshold_uncertainty_score":0.002457559},"labels":[],"label_agreement":null},{"id":"W2065572902","doi":"10.1089/jmf.2005.8.508","title":"Effects of Flax Fiber on Laxation and Glycemic Response in Healthy Volunteers","year":2005,"lang":"en","type":"article","venue":"Journal of Medicinal Food","topic":"Food composition and properties","field":"Nursing","cited_by":60,"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":"Glycemic; Psyllium; Dietary fiber; Plantago ovata; Feces; Ingestion; Food science; Medicine; Glycemic index; Fiber; Area under the curve; Animal science; Chemistry; Diabetes mellitus; Internal medicine; Endocrinology; Biology; Botany","score_opus":0.011732229707161946,"score_gpt":0.2689424201096806,"score_spread":0.2572101904025187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065572902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994481,0.0002917949,0.000040497314,0.000022989756,0.0000075124412,0.000022765493,0.000028579634,0.0000043285672,0.00013348402],"genre_scores_gemma":[0.9989994,0.00017087121,0.0002482172,0.00011002204,0.000027166454,0.0000354919,0.00008232808,0.0000022140018,0.0003242235],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9997726,0.000099685145,0.000017470222,0.000050639333,0.000027938,0.00003161099],"domain_scores_gemma":[0.9995807,0.00014321975,0.000076090066,0.000025056592,0.000037716993,0.00013713595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005969566,0.00042026982,0.0004266034,0.000117604446,0.00026532312,0.00020615182,0.00009578193,0.0005640443,0.0012757253],"category_scores_gemma":[0.00088995614,0.00018200894,0.00022642681,0.00007871258,0.00025371357,0.0002260101,0.00017475583,0.00033120724,0.0002126784],"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":[0.38985103,0.02246061,0.19865337,0.0006793796,0.00062616763,0.0010998234,0.001086581,0.00029385582,0.2928654,0.000064382606,0.00057804905,0.09174139],"study_design_scores_gemma":[0.003988806,0.34909326,0.6321742,0.000028182714,0.00025950745,0.0005145858,0.00022071747,0.00034105984,0.012422864,0.000051491348,0.0008799023,0.000025418842],"about_ca_topic_score_codex":0.00055809174,"about_ca_topic_score_gemma":0.00083123386,"teacher_disagreement_score":0.0012757253,"about_ca_system_score_codex":0.00012021933,"about_ca_system_score_gemma":0.00011550457,"threshold_uncertainty_score":0.0042676926},"labels":[],"label_agreement":null},{"id":"W2065745615","doi":"10.1094/cchem.2002.79.6.763","title":"Understanding and Modeling the Processing‐Mechanical Property Relationship of Bread Crumb Assessed by Indentation","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":21,"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":"Absorption of water; Composite material; Indentation; Modulus; Water content; Porosity; Texture (cosmology); Young's modulus; Chemistry; Materials science; Geotechnical engineering","score_opus":0.17628470316802505,"score_gpt":0.2871125215475348,"score_spread":0.11082781837950975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065745615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9036861,0.00038466603,0.09415899,0.00004543446,0.0000080295,0.000036263675,0.000113287424,0.00012799774,0.0014391943],"genre_scores_gemma":[0.99257493,0.00014752512,0.0067107347,0.000005041994,0.0000019628949,0.000016122796,0.000058209618,0.0000055138753,0.0004799222],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992335,0.000011496709,0.0000040876757,0.000019670417,0.00002964168,0.0000117221525],"domain_scores_gemma":[0.9998568,0.00007510975,0.000023218725,0.000020099038,0.000020933025,0.0000037633674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001725408,0.00037052625,0.00016909944,0.00016111108,0.000108193904,0.00024028336,0.0002630133,0.0003288375,0.00076119305],"category_scores_gemma":[0.00052246853,0.00018286008,0.00017608407,0.00019298506,0.00015651961,0.0003707766,0.000100590856,0.00023165859,0.00016090613],"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":[0.00011999909,0.000082906794,0.00486901,0.000100117955,0.00001589826,0.00015557007,0.000058490084,0.11352643,0.8658384,0.0004976197,0.00007387242,0.01466162],"study_design_scores_gemma":[0.00000944546,0.00023356712,0.02030409,0.000004395459,0.000018510198,0.00012138398,0.0000355517,0.8424905,0.13558023,0.0004258531,0.0007638061,0.000012679347],"about_ca_topic_score_codex":0.003848539,"about_ca_topic_score_gemma":0.0036851503,"teacher_disagreement_score":0.003848539,"about_ca_system_score_codex":0.00022648899,"about_ca_system_score_gemma":0.00012396113,"threshold_uncertainty_score":0.0076522827},"labels":[],"label_agreement":null},{"id":"W2065815146","doi":"10.1016/j.plantsci.2014.12.016","title":"Protein–protein interactions among enzymes of starch biosynthesis in high-amylose barley genotypes reveal differential roles of heteromeric enzyme complexes in the synthesis of A and B granules","year":2015,"lang":"en","type":"article","venue":"Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":83,"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":"Higher Education Commission, Pakistan; Agriculture and Agri-Food Canada; Higher Education Commision, Pakistan; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Amylopectin; Starch synthase; Biology; Biochemistry; Amylose; Enzyme; Amyloplast; Mutant; Starch; Glycogen phosphorylase; Protein biosynthesis; Gene; Plastid","score_opus":0.02894172650286478,"score_gpt":0.2505947504384966,"score_spread":0.22165302393563183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065815146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989588,0.0001771432,0.0005978897,0.000020693367,0.0000044782983,0.0000014147122,0.00011181406,0.00001023153,0.000117441356],"genre_scores_gemma":[0.9984206,0.000052850522,0.00046050295,0.000028282317,0.0000036451454,0.000004064837,0.00037904314,0.000023704704,0.00062725495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982625,0.000019549216,0.000015430274,0.00008035544,0.0000232403,0.00003526596],"domain_scores_gemma":[0.9997154,0.00006787668,0.00008675279,0.00002406567,0.000024483308,0.00008145839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016234786,0.00029155848,0.00040048987,0.00034022363,0.0002897299,0.00047320838,0.00020960992,0.00032694472,0.0011491446],"category_scores_gemma":[0.00022837492,0.00032081996,0.00032609052,0.00027322109,0.00029440815,0.0003145639,0.00023247971,0.00048221753,0.0002867983],"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":[0.00027968799,0.000014061334,0.0019666369,0.0000126059285,0.000026774547,0.000029064715,0.000028114155,0.00002690568,0.9972146,0.000041626452,0.000019050764,0.00034095932],"study_design_scores_gemma":[0.000068815265,0.00020898803,0.5532908,0.000007472901,0.00016002456,0.00071143766,0.0002837868,0.005277468,0.43839833,0.00044935927,0.0011179327,0.000025609103],"about_ca_topic_score_codex":0.0017205767,"about_ca_topic_score_gemma":0.0021108796,"teacher_disagreement_score":0.0017205767,"about_ca_system_score_codex":0.00047338707,"about_ca_system_score_gemma":0.000108249005,"threshold_uncertainty_score":0.0038442612},"labels":[],"label_agreement":null},{"id":"W2065889426","doi":"10.1094/cchem-87-4-0342","title":"REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":123,"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; University of Saskatchewan","funders":"","keywords":"Food science; Resistant starch; Glycemic index; Amylose; Chemistry; Polysaccharide; Starch; Carbohydrate; Amylopectin; Hemicellulose; Biochemistry; Glycemic; Cellulose; Biotechnology; Biology; Insulin","score_opus":0.03136844613522711,"score_gpt":0.2901914995273817,"score_spread":0.2588230533921546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065889426","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":[0.0000855439,0.99686074,0.00007422479,0.00075616594,0.0016601894,0.000005860383,0.00005817581,0.000007964475,0.0004912078],"genre_scores_gemma":[0.0005498648,0.99687296,0.000080245096,0.00056587456,0.0012421808,0.000008532704,0.000080396305,0.0000022407678,0.0005977114],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99965835,0.000059977054,0.000074069554,0.00008028175,0.00009849881,0.000028729894],"domain_scores_gemma":[0.99877113,0.0004951694,0.00021395381,0.00002931834,0.00038490832,0.00010552564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00074404705,0.0010721153,0.0019904806,0.0024540538,0.000313389,0.0015839603,0.0011058162,0.0017000337,0.007020662],"category_scores_gemma":[0.0017822651,0.0003075659,0.000709756,0.0034747764,0.0005278498,0.0016212496,0.0007861389,0.0015157589,0.002400165],"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":[0.0002451887,0.000054811575,0.00039867085,0.08617614,0.00038215864,0.00027201383,0.00012461067,0.00025161487,0.0016917055,0.002417133,0.24718194,0.66080403],"study_design_scores_gemma":[0.000018067245,0.00008368149,0.0017370322,0.010950666,0.0003344349,0.00082332955,0.00009107792,0.000044411205,0.00023768943,0.0009708208,0.9846831,0.000025650856],"about_ca_topic_score_codex":0.0015395362,"about_ca_topic_score_gemma":0.0015472127,"teacher_disagreement_score":0.007020662,"about_ca_system_score_codex":0.00085149216,"about_ca_system_score_gemma":0.0016873467,"threshold_uncertainty_score":0.023486435},"labels":[],"label_agreement":null},{"id":"W2066051607","doi":"10.1016/j.appet.2009.03.001","title":"Day-to-day variation in glycemic response elicited by white bread is not related to variation in satiety in humans","year":2009,"lang":"en","type":"article","venue":"Appetite","topic":"Food composition and properties","field":"Nursing","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 Toronto; Glycemic Index Laboratories","funders":"","keywords":"Glycemic; Area under the curve; Meal; Glycemic index; Internal medicine; Endocrinology; Analysis of variance; Medicine; Coefficient of variation; Chemistry; Diabetes mellitus","score_opus":0.010047180202165723,"score_gpt":0.2517264072447577,"score_spread":0.24167922704259198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066051607","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908936,0.00024010782,0.0002362023,0.000018749713,0.000017973634,0.0000068880895,0.00007889574,0.000006339018,0.00030555105],"genre_scores_gemma":[0.9993111,0.0000789957,0.00013773968,0.000041379557,0.000007287033,0.0000062811982,0.00012614006,0.000009613766,0.00028148832],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99975413,0.00007570008,0.000019582474,0.000076687866,0.000048493814,0.000025456467],"domain_scores_gemma":[0.99919015,0.00020922968,0.0002366943,0.00017481395,0.00005825961,0.00013093483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004017021,0.0002799373,0.0005582497,0.00035312757,0.0002450424,0.00047007328,0.00017295968,0.00045217448,0.0007729863],"category_scores_gemma":[0.0012737208,0.00026237487,0.00020095166,0.00035510468,0.00042568936,0.00024442803,0.00022399802,0.0004899078,0.00016183256],"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":[0.029831188,0.00090800464,0.5078058,0.00024335584,0.0013905473,0.0009631971,0.0011303792,0.00037430375,0.43320385,0.00028253958,0.0005716155,0.023295155],"study_design_scores_gemma":[0.000021013911,0.00048338244,0.9976138,0.0000024223832,0.000030210955,0.00012884988,0.000054563876,0.00011448107,0.001406255,0.000039771207,0.00009955986,0.000005753986],"about_ca_topic_score_codex":0.001610578,"about_ca_topic_score_gemma":0.0019655752,"teacher_disagreement_score":0.001610578,"about_ca_system_score_codex":0.00015393917,"about_ca_system_score_gemma":0.000092426235,"threshold_uncertainty_score":0.0032023787},"labels":[],"label_agreement":null},{"id":"W2066423877","doi":"10.1016/j.carres.2007.07.019","title":"Mutation of the maize sbe1a and ae genes alters morphology and physical behavior of wx-type endosperm starch granules","year":2007,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Endosperm; Starch; Chemistry; Amylose; Granule (geology); Mutant; Food science; Biochemistry; Biophysics; Gene; Biology","score_opus":0.06132218153306917,"score_gpt":0.35804834826282245,"score_spread":0.29672616672975327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066423877","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808466,0.000111810215,0.0011986196,0.000035749268,0.000010317581,0.0000074234003,0.00016086122,0.000047860947,0.00034270913],"genre_scores_gemma":[0.99616784,0.000111754605,0.000916153,0.00003907121,0.00000431914,0.000012194428,0.00024649178,0.000078104684,0.0024242569],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998634,0.00002003309,0.00002014949,0.000033282096,0.00003530462,0.000027902432],"domain_scores_gemma":[0.9996327,0.000093205315,0.00013412953,0.000038912312,0.000021030592,0.00008005187],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000113730974,0.00059775735,0.00022046022,0.000484868,0.00017948089,0.0003300539,0.00036277212,0.00055519305,0.0016379522],"category_scores_gemma":[0.0002519637,0.0003458849,0.0003513202,0.00025856716,0.00046976598,0.00027143786,0.00038706115,0.0005606589,0.0004074908],"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":[0.00009821963,0.000013618645,0.00012183513,0.000008010312,0.0000063530274,0.000051829185,0.000015861748,0.000051132913,0.9992016,0.00008634833,0.0000103829225,0.00033489792],"study_design_scores_gemma":[0.000046207395,0.00015155143,0.022479404,0.000007862336,0.000035799425,0.0004727253,0.000098245706,0.0018449016,0.9734071,0.00014709671,0.0012881744,0.000020998286],"about_ca_topic_score_codex":0.0018403385,"about_ca_topic_score_gemma":0.002029617,"teacher_disagreement_score":0.0018403385,"about_ca_system_score_codex":0.00044024477,"about_ca_system_score_gemma":0.00020014434,"threshold_uncertainty_score":0.0054795146},"labels":[],"label_agreement":null},{"id":"W2066543603","doi":"10.1186/1475-2891-6-6","title":"Concentrated oat β-glucan, a fermentable fiber, lowers serum cholesterol in hypercholesterolemic adults in a randomized controlled trial","year":2007,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","cited_by":356,"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":"National Center for Research Resources; National Institutes of Health","keywords":"Guar gum; Inulin; Avena; Beta-glucan; Cholesterol; Food science; Glucan; Fermentation; Prebiotic; Medicine; Clinical nutrition; Ldl cholesterol; Chemistry; Internal medicine; Biochemistry; Biology; Botany","score_opus":0.011607639280426102,"score_gpt":0.26199639459984786,"score_spread":0.25038875531942173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066543603","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9771638,0.013245645,0.0006008409,0.00076581613,0.0011540574,0.0045766253,0.0010451297,0.00015731137,0.0012907722],"genre_scores_gemma":[0.97987044,0.007175731,0.0017552658,0.0015556228,0.0010299342,0.0056974757,0.00087559765,0.000023569737,0.0020163918],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99865806,0.0007103084,0.00014772358,0.00020670876,0.00012290227,0.00015429623],"domain_scores_gemma":[0.99879956,0.0003245899,0.00031730247,0.0000887756,0.00013671226,0.00033308333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00213371,0.0014710734,0.004206608,0.00069598755,0.0006429459,0.0012106276,0.0010599736,0.0025370403,0.0052017723],"category_scores_gemma":[0.002415782,0.000802501,0.0022206826,0.00076181744,0.0010971836,0.0008930933,0.00042677336,0.0019085074,0.000496553],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98975486,0.0026731826,0.00043915346,0.0007579671,0.0015690803,0.000022788836,0.000019946217,0.000044398927,0.0009218699,0.000018426157,0.00020277599,0.003575538],"study_design_scores_gemma":[0.9602307,0.03593667,0.0020478012,0.00006294211,0.0012308803,0.000011484505,0.0000164163,0.000094029485,0.00014539064,0.000027011854,0.000188609,0.000008078771],"about_ca_topic_score_codex":0.0019310528,"about_ca_topic_score_gemma":0.0035071578,"teacher_disagreement_score":0.0052017723,"about_ca_system_score_codex":0.0006636082,"about_ca_system_score_gemma":0.0013014581,"threshold_uncertainty_score":0.017401695},"labels":[],"label_agreement":null},{"id":"W2066652062","doi":"10.1021/jf801125f","title":"Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough","year":2008,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Leavening agent; Chemistry; Kinetics; Sodium bicarbonate; Carbon dioxide; Tartaric acid; Food science; Organic chemistry; Fermentation; Citric acid","score_opus":0.02794790619644231,"score_gpt":0.19948138207923546,"score_spread":0.17153347588279316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066652062","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.85438687,0.00065023266,0.14063181,0.0001527971,0.0001350968,0.00032093018,0.0006857426,0.0013059158,0.0017306762],"genre_scores_gemma":[0.8825105,0.0007806758,0.11389616,0.000096188494,0.000040633255,0.00027598956,0.00048480337,0.00011359139,0.0018015153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995055,0.0000689179,0.00003170911,0.00011332426,0.00025208737,0.000028413511],"domain_scores_gemma":[0.99918705,0.00033513232,0.00013052823,0.00011861677,0.00019534046,0.000033314947],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007171213,0.00039514684,0.00030988405,0.00046362224,0.00033715172,0.00044529396,0.00070175464,0.0004786065,0.0006212626],"category_scores_gemma":[0.0013722341,0.0003393233,0.0002491893,0.0004730287,0.0003814068,0.0006351407,0.00035194942,0.00059216144,0.00022336525],"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":[0.00007391858,0.000061906816,0.0026982692,0.00006650443,0.000010967805,0.000025506968,0.00007435403,0.00037326224,0.98452765,0.00018413876,0.0000727494,0.011830756],"study_design_scores_gemma":[0.00001561043,0.0005506967,0.013079438,0.0000049188093,0.000020989368,0.00011843335,0.00003621568,0.012208975,0.97236115,0.000074164316,0.0015096135,0.000019842812],"about_ca_topic_score_codex":0.0009896986,"about_ca_topic_score_gemma":0.0009770343,"teacher_disagreement_score":0.0009896986,"about_ca_system_score_codex":0.0003848631,"about_ca_system_score_gemma":0.00044849384,"threshold_uncertainty_score":0.0037925243},"labels":[],"label_agreement":null},{"id":"W2066670639","doi":"10.1016/j.foodres.2011.01.053","title":"Effect of the Hofmeister series on gluten aggregation measured using a high shear-based technique","year":2011,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":60,"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":"Mitacs; Grain Farmers of Ontario","keywords":"Hofmeister series; Chemistry; Gluten; Salt (chemistry); Slurry; Chromatography; Chemical engineering; Analytical Chemistry (journal); Food science; Thermodynamics; Organic chemistry","score_opus":0.12495930860515937,"score_gpt":0.3543742011391915,"score_spread":0.22941489253403213,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066670639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.991871,0.003360945,0.002171402,0.00011694407,0.00022586579,0.00004533906,0.000087443266,0.000045193756,0.0020759308],"genre_scores_gemma":[0.98974717,0.0030634087,0.0040504155,0.0001831336,0.00019832702,0.000040382747,0.00014349597,0.000039104227,0.0025344675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99890363,0.0004188022,0.00008111909,0.00017397775,0.00026268876,0.00015982232],"domain_scores_gemma":[0.9972692,0.0016093035,0.00039519565,0.00020167898,0.00029443688,0.00023015379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018940882,0.0007028148,0.00044052835,0.00041832027,0.00055833725,0.0006848521,0.0003475371,0.0004849346,0.0019316943],"category_scores_gemma":[0.0027769094,0.00032959264,0.00055435864,0.00061454455,0.0005447668,0.00060347206,0.00038470776,0.0011074529,0.00034882617],"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":[0.0032952405,0.00025515055,0.0019703228,0.00015565718,0.00009699544,0.000096695,0.0005197839,0.0002257695,0.9845858,0.0002295049,0.00018537496,0.008383811],"study_design_scores_gemma":[0.00003126649,0.0014707848,0.006431689,0.000016361164,0.00011911693,0.00005690948,0.000078721416,0.0007836298,0.9896034,0.000031957778,0.0013549654,0.000021076821],"about_ca_topic_score_codex":0.0010712246,"about_ca_topic_score_gemma":0.0018731295,"teacher_disagreement_score":0.0019316943,"about_ca_system_score_codex":0.00030864953,"about_ca_system_score_gemma":0.0004483295,"threshold_uncertainty_score":0.010016978},"labels":[],"label_agreement":null},{"id":"W2067269006","doi":"10.1002/star.200300218","title":"Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review","year":2004,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":760,"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; University of Saskatchewan","funders":"","keywords":"Granule (geology); Starch; Chemistry; Materials science; Food science; Composite material","score_opus":0.06156629123984036,"score_gpt":0.33520840846979466,"score_spread":0.2736421172299543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2067269006","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":[0.00040860474,0.99849427,0.00031391322,0.000080332466,0.00007431197,0.0000032005269,0.000015129447,0.0000058017317,0.00060432265],"genre_scores_gemma":[0.0013094321,0.99751115,0.0004449043,0.000037592697,0.00008333944,0.000005775631,0.000029068311,0.0000014277364,0.000577265],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998265,0.000020499328,0.000036376547,0.00004935095,0.000055812412,0.000011522881],"domain_scores_gemma":[0.99959606,0.00016827184,0.000069931666,0.000012350442,0.00013007369,0.000023204037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005814875,0.0009975253,0.0015736393,0.002524925,0.00018772385,0.00084750075,0.00072087307,0.0008039262,0.0016793053],"category_scores_gemma":[0.0006741218,0.0003834292,0.00043455636,0.0033021742,0.00047551084,0.0014676404,0.00036925456,0.0007767436,0.0017518039],"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":[0.00008824341,0.00009765001,0.0005322855,0.01678547,0.000067301145,0.0002961813,0.00008006216,0.00034426505,0.008474718,0.0011901046,0.005686786,0.96635693],"study_design_scores_gemma":[0.000033683184,0.00039059817,0.0073837275,0.0047749616,0.00028946655,0.005216175,0.00026025032,0.00035222885,0.009396282,0.0029980594,0.96881896,0.00008558623],"about_ca_topic_score_codex":0.0011742952,"about_ca_topic_score_gemma":0.0013125144,"teacher_disagreement_score":0.002524925,"about_ca_system_score_codex":0.0004178241,"about_ca_system_score_gemma":0.0007131847,"threshold_uncertainty_score":0.0056177974},"labels":[],"label_agreement":null},{"id":"W2068101662","doi":"10.1006/jcrs.2000.0334","title":"Mechanical Properties of Bread Crumb Prepared from Flours of Different Dough Strength","year":2000,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":53,"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":"Crumb rubber; Materials science; Ultimate tensile strength; Composite material; Food science; Compressive strength; Toughness; Wheat bread; Wheat flour; Chemistry; Asphalt","score_opus":0.02388927540443899,"score_gpt":0.255683435324859,"score_spread":0.23179415992042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068101662","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99852306,0.0006803989,0.00018546442,0.000017600452,0.000018967174,0.000007022267,0.00018172688,0.000006061348,0.00037967265],"genre_scores_gemma":[0.9985821,0.00016866256,0.00024516115,0.000024259432,0.0000052219207,0.0000067424694,0.00031383545,0.000009435986,0.00064451474],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980515,0.000031737618,0.000017705781,0.000038259113,0.000056160454,0.00005094363],"domain_scores_gemma":[0.999566,0.0001451796,0.00006065166,0.000033365748,0.00010838828,0.000086364416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035970885,0.0004020161,0.0003351446,0.0005007271,0.00028563826,0.00027300703,0.00020857621,0.00042629504,0.0024589112],"category_scores_gemma":[0.0008655537,0.00026802937,0.00038364658,0.00040598013,0.0003735208,0.000292716,0.00027298645,0.00056908367,0.00018836142],"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":[0.0071310215,0.00013620003,0.0042265197,0.00034025064,0.00009177411,0.00028417187,0.00030409865,0.00041433584,0.98197454,0.00010163545,0.00013761719,0.0048578605],"study_design_scores_gemma":[0.00035705543,0.0060670315,0.19802003,0.00007642289,0.00033673088,0.0004146326,0.00072559586,0.002115876,0.7889923,0.00013744319,0.002678184,0.000078817386],"about_ca_topic_score_codex":0.0013148548,"about_ca_topic_score_gemma":0.0013928522,"teacher_disagreement_score":0.0024589112,"about_ca_system_score_codex":0.00012496447,"about_ca_system_score_gemma":0.00013630967,"threshold_uncertainty_score":0.008225858},"labels":[],"label_agreement":null},{"id":"W2068710619","doi":"10.1016/j.jcs.2013.10.011","title":"Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement","year":2013,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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":"DSM Nutritional Products; Agriculture and Agri-Food Canada","keywords":"Chemistry; Glucan; Food science; Lipase; Amylase; Starch; Intrinsic viscosity; Biochemistry; Bran; Polysaccharide; Viscosity; Chromatography; Enzyme; Organic chemistry; Materials science; Polymer","score_opus":0.03110560354168641,"score_gpt":0.26310508250186104,"score_spread":0.23199947896017464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068710619","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9593902,0.0024698211,0.03516569,0.000115976094,0.000078081954,0.00024919736,0.0006279225,0.00008962562,0.0018133791],"genre_scores_gemma":[0.9254212,0.0020209064,0.06580558,0.00010930392,0.000032964694,0.00022379444,0.0026944159,0.000106522515,0.0035852503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962676,0.00007386517,0.00005617995,0.00007611476,0.000091083195,0.00007604294],"domain_scores_gemma":[0.99971384,0.00008086761,0.000056283414,0.000033728124,0.00008461656,0.00003063802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048016518,0.0008291707,0.0004353547,0.0006677891,0.00032218054,0.0004364648,0.00022479135,0.00030646243,0.0005975532],"category_scores_gemma":[0.0007872165,0.0002622118,0.00048242646,0.0008100526,0.00033781436,0.0003466085,0.00026612903,0.00078646484,0.00026959274],"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":[0.00008543639,0.00002530488,0.00038376285,0.000025544998,0.0000074319196,0.000034528115,0.000027913735,0.000049508228,0.99712354,0.000021573025,0.000012071148,0.0022032897],"study_design_scores_gemma":[0.00001031803,0.0002046727,0.008376689,0.000012905031,0.000044510067,0.00015610912,0.00006456627,0.0005362146,0.98927504,0.000039951872,0.0012659975,0.000013167293],"about_ca_topic_score_codex":0.0018732775,"about_ca_topic_score_gemma":0.0033381777,"teacher_disagreement_score":0.0018732775,"about_ca_system_score_codex":0.00019329553,"about_ca_system_score_gemma":0.00042146622,"threshold_uncertainty_score":0.0037246943},"labels":[],"label_agreement":null},{"id":"W2068941255","doi":"10.1139/g00-046","title":"Isolation, characterization, and expression analysis of starch synthase IIa cDNA from wheat (<i>Triticum aestivum</i>L.)","year":2000,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Plant Biotechnology Institute","funders":"","keywords":"Endosperm; Starch synthase; Complementary DNA; Biology; Amyloplast; Biochemistry; Starch; Polyclonal antibodies; Sucrose synthase; Granule (geology); Molecular biology; Enzyme; Gene; Amylose; Genetics; Plastid; Antibody; Amylopectin","score_opus":0.013101341575030708,"score_gpt":0.2325420626651383,"score_spread":0.2194407210901076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2068941255","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893098,0.001691929,0.0042787786,0.00018063435,0.000037316877,0.000048214544,0.0024480484,0.00005168238,0.0019537269],"genre_scores_gemma":[0.96152043,0.0021398359,0.008534161,0.00022217183,0.000044596112,0.00007820646,0.020512035,0.00005916409,0.006889507],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999225,0.000007377772,0.00001142221,0.000026334508,0.000018753648,0.000013562501],"domain_scores_gemma":[0.9998783,0.000022035552,0.000025987214,0.000013752893,0.000027887525,0.000032069336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013799936,0.0003357756,0.00020127554,0.0002757769,0.00021987685,0.00044599574,0.0001546958,0.00021184435,0.00071631774],"category_scores_gemma":[0.00015238614,0.00020900881,0.0003872669,0.0003126191,0.00014197787,0.00022210358,0.00017140541,0.000389636,0.0007602217],"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":[0.000017290355,0.0000061516457,0.00036596824,0.000029739062,0.0000022552153,0.0000309337,0.000024903144,0.000028370936,0.9986571,0.00004479703,0.00001947919,0.0007729452],"study_design_scores_gemma":[0.000059675145,0.0004998121,0.12716687,0.000055940196,0.00014009095,0.0018566428,0.00039884174,0.0028533486,0.844204,0.0003357228,0.022394698,0.00003429706],"about_ca_topic_score_codex":0.0014029385,"about_ca_topic_score_gemma":0.0015350811,"teacher_disagreement_score":0.0014029385,"about_ca_system_score_codex":0.00025634887,"about_ca_system_score_gemma":0.00030188583,"threshold_uncertainty_score":0.0027894974},"labels":[],"label_agreement":null},{"id":"W2069596868","doi":"10.1080/09637480512331390655","title":"Effect of soybean fortification on Ghanaian fermented maize dough aroma","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Chemistry; Aroma; Food science; Fermentation; Gas chromatography; Flavor; Acetic acid; Soy flour; Fortification; Chromatography; Organic chemistry","score_opus":0.021141258471757286,"score_gpt":0.3031501912408223,"score_spread":0.282008932769065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069596868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989196,0.0006628931,0.00008528547,0.00002462108,0.0000073981814,0.000008562511,0.000108449254,0.0000068174227,0.0001763074],"genre_scores_gemma":[0.9981446,0.0005030791,0.0006162828,0.000026587108,0.0000028665947,0.000007674375,0.00014760118,0.0000075839835,0.0005436369],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999131,0.000021271677,0.0000069665875,0.00001895366,0.000017317023,0.000022438931],"domain_scores_gemma":[0.9998574,0.000027772872,0.000044798846,0.0000097060565,0.000023706196,0.000036482837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111904534,0.0003862221,0.00034269196,0.00015235273,0.00014851312,0.00025051352,0.00011102796,0.00018142968,0.0011036226],"category_scores_gemma":[0.00027376317,0.00014174453,0.00025027408,0.00022251159,0.00015456148,0.00018056661,0.00020549676,0.00030144866,0.000115822666],"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":[0.0019959372,0.00008493713,0.0015956078,0.00014583889,0.000020139292,0.00014894894,0.000098472236,0.00008430942,0.9921828,0.000010961987,0.00002476965,0.0036073776],"study_design_scores_gemma":[0.000051857838,0.0071463287,0.07721855,0.000051518502,0.0001022355,0.00030324823,0.0005750155,0.0004801418,0.91129744,0.000028487382,0.0027163106,0.000028817329],"about_ca_topic_score_codex":0.004014703,"about_ca_topic_score_gemma":0.010324201,"teacher_disagreement_score":0.004014703,"about_ca_system_score_codex":0.00027173356,"about_ca_system_score_gemma":0.0002466438,"threshold_uncertainty_score":0.007982671},"labels":[],"label_agreement":null},{"id":"W2069821352","doi":"10.1139/cjm-47-11-994","title":"Physical, chemical, and microbiological characteristics of microbial mats (KOPARA) in the South Pacific atolls of French Polynesia","year":2001,"lang":"en","type":"article","venue":"Canadian Journal of Microbiology","topic":"Food composition and properties","field":"Nursing","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":"Atoll; Biology; Pacific ocean; Geography; Ecology; Oceanography; Geology","score_opus":0.014919221898475913,"score_gpt":0.21377223583238517,"score_spread":0.19885301393390925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069821352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99963236,0.00011620246,0.000020669951,0.0000046003775,4.3998182e-7,0.000002564729,0.00005492388,0.0000010289715,0.00016717539],"genre_scores_gemma":[0.9989588,0.0002119817,0.00019817143,0.000008568213,0.0000017389546,0.00000824987,0.00020241737,0.0000015006259,0.0004084549],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998703,0.000009634267,0.000010471451,0.000045451387,0.000026111344,0.00003804214],"domain_scores_gemma":[0.9998167,0.000013863237,0.000058533522,0.0000061365804,0.00005151279,0.000053276017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013620572,0.00033152252,0.00022649937,0.0014550178,0.0014948886,0.0006150913,0.00022191307,0.00023830643,0.0005188922],"category_scores_gemma":[0.00023138,0.00020214447,0.00019527155,0.001054695,0.00062614225,0.0002261554,0.0005062083,0.00014874314,0.0000830348],"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":[0.00014955804,0.000018700932,0.94256026,0.00010483507,0.00006613044,0.00061872834,0.0040529557,0.00012303925,0.04364386,0.000029546438,0.000052191994,0.008580181],"study_design_scores_gemma":[6.5715705e-7,0.000013265945,0.9989889,0.0000027618996,0.0000075513085,0.00006980233,0.0005571207,0.000024493462,0.00017286545,0.0000021544845,0.00015858957,0.0000018631181],"about_ca_topic_score_codex":0.22909652,"about_ca_topic_score_gemma":0.4042193,"teacher_disagreement_score":0.22909652,"about_ca_system_score_codex":0.001322851,"about_ca_system_score_gemma":0.00083102396,"threshold_uncertainty_score":0.45552605},"labels":[],"label_agreement":null},{"id":"W2069991902","doi":"10.1021/jf901271v","title":"Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response","year":2009,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories; Agriculture and Agri-Food Canada","funders":"","keywords":"Postprandial; Glucan; Food science; Glycemic; Chemistry; Glycemic index; Depolymerization; Beta-glucan; Digestion (alchemy); Functional food; Carbohydrate; Biochemistry; Diabetes mellitus; Biology; Endocrinology; Chromatography","score_opus":0.011394645960159789,"score_gpt":0.21283371988832764,"score_spread":0.20143907392816784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069991902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99909747,0.00042424374,0.000213291,0.0000112088655,0.0000048052166,0.00000825865,0.000051329553,0.0000046608857,0.00018476181],"genre_scores_gemma":[0.9986174,0.00026581303,0.0006832444,0.00003895124,0.0000048657366,0.00001103331,0.00012022165,0.000006645697,0.00025180186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998492,0.000050396342,0.000015243455,0.00002756298,0.00002822765,0.000029283614],"domain_scores_gemma":[0.9997588,0.00006443923,0.000082462975,0.000017488832,0.0000329903,0.00004386498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025277506,0.0003543517,0.0002356473,0.00018253343,0.00009510761,0.00037204314,0.000083313746,0.00022518498,0.0007883666],"category_scores_gemma":[0.0005355773,0.0001601483,0.00027531508,0.00020954397,0.00018336064,0.0002370243,0.000112547685,0.00043749058,0.00011653],"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":[0.0009383165,0.00007051868,0.0019684224,0.000047208836,0.000024932648,0.000040246105,0.00002095195,0.0000546612,0.9952814,0.000010894054,0.000008556445,0.0015340035],"study_design_scores_gemma":[0.00005759644,0.004332459,0.14046471,0.000015208534,0.00014560709,0.00027621782,0.000114737384,0.0007962166,0.8531587,0.00005977647,0.00056344026,0.000015314185],"about_ca_topic_score_codex":0.00037152355,"about_ca_topic_score_gemma":0.0004023312,"teacher_disagreement_score":0.0007883666,"about_ca_system_score_codex":0.000137123,"about_ca_system_score_gemma":0.000097908574,"threshold_uncertainty_score":0.0026373267},"labels":[],"label_agreement":null},{"id":"W2070287540","doi":"10.1080/07315724.2008.10719748","title":"Effect of Novel Maize-based Dietary Fibers on Postprandial Glycemia and Insulinemia","year":2008,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; St. Michael's Hospital","funders":"","keywords":"Postprandial; Glycemic; Area under the curve; Medicine; Diabetes mellitus; In vivo; Glycemic index; Meal; Digestion (alchemy); Carbohydrate; Food science; Internal medicine; Animal science; Endocrinology; Chemistry; Biology; Biotechnology","score_opus":0.013364191688899829,"score_gpt":0.2508612442404276,"score_spread":0.23749705255152778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070287540","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992186,0.00043481603,0.00021963433,0.000010781436,0.000006040039,0.00001407616,0.00003443108,0.000004062704,0.000057562138],"genre_scores_gemma":[0.9973475,0.00042301547,0.0017791537,0.000037890826,0.000007833911,0.000023380242,0.00012818728,0.000004235616,0.0002488744],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9999105,0.00002954675,0.000008296898,0.000018505656,0.000019738733,0.000013358239],"domain_scores_gemma":[0.99978036,0.000054423028,0.000077741795,0.000012929451,0.000027765143,0.000046807523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031802017,0.00051425246,0.0002520151,0.00017664339,0.00013819465,0.00021101862,0.000118922275,0.00028708144,0.0005700766],"category_scores_gemma":[0.00035785077,0.00011848739,0.00022981742,0.00013314714,0.00016321302,0.00021677853,0.00015928509,0.00032981802,0.00005587464],"study_design_candidate":"nonrandomized_trial","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":[0.022783708,0.0013379771,0.003832546,0.00024313208,0.00016703259,0.00009530055,0.000048472415,0.00021033581,0.9609676,0.00003379234,0.000044220626,0.010235886],"study_design_scores_gemma":[0.0011661113,0.13719648,0.10047375,0.0000961663,0.000655328,0.00083440886,0.00018593266,0.0018517838,0.75532794,0.00010947777,0.0020683135,0.000034188775],"about_ca_topic_score_codex":0.00031065996,"about_ca_topic_score_gemma":0.0005981027,"teacher_disagreement_score":0.0005700766,"about_ca_system_score_codex":0.00014389223,"about_ca_system_score_gemma":0.000106226194,"threshold_uncertainty_score":0.0019071102},"labels":[],"label_agreement":null},{"id":"W2070334971","doi":"10.1016/j.lwt.2012.04.030","title":"Effects of debranning on the distribution of pentosans and relationships to phenolic content and antioxidant activity of wheat pearling fractions","year":2012,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":18,"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":"Bran; Ferulic acid; Food science; Nutraceutical; Composition (language); Chemistry; Antioxidant; Cultivar; Fraction (chemistry); Dietary fiber; Botany; Biology; Biochemistry; Chromatography; Raw material; Organic chemistry","score_opus":0.05874706366599693,"score_gpt":0.2657693197089471,"score_spread":0.2070222560429502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070334971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999148,0.00016788297,0.00036284412,0.000007300109,0.000002480688,0.000009328045,0.00008183304,0.00000849752,0.0002119317],"genre_scores_gemma":[0.9960406,0.00019677583,0.0016592585,0.00004611892,0.0000025834902,0.000020184556,0.00042307278,0.00002893914,0.0015825751],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984634,0.000024682591,0.000013864176,0.000049615257,0.000035037836,0.000030505045],"domain_scores_gemma":[0.9995431,0.00012401406,0.0001036036,0.000040162915,0.000056226057,0.0001329793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002176216,0.0005100077,0.0002715854,0.00020839511,0.00014900164,0.0004625767,0.00017893803,0.00016994418,0.000648102],"category_scores_gemma":[0.00028301237,0.00021822438,0.00024005439,0.00024719586,0.00025012283,0.0002691274,0.0002633646,0.00070975634,0.00011598458],"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":[0.00041143855,0.00004033158,0.0005228593,0.000017195933,0.000007785737,0.000014320394,0.000024527488,0.000042278978,0.99824107,0.000008136995,0.0000037023449,0.0006664701],"study_design_scores_gemma":[0.0000151683635,0.0013273011,0.06162067,0.0000060662487,0.00003485802,0.000055252818,0.000106997155,0.0005152949,0.9356343,0.000028358834,0.0006427659,0.000012958904],"about_ca_topic_score_codex":0.0019383692,"about_ca_topic_score_gemma":0.0041261683,"teacher_disagreement_score":0.0019383692,"about_ca_system_score_codex":0.00027369426,"about_ca_system_score_gemma":0.00021425782,"threshold_uncertainty_score":0.003854096},"labels":[],"label_agreement":null},{"id":"W2070934365","doi":"10.1016/j.jmr.2010.09.012","title":"Hydration water dynamics in biopolymers from NMR relaxation in the rotating frame","year":2010,"lang":"en","type":"article","venue":"Journal of Magnetic Resonance","topic":"Food composition and properties","field":"Nursing","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 Waterloo","funders":"","keywords":"Biopolymer; Chemistry; Relaxation (psychology); Macromolecule; Dispersion (optics); Molecule; Dipole; Molecular dynamics; Chemical physics; Adsorption; Thermodynamics; Physical chemistry; Polymer; Computational chemistry; Organic chemistry; Physics; Optics","score_opus":0.008237204076372158,"score_gpt":0.22764883719474543,"score_spread":0.21941163311837328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070934365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9573902,0.0016273853,0.037342876,0.00014475001,0.000044828208,0.000026853828,0.00012767981,0.0001143754,0.0031810403],"genre_scores_gemma":[0.9895984,0.0018015272,0.007173998,0.000047526923,0.000033054454,0.000016769594,0.00028503322,0.000072076,0.0009716157],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999491,0.000009038469,0.000002265376,0.00001319991,0.00001701943,0.000009363566],"domain_scores_gemma":[0.9997998,0.00008006547,0.000044356868,0.00001727679,0.000031605276,0.000027022728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000421371,0.0002952258,0.0002210089,0.00038385383,0.00022408772,0.00039206046,0.0003947846,0.00032104301,0.0016207957],"category_scores_gemma":[0.0009710565,0.00030590023,0.00019396609,0.00038967517,0.0005795338,0.0012143968,0.00041551836,0.0006907327,0.00024707476],"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":[0.00045357278,0.00010690999,0.0037832698,0.0004395759,0.00006986745,0.00040362147,0.001119725,0.011271864,0.9444561,0.0055327085,0.00067308906,0.03168962],"study_design_scores_gemma":[0.00015747991,0.000743914,0.08089928,0.00023341483,0.00026516218,0.0009083463,0.0009918651,0.44623405,0.45311463,0.00994767,0.00623297,0.00027125754],"about_ca_topic_score_codex":0.0010977952,"about_ca_topic_score_gemma":0.0011897559,"teacher_disagreement_score":0.0016207957,"about_ca_system_score_codex":0.00013536193,"about_ca_system_score_gemma":0.0001853192,"threshold_uncertainty_score":0.0054221153},"labels":[],"label_agreement":null},{"id":"W2071120407","doi":"10.1094/cchem.2003.80.5.524","title":"Starch from Hull‐less Barley: Ultrastructure and Distribution of Granule‐Bound Proteins","year":2003,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; University of Saskatchewan; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Granule (geology); Amylose; Chemistry; Ultrastructure; Starch; Crystallinity; Crystallography; Biophysics; Amorphous solid; Transmission electron microscopy; Botany; Chemical engineering; Biochemistry; Composite material; Materials science; Biology","score_opus":0.011581272304308344,"score_gpt":0.2211115096410248,"score_spread":0.20953023733671647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071120407","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99870956,0.0002711632,0.0005381843,0.00001748241,0.000004810814,0.0000022159722,0.00019021779,0.00000913054,0.00025729963],"genre_scores_gemma":[0.9977998,0.00023675838,0.0006569645,0.000020181236,0.0000069644916,0.000003776312,0.00062546285,0.000016527665,0.00063337],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99997413,0.0000019973088,0.0000035780092,0.000007910365,0.0000058218234,0.0000065587365],"domain_scores_gemma":[0.999824,0.000030194898,0.000047841175,0.000022275493,0.000030960928,0.00004484411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006576862,0.00018692044,0.00015594845,0.00032329716,0.00016099482,0.00033236528,0.00009342507,0.00014391996,0.0005622732],"category_scores_gemma":[0.00015543227,0.00015044543,0.00014498344,0.00018446769,0.00027881804,0.00020715772,0.00013960106,0.00020775053,0.0001222106],"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":[0.00012507956,0.0000039737083,0.0014702611,0.00002887354,0.000005465074,0.000091767266,0.000047860383,0.000020187817,0.9977227,0.000023622442,0.000011211294,0.00044893296],"study_design_scores_gemma":[0.000047843496,0.00034332593,0.5781787,0.000030761203,0.000069310336,0.0024695501,0.00044154227,0.0009554894,0.41532633,0.00033448817,0.0017843624,0.000018328563],"about_ca_topic_score_codex":0.0020973284,"about_ca_topic_score_gemma":0.0013306887,"teacher_disagreement_score":0.0020973284,"about_ca_system_score_codex":0.00024505667,"about_ca_system_score_gemma":0.00010512639,"threshold_uncertainty_score":0.0041701794},"labels":[],"label_agreement":null},{"id":"W2071192709","doi":"10.1016/j.foodres.2009.07.016","title":"Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":301,"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 Food and Rural Development","funders":"","keywords":"Plastics extrusion; Barrel (horology); Expansion ratio; Extrusion; Response surface methodology; Materials science; Composite material; Bulk density; Moisture; Water content; Snack food; Food science; Mathematics; Chemistry; Environmental science","score_opus":0.06380362752639317,"score_gpt":0.3395769038538071,"score_spread":0.27577327632741394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071192709","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99910945,0.00024663168,0.00031439614,0.00001215954,0.000008949856,0.000010009666,0.000115241586,0.000006517881,0.000176641],"genre_scores_gemma":[0.9983633,0.0001789626,0.0006548415,0.000024644287,0.0000032966425,0.000011878484,0.00023054652,0.000018415554,0.0005140856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995821,0.000102037164,0.00005366013,0.00012107452,0.0000591965,0.00008190671],"domain_scores_gemma":[0.9994198,0.0003045665,0.00007273714,0.000035211506,0.00011323136,0.00005439889],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065600075,0.00039022425,0.00051514315,0.00018871251,0.0004239838,0.00071019004,0.00024568575,0.0004572564,0.0019833387],"category_scores_gemma":[0.0011014867,0.0002633086,0.00034200493,0.0003391315,0.00036077865,0.00065105385,0.00035304006,0.00060584844,0.0002627053],"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":[0.01024066,0.00027807904,0.0035812731,0.00019323443,0.00009708323,0.00022612992,0.00029581945,0.0005927263,0.9806207,0.00004892525,0.00006786175,0.0037574861],"study_design_scores_gemma":[0.000095773794,0.0029551524,0.04257197,0.000025800187,0.00021746344,0.00012783796,0.00040164875,0.0015241584,0.95094854,0.000038183513,0.0010531717,0.00004033356],"about_ca_topic_score_codex":0.002057488,"about_ca_topic_score_gemma":0.0030002126,"teacher_disagreement_score":0.002057488,"about_ca_system_score_codex":0.00035739184,"about_ca_system_score_gemma":0.00022578136,"threshold_uncertainty_score":0.0066349506},"labels":[],"label_agreement":null},{"id":"W2071259556","doi":"10.1094/cchem.2002.79.3.458","title":"Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":141,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Plant Biotechnology Institute; University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Food science; Chemistry; Syneresis; Wheat flour; Amylose; Differential scanning calorimetry; Starch; Absorption of water; Waxy corn; Starch gelatinization; Agronomy; Botany; Biology","score_opus":0.016981871241668722,"score_gpt":0.21994975859125102,"score_spread":0.2029678873495823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071259556","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99941075,0.00013282937,0.00021064747,0.000003906922,0.0000017913753,0.000003073634,0.000114398455,0.0000021789322,0.000120392106],"genre_scores_gemma":[0.9982529,0.00013801859,0.00041779602,0.000014311581,0.0000025623256,0.00000492368,0.0007374717,0.000008396095,0.00042354892],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999933,0.000008297932,0.0000096410295,0.00001669023,0.000020030835,0.000012368046],"domain_scores_gemma":[0.9997633,0.000045337267,0.00005870089,0.000021376916,0.00004095201,0.000070237016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013524362,0.0002881671,0.00014941438,0.0004080188,0.00012480405,0.00036873974,0.00007324827,0.00014201469,0.00051025936],"category_scores_gemma":[0.0002847725,0.0001461311,0.00023408046,0.00032223063,0.00023469704,0.00020136058,0.00017695542,0.00025737841,0.00009027626],"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":[0.0002562067,0.00002014142,0.006196668,0.000037398902,0.000027257343,0.000097585114,0.000089208785,0.00006160883,0.99167174,0.00006721321,0.000011812785,0.0014630135],"study_design_scores_gemma":[0.00005052027,0.001148689,0.5793377,0.000020324409,0.00012641473,0.0010190242,0.00041645608,0.0009289481,0.41528517,0.00022097261,0.0014237867,0.000021975486],"about_ca_topic_score_codex":0.00095345726,"about_ca_topic_score_gemma":0.0010053177,"teacher_disagreement_score":0.00095345726,"about_ca_system_score_codex":0.00012021577,"about_ca_system_score_gemma":0.00009631287,"threshold_uncertainty_score":0.0018957853},"labels":[],"label_agreement":null},{"id":"W2071293073","doi":"10.1016/s0308-8146(01)00124-8","title":"Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars","year":2001,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":294,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Amylopectin; Amylose; Starch; Sativum; Field pea; Pisum; Chemistry; Degree of polymerization; Cultivar; Crystallinity; Legume; Botany; Food science; Polymerization; Crystallography; Biology; Biochemistry; Polymer; Organic chemistry","score_opus":0.019661490007228038,"score_gpt":0.22292739180951807,"score_spread":0.20326590180229004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071293073","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99937266,0.0001591961,0.00012993503,0.000015735633,0.0000031417794,0.0000025333902,0.00015069306,0.000002769886,0.00016331235],"genre_scores_gemma":[0.9973436,0.00017080287,0.00037883004,0.000045052882,0.0000043139935,0.000008755858,0.0011623559,0.000008506387,0.0008778267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999442,0.000007552995,0.0000063589864,0.000021621161,0.000009441884,0.000010864051],"domain_scores_gemma":[0.9997384,0.00007087745,0.000045150944,0.000014380525,0.00006226667,0.000068913585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014196013,0.00025609456,0.00018034103,0.000765126,0.00030020135,0.0003975277,0.00012474314,0.000305468,0.00064734917],"category_scores_gemma":[0.00030554435,0.00020613355,0.00019046036,0.00043405892,0.00033879708,0.0002979357,0.00020796516,0.00038273406,0.00013069251],"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":[0.00048617163,0.000037163,0.00801703,0.00005226797,0.000032190583,0.00013580236,0.00025352716,0.000047173053,0.988613,0.000049974286,0.00003669142,0.0022390196],"study_design_scores_gemma":[0.000069779075,0.0009539983,0.82538825,0.000020820435,0.00015472558,0.0010373198,0.0008256908,0.00071588205,0.16821165,0.00029647182,0.002289722,0.000035689358],"about_ca_topic_score_codex":0.0025243834,"about_ca_topic_score_gemma":0.0024339375,"teacher_disagreement_score":0.0025243834,"about_ca_system_score_codex":0.0002392065,"about_ca_system_score_gemma":0.00011382579,"threshold_uncertainty_score":0.0050193667},"labels":[],"label_agreement":null},{"id":"W2071589788","doi":"10.1007/s11746-012-2011-4","title":"Characterization of Free and Bound Lipids among Four Corn Genotypes as Affected by Drying and Storage Temperatures","year":2012,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Endosperm; Chemistry; Fatty acid; Food science; Lysophosphatidylcholine; Chromatography; Biochemistry; Phospholipid; Phosphatidylcholine","score_opus":0.007257124609077478,"score_gpt":0.2200737102101555,"score_spread":0.21281658560107802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071589788","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99936444,0.0001320723,0.00024915996,0.000002831741,0.0000025047432,0.0000061503047,0.00017086601,0.000004192768,0.00006779044],"genre_scores_gemma":[0.9981787,0.000121988145,0.0007422868,0.000015107712,0.0000017933352,0.000022531065,0.00047931285,0.000015873053,0.00042248168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983704,0.00002186761,0.000021203103,0.000053312375,0.000039019716,0.000027567483],"domain_scores_gemma":[0.999619,0.000061021496,0.00014533235,0.00003361139,0.000094905205,0.000046157216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026486136,0.00032371999,0.00036043383,0.00049308443,0.00024285282,0.00039485347,0.0001469229,0.00023208682,0.00052280957],"category_scores_gemma":[0.00028956585,0.0002372545,0.00038390412,0.00055110257,0.0002634462,0.00025702946,0.00019356445,0.00037672478,0.000087152],"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":[0.00078370486,0.000026962074,0.009618976,0.000029713376,0.000032686992,0.00004822842,0.00007007784,0.000057556186,0.9882647,0.000013796632,0.000008469467,0.0010451676],"study_design_scores_gemma":[0.00001638193,0.0007532785,0.51035047,0.0000104087085,0.0001721879,0.00020626833,0.0002849802,0.0006393638,0.48704293,0.000052462285,0.00044082582,0.000030502615],"about_ca_topic_score_codex":0.0021015042,"about_ca_topic_score_gemma":0.0024431613,"teacher_disagreement_score":0.0021015042,"about_ca_system_score_codex":0.00024202185,"about_ca_system_score_gemma":0.00015729792,"threshold_uncertainty_score":0.004178524},"labels":[],"label_agreement":null},{"id":"W2071929348","doi":"10.1080/10942912.2011.551865","title":"Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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 Windsor; University of Kansas","keywords":"Sorghum; Food science; Extrusion; Expansion ratio; Corn flour; Wheat flour; Microstructure; Soy protein; Legume; Materials science; Chemistry; Agronomy; Composite material; Raw material; Biology","score_opus":0.06198632628109064,"score_gpt":0.28935811694286634,"score_spread":0.2273717906617757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071929348","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9846119,0.0023887104,0.011293728,0.000044875494,0.00003983088,0.00014560197,0.00037230208,0.000070536604,0.0010325031],"genre_scores_gemma":[0.9424969,0.0045309532,0.046358995,0.00008734344,0.000013632655,0.00016445667,0.001550648,0.00006552598,0.004731612],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982554,0.00002984083,0.000025109908,0.000047004003,0.000050647377,0.000021820528],"domain_scores_gemma":[0.999897,0.0000150028645,0.0000367453,0.0000065223535,0.000026089812,0.000018693281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035634247,0.0004667733,0.00042933816,0.00046830327,0.00016347281,0.00038547645,0.00034334467,0.0003337484,0.00074221817],"category_scores_gemma":[0.00018125505,0.00025550215,0.0005247319,0.00040479877,0.00012003444,0.0004822044,0.0005393138,0.0005412274,0.0002997132],"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":[0.00012254686,0.00008040146,0.00028799436,0.00014971073,0.000017830538,0.00009702292,0.000027552815,0.00012728307,0.9958299,0.00006631897,0.000020701687,0.003172868],"study_design_scores_gemma":[0.00003846656,0.0020837202,0.010071918,0.000060735758,0.00013309906,0.00030218143,0.00010207572,0.0012887899,0.9810463,0.000040720566,0.004809364,0.000022650016],"about_ca_topic_score_codex":0.0004081219,"about_ca_topic_score_gemma":0.0015433267,"teacher_disagreement_score":0.00074221817,"about_ca_system_score_codex":0.00014994759,"about_ca_system_score_gemma":0.00014415385,"threshold_uncertainty_score":0.0024830103},"labels":[],"label_agreement":null},{"id":"W2072010026","doi":"10.1094/cchem-84-3-0253","title":"Influence of Alkaline Formulation on Oriental Noodle Color and Texture","year":2007,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Chemistry; Sodium carbonate; Salt (chemistry); Chewiness; Alkali metal; Food science; Extraction (chemistry); Texture (cosmology); Mineralogy; Nuclear chemistry; Sodium; Chromatography; Organic chemistry","score_opus":0.008627092289575769,"score_gpt":0.2467959212305077,"score_spread":0.23816882894093194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072010026","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998061,0.00062743697,0.00032453737,0.000015047096,0.00001056792,0.000020205489,0.00009104067,0.000012352451,0.0008377427],"genre_scores_gemma":[0.99695814,0.0005655169,0.0011935673,0.000042593823,0.0000052911364,0.000013201143,0.00015617124,0.000019814277,0.0010455636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981064,0.000045231398,0.000016090129,0.000038560756,0.000062148945,0.000027367256],"domain_scores_gemma":[0.99971265,0.00007114447,0.00007606441,0.000014978471,0.000065834225,0.00005942926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019664915,0.00033104751,0.00022471356,0.00018428643,0.00012665403,0.00039001153,0.00013366832,0.00013938492,0.0012356055],"category_scores_gemma":[0.0005139366,0.00011763821,0.00017126884,0.00019726476,0.00015457843,0.00019639001,0.00016954084,0.0003315753,0.00014556843],"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":[0.00049677666,0.000057469533,0.00082681346,0.0000918576,0.000015176023,0.000056013596,0.00003796042,0.00006691679,0.99561703,0.000021478912,0.00002275262,0.0026896861],"study_design_scores_gemma":[0.00002265519,0.0024211155,0.027292265,0.000021139245,0.00008638604,0.00014385465,0.0001299782,0.0003695961,0.96764773,0.000015399175,0.0018322315,0.000017646016],"about_ca_topic_score_codex":0.0016437178,"about_ca_topic_score_gemma":0.0038606431,"teacher_disagreement_score":0.0016437178,"about_ca_system_score_codex":0.00017616166,"about_ca_system_score_gemma":0.00016413536,"threshold_uncertainty_score":0.0041335225},"labels":[],"label_agreement":null},{"id":"W2072345840","doi":"10.1016/s0268-005x(03)00107-3","title":"Interaction of wheat and rice starches with yellow mustard mucilage","year":2003,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":77,"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 Manitoba","funders":"","keywords":"Syneresis; Mucilage; Retrogradation (starch); Starch; Food science; Amylose; Chemistry; Chewiness; Locust bean gum; Swelling; Polysaccharide; Rheology; Agronomy; Botany; Materials science; Biochemistry; Biology; Xanthan gum","score_opus":0.020139349579638584,"score_gpt":0.23856649627156032,"score_spread":0.21842714669192173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072345840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935895,0.0001964982,0.00010443199,0.000011709604,0.000008253442,0.000005295488,0.000015934404,0.000001941206,0.00029710183],"genre_scores_gemma":[0.99839157,0.00014781774,0.00028765397,0.000030969455,0.000004633235,0.000007277738,0.00005943938,0.0000052624746,0.0010653663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998385,0.00004683672,0.000009767604,0.000025972355,0.000022268998,0.000056576213],"domain_scores_gemma":[0.9996892,0.00014452498,0.00003422205,0.000020022975,0.000030830888,0.00008113257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025692754,0.00033230634,0.0002878277,0.00016052744,0.0001964389,0.0002838433,0.0001856255,0.0002979451,0.0012240334],"category_scores_gemma":[0.00042268672,0.00020385395,0.00039581186,0.00012575136,0.00029709132,0.00024228942,0.00029670948,0.00034411065,0.00013400268],"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":[0.0027698928,0.00006573424,0.0008883005,0.000058356287,0.00002173309,0.000097407275,0.00008822274,0.00007302819,0.99446964,0.00004948059,0.000021658812,0.0013965482],"study_design_scores_gemma":[0.00007670391,0.0024707133,0.021813262,0.000014564751,0.000050958148,0.00014767662,0.00034040838,0.0006037472,0.9735126,0.00005167776,0.00090552575,0.000012076791],"about_ca_topic_score_codex":0.0015096845,"about_ca_topic_score_gemma":0.0013330075,"teacher_disagreement_score":0.0015096845,"about_ca_system_score_codex":0.00024817,"about_ca_system_score_gemma":0.00025743316,"threshold_uncertainty_score":0.004094839},"labels":[],"label_agreement":null},{"id":"W2072474769","doi":"10.1039/c1fo10042d","title":"Effect of preparation method on the glycaemic index of novel potato clones","year":2011,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada; University of Toronto","funders":"","keywords":"Glycaemic index; Meal; Starch; Resistant starch; Chemistry; Food science; Potato starch; In vivo; Selection (genetic algorithm); Animal science; Biology; Biotechnology; Insulin; Glycemic index","score_opus":0.04194700060700314,"score_gpt":0.2846518347061767,"score_spread":0.2427048340991736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072474769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987534,0.00029553752,0.0006820246,0.000015349235,0.000012908954,0.000032252556,0.000054067084,0.000011166847,0.0001433635],"genre_scores_gemma":[0.99453896,0.0003480218,0.0035725376,0.00009635962,0.000020544656,0.00010655078,0.00030994284,0.00004568615,0.0009615148],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99969447,0.00008541783,0.000023025816,0.00010997507,0.000057549583,0.00002962554],"domain_scores_gemma":[0.99943954,0.00017267892,0.00015626848,0.00009714615,0.00006201909,0.00007227252],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048202288,0.00036200622,0.00040897075,0.00012035134,0.00014422218,0.00029901136,0.00016782964,0.00022429466,0.0012909995],"category_scores_gemma":[0.00064336695,0.00016473871,0.0002571915,0.00010349308,0.00022933281,0.00019179068,0.00026658358,0.00051414315,0.00020461202],"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":[0.0020727194,0.000109941706,0.0023101927,0.000053084183,0.00003727118,0.000047766724,0.00004675767,0.000033617096,0.9930276,0.0000075531957,0.000018392684,0.0022350524],"study_design_scores_gemma":[0.00019440163,0.020443972,0.2501361,0.000020683163,0.0002456682,0.00072823314,0.00016465267,0.00069371494,0.7252354,0.000049299084,0.0020474468,0.00004032321],"about_ca_topic_score_codex":0.0003629499,"about_ca_topic_score_gemma":0.0006938365,"teacher_disagreement_score":0.0012909995,"about_ca_system_score_codex":0.0001134103,"about_ca_system_score_gemma":0.00010924784,"threshold_uncertainty_score":0.0043188334},"labels":[],"label_agreement":null},{"id":"W2072757393","doi":"10.1016/j.foodres.2010.07.016","title":"Effect of debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties","year":2010,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":46,"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":"McGill University","keywords":"Food science; Common wheat; Viscosity; Whole wheat; Chemistry; Texture (cosmology); Agronomy; Mathematics; Materials science; Biology; Composite material","score_opus":0.04648558449568086,"score_gpt":0.3325744872675746,"score_spread":0.28608890277189375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072757393","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99937075,0.00016625112,0.0000922027,0.0000135485825,0.000008335536,0.0000041141543,0.000060416587,0.000004196939,0.00028018685],"genre_scores_gemma":[0.9975668,0.0001227028,0.0003217572,0.000031937125,0.0000037890359,0.000005120682,0.0001621516,0.00000826171,0.0017775061],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989414,0.000021817115,0.000008748532,0.000028212879,0.000016388956,0.00003083036],"domain_scores_gemma":[0.9996462,0.00012619549,0.000048921473,0.000029372137,0.00003699664,0.00011234103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017078922,0.00038872776,0.00036998306,0.00014045306,0.0003360853,0.00037155312,0.0002421818,0.00022090143,0.0023686173],"category_scores_gemma":[0.00036955846,0.00017540305,0.00029743594,0.00023399545,0.00030499866,0.0002630712,0.0002138794,0.00081727677,0.00018795703],"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":[0.018037759,0.0009942168,0.0025765046,0.000114915,0.000050271636,0.00013167257,0.00026149757,0.00028265247,0.9716589,0.00011081525,0.00007397744,0.00570686],"study_design_scores_gemma":[0.00020779794,0.0069273086,0.05706865,0.000019947185,0.00015883252,0.0001420669,0.00064598746,0.00071686227,0.9321323,0.00010511453,0.0018342199,0.000040952313],"about_ca_topic_score_codex":0.0030940098,"about_ca_topic_score_gemma":0.0043775644,"teacher_disagreement_score":0.0030940098,"about_ca_system_score_codex":0.00023589369,"about_ca_system_score_gemma":0.00032898737,"threshold_uncertainty_score":0.0079238415},"labels":[],"label_agreement":null},{"id":"W2072937406","doi":"10.5539/jfr.v3n6p83","title":"Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":27,"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":"Farinograph; Food science; Wheat flour; Absorption of water; Chemistry; Rheology; Bread making; Dietary fiber; Materials science; Composite material","score_opus":0.07209415281769295,"score_gpt":0.34062618028334724,"score_spread":0.2685320274656543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2072937406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988417,0.00061374146,0.00012788163,0.00002428998,0.000013449491,0.000009139293,0.000091996095,0.0000086918135,0.00026907425],"genre_scores_gemma":[0.9978752,0.0003552064,0.0005125117,0.000052374115,0.0000063110174,0.0000129553455,0.00020289222,0.000009801701,0.00097268244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981195,0.000039191746,0.000019250154,0.000047529546,0.000042286032,0.00003975103],"domain_scores_gemma":[0.99966955,0.00006955515,0.000082142535,0.000017376586,0.000055022912,0.000106343745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002079991,0.00052035507,0.00035367825,0.00017596457,0.00016415743,0.00035296349,0.00014130985,0.00026094215,0.0010794079],"category_scores_gemma":[0.00039630025,0.0001872576,0.00030016073,0.000210011,0.0002311692,0.00027123658,0.00019513196,0.0006359845,0.00013803055],"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":[0.0023841576,0.0002432018,0.0007583661,0.00009100145,0.000029140174,0.000052814925,0.000071842194,0.00005305669,0.9942972,0.000015070624,0.000029924273,0.0019742225],"study_design_scores_gemma":[0.00007770462,0.006496866,0.06492343,0.000028390026,0.0001425798,0.000096941825,0.00021817861,0.00060596614,0.9260865,0.00003471297,0.0012611377,0.000027589764],"about_ca_topic_score_codex":0.0015673976,"about_ca_topic_score_gemma":0.0029319546,"teacher_disagreement_score":0.0015673976,"about_ca_system_score_codex":0.00020641048,"about_ca_system_score_gemma":0.00014558758,"threshold_uncertainty_score":0.0036109686},"labels":[],"label_agreement":null},{"id":"W2073040745","doi":"10.1155/2011/573687","title":"Preparation, Modification, and Application of Starch Nanocrystals in Nanomaterials: A Review","year":2010,"lang":"en","type":"review","venue":"Journal of Nanomaterials","topic":"Food composition and properties","field":"Nursing","cited_by":162,"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; Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; Natural Resources Canada; Institute of Chemistry, Chinese Academy of Sciences; South China University of Technology; State Key Laboratory of Pulp and Paper Engineering; Ministry of Science and Technology of the People's Republic of China; Chinese Academy of Sciences; National Natural Science Foundation of China","keywords":"Nanomaterials; Materials science; Nanocrystal; Nanotechnology; Starch; Polymer; Organic chemistry; Chemistry; Composite material","score_opus":0.0522007788285556,"score_gpt":0.38074804384382605,"score_spread":0.32854726501527043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073040745","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":[0.0009496441,0.99704784,0.00081052404,0.00010698789,0.00012594275,0.000009287512,0.000015298754,0.000012026156,0.00092249305],"genre_scores_gemma":[0.0018293452,0.9962431,0.0010477398,0.000057632442,0.00007590996,0.000011418991,0.000021649937,0.0000023307107,0.0007109104],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980813,0.000027797229,0.00003286456,0.000044315842,0.0000713635,0.000015493],"domain_scores_gemma":[0.9997756,0.00011291102,0.00003555323,0.000008183974,0.00005386198,0.000013930228],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005672167,0.00093120686,0.0012655508,0.001438971,0.00025399748,0.0005491582,0.000660142,0.0008955755,0.0012297414],"category_scores_gemma":[0.00043240061,0.0004020084,0.00041427367,0.0015280094,0.00031144792,0.0009020594,0.0004202642,0.00058995985,0.0013372558],"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":[0.00006760919,0.00019830781,0.0002914233,0.023136616,0.000096294585,0.00037393306,0.000118695956,0.0008207794,0.037451312,0.0019405776,0.0064335675,0.9290709],"study_design_scores_gemma":[0.000029645076,0.00041425118,0.002169204,0.0035786952,0.00023442476,0.0032206415,0.00016266835,0.0004322415,0.031705633,0.001951956,0.95603365,0.00006720733],"about_ca_topic_score_codex":0.0006911676,"about_ca_topic_score_gemma":0.0012944783,"teacher_disagreement_score":0.001438971,"about_ca_system_score_codex":0.00032749062,"about_ca_system_score_gemma":0.0005584709,"threshold_uncertainty_score":0.004113853},"labels":[],"label_agreement":null},{"id":"W2073670669","doi":"10.1016/j.nut.2009.04.017","title":"Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses","year":2009,"lang":"en","type":"article","venue":"Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Toronto","funders":"","keywords":"Postprandial; Glycemic; Blood sampling; Medicine; Confidence interval; Area under the curve; Sampling time; Glycemic index; Internal medicine; Animal science; Diabetes mellitus; Endocrinology; Mathematics; Statistics; Biology","score_opus":0.034188183249493576,"score_gpt":0.3159766595896145,"score_spread":0.28178847634012094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073670669","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99698645,0.00034224812,0.0015726037,0.0000905703,0.00013322865,0.00011779689,0.00013858479,0.000040529347,0.0005779917],"genre_scores_gemma":[0.99287647,0.00055551215,0.003448834,0.00034666652,0.00013411534,0.00018119277,0.0003777248,0.000109302666,0.0019701489],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999193,0.0003146066,0.00009216828,0.00015640807,0.00012884564,0.000114957926],"domain_scores_gemma":[0.9909375,0.0067177764,0.0006268817,0.00070992403,0.00037953808,0.0006283371],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002446186,0.00072169345,0.0010068048,0.00028240698,0.00019406636,0.0007710257,0.0003950559,0.00055202335,0.0015913759],"category_scores_gemma":[0.01098384,0.00064891047,0.00030719783,0.00032643016,0.0006110488,0.0007823373,0.00042554995,0.001124202,0.00043256575],"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":[0.42471752,0.0070888596,0.010012766,0.00016000742,0.00020927656,0.00010884152,0.00047340794,0.000705689,0.50887644,0.00009030304,0.00031559946,0.047241323],"study_design_scores_gemma":[0.007474018,0.19087686,0.24688782,0.00006376231,0.0011691318,0.00043815488,0.0004601494,0.014938853,0.53395253,0.00043625064,0.0031046448,0.00019778383],"about_ca_topic_score_codex":0.0016422842,"about_ca_topic_score_gemma":0.0015912789,"teacher_disagreement_score":0.002446186,"about_ca_system_score_codex":0.00025507112,"about_ca_system_score_gemma":0.00056393485,"threshold_uncertainty_score":0.0129368305},"labels":[],"label_agreement":null},{"id":"W2073985715","doi":"10.1016/j.ijfoodmicro.2012.09.013","title":"Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota","year":2012,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; National Research Centre","keywords":"Sorghum; Microbial ecology; Fermentation; Composition (language); Food science; Biology; Substrate (aquarium); Chemistry; Ecology; Bacteria","score_opus":0.011423094894291072,"score_gpt":0.2624858538536022,"score_spread":0.2510627589593111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2073985715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996387,0.000073322895,0.00004571771,0.00001002372,0.0000021097237,0.0000042838856,0.00009606739,0.0000010973447,0.00012855444],"genre_scores_gemma":[0.99903464,0.00008689808,0.00018669476,0.000026473192,0.0000026187322,0.0000067252845,0.00021644315,0.0000025512868,0.0004370004],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998443,0.000029531273,0.000016580496,0.000044543245,0.000021392965,0.00004365584],"domain_scores_gemma":[0.99973994,0.000052051037,0.000042709737,0.000014257346,0.00006140204,0.00008966567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017672929,0.00026228183,0.00038922948,0.00041459367,0.0004516037,0.0006172409,0.00011429325,0.00026433915,0.0009727788],"category_scores_gemma":[0.00032317144,0.00019581076,0.00023806206,0.00035063125,0.0003053757,0.0002961654,0.0004129396,0.00026607193,0.00021658454],"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":[0.00254935,0.00011567743,0.03337311,0.00010163143,0.000023815812,0.00014903504,0.00047048874,0.00003894209,0.9611276,0.0000395739,0.00003186732,0.0019789706],"study_design_scores_gemma":[0.000031804746,0.0021350335,0.8960148,0.000026526537,0.00007555511,0.00044283454,0.0035192391,0.00042653378,0.09655275,0.000103922765,0.0006477383,0.000023210228],"about_ca_topic_score_codex":0.0034940636,"about_ca_topic_score_gemma":0.004794778,"teacher_disagreement_score":0.0034940636,"about_ca_system_score_codex":0.00018812773,"about_ca_system_score_gemma":0.00039573794,"threshold_uncertainty_score":0.006947458},"labels":[],"label_agreement":null},{"id":"W2074013853","doi":"10.1080/07315724.2007.10719641","title":"β-Glucan from Two Sources of Oat Concentrates Affect Postprandial Glycemia in Relation to the Level of Viscosity","year":2007,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":129,"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 Toronto; University of Alberta; St. Michael's Hospital","funders":"","keywords":"Postprandial; Avena; Chemistry; Crossover study; Food science; Medicine; Beta-glucan; Internal medicine; Area under the curve; Diabetes mellitus; Blood viscosity; Glucan; Endocrinology; Biochemistry; Biology","score_opus":0.02807184110335269,"score_gpt":0.2870188883191164,"score_spread":0.2589470472157637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074013853","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99955183,0.00020960045,0.0001145773,0.0000047891526,0.0000073649508,0.000031174983,0.000033130127,0.000002405571,0.000045084053],"genre_scores_gemma":[0.9980817,0.0002880299,0.0009082519,0.00004895861,0.000024099041,0.000081557424,0.00018469423,0.0000042574347,0.00037841214],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99965465,0.00009603521,0.000040646264,0.00008683376,0.00006841839,0.00005349448],"domain_scores_gemma":[0.9992712,0.00017700605,0.00026709103,0.000055976776,0.000067180204,0.00016160031],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057726254,0.0005184119,0.00059483276,0.00030180294,0.00018190777,0.000504566,0.00019752637,0.0004521654,0.0010948146],"category_scores_gemma":[0.0008198883,0.00030408605,0.00046857767,0.00029319135,0.00039479422,0.0003141039,0.00025069513,0.0006721376,0.00012438964],"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":[0.35555547,0.016053263,0.01776655,0.0004468406,0.00087056606,0.000072692565,0.00021636637,0.00022054349,0.5838073,0.0000553618,0.000097833195,0.024837174],"study_design_scores_gemma":[0.01346641,0.48297325,0.38084513,0.00005458281,0.0017264269,0.00027088245,0.00021331357,0.0009997749,0.118507355,0.00012063712,0.0007690128,0.000053145697],"about_ca_topic_score_codex":0.00043287405,"about_ca_topic_score_gemma":0.00039941008,"teacher_disagreement_score":0.0010948146,"about_ca_system_score_codex":0.00017880516,"about_ca_system_score_gemma":0.0001532403,"threshold_uncertainty_score":0.0036625266},"labels":[],"label_agreement":null},{"id":"W2074459790","doi":"10.1016/s0308-8146(01)00318-1","title":"Dietary fiber profile of barley flour as affected by extrusion cooking","year":2002,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":231,"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":"Centers for Disease Control and Prevention","keywords":"Extrusion; Food science; Plastics extrusion; Chemistry; Extrusion cooking; Barley flour; Wheat flour; Starch; Amylose; Moisture; Fiber; Materials science; Composite material; Organic chemistry","score_opus":0.01607449626733768,"score_gpt":0.21731827484222055,"score_spread":0.20124377857488288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074459790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995003,0.0000904773,0.000117258176,0.0000064032056,0.0000030741671,0.0000023456073,0.00010856965,0.0000030594997,0.00016856474],"genre_scores_gemma":[0.9987129,0.00007424939,0.00014179942,0.000017196202,0.0000014874518,0.0000032058192,0.00020067648,0.000007037635,0.0008415388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999212,0.000013065348,0.000004558039,0.000022579634,0.000016329179,0.000022341486],"domain_scores_gemma":[0.9998209,0.0000503916,0.000036452257,0.000009501669,0.000036246136,0.000046503337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017059343,0.00025443328,0.00026031001,0.0002233252,0.0002577023,0.00027323226,0.00009128659,0.00024070665,0.0013504596],"category_scores_gemma":[0.00028344794,0.00019154012,0.00018722618,0.00028648236,0.00023457511,0.00018313699,0.000117616226,0.00036972263,0.00018567577],"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":[0.0265229,0.00021305612,0.021947483,0.00006589918,0.00008030733,0.0003316569,0.0002679064,0.000112101814,0.94580793,0.00004689542,0.00008310719,0.004520757],"study_design_scores_gemma":[0.000079695725,0.0020543186,0.6345699,0.000010406476,0.00014164236,0.0004533373,0.0004496955,0.0008342483,0.36065644,0.00008741359,0.0006371348,0.000025743777],"about_ca_topic_score_codex":0.002881655,"about_ca_topic_score_gemma":0.003717851,"teacher_disagreement_score":0.002881655,"about_ca_system_score_codex":0.00022938616,"about_ca_system_score_gemma":0.00015006016,"threshold_uncertainty_score":0.005729735},"labels":[],"label_agreement":null},{"id":"W2074500171","doi":"10.1002/star.201100097","title":"In situ kinetic study of solid‐state crosslinking of potato starch","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; McMaster University","funders":"","keywords":"Starch; Xanthan gum; Kinetics; Chemistry; Reaction rate; Potato starch; Attenuated total reflection; Infrared spectroscopy; Materials science; Organic chemistry","score_opus":0.05666228353701177,"score_gpt":0.3166993660630087,"score_spread":0.26003708252599694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2074500171","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99387676,0.00042534337,0.004838947,0.000020111687,0.000008639953,0.000011723438,0.000057977173,0.000035542005,0.0007249701],"genre_scores_gemma":[0.99782795,0.00019677581,0.0011589801,0.0000055067426,0.000002996495,0.0000053630542,0.00004766173,0.000011953846,0.0007428002],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999021,0.00002439176,0.0000044420485,0.000022153381,0.000028280045,0.000018653433],"domain_scores_gemma":[0.99982053,0.000078432204,0.00004545281,0.000016932803,0.000022575467,0.000016143038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002132272,0.00021191202,0.00020672167,0.00009269421,0.00007360713,0.00025137173,0.00018677936,0.00015187089,0.0011481538],"category_scores_gemma":[0.00024983802,0.00014614449,0.00019347567,0.00009734831,0.00015486935,0.00022680883,0.00007755962,0.0003902791,0.00023395463],"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":[0.00006616633,0.000013633323,0.0000943032,0.000029528916,0.000005811029,0.000018805213,0.000022107952,0.00016867266,0.9988657,0.00003489408,0.000008007298,0.0006722808],"study_design_scores_gemma":[0.0000031683885,0.00012143781,0.00063735084,0.0000017583318,0.0000062459435,0.00002495351,0.0000098211885,0.001630953,0.99736124,0.000014102471,0.00018565312,0.0000031232023],"about_ca_topic_score_codex":0.00043713537,"about_ca_topic_score_gemma":0.0003151877,"teacher_disagreement_score":0.0011481538,"about_ca_system_score_codex":0.000173889,"about_ca_system_score_gemma":0.00008326236,"threshold_uncertainty_score":0.003840983},"labels":[],"label_agreement":null},{"id":"W20746174","doi":"10.1533/9780857095787.1.96","title":"The range of dietary fibre ingredients and a comparison of their technical functionality","year":2013,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dietary fibre; Stabiliser; Ingredient; Food science; Food products; Starch; Food industry; Functional food; Novel food; Chemistry; Biochemical engineering; Engineering","score_opus":0.04080902868424109,"score_gpt":0.26571634960125085,"score_spread":0.22490732091700977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W20746174","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":[0.43083432,0.2954258,0.017411383,0.0010877651,0.000657707,0.00014684968,0.0022652892,0.000197498,0.2519734],"genre_scores_gemma":[0.50210094,0.21951345,0.039652865,0.00085900066,0.00029966192,0.00030803552,0.0018163467,0.00022644595,0.23522325],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999336,0.000010058532,0.0000071749882,0.000014696786,0.000025845493,0.000008575879],"domain_scores_gemma":[0.99993384,0.000042058226,0.0000049372043,0.0000033853037,0.000011231447,0.000004620609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002589851,0.00057596277,0.00021052765,0.0020335258,0.00024179833,0.0006208198,0.00025193678,0.0003871778,0.0072752065],"category_scores_gemma":[0.00024363112,0.00017585035,0.0003009665,0.001492241,0.00029500213,0.0007508254,0.00045614564,0.0004779142,0.0012767185],"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":[0.0013899325,0.00019594339,0.0027529693,0.0020545162,0.00004064859,0.0007264853,0.0007068977,0.00052853435,0.14437972,0.00652659,0.0026481715,0.83804965],"study_design_scores_gemma":[0.00011710445,0.0039408803,0.20245908,0.0056676962,0.00042699045,0.012638768,0.003128277,0.0020186373,0.19500162,0.033988588,0.54041535,0.00019701659],"about_ca_topic_score_codex":0.001214011,"about_ca_topic_score_gemma":0.0016237228,"teacher_disagreement_score":0.0072752065,"about_ca_system_score_codex":0.00021138009,"about_ca_system_score_gemma":0.00015241376,"threshold_uncertainty_score":0.024337947},"labels":[],"label_agreement":null},{"id":"W2075223103","doi":"10.1139/h10-074","title":"NUTRIOSE dietary fiber supplementation improves insulin resistance and determinants of metabolic syndrome in overweight men: a double-blind, randomized, placebo-controlled study","year":2010,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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":"Internal medicine; Endocrinology; Insulin resistance; Medicine; Overweight; Body mass index; Metabolic syndrome; Glycated hemoglobin; Insulin; Adiponectin; Blood pressure; Waist; Placebo; Obesity; Diabetes mellitus; Type 2 diabetes","score_opus":0.01309131597835046,"score_gpt":0.2680269888989218,"score_spread":0.25493567292057134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075223103","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99166906,0.0035737604,0.000643429,0.00021890002,0.00042840032,0.0026035984,0.00034213407,0.000083386716,0.0004372695],"genre_scores_gemma":[0.9854194,0.0038160763,0.0021281443,0.00089412474,0.00089480204,0.0043321354,0.00053412805,0.000025516461,0.001955796],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99914587,0.00036724648,0.00012802542,0.00014083736,0.00010255355,0.000115386225],"domain_scores_gemma":[0.99877244,0.00031850865,0.0002715131,0.00012233571,0.0001620617,0.0003531334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021629918,0.0015379076,0.004264268,0.00079786003,0.0007821017,0.00082239346,0.0010965102,0.0023774214,0.0044531464],"category_scores_gemma":[0.0018315277,0.0010210085,0.0014836384,0.0006030334,0.0018250924,0.0009116173,0.0004948232,0.0018018298,0.0004887995],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9716742,0.013951027,0.00058812473,0.0006480709,0.000674442,0.000021544201,0.000038634786,0.0000535572,0.005489323,0.000019099558,0.00012889886,0.006713041],"study_design_scores_gemma":[0.8506558,0.14287429,0.0036545964,0.000044810116,0.00090242166,0.000020507956,0.000026720747,0.00019872226,0.0012890418,0.000030476443,0.00028865426,0.000013957111],"about_ca_topic_score_codex":0.0009900088,"about_ca_topic_score_gemma":0.0016490449,"teacher_disagreement_score":0.0044531464,"about_ca_system_score_codex":0.0003303832,"about_ca_system_score_gemma":0.0010681485,"threshold_uncertainty_score":0.014897287},"labels":[],"label_agreement":null},{"id":"W2075779612","doi":"10.1016/j.jcs.2006.10.011","title":"Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours","year":2007,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"Université Laval; Agriculture and Agri-Food Canada","funders":"Canon Foundation for Scientific Research","keywords":"Rheology; Food science; Wheat flour; Chemistry; Mathematics; Materials science; Composite material","score_opus":0.03534600030652078,"score_gpt":0.2604271835133685,"score_spread":0.22508118320684772,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2075779612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99897563,0.00016762332,0.00017761526,0.0000048573916,0.0000054428647,0.000004263138,0.00003579258,0.0000066040807,0.0006221067],"genre_scores_gemma":[0.9982247,0.00017090423,0.0005774394,0.000007847892,0.0000022454203,0.0000032152202,0.0000726916,0.0000091362945,0.0009318848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990296,0.000013731661,0.0000068898344,0.000020964619,0.000030739502,0.000024661163],"domain_scores_gemma":[0.99984324,0.000022220185,0.000017183353,0.000010989094,0.00003390999,0.00007233992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028351875,0.00025548122,0.00027262908,0.00057672494,0.00033253452,0.0007012292,0.00014776179,0.00016329194,0.0013710975],"category_scores_gemma":[0.00025843258,0.00013961557,0.0003135136,0.00028117895,0.0002650809,0.00043498923,0.00037906173,0.00038427176,0.00014884728],"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":[0.0017439163,0.0001523918,0.0018494164,0.00010693224,0.000019135563,0.00013542858,0.00011825094,0.00018899149,0.99009705,0.00028943276,0.00004036876,0.0052588214],"study_design_scores_gemma":[0.000050915492,0.0014656594,0.026641784,0.000036021604,0.00019400784,0.00015836333,0.00029761984,0.0014956878,0.9679422,0.00010882688,0.0015879971,0.00002098186],"about_ca_topic_score_codex":0.0010223365,"about_ca_topic_score_gemma":0.0026735796,"teacher_disagreement_score":0.0013710975,"about_ca_system_score_codex":0.00013906232,"about_ca_system_score_gemma":0.0002618955,"threshold_uncertainty_score":0.004586756},"labels":[],"label_agreement":null},{"id":"W2076057551","doi":"10.4141/p02-040","title":"Linola™ 2047 low linolenic flax","year":2003,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Biology; Horticulture; Linolenic acid; Growing season; Yield (engineering); Agronomy; Linoleic acid; Botany; Fatty acid","score_opus":0.0195992461897758,"score_gpt":0.21913056327817057,"score_spread":0.19953131708839478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076057551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9287455,0.002100864,0.01454513,0.00053385337,0.0003079734,0.0015787188,0.007206279,0.0009321305,0.044049423],"genre_scores_gemma":[0.7313784,0.0024823141,0.037046894,0.0005381755,0.000070296795,0.0008858378,0.023237841,0.0004855167,0.2038747],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986744,0.0000134957745,0.000009269895,0.000029002658,0.000057094836,0.00002367295],"domain_scores_gemma":[0.9998816,0.0000072628854,0.000017819008,0.000008426766,0.000037152884,0.000047763424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018873338,0.0006979154,0.00025424632,0.0011877222,0.0007736926,0.00024141087,0.0004533393,0.00026074843,0.008651965],"category_scores_gemma":[0.00007667065,0.0002273085,0.00027593158,0.0003625346,0.0002722571,0.00020620885,0.00033550474,0.00050103985,0.0029473787],"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":[0.00063409127,0.0001458777,0.0008139401,0.00006112473,0.000010120541,0.00022439842,0.000048356364,0.000053761454,0.97708833,0.00058806216,0.000995501,0.01933638],"study_design_scores_gemma":[0.00027263878,0.003997665,0.036872473,0.00005896325,0.00013220002,0.0021887908,0.00016228919,0.0006056343,0.64628977,0.0002462251,0.3091142,0.000059122605],"about_ca_topic_score_codex":0.0049335286,"about_ca_topic_score_gemma":0.016187852,"teacher_disagreement_score":0.008651965,"about_ca_system_score_codex":0.0007268726,"about_ca_system_score_gemma":0.0004974233,"threshold_uncertainty_score":0.028943717},"labels":[],"label_agreement":null},{"id":"W2076193990","doi":"10.1094/cchem-87-2-0155","title":"Grains for Health: A Look to the Past and Insights into the Future","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Library science; Foundation (evidence); Phone; Sociology; Computer science; History; Philosophy; Archaeology","score_opus":0.010341762460580673,"score_gpt":0.2555542817089492,"score_spread":0.24521251924836857,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076193990","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":[0.012284107,0.8253455,0.0010234482,0.1482153,0.0033397924,0.000009038587,0.000074978176,0.000038337603,0.009669513],"genre_scores_gemma":[0.1350215,0.8315942,0.0028833987,0.02160595,0.0031107638,0.000021511085,0.00004963019,0.000027663275,0.005685294],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993174,0.00026818793,0.000051479456,0.000087471766,0.00019477938,0.00008071383],"domain_scores_gemma":[0.99842024,0.0007899486,0.00016804058,0.00009265438,0.00028893686,0.00024014732],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023115538,0.00042839115,0.0007652175,0.0008731193,0.0012929043,0.0050888075,0.0007046248,0.0024324316,0.007228762],"category_scores_gemma":[0.0030358182,0.00018151014,0.00043666185,0.0011420589,0.00452249,0.0047150273,0.0019428125,0.0030968897,0.00069477636],"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":[0.00086686533,0.00055029185,0.014031713,0.0045256345,0.00012295156,0.0006103881,0.004926071,0.00039185677,0.0050342334,0.05632647,0.059701726,0.8529118],"study_design_scores_gemma":[0.00007141405,0.00061178376,0.04716911,0.005792805,0.00012048023,0.0017736871,0.022804528,0.00055485003,0.0011380517,0.14246005,0.77734584,0.00015731923],"about_ca_topic_score_codex":0.0054328092,"about_ca_topic_score_gemma":0.0113975005,"teacher_disagreement_score":0.007228762,"about_ca_system_score_codex":0.0018620666,"about_ca_system_score_gemma":0.0032645152,"threshold_uncertainty_score":0.024182618},"labels":[],"label_agreement":null},{"id":"W2076203443","doi":"10.1016/j.carbpol.2014.09.092","title":"Structure of Arabidopsis leaf starch is markedly altered following nocturnal degradation","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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":"Starch; Granule (geology); Amylose; Cluster (spacecraft); Chemistry; Arabidopsis; Nocturnal; Crystallography; Botany; Biophysics; Chemical engineering; Materials science; Food science; Biochemistry; Biology; Composite material","score_opus":0.014596491514789643,"score_gpt":0.2435215147067876,"score_spread":0.22892502319199795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076203443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99872965,0.00024648008,0.00045321955,0.000049310493,0.000012025183,0.0000022105837,0.00012838293,0.000018285678,0.00036038793],"genre_scores_gemma":[0.9973808,0.000109188506,0.00032083903,0.000058527337,0.0000046394116,0.000008676387,0.00032011865,0.0000326398,0.0017645087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999298,0.0000065989375,0.000004681905,0.000022481847,0.00001377295,0.000022610297],"domain_scores_gemma":[0.9997335,0.000030466337,0.000080754515,0.000030306925,0.000026982956,0.000097916614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008212214,0.00024665697,0.0002521788,0.00019948134,0.00022958287,0.0005276708,0.00024900903,0.0003609269,0.001411295],"category_scores_gemma":[0.00017493621,0.00033521716,0.00025497505,0.00013092089,0.00035753427,0.00046248143,0.00037256046,0.0009840206,0.00021900499],"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":[0.00024539494,0.0000093395765,0.0005399817,0.0000095287805,0.0000035823548,0.000047782138,0.000021198544,0.000008501616,0.99849784,0.00003195788,0.000014731718,0.0005702071],"study_design_scores_gemma":[0.00003595173,0.00025646467,0.26940778,0.000009741311,0.000027727534,0.0005130636,0.0003825084,0.0008876721,0.7272167,0.00020954154,0.0010275363,0.000025266774],"about_ca_topic_score_codex":0.0017286201,"about_ca_topic_score_gemma":0.0028105127,"teacher_disagreement_score":0.0017286201,"about_ca_system_score_codex":0.0004390192,"about_ca_system_score_gemma":0.00023831484,"threshold_uncertainty_score":0.0047212243},"labels":[],"label_agreement":null},{"id":"W2076206572","doi":"10.1002/jsfa.2311","title":"Quality of dried white salted noodles affected by microbial transglutaminase","year":2005,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":82,"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":"Food science; Tissue transglutaminase; Chemistry; Rheology; Ultimate tensile strength; Materials science; Composite material; Biochemistry; Enzyme","score_opus":0.011423131525954863,"score_gpt":0.23785378895890766,"score_spread":0.2264306574329528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076206572","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987903,0.00041079393,0.00033405973,0.000011699349,0.0000073565684,0.000008012338,0.00011358799,0.000013280687,0.0003109325],"genre_scores_gemma":[0.9978514,0.00015041605,0.00069410837,0.000024839615,0.000001928737,0.0000056715776,0.0002953503,0.000015569782,0.00096073624],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983144,0.000032291402,0.000015373276,0.00004317339,0.000051852065,0.0000258361],"domain_scores_gemma":[0.9996315,0.000044732504,0.00013103291,0.00002157949,0.00009165385,0.00007943244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023171182,0.00047291102,0.00028689948,0.00023394525,0.000111862064,0.00041693583,0.00011964283,0.00021940481,0.00085737236],"category_scores_gemma":[0.00040040776,0.00015686236,0.00019593794,0.00019002175,0.00019404452,0.00024193853,0.00015994853,0.00032705444,0.0001310333],"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":[0.00023427575,0.00001576718,0.0006470276,0.00003115813,0.00001239347,0.00003133269,0.00001943549,0.000038385257,0.9982887,0.0000064823817,0.000007222059,0.0006677378],"study_design_scores_gemma":[0.000013286904,0.00071929605,0.05472445,0.00001070612,0.000053251315,0.00012463341,0.00011765793,0.0003357015,0.94316316,0.000017546208,0.0007054266,0.000014881463],"about_ca_topic_score_codex":0.0010900446,"about_ca_topic_score_gemma":0.0019066037,"teacher_disagreement_score":0.0010900446,"about_ca_system_score_codex":0.00016354313,"about_ca_system_score_gemma":0.000069297,"threshold_uncertainty_score":0.002868235},"labels":[],"label_agreement":null},{"id":"W2076903650","doi":"10.1080/1745039x.2010.486603","title":"A model to optimise the requirements of lactating dairy cows for physically effective neutral detergent fibre","year":2010,"lang":"en","type":"article","venue":"Archives of Animal Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Deutsche Forschungsgemeinschaft","keywords":"Animal science; Dairy cattle; Milk fat; Food science; Chemistry; Biology","score_opus":0.0316764254093533,"score_gpt":0.2966513742276808,"score_spread":0.2649749488183275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076903650","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.76735044,0.0008780565,0.21900263,0.0005378871,0.00006662241,0.00020226957,0.0017043571,0.00034825012,0.009909656],"genre_scores_gemma":[0.9789386,0.0002746737,0.014980843,0.00007506926,0.00001302144,0.00034275206,0.00071046466,0.000041948468,0.0046225023],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99977666,0.000069204354,0.000012796576,0.00006914901,0.000025475985,0.000046725556],"domain_scores_gemma":[0.9994106,0.00040145207,0.00007523068,0.000015938815,0.00006878332,0.000028097067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006593821,0.0007233315,0.00078377855,0.00044130674,0.0003119052,0.0012772578,0.0010146884,0.0013565426,0.0022816304],"category_scores_gemma":[0.0014942866,0.00051646767,0.0010659823,0.00039920758,0.00029191168,0.00057786447,0.000516708,0.0008265143,0.00034876962],"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":[0.00012106601,0.000036306403,0.0025584437,0.00007262891,0.000059011694,0.00005635448,0.00006266654,0.9907845,0.0033113316,0.00080527965,0.000113037764,0.002019274],"study_design_scores_gemma":[0.00003581066,0.000086761815,0.001599688,0.000008931566,0.0000367591,0.000022341963,0.000031380492,0.9964232,0.00043917602,0.0007650299,0.00053806,0.000012767698],"about_ca_topic_score_codex":0.020135999,"about_ca_topic_score_gemma":0.010438066,"teacher_disagreement_score":0.020135999,"about_ca_system_score_codex":0.0012041705,"about_ca_system_score_gemma":0.0012319232,"threshold_uncertainty_score":0.040037572},"labels":[],"label_agreement":null},{"id":"W2076922172","doi":"10.1016/s0144-8617(02)00039-5","title":"Structure–properties relationship in cross-linked high amylose starch cast films","year":2002,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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 du Québec à Montréal; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallinity; Ultimate tensile strength; Materials science; Oxygen permeability; Composite material; Elongation; Polymer; Amorphous solid; Degree (music); Permeability (electromagnetism); Cross-link; Young's modulus; Modulus; Oxygen; Chemistry; Organic chemistry","score_opus":0.04180800116184232,"score_gpt":0.2592204139696086,"score_spread":0.21741241280776627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076922172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969201,0.00069676584,0.00051552465,0.00001856532,0.000012495075,0.0000046464897,0.000052705105,0.000021319498,0.0017579271],"genre_scores_gemma":[0.9977932,0.00030883655,0.00029667083,0.0000116810725,0.000004071548,0.000003891684,0.00007151486,0.000011083671,0.001499098],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995005,0.0000050113636,0.0000022333004,0.000008431025,0.000021778751,0.000012366652],"domain_scores_gemma":[0.99979824,0.00006344808,0.000045574594,0.000012765842,0.00004795757,0.000032089654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009139677,0.00017791215,0.0001085318,0.00023069911,0.0001534636,0.00032571424,0.00015745382,0.00017302878,0.0013136606],"category_scores_gemma":[0.0002696637,0.00018661148,0.000099349396,0.00021892691,0.00014246351,0.00022430043,0.00008475825,0.00048557686,0.0001515509],"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":[0.000100943034,0.000024637353,0.00025406425,0.000027902712,0.000004285378,0.000068897585,0.000033462216,0.00013755077,0.99777114,0.00011167559,0.000041590225,0.0014238127],"study_design_scores_gemma":[0.0000076262695,0.00021782368,0.0060592964,0.0000058727087,0.000011701172,0.00007133698,0.000037176,0.0017274487,0.9913573,0.00004141196,0.00045880085,0.000004125863],"about_ca_topic_score_codex":0.0006999246,"about_ca_topic_score_gemma":0.0009951043,"teacher_disagreement_score":0.0013136606,"about_ca_system_score_codex":0.00015887918,"about_ca_system_score_gemma":0.00008474346,"threshold_uncertainty_score":0.004394591},"labels":[],"label_agreement":null},{"id":"W2076976673","doi":"10.1094/cchem-07-14-0152-r","title":"Gluten Structural Evolution During Pasta Processing of Refined and Whole Wheat Pasta from Hard White Winter Wheat: The Influence of Mixing, Drying, and Cooking","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Chemistry; Gluten; Food science; Disulfide bond; Solubility; Wheat flour; Protein secondary structure; Mixing (physics); Wheat gluten; Plant protein; Denaturation (fissile materials); Whole wheat; Biochemistry; Organic chemistry; Nuclear chemistry","score_opus":0.012881909692849226,"score_gpt":0.2265950072150264,"score_spread":0.21371309752217718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076976673","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989784,0.0004292061,0.00029754208,0.000011139545,0.0000045678466,0.000008046985,0.00012270626,0.000005833963,0.00014271459],"genre_scores_gemma":[0.9972601,0.0003794223,0.0010116635,0.000038622762,0.0000050285857,0.000016300233,0.00045362214,0.000027152564,0.0008081909],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979717,0.000036259455,0.000017734623,0.00006230359,0.000043748765,0.000042755626],"domain_scores_gemma":[0.99974304,0.000052857475,0.00007180702,0.000017692815,0.00005887114,0.0000556011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040921543,0.00043280862,0.00046670123,0.00026228733,0.0002511025,0.00054960203,0.00015336207,0.00025231636,0.00075644726],"category_scores_gemma":[0.0004357664,0.00029159128,0.0005027633,0.0004368446,0.00029234702,0.00043613833,0.00024616008,0.00063737103,0.00016871742],"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":[0.00036022824,0.00002535973,0.0008678707,0.000034001252,0.000020722398,0.000054484837,0.000103089726,0.00007994582,0.99772316,0.000007950494,0.0000065953477,0.0007166194],"study_design_scores_gemma":[0.000015078253,0.00089804834,0.11617501,0.000017282522,0.00013015205,0.00019820339,0.00034647502,0.0015763516,0.87983453,0.000029584975,0.00075331004,0.000025967804],"about_ca_topic_score_codex":0.0024576494,"about_ca_topic_score_gemma":0.0034782307,"teacher_disagreement_score":0.0024576494,"about_ca_system_score_codex":0.00029279693,"about_ca_system_score_gemma":0.00014726302,"threshold_uncertainty_score":0.0048867464},"labels":[],"label_agreement":null},{"id":"W2077538426","doi":"10.1038/sj.ejcn.1601367","title":"Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes","year":2002,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":348,"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; St. Michael's Hospital","funders":"","keywords":"Glycemic index; Palatability; Medicine; Glucan; Glycemic; Food science; Meal; Diabetes mellitus; Bran; Type 2 diabetes; Body mass index; Internal medicine; Endocrinology; Chemistry; Biochemistry","score_opus":0.07363409713430086,"score_gpt":0.31885873308420154,"score_spread":0.24522463594990068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077538426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9998355,0.000038828115,0.000012835231,0.000007461185,0.0000030512379,0.0000018345572,0.000012796951,5.0120576e-7,0.00008716303],"genre_scores_gemma":[0.99977857,0.000025867992,0.000032341315,0.000014959501,0.0000021235685,0.0000021151648,0.000036050107,6.8302415e-7,0.000107321335],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998098,0.00005742469,0.000022004077,0.00003131194,0.000037503807,0.000041913594],"domain_scores_gemma":[0.9991291,0.00027459662,0.00017466495,0.00003968019,0.0000684232,0.0003136808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059022807,0.000527632,0.0004008116,0.0005017773,0.0004548669,0.00044081674,0.0002762751,0.0006147587,0.0007804995],"category_scores_gemma":[0.0015063043,0.00029613296,0.00040902023,0.00049735163,0.0003602449,0.00027899485,0.00034358993,0.0009768918,0.000100751466],"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":[0.021747597,0.0023214398,0.9556851,0.000036342233,0.00022634277,0.0010462301,0.00054617604,0.00014250804,0.013451303,0.000043847424,0.000072240975,0.0046808715],"study_design_scores_gemma":[0.00007642073,0.0026544596,0.9951776,0.0000028321806,0.00008650201,0.00031344633,0.00028475505,0.00020948537,0.0011088755,0.000027141383,0.000051205316,0.000007302775],"about_ca_topic_score_codex":0.005759105,"about_ca_topic_score_gemma":0.0043624835,"teacher_disagreement_score":0.005759105,"about_ca_system_score_codex":0.00036544455,"about_ca_system_score_gemma":0.00018142916,"threshold_uncertainty_score":0.011451185},"labels":[],"label_agreement":null},{"id":"W2077951718","doi":"10.1016/j.carbpol.2014.08.004","title":"Wheat genome specific granule-bound starch synthase I differentially influence grain starch synthesis","year":2014,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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":"National Research Council Canada; Canada Foundation for Innovation; Canada Research Chairs","keywords":"Amylopectin; Starch synthase; Amylose; Endosperm; Starch; Chemistry; Degree of polymerization; Anthesis; Granule (geology); Food science; Biochemistry; Botany; Polymerization; Polymer; Biology; Organic chemistry; Cultivar","score_opus":0.01784618507552738,"score_gpt":0.2363547816587371,"score_spread":0.21850859658320973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2077951718","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997338,0.00039026802,0.0012811434,0.00008142798,0.000037144593,0.000005496108,0.0002462218,0.000035166522,0.00058523123],"genre_scores_gemma":[0.99631363,0.00019628016,0.0005607827,0.000101172125,0.0000058084497,0.000009233794,0.00030579817,0.000042997293,0.002464404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999083,0.000009775201,0.0000052265627,0.000043151314,0.000011446168,0.000022053768],"domain_scores_gemma":[0.99990785,0.000025157016,0.000023049144,0.000010498972,0.000008274294,0.000025196296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008010595,0.00027533082,0.00022437314,0.00014566188,0.000105335916,0.0004821722,0.00016923557,0.00026733827,0.0019812135],"category_scores_gemma":[0.00015757143,0.00026381822,0.00021846149,0.00013986128,0.00028225087,0.00021917546,0.00027580085,0.0005429278,0.00030590428],"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":[0.00025410025,0.000009332704,0.00037957047,0.000009641077,0.0000046511154,0.000012467724,0.000013999084,0.000018021075,0.99853134,0.00004810022,0.000029115834,0.000689582],"study_design_scores_gemma":[0.00007918411,0.00029637755,0.06574005,0.00000850163,0.00006682905,0.0001208623,0.00019303616,0.0015747446,0.9299913,0.00022429433,0.001691973,0.0000128427955],"about_ca_topic_score_codex":0.0008705578,"about_ca_topic_score_gemma":0.001474035,"teacher_disagreement_score":0.0019812135,"about_ca_system_score_codex":0.00032243345,"about_ca_system_score_gemma":0.00012777063,"threshold_uncertainty_score":0.006627798},"labels":[],"label_agreement":null},{"id":"W2078562162","doi":"10.1016/j.lwt.2008.06.005","title":"Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition","year":2008,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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 Manitoba","funders":"","keywords":"Carboxymethyl cellulose; Food science; Guar gum; Phaseolus; Shelf life; Pinto bean; Chemistry; Wheat flour; Mathematics; Sodium; Horticulture; Biology","score_opus":0.021538100347431314,"score_gpt":0.21002174469188295,"score_spread":0.18848364434445164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078562162","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992931,0.00031984324,0.000062360734,0.000011875721,0.0000066096454,0.000004342104,0.00016157489,0.0000042097327,0.00013616458],"genre_scores_gemma":[0.9987117,0.00014748376,0.0001320063,0.000026205948,0.000003674557,0.0000067409583,0.00026410766,0.000005316065,0.00070277415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987423,0.00002457036,0.000013573714,0.00003362619,0.000025443069,0.00002857647],"domain_scores_gemma":[0.9996848,0.00005414156,0.00007021991,0.00002067543,0.00006881611,0.00010148832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002380666,0.00039555953,0.00027086187,0.0002870634,0.0002747301,0.0003526887,0.00016166568,0.00035196266,0.0014526568],"category_scores_gemma":[0.00036309753,0.00022448358,0.00045541357,0.0002845497,0.0002988008,0.00038129228,0.00023834573,0.0005041009,0.00016655556],"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":[0.011355272,0.00029193552,0.0034039363,0.000112571135,0.00008010942,0.00013749322,0.00023609168,0.00013557411,0.98139966,0.000040661216,0.000058631722,0.0027480149],"study_design_scores_gemma":[0.0001644753,0.013248237,0.29416665,0.00004056141,0.00050886685,0.00037331748,0.00061219564,0.0014791051,0.68764687,0.00008384713,0.0015918926,0.000084074374],"about_ca_topic_score_codex":0.004589313,"about_ca_topic_score_gemma":0.005286349,"teacher_disagreement_score":0.004589313,"about_ca_system_score_codex":0.00032004248,"about_ca_system_score_gemma":0.00017155356,"threshold_uncertainty_score":0.009125233},"labels":[],"label_agreement":null},{"id":"W2078790448","doi":"10.1094/cchem-10-13-0206-cesi","title":"Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Chemistry; Bubble; Sodium; Attenuation; Volume fraction; Analytical Chemistry (journal); RADIUS; Ultrasonic sensor; Volume (thermodynamics); Chromatography; Thermodynamics; Mechanics; Optics","score_opus":0.010562242718189304,"score_gpt":0.2164952902679405,"score_spread":0.2059330475497512,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078790448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99704045,0.00052021083,0.002015538,0.00002699571,0.000010780982,0.000013192768,0.00013653682,0.000020793017,0.00021550349],"genre_scores_gemma":[0.9945945,0.00034342887,0.0036042782,0.00005167811,0.0000042167003,0.000025216397,0.00022277165,0.0000270436,0.0011268791],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998596,0.000021983988,0.000013513402,0.00003514774,0.000050489423,0.000019235877],"domain_scores_gemma":[0.9998048,0.000048676888,0.0000478949,0.000010532819,0.0000674612,0.00002069472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027566467,0.00022289083,0.0002281777,0.00018297031,0.00012075795,0.0002738548,0.00016179461,0.00023365501,0.00058156764],"category_scores_gemma":[0.0003188888,0.00013602726,0.000158144,0.00019788266,0.00020286835,0.00017159265,0.000112835674,0.0002885283,0.00009369344],"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":[0.000080065984,0.0000062917043,0.00022357322,0.000028951834,0.0000032476676,0.0000111547,0.000037929505,0.000043750704,0.99884844,0.000007438765,0.0000062873974,0.00070296257],"study_design_scores_gemma":[0.00000944095,0.00055923243,0.01609972,0.0000067727615,0.000025379444,0.000033677432,0.00012206579,0.0011278625,0.9813297,0.000014351863,0.00065999373,0.000011761133],"about_ca_topic_score_codex":0.0025130014,"about_ca_topic_score_gemma":0.0034364413,"teacher_disagreement_score":0.0025130014,"about_ca_system_score_codex":0.00020868302,"about_ca_system_score_gemma":0.00012901056,"threshold_uncertainty_score":0.004996717},"labels":[],"label_agreement":null},{"id":"W2079063467","doi":"10.1016/j.jada.2005.01.003","title":"Glycemic index of potatoes commonly consumed in North America","year":2005,"lang":"en","type":"article","venue":"Journal of the American Dietetic Association","topic":"Food composition and properties","field":"Nursing","cited_by":153,"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":"Index (typography); Glycemic index; Medicine; Environmental health; Glycemic; Diabetes mellitus; Computer science; Endocrinology","score_opus":0.01036863344502951,"score_gpt":0.2506314980035575,"score_spread":0.240262864558528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079063467","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99632037,0.0005968675,0.000053832802,0.000040792773,0.000014947688,0.000007805963,0.0010699374,0.000007781637,0.0018875991],"genre_scores_gemma":[0.99791676,0.00032086298,0.00014659586,0.00006068622,0.000013570919,0.000009063022,0.00093865243,0.000004343193,0.0005894014],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99980444,0.000031557232,0.00003351378,0.000039576204,0.00006568211,0.000025331692],"domain_scores_gemma":[0.99927133,0.00011390333,0.00028567945,0.000028290602,0.00013423816,0.00016659817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025139164,0.00026206637,0.00036413973,0.0017685858,0.00052886514,0.00045822444,0.0002179688,0.0003257242,0.0019650056],"category_scores_gemma":[0.000873972,0.00017490986,0.0003459913,0.0024277328,0.00011059874,0.00037889718,0.00024115782,0.0004930165,0.00028085877],"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":[0.0006596543,0.00011957112,0.9941842,0.000026455742,0.00016478215,0.00013230684,0.00012667103,0.000032057673,0.0010635464,0.0000151046925,0.00031591306,0.0031597153],"study_design_scores_gemma":[0.000002373611,0.00004842996,0.99944466,0.0000027520302,0.00002180479,0.00009859258,0.00015448891,0.000053995227,0.000037604117,0.000005565725,0.00012770087,0.0000018849007],"about_ca_topic_score_codex":0.03308443,"about_ca_topic_score_gemma":0.051949386,"teacher_disagreement_score":0.03308443,"about_ca_system_score_codex":0.00047606236,"about_ca_system_score_gemma":0.00018748539,"threshold_uncertainty_score":0.06578368},"labels":[],"label_agreement":null},{"id":"W2079848945","doi":"10.1016/s1499-2671(10)44010-1","title":"Canadian Diabetes Association National Nutrition Committee Clinical Update on Dietary Fibre in Diabetes: Food Sources to Physiological Effects","year":2010,"lang":"en","type":"article","venue":"Canadian Journal of Diabetes","topic":"Food composition and properties","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Medicine; Dietary fibre; Dietary fiber; Diabetes mellitus; Type 2 diabetes; Bran; Refined grains; Obesity; Whole grains; Food science; Gerontology; Internal medicine; Environmental health; Endocrinology; Biology","score_opus":0.02132929268985305,"score_gpt":0.2563317359883098,"score_spread":0.2350024432984567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079848945","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":[0.0038805278,0.7689457,0.0036488092,0.110499255,0.058421135,0.00063400815,0.012178147,0.00041655987,0.04137581],"genre_scores_gemma":[0.01735153,0.85502595,0.017063536,0.048325744,0.019133268,0.00094423606,0.011611856,0.00016416657,0.030379694],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99685514,0.00031472082,0.00070233655,0.00012470709,0.0018353136,0.00016777286],"domain_scores_gemma":[0.9817535,0.0022662436,0.0008068235,0.00018003368,0.0142286895,0.0007646927],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0061841537,0.0014839104,0.00288285,0.0061929165,0.001387088,0.0017843838,0.00259803,0.002777596,0.0052538225],"category_scores_gemma":[0.007858897,0.0005645176,0.0020615424,0.0081157405,0.00078947993,0.0012287467,0.0012042893,0.0058402903,0.0019458123],"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":[0.00040989407,0.00019356198,0.004631401,0.004739319,0.00022618102,0.00025543556,0.00011696388,0.0001283693,0.0003345169,0.00042364557,0.7845294,0.2040113],"study_design_scores_gemma":[0.00020719512,0.000095951305,0.031652816,0.0072844718,0.0006455195,0.0005190537,0.00025273245,0.00014079388,0.00035385336,0.0007465957,0.9580283,0.000072671246],"about_ca_topic_score_codex":0.3857171,"about_ca_topic_score_gemma":0.5287404,"teacher_disagreement_score":0.6142829,"about_ca_system_score_codex":0.005815197,"about_ca_system_score_gemma":0.018474111,"threshold_uncertainty_score":0.76694393},"labels":[],"label_agreement":null},{"id":"W2080056378","doi":"10.5740/jaoacint.cs2011_25","title":"Determination of Insoluble, Soluble, and Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study","year":2012,"lang":"en","type":"article","venue":"Journal of AOAC International","topic":"Food composition and properties","field":"Nursing","cited_by":227,"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; Kellogg's; General Mills","keywords":"Chemistry; Dietary fiber; Gravimetric analysis; Chromatography; Fractionation; Fiber; Food science; Water soluble; Organic chemistry","score_opus":0.02655097043997911,"score_gpt":0.3035052406639653,"score_spread":0.27695427022398617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080056378","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7260493,0.0037286798,0.25346002,0.00020057455,0.000106600965,0.0043187165,0.0022158753,0.00062519166,0.009295096],"genre_scores_gemma":[0.62596244,0.002132987,0.35599223,0.0002909431,0.000102846585,0.0029721798,0.0057684835,0.0001903858,0.0065876073],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9541349,0.008784546,0.0024511125,0.0076108705,0.02595568,0.0010629459],"domain_scores_gemma":[0.9842768,0.0021306805,0.0020916266,0.0022520917,0.00878413,0.00046465476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.023168813,0.0012259895,0.0016524036,0.0035761236,0.0019080334,0.0017048961,0.0027613055,0.0014495323,0.00076895906],"category_scores_gemma":[0.013068977,0.00065042183,0.0012196288,0.0047471663,0.0019912696,0.0011011589,0.0022342743,0.0010520222,0.00085146533],"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":[0.0009568482,0.0023222007,0.055937782,0.001032156,0.00036262316,0.00021944322,0.0020321026,0.00171965,0.82144284,0.0013640485,0.0009620982,0.11164828],"study_design_scores_gemma":[0.00018316727,0.006164631,0.1321376,0.0001722743,0.00048187416,0.0017940227,0.0005743361,0.010666475,0.8268478,0.0002862002,0.02052698,0.00016468154],"about_ca_topic_score_codex":0.01943662,"about_ca_topic_score_gemma":0.016247649,"teacher_disagreement_score":0.023168813,"about_ca_system_score_codex":0.0021275694,"about_ca_system_score_gemma":0.0053154537,"threshold_uncertainty_score":0.122529864},"labels":[],"label_agreement":null},{"id":"W2080855443","doi":"10.1111/j.1365-2621.2001.tb04612.x","title":"Heating Conditions and Bread‐Making Potential of Substandard Flour","year":2001,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Wheat flour; Chemistry; Rice flour; Fineness; Bread making; Soy flour; Raw material","score_opus":0.026541679068318134,"score_gpt":0.2986901750808251,"score_spread":0.272148496012507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080855443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987056,0.00042517882,0.00046627695,0.000010161712,0.000010558611,0.000007753526,0.000046502795,0.000010459931,0.00031735946],"genre_scores_gemma":[0.9992506,0.000083707186,0.00033514696,0.000009887241,0.0000031844452,0.0000047104,0.0000789099,0.000009814827,0.00022396955],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985814,0.00003223328,0.000010086993,0.000039321,0.000031308828,0.000028762754],"domain_scores_gemma":[0.99981576,0.000054300275,0.000039449926,0.000022746432,0.000031005264,0.000036761136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021144519,0.000328268,0.00018976607,0.00015466895,0.0001745177,0.0002958316,0.000112141235,0.0001913999,0.0013733577],"category_scores_gemma":[0.00032344542,0.00015169563,0.00021489349,0.0001210382,0.00020851834,0.00019138075,0.00018266142,0.0003964272,0.00016205075],"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":[0.00038512627,0.000024903222,0.00057620264,0.000030271154,0.000008741486,0.00004179615,0.000036074336,0.00006907706,0.9980794,0.000027478109,0.000009834205,0.00071113417],"study_design_scores_gemma":[0.00002143467,0.0006961411,0.014462437,0.000007298178,0.000031733056,0.000091308655,0.00005236344,0.0004477441,0.9836226,0.00003766874,0.0005200103,0.00000918127],"about_ca_topic_score_codex":0.00052011973,"about_ca_topic_score_gemma":0.00044911355,"teacher_disagreement_score":0.0013733577,"about_ca_system_score_codex":0.00014950018,"about_ca_system_score_gemma":0.000098592034,"threshold_uncertainty_score":0.004594326},"labels":[],"label_agreement":null},{"id":"W2080919637","doi":"10.1094/cchem.2002.79.6.850","title":"Starch Participation in Durum Dough Linear Viscoelastic Properties","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Canadian International Grains Institute","funders":"","keywords":"Starch; Rheology; Viscoelasticity; Granule (geology); Gluten; Chemistry; Potato starch; Maize starch; Composite material; Particle size; Food science; Materials science","score_opus":0.04643920356085306,"score_gpt":0.2701213512075203,"score_spread":0.22368214764666722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080919637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989994,0.00042962795,0.00021926367,0.000009515837,0.0000030213891,0.0000026507814,0.000037187103,0.0000054738002,0.00029392535],"genre_scores_gemma":[0.9992849,0.00014887779,0.00017539531,0.000006615683,0.0000016192032,0.0000029682744,0.0000448579,0.0000043900986,0.00033033133],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999124,0.000018801271,0.000006389391,0.000018293022,0.00002531151,0.000018754927],"domain_scores_gemma":[0.99979216,0.00006917093,0.000049741477,0.000024447085,0.00003280257,0.000031754826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020207201,0.0002598753,0.00020299412,0.00018556799,0.000109251276,0.000517042,0.00009321195,0.00019346295,0.00108099],"category_scores_gemma":[0.00028581207,0.0001775478,0.00016543653,0.00016909491,0.00021727412,0.00019223556,0.00023420707,0.00029490874,0.00014852319],"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":[0.00013241844,0.000006230181,0.0009080348,0.00003525295,0.000007000587,0.000026760243,0.00004828535,0.000021339725,0.9976509,0.000027461387,0.0000066342964,0.0011296355],"study_design_scores_gemma":[0.00001994292,0.0004386518,0.061913665,0.000012650273,0.00004586174,0.00015601446,0.0001530065,0.0007990397,0.9352406,0.000088227316,0.0011203476,0.000011984259],"about_ca_topic_score_codex":0.0006940875,"about_ca_topic_score_gemma":0.00048171743,"teacher_disagreement_score":0.00108099,"about_ca_system_score_codex":0.00011283697,"about_ca_system_score_gemma":0.00009297058,"threshold_uncertainty_score":0.0036162734},"labels":[],"label_agreement":null},{"id":"W2081191967","doi":"10.1016/j.foodchem.2012.10.007","title":"Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans","year":2012,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":64,"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":"Svenska Forskningsrådet Formas; European Food Safety Authority","keywords":"Glucan; Avena; Food science; Beta-glucan; Population; Chemistry; Biochemistry; Biology; Botany; Medicine","score_opus":0.011507618740584343,"score_gpt":0.21333698194207767,"score_spread":0.20182936320149333,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081191967","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99395645,0.00023022559,0.0039208485,0.00006242505,0.000019579178,0.000041544536,0.00075301476,0.00006352566,0.00095232256],"genre_scores_gemma":[0.98397636,0.0002785215,0.0058214464,0.00008039746,0.000012123151,0.000058177637,0.0029920288,0.00013251256,0.0066484143],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983287,0.000019346591,0.000024017618,0.000044580138,0.000040137835,0.000038944683],"domain_scores_gemma":[0.9995735,0.000076288175,0.00010097427,0.0000673761,0.0000667841,0.0001151179],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019694639,0.00046561455,0.00020196936,0.0006126092,0.00022967505,0.0004370027,0.00028709866,0.00024317071,0.0016547305],"category_scores_gemma":[0.0002847983,0.00021570413,0.00038408022,0.00037400023,0.00030829574,0.00023054387,0.00033586126,0.0006177085,0.00051262154],"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":[0.00004738514,0.00001100162,0.00019291448,0.00000432706,0.0000023823231,0.000027873693,0.000013516965,0.00000518325,0.9994319,0.000030274905,0.000004949785,0.00022827659],"study_design_scores_gemma":[0.000023733315,0.00028099245,0.03951687,0.000005067215,0.00004550966,0.0004792006,0.00012499501,0.00033396692,0.9570313,0.00006926026,0.0020787918,0.0000102526255],"about_ca_topic_score_codex":0.0013654253,"about_ca_topic_score_gemma":0.002111384,"teacher_disagreement_score":0.0016547305,"about_ca_system_score_codex":0.0004031507,"about_ca_system_score_gemma":0.00019075332,"threshold_uncertainty_score":0.005535662},"labels":[],"label_agreement":null},{"id":"W2082162608","doi":"10.1016/j.carbpol.2008.08.006","title":"Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches","year":2008,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":662,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Amylopectin; Starch; Chemistry; Moisture; Amylose; Food science; Swelling; Granule (geology); Animal science; Materials science; Biology; Organic chemistry; Composite material","score_opus":0.042462615013961355,"score_gpt":0.2862314961150702,"score_spread":0.24376888110110884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082162608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989791,0.00042180455,0.00022840025,0.00001735677,0.00001678977,0.0000070356787,0.00006144689,0.000007165774,0.00026096817],"genre_scores_gemma":[0.9987533,0.00015861414,0.0002676041,0.000030355242,0.0000073658425,0.000007932152,0.00010140991,0.000015098761,0.0006582304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977154,0.0000527799,0.00002890258,0.000053364376,0.000033161596,0.00006026188],"domain_scores_gemma":[0.99943715,0.0002525721,0.00010609184,0.00004475756,0.00009623892,0.00006321756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040338657,0.00031038316,0.00036543928,0.00019804311,0.000304762,0.00042404013,0.00021842838,0.0003454402,0.0019291579],"category_scores_gemma":[0.00074404705,0.0003578845,0.00049331336,0.00024800014,0.0006301888,0.00039511634,0.00018191125,0.0005072704,0.00019862801],"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":[0.0060057538,0.00016792514,0.00253371,0.00010403032,0.00006398873,0.0000886718,0.00021988715,0.00041636714,0.98763704,0.000092195376,0.00004945435,0.0026209462],"study_design_scores_gemma":[0.00003203053,0.0015497167,0.017260235,0.000009218169,0.000097151285,0.0000614433,0.00013700593,0.000702361,0.9796465,0.00003465298,0.00045272926,0.000017029512],"about_ca_topic_score_codex":0.0022284205,"about_ca_topic_score_gemma":0.0029858253,"teacher_disagreement_score":0.0022284205,"about_ca_system_score_codex":0.00039165627,"about_ca_system_score_gemma":0.00028128244,"threshold_uncertainty_score":0.006453693},"labels":[],"label_agreement":null},{"id":"W2082544117","doi":"10.1094/cchem-05-13-0087-r","title":"Resistant Starch Escaped from Ethanol Production: Evidence from Confocal Laser Scanning Microscopy of Distiller's Dried Grains with Solubles (DDGS)","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Chemistry; Food science; Hydrolysis; Resistant starch; Amylose; Waxy corn; Fermentation; Biochemistry","score_opus":0.022276698358458386,"score_gpt":0.25829971953488307,"score_spread":0.23602302117642468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082544117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975176,0.0002163939,0.0017177818,0.000009392994,0.0000032121459,0.000005954656,0.00008324926,0.000013835078,0.00043256584],"genre_scores_gemma":[0.99660873,0.00018996325,0.0020110083,0.000020920512,0.0000024545188,0.00001099545,0.00019970804,0.000023251787,0.0009329672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994874,0.0000040438867,0.0000031438994,0.000014886853,0.000015663965,0.000013612774],"domain_scores_gemma":[0.9998845,0.000021671953,0.00003067577,0.000014249701,0.000033909284,0.00001514381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009688176,0.0002450403,0.00012840379,0.00017718655,0.00010053093,0.00017669155,0.00013299183,0.00019085265,0.00046872176],"category_scores_gemma":[0.000109926244,0.00016372833,0.00020064686,0.00011268837,0.0001684175,0.00019149063,0.00017940698,0.0002893354,0.00012395001],"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":[0.00004383066,0.0000023790794,0.0004235075,0.00001288372,0.0000027483472,0.000041732827,0.000020065932,0.00000963304,0.9990662,0.000015445712,0.000003370417,0.0003582759],"study_design_scores_gemma":[0.0000074635414,0.00009736154,0.028666383,0.000004237748,0.000014637927,0.00021470824,0.00007712252,0.0004753849,0.96984583,0.000027056443,0.0005648332,0.000004922394],"about_ca_topic_score_codex":0.001131517,"about_ca_topic_score_gemma":0.00087495986,"teacher_disagreement_score":0.001131517,"about_ca_system_score_codex":0.00013728197,"about_ca_system_score_gemma":0.00007448417,"threshold_uncertainty_score":0.0022498965},"labels":[],"label_agreement":null},{"id":"W2082565386","doi":"10.1021/jf0012289","title":"Studies on Rye (<i>Secale cereale</i> L.) Lines Exhibiting a Range of Extract Viscosities. 2. Rheological and Baking Characteristics of Rye and Rye/Wheat Blends and Feeding Value for Chicks of Wholemeals and Breads","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan; Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Secale; Triticale; Food science; Arabinoxylan; Falling Number; Rheology; Wheat flour; Chemistry; Viscosity; Cultivar; Agronomy; Biology; Materials science; Hydrolysis; Biochemistry; Composite material","score_opus":0.02911132913812447,"score_gpt":0.26164773121009666,"score_spread":0.23253640207197218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082565386","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902594,0.00020958189,0.0004515476,0.000009493555,0.0000020868556,0.000011820588,0.0001515587,0.00000837415,0.00012953629],"genre_scores_gemma":[0.9953399,0.0003569609,0.0021070426,0.000043397085,0.0000043982286,0.000029630726,0.0009898564,0.000018454317,0.0011104955],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998815,0.000024757956,0.000011781408,0.000038195358,0.000026647447,0.000017005723],"domain_scores_gemma":[0.999619,0.00009198352,0.0001315002,0.000029480898,0.00005742014,0.000070522445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026028842,0.00045706533,0.00027675807,0.00031678253,0.00018103603,0.00026890554,0.00011989638,0.00017902405,0.00051833235],"category_scores_gemma":[0.00023834301,0.0001282012,0.00040138615,0.00023854173,0.00019437508,0.00018048174,0.00017846026,0.00041750976,0.00015876135],"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":[0.00012833998,0.00003867717,0.0019698923,0.00002565703,0.000014817901,0.00004889849,0.000060060534,0.000037110043,0.9967211,0.0000125433535,0.0000074722916,0.0009354905],"study_design_scores_gemma":[0.00003325459,0.004613195,0.38313767,0.000016362357,0.00015092244,0.0011906888,0.0002844184,0.0006194249,0.60764676,0.00004244161,0.0022301094,0.00003481742],"about_ca_topic_score_codex":0.0012086458,"about_ca_topic_score_gemma":0.0015176934,"teacher_disagreement_score":0.0012086458,"about_ca_system_score_codex":0.00018558338,"about_ca_system_score_gemma":0.00006986817,"threshold_uncertainty_score":0.0024032593},"labels":[],"label_agreement":null},{"id":"W2082576235","doi":"10.1094/cchem-85-3-0283","title":"Extractability, Structure and Molecular Weight of β‐Glucan from Canadian Rye (<i>Secale cereale</i> L.) Whole Meal","year":2008,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Advanced Foods and Materials Network","keywords":"Chemistry; Secale; Extraction (chemistry); Glucan; Arabinoxylan; Polysaccharide; Sodium hydroxide; Chromatography; Food science; Molar mass distribution; Botany; Biochemistry; Organic chemistry; Polymer","score_opus":0.007889109276155324,"score_gpt":0.1988085686744957,"score_spread":0.19091945939834037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082576235","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99833363,0.00042689478,0.00042403786,0.000017920038,0.0000020937673,0.000010776121,0.00028723403,0.000008511989,0.0004888188],"genre_scores_gemma":[0.99336547,0.0005224969,0.0019648115,0.000035901594,0.0000033701172,0.00001401692,0.0017820261,0.000023042654,0.0022888684],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998791,0.000011927316,0.000005789314,0.000026536938,0.000038044906,0.000038580616],"domain_scores_gemma":[0.99986315,0.000024077513,0.000026008465,0.000006638034,0.00004367228,0.000036485933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001610091,0.0003473074,0.0001835604,0.00037748835,0.00029786755,0.00040211398,0.00013222556,0.00012832484,0.0005616345],"category_scores_gemma":[0.0002441036,0.00014670004,0.00020869615,0.00039849276,0.0002556781,0.00017146606,0.00014834273,0.0002572749,0.0001332415],"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":[0.00011519706,0.000008201662,0.00081585115,0.000026061922,0.000009604291,0.000025625493,0.000048952817,0.000039610622,0.99783033,0.00001531463,0.00001834824,0.0010468945],"study_design_scores_gemma":[0.000017689219,0.0003942056,0.19443654,0.000018584893,0.00008783375,0.00019043585,0.00021170308,0.0006478741,0.80078346,0.000023453884,0.0031681126,0.000020166595],"about_ca_topic_score_codex":0.10652365,"about_ca_topic_score_gemma":0.13498582,"teacher_disagreement_score":0.89347637,"about_ca_system_score_codex":0.00085020263,"about_ca_system_score_gemma":0.0007439378,"threshold_uncertainty_score":0.21180719},"labels":[],"label_agreement":null},{"id":"W2082775599","doi":"10.1016/s0144-8617(02)00271-0","title":"Physicochemical properties of Canadian oat starches","year":2003,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":103,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Amylose; Chemistry; Starch; Amylopectin; Crystallinity; Acid hydrolysis; Granule (geology); Hydrolysis; Avena; Food science; Chromatography; Botany; Organic chemistry; Crystallography; Materials science","score_opus":0.03108416166789933,"score_gpt":0.2237743861977663,"score_spread":0.19269022452986698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082775599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967608,0.0007333782,0.00008359551,0.000018624773,0.0000072144317,0.0000083408,0.00027559,0.0000025494203,0.0021099874],"genre_scores_gemma":[0.9948419,0.0008402339,0.0003232063,0.000031698164,0.0000041930753,0.0000097035845,0.0004888624,0.00000745984,0.0034528344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982977,0.000010115183,0.000010330132,0.0000320873,0.00007550385,0.000042188138],"domain_scores_gemma":[0.9996339,0.00004813185,0.000043187098,0.0000075961393,0.00020508394,0.00006207032],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027245708,0.0002839914,0.00016488486,0.001208476,0.00074554567,0.0005882235,0.00017034814,0.00022861607,0.0014825199],"category_scores_gemma":[0.0008204971,0.00011328427,0.00025036978,0.0012430258,0.00035131432,0.00021588191,0.00017843898,0.00026225083,0.00017503132],"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":[0.0025473589,0.0001221021,0.04190392,0.00035540163,0.00009162536,0.00054107374,0.00155641,0.00079067284,0.90407944,0.00063960423,0.00086653285,0.046505805],"study_design_scores_gemma":[0.000038139973,0.0009451693,0.76861995,0.000078387515,0.000129985,0.00042562056,0.0023350213,0.0011440815,0.20927961,0.00015609719,0.016748019,0.00009999007],"about_ca_topic_score_codex":0.3158092,"about_ca_topic_score_gemma":0.26739845,"teacher_disagreement_score":0.6841908,"about_ca_system_score_codex":0.0016904057,"about_ca_system_score_gemma":0.0013459936,"threshold_uncertainty_score":0.62794197},"labels":[],"label_agreement":null},{"id":"W2083223244","doi":"10.1016/j.carbpol.2004.05.009","title":"Evaluation of structure in the formation of gels by structurally diverse (1?3)(1?4)-?--glucans from four cereal and one lichen species","year":2004,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Glucan; Chemistry; Polysaccharide; Oligosaccharide; Cellulose; Degree of polymerization; Differential scanning calorimetry; Polymer; Chromatography; Depolymerization; Polymerization; Biochemistry; Polymer chemistry; Organic chemistry","score_opus":0.037703822362689786,"score_gpt":0.24833680626928487,"score_spread":0.21063298390659507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083223244","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953115,0.00009810007,0.00013038852,0.000006953593,0.0000013418346,0.0000042308616,0.000019805884,0.0000028557936,0.00020519922],"genre_scores_gemma":[0.99892324,0.000087087574,0.0006211278,0.00001204641,0.00000131648,0.000007028673,0.0000772391,0.0000037959685,0.00026713655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998745,0.00004579841,0.000008036542,0.000017543513,0.00001932722,0.000034911005],"domain_scores_gemma":[0.99974066,0.000085500265,0.00006937401,0.000016322805,0.000038525934,0.000049648064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028433083,0.00022700916,0.00010468025,0.00017556938,0.00019399366,0.00025736075,0.00013150205,0.00023073055,0.0004312928],"category_scores_gemma":[0.0003637447,0.00015080204,0.0001582819,0.00014970616,0.00028921876,0.0002093217,0.00015189653,0.00028478526,0.000059106944],"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":[0.0001388715,0.000013939449,0.0004432382,0.00002521849,0.000003978608,0.00002834588,0.00004818974,0.00010321137,0.9986148,0.000027766038,0.0000034956436,0.00054896943],"study_design_scores_gemma":[0.00001227867,0.0005446593,0.008561775,0.000006482627,0.000025157196,0.00007970153,0.0000830999,0.00038828776,0.9899352,0.000023801505,0.0003343909,0.000005232029],"about_ca_topic_score_codex":0.000606277,"about_ca_topic_score_gemma":0.0012437423,"teacher_disagreement_score":0.000606277,"about_ca_system_score_codex":0.00015868053,"about_ca_system_score_gemma":0.00017669155,"threshold_uncertainty_score":0.001503706},"labels":[],"label_agreement":null},{"id":"W2083700217","doi":"10.1094/cfw-60-1-0004","title":"Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley","year":2015,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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; University of Guelph","keywords":"Glucan; Food science; Chemistry; Business; Biotechnology; Agronomy; Biochemistry; Biology","score_opus":0.035716567792793544,"score_gpt":0.25520515172016406,"score_spread":0.21948858392737053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083700217","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977087,0.0010586529,0.0001791843,0.000027725346,0.000037537477,0.000024117573,0.0002211616,0.000010056482,0.00073286454],"genre_scores_gemma":[0.9959552,0.00079595856,0.00076513854,0.00008898357,0.000019066358,0.00002705099,0.00047658308,0.000043494452,0.0018283607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996061,0.000091971546,0.00004126954,0.00008571244,0.0000765742,0.00009839545],"domain_scores_gemma":[0.9990927,0.000275752,0.00022593491,0.000053055533,0.00017652792,0.00017605026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004725541,0.0006022867,0.00040847782,0.0004130294,0.00040614753,0.0008803488,0.0002428792,0.00034890915,0.0025499589],"category_scores_gemma":[0.0012309485,0.0002780172,0.00065928185,0.00049279566,0.00034596107,0.00069052435,0.00032393765,0.0009916632,0.0003828061],"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":[0.013648433,0.0012089431,0.0017562604,0.0002864144,0.00010213219,0.00026691717,0.00020716601,0.00021720171,0.9775888,0.000066980305,0.00011201066,0.0045388984],"study_design_scores_gemma":[0.00015210075,0.016362865,0.061926622,0.000088731096,0.00034339927,0.00023774788,0.0006249047,0.00097068225,0.9166638,0.00017981563,0.0023739052,0.00007533254],"about_ca_topic_score_codex":0.0020773138,"about_ca_topic_score_gemma":0.0020353217,"teacher_disagreement_score":0.0025499589,"about_ca_system_score_codex":0.0003149213,"about_ca_system_score_gemma":0.00037791344,"threshold_uncertainty_score":0.008530438},"labels":[],"label_agreement":null},{"id":"W2085793612","doi":"10.1002/j.2050-0416.2002.tb00121.x","title":"Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48-72°C1","year":2002,"lang":"en","type":"article","venue":"Journal of the Institute of Brewing","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba","funders":"","keywords":"Amylose; Starch; Chemistry; Amylase; Food science; Hydrolysis; Enzyme; Atmospheric temperature range; Biochemistry; Chromatography; Thermodynamics","score_opus":0.03129685779562188,"score_gpt":0.24635748731565082,"score_spread":0.21506062952002894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085793612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99835443,0.0002640666,0.00042667048,0.000011550729,0.000007119605,0.000009883066,0.00036756747,0.00000921435,0.0005494296],"genre_scores_gemma":[0.997255,0.00017007889,0.000640199,0.000012737888,0.000005446652,0.000019066587,0.00086257124,0.000016223323,0.0010185996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986196,0.000020573149,0.000017593155,0.000035209687,0.000027859156,0.000036708847],"domain_scores_gemma":[0.9995604,0.00009239467,0.00012131888,0.0000385453,0.00009202621,0.000095360694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019530731,0.0003597737,0.0002243218,0.00041179018,0.00018972086,0.00032994128,0.00010181451,0.00022470714,0.0015378761],"category_scores_gemma":[0.0005068618,0.00017807476,0.00031784346,0.0003844674,0.00024720907,0.00020877637,0.00014736739,0.00040771242,0.00031865327],"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":[0.00045285068,0.000024625668,0.0030969214,0.000029191931,0.0000114264385,0.000054133736,0.00008722793,0.000050997645,0.99533206,0.0000157296,0.000016952485,0.00082778576],"study_design_scores_gemma":[0.000021313024,0.0019228803,0.46757156,0.00002383365,0.00006281361,0.00081770826,0.000399803,0.00042486558,0.5274351,0.00008524616,0.0012054994,0.000029295212],"about_ca_topic_score_codex":0.0018035149,"about_ca_topic_score_gemma":0.0011823389,"teacher_disagreement_score":0.0018035149,"about_ca_system_score_codex":0.00019105947,"about_ca_system_score_gemma":0.000076460885,"threshold_uncertainty_score":0.005144775},"labels":[],"label_agreement":null},{"id":"W2086143988","doi":"10.1016/j.jcs.2012.08.013","title":"Presence of β-glucanase activity in wheat and dairy ingredients and use of organic salts as potential enzyme inhibitors","year":2012,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Agriculture and Agri-Food Canada; Advanced Foods and Materials Network","keywords":"Glucanase; Enzyme; Chemistry; Food science; Biochemistry; Biotechnology; Biology","score_opus":0.021172677928168186,"score_gpt":0.26740230548262334,"score_spread":0.24622962755445515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086143988","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99761426,0.0010485104,0.00050474604,0.000028008477,0.000016192711,0.000011759761,0.00019501997,0.000008404595,0.0005730682],"genre_scores_gemma":[0.9973974,0.00048499124,0.0008437812,0.000018763358,0.000005644968,0.000011617414,0.00041269668,0.000009061424,0.0008160149],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99955076,0.00009880807,0.00007498663,0.00007943435,0.00011586323,0.000080181366],"domain_scores_gemma":[0.99931407,0.00027952244,0.00014718257,0.000047165184,0.00013179299,0.00008026574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038239686,0.00036980587,0.00030583722,0.000276199,0.00017690868,0.00059886934,0.00023503967,0.000397653,0.0010779985],"category_scores_gemma":[0.00077446835,0.00027496304,0.0003723009,0.00033765237,0.00038090083,0.00042047762,0.00019930433,0.00036805117,0.0001866453],"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":[0.0015901541,0.00018658307,0.0024592576,0.00009197952,0.000025553605,0.000084808096,0.000053312815,0.00017966173,0.9928699,0.00004589711,0.000027917178,0.0023849916],"study_design_scores_gemma":[0.000010467753,0.00061910716,0.00824845,0.00000864241,0.00005068215,0.00008718101,0.00007263449,0.0003985074,0.98997,0.000015150424,0.00051251485,0.000006750322],"about_ca_topic_score_codex":0.001653842,"about_ca_topic_score_gemma":0.0015513387,"teacher_disagreement_score":0.001653842,"about_ca_system_score_codex":0.00020214291,"about_ca_system_score_gemma":0.00039761886,"threshold_uncertainty_score":0.0036063194},"labels":[],"label_agreement":null},{"id":"W2086426102","doi":"10.1002/star.201000139","title":"Characterizing starch structure in a gluten‐free pasta by using iodine vapor as a tool","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Crystallinity; Starch; Extrusion; Iodine; Amorphous solid; Chemical engineering; Polymer; Chemistry; Absorption (acoustics); Materials science; Food science; Crystallography; Organic chemistry; Composite material","score_opus":0.04632718292472935,"score_gpt":0.2733520549007168,"score_spread":0.22702487197598745,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086426102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983277,0.00019514303,0.0012274134,0.000010021406,0.0000021594576,0.0000039692154,0.000030239293,0.000010997842,0.00019229487],"genre_scores_gemma":[0.99753547,0.00016239287,0.0016159309,0.000011024322,0.0000024426693,0.000006623553,0.000104898725,0.000012601088,0.0005485299],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989176,0.000021891508,0.00000677941,0.000031406442,0.000025005776,0.000023088462],"domain_scores_gemma":[0.9998274,0.00005497369,0.000047832807,0.000022073025,0.000024661393,0.000023122097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002496218,0.00027640339,0.00015770867,0.00022235529,0.0001584362,0.0002614432,0.00018556691,0.0002529959,0.0006514793],"category_scores_gemma":[0.00021111824,0.00025738627,0.00020865099,0.00014964251,0.000331069,0.00019135339,0.00014854202,0.00038785327,0.00010961369],"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":[0.00003403607,0.0000029936332,0.00010071915,0.000006380433,0.0000024220487,0.000010884922,0.000015000405,0.00001506795,0.9996587,0.0000070492533,0.0000012231297,0.0001455016],"study_design_scores_gemma":[0.000008047687,0.0002390691,0.0081090005,0.0000026227174,0.000016228953,0.000082191065,0.00002766283,0.00041065502,0.9908125,0.0000131673605,0.0002742494,0.0000046682408],"about_ca_topic_score_codex":0.00081925344,"about_ca_topic_score_gemma":0.0007268626,"teacher_disagreement_score":0.00081925344,"about_ca_system_score_codex":0.00015179416,"about_ca_system_score_gemma":0.00007279336,"threshold_uncertainty_score":0.0021793842},"labels":[],"label_agreement":null},{"id":"W2086441352","doi":"10.1080/10942912.2010.492543","title":"Characterization of The Physical Properties of Palm Kernel Cake","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"Universiti Malaysia Sabah","keywords":"Palm kernel; Agglomerate; Materials science; Particle size; Particle density; Porosity; Particle (ecology); Bulk density; Scanning electron microscope; Economies of agglomeration; Volume (thermodynamics); Kernel (algebra); Composite material; Mineralogy; Mathematics; Chemistry; Chemical engineering; Food science; Palm oil; Physics; Soil science; Thermodynamics","score_opus":0.0537725261168356,"score_gpt":0.23871600421264347,"score_spread":0.18494347809580786,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086441352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959656,0.0003464079,0.0026447133,0.000013802018,0.0000040549576,0.00001557101,0.00036721939,0.000019424042,0.0006231778],"genre_scores_gemma":[0.9951682,0.00023624072,0.0028782415,0.000013203897,0.0000021986525,0.000022168173,0.0005323533,0.000024055818,0.0011233715],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983895,0.00001367193,0.000015124559,0.00004307822,0.00006405904,0.000025106772],"domain_scores_gemma":[0.9997166,0.00006579425,0.0000455923,0.000021602,0.00011568216,0.000034688863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017164435,0.00022636422,0.0002935754,0.00072536827,0.0002508223,0.00036630937,0.00013644907,0.00023162569,0.00062291767],"category_scores_gemma":[0.00053988886,0.00012812323,0.0002359749,0.0005229586,0.00021653167,0.00028263085,0.00015190363,0.00031448592,0.00015524712],"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":[0.000091754824,0.000011643688,0.002321416,0.000052882766,0.0000079037545,0.00003945889,0.00004752258,0.00009978603,0.99522036,0.000020070007,0.000011733008,0.0020755664],"study_design_scores_gemma":[0.000008021249,0.00023995526,0.14518324,0.000012227107,0.00003850798,0.0002897857,0.00019185641,0.0015789423,0.8506477,0.0000743212,0.0017143254,0.00002108245],"about_ca_topic_score_codex":0.002283433,"about_ca_topic_score_gemma":0.0025341746,"teacher_disagreement_score":0.002283433,"about_ca_system_score_codex":0.00016566619,"about_ca_system_score_gemma":0.00016270971,"threshold_uncertainty_score":0.004540324},"labels":[],"label_agreement":null},{"id":"W2086453400","doi":"10.1002/jsfa.5687","title":"Effects of seeding rate, nitrogen rate and cultivar on barley malt quality","year":2012,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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 Food and Rural Development; Agriculture and Agri-Food Canada","funders":"","keywords":"Seeding; Endosperm; Cultivar; Agronomy; Nitrogen; Biology; Chemistry; Horticulture; Food science; Botany","score_opus":0.015088514456184978,"score_gpt":0.2519234979185452,"score_spread":0.2368349834623602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086453400","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986526,0.00038818197,0.0002964646,0.000021708427,0.000008954897,0.000023297605,0.00013209457,0.000015092991,0.00046160023],"genre_scores_gemma":[0.9973115,0.00022657486,0.0007792461,0.000057611058,0.0000050334893,0.000029651388,0.0001932072,0.000028505348,0.0013686874],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99959236,0.000110814886,0.00005064508,0.00010968451,0.00008570545,0.00005081237],"domain_scores_gemma":[0.9986506,0.0006307609,0.00026097667,0.00007658189,0.00012824502,0.00025293036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046910145,0.00048095259,0.00041229415,0.00024533487,0.00021984035,0.0005415533,0.00037476723,0.00039025495,0.0016214672],"category_scores_gemma":[0.0009167398,0.00026045027,0.00023586288,0.00024676588,0.00037416874,0.0004032862,0.0003435164,0.00056790997,0.0002167936],"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":[0.0037427712,0.00024191098,0.007360159,0.00012382807,0.000043897864,0.0001416153,0.00011128918,0.00018086686,0.9847311,0.000031500975,0.000049333343,0.0032418536],"study_design_scores_gemma":[0.00009034128,0.00650674,0.33078992,0.000031623284,0.00019641123,0.00043437525,0.0003129568,0.0020840531,0.6569624,0.000093144496,0.002438425,0.00005959821],"about_ca_topic_score_codex":0.0026794155,"about_ca_topic_score_gemma":0.0055407947,"teacher_disagreement_score":0.0026794155,"about_ca_system_score_codex":0.0008972111,"about_ca_system_score_gemma":0.00029757692,"threshold_uncertainty_score":0.006509781},"labels":[],"label_agreement":null},{"id":"W2086552153","doi":"10.1094/cchem.2004.81.3.361","title":"Combined Effects of Endoxylanases and Reduced Water Levels in Pasta Production","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Arabinoxylan; Chemistry; Farinograph; Food science; Bacillus subtilis; Water activity; Enzyme; Biochemistry; Water content; Wheat flour; Bacteria","score_opus":0.012327421037629535,"score_gpt":0.22362606378889552,"score_spread":0.21129864275126597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086552153","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965102,0.0017459965,0.0010569658,0.000059940037,0.000026003698,0.000021377129,0.00014929414,0.000064349646,0.00036583192],"genre_scores_gemma":[0.99603635,0.00059552066,0.0020249372,0.0000473942,0.000019347788,0.00002277901,0.00028136626,0.00004069334,0.00093159673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993018,0.00018837203,0.00008793946,0.00015949541,0.00015639751,0.000105984735],"domain_scores_gemma":[0.9991517,0.00024045554,0.0002334421,0.00009013635,0.00008218231,0.00020201998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004281964,0.0008627081,0.0008278437,0.0003490344,0.00015156694,0.0007206028,0.00043138373,0.00044650474,0.0010717768],"category_scores_gemma":[0.0007054977,0.00039503723,0.00032933222,0.0004262922,0.00044218646,0.00045559226,0.00047177254,0.00089653,0.00022460302],"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":[0.0007502506,0.000093712166,0.0002632575,0.00005794941,0.000026255759,0.000031764528,0.000015298776,0.00014908616,0.9968335,0.000014453666,0.000015341058,0.0017490699],"study_design_scores_gemma":[0.000029789002,0.0014194155,0.0026278351,0.0000074444956,0.000058110338,0.00005502495,0.000021286742,0.00037875847,0.9945762,0.000012561239,0.0008045774,0.000008931655],"about_ca_topic_score_codex":0.00097598624,"about_ca_topic_score_gemma":0.0015521249,"teacher_disagreement_score":0.0010717768,"about_ca_system_score_codex":0.0003594101,"about_ca_system_score_gemma":0.00033410688,"threshold_uncertainty_score":0.0035854578},"labels":[],"label_agreement":null},{"id":"W2086941578","doi":"10.1002/jsfa.4552","title":"Effect of genotype and environment on the concentrations of starch and protein in, and the physicochemical properties of starch from, field pea and fababean","year":2011,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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":"Starch; Amylose; Field pea; Chemistry; Amylopectin; Food science; Biochemistry; Pisum","score_opus":0.014119239836829557,"score_gpt":0.20146995002689633,"score_spread":0.18735071019006677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2086941578","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993273,0.00013412847,0.00026234548,0.000011065927,0.0000031428028,0.0000037931968,0.00011520122,0.000007537833,0.00013555006],"genre_scores_gemma":[0.99856454,0.000059075082,0.00061968697,0.000025410325,0.0000022052768,0.000011735252,0.000259887,0.00001952978,0.00043788628],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99945825,0.00017121792,0.000041902615,0.00020251005,0.00006317122,0.000062900996],"domain_scores_gemma":[0.9980521,0.0009559872,0.00036062943,0.00012910998,0.00015717561,0.00034494992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045828515,0.00040620563,0.000423109,0.00040296934,0.0002428725,0.0006639814,0.00023640523,0.0003861674,0.0011285611],"category_scores_gemma":[0.0008185565,0.0002724129,0.00030300577,0.00030991685,0.0005345015,0.0003105341,0.00031441427,0.0005467166,0.00014622477],"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":[0.0029246644,0.00018262031,0.024348745,0.00007375692,0.00017615213,0.0001706542,0.00021417838,0.00016139257,0.9697174,0.00006673756,0.000040493276,0.0019232169],"study_design_scores_gemma":[0.000040770585,0.0015310936,0.9073145,0.00000862198,0.00016746766,0.00038381503,0.00025412862,0.0008838498,0.08860556,0.0001367851,0.00063628,0.000037048085],"about_ca_topic_score_codex":0.0027469741,"about_ca_topic_score_gemma":0.0037841506,"teacher_disagreement_score":0.0027469741,"about_ca_system_score_codex":0.00059190235,"about_ca_system_score_gemma":0.0003112766,"threshold_uncertainty_score":0.005461991},"labels":[],"label_agreement":null},{"id":"W2087724517","doi":"10.1016/j.foodres.2015.03.026","title":"Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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 Saskatchewan","funders":"Saskatchewan Pulse Growers","keywords":"Micronization; Moisture; Starch; Chemistry; Food science; Absorption of water; Differential scanning calorimetry; Starch gelatinization; Agronomy; Materials science; Particle size; Composite material; Organic chemistry","score_opus":0.06998856857441542,"score_gpt":0.30479335492913195,"score_spread":0.23480478635471652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2087724517","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834585,0.000059068396,0.0012240272,0.000016514647,0.0000047105177,0.000016075077,0.00005502211,0.00002080583,0.00025786314],"genre_scores_gemma":[0.998312,0.00005469572,0.0010006819,0.000019938643,0.0000018064354,0.000009817931,0.000070225804,0.000025407702,0.0005054806],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998523,0.0000273494,0.000014050876,0.000040831794,0.000038146845,0.000027345515],"domain_scores_gemma":[0.9997379,0.000076357785,0.00008356085,0.000028853246,0.000032470478,0.000040943007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027691748,0.00024303001,0.00017008261,0.00017096862,0.00017425565,0.00030215908,0.0002159865,0.0001750844,0.00096490374],"category_scores_gemma":[0.00031572513,0.00017038973,0.00020303071,0.00013648589,0.00020770755,0.00014814087,0.0002957323,0.00038181734,0.00013227058],"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":[0.000055378146,0.000025844707,0.00019333739,0.0000058333417,0.000003390314,0.000008588099,0.000012033276,0.000054124936,0.99899954,0.000025487761,0.0000061617593,0.00061034533],"study_design_scores_gemma":[0.000014488354,0.00022677695,0.006403811,0.000001631131,0.000013292929,0.000041222618,0.000023860779,0.0010318828,0.9919482,0.000018424487,0.0002699739,0.000006453814],"about_ca_topic_score_codex":0.0010817328,"about_ca_topic_score_gemma":0.002411223,"teacher_disagreement_score":0.0010817328,"about_ca_system_score_codex":0.000391448,"about_ca_system_score_gemma":0.00014499271,"threshold_uncertainty_score":0.0032279491},"labels":[],"label_agreement":null},{"id":"W2088127806","doi":"10.1016/j.foodchem.2008.03.050","title":"Effect of baking on nutritional properties of starch in organic spelt whole grain products","year":2008,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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":"Leavening agent; Food science; Starch; Common wheat; Fermentation; Resistant starch; Yeast; Food products; Whole grains; Wheat flour; Chemistry; Biochemistry","score_opus":0.021045534979282073,"score_gpt":0.22865817380948045,"score_spread":0.20761263883019837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088127806","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99945396,0.00022004901,0.00008206829,0.000013859991,0.000013046159,0.00000377427,0.00005002445,0.0000047032154,0.00015860346],"genre_scores_gemma":[0.9991715,0.000104700266,0.00017670708,0.000024984165,0.000005146715,0.0000043392542,0.00008256417,0.000012703886,0.00041735137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997663,0.00006287084,0.000024080235,0.000048272505,0.000025882433,0.00007260431],"domain_scores_gemma":[0.9991124,0.00042057116,0.00014467555,0.00005587402,0.00008365827,0.00018282022],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041547418,0.00054748345,0.0004335296,0.00024333656,0.00039756866,0.0006474701,0.00017863493,0.0002902278,0.0029688468],"category_scores_gemma":[0.0010004396,0.00036879155,0.00039169606,0.0003403406,0.0007542447,0.00053679873,0.0003254774,0.0006750852,0.00026560455],"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":[0.06548336,0.0007287896,0.0075050322,0.00020674377,0.0001055057,0.0001470365,0.00035710863,0.00021659514,0.92068934,0.00007826891,0.000076001816,0.004406218],"study_design_scores_gemma":[0.0002280529,0.011667937,0.095779926,0.000026471746,0.00025021596,0.00015069783,0.00060007826,0.00090606697,0.88961524,0.000126676,0.00059860875,0.000050150684],"about_ca_topic_score_codex":0.0020246385,"about_ca_topic_score_gemma":0.0025322277,"teacher_disagreement_score":0.0029688468,"about_ca_system_score_codex":0.0003209353,"about_ca_system_score_gemma":0.00037568473,"threshold_uncertainty_score":0.009931803},"labels":[],"label_agreement":null},{"id":"W2088158465","doi":"10.1094/cchem-87-4-0297","title":"Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada","year":2010,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Korea Electrotechnology Research Institute; Chinese Academy of Sciences","keywords":"Amylose; Cultivar; Chemistry; Starch; Retrogradation (starch); Food science; Resistant starch; Swelling; Agronomy; Materials science; Biology","score_opus":0.02078970659859982,"score_gpt":0.219490520757117,"score_spread":0.19870081415851717,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088158465","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986759,0.00017014847,0.00015449451,0.0000072243306,0.000001820128,0.000009135171,0.00048328575,0.0000064391443,0.0004916174],"genre_scores_gemma":[0.9934263,0.00026676484,0.0009883558,0.000024166558,0.0000017583834,0.00001704421,0.0026359938,0.000021841122,0.0026177499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982387,0.000010392421,0.000012833527,0.00004947452,0.000061594124,0.000041818363],"domain_scores_gemma":[0.99967444,0.000050075294,0.000039202278,0.00001317864,0.00016538604,0.000057743266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002056869,0.0004338936,0.0003371734,0.00059812865,0.00063868024,0.0004681357,0.0002460341,0.00017595719,0.000586778],"category_scores_gemma":[0.00031181157,0.00024709385,0.00036062632,0.00070114696,0.00029215365,0.00013967537,0.00019141925,0.00027487733,0.00016175235],"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":[0.0006887743,0.00007147183,0.023793196,0.00008570406,0.000038374503,0.00016221267,0.00050164957,0.00023710566,0.9710414,0.000040478826,0.00008254121,0.0032571033],"study_design_scores_gemma":[0.000021835323,0.00082433515,0.77179724,0.000022058584,0.00010039652,0.00031909326,0.0010805003,0.0015026927,0.22199477,0.000033924647,0.0022624242,0.000040632352],"about_ca_topic_score_codex":0.46287757,"about_ca_topic_score_gemma":0.6007333,"teacher_disagreement_score":0.5371224,"about_ca_system_score_codex":0.00256725,"about_ca_system_score_gemma":0.0013697487,"threshold_uncertainty_score":0.92036664},"labels":[],"label_agreement":null},{"id":"W2088237339","doi":"10.4141/p05-082","title":"2149 solin (low linolenic flax)","year":2007,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; Powdery mildew; Cultivar; Fusarium oxysporum; Biology; Fusarium wilt; Yield (engineering); Botany; Linolenic acid; Horticulture; Food science; Linoleic acid; Agronomy; Fatty acid; Biochemistry","score_opus":0.019640570944102386,"score_gpt":0.2359836660928271,"score_spread":0.2163430951487247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088237339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9812036,0.00067011407,0.003552489,0.00014786185,0.000059148773,0.0002170897,0.0034657076,0.00039968282,0.010284224],"genre_scores_gemma":[0.9211778,0.00070072844,0.017011676,0.00021523616,0.000020642254,0.00023744765,0.01515241,0.00029426254,0.04518977],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991155,0.000011641014,0.000011022436,0.000024023106,0.000025713225,0.00001605988],"domain_scores_gemma":[0.9998983,0.000007955261,0.000029836003,0.000007560432,0.000017539294,0.000038821705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010910801,0.0006834183,0.00025144196,0.0010069425,0.00051315024,0.00022557976,0.0003415276,0.00023663753,0.004001568],"category_scores_gemma":[0.00006403765,0.00016424089,0.00024775034,0.0004917446,0.00014451939,0.00016426625,0.00031323667,0.00033370577,0.0010121622],"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":[0.0003037527,0.00007885287,0.0006384687,0.000034350935,0.000008072941,0.00010088525,0.000019400248,0.00003871218,0.9921336,0.000111875415,0.00017266683,0.0063594137],"study_design_scores_gemma":[0.00017054957,0.0029382803,0.06244027,0.0000364441,0.00012588566,0.002162698,0.00010865931,0.0005000689,0.8502951,0.00011273412,0.08106624,0.00004299931],"about_ca_topic_score_codex":0.0021269184,"about_ca_topic_score_gemma":0.0074171866,"teacher_disagreement_score":0.004001568,"about_ca_system_score_codex":0.0006335688,"about_ca_system_score_gemma":0.00026571448,"threshold_uncertainty_score":0.013386548},"labels":[],"label_agreement":null},{"id":"W2088840357","doi":"10.1094/cchem.2004.81.3.303","title":"Investigation of a Small‐Scale Asymmetric Centrifugal Mixer for the Evaluation of Asian Noodles","year":2004,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Paddle; Chemistry; Food science; Mixing (physics); Raw material; Pulp and paper industry; Composite material; Materials science","score_opus":0.05479130112989463,"score_gpt":0.27239551141510576,"score_spread":0.21760421028521112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088840357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9834013,0.0011633086,0.014083187,0.000063948115,0.000029216584,0.00015722889,0.00012052881,0.00007202275,0.0009092263],"genre_scores_gemma":[0.9745953,0.0008770118,0.022840355,0.000039297443,0.000016484748,0.00006299989,0.0002740356,0.000021007263,0.0012735117],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971825,0.000071540715,0.000020625645,0.000047837617,0.00011700914,0.0000247373],"domain_scores_gemma":[0.99980944,0.00005401184,0.000047007103,0.000014613554,0.00005114119,0.000023811797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006633947,0.00033228987,0.0003077912,0.00030197072,0.00016046516,0.00056976726,0.00028513436,0.00024931357,0.0005307943],"category_scores_gemma":[0.00044631772,0.00011590409,0.00023035117,0.00024070506,0.00015349008,0.00024749915,0.00016930417,0.0002788837,0.00020860425],"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":[0.00015358937,0.00005380779,0.0007541428,0.00006893078,0.000009442485,0.000027463047,0.000022806784,0.00008966789,0.99510753,0.000032393003,0.000020393027,0.003659792],"study_design_scores_gemma":[0.000031701456,0.0012516523,0.012450972,0.000009399817,0.00007076761,0.00012688,0.00006559774,0.0022618806,0.98197997,0.000010733627,0.0017268495,0.000013494852],"about_ca_topic_score_codex":0.0007147173,"about_ca_topic_score_gemma":0.0014040164,"teacher_disagreement_score":0.0007147173,"about_ca_system_score_codex":0.00023647759,"about_ca_system_score_gemma":0.00023237156,"threshold_uncertainty_score":0.0035084486},"labels":[],"label_agreement":null},{"id":"W2088929796","doi":"10.5539/jfr.v2n1p59","title":"Applicability of Nixtamalization in the Processing of Millet-based Maasa, a Fermented Food in Ghana","year":2013,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Danish International Development Agency","keywords":"Food science; Fermentation; Titratable acid; Lime; Lactic acid; Chemistry; Biology; Bacteria","score_opus":0.0848770765871218,"score_gpt":0.3566902005605781,"score_spread":0.2718131239734563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2088929796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99431396,0.0027146784,0.0012208394,0.00013427147,0.000022480675,0.00008049541,0.00013987492,0.000022637705,0.0013507708],"genre_scores_gemma":[0.9908601,0.0025963602,0.0049583265,0.00007085666,0.00000720594,0.0000472846,0.00016945852,0.000017849423,0.0012724926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998267,0.000035220397,0.000013329914,0.000046098572,0.000048815284,0.000029757031],"domain_scores_gemma":[0.9998987,0.000015671725,0.000037870013,0.00000773231,0.000022256432,0.000017752109],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028828855,0.0007209713,0.00036173195,0.0003333881,0.00028748217,0.00065380963,0.00027350098,0.0003785612,0.001090752],"category_scores_gemma":[0.00031761776,0.00021952094,0.00048799318,0.00046542773,0.00029910632,0.0005936283,0.00047032067,0.0005759488,0.000326139],"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":[0.00057920825,0.00012061994,0.0015181372,0.00035780013,0.000017708937,0.00036877664,0.00018044296,0.00019925823,0.99000376,0.0000426247,0.000051509138,0.0065600947],"study_design_scores_gemma":[0.00005360832,0.0038297183,0.039053433,0.0001590991,0.00013093451,0.00083813554,0.001077022,0.0011665416,0.94642067,0.00008397993,0.0071443487,0.000042471456],"about_ca_topic_score_codex":0.0031231022,"about_ca_topic_score_gemma":0.006413009,"teacher_disagreement_score":0.0031231022,"about_ca_system_score_codex":0.00042118205,"about_ca_system_score_gemma":0.00027446804,"threshold_uncertainty_score":0.0062098503},"labels":[],"label_agreement":null},{"id":"W2089079421","doi":"10.1016/j.foodres.2003.09.016","title":"Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating","year":2004,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Saskatchewan; University of Alberta","funders":"","keywords":"Starch; Amylose; Amylopectin; Granule (geology); Chemistry; Swelling; Polysaccharide; Exudate; Ultrastructure; Waxy corn; Food science; Chemical engineering; Botany; Materials science; Biochemistry; Composite material; Biology","score_opus":0.06542120853990235,"score_gpt":0.33182854780816917,"score_spread":0.2664073392682668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089079421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982253,0.0003762551,0.00036363988,0.000033560398,0.000014474275,0.000008887982,0.00029969565,0.000008146028,0.0006700526],"genre_scores_gemma":[0.9971976,0.000231092,0.00024042808,0.00003551902,0.000007416746,0.000011270233,0.0005711237,0.000018257979,0.0016872758],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995244,0.0000042663833,0.0000047002773,0.000011145377,0.000007168503,0.000020338814],"domain_scores_gemma":[0.9998111,0.0000464218,0.000047351205,0.0000250359,0.000030077481,0.00004009151],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000088061584,0.00019877161,0.00022486487,0.00019791152,0.00020749556,0.00027386707,0.00015999856,0.00025479717,0.0011877685],"category_scores_gemma":[0.00021575185,0.00016912732,0.0004059548,0.00026534667,0.0004531604,0.00029229044,0.00021570681,0.00043225018,0.000299907],"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":[0.0012508449,0.000025659392,0.0019884093,0.00005424411,0.00001125053,0.0002620972,0.00016029736,0.00004547358,0.9951155,0.000031506825,0.00005107264,0.0010036532],"study_design_scores_gemma":[0.000055005272,0.00088634685,0.38766292,0.000030359508,0.00008091392,0.0014097547,0.0009707082,0.00065451977,0.606259,0.00016138944,0.00180068,0.000028307566],"about_ca_topic_score_codex":0.0035120873,"about_ca_topic_score_gemma":0.0020816352,"teacher_disagreement_score":0.0035120873,"about_ca_system_score_codex":0.0002053663,"about_ca_system_score_gemma":0.000112109585,"threshold_uncertainty_score":0.00698328},"labels":[],"label_agreement":null},{"id":"W2089451297","doi":"10.1021/jf904553u","title":"Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":148,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; Agriculture and Agri-Food Canada","funders":"","keywords":"Depolymerization; Food science; Beta-glucan; Glucan; Chemistry; Extrusion; Bran; Viscosity; Solubility; Intrinsic viscosity; Avena; Biochemistry; Agronomy; Biology; Materials science; Organic chemistry; Polymer; Raw material","score_opus":0.010254807988768216,"score_gpt":0.2015177093178656,"score_spread":0.1912629013290974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089451297","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986468,0.0005351963,0.00026688492,0.000017454426,0.00001062127,0.000012174768,0.000108818866,0.000008021416,0.00039400812],"genre_scores_gemma":[0.99810696,0.0002983755,0.0005387757,0.000051494048,0.0000070916726,0.000012926474,0.0002845251,0.000026623173,0.0006731726],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997286,0.00006815352,0.000032633372,0.000057436406,0.00005492765,0.000058187037],"domain_scores_gemma":[0.9995053,0.00009641663,0.00020405697,0.000022209264,0.00008087294,0.000091032525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003963832,0.00045623217,0.0002684053,0.00039587944,0.0002195247,0.0008882441,0.00013971853,0.00031791496,0.001137372],"category_scores_gemma":[0.0008857774,0.0003284646,0.00043809277,0.0004469764,0.0003299866,0.00040378553,0.00022565374,0.00054311415,0.00023969005],"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":[0.001001769,0.00004822578,0.0020405871,0.000064859865,0.000036648795,0.00015958028,0.00006181858,0.00008125123,0.9952567,0.000031178177,0.00001907242,0.0011983735],"study_design_scores_gemma":[0.000058420734,0.002631837,0.25583014,0.000046216628,0.00017311292,0.00063307345,0.00035797877,0.0008205926,0.73769796,0.0001486802,0.0015579836,0.000044006156],"about_ca_topic_score_codex":0.00078742695,"about_ca_topic_score_gemma":0.0007621551,"teacher_disagreement_score":0.001137372,"about_ca_system_score_codex":0.0002725124,"about_ca_system_score_gemma":0.00019795059,"threshold_uncertainty_score":0.003804922},"labels":[],"label_agreement":null},{"id":"W2089642898","doi":"10.1080/09637480701625630","title":"Hydrocolloids in gluten-free breads: A review","year":2007,"lang":"en","type":"review","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":211,"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":"Gluten; Food science; Gluten free; Biotechnology; Chemistry; Biology","score_opus":0.08825551785569001,"score_gpt":0.3872485385233829,"score_spread":0.2989930206676929,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089642898","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":[0.00023560277,0.9990951,0.000090275505,0.00006158932,0.00010724111,0.0000048730712,0.000010744786,0.0000038937123,0.00039071834],"genre_scores_gemma":[0.00068569847,0.9986166,0.0002397373,0.0000517426,0.00007301812,0.0000060862335,0.00002010292,9.709623e-7,0.00030609078],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997979,0.000024854106,0.00004672472,0.00003767672,0.00007883522,0.000014054963],"domain_scores_gemma":[0.99949646,0.00022759529,0.000094339535,0.000012638027,0.00012366462,0.00004521279],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005695375,0.0010962,0.0015052238,0.0029497577,0.00028189024,0.00088095834,0.0008431041,0.0010908553,0.0029223408],"category_scores_gemma":[0.0006708641,0.0003854059,0.00053843606,0.0034106325,0.00037892064,0.0014989497,0.0005238585,0.0010426481,0.0020584646],"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":[0.0001468375,0.0001773986,0.00025917482,0.03561883,0.00010013132,0.0004437315,0.00009177024,0.0003614866,0.004589889,0.0010588131,0.0100419745,0.94711],"study_design_scores_gemma":[0.00004969114,0.0003521028,0.00224859,0.008152732,0.00031035976,0.0032774864,0.00016889423,0.00015012613,0.002895863,0.00095321867,0.98140246,0.000038417973],"about_ca_topic_score_codex":0.0011924243,"about_ca_topic_score_gemma":0.0016972924,"teacher_disagreement_score":0.0029497577,"about_ca_system_score_codex":0.00035774722,"about_ca_system_score_gemma":0.0008079207,"threshold_uncertainty_score":0.009776175},"labels":[],"label_agreement":null},{"id":"W2089928335","doi":"10.1016/j.powtec.2007.07.013","title":"Erratum to “Friction and compression characteristics of chickpea flour and components” [Powder Technology, 175 (2007) 14–21]","year":2007,"lang":"en","type":"erratum","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Compression (physics); Materials science; Composite material; Polymer science; Mechanical engineering; Engineering","score_opus":0.015579737747331455,"score_gpt":0.2544009347022044,"score_spread":0.23882119695487292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089928335","genre_codex":"editorial","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":[0.0015456246,0.006891368,0.0014671085,0.025922129,0.9463554,0.00009524196,0.0023134341,0.00051966315,0.014890018],"genre_scores_gemma":[0.020626847,0.025469111,0.010239822,0.06527628,0.1271796,0.00035753407,0.012801876,0.0012263312,0.73682266],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969087,0.00020829357,0.00073258526,0.0002912945,0.0016297802,0.00022942314],"domain_scores_gemma":[0.9931623,0.0009681273,0.000455749,0.00046149892,0.0047449935,0.0002073923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017097612,0.0031772554,0.0037157286,0.0037962443,0.003983407,0.0021520036,0.0038711377,0.006065195,0.029571066],"category_scores_gemma":[0.011648909,0.0015551309,0.002107674,0.0024731336,0.0011751613,0.0017261255,0.0014237948,0.0048614433,0.023793204],"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":[0.0001109359,0.000044558,0.000107635824,0.00022260589,0.000017515036,0.00040709795,0.0000235776,0.000109396446,0.00060595846,0.00042959995,0.9842589,0.013662324],"study_design_scores_gemma":[0.000055966633,0.00016154868,0.003431085,0.00030622192,0.00009919409,0.0006216374,0.00012108302,0.00044033446,0.002558457,0.0007139298,0.9914191,0.000071539005],"about_ca_topic_score_codex":0.030205233,"about_ca_topic_score_gemma":0.036051475,"teacher_disagreement_score":0.030205233,"about_ca_system_score_codex":0.0031528447,"about_ca_system_score_gemma":0.0046774936,"threshold_uncertainty_score":0.098925054},"labels":[],"label_agreement":null},{"id":"W2090043187","doi":"10.1002/star.200700696","title":"Iodine‐binding in Granular Starch: Different Effects of Moisture Content for Corn and Potato Starch","year":2008,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Amylose; Starch; Iodine; Chemistry; Granule (geology); Water content; Potato starch; Moisture; Molecule; Amylopectin; Chemical engineering; Food science; Crystallography; Organic chemistry; Materials science; Composite material","score_opus":0.058888261741241045,"score_gpt":0.27473993329433444,"score_spread":0.2158516715530934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090043187","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989673,0.00031170197,0.00038821212,0.000011488948,0.0000051211364,0.000010342376,0.00006961275,0.000014316361,0.00022194294],"genre_scores_gemma":[0.99904853,0.00015887225,0.00040840218,0.000014644256,0.0000031139186,0.000009841913,0.00009190665,0.000013650286,0.00025104792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971896,0.00005376768,0.000027224862,0.00007191796,0.00006680618,0.000061336956],"domain_scores_gemma":[0.9995203,0.0001699949,0.00012672732,0.00003346613,0.000066788445,0.00008260827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026643672,0.0003851593,0.00027795648,0.0002821309,0.00012185161,0.00040889336,0.00018464084,0.00027802223,0.0010710816],"category_scores_gemma":[0.0007366805,0.00031265218,0.00028710198,0.00029158682,0.00028549563,0.00030059856,0.00025579977,0.0004739575,0.0001293435],"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":[0.00032624722,0.000019020043,0.00045109575,0.00004190106,0.000011635171,0.000025638923,0.000032418306,0.000101633945,0.99851424,0.000011351192,0.000009853062,0.00045489398],"study_design_scores_gemma":[0.00001384466,0.00041759218,0.009973368,0.0000064850383,0.000030176945,0.00004051213,0.000059047143,0.0008391175,0.9883928,0.0000152274415,0.00019938317,0.000012447884],"about_ca_topic_score_codex":0.0022382927,"about_ca_topic_score_gemma":0.0010850587,"teacher_disagreement_score":0.0022382927,"about_ca_system_score_codex":0.00022459103,"about_ca_system_score_gemma":0.000139193,"threshold_uncertainty_score":0.0044505},"labels":[],"label_agreement":null},{"id":"W2090089517","doi":"10.1016/j.carres.2007.04.014","title":"Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy","year":2007,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","cited_by":33,"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; Université de Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Chemistry; Amylose; Nuclear magnetic resonance spectroscopy; Solid-state; Starch; Spectroscopy; Solid-state nuclear magnetic resonance; Carbon-13 NMR; Crystallography; Stereochemistry; Organic chemistry; Nuclear magnetic resonance; Physical chemistry","score_opus":0.06422387590911359,"score_gpt":0.40829764175829675,"score_spread":0.34407376584918314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090089517","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997428,0.000478716,0.0012279234,0.00003504287,0.00000710958,0.000007027368,0.00003851273,0.000011078209,0.00076654047],"genre_scores_gemma":[0.9979316,0.00028533724,0.00093949656,0.00001530833,0.000006026745,0.000005181119,0.00008704478,0.000008431549,0.0007214507],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999492,0.000011496601,0.0000026749944,0.000010581805,0.000013852465,0.000012221739],"domain_scores_gemma":[0.99987113,0.000044195098,0.000023156763,0.000011461757,0.000024777777,0.000025283203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017274014,0.00019325886,0.0001330366,0.00014992901,0.0002127796,0.00018802282,0.00017944496,0.00021390326,0.0009794963],"category_scores_gemma":[0.0002606383,0.00013653458,0.0001519581,0.00016616913,0.00033371054,0.00027934884,0.00015402389,0.00043329224,0.00011850117],"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":[0.000113818925,0.00001932787,0.00022260322,0.000018362576,0.0000048732422,0.00003742784,0.000048455688,0.00008107274,0.9985291,0.00008909255,0.00002316612,0.0008126782],"study_design_scores_gemma":[0.000017733291,0.00039682753,0.011134108,0.0000071247914,0.00001582502,0.00019966533,0.00009828729,0.0033663833,0.9835398,0.000109864595,0.0011018321,0.000012521308],"about_ca_topic_score_codex":0.0011336618,"about_ca_topic_score_gemma":0.0007254301,"teacher_disagreement_score":0.0011336618,"about_ca_system_score_codex":0.00015112707,"about_ca_system_score_gemma":0.00013394098,"threshold_uncertainty_score":0.0032767057},"labels":[],"label_agreement":null},{"id":"W2090135924","doi":"10.13034/jsst.v8i3.67","title":"Tartaric Acid Cross-Linking of Starch: Effect of Reaction Conditions on the Maximum Tensile Strength of Cast Plastic Films","year":2015,"lang":"en","type":"article","venue":"Journal of Student Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"Ultimate tensile strength; Materials science; Thermoplastic; Starch; Tartaric acid; Composite material; Chemistry; Organic chemistry","score_opus":0.03405905356015919,"score_gpt":0.3221872849192838,"score_spread":0.2881282313591246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090135924","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99692994,0.0011647429,0.00065127126,0.000024350844,0.000024801253,0.000023835784,0.00010387092,0.000022217371,0.0010550142],"genre_scores_gemma":[0.99606174,0.0011258543,0.0014730047,0.000027942415,0.000011994708,0.000023075248,0.0001684475,0.00003122462,0.0010767538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972385,0.000053525997,0.000042343923,0.000057852667,0.00006569517,0.00005683686],"domain_scores_gemma":[0.99939966,0.00021653688,0.00018514211,0.000042857722,0.00007541245,0.000080333266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035050878,0.00051870727,0.00022156611,0.00030126248,0.0001528237,0.0002709117,0.0001943278,0.0003153479,0.0016537524],"category_scores_gemma":[0.00052840885,0.00026469046,0.0003237126,0.00036553337,0.00016266211,0.0003648743,0.00014751627,0.00068313675,0.00023269882],"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":[0.00011930056,0.00003490672,0.00009856589,0.00006862167,0.000008550507,0.00003545936,0.000038546794,0.000048678896,0.9987244,0.000012270834,0.000010547739,0.00080008607],"study_design_scores_gemma":[0.0000033816707,0.00034085577,0.0013860018,0.0000066639395,0.000013427269,0.0000236428,0.000019760706,0.00009266034,0.9978877,0.0000032682824,0.00021920796,0.0000035040687],"about_ca_topic_score_codex":0.00045438955,"about_ca_topic_score_gemma":0.0010625446,"teacher_disagreement_score":0.0016537524,"about_ca_system_score_codex":0.00013666731,"about_ca_system_score_gemma":0.0001292911,"threshold_uncertainty_score":0.005532384},"labels":[],"label_agreement":null},{"id":"W2090283982","doi":"10.1094/cchem.2000.77.1.39","title":"Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Western Grains Research Foundation","keywords":"Farinograph; Chemistry; Hook; Texture (cosmology); Extensibility; Volume (thermodynamics); Absorption (acoustics); Food science; Analytical Chemistry (journal); Chromatography; Composite material; Wheat flour; Materials science; Artificial intelligence","score_opus":0.01650701954466052,"score_gpt":0.2821747535235646,"score_spread":0.2656677339789041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090283982","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":[0.69061893,0.0012012067,0.29858246,0.00009669109,0.00013999837,0.0006300939,0.0023979489,0.002781717,0.0035509046],"genre_scores_gemma":[0.6382049,0.0011687089,0.34375814,0.00022841284,0.000084340696,0.0010571831,0.0031307829,0.00040669547,0.011960926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989943,0.00012561193,0.000064604064,0.00028277864,0.00047992478,0.00005288049],"domain_scores_gemma":[0.99906284,0.00029266902,0.00019784328,0.000113999624,0.00024416196,0.00008851095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008474458,0.00080850685,0.00037490553,0.0020379333,0.0002133407,0.00052215863,0.00044073397,0.0003153419,0.0037102727],"category_scores_gemma":[0.0008098994,0.00039313425,0.00032618627,0.0009961064,0.000272179,0.00038712425,0.0003884277,0.0005356345,0.0007837838],"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":[0.00014326749,0.000040253977,0.0030336438,0.00006877282,0.000022467191,0.000025314415,0.000043918495,0.00007929075,0.98469603,0.000080119746,0.00013598215,0.0116309915],"study_design_scores_gemma":[0.00006729413,0.001914963,0.1782821,0.00005138764,0.00020369304,0.00084110565,0.00015082395,0.012865585,0.79888403,0.00019310538,0.006468695,0.00007719756],"about_ca_topic_score_codex":0.0010295911,"about_ca_topic_score_gemma":0.00292959,"teacher_disagreement_score":0.0037102727,"about_ca_system_score_codex":0.0002578623,"about_ca_system_score_gemma":0.00027629535,"threshold_uncertainty_score":0.012412071},"labels":[],"label_agreement":null},{"id":"W2090640341","doi":"10.1094/cc-82-0144","title":"Application of Polished‐Graded Wheat Grains for Sourdough Bread","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Food science; Bread making; Chemistry; Gluten; Bran; Wheat flour; Yeast; Lactic acid; Fermentation; Titratable acid; Starch; Fermentation starter; Bacteria; Biochemistry; Raw material; Biology","score_opus":0.015095353558070214,"score_gpt":0.26067383129993493,"score_spread":0.24557847774186473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090640341","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950134,0.00051717256,0.0037954613,0.000017369555,0.0000105505615,0.000044927187,0.00005345217,0.000028769526,0.0005188199],"genre_scores_gemma":[0.9932069,0.00047078257,0.005439216,0.000018904755,0.000003869554,0.000016442522,0.0001287555,0.000010961629,0.0007040886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991727,0.000009395407,0.000009958615,0.000020284579,0.000027226703,0.000015802558],"domain_scores_gemma":[0.999946,0.0000062437457,0.000015274343,0.000006847303,0.000012854474,0.000012799549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000119174736,0.00040270376,0.000214535,0.0002337816,0.00010007393,0.00030223685,0.00017025947,0.00015293974,0.0006365199],"category_scores_gemma":[0.00016704861,0.00015294178,0.00024321082,0.00020562042,0.00012675456,0.0001539264,0.00026652616,0.00021391896,0.00015147116],"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":[0.000056331508,0.000012723546,0.00018776722,0.000031210096,0.0000039303777,0.000028392114,0.000010570234,0.000038068763,0.99777514,0.000013689482,0.0000047606263,0.001837272],"study_design_scores_gemma":[0.000024703124,0.0010781684,0.020476405,0.000008998074,0.000052496445,0.00013767579,0.000058720325,0.0005832387,0.9755148,0.0000321759,0.0020244317,0.000008270022],"about_ca_topic_score_codex":0.00083861244,"about_ca_topic_score_gemma":0.001551008,"teacher_disagreement_score":0.00083861244,"about_ca_system_score_codex":0.00012495124,"about_ca_system_score_gemma":0.00015132045,"threshold_uncertainty_score":0.002129376},"labels":[],"label_agreement":null},{"id":"W2090936114","doi":"10.1002/jsfa.2381","title":"Rheological properties of instant fried noodle dough as affected by some ingredients","year":2005,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Food science; Rheology; Starch; Guar gum; Water content; Moisture; Ingredient; Chemistry; Water activity; Materials science; Composite material","score_opus":0.01249904365032639,"score_gpt":0.21324889991260473,"score_spread":0.20074985626227834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090936114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991959,0.00026332078,0.0002189956,0.000007747588,0.0000073182478,0.000009755063,0.00009804555,0.000008474602,0.00019050852],"genre_scores_gemma":[0.9977356,0.00018852521,0.0008126611,0.000032681102,0.0000035555154,0.000013876149,0.0002471921,0.000009734055,0.000956138],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998776,0.000020659232,0.000008920746,0.000031846314,0.000034912347,0.000025993566],"domain_scores_gemma":[0.9997433,0.00007448103,0.000053513002,0.00001926705,0.000058484922,0.00005095651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002519017,0.0003304021,0.00037986046,0.00016662688,0.00018394919,0.00025746605,0.00013445923,0.00026293256,0.0011496663],"category_scores_gemma":[0.00037770235,0.00012822088,0.00023284483,0.00019172668,0.0001605253,0.000285905,0.00011944483,0.00039473706,0.000118038675],"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":[0.0018193754,0.000111979214,0.0008134538,0.00008711217,0.000023346074,0.000064965774,0.00007083243,0.0001400484,0.9951342,0.000016336046,0.000028049348,0.0016902441],"study_design_scores_gemma":[0.0000715109,0.004630901,0.045338314,0.000021234435,0.000093850074,0.000112967966,0.00015830323,0.0012318584,0.94731694,0.000033128596,0.00096327823,0.0000278126],"about_ca_topic_score_codex":0.0008071282,"about_ca_topic_score_gemma":0.0009421626,"teacher_disagreement_score":0.0011496663,"about_ca_system_score_codex":0.0001863247,"about_ca_system_score_gemma":0.00008848828,"threshold_uncertainty_score":0.0038459897},"labels":[],"label_agreement":null},{"id":"W2090970850","doi":"10.1016/s0144-8617(00)00260-5","title":"Composition, molecular structure, and physicochemical properties of tuber and root starches: a review","year":2001,"lang":"en","type":"review","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":1449,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Starch; Rheology; Retrogradation (starch); Granule (geology); Food science; Chemical composition; Chemistry; Carbohydrate; Agronomy; Botany; Materials science; Biology; Amylose; Biochemistry; Organic chemistry; Composite material","score_opus":0.03058376080126124,"score_gpt":0.2774892192852031,"score_spread":0.24690545848394185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090970850","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":[0.0006731556,0.9987872,0.00016544473,0.00006256565,0.000041354197,0.0000027436706,0.000015109486,0.0000039235724,0.00024849983],"genre_scores_gemma":[0.0013878634,0.9977977,0.00035789117,0.000042955846,0.00006777104,0.0000048820234,0.000028262974,8.358595e-7,0.00031182973],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998474,0.000015706844,0.000030263123,0.000045537643,0.000049960876,0.000011062967],"domain_scores_gemma":[0.99966836,0.00013064031,0.000083373,0.000010357919,0.00008536112,0.00002193991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057264586,0.0009962826,0.0019578694,0.0020493884,0.0002260239,0.00072704407,0.00095657463,0.00090843474,0.0010681633],"category_scores_gemma":[0.00069603,0.0003596982,0.00039099655,0.0029587452,0.00040111342,0.0012844781,0.00044581614,0.0006426852,0.00078608305],"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":[0.00017484995,0.000099825746,0.00079596485,0.015507504,0.000095612064,0.00031749372,0.00008050936,0.0003060759,0.009692293,0.00052621006,0.004889559,0.96751404],"study_design_scores_gemma":[0.00007785554,0.0006793307,0.012991315,0.0067411712,0.0009626872,0.008071435,0.00039238116,0.00052676257,0.013515795,0.0023559434,0.95355964,0.00012570288],"about_ca_topic_score_codex":0.0014050872,"about_ca_topic_score_gemma":0.0017497038,"teacher_disagreement_score":0.0020493884,"about_ca_system_score_codex":0.00032317327,"about_ca_system_score_gemma":0.0007419795,"threshold_uncertainty_score":0.0035734177},"labels":[],"label_agreement":null},{"id":"W2091307535","doi":"10.1111/ijfs.12246","title":"Starch fraction profiles of milled, nonparboiled rice varieties from <scp>N</scp>igeria","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"National Cancer Research Institute","keywords":"Starch; Resistant starch; Food science; Digestion (alchemy); Biology; Chemistry; Chromatography","score_opus":0.015389640356595874,"score_gpt":0.26803833477416483,"score_spread":0.252648694417569,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091307535","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997559,0.000015529322,0.000037672013,0.0000017544115,4.5353448e-7,0.0000010466014,0.00006487047,0.0000015762059,0.00012121181],"genre_scores_gemma":[0.9985801,0.00003136381,0.0003137388,0.000008592667,6.773497e-7,0.000004307047,0.0004885968,0.0000049698065,0.00056759873],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999474,0.0000047783356,0.000007310145,0.000022728218,0.000009591225,0.000008276863],"domain_scores_gemma":[0.9998863,0.000021657446,0.00003406655,0.000014593842,0.000025023292,0.000018347755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000101458245,0.00019444327,0.00021359367,0.0003364671,0.00018348306,0.00030459382,0.0001024965,0.000108498585,0.0004970545],"category_scores_gemma":[0.00011525174,0.000111008056,0.00017963687,0.000300151,0.0001890884,0.000103908504,0.0001551697,0.00018738389,0.00013833861],"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":[0.0005739146,0.000045354613,0.030578176,0.000037436777,0.000019272678,0.00013859848,0.0003751453,0.00007017388,0.96574455,0.000021406071,0.000023798693,0.002372198],"study_design_scores_gemma":[0.000009360934,0.00034288943,0.9595247,0.000005126938,0.000029250226,0.00027776547,0.0005260491,0.00018677891,0.03842039,0.000016669519,0.00065227697,0.000008780115],"about_ca_topic_score_codex":0.0026554628,"about_ca_topic_score_gemma":0.0046659843,"teacher_disagreement_score":0.0026554628,"about_ca_system_score_codex":0.00016067967,"about_ca_system_score_gemma":0.00010796984,"threshold_uncertainty_score":0.0052799582},"labels":[],"label_agreement":null},{"id":"W2091308796","doi":"10.1021/jf4040767","title":"Genome-Specific Granule-Bound Starch Synthase I (GBSSI) Influences Starch Biochemical and Functional Characteristics in Near-Isogenic Wheat (Triticum aestivum L.) Lines","year":2013,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Amylopectin; Amylose; Starch synthase; Starch; Biochemistry; Chemistry; Hydrolysis; Granule (geology); Food science; Biology","score_opus":0.018873096040208426,"score_gpt":0.21715728611594345,"score_spread":0.19828419007573503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091308796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99852175,0.0002405291,0.0008037388,0.000020587036,0.000007931486,0.000007136523,0.00018360859,0.000029855995,0.00018481989],"genre_scores_gemma":[0.9967601,0.00023848716,0.00088264124,0.00004318418,0.000004070448,0.000020585549,0.00077988737,0.000044104418,0.0012269896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980813,0.000033296958,0.000029906636,0.00006166439,0.00004387275,0.000023134378],"domain_scores_gemma":[0.99969685,0.000060618997,0.000102381375,0.000031809024,0.000020447627,0.000087834145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016147603,0.00056924287,0.0003072649,0.00028975226,0.00008909078,0.00032176738,0.00024726492,0.0002949501,0.00068584946],"category_scores_gemma":[0.00016691057,0.00029642842,0.00028380382,0.00018808326,0.0003201133,0.00016158032,0.00029827564,0.00062314386,0.00019841545],"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":[0.00008225337,0.000010596019,0.00016433997,0.0000072025064,0.000005376688,0.000016254118,0.000008686571,0.0000149137395,0.99950254,0.000012878302,0.000003334885,0.00017168661],"study_design_scores_gemma":[0.00006536629,0.0008321625,0.052791316,0.000009731446,0.0001398915,0.0005374784,0.00012693633,0.0015565973,0.94227344,0.00008683361,0.0015593178,0.000020925501],"about_ca_topic_score_codex":0.0006539034,"about_ca_topic_score_gemma":0.00069387985,"teacher_disagreement_score":0.00068584946,"about_ca_system_score_codex":0.00022095938,"about_ca_system_score_gemma":0.00012162595,"threshold_uncertainty_score":0.0022943616},"labels":[],"label_agreement":null},{"id":"W2092030472","doi":"10.1094/cchem-86-1-0106","title":"Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Food science; Chemistry; Cultivar; Wheat flour; Horticulture; Biology","score_opus":0.009462207318880747,"score_gpt":0.25554227706078014,"score_spread":0.2460800697418994,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092030472","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990945,0.00034252822,0.00015795632,0.000008859757,0.000014366713,0.000008062224,0.00015256366,0.000008126728,0.00021305901],"genre_scores_gemma":[0.99817026,0.0002206581,0.00029496584,0.000026647926,0.0000061566325,0.000012943588,0.0003602658,0.000017183647,0.00089074636],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976665,0.000047499972,0.000018063894,0.000060542287,0.000053363907,0.00005383125],"domain_scores_gemma":[0.99944395,0.000092380025,0.00015411532,0.0000500332,0.00018038899,0.00007908272],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034577018,0.00038445622,0.0003432388,0.0001846266,0.0002612628,0.00052815233,0.0002181368,0.00023895942,0.0016618243],"category_scores_gemma":[0.0007004661,0.00013670941,0.00027531796,0.00026032215,0.00020463194,0.00039232575,0.00026954777,0.00030598187,0.00028308335],"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":[0.0044346377,0.00016353422,0.0056816167,0.00012612781,0.000044516357,0.00021598379,0.00017710753,0.00010615548,0.98484623,0.000023274073,0.000105737374,0.0040751053],"study_design_scores_gemma":[0.00003246715,0.0044858796,0.19098061,0.000041323372,0.00013336104,0.00021085545,0.000701814,0.0006293162,0.8010189,0.000023934295,0.0016963357,0.0000451562],"about_ca_topic_score_codex":0.002211926,"about_ca_topic_score_gemma":0.0035940874,"teacher_disagreement_score":0.002211926,"about_ca_system_score_codex":0.00026771627,"about_ca_system_score_gemma":0.00017420365,"threshold_uncertainty_score":0.005559385},"labels":[],"label_agreement":null},{"id":"W2092050612","doi":"10.1094/cfw-58-1-0027","title":"Use of Pulse Ingredients to Develop Healthier Baked Products","year":2013,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Business; Chemistry","score_opus":0.06684317705278578,"score_gpt":0.2800473373691517,"score_spread":0.21320416031636594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092050612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93933606,0.012168066,0.024549572,0.0005416994,0.00044343653,0.00042471103,0.00051011494,0.00046417202,0.021562215],"genre_scores_gemma":[0.9062936,0.0065583126,0.07022949,0.0005263634,0.000078234814,0.00018870734,0.00053438963,0.00019116279,0.015399819],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998845,0.000019424851,0.0000095320265,0.000021459582,0.000046948087,0.000018065264],"domain_scores_gemma":[0.99989545,0.000024782019,0.000018228382,0.00001104307,0.000031409407,0.000018966164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030143544,0.00029741268,0.00019781153,0.000653175,0.00022731499,0.0005556383,0.00031312587,0.0003637239,0.006170375],"category_scores_gemma":[0.00031857248,0.00019916073,0.00041187674,0.00026315602,0.0001357822,0.0006320035,0.00044849855,0.00065353053,0.0012822957],"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":[0.0004817529,0.000391591,0.0006922659,0.0008291879,0.00004263633,0.00027648496,0.00015630476,0.0001400806,0.9275212,0.0008127093,0.00041011273,0.06824555],"study_design_scores_gemma":[0.000075517586,0.0022051213,0.005152667,0.00016452376,0.00012955321,0.000492967,0.00011635181,0.0010517603,0.9567501,0.0003032075,0.033533957,0.000024322862],"about_ca_topic_score_codex":0.00019894377,"about_ca_topic_score_gemma":0.00046157942,"teacher_disagreement_score":0.006170375,"about_ca_system_score_codex":0.00012642791,"about_ca_system_score_gemma":0.00010147054,"threshold_uncertainty_score":0.020641923},"labels":[],"label_agreement":null},{"id":"W2092744796","doi":"10.1016/j.foodchem.2013.11.108","title":"Molecular characterisation of waxy corn and barley starches in different solvent systems as revealed by MALLS","year":2013,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; University of Alberta","keywords":"Amylopectin; Chemistry; Radius of gyration; Dissolution; Waxy corn; Starch; Aqueous solution; Solvent; Maize starch; Corn starch; Nuclear chemistry; Polysaccharide; Chromatography; Amylose; Food science; Organic chemistry; Polymer","score_opus":0.010441166372959292,"score_gpt":0.20644485552766229,"score_spread":0.19600368915470298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092744796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99807405,0.00021732617,0.00090630207,0.000022002252,0.0000062776003,0.000004581665,0.00009272194,0.000010107401,0.0006665664],"genre_scores_gemma":[0.9970125,0.00024278827,0.00093962054,0.000021007538,0.00000395291,0.000010126139,0.00016963163,0.000013162012,0.0015872519],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995434,0.000007575724,0.0000028215693,0.000009160789,0.000008936673,0.00001711304],"domain_scores_gemma":[0.9998839,0.000036923895,0.000027499975,0.000011836506,0.000020041662,0.00001982257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013978728,0.00017667741,0.00009180609,0.00020054262,0.00014791194,0.00023208106,0.000098412434,0.0001293831,0.0017213713],"category_scores_gemma":[0.0002633184,0.00011381428,0.00014193104,0.00017748991,0.00032119086,0.00020968248,0.0001556886,0.00037225866,0.00019582643],"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":[0.00019655294,0.00000733641,0.0003256668,0.000018709523,0.000004396994,0.000032709246,0.00004076209,0.000042388456,0.99830353,0.000088366694,0.000010967558,0.0009285898],"study_design_scores_gemma":[0.000011339867,0.00024259168,0.015420044,0.000005387446,0.00001250251,0.000114360744,0.00016786088,0.0005745275,0.98248196,0.00009532916,0.00086455635,0.000009494262],"about_ca_topic_score_codex":0.0008471419,"about_ca_topic_score_gemma":0.00068178255,"teacher_disagreement_score":0.0017213713,"about_ca_system_score_codex":0.00010683285,"about_ca_system_score_gemma":0.00011927672,"threshold_uncertainty_score":0.0057585835},"labels":[],"label_agreement":null},{"id":"W2092781469","doi":"10.1007/s13197-012-0780-2","title":"Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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":"Food science; Sunflower; Chemistry; Chlorogenic acid; Meal; Wheat flour; Biology; Agronomy","score_opus":0.03244167582269283,"score_gpt":0.2548092883306564,"score_spread":0.22236761250796358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092781469","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965056,0.00032710133,0.0026358021,0.000040222585,0.000017003074,0.000021133665,0.00012462652,0.000024862484,0.0003037543],"genre_scores_gemma":[0.99553853,0.00019487494,0.0027781676,0.000013861538,0.0000066477446,0.0000088758015,0.00043266284,0.000015704454,0.001010609],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987996,0.000021717497,0.0000114060595,0.000027985508,0.000030137324,0.00002875422],"domain_scores_gemma":[0.9998062,0.000027114493,0.000049994283,0.000022368722,0.00003332396,0.00006096219],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017148421,0.00044941631,0.00034509017,0.00024325884,0.0002244838,0.000290372,0.00021701159,0.00022974623,0.0003990261],"category_scores_gemma":[0.00019755462,0.0001269912,0.00053752196,0.00028627898,0.00021617315,0.0002114196,0.0002361966,0.0004330891,0.00018730135],"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":[0.000057170724,0.000020782303,0.00010002237,0.000014049116,0.0000030060369,0.000041754378,0.00001024098,0.0000327434,0.9992943,0.000010050779,0.000005732673,0.00041009247],"study_design_scores_gemma":[0.0000052344813,0.00021565176,0.0025612758,0.0000019032815,0.000017281014,0.00010146934,0.000023905133,0.00021911965,0.9964675,0.00000779908,0.00037536948,0.0000035737853],"about_ca_topic_score_codex":0.0012768644,"about_ca_topic_score_gemma":0.0013489434,"teacher_disagreement_score":0.0012768644,"about_ca_system_score_codex":0.00017193166,"about_ca_system_score_gemma":0.00022490691,"threshold_uncertainty_score":0.0025388598},"labels":[],"label_agreement":null},{"id":"W2093217969","doi":"10.6000/1927-5951.2015.05.01.12","title":"Effect of Taro (Colocasia esculenta) Starch-Hydrocolloids Mixture on the Physical and Sensory Characteristics of Leavened Bread","year":2015,"lang":"en","type":"article","venue":"Journal of Pharmacy and Nutrition Sciences","topic":"Food composition and properties","field":"Nursing","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":"Leavening agent; Colocasia esculenta; Food science; Guar gum; Starch; Chemistry; Xanthan gum; Ingredient; Materials science; Botany; Composite material; Fermentation; Biology","score_opus":0.05007230461447461,"score_gpt":0.3459355243477169,"score_spread":0.2958632197332423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093217969","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981343,0.001248508,0.00023354715,0.000021768083,0.000015674703,0.000015528887,0.000060060574,0.000012193543,0.00025835],"genre_scores_gemma":[0.9972843,0.0009413227,0.00094522815,0.000044227338,0.0000070223964,0.000012195457,0.00008222351,0.000008937035,0.000674589],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985766,0.00003338083,0.000016865839,0.00003375763,0.000033866232,0.000024385025],"domain_scores_gemma":[0.9998474,0.0000266609,0.000042767886,0.0000086020555,0.000021190588,0.00005325159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014004423,0.00044134798,0.00036634324,0.00022633531,0.00011787142,0.00036432513,0.00014210587,0.0002576527,0.000903183],"category_scores_gemma":[0.00021289913,0.0001807175,0.00035407228,0.00017556972,0.00019326217,0.00028299348,0.00021945334,0.0005823383,0.00009883904],"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":[0.0018845712,0.00023163992,0.0003272265,0.00016628372,0.00004248826,0.000105729225,0.00004557499,0.00006326013,0.9944324,0.000018610543,0.000014693721,0.0026675973],"study_design_scores_gemma":[0.00015605323,0.015148974,0.021717254,0.000059397207,0.0003178186,0.00025328854,0.00021694171,0.0005188442,0.9593061,0.000034813478,0.0022422182,0.00002818082],"about_ca_topic_score_codex":0.00051408214,"about_ca_topic_score_gemma":0.0010176401,"teacher_disagreement_score":0.000903183,"about_ca_system_score_codex":0.00009421684,"about_ca_system_score_gemma":0.00011105104,"threshold_uncertainty_score":0.0030214787},"labels":[],"label_agreement":null},{"id":"W2093323225","doi":"10.1111/j.1745-4603.2002.tb01367.x","title":"A SMALL SCALE LABORATORY NOODLE SHEETING MACHINE<sup>1</sup>","year":2002,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Rheology; Mathematics; Viscoelasticity; Materials science; Composite material; Chemistry","score_opus":0.03965994160110454,"score_gpt":0.26378820477598897,"score_spread":0.22412826317488443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093323225","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9288959,0.0003268382,0.06220689,0.00012671048,0.00014481007,0.00056732784,0.0011952216,0.0016864436,0.004849931],"genre_scores_gemma":[0.8883079,0.00019677638,0.101948075,0.000121708836,0.00006570089,0.00037795896,0.0021398878,0.0001746199,0.0066673364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999577,0.000052448828,0.000035572753,0.00010516956,0.00020523404,0.00002456158],"domain_scores_gemma":[0.99754494,0.0012408994,0.0002538836,0.0003653681,0.00045486866,0.00014000367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007075085,0.00038542648,0.0003331552,0.00046364014,0.00022982882,0.00028104172,0.00054256414,0.000276337,0.011439582],"category_scores_gemma":[0.0017993579,0.00021543322,0.00024260729,0.00032751716,0.00024496953,0.0003465072,0.00026878968,0.0002785656,0.0013156283],"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":[0.0006394814,0.0003347342,0.007591601,0.00020709942,0.000018260109,0.00009974365,0.0000749411,0.00045990458,0.9105484,0.00012976276,0.0010548608,0.07884126],"study_design_scores_gemma":[0.0002956591,0.0056229387,0.28601012,0.0000742682,0.00019605714,0.0012004997,0.00017683257,0.013114751,0.6738791,0.00024844453,0.019082505,0.00009883251],"about_ca_topic_score_codex":0.00033802955,"about_ca_topic_score_gemma":0.00081571145,"teacher_disagreement_score":0.011439582,"about_ca_system_score_codex":0.00013321204,"about_ca_system_score_gemma":0.00022027911,"threshold_uncertainty_score":0.03826922},"labels":[],"label_agreement":null},{"id":"W2093446881","doi":"10.1094/cchem.2002.79.4.596","title":"Shortened Temperature Program for Application with a Rapid Visco Analyser in Prediction of Noodle Quality in Wheat","year":2002,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Department of Environment and Conservation","funders":"Grains Research and Development Corporation","keywords":"Analyser; Chemistry; Food science; Starch; Meal; Chromatography","score_opus":0.023670507593118634,"score_gpt":0.2747375756640713,"score_spread":0.2510670680709527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093446881","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91937983,0.0007656133,0.077371664,0.00006656296,0.00006069755,0.000336826,0.00059961143,0.0006186393,0.00080048095],"genre_scores_gemma":[0.868443,0.00046965215,0.12775446,0.00010193146,0.000024396566,0.0005580929,0.0010186116,0.00015387785,0.0014760277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956197,0.00012762845,0.000035480807,0.000111201094,0.00012831176,0.00003539797],"domain_scores_gemma":[0.9995059,0.00017392615,0.00012135277,0.000046183828,0.000099525205,0.00005320722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061736273,0.0004707611,0.00044904847,0.00046207427,0.00016571155,0.0003640363,0.00025092348,0.00041223207,0.00096108567],"category_scores_gemma":[0.0012111835,0.00031428272,0.0003131886,0.00043506033,0.00020813518,0.00022101331,0.00021093998,0.0005600981,0.0005162811],"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":[0.00073327526,0.0001060358,0.0039219335,0.000052446492,0.0000157858,0.000023581393,0.000039597446,0.0002692883,0.98338324,0.00003946587,0.00008655983,0.011328772],"study_design_scores_gemma":[0.000078227575,0.0029940645,0.1075764,0.000021105549,0.0001413346,0.00040066405,0.000052439733,0.014777778,0.8718068,0.00008108667,0.0020118975,0.00005814666],"about_ca_topic_score_codex":0.00070684095,"about_ca_topic_score_gemma":0.0015487389,"teacher_disagreement_score":0.00096108567,"about_ca_system_score_codex":0.00020353794,"about_ca_system_score_gemma":0.00019894795,"threshold_uncertainty_score":0.0032650232},"labels":[],"label_agreement":null},{"id":"W2093496566","doi":"10.1016/j.cbpa.2008.04.534","title":"Functional interactions between starch synthases and branching enzymes of cereal endosperms","year":2008,"lang":"en","type":"article","venue":"Comparative Biochemistry and Physiology Part A Molecular & Integrative Physiology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Branching (polymer chemistry); Starch; Enzyme; Chemistry; Biochemistry; Glycogen branching enzyme; Botany; Biology; Organic chemistry; Glycogen synthase","score_opus":0.051022066585874014,"score_gpt":0.3025285620647647,"score_spread":0.2515064954788907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093496566","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99845266,0.00073992315,0.0003579736,0.000031462554,0.0000027679457,0.0000012253564,0.000046937494,0.0000053838507,0.00036166777],"genre_scores_gemma":[0.9987343,0.00023885632,0.00028181085,0.000018672436,0.000003334728,0.0000018970055,0.00023660639,0.0000047079934,0.00047983328],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990094,0.00002294461,0.0000075046282,0.00002889116,0.000017524979,0.000022222335],"domain_scores_gemma":[0.99973994,0.00010913555,0.000041584437,0.000016010928,0.000027730308,0.000065594926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023503114,0.0002667201,0.00022270814,0.0003468956,0.00015501666,0.00048010726,0.0001609982,0.0002085965,0.00072105037],"category_scores_gemma":[0.00031712189,0.0002439819,0.00026662325,0.00022678805,0.0002678751,0.0004106005,0.0002674619,0.00025973708,0.00022497617],"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":[0.0005448779,0.000010576436,0.0037834034,0.000024697016,0.000018440462,0.0000421462,0.00005051441,0.00008030785,0.9935015,0.00026103403,0.000014674954,0.0016676506],"study_design_scores_gemma":[0.000094893054,0.00042697153,0.505198,0.000014619131,0.0000994908,0.00091872294,0.00042550187,0.00412973,0.48515904,0.0014644082,0.0020372402,0.00003131247],"about_ca_topic_score_codex":0.0008096078,"about_ca_topic_score_gemma":0.00092408224,"teacher_disagreement_score":0.0008096078,"about_ca_system_score_codex":0.00028060423,"about_ca_system_score_gemma":0.00014084119,"threshold_uncertainty_score":0.0024120808},"labels":[],"label_agreement":null},{"id":"W2093507745","doi":"10.1017/s0007114512000852","title":"Review of the health benefits of peas (<i>Pisum sativum</i>L.)","year":2012,"lang":"en","type":"review","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":425,"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":"Sativum; Food science; Cotyledon; Pisum; Antioxidant; Resistant starch; Starch; Polyphenol; Health benefits; Nutraceutical; Biology; Amylose; Chemistry; Biochemistry; Botany; Traditional medicine; Medicine","score_opus":0.0761727433913394,"score_gpt":0.32658189518632635,"score_spread":0.25040915179498696,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093507745","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":[0.00022528149,0.9974457,0.00012375809,0.00035932203,0.00043439138,0.000012230267,0.00013322053,0.000013887776,0.0012521136],"genre_scores_gemma":[0.00093987107,0.9970578,0.0002377909,0.00040431932,0.0003172549,0.000014997205,0.00017122502,0.0000026832688,0.0008540812],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977785,0.000040976513,0.000054757806,0.000044604178,0.00006600279,0.000015824875],"domain_scores_gemma":[0.99954224,0.00018942665,0.00010242843,0.0000120270515,0.000112532,0.000041348925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042224614,0.0007567356,0.0012417282,0.0026431836,0.00026872152,0.00091222423,0.00072480744,0.0007631519,0.009237437],"category_scores_gemma":[0.00083091593,0.00027506554,0.00082828547,0.002608476,0.00019934613,0.0010438279,0.00047230886,0.00085766695,0.00192029],"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":[0.00029115632,0.0001050232,0.000260455,0.13882163,0.0004277695,0.00026702316,0.00013384233,0.0002790236,0.0042577055,0.00178982,0.08402361,0.76934296],"study_design_scores_gemma":[0.00002511195,0.00019421962,0.0020279523,0.013143438,0.0005416828,0.0008131583,0.00006964208,0.00005268022,0.00048094738,0.0006638242,0.98196685,0.000020379746],"about_ca_topic_score_codex":0.001402077,"about_ca_topic_score_gemma":0.002017578,"teacher_disagreement_score":0.009237437,"about_ca_system_score_codex":0.00041826683,"about_ca_system_score_gemma":0.0012975297,"threshold_uncertainty_score":0.030902326},"labels":[],"label_agreement":null},{"id":"W2093566821","doi":"10.1002/masy.200950923","title":"Rapid Starch Acetylation at Low Temperature Using Iodine as Catalyst","year":2009,"lang":"en","type":"article","venue":"Macromolecular Symposia","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Acetic anhydride; Starch; Catalysis; Iodine; Acetylation; Chemistry; Nuclear chemistry; Organic chemistry; Hydroxyl value; Polymer chemistry; Biochemistry","score_opus":0.011664604734001218,"score_gpt":0.2489511522887113,"score_spread":0.2372865475547101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093566821","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94619197,0.0039634053,0.04409269,0.00011761169,0.0000966847,0.00012327058,0.00028609353,0.00050282665,0.00462541],"genre_scores_gemma":[0.9808396,0.0013887422,0.014195178,0.000025194988,0.00002060228,0.00004182078,0.00033818133,0.00007973651,0.003071069],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998585,0.00002152654,0.000010957417,0.00003520245,0.000041103347,0.000032703043],"domain_scores_gemma":[0.99987054,0.000027625569,0.0000317406,0.000016653956,0.000029611889,0.000023954404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002609307,0.00042827215,0.00026438778,0.00022829436,0.00012313305,0.00020307969,0.00032789612,0.00016957948,0.0013728053],"category_scores_gemma":[0.0002085265,0.00016580622,0.00030685595,0.00016579784,0.00020559474,0.00018200719,0.00023884463,0.0004949978,0.0007041841],"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":[0.000050119997,0.0000047986546,0.000060013877,0.000042371266,0.0000054673046,0.00002176772,0.0000106763555,0.00003912443,0.998546,0.00003155589,0.000033821678,0.0011543377],"study_design_scores_gemma":[0.000009439169,0.00014510404,0.00071455794,0.0000036546776,0.0000122468155,0.00007011703,0.000004280504,0.00020950793,0.9975787,0.000017932241,0.0012287464,0.0000057795487],"about_ca_topic_score_codex":0.0007364401,"about_ca_topic_score_gemma":0.0010001847,"teacher_disagreement_score":0.0013728053,"about_ca_system_score_codex":0.0002394612,"about_ca_system_score_gemma":0.000254915,"threshold_uncertainty_score":0.004592538},"labels":[],"label_agreement":null},{"id":"W2093872337","doi":"10.1017/s0007114510003156","title":"Whole and fractionated yellow pea flours reduce fasting insulin and insulin resistance in hypercholesterolaemic and overweight human subjects","year":2010,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":82,"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":"Overweight; Enterolactone; Insulin resistance; Insulin; Postprandial; Endocrinology; Internal medicine; Medicine; Animal science; Food science; Chemistry; Obesity; Biology","score_opus":0.014029151453541925,"score_gpt":0.24655716546549702,"score_spread":0.2325280140119551,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093872337","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953926,0.0003079273,0.000058426554,0.0000091014745,0.0000043133846,0.0000073389933,0.0000142786475,0.0000034524946,0.000055966702],"genre_scores_gemma":[0.999263,0.00015624445,0.00021174274,0.00004266616,0.000006575665,0.000008119591,0.000054269938,0.000001788666,0.00025569004],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987566,0.000042477728,0.0000117339305,0.000026330788,0.00002392722,0.000019846353],"domain_scores_gemma":[0.9997843,0.000049462233,0.000044428743,0.00002420553,0.000023395674,0.000074239],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042812456,0.00025862164,0.000506126,0.00025861152,0.00018240766,0.000252565,0.0001288247,0.00030173417,0.0007642669],"category_scores_gemma":[0.00046907016,0.00019373375,0.00026227682,0.00012644552,0.00018376706,0.00018321593,0.00017482616,0.00030906973,0.000082890576],"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":[0.23222093,0.010885822,0.10136677,0.00039723175,0.0017405143,0.0002569191,0.0005847354,0.0003550586,0.5552802,0.00006828525,0.00034583622,0.09649766],"study_design_scores_gemma":[0.004463441,0.17784792,0.7915183,0.000026326165,0.0007832996,0.00037778038,0.00035148268,0.00080019474,0.02254095,0.00009246233,0.0011687581,0.000029140798],"about_ca_topic_score_codex":0.0010161313,"about_ca_topic_score_gemma":0.001302707,"teacher_disagreement_score":0.0010161313,"about_ca_system_score_codex":0.00009304437,"about_ca_system_score_gemma":0.00011112921,"threshold_uncertainty_score":0.0025568008},"labels":[],"label_agreement":null},{"id":"W2094101808","doi":"10.1016/j.carbpol.2006.12.022","title":"Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches","year":2007,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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":"Maltotriose; Amylose; Maltose; Hydrolysis; Starch; Chemistry; Maize starch; Food science; Reducing sugar; Chromatography; Sugar; Biochemistry; Sucrose","score_opus":0.023649535716884166,"score_gpt":0.2524464142018362,"score_spread":0.22879687848495206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094101808","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99654335,0.0005394156,0.0017944903,0.000029105737,0.000016946427,0.000021269674,0.00016880303,0.000024615438,0.0008619684],"genre_scores_gemma":[0.997322,0.0002851181,0.00081124506,0.000020696969,0.000010382188,0.000022785282,0.00024202412,0.00002521865,0.0012605629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997811,0.00004507182,0.000014476333,0.000036667952,0.00005006254,0.00007274463],"domain_scores_gemma":[0.9990792,0.0005524984,0.00013849359,0.00005141347,0.00009031222,0.00008802793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005714129,0.00037840748,0.00034986893,0.00033408776,0.00023086634,0.00052070984,0.00027115512,0.0002924811,0.0011774971],"category_scores_gemma":[0.0013210531,0.00031592025,0.00036060862,0.00039402436,0.00045451717,0.0007517318,0.00016239291,0.0007665466,0.00036699852],"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":[0.0025149616,0.000101463884,0.0014054601,0.00007481499,0.000036286976,0.00015317126,0.00021725995,0.0005585546,0.9906908,0.00017201254,0.00007061313,0.0040046996],"study_design_scores_gemma":[0.000023584384,0.00044784823,0.006524657,0.0000063195275,0.000018151193,0.00006025413,0.0000727937,0.0018918362,0.9905432,0.000048464015,0.00034967595,0.000013140865],"about_ca_topic_score_codex":0.0011537018,"about_ca_topic_score_gemma":0.00068264926,"teacher_disagreement_score":0.0011774971,"about_ca_system_score_codex":0.00036305306,"about_ca_system_score_gemma":0.0002520961,"threshold_uncertainty_score":0.003939092},"labels":[],"label_agreement":null},{"id":"W2094334301","doi":"10.1094/cfw-59-3-0120","title":"Pulse Ingredients as Healthier Options in Extruded Products","year":2014,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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 International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Business; Extrusion; Food science; Chemistry; Biochemical engineering; Materials science; Engineering; Composite material","score_opus":0.028322048053301782,"score_gpt":0.288431354773815,"score_spread":0.2601093067205132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094334301","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8957227,0.050043177,0.009138744,0.0023094313,0.000814645,0.000281741,0.00073399633,0.00031236428,0.040643223],"genre_scores_gemma":[0.90099263,0.024955116,0.04047917,0.0018196808,0.00023791248,0.00013703895,0.00094700826,0.00013992171,0.030291524],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99982697,0.00004226038,0.000013859771,0.000023439934,0.000075591386,0.000018001627],"domain_scores_gemma":[0.99987125,0.000037068938,0.000031183456,0.00001113864,0.000028343838,0.000020974832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005131163,0.0002727687,0.00023540926,0.00060646026,0.00021130069,0.0010231297,0.00040799743,0.0005362212,0.008834673],"category_scores_gemma":[0.0003486601,0.0001723867,0.00032307283,0.0003528918,0.00017671716,0.0009569985,0.00062022306,0.00090482435,0.0012795391],"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":[0.0029512278,0.002020218,0.005717685,0.0039267405,0.0001575644,0.0021234832,0.00087655446,0.0003931692,0.43444023,0.005163257,0.0051163943,0.53711355],"study_design_scores_gemma":[0.00047390623,0.0120789865,0.06594226,0.0036668899,0.0007927813,0.004990571,0.0027481355,0.0018950492,0.39424053,0.0042522512,0.5087758,0.00014282158],"about_ca_topic_score_codex":0.00029109017,"about_ca_topic_score_gemma":0.0007208923,"teacher_disagreement_score":0.008834673,"about_ca_system_score_codex":0.00015453142,"about_ca_system_score_gemma":0.00009606805,"threshold_uncertainty_score":0.029554904},"labels":[],"label_agreement":null},{"id":"W2094337506","doi":"10.1080/11358120709487697","title":"INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN","year":2007,"lang":"es","type":"review","venue":"Ciencia y Tecnologia Alimentaria","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"Food products; Humanities; Food science; Art; Chemistry","score_opus":0.08598169814131042,"score_gpt":0.410875637373744,"score_spread":0.3248939392324336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094337506","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":[0.0007406668,0.99813974,0.0003132618,0.000120942714,0.00014471635,0.000011656403,0.000046256944,0.00000749454,0.0004752475],"genre_scores_gemma":[0.0037676983,0.9943453,0.00082254154,0.00019776309,0.00020399154,0.00002407945,0.00009156755,0.000008647234,0.0005385256],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982185,0.0002635717,0.0004016196,0.00036515607,0.00068671774,0.00006445092],"domain_scores_gemma":[0.9949327,0.0027655973,0.00062869705,0.00012009775,0.0014722272,0.00008058131],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0037552835,0.0015064935,0.003247252,0.006057594,0.00032261206,0.002937089,0.0017121108,0.0015935616,0.0032768862],"category_scores_gemma":[0.0044370457,0.0007639818,0.002235148,0.0050303466,0.0016178224,0.0035229514,0.0009816408,0.0017060101,0.001061757],"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":[0.00043910736,0.00027377144,0.0015158257,0.1107462,0.0006485589,0.0003921565,0.00038324305,0.00038983976,0.0060087703,0.002164031,0.0068156114,0.87022287],"study_design_scores_gemma":[0.000113814625,0.0012919643,0.022472057,0.05620894,0.0035381985,0.0055645155,0.0010264083,0.00077255745,0.009913021,0.0022711535,0.89653516,0.0002922284],"about_ca_topic_score_codex":0.0027373012,"about_ca_topic_score_gemma":0.0021274004,"teacher_disagreement_score":0.006057594,"about_ca_system_score_codex":0.0008160037,"about_ca_system_score_gemma":0.0019116193,"threshold_uncertainty_score":0.019860089},"labels":[],"label_agreement":null},{"id":"W2094793466","doi":"10.1002/jsfa.3043","title":"Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread","year":2007,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":56,"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 Manitoba","funders":"Centers for Disease Control and Prevention","keywords":"Food science; Starch; Bread making; Barley flour; Endosperm; Gluten; Fermentation; Wheat flour; Polysaccharide; Roller mill; Chemistry; Amylose; Extrusion; Mathematics; Materials science; Composite material; Biochemistry","score_opus":0.04465593709827624,"score_gpt":0.2979487715023296,"score_spread":0.25329283440405337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2094793466","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965581,0.0004619986,0.0022011355,0.0000133622725,0.000009413457,0.00006082287,0.0001876543,0.000027875993,0.0004796314],"genre_scores_gemma":[0.9888136,0.0006210411,0.009172167,0.000020652997,0.000005106484,0.00006083531,0.00045250135,0.000060815586,0.00079336215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997358,0.00005007082,0.00003274649,0.000059402642,0.00006734027,0.000054647306],"domain_scores_gemma":[0.9996208,0.00011643662,0.00010658039,0.000030231748,0.00008005083,0.000045891225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037550318,0.00059543515,0.00029462774,0.00025535264,0.00023017226,0.0003839735,0.00020113126,0.00023229315,0.0011171257],"category_scores_gemma":[0.00048378567,0.00020742811,0.0003282624,0.00036171314,0.00017719806,0.00026625997,0.00020647366,0.00036064454,0.00026224682],"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":[0.00017184156,0.000031676886,0.0002726548,0.000055994642,0.0000065467775,0.000019473195,0.000027836768,0.00006955917,0.9981565,0.0000063680145,0.000006578841,0.0011749828],"study_design_scores_gemma":[0.0000072637667,0.00062211783,0.0065540704,0.000007850739,0.00003634766,0.000026222742,0.00003604266,0.0002598137,0.99211675,0.000004149868,0.00032361393,0.0000058496457],"about_ca_topic_score_codex":0.0021132787,"about_ca_topic_score_gemma":0.0043589785,"teacher_disagreement_score":0.0021132787,"about_ca_system_score_codex":0.00030879994,"about_ca_system_score_gemma":0.00030615987,"threshold_uncertainty_score":0.0042019486},"labels":[],"label_agreement":null},{"id":"W2095337079","doi":"10.1002/star.201200132","title":"On the organization of chains in amylopectin","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylopectin; Steric effects; Amorphous solid; Chemistry; Starch; Absorption (acoustics); Maxima and minima; Iodine; Crystallography; Materials science; Stereochemistry; Organic chemistry; Amylose; Mathematics","score_opus":0.028366568986072174,"score_gpt":0.2647548589323314,"score_spread":0.23638828994625924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095337079","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9956182,0.00055493024,0.0023905921,0.000022633356,0.0000028728361,0.0000051623983,0.00004176404,0.0000150907035,0.001348813],"genre_scores_gemma":[0.9978537,0.000233567,0.0012610862,0.000010780538,0.000001983615,0.0000039831853,0.000049038303,0.000004811406,0.0005809517],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996424,0.0000066713073,0.000002269545,0.000010570133,0.00000927808,0.0000069803646],"domain_scores_gemma":[0.99979657,0.00007075548,0.00006149078,0.000013249514,0.000031858497,0.000026069609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009491454,0.000093059985,0.00007461847,0.00031760082,0.00013560416,0.00027401908,0.000091947935,0.00009922499,0.0014512921],"category_scores_gemma":[0.00024724158,0.00008230158,0.000068297966,0.00023887148,0.00024035967,0.00030785575,0.00013041863,0.00017430833,0.00016317256],"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":[0.00016787078,0.00001057842,0.0021500865,0.000058797283,0.000007924934,0.00008692311,0.00012758239,0.00022826443,0.9935267,0.0003095025,0.00002025846,0.00330555],"study_design_scores_gemma":[0.0000145076365,0.0004417591,0.08690849,0.000054957047,0.0000432921,0.0004203725,0.0005148024,0.0068280064,0.8999176,0.0013212617,0.0035180983,0.000016763126],"about_ca_topic_score_codex":0.00033982395,"about_ca_topic_score_gemma":0.00034589184,"teacher_disagreement_score":0.0014512921,"about_ca_system_score_codex":0.00012441586,"about_ca_system_score_gemma":0.00006633822,"threshold_uncertainty_score":0.0048550367},"labels":[],"label_agreement":null},{"id":"W2095344036","doi":"10.1016/s0958-6946(01)00172-8","title":"Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains","year":2002,"lang":"en","type":"article","venue":"International Dairy Journal","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Syneresis; Skimmed milk; Rennet; Stress (linguistics); Fusion; Food science; Materials science; Chemistry; Composite material","score_opus":0.04780458856641633,"score_gpt":0.30413479081182354,"score_spread":0.2563302022454072,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095344036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8801799,0.0027914878,0.11485354,0.00009202361,0.00008049407,0.00017665389,0.0003736872,0.00016186883,0.0012903997],"genre_scores_gemma":[0.8805891,0.0019006098,0.114284165,0.00007992614,0.000036353544,0.00019633658,0.00043908393,0.00008082965,0.0023936261],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994685,0.000054158038,0.000024993164,0.0001268655,0.0002537442,0.00007165044],"domain_scores_gemma":[0.99928695,0.00015254154,0.00020150315,0.00006703061,0.00020735343,0.00008459624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000633394,0.00052099896,0.00048740435,0.0010432448,0.00046858817,0.0003480185,0.000781467,0.0008866011,0.0009966785],"category_scores_gemma":[0.00086704816,0.00046140567,0.00041551556,0.00075544266,0.00056185375,0.00044157484,0.0007349107,0.0011389669,0.00026849666],"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":[0.00015083025,0.000030426922,0.0018764068,0.000056113317,0.000017002485,0.000044697816,0.000096297714,0.00016886792,0.9903972,0.000115025316,0.00004002436,0.007006984],"study_design_scores_gemma":[0.000028118924,0.0006592728,0.035138197,0.000018251043,0.000073703864,0.00037607495,0.00028556652,0.008297465,0.95333356,0.00021057039,0.0015443088,0.000034846067],"about_ca_topic_score_codex":0.002677991,"about_ca_topic_score_gemma":0.004788418,"teacher_disagreement_score":0.002677991,"about_ca_system_score_codex":0.00042577114,"about_ca_system_score_gemma":0.0004408619,"threshold_uncertainty_score":0.005324781},"labels":[],"label_agreement":null},{"id":"W2095357973","doi":"10.1080/09637480701456747","title":"Nutritional quality evaluation of velvet bean seeds (<i>Mucuna pruriens</i>) exposed to gamma irradiation","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Mount Allison University","funders":"National Research Centre","keywords":"Mucuna pruriens; Mucuna; Chemistry; Food science; Irradiation; Linoleic acid; Magnesium; Potassium; Oleic acid; Legume; Fatty acid; Botany; Agronomy; Biochemistry; Biology","score_opus":0.1117227113759901,"score_gpt":0.35224235679975524,"score_spread":0.24051964542376514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095357973","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99718815,0.001396003,0.00068358146,0.000018881596,0.000005853671,0.000010171704,0.000120134566,0.000023215505,0.00055405725],"genre_scores_gemma":[0.99695134,0.00068191224,0.00083461433,0.000029596447,0.0000023368984,0.000010238702,0.0002794014,0.000021067419,0.0011893759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989736,0.00001811776,0.000009946287,0.00002694145,0.000025946825,0.00002164028],"domain_scores_gemma":[0.9998203,0.000019320978,0.00006420751,0.000010468271,0.0000481097,0.000037557456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017243193,0.00034052818,0.00044482792,0.00031006965,0.00021254519,0.0003337099,0.0001553373,0.00026978712,0.00069291535],"category_scores_gemma":[0.00017388503,0.00017680987,0.00037991404,0.00028245896,0.00018452875,0.00014547103,0.0001824139,0.0003600111,0.0001392947],"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":[0.00016935871,0.000012587897,0.00058806344,0.000069152535,0.000011386651,0.00004428236,0.00002502099,0.000035684436,0.998307,0.000006571423,0.000004401036,0.0007264212],"study_design_scores_gemma":[0.000016384225,0.0020700477,0.11361609,0.000024506615,0.00014581405,0.0004273115,0.00020423203,0.00045871732,0.88118684,0.000035099885,0.0017950024,0.00001988268],"about_ca_topic_score_codex":0.002580666,"about_ca_topic_score_gemma":0.0025471905,"teacher_disagreement_score":0.002580666,"about_ca_system_score_codex":0.00025205765,"about_ca_system_score_gemma":0.00014620164,"threshold_uncertainty_score":0.0051312447},"labels":[],"label_agreement":null},{"id":"W2095556339","doi":"10.1017/s0007114514003031","title":"The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men","year":2014,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Mount Saint Vincent University; University of Toronto","funders":"Agriculture and Agri-Food Canada","keywords":"Postprandial; Meal; Food science; Whole wheat; Animal science; Breakfast cereal; Serving size; Wheat flour; Carbohydrate; Pulse (music); Medicine; Chemistry; Biology; Endocrinology; Internal medicine; Insulin","score_opus":0.009771196843658637,"score_gpt":0.25577587527726825,"score_spread":0.24600467843360962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2095556339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995291,0.00022254541,0.00005692136,0.000009749266,0.000011658844,0.00003254752,0.000039382387,0.0000039728775,0.00009407281],"genre_scores_gemma":[0.99753284,0.00038246007,0.0007263114,0.000110391215,0.000036772217,0.00015177489,0.00015330146,0.000005552865,0.00090054097],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99970955,0.0001047145,0.000027647158,0.000072016795,0.00004081211,0.00004529507],"domain_scores_gemma":[0.9995753,0.00015754583,0.000067586334,0.000034956025,0.000033637374,0.00013104941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005845326,0.0005874145,0.00078733347,0.00014146921,0.0003354387,0.0003460906,0.00018450165,0.0006752033,0.0013446632],"category_scores_gemma":[0.0008837108,0.000486547,0.00044804902,0.0001612397,0.0003609386,0.00029247388,0.00042356786,0.00073362497,0.00019528644],"study_design_candidate":"nonrandomized_trial","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":[0.45332596,0.031612456,0.028089534,0.00084098155,0.0005856595,0.0003432913,0.0011422589,0.00032690394,0.44078672,0.000064797365,0.00026417273,0.042617373],"study_design_scores_gemma":[0.006186418,0.6131612,0.33778405,0.00004276686,0.0007585655,0.00016556423,0.00066811533,0.00059129955,0.03955429,0.00008152819,0.00095595006,0.000050237213],"about_ca_topic_score_codex":0.00069565367,"about_ca_topic_score_gemma":0.0014956895,"teacher_disagreement_score":0.0013446632,"about_ca_system_score_codex":0.00014129921,"about_ca_system_score_gemma":0.0002155446,"threshold_uncertainty_score":0.004498303},"labels":[],"label_agreement":null},{"id":"W2096011362","doi":"10.6000/1929-5634.2013.02.03.4","title":"Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The Potential Probiotics from Dairy Products","year":2013,"lang":"en","type":"article","venue":"Journal of Nutritional Therapeutics","topic":"Food composition and properties","field":"Nursing","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":"İzmir Yüksek Teknoloji Enstitüsü","keywords":"Food science; Chemistry; Gliadin; Lactic acid; Fermentation; Titratable acid; High-performance liquid chromatography; Bioconversion; Chromatography; Bacteria; Lactobacillus plantarum; Gel electrophoresis; Population; Gluten; Biochemistry; Biology","score_opus":0.03449595648892089,"score_gpt":0.2562811438766802,"score_spread":0.22178518738775932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096011362","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974567,0.0015266769,0.00046339608,0.000034045603,0.0000068670424,0.000013732651,0.000102561455,0.000006620713,0.00038933617],"genre_scores_gemma":[0.9944892,0.0014969794,0.002720378,0.000037780323,0.000005244816,0.000014113787,0.0003530748,0.0000063007333,0.00087690307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998093,0.000040074046,0.000022797798,0.000034367848,0.00006144163,0.00003203204],"domain_scores_gemma":[0.9999019,0.000014197982,0.000024858966,0.000007732431,0.000031503536,0.00001979693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021020774,0.0003855693,0.0003343162,0.00027976625,0.00020306866,0.0004186871,0.00012351925,0.00021036793,0.00025378133],"category_scores_gemma":[0.00024830608,0.00012157701,0.000246123,0.0002953964,0.00011946864,0.00021877291,0.00031013557,0.0002416672,0.00008693445],"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":[0.0001648229,0.000039130806,0.0009904886,0.000070340735,0.000004633593,0.00003984642,0.000025656538,0.0000482031,0.99584216,0.000012452969,0.000010075983,0.002752167],"study_design_scores_gemma":[0.000011450012,0.0022207373,0.026042594,0.000022605112,0.00008806142,0.00041724194,0.00020634556,0.0006911358,0.96833324,0.000036582984,0.0019192193,0.000010727996],"about_ca_topic_score_codex":0.0007990896,"about_ca_topic_score_gemma":0.0017907795,"teacher_disagreement_score":0.0007990896,"about_ca_system_score_codex":0.00012878675,"about_ca_system_score_gemma":0.00020155919,"threshold_uncertainty_score":0.0015888214},"labels":[],"label_agreement":null},{"id":"W2096615175","doi":"10.1016/j.lwt.2010.06.016","title":"Microstructure and physico-chemical bases of textural quality of yam products","year":2010,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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":"Microstructure; Quality (philosophy); Texture (cosmology); Materials science; Business; Chemistry; Metallurgy; Computer science; Artificial intelligence; Physics","score_opus":0.01940645475061459,"score_gpt":0.27785493464673955,"score_spread":0.25844847989612496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096615175","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902153,0.00023785263,0.00038240856,0.0000063937205,0.0000011731305,0.0000055946966,0.00010131764,0.000004710677,0.00023901321],"genre_scores_gemma":[0.9991592,0.000078500016,0.00045003125,0.000007849675,0.0000019028835,0.0000050074336,0.00014632735,0.000002905333,0.0001482814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.000015384845,0.000010527744,0.000027802485,0.000022974871,0.0000139289305],"domain_scores_gemma":[0.99969566,0.00006291869,0.00013144748,0.00001581009,0.000055589877,0.0000387138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016360614,0.00018690423,0.00015911387,0.00057057507,0.000120810466,0.00041226583,0.000094635456,0.00025389506,0.0006148914],"category_scores_gemma":[0.0004052762,0.00018647115,0.00017338057,0.00035086097,0.00020526274,0.0003136574,0.00014436156,0.00026310785,0.00009711087],"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":[0.00021452564,0.00002361116,0.028403144,0.000059603502,0.000029463805,0.0001015222,0.00008652886,0.00020164718,0.9680272,0.000044216322,0.000011367751,0.0027972388],"study_design_scores_gemma":[0.0000071460363,0.00028917956,0.85085815,0.000008179434,0.00004238583,0.0003340858,0.00016764192,0.0011149935,0.14680283,0.00007948101,0.00028200055,0.000013895255],"about_ca_topic_score_codex":0.00080404646,"about_ca_topic_score_gemma":0.001092126,"teacher_disagreement_score":0.00080404646,"about_ca_system_score_codex":0.00013908539,"about_ca_system_score_gemma":0.00006525478,"threshold_uncertainty_score":0.0020569563},"labels":[],"label_agreement":null},{"id":"W2097392646","doi":"10.1093/ajcn/76/1.266s","title":"Glycemic index: overview of implications in health and disease,,,","year":2002,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":379,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Glycemic index; Medicine; Postprandial; Glycemic; Diabetes mellitus; Glycemic load; Internal medicine; Endocrinology; Physiology; Insulin","score_opus":0.11930561609907366,"score_gpt":0.4128954997712094,"score_spread":0.29358988367213573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097392646","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":[0.0007798634,0.97248536,0.0036399295,0.012459871,0.0047970493,0.000042177755,0.00009350407,0.000083346386,0.0056189275],"genre_scores_gemma":[0.005302202,0.97752804,0.005265038,0.003514321,0.0058656987,0.00006551305,0.00015708063,0.000025351745,0.0022767459],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9989058,0.0003726923,0.00019684376,0.00015495686,0.00029976215,0.000069974674],"domain_scores_gemma":[0.9978259,0.0010703014,0.00024170619,0.000072420626,0.0005231874,0.00026648937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0027314771,0.0022367907,0.0019451714,0.006015484,0.0008749328,0.0036307804,0.0012949377,0.0027037493,0.0035854504],"category_scores_gemma":[0.0029272342,0.0004956708,0.0009706721,0.0066696703,0.002246358,0.0040537603,0.0016646152,0.0044234847,0.0017463504],"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":[0.0001737776,0.00014915605,0.0033600414,0.0047457917,0.0001518651,0.00026974743,0.0003385316,0.000769957,0.00074477313,0.02121646,0.085385285,0.8826946],"study_design_scores_gemma":[0.000019111609,0.00030623868,0.00908795,0.006750754,0.00015121808,0.0018262645,0.00064828683,0.00061163824,0.00026559527,0.03968766,0.9405693,0.00007599228],"about_ca_topic_score_codex":0.0032973567,"about_ca_topic_score_gemma":0.0028144096,"teacher_disagreement_score":0.006015484,"about_ca_system_score_codex":0.0022665963,"about_ca_system_score_gemma":0.0023010701,"threshold_uncertainty_score":0.016445398},"labels":[],"label_agreement":null},{"id":"W2099978416","doi":"10.1104/pp.124.1.265","title":"Starch-Branching Enzymes Preferentially Associated with A-Type Starch Granules in Wheat Endosperm","year":2000,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","cited_by":109,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Plant Biotechnology Institute; University of Saskatchewan","funders":"","keywords":"Endosperm; Starch; Secale; Triticale; Amyloplast; Caryopsis; Anthesis; Granule (geology); Biochemistry; Hordeum vulgare; Starch synthase; Poaceae; Biology; Chemistry; Botany; Food science; Amylopectin; Amylose; Cultivar; Gene","score_opus":0.02216827604221214,"score_gpt":0.23545199124467994,"score_spread":0.2132837152024678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2099978416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99796766,0.0004752687,0.0009548772,0.00001072019,0.0000036203473,0.000005241262,0.00014561137,0.00001983782,0.0004172592],"genre_scores_gemma":[0.9973273,0.00028906186,0.0011236318,0.000029208415,0.000005178288,0.000010379064,0.00056019914,0.000013393953,0.00064148335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993145,0.000004392361,0.000008756246,0.000034440956,0.000009874804,0.000011087917],"domain_scores_gemma":[0.9998048,0.000031217925,0.00006958865,0.000015080144,0.000023678012,0.00005565759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007695015,0.00024863513,0.0001172212,0.00037340084,0.00012443331,0.00034759525,0.00010458845,0.0001742618,0.0004498179],"category_scores_gemma":[0.00014625114,0.00027984762,0.0001997419,0.0001974149,0.0002062999,0.0003399873,0.0002185615,0.00023559766,0.00023356303],"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":[0.00005879619,0.0000066088533,0.0022800781,0.000021220474,0.0000073442025,0.000046661964,0.000030357727,0.000010301722,0.99684525,0.000027017104,0.000009230883,0.0006571371],"study_design_scores_gemma":[0.00004316724,0.00042490682,0.60002935,0.000018117682,0.000073160416,0.00176324,0.0002176744,0.0013893057,0.39388448,0.00026842876,0.0018696124,0.000018533978],"about_ca_topic_score_codex":0.00096860144,"about_ca_topic_score_gemma":0.00081714016,"teacher_disagreement_score":0.00096860144,"about_ca_system_score_codex":0.00018454615,"about_ca_system_score_gemma":0.00012013396,"threshold_uncertainty_score":0.0019258857},"labels":[],"label_agreement":null},{"id":"W2100342744","doi":"10.1080/10408390903001735","title":"The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":372,"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":"","keywords":"Amylose; Crystallinity; Moisture; Amylopectin; Starch; Granule (geology); Chemical engineering; Materials science; Swelling; Food science; Water content; Retrogradation (starch); Chemistry; Composite material","score_opus":0.08417570550420292,"score_gpt":0.36888626606931274,"score_spread":0.2847105605651098,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100342744","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":[0.0034106954,0.9955188,0.00019676879,0.000046567795,0.000044636196,0.000003888561,0.000023384784,0.000005532085,0.000749701],"genre_scores_gemma":[0.013330741,0.98501325,0.0004185495,0.000056791556,0.000046759676,0.00000869336,0.000056701294,0.0000018335371,0.0010667319],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99990416,0.000011475194,0.000013760702,0.00002336287,0.000037231646,0.000010125065],"domain_scores_gemma":[0.9998852,0.00004349634,0.000029240238,0.000003525605,0.000032790424,0.0000058008445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022428695,0.0005293276,0.0006970695,0.00076924206,0.0000987292,0.00029173336,0.00032319757,0.0004556433,0.0007553768],"category_scores_gemma":[0.00033601097,0.00016214148,0.00033289392,0.0009010861,0.00014015913,0.00044230005,0.00019216153,0.00028883078,0.00045242583],"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":[0.00020955426,0.00008459639,0.0007202291,0.023925534,0.00013759833,0.00032108018,0.00009251113,0.00047384066,0.082305446,0.00061395025,0.0025791472,0.8885366],"study_design_scores_gemma":[0.000057629586,0.0017783093,0.036500547,0.005778291,0.0012329753,0.0074147754,0.0003752073,0.0007046129,0.17111766,0.001616954,0.77329904,0.00012407941],"about_ca_topic_score_codex":0.0010404314,"about_ca_topic_score_gemma":0.0011784183,"teacher_disagreement_score":0.0010404314,"about_ca_system_score_codex":0.00024193233,"about_ca_system_score_gemma":0.00030407158,"threshold_uncertainty_score":0.002526939},"labels":[],"label_agreement":null},{"id":"W2100858992","doi":"","title":"Processing conditions for micronization of peas (Pisum sativum) and an in vitro evaluation of the product","year":2004,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Sativum; Micronization; Pisum; Cultivar; Tempering; Starch; Food science; Moisture; Lysine; Agronomy; Horticulture; Materials science; Chemistry; Biology; Particle size; Biochemistry; Composite material","score_opus":0.04639173526206417,"score_gpt":0.32908332607837437,"score_spread":0.2826915908163102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100858992","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935266,0.0013886576,0.003524657,0.00003507913,0.000040655115,0.00012342144,0.00028264846,0.00003818044,0.0010402306],"genre_scores_gemma":[0.9869265,0.0010161259,0.008372389,0.0000719482,0.000018545883,0.00012380777,0.0008431764,0.00005439249,0.0025730515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999711,0.000057803005,0.000035431654,0.00007019851,0.00007588778,0.00004969254],"domain_scores_gemma":[0.9995628,0.00014733674,0.00011801899,0.00004722644,0.00008086348,0.00004375795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048852956,0.00055822183,0.00055731647,0.00018455497,0.00024586104,0.00034394962,0.00019234429,0.0003045587,0.0014241318],"category_scores_gemma":[0.00041090418,0.0002572126,0.00047053007,0.0002011539,0.00020747083,0.00029039747,0.0003083748,0.00054970704,0.00032205894],"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":[0.000080012884,0.000014258446,0.000108322696,0.000034748406,0.0000040526265,0.000024470528,0.000022696187,0.000032093623,0.9992937,0.000006175812,0.0000052152463,0.0003741992],"study_design_scores_gemma":[0.000006441199,0.0016724472,0.007185553,0.000009342119,0.00003355677,0.00013082709,0.0000426077,0.00024157236,0.98999023,0.000014220924,0.00066606665,0.0000071343],"about_ca_topic_score_codex":0.0010321288,"about_ca_topic_score_gemma":0.002812411,"teacher_disagreement_score":0.0014241318,"about_ca_system_score_codex":0.00032376256,"about_ca_system_score_gemma":0.00020567454,"threshold_uncertainty_score":0.0047641993},"labels":[],"label_agreement":null},{"id":"W2101480193","doi":"10.1016/j.foodhyd.2009.08.002","title":"The link between dietary fibre and human health","year":2009,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":343,"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; University of Saskatchewan; St. Michael's Hospital","funders":"","keywords":"Dietary fibre; Obesity; Context (archaeology); Sugar; Type 2 diabetes; Diabetes mellitus; Chronic disease; Medicine; Food science; Glycemic index; Disease; Environmental health; Biology; Endocrinology; Internal medicine","score_opus":0.03119730320814739,"score_gpt":0.29085417821896076,"score_spread":0.25965687501081336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101480193","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":[0.88604885,0.08862391,0.0015730022,0.0038316238,0.00020656886,0.000028951641,0.00041070272,0.000014216312,0.019262185],"genre_scores_gemma":[0.9782507,0.0191518,0.0006926321,0.00023383947,0.00009602878,0.000007739451,0.00005121642,0.0000022175714,0.0015138601],"study_design_codex":"observational","study_design_gemma":"not_applicable","domain_scores_codex":[0.99989414,0.0000456662,0.0000059853564,0.000014345736,0.000027184173,0.000012717621],"domain_scores_gemma":[0.99951625,0.0002498865,0.00011755396,0.000026259644,0.000053816173,0.00003616739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029984265,0.00013006556,0.00013577456,0.00042366076,0.0002133236,0.00045898007,0.00012774882,0.00044082012,0.0016171935],"category_scores_gemma":[0.0012758548,0.0000977263,0.00010595092,0.0003685561,0.00054503215,0.00030701427,0.00034894442,0.0004106614,0.00011648024],"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":[0.005414306,0.0008254067,0.5675552,0.0024603251,0.00078871235,0.0019044812,0.0017704478,0.0012827204,0.061185308,0.012145462,0.0021270786,0.34254053],"study_design_scores_gemma":[0.000030048077,0.0006239264,0.9761909,0.00020354762,0.00011992496,0.0010256504,0.00053001376,0.00032313418,0.002404752,0.010201388,0.008324649,0.000021989892],"about_ca_topic_score_codex":0.0028102226,"about_ca_topic_score_gemma":0.0023938878,"teacher_disagreement_score":0.0028102226,"about_ca_system_score_codex":0.000212863,"about_ca_system_score_gemma":0.00018863298,"threshold_uncertainty_score":0.0055877566},"labels":[],"label_agreement":null},{"id":"W2101917818","doi":"10.5539/jfr.v3n3p78","title":"Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Distillers grains; Chemistry; Stearic acid; Ingredient; Wheat flour; Organic chemistry","score_opus":0.14086344344186205,"score_gpt":0.3808507937575341,"score_spread":0.23998735031567206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101917818","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99517053,0.0010081858,0.0018250132,0.000020046085,0.0000237919,0.00009767273,0.0007847743,0.000030523108,0.00103931],"genre_scores_gemma":[0.989071,0.0007900754,0.0056322035,0.000060805833,0.0000073692236,0.000079128076,0.0015866781,0.000038045626,0.002734724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997112,0.000037464215,0.000030098663,0.00006289472,0.000118609634,0.00003971236],"domain_scores_gemma":[0.9998167,0.000028540486,0.000031032298,0.000008929386,0.00008452606,0.000030381274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034270648,0.00039717485,0.00027179625,0.0005448117,0.00030031786,0.00028198058,0.00014101117,0.00024794033,0.0011382977],"category_scores_gemma":[0.0004560063,0.00016397846,0.00032535827,0.0007452861,0.00017977088,0.00019537844,0.00015490346,0.00037439086,0.00023483449],"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":[0.00035051015,0.000063176994,0.0013280023,0.00004916796,0.000016246808,0.000045111825,0.000046637895,0.00007923717,0.99604887,0.000022985385,0.000026700767,0.0019232648],"study_design_scores_gemma":[0.000021413944,0.0010813117,0.026693143,0.000014732993,0.00007748375,0.00010326207,0.000167916,0.0006455376,0.9691209,0.000024277422,0.0020361685,0.000013850176],"about_ca_topic_score_codex":0.0038317156,"about_ca_topic_score_gemma":0.006633922,"teacher_disagreement_score":0.0038317156,"about_ca_system_score_codex":0.00019480553,"about_ca_system_score_gemma":0.00027104813,"threshold_uncertainty_score":0.0076188445},"labels":[],"label_agreement":null},{"id":"W2102411351","doi":"10.1096/fasebj.28.1_supplement.829.19","title":"Efficacy of consumption of whole and fractionated pulses on plasma lipids in diet‐induced dyslipidemic Syrian hamsters (829.19)","year":2014,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Manitoba; Cargill (Canada)","funders":"Agriculture and Agri-Food Canada","keywords":"Chemistry; Triglyceride; Dyslipidemia; Food science; Blood lipids; Hyperlipidemia; Cholesterol; Biochemistry; Endocrinology; Biology; Diabetes mellitus","score_opus":0.03664898388845678,"score_gpt":0.277575669052327,"score_spread":0.24092668516387022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2102411351","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99940073,0.00018847443,0.00007463495,0.000026932485,0.000014823233,0.00001163054,0.00011023316,0.000013047369,0.00015946831],"genre_scores_gemma":[0.9939049,0.0005948643,0.00066382665,0.00016203098,0.000020016638,0.0001128861,0.0005696511,0.000019252879,0.0039526373],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998685,0.000021061323,0.000012067357,0.000039224775,0.000016588077,0.000042581134],"domain_scores_gemma":[0.99976736,0.000022317097,0.000050280512,0.000029202016,0.000019354236,0.00011153612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024505315,0.00050185045,0.00062449946,0.0003678281,0.00030567864,0.0003202369,0.00025815822,0.00054275064,0.0014460648],"category_scores_gemma":[0.00018333842,0.00034745428,0.00034111127,0.00019198717,0.00042801478,0.00038518608,0.00032913074,0.00091967545,0.00027249474],"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":[0.029256586,0.0036825817,0.0023405144,0.00018656373,0.000080061276,0.000114555136,0.000109892724,0.00008982425,0.95807207,0.00008111068,0.00015303053,0.0058332263],"study_design_scores_gemma":[0.0025514355,0.14718993,0.1236668,0.000078714445,0.00047654135,0.0003506918,0.0005171086,0.0014516674,0.7192848,0.0002808223,0.004075697,0.000075783384],"about_ca_topic_score_codex":0.0010071727,"about_ca_topic_score_gemma":0.0016017732,"teacher_disagreement_score":0.0014460648,"about_ca_system_score_codex":0.00023855604,"about_ca_system_score_gemma":0.00027227477,"threshold_uncertainty_score":0.0048375726},"labels":[],"label_agreement":null},{"id":"W2103171416","doi":"10.1186/1754-1611-1-9","title":"Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide","year":2007,"lang":"en","type":"article","venue":"Journal of Biological Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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":"Louisiana Board of Regents","keywords":"Bran; Fractionation; Food science; Nutraceutical; Chemistry; Germ; Vitamin E; Vitamin; Cultivar; Agronomy; Raw material; Biochemistry; Mathematics; Biology; Chromatography; Antioxidant; Organic chemistry","score_opus":0.027192371078542533,"score_gpt":0.246629849280354,"score_spread":0.21943747820181148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103171416","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9912452,0.0008491155,0.0063468516,0.000027951459,0.000015620959,0.000043994118,0.00046043727,0.00008814532,0.0009226766],"genre_scores_gemma":[0.96751374,0.0011481943,0.022844996,0.00014435666,0.000013714946,0.0001006028,0.001697088,0.000106014406,0.0064313137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987364,0.000011677642,0.000010037154,0.000040734572,0.00003687137,0.000027066817],"domain_scores_gemma":[0.99982315,0.000039662224,0.000048452872,0.000017949958,0.00004521838,0.00002557137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017725347,0.0005474576,0.00026885298,0.00065530586,0.00019407654,0.00034231058,0.00014501801,0.00020635892,0.0006584624],"category_scores_gemma":[0.00016176963,0.00016888433,0.00026025317,0.0005215105,0.00024406382,0.00017838778,0.00017711376,0.00044964236,0.00024219544],"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":[0.000072776485,0.000007130474,0.00067478244,0.000012586161,0.000003380497,0.000015762693,0.000021660666,0.000012078763,0.99865305,0.000006706035,0.000004573092,0.00051563734],"study_design_scores_gemma":[0.000008267634,0.00028640468,0.081632555,0.000008972473,0.000029369565,0.00012466237,0.00015799567,0.00064273435,0.91609794,0.000032817217,0.000969413,0.000008818107],"about_ca_topic_score_codex":0.0024818375,"about_ca_topic_score_gemma":0.0049286643,"teacher_disagreement_score":0.0024818375,"about_ca_system_score_codex":0.00023535607,"about_ca_system_score_gemma":0.00022819468,"threshold_uncertainty_score":0.004934728},"labels":[],"label_agreement":null},{"id":"W2103773142","doi":"10.1016/j.jfoodeng.2007.03.002","title":"Starch–protein separation from chickpea flour using a hydrocyclone","year":2007,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"Defatting; Hydrocyclone; Starch; Chemistry; Food science; Arithmetic underflow; Distilled water; Chromatography","score_opus":0.018642183891865158,"score_gpt":0.2511952575385707,"score_spread":0.23255307364670552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2103773142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968221,0.0003650527,0.0018808497,0.0000552271,0.00002190483,0.000021540483,0.00006578594,0.000021332899,0.00074614957],"genre_scores_gemma":[0.9941369,0.00030581292,0.0031606015,0.000039975417,0.000007359749,0.000012032366,0.00016021487,0.000017146853,0.0021599266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993753,0.00000633489,0.000005355339,0.000022813902,0.000011672399,0.000016211858],"domain_scores_gemma":[0.999913,0.000020662525,0.000014949403,0.000008969449,0.0000113326305,0.00003110157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011322887,0.00018212959,0.0001386545,0.0001218544,0.00018990997,0.00019478546,0.00016278794,0.00014525893,0.0010718197],"category_scores_gemma":[0.00008612737,0.00009165232,0.000154232,0.00011815376,0.00020318835,0.00016126232,0.00013914576,0.00040268977,0.00023220213],"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":[0.00016620154,0.000012095138,0.000106209234,0.000011870454,0.0000023025996,0.000023964527,0.000011773855,0.00002821854,0.9984194,0.000017097953,0.000015320895,0.0011856788],"study_design_scores_gemma":[0.000017932869,0.00013081217,0.001850962,0.000002641075,0.000005114012,0.00004248389,0.000014294603,0.00020577958,0.99703634,0.000010495723,0.00067901495,0.0000042122997],"about_ca_topic_score_codex":0.002707376,"about_ca_topic_score_gemma":0.0040313043,"teacher_disagreement_score":0.002707376,"about_ca_system_score_codex":0.0002724737,"about_ca_system_score_gemma":0.00037571412,"threshold_uncertainty_score":0.0053831935},"labels":[],"label_agreement":null},{"id":"W2104323198","doi":"10.1007/s10973-004-0555-8","title":"The effect of various potato cultivars at different times during growth on starch content determined by DSC","year":2005,"lang":"en","type":"article","venue":"Journal of Thermal Analysis and Calorimetry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Guelph","keywords":"Starch; Dry matter; Differential scanning calorimetry; Water content; Potato starch; Chemistry; Cultivar; Endothermic process; Food science; Moisture; Agronomy; Biology; Organic chemistry","score_opus":0.00862671530118314,"score_gpt":0.2309257346043612,"score_spread":0.22229901930317805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104323198","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99598676,0.0012055823,0.0011505688,0.00012703399,0.000084209416,0.000029344543,0.00051150296,0.000061420375,0.0008435872],"genre_scores_gemma":[0.9925695,0.00071262656,0.0022686133,0.00018940437,0.000031757507,0.00009452574,0.00085802615,0.00014312081,0.0031324872],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995346,0.00012472953,0.00006180728,0.00013290122,0.00005505926,0.00009089891],"domain_scores_gemma":[0.9980715,0.0010588976,0.00017902566,0.00015010471,0.0002662036,0.00027430907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041613495,0.0008317276,0.0010017056,0.00030634674,0.00033568824,0.0007235618,0.0003402293,0.00057842076,0.0014671687],"category_scores_gemma":[0.0012069587,0.00074431195,0.0005639336,0.00064498594,0.0006565915,0.0006696054,0.00037761507,0.0014941442,0.00037712077],"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":[0.0037278258,0.0000723738,0.00051139615,0.00006641171,0.000025544192,0.000063991465,0.0001402707,0.000086905806,0.9943089,0.000017546072,0.000044645596,0.00093417213],"study_design_scores_gemma":[0.00004046054,0.0010956766,0.012084531,0.000009310248,0.00008855678,0.00007188699,0.00017002325,0.0005361854,0.9852062,0.000032261774,0.00063429435,0.000030595445],"about_ca_topic_score_codex":0.0022917183,"about_ca_topic_score_gemma":0.0040836767,"teacher_disagreement_score":0.0022917183,"about_ca_system_score_codex":0.0005865867,"about_ca_system_score_gemma":0.00043184185,"threshold_uncertainty_score":0.0049081445},"labels":[],"label_agreement":null},{"id":"W2104680005","doi":"10.3945/ajcn.2008.26827","title":"Reduced energy intake at breakfast is not compensated for at lunch if a high-insoluble-fiber cereal replaces a low-fiber cereal","year":2009,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"Appetite; Calorie; Fiber; Breakfast cereal; Food science; Dietary fiber; Chemistry; Animal science; Medicine; Internal medicine; Biology","score_opus":0.035032762440297016,"score_gpt":0.3322858815955714,"score_spread":0.29725311915527436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104680005","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968669,0.00041294945,0.00072342716,0.00017303535,0.0000839293,0.000010919736,0.00008869833,0.000037828206,0.0016023826],"genre_scores_gemma":[0.9946867,0.00028025042,0.002006319,0.000109732566,0.000021870459,0.000013317048,0.00027481362,0.000019469398,0.0025875804],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998486,0.0000379572,0.000016363378,0.000028261196,0.00003332372,0.00003549596],"domain_scores_gemma":[0.9996916,0.000089919,0.00006029563,0.00004701968,0.000029322142,0.00008188553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004815292,0.0004159886,0.00056571036,0.00030971188,0.00032140006,0.0003597385,0.0003348508,0.00047963063,0.005766115],"category_scores_gemma":[0.0010221018,0.00017360422,0.0003435002,0.00016365903,0.00025563422,0.0004921969,0.00040014563,0.000460094,0.00074867374],"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":[0.1228589,0.0104967775,0.18377824,0.00095736625,0.0012345011,0.0025389413,0.0005685744,0.0010291184,0.39237925,0.0013494083,0.0041708723,0.27863804],"study_design_scores_gemma":[0.0032970167,0.042335443,0.8734139,0.00023044592,0.0009585254,0.007807322,0.0011491241,0.0033814083,0.05327182,0.0016422262,0.012419735,0.000092976894],"about_ca_topic_score_codex":0.0027444253,"about_ca_topic_score_gemma":0.002534406,"teacher_disagreement_score":0.005766115,"about_ca_system_score_codex":0.00020929197,"about_ca_system_score_gemma":0.00022246534,"threshold_uncertainty_score":0.019289613},"labels":[],"label_agreement":null},{"id":"W2104730109","doi":"10.1016/j.clnu.2004.09.007","title":"Viscous dietary fibre and metabolic effects","year":2004,"lang":"en","type":"article","venue":"Clinical Nutrition Supplements","topic":"Food composition and properties","field":"Nursing","cited_by":72,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; University of Toronto","funders":"","keywords":"Postprandial; Medicine; Dietary fibre; Diabetes mellitus; Cohort; Ingestion; Internal medicine; Meal; Bolus (digestion); Type 2 diabetes; Metabolic syndrome; Endocrinology; Food science; Physiology; Biology","score_opus":0.04445388250290479,"score_gpt":0.35936782363381503,"score_spread":0.31491394113091026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104730109","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95101255,0.041358236,0.00021588319,0.00034281448,0.00007484927,0.000022370754,0.00008516384,0.0000059236027,0.0068822154],"genre_scores_gemma":[0.98362863,0.012083184,0.0003407136,0.00014969977,0.00006284664,0.00001412426,0.000065518274,0.0000049261453,0.0036504238],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9998952,0.0000533581,0.0000093022645,0.000010408906,0.000019784322,0.0000119565375],"domain_scores_gemma":[0.9996743,0.00017695861,0.00007023893,0.000013071169,0.000024278184,0.000041180356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026942548,0.00024155754,0.00018458927,0.00044905147,0.00021048052,0.00041432006,0.00015147982,0.0005255385,0.0031022325],"category_scores_gemma":[0.00087737216,0.0001590224,0.00019830329,0.00022751058,0.00026984734,0.0002983422,0.00031029174,0.0003803288,0.0001659924],"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":[0.19253004,0.0054723937,0.093232475,0.003234033,0.00076549005,0.0038557611,0.0018393595,0.0006315845,0.25186005,0.0065717157,0.0015133928,0.43849355],"study_design_scores_gemma":[0.0015703139,0.02416803,0.8950816,0.00066307414,0.0010619364,0.0045128292,0.0013714271,0.0008673321,0.04486993,0.0043715886,0.021397695,0.00006427955],"about_ca_topic_score_codex":0.0010820286,"about_ca_topic_score_gemma":0.0010258738,"teacher_disagreement_score":0.0031022325,"about_ca_system_score_codex":0.00019876176,"about_ca_system_score_gemma":0.00013729533,"threshold_uncertainty_score":0.010378063},"labels":[],"label_agreement":null},{"id":"W2106238615","doi":"10.1046/j.1439-037x.2002.00582.x","title":"Comparison of European Fibre Flax (<i>Linum usitatissimum</i>) Cultivars under Eastern Canadian Growing Conditions","year":2002,"lang":"en","type":"article","venue":"Journal of Agronomy and Crop Science","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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 Guelph; McGill University","funders":"","keywords":"Linum; Cultivar; Biology; Agronomy; Biomass (ecology); Dry weight; Horticulture","score_opus":0.04179095884033937,"score_gpt":0.291132717611654,"score_spread":0.24934175877131462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106238615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977315,0.00021984582,0.0001603848,0.000018565446,0.0000023025168,0.000015598169,0.0004468938,0.000013203649,0.0013916732],"genre_scores_gemma":[0.99289626,0.00033013817,0.000888102,0.000044000037,0.0000017951473,0.00002931325,0.002699992,0.000026234413,0.0030843306],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99954766,0.000041576914,0.000023798004,0.00010192597,0.00013644954,0.00014854828],"domain_scores_gemma":[0.99914145,0.00007407914,0.00007568573,0.000032034946,0.0005226725,0.00015409438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058751134,0.0004761288,0.00043130372,0.00092847197,0.0016242554,0.00067709776,0.00040828067,0.0002143974,0.00087383465],"category_scores_gemma":[0.00050937495,0.00017400493,0.0003135704,0.0012698501,0.00035876536,0.00029755564,0.00041072167,0.00026718716,0.00016191237],"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":[0.0034506922,0.00021986204,0.10414655,0.00023975575,0.00023511957,0.00046410385,0.0020149807,0.0008763163,0.8601159,0.00033083768,0.00058145303,0.027324455],"study_design_scores_gemma":[0.00001753307,0.00030691441,0.9585628,0.000011547237,0.0001049386,0.000113873815,0.0009467602,0.00045199238,0.03621229,0.000022363201,0.0032192233,0.000029830218],"about_ca_topic_score_codex":0.8302467,"about_ca_topic_score_gemma":0.9466625,"teacher_disagreement_score":0.16975331,"about_ca_system_score_codex":0.009879902,"about_ca_system_score_gemma":0.0034424772,"threshold_uncertainty_score":0.341506},"labels":[],"label_agreement":null},{"id":"W2106481256","doi":"10.4141/cjps2013-118","title":"Evolution of a quality testing program for improving malting barley in Canada","year":2014,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"Industry Canada","keywords":"Brewing; Cultivar; Food science; Sensory analysis; Starch; Biotechnology; Biology; Agronomy; Botany; Fermentation","score_opus":0.0329543917398814,"score_gpt":0.25656545520184887,"score_spread":0.22361106346196746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106481256","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.72149503,0.0066095483,0.091251194,0.024061767,0.00075271167,0.010082516,0.010305018,0.0087365685,0.1267056],"genre_scores_gemma":[0.68184936,0.003950145,0.21860452,0.0038834559,0.00005891764,0.0011578648,0.010393792,0.0011320546,0.07896987],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9960359,0.00036737922,0.0001384038,0.00045637315,0.002209356,0.00079258136],"domain_scores_gemma":[0.9819903,0.0002651927,0.0005266568,0.00043677582,0.014263638,0.0025174464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0058250716,0.0007101857,0.00034653116,0.0026633334,0.003979205,0.0019674974,0.0023637502,0.00068732264,0.003764475],"category_scores_gemma":[0.0034430414,0.00044477664,0.0006004182,0.002643338,0.0010996269,0.00078434264,0.0017660646,0.0011288137,0.0007838517],"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":[0.0017570656,0.0014652837,0.08440823,0.0005528847,0.0001188809,0.0011728011,0.0041179615,0.0047391774,0.18560517,0.0044319276,0.0322063,0.6794243],"study_design_scores_gemma":[0.00032594684,0.0030276603,0.495928,0.00046627162,0.00022699247,0.00050259195,0.0049329353,0.009591722,0.0649129,0.00078117906,0.41895196,0.00035187774],"about_ca_topic_score_codex":0.96384346,"about_ca_topic_score_gemma":0.9671363,"teacher_disagreement_score":0.056995563,"about_ca_system_score_codex":0.056995563,"about_ca_system_score_gemma":0.10914432,"threshold_uncertainty_score":0.4135337},"labels":[],"label_agreement":null},{"id":"W2107061790","doi":"10.1016/j.ijbiomac.2008.12.007","title":"The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch","year":2008,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":249,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland; Agriculture and Agri-Food Canada","funders":"","keywords":"Amylose; Crystallinity; Chemistry; Differential scanning calorimetry; Starch; Enthalpy; Resistant starch; Moisture; Food science; Crystallography; Organic chemistry","score_opus":0.039424203095876714,"score_gpt":0.2708727020424502,"score_spread":0.23144849894657346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107061790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920076,0.00027588574,0.000225569,0.000015672531,0.000012919392,0.000003256773,0.000023255017,0.000005326384,0.00023738785],"genre_scores_gemma":[0.9991868,0.0001435913,0.00026230884,0.000011548304,0.0000067692376,0.000003270029,0.000027419048,0.000007548181,0.00035079167],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999897,0.00001276803,0.0000090687,0.00002607929,0.000027384214,0.000027667853],"domain_scores_gemma":[0.9997298,0.00008671946,0.00007463902,0.000028451399,0.00003448692,0.000045981837],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001530042,0.00022200956,0.00017022052,0.00010999565,0.00011738205,0.00033716985,0.00017776446,0.00023507552,0.0010453839],"category_scores_gemma":[0.0004918006,0.00022021086,0.00019834148,0.00009806937,0.00040940684,0.0003329901,0.00018265148,0.000426654,0.00010843817],"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":[0.0006713491,0.000026897522,0.00026191497,0.00003127648,0.000013081605,0.000033247376,0.000022478995,0.00015652877,0.99717665,0.000053200292,0.000016156338,0.0015372691],"study_design_scores_gemma":[0.000021466076,0.00024055899,0.0020783762,0.0000018236996,0.000017355631,0.000054214604,0.000019565337,0.0005711489,0.996723,0.000018773897,0.00024768914,0.0000059968474],"about_ca_topic_score_codex":0.00057881424,"about_ca_topic_score_gemma":0.0007704543,"teacher_disagreement_score":0.0010453839,"about_ca_system_score_codex":0.00020015979,"about_ca_system_score_gemma":0.00015001181,"threshold_uncertainty_score":0.0034971237},"labels":[],"label_agreement":null},{"id":"W2107624630","doi":"10.1093/ajcn/75.6.1023","title":"Do colonic short-chain fatty acids contribute to the long-term adaptation of blood lipids in subjects with type 2 diabetes consuming a high-fiber diet?","year":2002,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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":"Carbohydrate; Internal medicine; Blood lipids; Type 2 diabetes; Endocrinology; Chemistry; Butyrate; Diabetes mellitus; Food science; Biochemistry; Biology; Cholesterol; Medicine; Fermentation","score_opus":0.041054669078542584,"score_gpt":0.3109852671530396,"score_spread":0.269930598074497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107624630","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99739057,0.0018115529,0.000085516505,0.00019398691,0.00002833971,0.000006612317,0.00007293704,0.000003303169,0.00040723028],"genre_scores_gemma":[0.99829847,0.0008951001,0.00013629343,0.00012763681,0.00005188793,0.0000072275943,0.0001261534,0.0000028256738,0.00035448704],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99988663,0.00003391822,0.000011635418,0.000020669511,0.000016912087,0.0000301999],"domain_scores_gemma":[0.99912244,0.00021040282,0.0003265621,0.00007197409,0.00008330347,0.00018532177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040048218,0.00043611214,0.00050301256,0.00040771533,0.00029366164,0.0006259203,0.0002677594,0.0009839311,0.0016701657],"category_scores_gemma":[0.0014291028,0.0003473728,0.0004569046,0.00053724996,0.00030073675,0.0005027508,0.00024348135,0.0007076339,0.00022246917],"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":[0.0055236933,0.00032237952,0.9774236,0.000078086036,0.0003527532,0.00037365287,0.00016483507,0.00006470043,0.0049208743,0.000034573888,0.00009187412,0.01064891],"study_design_scores_gemma":[0.000014928754,0.0002137319,0.9992416,0.000004550209,0.000066745684,0.00011102084,0.00010040166,0.0000628786,0.00009820436,0.00002280246,0.000060332666,0.000002901419],"about_ca_topic_score_codex":0.0052349963,"about_ca_topic_score_gemma":0.0076371087,"teacher_disagreement_score":0.0052349963,"about_ca_system_score_codex":0.00024041811,"about_ca_system_score_gemma":0.00025967072,"threshold_uncertainty_score":0.010409057},"labels":[],"label_agreement":null},{"id":"W2108146578","doi":"10.1094/cchem-86-3-0361","title":"Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Chemistry; Starch; Reagent; Particle size; Potassium; Sodium; Alkali metal; Sodium hydroxide; Potassium hydroxide; Food science; Nuclear chemistry; Organic chemistry","score_opus":0.01737997294021409,"score_gpt":0.27223399840768886,"score_spread":0.25485402546747477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2108146578","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905604,0.00018588135,0.00053445506,0.000004939781,0.0000034871503,0.000008460174,0.000050807976,0.000009009107,0.00014700189],"genre_scores_gemma":[0.9985576,0.00011671815,0.00059668144,0.000015448439,0.0000020832138,0.000010499595,0.00013693536,0.0000142199115,0.00054974295],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984837,0.000027266375,0.000013785151,0.000042324773,0.000039848204,0.000028377619],"domain_scores_gemma":[0.9992448,0.00019379398,0.00022694547,0.000051004696,0.00010008001,0.00018344494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003708383,0.00031990156,0.00023734069,0.0001846331,0.00012369876,0.00027517625,0.00012996141,0.0001949577,0.0008845928],"category_scores_gemma":[0.00055225514,0.00018627709,0.00022557781,0.00013723354,0.00020529111,0.00023926422,0.00018672986,0.00036329127,0.0001214748],"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":[0.00045455174,0.000024486382,0.0011592052,0.000025948873,0.000009926528,0.000024650864,0.000043135366,0.000051879713,0.99734867,0.000006980475,0.0000062589706,0.0008444661],"study_design_scores_gemma":[0.000022056076,0.0018530635,0.13261044,0.000009631396,0.00004673468,0.0001152697,0.00013657504,0.0008727582,0.86379814,0.000024861774,0.0004915527,0.00001900546],"about_ca_topic_score_codex":0.0007654017,"about_ca_topic_score_gemma":0.0010556661,"teacher_disagreement_score":0.0008845928,"about_ca_system_score_codex":0.00012882211,"about_ca_system_score_gemma":0.00008347256,"threshold_uncertainty_score":0.0029592514},"labels":[],"label_agreement":null},{"id":"W2109320479","doi":"10.1017/s0007114500001185","title":"Evaluation of role of concentration and molecular weight of oat β-glucan in determining effect of viscosity on plasma glucose and insulin following an oral glucose load","year":2000,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":271,"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":"Plasma glucose; Glucan; Insulin; Internal medicine; Chemistry; Endocrinology; Viscosity; Food science; Carbohydrate; Biochemistry; Biology; Medicine; Materials science","score_opus":0.011382917708533176,"score_gpt":0.26097661249486,"score_spread":0.24959369478632681,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109320479","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969555,0.0015003914,0.0010398375,0.000024810595,0.000015921692,0.000033930242,0.000046887097,0.000019693112,0.00036290413],"genre_scores_gemma":[0.9976827,0.00040185024,0.001547991,0.000019509054,0.000018687084,0.000015403875,0.00005953237,0.0000081872895,0.00024621605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993856,0.00028080735,0.00004713798,0.00007523338,0.00016365937,0.00004748925],"domain_scores_gemma":[0.99677914,0.0017116037,0.0007804175,0.00016973821,0.00028507216,0.0002739923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013786508,0.00044566792,0.00042276856,0.000579147,0.00010811459,0.0006076122,0.00016882186,0.00037888685,0.0005716025],"category_scores_gemma":[0.005126425,0.00024620842,0.00029678163,0.00043229182,0.0003411781,0.0003739113,0.0001503449,0.0005412942,0.00016797645],"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":[0.043982755,0.0019863965,0.288533,0.0002939201,0.000440637,0.0005011085,0.00036307928,0.00071470457,0.59946305,0.00009548279,0.00009852379,0.063527465],"study_design_scores_gemma":[0.00016097525,0.031660706,0.72695494,0.000027782098,0.00046572761,0.0009897891,0.00013425124,0.0049121613,0.23392792,0.000113595466,0.0006119994,0.000040124974],"about_ca_topic_score_codex":0.0003503955,"about_ca_topic_score_gemma":0.0002977222,"teacher_disagreement_score":0.0013786508,"about_ca_system_score_codex":0.00016637192,"about_ca_system_score_gemma":0.00017542747,"threshold_uncertainty_score":0.007291138},"labels":[],"label_agreement":null},{"id":"W2109384189","doi":"10.1186/1475-2891-3-17","title":"Effect of time of administration on cholesterol-lowering by psyllium: a randomized cross-over study in normocholesterolemic or slightly hypercholesterolemic subjects","year":2004,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","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 Calgary","funders":"","keywords":"Psyllium; Medicine; Cholesterol; Internal medicine; Morning; Gastroenterology; Endocrinology; Bedtime; Food science; Dietary fiber","score_opus":0.011285172564728616,"score_gpt":0.3019397608172982,"score_spread":0.29065458825256957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109384189","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983022,0.00037286623,0.00016748143,0.00008851487,0.000108030334,0.000621407,0.00010038191,0.000022367047,0.00021669552],"genre_scores_gemma":[0.99478734,0.0005614946,0.00077907386,0.00053782866,0.0002694389,0.0015460273,0.00024319015,0.000010255417,0.0012653464],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9984498,0.0007681014,0.00012101155,0.0002646129,0.00012987162,0.0002665177],"domain_scores_gemma":[0.99734396,0.00063700497,0.00042137183,0.000219903,0.00019640745,0.0011814104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028813167,0.0013744634,0.0027361575,0.0007582819,0.00092526496,0.0009725175,0.0007689477,0.0024353352,0.0030285663],"category_scores_gemma":[0.002760976,0.0011047439,0.0014084713,0.0005915781,0.0013958884,0.000928745,0.00063822477,0.0017711477,0.0005274503],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.95776516,0.030833542,0.0033901278,0.00010690766,0.0004248958,0.000040400373,0.00008026112,0.00005287742,0.002661414,0.000015561063,0.000111641166,0.0045173364],"study_design_scores_gemma":[0.4028404,0.56026787,0.034229983,0.000020463676,0.0008284806,0.000041589406,0.00008709633,0.00042151645,0.00076138414,0.00008252581,0.00038441728,0.00003429064],"about_ca_topic_score_codex":0.0023050793,"about_ca_topic_score_gemma":0.0023498782,"teacher_disagreement_score":0.0030285663,"about_ca_system_score_codex":0.0006020003,"about_ca_system_score_gemma":0.0011185511,"threshold_uncertainty_score":0.015238047},"labels":[],"label_agreement":null},{"id":"W2109455521","doi":"10.1038/sj.ejcn.1601454","title":"Glycemic index in chronic disease: a review","year":2002,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":390,"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":"Glycemic index; Medicine; Hyperinsulinemia; Insulin resistance; Glycemic load; Glycemic; Postprandial; Diabetes mellitus; Disease; Internal medicine; Obesity; Endocrinology","score_opus":0.17020972331678302,"score_gpt":0.42611382719145185,"score_spread":0.25590410387466883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109455521","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":[0.00012677698,0.9994783,0.000039214476,0.000097432814,0.00012219683,0.0000034618781,0.000014646239,0.0000019324602,0.00011604481],"genre_scores_gemma":[0.00075027003,0.99871397,0.00016701766,0.000114875416,0.00014570542,0.0000070729943,0.000016693857,5.841033e-7,0.00008385378],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99956423,0.00007920523,0.00014099097,0.00007076563,0.00012461588,0.000020221338],"domain_scores_gemma":[0.9988908,0.0005781714,0.0002543474,0.000018749957,0.00020615013,0.000051793995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012330408,0.0011808882,0.0041678883,0.003817347,0.00023954819,0.0011482626,0.0010450139,0.0011387202,0.002341236],"category_scores_gemma":[0.0019351946,0.0003423899,0.0010054978,0.0054751527,0.0004297507,0.0013465086,0.0007602511,0.0009957678,0.00059341313],"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":[0.0003848216,0.00017164349,0.0014055927,0.061448663,0.0006854258,0.00026233957,0.00006960521,0.00017204961,0.0005258395,0.0004909232,0.013933122,0.92045003],"study_design_scores_gemma":[0.0005260822,0.0011173933,0.02177758,0.08807896,0.009101539,0.0045520803,0.0005137744,0.00042281725,0.0009666539,0.0023308282,0.8704568,0.00015551137],"about_ca_topic_score_codex":0.0024191514,"about_ca_topic_score_gemma":0.0041889953,"teacher_disagreement_score":0.0041678883,"about_ca_system_score_codex":0.00052970106,"about_ca_system_score_gemma":0.0013717251,"threshold_uncertainty_score":0.007832229},"labels":[],"label_agreement":null},{"id":"W2109780387","doi":"10.1017/s0007114515000367","title":"A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers","year":2015,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital; University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Manitoba; Manitoba Health Research Council","keywords":"Postprandial; Amylose; Starch; Food science; Glucan; Resistant starch; Dietary fibre; Beta-glucan; Barley flour; Chemistry; Carbohydrate; Insulin; Wheat flour; Biochemistry; Medicine; Internal medicine","score_opus":0.04675646051465684,"score_gpt":0.28900652470826976,"score_spread":0.24225006419361292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109780387","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98967093,0.0016719993,0.0009221865,0.00023500073,0.0006659097,0.0055273073,0.0005011399,0.00009583824,0.00070974155],"genre_scores_gemma":[0.9711642,0.0017718119,0.0050095306,0.0010228276,0.000814681,0.015262042,0.0007188798,0.000036997524,0.004199072],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9986486,0.00059220317,0.00013846558,0.00032813475,0.00012007736,0.00017252399],"domain_scores_gemma":[0.998242,0.0005895885,0.0003122591,0.00018108815,0.00018821281,0.0004867569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002335256,0.0017742536,0.004568733,0.0005599166,0.0009180824,0.00087694544,0.0010966831,0.00277895,0.0058968156],"category_scores_gemma":[0.0029458995,0.0011254916,0.0011841271,0.0004789481,0.0019793587,0.0011020362,0.0005317098,0.0019980283,0.00097363413],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98105687,0.009315786,0.00016406497,0.0003247325,0.00015544266,0.000019688125,0.000032220247,0.000060666716,0.005144879,0.000022777545,0.000120690784,0.0035822475],"study_design_scores_gemma":[0.6588945,0.3373536,0.0019204878,0.000018858529,0.00025253583,0.00001943986,0.000026541276,0.00017718291,0.00086120656,0.00005726927,0.00039716635,0.000021234053],"about_ca_topic_score_codex":0.0007022283,"about_ca_topic_score_gemma":0.0011947282,"teacher_disagreement_score":0.0058968156,"about_ca_system_score_codex":0.00042855638,"about_ca_system_score_gemma":0.0011611306,"threshold_uncertainty_score":0.019726813},"labels":[],"label_agreement":null},{"id":"W2109837306","doi":"10.1270/jsbbs.59.179","title":"Screening and characterization of cultivar with M-type amylopectin in Japanese upland rice","year":2009,"lang":"en","type":"article","venue":"Breeding Science","topic":"Food composition and properties","field":"Nursing","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":"Plant Biotechnology Institute","funders":"Ministry of Agriculture, Forestry and Fisheries","keywords":"Amylopectin; Cultivar; Oryza sativa; Starch; Biology; Resistant starch; Horticulture; Food science; Botany; Agronomy; Amylose; Gene; Biochemistry","score_opus":0.022285153689794487,"score_gpt":0.25451893921650576,"score_spread":0.23223378552671126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2109837306","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996131,0.00004169793,0.00017665859,0.0000042596594,6.1851284e-7,0.000004453471,0.00007148798,0.0000028752784,0.00008501301],"genre_scores_gemma":[0.9973864,0.000085662985,0.0011792785,0.000022895492,0.0000025844065,0.000013793896,0.0008072613,0.000008125797,0.0004940621],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99988985,0.0000118117005,0.000015618829,0.00003852786,0.000021169793,0.000022962198],"domain_scores_gemma":[0.9997662,0.00002849512,0.0000724131,0.000026888994,0.000041449242,0.000064486674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013555244,0.00024554267,0.0002279318,0.00047315608,0.00020813338,0.00027841877,0.00013111641,0.00018519448,0.00034285942],"category_scores_gemma":[0.00024361927,0.00014178739,0.00022840365,0.00039555106,0.00014245792,0.000109710214,0.00019292046,0.0001876664,0.00013965034],"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":[0.00011766471,0.000040904208,0.032374445,0.000028303402,0.000018849905,0.00017992101,0.00021392226,0.000026504915,0.964894,0.000015322408,0.000020899834,0.002069272],"study_design_scores_gemma":[0.000020401423,0.0005024837,0.9183484,0.0000062799077,0.00012652916,0.0013676127,0.00055235234,0.00047701172,0.07727029,0.00003007897,0.001280726,0.000017830178],"about_ca_topic_score_codex":0.0022243517,"about_ca_topic_score_gemma":0.0032638917,"teacher_disagreement_score":0.0022243517,"about_ca_system_score_codex":0.00012918796,"about_ca_system_score_gemma":0.00013458302,"threshold_uncertainty_score":0.004422784},"labels":[],"label_agreement":null},{"id":"W2110724203","doi":"10.1017/s0007114500001100","title":"Dietary fibre, lente carbohydrates and the insulin-resistant diseases","year":2000,"lang":"en","type":"review","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":218,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; University of Toronto","funders":"","keywords":"Dietary fibre; Food science; Carbohydrate; Type 2 diabetes; Metabolic syndrome; Insulin resistance; Diabetes mellitus; Starch; Glycemic index; Chemistry; Medicine; Biology; Internal medicine; Endocrinology; Glycemic","score_opus":0.026915759361177967,"score_gpt":0.2702844365680134,"score_spread":0.24336867720683542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2110724203","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":[0.38704318,0.5798022,0.0004871017,0.008668274,0.0006132472,0.000028710114,0.00045998258,0.000021327816,0.022875965],"genre_scores_gemma":[0.76295406,0.2264568,0.00082450197,0.0006994675,0.0005021045,0.000021547416,0.00031786776,0.000008886581,0.00821479],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999118,0.000026032958,0.000008041978,0.000012230341,0.000030417796,0.000011531758],"domain_scores_gemma":[0.9998903,0.00002284644,0.000045246397,0.000005117253,0.000012115523,0.000024270188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015610749,0.00021530653,0.00024045503,0.00068856083,0.00020504462,0.0004428496,0.00014468955,0.00049061625,0.0032730026],"category_scores_gemma":[0.00034594676,0.00009868769,0.00009797955,0.00080025743,0.00039355966,0.00021434198,0.0002183401,0.0003591467,0.00035646767],"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":[0.010014657,0.0014768892,0.30515492,0.0050528613,0.0011929411,0.0037524658,0.000821356,0.0008195033,0.029079832,0.012898148,0.017211314,0.6125251],"study_design_scores_gemma":[0.00011817233,0.00050509005,0.94430375,0.0005688216,0.0001841826,0.0026703903,0.00019808776,0.00023546486,0.00048481292,0.0061320765,0.044579092,0.000020011745],"about_ca_topic_score_codex":0.004105314,"about_ca_topic_score_gemma":0.004513358,"teacher_disagreement_score":0.004105314,"about_ca_system_score_codex":0.00026661306,"about_ca_system_score_gemma":0.00015796769,"threshold_uncertainty_score":0.010949314},"labels":[],"label_agreement":null},{"id":"W2111105315","doi":"10.2337/diacare.25.9.1522","title":"Effect of Wheat Bran on Glycemic Control and Risk Factors for Cardiovascular Disease in Type 2 Diabetes","year":2002,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","cited_by":212,"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 Toronto; St. Michael's Hospital","funders":"Natural Sciences and Engineering Research Council of Canada; Government of Canada; Australian Government","keywords":"Medicine; Type 2 diabetes; Glycemic; Diabetes mellitus; Internal medicine; Homocysteine; Bran; Crossover study; Endocrinology; Physiology","score_opus":0.008004502477104625,"score_gpt":0.20728104799829905,"score_spread":0.19927654552119442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2111105315","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977704,0.0017717181,0.00006059405,0.000073951654,0.00003073699,0.000023794802,0.00003401736,0.000009668558,0.0002252053],"genre_scores_gemma":[0.9986267,0.0006549699,0.00023133599,0.00010556312,0.000036553593,0.00001877425,0.00008268418,0.000003322475,0.0002400921],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9995782,0.000228327,0.000033310196,0.00005254852,0.00005550415,0.000052035466],"domain_scores_gemma":[0.99917126,0.0003083745,0.00017886008,0.00006355868,0.000040117317,0.00023778235],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009790754,0.00061436475,0.00063643226,0.00016862767,0.00018582561,0.0003770117,0.00021589179,0.00045586572,0.0011918213],"category_scores_gemma":[0.0018494469,0.00018227777,0.0003978342,0.00015877135,0.00024072548,0.0001839185,0.00021404933,0.00050261646,0.00009399054],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.519019,0.037577175,0.160675,0.0011983494,0.0054381983,0.0003404207,0.00025832743,0.00086661935,0.05593574,0.000091458336,0.0007881364,0.2178117],"study_design_scores_gemma":[0.013865235,0.17859587,0.79957086,0.00010676606,0.0016050704,0.00019709216,0.00009281943,0.0007957296,0.0041826083,0.000117259355,0.00085417327,0.0000165467],"about_ca_topic_score_codex":0.0010801088,"about_ca_topic_score_gemma":0.001244813,"teacher_disagreement_score":0.0011918213,"about_ca_system_score_codex":0.00015779847,"about_ca_system_score_gemma":0.00017563115,"threshold_uncertainty_score":0.005177915},"labels":[],"label_agreement":null},{"id":"W2111270009","doi":"10.1111/j.1745-4603.2000.tb00298.x","title":"EVALUATION OF LENTIL TEXTURE MEASUREMENTS BY COMPRESSION TESTING","year":2000,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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; Canadian International Grains Institute","funders":"Natural Sciences and Engineering Research Council of Canada; Government of Canada; University of Manitoba","keywords":"Texture (cosmology); Compression (physics); Sample size determination; Sample (material); Statistics; Mathematics; Materials science; Composite material; Artificial intelligence; Computer science; Chromatography; Chemistry","score_opus":0.20058906544705948,"score_gpt":0.37641316656839935,"score_spread":0.17582410112133987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2111270009","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9887998,0.00024487148,0.009014232,0.000018097195,0.000018465116,0.00013359639,0.00031979932,0.00008642998,0.0013646475],"genre_scores_gemma":[0.9913912,0.00015035358,0.006840076,0.00004422525,0.000014927309,0.00010268272,0.0004153195,0.00004065096,0.0010006533],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99855727,0.00020424993,0.000069635695,0.00014522797,0.00093911955,0.00008455672],"domain_scores_gemma":[0.9957694,0.001740816,0.000476836,0.00030500046,0.0014617644,0.00024631378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014879572,0.0004446946,0.00030538268,0.0009878526,0.00033835662,0.00043984124,0.00028322425,0.00031464786,0.002454334],"category_scores_gemma":[0.005563798,0.00019875531,0.00026760192,0.0007678699,0.0004609538,0.00025226249,0.0004545167,0.0005020868,0.00028369532],"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":[0.0020767124,0.00027090553,0.04763525,0.00014769076,0.00007904239,0.00018562026,0.0006802991,0.0005027499,0.92159194,0.00010129923,0.00022363146,0.026504943],"study_design_scores_gemma":[0.00005001015,0.003836586,0.5700326,0.00003085423,0.00010178668,0.0006952797,0.00054091896,0.0062957485,0.41701332,0.00013149608,0.0012106407,0.000060749182],"about_ca_topic_score_codex":0.0026750548,"about_ca_topic_score_gemma":0.00280073,"teacher_disagreement_score":0.0026750548,"about_ca_system_score_codex":0.00027784705,"about_ca_system_score_gemma":0.00022057333,"threshold_uncertainty_score":0.008210599},"labels":[],"label_agreement":null},{"id":"W2111500110","doi":"10.1248/cpb.50.1155","title":"Influence of Physical Parameters and Lubricants on the Compaction Properties of Granulated and Non-granulated Cross-linked High Amylose Starch.","year":2002,"lang":"en","type":"article","venue":"Chemical and Pharmaceutical Bulletin","topic":"Food composition and properties","field":"Nursing","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":"Université de Montréal","funders":"","keywords":"Magnesium stearate; Tableting; Granulation; Excipient; Compaction; Chemistry; Particle size; Starch; Compressibility; Composite material; Chemical engineering; Materials science; Dosage form; Chromatography; Organic chemistry","score_opus":0.04305161139389416,"score_gpt":0.28050418601097005,"score_spread":0.2374525746170759,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2111500110","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996992,0.0022938915,0.00035205367,0.000014810637,0.000008177362,0.000012417203,0.000050048966,0.000011524169,0.00026504777],"genre_scores_gemma":[0.9987394,0.0004947707,0.000511662,0.000010260225,0.0000038393814,0.0000050556687,0.00006924863,0.0000069298276,0.00015883145],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971884,0.000090093556,0.000029304963,0.00003483773,0.00009364781,0.00003323922],"domain_scores_gemma":[0.99950886,0.00023537304,0.00014759501,0.000025227013,0.00004123433,0.000041629297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026620566,0.0002099099,0.00021556493,0.0002677663,0.000104411774,0.00028597072,0.00012475217,0.0001544289,0.0006742673],"category_scores_gemma":[0.001397414,0.00014725825,0.00012978705,0.00024918618,0.00028023074,0.000303028,0.00016036344,0.00016651061,0.000122037316],"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":[0.0015675653,0.00008747939,0.0038128071,0.00025018048,0.000041423464,0.00036393479,0.00017026643,0.00060466013,0.9799397,0.00008695173,0.000060687384,0.013014289],"study_design_scores_gemma":[0.00007495409,0.0028004614,0.041974187,0.00002091983,0.00010932769,0.00068818254,0.00013346538,0.0026550165,0.9495848,0.00006365932,0.0018721725,0.00002290276],"about_ca_topic_score_codex":0.00045137628,"about_ca_topic_score_gemma":0.0005772669,"teacher_disagreement_score":0.0006742673,"about_ca_system_score_codex":0.00014459301,"about_ca_system_score_gemma":0.00009419223,"threshold_uncertainty_score":0.0022556782},"labels":[],"label_agreement":null},{"id":"W2111943260","doi":"10.1111/j.1365-2621.2010.02323.x","title":"Effects of cellulosic fibre on physical and rheological properties of starch, gluten and wheat flour","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":66,"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":"Gluten; Rheology; Absorption of water; Starch; Food science; Wheat flour; Cellulose; Particle size; Cellulose fiber; Chemistry; Materials science; Composite material; Organic chemistry","score_opus":0.01199779733680699,"score_gpt":0.2526070834742472,"score_spread":0.2406092861374402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2111943260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987332,0.0006806576,0.0002074335,0.000008786466,0.0000053832277,0.0000046391806,0.0000370056,0.0000034193054,0.00031955738],"genre_scores_gemma":[0.99837446,0.00043083623,0.00059229165,0.000021847827,0.000005383296,0.00000509376,0.00009215295,0.000008337788,0.0004695981],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999775,0.00007165744,0.000019936884,0.00003557559,0.000055915658,0.000041984866],"domain_scores_gemma":[0.9995939,0.00017476654,0.00008012146,0.000029445904,0.000052703126,0.00006911039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033771113,0.00032114156,0.00021360243,0.00017361199,0.00013191953,0.0003413655,0.00009486694,0.00017736082,0.0009592259],"category_scores_gemma":[0.0005445905,0.00013817988,0.00024442127,0.00016814904,0.00022545934,0.00023987432,0.0001472595,0.00039116596,0.000111546135],"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":[0.00050667697,0.00005003591,0.0011187805,0.000059055696,0.000025951284,0.000041395586,0.000036010966,0.00008288625,0.9963451,0.000011383993,0.000007911011,0.0017149203],"study_design_scores_gemma":[0.000011162096,0.0012334005,0.029797139,0.000013497998,0.000056018176,0.00008781527,0.000045079916,0.00045087893,0.96761864,0.000015384769,0.0006626729,0.000008239256],"about_ca_topic_score_codex":0.0008023328,"about_ca_topic_score_gemma":0.0011468683,"teacher_disagreement_score":0.0009592259,"about_ca_system_score_codex":0.00013483646,"about_ca_system_score_gemma":0.00007799797,"threshold_uncertainty_score":0.0032088757},"labels":[],"label_agreement":null},{"id":"W2112235134","doi":"10.1111/j.1365-2621.2005.tb09034.x","title":"Film‐forming Characteristics of Starches","year":2005,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":121,"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":"Western Grains Research Foundation","keywords":"Amylopectin; Amylose; Starch; Chemistry; Intermolecular force; Chemical engineering; Complex formation; Crystallography; Materials science; Food science; Organic chemistry; Molecule; Inorganic chemistry","score_opus":0.03890623961510358,"score_gpt":0.28044087580487964,"score_spread":0.24153463618977605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2112235134","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957991,0.00077253534,0.0023888566,0.000021225087,0.000010478181,0.0000122921065,0.00012798412,0.000046505495,0.00082103134],"genre_scores_gemma":[0.9972716,0.0002794885,0.0014167672,0.000013981756,0.0000050605736,0.000010235838,0.00017508568,0.000014664707,0.00081307057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999428,0.0000049966616,0.0000048130073,0.000014603869,0.00002031123,0.000012569169],"domain_scores_gemma":[0.9998191,0.000054688877,0.00002706245,0.0000080886875,0.00006725936,0.000023920757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012365477,0.00020233903,0.00012154456,0.00020086755,0.00010333855,0.00023692966,0.00011159635,0.00016485546,0.0013599324],"category_scores_gemma":[0.00023916776,0.00009456626,0.00012452946,0.00015146914,0.000114821196,0.00022488287,0.00009123176,0.00031773862,0.0001179418],"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":[0.00002249468,0.0000032703933,0.000165355,0.000023594781,0.0000022996774,0.00002662611,0.000031268053,0.000019958796,0.99891984,0.000023792743,0.000013132698,0.0007484831],"study_design_scores_gemma":[0.0000045464753,0.00013361235,0.0039370432,0.0000047529834,0.000009642657,0.00009868459,0.000027989956,0.0004371304,0.99475783,0.000020556468,0.0005646278,0.0000036510326],"about_ca_topic_score_codex":0.00042955187,"about_ca_topic_score_gemma":0.00022502507,"teacher_disagreement_score":0.0013599324,"about_ca_system_score_codex":0.0001442164,"about_ca_system_score_gemma":0.000059581973,"threshold_uncertainty_score":0.0045494437},"labels":[],"label_agreement":null},{"id":"W2113014260","doi":"10.1080/10942910802571729","title":"Wheat-Legume Composite Flour Quality","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Legume; Food science; Agronomy; Chemistry; Biology","score_opus":0.04141964278995519,"score_gpt":0.3002837268328781,"score_spread":0.2588640840429229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113014260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974673,0.0002828536,0.00078372285,0.000010809033,0.000009733368,0.000019094083,0.0004104736,0.000027571892,0.000988478],"genre_scores_gemma":[0.9955695,0.0001259448,0.0009672118,0.000024648132,0.000002083189,0.000010823248,0.00092589174,0.000017861697,0.0023559441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997706,0.0000239537,0.000016335438,0.000049542658,0.000092861745,0.000046798315],"domain_scores_gemma":[0.99984574,0.000010583183,0.000026180267,0.000008520875,0.000051240248,0.00005770851],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025278374,0.0003809611,0.0002450076,0.00031270404,0.00022362928,0.0004543642,0.0001339037,0.00012470318,0.0024733008],"category_scores_gemma":[0.00013987675,0.00011480138,0.00018200614,0.00026157236,0.00012957744,0.0001046523,0.0002588809,0.00032452372,0.0001840736],"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":[0.00044940083,0.000024318233,0.0013432091,0.000024052273,0.00001538079,0.000038261776,0.00002663116,0.000024712805,0.99647444,0.00002362914,0.000028467222,0.0015276073],"study_design_scores_gemma":[0.00005383509,0.0017347918,0.161237,0.000011480453,0.00013121641,0.00030926405,0.00010541162,0.0003968095,0.8318208,0.00003176376,0.00415155,0.000016145304],"about_ca_topic_score_codex":0.0057916464,"about_ca_topic_score_gemma":0.013064125,"teacher_disagreement_score":0.0057916464,"about_ca_system_score_codex":0.00034272578,"about_ca_system_score_gemma":0.00020369502,"threshold_uncertainty_score":0.011515856},"labels":[],"label_agreement":null},{"id":"W2113044665","doi":"10.1017/s0007114511003850","title":"Effect of 6 weeks' consumption of β-glucan-rich oat products on cholesterol levels in mildly hypercholesterolaemic overweight adults","year":2011,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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":"Cereal Partners Worldwide","keywords":"Glucan; Avena; Cholesterol; Overweight; Medicine; Beta-glucan; Internal medicine; Animal science; Ldl cholesterol; Cholesterol lowering; Analysis of variance; Food science; Obesity; Endocrinology; Chemistry; Biochemistry; Biology; Botany","score_opus":0.029678303871873583,"score_gpt":0.25461205671787907,"score_spread":0.22493375284600547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113044665","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99884534,0.00055984093,0.000060347633,0.00007176903,0.00006304915,0.00016158861,0.000059733764,0.000014216468,0.00016405954],"genre_scores_gemma":[0.9964562,0.00082140625,0.0005879309,0.00023736453,0.00010520779,0.0003656804,0.00016697813,0.0000046440355,0.0012544817],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99920315,0.00042398443,0.00009583999,0.00011027602,0.00005856369,0.00010812226],"domain_scores_gemma":[0.9986389,0.0004503974,0.00031602063,0.00009274487,0.00008171923,0.00042018088],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015365683,0.00083344476,0.0019417559,0.00034303011,0.00045166785,0.000489943,0.00060531887,0.0015629184,0.0024651682],"category_scores_gemma":[0.002329422,0.0006548913,0.0015014625,0.00022826542,0.0007005192,0.0005852289,0.00043333956,0.0012902779,0.00040661028],"study_design_candidate":"nonrandomized_trial","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":[0.9521998,0.019779066,0.0022307276,0.0003207466,0.000521683,0.000042606895,0.00011064496,0.00017653652,0.007946823,0.000017169605,0.00011844396,0.01653573],"study_design_scores_gemma":[0.15328145,0.8105547,0.032191385,0.00004141779,0.00071231317,0.000036564983,0.00009638966,0.0003732295,0.0022465826,0.000050323197,0.0003848669,0.000030822182],"about_ca_topic_score_codex":0.0016955757,"about_ca_topic_score_gemma":0.002322136,"teacher_disagreement_score":0.0024651682,"about_ca_system_score_codex":0.00029418032,"about_ca_system_score_gemma":0.00051912,"threshold_uncertainty_score":0.008246779},"labels":[],"label_agreement":null},{"id":"W2113245314","doi":"","title":"A Study of Cooking and Varietal Effec ts on Potato in Vitro Bile Acid Binding Capacity","year":2013,"lang":"en","type":"article","venue":"DigitalCommons (California Polytechnic State University)","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Center for Undergraduate Research and Scholarship, Bowling Green State University","keywords":"Steaming; Cholestyramine; Digestion (alchemy); Chemistry; Food science; Bile acid; In vitro; Potato starch; Cholesterol; Starch; Biochemistry; Chromatography","score_opus":0.020022743741708437,"score_gpt":0.21325836404970164,"score_spread":0.1932356203079932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113245314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997581,0.0010769779,0.0004442517,0.000025171008,0.000017905095,0.000020070222,0.0001659366,0.000008100677,0.00066053256],"genre_scores_gemma":[0.9945707,0.0009595032,0.0009021438,0.000055286066,0.000015332502,0.000025845644,0.00053331966,0.000020425981,0.002917532],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999703,0.00011246115,0.000027706972,0.000052224532,0.000041108557,0.0000635782],"domain_scores_gemma":[0.99866223,0.00072989333,0.00015545603,0.00013501129,0.00017184486,0.00014557091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053789996,0.00043037,0.0002742376,0.0003091773,0.00019156789,0.00022931378,0.00016422821,0.00028401872,0.0019017599],"category_scores_gemma":[0.0008430728,0.00025664087,0.00042354024,0.00038823351,0.00031471686,0.00022643845,0.0002488958,0.0005320832,0.00039570435],"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":[0.0032168718,0.0006469114,0.0033399106,0.00012778434,0.00005768564,0.000095506286,0.00021800646,0.00017599964,0.9872547,0.000043892036,0.00006390841,0.004758932],"study_design_scores_gemma":[0.00004490973,0.011825822,0.036171976,0.000023036515,0.00010931789,0.00013988346,0.00021070549,0.00055810396,0.94957936,0.00004316176,0.0012690612,0.00002460653],"about_ca_topic_score_codex":0.0016950163,"about_ca_topic_score_gemma":0.0016997843,"teacher_disagreement_score":0.0019017599,"about_ca_system_score_codex":0.00017198644,"about_ca_system_score_gemma":0.000167745,"threshold_uncertainty_score":0.0063619614},"labels":[],"label_agreement":null},{"id":"W2113446777","doi":"10.1016/j.jneb.2010.02.007","title":"Associations between Whole-Grain Intake, Psychosocial Variables, and Home Availability among Elementary School Children","year":2011,"lang":"en","type":"article","venue":"Journal of Nutrition Education and Behavior","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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":"National Institute of Diabetes and Digestive and Kidney Diseases","keywords":"Psychosocial; Whole grains; Medicine; Environmental health; Psychology; Food science; Biology; Psychiatry","score_opus":0.026775668540563177,"score_gpt":0.2841230392932528,"score_spread":0.2573473707526896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113446777","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997768,0.00004095026,0.000007586574,0.000007255769,9.497369e-7,8.14881e-7,0.00006226157,8.3448055e-7,0.00010259571],"genre_scores_gemma":[0.9996215,0.000046185512,0.000032930642,0.000005234674,0.0000014024897,0.0000025799202,0.0000798384,0.0000010065539,0.00020928029],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997471,0.000049054055,0.000027240274,0.000057518922,0.000048136655,0.000070840564],"domain_scores_gemma":[0.9990089,0.00026565234,0.00033426163,0.000051360992,0.00008808724,0.00025162112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035973766,0.00025503826,0.00035267908,0.00064517313,0.0005075962,0.00057421613,0.00027200158,0.00034518,0.0019516114],"category_scores_gemma":[0.00095949956,0.00037125853,0.0003670048,0.0007427279,0.00035055136,0.0003675342,0.0004734965,0.00056920137,0.00018656292],"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":[0.000085321604,0.00009188078,0.9986463,0.0000062922913,0.000023908286,0.00004883038,0.00015316933,0.0000210624,0.0003351975,0.000008224936,0.000026126902,0.00055375806],"study_design_scores_gemma":[0.0000011818759,0.000046869915,0.99953413,0.0000013045172,0.000008814149,0.000033911336,0.0002728958,0.000030719253,0.00003624404,0.0000042220468,0.000028629534,0.0000012101549],"about_ca_topic_score_codex":0.026082395,"about_ca_topic_score_gemma":0.051462427,"teacher_disagreement_score":0.026082395,"about_ca_system_score_codex":0.00039770055,"about_ca_system_score_gemma":0.0004201042,"threshold_uncertainty_score":0.051861167},"labels":[],"label_agreement":null},{"id":"W2113510907","doi":"10.1016/j.numecd.2010.10.018","title":"Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism","year":2010,"lang":"en","type":"article","venue":"Nutrition Metabolism and Cardiovascular Diseases","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Internal medicine; Glycemic; Medicine; Crossover study; Insulin; Glucagon; Endocrinology; Area under the curve; Glycemic index; Carbohydrate metabolism; Insulin resistance; Plasminogen activator; Placebo","score_opus":0.006705407751740073,"score_gpt":0.20739253119633155,"score_spread":0.20068712344459147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113510907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994543,0.00020276128,0.00003654375,0.000023845487,0.000015557302,0.000004439225,0.000037666323,0.00000364173,0.00022109055],"genre_scores_gemma":[0.99942774,0.00009586401,0.000040515377,0.000033712204,0.0000070837145,0.000003076883,0.00008426384,0.0000018741822,0.00030592893],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99988675,0.000032139844,0.000012447581,0.000022637263,0.000019875306,0.000026186435],"domain_scores_gemma":[0.9995135,0.00013445228,0.00008747742,0.000040507493,0.00003191378,0.00019219914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002781394,0.00041534108,0.0006469986,0.00021544349,0.00025164918,0.00033810784,0.00016867802,0.0004027153,0.0015758781],"category_scores_gemma":[0.00073075085,0.00022205424,0.00032858114,0.00016759984,0.00027107424,0.00026267822,0.00023739434,0.0005672116,0.00018460055],"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":[0.13359238,0.0052095037,0.62085885,0.00030700272,0.0010427341,0.0037663234,0.0010571532,0.00021544944,0.19675936,0.0001240693,0.000695117,0.03637206],"study_design_scores_gemma":[0.00061809923,0.014702456,0.97929776,0.000012513485,0.00031057937,0.0007557347,0.00028877298,0.00024856496,0.0033615108,0.000041639956,0.00035203496,0.000010156116],"about_ca_topic_score_codex":0.0020287586,"about_ca_topic_score_gemma":0.0017911036,"teacher_disagreement_score":0.0020287586,"about_ca_system_score_codex":0.00015814582,"about_ca_system_score_gemma":0.00014678888,"threshold_uncertainty_score":0.005271852},"labels":[],"label_agreement":null},{"id":"W2113675637","doi":"10.1111/j.1750-3841.2010.01920.x","title":"Effect of Storage Conditions on the Solubility and Viscosity of β‐Glucan Extracted from Bread under <i>In Vitro</i> Conditions","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Killam Trusts","keywords":"Solubility; Food science; Chemistry; Glucan; Moisture; Viscosity; Gluten; Beta-glucan; Gluten free; Biochemistry; Materials science; Organic chemistry","score_opus":0.015702173155368624,"score_gpt":0.28518006708382215,"score_spread":0.2694778939284535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113675637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949325,0.002574284,0.00096755713,0.000070261325,0.00004206441,0.000026065933,0.00042508656,0.00002870054,0.00093341863],"genre_scores_gemma":[0.99565023,0.0011548967,0.0013386537,0.0000773149,0.000020779002,0.000032679232,0.00075357495,0.000025667743,0.0009461503],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976724,0.00007011862,0.000032132633,0.000053853724,0.000035821802,0.00004072733],"domain_scores_gemma":[0.9995634,0.000107221524,0.0001727797,0.00004136329,0.000083971696,0.000031234504],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031308382,0.0005099057,0.0002728821,0.00009821612,0.0001943191,0.00050581415,0.00022844372,0.0002304988,0.0020738195],"category_scores_gemma":[0.0004345379,0.00013195866,0.0003710627,0.00021629603,0.0002898418,0.0004134018,0.00021225336,0.0005482406,0.00036031858],"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":[0.0008725363,0.00006543491,0.0011535324,0.00016169909,0.000026931915,0.000074487034,0.00008731052,0.00011485335,0.995284,0.000026530006,0.000058126963,0.0020745385],"study_design_scores_gemma":[0.000012458101,0.0015486914,0.0124843335,0.000033697303,0.00007573214,0.00012545261,0.00011553864,0.00037320936,0.9838855,0.000022296017,0.0013015898,0.00002141657],"about_ca_topic_score_codex":0.0011548514,"about_ca_topic_score_gemma":0.001246214,"teacher_disagreement_score":0.0020738195,"about_ca_system_score_codex":0.00026059608,"about_ca_system_score_gemma":0.00018507533,"threshold_uncertainty_score":0.006937623},"labels":[],"label_agreement":null},{"id":"W2113855399","doi":"10.5539/jfr.v4n2p159","title":"Effect of Germination on Functional Properties and Degree of Starch Gelatinization of Sorghum Flour","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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; Sorghum; Absorption of water; Starch; Chemistry; Food science; Emulsion; Starch gelatinization; Agronomy; Horticulture; Botany; Biology; Biochemistry","score_opus":0.25304027021620107,"score_gpt":0.37177977220614933,"score_spread":0.11873950198994826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113855399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806494,0.00063445297,0.00037034557,0.000028473121,0.000017307777,0.000011175209,0.00020896934,0.000018813644,0.000645524],"genre_scores_gemma":[0.9979944,0.0002259579,0.00046435546,0.000029097848,0.000004947287,0.00001358959,0.00029433504,0.000013710523,0.0009596308],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998938,0.000025352398,0.00001182789,0.00002663182,0.00002081005,0.000021611393],"domain_scores_gemma":[0.9996375,0.00009450765,0.000098433076,0.000027282027,0.000048816746,0.00009343832],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012659657,0.00033516347,0.0002722732,0.00014945057,0.00010872458,0.00026108875,0.00008719672,0.0001695735,0.0012381197],"category_scores_gemma":[0.0003096912,0.00016545245,0.00022830217,0.00014522501,0.00016914749,0.00017229945,0.00015399305,0.000672315,0.00016475804],"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":[0.00058280927,0.000056049208,0.0006028479,0.00004480936,0.000009965866,0.00007474921,0.00006065667,0.000029748753,0.99761534,0.000018743345,0.000029073482,0.0008751341],"study_design_scores_gemma":[0.000023752025,0.0028786915,0.11905855,0.000019039731,0.00004796453,0.00025127185,0.00021840622,0.00050689565,0.8753201,0.00004397508,0.0016020574,0.000029273919],"about_ca_topic_score_codex":0.00081521564,"about_ca_topic_score_gemma":0.0011977113,"teacher_disagreement_score":0.0012381197,"about_ca_system_score_codex":0.00014328733,"about_ca_system_score_gemma":0.00010435365,"threshold_uncertainty_score":0.004141867},"labels":[],"label_agreement":null},{"id":"W2113971490","doi":"10.3945/ajcn.111.026880","title":"Use of glycemic index to estimate mixed-meal glycemic response","year":2011,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto","funders":"","keywords":"Glycemic index; Glycemic; Meal; Medicine; Glycemic load; Glycaemic index; Diabetes mellitus; Internal medicine; Endocrinology","score_opus":0.08074413897921595,"score_gpt":0.3774486773244227,"score_spread":0.29670453834520677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113971490","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.073783986,0.010801164,0.007966599,0.8202261,0.030239027,0.00023319668,0.0004915598,0.00044490918,0.055813443],"genre_scores_gemma":[0.3965435,0.0067965137,0.013679327,0.52952766,0.028631112,0.00042705756,0.00035218225,0.00016399096,0.023878606],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9977508,0.0007297831,0.0005305382,0.00016540343,0.00067463337,0.00014872254],"domain_scores_gemma":[0.99507326,0.0025027385,0.00031346426,0.00018011213,0.0015927244,0.00033759867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020668425,0.0005737137,0.0011603676,0.0007309717,0.0009917874,0.0010660269,0.0008310787,0.0053102025,0.0017279431],"category_scores_gemma":[0.01437141,0.00037658258,0.00076969474,0.00053103716,0.0005438972,0.0010122494,0.00050928193,0.007270201,0.0020262627],"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":[0.0015118547,0.0008859288,0.1617275,0.000444551,0.00023724255,0.02270678,0.00085077394,0.0006870779,0.0046136654,0.0024224797,0.5493744,0.25453767],"study_design_scores_gemma":[0.0010404524,0.0040027625,0.18446265,0.0031148556,0.00081542076,0.13712443,0.00388279,0.02317672,0.013511257,0.0112563325,0.61714923,0.00046305172],"about_ca_topic_score_codex":0.005845085,"about_ca_topic_score_gemma":0.009861489,"teacher_disagreement_score":0.005845085,"about_ca_system_score_codex":0.0015793277,"about_ca_system_score_gemma":0.00095348724,"threshold_uncertainty_score":0.011622071},"labels":[],"label_agreement":null},{"id":"W2114020452","doi":"10.1186/1743-7075-7-37","title":"The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial","year":2010,"lang":"en","type":"article","venue":"Nutrition & Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":41,"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":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Internal medicine; Insulin resistance; Cholesterol; Medicine; Endocrinology; Insulin; Triglyceride; Genotype; Food science; Biology; Biochemistry; Gene","score_opus":0.006897445274699471,"score_gpt":0.2470986104481787,"score_spread":0.24020116517347925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114020452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99468625,0.0031854946,0.00019573355,0.00021053509,0.00022948369,0.00077655027,0.0002645314,0.000029861647,0.00042153843],"genre_scores_gemma":[0.99422175,0.002021805,0.00062816666,0.00050476484,0.00023799966,0.0011295495,0.0003696062,0.0000104774,0.0008759139],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9991492,0.0003981436,0.00010144227,0.00018813286,0.00006857398,0.00009442915],"domain_scores_gemma":[0.9985667,0.0004526666,0.00039835915,0.00012593315,0.00009982656,0.0003565876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016285868,0.0012164465,0.0031887614,0.00045016836,0.00065236405,0.0010461769,0.00087110256,0.0019377411,0.003927169],"category_scores_gemma":[0.0023462465,0.00072677876,0.002311135,0.00049101154,0.0009001271,0.0006678355,0.00046490564,0.0018187818,0.00039674874],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9877863,0.0037273057,0.0015702102,0.00047185458,0.001659288,0.000017288477,0.000029025157,0.00004627356,0.0007054675,0.0000127102985,0.000112822054,0.0038615973],"study_design_scores_gemma":[0.89153284,0.089227915,0.0148930615,0.000100859266,0.0031683254,0.000026864234,0.00004810614,0.00029573878,0.00034002305,0.00008137386,0.00026465594,0.000020320738],"about_ca_topic_score_codex":0.0019186948,"about_ca_topic_score_gemma":0.0024311256,"teacher_disagreement_score":0.003927169,"about_ca_system_score_codex":0.00045880332,"about_ca_system_score_gemma":0.00075394387,"threshold_uncertainty_score":0.013137698},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"randomized_trial","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"randomized_trial","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"high"}],"label_agreement":"agree"},{"id":"W2114753857","doi":"10.1016/j.carbpol.2015.10.064","title":"Physicochemical properties of quinoa starch","year":2015,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":199,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Niagara College","funders":"University of Auckland","keywords":"Amylose; Starch; Food science; Chemistry; Swelling; Chenopodium quinoa; Principal component analysis; Solubility; Materials science; Mathematics; Composite material","score_opus":0.04230984977725083,"score_gpt":0.2570630668276419,"score_spread":0.21475321705039108,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114753857","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983506,0.0005090997,0.00023989595,0.000011223251,0.000009273786,0.0000055010846,0.000110960784,0.0000025544412,0.0007608574],"genre_scores_gemma":[0.99883443,0.00020927531,0.00022648004,0.00001280719,0.000004271366,0.0000050895696,0.000113578055,0.0000032068242,0.00059080234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989605,0.000022410832,0.000010986813,0.000021479567,0.000027961682,0.000021034104],"domain_scores_gemma":[0.9997118,0.000088649314,0.000060416867,0.000013799078,0.00007636235,0.000048954465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020865934,0.0002581836,0.00009711753,0.00046266112,0.00015102336,0.00029360564,0.00009211643,0.00014713936,0.0015500676],"category_scores_gemma":[0.00051822764,0.000098204044,0.00021828765,0.00058600644,0.0001943054,0.00028376622,0.00011656523,0.00020858535,0.00013855142],"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":[0.0011535059,0.00006634842,0.009440111,0.0001924289,0.000033499233,0.00031735122,0.00026478717,0.00036595186,0.9778935,0.0002618868,0.00008232409,0.009928327],"study_design_scores_gemma":[0.00003543634,0.0026268938,0.2710375,0.00004816291,0.00010081472,0.00089656346,0.001270341,0.0024232827,0.71660507,0.0003373531,0.0045357784,0.00008281617],"about_ca_topic_score_codex":0.0009028784,"about_ca_topic_score_gemma":0.0005771228,"teacher_disagreement_score":0.0015500676,"about_ca_system_score_codex":0.00010080681,"about_ca_system_score_gemma":0.00009824572,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2114773196","doi":"10.1107/s0909049511023727","title":"Microprobing the molecular spatial distribution and structural architecture of feed-type sorghum seed tissue (<i>Sorghum Bicolor L.</i>) using the synchrotron radiation infrared microspectroscopy technique","year":2011,"lang":"en","type":"article","venue":"Journal of Synchrotron Radiation","topic":"Food composition and properties","field":"Nursing","cited_by":21,"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":"National Institute of Biomedical Imaging and Bioengineering; Northeast Agricultural University; Canadian Light Source","keywords":"Chemistry; Starch; Sorghum; Cell wall; Amide; Microprobe; Crystallography; Biochemistry; Biology; Mineralogy; Agronomy","score_opus":0.009185900112733755,"score_gpt":0.24166675744753532,"score_spread":0.23248085733480156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114773196","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.986225,0.0005942237,0.010908677,0.000047815454,0.000010325453,0.00002031151,0.0006492961,0.00011938694,0.0014249133],"genre_scores_gemma":[0.9675051,0.00055393245,0.028424263,0.0000723418,0.0000064008295,0.00006220464,0.0010717339,0.00004680851,0.002257284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999695,0.0000028629893,0.0000018389039,0.000012307594,0.000006745877,0.0000067464944],"domain_scores_gemma":[0.9999565,0.000009890697,0.00000980815,0.000005029532,0.000012598154,0.0000061370697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000060749397,0.00018342341,0.000079845515,0.0002153022,0.00016286339,0.00013473904,0.00012446985,0.00012709151,0.0005951801],"category_scores_gemma":[0.00005397417,0.00011101822,0.00010242518,0.00011473649,0.00009053618,0.000103704,0.000099945086,0.00016000604,0.00020716205],"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":[0.0000067397627,0.0000010932606,0.0001390907,0.000008707273,7.609194e-7,0.000010455716,0.0000067259575,0.000014174253,0.9993967,0.000016118247,0.000013011356,0.00038648484],"study_design_scores_gemma":[0.000004729806,0.000112641406,0.032699943,0.000007679532,0.0000141484,0.00032905946,0.000107077525,0.002003514,0.96229327,0.00003784514,0.0023826684,0.0000075118514],"about_ca_topic_score_codex":0.0013672886,"about_ca_topic_score_gemma":0.002588666,"teacher_disagreement_score":0.0013672886,"about_ca_system_score_codex":0.00011742234,"about_ca_system_score_gemma":0.00009559697,"threshold_uncertainty_score":0.0027186275},"labels":[],"label_agreement":null},{"id":"W2115020183","doi":"10.1186/1475-2891-10-130","title":"Bioactive oat β-glucan reduces LDL cholesterol in Caucasians and non-Caucasians","year":2011,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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; Université Laval; University of Guelph; University of Toronto; Glycemic Index Laboratories","funders":"VINNOVA","keywords":"Medicine; Clinical nutrition; Glucan; Internal medicine; Cholesterol; Avena; Ldl cholesterol; Randomized controlled trial; Animal science; Gastroenterology; Endocrinology; Biochemistry; Biology; Botany","score_opus":0.0329922522681301,"score_gpt":0.2502212385140753,"score_spread":0.2172289862459452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115020183","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972988,0.0014460194,0.00010564366,0.0001336688,0.00007049772,0.00017648592,0.00010978762,0.000012093229,0.000647152],"genre_scores_gemma":[0.99617213,0.0012551519,0.0005488823,0.00047764726,0.00014052322,0.00027909892,0.00020347601,0.000007082375,0.0009160622],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99934334,0.00033956429,0.00007579768,0.00009063675,0.00007913194,0.00007152944],"domain_scores_gemma":[0.9991597,0.0001494516,0.00019531518,0.000070129434,0.00009768958,0.00032777333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018330712,0.00051253114,0.0014739122,0.0003293194,0.00043873242,0.00040102468,0.00030924423,0.0006062666,0.002640677],"category_scores_gemma":[0.0013004371,0.00029723893,0.00082279084,0.00028103663,0.000502574,0.00024948144,0.00026430286,0.0005967242,0.00033123884],"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":[0.71881497,0.030579384,0.05608701,0.0018602323,0.0031480987,0.00036247127,0.0005798103,0.00017540256,0.112896316,0.00017035997,0.0014808495,0.07384517],"study_design_scores_gemma":[0.11272455,0.5016991,0.36668465,0.00018512894,0.0039386638,0.00042181127,0.0004639933,0.00058964733,0.009395941,0.00022694653,0.0036146932,0.000054891792],"about_ca_topic_score_codex":0.0012574609,"about_ca_topic_score_gemma":0.0021498655,"teacher_disagreement_score":0.002640677,"about_ca_system_score_codex":0.0002041716,"about_ca_system_score_gemma":0.0006548648,"threshold_uncertainty_score":0.009694278},"labels":[],"label_agreement":null},{"id":"W2115609369","doi":"10.1096/fasebj.29.1_supplement.lb360","title":"Differential Serving Sizes of High β Glucan Oatmeal Elicit Lower Glycemic Response than Rice Cereal","year":2015,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Sugar; Glycemic; Sucrose; Animal science; Carbohydrate; Area under the curve; Breakfast cereal; Food science; Blood sugar; Chemistry; Glycemic index; Medicine; Diabetes mellitus; Biology; Biochemistry; Internal medicine; Endocrinology","score_opus":0.02838062023386333,"score_gpt":0.2548489225730054,"score_spread":0.22646830233914206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115609369","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9998579,0.00003390208,0.000021829537,0.000003263381,0.0000028843049,0.0000050099266,0.000014262755,0.0000013876115,0.0000596517],"genre_scores_gemma":[0.99898034,0.000059528964,0.00024988165,0.000041420655,0.000009930656,0.000014390438,0.00009327535,0.0000031155923,0.0005480609],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999212,0.00002262982,0.000005548638,0.000018094033,0.000015898138,0.000016647415],"domain_scores_gemma":[0.9998933,0.000033758643,0.00002160557,0.000008437302,0.0000070970655,0.00003580316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022269497,0.00024408849,0.00028538378,0.000097150696,0.000071504124,0.00023599717,0.00006266136,0.00015663651,0.001475511],"category_scores_gemma":[0.00030001078,0.00013781921,0.00022449555,0.000075751464,0.00012045123,0.0001263397,0.0001229852,0.00026712348,0.00014604253],"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":[0.037628427,0.00166102,0.02809093,0.00010679225,0.000106941254,0.00017135168,0.0002265607,0.00013118057,0.92350787,0.000023809422,0.000102858125,0.008242245],"study_design_scores_gemma":[0.0006527413,0.05532633,0.8913787,0.000010366015,0.00012771609,0.00022421221,0.00034778475,0.00061230344,0.05068549,0.000039006194,0.00058112544,0.000014196255],"about_ca_topic_score_codex":0.0009663615,"about_ca_topic_score_gemma":0.0013936616,"teacher_disagreement_score":0.001475511,"about_ca_system_score_codex":0.00011395513,"about_ca_system_score_gemma":0.00007250171,"threshold_uncertainty_score":0.004936099},"labels":[],"label_agreement":null},{"id":"W2117275059","doi":"10.1016/j.carbpol.2012.11.003","title":"On the importance of organization of glucan chains on thermal properties of starch","year":2012,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":147,"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":"","keywords":"Amylopectin; Starch; Crystallinity; Enthalpy; Starch gelatinization; Amylose; Chemistry; Chain (unit); Thermal; Crystallography; Chemical engineering; Materials science; Polymer chemistry; Thermodynamics; Food science; Physics","score_opus":0.024489683989259506,"score_gpt":0.23093920715527283,"score_spread":0.20644952316601334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2117275059","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98006207,0.009453456,0.0017294484,0.00030687178,0.00011096324,0.000013309171,0.00005834685,0.000007615479,0.008257996],"genre_scores_gemma":[0.9894449,0.0073439064,0.00067330635,0.00012348613,0.00009578821,0.000006967308,0.00007365505,0.00001404461,0.0022239166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992204,0.0000191806,0.0000060868247,0.00001891111,0.000016850461,0.000016947852],"domain_scores_gemma":[0.9995086,0.0003219638,0.000046416295,0.0000263152,0.000059476777,0.000037121492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041421247,0.00027423262,0.00015515405,0.00033590128,0.0002449011,0.0004358235,0.00030030584,0.00025864653,0.002724393],"category_scores_gemma":[0.0006436454,0.00012188903,0.00021010895,0.000307274,0.00066668954,0.00070196635,0.0002606679,0.00049759017,0.00029157236],"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":[0.0044039777,0.00021522377,0.006034125,0.0005714679,0.000054896947,0.0010189663,0.00045809516,0.0012765749,0.91046536,0.0034209376,0.00043831096,0.07164203],"study_design_scores_gemma":[0.0000459112,0.001852454,0.090744525,0.00014729924,0.00025286345,0.00086175784,0.0007742197,0.0025697616,0.8887575,0.004694192,0.009246667,0.000052886167],"about_ca_topic_score_codex":0.00060439104,"about_ca_topic_score_gemma":0.000566007,"teacher_disagreement_score":0.002724393,"about_ca_system_score_codex":0.00014170696,"about_ca_system_score_gemma":0.0001417982,"threshold_uncertainty_score":0.009113967},"labels":[],"label_agreement":null},{"id":"W2117906585","doi":"10.1002/bip.22344","title":"Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners","year":2013,"lang":"en","type":"article","venue":"Biopolymers","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylopectin; Chemistry; Crystallinity; Starch; Dehydration; Phosphate; Transmission electron microscopy; Hydrolysis; Composition (language); Crystallography; Melting temperature; Biochemistry; Chemical engineering; Amylose","score_opus":0.014620205054010925,"score_gpt":0.236751627045613,"score_spread":0.22213142199160207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2117906585","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991111,0.0002436776,0.00029444075,0.000011457174,0.0000033048684,0.0000068073136,0.00004115465,0.000007874062,0.00028015734],"genre_scores_gemma":[0.9988708,0.00018988036,0.0004641493,0.000018617726,0.0000028848365,0.000010481914,0.00010609847,0.000013607959,0.00032357944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998209,0.000048726066,0.000022197577,0.000046458834,0.000031262818,0.00003061201],"domain_scores_gemma":[0.999556,0.00014196827,0.00013324812,0.000034319844,0.000036570025,0.000097913595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024579305,0.00036717384,0.00024004662,0.00016831682,0.000099618155,0.00042721137,0.000130855,0.00015847293,0.001091684],"category_scores_gemma":[0.0006386072,0.00029491438,0.00017486568,0.00016558835,0.00031017253,0.0003487334,0.00018688873,0.00041558867,0.00016475159],"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":[0.00048985094,0.000024901034,0.00046460383,0.000029193414,0.000010965242,0.000032983604,0.000023633094,0.00015759295,0.998007,0.000017710738,0.000005122502,0.0007364749],"study_design_scores_gemma":[0.000017154347,0.0004377785,0.010148981,0.000006852737,0.00001982149,0.00006819888,0.000028940882,0.00070490653,0.9882357,0.00002658595,0.00029746201,0.000007598842],"about_ca_topic_score_codex":0.00034655246,"about_ca_topic_score_gemma":0.00048247568,"teacher_disagreement_score":0.001091684,"about_ca_system_score_codex":0.0002052185,"about_ca_system_score_gemma":0.00017753155,"threshold_uncertainty_score":0.0036520362},"labels":[],"label_agreement":null},{"id":"W2118095471","doi":"10.1093/jxb/erv212","title":"Amylopectin biosynthetic enzymes from developing rice seed form enzymatically active protein complexes","year":2015,"lang":"en","type":"article","venue":"Journal of Experimental Botany","topic":"Food composition and properties","field":"Nursing","cited_by":154,"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":"Natural Sciences and Engineering Research Council of Canada; Astellas Pharma US","keywords":"Amylopectin; Endosperm; Starch; Biochemistry; Chemistry; Isozyme; Glycogen debranching enzyme; Molecular mass; Enzyme; Isoamylase; Starch synthase; Biology; Amylose; Amylase; Glycogen phosphorylase","score_opus":0.0399996833408119,"score_gpt":0.28961851855774956,"score_spread":0.24961883521693767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2118095471","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98558027,0.0023339773,0.0074701128,0.00011855542,0.00002984603,0.000047589594,0.0018391229,0.00015017814,0.0024303203],"genre_scores_gemma":[0.95900196,0.0018226316,0.013506853,0.00016521307,0.000023951892,0.00007858176,0.0143571915,0.00010520447,0.010938304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999225,0.0000042285437,0.000009775955,0.000026703949,0.000019098052,0.000017716018],"domain_scores_gemma":[0.9999349,0.000007969435,0.000015521471,0.000008208152,0.000013004912,0.000020455229],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009172095,0.00050858926,0.00025334084,0.00023215254,0.000115356095,0.00028648702,0.0001945861,0.00013396269,0.0009582511],"category_scores_gemma":[0.00010433285,0.00024221944,0.0003654703,0.0002516643,0.00013293173,0.00021538683,0.0003269453,0.0004592514,0.0008729205],"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":[0.000037434977,0.000005056147,0.00050618424,0.000031002503,0.0000047908775,0.000051956667,0.000024231898,0.000009281788,0.99858236,0.0000321607,0.000027776367,0.0006878356],"study_design_scores_gemma":[0.000029561395,0.00014124812,0.09440012,0.000014140493,0.000055950528,0.0010715162,0.00015161517,0.0009012184,0.89208215,0.00018766163,0.01095217,0.000012603615],"about_ca_topic_score_codex":0.00110757,"about_ca_topic_score_gemma":0.0014842849,"teacher_disagreement_score":0.00110757,"about_ca_system_score_codex":0.00033038983,"about_ca_system_score_gemma":0.00022358814,"threshold_uncertainty_score":0.0032057166},"labels":[],"label_agreement":null},{"id":"W2118573223","doi":"10.2337/diacare.27.6.1281","title":"High-Fiber Cereal Reduces Postprandial Insulin Responses in Hyperinsulinemic but not Normoinsulinemic Subjects","year":2004,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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 Toronto; St. Michael's Hospital","funders":"Canadian Institutes of Health Research; General Mills","keywords":"Medicine; Internal medicine; Postprandial; Endocrinology; Insulin; Hyperinsulinemia; Area under the curve; Diabetes mellitus; Insulin resistance","score_opus":0.012698157333999998,"score_gpt":0.23330634716461027,"score_spread":0.22060818983061026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2118573223","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997551,0.000089913476,0.000026441698,0.0000048478296,0.0000029929683,0.0000032917692,0.000010924816,0.000004356542,0.000102103004],"genre_scores_gemma":[0.99944335,0.00006473959,0.00014913091,0.000027983962,0.000009500211,0.000004715588,0.00008011115,0.0000022889242,0.00021820833],"study_design_codex":"observational","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9999001,0.000030051486,0.000010235664,0.000019715539,0.000018898689,0.000020932872],"domain_scores_gemma":[0.999759,0.00005114349,0.00007983591,0.0000139182985,0.000021549273,0.0000744501],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021281613,0.00042623977,0.00030273377,0.00022101458,0.00017007694,0.00026014476,0.0000790097,0.00022598058,0.0011088845],"category_scores_gemma":[0.00055035454,0.00016516526,0.00012453563,0.00014314149,0.00012449632,0.00013890806,0.00011035906,0.00019193995,0.00016244974],"study_design_candidate":"nonrandomized_trial","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":[0.03187574,0.0025750939,0.6518037,0.00023088022,0.00048287638,0.0015344345,0.00044824064,0.00022458097,0.26687416,0.00003717642,0.00048482133,0.043428216],"study_design_scores_gemma":[0.0002306501,0.006103742,0.9887158,0.0000088489505,0.00008052688,0.00067223364,0.00013462018,0.00018897296,0.0035935624,0.00001487573,0.0002505525,0.000005602881],"about_ca_topic_score_codex":0.00076657697,"about_ca_topic_score_gemma":0.0010649642,"teacher_disagreement_score":0.0011088845,"about_ca_system_score_codex":0.00010332387,"about_ca_system_score_gemma":0.000065315355,"threshold_uncertainty_score":0.0037096143},"labels":[],"label_agreement":null},{"id":"W2120330445","doi":"10.1002/jsfa.2242","title":"The enrichment of Asian noodles with fiber‐rich fractions derived from roller milling of hull‐less barley","year":2005,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":138,"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; Food science; Dietary fiber; Wheat flour; Starch; Fiber; Mathematics; Amylose; Chemistry","score_opus":0.010437823258340428,"score_gpt":0.21472973387037037,"score_spread":0.20429191061202995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120330445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921775,0.00013124962,0.00034625275,0.00000945954,0.0000047225517,0.000008831213,0.00012221345,0.000007853348,0.00015163134],"genre_scores_gemma":[0.9961773,0.00016927776,0.0014820026,0.000033765526,0.0000035323233,0.0000121512185,0.0006821731,0.000021522197,0.0014182256],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991024,0.000013540186,0.000007451709,0.000025346384,0.000015752854,0.000027671967],"domain_scores_gemma":[0.99987936,0.000015778167,0.00003154943,0.0000098210485,0.0000158865,0.000047531255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014264212,0.00042820963,0.00029044843,0.0002243092,0.00015388048,0.00040616305,0.0001629165,0.00016592721,0.00066021434],"category_scores_gemma":[0.00014021929,0.00012205978,0.00034055905,0.00018957509,0.0001454394,0.00018742873,0.00025856838,0.00028631857,0.00016037277],"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":[0.00019880226,0.000020225509,0.00031613949,0.000020216869,0.000006529344,0.000017284654,0.000009657754,0.00001890399,0.9988174,0.0000053559866,0.0000062484323,0.00056314573],"study_design_scores_gemma":[0.000017505645,0.0012843994,0.038363747,0.000014948005,0.00007224085,0.00013499986,0.00010919388,0.00028154987,0.95862544,0.000013152549,0.0010707575,0.000012054848],"about_ca_topic_score_codex":0.001338581,"about_ca_topic_score_gemma":0.0027949228,"teacher_disagreement_score":0.001338581,"about_ca_system_score_codex":0.00019768049,"about_ca_system_score_gemma":0.00014219085,"threshold_uncertainty_score":0.0026616454},"labels":[],"label_agreement":null},{"id":"W2120779747","doi":"10.1002/star.201200204","title":"Structures of human salivary amylase hydrolysates from starch processed at two water concentrations","year":2013,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Hydrolysate; Hydrolysis; Digestion (alchemy); Chemistry; Amylase; Food science; Amylose; Chromatography; Maltase; Biochemistry; Enzyme","score_opus":0.022718206566983864,"score_gpt":0.28108286450552794,"score_spread":0.2583646579385441,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120779747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935789,0.0017709036,0.0022622116,0.00004262778,0.000017929817,0.000021973938,0.00065219705,0.00003574909,0.0016174808],"genre_scores_gemma":[0.99294573,0.0010408615,0.0014660796,0.000046679863,0.000008562342,0.00003190633,0.0020413918,0.000030300229,0.0023885253],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999287,0.000009700844,0.0000049588575,0.000023651495,0.000016225851,0.000016696242],"domain_scores_gemma":[0.9998814,0.000031314004,0.000034077042,0.000009487612,0.000025334875,0.000018275994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014193429,0.0003878348,0.00013120634,0.00036430327,0.00009708457,0.00019257863,0.00017092787,0.00025287317,0.002103204],"category_scores_gemma":[0.0002062993,0.00018306052,0.000317372,0.00031190788,0.00016441294,0.00018987994,0.000108461754,0.0003677576,0.0003322161],"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":[0.0003370054,0.000016234451,0.0005528153,0.00006344266,0.000022310922,0.000109335735,0.00007783179,0.00009935631,0.9969157,0.00007085415,0.000053831795,0.0016812189],"study_design_scores_gemma":[0.000033896846,0.0007359585,0.036220945,0.00002436251,0.00005060055,0.00044690212,0.00020451385,0.0019669218,0.95743185,0.00014247485,0.0027172735,0.00002429657],"about_ca_topic_score_codex":0.0011894527,"about_ca_topic_score_gemma":0.00050738454,"teacher_disagreement_score":0.002103204,"about_ca_system_score_codex":0.00013591147,"about_ca_system_score_gemma":0.00009460955,"threshold_uncertainty_score":0.007035911},"labels":[],"label_agreement":null},{"id":"W2120870360","doi":"10.5539/jfr.v3n6p1","title":"Properties of Amaranth Flour With Functional Oat Products","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"U.S. Department of Agriculture","keywords":"Amaranth; Food science; Rheology; Chemistry; Materials science; Composite material","score_opus":0.1344988909590186,"score_gpt":0.3085347515745127,"score_spread":0.17403586061549411,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120870360","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99765366,0.0008092921,0.0008533175,0.000012784658,0.000010065406,0.000009908393,0.00007926287,0.000014576136,0.00055716914],"genre_scores_gemma":[0.9974631,0.00033472775,0.0011635739,0.00002173895,0.000006371303,0.0000112849575,0.00019508378,0.000021393082,0.0007826179],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997676,0.00004128767,0.000019775289,0.000051002917,0.00008443394,0.000035987716],"domain_scores_gemma":[0.9997813,0.000042734,0.000068571375,0.000012898355,0.00005567072,0.000038907336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002443982,0.0004017207,0.00023608877,0.000347473,0.00016893908,0.00031218544,0.000109631044,0.00023151815,0.0007439857],"category_scores_gemma":[0.0003308131,0.00013422187,0.00036022638,0.00029086103,0.0001306661,0.00026267822,0.00018633163,0.00027555352,0.00013155787],"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":[0.000095534495,0.0000113160795,0.00044030522,0.000037177284,0.000011554896,0.00003949685,0.000019865907,0.00004960089,0.99829847,0.000015044792,0.0000069418193,0.00097470364],"study_design_scores_gemma":[0.00001025453,0.001081232,0.03094403,0.000016349682,0.00008620991,0.00029854683,0.00009655328,0.0010179903,0.96475065,0.000030994543,0.0016522409,0.000014931513],"about_ca_topic_score_codex":0.00054383575,"about_ca_topic_score_gemma":0.00061871635,"teacher_disagreement_score":0.0007439857,"about_ca_system_score_codex":0.00013100557,"about_ca_system_score_gemma":0.00007469485,"threshold_uncertainty_score":0.0024888515},"labels":[],"label_agreement":null},{"id":"W2120878271","doi":"10.2337/diacare.23.1.9","title":"Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial.","year":2000,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","cited_by":217,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Internal medicine; Glycemic; Fructosamine; Endocrinology; Insulin resistance; Diabetes mellitus; Metabolic syndrome; National Cholesterol Education Program; Cholesterol; Apolipoprotein B; Insulin; Triglyceride","score_opus":0.006535209007140929,"score_gpt":0.20845064399312802,"score_spread":0.20191543498598707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2120878271","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99547535,0.0023603288,0.00015023531,0.00020909769,0.00013206645,0.0007839881,0.0003512678,0.00003385913,0.0005037157],"genre_scores_gemma":[0.9935962,0.0016228767,0.00063824904,0.00055271236,0.00027485812,0.0013543313,0.0008366191,0.000013619802,0.0011104775],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9992824,0.00034895644,0.00007433843,0.00011379231,0.00005761107,0.00012282206],"domain_scores_gemma":[0.9989324,0.00024563292,0.00025738133,0.00009933084,0.00007854135,0.00038669084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018477549,0.0016399629,0.0028250313,0.00040684312,0.0007451987,0.0009932035,0.0008091797,0.0020637312,0.0035457283],"category_scores_gemma":[0.0017334472,0.00069996534,0.0018445862,0.0005601363,0.0010855064,0.0006793448,0.00037483854,0.0018705932,0.00046781407],"study_design_candidate":"nonrandomized_trial","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":[0.98486924,0.006429752,0.0015955829,0.00017542897,0.0008555377,0.000027218208,0.000026126114,0.00005313456,0.0014264239,0.000010957975,0.00010924351,0.0044214036],"study_design_scores_gemma":[0.8656081,0.1171411,0.01457028,0.000036414945,0.0015630808,0.000035161334,0.00004954686,0.000222586,0.00045655304,0.00004374059,0.00025577086,0.000017796312],"about_ca_topic_score_codex":0.0032268032,"about_ca_topic_score_gemma":0.0046908148,"teacher_disagreement_score":0.0035457283,"about_ca_system_score_codex":0.00066743337,"about_ca_system_score_gemma":0.00094552943,"threshold_uncertainty_score":0.011861682},"labels":[],"label_agreement":null},{"id":"W2121296843","doi":"10.1074/jbc.m114.551093","title":"Identification of Multiple Phosphorylation Sites on Maize Endosperm Starch Branching Enzyme IIb, a Key Enzyme in Amylopectin Biosynthesis","year":2014,"lang":"en","type":"article","venue":"Journal of Biological Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":55,"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 Windsor; University of Guelph; York University","funders":"","keywords":"Endosperm; Biochemistry; Phosphorylation; Amyloplast; Amylopectin; Protein phosphorylation; Enzyme; Biology; Kinase; Biosynthesis; Serine; Protein kinase A; Chemistry; Starch; Gene","score_opus":0.0274427760682631,"score_gpt":0.2550831019609883,"score_spread":0.22764032589272523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121296843","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971456,0.00046689555,0.0016146841,0.000028656119,0.0000057311586,0.000013714365,0.00024834753,0.000013149427,0.0004632617],"genre_scores_gemma":[0.99492115,0.00046937322,0.002809201,0.000032731383,0.0000048614675,0.000011598124,0.0010382523,0.000009135373,0.00070364267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996114,0.0000037630853,0.0000035048624,0.0000129910595,0.000010354719,0.00000826557],"domain_scores_gemma":[0.99993896,0.0000065476875,0.000022442446,0.0000046123996,0.00000926074,0.00001812669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007274583,0.000300842,0.00015858813,0.00018634726,0.00011127746,0.00018140028,0.00012326628,0.00018527979,0.000480016],"category_scores_gemma":[0.00012673606,0.0001067526,0.00023038014,0.00015539359,0.000112125315,0.00010827348,0.0001486412,0.00019892691,0.00019388399],"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":[0.00021714148,0.000014710229,0.0018609089,0.00004248929,0.000010180901,0.000070755035,0.000022268816,0.00010519953,0.9953721,0.000081797996,0.000030449128,0.0021719774],"study_design_scores_gemma":[0.00006535399,0.0003317108,0.13093479,0.000021236889,0.00009359974,0.0009344487,0.00009282122,0.0052920585,0.8585085,0.00027197224,0.0034328792,0.00002050292],"about_ca_topic_score_codex":0.00083867763,"about_ca_topic_score_gemma":0.0008540339,"teacher_disagreement_score":0.00083867763,"about_ca_system_score_codex":0.00019765184,"about_ca_system_score_gemma":0.00014527667,"threshold_uncertainty_score":0.0016676188},"labels":[],"label_agreement":null},{"id":"W2121462036","doi":"10.3945/jn.110.132449","title":"Starch with High Amylose and Low in Vitro Digestibility Increases Short-Chain Fatty Acid Absorption, Reduces Peak Insulin Secretion, and Modulates Incretin Secretion in Pigs","year":2011,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":100,"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 Alberta","funders":"","keywords":"Postprandial; Internal medicine; Insulin; Endocrinology; Starch; Chemistry; Amylose; Incretin; Absorption (acoustics); Digestion (alchemy); Resistant starch; Glucagon; Biology; Biochemistry; Diabetes mellitus; Type 2 diabetes; Medicine; Chromatography; Materials science","score_opus":0.019353334262070827,"score_gpt":0.23398151007794138,"score_spread":0.21462817581587054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121462036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99916804,0.00018098511,0.00040623132,0.000051532617,0.000025043022,0.000004791634,0.00004888073,0.000011261056,0.00010323841],"genre_scores_gemma":[0.9969003,0.00030337484,0.00097998,0.00011874506,0.000028841734,0.000028864519,0.000336709,0.00004814716,0.0012549917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996991,0.000080738646,0.000035775214,0.000076904085,0.000042220818,0.00006535224],"domain_scores_gemma":[0.9993604,0.00016402757,0.00020517649,0.00005924515,0.000027012835,0.00018419565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047285605,0.00062698545,0.0005345611,0.00043267992,0.00020926246,0.00076748687,0.00040720263,0.00063593144,0.00090618315],"category_scores_gemma":[0.0004566906,0.0006510265,0.00048382647,0.00022837991,0.0007030147,0.0006324189,0.00026856145,0.0012826938,0.0001843135],"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":[0.007670779,0.00048023157,0.0007938328,0.00008323534,0.00006208947,0.000063443054,0.000040062943,0.000075277945,0.98917425,0.00004410119,0.000061742925,0.0014509596],"study_design_scores_gemma":[0.0011182255,0.0218358,0.05091524,0.000048600185,0.000407538,0.0005216648,0.00021987397,0.0016901392,0.92157865,0.00027265187,0.0013343313,0.000057138182],"about_ca_topic_score_codex":0.00069393637,"about_ca_topic_score_gemma":0.0008664899,"teacher_disagreement_score":0.00090618315,"about_ca_system_score_codex":0.00047642982,"about_ca_system_score_gemma":0.00028482926,"threshold_uncertainty_score":0.0034567714},"labels":[],"label_agreement":null},{"id":"W2121676993","doi":"10.1017/s0007114509991036","title":"Wild rice (<i>Zizania latifolia</i>(Griseb) Turcz) improves the serum lipid profile and antioxidant status of rats fed with a high fat/cholesterol diet","year":2009,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"National Natural Science Foundation of China","keywords":"Malondialdehyde; Cholesterol; Food science; Antioxidant; Oxidative stress; Superoxide dismutase; Starch; High cholesterol; Carbohydrate; Chemistry; Biology; Biochemistry","score_opus":0.008004752813160826,"score_gpt":0.2146721183770141,"score_spread":0.2066673655638533,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121676993","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983493,0.00055441394,0.000488421,0.00009732526,0.0000183821,0.000010378015,0.00008428746,0.000059273047,0.0003384026],"genre_scores_gemma":[0.99529463,0.0010051278,0.0015618276,0.00015794975,0.000014226191,0.00002049785,0.00024043843,0.000020917789,0.0016842873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999341,0.000010054777,0.0000066249827,0.0000143038915,0.0000110760775,0.00002378374],"domain_scores_gemma":[0.99988365,0.000006615961,0.00005404893,0.000011663468,0.000009439547,0.000034693996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012215816,0.0006224467,0.00038255804,0.0005297114,0.00017578078,0.000251268,0.00020515804,0.0002489176,0.0009773243],"category_scores_gemma":[0.00010110843,0.00020128781,0.0002750577,0.00019921904,0.0002942336,0.00022216371,0.00019632881,0.00060561026,0.00021728821],"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":[0.0030659074,0.0006229262,0.0010939396,0.00014897205,0.000044931916,0.00007774639,0.00003405742,0.000055180095,0.9868527,0.00010565907,0.00009423619,0.0078038773],"study_design_scores_gemma":[0.0009653331,0.020137116,0.0961837,0.000070287526,0.00032487765,0.00067551713,0.0003561861,0.0009514955,0.8741072,0.00037151267,0.005814473,0.000042282518],"about_ca_topic_score_codex":0.0012603609,"about_ca_topic_score_gemma":0.0016427869,"teacher_disagreement_score":0.0012603609,"about_ca_system_score_codex":0.00016515487,"about_ca_system_score_gemma":0.00021273334,"threshold_uncertainty_score":0.0032694936},"labels":[],"label_agreement":null},{"id":"W2122000172","doi":"","title":"Structures of salivary and pancreatic amylase hydrolysates from processed starches","year":2014,"lang":"en","type":"article","venue":"UNAM Scholarly Repository (University of Namibia)","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Hydrolysate; Starch; Amylase; Digestion (alchemy); Hydrolysis; Food science; Chemistry; Small intestine; Resistant starch; Enzymatic hydrolysis; Biochemistry; Saliva; Chromatography; Enzyme","score_opus":0.011454002265389032,"score_gpt":0.18879137879682795,"score_spread":0.1773373765314389,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122000172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98644453,0.0038681014,0.003653008,0.000085554486,0.000039332757,0.000046325073,0.0008143512,0.000044133227,0.005004602],"genre_scores_gemma":[0.9805571,0.003528487,0.005283451,0.00014267523,0.000019212684,0.00007131179,0.0020596671,0.00006390739,0.008274282],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998673,0.000014369409,0.00001200506,0.000038599297,0.000040124592,0.00002746131],"domain_scores_gemma":[0.99981016,0.000028685385,0.000062823136,0.00001358021,0.000051296556,0.000033541983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017351899,0.00036119815,0.00015894009,0.00047428542,0.00013425529,0.00041354547,0.00013260485,0.00025657454,0.0021293457],"category_scores_gemma":[0.0002332466,0.00026896477,0.0004892171,0.00030125558,0.00020668973,0.00041335708,0.000246554,0.0006783055,0.00043341162],"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":[0.00022611309,0.000011480747,0.0013391679,0.00008613509,0.000014476392,0.00016271084,0.00014439599,0.00003494786,0.99451125,0.00012297813,0.00006006063,0.0032862995],"study_design_scores_gemma":[0.00002461305,0.0008109505,0.11787086,0.000066885244,0.00007682016,0.0012129442,0.00062230026,0.000799451,0.8701629,0.00035432872,0.007957873,0.00004011337],"about_ca_topic_score_codex":0.00079378055,"about_ca_topic_score_gemma":0.0006292999,"teacher_disagreement_score":0.0021293457,"about_ca_system_score_codex":0.00014122741,"about_ca_system_score_gemma":0.0001762386,"threshold_uncertainty_score":0.007123351},"labels":[],"label_agreement":null},{"id":"W2122053037","doi":"10.1017/s0007114508003085","title":"The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals","year":2008,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":80,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Whole wheat; Postprandial; Meal; Barley flour; Wheat flour; Ingestion; Insulin; Steamed bread; Carbohydrate; Chemistry; Gastric inhibitory polypeptide; Glucagon; Biology; Biochemistry; Biotechnology","score_opus":0.014079436692046738,"score_gpt":0.24590392944746112,"score_spread":0.2318244927554144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122053037","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997862,0.000091046655,0.00003840051,0.000006404915,0.0000037904028,0.0000076163756,0.000017577398,0.0000018879973,0.000047054542],"genre_scores_gemma":[0.9993376,0.00008724834,0.00013329029,0.000036063222,0.000009161008,0.000013490681,0.000093508424,0.0000029652538,0.00028667465],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984527,0.0000421908,0.0000113953465,0.000032111126,0.000030274345,0.0000387493],"domain_scores_gemma":[0.999458,0.00017360563,0.00012964298,0.000050687748,0.000029491162,0.00015854166],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002942631,0.0004344884,0.00048558772,0.00016052164,0.00020164512,0.00044792306,0.00011625753,0.00036706586,0.0010690372],"category_scores_gemma":[0.00073201867,0.00035912602,0.0002919401,0.00017910566,0.0003605603,0.0002661691,0.00029073877,0.00061718654,0.00012352348],"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":[0.22103226,0.0045146607,0.122734986,0.00025127403,0.000487152,0.0007462199,0.0007910109,0.00027830934,0.6295262,0.000056783952,0.00018180083,0.019399352],"study_design_scores_gemma":[0.00058390386,0.06625742,0.9097101,0.00001052379,0.00015938614,0.00031601102,0.0003585371,0.0004403101,0.021865956,0.00005066486,0.00022963273,0.000017631328],"about_ca_topic_score_codex":0.0014958882,"about_ca_topic_score_gemma":0.0025433928,"teacher_disagreement_score":0.0014958882,"about_ca_system_score_codex":0.00019432875,"about_ca_system_score_gemma":0.00014243457,"threshold_uncertainty_score":0.0035762787},"labels":[],"label_agreement":null},{"id":"W2122631161","doi":"10.1002/bip.22145","title":"Effect of amylose deposition on potato tuber starch granule architecture and dynamics as studied by lintnerization","year":2012,"lang":"en","type":"article","venue":"Biopolymers","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Amylopectin; Amylose; Chemistry; Starch; Potato starch; Granule (geology); Chemical engineering; Food science; Lamellar structure; Botany; Crystallography; Materials science; Composite material","score_opus":0.005501563074181196,"score_gpt":0.24914711460705583,"score_spread":0.24364555153287462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122631161","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99897885,0.0001973964,0.0005077656,0.000010496754,0.0000027323986,0.000005710383,0.000050331735,0.000013808187,0.00023295362],"genre_scores_gemma":[0.998283,0.00018940936,0.0007044899,0.000019153069,0.0000015740894,0.000010895432,0.000108740634,0.000019416855,0.00066327536],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998996,0.000018242998,0.000011345953,0.000028716911,0.000020701087,0.0000212992],"domain_scores_gemma":[0.99981755,0.000040381557,0.000069820475,0.00002218455,0.000016036394,0.00003395795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012597891,0.00030908477,0.00021240319,0.00008658069,0.00008149927,0.0003087013,0.00011738305,0.00015212163,0.00088525726],"category_scores_gemma":[0.00016480517,0.00018759572,0.00019272539,0.00009573563,0.00021609072,0.0001865236,0.00024126544,0.0004386659,0.00013334115],"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":[0.000084557236,0.0000045773195,0.00007995769,0.000007584162,0.0000028028533,0.000010477918,0.000010489166,0.000024050527,0.99958855,0.000006297075,0.000001391568,0.00017914805],"study_design_scores_gemma":[0.000004753043,0.00010482455,0.003260584,0.000002054282,0.000005954345,0.000029293193,0.00001391605,0.0002302265,0.9961326,0.0000102369095,0.00020225493,0.0000034098098],"about_ca_topic_score_codex":0.00048340764,"about_ca_topic_score_gemma":0.00066548033,"teacher_disagreement_score":0.00088525726,"about_ca_system_score_codex":0.00019032601,"about_ca_system_score_gemma":0.0000955156,"threshold_uncertainty_score":0.0029614568},"labels":[],"label_agreement":null},{"id":"W2122695788","doi":"10.1038/ejcn.2013.27","title":"Is glycaemic index (GI) a valid measure of carbohydrate quality?","year":2013,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":107,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Health Canada; VINNOVA","keywords":"Glycaemic index; Interpretation (philosophy); Quality (philosophy); Dietary fibre; Medicine; Index (typography); Serving size; Food science; Computer science; Glycemic index; Internal medicine; Environmental health; Epistemology; Biology","score_opus":0.2934240164460549,"score_gpt":0.4521337511595332,"score_spread":0.15870973471347827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122695788","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":[0.0017665185,0.9951923,0.00033789707,0.0012985076,0.0003987138,0.000010774984,0.0001167736,0.000006632023,0.00087189605],"genre_scores_gemma":[0.014455399,0.9823909,0.001214277,0.0009197371,0.00051614497,0.000038214348,0.00017146944,0.0000037989914,0.00029018277],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983248,0.00034874276,0.00033177543,0.00030262332,0.00062489795,0.00006707217],"domain_scores_gemma":[0.99538165,0.002608688,0.000857371,0.00009441291,0.00095646386,0.00010132214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0037971549,0.00097427494,0.0043810364,0.002381751,0.00031096517,0.0023470493,0.0017801352,0.001732472,0.0012181469],"category_scores_gemma":[0.009419342,0.00039522428,0.00094798754,0.0032618975,0.0012915031,0.0019049994,0.0009454713,0.0020479467,0.0005460685],"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":[0.00041946914,0.00018796657,0.016311925,0.018428806,0.00088343036,0.00008026939,0.0001121193,0.00019096558,0.000518697,0.002255303,0.007862715,0.95274836],"study_design_scores_gemma":[0.000504006,0.0018797854,0.22736755,0.11687357,0.009368443,0.0050076297,0.0027163054,0.0023378006,0.004360981,0.02783801,0.6011188,0.0006271577],"about_ca_topic_score_codex":0.0053075035,"about_ca_topic_score_gemma":0.0054339767,"teacher_disagreement_score":0.0053075035,"about_ca_system_score_codex":0.0010142723,"about_ca_system_score_gemma":0.002285846,"threshold_uncertainty_score":0.02008152},"labels":[],"label_agreement":null},{"id":"W2123022077","doi":"10.2337/diacare.28.12.2832","title":"Dietary Glycemic Index and Glycemic Load, Carbohydrate and Fiber Intake, and Measures of Insulin Sensitivity, Secretion, and Adiposity in the Insulin Resistance Atherosclerosis Study","year":2005,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","cited_by":287,"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 Toronto","funders":"National Institute of Diabetes and Digestive and Kidney Diseases; National Heart, Lung, and Blood Institute; American Diabetes Association","keywords":"Medicine; Glycemic load; Glycemic index; Internal medicine; Endocrinology; Insulin resistance; Glycemic; Insulin; Waist; Body mass index; Diabetes mellitus","score_opus":0.019839539563711445,"score_gpt":0.22568930428082534,"score_spread":0.2058497647171139,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123022077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972524,0.001110184,0.00026977627,0.000092976734,0.000014845466,0.00003354906,0.0007054088,0.000009086742,0.00051174645],"genre_scores_gemma":[0.99771214,0.00030339987,0.00050990004,0.000046956655,0.000032853513,0.00005436035,0.0009848416,0.0000046933396,0.00035084377],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992112,0.00037645962,0.0000947278,0.0001230472,0.0001336837,0.00006091121],"domain_scores_gemma":[0.99787056,0.00047864194,0.00088728097,0.0002231193,0.00020767396,0.0003326704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020532766,0.00062388636,0.0005070867,0.0006069055,0.00031119233,0.00061651017,0.00040504427,0.000625423,0.0011769347],"category_scores_gemma":[0.0031635915,0.00046747975,0.00046064236,0.0011528466,0.00020793622,0.00033069425,0.00038411116,0.0010009554,0.00028214676],"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":[0.000542018,0.00008146448,0.9979373,0.000015124528,0.0002696831,0.00003620643,0.000028533032,0.000044948814,0.00020158576,0.000011684141,0.00008638806,0.00074504275],"study_design_scores_gemma":[0.000034454548,0.00020296563,0.99910873,0.0000065757354,0.00009087708,0.00013987883,0.000023632303,0.00018096919,0.00005408126,0.000019010089,0.00013579222,0.0000031779746],"about_ca_topic_score_codex":0.002358655,"about_ca_topic_score_gemma":0.0021919152,"teacher_disagreement_score":0.002358655,"about_ca_system_score_codex":0.00016873832,"about_ca_system_score_gemma":0.00027815558,"threshold_uncertainty_score":0.010858893},"labels":[],"label_agreement":null},{"id":"W2123321788","doi":"10.1042/bj20120573","title":"Glucan affinity of starch synthase IIa determines binding of starch synthase I and starch-branching enzyme IIb to starch granules","year":2012,"lang":"en","type":"article","venue":"Biochemical Journal","topic":"Food composition and properties","field":"Nursing","cited_by":102,"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":"Amylopectin; Starch synthase; Biochemistry; Starch; Amyloplast; Mutant; Chemistry; Enzyme; Granule (geology); Glycogen branching enzyme; Amylose; Glucan; Biology; Glycogen synthase; Gene; Plastid; Chloroplast","score_opus":0.03492032009190157,"score_gpt":0.29661679829672566,"score_spread":0.2616964782048241,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123321788","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920255,0.00009925428,0.0004250611,0.000008379921,0.0000020577183,0.0000020749019,0.000051151255,0.000007818838,0.00020160316],"genre_scores_gemma":[0.99887556,0.000055954988,0.0004080609,0.000010167164,0.0000017453355,0.0000034348573,0.00017175573,0.000010134501,0.0004632355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998958,0.000013179572,0.000010885447,0.00003094816,0.00002899004,0.000020256733],"domain_scores_gemma":[0.99989545,0.000015436935,0.000035051657,0.00000675647,0.000009265002,0.000037950183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007409157,0.0003080225,0.00016124232,0.00019023166,0.00008536888,0.00027346317,0.00016877019,0.0001986246,0.0008875145],"category_scores_gemma":[0.000116779294,0.00023790733,0.00015510996,0.00013614768,0.00017584715,0.00009550094,0.00020866134,0.00028465496,0.00031977013],"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":[0.00003391106,0.0000028705535,0.00042860385,0.000004870057,0.000002152629,0.000023598697,0.0000050389253,0.000016802378,0.9993449,0.000023527418,0.0000035138673,0.00011017981],"study_design_scores_gemma":[0.000014423985,0.00014269237,0.06618901,0.0000057682373,0.000024968871,0.00069685775,0.00006723489,0.0020425832,0.9297789,0.00006837097,0.0009604561,0.000008903665],"about_ca_topic_score_codex":0.00096125685,"about_ca_topic_score_gemma":0.0011587567,"teacher_disagreement_score":0.00096125685,"about_ca_system_score_codex":0.00026393295,"about_ca_system_score_gemma":0.00010027482,"threshold_uncertainty_score":0.0029690266},"labels":[],"label_agreement":null},{"id":"W2123423612","doi":"10.1111/j.1365-2621.2002.tb09510.x","title":"A Study of Enzymatic Hydrolysis of Starch in Potato Pulp","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Hydrolysis; Pulp (tooth); Chemistry; Amylase; Enzymatic hydrolysis; Potato starch; Food science; Polysaccharide; Enzyme; Biochemistry","score_opus":0.0542450603146902,"score_gpt":0.2896792628268207,"score_spread":0.2354342025121305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2123423612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952807,0.0015140213,0.0021915152,0.000013854804,0.000009881998,0.000019313464,0.0001625886,0.000010721222,0.00079742994],"genre_scores_gemma":[0.9963534,0.00079038757,0.0015394022,0.00001600763,0.0000061197516,0.000017876306,0.0003964227,0.0000105800855,0.0008697552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991834,0.000013028456,0.000008353127,0.000021305368,0.000022361546,0.000016562282],"domain_scores_gemma":[0.99985206,0.00004773801,0.000025707526,0.000010785431,0.000037768594,0.000025817399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016210515,0.0003125163,0.0002765758,0.00019766239,0.00013411083,0.000220821,0.00011451624,0.00018733137,0.0007649926],"category_scores_gemma":[0.00025667195,0.00014433182,0.00021130653,0.00027462404,0.00015524993,0.00020758006,0.00009492884,0.00038778156,0.00023616393],"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":[0.00014193468,0.000031743086,0.0006289568,0.00010413062,0.000013203241,0.00008965608,0.000031052266,0.000052421317,0.9971071,0.000020599555,0.000012302302,0.0017669103],"study_design_scores_gemma":[0.000013390595,0.00047059913,0.013872027,0.000016300559,0.000035354868,0.00031467,0.00006463796,0.0005994393,0.98375493,0.000040928513,0.00081078854,0.000007129803],"about_ca_topic_score_codex":0.00048379533,"about_ca_topic_score_gemma":0.00027347673,"teacher_disagreement_score":0.0007649926,"about_ca_system_score_codex":0.00010189261,"about_ca_system_score_gemma":0.00012906901,"threshold_uncertainty_score":0.002559185},"labels":[],"label_agreement":null},{"id":"W2124381742","doi":"10.1002/star.201000106","title":"Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn (<i>Zea mays</i>) starch","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Crystallinity; Starch; Absorption of water; Acetylation; Chemistry; Chemical modification; Solubility; Ball mill; Resistant starch; Catalysis; Nuclear chemistry; Polymer chemistry; Food science; Organic chemistry; Chemical engineering; Biochemistry; Materials science; Crystallography","score_opus":0.018685859443348593,"score_gpt":0.2632656774334943,"score_spread":0.24457981799014572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124381742","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985335,0.00035042674,0.00044588084,0.000011021488,0.000009348803,0.000016743692,0.000054711876,0.00001964197,0.00055878825],"genre_scores_gemma":[0.99876237,0.0002212067,0.0004955591,0.000009924913,0.000005559704,0.000015787347,0.00005163101,0.000009673076,0.0004283191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991524,0.00001296503,0.000007464286,0.000017560817,0.000020001447,0.000026718657],"domain_scores_gemma":[0.9999088,0.000022655451,0.000030331641,0.000008808679,0.000010077062,0.000019345698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000982032,0.00030649954,0.00025703217,0.0001589016,0.00007009099,0.00022281987,0.00015284643,0.000147747,0.0010146787],"category_scores_gemma":[0.00015927704,0.00017403648,0.0002220481,0.00016384077,0.00017526897,0.000117866024,0.00015024128,0.00020275947,0.0001668307],"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":[0.00014084029,0.00001216715,0.000060219325,0.000023841078,0.000005763068,0.000017452288,0.0000063483235,0.000047327405,0.99906176,0.000013437632,0.0000069753482,0.0006038682],"study_design_scores_gemma":[0.00001629538,0.0004151066,0.0028237817,0.0000021332487,0.00002074882,0.00003418766,0.000010857403,0.000323608,0.99594826,0.000007772545,0.00039210945,0.000005221117],"about_ca_topic_score_codex":0.00029785477,"about_ca_topic_score_gemma":0.0006491152,"teacher_disagreement_score":0.0010146787,"about_ca_system_score_codex":0.00010173456,"about_ca_system_score_gemma":0.00008501258,"threshold_uncertainty_score":0.003394425},"labels":[],"label_agreement":null},{"id":"W2124573409","doi":"10.1093/annonc/mdt383","title":"Associations of bread and pasta with the risk of cancer of the breast and colorectum","year":2013,"lang":"en","type":"article","venue":"Annals of Oncology","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Odds ratio; Breast cancer; Overweight; Cancer; Confidence interval; Colorectal cancer; Confounding; Internal medicine; Case-control study; Gynecology; Obesity","score_opus":0.039430659809452005,"score_gpt":0.31899755687650955,"score_spread":0.27956689706705756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124573409","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99762493,0.0012430137,0.00007559774,0.00008042005,0.000013569771,0.0000028322006,0.00018889569,0.0000037791012,0.00076691486],"genre_scores_gemma":[0.9988965,0.00037952772,0.00011480133,0.000014861604,0.00001333627,0.0000015820148,0.00009787924,0.0000026551231,0.00047883388],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99965394,0.0001392955,0.000032956847,0.00006344467,0.000059071608,0.000051184852],"domain_scores_gemma":[0.99781907,0.00062435685,0.0008690416,0.00018137117,0.00020298897,0.0003031307],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043756168,0.00030206202,0.0002558044,0.0006073696,0.00029527815,0.00065929315,0.00023908478,0.00045113103,0.002436802],"category_scores_gemma":[0.0031120086,0.00026469046,0.0006140261,0.0009431415,0.00030209543,0.0002359605,0.00033737873,0.0006998899,0.00016719793],"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":[0.001030576,0.00006113249,0.9950304,0.000019158073,0.00023441431,0.000087629065,0.000052349365,0.00004608304,0.0010470528,0.000026411024,0.000039242987,0.0023254782],"study_design_scores_gemma":[0.0000061255596,0.00013776393,0.9992163,0.0000042479383,0.000083117586,0.00011730013,0.000062385196,0.00012640601,0.00009797213,0.000028903723,0.00011658035,0.0000027460746],"about_ca_topic_score_codex":0.009089722,"about_ca_topic_score_gemma":0.007971262,"teacher_disagreement_score":0.009089722,"about_ca_system_score_codex":0.00024708605,"about_ca_system_score_gemma":0.0002538055,"threshold_uncertainty_score":0.018073618},"labels":[],"label_agreement":null},{"id":"W2125542563","doi":"10.1016/j.jnutbio.2015.10.014","title":"Diets enriched with cranberry beans alter the microbiota and mitigate colitis severity and associated inflammation","year":2015,"lang":"en","type":"article","venue":"The Journal of Nutritional Biochemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Colitis; Biology; Gut flora; Lachnospiraceae; Clostridium perfringens; Inflammatory bowel disease; Microbiology; Food science; Mucus; Goblet cell; Mucin; Barrier function; Microbiome; Clostridiaceae; Immunology; Biochemistry; Internal medicine; Medicine; Bacteria; Disease; Firmicutes; 16S ribosomal RNA; Gene","score_opus":0.013309303581612697,"score_gpt":0.22320073008676825,"score_spread":0.20989142650515555,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2125542563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979595,0.0008154484,0.0004829262,0.00014985488,0.00004788763,0.0000144662545,0.00011516176,0.000050193466,0.00036456762],"genre_scores_gemma":[0.9948842,0.0009299979,0.0015708838,0.00016059715,0.000015214902,0.000023992441,0.00021248958,0.000037811555,0.0021648312],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998548,0.000024529378,0.000008952784,0.000036021618,0.000027389353,0.000048294463],"domain_scores_gemma":[0.99975115,0.000016645854,0.000064369946,0.000014046293,0.000022600438,0.0001311241],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014473163,0.00044343228,0.0006255225,0.00042078353,0.00035492933,0.0005424566,0.00018408378,0.0003843071,0.0013752459],"category_scores_gemma":[0.0002474017,0.00020323737,0.00025864135,0.00020901517,0.00042130734,0.00027116312,0.00037561258,0.00086227787,0.00019595737],"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":[0.0124455225,0.0010292119,0.001109269,0.00020245358,0.00009389716,0.000054616325,0.00007209011,0.00007518675,0.97939396,0.00007092732,0.00012965534,0.0053233076],"study_design_scores_gemma":[0.0014216744,0.030292222,0.15146811,0.0002653588,0.0013726767,0.0005699041,0.0011524034,0.0022425677,0.79852265,0.0007057364,0.011889779,0.0000969808],"about_ca_topic_score_codex":0.0028244494,"about_ca_topic_score_gemma":0.0055762436,"teacher_disagreement_score":0.0028244494,"about_ca_system_score_codex":0.00039695075,"about_ca_system_score_gemma":0.00050693494,"threshold_uncertainty_score":0.0056159496},"labels":[],"label_agreement":null},{"id":"W2125958509","doi":"10.1093/jn/137.11.2539s","title":"Carbohydrate Digestibility and Metabolic Effects","year":2007,"lang":"en","type":"review","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":248,"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; St. Michael's Hospital","funders":"","keywords":"Digestion (alchemy); Carbohydrate; Postprandial; Carbohydrate metabolism; Fermentation; Aglycone; Biochemistry; Small intestine; Chemistry; Food science; Insulin; Biology; Biotechnology; Botany; Glycoside","score_opus":0.05009741836233139,"score_gpt":0.3358675305027555,"score_spread":0.2857701121404241,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2125958509","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":[0.00042679583,0.9989231,0.00007775503,0.00009960719,0.00008945692,0.000002234763,0.000013707639,0.000002231356,0.00036503523],"genre_scores_gemma":[0.0015367011,0.9977064,0.00018561218,0.00008013676,0.00010516254,0.0000057895077,0.000023864703,8.3707613e-7,0.00035542453],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998029,0.000027932054,0.000040081854,0.00004159443,0.00007165562,0.000015875821],"domain_scores_gemma":[0.99960214,0.00018143485,0.00009568662,0.000010723124,0.000089805464,0.000020138137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006136777,0.001202047,0.0021811104,0.0023472602,0.00016468341,0.0008257366,0.00067966833,0.00094192196,0.0018777944],"category_scores_gemma":[0.0009912169,0.00030668953,0.0005197391,0.0025231577,0.00051004806,0.0009534963,0.0006579358,0.0011214633,0.0007285713],"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":[0.0003086636,0.00016102091,0.0009797133,0.017230008,0.0002111296,0.00016930331,0.000035215024,0.00020220465,0.0015625977,0.00053656416,0.005892044,0.97271144],"study_design_scores_gemma":[0.00018816807,0.0011067186,0.030730968,0.02392885,0.0022694187,0.006073152,0.00042383242,0.0005583158,0.0046835365,0.005118288,0.924792,0.00012665117],"about_ca_topic_score_codex":0.0016819736,"about_ca_topic_score_gemma":0.002742368,"teacher_disagreement_score":0.0023472602,"about_ca_system_score_codex":0.0004138332,"about_ca_system_score_gemma":0.00074000086,"threshold_uncertainty_score":0.006281793},"labels":[],"label_agreement":null},{"id":"W2127085696","doi":"10.1001/archinte.160.15.2374","title":"Effect of Cocoa Bran on Low-Density Lipoprotein Oxidation and Fecal Bulking","year":2000,"lang":"en","type":"article","venue":"Archives of Internal Medicine","topic":"Food composition and properties","field":"Nursing","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":"St. Michael's Hospital","funders":"","keywords":"Bran; Breakfast cereal; Feces; Food science; Chemistry; Dietary fiber; Animal science; Cholesterol; Low-density lipoprotein; Biology; Biochemistry; Raw material","score_opus":0.006616459348387105,"score_gpt":0.25297970943037873,"score_spread":0.2463632500819916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2127085696","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99931157,0.00040683983,0.000049789214,0.000012367363,0.000014057347,0.000015417332,0.00003430517,0.000006872651,0.0001488332],"genre_scores_gemma":[0.9990189,0.00023887701,0.00019743764,0.00005447226,0.000017924747,0.000021502025,0.00011685628,0.00000439073,0.00032956284],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99984145,0.000069034555,0.000010261267,0.000028466544,0.000016456908,0.00003427586],"domain_scores_gemma":[0.99945146,0.0001737605,0.000096230564,0.000046416208,0.0000475265,0.00018457978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003460566,0.000540354,0.00045766484,0.00019074458,0.00019648272,0.00035314859,0.00015534426,0.00027479505,0.0012289633],"category_scores_gemma":[0.0008627772,0.00021592595,0.0002756481,0.000156085,0.00035537223,0.00016909235,0.00017435888,0.00032998878,0.00012724817],"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":[0.5849909,0.0132607715,0.04091468,0.0010164676,0.0010532341,0.00033405455,0.00031328027,0.00031961824,0.28952616,0.00004683297,0.00039194556,0.06783199],"study_design_scores_gemma":[0.017004635,0.442192,0.4593843,0.0001278812,0.0015093127,0.00050702353,0.00036379902,0.0013380182,0.07540062,0.00009985694,0.002033708,0.000038916554],"about_ca_topic_score_codex":0.0015669155,"about_ca_topic_score_gemma":0.0015339864,"teacher_disagreement_score":0.0015669155,"about_ca_system_score_codex":0.00018530189,"about_ca_system_score_gemma":0.0001934257,"threshold_uncertainty_score":0.00411129},"labels":[],"label_agreement":null},{"id":"W2128417480","doi":"10.1186/1471-2407-9-332","title":"A study protocol to investigate the relationship between dietary fibre intake and fermentation, colon cell turnover, global protein acetylation and early carcinogenesis: the FACT study","year":2009,"lang":"en","type":"article","venue":"BMC Cancer","topic":"Food composition and properties","field":"Nursing","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":"Research Canada","funders":"Food Standards Agency","keywords":"Butyrate; Colorectal cancer; Medicine; Acetylation; Internal medicine; Carcinogenesis; Bioinformatics; Oncology; Cancer; Physiology; Cancer research; Biology; Biochemistry","score_opus":0.09740391903823624,"score_gpt":0.349072827320987,"score_spread":0.25166890828275074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128417480","genre_codex":"protocol","genre_gemma":"protocol","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"protocol","genre_consensus":"protocol","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0037753782,0.00028647648,0.0036204353,0.00021804667,0.000347032,0.98809147,0.0019334571,0.000100646364,0.0016269949],"genre_scores_gemma":[0.0016704549,0.00012913378,0.0026985316,0.00019314745,0.000050937466,0.99405044,0.000356535,0.0000051405045,0.00084560853],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9913613,0.004341531,0.0011591275,0.0014068063,0.0007527905,0.0009784234],"domain_scores_gemma":[0.9876347,0.0025164501,0.0017912043,0.0022645448,0.0031912704,0.0026017986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.02126431,0.004951657,0.0057336544,0.0018691416,0.005435706,0.001911844,0.0028482203,0.007287787,0.078864604],"category_scores_gemma":[0.014206944,0.0039049885,0.0027780132,0.0017853072,0.002421272,0.0021684926,0.0024647522,0.0059142527,0.026429888],"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":[0.47690234,0.100884765,0.020467356,0.0380923,0.0014849058,0.0037323285,0.0039366395,0.006550028,0.019257994,0.01798333,0.10831824,0.20238987],"study_design_scores_gemma":[0.27687156,0.18604898,0.051371325,0.009851806,0.0011716314,0.00084489334,0.0022558018,0.0055306195,0.0049397056,0.011114025,0.44926593,0.0007336987],"about_ca_topic_score_codex":0.0031278236,"about_ca_topic_score_gemma":0.004337762,"teacher_disagreement_score":0.078864604,"about_ca_system_score_codex":0.0030709258,"about_ca_system_score_gemma":0.017574865,"threshold_uncertainty_score":0.2638284},"labels":[],"label_agreement":null},{"id":"W2128687639","doi":"10.13031/2013.22075","title":"Effect of storage conditions on deterioration of rye and canola","year":2006,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Canola; Moisture; Germination; Water content; Agronomy; Secale; Horticulture; Environmental science; Animal science; Chemistry; Biology","score_opus":0.006998890635878618,"score_gpt":0.24680687348032387,"score_spread":0.23980798284444527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128687639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968387,0.0018766462,0.0002540835,0.000039867435,0.000021264435,0.00001766091,0.0003253809,0.000015897282,0.0006105765],"genre_scores_gemma":[0.9964309,0.00060810347,0.0005047212,0.000067503446,0.000007150196,0.000021976863,0.00066602934,0.000019156023,0.001674511],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99976474,0.000043847504,0.00002711893,0.00006835458,0.00005422578,0.000041609987],"domain_scores_gemma":[0.9995098,0.00009516191,0.00012500247,0.000047940255,0.00014244899,0.00007960414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029532742,0.0004373292,0.00037793233,0.00025911722,0.00030410927,0.0005461744,0.00022268988,0.00025084382,0.001521011],"category_scores_gemma":[0.0005886876,0.00018688981,0.00036173934,0.00027006687,0.00022245431,0.00040084275,0.00030041265,0.00046639703,0.00028625087],"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":[0.0018045368,0.00009348293,0.0048142923,0.0001950045,0.00005559255,0.000214389,0.00019188202,0.00012425575,0.98911744,0.00002762333,0.00008774031,0.0032738107],"study_design_scores_gemma":[0.000033295084,0.0032812504,0.16452128,0.000071961564,0.00020380798,0.00042221218,0.000787298,0.0006834305,0.8261601,0.00008338983,0.003693718,0.00005833052],"about_ca_topic_score_codex":0.0039416756,"about_ca_topic_score_gemma":0.0071905837,"teacher_disagreement_score":0.0039416756,"about_ca_system_score_codex":0.00035705473,"about_ca_system_score_gemma":0.00024843914,"threshold_uncertainty_score":0.007837474},"labels":[],"label_agreement":null},{"id":"W2128787789","doi":"10.5539/jfr.v4n2p44","title":"Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Dietary fiber; Whole grains; Whole wheat; Wheat flour; Fiber; Dietary fibre; Chemistry","score_opus":0.10398425153140134,"score_gpt":0.3547650037734741,"score_spread":0.25078075224207275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2128787789","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99946874,0.00027517317,0.00004234503,0.000010085363,0.0000059793533,0.000005159664,0.000048268772,0.0000028290995,0.00014144104],"genre_scores_gemma":[0.9977335,0.00041248824,0.0006352944,0.00003735275,0.0000064548535,0.000009768424,0.00012566066,0.000006689855,0.0010329119],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985504,0.00004329068,0.000015296699,0.000031675947,0.000030253255,0.000024445593],"domain_scores_gemma":[0.9997267,0.000060869155,0.00008512685,0.00001585491,0.000031807725,0.000079627345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020360375,0.00039418144,0.00035411667,0.00026038397,0.0001836257,0.0003284646,0.0001916976,0.00023533903,0.0012712338],"category_scores_gemma":[0.00026679056,0.00017545324,0.00028172394,0.00022830849,0.0002527825,0.00024147512,0.00017070635,0.0004649267,0.00011778479],"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":[0.0074731023,0.0009898836,0.0016726666,0.00022578577,0.00008359597,0.000101483805,0.000105439045,0.00020007155,0.98462206,0.000040558018,0.000033199452,0.004452083],"study_design_scores_gemma":[0.00017342108,0.026326615,0.04266064,0.000049072234,0.00037415684,0.0001632618,0.00030991694,0.0006119676,0.92639124,0.000036213423,0.002872898,0.000030686107],"about_ca_topic_score_codex":0.0020343156,"about_ca_topic_score_gemma":0.0036157246,"teacher_disagreement_score":0.0020343156,"about_ca_system_score_codex":0.00019349284,"about_ca_system_score_gemma":0.0001781712,"threshold_uncertainty_score":0.004252732},"labels":[],"label_agreement":null},{"id":"W2129294560","doi":"10.4141/p04-051","title":"2126 low linolenic flax","year":2005,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Powdery mildew; Yield (engineering); Biology; Rust (programming language); Fusarium wilt; Linoleic acid; Linolenic acid; Horticulture; Agronomy; Fatty acid; Food science; Botany; Fusarium oxysporum; Biochemistry","score_opus":0.01752063330297029,"score_gpt":0.2217042361535014,"score_spread":0.2041836028505311,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129294560","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":[0.96798384,0.00090883404,0.00809501,0.00028221923,0.00011286545,0.0006663919,0.0049862564,0.00050324184,0.016461387],"genre_scores_gemma":[0.85309625,0.001067587,0.030630182,0.0004024412,0.000032374348,0.000488884,0.019023156,0.00041324992,0.09484588],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998779,0.000014581047,0.000012083133,0.000033582477,0.0000400163,0.000021750822],"domain_scores_gemma":[0.9998838,0.000007880076,0.000026358588,0.000009512232,0.000024759029,0.000047713944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015253792,0.0007521076,0.0002483397,0.0010931757,0.00066658325,0.00023344546,0.00037566523,0.00029998107,0.0055861888],"category_scores_gemma":[0.00007145941,0.00023114143,0.00026907172,0.00045306326,0.00020494514,0.00021124247,0.0003501554,0.0005154568,0.0017285954],"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":[0.000300104,0.00010051495,0.00053294614,0.000027555732,0.0000057078755,0.00012739783,0.000023886852,0.000029634853,0.9924603,0.00016284689,0.00024584008,0.005983329],"study_design_scores_gemma":[0.00022174987,0.0035377468,0.046971146,0.000035760604,0.00010931313,0.0027958646,0.0001237104,0.000529114,0.8304971,0.0001257962,0.114999555,0.0000531808],"about_ca_topic_score_codex":0.0029643562,"about_ca_topic_score_gemma":0.009638107,"teacher_disagreement_score":0.0055861888,"about_ca_system_score_codex":0.00066696864,"about_ca_system_score_gemma":0.00032027843,"threshold_uncertainty_score":0.018687606},"labels":[],"label_agreement":null},{"id":"W2129936669","doi":"10.3945/jn.109.116640","title":"Whole and Refined Grain Intakes Are Related to Inflammatory Protein Concentrations in Human Plasma","year":2010,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":120,"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 Toronto","funders":"National Institute of Diabetes and Digestive and Kidney Diseases; National Heart, Lung, and Blood Institute; Canadian Institutes of Health Research; National Center for Research Resources; U.S. Public Health Service","keywords":"Fibrinogen; Internal medicine; Endocrinology; Insulin resistance; Waist; Type 2 diabetes; C-reactive protein; Plasminogen activator; Diabetes mellitus; Inflammation; Medicine; Chemistry; Body mass index","score_opus":0.013189011379461641,"score_gpt":0.25256664194716677,"score_spread":0.23937763056770514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129936669","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985916,0.00065024523,0.0001883881,0.000021199283,0.00001065163,0.000005438313,0.00026494896,0.0000060758166,0.00026157143],"genre_scores_gemma":[0.9979328,0.00031659627,0.00030813445,0.000048092435,0.000014789071,0.000016826241,0.00042535618,0.000005726091,0.00093175407],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998165,0.000054110544,0.000018626577,0.00004799596,0.00003292815,0.000029947927],"domain_scores_gemma":[0.99928635,0.0002991109,0.0002204393,0.000057700483,0.00005509264,0.000081503524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003398865,0.0003519323,0.00037332322,0.0004383186,0.00025431515,0.00050754583,0.0001457893,0.00047868036,0.0012032252],"category_scores_gemma":[0.001258236,0.00041364148,0.0003019693,0.0006423481,0.00025652171,0.00029161907,0.00023931169,0.00061346166,0.00028019067],"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":[0.030980412,0.00045979372,0.88540095,0.00018703507,0.0006597513,0.00037006557,0.000623439,0.00044099631,0.069240965,0.000086393426,0.00029083464,0.011259416],"study_design_scores_gemma":[0.00004295162,0.0007199518,0.9964881,0.000004486597,0.000103002865,0.00019817395,0.00011786822,0.00028202566,0.0017869682,0.000054716824,0.00019324866,0.000008505706],"about_ca_topic_score_codex":0.0026532765,"about_ca_topic_score_gemma":0.002373184,"teacher_disagreement_score":0.0026532765,"about_ca_system_score_codex":0.00018986617,"about_ca_system_score_gemma":0.00015930636,"threshold_uncertainty_score":0.0052757263},"labels":[],"label_agreement":null},{"id":"W2130585997","doi":"10.1001/jama.294.22.2849","title":"Dietary Fiber Intake and Risk of Colorectal Cancer","year":2005,"lang":"en","type":"article","venue":"JAMA","topic":"Food composition and properties","field":"Nursing","cited_by":468,"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 Toronto","funders":"National Cancer Institute","keywords":"Medicine; Colorectal cancer; Relative risk; Internal medicine; Prospective cohort study; Confidence interval; Proportional hazards model; Cohort study; Population; Cancer; Environmental health","score_opus":0.0158707524897952,"score_gpt":0.2525302050119597,"score_spread":0.23665945252216453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2130585997","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.76472837,0.2255351,0.0011938657,0.0047489987,0.00020655045,0.000034624703,0.001901402,0.000030220861,0.001620942],"genre_scores_gemma":[0.96132034,0.035978816,0.0010683046,0.0005873606,0.00031707127,0.0000183222,0.00055981666,0.000004793339,0.0001451701],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.998544,0.0008256383,0.00015448369,0.00022540397,0.00019315748,0.000057271154],"domain_scores_gemma":[0.9919708,0.002764456,0.004118933,0.00028761738,0.00059426297,0.00026400478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029273136,0.00028874047,0.0004019467,0.0013401812,0.00018696822,0.0006748533,0.00037153135,0.00051012443,0.0007755957],"category_scores_gemma":[0.009482098,0.00015611984,0.00035049973,0.0016824747,0.0004809322,0.0003066439,0.00044713018,0.0005014471,0.00015011354],"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":[0.0006624318,0.00004600149,0.96783173,0.0013766802,0.0028454808,0.000091117436,0.00008389306,0.00030212494,0.00052204594,0.00013339323,0.00064010156,0.025465041],"study_design_scores_gemma":[0.000033511435,0.0002283215,0.9950649,0.00047498828,0.0009978219,0.00039813103,0.00007495493,0.00024173906,0.00015762291,0.0004480542,0.0018702027,0.000009749138],"about_ca_topic_score_codex":0.0045111584,"about_ca_topic_score_gemma":0.004210061,"teacher_disagreement_score":0.0045111584,"about_ca_system_score_codex":0.00036017076,"about_ca_system_score_gemma":0.00047998212,"threshold_uncertainty_score":0.015481353},"labels":[],"label_agreement":null},{"id":"W2131073386","doi":"10.5539/jas.v2n2p90","title":"Modified Starches and Their Usages in Selected Food Products: A Review Study","year":2010,"lang":"en","type":"review","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","cited_by":200,"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 industry; Flavor; Modified starch; Starch; Food science; Food products; Biochemical engineering; Process engineering; Computer science; Chemistry; Engineering","score_opus":0.08236884443978935,"score_gpt":0.3217220230256468,"score_spread":0.23935317858585742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131073386","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":[0.00053154567,0.99895597,0.00007886699,0.00004626529,0.000046753317,0.0000032266003,0.000008774097,0.0000021221613,0.00032654818],"genre_scores_gemma":[0.0016668226,0.9978277,0.00016608942,0.000042492196,0.000036214475,0.0000048099637,0.000013910821,7.2431743e-7,0.00024127848],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979216,0.000029711651,0.000050391736,0.000043050983,0.00007089147,0.000013774127],"domain_scores_gemma":[0.99961793,0.00016715656,0.00008988914,0.000009905299,0.000095184274,0.000019926265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050130376,0.0007031883,0.0011951426,0.0025313979,0.00020094457,0.00064190687,0.0005326282,0.0006821105,0.0014518574],"category_scores_gemma":[0.00066728715,0.00027431888,0.00056682114,0.003248541,0.0003226496,0.0010491413,0.00033827664,0.00055037235,0.00057358405],"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":[0.00014396098,0.0001209573,0.0006277968,0.044817623,0.00017128035,0.00054122414,0.00018729195,0.0002619304,0.0067123054,0.0009822769,0.0062531414,0.9391802],"study_design_scores_gemma":[0.000051934127,0.00070076913,0.007668189,0.01346609,0.0008632581,0.010367646,0.0004564073,0.00024407855,0.008501035,0.0009661963,0.9566417,0.000072700444],"about_ca_topic_score_codex":0.00086465024,"about_ca_topic_score_gemma":0.0015408832,"teacher_disagreement_score":0.0025313979,"about_ca_system_score_codex":0.00028629342,"about_ca_system_score_gemma":0.0005908596,"threshold_uncertainty_score":0.004856944},"labels":[],"label_agreement":null},{"id":"W2131316934","doi":"10.1093/ajcn/84.5.1184","title":"Carbohydrate, glycemic index, and glycemic load and colorectal adenomas in the Prostate, Lung, Colorectal, and Ovarian Screening Study","year":2006,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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 Institute for Cancer Research; University of Toronto","funders":"National Cancer Institute","keywords":"Medicine; Glycemic index; Glycemic load; Lung; Internal medicine; Prostate; Glycemic; Colorectal adenoma; Oncology; Colorectal cancer; Insulin; Cancer","score_opus":0.016497428867651497,"score_gpt":0.30762741423086953,"score_spread":0.29112998536321805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131316934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986486,0.00023946987,0.000044206652,0.000069306545,0.000022916092,0.000024813771,0.00041817632,0.000003063731,0.00052952074],"genre_scores_gemma":[0.9986909,0.00015229725,0.000069677706,0.000066293884,0.000029082077,0.000025227027,0.0004942909,0.0000028831153,0.00046939316],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99945647,0.00019469002,0.000058110374,0.00009426022,0.000107499174,0.00008896471],"domain_scores_gemma":[0.9983211,0.0002996321,0.00035232137,0.00018187218,0.00015575666,0.00068927184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012142631,0.0006700912,0.0010684172,0.0006808187,0.001308703,0.0012510093,0.00071747846,0.0013741716,0.0012682097],"category_scores_gemma":[0.0023584643,0.0013050211,0.0016034485,0.0016908298,0.0004607662,0.0009053727,0.0010134957,0.0020578739,0.00025338915],"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":[0.0026306296,0.00045409377,0.9946203,0.000018940125,0.00063267676,0.00016181581,0.00013220467,0.00009789207,0.00048175207,0.000041224936,0.0001745516,0.0005538271],"study_design_scores_gemma":[0.00016976391,0.0004674607,0.99815255,0.000004808869,0.00037272536,0.00011847284,0.00026465827,0.00019921368,0.000042210413,0.000022632748,0.00017581786,0.000009672657],"about_ca_topic_score_codex":0.028485792,"about_ca_topic_score_gemma":0.03799198,"teacher_disagreement_score":0.028485792,"about_ca_system_score_codex":0.0005418084,"about_ca_system_score_gemma":0.000930633,"threshold_uncertainty_score":0.05663997},"labels":[],"label_agreement":null},{"id":"W2131350439","doi":"10.1111/1750-3841.12370","title":"Effects of Hemp ( <i>Cannabis sativa</i> L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves ( <i>Camellia sinensis</i> ) on Functional Characteristics of Gluten‐Free Crackers","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":99,"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":"Food science; Chemistry; Green tea; Antioxidant; Gluten; Gluten free; Camellia sinensis; Functional food; Cannabis sativa; Botany; Biology; Biochemistry","score_opus":0.009944660586866135,"score_gpt":0.21335065439012327,"score_spread":0.20340599380325713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2131350439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995357,0.00016981798,0.00009781035,0.000011634485,0.0000055470496,0.000014804197,0.00005053298,0.0000055899472,0.00010852649],"genre_scores_gemma":[0.99747235,0.00023548942,0.0009610442,0.000050655453,0.0000061570704,0.000041470415,0.00014294643,0.0000072933794,0.0010825134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998128,0.00003964181,0.000015275193,0.000053626263,0.00003401548,0.000044783606],"domain_scores_gemma":[0.9995215,0.00009393126,0.00013965917,0.000021925016,0.00007050285,0.00015249632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021236308,0.0004753511,0.000349205,0.0002223114,0.0001838007,0.00027600917,0.00023043068,0.00036064212,0.0011108826],"category_scores_gemma":[0.00024514055,0.0001808892,0.00037040142,0.00014674521,0.00036247203,0.00025927686,0.0002388034,0.00048221616,0.0001306144],"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":[0.0121323345,0.00086010207,0.00085277413,0.00017470244,0.000050930983,0.000037324717,0.0000730246,0.00009570018,0.98299855,0.000019037256,0.000021290563,0.0026841138],"study_design_scores_gemma":[0.0003330131,0.026864076,0.03750935,0.00002761689,0.00021629942,0.00006333463,0.00020719682,0.00091261376,0.9330797,0.000035034056,0.0007261022,0.000025455922],"about_ca_topic_score_codex":0.0011853509,"about_ca_topic_score_gemma":0.0026659146,"teacher_disagreement_score":0.0011853509,"about_ca_system_score_codex":0.0003623309,"about_ca_system_score_gemma":0.00023414096,"threshold_uncertainty_score":0.00371629},"labels":[],"label_agreement":null},{"id":"W2132306489","doi":"10.1002/star.201000014","title":"Effect of heating rate at different moisture contents on starch retrogradation and starch–water interactions during gelatinization","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Water content; Moisture; Retrogradation (starch); Starch gelatinization; Chemistry; Food science; Materials science; Organic chemistry; Amylose","score_opus":0.015257601340137214,"score_gpt":0.27897919111767155,"score_spread":0.26372158977753435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132306489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975987,0.0007834487,0.0010869693,0.000022955881,0.000017631428,0.000024340654,0.00007564732,0.000027154429,0.000363232],"genre_scores_gemma":[0.99761236,0.00038308158,0.0013883575,0.000030503663,0.000009162897,0.000030573006,0.00007904626,0.000026693348,0.00044029078],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997322,0.00007113772,0.000027606524,0.00006809795,0.00005165306,0.00004935552],"domain_scores_gemma":[0.99947375,0.00027010837,0.00011694595,0.000048154434,0.00005238737,0.00003863687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038600157,0.00053485495,0.00038198882,0.00018864666,0.00011318763,0.00032205525,0.00017858912,0.0002578227,0.0014398263],"category_scores_gemma":[0.00076684466,0.0002525503,0.00031374054,0.0001974823,0.00031870278,0.0004348035,0.00018059225,0.0006240095,0.00019406875],"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":[0.00040196435,0.000038620605,0.00056792167,0.000059322516,0.000013484369,0.000032158157,0.000050002756,0.000117641095,0.99702185,0.000014707949,0.000014833614,0.0016674644],"study_design_scores_gemma":[0.0000074802615,0.00038782042,0.0076443315,0.000006745516,0.000019827763,0.000034388766,0.00003564412,0.00060635875,0.99093467,0.0000115154435,0.00030199683,0.000009281421],"about_ca_topic_score_codex":0.00037375034,"about_ca_topic_score_gemma":0.00043073975,"teacher_disagreement_score":0.0014398263,"about_ca_system_score_codex":0.00016061257,"about_ca_system_score_gemma":0.00011425491,"threshold_uncertainty_score":0.0048167706},"labels":[],"label_agreement":null},{"id":"W2132557505","doi":"10.1039/c3fo60395d","title":"The glycemic index of pigmented potatoes is related to their polyphenol content","year":2014,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":66,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"University of Guelph","keywords":"Polyphenol; Food science; Chemistry; Glycemic index; Anthocyanin; Glycemic; Insulin; Biochemistry; Biology; Antioxidant; Biotechnology","score_opus":0.021454046389187194,"score_gpt":0.21513879821379625,"score_spread":0.19368475182460906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132557505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991516,0.00024674626,0.00022233177,0.000008464977,0.0000026639586,0.0000047055646,0.00007062263,0.000009844816,0.0002829891],"genre_scores_gemma":[0.9987452,0.0001571708,0.00029524832,0.000019074201,0.000004636689,0.0000083763325,0.00017150516,0.0000058379164,0.0005929025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992275,0.000012987786,0.0000071349796,0.000025495652,0.000020631735,0.000010936155],"domain_scores_gemma":[0.99942493,0.00008773014,0.00022724565,0.000054236305,0.00007174099,0.00013421591],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016302668,0.00019939861,0.0002089281,0.00035320653,0.00007649698,0.00025332032,0.000059259382,0.00017708792,0.0012890772],"category_scores_gemma":[0.000562969,0.00018108646,0.00013231157,0.00025303452,0.00011417517,0.00009092942,0.0001533568,0.00036706953,0.00020726796],"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":[0.0057724677,0.0003026494,0.25497544,0.00011215877,0.00032967216,0.0002588204,0.00021070625,0.00017986054,0.7244535,0.00006002144,0.00014760565,0.013197083],"study_design_scores_gemma":[0.000018657245,0.00095601234,0.98586684,0.000003972584,0.000057422614,0.00031872306,0.00004564563,0.0002708287,0.012222444,0.000035277997,0.00019884291,0.0000053852805],"about_ca_topic_score_codex":0.0004624089,"about_ca_topic_score_gemma":0.000413758,"teacher_disagreement_score":0.0012890772,"about_ca_system_score_codex":0.000088263434,"about_ca_system_score_gemma":0.00003714276,"threshold_uncertainty_score":0.004312396},"labels":[],"label_agreement":null},{"id":"W2132952191","doi":"10.1111/j.1750-3841.2009.01346.x","title":"Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":51,"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":"Rheology; Mixing (physics); Gluten; Materials science; Nucleation; Bubble; Ultrasonic sensor; Wheat flour; Food science; Composite material; Chemistry; Acoustics; Mechanics","score_opus":0.02053268509919549,"score_gpt":0.22845456191792124,"score_spread":0.20792187681872576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132952191","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996126,0.0014751671,0.0018998943,0.00003613279,0.00001066473,0.000017910515,0.000050012073,0.000017577451,0.000366547],"genre_scores_gemma":[0.99375737,0.000826246,0.0046735373,0.000034833025,0.00001261778,0.000017266884,0.00009662894,0.000012202403,0.0005693168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997993,0.000041955944,0.000017945627,0.00004628757,0.000066834866,0.00002755895],"domain_scores_gemma":[0.99946433,0.00027623787,0.00012024881,0.00002888163,0.00007692137,0.000033313136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027022348,0.00026519212,0.0001759961,0.00017986278,0.00011681225,0.0001831686,0.00016202818,0.00025575198,0.00057614973],"category_scores_gemma":[0.00059168745,0.00016196471,0.000157516,0.00023902778,0.00021899705,0.00026457012,0.00012838824,0.00038713313,0.000078734796],"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":[0.00011522476,0.000015396448,0.0005607686,0.000031395757,0.000005246417,0.000015898991,0.000044059496,0.000049755596,0.9973814,0.0000115776875,0.0000056720473,0.0017635862],"study_design_scores_gemma":[0.000006589707,0.0014140735,0.015342783,0.000004804783,0.000027368307,0.00006587002,0.000056536028,0.00072559225,0.98176587,0.000015953168,0.0005662982,0.000008319928],"about_ca_topic_score_codex":0.00072461093,"about_ca_topic_score_gemma":0.0010710158,"teacher_disagreement_score":0.00072461093,"about_ca_system_score_codex":0.00018559136,"about_ca_system_score_gemma":0.00010568031,"threshold_uncertainty_score":0.0019273758},"labels":[],"label_agreement":null},{"id":"W2133103877","doi":"10.1104/pp.124.1.253","title":"Isolation of a cDNA Encoding a Granule-Bound 152-Kilodalton Starch-Branching Enzyme in Wheat","year":2000,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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; Plant Biotechnology Institute","funders":"","keywords":"Complementary DNA; Biology; Endosperm; Peptide sequence; cDNA library; Molecular biology; Biochemistry; Gene","score_opus":0.020783537898349115,"score_gpt":0.24558528143093245,"score_spread":0.22480174353258334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133103877","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99033666,0.0008037397,0.0055312705,0.0001333204,0.00004523328,0.000066868175,0.001751928,0.00008027932,0.001250754],"genre_scores_gemma":[0.9507009,0.0014720479,0.017683424,0.00022417544,0.000047024063,0.000106173284,0.021067949,0.000091053655,0.00860727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990034,0.0000058942733,0.000010920027,0.00004408929,0.000020519798,0.000018240089],"domain_scores_gemma":[0.99979824,0.000041125182,0.00003030253,0.000021253418,0.000038790582,0.00007036591],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014388098,0.00051156455,0.00034320576,0.00038692614,0.00023273121,0.00048587943,0.00015956162,0.0004046228,0.00075333705],"category_scores_gemma":[0.00023081616,0.0003741402,0.0003099201,0.00041496853,0.00023291435,0.00026784826,0.00022692498,0.0005663357,0.00066539977],"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":[0.000026316224,0.0000070701267,0.00020737706,0.000012634276,0.0000011698882,0.00004061975,0.000016194583,0.000018048951,0.99901676,0.00003769057,0.00002128827,0.00059480825],"study_design_scores_gemma":[0.00016192946,0.0007078632,0.109874025,0.0000479027,0.00013077805,0.0025422405,0.00022006682,0.004117114,0.8657598,0.0004021116,0.015998,0.00003821016],"about_ca_topic_score_codex":0.0012137585,"about_ca_topic_score_gemma":0.0010619967,"teacher_disagreement_score":0.0012137585,"about_ca_system_score_codex":0.0005167683,"about_ca_system_score_gemma":0.0003549106,"threshold_uncertainty_score":0.0037494898},"labels":[],"label_agreement":null},{"id":"W2134371552","doi":"10.1017/bjn20061914","title":"Measuring glycaemic responses: duplicate fasting samples or duplicate measures of one fasting sample?","year":2006,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Area under the curve; Glycaemic index; Medicine; Internal medicine; Analysis of variance; Fasting glucose; Endocrinology; Area under curve; Animal science; Diabetes mellitus; Glycemic index; Insulin resistance; Biology; Pharmacokinetics; Glycemic","score_opus":0.1083536574483823,"score_gpt":0.26642691047825046,"score_spread":0.15807325302986816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134371552","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":[0.41256118,0.035237018,0.5188006,0.008889507,0.010567968,0.0018215207,0.0021550113,0.0022487696,0.0077182422],"genre_scores_gemma":[0.5857014,0.0060849455,0.38949493,0.008484245,0.0025907177,0.0018694466,0.0014431134,0.0005402069,0.0037909404],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.8874213,0.060546067,0.010709826,0.0175051,0.02230816,0.0015095406],"domain_scores_gemma":[0.849626,0.08796086,0.01673986,0.027937643,0.016597109,0.0011385435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.10901043,0.0016520356,0.005208619,0.0014452519,0.0009588698,0.0026689577,0.0031618716,0.0051723397,0.0010794464],"category_scores_gemma":[0.13496356,0.0017109459,0.0015192435,0.0035672365,0.0037866894,0.0022484001,0.0016733946,0.0025317566,0.0013051821],"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":[0.008550875,0.0019822253,0.32219043,0.008969461,0.0063886805,0.0021582122,0.0068828096,0.002944575,0.17957717,0.005010076,0.02597731,0.42936823],"study_design_scores_gemma":[0.00083406735,0.010389134,0.5919726,0.0025696964,0.0040791896,0.014324834,0.0046560313,0.024283424,0.2374568,0.02369468,0.084476195,0.0012634264],"about_ca_topic_score_codex":0.002062725,"about_ca_topic_score_gemma":0.0040383176,"teacher_disagreement_score":0.10901043,"about_ca_system_score_codex":0.0008857421,"about_ca_system_score_gemma":0.00069443515,"threshold_uncertainty_score":0.5765091},"labels":[],"label_agreement":null},{"id":"W2134437439","doi":"10.1556/crc.36.2008.2.10","title":"Improving the nutritional and textural properties of wheat flour tortillas","year":2008,"lang":"en","type":"article","venue":"Cereal Research Communications","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Triticale; Dietary fiber; Shelf life; Glycemic index; Dietary fibre; Biotechnology; Mathematics; Business; Chemistry; Biology; Agronomy; Glycemic","score_opus":0.21855287450041144,"score_gpt":0.36620638300365316,"score_spread":0.14765350850324171,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134437439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99942136,0.00020071832,0.0001272424,0.000023913497,0.0000057082343,0.0000044124836,0.000034631586,0.0000060986713,0.00017582474],"genre_scores_gemma":[0.99666566,0.00033325027,0.0013596474,0.00004949498,0.000005787805,0.0000063715966,0.00014344332,0.0000132010455,0.0014230873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998895,0.00002428105,0.000007633829,0.000026199848,0.000029080154,0.000023272645],"domain_scores_gemma":[0.9998375,0.000023765231,0.00005106046,0.000013063458,0.000028856699,0.000045785622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002870869,0.00040226043,0.00030067912,0.00043035313,0.00033069676,0.00044500313,0.00022677942,0.0002655638,0.002070221],"category_scores_gemma":[0.0003617797,0.00013584553,0.00021859235,0.00033521812,0.00026519466,0.0003231782,0.00028407344,0.0004344234,0.00018969481],"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":[0.0023884852,0.0004420877,0.0026245678,0.00018003512,0.000045226454,0.000056716184,0.00015992859,0.00012794703,0.98141205,0.00016216029,0.00007579793,0.0123249395],"study_design_scores_gemma":[0.0001686875,0.011018827,0.23697968,0.000084122636,0.00043519787,0.0005786797,0.00082907773,0.0015434461,0.73904914,0.00026903278,0.008980747,0.000063296735],"about_ca_topic_score_codex":0.0022646086,"about_ca_topic_score_gemma":0.003417141,"teacher_disagreement_score":0.0022646086,"about_ca_system_score_codex":0.00017928866,"about_ca_system_score_gemma":0.00016486175,"threshold_uncertainty_score":0.006925583},"labels":[],"label_agreement":null},{"id":"W2134612450","doi":"10.1002/jsfa.6941","title":"Effect of high temperature on grain filling period, yield, amylose content and activity of starch biosynthesis enzymes in endosperm of basmati rice","year":2014,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":198,"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":"Endosperm; Amylose; Amylopectin; Starch synthase; Starch; Sucrose synthase; Food science; Chemistry; Biochemistry; Enzyme; Biosynthesis; Glycogen debranching enzyme; Sucrose; Glycogen phosphorylase","score_opus":0.012934322755555316,"score_gpt":0.2184584397260812,"score_spread":0.2055241169705259,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134612450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99916995,0.0001904349,0.00023292733,0.000014754489,0.000005912491,0.000004626476,0.00017704602,0.000009766753,0.00019452361],"genre_scores_gemma":[0.9985688,0.0000931818,0.00040619096,0.000017668715,0.0000033987983,0.000017523944,0.00039108723,0.000012397112,0.00048959063],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999405,0.0000066897464,0.0000057496177,0.00002092861,0.0000104049,0.000015817568],"domain_scores_gemma":[0.99984634,0.000028804438,0.000051923747,0.000012596791,0.000016565766,0.00004370263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007606294,0.0002947806,0.0002487691,0.00013450836,0.00014551055,0.00021739617,0.00012296291,0.00013973837,0.00079822436],"category_scores_gemma":[0.00009783139,0.00020624386,0.0002227247,0.00011635878,0.00018617765,0.00015614307,0.00016453072,0.00040770584,0.00014061843],"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":[0.0006169184,0.000025968946,0.0018203077,0.000024911746,0.000009159644,0.000031503114,0.000031167045,0.000034359786,0.996912,0.000009900319,0.000015834914,0.0004679096],"study_design_scores_gemma":[0.000036295005,0.0017157444,0.3051932,0.000010038833,0.00006736056,0.00028167915,0.00019073894,0.00089681085,0.6907238,0.000053032494,0.0008067911,0.000024505953],"about_ca_topic_score_codex":0.0011573143,"about_ca_topic_score_gemma":0.0017078235,"teacher_disagreement_score":0.0011573143,"about_ca_system_score_codex":0.00030300865,"about_ca_system_score_gemma":0.0001565865,"threshold_uncertainty_score":0.0026703477},"labels":[],"label_agreement":null},{"id":"W2134664155","doi":"10.1017/s0007114509992315","title":"Plasma alkylresorcinol metabolites as potential biomarkers of whole-grain wheat and rye cereal fibre intakes in women","year":2009,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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":"Canadian Institutes of Health Research; Medical Research Council; Academy of Finland","keywords":"Metabolite; Chemistry; Urine; Population; Whole grains; Food science; Animal science; Endocrinology; Internal medicine; Biology; Biochemistry; Medicine","score_opus":0.008258576555766383,"score_gpt":0.22478338721793667,"score_spread":0.21652481066217028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134664155","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998762,0.00085385086,0.00010018029,0.00001774839,0.0000034537604,0.0000061402056,0.0001277006,0.0000029496168,0.00012595959],"genre_scores_gemma":[0.9991553,0.00025306063,0.00016846781,0.000022449121,0.000005983096,0.000009643477,0.00013670682,0.0000015421367,0.00024685828],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998142,0.00008646268,0.000015375372,0.000040703457,0.000019965066,0.000023219949],"domain_scores_gemma":[0.99964297,0.00011696129,0.00012989943,0.000037007463,0.000025372954,0.00004780474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004847072,0.00028781482,0.00036596748,0.00039202496,0.00016574853,0.00030581653,0.00013766291,0.0003690937,0.0006564817],"category_scores_gemma":[0.0012493893,0.00032294163,0.0002999925,0.0005552248,0.00017219466,0.00020296723,0.00021369776,0.00025067624,0.00015641785],"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":[0.0015913756,0.00003518807,0.9925088,0.000020581432,0.00013536455,0.000103329054,0.00009928267,0.000053739128,0.0028741711,0.000013287307,0.000032757813,0.0025321054],"study_design_scores_gemma":[0.000012280098,0.00022704355,0.9991781,0.0000025959794,0.000055404213,0.00009198987,0.000045915105,0.00012524589,0.00014680844,0.000013727846,0.000098833516,0.0000020413515],"about_ca_topic_score_codex":0.0020510657,"about_ca_topic_score_gemma":0.0025381567,"teacher_disagreement_score":0.0020510657,"about_ca_system_score_codex":0.00013718486,"about_ca_system_score_gemma":0.000107895015,"threshold_uncertainty_score":0.0040782094},"labels":[],"label_agreement":null},{"id":"W2134955158","doi":"10.1016/j.jplph.2009.05.004","title":"Characterization of plastidial starch phosphorylase in Triticum aestivum L. endosperm","year":2009,"lang":"en","type":"article","venue":"Journal of Plant Physiology","topic":"Food composition and properties","field":"Nursing","cited_by":59,"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":"Biotechnology and Biological Sciences Research Council","keywords":"Endosperm; Amyloplast; Starch; Glycogen phosphorylase; Biochemistry; Plastid; Complementary DNA; Enzyme; cDNA library; Glycosyltransferase; Biology; Gene; Chloroplast","score_opus":0.014265433654615845,"score_gpt":0.23901911548089225,"score_spread":0.2247536818262764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2134955158","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99548304,0.0010088988,0.0015093052,0.00010875731,0.000016895687,0.000011748008,0.0011447583,0.000025202173,0.0006914444],"genre_scores_gemma":[0.98782533,0.00054044457,0.0013726298,0.00010597049,0.000011216773,0.000020687465,0.0060858927,0.00003838582,0.0039994502],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991095,0.000009377239,0.000011995993,0.000029670837,0.000019865041,0.000018101686],"domain_scores_gemma":[0.999795,0.000040727256,0.00004700172,0.000032384283,0.000042255604,0.000042674306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016340408,0.00038845066,0.0002596217,0.0004575261,0.00016983386,0.00034474913,0.00019074223,0.00030368974,0.00054085354],"category_scores_gemma":[0.00020738381,0.0002652245,0.00046769236,0.00031572,0.0002131835,0.00033113337,0.00023122277,0.0006011652,0.00044253984],"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":[0.00008041866,0.000010487775,0.000489313,0.00001671863,0.000006404058,0.00003230505,0.000027524879,0.000019822668,0.9986652,0.000022541295,0.000014816618,0.00061432185],"study_design_scores_gemma":[0.000056147415,0.0006059626,0.16997373,0.00002251349,0.00013004402,0.0012356014,0.00036602782,0.0012473897,0.82130235,0.0002577643,0.0047715935,0.000030946867],"about_ca_topic_score_codex":0.0032844532,"about_ca_topic_score_gemma":0.0043322365,"teacher_disagreement_score":0.0032844532,"about_ca_system_score_codex":0.00035876656,"about_ca_system_score_gemma":0.00027884514,"threshold_uncertainty_score":0.006530702},"labels":[],"label_agreement":null},{"id":"W2135871343","doi":"10.1016/j.jspr.2009.10.005","title":"Comparison of deterioration of rye under two different storage regimes","year":2010,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Water content; Germination; Penicillium; Moisture; Fatty acid; Food science; Horticulture; Animal science; Agronomy; Biology; Chemistry; Botany","score_opus":0.13960232585322332,"score_gpt":0.4342148996010124,"score_spread":0.29461257374778904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2135871343","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985586,0.00052890705,0.0002822141,0.00001926056,0.0000132572095,0.000009681596,0.00027062237,0.0000071934123,0.00031034555],"genre_scores_gemma":[0.99728334,0.0002776142,0.00042682324,0.000044596327,0.00000671662,0.000015958645,0.0005909482,0.000014227142,0.0013398459],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997769,0.00005105532,0.000025123396,0.000055005734,0.000040336887,0.00005166936],"domain_scores_gemma":[0.99926156,0.00021198105,0.000099735335,0.0000683864,0.00025411008,0.000104260216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005101222,0.00035835704,0.0006067904,0.00033047394,0.00042734636,0.00067920564,0.00020006858,0.000538561,0.0018772653],"category_scores_gemma":[0.0009875317,0.00020908893,0.0005454313,0.0003992327,0.00035203717,0.00059849303,0.00031968264,0.0005448914,0.00038181897],"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":[0.008693785,0.000094222836,0.007131511,0.000112231704,0.00006213096,0.00011355497,0.00023261536,0.00013700116,0.9798038,0.000030568503,0.00006351622,0.003525003],"study_design_scores_gemma":[0.000072141665,0.0059905555,0.31340465,0.000045559314,0.00031496034,0.0003611622,0.0008925319,0.0011773625,0.67620414,0.00009374243,0.0013934232,0.000049793158],"about_ca_topic_score_codex":0.002828145,"about_ca_topic_score_gemma":0.003482734,"teacher_disagreement_score":0.002828145,"about_ca_system_score_codex":0.0003200605,"about_ca_system_score_gemma":0.0002812859,"threshold_uncertainty_score":0.006280124},"labels":[],"label_agreement":null},{"id":"W2136252701","doi":"10.1002/star.200300183","title":"Characterization of Pea Starches in the Presence of Alkali and Borax","year":2003,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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":"Borax; Amylose; Syneresis; Alkali metal; Starch; Sativum; Field pea; Pisum; Viscosity; Chemistry; Food science; Polysaccharide; Materials science; Agronomy; Biochemistry; Organic chemistry; Composite material; Raw material; Biology","score_opus":0.032438841398022986,"score_gpt":0.2711675639208522,"score_spread":0.23872872252282917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136252701","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99832517,0.0004630975,0.00063913024,0.000011762116,0.0000050750346,0.000011759997,0.000103012026,0.000007339873,0.00043355665],"genre_scores_gemma":[0.9968549,0.00039424564,0.0011584292,0.000038470673,0.000005456042,0.000019888628,0.00043580474,0.000018399483,0.0010742185],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999879,0.000023806619,0.000014213033,0.00003152319,0.000032595446,0.00001891376],"domain_scores_gemma":[0.9996141,0.000091572576,0.00008841793,0.000028453125,0.000092995295,0.00008442209],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002745829,0.0003376128,0.00022988098,0.0002849773,0.00014895946,0.00033075604,0.0001129136,0.00018571332,0.00079370715],"category_scores_gemma":[0.00046701252,0.000197807,0.00022805916,0.00025816783,0.00025108288,0.00030100008,0.00013072342,0.00042157952,0.00013184383],"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":[0.00010172955,0.000006291248,0.00045595868,0.000024681787,0.000006520735,0.000030895902,0.000034775843,0.000012116456,0.9989818,0.000008736783,0.0000024299954,0.00033412344],"study_design_scores_gemma":[0.000029744731,0.0008683512,0.062264193,0.00001740052,0.000055773875,0.00027917407,0.00019115336,0.00024162435,0.93476486,0.000060579565,0.0012130366,0.000014064439],"about_ca_topic_score_codex":0.0010113539,"about_ca_topic_score_gemma":0.001108512,"teacher_disagreement_score":0.0010113539,"about_ca_system_score_codex":0.000109183275,"about_ca_system_score_gemma":0.00014338217,"threshold_uncertainty_score":0.0026551485},"labels":[],"label_agreement":null},{"id":"W2136692038","doi":"10.1017/s0007114511005447","title":"Effects of added PGX<sup>®</sup>, a novel functional fibre, on the glycaemic index of starchy foods","year":2011,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia; Pacific Centre for Reproductive Medicine","funders":"University of Sydney; University of Cambridge","keywords":"Glycaemic index; Food science; Dietary fibre; Sugar; Chemistry; Reducing sugar; Meal; Medicine; Glycemic index; Internal medicine","score_opus":0.031011142626684588,"score_gpt":0.21945812599782863,"score_spread":0.18844698337114404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136692038","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999238,0.00046133003,0.000085664455,0.000018607581,0.000017424698,0.000015889338,0.000021432254,0.0000037648063,0.00013788271],"genre_scores_gemma":[0.99738103,0.0004758265,0.0011816402,0.00009837671,0.000029691433,0.000024723142,0.00008021597,0.0000058090577,0.0007226829],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977666,0.00010740263,0.000018961722,0.000033549244,0.00003462431,0.000028717295],"domain_scores_gemma":[0.9994905,0.00024022965,0.000081640464,0.000023943358,0.000045256435,0.00011838334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003820507,0.00039286973,0.00047394578,0.00016335765,0.00016808668,0.00027739155,0.00017485183,0.0004957856,0.0012744713],"category_scores_gemma":[0.00074075616,0.00023177988,0.00025286112,0.00013307366,0.00037129605,0.00025156068,0.00023601313,0.0005812794,0.0001454197],"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":[0.19386984,0.005728023,0.0037367807,0.00054155244,0.0001801874,0.00018647057,0.00022772695,0.00031754808,0.7663211,0.000047535417,0.000120143945,0.028723063],"study_design_scores_gemma":[0.0036226409,0.44647086,0.113124564,0.00010294237,0.00080705906,0.00034206206,0.00040513516,0.0021051948,0.43030214,0.00010218502,0.0025657604,0.00004952233],"about_ca_topic_score_codex":0.0010365271,"about_ca_topic_score_gemma":0.0014036141,"teacher_disagreement_score":0.0012744713,"about_ca_system_score_codex":0.00015803217,"about_ca_system_score_gemma":0.0001398194,"threshold_uncertainty_score":0.0042635202},"labels":[],"label_agreement":null},{"id":"W2136826120","doi":"10.17348/era.9.0.455-462","title":"Staple food choices in Samoa: Do changing dietary trends reflect local food preferences?","year":2012,"lang":"en","type":"article","venue":"Ethnobotany Research and Applications","topic":"Food composition and properties","field":"Nursing","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":"Okanagan University College; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Samoan; Staple food; Population; Obesity; Environmental health; Food science; Food choice; Consumption (sociology); Nutrition transition; Medicine; Geography; Biology; Agriculture; Overweight","score_opus":0.1708423903601212,"score_gpt":0.4028208194989005,"score_spread":0.23197842913877928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136826120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987447,0.00016380103,0.000054109325,0.00021159518,0.0000054170014,0.000004789595,0.00018884407,0.0000020306295,0.00062467507],"genre_scores_gemma":[0.9995129,0.00013106698,0.000056263947,0.000060865314,0.0000054197567,0.0000053557105,0.000090270296,0.0000016542082,0.00013622857],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997023,0.00012811297,0.000018113084,0.00004963404,0.000029247161,0.00007267808],"domain_scores_gemma":[0.9990908,0.0001957636,0.00036732326,0.000049639835,0.0001256479,0.00017086338],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005278292,0.00016563681,0.00017592094,0.00064875395,0.0005654459,0.00076620624,0.00025553335,0.00031959947,0.002590526],"category_scores_gemma":[0.0021958598,0.00016646631,0.0002962558,0.0018823303,0.00041660015,0.0006584301,0.00044998256,0.0003448616,0.00029434304],"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":[0.00007781066,0.0000418056,0.98241454,0.000055526158,0.00004686673,0.00013461015,0.010513366,0.000025324262,0.00041893605,0.000049607515,0.00022108498,0.0060004327],"study_design_scores_gemma":[0.0000013413195,0.000037422094,0.9879309,0.000014996665,0.000008215779,0.000054417163,0.011527021,0.00006271202,0.00003316812,0.000032459655,0.0002928365,0.000004417825],"about_ca_topic_score_codex":0.04389386,"about_ca_topic_score_gemma":0.076904744,"teacher_disagreement_score":0.04389386,"about_ca_system_score_codex":0.00046160258,"about_ca_system_score_gemma":0.00036689235,"threshold_uncertainty_score":0.08727676},"labels":[],"label_agreement":null},{"id":"W2137152169","doi":"10.1038/nutd.2011.18","title":"Effect of PGX, a novel functional fibre supplement, on subjective ratings of appetite in overweight and obese women consuming a 3-day structured, low-calorie diet","year":2011,"lang":"en","type":"article","venue":"Nutrition and Diabetes","topic":"Food composition and properties","field":"Nursing","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 Calgary; University of British Columbia; Pacific Centre for Reproductive Medicine","funders":"","keywords":"Medicine; Overweight; Appetite; Obesity; Low calorie; Gerontology; Calorie; Low calorie diet; Internal medicine; Endocrinology; Physiology; Food science; Weight loss","score_opus":0.01139602396509402,"score_gpt":0.21819563752505713,"score_spread":0.20679961355996312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137152169","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995561,0.00023941997,0.00003185651,0.000020368421,0.000006584567,0.0000320989,0.000028117996,0.0000035943247,0.000081846025],"genre_scores_gemma":[0.9985258,0.00040414263,0.00038309005,0.000076422984,0.000021328862,0.000075149444,0.0000895286,0.000002522862,0.0004221265],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9998634,0.00006671764,0.000012049103,0.000020079284,0.000018258002,0.000019559697],"domain_scores_gemma":[0.9995154,0.00022029394,0.00010220896,0.000024547911,0.000017428705,0.00012016394],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000505109,0.00034920668,0.00056860945,0.00014493354,0.00019318628,0.00021903944,0.00020067365,0.0005034639,0.0016429862],"category_scores_gemma":[0.00084073993,0.0002535837,0.0003826401,0.00013427103,0.0005039967,0.0002491679,0.00024356587,0.00054734753,0.00014549585],"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":[0.7892885,0.018021407,0.01854895,0.00090044155,0.00056420563,0.0001440514,0.00067167997,0.0003377026,0.10163902,0.000036897225,0.00023152634,0.06961559],"study_design_scores_gemma":[0.042716227,0.7229633,0.2232363,0.00005465545,0.00042663957,0.00016668075,0.00033671668,0.00073387095,0.008608795,0.000052230243,0.00067383045,0.000030860374],"about_ca_topic_score_codex":0.0010012729,"about_ca_topic_score_gemma":0.0014369395,"teacher_disagreement_score":0.0016429862,"about_ca_system_score_codex":0.00017819635,"about_ca_system_score_gemma":0.00020472912,"threshold_uncertainty_score":0.0054962635},"labels":[],"label_agreement":null},{"id":"W2137322548","doi":"10.5539/jas.v4n11p72","title":"Dietary Fiber and beta-glucan Contents of Oat Tarhana: A Turkish Fermented Cereal Food","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Food science; Fermentation; Wheat flour; Fermentation in food processing; Dietary fiber; Fortification; Chemistry; Control sample; Biology; Lactic acid; Bacteria","score_opus":0.033649977272963566,"score_gpt":0.24938463679564088,"score_spread":0.2157346595226773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137322548","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988431,0.0006056131,0.00014611347,0.000011388159,0.00000739222,0.000014633972,0.00013547196,0.000004527068,0.00023171118],"genre_scores_gemma":[0.9961488,0.00063830684,0.0017561736,0.00003687877,0.0000040982704,0.000026426897,0.00039402573,0.000008742485,0.0009864793],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997949,0.000032565895,0.000026444266,0.000052441654,0.000064040454,0.0000296472],"domain_scores_gemma":[0.9997938,0.000024468118,0.0000842309,0.000009199719,0.000050284147,0.000037999525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021669689,0.00049477746,0.00035137293,0.0005657004,0.00020434706,0.0003753232,0.00018715694,0.00027226802,0.00077584333],"category_scores_gemma":[0.00022891861,0.00016185633,0.00047526768,0.00053513236,0.00020581187,0.00033840002,0.00021978254,0.0004907067,0.000081926904],"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":[0.0011009929,0.00021886003,0.001756751,0.0002679019,0.000047170615,0.00010283818,0.00008371336,0.00006611532,0.99314684,0.000038063485,0.0000281252,0.0031425823],"study_design_scores_gemma":[0.000083444545,0.0112585,0.123843,0.000118052674,0.0005090553,0.0004869968,0.0005225353,0.0008738498,0.8580305,0.00005635951,0.0041563935,0.00006136992],"about_ca_topic_score_codex":0.0024514766,"about_ca_topic_score_gemma":0.00493281,"teacher_disagreement_score":0.0024514766,"about_ca_system_score_codex":0.0003737712,"about_ca_system_score_gemma":0.00018573987,"threshold_uncertainty_score":0.0048744082},"labels":[],"label_agreement":null},{"id":"W2137635289","doi":"10.1093/fampra/cmt029","title":"Low-glycaemic index diets in the management of blood lipids: a systematic review and meta-analysis","year":2013,"lang":"en","type":"review","venue":"Family Practice","topic":"Food composition and properties","field":"Nursing","cited_by":41,"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":"","keywords":"Medicine; Meta-analysis; Postprandial; Internal medicine; Triglyceride; Randomized controlled trial; Cholesterol; Cochrane Library; Blood lipids; Gastroenterology; Endocrinology; Insulin","score_opus":0.11837608513095879,"score_gpt":0.3577321648020161,"score_spread":0.2393560796710573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137635289","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":[0.0028365583,0.99569017,0.0003752409,0.00017410908,0.000115208546,0.00033785516,0.00024899503,0.00002118766,0.00020079108],"genre_scores_gemma":[0.09184214,0.9027083,0.00234185,0.0007689809,0.00020408326,0.0013673698,0.0005068483,0.000019338444,0.00024102653],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9920597,0.003850745,0.002072064,0.0007017375,0.0010118862,0.00030387228],"domain_scores_gemma":[0.9863918,0.009474138,0.0022931907,0.00033808115,0.0012731149,0.00022967867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.012349726,0.0030178477,0.020063054,0.006764972,0.00065386074,0.0034516826,0.0023353493,0.0025339648,0.0036985276],"category_scores_gemma":[0.027838524,0.0014658266,0.034008287,0.006796357,0.0006668088,0.0018815105,0.0013657575,0.0020313312,0.00029461595],"study_design_candidate":"meta_analysis","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":[0.0019523397,0.00004636028,0.0022205426,0.5637725,0.41550574,0.00011876927,0.00008572605,0.0006583613,0.00018098134,0.00014543535,0.00069037004,0.014622851],"study_design_scores_gemma":[0.0008802893,0.0002429412,0.0028197505,0.05202658,0.94165266,0.00009119213,0.000048419723,0.00024583467,0.000114334856,0.00018821674,0.0016646932,0.000025107174],"about_ca_topic_score_codex":0.007937641,"about_ca_topic_score_gemma":0.015797064,"teacher_disagreement_score":0.020063054,"about_ca_system_score_codex":0.0036088957,"about_ca_system_score_gemma":0.004833968,"threshold_uncertainty_score":0.065312386},"labels":[],"label_agreement":null},{"id":"W2137648554","doi":"10.5539/jas.v7n12p50","title":"Nutrient Composition and Protein Extractability of Oat Forage Harvested at Different Maturity Stages as Compared to Grain","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Forage; Agronomy; Composition (language); Stover; Nutrient; Biology; Starch; Chemistry; Animal science; Crop; Food science","score_opus":0.0292741388015635,"score_gpt":0.2710036839282404,"score_spread":0.24172954512667694,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137648554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991928,0.0001790259,0.00012296668,0.000005039201,0.0000019231234,0.0000030398285,0.0002808884,0.0000029048101,0.0002114256],"genre_scores_gemma":[0.99581903,0.00024654088,0.00055395626,0.000029034696,0.000004157091,0.000013025019,0.0018686986,0.000013458344,0.0014521948],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999948,0.000004175017,0.000005789028,0.000018221694,0.000012945908,0.000010779782],"domain_scores_gemma":[0.9998348,0.00003224827,0.00003721458,0.000008470685,0.00003255806,0.000054798486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008589296,0.00024983255,0.00024010932,0.0005874752,0.00023435714,0.0003367216,0.00010707905,0.00016161513,0.00048644267],"category_scores_gemma":[0.0001568133,0.00012417953,0.00020339226,0.00042585476,0.00015093971,0.00028037184,0.00015750669,0.00028320888,0.000120095465],"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":[0.00030949916,0.000013635375,0.006286154,0.000024778152,0.000015519721,0.000082465,0.00007464358,0.000023246796,0.9923644,0.00001141474,0.000009219586,0.0007850842],"study_design_scores_gemma":[0.000014134585,0.00059851265,0.86701864,0.000011605248,0.000054838,0.00043400403,0.00046581303,0.00046480022,0.13009319,0.00004237504,0.0007875317,0.000014543574],"about_ca_topic_score_codex":0.0061021326,"about_ca_topic_score_gemma":0.007147379,"teacher_disagreement_score":0.0061021326,"about_ca_system_score_codex":0.00025114894,"about_ca_system_score_gemma":0.00016983725,"threshold_uncertainty_score":0.012133241},"labels":[],"label_agreement":null},{"id":"W2138693442","doi":"10.1016/j.carbpol.2015.11.008","title":"Unit and internal chain profile of African rice (Oryza glaberrima) amylopectin","year":2015,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Oryza sativa; Amylopectin; Chemistry; Degree of polymerization; Chain (unit); Horticulture; Food science; Botany; Starch; Polymerization; Biology; Biochemistry; Amylose; Physics; Polymer; Organic chemistry","score_opus":0.029271505698445135,"score_gpt":0.2540621690480571,"score_spread":0.22479066334961198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138693442","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986118,0.00012755833,0.00033878465,0.00001180822,0.0000035711928,0.0000020651692,0.00011702642,0.0000035965054,0.0007837871],"genre_scores_gemma":[0.99838734,0.00010782977,0.0002903629,0.000013228189,0.0000036861582,0.0000034392936,0.0002315827,0.0000055480787,0.0009570336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996865,0.000006962617,0.0000020376701,0.0000069827656,0.0000048514926,0.000010454519],"domain_scores_gemma":[0.99984276,0.0000330706,0.000037372327,0.0000109969415,0.000034705252,0.00004109302],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000071598355,0.0002265782,0.000054275442,0.00038628725,0.00014700531,0.00017149582,0.000081334445,0.000098801065,0.0011790494],"category_scores_gemma":[0.00018998949,0.00007111577,0.000119790784,0.00036081235,0.00014396825,0.0001932972,0.000118385404,0.00023216096,0.00016145509],"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":[0.0011288138,0.000032320768,0.0048819454,0.000036249778,0.000009799287,0.00015146685,0.000101901474,0.0002724932,0.9875586,0.00027254986,0.0000628322,0.0054910686],"study_design_scores_gemma":[0.000019763616,0.000960112,0.14866678,0.000028163637,0.00006592102,0.00030682402,0.00035104871,0.0034670834,0.84342754,0.0003118752,0.002373899,0.00002088368],"about_ca_topic_score_codex":0.00076524157,"about_ca_topic_score_gemma":0.00043672472,"teacher_disagreement_score":0.0011790494,"about_ca_system_score_codex":0.000090841204,"about_ca_system_score_gemma":0.00009469883,"threshold_uncertainty_score":0.0039442778},"labels":[],"label_agreement":null},{"id":"W2139292847","doi":"10.1017/s000711451300069x","title":"Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses","year":2013,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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 Toronto","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Viscosity; Volume (thermodynamics); Chemistry; Glucan; Materials science; Thermodynamics; Biochemistry; Physics; Composite material","score_opus":0.014217474887026928,"score_gpt":0.2404618497055958,"score_spread":0.22624437481856888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139292847","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991241,0.00035757743,0.00024647234,0.000019301982,0.000013823608,0.000017840915,0.000030513373,0.000011379398,0.00017883629],"genre_scores_gemma":[0.99756974,0.00032904212,0.0011773414,0.00006358954,0.000019065767,0.000028575121,0.00012120516,0.000011424779,0.0006800012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998276,0.00004708971,0.000021303762,0.00003628678,0.000038194976,0.000029547655],"domain_scores_gemma":[0.99976736,0.000048728012,0.00008477771,0.00002532056,0.000025505453,0.000048371036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019652469,0.0003315671,0.00041461954,0.00013967736,0.00008849436,0.0003072069,0.00013231713,0.00030456713,0.001683808],"category_scores_gemma":[0.0004973953,0.00021793142,0.00029004467,0.00013222847,0.00018855548,0.00025679113,0.00024570685,0.0004539735,0.00019065404],"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":[0.015381632,0.00066975306,0.0020012036,0.00011350165,0.00008796856,0.000035700305,0.000045205095,0.00007391366,0.97156674,0.000027858527,0.000041911877,0.009954511],"study_design_scores_gemma":[0.0011320713,0.07972288,0.12904038,0.000058095167,0.0005178267,0.00028844687,0.00019016,0.0019112261,0.784521,0.00014473262,0.0024398142,0.000033383178],"about_ca_topic_score_codex":0.0003042041,"about_ca_topic_score_gemma":0.00042251917,"teacher_disagreement_score":0.001683808,"about_ca_system_score_codex":0.0001099405,"about_ca_system_score_gemma":0.0001072495,"threshold_uncertainty_score":0.0056328773},"labels":[],"label_agreement":null},{"id":"W2139357506","doi":"10.1139/apnm-2013-0557","title":"Nutritional and health benefits of pulses","year":2014,"lang":"en","type":"review","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":410,"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":"World Cancer Research Fund; Saskatchewan Pulse Growers; American Institute for Cancer Research","keywords":"Glycemic; Medicine; Diabetes mellitus; Health benefits; Nutrient; Glycemic index; Food science; Antioxidant; Physiology; Biology; Endocrinology; Traditional medicine; Biochemistry","score_opus":0.05010853221407046,"score_gpt":0.3137104213855037,"score_spread":0.26360188917143323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139357506","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":[0.0011889215,0.99623555,0.00013104048,0.00038985893,0.00015742684,0.000006545292,0.000047542668,0.0000072412677,0.0018358757],"genre_scores_gemma":[0.0074260524,0.9907346,0.00033263565,0.0002952818,0.00014493603,0.000011309271,0.00005978834,0.0000020900686,0.0009932953],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9998204,0.00004171167,0.000028567412,0.000032167394,0.000057280195,0.000019810444],"domain_scores_gemma":[0.99984276,0.00008073554,0.000030990752,0.0000054338957,0.000029929926,0.000010153277],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036572822,0.0005271992,0.0007572158,0.0013470685,0.00023026574,0.00072357384,0.00039847358,0.0009239854,0.0036267478],"category_scores_gemma":[0.0006992699,0.00014053598,0.0005181096,0.000945797,0.00032517686,0.0005521736,0.00053126074,0.000875323,0.00070818845],"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":[0.00018558335,0.00013629162,0.0007519991,0.03607117,0.0002823659,0.00019778602,0.00015266064,0.0001939766,0.003907678,0.0033679751,0.012780632,0.94197196],"study_design_scores_gemma":[0.00005431904,0.00036576804,0.012846629,0.026449317,0.000639761,0.004100999,0.00036487734,0.00013211057,0.002670279,0.004682527,0.947651,0.000042401494],"about_ca_topic_score_codex":0.0012361087,"about_ca_topic_score_gemma":0.001789631,"teacher_disagreement_score":0.0036267478,"about_ca_system_score_codex":0.00026034203,"about_ca_system_score_gemma":0.00042933656,"threshold_uncertainty_score":0.012132645},"labels":[],"label_agreement":null},{"id":"W2139371829","doi":"10.1111/ijfs.12176","title":"Experiments on dough rheology to improve screening of bread wheat cultivars","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Farinograph; Ascorbic acid; Food science; Rheology; Preservative; Bread making; Wheat flour; Mixing (physics); Chemistry; Mathematics; Materials science; Composite material","score_opus":0.02406613362248312,"score_gpt":0.31255246767386696,"score_spread":0.28848633405138385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139371829","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99522877,0.00026399127,0.0036358046,0.000049781527,0.000023698069,0.00014319051,0.00022397982,0.00004580918,0.0003849929],"genre_scores_gemma":[0.9825784,0.00038980332,0.014490833,0.00010278651,0.000011252992,0.0002252544,0.00067980704,0.00008998424,0.0014318622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990729,0.0002845621,0.00013289925,0.0002464174,0.00017968085,0.00008349938],"domain_scores_gemma":[0.99895716,0.00034033612,0.00019436907,0.00016432989,0.00022344493,0.000120357436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010610117,0.00059311173,0.00049726915,0.00040600027,0.00040470713,0.0005055252,0.00034735393,0.00044200526,0.0010004939],"category_scores_gemma":[0.0012314814,0.00033085284,0.00041745842,0.0004381665,0.00032231142,0.0003077372,0.00040943397,0.0009039187,0.00023243781],"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":[0.00009201672,0.000055257467,0.00038574365,0.000022582359,0.0000043639297,0.000008533346,0.000051242867,0.000024774492,0.9988342,0.0000076033202,0.000007838722,0.000505789],"study_design_scores_gemma":[0.000015594424,0.001721036,0.011093568,0.0000072359426,0.000044554978,0.000046783924,0.00006366151,0.0003177895,0.9859855,0.000016968448,0.0006755398,0.000011795877],"about_ca_topic_score_codex":0.0010883601,"about_ca_topic_score_gemma":0.0019235874,"teacher_disagreement_score":0.0010883601,"about_ca_system_score_codex":0.00030675856,"about_ca_system_score_gemma":0.00023302363,"threshold_uncertainty_score":0.0056111813},"labels":[],"label_agreement":null},{"id":"W2140112035","doi":"10.1002/jsfa.2222","title":"Improving wheat for bread and tortilla production by manipulating glutenin‐to‐gliadin ratio","year":2005,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glutenin; Gliadin; Gluten; Food science; Starch; Cultivar; Bread making; Chemistry; Wheat flour; Agronomy; Protein subunit; Biology; Biochemistry; Gene","score_opus":0.01159215114216501,"score_gpt":0.22710414131363235,"score_spread":0.21551199017146733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140112035","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960051,0.0002575519,0.0026501734,0.0000307038,0.000007951539,0.000059260725,0.00030054175,0.00008497502,0.00060361484],"genre_scores_gemma":[0.9894294,0.00034356525,0.0072831055,0.00003563321,0.0000032369971,0.000030894786,0.0009746936,0.00008100693,0.0018184033],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980074,0.000023976134,0.000021893211,0.000058971636,0.000058974787,0.00003535581],"domain_scores_gemma":[0.9998617,0.000020285657,0.000038102626,0.000013309801,0.000020056264,0.000046544195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028576684,0.0006738648,0.0003524724,0.00029833024,0.00019472475,0.000567927,0.00031963663,0.00020926025,0.00086188974],"category_scores_gemma":[0.0001908412,0.00017807033,0.00023567067,0.00042538877,0.0002258524,0.00019488114,0.00029568127,0.00051781413,0.00019077715],"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":[0.000038403872,0.000012584671,0.00012877476,0.00001244502,0.000004071195,0.000009600619,0.000007869055,0.000027589402,0.9993255,0.000010807442,0.000005353869,0.0004170781],"study_design_scores_gemma":[0.000023272392,0.000439802,0.024419317,0.000008603242,0.00007367981,0.000103454804,0.00007150799,0.0009272333,0.9711066,0.000018546443,0.002796218,0.000011867788],"about_ca_topic_score_codex":0.01058589,"about_ca_topic_score_gemma":0.0226545,"teacher_disagreement_score":0.01058589,"about_ca_system_score_codex":0.0007915255,"about_ca_system_score_gemma":0.00050712586,"threshold_uncertainty_score":0.021048546},"labels":[],"label_agreement":null},{"id":"W2140148965","doi":"10.3945/ajcn.2010.29174","title":"Physicochemical properties of oat β-glucan influence its ability to reduce serum LDL cholesterol in humans: a randomized clinical trial","year":2010,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":391,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories","funders":"","keywords":"Avena; Glucan; Cholesterol; Beta-glucan; Food science; Chemistry; Ldl cholesterol; Cholesterol lowering; Animal science; Internal medicine; Medicine; Biochemistry; Biology; Agronomy","score_opus":0.0649321759767224,"score_gpt":0.3981873982896861,"score_spread":0.3332552223129637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140148965","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9911566,0.00352473,0.0007608278,0.00034187117,0.0005479167,0.0020879998,0.0004337988,0.000061327984,0.00108492],"genre_scores_gemma":[0.9902582,0.0023209518,0.0014605471,0.0008214912,0.00066658255,0.0017908749,0.00055349665,0.000030031566,0.0020978383],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9985806,0.000670993,0.0001403842,0.00029658375,0.00012729016,0.00018421945],"domain_scores_gemma":[0.9977168,0.0007930895,0.00052736985,0.0002788878,0.00018281261,0.00050103193],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028786066,0.0029778797,0.0045163785,0.0006141148,0.0007872326,0.0016171987,0.0010825152,0.0029586328,0.0058752447],"category_scores_gemma":[0.0029873063,0.0011027424,0.0034433475,0.000807569,0.0027354665,0.00147984,0.00071795797,0.0037509243,0.0010454715],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9868514,0.006368826,0.00050470594,0.0002793814,0.0011833094,0.000014705519,0.00002167355,0.000068377,0.0015857496,0.000024637211,0.00008401977,0.0030131512],"study_design_scores_gemma":[0.7678945,0.22411893,0.0035274432,0.00004295662,0.0026342077,0.000020796426,0.00003498195,0.00025352612,0.00086745253,0.00013847549,0.00043463684,0.000031976855],"about_ca_topic_score_codex":0.00082979194,"about_ca_topic_score_gemma":0.0009802305,"teacher_disagreement_score":0.0058752447,"about_ca_system_score_codex":0.0006896083,"about_ca_system_score_gemma":0.00095929025,"threshold_uncertainty_score":0.019654691},"labels":[],"label_agreement":null},{"id":"W2140322731","doi":"10.1186/1743-7075-3-33","title":"Equivalent glycemic load (EGL): a method for quantifying the glycemic responses elicited by low carbohydrate foods","year":2006,"lang":"en","type":"article","venue":"Nutrition & Metabolism","topic":"Food composition and properties","field":"Nursing","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 Toronto; Glycemic Index Laboratories","funders":"","keywords":"Glycemic; Area under the curve; Glycemic index; Medicine; Glycation; Glycemic load; Population; Carbohydrate; Internal medicine; Endocrinology; Chemistry; Diabetes mellitus","score_opus":0.03531969734386862,"score_gpt":0.31667631980730293,"score_spread":0.2813566224634343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140322731","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":[0.34973922,0.018218324,0.59362143,0.0007013522,0.00142288,0.001851705,0.007980426,0.0049342527,0.021530496],"genre_scores_gemma":[0.6729685,0.005807733,0.3002383,0.001440284,0.00044496253,0.0029706254,0.0044652075,0.0007360138,0.010928477],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9941711,0.0022404254,0.00028779748,0.0009265295,0.0022020466,0.00017220591],"domain_scores_gemma":[0.9950212,0.0019611449,0.0012833859,0.00073596736,0.0008561432,0.00014202637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0064499755,0.0017867805,0.0010943098,0.004997272,0.00050432776,0.0013006378,0.001570019,0.001682933,0.0024189684],"category_scores_gemma":[0.010705225,0.00050088536,0.0010760034,0.004177302,0.00068848795,0.0013211551,0.0009863315,0.0016420127,0.0013841842],"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":[0.011980117,0.002096961,0.21527883,0.0026734301,0.0021808615,0.000740915,0.0019097383,0.00923292,0.24372098,0.0051373863,0.01620579,0.4888422],"study_design_scores_gemma":[0.0007380281,0.008402662,0.5368271,0.0008171879,0.0015074786,0.0039123325,0.0011222027,0.096027784,0.2901975,0.01017076,0.049485747,0.0007911884],"about_ca_topic_score_codex":0.001963607,"about_ca_topic_score_gemma":0.0023258596,"teacher_disagreement_score":0.0064499755,"about_ca_system_score_codex":0.0007288234,"about_ca_system_score_gemma":0.00043163027,"threshold_uncertainty_score":0.0341112},"labels":[],"label_agreement":null},{"id":"W2140411932","doi":"10.1017/s0007114513003905","title":"Glycaemic index: did Health Canada get it wrong? Position from the International Carbohydrate Quality Consortium (ICQC)","year":2013,"lang":"en","type":"letter","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McMaster University; University of Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"","keywords":"Glycaemic index; Index (typography); Content (measure theory); Quality (philosophy); Position (finance); Food science; Computer science; Chemistry; Medicine; Business; World Wide Web; Mathematics; Endocrinology; Diabetes mellitus; Glycemic index","score_opus":0.024161969456369142,"score_gpt":0.25835690214698614,"score_spread":0.234194932690617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140411932","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0006075024,0.0006650199,0.00002902129,0.9917122,0.0037385423,0.000009163185,0.00009607456,0.000011526996,0.003130794],"genre_scores_gemma":[0.01182982,0.0021569515,0.0002671052,0.9629986,0.008234323,0.00002979204,0.00010837282,0.000042583983,0.014332313],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980026,0.00026379232,0.0002543135,0.00017671559,0.0008675076,0.00043504153],"domain_scores_gemma":[0.9924946,0.0016933571,0.0003382705,0.0001207326,0.003644945,0.0017080988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024003477,0.00040893527,0.0008541836,0.00075971655,0.0068615195,0.0020366663,0.0013741016,0.019496197,0.01048739],"category_scores_gemma":[0.01608132,0.00038266636,0.0006612792,0.0013575818,0.0020606832,0.0018222583,0.0010254859,0.02067741,0.002835071],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027080172,0.00001984323,0.0013873188,0.000029130135,0.000005289174,0.0008645242,0.00016961092,0.0000228247,0.00005968002,0.00081698655,0.98801106,0.008586619],"study_design_scores_gemma":[0.0001449932,0.00008246467,0.015350157,0.0014830355,0.00005623248,0.0039775185,0.003612224,0.0006669197,0.00031759948,0.0051616575,0.968999,0.00014823597],"about_ca_topic_score_codex":0.5896759,"about_ca_topic_score_gemma":0.643763,"teacher_disagreement_score":0.977041,"about_ca_system_score_codex":0.022958975,"about_ca_system_score_gemma":0.02886943,"threshold_uncertainty_score":0.8254812},"labels":[],"label_agreement":null},{"id":"W2140792102","doi":"10.4081/pb.2011.e5","title":"Effects of Sampling Methods on Starch Granule Size Measurement of Potato Tubers under a Light Microscope","year":2011,"lang":"en","type":"article","venue":"International Journal of Plant Biology","topic":"Food composition and properties","field":"Nursing","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":"Carleton University; Agriculture and Agri-Food Canada","funders":"","keywords":"Granule (geology); Starch; Reproducibility; Potato starch; Chemistry; Microscope; Microscope slide; Materials science; Chromatography; Mathematics; Food science; Composite material; Optics; Physics","score_opus":0.071975110290944,"score_gpt":0.344428307331099,"score_spread":0.272453197040155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2140792102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9513628,0.001744174,0.045450255,0.00007556708,0.0001181337,0.00018314084,0.00014171882,0.00031853517,0.0006055738],"genre_scores_gemma":[0.8746549,0.0010229305,0.12191735,0.00015943334,0.000080561214,0.00058215327,0.00055861,0.00033892188,0.0006850087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9911771,0.003028823,0.0012243423,0.0019241228,0.002314704,0.00033089492],"domain_scores_gemma":[0.9785938,0.013028207,0.0026392576,0.00293624,0.002363389,0.00043911222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0065768114,0.00091397564,0.0007753389,0.00089641643,0.00052133924,0.0007447451,0.0006548782,0.00076401746,0.0004537284],"category_scores_gemma":[0.013071961,0.0009982846,0.00070043106,0.00065219094,0.00083147077,0.00043710892,0.0009849952,0.00086804223,0.00023696918],"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":[0.00035355653,0.00008531729,0.007882937,0.00014371853,0.00008109433,0.0000747376,0.00029187519,0.00027747767,0.9841563,0.000027451355,0.0000431052,0.0065823556],"study_design_scores_gemma":[0.000024567893,0.0018324564,0.08097102,0.000036058536,0.00019903688,0.00035898664,0.00013928353,0.0049310275,0.9106553,0.000057955192,0.00073647226,0.000057948004],"about_ca_topic_score_codex":0.0011194764,"about_ca_topic_score_gemma":0.0018682062,"teacher_disagreement_score":0.0065768114,"about_ca_system_score_codex":0.00041598108,"about_ca_system_score_gemma":0.0002584491,"threshold_uncertainty_score":0.034781873},"labels":[],"label_agreement":null},{"id":"W2141147989","doi":"10.1016/s0271-5317(02)00436-0","title":"Blood glucose responses to traditional South Asian vegetable dishes in normal and diabetic human subjects","year":2002,"lang":"en","type":"article","venue":"Nutrition Research","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Diabetes mellitus; Internal medicine; Endocrinology; Biology; Medicine; Animal science","score_opus":0.11638143464345468,"score_gpt":0.32079753675919415,"score_spread":0.20441610211573946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2141147989","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994357,0.000094844276,0.000014668777,0.000010332021,0.000005911097,0.0000035828214,0.000047830577,0.0000010347298,0.00038584773],"genre_scores_gemma":[0.9988305,0.0001621342,0.000038302715,0.00004719639,0.0000070440847,0.0000070018095,0.00009733207,0.0000013273415,0.00080914015],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999354,0.000020136918,0.000005188562,0.000014716223,0.000009427692,0.000015100838],"domain_scores_gemma":[0.9997131,0.00007782921,0.00004877237,0.000014682199,0.00003785616,0.0001076992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017102454,0.00031267485,0.00024993284,0.00044401095,0.00034400375,0.00036211804,0.00009885091,0.00027542244,0.0014955378],"category_scores_gemma":[0.0006734299,0.00018432458,0.00019859921,0.00041814288,0.0002510934,0.00017505485,0.00020630659,0.00041910418,0.00018760502],"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":[0.052204896,0.0022770797,0.8689115,0.00021569435,0.0002658993,0.0014034389,0.004507253,0.0001996529,0.055292107,0.00018133619,0.00031537272,0.014225684],"study_design_scores_gemma":[0.00008790462,0.0029346382,0.9931136,0.0000048349616,0.000077683275,0.0002950813,0.0016460464,0.0001259585,0.001476951,0.000057078018,0.00017034402,0.0000098646005],"about_ca_topic_score_codex":0.007502134,"about_ca_topic_score_gemma":0.0066901795,"teacher_disagreement_score":0.007502134,"about_ca_system_score_codex":0.00024918502,"about_ca_system_score_gemma":0.00012411631,"threshold_uncertainty_score":0.014916956},"labels":[],"label_agreement":null},{"id":"W2141282015","doi":"10.1016/j.jneb.2006.11.001","title":"Whole-Grain Intake is Associated with Body Mass Index in College Students","year":2007,"lang":"en","type":"article","venue":"Journal of Nutrition Education and Behavior","topic":"Food composition and properties","field":"Nursing","cited_by":60,"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":"Overweight; Whole grains; Calorie; Body mass index; Medicine; Refined grains; Obesity; Demography; Population; Environmental health; Gerontology; Food science; Internal medicine; Chemistry","score_opus":0.017117665645262032,"score_gpt":0.3136887607870782,"score_spread":0.2965710951418162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2141282015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994649,0.00014385719,0.00002676075,0.000030205825,0.0000070260626,0.0000024198018,0.000051512252,0.0000037158422,0.0002695756],"genre_scores_gemma":[0.99939585,0.00008278465,0.00004561498,0.0000257576,0.000007109477,0.0000025832396,0.00007256834,0.0000028903883,0.00036476052],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99976593,0.00006051061,0.000029813595,0.00004828828,0.000039782575,0.000055625285],"domain_scores_gemma":[0.997109,0.00079491816,0.0009736128,0.00018114861,0.00020034943,0.0007409202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003529305,0.00033107906,0.00051575585,0.0009206995,0.00059408514,0.0008760051,0.00034725922,0.0007315424,0.002973733],"category_scores_gemma":[0.0020908595,0.00057808537,0.0005676754,0.0012657401,0.0003208692,0.0003823949,0.00048545536,0.0010681683,0.00053351483],"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":[0.00042623034,0.00024627656,0.9968245,0.000008436157,0.00007432849,0.000052680956,0.00009244737,0.0000145481135,0.0009423802,0.00000818187,0.00003782032,0.0012721837],"study_design_scores_gemma":[0.0000048064576,0.000098307966,0.9995358,0.000002409941,0.000024103421,0.000045689423,0.00011754595,0.00008457543,0.000043402008,0.000009396589,0.000031861855,0.0000020864038],"about_ca_topic_score_codex":0.009965037,"about_ca_topic_score_gemma":0.012821963,"teacher_disagreement_score":0.009965037,"about_ca_system_score_codex":0.00026719784,"about_ca_system_score_gemma":0.00035599666,"threshold_uncertainty_score":0.019814074},"labels":[],"label_agreement":null},{"id":"W2141403936","doi":"10.1002/chin.200041294","title":"ChemInform Abstract: Relationships Between Structural Features, Molecular Weight and Rheological Properties of Cereal β‐D‐Glucans","year":2000,"lang":"en","type":"article","venue":"ChemInform","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Rheology; Service (business); Polymer science; Food science; Business; Thermodynamics; Marketing","score_opus":0.026565042705359296,"score_gpt":0.23354960791434667,"score_spread":0.2069845652089874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2141403936","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9827806,0.003214839,0.0017909483,0.00015145131,0.00010662091,0.000024045581,0.0068250694,0.00025622532,0.0048501156],"genre_scores_gemma":[0.97952545,0.0015785219,0.0020802221,0.00006922636,0.0000625544,0.000020134878,0.010921221,0.00007838751,0.005664229],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999496,0.0000073268493,0.000006314747,0.000010501885,0.000018359699,0.000007906175],"domain_scores_gemma":[0.99973005,0.00007405671,0.00009157473,0.0000114652985,0.00005629839,0.000036626727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022919224,0.00054652046,0.00025511172,0.0010846665,0.00014465561,0.0005441819,0.00010349752,0.00021770253,0.008916827],"category_scores_gemma":[0.000612257,0.00016887563,0.00025274348,0.000799954,0.00007814016,0.0003526255,0.00011944187,0.0003167318,0.0018975151],"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":[0.0050106556,0.00034908444,0.062122818,0.0008165625,0.0003144818,0.0003819041,0.00012498185,0.0017502647,0.8221093,0.00037073158,0.0070299143,0.09961935],"study_design_scores_gemma":[0.00009739803,0.0011523836,0.57918924,0.00007892575,0.00044343752,0.0010161747,0.00015284447,0.0033718222,0.3987576,0.0007318059,0.014935049,0.000073297684],"about_ca_topic_score_codex":0.0007723703,"about_ca_topic_score_gemma":0.0005470706,"teacher_disagreement_score":0.008916827,"about_ca_system_score_codex":0.00018556374,"about_ca_system_score_gemma":0.00012591442,"threshold_uncertainty_score":0.02982974},"labels":[],"label_agreement":null},{"id":"W2141472120","doi":"10.3945/jn.109.120584","title":"In Vitro Starch Digestion Kinetics, Corrected for Estimated Gastric Emptying, Predict Portal Glucose Appearance in Pigs ,","year":2010,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":95,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Postprandial; In vivo; Digestion (alchemy); Gastric emptying; Starch; In vitro; Carbohydrate; Chemistry; Internal medicine; Biochemistry; Endocrinology; Biology; Diabetes mellitus; Chromatography; Stomach; Medicine; Biotechnology","score_opus":0.018390708471239935,"score_gpt":0.27654503750847814,"score_spread":0.25815432903723823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2141472120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972345,0.00051153207,0.0017539454,0.000025268722,0.000018669038,0.000009682626,0.00015990778,0.000016415894,0.00027006902],"genre_scores_gemma":[0.99686533,0.0004174238,0.0012858184,0.0000340908,0.0000072778275,0.000021731745,0.00044789916,0.000025892261,0.00089459243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998337,0.00006478476,0.00001007642,0.000047600934,0.000021417869,0.00002224879],"domain_scores_gemma":[0.9992919,0.00043994462,0.00011865456,0.00003978575,0.00004082471,0.00006886783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064241176,0.0006903678,0.0005256227,0.00029551558,0.00016088464,0.00085655955,0.0002226646,0.0009010728,0.0006355843],"category_scores_gemma":[0.0011852167,0.00076792436,0.00045395037,0.00019831804,0.00030791742,0.00089424243,0.00014204097,0.0007941819,0.0004348599],"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":[0.02260491,0.00074035034,0.091676295,0.00036037897,0.00027788422,0.0002511799,0.00023922311,0.0045587397,0.8623894,0.00014030568,0.0004046438,0.016356725],"study_design_scores_gemma":[0.00039883878,0.012911211,0.49934205,0.000060758113,0.0007510498,0.0010796613,0.00033578742,0.058652133,0.42463082,0.00041139338,0.0013331637,0.00009315342],"about_ca_topic_score_codex":0.0014607232,"about_ca_topic_score_gemma":0.001762467,"teacher_disagreement_score":0.0014607232,"about_ca_system_score_codex":0.0004944611,"about_ca_system_score_gemma":0.00025234307,"threshold_uncertainty_score":0.0035876036},"labels":[],"label_agreement":null},{"id":"W2142183686","doi":"10.1002/jemt.20534","title":"Characterization of the surface morphology of durum wheat starch granules using atomic force microscopy","year":2007,"lang":"en","type":"article","venue":"Microscopy Research and Technique","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"","keywords":"Atomic force microscopy; Morphology (biology); Characterization (materials science); Microscopy; Chemistry; Materials science; Chemical engineering; Biophysics; Nanotechnology; Biology; Zoology; Optics; Physics","score_opus":0.04103793535242721,"score_gpt":0.3592841922316369,"score_spread":0.31824625687920965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142183686","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99339265,0.00029566736,0.005150071,0.000029533694,0.000006450681,0.000010560795,0.00012440863,0.00004717941,0.0009434379],"genre_scores_gemma":[0.9948026,0.00018095622,0.004150422,0.000013382424,0.0000031962047,0.0000097377415,0.00018496731,0.00001317255,0.0006415391],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999509,0.0000034468549,0.0000031667062,0.000010901257,0.00002331775,0.000008136658],"domain_scores_gemma":[0.9998512,0.000045575704,0.000030320207,0.000015491423,0.000043286305,0.000014127179],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000086753746,0.00013952375,0.000119627315,0.0002975599,0.00017113531,0.00024487052,0.00012611666,0.00019004403,0.0007083245],"category_scores_gemma":[0.00020489277,0.00010896755,0.00010674424,0.0001324589,0.00013901008,0.00017828474,0.00009861639,0.00017112389,0.00011403448],"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":[0.000013883071,0.000004430729,0.0009030946,0.000013418195,0.0000015926867,0.00004689095,0.000040358045,0.00003666433,0.9973912,0.000026919015,0.000013202885,0.0015083506],"study_design_scores_gemma":[0.0000088890065,0.00013930336,0.14903525,0.0000088026645,0.000016375461,0.00067709445,0.00027508932,0.005766895,0.84204847,0.00012604264,0.0018867616,0.000011060259],"about_ca_topic_score_codex":0.0018940198,"about_ca_topic_score_gemma":0.0017631408,"teacher_disagreement_score":0.0018940198,"about_ca_system_score_codex":0.00012527897,"about_ca_system_score_gemma":0.00005319172,"threshold_uncertainty_score":0.0037659407},"labels":[],"label_agreement":null},{"id":"W2142200168","doi":"10.3945/jn.112.172536","title":"Whole Grains and Health: from Theory to Practice—Highlights of the Grains for Health Foundation's Whole Grains Summit 2012","year":2013,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba","funders":"","keywords":"Summit; Whole grains; Globe; Public health; Multidisciplinary approach; Public relations; Foundation (evidence); Political science; Business; Marketing; Medicine; Geography; Food science; Nursing","score_opus":0.03568196330248599,"score_gpt":0.3206021422340998,"score_spread":0.2849201789316138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142200168","genre_codex":"commentary","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":[0.0021365725,0.03830153,0.00041250768,0.94704616,0.00792162,0.000020483805,0.000027600983,0.000017756529,0.004115844],"genre_scores_gemma":[0.12261872,0.18139271,0.007539287,0.64197904,0.021820625,0.00035147145,0.00018934027,0.00014922727,0.023959551],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9934744,0.0023530878,0.00046871798,0.0005031761,0.001981494,0.0012190605],"domain_scores_gemma":[0.9665341,0.019036021,0.00118876,0.0006469217,0.003972057,0.008622181],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.027234657,0.0007959347,0.0009992303,0.001051656,0.005867085,0.010365055,0.0023820864,0.01667546,0.0062547685],"category_scores_gemma":[0.02830524,0.0006215042,0.0007464333,0.0013837796,0.007647111,0.0069386116,0.013976086,0.024300657,0.00072687434],"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":[0.00022119895,0.0007026692,0.002388605,0.0016863997,0.000058391823,0.00036230226,0.007296518,0.0003223259,0.00047453408,0.035273563,0.6543811,0.29683247],"study_design_scores_gemma":[0.00015636865,0.0002488279,0.0085678175,0.007008952,0.00006278277,0.0001878714,0.016503494,0.00030959042,0.00047056735,0.023425382,0.942937,0.0001213741],"about_ca_topic_score_codex":0.05163176,"about_ca_topic_score_gemma":0.18086372,"teacher_disagreement_score":0.05163176,"about_ca_system_score_codex":0.014401606,"about_ca_system_score_gemma":0.058760215,"threshold_uncertainty_score":0.14403236},"labels":[],"label_agreement":null},{"id":"W2142308419","doi":"10.3945/ajcn.113.061770","title":"Health Canada’s evaluation of the use of glycemic index claims on food labels","year":2013,"lang":"en","type":"review","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Health Canada","funders":"","keywords":"Glycemic index; Medicine; Population; Glycemic; Environmental health; Food choice; Nutrition facts label; Food group; Diabetes mellitus; Food science; Biology","score_opus":0.3162943961759902,"score_gpt":0.4528079844438521,"score_spread":0.13651358826786192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142308419","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":[0.008883027,0.9668132,0.00034529454,0.006020255,0.0006964995,0.00023065323,0.004222447,0.000028203856,0.012760369],"genre_scores_gemma":[0.06823029,0.92088795,0.0020547695,0.00422296,0.0003102713,0.00011638126,0.002489046,0.00001917834,0.0016690707],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9839357,0.0028455807,0.0012058438,0.00056920166,0.010989536,0.00045418728],"domain_scores_gemma":[0.9355169,0.024140527,0.0068373214,0.0007776314,0.03136908,0.0013585329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.018294921,0.0008287521,0.0019741717,0.007885267,0.001057829,0.0021686223,0.002301748,0.0011064822,0.0020655566],"category_scores_gemma":[0.043034885,0.00039886712,0.0024117518,0.011693654,0.0009378059,0.0007506529,0.001039575,0.0017780226,0.00020256799],"study_design_candidate":"not_applicable","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":[0.00087383686,0.00025005732,0.026117519,0.04659771,0.0018065469,0.00016707157,0.00048469842,0.0004971182,0.00032548717,0.0024905552,0.0652591,0.85513014],"study_design_scores_gemma":[0.00042569,0.000775526,0.2090188,0.118842825,0.008596739,0.0005848634,0.0013004696,0.0013552794,0.0017417206,0.0008143002,0.65632296,0.00022086306],"about_ca_topic_score_codex":0.7949453,"about_ca_topic_score_gemma":0.88261974,"teacher_disagreement_score":0.2050547,"about_ca_system_score_codex":0.025857758,"about_ca_system_score_gemma":0.07521059,"threshold_uncertainty_score":0.41252458},"labels":[],"label_agreement":null},{"id":"W2142826677","doi":"10.1002/star.200390036","title":"Synthesis of Novel Starches <i>in Planta</i>: Opportunities and Challenges","year":2003,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":96,"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; Plant Biotechnology Institute","funders":"","keywords":"Starch; Biotechnology; Biochemical engineering; Biochemistry; Chemistry; Food science; Biology; Engineering","score_opus":0.16146210358690252,"score_gpt":0.28110034736913797,"score_spread":0.11963824378223545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142826677","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":[0.87580407,0.04962134,0.053500623,0.0025274418,0.0003696539,0.000113532704,0.0004215706,0.0002227852,0.017418945],"genre_scores_gemma":[0.91548985,0.029322699,0.04464762,0.000385286,0.000084834086,0.00007034736,0.00054927025,0.00008913763,0.009360927],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9999591,0.000011868754,0.0000041010703,0.000010014987,0.000008109362,0.000006843907],"domain_scores_gemma":[0.99994755,0.000013981341,0.000010246776,0.000006522926,0.000010159243,0.000011556248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021945567,0.00019805405,0.00023056584,0.00012452387,0.00014548753,0.00046304785,0.00017291235,0.00035093355,0.0012780438],"category_scores_gemma":[0.00012096355,0.0001328913,0.0003130256,0.00014990971,0.00015690723,0.00039784733,0.0001859988,0.00055431057,0.0006158741],"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":[0.000053067324,0.000042079115,0.00013623534,0.0004447427,0.000017032253,0.00031899542,0.000054354852,0.00042731228,0.98262537,0.0017522894,0.00021243253,0.01391611],"study_design_scores_gemma":[0.000046174147,0.0008048097,0.0016550318,0.000078167126,0.00005768054,0.0013124939,0.00017108036,0.0025236246,0.9043824,0.003952461,0.08498912,0.000026944343],"about_ca_topic_score_codex":0.00014945342,"about_ca_topic_score_gemma":0.000251488,"teacher_disagreement_score":0.0012780438,"about_ca_system_score_codex":0.00020221755,"about_ca_system_score_gemma":0.00014087583,"threshold_uncertainty_score":0.004275501},"labels":[],"label_agreement":null},{"id":"W2142884104","doi":"10.3732/ajb.94.4.590","title":"Gravitropism in the <i>starch excess</i> mutant of <i>Arabidopsis thaliana</i>","year":2007,"lang":"en","type":"article","venue":"American Journal of Botany","topic":"Food composition and properties","field":"Nursing","cited_by":80,"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":"National Aeronautics and Space Administration","keywords":"Biology; Gravitropism; Arabidopsis thaliana; Botany; Mutant; Arabidopsis; Genetics; Gene","score_opus":0.012995417377254485,"score_gpt":0.26520789049816934,"score_spread":0.2522124731209149,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142884104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967109,0.00021411318,0.0014229964,0.0000692559,0.000018429453,0.000013516131,0.0006587608,0.00018818327,0.0007038263],"genre_scores_gemma":[0.9939096,0.00016919486,0.0016019848,0.00008741575,0.000008006071,0.000027865162,0.0010266254,0.00019049013,0.0029788364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998832,0.00001238485,0.00001562829,0.00003173804,0.000037735026,0.000019344168],"domain_scores_gemma":[0.9997205,0.000030355646,0.000109326145,0.000026326652,0.000019891151,0.000093617615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007868136,0.0004531056,0.00020074446,0.0002919849,0.00018548271,0.00025599325,0.00025729035,0.0002540372,0.0016494327],"category_scores_gemma":[0.000093022994,0.0002301549,0.0003006112,0.00015041673,0.00021746127,0.00013298054,0.000361395,0.00065771723,0.00040928996],"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":[0.000019382285,0.000005472606,0.00019528277,0.000008989435,0.0000025030984,0.000049917424,0.000010802084,0.000013809252,0.99940467,0.000027433423,0.000015587848,0.00024602248],"study_design_scores_gemma":[0.000034129378,0.00023089317,0.075445555,0.000015809424,0.000037825903,0.0017913522,0.0001693567,0.0017038004,0.9165887,0.00014236463,0.003806393,0.00003383731],"about_ca_topic_score_codex":0.0019116985,"about_ca_topic_score_gemma":0.002226088,"teacher_disagreement_score":0.0019116985,"about_ca_system_score_codex":0.00034738338,"about_ca_system_score_gemma":0.00021874787,"threshold_uncertainty_score":0.0055179},"labels":[],"label_agreement":null},{"id":"W2143316802","doi":"10.1016/j.foodres.2009.11.010","title":"Ultrasonic characterization of fresh yellow alkaline noodles","year":2009,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ultrasonic sensor; Ultrasound; Attenuation; Materials science; Stress relaxation; Composite material; Dynamic mechanical analysis; Modulus; Chemistry; Optics; Creep; Acoustics; Polymer","score_opus":0.06799402006280139,"score_gpt":0.3537461303921154,"score_spread":0.285752110329314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143316802","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99086,0.00082738174,0.0057148114,0.000053639567,0.000027637365,0.000020362197,0.00018064173,0.000029772462,0.002285738],"genre_scores_gemma":[0.98293823,0.0005450639,0.004332596,0.000061445724,0.000007917288,0.000024223616,0.00033434076,0.000033307064,0.011722801],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998945,0.000009190201,0.000008017166,0.00001993444,0.00004936989,0.000019051877],"domain_scores_gemma":[0.9997644,0.00006287419,0.000033593657,0.000012732121,0.000100287536,0.0000261292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001855917,0.00017005375,0.0001556417,0.00031266588,0.00014333092,0.00022961943,0.00015522137,0.00023457578,0.0037159086],"category_scores_gemma":[0.00038997675,0.00010612079,0.00010509452,0.00022930415,0.00019699466,0.00024880588,0.00016415774,0.00027171025,0.00048769836],"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":[0.00013009438,0.000008871323,0.0007649547,0.00003524832,0.0000024005021,0.00004132509,0.00011406295,0.00006499619,0.99327844,0.000060918792,0.000049605947,0.0054490576],"study_design_scores_gemma":[0.000009078728,0.00048129176,0.026684387,0.000013342995,0.0000146993425,0.00018725744,0.00051001704,0.00090687245,0.9672819,0.000053909465,0.0038430777,0.000014211348],"about_ca_topic_score_codex":0.00083957426,"about_ca_topic_score_gemma":0.0011680963,"teacher_disagreement_score":0.0037159086,"about_ca_system_score_codex":0.00012131031,"about_ca_system_score_gemma":0.000110288056,"threshold_uncertainty_score":0.012430906},"labels":[],"label_agreement":null},{"id":"W2144122241","doi":"10.1017/s0007114514002256","title":"Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties","year":2014,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":170,"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; Ministry of Agriculture, Food and Rural Affairs","funders":"Agriculture and Agri-Food Canada; Menzies Centre for Australian Studies, King's College London, University of London; Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences; PepsiCo","keywords":"Glucan; Food science; Chemistry; Solubility; Postprandial; Avena; Cholesterol; Fat substitute; Beta-glucan; Rheology; Biochemistry; Biology; Insulin; Agronomy; Biotechnology; Organic chemistry; Materials science","score_opus":0.01578615608727378,"score_gpt":0.22234111607871523,"score_spread":0.20655495999144147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2144122241","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":[0.054344125,0.9389922,0.0022388278,0.0004579484,0.0002339362,0.000023674962,0.00041489778,0.00002402301,0.0032702684],"genre_scores_gemma":[0.1791521,0.8100317,0.0040109493,0.00048440587,0.00055634306,0.00005327694,0.00065894396,0.000027245656,0.005024986],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985635,0.000017765838,0.000022465067,0.000027573431,0.000060293205,0.000015529355],"domain_scores_gemma":[0.9998771,0.000029296441,0.00004293037,0.000004079581,0.000036153164,0.000010464414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002500034,0.00048321718,0.0005671127,0.0011253308,0.00011687665,0.0007290763,0.00019285537,0.0003844925,0.0010691417],"category_scores_gemma":[0.00034883898,0.00012906926,0.00044081846,0.0013667322,0.00017455283,0.00052927464,0.00019563401,0.00051047635,0.0004116446],"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":[0.0006472535,0.00010688878,0.009120876,0.021958495,0.0004620972,0.0011232609,0.00020847828,0.0011460178,0.45057037,0.002392659,0.0042607007,0.50800294],"study_design_scores_gemma":[0.00005779779,0.0017508973,0.17163922,0.0033360482,0.0014544838,0.008767996,0.00046761218,0.0019332716,0.21907836,0.0050344826,0.5862798,0.00020003656],"about_ca_topic_score_codex":0.00059747946,"about_ca_topic_score_gemma":0.0005777585,"teacher_disagreement_score":0.0011253308,"about_ca_system_score_codex":0.00023945801,"about_ca_system_score_gemma":0.00018599241,"threshold_uncertainty_score":0.0035765767},"labels":[],"label_agreement":null},{"id":"W2145085582","doi":"10.21083/surg.v3i1.1029","title":"Method for identifying the phosphorylation site of Maize Starch Synthase I","year":2009,"lang":"en","type":"article","venue":"SURG Journal","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Universities Space Research Association","keywords":"Chemistry; Biochemistry; Phosphorylation; Chromatography; Serine; Enzyme; Starch; Trypsin; ATP synthase; Phosphopeptide; Threonine","score_opus":0.054302440353285145,"score_gpt":0.3499182164978473,"score_spread":0.2956157761445622,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145085582","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":[0.21331042,0.014944808,0.7266893,0.0012563627,0.00086552463,0.003487378,0.0094477795,0.0028682572,0.0271302],"genre_scores_gemma":[0.34181687,0.010776368,0.57838094,0.00073364825,0.00020212017,0.0054772147,0.0241864,0.0006789455,0.0377475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992874,0.000100649486,0.000041937667,0.00026209292,0.00019254272,0.00011542118],"domain_scores_gemma":[0.99959546,0.00008163152,0.00005048504,0.00006957248,0.00012837186,0.000074517906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048244942,0.0014672128,0.0006429122,0.0025644859,0.0010403284,0.0003865934,0.0011225321,0.0006855609,0.008402375],"category_scores_gemma":[0.0007275899,0.0007004294,0.0006363428,0.0013031276,0.00034222932,0.00040876103,0.0005255876,0.0017702896,0.0055308538],"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":[0.00018657562,0.000046140685,0.00029528193,0.0002275584,0.0000236648,0.00015262022,0.000059976323,0.00018161717,0.9885041,0.0005715258,0.0006804629,0.009070464],"study_design_scores_gemma":[0.00024111304,0.00089937827,0.008333964,0.00010301243,0.0001811727,0.0011670557,0.00012610892,0.007213933,0.89370155,0.001468824,0.086469956,0.00009388732],"about_ca_topic_score_codex":0.0018599002,"about_ca_topic_score_gemma":0.0035090097,"teacher_disagreement_score":0.008402375,"about_ca_system_score_codex":0.0005012524,"about_ca_system_score_gemma":0.0008351062,"threshold_uncertainty_score":0.028108776},"labels":[],"label_agreement":null},{"id":"W2145508522","doi":"10.5539/ijc.v4n6p22","title":"Studies on the Gelatinization Temperature of Some Cereal Starches","year":2012,"lang":"en","type":"article","venue":"International Journal of Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":50,"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":"Eleusine; Sorghum; Starch gelatinization; Chemistry; Starch; Finger millet; Agronomy; Food science; Biology","score_opus":0.0389164699387747,"score_gpt":0.3084528249011465,"score_spread":0.2695363549623718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145508522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974153,0.0006403153,0.00092152704,0.000020902131,0.000007929379,0.00001434057,0.0001874024,0.00000953835,0.00078268565],"genre_scores_gemma":[0.9967366,0.0004854866,0.001305426,0.000032922337,0.0000049857877,0.000025600579,0.00037210187,0.000013665325,0.0010232773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998877,0.000019407786,0.00001370049,0.000031489333,0.000026069249,0.000021581069],"domain_scores_gemma":[0.9997383,0.00006886009,0.00007439518,0.000018925839,0.00005900812,0.000040519542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015208262,0.00029053123,0.00015701783,0.00022243735,0.000116686446,0.00025455194,0.0000811308,0.00017207206,0.00094810576],"category_scores_gemma":[0.00036466654,0.00012177332,0.00030772723,0.00027991857,0.00016293001,0.0002117783,0.000105328785,0.00047509492,0.00012544035],"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":[0.00009355357,0.000011548495,0.00096582173,0.00006717168,0.000008740738,0.000072317416,0.00008720359,0.000046594134,0.9976799,0.000017295293,0.000010234367,0.0009396798],"study_design_scores_gemma":[0.000009482143,0.0009212465,0.09172454,0.000026370248,0.000040426843,0.0004437893,0.0003641641,0.00040868777,0.9042012,0.00006405848,0.0017738194,0.000022212964],"about_ca_topic_score_codex":0.00065463735,"about_ca_topic_score_gemma":0.0008430535,"teacher_disagreement_score":0.00094810576,"about_ca_system_score_codex":0.0000978311,"about_ca_system_score_gemma":0.00007605496,"threshold_uncertainty_score":0.003171742},"labels":[],"label_agreement":null},{"id":"W2145860004","doi":"10.1016/j.jneb.2006.04.147","title":"Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention","year":2006,"lang":"en","type":"article","venue":"Journal of Nutrition Education and Behavior","topic":"Food composition and properties","field":"Nursing","cited_by":122,"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":"Focus group; Intervention (counseling); Perception; Psychology; Taste; Wine tasting; Metropolitan area; Social cognitive theory; Whole grains; Developmental psychology; Medicine; Food science; Sociology","score_opus":0.018852152404723096,"score_gpt":0.31578215101991036,"score_spread":0.29692999861518726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145860004","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985031,0.000089575326,0.00008969389,0.00029658704,0.00001606492,0.000033556807,0.00001589568,0.000004379353,0.00095122244],"genre_scores_gemma":[0.99876547,0.00018976656,0.00040293642,0.00008792035,0.0000044527765,0.000044143908,0.000018035706,0.0000018753387,0.00048536243],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9986273,0.00053572614,0.00008271381,0.000092828566,0.00035818256,0.00030322265],"domain_scores_gemma":[0.99610573,0.0014201822,0.0006634494,0.000111426474,0.0005960962,0.0011030983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003479148,0.00026580875,0.00039595718,0.00053412846,0.0018255727,0.0010290365,0.00036141256,0.0005707499,0.0014382723],"category_scores_gemma":[0.0070858463,0.00029912,0.0005220613,0.00034412162,0.0010109778,0.0005965633,0.0012066392,0.0016654277,0.0001248525],"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":[0.0014650009,0.007992294,0.7641029,0.00038998996,0.000107763975,0.00122493,0.14304735,0.00030527348,0.0071331984,0.0005864759,0.002107078,0.0715378],"study_design_scores_gemma":[0.00012556583,0.0029149668,0.77359843,0.00015169072,0.00012037926,0.00039066968,0.21772495,0.00030115532,0.0015829903,0.00022207474,0.0028208,0.000046308167],"about_ca_topic_score_codex":0.014273639,"about_ca_topic_score_gemma":0.030615905,"teacher_disagreement_score":0.014273639,"about_ca_system_score_codex":0.001223387,"about_ca_system_score_gemma":0.0022470453,"threshold_uncertainty_score":0.02838111},"labels":[],"label_agreement":null},{"id":"W2145926029","doi":"10.1016/j.biortech.2011.03.075","title":"Evaluation of value-added components of dried distiller’s grain with solubles from triticale and wheat","year":2011,"lang":"en","type":"article","venue":"Bioresource Technology","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Fermentation; Triticale; Food science; Raw material; Chemistry; Ethanol fuel; Distillers grains; Glucan; Agronomy; Biochemistry; Biology; Organic chemistry","score_opus":0.05835755133421413,"score_gpt":0.2549084579455962,"score_spread":0.19655090661138205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2145926029","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980331,0.0008259139,0.0005034138,0.000012304137,0.000017819664,0.000016207918,0.000087527296,0.0000042427014,0.00049950974],"genre_scores_gemma":[0.99679023,0.0005056417,0.0011120505,0.000023327235,0.000008105117,0.000009184117,0.000319697,0.000009662874,0.0012221263],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997986,0.000045496614,0.000015746122,0.000027679856,0.00007983557,0.00003268917],"domain_scores_gemma":[0.9997898,0.000050220777,0.000030946583,0.000009165633,0.000060179183,0.000059702325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034427227,0.00046167936,0.00033383304,0.00056238496,0.00029274225,0.0003650048,0.00020029763,0.0002742781,0.0007900218],"category_scores_gemma":[0.00032942832,0.00015372384,0.00051930884,0.0006677175,0.00027545737,0.000490907,0.00023897421,0.00046409975,0.00012677946],"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":[0.0014713575,0.00011846938,0.00081946736,0.00011338125,0.00003818537,0.000078071804,0.000051082516,0.00013590809,0.99443984,0.000056605943,0.0000138737605,0.0026637304],"study_design_scores_gemma":[0.00002871417,0.0013505988,0.0087823095,0.000008802182,0.00011086967,0.0000680201,0.00009272063,0.00042455437,0.9882494,0.000034069115,0.0008423101,0.000007607374],"about_ca_topic_score_codex":0.0019232176,"about_ca_topic_score_gemma":0.0035368672,"teacher_disagreement_score":0.0019232176,"about_ca_system_score_codex":0.0003157182,"about_ca_system_score_gemma":0.00035065482,"threshold_uncertainty_score":0.0038239956},"labels":[],"label_agreement":null},{"id":"W2146525666","doi":"10.1128/aem.72.3.1925-1931.2006","title":"Supplementation of the Diet with High-Viscosity Beta-Glucan Results in Enrichment for Lactobacilli in the Rat Cecum","year":2006,"lang":"en","type":"article","venue":"Applied and Environmental Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":173,"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":"Biology; Lactobacillus; Food science; Lactobacillus acidophilus; Cecum; 16S ribosomal RNA; Glucan; Beta-glucan; Polysaccharide; Biochemistry; Microbiology; Gut flora; Temperature gradient gel electrophoresis; Probiotic; Molecular biology; Bacteria; Gene; Fermentation","score_opus":0.006397461797591129,"score_gpt":0.18848714936892327,"score_spread":0.18208968757133215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146525666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987876,0.00028810115,0.00046339308,0.00004264261,0.000011570958,0.000007788997,0.00012874472,0.000026858192,0.00024337553],"genre_scores_gemma":[0.99345595,0.0006020464,0.002988573,0.00011112094,0.000018901486,0.00005401438,0.0006619225,0.000039379996,0.0020681054],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99964786,0.0000543779,0.00004149393,0.00011125902,0.00006999274,0.00007504422],"domain_scores_gemma":[0.9994222,0.000062015584,0.00017538361,0.000055784098,0.000052500753,0.00023211654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027155768,0.0006331749,0.00048461987,0.00050312857,0.00019065749,0.00045704813,0.00022242527,0.00040139377,0.0009338204],"category_scores_gemma":[0.00028123846,0.00046528806,0.0002947213,0.00019748663,0.000415616,0.0002895551,0.00025624648,0.00072218094,0.0003997588],"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":[0.0005612023,0.000058902886,0.00039609068,0.000017693039,0.000006347343,0.000017345035,0.000007088087,0.000012244477,0.99851507,0.00000990059,0.0000086209175,0.00038941082],"study_design_scores_gemma":[0.00008357415,0.0051390277,0.035928775,0.000025736206,0.00010010361,0.00031393717,0.00010370702,0.00036342844,0.95706654,0.000057140758,0.00080063293,0.000017359816],"about_ca_topic_score_codex":0.0009924117,"about_ca_topic_score_gemma":0.0013956977,"teacher_disagreement_score":0.0009924117,"about_ca_system_score_codex":0.00033365996,"about_ca_system_score_gemma":0.00028776677,"threshold_uncertainty_score":0.003123939},"labels":[],"label_agreement":null},{"id":"W2146961978","doi":"10.3945/ajcn.114.086108","title":"Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials","year":2014,"lang":"en","type":"review","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":370,"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; Agriculture and Agri-Food Canada","funders":"DSM Nutritional Products; PepsiCo","keywords":"Meta-analysis; Cholesterol; Medicine; Internal medicine; Randomized controlled trial; Cholesterol lowering; Inclusion and exclusion criteria; Endocrinology; Gastroenterology; Pathology","score_opus":0.1668902116313819,"score_gpt":0.46634861457403787,"score_spread":0.29945840294265597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146961978","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":[0.013915822,0.9846585,0.0004987101,0.000121012854,0.00016435805,0.00018270341,0.0002528697,0.000028985309,0.00017696235],"genre_scores_gemma":[0.27566063,0.71825874,0.0030826966,0.0010832362,0.00030055665,0.0003879279,0.0007326293,0.000037449834,0.00045603007],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99594265,0.0017472378,0.0011177651,0.0005892129,0.00039641745,0.00020662993],"domain_scores_gemma":[0.9935109,0.004655825,0.0010661558,0.00025748336,0.00035836874,0.00015118762],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0074993894,0.002990559,0.017688653,0.0025383038,0.0005561631,0.002144944,0.0017311827,0.0018074499,0.0032271561],"category_scores_gemma":[0.013915414,0.0013867273,0.027004842,0.0032580425,0.0007031856,0.0015031198,0.0011984122,0.0026513732,0.0002167903],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.017687066,0.00009738112,0.0029758823,0.17581709,0.78372294,0.000111765294,0.00007116617,0.0004108478,0.0005126308,0.000093055096,0.00047916805,0.018021014],"study_design_scores_gemma":[0.003740536,0.00046515686,0.003030675,0.00482228,0.98661256,0.00006338827,0.000035863075,0.000115688075,0.00012036967,0.00013131685,0.0008422714,0.00001999718],"about_ca_topic_score_codex":0.004518578,"about_ca_topic_score_gemma":0.011145254,"teacher_disagreement_score":0.017688653,"about_ca_system_score_codex":0.0015565308,"about_ca_system_score_gemma":0.001691804,"threshold_uncertainty_score":0.03966099},"labels":[],"label_agreement":null},{"id":"W2147630293","doi":"10.6000/1927-5951.2013.03.01.5","title":"Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours","year":2013,"lang":"en","type":"article","venue":"Journal of Pharmacy and Nutrition Sciences","topic":"Food composition and properties","field":"Nursing","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":"Oxygen radical absorbance capacity; Antioxidant; Extrusion; Food science; Chemistry; Flavonoid; Cultivar; Horticulture; Antioxidant capacity; Materials science; Biology; Biochemistry","score_opus":0.03893050950304632,"score_gpt":0.31507901502215374,"score_spread":0.2761485055191074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147630293","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99797624,0.0010691037,0.00053630845,0.000014468732,0.0000054161897,0.000007844189,0.00015590448,0.000011470032,0.00022324936],"genre_scores_gemma":[0.9940201,0.00087819214,0.003394575,0.000040775587,0.0000040371688,0.0000133642625,0.00055486197,0.00001689665,0.0010771144],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986374,0.000019545178,0.000016261014,0.000036227302,0.000045183315,0.000019119965],"domain_scores_gemma":[0.999876,0.000017171988,0.000037711514,0.000009295045,0.000041665524,0.000018121918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021370797,0.00041689194,0.00038497226,0.00032644512,0.00014076049,0.00023222074,0.00014199642,0.0002122469,0.00042089907],"category_scores_gemma":[0.00015233472,0.00011675735,0.0002707276,0.00029033795,0.000131594,0.00014578346,0.00013625534,0.00042015527,0.0000789789],"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":[0.00010771705,0.000016287178,0.0003600823,0.000049037226,0.000010242076,0.00002930996,0.000012008244,0.000046836114,0.9985752,0.000007375086,0.000007372934,0.0007785206],"study_design_scores_gemma":[0.000010653757,0.00052387826,0.026447745,0.000010828292,0.00007349004,0.00017154509,0.000047443125,0.00030473908,0.9709962,0.000011856496,0.0013917361,0.000009927374],"about_ca_topic_score_codex":0.001255442,"about_ca_topic_score_gemma":0.0032479095,"teacher_disagreement_score":0.001255442,"about_ca_system_score_codex":0.00019078807,"about_ca_system_score_gemma":0.00013084739,"threshold_uncertainty_score":0.0024963021},"labels":[],"label_agreement":null},{"id":"W2147863678","doi":"10.3390/foods2020225","title":"Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread","year":2013,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Arabinoxylan; Endosperm; Food science; Chemistry; Dietary fibre; Size-exclusion chromatography; Solubility; Enzyme; Biochemistry; Organic chemistry","score_opus":0.012338199785987837,"score_gpt":0.23224435202918808,"score_spread":0.21990615224320026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147863678","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981957,0.00053186424,0.0008636957,0.000013308523,0.00000443183,0.000009421815,0.000109318156,0.000016700144,0.00025554778],"genre_scores_gemma":[0.9975496,0.00029834796,0.0012469153,0.000017748549,0.0000033595638,0.000011065176,0.00030781678,0.000017949033,0.0005472883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998919,0.000015563133,0.000012055332,0.000028285287,0.000030594656,0.00002164431],"domain_scores_gemma":[0.9998753,0.00001740551,0.0000463429,0.000008355045,0.000020088793,0.000032416458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011033476,0.00038751363,0.00018508045,0.00026505158,0.000078551515,0.0003466683,0.00012543843,0.0002018136,0.0004666287],"category_scores_gemma":[0.00014258418,0.00018950569,0.00026118834,0.00024119599,0.00014142065,0.00024096499,0.00016362782,0.00033578265,0.00010673601],"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":[0.000034391964,0.0000036788324,0.00011796915,0.000010745542,0.0000029261646,0.00001979471,0.000006206671,0.00001796513,0.99953806,0.0000058493297,0.0000017096545,0.00024064994],"study_design_scores_gemma":[0.000007432061,0.00034740163,0.024674056,0.0000074199925,0.00003357724,0.00013163006,0.000042123767,0.00046785755,0.9734865,0.000019586978,0.0007745323,0.000008001995],"about_ca_topic_score_codex":0.00036792172,"about_ca_topic_score_gemma":0.00049638335,"teacher_disagreement_score":0.0004666287,"about_ca_system_score_codex":0.00009425351,"about_ca_system_score_gemma":0.00007119312,"threshold_uncertainty_score":0.001560986},"labels":[],"label_agreement":null},{"id":"W2147969521","doi":"10.4141/p03-184","title":"Development of a laboratory baking test for Uruguayan French style hearth bread using Canadian wheat flour","year":2004,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria","keywords":"Farinograph; Hearth; Food science; Wheat flour; Mathematics; Bread making; Absorption of water; Fermentation; Chemistry; Materials science; Composite material; Metallurgy","score_opus":0.029836098896260273,"score_gpt":0.24196575141428503,"score_spread":0.21212965251802476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2147969521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98976,0.00031254246,0.008228196,0.00003992075,0.000026564489,0.0002621156,0.00027770494,0.000118939046,0.0009740026],"genre_scores_gemma":[0.9412074,0.0004968655,0.05312329,0.000105665255,0.000014679718,0.0003905428,0.0014919497,0.00008675274,0.0030827743],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988959,0.00025064574,0.000095561765,0.00031855959,0.00033449067,0.00010473209],"domain_scores_gemma":[0.9994438,0.000093538874,0.0000788267,0.00006580316,0.0002597571,0.000058168465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000911967,0.0007792643,0.00047028344,0.00034551695,0.00071859424,0.0005244651,0.00050341064,0.00053304614,0.0012344822],"category_scores_gemma":[0.0010444208,0.00043178047,0.00052526704,0.00037435535,0.00046579304,0.00020522223,0.00040812016,0.000400324,0.000551066],"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":[0.00014583132,0.000112157606,0.0033251033,0.00006481726,0.000012075282,0.000042020452,0.00020783361,0.00006588132,0.9937629,0.000018288687,0.000033840428,0.0022092778],"study_design_scores_gemma":[0.00005977692,0.0050252606,0.14258716,0.00004365539,0.00016759161,0.0004457795,0.00057138683,0.0023718346,0.84606165,0.000024880448,0.0025797733,0.00006125089],"about_ca_topic_score_codex":0.028600961,"about_ca_topic_score_gemma":0.07042742,"teacher_disagreement_score":0.97139907,"about_ca_system_score_codex":0.0005657306,"about_ca_system_score_gemma":0.00072176434,"threshold_uncertainty_score":0.05686897},"labels":[],"label_agreement":null},{"id":"W2148732700","doi":"10.1094/cchem-03-12-0031-r","title":"Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight","year":2012,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Bran; Glycemic index; Chemistry; Avena; Palatability; Postprandial; Glycemic; Animal science; Botany; Biology; Insulin; Biotechnology","score_opus":0.012481812642599987,"score_gpt":0.2569593401827914,"score_spread":0.2444775275401914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148732700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996202,0.000099521116,0.00009619643,0.000008427022,0.000012893274,0.000006497264,0.00006927032,0.000006798971,0.0000801916],"genre_scores_gemma":[0.998247,0.00009805759,0.0003344673,0.000047185957,0.000010644279,0.000013353172,0.0004180817,0.000012869217,0.00081835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986005,0.000029969631,0.000013786023,0.000033672564,0.000031329528,0.00003116099],"domain_scores_gemma":[0.9996952,0.000056668097,0.00008677254,0.000021225404,0.000038320813,0.0001017953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022542213,0.0005919805,0.00033840133,0.00021692863,0.00011301443,0.00040589442,0.00011113049,0.0001878551,0.0008343255],"category_scores_gemma":[0.00040750278,0.00020233961,0.00029973546,0.0002339816,0.00017262751,0.0001550925,0.00018214835,0.0006538059,0.0001381725],"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":[0.012562102,0.00051817286,0.0013968811,0.00003363943,0.000052710046,0.000057248522,0.00003392167,0.00008935448,0.9839574,0.000010612964,0.000040413965,0.0012475188],"study_design_scores_gemma":[0.00066398684,0.056496073,0.1626967,0.000029171555,0.00028993623,0.00018675326,0.00019993192,0.0024465271,0.77582425,0.000036650406,0.0010999775,0.000030155396],"about_ca_topic_score_codex":0.0014595657,"about_ca_topic_score_gemma":0.0011515295,"teacher_disagreement_score":0.0014595657,"about_ca_system_score_codex":0.0002933748,"about_ca_system_score_gemma":0.000119410324,"threshold_uncertainty_score":0.0029020905},"labels":[],"label_agreement":null},{"id":"W2148988899","doi":"10.1017/s0007114511005836","title":"The acute effects of a pulse-containing meal on glycaemic responses and measures of satiety and satiation within and at a later meal","year":2011,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":83,"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 Toronto","funders":"Agriculture and Agri-Food Canada","keywords":"Meal; Food science; Appetite; Food intake; Area under the curve; Animal science; Medicine; Chemistry; Biology; Internal medicine","score_opus":0.02596343181857919,"score_gpt":0.2319220719609947,"score_spread":0.20595864014241552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148988899","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990606,0.00019321115,0.00024976116,0.000016542395,0.000012872545,0.000019701354,0.00013591483,0.000011684026,0.00029975912],"genre_scores_gemma":[0.99333465,0.0003683814,0.0019001109,0.00012701453,0.000029608449,0.0001949244,0.00045762418,0.000020703983,0.003566893],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999027,0.000013853856,0.000005398472,0.000025130726,0.000022878818,0.000029991726],"domain_scores_gemma":[0.99970716,0.00005575362,0.000069883106,0.000024348266,0.000022568687,0.00012036547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013874126,0.0005281251,0.00040842957,0.0001404785,0.00020226825,0.00028512432,0.00022223809,0.0004107965,0.0021281242],"category_scores_gemma":[0.00020280645,0.00024557498,0.00025590052,0.00014481404,0.0004046971,0.00025780773,0.0002533614,0.0016406289,0.00017224689],"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":[0.015367355,0.0009204783,0.0024485043,0.000087261156,0.00003915582,0.00006167511,0.00006586535,0.000058927348,0.9775174,0.00003610411,0.00007822487,0.0033190323],"study_design_scores_gemma":[0.0006552124,0.054156963,0.23164001,0.000026640726,0.00014540134,0.00020205429,0.0002278388,0.0010027011,0.7105746,0.00011504146,0.0012211328,0.000032279087],"about_ca_topic_score_codex":0.00079716166,"about_ca_topic_score_gemma":0.0022347525,"teacher_disagreement_score":0.0021281242,"about_ca_system_score_codex":0.00038641194,"about_ca_system_score_gemma":0.0002430444,"threshold_uncertainty_score":0.007119298},"labels":[],"label_agreement":null},{"id":"W2149108499","doi":"10.1094/cchem-86-2-0157","title":"Isolation and Characterization of High‐Purity Starch Isolates from Regular, Waxy, and High‐Amylose Hulless Barley Grains","year":2009,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Alberta","funders":"","keywords":"Amylose; Starch; Chemistry; Fractionation; Glucan; Food science; Polysaccharide; Amylopectin; Cultivar; Beta-glucan; Fiber; Chromatography; Botany; Biochemistry; Biology; Organic chemistry","score_opus":0.009128817943551035,"score_gpt":0.21525191562546817,"score_spread":0.20612309768191714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149108499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967405,0.0001599243,0.002548434,0.000019861274,0.000005269126,0.000021498618,0.00024873906,0.000009333014,0.00024644917],"genre_scores_gemma":[0.9868952,0.00028857597,0.009461362,0.000038765113,0.000010013122,0.00003237625,0.001721379,0.000035768375,0.0015166233],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989474,0.00001618117,0.000017099099,0.000020437208,0.00003121085,0.000020380528],"domain_scores_gemma":[0.9998085,0.000035160694,0.000039760296,0.000028049662,0.000049189224,0.00003924352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000185759,0.00029539078,0.00018181726,0.00032974256,0.00019293831,0.00040295397,0.00016578805,0.00015417214,0.00041789142],"category_scores_gemma":[0.00029451062,0.00010514043,0.00017169608,0.0003539469,0.00021234163,0.00016158461,0.00023272146,0.00028121352,0.0002038388],"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":[0.000038247457,0.000011816473,0.0010186739,0.000015070407,0.0000038201106,0.00004041655,0.000031544718,0.000021270584,0.9979127,0.000010492834,0.000009071824,0.00088672334],"study_design_scores_gemma":[0.000022362497,0.00044012623,0.12013083,0.000010527654,0.00003850437,0.00072039064,0.00027513964,0.0005316929,0.87620646,0.00006739488,0.0015468985,0.000009575086],"about_ca_topic_score_codex":0.0015267222,"about_ca_topic_score_gemma":0.001562336,"teacher_disagreement_score":0.0015267222,"about_ca_system_score_codex":0.0001427081,"about_ca_system_score_gemma":0.00013381409,"threshold_uncertainty_score":0.0030356646},"labels":[],"label_agreement":null},{"id":"W2150005020","doi":"10.1002/star.201100093","title":"Morphological changes of starch granules during grain filling and seed germination in wheat","year":2011,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Endosperm; Germination; Anthesis; Granule (geology); Starch; Scanning electron microscope; Wheat starch; Chemistry; Caryopsis; Botany; Hydrolysis; Enzymatic hydrolysis; Agronomy; Materials science; Food science; Biology; Composite material; Cultivar; Biochemistry","score_opus":0.054677338402536815,"score_gpt":0.2727231890547752,"score_spread":0.21804585065223842,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150005020","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840194,0.00030491073,0.00061214494,0.0000114191835,0.000005744347,0.0000060290217,0.000111061665,0.00001693492,0.0005299279],"genre_scores_gemma":[0.99886346,0.000098408476,0.00030403052,0.000014336801,0.000002273646,0.0000062279096,0.00012880583,0.0000050605613,0.00057735527],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996984,0.0000040740338,0.0000028904549,0.0000078319645,0.000008346039,0.0000070496985],"domain_scores_gemma":[0.9998864,0.000016630729,0.00003602028,0.000010080912,0.000019266685,0.00003163262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007879858,0.00011846536,0.00012103116,0.00026994303,0.00013208303,0.0002509912,0.0000681228,0.00019699974,0.0005284761],"category_scores_gemma":[0.00014518555,0.00014701861,0.00018070026,0.000118479256,0.00016551052,0.00021864176,0.00012558265,0.0002391486,0.00016015975],"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":[0.00027441877,0.000014644274,0.0072007924,0.000027074964,0.000008245091,0.00034583453,0.00012765711,0.000029792918,0.9898061,0.00004167312,0.000037153455,0.0020865833],"study_design_scores_gemma":[0.000020070573,0.00045487308,0.77830315,0.0000113251,0.000023819282,0.0012547333,0.00039684368,0.00055187556,0.21748565,0.00010587484,0.0013776332,0.000014254797],"about_ca_topic_score_codex":0.0006400556,"about_ca_topic_score_gemma":0.00081011443,"teacher_disagreement_score":0.0006400556,"about_ca_system_score_codex":0.00013336683,"about_ca_system_score_gemma":0.000056402332,"threshold_uncertainty_score":0.0017679334},"labels":[],"label_agreement":null},{"id":"W2150046060","doi":"10.31989/ffhd.v2i7.83","title":"Starch digestibility and predicted glycemic index of fried sweet potato cultivars","year":2012,"lang":"en","type":"article","venue":"Functional Foods in Health and Disease","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"","keywords":"Ipomoea; Starch; Glycemic index; Cultivar; Food science; Resistant starch; Chemistry; Potato starch; Digestion (alchemy); Legume; Glycemic; Agronomy; Biology; Botany; Biotechnology","score_opus":0.036982098708437446,"score_gpt":0.3000684784927539,"score_spread":0.2630863797843165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150046060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995908,0.00007983321,0.000092880386,0.000002566308,8.521842e-7,0.0000017132606,0.00010183108,0.000004047967,0.00012544659],"genre_scores_gemma":[0.99883133,0.000051797135,0.0003097717,0.000008852146,8.41279e-7,0.000004035548,0.0005070877,0.0000048085885,0.0002814842],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999361,0.000006589219,0.00000661663,0.000029836418,0.000012910246,0.0000079363745],"domain_scores_gemma":[0.99976367,0.00003898111,0.00009944678,0.000017852914,0.00004039652,0.000039706676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015715594,0.00023450468,0.00018194472,0.00035444344,0.00010648776,0.00039108173,0.00007594994,0.00016240065,0.000600786],"category_scores_gemma":[0.0002242245,0.00011839263,0.0002611114,0.00031061584,0.00010002937,0.00018086299,0.00014748829,0.00030572468,0.0001110324],"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":[0.0018702659,0.00020566884,0.25853243,0.00011530828,0.0002799065,0.00017810514,0.0003557618,0.00045267533,0.7307651,0.000061917155,0.00010332391,0.007079542],"study_design_scores_gemma":[0.0000080654845,0.0004516802,0.9791164,0.00000587165,0.000076835444,0.00015706346,0.000108539636,0.0006828104,0.019079205,0.000022759607,0.0002824065,0.000008321939],"about_ca_topic_score_codex":0.0017418823,"about_ca_topic_score_gemma":0.0020273305,"teacher_disagreement_score":0.0017418823,"about_ca_system_score_codex":0.0002161175,"about_ca_system_score_gemma":0.000062936175,"threshold_uncertainty_score":0.0034635067},"labels":[],"label_agreement":null},{"id":"W2151000820","doi":"10.5539/jfr.v3n4p33","title":"Antioxidant Properties of Experimental Wholegrain Pastas Made With Different Cereals","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Chemistry; Antioxidant; Polyphenol; Ingredient; Antioxidant capacity; Dietary fiber; Biochemistry","score_opus":0.08991025752001926,"score_gpt":0.3348947528315707,"score_spread":0.24498449531155148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151000820","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980732,0.0009245499,0.0003024712,0.000016350485,0.000022286124,0.00001613094,0.00025843838,0.000011098736,0.00037554398],"genre_scores_gemma":[0.99393433,0.00078108214,0.0019841248,0.000048857848,0.000016103022,0.00002552006,0.0008937737,0.000020433656,0.0022957413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998536,0.000022810638,0.000020747782,0.000044233366,0.000034524168,0.00002398893],"domain_scores_gemma":[0.99966574,0.000054914504,0.00008719571,0.000043680397,0.00005980877,0.00008856613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026074023,0.00070717884,0.00037243665,0.00054647855,0.00016763483,0.0002409179,0.0001920628,0.00029911488,0.001009886],"category_scores_gemma":[0.00023894827,0.000182161,0.00035482482,0.0005740851,0.0002556106,0.000244439,0.00021341455,0.0006515303,0.00013128793],"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":[0.0015340967,0.0003861247,0.0006014015,0.00010522356,0.000048133385,0.000054693846,0.00004459378,0.00013553831,0.9951439,0.000042077245,0.000028019409,0.0018761072],"study_design_scores_gemma":[0.00012389872,0.010594044,0.047900274,0.000064813714,0.00027639914,0.00028737923,0.000121569065,0.0007663464,0.93660426,0.00007141199,0.0031548229,0.00003470155],"about_ca_topic_score_codex":0.0012508145,"about_ca_topic_score_gemma":0.0013025705,"teacher_disagreement_score":0.0012508145,"about_ca_system_score_codex":0.0002378681,"about_ca_system_score_gemma":0.00017836942,"threshold_uncertainty_score":0.0033783913},"labels":[],"label_agreement":null},{"id":"W2151229583","doi":"10.1104/pp.005454","title":"The Altered Pattern of Amylose Accumulation in the Endosperm of Low-Amylose Barley Cultivars Is Attributable to a Single Mutant Allele of Granule-Bound Starch Synthase I with a Deletion in the 5′-Non-Coding Region","year":2002,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","cited_by":130,"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":"Agricultural Research Service; Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences; Montana State University; U.S. Department of Agriculture","keywords":"Endosperm; Amylose; Cultivar; Hordeum vulgare; Starch synthase; Starch; Biology; Botany; Poaceae; Biochemistry; Amylopectin","score_opus":0.06110869173370513,"score_gpt":0.2684064355794038,"score_spread":0.20729774384569866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151229583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990387,0.000099922334,0.00041873503,0.000009777976,0.0000036580025,0.000004063112,0.0002657966,0.000017110713,0.0001421733],"genre_scores_gemma":[0.99721044,0.000111155,0.00070624746,0.000029010786,0.000002640937,0.000012934411,0.00090889033,0.00003841165,0.0009802927],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992883,0.000003918636,0.000010789058,0.000027714263,0.000012567076,0.000016210635],"domain_scores_gemma":[0.99984264,0.000020489088,0.000058135043,0.000023236249,0.000014123394,0.000041430285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000059561236,0.00034690916,0.00026138563,0.00033988795,0.00011773471,0.00020497348,0.0001956221,0.00020117385,0.00052711606],"category_scores_gemma":[0.00009075409,0.00020964889,0.00029348445,0.00023465163,0.0002231279,0.0001195402,0.00025439545,0.0004011549,0.00019408671],"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":[0.000041110976,0.0000029667021,0.000583016,0.0000059266995,0.000003826076,0.000039127528,0.0000123062355,0.0000058428445,0.99911183,0.000008061548,0.0000024008548,0.00018353497],"study_design_scores_gemma":[0.00002405435,0.00025854277,0.29823497,0.000006067606,0.00006279415,0.0013552385,0.00011122173,0.0006278511,0.69803804,0.00009898748,0.001162557,0.000019635752],"about_ca_topic_score_codex":0.0011431207,"about_ca_topic_score_gemma":0.0012560012,"teacher_disagreement_score":0.0011431207,"about_ca_system_score_codex":0.0002507943,"about_ca_system_score_gemma":0.00014004785,"threshold_uncertainty_score":0.002272904},"labels":[],"label_agreement":null},{"id":"W2151880650","doi":"10.1017/s0007114512000700","title":"The effect of yellow pea protein and fibre on short-term food intake, subjective appetite and glycaemic response in healthy young men","year":2012,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":57,"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 Toronto","funders":"Agriculture and Agri-Food Canada","keywords":"Appetite; Meal; Food science; Food intake; Chemistry; Animal science; Internal medicine; Medicine; Biology","score_opus":0.011522293871775034,"score_gpt":0.24821126796531065,"score_spread":0.23668897409353562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2151880650","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995988,0.00024286275,0.00003749278,0.00000789595,0.0000034979005,0.0000071274867,0.000021358219,0.0000017443269,0.000079282116],"genre_scores_gemma":[0.9985967,0.00024054898,0.00024675418,0.000043789765,0.000009540709,0.000016893893,0.00008171056,0.0000026169353,0.000761519],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989676,0.000032973276,0.000006700039,0.000024033106,0.000018403254,0.00002113222],"domain_scores_gemma":[0.9997291,0.000059167163,0.000041415307,0.000017647475,0.000017199918,0.00013540297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032093466,0.0003456792,0.00029865268,0.00017434108,0.00022313792,0.00018268196,0.00013608058,0.00034340934,0.00093976577],"category_scores_gemma":[0.0004548654,0.00025664136,0.0003010609,0.000121569705,0.0003391553,0.00027298674,0.00029565959,0.0004242838,0.00014164415],"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":[0.1723743,0.010840696,0.0632635,0.0004236685,0.00043804944,0.00054637616,0.0006098927,0.00020330901,0.70096546,0.000064059604,0.00017654194,0.05009413],"study_design_scores_gemma":[0.0010287033,0.13027255,0.8321162,0.000018373927,0.0002245473,0.00033400895,0.00032247507,0.00040573804,0.034536958,0.000052464788,0.0006697309,0.000018227776],"about_ca_topic_score_codex":0.00093487615,"about_ca_topic_score_gemma":0.0017723318,"teacher_disagreement_score":0.00093976577,"about_ca_system_score_codex":0.00013112041,"about_ca_system_score_gemma":0.00012972085,"threshold_uncertainty_score":0.0031437874},"labels":[],"label_agreement":null},{"id":"W2152267491","doi":"10.3945/jn.113.177139","title":"Do Whole Grain Cereals Really Reduce LDL-Cholesterol by 0.72 mmol/L?","year":2013,"lang":"en","type":"letter","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto","funders":"","keywords":"Whole grains; Ldl cholesterol; Food science; Cholesterol; Total cholesterol; Mole; Chemistry; Biochemistry","score_opus":0.02604969579214065,"score_gpt":0.2680031971876614,"score_spread":0.24195350139552077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152267491","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.001689418,0.001266578,0.00005451301,0.98771346,0.006125536,0.0000075091075,0.000043657135,0.00001869622,0.0030805285],"genre_scores_gemma":[0.011457105,0.001816983,0.00028553224,0.96764666,0.0116292015,0.00002332535,0.000035767123,0.00001595552,0.0070895506],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991192,0.00024084201,0.00013423426,0.00010544973,0.0002625203,0.00013774923],"domain_scores_gemma":[0.9972498,0.0013957925,0.00023315601,0.00006308972,0.0005865752,0.00047166232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018497003,0.00057662826,0.000998772,0.0003092504,0.0021020032,0.0012597397,0.0009645522,0.026513431,0.008229004],"category_scores_gemma":[0.012411662,0.00035968176,0.00090206624,0.00029904986,0.0011643476,0.002155495,0.0006341998,0.016531898,0.004600519],"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":[0.00049853104,0.0002853743,0.0062481547,0.00013249235,0.00006650181,0.0047692084,0.00031634147,0.00008192595,0.0007190049,0.0024920374,0.94063675,0.04375369],"study_design_scores_gemma":[0.00068200415,0.0009418171,0.014140298,0.0008958622,0.00018961477,0.011524225,0.0025823796,0.00081120286,0.0008369492,0.013217302,0.95402527,0.000153028],"about_ca_topic_score_codex":0.014168089,"about_ca_topic_score_gemma":0.022166546,"teacher_disagreement_score":0.026513431,"about_ca_system_score_codex":0.0024208343,"about_ca_system_score_gemma":0.0023468796,"threshold_uncertainty_score":0.028171241},"labels":[],"label_agreement":null},{"id":"W2152367779","doi":"10.6000/1929-5634.2012.01.02.8","title":"Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge","year":2013,"lang":"en","type":"article","venue":"Journal of Nutritional Therapeutics","topic":"Food composition and properties","field":"Nursing","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":"Central Food Technological Research Institute, Council of Scientific and Industrial Research","keywords":"Nutraceutical; Food science; Polyphenol; Vitamin; Chemistry; Nutrient; Vitamin E; Carotenoid; Antioxidant; Tocopherol; Starch; Catechin; Biochemistry; Organic chemistry","score_opus":0.07586569760721948,"score_gpt":0.30281450393032794,"score_spread":0.22694880632310846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152367779","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98551625,0.0033653772,0.005789181,0.00012055787,0.00007236056,0.00014578893,0.0008822171,0.00018511091,0.003923168],"genre_scores_gemma":[0.9684867,0.001098196,0.016576035,0.00012910427,0.000020568908,0.00015268258,0.0011596766,0.000105964864,0.012271041],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.0000212021,0.000013017443,0.000028913475,0.0000482492,0.0000148158015],"domain_scores_gemma":[0.99993575,0.0000081435755,0.000013396991,0.0000046791074,0.000016760956,0.000021213267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016231055,0.000383353,0.0002828055,0.0006718849,0.0002468753,0.00037729085,0.00013716317,0.00025747635,0.003958061],"category_scores_gemma":[0.00013899538,0.00019101231,0.00026175124,0.00029407348,0.000098186625,0.00024786234,0.00037922114,0.00042180283,0.000608402],"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":[0.00045804225,0.00018140239,0.0012351802,0.00021981196,0.000029568904,0.00010177256,0.000034143286,0.0000837961,0.9865426,0.00008852278,0.00015496027,0.0108702695],"study_design_scores_gemma":[0.000098266006,0.0052974047,0.04546802,0.000082664825,0.00027985158,0.0011636121,0.0001837746,0.0007974831,0.9241351,0.00019203694,0.022263445,0.00003834769],"about_ca_topic_score_codex":0.00028915398,"about_ca_topic_score_gemma":0.00077766454,"teacher_disagreement_score":0.003958061,"about_ca_system_score_codex":0.00010872551,"about_ca_system_score_gemma":0.00011016833,"threshold_uncertainty_score":0.013240993},"labels":[],"label_agreement":null},{"id":"W2152689562","doi":"10.1111/j.1750-3841.2010.01688.x","title":"Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Food science; Ice cream; Dietary fiber; Carrageenan; Chemistry; Food products","score_opus":0.025561483280395057,"score_gpt":0.2672793187971272,"score_spread":0.24171783551673212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152689562","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99620324,0.0008357429,0.002244122,0.000025918553,0.000009085626,0.00006286475,0.00013082621,0.000023137123,0.00046508602],"genre_scores_gemma":[0.98219097,0.0011878668,0.014590988,0.000032634995,0.0000060435664,0.00003701985,0.000635598,0.000013227255,0.0013055928],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998975,0.000019781593,0.0000109613975,0.000020696205,0.000034765555,0.000016317814],"domain_scores_gemma":[0.99991834,0.000010584144,0.000024741803,0.000010017255,0.000015226464,0.00002094244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017194085,0.0003616985,0.00019245344,0.00031084218,0.000084503554,0.00018799235,0.00017910429,0.00015464846,0.0005820301],"category_scores_gemma":[0.00014956434,0.00013157229,0.00038565582,0.00026156363,0.00012655745,0.00016642998,0.0002565496,0.0003066302,0.00015670658],"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":[0.000177524,0.00009140087,0.00056926126,0.00005691871,0.000010676162,0.00004327794,0.000014281897,0.0001366524,0.995548,0.000024889525,0.00000863057,0.0033184248],"study_design_scores_gemma":[0.000029964469,0.0012383718,0.0044977064,0.000013591608,0.000054347045,0.000109787296,0.00001595717,0.00069436163,0.99164903,0.000015038859,0.0016759749,0.000005864775],"about_ca_topic_score_codex":0.0011722919,"about_ca_topic_score_gemma":0.0017085635,"teacher_disagreement_score":0.0011722919,"about_ca_system_score_codex":0.00015883222,"about_ca_system_score_gemma":0.00018526053,"threshold_uncertainty_score":0.0023309588},"labels":[],"label_agreement":null},{"id":"W2152900305","doi":"10.1111/1750-3841.12690","title":"The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose, Satiety, and Food Intake in Young Men","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":68,"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 Toronto; Mount Saint Vincent University","funders":"","keywords":"Meal; Food science; Appetite; Crossover study; Wheat flour; Amylose; Starch; Chemistry; Resistant starch; Corn meal; Animal science; Medicine; Biology; Internal medicine","score_opus":0.009182775528527524,"score_gpt":0.23416477552721804,"score_spread":0.2249819999986905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2152900305","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99923635,0.0005463772,0.00007477462,0.000014830862,0.000011551939,0.000028892562,0.000025978581,0.000005517214,0.000055797504],"genre_scores_gemma":[0.9980635,0.0005222273,0.00057386095,0.00010447172,0.00003050867,0.000051674455,0.00010060514,0.0000059262493,0.00054730236],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9995658,0.00019427876,0.00003541992,0.00008373064,0.00007295201,0.00004783014],"domain_scores_gemma":[0.9993273,0.000205989,0.0001560786,0.00006327176,0.00004082729,0.00020651735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009761508,0.000564083,0.0009542184,0.00026562685,0.00031063656,0.00035673133,0.00029626736,0.00066808064,0.0007676314],"category_scores_gemma":[0.0009190828,0.00055868254,0.00071352435,0.00021065897,0.0005534305,0.00034621631,0.00032266037,0.00082701305,0.00015171863],"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":[0.6037077,0.027096244,0.035282213,0.0005389476,0.0016710928,0.00026644676,0.00045887352,0.0004321603,0.28854194,0.0000455668,0.0002310688,0.04172785],"study_design_scores_gemma":[0.015709352,0.6695323,0.28435436,0.000026979355,0.0010715171,0.00023375721,0.00021610288,0.0004883725,0.027490875,0.00005177831,0.0007902692,0.000034333734],"about_ca_topic_score_codex":0.0009156666,"about_ca_topic_score_gemma":0.002154077,"teacher_disagreement_score":0.0009761508,"about_ca_system_score_codex":0.0002093786,"about_ca_system_score_gemma":0.00023644106,"threshold_uncertainty_score":0.005162418},"labels":[],"label_agreement":null},{"id":"W2153035285","doi":"10.1017/s0007114511001711","title":"Viscosity rather than quantity of dietary fibre predicts cholesterol-lowering effect in healthy individuals","year":2011,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":124,"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 Toronto; St. Michael's Hospital","funders":"University of Toronto; Kellogg's","keywords":"Viscosity; Context (archaeology); Psyllium; Bran; Food science; Cholesterol; Dietary fibre; Animal science; Chemistry; Medicine; Internal medicine; Endocrinology; Materials science; Biology; Dietary fiber; Composite material; Raw material","score_opus":0.03354058952759428,"score_gpt":0.2645043699693581,"score_spread":0.23096378044176383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153035285","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99951065,0.00018965584,0.000073253614,0.000015662134,0.0000051199268,0.000008787111,0.000024192352,0.0000019273841,0.00017074683],"genre_scores_gemma":[0.999519,0.0000507728,0.00015645941,0.000027613327,0.0000068346085,0.0000075592648,0.000046492092,0.0000011829495,0.00018423032],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99965286,0.00016207961,0.00004139071,0.00006045261,0.000048508882,0.000034726567],"domain_scores_gemma":[0.9983748,0.000574101,0.0005314508,0.00012898137,0.00007094655,0.00031970296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001566715,0.00039906206,0.00038141717,0.00035286203,0.00017471734,0.0005222935,0.00018377932,0.0008647009,0.0016297392],"category_scores_gemma":[0.003010505,0.00043728293,0.0004512556,0.00019334511,0.00028157787,0.00032723346,0.00030122718,0.00048713916,0.00024953258],"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":[0.019666424,0.0014166775,0.9602643,0.000071050155,0.0005699323,0.00007270345,0.0002136647,0.00024821374,0.012142182,0.00004862346,0.00009010589,0.0051961117],"study_design_scores_gemma":[0.00014881173,0.0032556397,0.99527955,0.000010499225,0.0001506838,0.00006435696,0.000053717926,0.00056164415,0.0003515152,0.000061431936,0.00005520188,0.0000069961193],"about_ca_topic_score_codex":0.0010909261,"about_ca_topic_score_gemma":0.0012670495,"teacher_disagreement_score":0.0016297392,"about_ca_system_score_codex":0.00012846674,"about_ca_system_score_gemma":0.000114110095,"threshold_uncertainty_score":0.008285642},"labels":[],"label_agreement":null},{"id":"W2153043484","doi":"10.1186/1475-2891-9-58","title":"Effect of adding the novel fiber, PGX®, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels - a randomized, controlled trial","year":2010,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia; Pacific Centre for Reproductive Medicine; Glycemic Index Laboratories","funders":"","keywords":"Glycemic index; Glycemic; Postprandial; Medicine; Meal; Food science; Analysis of variance; Glycaemic index; Randomized controlled trial; Glycemic load; Repeated measures design; Animal science; Diabetes mellitus; Internal medicine; Biology; Endocrinology; Mathematics","score_opus":0.014705119739516983,"score_gpt":0.2934961716841915,"score_spread":0.2787910519446745,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2153043484","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9857474,0.0053762747,0.0006207855,0.00045364915,0.0010465106,0.005238263,0.0005120409,0.00011004578,0.0008949676],"genre_scores_gemma":[0.9796148,0.0044313157,0.0028803993,0.00095321616,0.0011391848,0.008003686,0.00055958214,0.00002778901,0.0023899944],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9987956,0.00052397157,0.00015451864,0.0002605798,0.00012191136,0.00014331445],"domain_scores_gemma":[0.99849844,0.0005387195,0.00033296642,0.000112803995,0.00010820006,0.00040886103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024079368,0.00197696,0.0041503822,0.00070547353,0.000694334,0.0014272035,0.001520124,0.0029742096,0.0057008564],"category_scores_gemma":[0.0024802089,0.00093941204,0.0024649329,0.00062028633,0.0017936766,0.0013597762,0.00064504775,0.0028077972,0.0007404429],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9842076,0.008418066,0.0001703517,0.00059516274,0.00063876796,0.000016738666,0.000019993879,0.000058538688,0.0010548823,0.000019861778,0.00010554644,0.004694504],"study_design_scores_gemma":[0.9031548,0.09473048,0.00091010664,0.00004120893,0.0005569215,0.000009726945,0.000012944342,0.00012212935,0.00027380642,0.000030579606,0.00014790962,0.000009382687],"about_ca_topic_score_codex":0.0014730028,"about_ca_topic_score_gemma":0.0020859423,"teacher_disagreement_score":0.0057008564,"about_ca_system_score_codex":0.0006929325,"about_ca_system_score_gemma":0.0011926781,"threshold_uncertainty_score":0.019071281},"labels":[],"label_agreement":null},{"id":"W2155509719","doi":"10.1016/j.fct.2007.03.013","title":"Toxicological assessment of a particulate yeast (1,3/1,6)-β-d-glucan in rats","year":2007,"lang":"en","type":"article","venue":"Food and Chemical Toxicology","topic":"Food composition and properties","field":"Nursing","cited_by":49,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cantox Health Sciences International","funders":"","keywords":"Toxicity; No-observed-adverse-effect level; Physiology; Body weight; Medicine; Adverse effect; Chronic toxicity; Pharmacology; Acute toxicity; Median lethal dose; Toxicology; Developmental toxicity; Internal medicine; Biology","score_opus":0.02801492808298179,"score_gpt":0.3031444904362322,"score_spread":0.2751295623532504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155509719","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99838555,0.00015622102,0.00082608225,0.00003988112,0.000020518804,0.000020650727,0.00015025721,0.000030863474,0.00037001751],"genre_scores_gemma":[0.99225956,0.0004820767,0.001131393,0.00009850645,0.000012082084,0.00005054585,0.00033270856,0.000020889911,0.0056122355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998554,0.000014563013,0.0000073844712,0.000040397335,0.000034776,0.000047420683],"domain_scores_gemma":[0.9996706,0.000030049003,0.00006508566,0.00003939664,0.00007644547,0.0001184564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018754495,0.00072815,0.0002893244,0.0007652606,0.00041731916,0.00034721868,0.00027717528,0.0006221271,0.0011189944],"category_scores_gemma":[0.00018879457,0.0002978866,0.00037395352,0.0002622981,0.0005066748,0.0003392863,0.00023788713,0.0008157814,0.00030835188],"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":[0.004319902,0.00085760106,0.003254655,0.000042428645,0.00003107674,0.00024124849,0.00009225409,0.00026658506,0.98686373,0.000120751036,0.000063547144,0.003846323],"study_design_scores_gemma":[0.000059966806,0.009404559,0.012953924,0.000008463618,0.000081260536,0.00021181941,0.00023969894,0.0007617515,0.9755889,0.00010664365,0.00056725397,0.000015701777],"about_ca_topic_score_codex":0.00406354,"about_ca_topic_score_gemma":0.004365863,"teacher_disagreement_score":0.00406354,"about_ca_system_score_codex":0.00039126145,"about_ca_system_score_gemma":0.0007343234,"threshold_uncertainty_score":0.008079767},"labels":[],"label_agreement":null},{"id":"W2155700420","doi":"10.1007/s00125-010-1927-1","title":"The relation of low glycaemic index fruit consumption to glycaemic control and risk factors for coronary heart disease in type 2 diabetes","year":2010,"lang":"en","type":"article","venue":"Diabetologia","topic":"Food composition and properties","field":"Nursing","cited_by":131,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"Government of Canada; Loblaw Companies Limited; Archer Daniels Midland; Almond Board of California; Canadian Institutes of Health Research; California Strawberry Commission; Australian Government; Coca-Cola Foundation","keywords":"Medicine; Type 2 diabetes; Diabetes mellitus; Quartile; Glycaemic index; Blood pressure; Coronary heart disease; Obesity; Added sugar; Internal medicine; Food science; Glycemic index; Endocrinology; Biology; Confidence interval","score_opus":0.01345756232565894,"score_gpt":0.2490808772125483,"score_spread":0.23562331488688934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155700420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981218,0.0011435169,0.00010901087,0.00008809501,0.0000130141925,0.000010055984,0.00014114726,0.0000061183073,0.00036727719],"genre_scores_gemma":[0.9992687,0.00019475633,0.0001567338,0.000049364313,0.000031885647,0.0000075685803,0.00018639545,0.0000025636027,0.00010203484],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99943084,0.0002640328,0.000051926923,0.0001045553,0.000086234475,0.00006229793],"domain_scores_gemma":[0.99692047,0.0012457125,0.0009534764,0.00021681204,0.00018629363,0.00047724336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015939994,0.0003968227,0.00042483394,0.00050247775,0.00023577202,0.00058863964,0.0003514453,0.0006175231,0.001280365],"category_scores_gemma":[0.0043929643,0.000252012,0.0005039051,0.0005744119,0.0002874761,0.0002503829,0.00034803408,0.001131931,0.00012384912],"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":[0.00076223165,0.0001374232,0.9966356,0.00001868783,0.00018786713,0.000022556385,0.000018759847,0.00006888405,0.00020665838,0.000007749434,0.000045861867,0.0018877579],"study_design_scores_gemma":[0.000021309446,0.00017026006,0.9994252,0.000002413354,0.000064780776,0.00004002512,0.000009309053,0.00018597256,0.000034638393,0.000020295238,0.000024332043,0.0000015997762],"about_ca_topic_score_codex":0.002849655,"about_ca_topic_score_gemma":0.0033331506,"teacher_disagreement_score":0.002849655,"about_ca_system_score_codex":0.00021889142,"about_ca_system_score_gemma":0.00017392052,"threshold_uncertainty_score":0.0084299445},"labels":[],"label_agreement":null},{"id":"W2156510440","doi":"10.1136/heart.89.7.722","title":"Carbohydrates, dietary glycaemic load and glycaemic index, and risk of acute myocardial infarction","year":2003,"lang":"en","type":"article","venue":"Heart","topic":"Food composition and properties","field":"Nursing","cited_by":61,"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 Toronto","funders":"Istituto di Ricerche Farmacologiche Mario Negri - IRCCS; University of Toronto; Ministero della Salute; Università degli Studi di Milano","keywords":"Medicine; Myocardial infarction; Odds ratio; Glycaemic index; Internal medicine; Body mass index; Confidence interval; Logistic regression; Population; Glycemic index; Insulin; Environmental health","score_opus":0.01099966594880259,"score_gpt":0.2344623852894628,"score_spread":0.22346271934066023,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156510440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99894387,0.0006107809,0.000047149424,0.00005195025,0.0000045435077,0.0000054024326,0.00011630419,0.0000033504052,0.00021662028],"genre_scores_gemma":[0.99923,0.00029796347,0.00013306132,0.000018701097,0.000021290683,0.000006116543,0.00019674868,0.0000011722769,0.00009482323],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997236,0.00009310185,0.000022501641,0.000053639887,0.000057301197,0.000049795162],"domain_scores_gemma":[0.99810034,0.00036773874,0.0010521665,0.000064632986,0.00009436341,0.00032081615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054803217,0.00043842848,0.00028675754,0.0006856501,0.00020115198,0.00057946565,0.00031315186,0.0005810698,0.0010534769],"category_scores_gemma":[0.0029709337,0.00025364972,0.00024830987,0.00084194524,0.00026135374,0.0002204392,0.00026587592,0.00050588,0.00014986812],"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":[0.00032267655,0.000040463037,0.9986394,0.000010331185,0.00007451276,0.000045460598,0.000013544918,0.000042362095,0.00011092726,0.0000073087053,0.000036338974,0.00065665256],"study_design_scores_gemma":[0.000013712181,0.00007466166,0.99959725,0.0000030149365,0.000027949114,0.00008759804,0.000011134643,0.00012487078,0.00001664499,0.000013454749,0.000028475584,0.0000013484467],"about_ca_topic_score_codex":0.0033325744,"about_ca_topic_score_gemma":0.0040804045,"teacher_disagreement_score":0.0033325744,"about_ca_system_score_codex":0.00023570235,"about_ca_system_score_gemma":0.00023256415,"threshold_uncertainty_score":0.0066263676},"labels":[],"label_agreement":null},{"id":"W2156685805","doi":"10.5539/jas.v4n9p85","title":"Study on Functional Properties of Physically Modified Dietary Fibres Derived from Defatted Rice Bran","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","cited_by":46,"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":"Bran; Swelling capacity; Chemistry; Micronization; Dietary fiber; Food science; Fiber; Cation-exchange capacity; Extrusion; Swelling; Particle size; Materials science; Organic chemistry; Raw material; Biology","score_opus":0.061196752610432906,"score_gpt":0.254413490785352,"score_spread":0.19321673817491913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156685805","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974638,0.0011565948,0.0010008754,0.000019626861,0.000009835208,0.000010639367,0.00007211322,0.0000049922237,0.00026142682],"genre_scores_gemma":[0.9947574,0.0009527328,0.0027616904,0.000048445563,0.000009059558,0.000018681169,0.0002753988,0.0000122931215,0.0011643895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999174,0.000015430076,0.0000067366086,0.000020556756,0.000024828314,0.000015025408],"domain_scores_gemma":[0.99985516,0.000030039248,0.00004901395,0.000007741588,0.000040028786,0.000018049546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001785074,0.00029775032,0.00019848318,0.00018048845,0.00009210476,0.00018176126,0.000101453996,0.00020510974,0.0005006648],"category_scores_gemma":[0.0001989821,0.0000976964,0.00029782866,0.00012533189,0.000117116404,0.00027539828,0.00009744332,0.0003289146,0.00009396938],"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":[0.00010467224,0.000024814319,0.00069905055,0.00008691282,0.000011815303,0.00003014109,0.000023465042,0.000065432905,0.99724495,0.000015028815,0.000006430439,0.0016873977],"study_design_scores_gemma":[0.000015287158,0.0019610988,0.05751406,0.000029938277,0.000103141836,0.00037679676,0.00012779106,0.0008836146,0.93702924,0.000052214782,0.0018872314,0.000019549478],"about_ca_topic_score_codex":0.0005262152,"about_ca_topic_score_gemma":0.0008628655,"teacher_disagreement_score":0.0005262152,"about_ca_system_score_codex":0.00010076424,"about_ca_system_score_gemma":0.000073857016,"threshold_uncertainty_score":0.0016749501},"labels":[],"label_agreement":null},{"id":"W2156931531","doi":"10.3325/cmj.2008.49.722","title":"Comparable Postprandial Glucose Reductions with Viscous Fiber Blend Enriched Biscuits in Healthy Subjects and Patients with Diabetes Mellitus: Acute Randomized Controlled Clinical Trial","year":2008,"lang":"en","type":"article","venue":"Croatian Medical Journal","topic":"Food composition and properties","field":"Nursing","cited_by":90,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Postprandial; Medicine; Diabetes mellitus; Glycemic; Glycemic index; Internal medicine; Body mass index; Palatability; Randomized controlled trial; Gastroenterology; Endocrinology","score_opus":0.02018826236559669,"score_gpt":0.2916736284487061,"score_spread":0.2714853660831094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156931531","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9853087,0.00905444,0.00036219606,0.00044509492,0.0006140588,0.001972357,0.00066128443,0.00007942124,0.0015023609],"genre_scores_gemma":[0.9893857,0.0036324814,0.00077009015,0.0012989783,0.0005670139,0.00224846,0.00081697904,0.000013707435,0.0012665783],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9993487,0.00026742727,0.00007278116,0.00015094865,0.000050632058,0.00010946813],"domain_scores_gemma":[0.99931633,0.0001494726,0.00017908492,0.000043762935,0.00005307844,0.00025820662],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011890489,0.0013193545,0.0038519297,0.00044581085,0.00056527136,0.0013635274,0.00076309807,0.0021620719,0.0065278905],"category_scores_gemma":[0.0014264862,0.0006491248,0.001917135,0.0005292726,0.00083363574,0.0009015653,0.00048102092,0.0022622526,0.00065585226],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9884548,0.0032051061,0.0007100755,0.0004946243,0.0010217509,0.000025660198,0.00001709856,0.000053282612,0.00086234446,0.000025078163,0.00018205117,0.004948119],"study_design_scores_gemma":[0.94559085,0.047984663,0.0047271824,0.000057553672,0.00090638205,0.00001949114,0.00002992513,0.00015919672,0.00016774563,0.00005922736,0.00028585942,0.000011857406],"about_ca_topic_score_codex":0.0012069339,"about_ca_topic_score_gemma":0.0021911904,"teacher_disagreement_score":0.0065278905,"about_ca_system_score_codex":0.00053027394,"about_ca_system_score_gemma":0.00070121046,"threshold_uncertainty_score":0.02183801},"labels":[],"label_agreement":null},{"id":"W2156995666","doi":"10.1111/j.1750-3841.2009.01347.x","title":"Glycemic Responses and Sensory Characteristics of Whole Yellow Pea Flour Added to Novel Functional Foods","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":72,"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":"Postprandial; Food science; Glycemic; Ingredient; Taste; Crossover study; Glycemic index; Functional food; Chemistry; Medicine; Insulin; Internal medicine","score_opus":0.04485904127573476,"score_gpt":0.2775369614184277,"score_spread":0.23267792014269295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2156995666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996207,0.00015272803,0.00011032116,0.000005037922,0.0000049345,0.000013582325,0.000025889722,0.0000030515193,0.00006377614],"genre_scores_gemma":[0.99877197,0.0002295667,0.0004805539,0.000043013086,0.0000103533985,0.00002671984,0.00011825887,0.0000032932337,0.00031630544],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998362,0.000046368717,0.000013750768,0.000037712638,0.00004098266,0.000024960382],"domain_scores_gemma":[0.9998273,0.000039736064,0.000057358433,0.0000128169495,0.000019650734,0.000043192656],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038790965,0.00033780545,0.0004249243,0.00012922702,0.000096171985,0.00027449342,0.00014372657,0.0003777162,0.00084578525],"category_scores_gemma":[0.00038620125,0.00017840479,0.00027407525,0.00013697782,0.00019151693,0.00029509468,0.00018698676,0.00061955454,0.00006372629],"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":[0.027877701,0.0017101319,0.0032977853,0.00020274076,0.00011730882,0.000069325964,0.000082143175,0.000120628014,0.95883304,0.000019503143,0.000047130794,0.007622504],"study_design_scores_gemma":[0.0025871918,0.30137745,0.32391858,0.000058500904,0.0006829434,0.00051014713,0.00032842395,0.0016668346,0.36732283,0.00010173357,0.0013965727,0.000048845734],"about_ca_topic_score_codex":0.0004445284,"about_ca_topic_score_gemma":0.00062841823,"teacher_disagreement_score":0.00084578525,"about_ca_system_score_codex":0.000121679535,"about_ca_system_score_gemma":0.00006916522,"threshold_uncertainty_score":0.0028294325},"labels":[],"label_agreement":null},{"id":"W2158392831","doi":"10.1007/s11892-009-0062-1","title":"Fiber facts: Benefits and recommendations for individuals with type 2 diabetes","year":2009,"lang":"en","type":"review","venue":"Current Diabetes Reports","topic":"Food composition and properties","field":"Nursing","cited_by":43,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Medicine; Type 2 diabetes; Diabetes mellitus; Fiber; Type 1 diabetes; Endocrinology","score_opus":0.07684705484408999,"score_gpt":0.33777573017920126,"score_spread":0.26092867533511127,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158392831","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":[0.0007646989,0.9927925,0.00020234176,0.002433303,0.0010915817,0.000015200748,0.00014839854,0.000013347605,0.0025387055],"genre_scores_gemma":[0.0027247472,0.99277896,0.0008044105,0.0012636213,0.00045037502,0.000021154417,0.0001550995,0.0000028981347,0.0017985938],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99959916,0.000069794965,0.000104461775,0.000032774067,0.00017014828,0.000023634526],"domain_scores_gemma":[0.9990068,0.00032296404,0.00034652188,0.000018039014,0.00024792142,0.00005766938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010987619,0.0007581768,0.0013968971,0.002780987,0.00032935044,0.00076870306,0.0006825152,0.001242934,0.004233955],"category_scores_gemma":[0.0023314608,0.00023801804,0.0006881475,0.0021667834,0.0003596852,0.0011570685,0.00076025975,0.0017296005,0.0010924299],"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":[0.00018362113,0.00012420684,0.0012245975,0.018547744,0.00018040165,0.00017544256,0.00008201698,0.000086174,0.0005552577,0.000752979,0.0471148,0.9309728],"study_design_scores_gemma":[0.00008618628,0.0001628737,0.012706192,0.03775092,0.000970924,0.0011282389,0.00037433664,0.00008546412,0.0004955896,0.0015007169,0.94470084,0.000037788475],"about_ca_topic_score_codex":0.006283167,"about_ca_topic_score_gemma":0.017039845,"teacher_disagreement_score":0.006283167,"about_ca_system_score_codex":0.00057211344,"about_ca_system_score_gemma":0.0013684703,"threshold_uncertainty_score":0.014163971},"labels":[],"label_agreement":null},{"id":"W2158437764","doi":"10.5539/jfr.v3n2p82","title":"Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Lightness; Food science; Amylose; Chemistry; Mathematics; Starch; Physics","score_opus":0.07641316633859295,"score_gpt":0.3240008838021003,"score_spread":0.24758771746350733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158437764","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995958,0.000048743354,0.00012603769,0.0000034927332,9.200524e-7,0.0000028074828,0.000110044486,0.000001950934,0.00011019182],"genre_scores_gemma":[0.9982526,0.00007371469,0.0006619295,0.000010845929,0.0000012769387,0.0000051557504,0.00036222348,0.000004103144,0.0006281523],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999941,0.000010826088,0.0000065991626,0.00001653441,0.000014838136,0.000010356544],"domain_scores_gemma":[0.99986315,0.000030661802,0.00005470485,0.000008092794,0.000025777681,0.000017599887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015970515,0.0003657837,0.0001804045,0.00038645742,0.0001208796,0.0003003571,0.00006569878,0.0001241337,0.0007604325],"category_scores_gemma":[0.0001778862,0.00010298991,0.00019551598,0.00041264173,0.00015263511,0.00013171765,0.00010937804,0.00016348029,0.000111677786],"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":[0.00068906567,0.00006722636,0.042756956,0.000110777306,0.00002557723,0.00028300253,0.00019442041,0.00018998406,0.95083,0.000031296186,0.000034289205,0.004787401],"study_design_scores_gemma":[0.000010676762,0.0014184114,0.87881184,0.000013616928,0.00006636909,0.0004821699,0.00044356816,0.00046827373,0.11750285,0.000025581221,0.00074223743,0.000014386705],"about_ca_topic_score_codex":0.0017249705,"about_ca_topic_score_gemma":0.003406342,"teacher_disagreement_score":0.0017249705,"about_ca_system_score_codex":0.00014777335,"about_ca_system_score_gemma":0.000068107016,"threshold_uncertainty_score":0.00342983},"labels":[],"label_agreement":null},{"id":"W2158731780","doi":"10.3945/jn.112.161372","title":"Barley Cultivar, Kernel Composition, and Processing Affect the Glycemic Index","year":2012,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Toronto","funders":"University of Toronto","keywords":"Cultivar; Amylose; Glycemic index; Starch; Bran; Food science; Resistant starch; Glycaemic index; Composition (language); Chemistry; Animal science; Biology; Horticulture; Glycemic; Biotechnology","score_opus":0.020577395130752685,"score_gpt":0.2742407965554927,"score_spread":0.25366340142474003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158731780","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994036,0.00016452927,0.00008020971,0.00001991637,0.000009721026,0.0000034959967,0.00004073892,0.00000451414,0.00027328514],"genre_scores_gemma":[0.99871397,0.000087932334,0.00014712418,0.000046250418,0.0000049610585,0.000003879368,0.00007787922,0.000012852431,0.0009051149],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981135,0.000053562395,0.000013277488,0.000055495082,0.0000271441,0.000039259165],"domain_scores_gemma":[0.9991221,0.00037252533,0.00018236229,0.000065572014,0.00004722354,0.00021027037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003845222,0.00039113595,0.00038272713,0.00021774552,0.00022881037,0.0006942046,0.00017792013,0.00038107517,0.0020549558],"category_scores_gemma":[0.0010981765,0.0002599546,0.00031825676,0.00033871827,0.00026867923,0.00033823325,0.00023955024,0.0006182863,0.00024018947],"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":[0.05268425,0.0029268453,0.3362805,0.00013657006,0.00067893445,0.0006713226,0.00054174406,0.0002501793,0.586073,0.00015453338,0.0005477127,0.019054398],"study_design_scores_gemma":[0.000043935364,0.0010230045,0.9918984,0.0000047306603,0.00013105125,0.00013417797,0.00015064728,0.0003954666,0.0059198854,0.000077118595,0.00021035747,0.000011263581],"about_ca_topic_score_codex":0.0019461929,"about_ca_topic_score_gemma":0.003392665,"teacher_disagreement_score":0.0020549558,"about_ca_system_score_codex":0.0003110218,"about_ca_system_score_gemma":0.00028012978,"threshold_uncertainty_score":0.0068745017},"labels":[],"label_agreement":null},{"id":"W2159705342","doi":"10.1016/j.nut.2011.07.022","title":"Skim milk powder enhances trabecular bone architecture compared with casein or whey in diet-induced obese rats","year":2011,"lang":"en","type":"article","venue":"Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Calgary","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Heritage Foundation for Medical Research; Dairy Farmers of Canada","keywords":"Casein; Skimmed milk; Whey protein; Chemistry; Calcium; Bone mineral; Food science; Bone density; Endocrinology; Composition (language); Internal medicine; Bone mass; Tibia; Osteoporosis; Medicine; Anatomy","score_opus":0.04277921746405896,"score_gpt":0.25525758760586187,"score_spread":0.2124783701418029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159705342","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901736,0.00029877241,0.00027602402,0.000057533805,0.000017529675,0.0000055067803,0.00012401516,0.00002780384,0.00017543064],"genre_scores_gemma":[0.994197,0.0007134129,0.0009294504,0.000075353,0.000019597648,0.00003911388,0.00035327193,0.000056960034,0.0036157921],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998235,0.000028758383,0.000012986213,0.000034780194,0.000036316058,0.000063677],"domain_scores_gemma":[0.99956936,0.000058328933,0.00011755069,0.000033050615,0.000042896652,0.00017873145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019790436,0.00078442856,0.0006694289,0.0008687807,0.00038142607,0.00037748154,0.0003807565,0.00049386267,0.001760349],"category_scores_gemma":[0.0002729188,0.0005516862,0.00042891462,0.00033675996,0.00067859323,0.00048176723,0.0003583309,0.00095119386,0.00027957105],"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":[0.024797868,0.00062432024,0.0011259553,0.00007563618,0.000040875722,0.0000924395,0.000059651164,0.00007945464,0.97034365,0.000051210904,0.00005609114,0.0026529967],"study_design_scores_gemma":[0.0007436473,0.010419136,0.039637107,0.000025737572,0.00033196996,0.0002550441,0.00045024298,0.0009805105,0.9457032,0.00026673317,0.0011518055,0.0000348802],"about_ca_topic_score_codex":0.0026146476,"about_ca_topic_score_gemma":0.0040751295,"teacher_disagreement_score":0.0026146476,"about_ca_system_score_codex":0.00036691088,"about_ca_system_score_gemma":0.00053681363,"threshold_uncertainty_score":0.0058889985},"labels":[],"label_agreement":null},{"id":"W2159899666","doi":"10.5539/jfr.v1n4p160","title":"Pea, Lentil and Chickpea Protein Application in Bread Making","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université de Sherbrooke; Université Laval","funders":"Fisheries Research and Development Corporation","keywords":"Pea protein; Food science; Bread making; Ingredient; Chemistry; Volume (thermodynamics)","score_opus":0.11005751066760937,"score_gpt":0.3931948926092429,"score_spread":0.2831373819416335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2159899666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963619,0.0019926322,0.00110136,0.000034034027,0.000013346105,0.00002326528,0.00006235495,0.000018293444,0.00039274863],"genre_scores_gemma":[0.99336046,0.00095925137,0.0045183515,0.00003850249,0.000004627524,0.000014629863,0.0001272795,0.000015792757,0.0009610786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960726,0.000108156506,0.00004382463,0.000094158895,0.000102421414,0.000044163804],"domain_scores_gemma":[0.99974483,0.000048851703,0.0000740057,0.000024553196,0.00003791365,0.00006987654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040672175,0.00048350624,0.0004043801,0.00028965282,0.00027596287,0.0005923039,0.00032127876,0.00035143143,0.00044755024],"category_scores_gemma":[0.0003199702,0.00019450374,0.00033864027,0.00030966965,0.00027570804,0.00027546316,0.00040268307,0.0005363561,0.000116321724],"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":[0.00029119494,0.00004533927,0.00045353718,0.00008531791,0.000013837986,0.00005936987,0.000023826768,0.000042327323,0.99713373,0.000013308242,0.000006779796,0.0018314504],"study_design_scores_gemma":[0.000020756122,0.0022627541,0.01947267,0.000036094836,0.000113869886,0.000228708,0.00011746624,0.0003826374,0.9750386,0.000027314833,0.0022871662,0.000011976449],"about_ca_topic_score_codex":0.0019956373,"about_ca_topic_score_gemma":0.0046061077,"teacher_disagreement_score":0.0019956373,"about_ca_system_score_codex":0.00029090207,"about_ca_system_score_gemma":0.0002938403,"threshold_uncertainty_score":0.0039680004},"labels":[],"label_agreement":null},{"id":"W2160143581","doi":"10.1093/ajcn/83.4.817","title":"Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect","year":2006,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":212,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Meal; Food science; Fermentation; Chemistry","score_opus":0.014331587747582891,"score_gpt":0.3339396383761186,"score_spread":0.3196080506285357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2160143581","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99509156,0.002343032,0.00038505325,0.00016799671,0.00009198519,0.000031028587,0.000049455564,0.000026592958,0.001813249],"genre_scores_gemma":[0.9960483,0.0010103552,0.0006523941,0.00017202651,0.0000624208,0.000018631827,0.00013066783,0.000026003296,0.0018791826],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984944,0.000050445014,0.0000072092125,0.000018714261,0.000028835586,0.00004535873],"domain_scores_gemma":[0.9993407,0.00020432832,0.000087395594,0.00005753723,0.000063443484,0.00024645805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033701755,0.00081664236,0.0008617201,0.00039758,0.0004677791,0.0006693495,0.0002407294,0.0008680885,0.0037434138],"category_scores_gemma":[0.00082887645,0.000316605,0.0007716219,0.00017943744,0.00028012443,0.000302728,0.0006470214,0.0012070772,0.00040839997],"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":[0.08455998,0.0039038023,0.059799343,0.00073856756,0.00037727517,0.0037452204,0.0002835062,0.0004229551,0.7874329,0.00048669463,0.0011590119,0.057090707],"study_design_scores_gemma":[0.0011061773,0.021650711,0.82612455,0.000100066645,0.00043388363,0.0050829058,0.00043340737,0.0018679993,0.13837461,0.00042943849,0.0043424084,0.000053835643],"about_ca_topic_score_codex":0.0018590098,"about_ca_topic_score_gemma":0.0021666135,"teacher_disagreement_score":0.0037434138,"about_ca_system_score_codex":0.00039999018,"about_ca_system_score_gemma":0.0004497982,"threshold_uncertainty_score":0.012522936},"labels":[],"label_agreement":null},{"id":"W2161054957","doi":"10.1111/1750-3841.12702","title":"Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Archer Daniels Midland","keywords":"Rheology; Food science; Gluten; Chemistry; Gluten free; Barley flour; Wheat flour; Congelation; Materials science; Composite material","score_opus":0.02765646032298092,"score_gpt":0.31542946822897816,"score_spread":0.28777300790599725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161054957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994159,0.0002983667,0.000085691056,0.000007920091,0.000005037784,0.000003968066,0.000056418918,0.0000040026334,0.00012266461],"genre_scores_gemma":[0.9988456,0.00021395404,0.00037935982,0.00001937087,0.0000022897445,0.0000051056745,0.00014408758,0.000006760076,0.0003835617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999169,0.000017587276,0.000009148529,0.000020432595,0.000014290419,0.000021542546],"domain_scores_gemma":[0.9998766,0.000017261254,0.0000365768,0.000009015501,0.000021519541,0.000038907074],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012398277,0.00029708736,0.00020675518,0.000109732275,0.00011644736,0.00029987152,0.00011400415,0.000121766236,0.000668986],"category_scores_gemma":[0.00017317866,0.000099195095,0.00016715679,0.00012437778,0.00014301133,0.00015667969,0.000118919554,0.00029736618,0.00007344068],"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":[0.0008069537,0.0000435251,0.0006655328,0.000043259424,0.000012911178,0.00004135113,0.00003229209,0.00004085519,0.99732155,0.000007646535,0.000010572161,0.00097356737],"study_design_scores_gemma":[0.000024010671,0.0015137198,0.03554178,0.000015004172,0.00006188699,0.00010437521,0.00014395388,0.00033166673,0.96148187,0.000014236329,0.00075678126,0.0000107081505],"about_ca_topic_score_codex":0.0014517633,"about_ca_topic_score_gemma":0.002226087,"teacher_disagreement_score":0.0014517633,"about_ca_system_score_codex":0.00016993088,"about_ca_system_score_gemma":0.00013281073,"threshold_uncertainty_score":0.002886653},"labels":[],"label_agreement":null},{"id":"W2161120508","doi":"10.1002/bip.22468","title":"Hydrothermal treatment and iodine binding provide insights into the organization of glucan chains within the semi‐crystalline lamellae of corn starch granules","year":2014,"lang":"en","type":"article","venue":"Biopolymers","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Starch; Amylose; Crystallinity; Crystallography; Enthalpy; Annealing (glass); Biochemistry; Food science; Materials science; Thermodynamics","score_opus":0.01131174873735881,"score_gpt":0.22059041605607718,"score_spread":0.20927866731871836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161120508","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9912349,0.0017448227,0.005602007,0.000042256313,0.000010884522,0.000009367291,0.000065038264,0.0000354666,0.0012552118],"genre_scores_gemma":[0.9949287,0.00059589685,0.0035092563,0.000022408438,0.0000052157675,0.000010267729,0.000107354404,0.000012492875,0.0008083965],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994195,0.000007711915,0.0000029651205,0.000013659992,0.000013959839,0.00001973879],"domain_scores_gemma":[0.9999168,0.00002692389,0.00002349237,0.0000078582725,0.000011098408,0.000013868247],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009208816,0.00026274988,0.00012988671,0.00019879208,0.00010954211,0.00021338665,0.00017357295,0.00030937485,0.0006961812],"category_scores_gemma":[0.00014577692,0.00027795357,0.0002196386,0.000116329495,0.0003136347,0.00021687507,0.00012550867,0.00037674615,0.000088648245],"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":[0.000039451577,0.000003408288,0.00031706053,0.000019682278,0.0000030124309,0.000018508525,0.000013063571,0.000034408375,0.99873406,0.000030798437,0.0000046303494,0.0007819597],"study_design_scores_gemma":[0.0000061531127,0.00010443381,0.012468185,0.0000035031203,0.000018064145,0.00015733646,0.000040868017,0.0007185782,0.985823,0.00005789387,0.0005928906,0.00000913925],"about_ca_topic_score_codex":0.001369238,"about_ca_topic_score_gemma":0.0021573019,"teacher_disagreement_score":0.001369238,"about_ca_system_score_codex":0.00016578092,"about_ca_system_score_gemma":0.00013606877,"threshold_uncertainty_score":0.0027225614},"labels":[],"label_agreement":null},{"id":"W2161264484","doi":"10.1038/ejcn.2010.199","title":"Effects of PGX, a novel functional fibre, on acute and delayed postprandial glycaemia","year":2010,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Pacific Centre for Reproductive Medicine; University of British Columbia","funders":"","keywords":"Postprandial; Medicine; Internal medicine; Food science; Biology; Insulin","score_opus":0.029334581539382818,"score_gpt":0.3065036229691858,"score_spread":0.277169041429803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161264484","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993131,0.00042594472,0.00008706924,0.000014864343,0.000008140577,0.000026417034,0.000024924066,0.0000042611473,0.00009524268],"genre_scores_gemma":[0.9981437,0.00046123832,0.00065251207,0.000051119663,0.000023714858,0.00004360009,0.00009729474,0.0000033772649,0.000523383],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9998568,0.00006052523,0.000009984087,0.000031655465,0.000019845318,0.000021208174],"domain_scores_gemma":[0.99966705,0.0001025419,0.00009213351,0.000017666922,0.000022457534,0.00009826463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004040389,0.0004039395,0.00035551435,0.00014496256,0.00015997629,0.00027928682,0.00024279217,0.0005015042,0.0011063688],"category_scores_gemma":[0.00047333696,0.0001791827,0.00018770076,0.00014769053,0.00044664287,0.00029035512,0.00020580577,0.0006608028,0.00013003059],"study_design_candidate":"nonrandomized_trial","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":[0.36097023,0.016384015,0.005867032,0.00095252716,0.00034428536,0.00017944694,0.0002939084,0.00057181914,0.539271,0.00009988784,0.00023956649,0.074826226],"study_design_scores_gemma":[0.010931453,0.8669957,0.04908529,0.00006652127,0.00041175805,0.00019330614,0.00012134133,0.00090614415,0.06986034,0.000059745522,0.0013497223,0.000018716399],"about_ca_topic_score_codex":0.0005353548,"about_ca_topic_score_gemma":0.00079556234,"teacher_disagreement_score":0.0011063688,"about_ca_system_score_codex":0.00014105084,"about_ca_system_score_gemma":0.00015465154,"threshold_uncertainty_score":0.00370121},"labels":[],"label_agreement":null},{"id":"W2161600185","doi":"10.3945/jn.111.140509","title":"Starch with High Amylose Content and Low In Vitro Digestibility Increases Intestinal Nutrient Flow and Microbial Fermentation and Selectively Promotes Bifidobacteria in Pigs","year":2011,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Starch; Food science; Fermentation; Digestion (alchemy); Amylose; Resistant starch; Bifidobacterium; Butyrate; Chemistry; Biology; Lactobacillus; Chromatography","score_opus":0.029981816191473828,"score_gpt":0.23403653275048597,"score_spread":0.20405471655901214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161600185","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999358,0.00014192161,0.0003055921,0.00002390749,0.000011600975,0.000004093453,0.000030316465,0.000006367331,0.000118226504],"genre_scores_gemma":[0.9978453,0.00017333077,0.00079272164,0.00004732891,0.000014206002,0.000015018213,0.00016374642,0.000025776888,0.0009225826],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99976665,0.000066465625,0.00002382652,0.000056575707,0.0000279466,0.000058643458],"domain_scores_gemma":[0.9995402,0.000107132975,0.00012397551,0.00003463683,0.000022069737,0.00017202465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038191417,0.0005043501,0.00049191667,0.00046264415,0.00022316941,0.00070019515,0.00025105485,0.00045670383,0.0007633272],"category_scores_gemma":[0.00030650597,0.0005513781,0.0003920113,0.00021982318,0.00052013935,0.00039466968,0.00028082263,0.00080459216,0.0001467178],"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":[0.00272324,0.00021296313,0.00080878066,0.00004367247,0.000025824422,0.000046994053,0.00002578008,0.00003630159,0.9951272,0.000034200315,0.000025296762,0.0008897165],"study_design_scores_gemma":[0.0003259382,0.008407869,0.037772276,0.000028279019,0.00020873436,0.00044479236,0.00016315859,0.00089334836,0.95081496,0.00015437338,0.0007607871,0.000025343805],"about_ca_topic_score_codex":0.0007401758,"about_ca_topic_score_gemma":0.0010540476,"teacher_disagreement_score":0.0007633272,"about_ca_system_score_codex":0.00035578018,"about_ca_system_score_gemma":0.00029052125,"threshold_uncertainty_score":0.002581358},"labels":[],"label_agreement":null},{"id":"W2161744092","doi":"10.3945/ajcn.2009.28443","title":"Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men","year":2010,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":109,"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":"Appetite; Glycemic; Glycemic index; Food intake; Term (time); Medicine; Endocrinology; Food science; Glycemic load; Internal medicine; Insulin; Chemistry","score_opus":0.03176758889748932,"score_gpt":0.3647193291291006,"score_spread":0.3329517402316113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161744092","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991678,0.00038380292,0.0001282537,0.000010029744,0.000008165579,0.0000059277104,0.00009564669,0.0000036756812,0.00019666007],"genre_scores_gemma":[0.99932814,0.00010578104,0.00014698615,0.000021174917,0.000007025054,0.000006283666,0.00011590992,0.0000029523108,0.00026574358],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997737,0.00007912329,0.00003068167,0.000043657878,0.00005080531,0.00002210645],"domain_scores_gemma":[0.99817383,0.00094359694,0.00036537624,0.00015390992,0.00013454407,0.0002287031],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007246669,0.000407483,0.0004131418,0.0006665016,0.00031570258,0.00045470305,0.00017069203,0.00048456353,0.00062586006],"category_scores_gemma":[0.0031144265,0.00044253265,0.0003915191,0.0003888551,0.00027168097,0.0003392012,0.00027898423,0.00066247134,0.00019711115],"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":[0.0050694514,0.00028493156,0.98298776,0.00003916712,0.00026473147,0.00013949488,0.00046630896,0.00025788447,0.0072363513,0.000025045094,0.000049284958,0.0031796645],"study_design_scores_gemma":[0.000019989007,0.00093120284,0.99740905,0.0000026075786,0.00006254101,0.00014992183,0.00014797001,0.0003416671,0.0008661986,0.000012046862,0.000050312967,0.000006555777],"about_ca_topic_score_codex":0.003680857,"about_ca_topic_score_gemma":0.0045383046,"teacher_disagreement_score":0.003680857,"about_ca_system_score_codex":0.00021097496,"about_ca_system_score_gemma":0.00012733483,"threshold_uncertainty_score":0.0073188543},"labels":[],"label_agreement":null},{"id":"W2162166307","doi":"10.15376/biores.1.2.257-269","title":"Production, characterization, and mechanical properties of starch modified by Ophiostoma spp.","year":2006,"lang":"en","type":"article","venue":"BioResources","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; BIOCAP Canada","keywords":"Biopolymer; Amylopectin; Starch; Materials science; Ultimate tensile strength; Potato starch; Polymer; Food science; Fourier transform infrared spectroscopy; Modified starch; Chemical modification; Composite material; Dynamic mechanical analysis; Chemical engineering; Chemistry; Polymer chemistry","score_opus":0.01803077561206955,"score_gpt":0.21021760272954282,"score_spread":0.19218682711747326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162166307","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987846,0.0001815704,0.0007248838,0.000011470076,0.000004525944,0.0000080699765,0.00008519697,0.0000064197816,0.00019320255],"genre_scores_gemma":[0.995204,0.0002725167,0.0033739116,0.000013480145,0.0000033846588,0.000017501077,0.0003667958,0.000013889534,0.0007344439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998981,0.000012682087,0.000014146595,0.000021707081,0.000036074987,0.000017196295],"domain_scores_gemma":[0.99984443,0.000030965166,0.000051443476,0.000017029857,0.000030558214,0.00002559197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014379292,0.00036387632,0.00018198462,0.00018897414,0.00009401832,0.00027829272,0.00010373248,0.00021019633,0.00028593338],"category_scores_gemma":[0.00027449103,0.00010711612,0.00020195915,0.00017860766,0.0001196814,0.00020295309,0.00019646251,0.0002516914,0.0001122646],"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":[0.000012095716,0.0000054905886,0.00019403987,0.000008363426,0.0000012206505,0.000018491211,0.0000054368265,0.0000085686615,0.99942267,0.00000411476,0.0000012945469,0.000318258],"study_design_scores_gemma":[0.0000037451316,0.0004480731,0.009387686,0.0000034777975,0.000016900598,0.00015786695,0.000040709143,0.00017821664,0.98932904,0.000017389635,0.00041337934,0.0000034991326],"about_ca_topic_score_codex":0.0002962993,"about_ca_topic_score_gemma":0.00042511878,"teacher_disagreement_score":0.00036387632,"about_ca_system_score_codex":0.00008942955,"about_ca_system_score_gemma":0.000094557516,"threshold_uncertainty_score":0.00095653534},"labels":[],"label_agreement":null},{"id":"W2162173163","doi":"10.1094/cchem.2000.77.2.128","title":"Effects of Alkali Debranning, Roller Mill Cracking and Gap Setting, and Alkali Steeping Conditions on Milling Yields from a Dent Corn Hybrid","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ingredion (Canada)","funders":"U.S. Department of Agriculture","keywords":"Steeping; Chemistry; Endosperm; Starch; Mill; Yield (engineering); Alkali metal; Wet-milling; Corn starch; Germ; Roller mill; Agronomy; Pulp and paper industry; Materials science; Metallurgy; Food science; Mathematics; Organic chemistry; Biochemistry","score_opus":0.010345639347960324,"score_gpt":0.23534728937816535,"score_spread":0.22500165003020503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162173163","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994754,0.000093259114,0.00021951192,0.000007110782,0.000002637461,0.0000058320584,0.0000724786,0.000011179994,0.00011259565],"genre_scores_gemma":[0.9981875,0.00009643425,0.0006961685,0.00002047365,0.0000030134595,0.000011472811,0.00028580645,0.000040066432,0.00065912725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997353,0.000050945997,0.000032715885,0.00006504575,0.00005918728,0.000056693134],"domain_scores_gemma":[0.99919814,0.00027908862,0.00018423777,0.00005392289,0.000063000174,0.00022153169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025299858,0.0005436546,0.00044761956,0.0002603919,0.00019938644,0.00051794766,0.00023305407,0.00025801503,0.0010285131],"category_scores_gemma":[0.0004557916,0.00030291447,0.00025097997,0.00026503767,0.0002231509,0.00029059077,0.00032609922,0.00061988534,0.00021184293],"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":[0.000333972,0.000034271343,0.0004352579,0.000012946042,0.000006394738,0.000024644522,0.000021495129,0.000057434434,0.998628,0.0000062999334,0.0000058970336,0.0004334864],"study_design_scores_gemma":[0.000012422825,0.0005445486,0.011977997,0.0000022840695,0.000027563134,0.000055055894,0.000047851503,0.00040425587,0.98672014,0.0000068977724,0.00018809777,0.000012887388],"about_ca_topic_score_codex":0.001935576,"about_ca_topic_score_gemma":0.003160913,"teacher_disagreement_score":0.001935576,"about_ca_system_score_codex":0.00038418898,"about_ca_system_score_gemma":0.00022290251,"threshold_uncertainty_score":0.003848672},"labels":[],"label_agreement":null},{"id":"W2162671121","doi":"10.5539/jas.v6n11p247","title":"Seed Protein and Starch Qualities of Drought Tolerant Pigeonpea and Native Tepary Beans","year":2014,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"National Institute of Food and Agriculture; Virginia Commonwealth University; U.S. Department of Agriculture","keywords":"Amylose; Starch; Cultivar; Legume; Crystallinity; Agronomy; Resistant starch; Biology; Food science; Horticulture; Chemistry; Botany; Crystallography","score_opus":0.014816609437974549,"score_gpt":0.25026317837789475,"score_spread":0.2354465689399202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162671121","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997414,0.000058277194,0.000060833027,0.0000031900956,5.3622733e-7,0.0000011151853,0.000050332503,0.0000019794006,0.00008230065],"genre_scores_gemma":[0.9992518,0.000046662248,0.00018348735,0.000008239644,7.965641e-7,0.000002771773,0.0001960829,0.0000032804464,0.0003068726],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99995124,0.0000062967533,0.000004894525,0.000021189273,0.0000075236953,0.00000885793],"domain_scores_gemma":[0.99986947,0.00001913642,0.000038940983,0.000008757347,0.000017650793,0.00004594784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000078606296,0.00015767918,0.00014563979,0.00030942648,0.000110675435,0.00019589909,0.00007813718,0.00013210105,0.00043247562],"category_scores_gemma":[0.00013391365,0.00011497579,0.00014890093,0.00017629743,0.00017227432,0.00016128784,0.00012402132,0.00020214409,0.00005964479],"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":[0.00023268169,0.00001966744,0.008784075,0.000031043845,0.00001981487,0.000110791894,0.00011192675,0.000032681663,0.9898475,0.000024525405,0.000008334877,0.0007769615],"study_design_scores_gemma":[0.000009683091,0.00047809735,0.95362043,0.000003924486,0.00002613221,0.0007273506,0.00028997794,0.00040131685,0.043942653,0.00002861753,0.00046376808,0.000007957327],"about_ca_topic_score_codex":0.0023584329,"about_ca_topic_score_gemma":0.0031301945,"teacher_disagreement_score":0.0023584329,"about_ca_system_score_codex":0.00017934387,"about_ca_system_score_gemma":0.000063944346,"threshold_uncertainty_score":0.0046893954},"labels":[],"label_agreement":null},{"id":"W2162993022","doi":"10.1111/jfq.12015","title":"Rheological Approaches Suitable for Investigating Starch and Protein Properties Related to Cooking Quality of Durum Wheat Pasta","year":2013,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"European Social Fund","keywords":"Food science; Rheology; Starch; Quality (philosophy); Starch gelatinization; Wheat starch; Biotechnology; Chemistry; Biology; Materials science; Physics","score_opus":0.21955588784650878,"score_gpt":0.32912150680757685,"score_spread":0.10956561896106806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162993022","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96055156,0.005497277,0.030741066,0.00008939399,0.00006137207,0.000110825655,0.0005825186,0.00014720064,0.0022188628],"genre_scores_gemma":[0.9697157,0.0020274303,0.026065012,0.000061427025,0.000028679475,0.00014402535,0.0004774131,0.00004657314,0.0014336491],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996642,0.000078180085,0.00003904733,0.00008872476,0.000094110925,0.000035639492],"domain_scores_gemma":[0.99968076,0.00008012598,0.00008756392,0.000022588763,0.00009553001,0.00003343386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070273975,0.0006077975,0.00030804542,0.0014781908,0.00028034885,0.0003966905,0.00016501445,0.00038326,0.0008184747],"category_scores_gemma":[0.0005618347,0.0002567772,0.00031173337,0.0010567739,0.00022802677,0.00034343783,0.000244811,0.0007518786,0.00021297425],"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":[0.00005411932,0.000021371958,0.0014853859,0.00006977733,0.0000121724515,0.000040003237,0.00008339076,0.000056069046,0.9948184,0.000030115616,0.00001830254,0.0033108294],"study_design_scores_gemma":[0.000014361965,0.00059727125,0.09456247,0.00004068379,0.0001597289,0.00062804687,0.0006917749,0.004575786,0.8959545,0.00014001437,0.0025906945,0.00004461981],"about_ca_topic_score_codex":0.0007036616,"about_ca_topic_score_gemma":0.0018283007,"teacher_disagreement_score":0.0014781908,"about_ca_system_score_codex":0.0001525321,"about_ca_system_score_gemma":0.000115719224,"threshold_uncertainty_score":0.0037164688},"labels":[],"label_agreement":null},{"id":"W2163118993","doi":"10.1139/cjpp-2012-0351","title":"Germinated grains: a superior whole grain functional food?","year":2013,"lang":"en","type":"review","venue":"Canadian Journal of Physiology and Pharmacology","topic":"Food composition and properties","field":"Nursing","cited_by":163,"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":"Palatability; Whole grains; Germination; Health benefits; Refined grains; Medicine; Adverse effect; Functional food; Environmental health; Diabetes mellitus; Disease; Food science; Obesity; Biology; Biotechnology; Agronomy; Traditional medicine; Internal medicine; Endocrinology","score_opus":0.053466278449480945,"score_gpt":0.30775184301182357,"score_spread":0.25428556456234264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2163118993","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":[0.00050297484,0.99812955,0.0001405608,0.0003385787,0.00014688366,0.0000036217155,0.000017146736,0.000005408556,0.000715362],"genre_scores_gemma":[0.0028262555,0.99554586,0.00039812864,0.0002036623,0.00008833986,0.000005319376,0.00003031755,0.0000020862326,0.0008998961],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99990237,0.000015918306,0.000014905796,0.00002017893,0.00003596268,0.000010677692],"domain_scores_gemma":[0.9999058,0.000039406623,0.000018259752,0.0000035546552,0.000023545945,0.000009359502],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003608956,0.0005475737,0.0010956273,0.0013425332,0.00017439661,0.0007710566,0.00059468736,0.0010108121,0.0027499069],"category_scores_gemma":[0.00037505405,0.00017229763,0.00040364353,0.0011349904,0.0005088392,0.0009474859,0.00040450634,0.0011032851,0.0010014032],"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":[0.00019409343,0.00010405096,0.00024197211,0.022486769,0.00008968043,0.00023977514,0.0000985114,0.00013417458,0.0047096815,0.0037756246,0.010353452,0.95757216],"study_design_scores_gemma":[0.000044180357,0.00027654576,0.0030218456,0.0074620093,0.00019086999,0.0024204976,0.00018986185,0.00010695314,0.0017332706,0.0032263605,0.9812992,0.000028371805],"about_ca_topic_score_codex":0.0015113105,"about_ca_topic_score_gemma":0.0026078557,"teacher_disagreement_score":0.0027499069,"about_ca_system_score_codex":0.00035421914,"about_ca_system_score_gemma":0.00042270648,"threshold_uncertainty_score":0.009199381},"labels":[],"label_agreement":null},{"id":"W2164272343","doi":"10.1093/jn/138.6.1237s","title":"Issues Surrounding Health Claims for Barley","year":2008,"lang":"en","type":"review","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":95,"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":"Heart and Stroke Foundation of Canada","keywords":"Health claims on food labels; Health benefits; Government (linguistics); Food processing; Business; Biotechnology; Hordeum vulgare; Clinical trial; Food industry; Consumption (sociology); Marketing; Food science; Medicine; Environmental health; Biology; Agronomy; Traditional medicine","score_opus":0.12988228870551272,"score_gpt":0.4025080204954898,"score_spread":0.27262573178997707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164272343","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":[0.00053376734,0.9908924,0.00007062097,0.005693038,0.000582573,0.0000047557833,0.000028530783,0.000003521786,0.002190838],"genre_scores_gemma":[0.0057891007,0.9885788,0.00022579187,0.003929636,0.0008015506,0.0000077640125,0.000036103207,0.0000016485652,0.0006296496],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99773115,0.0007267995,0.00038839085,0.00018985625,0.0008728925,0.00009097917],"domain_scores_gemma":[0.985015,0.0106786,0.0023255362,0.00020275381,0.0016065101,0.00017165385],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006217582,0.00046198885,0.0015798949,0.0023360825,0.0006396168,0.0017714495,0.0011249053,0.0036780424,0.0031543737],"category_scores_gemma":[0.018798523,0.00025129147,0.00077188807,0.0028821728,0.0014556658,0.0017190735,0.0012981979,0.0022269208,0.00062483374],"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":[0.00023190216,0.0000535863,0.0016173,0.02580783,0.0002504179,0.00061258354,0.00025574813,0.00009262548,0.00039653716,0.0032754433,0.049910933,0.917495],"study_design_scores_gemma":[0.00007623222,0.00016948316,0.009528262,0.06682887,0.0011100534,0.0025129684,0.0012683314,0.00009493834,0.00048667958,0.0041406904,0.91374236,0.000041134866],"about_ca_topic_score_codex":0.0057439557,"about_ca_topic_score_gemma":0.015536337,"teacher_disagreement_score":0.006217582,"about_ca_system_score_codex":0.0013488863,"about_ca_system_score_gemma":0.0032009084,"threshold_uncertainty_score":0.032882094},"labels":[],"label_agreement":null},{"id":"W2164725880","doi":"10.1079/bjn20031054","title":"Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values","year":2004,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":239,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; University of Toronto","funders":"","keywords":"Area under the curve; Glycaemic index; Area under curve; Medicine; Blood sampling; Statistics; Mathematics; Diabetes mellitus; Internal medicine; Glycemic index; Endocrinology; Pharmacokinetics","score_opus":0.039857144798563254,"score_gpt":0.31896570148125464,"score_spread":0.2791085566826914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2164725880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.81053346,0.009082938,0.17307316,0.0004974493,0.0011004771,0.0009918142,0.0005378669,0.0009347531,0.0032481125],"genre_scores_gemma":[0.90376186,0.001436895,0.09149393,0.0005818731,0.00033805874,0.00072625524,0.00054044306,0.00033557034,0.00078511675],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.8923882,0.07336626,0.0053985543,0.008804162,0.019294908,0.00074794627],"domain_scores_gemma":[0.8281184,0.1318932,0.011497316,0.017560327,0.010051797,0.0008789748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.07148382,0.0009946892,0.0013882674,0.0010432652,0.00049981585,0.0015153411,0.00096783804,0.0012071433,0.00037099086],"category_scores_gemma":[0.15030529,0.0007688064,0.00079709676,0.001713028,0.0014085136,0.00066487206,0.000712014,0.0011992542,0.00041849358],"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":[0.053065326,0.0014795209,0.52481,0.0013934401,0.0032373439,0.0007345992,0.0039550485,0.016969739,0.10536754,0.0014570255,0.0020649435,0.28546548],"study_design_scores_gemma":[0.0014804105,0.0343174,0.78312075,0.00042245406,0.001894496,0.002609746,0.0005623749,0.059990697,0.106722996,0.0016809391,0.006843782,0.00035393456],"about_ca_topic_score_codex":0.0020916497,"about_ca_topic_score_gemma":0.0018342519,"teacher_disagreement_score":0.07148382,"about_ca_system_score_codex":0.00070697296,"about_ca_system_score_gemma":0.0006783049,"threshold_uncertainty_score":0.3780471},"labels":[],"label_agreement":null},{"id":"W2166167390","doi":"","title":"Moisture adsorption and spoilage characteristics of pea under adverse storage conditions","year":2005,"lang":"en","type":"article","venue":"University Library - University of Saskatchewan (University of Saskatchewan)","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"Ministry of Agriculture - Saskatchewan","keywords":"Food spoilage; Moisture; Environmental science; Adsorption; Chemistry; Materials science; Biology; Composite material","score_opus":0.007638512675156642,"score_gpt":0.17099609155000162,"score_spread":0.16335757887484498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166167390","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993456,0.00012111492,0.00012718764,0.0000060895263,0.0000037290972,0.0000053696954,0.00017583372,0.000006050083,0.00020890014],"genre_scores_gemma":[0.9985751,0.00017807413,0.00021296756,0.000011580583,0.000003222225,0.0000069887196,0.00034298003,0.0000048795455,0.0006642082],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998616,0.000015525513,0.0000117327245,0.000028837614,0.000045090583,0.00003727088],"domain_scores_gemma":[0.99973375,0.000050548777,0.000082066144,0.0000184909,0.000075673495,0.000039463506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015739244,0.00022859819,0.00018054973,0.00019572079,0.00019462414,0.00028002803,0.00014787047,0.00018877334,0.0008734813],"category_scores_gemma":[0.00028165116,0.00011169963,0.00023907976,0.00023317542,0.00015843802,0.00019899463,0.00013960399,0.00022700267,0.00016614869],"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":[0.00029144486,0.000033233307,0.005881615,0.000038603815,0.0000129259115,0.00013011256,0.00011417846,0.00015516605,0.9922317,0.0000099010995,0.000034848345,0.0010661889],"study_design_scores_gemma":[0.0000049793553,0.0015355679,0.19031094,0.0000139879785,0.00004626145,0.00026500953,0.0004968642,0.0012254594,0.8052607,0.000016789914,0.0007992809,0.00002409383],"about_ca_topic_score_codex":0.005124422,"about_ca_topic_score_gemma":0.0067740683,"teacher_disagreement_score":0.005124422,"about_ca_system_score_codex":0.0002250459,"about_ca_system_score_gemma":0.00015489108,"threshold_uncertainty_score":0.010189176},"labels":[],"label_agreement":null},{"id":"W2166218127","doi":"10.1079/bjn20051613","title":"Influence of the<i>Phaseolus vulgaris</i>phaseolin level of incorporation, type and thermal treatment on gut characteristics in rats","year":2006,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Genome Prairie","funders":"Volkswagen Foundation; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Phaseolus; Biology; Food science; Chemistry; Biochemistry; Botany","score_opus":0.0317893441359178,"score_gpt":0.25338582547172994,"score_spread":0.22159648133581214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166218127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99806494,0.00052130333,0.0006504923,0.000059033646,0.000025526111,0.000027725724,0.00014082514,0.00005596308,0.00045417962],"genre_scores_gemma":[0.99440324,0.00069625897,0.0018794017,0.000110482746,0.000025128928,0.000067093984,0.00027007484,0.000045067714,0.0025031448],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978787,0.0000344569,0.000015658099,0.000058894107,0.000041070627,0.00006202662],"domain_scores_gemma":[0.99943763,0.00008566718,0.00019734359,0.000033479035,0.000044578577,0.00020130399],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001912877,0.0006476945,0.00041890648,0.00048950425,0.00019449317,0.00039281897,0.00031401703,0.0005410616,0.0010848457],"category_scores_gemma":[0.00024371709,0.00034198732,0.0003710266,0.0002037387,0.00056493713,0.00039009907,0.00023263358,0.0009885611,0.00028729884],"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":[0.004643777,0.00044784817,0.0002478615,0.000059610156,0.000016344931,0.000036472295,0.000022788523,0.000046749698,0.99308175,0.000033558415,0.000024128476,0.001339202],"study_design_scores_gemma":[0.00018446219,0.01409638,0.009330192,0.000016466087,0.00011101236,0.000119437944,0.00010727903,0.00042215883,0.97406137,0.00007294616,0.0014461376,0.00003201482],"about_ca_topic_score_codex":0.00086881756,"about_ca_topic_score_gemma":0.0010715995,"teacher_disagreement_score":0.0010848457,"about_ca_system_score_codex":0.000302494,"about_ca_system_score_gemma":0.00024637373,"threshold_uncertainty_score":0.003629148},"labels":[],"label_agreement":null},{"id":"W2166891735","doi":"10.1016/j.febslet.2007.04.035","title":"Evidence of native starch degradation with human small intestinal maltase‐glucoamylase (recombinant)","year":2007,"lang":"en","type":"article","venue":"FEBS Letters","topic":"Food composition and properties","field":"Nursing","cited_by":68,"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 Toronto; Ontario Institute for Cancer Research","funders":"","keywords":"Starch; Amylase; Biochemistry; Hydrolysis; Maltase; Chemistry; Digestion (alchemy); Enzyme; Small intestine; Carbohydrate; Biology; Chromatography","score_opus":0.057836248008147864,"score_gpt":0.2879515259153884,"score_spread":0.23011527790724057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166891735","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9897272,0.0024596145,0.0065876613,0.00009446167,0.000021665082,0.000022430579,0.00019589344,0.000054665106,0.0008364492],"genre_scores_gemma":[0.99414176,0.0007986495,0.0032880327,0.00006108331,0.000009154413,0.000017630204,0.00058906473,0.000011678708,0.0010829497],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998449,0.000035750385,0.000021624559,0.0000441802,0.00003370798,0.000019842884],"domain_scores_gemma":[0.99971753,0.00010644575,0.000057745146,0.00005200214,0.000041203668,0.000024936913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024723617,0.0002589799,0.0001357567,0.0001042189,0.000058867256,0.00020517995,0.000080419224,0.00023507215,0.0008931746],"category_scores_gemma":[0.000534326,0.0001002905,0.0002535506,0.000098488104,0.00018265635,0.00016730701,0.00012357168,0.00024167987,0.00028069547],"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":[0.00019314348,0.000018985997,0.0020238513,0.000045495504,0.000013924698,0.00014573369,0.000029567753,0.000016423865,0.9957008,0.00003704237,0.000036685782,0.0017383454],"study_design_scores_gemma":[0.000016310902,0.0005343732,0.025549311,0.0000074246273,0.000033603723,0.0030350678,0.000047184607,0.0005400579,0.96856904,0.00006531172,0.0015978469,0.000004503432],"about_ca_topic_score_codex":0.00044382704,"about_ca_topic_score_gemma":0.00022755245,"teacher_disagreement_score":0.0008931746,"about_ca_system_score_codex":0.000112733826,"about_ca_system_score_gemma":0.00008313027,"threshold_uncertainty_score":0.0029879808},"labels":[],"label_agreement":null},{"id":"W2166919919","doi":"10.1002/star.201000020","title":"Binding of amino acids to hypochlorite‐oxidized potato starch","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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; University of Alberta","funders":"","keywords":"Starch; Sodium hypochlorite; Chemistry; Derivatization; Potato starch; Amino acid; Aqueous solution; Hypochlorite; Nitrogen; Organic chemistry; Biochemistry; High-performance liquid chromatography","score_opus":0.027806386263526457,"score_gpt":0.2924789544725688,"score_spread":0.26467256820904234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2166919919","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99555826,0.0005943969,0.0031466964,0.000019132203,0.00000896433,0.000011985696,0.000033195694,0.000020319387,0.00060697884],"genre_scores_gemma":[0.99508566,0.000365991,0.0027631603,0.000032247026,0.000004935018,0.000014758274,0.00014665666,0.000019138153,0.0015673699],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998271,0.00003882827,0.0000103922675,0.000051564544,0.000038903294,0.00003328889],"domain_scores_gemma":[0.9997907,0.00007188547,0.000049270227,0.000024314286,0.000034200853,0.000029713708],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026016487,0.00037952382,0.0002785834,0.00014536688,0.00012449098,0.00024157482,0.0002126883,0.0002654013,0.0008108995],"category_scores_gemma":[0.0002618613,0.00030446958,0.00023296275,0.00010393585,0.00024118656,0.00014060717,0.00019654512,0.00036857842,0.00030410782],"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":[0.000029377316,0.0000022241359,0.00006122799,0.000014731705,0.0000035800606,0.000010121264,0.000008314575,0.000024072631,0.99965465,0.000010903963,0.0000025337595,0.00017819968],"study_design_scores_gemma":[0.000004350866,0.000095406,0.0016322768,0.0000024189233,0.0000070769647,0.00005530525,0.000010306885,0.00028247572,0.9974247,0.000010834176,0.00047161887,0.0000031106308],"about_ca_topic_score_codex":0.00076531596,"about_ca_topic_score_gemma":0.00082063477,"teacher_disagreement_score":0.0008108995,"about_ca_system_score_codex":0.00025600105,"about_ca_system_score_gemma":0.000119248296,"threshold_uncertainty_score":0.0027127266},"labels":[],"label_agreement":null},{"id":"W2167161680","doi":"10.3945/an.112.003509","title":"White Vegetables: Glycemia and Satiety","year":2013,"lang":"en","type":"review","venue":"Advances in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Purdue University","keywords":"Glycemic index; Context (archaeology); Glycemic; Food science; White (mutation); White rice; Medicine; Biology; Biotechnology; Biochemistry; Insulin","score_opus":0.026521303782449355,"score_gpt":0.3165225618102566,"score_spread":0.29000125802780724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2167161680","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":[0.00014768778,0.99911135,0.000053681273,0.00016294533,0.00012192594,0.0000023929722,0.000012542212,0.0000027905533,0.00038463977],"genre_scores_gemma":[0.00095444394,0.9983014,0.0001275862,0.00016382938,0.00013578824,0.0000050812487,0.000018351757,8.835909e-7,0.00029254303],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997652,0.000041616437,0.000053651638,0.000042495725,0.00007971369,0.000017303466],"domain_scores_gemma":[0.99956864,0.00022433801,0.00008955033,0.000009359816,0.0000844503,0.000023579434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065018324,0.00095329696,0.0018634612,0.0021417304,0.0001971136,0.0009578363,0.0005693465,0.00094354065,0.0034551683],"category_scores_gemma":[0.0011993416,0.00025583562,0.00058841077,0.0025035522,0.00045283657,0.0009933922,0.0008281033,0.0013069559,0.0008069524],"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":[0.00016652474,0.0000914401,0.0004862212,0.030930467,0.0002134174,0.00008668578,0.000049499442,0.000090323796,0.00065375044,0.0008804203,0.010808333,0.9555429],"study_design_scores_gemma":[0.00014896064,0.0004145996,0.008358817,0.032387074,0.0015698391,0.0018032896,0.00032946217,0.0001854448,0.00089541724,0.003709119,0.95013607,0.000061813786],"about_ca_topic_score_codex":0.0021191926,"about_ca_topic_score_gemma":0.0042184615,"teacher_disagreement_score":0.0034551683,"about_ca_system_score_codex":0.0005714739,"about_ca_system_score_gemma":0.0011287164,"threshold_uncertainty_score":0.011558652},"labels":[],"label_agreement":null},{"id":"W2168552382","doi":"10.1079/nrr2005100","title":"Glycaemic index methodology","year":2005,"lang":"en","type":"article","venue":"Nutrition Research Reviews","topic":"Food composition and properties","field":"Nursing","cited_by":1050,"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 Toronto","funders":"","keywords":"Glycaemic index; Medicine; Environmental health; Meal; Blood sampling; Food science; Glycemic index; Diabetes mellitus; Internal medicine; Endocrinology; Biology","score_opus":0.45849876037451825,"score_gpt":0.4990453947941606,"score_spread":0.04054663441964235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168552382","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":[0.09295879,0.06935332,0.609546,0.0014525865,0.005918182,0.007923924,0.046463307,0.010415264,0.15596865],"genre_scores_gemma":[0.2382844,0.03672125,0.5761743,0.0028172063,0.00114618,0.017076388,0.04571537,0.0021005578,0.079964355],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9926242,0.0017578077,0.0010292605,0.0013444716,0.0029823512,0.00026182405],"domain_scores_gemma":[0.9966953,0.00052974373,0.0006910726,0.0005504186,0.0014020931,0.00013138169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0041863867,0.0017917235,0.0021514774,0.0075114416,0.0008799893,0.0030804074,0.0025980622,0.0013033375,0.014386797],"category_scores_gemma":[0.008997173,0.0006303197,0.0016872359,0.009470487,0.0005712188,0.0013054637,0.0017910218,0.0020430817,0.008533035],"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":[0.0039035159,0.000997992,0.051156912,0.007454003,0.0013056028,0.00073290983,0.001503984,0.0038291437,0.046004478,0.040958807,0.07586531,0.76628727],"study_design_scores_gemma":[0.00042441042,0.0034056394,0.09471704,0.0016550944,0.0012678581,0.0031889484,0.0009452232,0.021235904,0.09122787,0.028327521,0.75306153,0.00054294674],"about_ca_topic_score_codex":0.0018139161,"about_ca_topic_score_gemma":0.0013063549,"teacher_disagreement_score":0.014386797,"about_ca_system_score_codex":0.0012875649,"about_ca_system_score_gemma":0.0010546976,"threshold_uncertainty_score":0.048128664},"labels":[],"label_agreement":null},{"id":"W2168601625","doi":"10.1093/jxb/err341","title":"Allelic variants of the amylose extender mutation of maize demonstrate phenotypic variation in starch structure resulting from modified protein-protein interactions","year":2011,"lang":"en","type":"article","venue":"Journal of Experimental Botany","topic":"Food composition and properties","field":"Nursing","cited_by":119,"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; Iowa State University","keywords":"Amylopectin; Amylose; Starch; Amyloplast; Biochemistry; Endosperm; Mutant; Wild type; Glucan; Chemistry; Granule (geology); Biology; Gene; Chloroplast; Plastid","score_opus":0.03690928822402141,"score_gpt":0.27523282634903734,"score_spread":0.23832353812501594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2168601625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99743026,0.00013844366,0.0015774451,0.00001803234,0.00000987695,0.000016991591,0.00045094395,0.00004889974,0.00030917025],"genre_scores_gemma":[0.9952814,0.00015817951,0.0019034662,0.000037684353,0.000013293963,0.00002868105,0.0011187105,0.0000859943,0.0013726722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979347,0.000019955174,0.00004030556,0.000055341192,0.000060446753,0.000030516174],"domain_scores_gemma":[0.99956876,0.000050921968,0.00023376972,0.0000378521,0.00001912366,0.00008958476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000114669434,0.000750702,0.00023297165,0.00050932856,0.00019304284,0.00032374405,0.00031841244,0.00041071093,0.0015017313],"category_scores_gemma":[0.00019353806,0.00027090395,0.00040439088,0.0003468207,0.00030221755,0.00016098162,0.00049521297,0.0005243929,0.0004623437],"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":[0.00008112402,0.000018550967,0.0003248038,0.000010741432,0.000013421618,0.00017592359,0.000018482433,0.00004602039,0.9988938,0.00007360654,0.000011794758,0.0003317857],"study_design_scores_gemma":[0.00018593615,0.00084313157,0.11119676,0.000021520304,0.00016336482,0.009095927,0.00018361436,0.0027067706,0.8699176,0.0003937265,0.00521525,0.00007641305],"about_ca_topic_score_codex":0.00088872155,"about_ca_topic_score_gemma":0.0013189148,"teacher_disagreement_score":0.0015017313,"about_ca_system_score_codex":0.00034821514,"about_ca_system_score_gemma":0.00014645419,"threshold_uncertainty_score":0.005023837},"labels":[],"label_agreement":null},{"id":"W2169467303","doi":"","title":"Characterization and improvement of flours of three Sudanese wheat cultivars for loaf bread making","year":2013,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Cultivar; Softening; Absorption of water; Bread making; Wheat flour; Horticulture; Food science; Agronomy; Mathematics; Chemistry; Biology; Botany","score_opus":0.02249024352031855,"score_gpt":0.2527013190160079,"score_spread":0.23021107549568934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2169467303","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99878615,0.00042100757,0.00037140842,0.00001281654,0.0000031330203,0.000014722753,0.000088917935,0.0000052896576,0.00029658372],"genre_scores_gemma":[0.9945673,0.0003683471,0.0034915903,0.00004650355,0.0000030476617,0.000016716867,0.0006024444,0.00001476573,0.00088921154],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998305,0.000032215426,0.000018700917,0.000037263784,0.00005472936,0.000026636],"domain_scores_gemma":[0.9998281,0.000017697663,0.0000392447,0.000015463138,0.00006402597,0.000035441415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002264646,0.00042966145,0.0003512887,0.00039318632,0.00028970974,0.00044581658,0.000168771,0.00020283315,0.00044470097],"category_scores_gemma":[0.00025988647,0.00010680422,0.00036805103,0.0004750091,0.00016976925,0.00015011126,0.00021983094,0.0003896809,0.000091001246],"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":[0.000077164535,0.000019471032,0.0017946626,0.00003579656,0.000012528213,0.000050526414,0.000045919176,0.000022218175,0.99638236,0.000011780577,0.000007609812,0.0015399344],"study_design_scores_gemma":[0.000024015359,0.0011913964,0.27457106,0.000025611265,0.00019231618,0.00050031336,0.0005184832,0.0005150183,0.71902466,0.00003727967,0.0033774425,0.00002243945],"about_ca_topic_score_codex":0.0061606653,"about_ca_topic_score_gemma":0.018733202,"teacher_disagreement_score":0.0061606653,"about_ca_system_score_codex":0.00036540814,"about_ca_system_score_gemma":0.00028061788,"threshold_uncertainty_score":0.012249649},"labels":[],"label_agreement":null},{"id":"W2170038336","doi":"10.1093/jxb/erl297","title":"Characterization of ADP-glucose transport across the cereal endosperm amyloplast envelope","year":2007,"lang":"en","type":"article","venue":"Journal of Experimental Botany","topic":"Food composition and properties","field":"Nursing","cited_by":63,"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":"Biotechnology and Biological Sciences Research Council","keywords":"Amyloplast; Endosperm; Biochemistry; Plastid; Biosynthesis; Chemistry; Starch; Enzyme; Chloroplast; Gene","score_opus":0.015830350099975018,"score_gpt":0.2779000423110061,"score_spread":0.2620696922110311,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170038336","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962668,0.0006431537,0.0021530637,0.000033164528,0.0000059285644,0.000010396038,0.00034274816,0.000018215589,0.00052642816],"genre_scores_gemma":[0.99447364,0.0006377909,0.0023575379,0.000027868029,0.0000047878016,0.000016098964,0.0014168583,0.000021959311,0.0010434438],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996495,0.000004091188,0.0000033016606,0.000010827804,0.000011031753,0.0000056927092],"domain_scores_gemma":[0.99990964,0.000022105936,0.000019114568,0.000010958144,0.000022622156,0.000015602167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007898303,0.00020617757,0.00015168652,0.00015938157,0.00009975922,0.00034372474,0.00013978849,0.00019289159,0.00037727805],"category_scores_gemma":[0.00017469536,0.000102907645,0.00014242696,0.00019692705,0.000118088436,0.00031025833,0.00011478946,0.0002641449,0.00021040325],"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":[0.000043861124,0.0000049462587,0.00034214213,0.0000150912465,0.0000015543106,0.00004260375,0.00001635849,0.00001972351,0.9989477,0.000034260967,0.0000046422792,0.00052730297],"study_design_scores_gemma":[0.000024528568,0.00025228356,0.07820611,0.000015079881,0.00002894599,0.00093570823,0.00018732858,0.002971561,0.913235,0.00017517185,0.003953008,0.000015344376],"about_ca_topic_score_codex":0.0015395677,"about_ca_topic_score_gemma":0.0006988365,"teacher_disagreement_score":0.0015395677,"about_ca_system_score_codex":0.00020841697,"about_ca_system_score_gemma":0.00012397509,"threshold_uncertainty_score":0.003061235},"labels":[],"label_agreement":null},{"id":"W2170469233","doi":"10.1371/journal.pone.0059745","title":"Enzyme-Synthesized Highly Branched Maltodextrins Have Slow Glucose Generation at the Mucosal α-Glucosidase Level and Are Slowly Digestible In Vivo","year":2013,"lang":"en","type":"article","venue":"PLoS ONE","topic":"Food composition and properties","field":"Nursing","cited_by":127,"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 Waterloo","funders":"Canadian Institutes of Health Research; Heart and Stroke Foundation of Canada; U.S. Department of Agriculture","keywords":"Dextrin; Hydrolysis; Glucosidases; Starch; Chemistry; Amylase; Isoamylase; Biochemistry; Enzyme; Food science","score_opus":0.07207824952287332,"score_gpt":0.2278712319854602,"score_spread":0.15579298246258688,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170469233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9747979,0.004607948,0.01869405,0.00007086821,0.000052852152,0.00006860377,0.00028212465,0.00013292607,0.0012927211],"genre_scores_gemma":[0.9590804,0.0044539273,0.031285405,0.00007601897,0.000013637148,0.000075228825,0.0009279741,0.00005940271,0.0040279976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986696,0.000017009612,0.000013226094,0.000039121303,0.000046301346,0.00001744994],"domain_scores_gemma":[0.999835,0.000017168699,0.00008164064,0.00001581582,0.000021875865,0.000028428733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017683145,0.00059162633,0.0002748692,0.00017579117,0.000064374646,0.00037772433,0.00022947475,0.0003184282,0.00056683813],"category_scores_gemma":[0.0002645923,0.00021228637,0.00033757318,0.00029320587,0.00020161225,0.000355409,0.00018211796,0.0006002394,0.00028993186],"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":[0.00004775237,0.000009194013,0.00012191483,0.00004164718,0.0000064224105,0.000019317524,0.00000513472,0.00005457597,0.9983707,0.000073756266,0.000009434833,0.0012402198],"study_design_scores_gemma":[0.0000067766323,0.00020298029,0.0013040276,0.000005705419,0.00001687311,0.0000986718,0.000007876595,0.0004155954,0.9957526,0.00003215461,0.002153449,0.000003433228],"about_ca_topic_score_codex":0.0002724246,"about_ca_topic_score_gemma":0.00032489892,"teacher_disagreement_score":0.00059162633,"about_ca_system_score_codex":0.00027224104,"about_ca_system_score_gemma":0.000114890856,"threshold_uncertainty_score":0.001975298},"labels":[],"label_agreement":null},{"id":"W2170882178","doi":"10.1002/jsfa.5581","title":"Incorporation of pulse flours of different particle size in relation to pita bread quality","year":2012,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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 International Grains Institute; Agriculture Food and Rural Development; Agriculture and Agri-Food Canada; University of Manitoba","funders":"University of Manitoba","keywords":"Food science; Absorption of water; Wheat flour; Farinograph; Chemistry; Materials science; Composite material","score_opus":0.0235339843935877,"score_gpt":0.2624041173149992,"score_spread":0.2388701329214115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170882178","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889034,0.00033978283,0.0004537533,0.000009934744,0.000005258916,0.000010128197,0.000054935368,0.000010847829,0.00022506708],"genre_scores_gemma":[0.9982541,0.00015494012,0.0010294804,0.000012391539,0.0000026517914,0.000010736345,0.00013994043,0.000010656207,0.000385062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980456,0.00003149512,0.000018149072,0.000049619855,0.000068087626,0.000028129112],"domain_scores_gemma":[0.9996284,0.000098759316,0.000100746074,0.000024289298,0.00006213176,0.00008576333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021334109,0.0002717351,0.00024242137,0.00023897126,0.00011973334,0.00046435333,0.00017007759,0.00022963148,0.0011619682],"category_scores_gemma":[0.0003976723,0.00013478285,0.00020670176,0.00024684353,0.00017336056,0.00021302259,0.00024711716,0.00043790508,0.000117152595],"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":[0.0010681725,0.00017329247,0.004010647,0.00009434579,0.000033471348,0.00007310661,0.000053588057,0.000063435014,0.9901973,0.000020427364,0.000021266778,0.0041908957],"study_design_scores_gemma":[0.00006677843,0.008734879,0.22245955,0.000031682703,0.00023971361,0.0005306641,0.00022570482,0.0011295098,0.76485825,0.000047704645,0.0016531637,0.000022461943],"about_ca_topic_score_codex":0.00059653545,"about_ca_topic_score_gemma":0.00079460774,"teacher_disagreement_score":0.0011619682,"about_ca_system_score_codex":0.00014162173,"about_ca_system_score_gemma":0.000077286306,"threshold_uncertainty_score":0.0038871765},"labels":[],"label_agreement":null},{"id":"W2170952989","doi":"10.1093/ajcn/74.1.57","title":"High-protein diets in hyperlipidemia: effect of wheat gluten on serum lipids, uric acid, and renal function","year":2001,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":126,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Hyperlipidemia; Uric acid; Creatinine; Internal medicine; Chemistry; Cholesterol; Endocrinology; Renal function; Blood lipids; Gluten; Soy protein; Urea; Food science; Medicine; Biochemistry; Diabetes mellitus","score_opus":0.021475984193120728,"score_gpt":0.3125936939589483,"score_spread":0.29111770976582757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2170952989","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984211,0.0010087555,0.00008908852,0.00009014408,0.000033916953,0.000016163716,0.00003669204,0.00000905502,0.0002949966],"genre_scores_gemma":[0.99828845,0.00054601795,0.00021820179,0.00012754476,0.00004721673,0.000020688673,0.00011129872,0.000005671178,0.0006348754],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99977,0.00011118913,0.000023109813,0.000020241207,0.000031576496,0.00004389418],"domain_scores_gemma":[0.999321,0.00019790081,0.00006928301,0.000053447206,0.0000389305,0.0003193718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007930698,0.0005477499,0.0009865547,0.0005455438,0.0005936739,0.00049645954,0.00032830215,0.00085338234,0.0013358626],"category_scores_gemma":[0.0008915281,0.0004196969,0.00045273645,0.00061011006,0.00054253056,0.0005972924,0.00037431446,0.001324478,0.00017428007],"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":[0.6845349,0.03774583,0.13151114,0.0004311244,0.0017100319,0.0018012282,0.00030594732,0.00050921104,0.09678624,0.0003121517,0.0008765133,0.043475613],"study_design_scores_gemma":[0.015960941,0.13472049,0.7982988,0.00010332347,0.0024952854,0.0017369153,0.00064437126,0.004182895,0.038771406,0.00072888087,0.0022720047,0.000084778185],"about_ca_topic_score_codex":0.0024693345,"about_ca_topic_score_gemma":0.0037672261,"teacher_disagreement_score":0.0024693345,"about_ca_system_score_codex":0.00049875356,"about_ca_system_score_gemma":0.0006318414,"threshold_uncertainty_score":0.004909992},"labels":[],"label_agreement":null},{"id":"W2171764232","doi":"10.1002/9781118528723.ch01","title":"Starch Biosynthesis in Relation to Resistant Starch","year":2013,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Amylopectin; Starch; Amylose; Starch synthase; Biochemistry; Glycogen debranching enzyme; Resistant starch; Chemistry; Enzyme; Biosynthesis; Hydrolysis; Amyloplast; Plastid; Glycogen phosphorylase; Gene; Chloroplast","score_opus":0.028502255442774477,"score_gpt":0.26486869572575905,"score_spread":0.23636644028298456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171764232","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5605446,0.12655586,0.01487186,0.0011622093,0.00032171607,0.00014721358,0.0019284714,0.0002620123,0.29420602],"genre_scores_gemma":[0.7471585,0.046447724,0.008631937,0.0003289181,0.0001520566,0.00010224586,0.0018949584,0.00016043463,0.1951232],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992347,0.000011259837,0.0000050848084,0.000030472678,0.000017976156,0.000011699783],"domain_scores_gemma":[0.99987936,0.00002053499,0.000027520106,0.000009481162,0.000035359368,0.000027721138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023216185,0.00030608047,0.00019636641,0.0008350119,0.00018796869,0.00092814607,0.00026581105,0.00021198619,0.00751029],"category_scores_gemma":[0.0002017915,0.0000899952,0.00023130303,0.00077221106,0.0002447587,0.00033636193,0.00042776662,0.00036878663,0.00179197],"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":[0.001402353,0.00041788127,0.015009162,0.0013590453,0.000038745955,0.0019677412,0.0006158223,0.0006878389,0.45116252,0.022321269,0.005615876,0.49940187],"study_design_scores_gemma":[0.00006630875,0.0007196199,0.27111852,0.00043424946,0.000117640986,0.0068958877,0.0009024459,0.002245329,0.18208145,0.018538214,0.5168014,0.000079005804],"about_ca_topic_score_codex":0.0011269957,"about_ca_topic_score_gemma":0.0010789705,"teacher_disagreement_score":0.00751029,"about_ca_system_score_codex":0.00060113077,"about_ca_system_score_gemma":0.00017921158,"threshold_uncertainty_score":0.02512449},"labels":[],"label_agreement":null},{"id":"W2172104619","doi":"10.1093/jxb/erp297","title":"The amylose extender mutant of maize conditions novel protein-protein interactions between starch biosynthetic enzymes in amyloplasts","year":2009,"lang":"en","type":"article","venue":"Journal of Experimental Botany","topic":"Food composition and properties","field":"Nursing","cited_by":169,"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":"Amyloplast; Endosperm; Biochemistry; Amylopectin; Starch; Mutant; Amylose; Enzyme; Chemistry; Biology; Plastid; Gene","score_opus":0.025752148440382948,"score_gpt":0.3102169705580565,"score_spread":0.2844648221176736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172104619","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99520326,0.00028053395,0.0037197918,0.00003224278,0.000009062408,0.00001307523,0.0003267567,0.000064305714,0.0003509833],"genre_scores_gemma":[0.9939189,0.00017407903,0.0025753935,0.000032566455,0.000007449863,0.00002308713,0.0009922201,0.000066501234,0.0022098976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986136,0.000013137256,0.000022584914,0.000037836395,0.00004431072,0.000020728603],"domain_scores_gemma":[0.9997565,0.000030563948,0.00011240391,0.000026307924,0.000016413882,0.00005783553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009187431,0.0005412888,0.00021963441,0.00024203246,0.0001472393,0.0003558646,0.00022490196,0.00029998907,0.0009101896],"category_scores_gemma":[0.00011523197,0.00026445586,0.00044239516,0.00019317615,0.00018053631,0.00024758623,0.0003876344,0.000568263,0.00042831237],"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":[0.000022406379,0.0000037133618,0.000070467664,0.000005939982,0.0000027809301,0.00003116569,0.0000056065005,0.000012049056,0.99969256,0.000029817433,0.0000032709604,0.00012026102],"study_design_scores_gemma":[0.000017737304,0.000107495056,0.018896434,0.000005145414,0.000028190821,0.00065544026,0.00003216982,0.0010338483,0.9774685,0.00008364015,0.0016615052,0.000009924658],"about_ca_topic_score_codex":0.00090594316,"about_ca_topic_score_gemma":0.0009474037,"teacher_disagreement_score":0.0009101896,"about_ca_system_score_codex":0.0003134966,"about_ca_system_score_gemma":0.00015254141,"threshold_uncertainty_score":0.0030449033},"labels":[],"label_agreement":null},{"id":"W2172362671","doi":"10.1094/cc-83-0161","title":"Composition and Distribution of Pentosans in Millstreams of Different Hard Spring Wheats","year":2006,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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; Canadian International Grains Institute","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bran; Chemistry; Food science; Composition (language); Xylose; Cultivar; Animal science; Raw material; Botany; Biology; Fermentation","score_opus":0.009158258634760946,"score_gpt":0.21323372049982872,"score_spread":0.20407546186506778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172362671","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995704,0.000050957373,0.00005644099,0.0000018449545,8.2575303e-7,0.000001786284,0.00016078066,0.000003035452,0.0001538552],"genre_scores_gemma":[0.997806,0.0000747856,0.00042978395,0.000015423539,0.0000032356759,0.000008606502,0.0007961672,0.000007304745,0.0008587154],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999027,0.0000066062266,0.000010916127,0.00004247766,0.000023193144,0.000013939734],"domain_scores_gemma":[0.9997272,0.00004211294,0.000088233675,0.00001786231,0.000051950297,0.00007270484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001154339,0.00030617855,0.00019811184,0.001045493,0.0002470611,0.00048293328,0.00011926011,0.0001858988,0.00090595044],"category_scores_gemma":[0.00020212866,0.00018063032,0.0001497073,0.00058547547,0.00018129757,0.0002295159,0.00025753528,0.00018306749,0.00015219476],"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":[0.0010314335,0.00007882892,0.23965682,0.00006979667,0.00008171177,0.00028028068,0.00051105913,0.00009063388,0.75068384,0.000029901794,0.000047716447,0.0074380552],"study_design_scores_gemma":[0.0000037085567,0.0001571418,0.987673,0.0000028610618,0.000016268814,0.00011754839,0.0001580354,0.00008917418,0.0115375,0.000009918585,0.00023110268,0.0000037784785],"about_ca_topic_score_codex":0.0024856841,"about_ca_topic_score_gemma":0.0044579473,"teacher_disagreement_score":0.0024856841,"about_ca_system_score_codex":0.00018589738,"about_ca_system_score_gemma":0.00007735414,"threshold_uncertainty_score":0.0049424767},"labels":[],"label_agreement":null},{"id":"W2173249420","doi":"10.1094/cc-82-0197","title":"Effects of Genotype and Environment on the Starch Properties and End‐Product Quality of Oats","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Differential scanning calorimetry; Food science; Amylose; Chemistry; Flake; Swelling; Endosperm; Materials science; Composite material; Biochemistry","score_opus":0.0330855010553235,"score_gpt":0.23917575274551542,"score_spread":0.2060902516901919,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2173249420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991258,0.00006561267,0.00019381802,0.0000095465375,0.0000020349005,0.000011192787,0.00028174336,0.000008297711,0.0003018917],"genre_scores_gemma":[0.9952651,0.00011030971,0.0013325238,0.00003348581,0.0000015841936,0.000020720512,0.0012629798,0.00004150409,0.0019319057],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99927527,0.00008639778,0.000039831823,0.00022016584,0.00022579181,0.00015265575],"domain_scores_gemma":[0.99904615,0.0001702221,0.00009895541,0.000060041362,0.00040443343,0.00022018484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044754468,0.0006273393,0.00059084076,0.0009008895,0.0012809755,0.0009592487,0.00049284525,0.0002703585,0.00079045363],"category_scores_gemma":[0.0005732253,0.00034698605,0.00045036213,0.0009962266,0.0007054009,0.00022794047,0.00051398244,0.000444656,0.00014747972],"study_design_candidate":"observational","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":[0.0015456879,0.00011957605,0.08362114,0.00006464075,0.00020879986,0.00049145025,0.0012198844,0.0004985284,0.9066027,0.00008984216,0.00012306156,0.0054147174],"study_design_scores_gemma":[0.000014979877,0.0002758656,0.97578865,0.000004593941,0.00007185509,0.000103741455,0.00056758476,0.0005108725,0.021873428,0.00001873816,0.000740953,0.000028752302],"about_ca_topic_score_codex":0.69174117,"about_ca_topic_score_gemma":0.862699,"teacher_disagreement_score":0.69174117,"about_ca_system_score_codex":0.0068251155,"about_ca_system_score_gemma":0.0032235917,"threshold_uncertainty_score":0.6201484},"labels":[],"label_agreement":null},{"id":"W2174521965","doi":"10.1094/cchem-01-15-0006-r","title":"Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Dynamic mechanical analysis; Chemistry; Rheology; Food science; Dynamic modulus; Glucose oxidase; Stress relaxation; Ultrasonic sensor; Chewiness; Texture (cosmology); Composite material; Materials science; Polymer; Biochemistry; Creep; Organic chemistry","score_opus":0.058826382407834575,"score_gpt":0.23513395331807907,"score_spread":0.1763075709102445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2174521965","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99697363,0.0010729115,0.0015995684,0.000029005834,0.000013647604,0.000020186844,0.000055135915,0.000020800708,0.0002151455],"genre_scores_gemma":[0.99232364,0.0012352356,0.004584588,0.00007425364,0.000012542952,0.000043018674,0.00022746938,0.000025617044,0.0014735708],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998765,0.000019225236,0.000013568993,0.00003755326,0.000028674653,0.00002436375],"domain_scores_gemma":[0.9996125,0.00009474488,0.00011919355,0.000037582107,0.00009391062,0.000042139607],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026490228,0.0003576703,0.000257065,0.0001966651,0.0001454154,0.00031592205,0.00013819398,0.0002468388,0.0007397583],"category_scores_gemma":[0.00041529836,0.0001337359,0.0002526753,0.00017152786,0.00023438485,0.00029791612,0.00019387808,0.00044662756,0.00011449691],"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":[0.0001228936,0.000015455844,0.0004089182,0.000033506818,0.0000037896154,0.000021405418,0.000057631107,0.000011408136,0.99829525,0.000005776027,0.0000047612643,0.0010192588],"study_design_scores_gemma":[0.0000053175654,0.0013705252,0.01861905,0.00000908598,0.000032152504,0.000087607514,0.00013460705,0.00024206036,0.97884756,0.000007735706,0.0006327811,0.0000115052035],"about_ca_topic_score_codex":0.00095319154,"about_ca_topic_score_gemma":0.0017348686,"teacher_disagreement_score":0.00095319154,"about_ca_system_score_codex":0.00018735405,"about_ca_system_score_gemma":0.00015562758,"threshold_uncertainty_score":0.0024747252},"labels":[],"label_agreement":null},{"id":"W2174636682","doi":"10.1094/cc-82-0314","title":"Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Cellulase; Food science; Chemistry; Xylanase; Amylase; Proteases; Hydrolysis; Protease; Bread making; Wheat flour; Enzyme; Biochemistry","score_opus":0.013601273856877445,"score_gpt":0.2191585912152312,"score_spread":0.20555731735835375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2174636682","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99815613,0.0006746779,0.00033002175,0.000018900158,0.000012344902,0.000034971534,0.00014100842,0.000025791951,0.00060604507],"genre_scores_gemma":[0.99634403,0.0004724707,0.0016030665,0.00003702758,0.000007758686,0.000020895935,0.00028694686,0.00002428131,0.0012035032],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994567,0.00014483836,0.00006897134,0.00008980182,0.00015284313,0.00008679496],"domain_scores_gemma":[0.99935585,0.00013518444,0.00014415337,0.000047254594,0.00015065074,0.00016682834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004106739,0.0007052012,0.00045008492,0.000310543,0.00018314537,0.00057491794,0.00031110097,0.000304451,0.0017002092],"category_scores_gemma":[0.00068436505,0.0002835812,0.00031139504,0.0004129575,0.0002983129,0.00026606282,0.0002781129,0.00049770734,0.00021973938],"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":[0.0016510354,0.00021818747,0.0007393925,0.000089913025,0.00003580804,0.000040906387,0.000029492974,0.00010041616,0.9947419,0.000010005535,0.000022282537,0.0023206687],"study_design_scores_gemma":[0.000036292633,0.0040758546,0.017558936,0.0000113700935,0.00010470201,0.000057678088,0.000068892135,0.00036467897,0.97676736,0.0000060014195,0.0009366235,0.000011610525],"about_ca_topic_score_codex":0.003780293,"about_ca_topic_score_gemma":0.008501904,"teacher_disagreement_score":0.003780293,"about_ca_system_score_codex":0.00030248534,"about_ca_system_score_gemma":0.00030353662,"threshold_uncertainty_score":0.0075166225},"labels":[],"label_agreement":null},{"id":"W2175902558","doi":"10.5539/jfr.v4n6p133","title":"Effect of Addition of Three Leaf Yam Flour on Dough Properties and Sensory Qualities of Bread","year":2015,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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 science; Chemistry; Animal science; Biology","score_opus":0.2736528881676797,"score_gpt":0.39187093059857836,"score_spread":0.11821804243089867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2175902558","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903023,0.00037497655,0.00013935803,0.000025192652,0.000017258093,0.000013708402,0.000081585036,0.000010155703,0.00030745595],"genre_scores_gemma":[0.9970084,0.00038960288,0.0011538836,0.00008882776,0.0000100921625,0.00002034912,0.00018185782,0.000011209914,0.0011357755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997155,0.00007469521,0.000044088203,0.000065352804,0.00005267687,0.0000476689],"domain_scores_gemma":[0.9995925,0.00010069442,0.00007067455,0.000024591702,0.000061726205,0.00014980765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020637525,0.0005281898,0.00056972814,0.0002621723,0.00021412996,0.00052004465,0.00033929176,0.00048196156,0.0016265041],"category_scores_gemma":[0.00043970376,0.0002658574,0.00033530185,0.00033338522,0.00031340722,0.00031434506,0.00035443975,0.00081581826,0.00021129042],"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":[0.0066304835,0.000896911,0.0015250773,0.00030607465,0.00006267939,0.00022057613,0.00013627157,0.00015261822,0.98508066,0.00003666196,0.00005986827,0.004892088],"study_design_scores_gemma":[0.0001577362,0.022125984,0.048318345,0.00007007837,0.0003596826,0.00027638298,0.00049223274,0.0008553829,0.92326146,0.00005685748,0.0039742463,0.0000515178],"about_ca_topic_score_codex":0.0012928821,"about_ca_topic_score_gemma":0.0024411238,"teacher_disagreement_score":0.0016265041,"about_ca_system_score_codex":0.00017747401,"about_ca_system_score_gemma":0.00021734706,"threshold_uncertainty_score":0.005441129},"labels":[],"label_agreement":null},{"id":"W2178159781","doi":"10.1021/acs.jafc.5b04005","title":"Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (<i>Phaseolus vulgaris</i> L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity","year":2015,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Digestion (alchemy); Chemistry; Phaseolus; Ferulic acid; Antioxidant; Composition (language); Catechin; Proanthocyanidin; Phenolic acid; Coumaric acid; Phenols; Polyphenol; Botany; Biochemistry; Biology; Chromatography","score_opus":0.017527438895827526,"score_gpt":0.21893676726442782,"score_spread":0.2014093283686003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2178159781","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998747,0.0004405753,0.00035307085,0.000012437021,0.000003797971,0.0000071209033,0.00021596212,0.000006476352,0.00021356255],"genre_scores_gemma":[0.99711144,0.0002500954,0.0008828993,0.00003143297,0.0000036935803,0.000012334698,0.0007502279,0.000015404486,0.0009425203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998623,0.000021822829,0.000012858474,0.000041475058,0.000027592272,0.000034011005],"domain_scores_gemma":[0.9997806,0.000044846613,0.000061184284,0.000016067628,0.00003496577,0.00006244681],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022086375,0.00036199513,0.00029707942,0.0002302326,0.00016751708,0.0002616312,0.00010395419,0.0002002289,0.0004726681],"category_scores_gemma":[0.00022369369,0.00014841586,0.00034054217,0.00022283812,0.00017421295,0.00016258053,0.000113724134,0.00034824054,0.000097666685],"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":[0.00029063184,0.000028480985,0.00093401637,0.00003661693,0.000014586617,0.000025910405,0.000028766051,0.00005115179,0.9980464,0.000009012052,0.000007747233,0.0005265826],"study_design_scores_gemma":[0.000026000755,0.0015250046,0.14720142,0.000012566275,0.00013399209,0.00029205944,0.0001453343,0.0010627942,0.8485899,0.000043665743,0.0009410798,0.000026187268],"about_ca_topic_score_codex":0.005697816,"about_ca_topic_score_gemma":0.0063700504,"teacher_disagreement_score":0.005697816,"about_ca_system_score_codex":0.0003423473,"about_ca_system_score_gemma":0.00017885992,"threshold_uncertainty_score":0.011329293},"labels":[],"label_agreement":null},{"id":"W2179656806","doi":"10.4141/cjps10039","title":"Morphological characterization of triticale starch granules during endosperm development and seed germination","year":2011,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Ministry of Education of the People's Republic of China; Alberta Agricultural Research Institute","keywords":"Endosperm; Triticale; Starch; Germination; Granule (geology); Hydrolysis; Botany; Agronomy; Chemistry; Biology; Food science; Biochemistry","score_opus":0.03755767216844547,"score_gpt":0.21968674160475243,"score_spread":0.18212906943630697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2179656806","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946766,0.0012238837,0.0020842692,0.000026068226,0.000013560295,0.0000322958,0.00050625723,0.000039451326,0.001397587],"genre_scores_gemma":[0.9944404,0.00061317615,0.0018619215,0.000036318248,0.0000064206097,0.00006705644,0.0010372198,0.000022776849,0.0019146339],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999347,0.000004621186,0.000007652267,0.000018702902,0.000019142046,0.000015127378],"domain_scores_gemma":[0.9998155,0.000024432042,0.0000511942,0.000016037386,0.000043248285,0.000049557268],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011609656,0.00022166311,0.00021613603,0.00063331943,0.0001329415,0.00027955428,0.00014203474,0.0002620586,0.00052880944],"category_scores_gemma":[0.00016551037,0.0001840557,0.0003216907,0.00031556597,0.00017502681,0.00029130228,0.00018150755,0.00043527214,0.00022865727],"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":[0.00007584292,0.000008312411,0.0010405758,0.000018992114,0.0000040616956,0.000087100496,0.00005575192,0.000013899817,0.9974921,0.000022747301,0.000015786856,0.0011648234],"study_design_scores_gemma":[0.000023943756,0.00056701794,0.46811318,0.00001649884,0.000043057717,0.0013458664,0.00036868296,0.00095892284,0.52625084,0.00012352814,0.002154259,0.000034243363],"about_ca_topic_score_codex":0.0008065685,"about_ca_topic_score_gemma":0.00079733523,"teacher_disagreement_score":0.0008065685,"about_ca_system_score_codex":0.00013188519,"about_ca_system_score_gemma":0.00009216442,"threshold_uncertainty_score":0.0017690659},"labels":[],"label_agreement":null},{"id":"W2181231216","doi":"10.4141/cjps2013-043","title":"Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties","year":2014,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Farinograph; Mathematics; Raw material; Food science; Horticulture; Chemistry; Wheat flour; Biology","score_opus":0.04497579557890395,"score_gpt":0.2598243933417304,"score_spread":0.21484859776282644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2181231216","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99449474,0.00049090397,0.004044567,0.000020005247,0.000013850572,0.000030592808,0.00018897619,0.000035618687,0.00068072416],"genre_scores_gemma":[0.9847121,0.00066376146,0.012089015,0.00007777895,0.0000053023105,0.00005770826,0.0007271936,0.00005173073,0.0016154904],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997907,0.000025182175,0.000023174716,0.00008553154,0.000043670614,0.000031863234],"domain_scores_gemma":[0.999446,0.00018113355,0.00011172635,0.000040061506,0.00015793611,0.00006306186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038144024,0.00029061074,0.00017441806,0.0006612458,0.00019126873,0.00035861385,0.00014518043,0.00028605224,0.0008183951],"category_scores_gemma":[0.00043290624,0.00019194507,0.00020706412,0.00043515448,0.00031463915,0.00024588563,0.0002664789,0.00047946107,0.00020391245],"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":[0.00012695436,0.00001339984,0.001635315,0.000022938211,0.000005608271,0.000011866937,0.000108199776,0.0000145795675,0.9960278,0.000010086015,0.000008206522,0.0020150738],"study_design_scores_gemma":[0.000016338583,0.0014395963,0.21611267,0.000019983963,0.00013012392,0.00019420162,0.00114189,0.00064791506,0.7787111,0.000052904616,0.0015060174,0.000027277874],"about_ca_topic_score_codex":0.0021403937,"about_ca_topic_score_gemma":0.0051072636,"teacher_disagreement_score":0.0021403937,"about_ca_system_score_codex":0.0002045662,"about_ca_system_score_gemma":0.00013815261,"threshold_uncertainty_score":0.004255891},"labels":[],"label_agreement":null},{"id":"W2183448877","doi":"","title":"Influence of variety, wine style, vintage and viticultural area on selected chemical parameters of Canadian Icewine","year":2007,"lang":"en","type":"article","venue":"Journal of Food Agriculture & Environment","topic":"Food composition and properties","field":"Nursing","cited_by":61,"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":"Tannin; Phytic acid; Chemistry; Phosphorus; Oxalate; Dry matter; Chemical composition; Composition (language); Food science; Botany; Biology","score_opus":0.007675060309123644,"score_gpt":0.18066254566494452,"score_spread":0.17298748535582087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2183448877","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992367,0.00016096828,0.000034047014,0.000008537427,0.0000018233294,0.0000026083412,0.00014809561,0.0000028455581,0.00040442302],"genre_scores_gemma":[0.99747187,0.00016786288,0.00020237645,0.000030067036,0.000001091282,0.0000035382836,0.0005429597,0.000008066159,0.0015721829],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998956,0.000008152659,0.0000042140664,0.00003972745,0.000027427797,0.000024928964],"domain_scores_gemma":[0.99977106,0.00003057148,0.000034192813,0.000009633421,0.00008110603,0.00007335954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000144205,0.0002405158,0.00023784928,0.00036463977,0.0005957383,0.0006639058,0.00019518909,0.0001399955,0.0010100852],"category_scores_gemma":[0.00025389192,0.0001211599,0.0001915184,0.0004933357,0.00025514845,0.00012195879,0.00016402945,0.00018890982,0.00011821158],"study_design_candidate":"observational","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":[0.0037262791,0.00030745132,0.42195928,0.00017923559,0.00039731074,0.0007203046,0.0012918581,0.00059033773,0.54289097,0.00013697577,0.0007684069,0.027031614],"study_design_scores_gemma":[0.0000034471987,0.000092392205,0.994538,0.0000039503147,0.000032770928,0.000041195155,0.00021279116,0.0001621246,0.0042191376,0.000006880384,0.00068043865,0.000006836391],"about_ca_topic_score_codex":0.45100614,"about_ca_topic_score_gemma":0.75911707,"teacher_disagreement_score":0.5489938,"about_ca_system_score_codex":0.0018238273,"about_ca_system_score_gemma":0.00079192646,"threshold_uncertainty_score":0.896762},"labels":[],"label_agreement":null},{"id":"W2184820125","doi":"10.1093/ajcn/80.4.881","title":"Glucose appearance in the peripheral circulation and liver glucose output in men after a large 13C starch meal","year":2004,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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 de Montréal","funders":"","keywords":"Ingestion; Meal; Internal medicine; Endocrinology; Chemistry; Insulin; Starch; Excretion; Absorption (acoustics); Food science; Medicine","score_opus":0.030649580857954082,"score_gpt":0.3293968783219827,"score_spread":0.2987472974640286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2184820125","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989967,0.0002878434,0.00009037816,0.00004220391,0.000023359637,0.0000083965915,0.00008926127,0.000014412127,0.00044751086],"genre_scores_gemma":[0.99891865,0.0001602692,0.000065754466,0.00005667016,0.00004147343,0.000006694698,0.00012286402,0.000008551877,0.0006191416],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999225,0.000021745569,0.0000061292867,0.000020214797,0.000011839537,0.000017600192],"domain_scores_gemma":[0.9993436,0.00023559439,0.00009083094,0.000053061365,0.00003607582,0.00024090619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031870732,0.00078802515,0.0006809692,0.0007484269,0.0005118008,0.00063390186,0.00018090318,0.000765394,0.0016798915],"category_scores_gemma":[0.0011876101,0.0006601312,0.0005562177,0.0005530079,0.00052333233,0.0005108156,0.00024028546,0.0011058184,0.00038149804],"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":[0.1404929,0.0028763341,0.75331044,0.00023805597,0.00051895494,0.014253639,0.0016745802,0.00096872303,0.064710885,0.00014369262,0.00051773735,0.020294074],"study_design_scores_gemma":[0.00020869114,0.0066601043,0.98685026,0.0000068570903,0.00017996067,0.0015506613,0.0003200753,0.0006096532,0.0033393258,0.000052642237,0.00019158558,0.000030112615],"about_ca_topic_score_codex":0.0030125151,"about_ca_topic_score_gemma":0.0030893646,"teacher_disagreement_score":0.0030125151,"about_ca_system_score_codex":0.0004077962,"about_ca_system_score_gemma":0.0002219814,"threshold_uncertainty_score":0.005989969},"labels":[],"label_agreement":null},{"id":"W2188324775","doi":"10.1016/j.jff.2015.11.021","title":"Diets containing different fermentable substrates can affect mucosal and systemic immune parameters in rats under homeostatic conditions","year":2015,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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; Health Canada; Ontario Tech University","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Health Canada; General Mills","keywords":"Immune system; Mesenteric lymph nodes; Homeostasis; Bran; Cytokine; Spleen; Endocrinology; Biology; Internal medicine; Lymph; Chemistry; Immunology; Medicine","score_opus":0.055086016695124994,"score_gpt":0.2814333531569569,"score_spread":0.2263473364618319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2188324775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991953,0.00020570228,0.00022883715,0.00004964171,0.00003311566,0.000010472548,0.00009531767,0.000016908854,0.00016472024],"genre_scores_gemma":[0.99563026,0.00045142244,0.0007184456,0.000115742536,0.0000195787,0.00008120006,0.0002730701,0.000023564091,0.0026867045],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971277,0.00003230411,0.000017249606,0.00008126792,0.000042577583,0.000113854134],"domain_scores_gemma":[0.99950194,0.000058043282,0.00012764611,0.000052242616,0.000046039626,0.00021414795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020069642,0.00119311,0.00067068764,0.00080718164,0.0004602984,0.00049823255,0.0003532678,0.0006493095,0.0021047425],"category_scores_gemma":[0.0003111084,0.00044874486,0.00053511735,0.0003369777,0.0010126677,0.000780334,0.0003858184,0.001757117,0.00025943512],"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":[0.031729512,0.0031713499,0.0030338343,0.00012862703,0.00006399741,0.0002768848,0.00020167498,0.00019869092,0.95663476,0.00019106334,0.00012174979,0.0042478386],"study_design_scores_gemma":[0.00058225513,0.02608204,0.056256484,0.000046808695,0.0004333188,0.00033938198,0.0011128522,0.0017819649,0.9109168,0.0007056611,0.0016326027,0.00010997606],"about_ca_topic_score_codex":0.0014010279,"about_ca_topic_score_gemma":0.0023029055,"teacher_disagreement_score":0.0021047425,"about_ca_system_score_codex":0.0005246876,"about_ca_system_score_gemma":0.000584424,"threshold_uncertainty_score":0.007041037},"labels":[],"label_agreement":null},{"id":"W2192447119","doi":"10.1093/ajcn/81.1.197a","title":"Reply to A Walker and B Walker","year":2005,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Medicine; Gerontology","score_opus":0.03689681121599713,"score_gpt":0.36496087922089765,"score_spread":0.3280640680049005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2192447119","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00015471166,0.0017814677,0.000045997793,0.9338601,0.06325668,0.000008467912,0.000030083089,0.000014855102,0.0008477298],"genre_scores_gemma":[0.0012369183,0.0011683721,0.000108821456,0.95573765,0.037810978,0.000029148623,0.000017937886,0.000012653684,0.0038774575],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99694675,0.0008310269,0.00044750876,0.0003930674,0.0009840475,0.00039764695],"domain_scores_gemma":[0.98232573,0.007209322,0.0011764384,0.0006393962,0.0054525733,0.0031966167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0045162383,0.0010629162,0.0016651811,0.0012089607,0.0037182022,0.0036840844,0.0028390896,0.05704161,0.01298914],"category_scores_gemma":[0.040430453,0.0010171535,0.0016388312,0.0010420728,0.0026601725,0.0038763885,0.0031110423,0.04739065,0.011378621],"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":[0.000031866177,0.0000106497655,0.00017988456,0.00004083391,0.000008355279,0.00021308348,0.000037409605,0.000011789701,0.000040873925,0.00037327604,0.9966587,0.0023932457],"study_design_scores_gemma":[0.000091074005,0.00006657615,0.001786241,0.00041647156,0.000041402855,0.0015480926,0.00073907647,0.00013095072,0.0001603813,0.002335978,0.99261415,0.0000694882],"about_ca_topic_score_codex":0.0062212483,"about_ca_topic_score_gemma":0.009159361,"teacher_disagreement_score":0.05704161,"about_ca_system_score_codex":0.003306661,"about_ca_system_score_gemma":0.0041577085,"threshold_uncertainty_score":0.043452978},"labels":[],"label_agreement":null},{"id":"W2192465113","doi":"10.1016/j.foodchem.2015.07.103","title":"In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Hydrolysis; Starch; Granule (geology); Crystallinity; Amylose; Food science; Biochemistry; Botany; Crystallography; Materials science; Biology","score_opus":0.02532568094559296,"score_gpt":0.2518293404813274,"score_spread":0.22650365953573443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2192465113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99710315,0.00041604796,0.0013004458,0.00001806439,0.000017291364,0.000012417593,0.0001657025,0.000009756538,0.00095705676],"genre_scores_gemma":[0.9967063,0.00023396732,0.0006882616,0.000016579339,0.0000041518488,0.00001030068,0.00036695052,0.000015986721,0.001957483],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.000012062494,0.0000094200095,0.000021082773,0.000016128768,0.000027819311],"domain_scores_gemma":[0.99981326,0.000075969554,0.000030721447,0.00002554031,0.000022926744,0.000031629825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016124218,0.0002559908,0.00015838305,0.00013692128,0.000100710255,0.0002493421,0.00013733408,0.00019270519,0.0014197688],"category_scores_gemma":[0.00021836736,0.00015607549,0.00030681264,0.0001935233,0.00021948515,0.00026709138,0.00015402654,0.0005892068,0.00026028272],"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":[0.00026195784,0.000016562482,0.00031419055,0.000018732542,0.000006820378,0.00006794517,0.000058734327,0.00005735072,0.9982496,0.000042074324,0.0000115382645,0.00089452165],"study_design_scores_gemma":[0.000009055903,0.00033224316,0.013433194,0.0000074100853,0.000015407064,0.00012432235,0.00008543842,0.00056000234,0.9850123,0.000055058863,0.00036000088,0.0000055996916],"about_ca_topic_score_codex":0.0007911952,"about_ca_topic_score_gemma":0.0005825426,"teacher_disagreement_score":0.0014197688,"about_ca_system_score_codex":0.00010043012,"about_ca_system_score_gemma":0.000097582524,"threshold_uncertainty_score":0.0047496557},"labels":[],"label_agreement":null},{"id":"W2200997053","doi":"","title":"The impact of annealing on the molecular structure and properties of Dioscorea Starches","year":2007,"lang":"en","type":"dissertation","venue":"Memorial University Research Repository (Memorial University)","topic":"Food composition and properties","field":"Nursing","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":"Natural Sciences and Engineering Research Council of Canada; University of Peradeniya","keywords":"Dioscorea; Annealing (glass); Materials science; Composite material; Medicine","score_opus":0.03710002358190607,"score_gpt":0.2881237758656533,"score_spread":0.25102375228374724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2200997053","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990663,0.00028164277,0.00022680325,0.000008251481,0.0000035989863,0.0000051130446,0.00006828664,0.000006576434,0.00033353377],"genre_scores_gemma":[0.9987147,0.00018762167,0.00030600527,0.000015887863,0.0000013470583,0.0000088445895,0.0001920252,0.000011363936,0.0005623561],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991775,0.000011099625,0.000009559627,0.000024444282,0.000018539,0.000018614504],"domain_scores_gemma":[0.99983263,0.000034429737,0.000044431825,0.00001893371,0.000044040167,0.00002556225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011001926,0.00022348242,0.00018266262,0.00014508508,0.0001460304,0.00033977276,0.00012389944,0.00016679046,0.0007265142],"category_scores_gemma":[0.00029634393,0.00017862198,0.00021773345,0.00019738686,0.00019553052,0.00022507852,0.00014395577,0.00032889735,0.00010576025],"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":[0.000086677624,0.0000092234295,0.0012562149,0.000030486051,0.000009858164,0.000058318274,0.00008269268,0.000056889316,0.9976279,0.0000161984,0.000008548519,0.0007570172],"study_design_scores_gemma":[0.0000063388125,0.00044258294,0.14175761,0.000015235893,0.00005332628,0.00026013568,0.0004368801,0.00074571604,0.8544123,0.00004433765,0.0018068923,0.000018582257],"about_ca_topic_score_codex":0.0012804314,"about_ca_topic_score_gemma":0.0016643347,"teacher_disagreement_score":0.0012804314,"about_ca_system_score_codex":0.00012891735,"about_ca_system_score_gemma":0.00008251321,"threshold_uncertainty_score":0.0025459528},"labels":[],"label_agreement":null},{"id":"W2220351343","doi":"10.5219/487","title":"Properties and nutritional value of wheat bread enriched by hemp products","year":2015,"lang":"en","type":"article","venue":"Potravinarstvo Slovak Journal of Food Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":33,"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":"Wheat flour; Food science; Gluten; Wheat bread; Cannabis sativa; Fortification; Chemistry; Mathematics; Horticulture; Biology","score_opus":0.07905178741897707,"score_gpt":0.26980586262634226,"score_spread":0.1907540752073652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2220351343","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987226,0.00043691785,0.00013835428,0.000011839412,0.0000041701987,0.000006862387,0.00016196263,0.0000071636414,0.0005101911],"genre_scores_gemma":[0.9979685,0.000256258,0.00030551315,0.000021432417,0.0000022104857,0.000004539002,0.00043487526,0.000008949872,0.000997708],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987304,0.00002199825,0.000013701713,0.000029001329,0.000040924373,0.000021325828],"domain_scores_gemma":[0.9998573,0.000021973416,0.000027851962,0.000007872086,0.000039091163,0.000045891666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010934518,0.00035141868,0.00016851097,0.0003494058,0.0001927493,0.00031715908,0.00012509178,0.00018898891,0.0008410792],"category_scores_gemma":[0.00022430149,0.00011986802,0.00023492494,0.00036526987,0.00017047618,0.00014200495,0.00022121635,0.0003145699,0.000115794064],"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":[0.00080301537,0.00006214845,0.0030363486,0.00006996013,0.000024734696,0.00011558569,0.00005901102,0.000082845836,0.99318177,0.00002310008,0.000027112406,0.0025143665],"study_design_scores_gemma":[0.000027770968,0.0028097627,0.16356896,0.000024636443,0.0001330625,0.00035383645,0.00023937524,0.00064602325,0.83002007,0.00006225235,0.002092357,0.000021893391],"about_ca_topic_score_codex":0.002674341,"about_ca_topic_score_gemma":0.0028127667,"teacher_disagreement_score":0.002674341,"about_ca_system_score_codex":0.00017323696,"about_ca_system_score_gemma":0.00012710302,"threshold_uncertainty_score":0.005317569},"labels":[],"label_agreement":null},{"id":"W2222197398","doi":"10.1016/b978-0-12-394437-5.00095-4","title":"Starch: Starch Architecture and Structure","year":2016,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Amylopectin; Starch; Granule (geology); Glucan; Polymer; Polysaccharide; Chemistry; Polymer science; Chemical engineering; Nanotechnology; Food science; Biochemistry; Amylose; Materials science; Organic chemistry; Composite material; Engineering","score_opus":0.019187319805116017,"score_gpt":0.2372065647720141,"score_spread":0.2180192449668981,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2222197398","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":[0.009289267,0.44867212,0.017339116,0.002322414,0.004590751,0.000046261568,0.000454493,0.0003773615,0.5169082],"genre_scores_gemma":[0.015615359,0.15462303,0.005835092,0.00050282426,0.0007511666,0.00006763172,0.00037629425,0.00014945016,0.8220791],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999459,0.000004696994,0.000004338706,0.000014431283,0.000026370333,0.000004299205],"domain_scores_gemma":[0.9999695,0.000009254515,0.000003025047,0.0000040481295,0.000010171293,0.000004067091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016831138,0.0012875544,0.0005615561,0.001312807,0.00030269218,0.0017106445,0.000405185,0.00085751334,0.026327763],"category_scores_gemma":[0.00020534554,0.00036486302,0.0002566,0.0017872126,0.00051915913,0.0018095113,0.00085398834,0.0012790937,0.012855897],"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":[0.000058131965,0.00007369033,0.00019423022,0.00095180346,0.000013672275,0.0002865564,0.00026941416,0.0005841957,0.018767575,0.03358764,0.055947658,0.88926536],"study_design_scores_gemma":[0.000007971591,0.000057642683,0.0007681789,0.0005372387,0.000012545775,0.0006788517,0.00016603412,0.00031279543,0.003688884,0.025437556,0.96831536,0.000016964366],"about_ca_topic_score_codex":0.0010143627,"about_ca_topic_score_gemma":0.0015051579,"teacher_disagreement_score":0.026327763,"about_ca_system_score_codex":0.0004154621,"about_ca_system_score_gemma":0.0004318167,"threshold_uncertainty_score":0.0880751},"labels":[],"label_agreement":null},{"id":"W2222594198","doi":"10.1016/b978-0-08-088504-9.00315-9","title":"Functional Properties of Dietary Fiber","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Dietary fiber; Functional food; Fiber; Food science; Product (mathematics); Food products; Quality (philosophy); Business; Biochemical engineering; Chemistry; Mathematics; Engineering; Physics","score_opus":0.05733833518294557,"score_gpt":0.2214657288572341,"score_spread":0.16412739367428852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2222594198","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":[0.06507671,0.37072042,0.02655322,0.0019065525,0.0022318666,0.00006038279,0.00079840055,0.00021141229,0.532441],"genre_scores_gemma":[0.13356906,0.15699768,0.014780748,0.0006920021,0.00067296036,0.00011296009,0.0007728947,0.00011524924,0.69228643],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999691,0.0000033804129,0.0000021691949,0.000008004112,0.000013818804,0.0000034588347],"domain_scores_gemma":[0.99998224,0.000006385445,0.0000017296323,0.0000018449384,0.000005789028,0.0000019046579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121818506,0.0006281745,0.00022559136,0.0006559076,0.00024162457,0.0004686724,0.00027933635,0.00035192593,0.011265054],"category_scores_gemma":[0.00009178228,0.00014496643,0.00021749755,0.0005775479,0.0002451595,0.0006856511,0.00031893316,0.0005082069,0.0026980694],"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":[0.00017588107,0.00011070086,0.00066412817,0.0012653755,0.000019640149,0.00047481817,0.0003087246,0.00064366654,0.1403509,0.029150413,0.0120641515,0.8147716],"study_design_scores_gemma":[0.000012370468,0.00038082275,0.011148514,0.0008254792,0.000044063043,0.0025020295,0.00027632614,0.0010613981,0.058168054,0.02833464,0.8972042,0.000042103995],"about_ca_topic_score_codex":0.00096318667,"about_ca_topic_score_gemma":0.0010217966,"teacher_disagreement_score":0.011265054,"about_ca_system_score_codex":0.00020967747,"about_ca_system_score_gemma":0.00013487414,"threshold_uncertainty_score":0.037685394},"labels":[],"label_agreement":null},{"id":"W2227151074","doi":"10.1016/b978-0-08-100596-5.00154-2","title":"Barley: Milling and Processing","year":2015,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Palatability; Food science; Dietary fiber; Fiber; Extrusion; Whole grains; Health benefits; Food processing; Chemistry; Business; Biotechnology; Biology; Materials science; Medicine; Metallurgy; Traditional medicine","score_opus":0.0386040732540943,"score_gpt":0.25837859721225176,"score_spread":0.21977452395815747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2227151074","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":[0.0022543748,0.10755831,0.0043011387,0.0014091005,0.0037958482,0.00003900046,0.00024116272,0.00026720896,0.88013387],"genre_scores_gemma":[0.0037354552,0.026399285,0.0013118892,0.00030028552,0.0002684418,0.000019458435,0.000104614766,0.000105939325,0.9677547],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998778,0.000010712884,0.000009566779,0.00003182759,0.000056597648,0.000013450109],"domain_scores_gemma":[0.99994516,0.000013366297,0.000005538298,0.000008957993,0.000018488623,0.000008506724],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018641657,0.001494574,0.0005415657,0.0016636732,0.0009084655,0.0022051497,0.0005840097,0.00079608674,0.096187785],"category_scores_gemma":[0.0003150555,0.00032198403,0.00024548415,0.0026517403,0.00060567784,0.0017240004,0.0010031238,0.0015913016,0.037823107],"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":[0.000078065386,0.00008856738,0.00015363113,0.0006601795,0.000005850606,0.00019050666,0.00052990636,0.00030502843,0.004077573,0.025514951,0.13606131,0.8323344],"study_design_scores_gemma":[0.0000024037352,0.000017640754,0.00041649534,0.00023398311,0.00000281458,0.0001304225,0.00016281247,0.000041486328,0.0004644547,0.003477461,0.995046,0.000003963804],"about_ca_topic_score_codex":0.0041846437,"about_ca_topic_score_gemma":0.012194127,"teacher_disagreement_score":0.096187785,"about_ca_system_score_codex":0.0009182198,"about_ca_system_score_gemma":0.0009684487,"threshold_uncertainty_score":0.3217802},"labels":[],"label_agreement":null},{"id":"W2231145622","doi":"10.1016/b978-0-12-394437-5.00096-6","title":"Health Effects of β-Glucans Found in Cereals","year":2016,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Biology","score_opus":0.017399555861398346,"score_gpt":0.2616181817166579,"score_spread":0.24421862585525955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2231145622","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":[0.53530985,0.31319863,0.0030263902,0.0013888063,0.0013185872,0.000042682277,0.00055719254,0.00011566264,0.14504224],"genre_scores_gemma":[0.6215698,0.18102495,0.004329728,0.000951408,0.00032466842,0.000037514434,0.0004994579,0.000040423904,0.19122198],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99997723,0.000005340399,0.000001510453,0.000004395009,0.0000069883013,0.000004404],"domain_scores_gemma":[0.99997926,0.000007982452,0.0000034335962,0.0000012229772,0.000004681337,0.0000033832175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000081860446,0.00038485174,0.000118365766,0.0003139901,0.00012651944,0.0003028934,0.00015251407,0.00028721613,0.0039582863],"category_scores_gemma":[0.0000782068,0.00007888435,0.00016972766,0.0002368007,0.00015205245,0.00016468563,0.00021266539,0.00029018964,0.00060184306],"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":[0.0016790393,0.00047618395,0.004831466,0.0016558995,0.000042345786,0.0017481146,0.00066123065,0.00039494093,0.3271545,0.0049795685,0.006201773,0.650175],"study_design_scores_gemma":[0.00009641992,0.009500651,0.22494362,0.003173781,0.00031717343,0.008419429,0.0031733224,0.0007133762,0.20573184,0.017799735,0.52603203,0.00009863052],"about_ca_topic_score_codex":0.001538342,"about_ca_topic_score_gemma":0.0017348025,"teacher_disagreement_score":0.0039582863,"about_ca_system_score_codex":0.00015384056,"about_ca_system_score_gemma":0.00013124925,"threshold_uncertainty_score":0.013241768},"labels":[],"label_agreement":null},{"id":"W2234487065","doi":"10.1007/s13197-015-1992-z","title":"Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Université de Nantes","keywords":"Amylopectin; Amylose; Retrogradation (starch); Food science; Chemistry; Starch; Granule (geology); Materials science; Composite material","score_opus":0.023405852301277084,"score_gpt":0.27706123526992404,"score_spread":0.253655382968647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2234487065","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988865,0.00036141695,0.00040421964,0.000020251498,0.000021585152,0.000008745786,0.000077483106,0.0000112607395,0.00020863218],"genre_scores_gemma":[0.9991905,0.00008797186,0.00023925207,0.000012581195,0.0000045532056,0.0000060247794,0.000054092034,0.000009622577,0.00039534215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.000017873006,0.000010693039,0.000035532077,0.000018460169,0.000043648426],"domain_scores_gemma":[0.99981767,0.000053025517,0.000043271808,0.000014208556,0.00003446838,0.000037386824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018183391,0.00025321165,0.00033520279,0.000085027896,0.0002203314,0.0004673737,0.00019182176,0.00021229609,0.0018244452],"category_scores_gemma":[0.00045266695,0.00018578238,0.0002346552,0.00015433512,0.00038794568,0.00033908917,0.00016135014,0.00038292675,0.00020271173],"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":[0.0028163558,0.00006669748,0.0015745899,0.00007063118,0.000026820611,0.0000629914,0.00010827443,0.00015009122,0.99204457,0.000027505681,0.00004014059,0.0030112262],"study_design_scores_gemma":[0.000032131615,0.00087086944,0.016148118,0.0000066359335,0.00006388477,0.00004380481,0.00021803164,0.0010980312,0.98102933,0.00002303959,0.00044554909,0.000020565842],"about_ca_topic_score_codex":0.0022617823,"about_ca_topic_score_gemma":0.0045526396,"teacher_disagreement_score":0.0022617823,"about_ca_system_score_codex":0.00025512194,"about_ca_system_score_gemma":0.00027354897,"threshold_uncertainty_score":0.006103337},"labels":[],"label_agreement":null},{"id":"W2237845432","doi":"10.1094/cc-82-0060","title":"Quality Characteristics of Yellow Alkaline Noodles Enriched with Hull‐less Barley Flour","year":2005,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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 Saskatchewan; University of Manitoba; Genome Prairie; Canadian International Grains Institute","funders":"Centers for Disease Control and Prevention; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Chewiness; Food science; Chemistry; Amylose; Starch; Barley flour; Wheat flour; Rice flour; Raw material","score_opus":0.02265823843610393,"score_gpt":0.2606306623007059,"score_spread":0.237972423864602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2237845432","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994221,0.00008164484,0.00024862218,0.000004427696,0.0000035034877,0.000005396551,0.000096545235,0.000006333774,0.00013158166],"genre_scores_gemma":[0.9977302,0.00008749932,0.000536652,0.000016416647,0.0000020365242,0.000009438605,0.0005022393,0.00002070447,0.0010948812],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998442,0.00002309027,0.000016214814,0.000040074487,0.000045279485,0.000031155854],"domain_scores_gemma":[0.99966025,0.000038123737,0.00008288389,0.000019205538,0.000059428243,0.00014002521],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018197684,0.0004447406,0.00033999523,0.00030395767,0.00017594511,0.00048113783,0.00013952094,0.00019331287,0.00087607815],"category_scores_gemma":[0.00019337461,0.00017710075,0.00026319566,0.00027466513,0.00019878338,0.00017889249,0.00030947544,0.0003574353,0.00016422335],"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":[0.00028321755,0.000023530456,0.00072561554,0.000015275373,0.000007287678,0.000023247203,0.000018782957,0.000013375883,0.99857545,0.0000056588083,0.0000044542057,0.0003040762],"study_design_scores_gemma":[0.000036177065,0.00196344,0.19041131,0.0000164293,0.00009108202,0.0002228442,0.00030167113,0.0004703838,0.8053684,0.000023729708,0.0010706545,0.000023861965],"about_ca_topic_score_codex":0.0014291839,"about_ca_topic_score_gemma":0.0016910972,"teacher_disagreement_score":0.0014291839,"about_ca_system_score_codex":0.00020495217,"about_ca_system_score_gemma":0.00011383372,"threshold_uncertainty_score":0.0029307604},"labels":[],"label_agreement":null},{"id":"W2239415806","doi":"10.1016/j.clnu.2015.12.016","title":"Consuming yellow pea fiber reduces voluntary energy intake and body fat in overweight/obese adults in a 12-week randomized controlled trial","year":2016,"lang":"en","type":"article","venue":"Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":71,"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 Food and Rural Development; Mount Royal University; University of Calgary","funders":"Canadian Institutes of Health Research; Alberta Innovates; Alberta Pulse Growers Commission; Health Research Board","keywords":"Medicine; Overweight; Placebo; Obesity; Anthropometry; Internal medicine; Randomized controlled trial; Area under the curve; Endocrinology; Animal science","score_opus":0.02606797372125643,"score_gpt":0.29404559286084914,"score_spread":0.2679776191395927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2239415806","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98985916,0.0032305915,0.00063380256,0.00053364265,0.000742131,0.0032900986,0.00057598355,0.00013357113,0.0010011238],"genre_scores_gemma":[0.9866802,0.0027379955,0.0016476165,0.00082305126,0.00061199215,0.0040533235,0.0005519477,0.000028470362,0.0028655347],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9987832,0.0005445378,0.0001353462,0.00026274152,0.00008679878,0.00018738114],"domain_scores_gemma":[0.9983693,0.0005053299,0.00033998734,0.00014651875,0.00014854659,0.00049028255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023123743,0.0024979822,0.0053996174,0.0006858603,0.001178718,0.001540097,0.0013417706,0.003557269,0.008539234],"category_scores_gemma":[0.0032407069,0.0017999894,0.0033101016,0.0006186692,0.0017380714,0.0015303574,0.0008796846,0.003939437,0.0010266169],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9871408,0.0069835056,0.0004624396,0.00053758937,0.0012638604,0.000018115345,0.000040588464,0.000055748027,0.0005261896,0.000016260108,0.00015414455,0.0028008325],"study_design_scores_gemma":[0.94920546,0.045504924,0.003016873,0.00006543888,0.0015850504,0.000010101361,0.000038406262,0.00017976438,0.00015115275,0.00004209671,0.0001848449,0.000015850925],"about_ca_topic_score_codex":0.0043628416,"about_ca_topic_score_gemma":0.005786484,"teacher_disagreement_score":0.008539234,"about_ca_system_score_codex":0.0008591753,"about_ca_system_score_gemma":0.0010815632,"threshold_uncertainty_score":0.02856654},"labels":[],"label_agreement":null},{"id":"W2239820671","doi":"10.7451/cbe.2014.56.3.1","title":"Physico-chemical characteristics of wheat distillers dried grain with solubles sourced from a Saskatchewan ethanol plant","year":2014,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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":"Distillers grains; Food science; Ethanol; Whole grains; Chemistry; Ethanol fuel; Agronomy; Biology; Fermentation; Biochemistry","score_opus":0.0060664646105198115,"score_gpt":0.15912000784898658,"score_spread":0.15305354323846676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2239820671","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983701,0.000101345,0.00013586936,0.0000072492926,0.0000021474282,0.000012386965,0.000588559,0.000003664815,0.00077871565],"genre_scores_gemma":[0.99604577,0.0001482471,0.00040131185,0.00003149171,9.1609263e-7,0.000010687247,0.0010817228,0.0000064635497,0.0022734085],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999063,0.000008759099,0.000010489369,0.000023305418,0.000034877645,0.000016215312],"domain_scores_gemma":[0.99987507,0.000022699498,0.000020258707,0.0000060345096,0.000051518746,0.0000243685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012479715,0.000222501,0.00015405062,0.00051644084,0.00022898278,0.00024087059,0.00010037354,0.00012027058,0.001039624],"category_scores_gemma":[0.00019566312,0.00009764265,0.00015283754,0.0006309695,0.00015215875,0.00014033793,0.00014738426,0.00018197249,0.00025465584],"study_design_candidate":"observational","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":[0.00069621485,0.00010096505,0.025998302,0.00007089012,0.000041106734,0.00013594616,0.000098292294,0.00035695234,0.96684957,0.000054507243,0.00009605767,0.005501146],"study_design_scores_gemma":[0.000021145943,0.0009455612,0.6847172,0.000011834251,0.00008619652,0.00017318675,0.0004121525,0.0013495086,0.31064078,0.000053303036,0.0015613633,0.000027766515],"about_ca_topic_score_codex":0.07238447,"about_ca_topic_score_gemma":0.16069281,"teacher_disagreement_score":0.9276155,"about_ca_system_score_codex":0.00069048454,"about_ca_system_score_gemma":0.0004991081,"threshold_uncertainty_score":0.14392632},"labels":[],"label_agreement":null},{"id":"W2248165498","doi":"","title":"Conserver du lait frais plus lontemps","year":2014,"lang":"fr","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Food composition and properties","field":"Nursing","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":"World Federation of Science Journalists","funders":"","keywords":"Art; Humanities","score_opus":0.019112627629588992,"score_gpt":0.2263424958990948,"score_spread":0.20722986826950582,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2248165498","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9611781,0.005690844,0.02193413,0.00032015043,0.00014000856,0.00020629051,0.0012115733,0.0008829291,0.008435935],"genre_scores_gemma":[0.88616544,0.0031370716,0.06819019,0.00037950478,0.000038151058,0.00020339945,0.0024076723,0.00050742977,0.038971078],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977,0.000017325874,0.000010529639,0.0000823154,0.00008878723,0.00003111127],"domain_scores_gemma":[0.9998355,0.000026462392,0.00003802279,0.000025088688,0.000049878305,0.000025073594],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028422216,0.00050015183,0.0006255875,0.0006029647,0.00045506615,0.0011181398,0.0004628049,0.0004492527,0.005207631],"category_scores_gemma":[0.00027374228,0.00019941363,0.0006213602,0.0004392199,0.0001802061,0.00069114263,0.00037210007,0.0007600261,0.0014801057],"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":[0.00011145353,0.00007453429,0.00094269833,0.00028481157,0.000028288057,0.00006542475,0.000103922095,0.0005407357,0.97848654,0.00013750291,0.0002704193,0.018953666],"study_design_scores_gemma":[0.00004306188,0.0015022842,0.034159046,0.00012951245,0.00017557562,0.00033056998,0.00034265,0.0057759583,0.88818365,0.00030567715,0.06900618,0.000045746106],"about_ca_topic_score_codex":0.004998598,"about_ca_topic_score_gemma":0.0140673695,"teacher_disagreement_score":0.005207631,"about_ca_system_score_codex":0.0008073389,"about_ca_system_score_gemma":0.00052025885,"threshold_uncertainty_score":0.017421246},"labels":[],"label_agreement":null},{"id":"W2254636198","doi":"10.1080/10408398.2012.757691","title":"Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Waterloo; Agriculture and Agri-Food Canada; Université de Sherbrooke","funders":"","keywords":"Mass transfer; Shrinkage; Moisture; Process engineering; Diffusion; Food science; Mass transport; Current (fluid); Biochemical engineering; Chemistry; Thermodynamics; Computer science; Physics; Engineering; Chromatography; Machine learning","score_opus":0.2799893629671038,"score_gpt":0.39639941779550775,"score_spread":0.11641005482840394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2254636198","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":[0.0011345551,0.9919743,0.0049399356,0.00021622244,0.0001232961,0.000021402164,0.0001016024,0.0000387259,0.0014499747],"genre_scores_gemma":[0.003928839,0.9918711,0.0032153802,0.000079776175,0.00007394517,0.000031737305,0.00011876032,0.000010371185,0.0006701293],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997197,0.000049968603,0.00004711185,0.00006348982,0.000103516126,0.000016187072],"domain_scores_gemma":[0.99958616,0.00023435419,0.00006234119,0.000017191816,0.000089794434,0.000010145669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000866345,0.0015331556,0.0021010654,0.0023159855,0.00030528635,0.0011143575,0.0013659066,0.0011375134,0.0018504946],"category_scores_gemma":[0.00095228566,0.0006656271,0.0018487182,0.0025036216,0.0003450268,0.0016243893,0.0005846368,0.0010329093,0.0010939117],"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":[0.00015635049,0.00018260251,0.0009152478,0.06551873,0.00052893546,0.00038475794,0.00027464112,0.028733894,0.009954145,0.017563533,0.012139862,0.8636473],"study_design_scores_gemma":[0.00004758405,0.00045324682,0.0025073898,0.015657272,0.0011831331,0.0017200848,0.00027394664,0.02016774,0.011229349,0.013968895,0.93255204,0.00023929696],"about_ca_topic_score_codex":0.002830669,"about_ca_topic_score_gemma":0.0028987993,"teacher_disagreement_score":0.002830669,"about_ca_system_score_codex":0.0006942605,"about_ca_system_score_gemma":0.0010247837,"threshold_uncertainty_score":0.006190479},"labels":[],"label_agreement":null},{"id":"W2264245387","doi":"10.1111/ijfs.13034","title":"Incorporation of canola proteins extracted by electroactivated solutions in gluten‐free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Natural Resources Canada; Agriculture and Agri-Food Canada; Université Laval","funders":"Agriculture and Agri-Food Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Food science; Canola; Starch; Chewiness; Gluten; Moisture; Chemistry; Rice flour; Texture (cosmology); Gluten free; Snack food; Materials science; Raw material; Composite material","score_opus":0.030480450719566222,"score_gpt":0.2894955450705453,"score_spread":0.2590150943509791,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2264245387","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983045,0.00064316014,0.00056015205,0.000016067575,0.000007884358,0.000014699159,0.000057304835,0.000011367981,0.0003850122],"genre_scores_gemma":[0.9946761,0.00067387504,0.0022047656,0.000027061402,0.000004081793,0.000020180642,0.00024049488,0.00001983517,0.0021336689],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998609,0.000023885508,0.000012540876,0.000024992058,0.000050957064,0.000026720185],"domain_scores_gemma":[0.99987423,0.000022138696,0.000031729825,0.0000075661064,0.00003516079,0.000029188905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020327553,0.00043459758,0.00019068838,0.00036173384,0.00013102917,0.00029687415,0.00016057782,0.00023431961,0.0006999906],"category_scores_gemma":[0.0001761153,0.00014348421,0.00021513518,0.00022895506,0.00015405077,0.00022832766,0.00016662355,0.00036636702,0.0001568848],"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":[0.00012014528,0.000030921907,0.00011388152,0.00003991107,0.000006576286,0.000022738539,0.000015628535,0.000025753072,0.99906296,0.000009648897,0.0000050614804,0.00054674805],"study_design_scores_gemma":[0.000005515677,0.00035950428,0.003989684,0.000010507973,0.000034972603,0.000048729256,0.000030527506,0.00019867765,0.99465925,0.0000051621696,0.00065274024,0.000004628491],"about_ca_topic_score_codex":0.00094324176,"about_ca_topic_score_gemma":0.0020706374,"teacher_disagreement_score":0.00094324176,"about_ca_system_score_codex":0.00014538075,"about_ca_system_score_gemma":0.000110207104,"threshold_uncertainty_score":0.0023417473},"labels":[],"label_agreement":null},{"id":"W2268949931","doi":"10.1096/fasebj.26.1_supplement.638.16","title":"Influence of Cultivar, Processing, and Food Form on the Glycemic Index of Barley","year":2012,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Toronto","funders":"","keywords":"Cultivar; Glycemic index; Food science; Resistant starch; Starch; Glycaemic index; Bran; Chemistry; Dietary fiber; Whole grains; Polysaccharide; Glycemic; Biology; Agronomy; Biotechnology; Biochemistry; Insulin","score_opus":0.023336404252830224,"score_gpt":0.2523387591828198,"score_spread":0.22900235492998955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2268949931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99975127,0.000080162514,0.000048098078,0.0000054632183,0.000004341404,0.000003913265,0.000029422496,0.0000015935727,0.000075846925],"genre_scores_gemma":[0.9990609,0.00008942609,0.00024122998,0.00003913009,0.0000058305236,0.0000092627,0.00011243995,0.0000075244056,0.00043420133],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978167,0.00006274398,0.000020012416,0.00007046131,0.0000293084,0.000035744542],"domain_scores_gemma":[0.99958867,0.00010099679,0.00007290514,0.000046518082,0.000034353514,0.00015657196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046750155,0.00032050416,0.00040665953,0.0001685158,0.00018656344,0.00051898026,0.00012032737,0.00021892879,0.0006788976],"category_scores_gemma":[0.0005293672,0.00019610822,0.00029739368,0.00020534945,0.00032954267,0.0001904607,0.00017057618,0.0003676826,0.00012537553],"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":[0.0371245,0.000767255,0.018797737,0.000067840025,0.00016094322,0.00014263416,0.00013114036,0.000093196555,0.93854904,0.000021509744,0.00006144761,0.0040827417],"study_design_scores_gemma":[0.0002980652,0.018107055,0.8852171,0.0000106004145,0.00030986575,0.00023383826,0.00018982691,0.0009655304,0.094108425,0.000064040345,0.0004621885,0.00003352421],"about_ca_topic_score_codex":0.0016285069,"about_ca_topic_score_gemma":0.0018473415,"teacher_disagreement_score":0.0016285069,"about_ca_system_score_codex":0.00024620563,"about_ca_system_score_gemma":0.00018388448,"threshold_uncertainty_score":0.003238082},"labels":[],"label_agreement":null},{"id":"W2270586936","doi":"10.1016/b978-0-12-802922-0.00003-0","title":"Food Barley Quality Improvement and Germplasm Utilization","year":2015,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":54,"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":"U.S. Food and Drug Administration; University of Saskatchewan; Agricultural Research Service; Washington State University","keywords":"Germplasm; Quality (philosophy); Biotechnology; Business; Biology; Agronomy; Physics","score_opus":0.08556128766329794,"score_gpt":0.3007152313476714,"score_spread":0.21515394368437346,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2270586936","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":[0.04926045,0.20431602,0.017736712,0.003840756,0.002630264,0.00006306787,0.00043062627,0.00032714175,0.7213949],"genre_scores_gemma":[0.04938064,0.0814121,0.008141161,0.0007597364,0.00034230648,0.000048479105,0.00023731033,0.00009695067,0.8595813],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999647,0.000005193621,0.0000017531104,0.000008842849,0.0000144988735,0.0000048826605],"domain_scores_gemma":[0.9999815,0.0000060551224,0.0000023333891,0.0000017519264,0.000005218498,0.0000030791048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014299047,0.0003560586,0.00019937199,0.00034323355,0.00018373464,0.00059971935,0.00028705352,0.00029994873,0.020276276],"category_scores_gemma":[0.00010036417,0.00007175372,0.00009722493,0.0005164034,0.00019428594,0.00036610063,0.00031427285,0.0004355542,0.0033813433],"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":[0.00006581819,0.00010636877,0.00052367477,0.00034688826,0.0000043160153,0.000105514424,0.00020216897,0.00022796812,0.014790844,0.009108308,0.01956486,0.9549533],"study_design_scores_gemma":[0.0000081327025,0.00022454333,0.011905702,0.00065132556,0.000015849459,0.0006268159,0.00048356064,0.00039141523,0.007548461,0.013578519,0.9645515,0.000014159237],"about_ca_topic_score_codex":0.0023017512,"about_ca_topic_score_gemma":0.0043909084,"teacher_disagreement_score":0.020276276,"about_ca_system_score_codex":0.00044658326,"about_ca_system_score_gemma":0.0003467863,"threshold_uncertainty_score":0.06783092},"labels":[],"label_agreement":null},{"id":"W2271777510","doi":"10.1186/s12937-016-0129-1","title":"Post-prandial glucose and insulin responses of hummus alone or combined with a carbohydrate food: a dose–response study","year":2015,"lang":"en","type":"article","venue":"Nutrition Journal","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; St. Michael's Hospital","funders":"Agriculture and Agri-Food Canada; European Foundation for the Study of Diabetes; Saskatchewan Pulse Growers; Canola Council of Canada; Almond Board of California; Danone; Canadian Institutes of Health Research; California Strawberry Commission; General Mills; Abbott Laboratories","keywords":"Insulin; Glycemic index; Medicine; Diabetes mellitus; Glycemic; Food science; Area under the curve; Internal medicine; Endocrinology; Biology","score_opus":0.04046687361814629,"score_gpt":0.27906732644455046,"score_spread":0.23860045282640416,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2271777510","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992842,0.00024719996,0.00015162869,0.000012487172,0.000016982665,0.000058447364,0.00004639959,0.00000877231,0.00017388676],"genre_scores_gemma":[0.9950954,0.00048107796,0.0012450968,0.00011652184,0.000085495,0.00021938524,0.00031884827,0.000014166541,0.002423954],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99957114,0.00017003744,0.00003065624,0.00008780827,0.00007019974,0.000070181],"domain_scores_gemma":[0.99918085,0.00024160132,0.00015609906,0.00011346975,0.000067147295,0.00024077325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072945154,0.00092104834,0.001051358,0.0003187225,0.0002509247,0.00033692116,0.0004238783,0.00071787136,0.001991536],"category_scores_gemma":[0.0007514249,0.0005404153,0.0006548264,0.0003310917,0.000556569,0.00036443892,0.00037611404,0.001125357,0.00039772879],"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":[0.543523,0.06524856,0.006637906,0.0004905193,0.00089331693,0.0001502022,0.00022241613,0.0004702267,0.35280597,0.000058868238,0.00023554312,0.029263457],"study_design_scores_gemma":[0.013174382,0.82298017,0.081046805,0.000025632426,0.00061361905,0.00014832795,0.00014024778,0.0010338265,0.079458304,0.000065816115,0.0012686388,0.00004420725],"about_ca_topic_score_codex":0.00041297387,"about_ca_topic_score_gemma":0.00077262474,"teacher_disagreement_score":0.001991536,"about_ca_system_score_codex":0.0002238842,"about_ca_system_score_gemma":0.00023890568,"threshold_uncertainty_score":0.006662369},"labels":[],"label_agreement":null},{"id":"W2272751080","doi":"10.1016/j.foodchem.2016.02.040","title":"Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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 British Columbia; Agriculture and Agri-Food Canada; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Dry matter; Glycemic; Glycemic index; Starch; Food science; Chemistry; Potato starch; Biotechnology; Agronomy; Biology; Insulin","score_opus":0.0342449282235289,"score_gpt":0.28532682596530073,"score_spread":0.2510818977417718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2272751080","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890697,0.0002028695,0.0004455833,0.0000046537884,0.0000026478504,0.000004380347,0.00020933381,0.000004033707,0.00021952458],"genre_scores_gemma":[0.9980464,0.00015069803,0.0007941354,0.000015736543,0.0000023798398,0.000008960017,0.00045799837,0.000008079238,0.00051561045],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989176,0.000019428348,0.00000825967,0.000040279472,0.000024976867,0.000015266012],"domain_scores_gemma":[0.99973685,0.000049863014,0.000059822723,0.000015939944,0.00007775613,0.00005981291],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002089353,0.0003586272,0.00022979573,0.0005664417,0.00029453027,0.0004510143,0.000111161964,0.00023244688,0.00052971346],"category_scores_gemma":[0.00040015136,0.00015062082,0.0002176548,0.0006229565,0.000206234,0.00020160552,0.00023052056,0.00044515968,0.0001601712],"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":[0.0042481455,0.00023678258,0.1052542,0.00010332977,0.00016041646,0.00025019102,0.00040864886,0.00026200895,0.8764552,0.00007316954,0.00006781613,0.012480125],"study_design_scores_gemma":[0.000020942563,0.0015542102,0.8579544,0.000013590623,0.00019688085,0.00065594167,0.0006332894,0.0012749981,0.13671015,0.00011372466,0.0008455793,0.000026183949],"about_ca_topic_score_codex":0.0020010027,"about_ca_topic_score_gemma":0.0018833643,"teacher_disagreement_score":0.0020010027,"about_ca_system_score_codex":0.00016379141,"about_ca_system_score_gemma":0.00016688336,"threshold_uncertainty_score":0.0039786696},"labels":[],"label_agreement":null},{"id":"W2276592836","doi":"10.1096/fasebj.23.1_supplement.720.12","title":"The Effect of Consuming Beans for Four Weeks on Risk Factors for the Metabolic Syndrome","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Metabolic syndrome; Waist; Medicine; Obesity; Christian ministry; Overweight; Internal medicine; Blood pressure; Insulin; Endocrinology; Pulse rate; Animal science; Biology","score_opus":0.0251366679523211,"score_gpt":0.26751756674672034,"score_spread":0.24238089879439922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2276592836","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902344,0.00056821696,0.00003588097,0.000068945585,0.00002246494,0.000012843276,0.000039668157,0.000007409203,0.00022110505],"genre_scores_gemma":[0.99689376,0.0006249673,0.00043742842,0.00012232825,0.000023733686,0.000022664386,0.00012487306,0.0000040464465,0.0017460998],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99989986,0.00004167125,0.0000070536034,0.0000139103995,0.000011841934,0.000025758869],"domain_scores_gemma":[0.9994956,0.00009375486,0.00010887387,0.000036489088,0.00003724427,0.00022794373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031596934,0.0003814099,0.0004080999,0.00016463539,0.00030205742,0.00019738855,0.00015620756,0.00040946304,0.0020761252],"category_scores_gemma":[0.0008332931,0.0001677834,0.00034327072,0.00011254221,0.00020340992,0.00013632356,0.00020546031,0.0004026844,0.00016723444],"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":[0.377855,0.05307393,0.12294623,0.0016410633,0.002528569,0.0005171074,0.00094734924,0.0006265165,0.21173334,0.00012691086,0.001476431,0.2265275],"study_design_scores_gemma":[0.0028122927,0.11493192,0.87226605,0.000083683786,0.00064421917,0.0001352139,0.00029122428,0.00046200192,0.006135565,0.00006480238,0.0021408827,0.000032133914],"about_ca_topic_score_codex":0.006545073,"about_ca_topic_score_gemma":0.013608125,"teacher_disagreement_score":0.006545073,"about_ca_system_score_codex":0.00021891398,"about_ca_system_score_gemma":0.00026688902,"threshold_uncertainty_score":0.013013959},"labels":[],"label_agreement":null},{"id":"W2282078026","doi":"10.1094/cchem-12-15-0245-r","title":"Effects of Processing, Cultivar, and Environment on the Physicochemical Properties of Oat β‐Glucan","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Glucan; Chemistry; Food science; Steaming; Beta-glucan; Solubility; Avena; Viscosity; Intrinsic viscosity; Genotype; Biochemistry; Botany; Polymer; Organic chemistry; Biology","score_opus":0.010974795438985776,"score_gpt":0.19910753236077208,"score_spread":0.1881327369217863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2282078026","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988023,0.00028000798,0.00028894874,0.00002060378,0.00000917983,0.000018766255,0.00018278824,0.000009727155,0.00038769335],"genre_scores_gemma":[0.9963038,0.00027603167,0.0013927234,0.00010233588,0.0000059956856,0.000031266063,0.0005801935,0.00004455116,0.001263203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99911255,0.00023330364,0.00010396063,0.00025301456,0.00019195519,0.00010513062],"domain_scores_gemma":[0.9981589,0.0005603428,0.0005529744,0.0001363221,0.00032828865,0.000263185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060247554,0.0005227256,0.00042617152,0.00032060136,0.00040425517,0.0012182646,0.00028620253,0.0003289237,0.0009576269],"category_scores_gemma":[0.000949151,0.00035376675,0.00045984428,0.00051247794,0.0004590284,0.0005679219,0.0004017077,0.00083109253,0.00022260497],"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":[0.0011286023,0.0001469013,0.005406388,0.000048568083,0.0000412258,0.000116913034,0.000089187284,0.0000823685,0.9916644,0.000014971975,0.000021085136,0.0012393333],"study_design_scores_gemma":[0.00003325658,0.004073543,0.46518818,0.000018356292,0.00018366823,0.0002960838,0.0006591476,0.0009055322,0.52742827,0.00005941786,0.0010944715,0.00006007877],"about_ca_topic_score_codex":0.004877063,"about_ca_topic_score_gemma":0.011223708,"teacher_disagreement_score":0.004877063,"about_ca_system_score_codex":0.00060879876,"about_ca_system_score_gemma":0.0004419755,"threshold_uncertainty_score":0.009697318},"labels":[],"label_agreement":null},{"id":"W2285766561","doi":"10.1096/fasebj.23.1_supplement.919.3","title":"Daily Chickpea and Oligosaccharide Consumption on Gastrointestinal Symptoms","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Saskatchewan Pulse Growers","keywords":"Flatulence; Raffinose; Bloating; Diarrhea; Medicine; Gastroenterology; Abdominal pain; Internal medicine; Loperamide; Animal science; Food science; Chemistry; Biology","score_opus":0.02236259750338304,"score_gpt":0.25297435672250745,"score_spread":0.2306117592191244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2285766561","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99957544,0.00018498546,0.000024101251,0.0000066306197,0.0000028668792,0.000005822122,0.000055582346,0.0000018345402,0.00014271683],"genre_scores_gemma":[0.99820364,0.00022250903,0.0002319379,0.000042011325,0.000004578517,0.000017117685,0.00015956692,0.0000023335365,0.001116414],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990845,0.000028971172,0.0000050039193,0.000024466139,0.000016290318,0.000016720887],"domain_scores_gemma":[0.99976546,0.00006207139,0.00005762397,0.000014614681,0.000031884738,0.000068372945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019430817,0.00026612825,0.00024781414,0.00014865324,0.00017039866,0.00018090765,0.00010758311,0.00029643744,0.0013194449],"category_scores_gemma":[0.0003148264,0.00013104054,0.00020940954,0.00010514434,0.0001710803,0.00017141619,0.00015953027,0.0003855417,0.0001157487],"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":[0.08300046,0.0052627693,0.10185035,0.00080860534,0.00038882002,0.0003552337,0.0011883326,0.00028214042,0.75516695,0.00005871415,0.00043407432,0.051203508],"study_design_scores_gemma":[0.0002101516,0.043638118,0.9205912,0.000039017617,0.000249771,0.0001585385,0.0004197234,0.00036242855,0.03311857,0.000032787764,0.0011555192,0.000024212592],"about_ca_topic_score_codex":0.0019182112,"about_ca_topic_score_gemma":0.004274779,"teacher_disagreement_score":0.0019182112,"about_ca_system_score_codex":0.00016449353,"about_ca_system_score_gemma":0.00010807533,"threshold_uncertainty_score":0.0044139624},"labels":[],"label_agreement":null},{"id":"W2288066127","doi":"10.1016/j.nutres.2016.02.004","title":"Oat β-glucan depresses SGLT1- and GLUT2-mediated glucose transport in intestinal epithelial cells (IEC-6)","year":2016,"lang":"en","type":"article","venue":"Nutrition Research","topic":"Food composition and properties","field":"Nursing","cited_by":81,"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 Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs; University of Guelph","keywords":"GLUT2; Glucose transporter; Glucose uptake; Glucan; Internal medicine; Endocrinology; Chemistry; Glycemic; Transporter; Carbohydrate metabolism; Postprandial; Diabetes mellitus; Carbohydrate; L-Glucose; Biochemistry; Biology; Insulin; Medicine; Islet","score_opus":0.05654457339758355,"score_gpt":0.3239969360233957,"score_spread":0.2674523626258121,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2288066127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99791557,0.00095832953,0.00030540169,0.000058305555,0.000058555812,0.0000081162325,0.00013906175,0.000015160863,0.0005415138],"genre_scores_gemma":[0.9944194,0.0010625352,0.0008810297,0.000113162976,0.000028058059,0.000019292518,0.00052426575,0.000014808221,0.0029374254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985266,0.000026082958,0.000023181457,0.000024990684,0.000030657593,0.000042506534],"domain_scores_gemma":[0.9998616,0.00002735696,0.000026791266,0.000018930574,0.00002033883,0.00004485127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016428051,0.0004164306,0.00038294517,0.0002332984,0.00015751149,0.0003739275,0.00012375008,0.000277877,0.00138454],"category_scores_gemma":[0.00022058198,0.0001702241,0.00060095754,0.0002919167,0.00022088777,0.00034869765,0.00022314557,0.0006782309,0.00029338597],"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":[0.001408566,0.0000983444,0.00027198388,0.00004937249,0.000011031305,0.00011369137,0.000021856258,0.00001668509,0.9969079,0.000019661677,0.000027760007,0.0010531333],"study_design_scores_gemma":[0.00010903044,0.0027908091,0.024128655,0.000014779552,0.00006556557,0.000341518,0.00016610451,0.00044976454,0.9699553,0.000043853765,0.0019234539,0.000011179207],"about_ca_topic_score_codex":0.0010246553,"about_ca_topic_score_gemma":0.0011479072,"teacher_disagreement_score":0.00138454,"about_ca_system_score_codex":0.00019299444,"about_ca_system_score_gemma":0.00025155826,"threshold_uncertainty_score":0.004631698},"labels":[],"label_agreement":null},{"id":"W2291045772","doi":"10.3945/jn.115.223206","title":"High-Molecular-Weight β-Glucan Decreases Serum Cholesterol Differentially Based on the CYP7A1 rs3808607 Polymorphism in Mildly Hypercholesterolemic Adults","year":2016,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture, Food and Rural Affairs; University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Saskatchewan","keywords":"Cholesterol; Glucan; Crossover study; Internal medicine; Endocrinology; Hypocholesterolemia; Beta-glucan; Body mass index; Blood lipids; Chemistry; Food science; Biology; Animal science; Biochemistry; Medicine","score_opus":0.010953198677467389,"score_gpt":0.21843339651042362,"score_spread":0.20748019783295624,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2291045772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99937516,0.0001774714,0.00010126607,0.00004040274,0.000015148977,0.0000032204364,0.000046555055,0.00000507223,0.00023573893],"genre_scores_gemma":[0.9992428,0.00006409971,0.000105121064,0.00006484219,0.00001238933,0.000005187016,0.000064148575,0.0000057609636,0.00043578408],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997434,0.000096165364,0.000024594478,0.00007216231,0.000030051993,0.000033621764],"domain_scores_gemma":[0.9997309,0.00008459347,0.00008357516,0.000024015695,0.00002724581,0.000049633516],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025963085,0.00044372556,0.00047329883,0.00029963604,0.00025822618,0.00035203816,0.0001699223,0.00048141426,0.0020437946],"category_scores_gemma":[0.0006221348,0.00028789273,0.00054783607,0.00030513038,0.000263605,0.00017038193,0.00016707696,0.00039332654,0.00025891597],"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":[0.03531918,0.0013578793,0.775787,0.00019170353,0.0024889077,0.0013545759,0.0006506818,0.00027793177,0.15960951,0.00026966655,0.0008829011,0.021810021],"study_design_scores_gemma":[0.00029698317,0.0015178025,0.9922471,0.000014980116,0.0008689257,0.0005163425,0.00014464035,0.0006376174,0.0030865143,0.00017192036,0.0004809233,0.000016087051],"about_ca_topic_score_codex":0.0015400405,"about_ca_topic_score_gemma":0.0021197593,"teacher_disagreement_score":0.0020437946,"about_ca_system_score_codex":0.00012672435,"about_ca_system_score_gemma":0.00010411321,"threshold_uncertainty_score":0.0068371296},"labels":[],"label_agreement":null},{"id":"W2294188057","doi":"10.1002/jsfa.7710","title":"Rheological properties and bread quality of frozen yeast‐dough with added wheat fiber","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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; Ministry of Agriculture, Food and Rural Affairs; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Rheology; Bran; Wheat flour; Gluten; Arabinoxylan; Differential scanning calorimetry; Chemistry; Fiber; Composite number; Aleurone; Materials science; Polysaccharide; Composite material; Raw material; Endosperm; Biochemistry","score_opus":0.03308934903261454,"score_gpt":0.23549230636370697,"score_spread":0.20240295733109243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2294188057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99951494,0.00016472096,0.00015305553,0.0000037250477,0.000003865488,0.000003336065,0.0000679857,0.000003552154,0.00008480507],"genre_scores_gemma":[0.99889237,0.00009486226,0.00037894945,0.000007666331,0.0000014609127,0.00000390681,0.00019060327,0.0000068394233,0.00042346632],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987376,0.00001825168,0.000011746559,0.00003727016,0.000036389025,0.000022544587],"domain_scores_gemma":[0.99978536,0.000026288317,0.0000634561,0.000014760226,0.00006152887,0.000048699065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019387828,0.00032824455,0.0002463594,0.00016756213,0.00012909684,0.00031230718,0.00012895792,0.00017729471,0.0009479852],"category_scores_gemma":[0.00029953464,0.00015819242,0.00021426803,0.00023369848,0.00017579166,0.00023476014,0.00014315294,0.0003920048,0.00008673439],"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":[0.0009735677,0.000060614275,0.001785052,0.000040117426,0.000028193526,0.000047688078,0.0000537295,0.00011660654,0.99571335,0.000011764562,0.000013741214,0.0011555416],"study_design_scores_gemma":[0.000045533634,0.0033249578,0.09774799,0.00001882667,0.00013864975,0.0001390877,0.00019316917,0.0011179466,0.8964272,0.000019723124,0.0008024856,0.000024448078],"about_ca_topic_score_codex":0.0019785007,"about_ca_topic_score_gemma":0.0021940458,"teacher_disagreement_score":0.0019785007,"about_ca_system_score_codex":0.00018103069,"about_ca_system_score_gemma":0.00009979984,"threshold_uncertainty_score":0.0039340258},"labels":[],"label_agreement":null},{"id":"W2296146976","doi":"10.5539/jas.v8n4p101","title":"Study on Physicochemical Properties of Rice Varieties in Fiji","year":2016,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Amylose; Food security; Production (economics); Mathematics; Agronomy; Biotechnology; Biology; Agriculture; Food science; Economics; Starch","score_opus":0.030362294280079898,"score_gpt":0.25634334608805376,"score_spread":0.22598105180797387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2296146976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99930227,0.000060136186,0.0000590488,0.0000095864625,0.0000019514196,0.0000019545446,0.0001597136,0.0000019522552,0.00040343046],"genre_scores_gemma":[0.9984939,0.00008465221,0.00031417696,0.00002122136,0.0000025302936,0.0000054656175,0.000548134,0.0000034296506,0.000526552],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998971,0.000014188831,0.000008715082,0.000034857036,0.00002349657,0.00002162602],"domain_scores_gemma":[0.99978095,0.000043161665,0.00006299906,0.000011935145,0.00006428285,0.000036714275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020545482,0.00028713536,0.00021738229,0.0010664094,0.00057880464,0.00038337163,0.00012902643,0.00018663799,0.0008059615],"category_scores_gemma":[0.0003277611,0.00015689166,0.0002659365,0.0013970501,0.0003159296,0.00019885767,0.00018237776,0.00024457535,0.0001620982],"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":[0.0011099306,0.00018135714,0.482428,0.00021980566,0.00019583145,0.001136138,0.003600925,0.00040146307,0.49122965,0.00019398032,0.00042719994,0.01887566],"study_design_scores_gemma":[0.0000022048923,0.00012228124,0.994062,0.0000029066496,0.000021058693,0.00017968884,0.0006191986,0.00009042503,0.00440345,0.000011689158,0.00047808044,0.0000070400956],"about_ca_topic_score_codex":0.008145127,"about_ca_topic_score_gemma":0.012530403,"teacher_disagreement_score":0.008145127,"about_ca_system_score_codex":0.0003468587,"about_ca_system_score_gemma":0.00015424874,"threshold_uncertainty_score":0.016195416},"labels":[],"label_agreement":null},{"id":"W2297189752","doi":"10.1038/nutd.2016.1","title":"The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children","year":2016,"lang":"en","type":"article","venue":"Nutrition and Diabetes","topic":"Food composition and properties","field":"Nursing","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 Toronto","funders":"","keywords":"Meal; Medicine; Appetite; Peptide YY; Calorie; Crossover study; Food science; Insulin; Glycemic index; Glycemic; Carbohydrate; Animal science; Endocrinology; Internal medicine; Biology","score_opus":0.006604666141858481,"score_gpt":0.20117860123411596,"score_spread":0.19457393509225748,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2297189752","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997309,0.00013407544,0.000011627161,0.0000050576864,0.0000016396574,0.000007116548,0.0000626728,0.0000011183923,0.00004574495],"genre_scores_gemma":[0.9988206,0.00027111397,0.00024280167,0.000027958204,0.000004741655,0.00004222976,0.0002170323,0.0000027202354,0.0003707693],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996307,0.0000925331,0.000030939656,0.00009581848,0.000073422794,0.000076541626],"domain_scores_gemma":[0.99904245,0.0002878401,0.00035631022,0.0000456512,0.00004853903,0.00021916315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065821485,0.0005777392,0.000494409,0.00036308903,0.0003031037,0.00036845176,0.00023857925,0.00046339203,0.0015625168],"category_scores_gemma":[0.0009481691,0.0004179006,0.00057165424,0.00025878343,0.0006481422,0.0003533845,0.0003376432,0.00066954026,0.00018112789],"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":[0.11411547,0.014171171,0.7698831,0.00089093315,0.0008221307,0.0008131542,0.0013045529,0.00038404198,0.07410175,0.00009152016,0.00042082233,0.02300141],"study_design_scores_gemma":[0.00041819568,0.03410436,0.9594408,0.000023635528,0.00015431021,0.00028220649,0.00036398607,0.000067683766,0.00482788,0.00001713917,0.00028596495,0.0000138967835],"about_ca_topic_score_codex":0.0028819523,"about_ca_topic_score_gemma":0.0043556974,"teacher_disagreement_score":0.0028819523,"about_ca_system_score_codex":0.000353139,"about_ca_system_score_gemma":0.00026704758,"threshold_uncertainty_score":0.005730331},"labels":[],"label_agreement":null},{"id":"W2297360021","doi":"10.3148/cjdpr-2014-018","title":"Gastrointestinal Tolerance to Daily Canned Chickpea Intake","year":2014,"lang":"en","type":"article","venue":"Canadian Journal of Dietetic Practice and Research","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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 Saskatchewan","funders":"","keywords":"Flatulence; Raffinose; Medicine; Bloating; Diarrhea; Abdominal pain; Internal medicine; Gastroenterology; Food science; Biology; Sucrose","score_opus":0.056478771914887524,"score_gpt":0.345925043181133,"score_spread":0.28944627126624545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2297360021","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994342,0.00015980538,0.000078911085,0.0000100924135,0.00000767764,0.000014274615,0.000030108982,0.0000056976965,0.0002592275],"genre_scores_gemma":[0.9988593,0.00010463681,0.00021969044,0.00006343942,0.000008164101,0.000025530571,0.00012507131,0.0000030403503,0.000591255],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997737,0.000063546555,0.000014603335,0.00004986956,0.00006745054,0.000030745174],"domain_scores_gemma":[0.9991234,0.00022858885,0.00022978857,0.000107885295,0.00009229757,0.00021803011],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00049650687,0.0003211933,0.00033701723,0.00016601472,0.00017190774,0.00030927575,0.00017561909,0.0003898052,0.0021711828],"category_scores_gemma":[0.0012074129,0.00015832085,0.0002783129,0.000094643845,0.00027048483,0.00017952797,0.00022050037,0.00065368466,0.00014189749],"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":[0.12419861,0.012424794,0.14871752,0.0012002194,0.0010817449,0.0009142599,0.001142487,0.00089824107,0.6361183,0.00014715902,0.0006272097,0.072529525],"study_design_scores_gemma":[0.0006406913,0.116270095,0.8601304,0.00006177445,0.00017228324,0.00089119124,0.00029994824,0.0006622569,0.019744428,0.000083732244,0.001014851,0.000028290198],"about_ca_topic_score_codex":0.0008382058,"about_ca_topic_score_gemma":0.00092093897,"teacher_disagreement_score":0.0021711828,"about_ca_system_score_codex":0.00021628365,"about_ca_system_score_gemma":0.00014477386,"threshold_uncertainty_score":0.0072633624},"labels":[],"label_agreement":null},{"id":"W2298073903","doi":"10.1155/2016/1932532","title":"Inhibition of Intestinal<i>α</i>-Glucosidase and Glucose Absorption by Feruloylated Arabinoxylan Mono- and Oligosaccharides from Corn Bran and Wheat Aleurone","year":2016,"lang":"en","type":"article","venue":"Journal of Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":71,"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":"Arabinoxylan; Bran; Ferulic acid; Aleurone; Oligosaccharide; Food science; Chemistry; Arabinose; Biochemistry; Xylose; Organic chemistry; Polysaccharide; Enzyme","score_opus":0.014081075324798313,"score_gpt":0.22672051534130266,"score_spread":0.21263944001650434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2298073903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958199,0.001704729,0.0010292188,0.000050083752,0.000011186435,0.000025152585,0.00012724758,0.000028128808,0.0012043354],"genre_scores_gemma":[0.9938881,0.0012217927,0.002600636,0.000055195356,0.000011868022,0.00003195364,0.0005341441,0.000013618543,0.0016427459],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989986,0.000025805684,0.000009890136,0.000015615291,0.0000184709,0.000030335392],"domain_scores_gemma":[0.9999405,0.00001268109,0.000020584775,0.0000039237157,0.0000069466096,0.000015391517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001297498,0.00047692368,0.00024151104,0.00014427514,0.00007939838,0.00019610205,0.00014460486,0.0001943875,0.0006415686],"category_scores_gemma":[0.0001128926,0.00012338375,0.0002563276,0.00014106806,0.00014296893,0.00014706713,0.00011246979,0.00033763482,0.00015122986],"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":[0.00017507258,0.000019798998,0.000059082635,0.00002443265,0.000004262335,0.00001591574,0.0000035419705,0.000029033063,0.9990113,0.000018979996,0.000009476012,0.00062919146],"study_design_scores_gemma":[0.000022346932,0.00041319855,0.0018139994,0.0000035296528,0.000009234863,0.00006503524,0.000006122399,0.00026631638,0.99674267,0.000007736959,0.0006479686,0.0000018173549],"about_ca_topic_score_codex":0.0007184055,"about_ca_topic_score_gemma":0.0008736919,"teacher_disagreement_score":0.0007184055,"about_ca_system_score_codex":0.00021192538,"about_ca_system_score_gemma":0.00013800383,"threshold_uncertainty_score":0.0021461844},"labels":[],"label_agreement":null},{"id":"W2307985550","doi":"10.1139/cjps-2015-0145","title":"Performance of white oat cultivars for grain chemical content","year":2016,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Whole grains; Dietary fiber; Fiber; Food science; Chemistry; Glucan; Biology; Agronomy; Biochemistry","score_opus":0.041564884241753926,"score_gpt":0.2296891215161298,"score_spread":0.18812423727437588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2307985550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99889094,0.000115487885,0.0004547671,0.000009417773,0.000003986421,0.00000651911,0.0001686692,0.000019552175,0.00033063436],"genre_scores_gemma":[0.99480397,0.00010157527,0.0015313971,0.00004354111,0.0000043119553,0.000023705106,0.001144062,0.00008640763,0.0022610428],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993855,0.000109519984,0.00008132015,0.0002246977,0.00013320746,0.00006571002],"domain_scores_gemma":[0.9992132,0.00020225701,0.00018402963,0.00012814227,0.00013593482,0.00013636773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057705404,0.00056494144,0.00043838582,0.0005796211,0.00029774776,0.00068357564,0.00026308303,0.0002960971,0.0007375899],"category_scores_gemma":[0.0007300868,0.00018625293,0.00036114772,0.00043754,0.00021013219,0.00034230683,0.0004114298,0.00039148045,0.0003275662],"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":[0.00060674694,0.00006994915,0.010538941,0.00002809036,0.00006217076,0.00011115221,0.00016224563,0.00010032651,0.98452973,0.000026453763,0.000031998436,0.003732173],"study_design_scores_gemma":[0.00003686123,0.0022420255,0.6630564,0.000017058535,0.00023501288,0.0005050796,0.00046026258,0.0015833119,0.32952112,0.000058733327,0.0022325125,0.00005169706],"about_ca_topic_score_codex":0.0039551556,"about_ca_topic_score_gemma":0.0068384004,"teacher_disagreement_score":0.0039551556,"about_ca_system_score_codex":0.00051639706,"about_ca_system_score_gemma":0.00022665081,"threshold_uncertainty_score":0.007864296},"labels":[],"label_agreement":null},{"id":"W2308436059","doi":"10.1096/fasebj.23.1_supplement.540.8","title":"Evaluating the Effect of Applying the FDA Definition of Whole Grains to Health Claims for Risk Reduction of Cardiovascular Disease and Diabetes","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Whole grains; Food and drug administration; Limiting; Bran; Medicine; Type 2 diabetes; Scientific evidence; Refined grains; Disease; Environmental health; Toxicology; Food science; Diabetes mellitus; Mathematics; Biology; Internal medicine; Statistics; Engineering; Endocrinology","score_opus":0.04574021371397843,"score_gpt":0.3085769440048758,"score_spread":0.2628367302908974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2308436059","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9178651,0.031685162,0.012922115,0.014129019,0.0031495062,0.00538735,0.0017110875,0.000138048,0.013012521],"genre_scores_gemma":[0.9798631,0.0015137285,0.012624081,0.0034591318,0.0005018675,0.001169102,0.00019694488,0.000031295727,0.000640765],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.65531313,0.29284233,0.02329909,0.0116529595,0.014770901,0.0021215638],"domain_scores_gemma":[0.15217203,0.7893238,0.03936685,0.009139478,0.008177502,0.001820368],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.25840518,0.0019532756,0.0036197312,0.0031494533,0.001396383,0.0036574285,0.0020018686,0.0059428127,0.0071948203],"category_scores_gemma":[0.5103104,0.0010436474,0.0092327595,0.0033947472,0.0053201807,0.003457573,0.0047874544,0.004967468,0.00041156608],"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":[0.49556822,0.006245598,0.15014486,0.013742594,0.06519479,0.0010493392,0.0025424222,0.017248515,0.009205661,0.008240924,0.0046065752,0.22621058],"study_design_scores_gemma":[0.087277204,0.2125601,0.44685802,0.0041642208,0.13812754,0.0011660099,0.0015790865,0.028789084,0.020496847,0.024036512,0.033853583,0.0010918268],"about_ca_topic_score_codex":0.0021806757,"about_ca_topic_score_gemma":0.0024045303,"teacher_disagreement_score":0.25840518,"about_ca_system_score_codex":0.0025389679,"about_ca_system_score_gemma":0.0028087918,"threshold_uncertainty_score":0.9145185},"labels":[],"label_agreement":null},{"id":"W2313088627","doi":"10.1139/apnm-2012-0207","title":"Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men","year":2012,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Lassonde Industries (Canada); Université Laval","funders":"Canadian Institutes of Health Research; Université Laval","keywords":"Glycemic; Food science; Glucan; Beta-glucan; Glycemic index; Medicine; Diabetes mellitus; Chemistry; Endocrinology; Biochemistry","score_opus":0.01005914594334867,"score_gpt":0.2340913546332832,"score_spread":0.22403220868993454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2313088627","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902606,0.0007505356,0.0000785801,0.000014918034,0.000011778717,0.000020564225,0.00002564727,0.00000500144,0.00006698653],"genre_scores_gemma":[0.9981212,0.0005182711,0.00078738265,0.00008686003,0.000027757662,0.00002425064,0.000089748726,0.0000063081384,0.00033818046],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99970585,0.00013153031,0.000021810594,0.00006594493,0.000040641873,0.00003416633],"domain_scores_gemma":[0.9996051,0.00017095688,0.00007002219,0.000023727893,0.000024361712,0.00010586354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066684687,0.00060909416,0.00086458225,0.00025187052,0.00034413,0.00044399232,0.00015954731,0.00059094554,0.0013318997],"category_scores_gemma":[0.0012466813,0.00047175205,0.0006008507,0.00018127165,0.00032467008,0.0004678375,0.00051369274,0.00054822344,0.00011182378],"study_design_candidate":"nonrandomized_trial","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":[0.36444637,0.017906524,0.053585153,0.0016042775,0.0028738147,0.00069287803,0.0010650662,0.00093664177,0.45540512,0.00013440457,0.00022500755,0.10112467],"study_design_scores_gemma":[0.01072426,0.33296266,0.58748305,0.00011827169,0.0025331953,0.0005467435,0.00067376776,0.0018599121,0.06036123,0.00024985638,0.0023970215,0.00008996914],"about_ca_topic_score_codex":0.00034783277,"about_ca_topic_score_gemma":0.0005685461,"teacher_disagreement_score":0.0013318997,"about_ca_system_score_codex":0.00014483144,"about_ca_system_score_gemma":0.00015725098,"threshold_uncertainty_score":0.004455626},"labels":[],"label_agreement":null},{"id":"W23132496","doi":"10.1016/b978-0-12-404699-3.00043-3","title":"Processing Oats and Bioactive Components","year":2014,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"","keywords":"Food science; Avena; Chemistry; Germination; Extraction (chemistry); Dietary fibre; Biology; Agronomy; Organic chemistry","score_opus":0.02725694988109867,"score_gpt":0.24412362525037518,"score_spread":0.2168666753692765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W23132496","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":[0.008025757,0.17142716,0.015977064,0.001387542,0.003982791,0.000086510074,0.00021390896,0.00023881868,0.79866046],"genre_scores_gemma":[0.006742133,0.06275663,0.0062033623,0.0006232983,0.0004143565,0.000046215708,0.00014560422,0.0001031048,0.9229653],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99993074,0.000005039331,0.0000037885368,0.000014348081,0.000039043513,0.0000069151256],"domain_scores_gemma":[0.99997187,0.000010735636,0.0000023128514,0.000002680673,0.000009248142,0.000003158376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014767855,0.0011272326,0.0003758504,0.0011974496,0.0004606204,0.0013908175,0.0003688494,0.0006707944,0.037252013],"category_scores_gemma":[0.0001445668,0.0001958847,0.00033022324,0.0009952068,0.00036171332,0.0010657279,0.00072989555,0.0009980595,0.01407705],"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":[0.000050511073,0.00015636657,0.00013881455,0.0012371804,0.00001038516,0.00031620133,0.0003444423,0.0003828299,0.04590693,0.019905113,0.03831084,0.8932404],"study_design_scores_gemma":[0.0000038786966,0.00006757291,0.0005884084,0.00044622287,0.0000096078165,0.00044066223,0.00015628115,0.00014442344,0.0072025238,0.006899181,0.984032,0.000009180169],"about_ca_topic_score_codex":0.0010971883,"about_ca_topic_score_gemma":0.0026058399,"teacher_disagreement_score":0.037252013,"about_ca_system_score_codex":0.00042960633,"about_ca_system_score_gemma":0.00036647232,"threshold_uncertainty_score":0.12462038},"labels":[],"label_agreement":null},{"id":"W2316834601","doi":"10.1016/j.cjca.2013.07.778","title":"Hearty Barley: Lipid lowering effects of barley beta-glucan","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Cardiology","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"St. Boniface Hospital","funders":"","keywords":"Beta-glucan; Medicine; Health claims on food labels; Cholesterol lowering; Blood cholesterol; Health benefits; Cholesterol; Glucan; Cardiovascular health; Clinical trial; Ldl cholesterol; Food science; Functional food; Biotechnology; Internal medicine; Traditional medicine; Biochemistry; Biology; Pathology","score_opus":0.010186536832217485,"score_gpt":0.20824732763296053,"score_spread":0.19806079080074304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2316834601","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931982,0.003989174,0.00022911986,0.0003379136,0.0002298721,0.000033657743,0.000200736,0.000034943485,0.0017462432],"genre_scores_gemma":[0.98890907,0.0038989428,0.00069223344,0.00039833592,0.00010720304,0.000020413068,0.00028418648,0.000022678538,0.0056670024],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99995434,0.0000103999855,0.0000030217143,0.0000072427592,0.000004903085,0.000020094481],"domain_scores_gemma":[0.9999211,0.000010837143,0.0000088365105,0.000005269768,0.000007853378,0.000046167595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012021703,0.00039104125,0.0004540449,0.00017898751,0.0002964287,0.000320156,0.00022833377,0.00048300833,0.0052111303],"category_scores_gemma":[0.00023387611,0.00012317426,0.00029867433,0.00021797525,0.00016034556,0.00024206635,0.00018600909,0.0009246203,0.000508943],"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":[0.19502077,0.008055307,0.0016136906,0.0009278721,0.00031219906,0.0009220612,0.00013200732,0.0001399181,0.6794314,0.0002722472,0.0021942959,0.11097831],"study_design_scores_gemma":[0.027303264,0.22196493,0.13060796,0.0004370746,0.0021532685,0.0021966503,0.001295296,0.0011204048,0.5835248,0.0006822921,0.02860177,0.00011226964],"about_ca_topic_score_codex":0.0057282583,"about_ca_topic_score_gemma":0.006730824,"teacher_disagreement_score":0.0057282583,"about_ca_system_score_codex":0.00027538437,"about_ca_system_score_gemma":0.0004129345,"threshold_uncertainty_score":0.017432988},"labels":[],"label_agreement":null},{"id":"W2316883209","doi":"10.1021/jf202662a","title":"Comparative Evaluation of the Antioxidant Potential of Infant Cereals Produced from Purple Wheat and Red Rice Grains and LC-MS Analysis of Their Anthocyanins","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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":"Anthocyanin; Oxygen radical absorbance capacity; Antioxidant; Food science; Chemistry; Apigenin; Flavonoid; Biochemistry; Antioxidant capacity","score_opus":0.03713561690699931,"score_gpt":0.24449251614396333,"score_spread":0.20735689923696402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2316883209","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99780315,0.0006265554,0.00091620674,0.00000668689,0.00000812868,0.000011859303,0.00032207998,0.000014714562,0.0002906702],"genre_scores_gemma":[0.9919195,0.0007091914,0.004876623,0.00003147025,0.00000617403,0.000025278037,0.00095418334,0.000024769548,0.0014527756],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999287,0.00000889765,0.0000073473166,0.00002405123,0.000017881048,0.000013057748],"domain_scores_gemma":[0.9998958,0.000018297327,0.00003438407,0.0000091967095,0.000026417516,0.00001590136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016430793,0.0004763971,0.00022255021,0.00035838812,0.000102909704,0.00022910464,0.00008971047,0.00012265447,0.00058319396],"category_scores_gemma":[0.0001419948,0.00011755365,0.00031173427,0.00032842736,0.00010857631,0.0001256538,0.00011318839,0.00020816793,0.000102733306],"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":[0.00012729893,0.000010882665,0.00052302424,0.000048382975,0.000009783463,0.0000339394,0.000020313335,0.000023486415,0.9979838,0.000010246187,0.00000676779,0.0012020365],"study_design_scores_gemma":[0.000018881166,0.001356386,0.09658298,0.000017560153,0.00014917323,0.00031529652,0.00013438033,0.00049989385,0.89914817,0.000027812233,0.0017334672,0.0000161094],"about_ca_topic_score_codex":0.0007175468,"about_ca_topic_score_gemma":0.0012534221,"teacher_disagreement_score":0.0007175468,"about_ca_system_score_codex":0.00010527466,"about_ca_system_score_gemma":0.00010667516,"threshold_uncertainty_score":0.0019509792},"labels":[],"label_agreement":null},{"id":"W2318439379","doi":"10.1021/jf405131d","title":"Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition","year":2014,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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 Toronto; Agriculture and Agri-Food Canada","funders":"","keywords":"Glucan; Rheology; Beta-glucan; Chemistry; Microstructure; Sugar; Composition (language); Chromatography; Food science; Materials science; Biochemistry; Crystallography; Composite material","score_opus":0.010127720350780862,"score_gpt":0.18188187163376082,"score_spread":0.17175415128297997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2318439379","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99780256,0.0007969583,0.00076274545,0.000018862336,0.000009427091,0.000011917346,0.00015703235,0.000019763958,0.00042066016],"genre_scores_gemma":[0.9962708,0.00064588105,0.0019074001,0.000033501557,0.000007135921,0.000030629566,0.000222391,0.000020167554,0.0008620951],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998919,0.000020900346,0.000016446065,0.000021769098,0.000030755375,0.000018189265],"domain_scores_gemma":[0.999724,0.00006962577,0.000102617974,0.000010824296,0.00005148248,0.000041511816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023092689,0.00034053664,0.00017255246,0.0003243233,0.000100500256,0.00027854278,0.000093697105,0.00014573231,0.00066524],"category_scores_gemma":[0.000387657,0.000121200814,0.00015927128,0.00037385066,0.00016891155,0.00026991294,0.00008767581,0.00032458684,0.00009511096],"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":[0.00007887784,0.000009859585,0.00021749065,0.000026042575,0.0000049695636,0.000014044682,0.000021496078,0.000071514674,0.9986779,0.0000090864105,0.0000063858065,0.00086217065],"study_design_scores_gemma":[0.0000071040704,0.00038807406,0.011437639,0.0000093448325,0.000041338153,0.000044974062,0.00005229675,0.00068879576,0.98693454,0.000020359512,0.00036578596,0.000009824039],"about_ca_topic_score_codex":0.0004650191,"about_ca_topic_score_gemma":0.0009175774,"teacher_disagreement_score":0.00066524,"about_ca_system_score_codex":0.00015620652,"about_ca_system_score_gemma":0.00010737967,"threshold_uncertainty_score":0.0022254586},"labels":[],"label_agreement":null},{"id":"W2319868393","doi":"10.1080/10942912.2016.1163578","title":"Effect of microwave treatment on the cooking and macronutrient qualities of pulses","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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 Manitoba","funders":"Government of Saskatchewan; National Research Council Canada; Western Economic Diversification Canada; Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Ministry of Food Processing Industries; University of Saskatchewan","keywords":"Microwave; Moisture; Water content; Chemistry; Food science; Mung bean; Agronomy; Pinto bean; Horticulture; Biology; Phaseolus","score_opus":0.031704003861280104,"score_gpt":0.27534218663815063,"score_spread":0.24363818277687052,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2319868393","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981185,0.00084773614,0.0006070692,0.000013109967,0.000012408504,0.000011014197,0.000048224712,0.000009840997,0.0003322622],"genre_scores_gemma":[0.99690884,0.0006857585,0.0013820038,0.0000464024,0.00000696365,0.00002048533,0.00011600417,0.000011522767,0.0008219655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999397,0.000009914763,0.0000062397835,0.00001746233,0.000011993697,0.000014685596],"domain_scores_gemma":[0.99986625,0.000051179468,0.000031115273,0.000010810939,0.000023068218,0.000017470824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000104422936,0.00029587361,0.00019624477,0.00012401103,0.000105974155,0.00015370113,0.00010261631,0.00016741759,0.0008668594],"category_scores_gemma":[0.00021342126,0.00012882114,0.00024494968,0.00012229022,0.0001274314,0.000112070375,0.0000836607,0.00033254054,0.00007917903],"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":[0.00035578373,0.000020905954,0.00034339525,0.000053231488,0.000013507182,0.000024327332,0.00002681916,0.00003345321,0.99788696,0.000007746032,0.000007885985,0.0012260207],"study_design_scores_gemma":[0.00001401034,0.0013378337,0.02029398,0.000009942836,0.00005934533,0.00010314997,0.00006602247,0.0001892771,0.97693527,0.00001327353,0.00097035227,0.0000075981793],"about_ca_topic_score_codex":0.00042518627,"about_ca_topic_score_gemma":0.00066635385,"teacher_disagreement_score":0.0008668594,"about_ca_system_score_codex":0.00008029983,"about_ca_system_score_gemma":0.00006902955,"threshold_uncertainty_score":0.0028999448},"labels":[],"label_agreement":null},{"id":"W2320175485","doi":"10.5539/jfr.v5n2p81","title":"Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"World Bank Group","keywords":"Absorption of water; Chemistry; Analytical Chemistry (journal); Viscosity; Moisture; Animal science; Materials science; Chromatography; Biology","score_opus":0.12123233387540318,"score_gpt":0.32740222503317,"score_spread":0.20616989115776685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2320175485","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981194,0.00042645552,0.0007841455,0.000012323288,0.0000051254683,0.000014586835,0.00013794802,0.00001602735,0.0004839398],"genre_scores_gemma":[0.99660647,0.00037233977,0.0020128805,0.000010451881,0.0000020505488,0.000023103023,0.00026813537,0.000017884207,0.00068673166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998117,0.000034175686,0.000023584245,0.000041082378,0.0000596828,0.000029767569],"domain_scores_gemma":[0.99989426,0.00002112175,0.000033981676,0.00000562269,0.000025818144,0.000019108535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035082366,0.0005571667,0.00045032758,0.00033869164,0.0001438984,0.00051723205,0.00022078627,0.00024273476,0.000671101],"category_scores_gemma":[0.0002790366,0.00022170095,0.00035605195,0.00048095582,0.000121817575,0.00027329143,0.00020537415,0.00026784188,0.00020347354],"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":[0.00026943625,0.000082224455,0.00063826493,0.00008869724,0.00001586641,0.000061977604,0.000016996788,0.0009381519,0.9957353,0.000028955275,0.000015952848,0.0021080193],"study_design_scores_gemma":[0.000035171262,0.0012710072,0.023033716,0.000014997634,0.000077161356,0.00009088725,0.00009556639,0.0039399774,0.96996593,0.000023142557,0.001437006,0.00001541268],"about_ca_topic_score_codex":0.0005900579,"about_ca_topic_score_gemma":0.0013626561,"teacher_disagreement_score":0.000671101,"about_ca_system_score_codex":0.00020317303,"about_ca_system_score_gemma":0.00015771332,"threshold_uncertainty_score":0.002245009},"labels":[],"label_agreement":null},{"id":"W2321886172","doi":"10.1021/jf405424x","title":"Development of Barley (<i>Hordeum vulgare</i>L.) Lines with Altered Starch Granule Size Distribution","year":2014,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Starch; Granule (geology); Hordeum vulgare; Chemistry; Food science; Biology; Botany; Poaceae","score_opus":0.009188537574366886,"score_gpt":0.19920495036747643,"score_spread":0.19001641279310955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2321886172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99629104,0.00015004427,0.0019719836,0.000028784989,0.000016161704,0.000047202673,0.0006668879,0.000080286954,0.0007476929],"genre_scores_gemma":[0.98631406,0.00023464941,0.005867562,0.00008556855,0.000011816203,0.0000927403,0.002450235,0.0001744094,0.004768966],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997373,0.00002266706,0.000041220126,0.00009197984,0.000050360726,0.000056394885],"domain_scores_gemma":[0.99964964,0.00005900165,0.00014224857,0.000041538984,0.00003198983,0.00007564368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021155772,0.0004840936,0.00028853465,0.00038829923,0.0002583104,0.00033256432,0.00043756835,0.00033953233,0.0011217785],"category_scores_gemma":[0.00021541434,0.00031493598,0.00043450642,0.00024517725,0.00021358246,0.00015494233,0.00038108224,0.0004526025,0.00040659925],"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":[0.000059464353,0.00002196703,0.00032968135,0.000012996877,0.0000070574897,0.0000916369,0.000040990686,0.000028849629,0.9985644,0.000033647604,0.000015723686,0.00079351844],"study_design_scores_gemma":[0.00008317479,0.0009816526,0.10625676,0.00002335133,0.00013066478,0.0019934764,0.00020218057,0.0011753819,0.8839367,0.00005082201,0.0051143784,0.000051472893],"about_ca_topic_score_codex":0.0022221538,"about_ca_topic_score_gemma":0.0033427638,"teacher_disagreement_score":0.0022221538,"about_ca_system_score_codex":0.0004534065,"about_ca_system_score_gemma":0.00020211941,"threshold_uncertainty_score":0.0044184923},"labels":[],"label_agreement":null},{"id":"W2323973704","doi":"10.6013/jbrewsocjapan1988.101.143","title":"Quality of Refined Sake in U. S. A. and Canada","year":2006,"lang":"en","type":"article","venue":"JOURNAL OF THE BREWING SOCIETY OF JAPAN","topic":"Food composition and properties","field":"Nursing","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":"Quality (philosophy); Business; Philosophy; Epistemology","score_opus":0.01824469690030202,"score_gpt":0.24587230845066094,"score_spread":0.2276276115503589,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2323973704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9688533,0.004861278,0.00019711144,0.0006835794,0.00006257283,0.00003301082,0.011724996,0.000015717154,0.013568359],"genre_scores_gemma":[0.98968786,0.0024592413,0.00035704082,0.00018674614,0.0000055806995,0.000007376168,0.0028023624,0.000012498415,0.0044813366],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9994721,0.000028171082,0.00003496198,0.00006654617,0.00026854037,0.00012980477],"domain_scores_gemma":[0.9983103,0.000059416234,0.00016915574,0.000032382268,0.0011581512,0.0002706054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043662815,0.00023728119,0.00025002318,0.0022421295,0.002033938,0.0013882713,0.00068344735,0.00023370069,0.00255377],"category_scores_gemma":[0.0011531573,0.00015508171,0.00054516515,0.007369574,0.00070108153,0.00027484144,0.0005004842,0.000396599,0.00016190496],"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":[0.0009837435,0.00010218369,0.9284273,0.00037491712,0.0003324492,0.00076783716,0.006894246,0.00047635465,0.004181328,0.002518299,0.011031272,0.043910082],"study_design_scores_gemma":[0.000005321797,0.000024425954,0.9910739,0.000049266084,0.000040008526,0.00004321558,0.0028216443,0.00012786647,0.00038307425,0.000058436166,0.00535588,0.000017008586],"about_ca_topic_score_codex":0.99544156,"about_ca_topic_score_gemma":0.99849856,"teacher_disagreement_score":0.018949028,"about_ca_system_score_codex":0.018949028,"about_ca_system_score_gemma":0.02173474,"threshold_uncertainty_score":0.1374855},"labels":[],"label_agreement":null},{"id":"W2325528967","doi":"10.1139/gen-2013-0047","title":"Identification of two novel <i>waxy</i> alleles and development of their molecular markers in sorghum","year":2013,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"Biology; Starch synthase; Genetics; Sorghum; Allele; Intron; Gene; Amylopectin; Starch; Amylose; Biochemistry; Agronomy","score_opus":0.016826613921515028,"score_gpt":0.2246856868706418,"score_spread":0.20785907294912678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2325528967","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982305,0.000079361664,0.0012545319,0.000010293083,0.0000048141314,0.00001661453,0.00021545783,0.00001804684,0.00017044312],"genre_scores_gemma":[0.9925925,0.00011659869,0.005438444,0.00003776805,0.00000492549,0.000032994103,0.0012133211,0.000018505754,0.0005449115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999087,0.000008577326,0.000022015405,0.000029899204,0.000016460152,0.000014312944],"domain_scores_gemma":[0.9998222,0.000021881597,0.00008243109,0.000017903714,0.00002014791,0.00003546007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000095726326,0.00023423183,0.00017213424,0.00046427277,0.00013926893,0.00021096268,0.0001546657,0.00022875954,0.00033229846],"category_scores_gemma":[0.00018352453,0.00015774582,0.0002064835,0.00024124821,0.0001490845,0.00009193786,0.00023497558,0.00020842392,0.00017055],"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":[0.000085531756,0.000022539869,0.006525874,0.000021855185,0.000010286235,0.00023740159,0.0000521169,0.00004672174,0.9906968,0.000047629524,0.00002445558,0.0022288943],"study_design_scores_gemma":[0.00009559078,0.00060192094,0.42440552,0.000034298984,0.00016337654,0.0052861734,0.00037224827,0.0031034744,0.5597932,0.00017917102,0.005908994,0.000056059922],"about_ca_topic_score_codex":0.000545332,"about_ca_topic_score_gemma":0.00081949815,"teacher_disagreement_score":0.000545332,"about_ca_system_score_codex":0.00010694293,"about_ca_system_score_gemma":0.00010867512,"threshold_uncertainty_score":0.0011116266},"labels":[],"label_agreement":null},{"id":"W2326806932","doi":"10.1016/j.carbpol.2016.04.012","title":"Impact of dual-enzyme treatment on the octenylsuccinic anhydride esterification of soluble starch nanoparticle","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":54,"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; Ministry of Agriculture, Food and Rural Affairs","funders":"Chinese Academy of Agricultural Sciences; Fundamental Research Funds for the Central Universities; Chinese Academy of Sciences; National Natural Science Foundation of China","keywords":"Starch; Chemistry; Zeta potential; Particle size; Fourier transform infrared spectroscopy; Nanoparticle; Nuclear chemistry; Pickering emulsion; Surface modification; Amylase; Modified starch; Chemical engineering; Emulsion; Enzyme; Organic chemistry; Physical chemistry","score_opus":0.03575730110366855,"score_gpt":0.2818982797216618,"score_spread":0.24614097861799328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2326806932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99746644,0.0005018384,0.00090580696,0.000021947564,0.000034058437,0.000011720625,0.000048058595,0.000018756962,0.0009914832],"genre_scores_gemma":[0.9973246,0.0002628497,0.0007719595,0.00002039117,0.0000048805364,0.000011151553,0.000063130385,0.000012713533,0.0015283793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986196,0.000014696686,0.000015389147,0.0000394244,0.00003395706,0.000034499244],"domain_scores_gemma":[0.99990356,0.000023436274,0.000023583018,0.000009547384,0.000024482057,0.000015417743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016623412,0.00030837863,0.00021952136,0.00008475469,0.000089585745,0.00029102527,0.00013860864,0.0002850811,0.001184109],"category_scores_gemma":[0.00022362756,0.00014178253,0.0002103481,0.00008602444,0.00017924883,0.0002303483,0.00011870315,0.0002909928,0.0002824167],"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":[0.00016417885,0.000017700819,0.000054085373,0.000024412271,0.0000041550775,0.000019213086,0.000010516312,0.00003309876,0.99875593,0.000018219318,0.000012451231,0.0008860658],"study_design_scores_gemma":[0.000005472704,0.00011823267,0.0004896868,0.0000015383813,0.000008244132,0.000016416709,0.000007253266,0.0002068729,0.9988593,0.0000032934147,0.00028135788,0.0000023593786],"about_ca_topic_score_codex":0.0007927158,"about_ca_topic_score_gemma":0.0012683064,"teacher_disagreement_score":0.001184109,"about_ca_system_score_codex":0.00016133675,"about_ca_system_score_gemma":0.0001954856,"threshold_uncertainty_score":0.0039612055},"labels":[],"label_agreement":null},{"id":"W2327231065","doi":"10.1139/h11-101","title":"Whole and fractionated yellow pea flours modulate insulin, glucose, oxygen consumption, and the caecal microbiome in Golden Syrian hamsters","year":2011,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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 Manitoba","funders":"","keywords":"Food science; Insulin; Prebiotic; Triglyceride; Biology; Firmicutes; Chemistry; Animal science; Cholesterol; Endocrinology; Biochemistry","score_opus":0.01761844039293738,"score_gpt":0.2203332527048379,"score_spread":0.2027148123119005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2327231065","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99949825,0.00026782413,0.000054889806,0.000016183902,0.000006206613,0.000004286864,0.00005851722,0.000004411536,0.000089307454],"genre_scores_gemma":[0.9971355,0.00056491396,0.000403645,0.00008621737,0.0000073712827,0.0000274315,0.00023536546,0.000007634922,0.0015318628],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999174,0.000011006512,0.000008554127,0.000026051037,0.000015611457,0.000021314494],"domain_scores_gemma":[0.9998845,0.000008778316,0.000029485689,0.0000123381,0.000012516976,0.000052481126],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013211818,0.00029982036,0.00042532285,0.00030222532,0.00020081126,0.00031257322,0.00011726044,0.00029027183,0.0007822478],"category_scores_gemma":[0.00012416982,0.00018993388,0.0003245234,0.0001318051,0.0003038942,0.00024382796,0.00025624892,0.00047216553,0.00015687732],"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":[0.004018094,0.00031274866,0.0038756372,0.00006276114,0.000033308766,0.000067450936,0.000071928625,0.00003949713,0.9894113,0.000027900169,0.00004291083,0.0020365003],"study_design_scores_gemma":[0.0005499037,0.025808843,0.42725474,0.00004077786,0.00035955445,0.00037051094,0.0010108622,0.0014790469,0.5396567,0.0002067794,0.0032198844,0.000042386055],"about_ca_topic_score_codex":0.001074379,"about_ca_topic_score_gemma":0.0018673172,"teacher_disagreement_score":0.001074379,"about_ca_system_score_codex":0.00021844234,"about_ca_system_score_gemma":0.00018805474,"threshold_uncertainty_score":0.0026168823},"labels":[],"label_agreement":null},{"id":"W2327581568","doi":"10.1097/nt.0b013e31826c50c6","title":"The Glycemic Response to Ingested Dreamfields Pasta Compared With Traditional Pasta","year":2012,"lang":"en","type":"article","venue":"Nutrition Today","topic":"Food composition and properties","field":"Nursing","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":"Nutrasource","funders":"American Heart Association; U.S. Department of Energy","keywords":"Glycemic; Crossover study; Ingestion; Medicine; Meal; Glycemic index; Food science; Fingerstick; Diabetes mellitus; Internal medicine; Endocrinology; Chemistry; Placebo; Pathology","score_opus":0.03626985704543103,"score_gpt":0.2539734749232983,"score_spread":0.21770361787786727,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2327581568","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995372,0.00019079055,0.000055616645,0.000007307063,0.0000144316045,0.000012449462,0.000041236173,0.000002900385,0.00013812368],"genre_scores_gemma":[0.9987086,0.00023617581,0.00032015715,0.00007844344,0.000031609827,0.000019908177,0.00011680627,0.0000028712548,0.00048536673],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9998216,0.00006171399,0.0000173646,0.00003417436,0.00004882881,0.000016291839],"domain_scores_gemma":[0.99949133,0.00015630847,0.00017826608,0.00004276118,0.000041571635,0.00008978917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004384404,0.00031001054,0.00035065567,0.00017161196,0.00012827995,0.00024809476,0.000103129365,0.00030729978,0.0014038166],"category_scores_gemma":[0.0008983253,0.00019598895,0.0002955798,0.00018256338,0.00019447702,0.00020020407,0.00013667996,0.00042539238,0.00011047404],"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":[0.49926412,0.007990842,0.09535849,0.0008461194,0.00090130634,0.00044365946,0.0006735213,0.0005015822,0.33941686,0.00010747798,0.00042118115,0.0540748],"study_design_scores_gemma":[0.004645754,0.31774405,0.6155799,0.00004753943,0.00080799725,0.00054278143,0.00055042614,0.0011062481,0.057925805,0.00012790397,0.00086518377,0.000056482633],"about_ca_topic_score_codex":0.000521222,"about_ca_topic_score_gemma":0.0005734513,"teacher_disagreement_score":0.0014038166,"about_ca_system_score_codex":0.00013853729,"about_ca_system_score_gemma":0.00007406663,"threshold_uncertainty_score":0.0046961904},"labels":[],"label_agreement":null},{"id":"W2328447823","doi":"10.1139/apnm-2013-0523","title":"Second-meal effects of pulses on blood glucose and subjective appetite following a standardized meal 2 h later","year":2014,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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 Toronto","funders":"","keywords":"Meal; Appetite; Area under the curve; Food science; Animal science; Chemistry; Medicine; Biology; Internal medicine","score_opus":0.005214494075167564,"score_gpt":0.21820456406275918,"score_spread":0.21299006998759162,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2328447823","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992194,0.00014992335,0.00020868817,0.000013996632,0.000026064725,0.00002254819,0.0000760519,0.0000075184757,0.00027580778],"genre_scores_gemma":[0.99452966,0.00023324252,0.00087964756,0.00012509743,0.000029116149,0.00013915903,0.0002236083,0.0000130276585,0.0038273663],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999169,0.000014660005,0.000005442509,0.00002235177,0.000016385327,0.000024310282],"domain_scores_gemma":[0.9997943,0.000055675475,0.000031855383,0.00002263979,0.000019834804,0.00007577282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013469407,0.00036118575,0.0004912063,0.00009823064,0.00015585228,0.0003234112,0.00014635744,0.0002995501,0.001990579],"category_scores_gemma":[0.00031331877,0.00015410292,0.00021540099,0.00009529471,0.00025253394,0.00022293122,0.00026270203,0.00088013103,0.00015324746],"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":[0.110562176,0.004060303,0.0050406046,0.0001902034,0.00010727856,0.00015739478,0.00030609165,0.000108835324,0.8634409,0.00009780333,0.00025034713,0.01567817],"study_design_scores_gemma":[0.0017572966,0.13226,0.29006234,0.000046620335,0.00031559053,0.0002467673,0.0008894669,0.001965022,0.5693238,0.00026311455,0.0028035054,0.00006654348],"about_ca_topic_score_codex":0.0014105332,"about_ca_topic_score_gemma":0.0031671275,"teacher_disagreement_score":0.001990579,"about_ca_system_score_codex":0.0002844759,"about_ca_system_score_gemma":0.00026398577,"threshold_uncertainty_score":0.00665915},"labels":[],"label_agreement":null},{"id":"W2328522027","doi":"10.1094/asbcj-2012-0703-01","title":"Chemometric Investigation of Barley and Malt Data","year":2012,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","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":"Canada Malting (Canada)","funders":"","keywords":"Linear discriminant analysis; Cultivar; Mathematics; Principal component analysis; Partial least squares regression; Food science; Hordeum vulgare; Chemometrics; Chemistry; Agronomy; Poaceae; Biology; Statistics; Chromatography","score_opus":0.05056721571466634,"score_gpt":0.28755761686983294,"score_spread":0.23699040115516662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2328522027","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97334754,0.00018377481,0.02319795,0.000116714495,0.000019749647,0.000049287533,0.0013824626,0.0004281283,0.0012743259],"genre_scores_gemma":[0.978007,0.00009881716,0.017847147,0.000017683533,0.000012968185,0.00006068946,0.0030913264,0.00004685293,0.00081754546],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99912256,0.00016656685,0.0000845949,0.00015049955,0.0003874291,0.000088329114],"domain_scores_gemma":[0.9986168,0.0005360887,0.00017349872,0.0001596275,0.0004591359,0.000054813165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013361354,0.00042205118,0.0004521874,0.002559193,0.0002749924,0.00049264304,0.00028328664,0.000320638,0.0008934925],"category_scores_gemma":[0.0044444916,0.000107414904,0.00039491671,0.0031234436,0.00026609603,0.0003425984,0.000367575,0.00029063816,0.00030127657],"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":[0.0020321193,0.00095162034,0.17802079,0.00049287063,0.00037484628,0.0010059169,0.0012082364,0.0613867,0.17015572,0.002188874,0.005288479,0.5768937],"study_design_scores_gemma":[0.000026617397,0.0003373291,0.5419148,0.00001653661,0.00005370287,0.00075525785,0.0006233924,0.41557577,0.03204557,0.0010012911,0.0075796815,0.000070063856],"about_ca_topic_score_codex":0.0044079027,"about_ca_topic_score_gemma":0.003081106,"teacher_disagreement_score":0.0044079027,"about_ca_system_score_codex":0.00045356667,"about_ca_system_score_gemma":0.0002975335,"threshold_uncertainty_score":0.008764505},"labels":[],"label_agreement":null},{"id":"W2329047858","doi":"10.1021/jf4045638","title":"Comprehensive Multiphase NMR Spectroscopy of Intact <sup>13</sup>C-Labeled Seeds","year":2013,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"The Scarborough Hospital; Bruker (Canada); University of Toronto","funders":"","keywords":"Endosperm; Nuclear magnetic resonance spectroscopy; Chemistry; Spectroscopy; Solid-state nuclear magnetic resonance; Phase (matter); Isotopic labeling; Chromatography; Analytical Chemistry (journal); Organic chemistry; Biochemistry; Nuclear magnetic resonance","score_opus":0.011658029053678166,"score_gpt":0.21939670019423993,"score_spread":0.20773867114056177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2329047858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9724998,0.0014075399,0.022829868,0.00007272837,0.00002384463,0.00005193024,0.00067489047,0.00014185048,0.0022974883],"genre_scores_gemma":[0.95440954,0.0014330177,0.040534858,0.00016009633,0.00001564761,0.00006095388,0.0012993473,0.00011578802,0.0019706842],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999187,0.00001162522,0.0000042019324,0.00002809243,0.000022007018,0.000015354179],"domain_scores_gemma":[0.99982303,0.000047935075,0.000029242883,0.00002137754,0.000051253646,0.000027289409],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020709551,0.00032685307,0.00022254894,0.00028118378,0.00023139389,0.00022443499,0.00020286931,0.0003117004,0.00047571165],"category_scores_gemma":[0.00022864701,0.00017479833,0.00013211339,0.00027201558,0.00028171265,0.00037379295,0.0002336744,0.0005113232,0.00017913811],"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":[0.000031285523,0.000002967305,0.000070919756,0.000008933668,0.0000022252868,0.000024527684,0.00000956153,0.000052440624,0.99924433,0.000026543625,0.000012406091,0.0005138238],"study_design_scores_gemma":[0.000009560044,0.00013573686,0.0056468425,0.000005979443,0.000016633216,0.00026070888,0.000045172517,0.0019919565,0.99057895,0.000096395976,0.0012002212,0.000011809391],"about_ca_topic_score_codex":0.0010194484,"about_ca_topic_score_gemma":0.0019842961,"teacher_disagreement_score":0.0010194484,"about_ca_system_score_codex":0.00024939678,"about_ca_system_score_gemma":0.00021103049,"threshold_uncertainty_score":0.0020270944},"labels":[],"label_agreement":null},{"id":"W2330160274","doi":"10.1016/s1499-2671(11)52219-1","title":"Alpha-cyclodextrin: Not just another fibre","year":2011,"lang":"en","type":"article","venue":"Canadian Journal of Diabetes","topic":"Food composition and properties","field":"Nursing","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":"Medicine; Calorie; Triglyceride; Weight loss; Overweight; Internal medicine; Endocrinology; Meal; Crossover study; Sucralose; Postprandial; Adiponectin; Food science; Obesity; Cholesterol; Animal science; Insulin; Chemistry; Insulin resistance; Biology; Placebo","score_opus":0.043164948293445034,"score_gpt":0.22332598613420312,"score_spread":0.1801610378407581,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2330160274","genre_codex":"empirical","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6453825,0.1844466,0.0088972105,0.044666484,0.011997122,0.000060166578,0.00031502027,0.00017131986,0.10406357],"genre_scores_gemma":[0.7522589,0.07800395,0.008276575,0.0097235385,0.0012832875,0.00003058638,0.0001771125,0.000075839525,0.15017024],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998704,0.000024263409,0.000008907302,0.000023265187,0.0000486902,0.00002450993],"domain_scores_gemma":[0.99983406,0.00003677082,0.000024590701,0.0000098178325,0.000046087127,0.00004861466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024452942,0.00022492686,0.0002356381,0.00035867371,0.00040514255,0.00095271313,0.00016542105,0.00056563114,0.0037890521],"category_scores_gemma":[0.00030594482,0.000080050435,0.00012551967,0.00025885625,0.0005242302,0.00093065156,0.00047941168,0.00062147155,0.00068627024],"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":[0.001852291,0.00042761318,0.009422665,0.0013651102,0.00011055447,0.002482775,0.00093659764,0.00034432046,0.40230727,0.016272876,0.025433775,0.5390442],"study_design_scores_gemma":[0.000084357576,0.0019859609,0.026508383,0.0011065106,0.00023054745,0.007982084,0.0031997832,0.00046385478,0.12599438,0.011157854,0.8211837,0.000102546284],"about_ca_topic_score_codex":0.0018532658,"about_ca_topic_score_gemma":0.0027763443,"teacher_disagreement_score":0.0037890521,"about_ca_system_score_codex":0.000363687,"about_ca_system_score_gemma":0.00054085534,"threshold_uncertainty_score":0.012675583},"labels":[],"label_agreement":null},{"id":"W2330172924","doi":"10.1016/s1499-2671(09)33299-2","title":"Effects of native banana resistant starch on body weight and insulin resistance in non-diabetic obese women","year":2009,"lang":"en","type":"article","venue":"Canadian Journal of Diabetes","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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":"Medicine; Insulin resistance; Glycemic; Overweight; Diabetes mellitus; Internal medicine; Obesity; Endocrinology; Insulin; Body mass index; Weight loss; Metformin; Homeostatic model assessment; Blood pressure","score_opus":0.0051910038133137285,"score_gpt":0.20525080220236755,"score_spread":0.20005979838905383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2330172924","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919885,0.00027688153,0.000012084925,0.000030109157,0.000009480774,0.000004751922,0.000035233716,0.0000017945415,0.00043087342],"genre_scores_gemma":[0.9989672,0.00018357385,0.00004570787,0.0000393904,0.000009285294,0.0000052654086,0.000048996342,0.0000020584978,0.0006985039],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998914,0.00004869415,0.000006695692,0.000019406081,0.000012535388,0.000021287573],"domain_scores_gemma":[0.99930847,0.00029564253,0.00009710915,0.00003345317,0.000033541466,0.00023177161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039697235,0.0003333932,0.00034547594,0.00031317008,0.00041980715,0.0003725704,0.00015172572,0.00034754374,0.0017424776],"category_scores_gemma":[0.0013350244,0.0003992479,0.00039610744,0.0003332794,0.00035568656,0.00030416466,0.0002673375,0.00068720605,0.00017246924],"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":[0.14619102,0.008554495,0.80308074,0.00021808165,0.001265715,0.0010794349,0.0018094006,0.00022378431,0.0153856315,0.00013975472,0.0003242308,0.021727774],"study_design_scores_gemma":[0.00037779924,0.009003289,0.9884216,0.000011173711,0.00034879975,0.00016325962,0.00065428374,0.00018912331,0.0004761364,0.00004873263,0.00029268902,0.00001315498],"about_ca_topic_score_codex":0.008779648,"about_ca_topic_score_gemma":0.011915936,"teacher_disagreement_score":0.008779648,"about_ca_system_score_codex":0.00030854304,"about_ca_system_score_gemma":0.0002564936,"threshold_uncertainty_score":0.017457068},"labels":[],"label_agreement":null},{"id":"W2330654579","doi":"10.4141/p03-205","title":"Effect of durum wheat (<i>Triticum turgidum</i> L. var. <i>durum</i>) semolina extraction rate on semolina refinement, strength indicators and pasta properties","year":2004,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Scheme for Promotion of Academic and Research Collaboration","keywords":"Gluten; Cultivar; Extraction (chemistry); Agronomy; Farinograph; Food science; Mathematics; Horticulture; Chemistry; Biology","score_opus":0.009937898511068029,"score_gpt":0.22932480981655265,"score_spread":0.21938691130548463,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2330654579","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99749124,0.000537658,0.0003693354,0.00004757908,0.00001699532,0.000040801544,0.00041633198,0.000042884294,0.001037227],"genre_scores_gemma":[0.99155915,0.0005717802,0.0020752903,0.00019963297,0.000009882788,0.00005835215,0.0013659335,0.00011075447,0.00404916],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995017,0.00010714682,0.000057682653,0.00014322564,0.00009928399,0.000090958965],"domain_scores_gemma":[0.9982942,0.00062758423,0.00029882614,0.00010852171,0.00031160397,0.00035929176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045596392,0.0006319339,0.00047524873,0.00036402934,0.0003119183,0.00081762543,0.0004624715,0.0004151741,0.0011821757],"category_scores_gemma":[0.0010706716,0.00041149862,0.0003590329,0.00037152655,0.00034448502,0.00040814196,0.00046273283,0.00072927464,0.00035864156],"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":[0.0015995256,0.00014546198,0.0025905136,0.00007799909,0.000042038362,0.00008107049,0.00012804219,0.00020772955,0.9926091,0.00001894243,0.00007604429,0.0024235712],"study_design_scores_gemma":[0.00006893867,0.0043373327,0.12241658,0.00003348421,0.00022608732,0.00020281631,0.00043934508,0.001121131,0.86692077,0.00002948767,0.0041315835,0.00007233494],"about_ca_topic_score_codex":0.03642379,"about_ca_topic_score_gemma":0.0600708,"teacher_disagreement_score":0.03642379,"about_ca_system_score_codex":0.0014871533,"about_ca_system_score_gemma":0.00071615016,"threshold_uncertainty_score":0.07242358},"labels":[],"label_agreement":null},{"id":"W2331177974","doi":"10.1021/jf302291t","title":"Polymorphism in the Barley Granule Bound Starch Synthase 1 (<i>Gbss1</i>) Gene Associated with Grain Starch Variant Amylose Concentration","year":2012,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Amylose; Hordeum vulgare; Starch synthase; Starch; Genotype; Biology; Amylopectin; Biochemistry; Chemistry; Food science; Genetics; Gene; Botany; Poaceae","score_opus":0.01443244110645792,"score_gpt":0.21359593711518587,"score_spread":0.19916349600872796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2331177974","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993369,0.000039666265,0.00023725996,0.000009444136,0.0000035903063,0.0000037802108,0.00022069825,0.000011421858,0.00013721878],"genre_scores_gemma":[0.99845123,0.00003849265,0.00041673722,0.0000177417,0.0000037159377,0.0000063683033,0.00070137944,0.000015664269,0.00034866852],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998135,0.000023224184,0.00002292898,0.00006958089,0.000043118507,0.000027750655],"domain_scores_gemma":[0.9997129,0.000050993265,0.00011411287,0.000027140963,0.000027603675,0.0000670904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012214955,0.00042375003,0.0002724176,0.0005483713,0.00020053459,0.00024233818,0.00019835452,0.00028831934,0.0011174175],"category_scores_gemma":[0.00023387455,0.00019033364,0.00032043114,0.00042246198,0.00029532742,0.000069347036,0.00019206572,0.00034568828,0.00031116683],"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":[0.0007072155,0.00005967225,0.032934543,0.000025857174,0.00007476352,0.00056900573,0.00015338385,0.00007585524,0.96264964,0.00005005489,0.000054465632,0.0026454513],"study_design_scores_gemma":[0.00009857758,0.0006570068,0.89808667,0.000019100951,0.00017726628,0.0047772992,0.00023651727,0.0006299913,0.093474925,0.00010064097,0.0017069469,0.000035104895],"about_ca_topic_score_codex":0.0023056625,"about_ca_topic_score_gemma":0.002466373,"teacher_disagreement_score":0.0023056625,"about_ca_system_score_codex":0.0002660278,"about_ca_system_score_gemma":0.00012457067,"threshold_uncertainty_score":0.004584551},"labels":[],"label_agreement":null},{"id":"W2332090142","doi":"10.5539/jfr.v5n2p73","title":"In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Starch; Food science; Glycemic index; Resistant starch; Chemistry; Hydrolysis; Wheat flour; Glycemic; Biology; Biotechnology; Biochemistry","score_opus":0.0502977836100902,"score_gpt":0.30771080239399795,"score_spread":0.25741301878390777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2332090142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99883133,0.00033622433,0.0004715101,0.000007974589,0.000005535681,0.0000066406637,0.00013183201,0.000009072297,0.00019986369],"genre_scores_gemma":[0.9971487,0.000245425,0.0015169396,0.00001338591,0.0000029416358,0.000011997862,0.0004478189,0.0000071641,0.00060566375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981636,0.000038087026,0.00001965961,0.00004759171,0.000052501877,0.000025929387],"domain_scores_gemma":[0.9997832,0.00006169737,0.00006481832,0.000008812748,0.000039101837,0.00004236344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003227293,0.0004543915,0.0002813259,0.00024460148,0.00009777776,0.00036230433,0.00011751835,0.00028148445,0.00038213521],"category_scores_gemma":[0.00041680408,0.00019453972,0.0004560613,0.00029084884,0.00013938877,0.00019438898,0.00016248212,0.0005075521,0.00015411747],"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":[0.0012303618,0.0002504743,0.008429135,0.000090565365,0.00006421917,0.00009883825,0.000092281436,0.0006510065,0.9866188,0.00003333045,0.000036826692,0.0024041908],"study_design_scores_gemma":[0.00002688406,0.004104239,0.1516568,0.00002237302,0.000170207,0.00020059667,0.00017769354,0.00851845,0.8343371,0.000037724403,0.0007094214,0.000038508202],"about_ca_topic_score_codex":0.002036615,"about_ca_topic_score_gemma":0.0025854376,"teacher_disagreement_score":0.002036615,"about_ca_system_score_codex":0.00019212195,"about_ca_system_score_gemma":0.00011611117,"threshold_uncertainty_score":0.0040495396},"labels":[],"label_agreement":null},{"id":"W2332323911","doi":"10.1016/s1499-2671(08)24129-8","title":"Increasing Wheat Fiber Intake for 1 Year Increases Colonic Fermentation and Glucagon-like Peptide-1 (GLP-1) Secretion in Hyperinsulinemic Humans","year":2008,"lang":"en","type":"article","venue":"Canadian Journal of Diabetes","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital","funders":"","keywords":"Butyrate; Medicine; Internal medicine; Endocrinology; Glucagon-like peptide-1; Type 2 diabetes; Fiber; Fermentation; Dietary fiber; Short-chain fatty acid; Insulin; Glucagon; Diabetes mellitus; Food science; Biology; Chemistry","score_opus":0.019651322010404832,"score_gpt":0.23076081293310838,"score_spread":0.21110949092270354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2332323911","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994456,0.00032491662,0.000056528635,0.000028474793,0.000014607484,0.000006547622,0.00003430892,0.0000066391485,0.00008238221],"genre_scores_gemma":[0.9986349,0.00030730676,0.00028391997,0.000076038436,0.000009244915,0.000013355098,0.00016577829,0.000004325317,0.0005051169],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998977,0.000023935918,0.000009552392,0.00002631869,0.0000122194315,0.000030217752],"domain_scores_gemma":[0.99978524,0.000037782534,0.000049509283,0.000025209623,0.000017794962,0.0000845813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002656757,0.00042851164,0.00056411664,0.00028782195,0.00040118396,0.00040233464,0.00015398071,0.0005802864,0.0010238747],"category_scores_gemma":[0.00042034913,0.00037445294,0.0004799652,0.00020477852,0.0002477513,0.0004206033,0.0002675532,0.0007197812,0.00014182877],"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":[0.2084751,0.014307726,0.14006749,0.00050276326,0.0011907994,0.0010181125,0.0006378514,0.000506069,0.5720626,0.000066918845,0.0009674763,0.060197093],"study_design_scores_gemma":[0.0014601594,0.059330687,0.89731157,0.000054124732,0.00061600684,0.00063261,0.0007000201,0.0012952103,0.036862224,0.000091920745,0.0015916795,0.000053848413],"about_ca_topic_score_codex":0.0033807214,"about_ca_topic_score_gemma":0.0047590313,"teacher_disagreement_score":0.0033807214,"about_ca_system_score_codex":0.0002835374,"about_ca_system_score_gemma":0.00017536577,"threshold_uncertainty_score":0.0067220926},"labels":[],"label_agreement":null},{"id":"W2336233306","doi":"10.1111/1541-4337.12207","title":"A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?","year":2016,"lang":"en","type":"article","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":77,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada; University of Waterloo; Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Food science; Farinograph; Mathematics; Quality (philosophy); Sensory analysis; Wheat flour; Chemistry","score_opus":0.1990025884725501,"score_gpt":0.34932794353103813,"score_spread":0.15032535505848804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2336233306","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":[0.023292584,0.9703223,0.003832023,0.0006790686,0.0003184657,0.00019022386,0.0008548511,0.000045001518,0.00046540028],"genre_scores_gemma":[0.6671462,0.31837863,0.0083696265,0.0018859995,0.00042382468,0.000888032,0.0021990768,0.00010683131,0.0006018837],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9757495,0.015234595,0.0043650675,0.0027563197,0.0014485512,0.0004460318],"domain_scores_gemma":[0.9406276,0.049462374,0.0041189706,0.0033008615,0.0020301447,0.00046012638],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03121707,0.0028511852,0.012271703,0.006231342,0.0008291593,0.0041147606,0.0021132263,0.0023015516,0.002339606],"category_scores_gemma":[0.051115848,0.0013992765,0.05017055,0.0060862075,0.00087186485,0.0019832992,0.0014602134,0.0022099824,0.00031871552],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0017388321,0.000033197302,0.012621285,0.044573106,0.92899805,0.0001496927,0.00009937782,0.0005847006,0.00048824432,0.00019505685,0.00029862928,0.010219757],"study_design_scores_gemma":[0.00021311431,0.00026751612,0.0076394062,0.0038784991,0.98549324,0.00009010094,0.000057733934,0.00026543683,0.00031346304,0.00036328362,0.0014002174,0.000017959677],"about_ca_topic_score_codex":0.0063464283,"about_ca_topic_score_gemma":0.008847744,"teacher_disagreement_score":0.03121707,"about_ca_system_score_codex":0.0019327574,"about_ca_system_score_gemma":0.002511068,"threshold_uncertainty_score":0.1650936},"labels":[],"label_agreement":null},{"id":"W2336472263","doi":"10.1139/cjps-2015-0048","title":"Starch granule size distribution from twelve wheat cultivars in east China’s Huaibei region","year":2016,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","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":"Natural Science Foundation of Anhui Province","keywords":"Granule (geology); Amylose; Cultivar; Starch; Population; Chemistry; Animal science; Botany; Food science; Biology; Medicine","score_opus":0.019986520642500526,"score_gpt":0.2245290574670757,"score_spread":0.20454253682457516,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2336472263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99980825,0.000018409894,0.000041008567,0.0000022519184,4.754723e-7,0.0000014778882,0.000059451897,0.0000010460036,0.0000675535],"genre_scores_gemma":[0.9990427,0.000038048987,0.00022502006,0.000010288418,9.1783403e-7,0.000008342947,0.000347844,0.000002533066,0.00032434362],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999012,0.000006770028,0.00001558462,0.000036266167,0.000024757643,0.000015330703],"domain_scores_gemma":[0.999746,0.00004584273,0.00005130432,0.00002148917,0.000084798136,0.00005054169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021081672,0.00016775269,0.00024744062,0.000714125,0.0002810492,0.00024904037,0.0001371723,0.00020064114,0.00047175543],"category_scores_gemma":[0.00024129145,0.00015954775,0.00022177874,0.0008085419,0.00025561766,0.00015381827,0.00022332075,0.00016027111,0.00005989929],"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":[0.0007441878,0.000059099697,0.33282647,0.0000928383,0.00011940449,0.0005091871,0.0032569566,0.00021051084,0.6490326,0.00007981546,0.00011422345,0.012954741],"study_design_scores_gemma":[0.000005558274,0.00006543101,0.99167,0.0000017157196,0.000023039549,0.00015082229,0.00020376463,0.000119022734,0.0075392453,0.000009661232,0.00020613098,0.000005514304],"about_ca_topic_score_codex":0.010248655,"about_ca_topic_score_gemma":0.01655573,"teacher_disagreement_score":0.010248655,"about_ca_system_score_codex":0.00035480535,"about_ca_system_score_gemma":0.00012027906,"threshold_uncertainty_score":0.020377994},"labels":[],"label_agreement":null},{"id":"W2336747827","doi":"10.14288/1.0101383","title":"Effect of maturity and variety on the textural quality of green snap beans","year":2011,"lang":"en","type":"article","venue":"cIRcle (University of British Columbia)","topic":"Food composition and properties","field":"Nursing","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":"Snap; Maturity (psychological); Quality (philosophy); Food science; Variety (cybernetics); Mathematics; Chemistry; Computer science; Statistics; Physics; Political science","score_opus":0.01988698294667822,"score_gpt":0.20164746105640427,"score_spread":0.18176047810972606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2336747827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99930644,0.00025218958,0.0001076831,0.000009313772,0.0000022190143,0.000005600211,0.00008630214,0.0000086730815,0.00022157175],"genre_scores_gemma":[0.9988481,0.00011814399,0.00017077856,0.000024994544,0.0000036972829,0.0000058077408,0.00028069405,0.000015545893,0.00053224276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997578,0.00006372755,0.000024438881,0.00006383674,0.000051093604,0.000039078517],"domain_scores_gemma":[0.9982761,0.00056021893,0.00034159582,0.00008933991,0.0001333486,0.00059944444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037343448,0.00032523982,0.000325389,0.0004318972,0.00015831525,0.00049794273,0.0001626303,0.0002075852,0.0011857683],"category_scores_gemma":[0.0011404336,0.00022032656,0.000301015,0.00026336507,0.00020710599,0.00032235228,0.00033853215,0.0003924243,0.00018047744],"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":[0.002082137,0.000120586636,0.029783603,0.000041897423,0.00006738851,0.00025978492,0.00017068579,0.00014721419,0.9647365,0.000024878265,0.000034940367,0.0025303527],"study_design_scores_gemma":[0.000034439305,0.0035983396,0.87241673,0.000009303424,0.0001031994,0.00036373993,0.00024059175,0.0005616435,0.121845976,0.000041660594,0.00075287273,0.00003159569],"about_ca_topic_score_codex":0.0014533527,"about_ca_topic_score_gemma":0.002991941,"teacher_disagreement_score":0.0014533527,"about_ca_system_score_codex":0.00031121788,"about_ca_system_score_gemma":0.00015113183,"threshold_uncertainty_score":0.0039668083},"labels":[],"label_agreement":null},{"id":"W2337151116","doi":"","title":"Soluble dietary fiber: clinical nutrition uses.","year":2010,"lang":"en","type":"article","venue":"Der pharmacia lettre","topic":"Food composition and properties","field":"Nursing","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":"Postprandial; Medicine; Glycemic index; Glycemic; Diabetes mellitus; Meal; Dietary fiber; Ingestion; Nutraceutical; Cohort; Dietary fibre; Internal medicine; Food science; Physiology; Endocrinology; Chemistry","score_opus":0.06839957034839803,"score_gpt":0.35698899486373464,"score_spread":0.28858942451533665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2337151116","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":[0.007185329,0.7707554,0.0026382161,0.015626844,0.011841911,0.00023732898,0.0049427226,0.0005336303,0.18623868],"genre_scores_gemma":[0.06033554,0.6150599,0.014354335,0.018443385,0.01028973,0.00054896116,0.009151643,0.00041802812,0.27139845],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994011,0.00012730705,0.00009738934,0.00009299339,0.00021749709,0.00006369504],"domain_scores_gemma":[0.9993618,0.0001248128,0.00016644824,0.000046135134,0.00019683731,0.000104022765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090331986,0.0009201707,0.00068240793,0.0031132868,0.0006727922,0.0021047916,0.00057755614,0.0017004536,0.041603822],"category_scores_gemma":[0.0015110724,0.00015481473,0.0004538385,0.003205669,0.0009940005,0.0022375963,0.0016007052,0.001863572,0.02336514],"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":[0.0004385392,0.0001573923,0.0014389078,0.0037403582,0.000032818123,0.00051814393,0.0003608223,0.000036150584,0.0041051973,0.012858641,0.17725305,0.7990599],"study_design_scores_gemma":[0.00001599974,0.000100547375,0.0026102897,0.0012803369,0.00001740871,0.0012031088,0.00015117142,0.00002228673,0.0005461377,0.0022662042,0.9917754,0.000011096444],"about_ca_topic_score_codex":0.001430583,"about_ca_topic_score_gemma":0.0019055362,"teacher_disagreement_score":0.041603822,"about_ca_system_score_codex":0.0005167114,"about_ca_system_score_gemma":0.0007507281,"threshold_uncertainty_score":0.1391787},"labels":[],"label_agreement":null},{"id":"W2337425895","doi":"10.1016/j.carbpol.2016.04.057","title":"Structure of clusters and building blocks in amylopectin from African rice accessions","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Amylopectin; Oryza sativa; Branching (polymer chemistry); Chemistry; Hydrolysis; Botany; Stereochemistry; Biology; Food science; Amylose; Starch; Biochemistry; Organic chemistry; Gene","score_opus":0.012620659679248553,"score_gpt":0.2451041767999364,"score_spread":0.23248351712068785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2337425895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989342,0.00013609168,0.00029048455,0.000020191621,0.0000024198896,0.0000031593017,0.00012576343,0.0000055560754,0.00048212672],"genre_scores_gemma":[0.99795014,0.00008763428,0.00055633875,0.000017337172,0.000004492747,0.000007260832,0.00034805923,0.000009016994,0.0010197273],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999701,0.0000054817265,0.0000018215642,0.000011247269,0.000003362568,0.000008115997],"domain_scores_gemma":[0.9997944,0.000043037457,0.00006315198,0.000019021305,0.00002063987,0.00005977632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006190345,0.00020540644,0.00012367422,0.00036652925,0.00031030297,0.000279917,0.00017289355,0.0001551465,0.0014090992],"category_scores_gemma":[0.00016341748,0.00018904948,0.00019707301,0.00042224658,0.00029065477,0.00023702296,0.00019219908,0.00038583713,0.00021739077],"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":[0.0011918348,0.00003858754,0.0043793027,0.00006657532,0.00002798752,0.000331259,0.00037280234,0.00079359254,0.98871684,0.0006502597,0.00009605176,0.0033349511],"study_design_scores_gemma":[0.000073374824,0.0012127655,0.39123422,0.00005410754,0.00019730505,0.0009254256,0.0016353141,0.008059541,0.5882086,0.001526787,0.0068074986,0.00006509086],"about_ca_topic_score_codex":0.0014048263,"about_ca_topic_score_gemma":0.001319602,"teacher_disagreement_score":0.0014090992,"about_ca_system_score_codex":0.0001637402,"about_ca_system_score_gemma":0.00017321417,"threshold_uncertainty_score":0.0047139525},"labels":[],"label_agreement":null},{"id":"W2337449815","doi":"10.1094/cchem-08-15-0175-r","title":"Characterization of Maize Starch Nanoparticles Prepared by Acid Hydrolysis","year":2015,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Alberta","funders":"","keywords":"Chemistry; Crystallinity; Amylose; Starch; Hydrolysis; Maize starch; Acid hydrolysis; Food science; Biochemistry; Crystallography","score_opus":0.018987551591052684,"score_gpt":0.23620528218133297,"score_spread":0.21721773059028027,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2337449815","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99227154,0.00053495524,0.0054627415,0.0000246193,0.000018112218,0.000046464396,0.00024280354,0.000045033332,0.0013537614],"genre_scores_gemma":[0.9912915,0.00044008365,0.005864221,0.000030843785,0.00000569774,0.00007955714,0.00038615504,0.000030983527,0.0018708755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999194,0.000008435158,0.00000791298,0.00001976283,0.00003085443,0.0000136901745],"domain_scores_gemma":[0.999926,0.000015599684,0.000016530203,0.000006998214,0.000025580684,0.00000921524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001518984,0.00024756664,0.00016655953,0.00017225723,0.00009129738,0.0001726132,0.00012556923,0.00026848615,0.00036780597],"category_scores_gemma":[0.00020756124,0.00015923254,0.00021653787,0.00014714399,0.00013584332,0.00013416531,0.00011658346,0.00022155978,0.00015927097],"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":[0.000013109809,0.0000019681984,0.000036355686,0.000016055856,0.0000015340042,0.000011936616,0.000007691894,0.000042186526,0.99950945,0.000018309,0.0000065118343,0.00033485927],"study_design_scores_gemma":[0.0000041535045,0.00008141965,0.0015107514,0.0000021959438,0.0000063649395,0.000040761977,0.000010736806,0.0005136261,0.9970277,0.000018201707,0.0007804026,0.0000037158666],"about_ca_topic_score_codex":0.0006140683,"about_ca_topic_score_gemma":0.00074175716,"teacher_disagreement_score":0.0006140683,"about_ca_system_score_codex":0.00014928279,"about_ca_system_score_gemma":0.00006673058,"threshold_uncertainty_score":0.0012304783},"labels":[],"label_agreement":null},{"id":"W2337565748","doi":"10.30635/2415-0142.2016.02.1","title":"Production of Resistant Starch Type III from Native Sago Starch as a Potential Prebiotic","year":2018,"lang":"en","type":"article","venue":"Journal of Agriculture Food and Development","topic":"Food composition and properties","field":"Nursing","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":"Prebiotic; Starch; Resistant starch; Food science; Chemistry","score_opus":0.015754288521530494,"score_gpt":0.23734369656643553,"score_spread":0.22158940804490504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2337565748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9929889,0.0008026554,0.004672768,0.00003595598,0.00002886495,0.00004971944,0.00019874182,0.000027575088,0.0011948785],"genre_scores_gemma":[0.984891,0.00079320034,0.011092207,0.00004871682,0.000009438604,0.000045920726,0.00069116167,0.000036077912,0.002392389],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998896,0.000020467844,0.000014703597,0.000022819859,0.000035562676,0.000016941176],"domain_scores_gemma":[0.9998734,0.0000145095155,0.000045584537,0.00001891232,0.000021457603,0.00002616352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022858099,0.00033859364,0.00025944973,0.0002348983,0.000075977034,0.00029480277,0.0001442633,0.00019709893,0.0005738304],"category_scores_gemma":[0.00016620637,0.00012249609,0.00044796042,0.00022734837,0.00013454659,0.00024559977,0.00024249557,0.00045896124,0.0002027237],"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":[0.000048471757,0.000015665291,0.00019242369,0.00003768916,0.0000047115736,0.000042203697,0.000011460687,0.000019591684,0.99872017,0.000029418426,0.000006137612,0.0008720383],"study_design_scores_gemma":[0.00001183686,0.00080288324,0.009587982,0.000020534268,0.00003880443,0.00038205102,0.00005573516,0.0003148765,0.9857663,0.000050992483,0.002959894,0.000008136085],"about_ca_topic_score_codex":0.00015401728,"about_ca_topic_score_gemma":0.00032193246,"teacher_disagreement_score":0.0005738304,"about_ca_system_score_codex":0.00008101066,"about_ca_system_score_gemma":0.00010543641,"threshold_uncertainty_score":0.0019196868},"labels":[],"label_agreement":null},{"id":"W2339300943","doi":"10.1007/s13197-016-2188-x","title":"Malting process optimization for protein digestibility enhancement in finger millet grain","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":76,"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; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Phytic acid; Eleusine; Germination; Tannin; Nutrient; Finger millet; Food science; Chemistry; Oxalate; Phytase; Protein digestibility; Glutelin; Agronomy; Biology; Biochemistry; Storage protein; Enzyme","score_opus":0.018170710528000518,"score_gpt":0.275468616597179,"score_spread":0.25729790606917846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2339300943","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99791044,0.00061120436,0.0010496818,0.000026077216,0.000009104773,0.000012593978,0.00010220944,0.000014768037,0.00026386508],"genre_scores_gemma":[0.9962824,0.00056395284,0.0021460536,0.000015390224,0.0000031047698,0.000011968134,0.00018440804,0.000014864386,0.00077789207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986386,0.000018578192,0.000017346549,0.000038399543,0.000032159038,0.000029587554],"domain_scores_gemma":[0.9999316,0.000016749189,0.000020742755,0.000005117649,0.000016066499,0.000009755237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020893448,0.00037144579,0.0004032935,0.0002555343,0.00022179015,0.00052124565,0.00022347219,0.00018881312,0.00066473044],"category_scores_gemma":[0.00019716546,0.00016005212,0.0005368707,0.00046063884,0.00012180352,0.00027803655,0.00022165761,0.00046295783,0.000127005],"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":[0.0005593432,0.00011823425,0.00046646167,0.000074294345,0.000018169338,0.00003389801,0.000019347524,0.00059270195,0.9948769,0.000028637258,0.000022251093,0.0031898115],"study_design_scores_gemma":[0.00001692421,0.0004926309,0.005755145,0.000005953224,0.000073783085,0.000032610726,0.00003826021,0.0027573316,0.990288,0.000019035586,0.0005088756,0.000011505625],"about_ca_topic_score_codex":0.0023320199,"about_ca_topic_score_gemma":0.0036515116,"teacher_disagreement_score":0.0023320199,"about_ca_system_score_codex":0.0003522777,"about_ca_system_score_gemma":0.00031387698,"threshold_uncertainty_score":0.0046369433},"labels":[],"label_agreement":null},{"id":"W2340085897","doi":"","title":"Relationship between flour physico-chemical properties and dumpling sheet quality.","year":2010,"lang":"en","type":"article","venue":"Zhongguo nongye Kexue","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Farinograph; Amylose; Food science; Gluten; Chemistry; Wheat flour; Starch","score_opus":0.09645269142418232,"score_gpt":0.3055881599893284,"score_spread":0.2091354685651461,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2340085897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986345,0.00060003495,0.00029766012,0.00001247903,0.0000039045126,0.0000057092857,0.00014059275,0.000008328555,0.00029682304],"genre_scores_gemma":[0.9988194,0.00019000753,0.00038246173,0.000021270793,0.000004504021,0.0000031872084,0.00029186477,0.0000036165434,0.00028363167],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996824,0.00006044269,0.0000344579,0.000083833336,0.00010970339,0.000029065455],"domain_scores_gemma":[0.9979259,0.000503508,0.0009547284,0.00011659592,0.00033345594,0.00016583288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006004617,0.00034470446,0.00025152205,0.00040621666,0.00015601046,0.00065011444,0.0001411352,0.00028499955,0.0008962388],"category_scores_gemma":[0.0014481823,0.00019656366,0.00033485817,0.00058719754,0.00019248867,0.00025287655,0.00018509776,0.00038276796,0.00018779062],"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":[0.0009066619,0.00018208723,0.8974585,0.0001565864,0.00047369313,0.00030380505,0.0001476242,0.00022131215,0.08756897,0.00003808095,0.0000900361,0.012452592],"study_design_scores_gemma":[0.0000019216823,0.00022302114,0.9960484,0.0000030027547,0.000040021427,0.00017537261,0.000035615183,0.00014835046,0.0031739273,0.000013396717,0.00013262639,0.000004267352],"about_ca_topic_score_codex":0.0013297183,"about_ca_topic_score_gemma":0.0017851917,"teacher_disagreement_score":0.0013297183,"about_ca_system_score_codex":0.0001783422,"about_ca_system_score_gemma":0.0001271332,"threshold_uncertainty_score":0.0031755567},"labels":[],"label_agreement":null},{"id":"W2340620563","doi":"10.15258/sst.2016.44.1.01","title":"Multiplexed SSR markers for identification and purity assessment of Canadian flax varieties","year":2016,"lang":"en","type":"article","venue":"Seed Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Biology; Identification (biology); Botany; Genetic marker; Microsatellite; Biotechnology; Genetics; Allele; Gene","score_opus":0.016188830513721972,"score_gpt":0.26435890820084124,"score_spread":0.24817007768711927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2340620563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9729109,0.0011788686,0.012609115,0.00020084971,0.000046640802,0.00020304348,0.005839043,0.000255989,0.0067556095],"genre_scores_gemma":[0.92065966,0.0007624362,0.056337956,0.00014012912,0.00001627064,0.00018702575,0.006686829,0.00013667159,0.015073126],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989459,0.00007934919,0.0000653688,0.00038140937,0.00037834194,0.00014966805],"domain_scores_gemma":[0.9990509,0.000116233045,0.00015903925,0.00006190246,0.00053030776,0.000081667145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011272497,0.00042870184,0.0004044489,0.002974447,0.0017687406,0.0010105685,0.0008113632,0.0004486249,0.0017331888],"category_scores_gemma":[0.0013248634,0.00028185718,0.000398549,0.002921188,0.00043456815,0.00034536957,0.0005278785,0.00056016294,0.0002388314],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012325435,0.00011056138,0.03778694,0.00013702754,0.00012910769,0.00021871329,0.0018013348,0.0013996997,0.87340075,0.0011848023,0.001177804,0.081420794],"study_design_scores_gemma":[0.000092526345,0.00046871096,0.70151436,0.00007536312,0.00041423045,0.00055108557,0.001598487,0.0046940134,0.25507784,0.00035569613,0.035019077,0.00013858834],"about_ca_topic_score_codex":0.6005752,"about_ca_topic_score_gemma":0.84612745,"teacher_disagreement_score":0.3994248,"about_ca_system_score_codex":0.008020268,"about_ca_system_score_gemma":0.0042152656,"threshold_uncertainty_score":0.8035542},"labels":[],"label_agreement":null},{"id":"W2342220359","doi":"10.1094/cfw-61-2-0059","title":"Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours","year":2016,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":78,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Grinding; Pea protein; Food science; Materials science; Mathematics; Chemistry; Metallurgy","score_opus":0.029812308788609264,"score_gpt":0.2558327408019486,"score_spread":0.22602043201333935,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2342220359","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978109,0.00073148677,0.0007198433,0.000023832856,0.0000136024155,0.000020036918,0.00012172707,0.000026084688,0.00053255435],"genre_scores_gemma":[0.9917908,0.00070407434,0.0056892615,0.00007679869,0.000008430316,0.000019087269,0.00048535145,0.000057883964,0.001168329],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993647,0.000112071226,0.00006167231,0.00015794074,0.00022984802,0.00007381526],"domain_scores_gemma":[0.9989189,0.00044278963,0.00016713687,0.00007958471,0.00022098454,0.00017058065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008303389,0.00058781746,0.00047939637,0.00052428094,0.0003298721,0.00051082927,0.0002642691,0.00030669448,0.00097240723],"category_scores_gemma":[0.0014424634,0.0003878052,0.00044324447,0.00046477138,0.0004832462,0.00034447957,0.00027806332,0.00068991724,0.00019822313],"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":[0.0010549896,0.00012711891,0.0039840913,0.000103890154,0.000043883472,0.000116064635,0.00018790182,0.0001178672,0.99128914,0.000025674331,0.000029502062,0.0029199163],"study_design_scores_gemma":[0.000048083486,0.0029523661,0.24260734,0.000026659678,0.00019695339,0.00032930973,0.00031874762,0.0010687512,0.75092643,0.000047185764,0.0014341935,0.00004406951],"about_ca_topic_score_codex":0.01131144,"about_ca_topic_score_gemma":0.031234048,"teacher_disagreement_score":0.01131144,"about_ca_system_score_codex":0.00061541935,"about_ca_system_score_gemma":0.00034690136,"threshold_uncertainty_score":0.022491217},"labels":[],"label_agreement":null},{"id":"W2345252284","doi":"","title":"Reactive Extrusion of Phosphate Cross-linked Resistant Pea Starches","year":2016,"lang":"en","type":"dissertation","venue":"MacSphere (McMaster University)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; McMaster University","keywords":"Reactive extrusion; Extrusion; Phosphate; Chemistry; Food science; Materials science; Biochemistry; Composite material","score_opus":0.020959376953248458,"score_gpt":0.24308032691922682,"score_spread":0.22212094996597836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2345252284","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98684573,0.00057052996,0.011815546,0.00002106404,0.000013866086,0.000047481768,0.00008878473,0.000049346014,0.00054766564],"genre_scores_gemma":[0.97905356,0.00087877316,0.01744922,0.000041941996,0.000009687342,0.000047509373,0.00034896922,0.000047724938,0.0021226394],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979645,0.000030143372,0.000028772994,0.0000525955,0.000069767746,0.00002239117],"domain_scores_gemma":[0.99984944,0.000026960899,0.00007159878,0.00001751781,0.000022149678,0.000012218794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031954033,0.0003825967,0.00030782993,0.00019705233,0.00006528179,0.00032410692,0.00027642265,0.00026481514,0.00049292884],"category_scores_gemma":[0.00023204787,0.0002040093,0.00039295343,0.00020192505,0.00014433182,0.0004293177,0.00026477576,0.0004896377,0.00018245722],"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":[0.000021492284,0.000008322244,0.00003996278,0.000029230534,0.000002967218,0.000037073376,0.0000072646426,0.000037028007,0.99922264,0.000025964651,0.0000029254725,0.0005651444],"study_design_scores_gemma":[0.000008780579,0.00022457467,0.0011848544,0.000004087288,0.000010905329,0.00012330675,0.000008963433,0.00035498207,0.9973629,0.000013031411,0.0006998193,0.0000037089362],"about_ca_topic_score_codex":0.00008565127,"about_ca_topic_score_gemma":0.00019018506,"teacher_disagreement_score":0.00049292884,"about_ca_system_score_codex":0.00010666061,"about_ca_system_score_gemma":0.00007923561,"threshold_uncertainty_score":0.0016899109},"labels":[],"label_agreement":null},{"id":"W2345484273","doi":"10.1002/jsfa.7789","title":"Genotype, environment and G × E interaction influence (1,3;1,4)‐β‐<scp>d</scp>‐glucan fine structure in barley (<i>Hordeum vulgare</i> L.)","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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 Innovates; University of Saskatchewan","funders":"Canada Research Chairs","keywords":"Hordeum vulgare; Glucan; Genotype; Beta-glucan; Population; Food science; Starch; Biology; Inbred strain; Common wheat; Gene–environment interaction; Chemistry; Poaceae; Botany; Genetics; Biochemistry; Gene; Chromosome","score_opus":0.00566083150535192,"score_gpt":0.1962181201688098,"score_spread":0.19055728866345786,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2345484273","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994512,0.00008105851,0.00018544255,0.0000090087515,0.0000027069125,0.0000031653744,0.00012680185,0.000009048436,0.00013148165],"genre_scores_gemma":[0.998747,0.00005422051,0.00057799637,0.00002172933,0.000002508807,0.000007368361,0.00022635527,0.000022670341,0.00034016508],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995121,0.00016587455,0.000029787978,0.0001752372,0.00005191,0.00006505653],"domain_scores_gemma":[0.99939466,0.00022207641,0.00013098112,0.000043608292,0.00004331955,0.0001653768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003164378,0.0005039054,0.00036919594,0.0003775373,0.0002344014,0.0005546974,0.00022387119,0.00026711432,0.0012531417],"category_scores_gemma":[0.00035113987,0.00020065182,0.00037210752,0.00035588042,0.00038250588,0.00018801528,0.00034721088,0.00036080807,0.00020848912],"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":[0.0034140486,0.00027659026,0.10401385,0.00008607171,0.000371972,0.00048492767,0.000276197,0.00028774777,0.8846127,0.00011762061,0.00012235263,0.0059359185],"study_design_scores_gemma":[0.00002793732,0.0005132906,0.9785945,0.0000069379457,0.0001794936,0.00032240635,0.00021876211,0.0008983534,0.018582132,0.00006587676,0.0005661264,0.000024205558],"about_ca_topic_score_codex":0.0024967445,"about_ca_topic_score_gemma":0.0042911675,"teacher_disagreement_score":0.0024967445,"about_ca_system_score_codex":0.0003783447,"about_ca_system_score_gemma":0.00039242185,"threshold_uncertainty_score":0.0049643517},"labels":[],"label_agreement":null},{"id":"W2345542586","doi":"10.1016/j.heliyon.2016.e00106","title":"Isolation and identification of feruloylated arabinoxylan mono- and oligosaccharides from undigested and digested maize and wheat","year":2016,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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","keywords":"Arabinoxylan; Isolation (microbiology); Chemistry; Oligosaccharide; Identification (biology); Biology; Botany; Biochemistry; Polysaccharide; Microbiology","score_opus":0.01568341245538561,"score_gpt":0.23369170744605505,"score_spread":0.21800829499066945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2345542586","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99315006,0.001858793,0.0033664731,0.000031956413,0.000011542333,0.000036060213,0.0009803775,0.000022041968,0.00054273056],"genre_scores_gemma":[0.9764114,0.0023166356,0.013658216,0.00008659339,0.000020061605,0.00006130133,0.0041470733,0.00003909407,0.0032596742],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993706,0.0000064907076,0.0000044452977,0.000020337784,0.000015554933,0.000016260872],"domain_scores_gemma":[0.9999025,0.000014944856,0.00002771398,0.0000068465747,0.000021186239,0.000026674423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012331519,0.0006689232,0.0002655114,0.00065130764,0.00017555481,0.00028419317,0.00014184648,0.00025651095,0.00041778546],"category_scores_gemma":[0.00018870963,0.00015614307,0.00036746918,0.00051217125,0.00018977729,0.00027158746,0.00018626802,0.00037835177,0.00013713962],"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":[0.000097918135,0.0000073267347,0.00046017097,0.000033451295,0.0000075555695,0.000053657168,0.000025907226,0.000025651592,0.9978364,0.000023559347,0.0000071181644,0.0014212746],"study_design_scores_gemma":[0.000027128808,0.0006994231,0.1138044,0.000035846526,0.00008754556,0.000899343,0.0002360761,0.0010030873,0.8774636,0.00020370548,0.0055113584,0.000028607015],"about_ca_topic_score_codex":0.001843799,"about_ca_topic_score_gemma":0.0021167616,"teacher_disagreement_score":0.001843799,"about_ca_system_score_codex":0.00018034584,"about_ca_system_score_gemma":0.00022038499,"threshold_uncertainty_score":0.0036661625},"labels":[],"label_agreement":null},{"id":"W2345745402","doi":"10.1016/j.ijfoodmicro.2016.05.004","title":"Composition and function of sourdough microbiota: From ecological theory to bread quality","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":179,"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":"Biology; Leavening agent; Food science; Fermentation; Maltose; Microbial ecology; Lactobacillus; Proteobacteria; Microbial population biology; Bacteria; Biotechnology; Sucrose","score_opus":0.02300753431640963,"score_gpt":0.27944863369710565,"score_spread":0.25644109938069604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2345745402","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":[0.99507457,0.0018393988,0.0018693579,0.00015695798,0.000011247375,0.000011051269,0.00008815668,0.0000057232924,0.00094353413],"genre_scores_gemma":[0.9983454,0.00065761054,0.0006723686,0.000052691288,0.000009294686,0.0000049113796,0.000046460358,0.0000029656985,0.00020823677],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9997402,0.00008098287,0.000014400972,0.00006585708,0.00004673909,0.000051865827],"domain_scores_gemma":[0.9997429,0.000062917105,0.000054012886,0.000032255888,0.0000644829,0.00004339354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006094975,0.00026588936,0.00040489255,0.00072668004,0.00036023458,0.0012225448,0.00025395074,0.0005223779,0.00063609425],"category_scores_gemma":[0.00078557874,0.0001552082,0.00023671515,0.000466309,0.00069728115,0.0006615767,0.00064920925,0.00027211726,0.00012413714],"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":[0.0011006104,0.00018123141,0.41673076,0.00031975107,0.00015332933,0.00023626508,0.0025669239,0.0012403124,0.5160763,0.0028278753,0.0002087535,0.05835782],"study_design_scores_gemma":[0.000018641644,0.00048297425,0.9750522,0.000059085658,0.00005640327,0.00035771143,0.0029576672,0.0034363787,0.012739064,0.003588756,0.0012252324,0.000025871614],"about_ca_topic_score_codex":0.0036198448,"about_ca_topic_score_gemma":0.0027217371,"teacher_disagreement_score":0.0036198448,"about_ca_system_score_codex":0.0003449367,"about_ca_system_score_gemma":0.00038600492,"threshold_uncertainty_score":0.007197559},"labels":[],"label_agreement":null},{"id":"W2346091718","doi":"10.1002/fsn3.376","title":"Nutritional quality and sensory acceptability of complementary food blended from maize (<i>Zea mays</i>), roasted pea (<i>Pisum sativum</i>), and malted barley (<i>Hordium vulgare</i>)","year":2016,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"Jimma University; Canadian International Development Agency","keywords":"Food science; Ingredient; Sativum; Roasting; Mouthfeel; Flavor; Chemistry; Mathematics; Agronomy; Biology; Raw material","score_opus":0.048488811035682804,"score_gpt":0.29193878782766775,"score_spread":0.24344997679198493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2346091718","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908435,0.000052982483,0.00067560904,0.0000034835464,0.0000017249673,0.0000058051382,0.00007562772,0.0000044175545,0.000095992145],"genre_scores_gemma":[0.99840873,0.000067235036,0.0010503333,0.000006546951,6.0177143e-7,0.00001139546,0.00019201233,0.000005862468,0.00025737227],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999795,0.000051869265,0.000016104801,0.00003027089,0.00008308526,0.000023653769],"domain_scores_gemma":[0.9998933,0.000029710747,0.00003178728,0.0000050509498,0.000025101172,0.000014974735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036538218,0.0002698432,0.00032391137,0.00019108517,0.000100871046,0.00033230285,0.00013347321,0.00016162607,0.0010543102],"category_scores_gemma":[0.0002613799,0.0001600335,0.0005210698,0.00016864648,0.00010072457,0.00013750691,0.00018684473,0.00023840005,0.000100355544],"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":[0.0028682442,0.0002635144,0.0044120047,0.00013956519,0.00010402848,0.000041342984,0.00005257106,0.0030449803,0.98386496,0.00002783308,0.00003896554,0.005141988],"study_design_scores_gemma":[0.00020155525,0.0223993,0.19774681,0.000041660485,0.0006684801,0.00020059911,0.0004262959,0.038107663,0.7386334,0.00011988309,0.0013864472,0.00006786993],"about_ca_topic_score_codex":0.0016750356,"about_ca_topic_score_gemma":0.0018598746,"teacher_disagreement_score":0.0016750356,"about_ca_system_score_codex":0.00022501308,"about_ca_system_score_gemma":0.00010932078,"threshold_uncertainty_score":0.0035270452},"labels":[],"label_agreement":null},{"id":"W2347897704","doi":"","title":"Processing Quality of Spring Wheat in Qinghai Province","year":2004,"lang":"en","type":"article","venue":"Acta Tritical Crops","topic":"Food composition and properties","field":"Nursing","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":"Farinograph; Steamed bread; Gluten; Food science; Starch; Mathematics; Biology","score_opus":0.041311978413762794,"score_gpt":0.31550608585608997,"score_spread":0.2741941074423272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2347897704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995173,0.00003342514,0.00005196436,0.000012452882,0.0000015811935,0.0000025110967,0.00017320992,0.000002619103,0.0002049947],"genre_scores_gemma":[0.9987036,0.000041290365,0.00010846138,0.00002059976,0.0000021238177,0.0000037648315,0.0005584772,0.0000022297465,0.00055948424],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998191,0.000018205172,0.00002068748,0.00006317443,0.000041233954,0.000037605474],"domain_scores_gemma":[0.99972004,0.00003525458,0.00007580304,0.000012693936,0.0000751029,0.00008110382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027911007,0.00030171892,0.00023365901,0.0007011677,0.0007661095,0.00044307526,0.0001654116,0.00015922784,0.00075407076],"category_scores_gemma":[0.00020254769,0.00015939266,0.00025628728,0.0012923325,0.00026871206,0.00016362127,0.00014701216,0.00013349204,0.000060963077],"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":[0.00019199766,0.00006322058,0.94002426,0.00009661037,0.00013995904,0.0009245567,0.0029539352,0.00041938145,0.045064315,0.00012216342,0.0003183295,0.009681283],"study_design_scores_gemma":[0.0000023379812,0.00004011477,0.9990239,0.00000153355,0.00000833797,0.000043643864,0.00029303384,0.00009204982,0.00022563191,0.00000844996,0.00025787763,0.0000031451614],"about_ca_topic_score_codex":0.112866685,"about_ca_topic_score_gemma":0.19622552,"teacher_disagreement_score":0.112866685,"about_ca_system_score_codex":0.001383668,"about_ca_system_score_gemma":0.00079030945,"threshold_uncertainty_score":0.22441947},"labels":[],"label_agreement":null},{"id":"W2349244410","doi":"","title":"Cultivar and Environmental Variation of P-glucan Content in Chinese Barleys","year":2002,"lang":"en","type":"article","venue":"中国农业科学(英文版)","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Glucan; Hordeum vulgare; Sowing; Brewing; Beta-glucan; Agronomy; Biology; Horticulture; Food science; Poaceae","score_opus":0.023656172535187276,"score_gpt":0.21146960993065878,"score_spread":0.1878134373954715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2349244410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995353,0.000059585615,0.000073008254,0.0000047644194,0.0000032893263,0.000004106074,0.00014090596,0.000004169053,0.00017483164],"genre_scores_gemma":[0.99871314,0.000060389844,0.00016404409,0.000015220082,0.0000023556813,0.000013667701,0.00042460297,0.000012638713,0.00059402495],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995907,0.00005831716,0.00004174685,0.00017628758,0.00007070847,0.00006230985],"domain_scores_gemma":[0.9994809,0.000108820466,0.000096075586,0.000063986045,0.000094705945,0.00015555647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036873147,0.00034084322,0.00044505994,0.0010150857,0.00039685334,0.00043633397,0.00024840908,0.00027527334,0.0006554804],"category_scores_gemma":[0.00041781177,0.00024322706,0.00046829728,0.0012882033,0.0003678595,0.0002014616,0.0002951166,0.00031762445,0.00016640617],"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":[0.0014326327,0.00017611879,0.17935596,0.00009587794,0.00029251343,0.0007376805,0.0015740199,0.00023724226,0.8085477,0.000102504884,0.00012217613,0.0073255054],"study_design_scores_gemma":[0.00000594165,0.000121102035,0.9951538,0.0000023343628,0.000029045728,0.00010946398,0.00023630649,0.00015340943,0.003938535,0.000016864653,0.00021995266,0.0000132470805],"about_ca_topic_score_codex":0.009212848,"about_ca_topic_score_gemma":0.0124374945,"teacher_disagreement_score":0.009212848,"about_ca_system_score_codex":0.00063895265,"about_ca_system_score_gemma":0.0003614808,"threshold_uncertainty_score":0.018318474},"labels":[],"label_agreement":null},{"id":"W2350714083","doi":"","title":"Effects of Three Enzyme Preparation on Volume of Bread Production","year":2012,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Xylanase; Food science; Glucanase; Amylase; Chemistry; Volume (thermodynamics); Enzyme; Biochemistry","score_opus":0.018061695800001394,"score_gpt":0.254515185815289,"score_spread":0.2364534900152876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2350714083","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99622643,0.0014461777,0.0013914934,0.00003393409,0.000027865546,0.000040618244,0.00016986474,0.00005139825,0.00061221566],"genre_scores_gemma":[0.9939546,0.00086928206,0.0036175349,0.000038377922,0.000009707243,0.00003694364,0.00034328958,0.00003164695,0.0010986382],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99953306,0.00009476698,0.00007034657,0.000116576506,0.000107338885,0.00007791603],"domain_scores_gemma":[0.999448,0.00019331134,0.00014022716,0.00003616675,0.00006426292,0.00011810531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030207064,0.0007856641,0.000446589,0.00032569937,0.00015188262,0.0006122406,0.00029550656,0.0003495462,0.0011186885],"category_scores_gemma":[0.00079647225,0.00028190447,0.00029570272,0.00036099675,0.00028608253,0.0003942549,0.00027050468,0.00054911844,0.0001718389],"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":[0.0010849365,0.0001913213,0.00070516404,0.00008770345,0.00001865616,0.0000559438,0.000034361743,0.00016655194,0.99466765,0.000022466957,0.000019079973,0.0029461314],"study_design_scores_gemma":[0.000027642534,0.001980602,0.005387476,0.000007898577,0.000057770114,0.0000666664,0.00004729141,0.00028745786,0.9915605,0.00001727259,0.00054846203,0.000010956344],"about_ca_topic_score_codex":0.0007696299,"about_ca_topic_score_gemma":0.0016794804,"teacher_disagreement_score":0.0011186885,"about_ca_system_score_codex":0.00020817509,"about_ca_system_score_gemma":0.0002515367,"threshold_uncertainty_score":0.0037423968},"labels":[],"label_agreement":null},{"id":"W2350951021","doi":"","title":"Comparisons on Morphology and Susceptibilities to Enzymes of Starch Granules in Triticale,Wheat and Rye","year":2010,"lang":"en","type":"article","venue":"Mailei zuowu xuebao","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Triticale; Endosperm; Starch; Anthesis; Germination; Agronomy; Enzymatic hydrolysis; Chemistry; Hydrolysis; Morphology (biology); Scanning electron microscope; Amylase; Caryopsis; Biology; Food science; Poaceae; Botany; Enzyme; Cultivar; Biochemistry; Materials science","score_opus":0.02352251727175573,"score_gpt":0.2795258159165242,"score_spread":0.25600329864476845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2350951021","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905485,0.0002308279,0.00037951712,0.000006547978,0.0000028442264,0.000003903698,0.000054868913,0.000004663172,0.00026202243],"genre_scores_gemma":[0.9982456,0.0002097934,0.00060655415,0.00001776671,0.000002373469,0.0000132690775,0.00029023224,0.0000060966577,0.0006082786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999441,0.0000067918404,0.000008589475,0.000015863077,0.000012596304,0.000012084335],"domain_scores_gemma":[0.99979836,0.000035417488,0.00005748968,0.000022008904,0.000039064602,0.00004768435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001382583,0.0001628272,0.00016150421,0.0005459413,0.00012377002,0.00026857218,0.00006548599,0.00019532854,0.0004595023],"category_scores_gemma":[0.00027671191,0.00013746982,0.00023632366,0.00019755933,0.00019482001,0.00027568123,0.00018522734,0.00024590932,0.000107868786],"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":[0.00017728594,0.000011820714,0.009028159,0.00002851302,0.000014932112,0.00010672594,0.00015525777,0.000027707309,0.9887138,0.000027587368,0.000009377567,0.0016988015],"study_design_scores_gemma":[0.000013003766,0.0005912367,0.8710138,0.0000066037464,0.000041070776,0.00095249526,0.00046471562,0.00036065347,0.12572561,0.00009045524,0.00072650536,0.00001373119],"about_ca_topic_score_codex":0.0004537494,"about_ca_topic_score_gemma":0.00060798,"teacher_disagreement_score":0.0005459413,"about_ca_system_score_codex":0.00007977176,"about_ca_system_score_gemma":0.00004562133,"threshold_uncertainty_score":0.0015371442},"labels":[],"label_agreement":null},{"id":"W2351285554","doi":"","title":"Effect of waxy wheat flour blends on staling of bread","year":2008,"lang":"en","type":"article","venue":"Nanjing Nongye Daxue xuebao","topic":"Food composition and properties","field":"Nursing","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":"Food science; Wheat flour; Wheat bread; Chemistry; Bread making","score_opus":0.017017938488743143,"score_gpt":0.26298902452903344,"score_spread":0.2459710860402903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2351285554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915934,0.000425679,0.00016375733,0.000008828516,0.0000062083677,0.00001130292,0.00004766524,0.000009781311,0.00016741434],"genre_scores_gemma":[0.99818355,0.00050084136,0.00068629853,0.000029255747,0.0000034189654,0.000009714494,0.000093146395,0.000010533767,0.00048319495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.000030110681,0.000021665048,0.000027729844,0.00003919854,0.000033047192],"domain_scores_gemma":[0.99981385,0.000027091128,0.000049297174,0.000013139225,0.000020486445,0.00007613642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016071138,0.00042184806,0.00034400882,0.00025108334,0.0001302588,0.00034010512,0.00011757147,0.0001796576,0.0008257885],"category_scores_gemma":[0.00023640702,0.0002399418,0.00031642753,0.0002558959,0.0001709779,0.00020321761,0.00024875774,0.00045447747,0.00011719326],"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":[0.001177227,0.00010411681,0.00077835785,0.000070685106,0.000031432533,0.000044497116,0.000034083107,0.000067699075,0.9958289,0.000015258106,0.00001037708,0.0018372821],"study_design_scores_gemma":[0.000060065573,0.0043445225,0.019501718,0.000015852063,0.00011019497,0.00010691928,0.00009894265,0.00047364197,0.97433144,0.000019629573,0.0009235602,0.0000135333075],"about_ca_topic_score_codex":0.0010145821,"about_ca_topic_score_gemma":0.0023345994,"teacher_disagreement_score":0.0010145821,"about_ca_system_score_codex":0.00013495519,"about_ca_system_score_gemma":0.00016577714,"threshold_uncertainty_score":0.002762556},"labels":[],"label_agreement":null},{"id":"W2355841102","doi":"","title":"Assessment of Effects of Extrogenous Proteins on the Thermomechanical and Dynamic Rheological Properties of Oat Dough Using Mixolab and Rheometer","year":2009,"lang":"en","type":"article","venue":"Food Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Gluten; Soy protein; Food science; Rheology; Egg albumin; Chemistry; Rheometer; Albumin; Gluten free; Starch; Materials science; Chromatography; Biochemistry; Composite material","score_opus":0.03499503554424675,"score_gpt":0.27507311048000616,"score_spread":0.2400780749357594,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2355841102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960598,0.0012083534,0.0023464777,0.000034780835,0.000014886356,0.000029496356,0.000106528656,0.000019966383,0.00017979172],"genre_scores_gemma":[0.98511326,0.0015089301,0.01147284,0.00008400875,0.000017038823,0.00013172277,0.00035106385,0.000047204885,0.0012739213],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995516,0.00008904364,0.00005364375,0.000104682775,0.00015110346,0.00004995324],"domain_scores_gemma":[0.9996239,0.00008692521,0.00012238853,0.000028618675,0.00007814295,0.000059954175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061000284,0.00075729075,0.0005153072,0.000376961,0.00019432855,0.00048433544,0.00018402551,0.00030710796,0.00043732356],"category_scores_gemma":[0.0005991543,0.00022582874,0.00037003562,0.00044659816,0.00028281007,0.0003852353,0.00029533025,0.0005907659,0.000099860874],"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":[0.00017702415,0.000040317726,0.0003275872,0.00004965781,0.000009777699,0.000013979072,0.000036196972,0.000023242672,0.99851793,0.000007924446,0.0000043497366,0.0007920277],"study_design_scores_gemma":[0.000012195186,0.0011339176,0.012776469,0.000011211614,0.000062673185,0.00005091646,0.000069377194,0.0007051433,0.9844751,0.000015563945,0.00067620556,0.000011215891],"about_ca_topic_score_codex":0.000559923,"about_ca_topic_score_gemma":0.0010555324,"teacher_disagreement_score":0.00075729075,"about_ca_system_score_codex":0.00017846639,"about_ca_system_score_gemma":0.00015435896,"threshold_uncertainty_score":0.0032261014},"labels":[],"label_agreement":null},{"id":"W2357209426","doi":"","title":"Influence of soluble dietary fiber level in rice bran with different extrusion factors","year":2004,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food composition and properties","field":"Nursing","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":"Science North","funders":"","keywords":"Extrusion; Bran; Extrusion cooking; Food science; Dietary fiber; Fiber; Moisture; Chemistry; Materials science; Composite material; Raw material; Organic chemistry","score_opus":0.02765165490356896,"score_gpt":0.2552787810053294,"score_spread":0.22762712610176045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2357209426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99914694,0.0002226936,0.00034570773,0.000010370025,0.0000063602274,0.00000739437,0.00006284939,0.0000075513503,0.00019024048],"genre_scores_gemma":[0.99692255,0.00029248605,0.0017703138,0.000029203857,0.0000071690633,0.000020708912,0.00018975289,0.000012963829,0.00075483415],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963903,0.000076843455,0.000052134903,0.00009491886,0.00006560281,0.0000714987],"domain_scores_gemma":[0.9995388,0.00016270472,0.00012412724,0.000026614722,0.00007213763,0.000075628224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037129357,0.00046121728,0.000440039,0.0002187604,0.00014065155,0.00048680985,0.00011661036,0.00021370429,0.00080205564],"category_scores_gemma":[0.00056417816,0.00024785716,0.00029447774,0.00024714,0.00027152585,0.00036204228,0.00022024928,0.0004869163,0.000108106455],"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":[0.0020995305,0.00009924826,0.0012161412,0.00005147096,0.000016767197,0.00003082636,0.000036335838,0.00008520779,0.9953891,0.00001755845,0.000008148852,0.00094964233],"study_design_scores_gemma":[0.000049756934,0.0025127858,0.022508105,0.000008524991,0.000090041045,0.000057799196,0.00008455178,0.00048249215,0.97371066,0.000023313802,0.0004586633,0.0000132416835],"about_ca_topic_score_codex":0.00064837915,"about_ca_topic_score_gemma":0.0012520333,"teacher_disagreement_score":0.00080205564,"about_ca_system_score_codex":0.00022795961,"about_ca_system_score_gemma":0.00017839595,"threshold_uncertainty_score":0.0026831627},"labels":[],"label_agreement":null},{"id":"W2357927345","doi":"","title":"Effects of low temperature freeze-thawing on the structural characteristics of waxy corn starch granule","year":2014,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food composition and properties","field":"Nursing","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":"Science North","funders":"","keywords":"Crystallinity; Granule (geology); Scanning electron microscope; Starch; Particle size; Materials science; Corn starch; Waxy corn; Electron microscope; Chemical engineering; Polarized light microscopy; Diffraction; Chemistry; Composite material; Food science; Optics","score_opus":0.006786447310855292,"score_gpt":0.22798826245179563,"score_spread":0.22120181514094034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2357927345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979824,0.00076143525,0.0008528533,0.000025454381,0.00001579644,0.000009069083,0.000063350904,0.000011317957,0.00027825183],"genre_scores_gemma":[0.99783957,0.000533227,0.0010718309,0.000052226304,0.000007696287,0.000015674572,0.00009855466,0.000015166086,0.00036597776],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992716,0.000011143916,0.000008475371,0.000020026593,0.000018775103,0.00001441804],"domain_scores_gemma":[0.9997296,0.00009280261,0.000083551226,0.000031308773,0.00003660307,0.0000262073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020716067,0.00024988616,0.00015216893,0.00010662034,0.00009929229,0.00015817478,0.00009256639,0.00013855749,0.000676098],"category_scores_gemma":[0.0005173459,0.00014414999,0.00023651122,0.000110957895,0.00022211183,0.00030456335,0.00012798939,0.00046066716,0.000070481685],"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":[0.00033027894,0.000029934536,0.00094810047,0.00005525176,0.000015782998,0.00007386441,0.00005617052,0.0001791127,0.99571157,0.00004334668,0.000026008443,0.0025305222],"study_design_scores_gemma":[0.000019780698,0.0004198627,0.013582034,0.000011638059,0.000034755332,0.00012885984,0.000052856853,0.000978049,0.98412293,0.000053660864,0.0005818539,0.000013644512],"about_ca_topic_score_codex":0.00050365954,"about_ca_topic_score_gemma":0.0006613091,"teacher_disagreement_score":0.000676098,"about_ca_system_score_codex":0.00012593316,"about_ca_system_score_gemma":0.00010835063,"threshold_uncertainty_score":0.0022617579},"labels":[],"label_agreement":null},{"id":"W2361354524","doi":"","title":"Study on the Trait Variation of 98 Oat Varieties","year":2010,"lang":"en","type":"article","venue":"Anhui nongye kexue","topic":"Food composition and properties","field":"Nursing","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":"Straw; Agronomy; Biology; Agriculture; Crop; Horticulture","score_opus":0.030594599327150484,"score_gpt":0.2599416599828353,"score_spread":0.22934706065568483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2361354524","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99886155,0.00009785314,0.00048587666,0.0000068970544,0.0000042581214,0.0000045354186,0.00018664727,0.0000060655602,0.0003462477],"genre_scores_gemma":[0.9970325,0.00010631608,0.0009588645,0.000014904234,0.0000053582476,0.000011268227,0.00075652316,0.000011831286,0.0011023561],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998228,0.000017531283,0.000018652861,0.00007828023,0.000043447482,0.00001929002],"domain_scores_gemma":[0.9998605,0.00001881978,0.000041459083,0.0000152116645,0.000034933168,0.000029034309],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025335074,0.00026845263,0.00015126461,0.0005270987,0.00029316594,0.0002568384,0.00015072843,0.00010100938,0.0009139617],"category_scores_gemma":[0.00021451106,0.00006756344,0.00026340754,0.00067455234,0.0001327711,0.00016501288,0.00015424567,0.00018251935,0.00015020376],"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":[0.00045049784,0.00015366758,0.3418266,0.00010204148,0.00018968324,0.0008738711,0.0010495838,0.00023201166,0.6244207,0.00024417974,0.00020494297,0.030252367],"study_design_scores_gemma":[0.000008233312,0.00015726053,0.9906493,0.0000048997,0.000051415373,0.00032291317,0.00021668657,0.0003088458,0.0068077943,0.000035044286,0.0014292405,0.000008372192],"about_ca_topic_score_codex":0.0024010113,"about_ca_topic_score_gemma":0.0044795703,"teacher_disagreement_score":0.0024010113,"about_ca_system_score_codex":0.00022813225,"about_ca_system_score_gemma":0.00009843102,"threshold_uncertainty_score":0.004774034},"labels":[],"label_agreement":null},{"id":"W2363599872","doi":"","title":"Study on influence of expanded black rice flour on dough properties and bread quality","year":2009,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"CAE (Canada)","funders":"","keywords":"Food science; Black rice; Rheology; Rice flour; Flavor; Raw material; Wheat flour; Mathematics; Chemistry; Materials science; Composite material","score_opus":0.09141517901965,"score_gpt":0.32612058682732853,"score_spread":0.2347054078076785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2363599872","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989825,0.0005084105,0.00025301686,0.000012343321,0.0000065608483,0.000005326795,0.000029769612,0.00000385216,0.00019818086],"genre_scores_gemma":[0.99786156,0.00052138476,0.00059256156,0.000029958945,0.0000067003944,0.000006184324,0.00008993604,0.0000071746526,0.0008847107],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99990344,0.00002086462,0.000006663488,0.000022372773,0.000031684787,0.00001490584],"domain_scores_gemma":[0.9998727,0.000032450334,0.000026364882,0.0000100594925,0.000029136683,0.000029320796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014610283,0.00024689932,0.00017552853,0.00009521831,0.00007737878,0.0001636225,0.00008052919,0.0001080509,0.0010856227],"category_scores_gemma":[0.00021032701,0.00009188334,0.00017971192,0.000070132046,0.0000958341,0.00016038913,0.000110517234,0.00025710178,0.00010820133],"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":[0.00042341906,0.00006973006,0.001129363,0.00006534385,0.000016528067,0.00007248697,0.000043654767,0.000052573552,0.9952448,0.0000129412965,0.000015941248,0.0028532408],"study_design_scores_gemma":[0.000031319196,0.0028137108,0.0509035,0.0000129849805,0.000103248676,0.00025865706,0.0001208975,0.0005184028,0.94346356,0.000027518425,0.0017351351,0.000011148901],"about_ca_topic_score_codex":0.0005029974,"about_ca_topic_score_gemma":0.000787269,"teacher_disagreement_score":0.0010856227,"about_ca_system_score_codex":0.000069243026,"about_ca_system_score_gemma":0.00007587783,"threshold_uncertainty_score":0.003631711},"labels":[],"label_agreement":null},{"id":"W2365522316","doi":"","title":"Method of two step-heating on tofu's physical properties","year":2007,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food composition and properties","field":"Nursing","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":"Science North","funders":"","keywords":"Syneresis; Denaturation (fissile materials); Chemistry; Yield (engineering); Soy protein; Food science; Chemical engineering; Chromatography; Materials science; Composite material; Nuclear chemistry","score_opus":0.0315043414210901,"score_gpt":0.32991091194591626,"score_spread":0.29840657052482616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2365522316","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.82184976,0.005060737,0.16352326,0.00036140182,0.00037557143,0.00038885622,0.0003606519,0.001094399,0.006985545],"genre_scores_gemma":[0.9187879,0.0017620178,0.071021,0.00014696838,0.00006310311,0.00038799323,0.0003156555,0.00018116581,0.00733419],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996623,0.000038636346,0.00002463149,0.0000932568,0.00013783935,0.000043286545],"domain_scores_gemma":[0.9996475,0.00011639654,0.00006422691,0.00007125391,0.0000766976,0.000023854851],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033580812,0.00061841035,0.00040034213,0.00039372646,0.00029855617,0.00020541956,0.00035177835,0.00030734373,0.0027841139],"category_scores_gemma":[0.0005221957,0.0002846042,0.0003895441,0.0003131853,0.00022567008,0.00042550717,0.00039884486,0.0009985446,0.0006822187],"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":[0.00014442725,0.00004886509,0.00057024625,0.00027036862,0.000013041439,0.00007523095,0.00014119208,0.0001486936,0.9787557,0.0002187606,0.00025054062,0.019362813],"study_design_scores_gemma":[0.000010627731,0.000173633,0.0035824345,0.000008523449,0.000016092761,0.00024178643,0.000029386285,0.00088135654,0.9916162,0.00006287905,0.0033591078,0.00001798425],"about_ca_topic_score_codex":0.00018325997,"about_ca_topic_score_gemma":0.0004516114,"teacher_disagreement_score":0.0027841139,"about_ca_system_score_codex":0.00013880107,"about_ca_system_score_gemma":0.00016655221,"threshold_uncertainty_score":0.009313762},"labels":[],"label_agreement":null},{"id":"W2367961786","doi":"10.7506/spkx1002-6300-201003031","title":"Processing and Quality Evaluation of Dumplings","year":2010,"lang":"en","type":"article","venue":"Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Food science; Wheat flour; Mathematics; Chemistry","score_opus":0.12215461406161564,"score_gpt":0.3788059405581464,"score_spread":0.2566513264965308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2367961786","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91041636,0.0016590856,0.07721378,0.00006453927,0.00012948955,0.0020029156,0.0015713789,0.00050674874,0.006435707],"genre_scores_gemma":[0.7582771,0.002407787,0.21825086,0.00027950533,0.00006084844,0.0018925124,0.0056895893,0.00039901937,0.012742842],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99860966,0.00018868118,0.00012011184,0.00036227066,0.0006258231,0.00009343443],"domain_scores_gemma":[0.9983387,0.00015696457,0.00019184785,0.00020769097,0.0010051443,0.000099640005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013274843,0.0008396683,0.00053798326,0.0013605257,0.00073958526,0.00057829014,0.00052324124,0.00044829017,0.0030167229],"category_scores_gemma":[0.001720055,0.00028081806,0.0005308148,0.0012340324,0.00054716785,0.0003108374,0.0006397686,0.00064376596,0.00069422147],"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":[0.00060382707,0.00019309598,0.009628801,0.00039534777,0.00003964769,0.0003327532,0.00068782736,0.00034540147,0.95754606,0.00022678007,0.0003536191,0.029646924],"study_design_scores_gemma":[0.00007179967,0.005434511,0.2038081,0.00018192285,0.0002586945,0.0017399243,0.0013223469,0.003496775,0.7630278,0.00038686194,0.02015131,0.000120043616],"about_ca_topic_score_codex":0.0011324206,"about_ca_topic_score_gemma":0.0024521367,"teacher_disagreement_score":0.0030167229,"about_ca_system_score_codex":0.00023431939,"about_ca_system_score_gemma":0.00037855652,"threshold_uncertainty_score":0.010091901},"labels":[],"label_agreement":null},{"id":"W2368589930","doi":"","title":"Research of new progress to preparation maize resistant starch","year":2008,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food composition and properties","field":"Nursing","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":"Science North","funders":"","keywords":"Starch; Autoclave; Hydrolysis; Resistant starch; Amylose; Citric acid; Chemistry; Yield (engineering); Maize starch; Acid hydrolysis; Food science; Raw material; Modified starch; Biochemistry; Organic chemistry; Materials science","score_opus":0.08181838315538265,"score_gpt":0.3839786768284334,"score_spread":0.30216029367305075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2368589930","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":[0.25233465,0.52768236,0.173071,0.005192125,0.001928567,0.0002887174,0.00030717268,0.00032561703,0.038869865],"genre_scores_gemma":[0.348325,0.48668715,0.12658538,0.0013715352,0.0013412478,0.00025544805,0.0013233077,0.00017659835,0.033934347],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995561,0.00007079212,0.00003212591,0.00013933104,0.00015196111,0.00004966627],"domain_scores_gemma":[0.9995167,0.00010039568,0.000058478025,0.00004976796,0.0001936889,0.00008085073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011990755,0.00044468272,0.00046568294,0.0011497457,0.00029668288,0.000951902,0.0005702108,0.00049733033,0.0031445874],"category_scores_gemma":[0.00075285544,0.00024393725,0.0006577771,0.0007771534,0.00039361967,0.0019012656,0.0005475409,0.0011306766,0.0008864926],"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":[0.00049294875,0.000889101,0.0036169803,0.0057600066,0.00024059598,0.0008590827,0.0012481533,0.0019836265,0.43550658,0.02257807,0.0058266725,0.52099824],"study_design_scores_gemma":[0.00018902431,0.0028261011,0.006997557,0.0006310692,0.00030033596,0.0026902885,0.0010187101,0.0061323894,0.36879143,0.01137664,0.5989211,0.00012531919],"about_ca_topic_score_codex":0.0006203824,"about_ca_topic_score_gemma":0.00053484784,"teacher_disagreement_score":0.0031445874,"about_ca_system_score_codex":0.00037374056,"about_ca_system_score_gemma":0.0006294408,"threshold_uncertainty_score":0.010519683},"labels":[],"label_agreement":null},{"id":"W2371176784","doi":"","title":"Physicochemical properties of high-amylose maize starch","year":2014,"lang":"en","type":"article","venue":"Journal of Northwest A & F University","topic":"Food composition and properties","field":"Nursing","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":"Amylose; Starch; Maize starch; Food science; Inbred strain; Swelling; Chemistry; Agronomy; Corn starch; Solubility; Materials science; Biochemistry; Biology; Organic chemistry; Composite material","score_opus":0.014831611316164317,"score_gpt":0.2009697762819506,"score_spread":0.18613816496578628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2371176784","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982834,0.0002849643,0.0009002938,0.000009545677,0.0000031923344,0.000006253084,0.00016100622,0.0000066972134,0.00034461732],"genre_scores_gemma":[0.99852645,0.00017276185,0.00067976234,0.000009273474,0.0000032565436,0.000008948764,0.000313497,0.000004885407,0.00028122068],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998877,0.000012993835,0.000013784393,0.000024173083,0.000046872097,0.000014464641],"domain_scores_gemma":[0.9998099,0.000027438056,0.000061030707,0.000009862291,0.000062078296,0.00002969405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017937928,0.00019869374,0.00009648587,0.0005146909,0.00014617947,0.0002856312,0.0000928927,0.00015322481,0.0005818163],"category_scores_gemma":[0.00030029696,0.00011333332,0.0002653044,0.00043488393,0.000121046396,0.00027789472,0.00012710775,0.00018995543,0.00008893409],"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":[0.00006949031,0.000013414901,0.0071494314,0.00005661226,0.000019293579,0.0000839554,0.00007342972,0.00016568408,0.98999536,0.00007675433,0.000022025115,0.002274531],"study_design_scores_gemma":[0.000023487744,0.00068391836,0.31190094,0.000019252473,0.00009056597,0.0014636137,0.00049740606,0.0029287057,0.6794124,0.00036854256,0.002553358,0.000057780755],"about_ca_topic_score_codex":0.0006590874,"about_ca_topic_score_gemma":0.00044958966,"teacher_disagreement_score":0.0006590874,"about_ca_system_score_codex":0.00009766892,"about_ca_system_score_gemma":0.00008541717,"threshold_uncertainty_score":0.0019463897},"labels":[],"label_agreement":null},{"id":"W2372693525","doi":"10.1016/j.carbpol.2016.05.039","title":"Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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":"Locust bean gum; Differential scanning calorimetry; Rheology; Chemistry; Starch; Dynamic mechanical analysis; Corn starch; Locust; Viscosity; Food science; Chromatography; Materials science; Botany; Polymer; Organic chemistry; Composite material; Thermodynamics","score_opus":0.015224341636881852,"score_gpt":0.22985512645486525,"score_spread":0.2146307848179834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2372693525","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99823064,0.0005364832,0.00031836805,0.000048351067,0.00002734494,0.00000931526,0.00006135292,0.00001821531,0.0007499212],"genre_scores_gemma":[0.99893206,0.00016832471,0.0002374422,0.000032658034,0.0000138239175,0.0000064957953,0.00005851476,0.0000125502265,0.0005380968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998111,0.000037294558,0.00001341144,0.00003014738,0.000044889744,0.00006309807],"domain_scores_gemma":[0.9997137,0.00010480455,0.0000643579,0.000022846369,0.00003398134,0.000060343333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019730238,0.0003266783,0.0002785356,0.00020139072,0.00028707596,0.00033254718,0.00022188346,0.0003817014,0.003224292],"category_scores_gemma":[0.00049463013,0.0002581735,0.00028751066,0.00022539207,0.0003878895,0.00038338735,0.0001846831,0.0007584243,0.00030623435],"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":[0.0016265096,0.00014364133,0.00045806024,0.00007393387,0.0000324842,0.0001207783,0.00007475675,0.00014555354,0.9951492,0.000039194598,0.00005906035,0.0020768237],"study_design_scores_gemma":[0.00003662189,0.0006218775,0.005896508,0.0000044080516,0.000026256534,0.00006129913,0.00005663466,0.00047803298,0.99225897,0.000015675068,0.00053271017,0.00001090111],"about_ca_topic_score_codex":0.000812194,"about_ca_topic_score_gemma":0.0008577976,"teacher_disagreement_score":0.003224292,"about_ca_system_score_codex":0.0001565211,"about_ca_system_score_gemma":0.00021278791,"threshold_uncertainty_score":0.010786295},"labels":[],"label_agreement":null},{"id":"W2376780393","doi":"","title":"Studies on Extraction Contrition and Acid Polyacrylamide Gel Electrophoresis Method (A-PAGE) of Prolamin in Foxtail Millet Seed","year":2010,"lang":"en","type":"article","venue":"Seed","topic":"Food composition and properties","field":"Nursing","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":"Prolamin; Gliadin; Extraction (chemistry); Isopropyl alcohol; Polyacrylamide gel electrophoresis; Foxtail; Chemistry; Chromatography; Gel electrophoresis; Electrophoresis; Acetic acid; Acrylamide; Gel electrophoresis of proteins; Food science; Biochemistry; Botany; Gluten; Biology; Storage protein; Gene; Enzyme; Organic chemistry","score_opus":0.017883753437960812,"score_gpt":0.3040769832148229,"score_spread":0.28619322977686207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2376780393","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":[0.98690516,0.0033063532,0.007776276,0.00007158984,0.0000332398,0.000048162536,0.00023209405,0.00003060299,0.0015964413],"genre_scores_gemma":[0.9777859,0.002766158,0.014040424,0.00013355647,0.000018011891,0.00007269974,0.00064875965,0.000048854443,0.004485623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981457,0.000027845726,0.000022865373,0.00006366423,0.000044899018,0.000026171963],"domain_scores_gemma":[0.99974066,0.00006462712,0.00007280942,0.000014494838,0.00006992851,0.00003738933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031830862,0.00039255712,0.00018977604,0.0002998215,0.0002791686,0.00024708372,0.000116402945,0.00019655637,0.00052512565],"category_scores_gemma":[0.00032078297,0.00016046257,0.00022561179,0.00029047803,0.00020935586,0.00034070143,0.00012455665,0.00044381627,0.00021237605],"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":[0.000058336045,0.000010740241,0.0003219956,0.00005002468,0.00000399237,0.000050437997,0.00004215921,0.000006206284,0.9985745,0.000013907842,0.0000062544477,0.0008613299],"study_design_scores_gemma":[0.000007707833,0.00043400662,0.02159542,0.000014184907,0.00002901912,0.0004011693,0.00010466664,0.00018288809,0.9755745,0.000039041788,0.001606527,0.000010842598],"about_ca_topic_score_codex":0.001670487,"about_ca_topic_score_gemma":0.0029958014,"teacher_disagreement_score":0.001670487,"about_ca_system_score_codex":0.00019818722,"about_ca_system_score_gemma":0.00018397182,"threshold_uncertainty_score":0.0033215284},"labels":[],"label_agreement":null},{"id":"W2379804582","doi":"","title":"Control Effect of Several Kinds of Chemical Seed Coatings on Maize Heed Smut","year":2011,"lang":"en","type":"article","venue":"Seed","topic":"Food composition and properties","field":"Nursing","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":"Smut; Agronomy; Zea mays; Biology; Chemical control","score_opus":0.012694801526587331,"score_gpt":0.22345235209315972,"score_spread":0.2107575505665724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2379804582","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908936,0.00024100069,0.00022540751,0.000009641066,0.00001585874,0.000008802342,0.000029509903,0.0000079651945,0.00037257263],"genre_scores_gemma":[0.997214,0.00019094253,0.0006486686,0.000018372546,0.0000047736517,0.0000071634286,0.00004096087,0.000007466988,0.0018676277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999931,0.0000059047957,0.000004520271,0.000017927121,0.000019219535,0.000021447628],"domain_scores_gemma":[0.999879,0.000026608399,0.000027478474,0.000008374134,0.000026265318,0.000032254742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007130122,0.00029233113,0.00016164071,0.00012433178,0.00014900875,0.0001777465,0.00018724243,0.00020377603,0.0013820213],"category_scores_gemma":[0.00018795201,0.00011953314,0.00018674428,0.000087475884,0.0001937175,0.00009911605,0.00011661348,0.0002634849,0.00009828479],"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":[0.000672056,0.000038716607,0.0001568235,0.00003393549,0.000004226053,0.000023840876,0.000012984292,0.000022495711,0.99816954,0.000015773523,0.000010167712,0.0008392929],"study_design_scores_gemma":[0.000016718703,0.0006362945,0.0037958752,0.0000020717628,0.000015789614,0.0000351458,0.000028745822,0.0002672078,0.9949013,0.0000061277506,0.0002913785,0.0000033502422],"about_ca_topic_score_codex":0.0015026197,"about_ca_topic_score_gemma":0.002942691,"teacher_disagreement_score":0.0015026197,"about_ca_system_score_codex":0.0001817897,"about_ca_system_score_gemma":0.0001591178,"threshold_uncertainty_score":0.0046233535},"labels":[],"label_agreement":null},{"id":"W2381815979","doi":"10.1016/j.jcs.2016.05.019","title":"Frozen baguette bread dough II. Textural and sensory characteristics of baked product","year":2016,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Chewiness; Food science; Rheology; Gluten; Sensory analysis; Compression test; Quantitative Descriptive Analysis; Materials science; Texture (cosmology); Chemistry; Composite material; Compression (physics); Flavor","score_opus":0.020187968881191006,"score_gpt":0.2576024225130704,"score_spread":0.2374144536318794,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2381815979","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965559,0.0006348097,0.00053932413,0.000019865342,0.000019945528,0.000016316739,0.0008926145,0.000019361536,0.0013019347],"genre_scores_gemma":[0.99400073,0.00023025383,0.0007655489,0.000032226955,0.0000057356515,0.00001524832,0.0014133579,0.00001850709,0.0035184936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993956,0.0000053240933,0.0000061023106,0.000014287147,0.000021745254,0.000013103772],"domain_scores_gemma":[0.9998598,0.000036531426,0.00002572249,0.0000069557336,0.000040984054,0.000029902163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010670181,0.00028225142,0.00015819739,0.00045806286,0.000214162,0.00021379844,0.00015456443,0.00021126705,0.004808349],"category_scores_gemma":[0.00022738239,0.00013951563,0.00024054995,0.0003537312,0.00015740488,0.0002601311,0.00014479127,0.00035555437,0.0005795659],"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":[0.004966665,0.00020948293,0.021910587,0.0002534584,0.00006290094,0.00044126302,0.00043454953,0.00018554185,0.9472731,0.000086174456,0.0007203229,0.023456022],"study_design_scores_gemma":[0.00004147925,0.0035110193,0.7324859,0.000051925064,0.000116545416,0.00080993696,0.0012256468,0.0008244002,0.25649342,0.000110880756,0.004284824,0.000044089335],"about_ca_topic_score_codex":0.0023900296,"about_ca_topic_score_gemma":0.0025051225,"teacher_disagreement_score":0.004808349,"about_ca_system_score_codex":0.00009124542,"about_ca_system_score_gemma":0.0000785247,"threshold_uncertainty_score":0.016085505},"labels":[],"label_agreement":null},{"id":"W2382343348","doi":"","title":"Progress of Study on Structure of Plant Starch Granules","year":2009,"lang":"en","type":"article","venue":"Seed","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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":"Starch; Chemistry; Food science","score_opus":0.019749740512583103,"score_gpt":0.2729210228896643,"score_spread":0.2531712823770812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2382343348","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":[0.80048966,0.1500928,0.035148777,0.0013302768,0.00025521225,0.000043315486,0.0004982253,0.00005836746,0.012083361],"genre_scores_gemma":[0.8632355,0.09950941,0.029327542,0.00038419964,0.0003379297,0.000059798895,0.0010560177,0.000042588614,0.0060470733],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999162,0.000013178006,0.0000069468056,0.00003644878,0.000017812623,0.000009460141],"domain_scores_gemma":[0.99952507,0.00017976869,0.00007768244,0.000048386533,0.00011608765,0.00005305891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044691373,0.00028578646,0.00037626413,0.00056716456,0.0002531011,0.00046916297,0.00037370744,0.00043519124,0.001187626],"category_scores_gemma":[0.0005137449,0.00012947604,0.00030519467,0.00048993534,0.0004797548,0.0012209057,0.00029604742,0.0006903684,0.00026036386],"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":[0.0003171141,0.00012249178,0.014693767,0.0014912256,0.000071279224,0.0003751238,0.000731186,0.0008726291,0.82676536,0.0050794175,0.00053701986,0.14894336],"study_design_scores_gemma":[0.00006857442,0.0016137598,0.2730831,0.0005389816,0.00045532643,0.004921084,0.0033833617,0.009728737,0.56540334,0.027062027,0.11353644,0.00020546003],"about_ca_topic_score_codex":0.0010780673,"about_ca_topic_score_gemma":0.0006385761,"teacher_disagreement_score":0.001187626,"about_ca_system_score_codex":0.0002555538,"about_ca_system_score_gemma":0.00040531714,"threshold_uncertainty_score":0.003973007},"labels":[],"label_agreement":null},{"id":"W2385168225","doi":"","title":"Studies on the Accumulation and Differences of β-Glucan in Oat Variety","year":2008,"lang":"en","type":"article","venue":"Seed","topic":"Food composition and properties","field":"Nursing","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":"Husk; Glucan; Avena; Food science; Biology; Chemistry; Agronomy; Horticulture; Botany; Biochemistry","score_opus":0.14085182375181973,"score_gpt":0.31330609072809074,"score_spread":0.172454266976271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2385168225","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998792,0.00043597628,0.00023196332,0.0000072879516,0.0000063013767,0.000002820742,0.00018944683,0.0000050144367,0.0003292336],"genre_scores_gemma":[0.9973181,0.00046234648,0.0005093617,0.000017778393,0.0000047623453,0.000006275915,0.0005170922,0.00000963096,0.0011547128],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993503,0.0000055231626,0.0000087166845,0.000025839543,0.000011657384,0.000013222869],"domain_scores_gemma":[0.999833,0.00002002803,0.000054367636,0.000011967224,0.00003574164,0.000044874632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000101182704,0.00025943117,0.00016617817,0.0007910015,0.00021752142,0.00030171117,0.000067493886,0.00013258285,0.00059612875],"category_scores_gemma":[0.00018554904,0.000107176405,0.00032017494,0.00053756527,0.00015973346,0.00024679082,0.00012285345,0.00028932467,0.000104755236],"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":[0.00021932957,0.000017352175,0.0110903215,0.000038997292,0.000022707798,0.00014407294,0.0001530668,0.000020075313,0.98667645,0.00003637635,0.0000107567985,0.0015704397],"study_design_scores_gemma":[0.0000089470295,0.0004919571,0.7952439,0.000012041933,0.00010103474,0.00071891444,0.0005089914,0.00023010526,0.20110615,0.00008755794,0.0014709044,0.000019465513],"about_ca_topic_score_codex":0.0023099983,"about_ca_topic_score_gemma":0.0029664228,"teacher_disagreement_score":0.0023099983,"about_ca_system_score_codex":0.00020366315,"about_ca_system_score_gemma":0.000105917185,"threshold_uncertainty_score":0.0045930743},"labels":[],"label_agreement":null},{"id":"W2389303024","doi":"","title":"Analysis of Quality of Flour Viscosity Trait in Wheat","year":2008,"lang":"en","type":"article","venue":"Seed","topic":"Food composition and properties","field":"Nursing","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":"Viscosity; Trait; Food science; Wheat flour; Quality (philosophy); Mathematics; Chemistry; Thermodynamics; Physics; Computer science","score_opus":0.05243624399157688,"score_gpt":0.29943446417817454,"score_spread":0.24699822018659767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2389303024","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99965835,0.000047339632,0.00014388832,0.0000041723706,0.0000013458722,0.0000013960345,0.00005348723,0.0000015524865,0.000088509245],"genre_scores_gemma":[0.9994498,0.00002593642,0.00014524609,0.000008248692,0.0000010423857,0.0000019342158,0.00011024646,0.000003210511,0.00025433954],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998982,0.000020403997,0.000009384267,0.000030641742,0.00002531646,0.000016120875],"domain_scores_gemma":[0.99962914,0.000089658126,0.00012693938,0.000021149948,0.000050420917,0.00008267417],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019175503,0.00018347589,0.00018305772,0.00047227423,0.00017879254,0.00033043613,0.000095031726,0.00018783359,0.0007270489],"category_scores_gemma":[0.0004341649,0.00015778147,0.00021277898,0.00031257735,0.00019705984,0.000156918,0.00017425632,0.00037209262,0.00008871446],"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":[0.0021806643,0.00013481325,0.165046,0.000042778458,0.00010871305,0.00022907215,0.00029170775,0.00008596647,0.82753706,0.00006941179,0.00004882398,0.0042250794],"study_design_scores_gemma":[0.0000092026685,0.0004725672,0.9718165,0.0000025045322,0.00003874731,0.0003127258,0.00012046631,0.00039977225,0.026680965,0.000024384357,0.00011521788,0.000006880292],"about_ca_topic_score_codex":0.0014146632,"about_ca_topic_score_gemma":0.0017943777,"teacher_disagreement_score":0.0014146632,"about_ca_system_score_codex":0.00017812858,"about_ca_system_score_gemma":0.0000876983,"threshold_uncertainty_score":0.0028128624},"labels":[],"label_agreement":null},{"id":"W2389746114","doi":"","title":"Storage Stability of Whole Wheat Bread","year":2012,"lang":"en","type":"article","venue":"Academic Periodical of Farm Products Processing","topic":"Food composition and properties","field":"Nursing","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":"Bran; Whole wheat; Food science; Wheat flour; Chemistry; Mathematics; Raw material","score_opus":0.04173194910359924,"score_gpt":0.2931054684311651,"score_spread":0.25137351932756585,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2389746114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9923018,0.00272063,0.0005801642,0.000039340815,0.00004751626,0.000032363096,0.0015480793,0.000030945495,0.0026990126],"genre_scores_gemma":[0.9933963,0.00065579836,0.00032982626,0.00002821416,0.000007060788,0.00002133341,0.0013429694,0.000019036768,0.0041993614],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999843,0.000010522588,0.000011245625,0.000043573553,0.000056921916,0.00003472562],"domain_scores_gemma":[0.999713,0.000014154825,0.000032613538,0.00002445182,0.0001731023,0.000042568707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020666905,0.00024463367,0.00022156781,0.0004012245,0.000449634,0.00042299126,0.00022407236,0.00016566904,0.0034273835],"category_scores_gemma":[0.00034651597,0.00007838525,0.00020745816,0.00058988953,0.00016230947,0.00028997945,0.00022536282,0.00025227596,0.00045739175],"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":[0.0011888389,0.000067578425,0.0074870624,0.00014676659,0.000048135047,0.00018051013,0.00031641204,0.00025448558,0.972469,0.00014023115,0.00053268496,0.01716836],"study_design_scores_gemma":[0.000032944383,0.0018072224,0.26592517,0.000049767932,0.0001689342,0.00036051942,0.00078357203,0.0013649119,0.7139515,0.00014883175,0.015330578,0.00007606905],"about_ca_topic_score_codex":0.033445396,"about_ca_topic_score_gemma":0.032771695,"teacher_disagreement_score":0.033445396,"about_ca_system_score_codex":0.0006459339,"about_ca_system_score_gemma":0.00043837746,"threshold_uncertainty_score":0.06650144},"labels":[],"label_agreement":null},{"id":"W2392869374","doi":"","title":"ANALYSIS OF STARCH ACCUMULATION,CORRESPONDING ENZYME ACTIVITY AND GENE EXPRESSION AMONG DIFFERENT TYPES OF CORNS","year":2012,"lang":"en","type":"article","venue":"Journal of Nuclear Agricultural Sciences","topic":"Food composition and properties","field":"Nursing","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":"Waxy corn; Starch; Amylopectin; Amylose; Food science; Corn starch; Chemistry; Enzyme; Starch synthase; Biochemistry; Maize starch","score_opus":0.05054759884767946,"score_gpt":0.30135381251503857,"score_spread":0.2508062136673591,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2392869374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981767,0.0002147887,0.000531492,0.000008600852,0.0000039094207,0.000010955335,0.0007870116,0.000012943154,0.00025360892],"genre_scores_gemma":[0.9924225,0.00032501135,0.0019450756,0.00004228471,0.0000069063917,0.00008549123,0.0034730104,0.00003671441,0.0016629872],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998197,0.000011316928,0.000020444913,0.00006752103,0.000035690617,0.000045387886],"domain_scores_gemma":[0.99970526,0.000062670544,0.000079230835,0.000024788698,0.00006446768,0.00006352124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013552363,0.00029911575,0.00032945754,0.001147553,0.00019155492,0.0003721579,0.00013989049,0.0001957977,0.0004883645],"category_scores_gemma":[0.00024766367,0.00023057859,0.0005296448,0.0009200479,0.0002539556,0.00020916111,0.0002522151,0.0003612822,0.00010318652],"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":[0.00027269206,0.000013673067,0.0030150497,0.000028268745,0.000014621321,0.000032897817,0.000051302937,0.000027194033,0.9956885,0.000029042523,0.000007440953,0.0008193589],"study_design_scores_gemma":[0.000027558499,0.0005546512,0.5701728,0.0000145986105,0.00014332676,0.00033634913,0.00036454876,0.0011745146,0.4255738,0.00013270257,0.0014710544,0.000034203425],"about_ca_topic_score_codex":0.0023811685,"about_ca_topic_score_gemma":0.001971069,"teacher_disagreement_score":0.0023811685,"about_ca_system_score_codex":0.00031122885,"about_ca_system_score_gemma":0.00018657786,"threshold_uncertainty_score":0.0047345757},"labels":[],"label_agreement":null},{"id":"W2396162873","doi":"10.1139/cjps-2014-0440","title":"β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location","year":2016,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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 Alberta","funders":"Alberta Innovates Bio Solutions","keywords":"Cultivar; Solubility; Avena; Glucan; Viscosity; Food science; Chemistry; Horticulture; Agronomy; Botany; Materials science; Biology; Biochemistry; Composite material","score_opus":0.028052610264992,"score_gpt":0.22856083930422344,"score_spread":0.20050822903923143,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2396162873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993383,0.00012851987,0.000104534745,0.0000048291918,0.000001487546,0.000005550272,0.00018230818,0.0000040059463,0.00023033918],"genre_scores_gemma":[0.99731076,0.00023290467,0.0006619996,0.000019176156,0.0000016716803,0.000009967025,0.00089145656,0.00001590581,0.0008562493],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997811,0.000018537807,0.000018785182,0.000074277996,0.000073954405,0.000033331893],"domain_scores_gemma":[0.9994802,0.00008735079,0.00013056927,0.000025106312,0.00018515563,0.00009160118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029758256,0.00030436943,0.00037405177,0.0007045731,0.00045497922,0.0007913735,0.00021861216,0.00021046384,0.0003896215],"category_scores_gemma":[0.00047847236,0.0002190973,0.00041495208,0.0009161326,0.00033021538,0.00029659548,0.00017211013,0.00038682693,0.00009333603],"study_design_candidate":"observational","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":[0.00033103686,0.000038567534,0.023461783,0.00003619662,0.000042777872,0.00012953562,0.0002191425,0.0001195459,0.9736251,0.000020560115,0.000021080346,0.0019546174],"study_design_scores_gemma":[0.000004877513,0.00024822613,0.9422511,0.0000048269308,0.00006700459,0.00010606072,0.00034492114,0.0005064242,0.055981494,0.000011811234,0.00045315558,0.00002017303],"about_ca_topic_score_codex":0.14341368,"about_ca_topic_score_gemma":0.24120882,"teacher_disagreement_score":0.85658634,"about_ca_system_score_codex":0.0015716143,"about_ca_system_score_gemma":0.00076918665,"threshold_uncertainty_score":0.2851578},"labels":[],"label_agreement":null},{"id":"W2400516403","doi":"10.5539/jfr.v5n3p72","title":"Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Flavour; Sugar; Chemistry; Gluten; Gluten free; Bran; Mathematics; Raw material","score_opus":0.12932106306671065,"score_gpt":0.3225327185434095,"score_spread":0.19321165547669883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2400516403","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99873227,0.000398897,0.00029160615,0.0000052529617,0.0000062148765,0.0000052014716,0.00008363983,0.000006074737,0.00047093356],"genre_scores_gemma":[0.9969297,0.00030390907,0.00081586296,0.000016518088,0.0000028191096,0.000008396897,0.0002632154,0.000011850923,0.001647646],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999918,0.000010680915,0.000007413674,0.000014324,0.000035130222,0.000014435574],"domain_scores_gemma":[0.9998418,0.000037567897,0.0000332855,0.000007012482,0.000048777765,0.000031569914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015680672,0.0002489898,0.00012785436,0.00043022024,0.0001372202,0.0001857629,0.00009054326,0.00015792792,0.0016410009],"category_scores_gemma":[0.00029455498,0.00013223753,0.00022301903,0.00032869363,0.00015962384,0.00017077946,0.0001422801,0.00026694094,0.00014930245],"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":[0.0006325157,0.000054267828,0.0033188388,0.00013341352,0.000033399214,0.0001278256,0.00008893445,0.00027965967,0.9906183,0.000055017703,0.00006128901,0.0045966315],"study_design_scores_gemma":[0.000024851273,0.0017714987,0.1677472,0.00004418135,0.00014386307,0.0004783044,0.00036718647,0.0017926233,0.8247413,0.000047874728,0.002802962,0.000038146314],"about_ca_topic_score_codex":0.0019348541,"about_ca_topic_score_gemma":0.0026865925,"teacher_disagreement_score":0.0019348541,"about_ca_system_score_codex":0.00011145609,"about_ca_system_score_gemma":0.00010370062,"threshold_uncertainty_score":0.005489707},"labels":[],"label_agreement":null},{"id":"W2411234506","doi":"10.1038/ejcn.2016.89","title":"A systematic review and meta-analysis of randomized controlled trials of the effect of barley β-glucan on LDL-C, non-HDL-C and apoB for cardiovascular disease risk reductioni-iv","year":2016,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Meta-analysis; Internal medicine; Randomized controlled trial; Apolipoprotein B; Cholesterol; Gastroenterology; Relative risk; Confidence interval; Endocrinology","score_opus":0.11103297177471745,"score_gpt":0.4003395843433822,"score_spread":0.28930661256866474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2411234506","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":[0.0055892933,0.9921755,0.00052532315,0.00015457063,0.00021632116,0.00063648185,0.00041892342,0.000029580444,0.00025398814],"genre_scores_gemma":[0.12723033,0.8659668,0.0029480513,0.0011158829,0.00021331839,0.0012165335,0.0006562199,0.00003323031,0.0006196468],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9932823,0.002588612,0.0023807213,0.0007001792,0.0007655989,0.0002824976],"domain_scores_gemma":[0.992595,0.004750846,0.0016330644,0.00027459557,0.00059390045,0.00015262177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009832075,0.0031648746,0.0220498,0.0046531684,0.0007337267,0.0027318825,0.002092948,0.0021727062,0.0048264223],"category_scores_gemma":[0.025853302,0.0015333381,0.026585555,0.0051930198,0.00091381534,0.0017141177,0.0018417255,0.0022397905,0.0003781257],"study_design_candidate":"meta_analysis","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":[0.004513523,0.000048616104,0.00116682,0.53901166,0.4405551,0.00012291332,0.000099407895,0.00027044452,0.00034450958,0.00010294777,0.0005471253,0.013216888],"study_design_scores_gemma":[0.0022974408,0.0003439835,0.0020835272,0.02850378,0.96451193,0.000095112264,0.000051035146,0.00008542029,0.00012474997,0.00013199856,0.0017431746,0.000027889315],"about_ca_topic_score_codex":0.008496427,"about_ca_topic_score_gemma":0.022404497,"teacher_disagreement_score":0.0220498,"about_ca_system_score_codex":0.0030036403,"about_ca_system_score_gemma":0.004610025,"threshold_uncertainty_score":0.051997602},"labels":[],"label_agreement":null},{"id":"W2414189328","doi":"10.1364/boe.6.003694","title":"Second harmonic generation microscopy investigation of the crystalline ultrastructure of three barley starch lines affected by hydration","year":2015,"lang":"en","type":"article","venue":"Biomedical Optics Express","topic":"Food composition and properties","field":"Nursing","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 Guelph; University of Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; University of Toronto","keywords":"Ultrastructure; Microscopy; Starch; Optical microscope; Optics; Second-harmonic generation; Materials science; Biophysics; Chemistry; Scanning electron microscope; Biology; Anatomy; Biochemistry; Composite material; Physics","score_opus":0.03163681698129351,"score_gpt":0.25820706003675514,"score_spread":0.22657024305546164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2414189328","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784195,0.00008510844,0.001542544,0.000018585679,0.0000030083884,0.0000041560324,0.0000949811,0.00003086365,0.00037882093],"genre_scores_gemma":[0.9975834,0.00008414668,0.0013176792,0.000014652123,0.0000020333835,0.000010513447,0.00014167513,0.000022526414,0.000823341],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999654,0.0000039010383,0.000002150187,0.0000074211353,0.000011280129,0.000009814881],"domain_scores_gemma":[0.99987864,0.000031517106,0.00003401805,0.000013867296,0.000020730999,0.00002129788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007691978,0.00017914153,0.000111141824,0.00018913709,0.000120462726,0.00014221892,0.000111743306,0.00019571089,0.0005974803],"category_scores_gemma":[0.00009517238,0.00010582824,0.000121258745,0.00013647522,0.00024064447,0.000077888704,0.00012826575,0.0002528247,0.00008935479],"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":[0.00001801761,0.0000017852818,0.00016463625,0.0000029001262,8.3110695e-7,0.000017327053,0.000014737892,0.000012520549,0.999572,0.000013444161,0.000003197083,0.00017870415],"study_design_scores_gemma":[0.000007014047,0.00009926891,0.04038407,0.0000017592704,0.00000930963,0.00019147762,0.0000695715,0.00070479553,0.9581405,0.000052430507,0.00033294948,0.000006865963],"about_ca_topic_score_codex":0.0015922269,"about_ca_topic_score_gemma":0.0011608509,"teacher_disagreement_score":0.0015922269,"about_ca_system_score_codex":0.00026490304,"about_ca_system_score_gemma":0.00007952052,"threshold_uncertainty_score":0.0031659007},"labels":[],"label_agreement":null},{"id":"W2414921551","doi":"10.1016/j.ijbiomac.2016.06.029","title":"On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches","year":2016,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylopectin; Amylose; Chemistry; Starch; Polysaccharide; Hydrolysis; Amylase; Maize starch; Chromatography; Waxy corn; Biochemistry; Food science; Enzyme","score_opus":0.017586594538896473,"score_gpt":0.25172679663631903,"score_spread":0.23414020209742256,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2414921551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959286,0.00072476134,0.0018545053,0.00010587518,0.000017189132,0.000009294896,0.00024435864,0.000010750068,0.0011045864],"genre_scores_gemma":[0.99460113,0.00081305264,0.0011239606,0.00007885699,0.000024745701,0.000010604037,0.0015830605,0.0000123736345,0.0017522515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999604,0.0000069945977,0.0000032506566,0.000011261155,0.0000062016593,0.0000119266815],"domain_scores_gemma":[0.99980897,0.00006809773,0.00004820188,0.000014735173,0.000027694667,0.00003239064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010415601,0.0003506951,0.000107830325,0.00040093964,0.00022455913,0.00030596703,0.00016484602,0.0001812725,0.0012690634],"category_scores_gemma":[0.00027060296,0.000093171344,0.00025614412,0.00032223706,0.00033679124,0.000345711,0.00013446,0.0005445352,0.00029184017],"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":[0.0006732089,0.00002524107,0.0013057851,0.000043530883,0.000014674541,0.00018773366,0.000079601276,0.00011019885,0.99536264,0.0002892914,0.00003128527,0.0018766975],"study_design_scores_gemma":[0.0000432839,0.0007814993,0.13461469,0.000052889354,0.00012807753,0.0008584516,0.0003655522,0.0023241853,0.8560657,0.0006084541,0.004135218,0.000022057531],"about_ca_topic_score_codex":0.0011447356,"about_ca_topic_score_gemma":0.0005838739,"teacher_disagreement_score":0.0012690634,"about_ca_system_score_codex":0.0001467735,"about_ca_system_score_gemma":0.00015536915,"threshold_uncertainty_score":0.00424546},"labels":[],"label_agreement":null},{"id":"W2416004974","doi":"10.1017/s000711450782410x","title":"Nutrition Discussion Forum","year":2007,"lang":"en","type":"letter","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Blood lipids; Chemistry; Physiology; Biochemistry; Biology; Cholesterol","score_opus":0.017785835201388673,"score_gpt":0.2522756526675041,"score_spread":0.23448981746611544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2416004974","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00069120346,0.0017154632,0.00009939617,0.8980906,0.08765827,0.000053797285,0.00012044053,0.00004233589,0.011528505],"genre_scores_gemma":[0.0025822236,0.0009761734,0.00017912495,0.8904498,0.046285663,0.00014299757,0.00008226097,0.000035351608,0.05926641],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974909,0.0006987423,0.00026656303,0.00028151367,0.0007479961,0.000514369],"domain_scores_gemma":[0.9911616,0.004507647,0.0006049244,0.0001887222,0.0015135576,0.0020235036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0044273394,0.0010458749,0.0014756395,0.0006350796,0.0055661937,0.004100032,0.001988904,0.057994746,0.040465426],"category_scores_gemma":[0.017876713,0.0007667606,0.0017816902,0.00047175033,0.0015628544,0.0022175931,0.0029210711,0.029754214,0.016094701],"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":[0.00009540514,0.000056728728,0.0002145357,0.000063162406,0.000007556368,0.00097554136,0.000099366516,0.000024831255,0.00013404703,0.0006522631,0.99291235,0.0047642603],"study_design_scores_gemma":[0.000075077776,0.000066288456,0.0008172755,0.00017980345,0.000018864517,0.00045252783,0.0003194802,0.00006064331,0.000078470635,0.00084492756,0.99706656,0.000020053043],"about_ca_topic_score_codex":0.004464568,"about_ca_topic_score_gemma":0.009548954,"teacher_disagreement_score":0.057994746,"about_ca_system_score_codex":0.0051867915,"about_ca_system_score_gemma":0.0050839665,"threshold_uncertainty_score":0.13537031},"labels":[],"label_agreement":null},{"id":"W2418585811","doi":"10.1139/cjps-2015-0231","title":"Protein content correlates with starch morphology, composition and physicochemical properties in field peas","year":2016,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Alberta Crop Industry Development Fund; Agriculture and Agri-Food Canada; University of Lethbridge","funders":"Agriculture and Agri-Food Canada; Ministry of Education, India","keywords":"Starch; Amylose; Differential scanning calorimetry; Field pea; Food science; Protein quality; Pea protein; Composition (language); Chemistry; High protein; Granule (geology); Chemical composition; Botany; Horticulture; Biology; Biochemistry; Pisum; Organic chemistry","score_opus":0.03160874715433913,"score_gpt":0.21447462897248964,"score_spread":0.1828658818181505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2418585811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994636,0.00012621684,0.00013171443,0.000004059304,0.000001039673,0.0000022902175,0.00005136399,0.0000032653406,0.00021638023],"genre_scores_gemma":[0.99915266,0.00007353656,0.00018345252,0.000010893251,0.0000014410878,0.0000034046116,0.00015925427,0.0000036288452,0.00041170392],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998964,0.000007880138,0.000008389915,0.00004537263,0.00002225515,0.000019729308],"domain_scores_gemma":[0.9997348,0.00003649197,0.0000933652,0.000012902749,0.000060278748,0.00006210726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014029017,0.00018492505,0.00016714181,0.00081276696,0.00024892428,0.0004226694,0.000080860846,0.00020407136,0.0006728621],"category_scores_gemma":[0.00024913155,0.00013246622,0.00016820757,0.0004595494,0.00022231521,0.00028766584,0.00013194117,0.00020949141,0.00011647091],"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":[0.00055051374,0.000074179676,0.13307323,0.0000634743,0.000058590365,0.00032286547,0.0002786415,0.000075449076,0.860726,0.000049035196,0.00006492937,0.0046630795],"study_design_scores_gemma":[0.000003170416,0.00012402782,0.986363,0.0000018497212,0.000013146148,0.0002625739,0.00016759214,0.00015409273,0.012656492,0.000025078632,0.00022455669,0.00000441131],"about_ca_topic_score_codex":0.004787707,"about_ca_topic_score_gemma":0.005649056,"teacher_disagreement_score":0.004787707,"about_ca_system_score_codex":0.00026280273,"about_ca_system_score_gemma":0.00010667689,"threshold_uncertainty_score":0.009519696},"labels":[],"label_agreement":null},{"id":"W2433958413","doi":"10.1021/acs.energyfuels.6b00437","title":"NMR Investigation of the Fractionation of Water–Ethanol Mixtures with Starch and Its Cross-Linked Forms","year":2016,"lang":"en","type":"article","venue":"Energy & Fuels","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"University of Saskatchewan","keywords":"Fractionation; Chemistry; Adsorption; Starch; Amylose; Amylopectin; Solvent; Epichlorohydrin; Organic chemistry; Chemical engineering; Chromatography","score_opus":0.0181900889220187,"score_gpt":0.24470004373419563,"score_spread":0.22650995481217692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2433958413","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933996,0.0013347612,0.0036312116,0.000038758917,0.000015956522,0.000018318859,0.00014795596,0.00003951952,0.0013738621],"genre_scores_gemma":[0.9935306,0.0010838652,0.0036842877,0.000054208147,0.000010225566,0.00002704475,0.0002763913,0.000014982867,0.0013184772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998981,0.00001879842,0.0000074870645,0.000021865819,0.000031833813,0.000021894988],"domain_scores_gemma":[0.9999136,0.000020553383,0.00002247085,0.000005033121,0.000027509239,0.000010811779],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015566588,0.0003145528,0.00015636388,0.00024002853,0.00010885268,0.00013439413,0.00017027848,0.00019741114,0.00052328163],"category_scores_gemma":[0.00019238942,0.00013777321,0.00013589942,0.00025729058,0.00014983483,0.0002706334,0.00014116144,0.00032418728,0.0001288833],"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":[0.000017804647,0.000006320937,0.00012346293,0.000023054026,0.0000030243962,0.00002068756,0.0000150152955,0.000015774449,0.9992873,0.000019027817,0.000008304754,0.00046034215],"study_design_scores_gemma":[0.000002834759,0.00015525839,0.005054659,0.0000056736963,0.000014591609,0.00011680375,0.00006009744,0.0006779141,0.9932066,0.000018591787,0.0006815758,0.00000543399],"about_ca_topic_score_codex":0.00053314574,"about_ca_topic_score_gemma":0.000707869,"teacher_disagreement_score":0.00053314574,"about_ca_system_score_codex":0.00010639183,"about_ca_system_score_gemma":0.00009065895,"threshold_uncertainty_score":0.0017505288},"labels":[],"label_agreement":null},{"id":"W2441573991","doi":"10.1016/j.ijfoodmicro.2016.06.010","title":"Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":78,"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 Food and Rural Development; Alberta Ministry of Agriculture and Forestry; University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Food science; Dextran; Function (biology); Chemistry; Bacteria; Biology; Biochemistry; Cell biology","score_opus":0.014980472112325217,"score_gpt":0.23807968484434366,"score_spread":0.22309921273201844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2441573991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990502,0.00028249525,0.00028766974,0.000011208153,0.0000017353726,0.0000029419714,0.000045895045,0.000003926912,0.00031380056],"genre_scores_gemma":[0.9988519,0.00014775479,0.00023315649,0.0000038164994,7.334474e-7,0.0000014971633,0.00010726747,0.0000020414598,0.0006517581],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999275,0.000016327598,0.000004474274,0.000012794138,0.000014905005,0.0000238951],"domain_scores_gemma":[0.9998808,0.000029716894,0.00002377059,0.00000936283,0.000035128945,0.000021191963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014594967,0.00020926146,0.000116008916,0.00018135065,0.00011048174,0.00019172869,0.00016667407,0.00019040133,0.0008712549],"category_scores_gemma":[0.00023004213,0.00010595325,0.00021638886,0.00022962336,0.00013877699,0.00017651744,0.000082720886,0.00022161471,0.00016702534],"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":[0.00040114846,0.000037902013,0.0010715078,0.000019488452,0.0000063694492,0.00005241798,0.00005029252,0.0003713831,0.99627376,0.00008602375,0.000013848063,0.0016158483],"study_design_scores_gemma":[0.000005769118,0.0002883906,0.01441122,0.0000031045047,0.000016222892,0.000070457136,0.000081841456,0.0017058558,0.9827769,0.000025602834,0.00060786324,0.0000068712293],"about_ca_topic_score_codex":0.0025666861,"about_ca_topic_score_gemma":0.0020007237,"teacher_disagreement_score":0.0025666861,"about_ca_system_score_codex":0.00026077055,"about_ca_system_score_gemma":0.00015073146,"threshold_uncertainty_score":0.0051035285},"labels":[],"label_agreement":null},{"id":"W2460159827","doi":"10.1007/s13258-010-0062-1","title":"Molecular characterization and comparative analysis of two waxy alleles in barley","year":2010,"lang":"en","type":"article","venue":"Genes & Genomics","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Indel; Amylose; Allele; Biology; Locus (genetics); Genetics; Cultivar; Gene; Coding region; Molecular biology; Haplotype; Genotype; Single-nucleotide polymorphism; Botany; Starch; Biochemistry","score_opus":0.022547583329132065,"score_gpt":0.26521136699147746,"score_spread":0.2426637836623454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2460159827","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99617434,0.00025258007,0.0022480474,0.000075855794,0.000021492884,0.000014139334,0.00065607444,0.000028934746,0.00052857917],"genre_scores_gemma":[0.9911231,0.00027841245,0.002217435,0.00008703825,0.000013399735,0.000026164047,0.0025802397,0.00009587347,0.0035784717],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999186,0.0000071787276,0.0000097167085,0.000025953288,0.0000133653175,0.000025172862],"domain_scores_gemma":[0.9996942,0.00007677225,0.00007813272,0.000039510298,0.000023063832,0.000088186265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000108819586,0.00044842417,0.00035007665,0.0005099837,0.00030541793,0.0004140052,0.00034265014,0.00036309182,0.0016035914],"category_scores_gemma":[0.00018879457,0.00030263016,0.00052820443,0.0003722693,0.00043958286,0.0002605064,0.00040143836,0.0008775682,0.0006327213],"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":[0.00013388872,0.000011855554,0.00028130316,0.000015695083,0.0000065844406,0.000117325675,0.00004290271,0.00002452614,0.9987213,0.00007813466,0.000009141539,0.0005572483],"study_design_scores_gemma":[0.00009850631,0.00035469324,0.12892854,0.000024725156,0.00016650333,0.0022095174,0.00067234336,0.0008090098,0.8601434,0.0004905107,0.006058285,0.000043969292],"about_ca_topic_score_codex":0.0019974862,"about_ca_topic_score_gemma":0.0017385118,"teacher_disagreement_score":0.0019974862,"about_ca_system_score_codex":0.00045202553,"about_ca_system_score_gemma":0.00026544204,"threshold_uncertainty_score":0.005364597},"labels":[],"label_agreement":null},{"id":"W2461507675","doi":"10.1007/s12161-016-0607-2","title":"Validation and Applicability of Single Kernel-Based Cut Grain Dip Method for Amylose Determination in Rice","year":2016,"lang":"en","type":"article","venue":"Food Analytical Methods","topic":"Food composition and properties","field":"Nursing","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":"Amylose; Starch; Germplasm; Chemistry; Chromatography; Mathematics; Analytical Chemistry (journal); Food science; Biology; Botany","score_opus":0.06358950193614113,"score_gpt":0.3908783009808247,"score_spread":0.32728879904468355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2461507675","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8299813,0.0039800326,0.16128969,0.00015567092,0.00021821904,0.00028178253,0.001019204,0.0007257574,0.0023482472],"genre_scores_gemma":[0.8334036,0.0018897088,0.16057993,0.00022317925,0.000031566185,0.00018285048,0.0007922147,0.00011623948,0.0027807192],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99776685,0.00037800104,0.00009595043,0.00074046914,0.0009169723,0.00010176652],"domain_scores_gemma":[0.9989195,0.00026091977,0.00012667422,0.00019348772,0.00044354112,0.000055838358],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015918253,0.00075443194,0.0006281509,0.0010360966,0.00046506737,0.00088959496,0.0008597653,0.0010248794,0.000654164],"category_scores_gemma":[0.0017985874,0.00041328894,0.0006150772,0.0007124131,0.00077765493,0.00039730003,0.00066316815,0.00092069636,0.00058783736],"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":[0.00035204072,0.00012723978,0.006848481,0.00017876748,0.00007672645,0.00006228371,0.00015189852,0.00030853893,0.9682369,0.00010526641,0.000116216885,0.023435611],"study_design_scores_gemma":[0.000047153495,0.0011507602,0.047238026,0.00006409403,0.00034940644,0.0011620963,0.00032916234,0.014557972,0.9314437,0.0002377989,0.0033376673,0.000082034356],"about_ca_topic_score_codex":0.0033969642,"about_ca_topic_score_gemma":0.006929632,"teacher_disagreement_score":0.0033969642,"about_ca_system_score_codex":0.00039293116,"about_ca_system_score_gemma":0.0008252461,"threshold_uncertainty_score":0.0084185},"labels":[],"label_agreement":null},{"id":"W2463535555","doi":"10.1111/ijfs.13184","title":"The effect of thermal processing and storage on the physicochemical properties and <i>in vitro</i> digestibility of potatoes","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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 Guelph; University of British Columbia; Agriculture and Agri-Food Canada","funders":"","keywords":"Retrogradation (starch); Chemistry; Enthalpy; Boiling; Food science; Starch; Fourier transform infrared spectroscopy; Organic chemistry; Chemical engineering; Thermodynamics","score_opus":0.013609979919780753,"score_gpt":0.25351037611379534,"score_spread":0.2399003961940146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2463535555","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986551,0.0005430734,0.00030871236,0.000014540579,0.000007946234,0.0000065843997,0.00015368307,0.000008003587,0.00030233883],"genre_scores_gemma":[0.99850404,0.00025613623,0.00039517926,0.000019091705,0.000004449518,0.000010523571,0.00020682024,0.000010949568,0.0005927712],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998472,0.000040024344,0.00001816517,0.000039847397,0.000018987326,0.00003589039],"domain_scores_gemma":[0.9996208,0.0001246625,0.00010292571,0.000036424048,0.00007107,0.000044079196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028937488,0.00030405333,0.00022630054,0.00014026488,0.00012785094,0.00030075482,0.00010765783,0.00017840597,0.0015932111],"category_scores_gemma":[0.0004232601,0.00015887873,0.0003047231,0.000196355,0.00021441639,0.00027492896,0.00012779621,0.00044334144,0.00024040276],"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":[0.0013838101,0.000059866943,0.0013035142,0.00008206199,0.000032623302,0.000055953307,0.00006727799,0.00015104513,0.9950046,0.000016321572,0.000030568008,0.0018124179],"study_design_scores_gemma":[0.000011283453,0.0018192433,0.02820385,0.00001762754,0.00006574614,0.00010519106,0.00014055354,0.0005184242,0.9684153,0.000030272155,0.00065516157,0.000017289938],"about_ca_topic_score_codex":0.00067037414,"about_ca_topic_score_gemma":0.0007161904,"teacher_disagreement_score":0.0015932111,"about_ca_system_score_codex":0.00012360302,"about_ca_system_score_gemma":0.00011140678,"threshold_uncertainty_score":0.0053297877},"labels":[],"label_agreement":null},{"id":"W2467342280","doi":"10.1021/bk-2009-1007.ch006","title":"Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery","year":2009,"lang":"en","type":"book-chapter","venue":"ACS symposium series","topic":"Food composition and properties","field":"Nursing","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","funders":"","keywords":"Nutraceutical; Bioavailability; Health benefits; Functional food; Chemistry; Soy protein; Food industry; Food science; Food products; Food processing; Biotechnology; Nanotechnology; Materials science; Biology; Medicine; Pharmacology","score_opus":0.026226901738223132,"score_gpt":0.2766341460245595,"score_spread":0.2504072442863364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2467342280","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":[0.18791415,0.5918787,0.16158971,0.001122285,0.0016667754,0.00029732715,0.00038512825,0.0014683249,0.05367766],"genre_scores_gemma":[0.37820712,0.3038835,0.13603608,0.00073376525,0.00043995565,0.00038957526,0.00069751585,0.00041136245,0.17920113],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994266,0.000005649074,0.0000031599498,0.000014967392,0.00002743563,0.000006048965],"domain_scores_gemma":[0.99997663,0.000007910423,0.0000051256166,0.0000013432165,0.000005577479,0.0000034379254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012727754,0.00042909165,0.00025150095,0.00041094862,0.00011665385,0.00044266658,0.00033929758,0.0004111226,0.0013717676],"category_scores_gemma":[0.00008740726,0.00020504501,0.00018484853,0.00032754964,0.00018152122,0.0005165095,0.00024195977,0.00037808673,0.001074141],"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":[0.00010006114,0.000046723562,0.00006057548,0.00090563204,0.00001611657,0.00018840158,0.0001307798,0.0011189597,0.85491157,0.006820441,0.0030997423,0.13260102],"study_design_scores_gemma":[0.000051412022,0.0006628432,0.0010876304,0.00017913715,0.00006540942,0.0011168409,0.00007731665,0.0072871256,0.65540624,0.0024258923,0.33158514,0.000054980537],"about_ca_topic_score_codex":0.0006425713,"about_ca_topic_score_gemma":0.0009839113,"teacher_disagreement_score":0.0013717676,"about_ca_system_score_codex":0.0004224547,"about_ca_system_score_gemma":0.00016842407,"threshold_uncertainty_score":0.004589021},"labels":[],"label_agreement":null},{"id":"W2468321861","doi":"10.1097/mco.0000000000000223","title":"Resistant starches for the management of metabolic diseases","year":2015,"lang":"en","type":"review","venue":"Current Opinion in Clinical Nutrition & Metabolic Care","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"National Institute of General Medical Sciences","keywords":"Gut flora; Insulin resistance; Resistant starch; Biology; Immune system; Innate immune system; Bioinformatics; Insulin; Biotechnology; Immunology; Biochemistry; Starch","score_opus":0.3246668339841525,"score_gpt":0.49999515604011757,"score_spread":0.17532832205596505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2468321861","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":[0.00016771158,0.99883455,0.0001142403,0.00021635728,0.00019442642,0.0000061300666,0.00001595581,0.0000070518563,0.00044372256],"genre_scores_gemma":[0.0010422278,0.99809486,0.00019154053,0.00016313232,0.00018348773,0.00000892174,0.000029419192,0.000002382074,0.00028402417],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997477,0.000051866762,0.00005823739,0.00004043623,0.00008000657,0.000021748197],"domain_scores_gemma":[0.9995974,0.00019951022,0.00009450377,0.000012195996,0.00006817674,0.00002824386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059303484,0.00072527176,0.0013822016,0.0016993127,0.00017976349,0.00082698785,0.0006166832,0.0009735999,0.004359494],"category_scores_gemma":[0.0010935215,0.000174869,0.0006405898,0.0011746454,0.00036348178,0.000810592,0.0006827693,0.0014408461,0.0017085163],"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":[0.00015608035,0.00008078977,0.00020853318,0.03431965,0.00020217588,0.00020430406,0.00005209304,0.00017659407,0.0017359148,0.0019195074,0.014055005,0.9468894],"study_design_scores_gemma":[0.000078317906,0.00025788194,0.0021896064,0.017672319,0.0005076677,0.0027274438,0.00011738961,0.00014914946,0.0009893463,0.0025321227,0.9727414,0.00003740015],"about_ca_topic_score_codex":0.00046349387,"about_ca_topic_score_gemma":0.0006746893,"teacher_disagreement_score":0.004359494,"about_ca_system_score_codex":0.0002461683,"about_ca_system_score_gemma":0.00064801,"threshold_uncertainty_score":0.014583945},"labels":[],"label_agreement":null},{"id":"W2469258908","doi":"10.1094/cchem-02-16-0025-r","title":"Resistant Starch Content Is Related to Granule Size in Barley","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Amylose; Amylopectin; Starch; Chemistry; Granule (geology); Population; Genotype; Food science; Polysaccharide; Fractionation; Animal science; Biology; Chromatography; Biochemistry; Gene","score_opus":0.02586986054482552,"score_gpt":0.2500568960551054,"score_spread":0.22418703551027988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2469258908","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996153,0.00006283904,0.0001599574,0.0000031473865,8.935343e-7,0.000001535938,0.000092247166,0.000006323096,0.000057801444],"genre_scores_gemma":[0.9992112,0.00005279576,0.0002868413,0.000005493009,0.0000017650557,0.0000040999616,0.00025745266,0.000012271197,0.00016804929],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986005,0.000017432054,0.000021556403,0.000048377737,0.000029215644,0.000023344068],"domain_scores_gemma":[0.9993319,0.00015378445,0.00028588893,0.00006732468,0.00006196961,0.00009913478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023473866,0.00027729344,0.0002598939,0.00067488063,0.0001337832,0.00045446708,0.00012684318,0.00026462408,0.00046339558],"category_scores_gemma":[0.0005154705,0.00025282495,0.0003021349,0.00039543872,0.00024310025,0.00016760975,0.0002030367,0.00022268097,0.00016863747],"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":[0.0005769132,0.000027743217,0.05634334,0.000034150395,0.00006635998,0.00011615259,0.00014160427,0.00016189506,0.940055,0.00003196915,0.000022678081,0.0024222261],"study_design_scores_gemma":[0.000010634123,0.00023871157,0.96749175,0.0000038006374,0.000032556774,0.0003785741,0.000054877793,0.0003380038,0.0312295,0.000050688748,0.00016108975,0.000009807887],"about_ca_topic_score_codex":0.0012388133,"about_ca_topic_score_gemma":0.0008395687,"teacher_disagreement_score":0.0012388133,"about_ca_system_score_codex":0.00018465494,"about_ca_system_score_gemma":0.00006774092,"threshold_uncertainty_score":0.0024632215},"labels":[],"label_agreement":null},{"id":"W2469700704","doi":"10.1007/s11947-016-1770-6","title":"Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice","year":2016,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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 Postdoctoral Science Foundation","keywords":"Swelling; Absorption of water; Brown rice; Materials science; Absorption (acoustics); Degree (music); High pressure; Rice flour; Food science; Chemical engineering; Chemistry; Composite material; Raw material; Organic chemistry; Thermodynamics","score_opus":0.01471220288345983,"score_gpt":0.2261772926273263,"score_spread":0.21146508974386646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2469700704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99869955,0.00047414357,0.00037661922,0.00003057782,0.000011611124,0.000006704179,0.00006284018,0.0000124029575,0.0003255236],"genre_scores_gemma":[0.9987876,0.00017834132,0.00039079238,0.000029490047,0.0000096688555,0.0000061377223,0.0000701627,0.000010093581,0.000517782],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983025,0.00003175125,0.000024251423,0.00003827873,0.0000310791,0.00004439995],"domain_scores_gemma":[0.9994836,0.00024371009,0.0001081687,0.000038014117,0.00004107297,0.00008533965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025477653,0.00030682757,0.00024918665,0.0002038314,0.00020661288,0.00032137372,0.00021147585,0.00024016474,0.0017324341],"category_scores_gemma":[0.00068407255,0.00029367759,0.00034318317,0.0002913109,0.00040653785,0.00045387592,0.0002464461,0.0005884896,0.0001946943],"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":[0.0021125786,0.00015268235,0.0013019013,0.00009643827,0.000027231901,0.000080401034,0.000106537824,0.00021602455,0.9926878,0.000036113343,0.000041114556,0.0031412796],"study_design_scores_gemma":[0.000022438167,0.0008155751,0.015041048,0.0000042634056,0.00003799584,0.00006121488,0.000055386638,0.00040653802,0.9831821,0.000019812513,0.00034196523,0.0000117749305],"about_ca_topic_score_codex":0.0006628781,"about_ca_topic_score_gemma":0.0011384875,"teacher_disagreement_score":0.0017324341,"about_ca_system_score_codex":0.00020230818,"about_ca_system_score_gemma":0.00020104116,"threshold_uncertainty_score":0.005795598},"labels":[],"label_agreement":null},{"id":"W2474399205","doi":"10.1007/978-3-319-24735-9_5","title":"Kinetics of Bubble Growth in Bread Dough and Crust Formation","year":2016,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Leavening agent; Food science; Bubble; Chemistry; Matrix (chemical analysis); Fermentation; Materials science; Mechanics; Chromatography; Physics","score_opus":0.011545935437080103,"score_gpt":0.17887235022154105,"score_spread":0.16732641478446095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2474399205","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":[0.72983253,0.055513088,0.11644898,0.0028580374,0.0012111206,0.00024348518,0.0022451635,0.0010846573,0.09056305],"genre_scores_gemma":[0.90536296,0.011600458,0.009405982,0.00021314867,0.00010942361,0.00010003443,0.00081830786,0.00024710572,0.07214252],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998865,0.000010051902,0.0000035010767,0.000031976026,0.000048601218,0.000019370449],"domain_scores_gemma":[0.9998363,0.00010108311,0.0000153518,0.0000080311775,0.000023533195,0.00001568265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002890407,0.0003666932,0.00028904813,0.00020207278,0.00019110157,0.0005557399,0.0004867449,0.00033674872,0.00453255],"category_scores_gemma":[0.00058621564,0.0003833678,0.00026365678,0.00016165012,0.00030571973,0.001003816,0.00024314683,0.0009501265,0.001250145],"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":[0.00048709926,0.00019536517,0.0015111667,0.0005574476,0.000041984415,0.00029147658,0.00037361696,0.008008131,0.8771218,0.024807641,0.0073821438,0.079222016],"study_design_scores_gemma":[0.00003073549,0.00027523685,0.0055882013,0.000045944915,0.00002289771,0.00029716323,0.00015454649,0.0700387,0.8878001,0.0074537504,0.028228242,0.000064529835],"about_ca_topic_score_codex":0.0019024559,"about_ca_topic_score_gemma":0.0012567047,"teacher_disagreement_score":0.00453255,"about_ca_system_score_codex":0.00072653254,"about_ca_system_score_gemma":0.00030273953,"threshold_uncertainty_score":0.015162885},"labels":[],"label_agreement":null},{"id":"W2474503288","doi":"10.1111/jtxs.12208","title":"Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch","year":2016,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Niagara College","funders":"","keywords":"Food science; Steaming; Shelf life; Resistant starch; Steamed bread; Chemistry; Starch; Organoleptic; Amylose","score_opus":0.03941579713230344,"score_gpt":0.2875782898824895,"score_spread":0.24816249275018606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2474503288","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99923456,0.00025286165,0.00020484898,0.000007591497,0.000007043212,0.0000062821487,0.00012520996,0.0000048794163,0.00015676013],"genre_scores_gemma":[0.9988211,0.000100165395,0.00024001312,0.000014689593,0.0000027782621,0.0000070117803,0.00023461158,0.0000068402464,0.0005728123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986494,0.000026238235,0.000012595379,0.000025000598,0.000049179383,0.000021954207],"domain_scores_gemma":[0.9997223,0.000045047644,0.00006574376,0.000015359434,0.00007514061,0.00007634072],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022736636,0.00042268532,0.00031834323,0.0003979979,0.00018092972,0.00035006896,0.00012911862,0.00026243867,0.0011811728],"category_scores_gemma":[0.00026954056,0.00013723811,0.00044790466,0.00039196794,0.00023693146,0.00023880728,0.00022049449,0.00045197082,0.00011042339],"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":[0.0010195805,0.00008593077,0.0015453023,0.000055245542,0.00003033665,0.000040586256,0.00006110997,0.00008811423,0.99572575,0.000013455261,0.000022412618,0.0013121542],"study_design_scores_gemma":[0.00006025133,0.0052482253,0.20649815,0.000024652758,0.00023290301,0.00017291137,0.00034910755,0.0019544186,0.784406,0.000048300317,0.0009531982,0.000051937066],"about_ca_topic_score_codex":0.0018472212,"about_ca_topic_score_gemma":0.0015204106,"teacher_disagreement_score":0.0018472212,"about_ca_system_score_codex":0.00014568715,"about_ca_system_score_gemma":0.00009014198,"threshold_uncertainty_score":0.0039514303},"labels":[],"label_agreement":null},{"id":"W2480481149","doi":"10.1016/j.foodchem.2016.08.019","title":"Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":126,"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":"Spray drying; Maltodextrin; Probiotic; Linum; Mucilage; Food science; Lactobacillus plantarum; Chemistry; Lactobacillus rhamnosus; Lactobacillus; Chromatography; Bacteria; Botany; Biology; Lactic acid; Fermentation","score_opus":0.004344064653637321,"score_gpt":0.184249568431773,"score_spread":0.1799055037781357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2480481149","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99592507,0.0007439752,0.0023730702,0.00003758945,0.000017063438,0.000021600506,0.00007607114,0.00004560172,0.00075998815],"genre_scores_gemma":[0.993568,0.0005075909,0.003327672,0.000024211162,0.000006361997,0.00003572937,0.00015984048,0.000025613039,0.0023449007],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992764,0.0000065261993,0.000007293914,0.000012843161,0.000022549673,0.00002320412],"domain_scores_gemma":[0.9999546,0.0000035640412,0.000016646653,0.0000040482514,0.000009239493,0.000011876853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011472369,0.00038502345,0.00022620521,0.00012450451,0.00011518473,0.00021195608,0.00016491253,0.00020955615,0.00059725565],"category_scores_gemma":[0.00006377961,0.00011787536,0.00023195386,0.00010847313,0.00010830559,0.00017625642,0.00025144964,0.00023859562,0.0001288677],"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":[0.000037509664,0.000009521075,0.000026143447,0.000013683753,0.0000020812754,0.000011109227,0.0000064001565,0.000018530704,0.9993445,0.000024795567,0.000009810172,0.0004958669],"study_design_scores_gemma":[0.000009039173,0.00014453164,0.00058751326,0.000003390007,0.000009922119,0.000028340606,0.000009184952,0.00023610562,0.9983785,0.0000063836487,0.00058457104,0.00000256084],"about_ca_topic_score_codex":0.0005859087,"about_ca_topic_score_gemma":0.0011974758,"teacher_disagreement_score":0.00059725565,"about_ca_system_score_codex":0.00016200333,"about_ca_system_score_gemma":0.00016780468,"threshold_uncertainty_score":0.001998067},"labels":[],"label_agreement":null},{"id":"W2491056926","doi":"10.2134/agronmonogr42.c18","title":"High Moisture Grain and Grain By‐Products","year":2003,"lang":"en","type":"book-chapter","venue":"Agronomy monograph/Agronomy","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"","keywords":"Moisture; Environmental science; Materials science; Agricultural engineering; Composite material; Engineering","score_opus":0.012963897701490023,"score_gpt":0.20182097268817928,"score_spread":0.18885707498668924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2491056926","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":[0.06840678,0.11306211,0.009074047,0.0016694104,0.0016610477,0.000095109936,0.00091309054,0.0001707796,0.8049476],"genre_scores_gemma":[0.13327555,0.042389207,0.005503746,0.0005226479,0.00029181613,0.000040642844,0.0006389637,0.000079693906,0.81725776],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999585,0.0000045391266,0.0000015164405,0.000010307017,0.000017486653,0.0000075661455],"domain_scores_gemma":[0.99997807,0.000006858725,0.0000037691468,0.0000036752008,0.0000045431393,0.0000030490492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008600049,0.00031895173,0.00012276703,0.0004176815,0.00023615675,0.0005961682,0.00019931346,0.00023224221,0.026064528],"category_scores_gemma":[0.00010448768,0.00008910438,0.00012913253,0.0006197294,0.00021329778,0.00038988306,0.00029460667,0.00037671332,0.0038813464],"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":[0.0002548304,0.00021307111,0.0031170887,0.0007060648,0.000017495264,0.0004106542,0.00050992606,0.00031173442,0.036653567,0.0692056,0.052067608,0.8365324],"study_design_scores_gemma":[0.0000058782502,0.00011409428,0.01987723,0.00015370791,0.000012934254,0.0005458274,0.00027297146,0.00016041273,0.009573778,0.010297455,0.9589771,0.000008587229],"about_ca_topic_score_codex":0.0024961743,"about_ca_topic_score_gemma":0.005696952,"teacher_disagreement_score":0.026064528,"about_ca_system_score_codex":0.0003099946,"about_ca_system_score_gemma":0.00026635313,"threshold_uncertainty_score":0.0871945},"labels":[],"label_agreement":null},{"id":"W2499033639","doi":"10.20286/nova-jmbs-050202","title":"Some Functional Properties of Kafirin Extracted from a- High- Tannin Sorghum Cultivar","year":2016,"lang":"en","type":"article","venue":"Nova Journal of Medical and Biological Sciences","topic":"Food composition and properties","field":"Nursing","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":"Sorghum; Tannin; Chemistry; Food science; Porosity; Agronomy; Biology","score_opus":0.13745993374647436,"score_gpt":0.294132163047393,"score_spread":0.15667222930091862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2499033639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99782,0.00067498867,0.0006318847,0.000018872184,0.0000045331312,0.0000061634887,0.000377405,0.000009268893,0.00045688357],"genre_scores_gemma":[0.9962986,0.00032369283,0.0012314629,0.000023985136,0.0000033090255,0.000008405943,0.0007768558,0.000013605238,0.001319959],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999293,0.000012003423,0.000010087759,0.00001762534,0.000017665676,0.00001322828],"domain_scores_gemma":[0.9998666,0.00003316776,0.00003261868,0.000007522248,0.000037928,0.000022088674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011440599,0.0002842292,0.00014426482,0.00044758565,0.0001605821,0.00018413294,0.00008629557,0.00020878373,0.0006921481],"category_scores_gemma":[0.00014408458,0.00008616647,0.00026833927,0.00034366266,0.00013813825,0.00023763167,0.000075119446,0.00021519489,0.00014172953],"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":[0.00009926175,0.000009872611,0.00039953532,0.000033670618,0.000004898394,0.000039413357,0.000028310542,0.00002701573,0.99869186,0.000011016174,0.00000630666,0.00064878695],"study_design_scores_gemma":[0.0000050069516,0.00056154025,0.053560875,0.000013608722,0.000051897274,0.00036239898,0.00014580207,0.00036557412,0.9434875,0.00002856955,0.0014022317,0.000014930728],"about_ca_topic_score_codex":0.0011578801,"about_ca_topic_score_gemma":0.0014279732,"teacher_disagreement_score":0.0011578801,"about_ca_system_score_codex":0.00011325608,"about_ca_system_score_gemma":0.00007831793,"threshold_uncertainty_score":0.0023155212},"labels":[],"label_agreement":null},{"id":"W2501092169","doi":"10.1021/bk-2006-0934.ch006","title":"Cross-Linked Starch Derivatives for Highly Loaded Pharmaceutical Formulations","year":2006,"lang":"en","type":"book-chapter","venue":"ACS symposium series","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Montréal","funders":"","keywords":"Swelling; Starch; Amylose; Chemistry; Polymer; Dissolution; Kinetics; Ionic bonding; Drug; Drug delivery; Pharmaceutics; Polymer chemistry; Chemical engineering; Combinatorial chemistry; Organic chemistry; Pharmacology; Ion","score_opus":0.04621602476332073,"score_gpt":0.31432130046205836,"score_spread":0.26810527569873766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2501092169","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.3507869,0.22120206,0.22871256,0.0012645909,0.0027595838,0.000512239,0.0010529492,0.003608178,0.19010094],"genre_scores_gemma":[0.403778,0.08488777,0.1493182,0.00084992184,0.00035591755,0.00031408583,0.0013712171,0.0007532414,0.3583717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999959,0.0000042637507,0.0000032782038,0.000010734055,0.00001995016,0.0000027370702],"domain_scores_gemma":[0.9999727,0.0000079235215,0.0000059985587,0.0000028927352,0.0000066887364,0.0000038699404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007810075,0.000575583,0.00016705689,0.00035960943,0.00007055532,0.00029770972,0.00027361469,0.00028300672,0.0037247157],"category_scores_gemma":[0.00007443148,0.00018499522,0.00018890458,0.00027407473,0.00010833452,0.0004149143,0.0001864795,0.00054623955,0.0022866237],"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":[0.000040762545,0.00004923593,0.000039360424,0.00036888177,0.000007751038,0.0002795584,0.00005902646,0.0003429022,0.89530855,0.0032213817,0.002047995,0.098234504],"study_design_scores_gemma":[0.00002380636,0.00045587317,0.00070052943,0.00012024967,0.00002206563,0.001995064,0.000023224587,0.0018624705,0.7148529,0.0014411573,0.27847868,0.000023980698],"about_ca_topic_score_codex":0.000121754514,"about_ca_topic_score_gemma":0.00023037026,"teacher_disagreement_score":0.0037247157,"about_ca_system_score_codex":0.00018732887,"about_ca_system_score_gemma":0.00008627335,"threshold_uncertainty_score":0.01246047},"labels":[],"label_agreement":null},{"id":"W2504027079","doi":"10.1094/cchem-03-16-0073-r","title":"Protein Structural Features in Winter Wheat: Benchmarking Diversity in Ontario Hard and Soft Winter Wheat","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Gluten; Chemistry; Rheology; Wheat flour; Food science; Winter wheat; Principal component analysis; Agronomy; Mathematics; Statistics; Composite material; Biology; Materials science","score_opus":0.016020872524066986,"score_gpt":0.21736288963125083,"score_spread":0.20134201710718386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2504027079","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999035,0.00002829616,0.00011495366,0.000004040885,4.1804455e-7,0.0000059872323,0.00041200267,0.0000039469014,0.0003952226],"genre_scores_gemma":[0.99558455,0.00007667752,0.0007997968,0.0000094411125,7.112711e-7,0.000016526206,0.0024859684,0.000008443288,0.0010179719],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997849,0.000016460248,0.000012567879,0.000052442127,0.00009157354,0.000042222506],"domain_scores_gemma":[0.99964726,0.000038680373,0.00008438562,0.000024891156,0.00014513492,0.000059673326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002762498,0.00022248783,0.0002630296,0.00088853313,0.0006804856,0.0004428297,0.00024591378,0.00014695092,0.0005487606],"category_scores_gemma":[0.0004954717,0.00009549993,0.00022656113,0.001782428,0.00035616415,0.00013142008,0.00031014357,0.00010486807,0.00009327499],"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":[0.0011260178,0.00012024242,0.49033,0.00015336795,0.0001412726,0.00035257929,0.0026113011,0.0021159044,0.47311127,0.00028424338,0.00058878236,0.029064987],"study_design_scores_gemma":[0.000006732239,0.000107993124,0.98821485,0.0000028719533,0.000024920251,0.00005854559,0.00045530632,0.00080896885,0.008930956,0.000027835595,0.001354941,0.0000060209545],"about_ca_topic_score_codex":0.41068295,"about_ca_topic_score_gemma":0.6732895,"teacher_disagreement_score":0.5893171,"about_ca_system_score_codex":0.002839307,"about_ca_system_score_gemma":0.00093525613,"threshold_uncertainty_score":0.816585},"labels":[],"label_agreement":null},{"id":"W2504635508","doi":"10.1021/bk-2008-0993.ch011","title":"Phenolic Content and Antioxidant Activity of Whole-Wheat Grain and Its Components","year":2008,"lang":"en","type":"book-chapter","venue":"ACS symposium series","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Food science; Whole grains; Antioxidant; Dietary fiber; Whole wheat; Health benefits; Chemistry; Antioxidant capacity; Fiber; Biochemistry; Traditional medicine; Organic chemistry; Medicine","score_opus":0.045106322423957075,"score_gpt":0.22793783034797874,"score_spread":0.18283150792402167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2504635508","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":[0.15507275,0.5196585,0.011531622,0.0018591544,0.0018010145,0.00014269532,0.0031754754,0.00051383034,0.30624506],"genre_scores_gemma":[0.13243918,0.15669271,0.011588496,0.00060117693,0.0006176145,0.00008714878,0.0024541975,0.00013200942,0.69538754],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997854,0.000002385557,0.0000011021971,0.0000062847457,0.000009834536,0.0000018930342],"domain_scores_gemma":[0.9999708,0.0000096761205,0.0000037616396,0.0000022373674,0.000009858725,0.0000035328774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006142145,0.00034126497,0.00018545796,0.00076086674,0.00011973711,0.00039885647,0.00022054347,0.00020853705,0.009181652],"category_scores_gemma":[0.000070785325,0.00011684333,0.00015760538,0.0005858168,0.000101171114,0.00036319238,0.0001506046,0.00034107745,0.0035420372],"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":[0.00030466958,0.00039975182,0.0015990194,0.0027214559,0.00003146973,0.00044089815,0.0005259644,0.00064548827,0.12037586,0.007849332,0.048927244,0.81617886],"study_design_scores_gemma":[0.000018834053,0.001055918,0.0357398,0.0007573945,0.00006766459,0.0031197004,0.00023401422,0.0011898444,0.056087017,0.008140937,0.8935476,0.000041153875],"about_ca_topic_score_codex":0.00050800055,"about_ca_topic_score_gemma":0.0009763857,"teacher_disagreement_score":0.009181652,"about_ca_system_score_codex":0.00015996241,"about_ca_system_score_gemma":0.00014101104,"threshold_uncertainty_score":0.030715644},"labels":[],"label_agreement":null},{"id":"W2506855737","doi":"10.1039/c6fo00764c","title":"Structural design approaches for creating fat droplet and starch granule mimetics","year":2016,"lang":"en","type":"review","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Ingredion (Canada)","funders":"Cooperative State Research, Education, and Extension Service","keywords":"Granule (geology); Chemistry; Computational biology; Computer science; Materials science; Biology; Composite material","score_opus":0.1882202285847905,"score_gpt":0.3046408257159948,"score_spread":0.11642059713120431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2506855737","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":[0.00598242,0.97362715,0.012426797,0.0002831737,0.00028881556,0.00009042717,0.000056463785,0.0000636532,0.007181178],"genre_scores_gemma":[0.027911752,0.94644296,0.019499214,0.00028600983,0.00012775887,0.00017977944,0.0000865231,0.00002337785,0.005442648],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99981743,0.000024539131,0.000021605763,0.00004326825,0.00007233985,0.000020923557],"domain_scores_gemma":[0.9999064,0.00003336215,0.000031358777,0.0000061224173,0.00001572126,0.000007004994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004347173,0.0007726638,0.0004974669,0.0015285544,0.00024270536,0.0004838078,0.0006323294,0.00073410367,0.00183908],"category_scores_gemma":[0.00033214322,0.00041846005,0.0005733466,0.0009438607,0.00037463292,0.00093519513,0.00058584556,0.0011901826,0.0011788096],"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":[0.00007136072,0.0002533074,0.00022763415,0.024918804,0.00009557238,0.00043922596,0.0002560158,0.0013200685,0.24099556,0.01739522,0.0038301845,0.71019715],"study_design_scores_gemma":[0.00004081638,0.0006389087,0.0010820733,0.002009205,0.00016391579,0.0022656638,0.000113633876,0.0012638028,0.16788432,0.0023189127,0.8221511,0.00006765074],"about_ca_topic_score_codex":0.00037231867,"about_ca_topic_score_gemma":0.0007080832,"teacher_disagreement_score":0.00183908,"about_ca_system_score_codex":0.0003859302,"about_ca_system_score_gemma":0.0004034754,"threshold_uncertainty_score":0.006152332},"labels":[],"label_agreement":null},{"id":"W2507198474","doi":"10.6000/1927-5129.2016.12.55","title":"Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch","year":2016,"lang":"en","type":"article","venue":"Journal of Basic & Applied Sciences","topic":"Food composition and properties","field":"Nursing","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":"Starch; Sorghum; Viscosity; Materials science; Scanning electron microscope; Annealing (glass); Swelling; Solubility; Chemistry; Composite material; Food science; Agronomy; Organic chemistry; Biology","score_opus":0.03567680354928459,"score_gpt":0.26666308407523787,"score_spread":0.23098628052595327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507198474","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99851483,0.00058652455,0.0003781845,0.000016361948,0.000009823157,0.000010333936,0.000087430526,0.0000086409245,0.00038780656],"genre_scores_gemma":[0.99811065,0.0003914702,0.0007211867,0.000024610576,0.0000044840735,0.000010462606,0.00015830241,0.000012491817,0.00056624884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987316,0.000021393542,0.000016694836,0.000029584951,0.000033600383,0.000025513531],"domain_scores_gemma":[0.999772,0.00006184053,0.000071144765,0.00002044546,0.00004753077,0.000027007525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015225848,0.00026844777,0.0001963829,0.00018146378,0.00019015188,0.00027325726,0.00009981842,0.00019903354,0.0009494233],"category_scores_gemma":[0.0004111863,0.00021968826,0.000289315,0.00023480113,0.00019436357,0.00026958887,0.000113991984,0.00041183003,0.00013742485],"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":[0.00025689125,0.00003212741,0.00079675746,0.00007352726,0.000016894875,0.00007519952,0.00008437583,0.00011669878,0.996806,0.000014438954,0.000014900677,0.0017120802],"study_design_scores_gemma":[0.000008692366,0.00085462676,0.046851173,0.000010596859,0.00004690578,0.00021090829,0.00014985118,0.00039779328,0.9502178,0.000027338354,0.0012019651,0.00002240969],"about_ca_topic_score_codex":0.0009957909,"about_ca_topic_score_gemma":0.0016951639,"teacher_disagreement_score":0.0009957909,"about_ca_system_score_codex":0.00012435442,"about_ca_system_score_gemma":0.00010643221,"threshold_uncertainty_score":0.003176093},"labels":[],"label_agreement":null},{"id":"W2507792384","doi":"10.5376/mpb.2016.07.0030","title":"An Insight into the Glycemic Index of Rice","year":2016,"lang":"en","type":"article","venue":"Molecular Plant Breeding","topic":"Food composition and properties","field":"Nursing","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":"Biology; Glycemic index; Biotechnology; Index (typography); Glycemic load; Glycemic; Computational biology; Computer science","score_opus":0.016135150612579474,"score_gpt":0.22792243980996538,"score_spread":0.2117872891973859,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2507792384","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7748456,0.11790993,0.0451476,0.008233055,0.00073013967,0.000049406193,0.002704217,0.0003690744,0.050010826],"genre_scores_gemma":[0.936491,0.03920204,0.011946585,0.0012218028,0.0004114085,0.000019676265,0.00082248234,0.000045549168,0.009839503],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999304,0.000010013974,0.0000052420623,0.000020735746,0.000019995628,0.000013632192],"domain_scores_gemma":[0.99993336,0.0000106220605,0.000015425823,0.0000068979857,0.000019829316,0.000013914023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001938925,0.00026862827,0.00024623214,0.00077207456,0.0001454021,0.0008023136,0.00015645799,0.00024707074,0.0012044648],"category_scores_gemma":[0.00021270839,0.00010608295,0.00024492724,0.0007713612,0.0001968711,0.00042837096,0.00020059787,0.00073468,0.00032068632],"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":[0.00085089495,0.00016681814,0.0732248,0.0005950745,0.00021786628,0.0012269644,0.00078023446,0.0013227907,0.5418588,0.018843045,0.0035982514,0.35731444],"study_design_scores_gemma":[0.00003077273,0.0009457879,0.7524916,0.00029572463,0.0003234747,0.0043732496,0.0009693903,0.006564752,0.06449442,0.03919141,0.130169,0.00015038846],"about_ca_topic_score_codex":0.0016553899,"about_ca_topic_score_gemma":0.0010391016,"teacher_disagreement_score":0.0016553899,"about_ca_system_score_codex":0.00039707965,"about_ca_system_score_gemma":0.0001835779,"threshold_uncertainty_score":0.0040293336},"labels":[],"label_agreement":null},{"id":"W2508014735","doi":"10.1094/cchem-04-16-0099-r","title":"Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Chemistry; Roasting; Barley flour; Whole grains; Beta-glucan; Glucan; Wheat flour; Biochemistry","score_opus":0.010689240694955084,"score_gpt":0.23354156810840335,"score_spread":0.22285232741344826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2508014735","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995208,0.00014629448,0.00009853579,0.000005064944,0.0000042046045,0.000010039355,0.00008885461,0.0000031363534,0.00012313145],"genre_scores_gemma":[0.99844116,0.00018941225,0.0005290668,0.000028778964,0.000005539802,0.000019388102,0.00028467143,0.000011382731,0.0004905286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974114,0.000063364154,0.000030252926,0.00006263992,0.000050648847,0.00005192799],"domain_scores_gemma":[0.99960965,0.0001017997,0.00011779491,0.000038458926,0.00006863954,0.00006362696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024504872,0.0004469033,0.00030911717,0.00022240725,0.00022995181,0.00048017115,0.00013445823,0.00020759569,0.00091824605],"category_scores_gemma":[0.00042641978,0.00019451913,0.0003117717,0.0003169239,0.00029990356,0.00025295105,0.00020070845,0.00036919996,0.000140062],"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":[0.0013876944,0.0001746428,0.0041249185,0.000057405523,0.000032015098,0.000059458733,0.00009199693,0.00008028051,0.9919676,0.000009160512,0.000020594352,0.0019941553],"study_design_scores_gemma":[0.000020979167,0.0045772926,0.19876644,0.0000135587,0.00009846696,0.00013513229,0.00036117504,0.00037948662,0.79506886,0.000027287071,0.0005335343,0.000017715392],"about_ca_topic_score_codex":0.002406306,"about_ca_topic_score_gemma":0.0033975246,"teacher_disagreement_score":0.002406306,"about_ca_system_score_codex":0.0003492892,"about_ca_system_score_gemma":0.00022013318,"threshold_uncertainty_score":0.004784584},"labels":[],"label_agreement":null},{"id":"W2508211377","doi":"10.1016/j.carbpol.2016.08.055","title":"Physicochemical properties and in vitro starch digestibility of potato starch/protein blends","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":229,"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 British Columbia; Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Starch; Differential scanning calorimetry; Fourier transform infrared spectroscopy; Swelling; Amylose; Retrogradation (starch); Chemistry; Food science; Potato starch; Granule (geology); Recrystallization (geology); Chemical engineering; Materials science; Composite material; Biology","score_opus":0.0231577304711196,"score_gpt":0.23932389609152,"score_spread":0.2161661656204004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2508211377","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989146,0.0002581747,0.0003806258,0.000006596212,0.000005177495,0.00000668739,0.00011985532,0.000003868372,0.00030450747],"genre_scores_gemma":[0.9983246,0.00021234147,0.0005739911,0.000009628505,0.0000021617052,0.000011539901,0.00021524788,0.000008754648,0.00064175896],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985003,0.000033081407,0.000019092771,0.000033260014,0.000037822403,0.00002676547],"domain_scores_gemma":[0.9997757,0.00006873382,0.000055883607,0.000011937302,0.000043120373,0.000044544904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027399088,0.00027291075,0.00016064491,0.0002923813,0.00013043356,0.0002614549,0.00008555078,0.00017674311,0.00081414013],"category_scores_gemma":[0.0004130042,0.00017610623,0.00023966607,0.0003812485,0.00015485962,0.00028756438,0.00016220952,0.00041102053,0.00013534128],"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":[0.0005259094,0.000053389485,0.0009837681,0.000038262802,0.000019825924,0.000048617152,0.000040816903,0.0002503524,0.99663323,0.00002173877,0.000012400158,0.0013716309],"study_design_scores_gemma":[0.00001905487,0.00094542943,0.01896926,0.000011267437,0.000054761837,0.000109346605,0.00011087554,0.0014786662,0.9777495,0.000031294676,0.0005085092,0.000011978509],"about_ca_topic_score_codex":0.00058582687,"about_ca_topic_score_gemma":0.00043039274,"teacher_disagreement_score":0.00081414013,"about_ca_system_score_codex":0.00011383425,"about_ca_system_score_gemma":0.00010195588,"threshold_uncertainty_score":0.0027235746},"labels":[],"label_agreement":null},{"id":"W2508316184","doi":"10.1094/cchem-02-16-0028-r","title":"Molecular Size Distribution and Amylase Resistance of Maize Starch Nanoparticles Prepared by Acid Hydrolysis","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland; University of Alberta","funders":"","keywords":"Chemistry; Amylose; Size-exclusion chromatography; Starch; Amylase; Degree of polymerization; Resistant starch; Hydrolysis; Food science; Maize starch; Polysaccharide; Molar mass distribution; Biochemistry; Chromatography; Enzyme; Polymerization; Organic chemistry; Polymer","score_opus":0.005707402407493532,"score_gpt":0.21315809255601884,"score_spread":0.2074506901485253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2508316184","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961527,0.00043531816,0.0026409908,0.000018677958,0.00001125239,0.00001601685,0.00008934955,0.00003410749,0.00060164667],"genre_scores_gemma":[0.9962303,0.00028768156,0.0022824788,0.000019570089,0.000005343785,0.000041404084,0.00015848909,0.00001842357,0.0009562605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999068,0.000008660483,0.00000955492,0.000028364368,0.000029708797,0.00001702387],"domain_scores_gemma":[0.99985063,0.000035425015,0.000048348502,0.000010668306,0.000037096288,0.000017839251],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018073214,0.0002741769,0.00015338912,0.00021025406,0.00007048881,0.00020004685,0.00013519179,0.00026869078,0.00039697916],"category_scores_gemma":[0.00028959344,0.0001953779,0.0001738053,0.00012573578,0.00016036803,0.00018590482,0.00010593668,0.0002645671,0.000109307235],"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":[0.00002657542,0.0000023516632,0.000059645707,0.000010756873,0.0000022762126,0.000008096153,0.000008684107,0.00005242324,0.9994286,0.000017381379,0.000005325008,0.0003779617],"study_design_scores_gemma":[0.000004341728,0.00011347243,0.002658141,0.0000022605848,0.000010920047,0.000031599655,0.000012978704,0.0008124469,0.99593085,0.000017394426,0.00040069042,0.0000049400956],"about_ca_topic_score_codex":0.0005747664,"about_ca_topic_score_gemma":0.0005242135,"teacher_disagreement_score":0.0005747664,"about_ca_system_score_codex":0.00021217708,"about_ca_system_score_gemma":0.00007102428,"threshold_uncertainty_score":0.0015394688},"labels":[],"label_agreement":null},{"id":"W2509277494","doi":"10.1094/cchem-04-16-0091-r","title":"Alternate Dough Preparation Protocol for Extensigraph Test of Dough Strength","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Farinograph; Chemistry; Food science; Absorption of water; Wheat flour; Control sample; Chromatography; Composite material; Materials science","score_opus":0.027311385319596065,"score_gpt":0.310939044243257,"score_spread":0.28362765892366093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2509277494","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":[0.47841352,0.006277155,0.43637177,0.0009587825,0.0018032136,0.03236709,0.012307208,0.00608611,0.025415115],"genre_scores_gemma":[0.30678368,0.0052754013,0.5489104,0.001832038,0.00021016512,0.05056355,0.025181063,0.0012490387,0.059994675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986879,0.00018381173,0.00014417547,0.00038440415,0.00049635605,0.000103354956],"domain_scores_gemma":[0.99920243,0.00008623311,0.000109641835,0.00018889079,0.0003329458,0.00007991673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095988857,0.0011876622,0.00080652273,0.00081207405,0.0006593981,0.00043205387,0.0009938064,0.00096949463,0.011490848],"category_scores_gemma":[0.0012909448,0.0005164699,0.00075113954,0.00056656916,0.0005209841,0.00054293615,0.0006206672,0.0018459308,0.004647589],"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":[0.0011805663,0.00069243147,0.0011738982,0.0005121433,0.000033922268,0.00037604792,0.0002556916,0.0001473266,0.9741969,0.00078232115,0.0041284445,0.016520282],"study_design_scores_gemma":[0.00034206337,0.0062095793,0.024433443,0.00027876525,0.00020861733,0.0013063902,0.00028026814,0.002632622,0.8738933,0.0012751252,0.08892566,0.00021398473],"about_ca_topic_score_codex":0.00051528384,"about_ca_topic_score_gemma":0.0013536067,"teacher_disagreement_score":0.011490848,"about_ca_system_score_codex":0.000226042,"about_ca_system_score_gemma":0.0007894784,"threshold_uncertainty_score":0.038440704},"labels":[],"label_agreement":null},{"id":"W2510176154","doi":"","title":"Magnetic resonance imaging studies of barley during kilning","year":2002,"lang":"en","type":"article","venue":"NPARC","topic":"Food composition and properties","field":"Nursing","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":"Mathematics; Water content; Engineering","score_opus":0.02932150327264739,"score_gpt":0.25285241714856604,"score_spread":0.22353091387591867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2510176154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985416,0.00020467803,0.0007121175,0.000012264927,0.000003831573,0.0000038466533,0.00007727846,0.000013880697,0.00043055505],"genre_scores_gemma":[0.99692386,0.00028152487,0.00075969717,0.000032972515,0.000007702824,0.000016585283,0.00029920987,0.000024280314,0.0016541671],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999734,0.0000029164653,0.0000012519683,0.0000094377665,0.000004163933,0.00000875962],"domain_scores_gemma":[0.9999181,0.00001290253,0.000023225064,0.00000631155,0.000019370544,0.000020027559],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000080379585,0.00016246585,0.0001645442,0.00015584053,0.00013723498,0.00017390162,0.00010042065,0.00012942025,0.00055040565],"category_scores_gemma":[0.00017174389,0.00009947737,0.000083399194,0.00013313597,0.00015661486,0.000119059,0.0000783015,0.00024727837,0.00014358808],"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":[0.0002341752,0.000009259803,0.0008896226,0.00001664528,0.0000036631109,0.00006596138,0.000084986634,0.000013675396,0.99776983,0.000013694306,0.0000162406,0.0008822164],"study_design_scores_gemma":[0.000027921085,0.00085631636,0.4672731,0.000017666902,0.000053305277,0.0006000883,0.0006491289,0.00057105237,0.5276134,0.00009840639,0.0022198579,0.000019776275],"about_ca_topic_score_codex":0.0018841353,"about_ca_topic_score_gemma":0.0027536596,"teacher_disagreement_score":0.0018841353,"about_ca_system_score_codex":0.00021547513,"about_ca_system_score_gemma":0.00007125316,"threshold_uncertainty_score":0.0037463903},"labels":[],"label_agreement":null},{"id":"W2510481727","doi":"10.1016/j.foodchem.2016.08.123","title":"Physicochemical properties of maca starch","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Niagara College","funders":"China Scholarship Council; University of Auckland","keywords":"Crystallinity; Amylose; Starch; Food science; Differential scanning calorimetry; Granule (geology); Chemistry; Resistant starch; Crystallography; Materials science","score_opus":0.02475784621258564,"score_gpt":0.23071671720425094,"score_spread":0.2059588709916653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2510481727","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975069,0.00041891736,0.00038898038,0.000019457457,0.000014024683,0.000009371088,0.00023577691,0.000007381247,0.0013991953],"genre_scores_gemma":[0.9975793,0.0001797628,0.00060800597,0.000027975968,0.0000075658936,0.000013827703,0.00033941082,0.000008342333,0.0012358801],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998747,0.000019559973,0.000018612924,0.000026972768,0.000040415536,0.000019705303],"domain_scores_gemma":[0.99964166,0.00009523211,0.00006887984,0.00002583822,0.00012045931,0.00004787503],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023246554,0.00019782134,0.00013429907,0.00049382827,0.00017213229,0.00030138256,0.0001012074,0.00016808476,0.0020667885],"category_scores_gemma":[0.00065505924,0.00011331171,0.00030501318,0.00039253224,0.00015183397,0.00024838423,0.00015938278,0.0002665239,0.00023359888],"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":[0.0010486568,0.000069856236,0.00839677,0.00014266485,0.000037167792,0.00024568065,0.00019866586,0.00031642464,0.9775392,0.00031156262,0.0001731529,0.011520235],"study_design_scores_gemma":[0.000034698267,0.0025916698,0.25107867,0.000038932998,0.00009007164,0.0012179791,0.0007870227,0.0032127968,0.73420113,0.00049373857,0.0061818906,0.000071364535],"about_ca_topic_score_codex":0.0008576305,"about_ca_topic_score_gemma":0.00038678874,"teacher_disagreement_score":0.0020667885,"about_ca_system_score_codex":0.00011091219,"about_ca_system_score_gemma":0.00012391763,"threshold_uncertainty_score":0.006914079},"labels":[],"label_agreement":null},{"id":"W2511745575","doi":"10.3945/ajcn.116.132431","title":"Reformulating cereal bars: high resistant starch reduces in vitro digestibility but not in vivo glucose or insulin response; whey protein reduces glucose but disproportionately increases insulin","year":2016,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; St. Thomas University","funders":"","keywords":"Insulin; Crossover study; Carbohydrate; Glycemic; Whey protein; Chemistry; Food science; Starch; Glycemic index; Sucrose; Animal science; Endocrinology; Biology; Biochemistry; Medicine","score_opus":0.04354371906297846,"score_gpt":0.3428068529932262,"score_spread":0.2992631339302478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2511745575","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984572,0.00036041145,0.00064087723,0.00007183006,0.00004274746,0.000017327331,0.000099078236,0.000044705743,0.00026584163],"genre_scores_gemma":[0.9939944,0.00032838195,0.0022147307,0.00009944769,0.0000268011,0.00001813391,0.00042115248,0.000058994065,0.0028380079],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987733,0.000029994912,0.000012443546,0.000031461328,0.000017647297,0.000031145602],"domain_scores_gemma":[0.9998294,0.00003225539,0.00005363641,0.000017099075,0.000011347861,0.000056278437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023665218,0.0005883704,0.00042458417,0.00020285422,0.00014238636,0.00034147064,0.00026961614,0.0004372431,0.0034323155],"category_scores_gemma":[0.0002355222,0.00019122462,0.0003829733,0.00014063746,0.00027189474,0.0003005811,0.00025026427,0.00078773237,0.00048108233],"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":[0.004982726,0.0004036393,0.00022472307,0.0000651681,0.000026971746,0.00003644286,0.000029568304,0.000044622375,0.99127007,0.000035416415,0.000080772945,0.0028000425],"study_design_scores_gemma":[0.00047600918,0.010150124,0.007317325,0.000016386482,0.00012660686,0.00015601348,0.000070041155,0.00030485893,0.97971857,0.00004332809,0.0016063558,0.000014338553],"about_ca_topic_score_codex":0.0012192983,"about_ca_topic_score_gemma":0.001101085,"teacher_disagreement_score":0.0034323155,"about_ca_system_score_codex":0.00022468227,"about_ca_system_score_gemma":0.00019796814,"threshold_uncertainty_score":0.011482179},"labels":[],"label_agreement":null},{"id":"W2512407351","doi":"10.1094/cchem-04-16-0100-r","title":"Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Roasting; Particle size; Food science; Starch; Micronization","score_opus":0.009975829568296738,"score_gpt":0.25455138007166894,"score_spread":0.2445755505033722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2512407351","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953485,0.00013897626,0.000103835686,0.00000677301,0.0000053414433,0.0000061529727,0.000057944148,0.0000047543544,0.00014137472],"genre_scores_gemma":[0.99870455,0.00012201598,0.00035641805,0.0000214156,0.0000036557328,0.000011711404,0.00012200888,0.000011542048,0.0006465537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998814,0.000025157382,0.0000116473475,0.000030794323,0.000020551977,0.0000305218],"domain_scores_gemma":[0.9997547,0.00005290676,0.000069317306,0.000031440137,0.000039116723,0.000052484676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014603598,0.00030763308,0.00024723972,0.00014838022,0.00021071744,0.0003135761,0.00010964034,0.00015294294,0.0011349634],"category_scores_gemma":[0.00022951304,0.00014858905,0.00025968507,0.00016217426,0.0002324396,0.00018639684,0.00013801278,0.00038360103,0.00011652966],"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":[0.0011798134,0.000073685165,0.001309678,0.00003053738,0.000013472279,0.000027780909,0.000052583026,0.00003421238,0.9958448,0.0000094303505,0.000016648915,0.0014074779],"study_design_scores_gemma":[0.000025860993,0.0023424067,0.17717789,0.0000069771063,0.0000639613,0.00010762855,0.0002470929,0.00028124242,0.81897765,0.000022211316,0.0007283536,0.000018658728],"about_ca_topic_score_codex":0.0029637052,"about_ca_topic_score_gemma":0.0046083145,"teacher_disagreement_score":0.0029637052,"about_ca_system_score_codex":0.0003476194,"about_ca_system_score_gemma":0.00016410595,"threshold_uncertainty_score":0.005892873},"labels":[],"label_agreement":null},{"id":"W2514954142","doi":"10.1094/cchem-01-16-0015-r","title":"Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Arabinoxylan; Chemistry; Food science; Bran; Xylose; Arabinose; Dietary fiber; Fiber; Polysaccharide; Fermentation; Raw material; Biochemistry","score_opus":0.015439942486147665,"score_gpt":0.20672172095233296,"score_spread":0.1912817784661853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2514954142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890876,0.00053346757,0.00027849872,0.000005956453,0.0000046712803,0.000003405956,0.00013652408,0.0000031974826,0.00012557351],"genre_scores_gemma":[0.9984861,0.00025394242,0.00038509507,0.000015713173,0.0000029106895,0.000006203983,0.00031065108,0.000007963255,0.00053163804],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999336,0.000008996208,0.000005080982,0.000020098663,0.000016132613,0.000016023441],"domain_scores_gemma":[0.9998511,0.000022047165,0.00005121165,0.000010690778,0.000035121237,0.000029724742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017398984,0.0003108659,0.00016715679,0.00029567507,0.00016469206,0.00029278352,0.000103758786,0.0001529065,0.0005009135],"category_scores_gemma":[0.00018455707,0.00018176388,0.00020802465,0.00027875876,0.00022445875,0.00027070646,0.00010895757,0.00033887863,0.000069180525],"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":[0.00038926653,0.000019935986,0.0027303563,0.0000442004,0.000028380802,0.00006842634,0.000100811354,0.00009206463,0.9951572,0.000023173016,0.000012686121,0.0013335514],"study_design_scores_gemma":[0.000023118422,0.0009740881,0.2453282,0.00003233948,0.00012628967,0.00026239373,0.00040380526,0.0013063237,0.7502696,0.000083783256,0.001159923,0.000030269888],"about_ca_topic_score_codex":0.0022633893,"about_ca_topic_score_gemma":0.0024286048,"teacher_disagreement_score":0.0022633893,"about_ca_system_score_codex":0.0001995422,"about_ca_system_score_gemma":0.00012008288,"threshold_uncertainty_score":0.004500389},"labels":[],"label_agreement":null},{"id":"W2516241737","doi":"10.3390/nu8080503","title":"Assessment of Intakes and Patterns of Cooked Oatmeal Consumption in the U.S. Using Data from the National Health and Nutrition Examination Surveys","year":2016,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"Intertek (Canada)","funders":"","keywords":"Overweight; Underweight; National Health and Nutrition Examination Survey; Body mass index; Medicine; Consumption (sociology); Population; Obesity; Refined grains; Environmental health; Demography; Food science; Whole grains; Biology","score_opus":0.1618533363487666,"score_gpt":0.3686367656065315,"score_spread":0.2067834292577649,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2516241737","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.983157,0.0010588849,0.00080905674,0.00015452542,0.000015504214,0.00008370819,0.012928241,0.000029606414,0.0017635404],"genre_scores_gemma":[0.975978,0.0018562864,0.0046983734,0.00027110055,0.00003105965,0.00023115729,0.015696557,0.000013069263,0.0012244598],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992718,0.00020506029,0.00012301207,0.0001375779,0.00021632673,0.000046174373],"domain_scores_gemma":[0.9981964,0.00014488338,0.0009892572,0.00009295768,0.00047179632,0.00010473434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009357856,0.00038046043,0.00030163437,0.0018849586,0.0003638099,0.0004707275,0.0003634515,0.00026217857,0.00079567],"category_scores_gemma":[0.0019323601,0.0002927936,0.000397591,0.0040959166,0.00016714659,0.00036285547,0.00046927496,0.00034036266,0.00027842275],"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":[0.000039049366,0.000040518615,0.9938672,0.00005498373,0.00011018356,0.000023888093,0.00016359708,0.00009113593,0.00041024806,0.000028613762,0.0005061606,0.0046644355],"study_design_scores_gemma":[0.0000034049929,0.00004957022,0.99821305,0.000023962935,0.000031501295,0.000046504865,0.00020447433,0.00024714912,0.00010973705,0.00001492588,0.0010502341,0.000005468824],"about_ca_topic_score_codex":0.0706057,"about_ca_topic_score_gemma":0.1384711,"teacher_disagreement_score":0.0706057,"about_ca_system_score_codex":0.00047081814,"about_ca_system_score_gemma":0.0006217684,"threshold_uncertainty_score":0.14038944},"labels":[],"label_agreement":null},{"id":"W2516620998","doi":"10.3390/nu8090524","title":"Effect of Consuming Oat Bran Mixed in Water before a Meal on Glycemic Responses in Healthy Humans—A Pilot Study","year":2016,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Glycemic; Food science; Meal; Preload; Glycemic index; Gastric emptying; Area under the curve; Bran; Chemistry; Medicine; Functional food; Internal medicine; Insulin; Stomach","score_opus":0.030455449331322677,"score_gpt":0.30405565982449795,"score_spread":0.2736002104931753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2516620998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993044,0.000108871725,0.00016419242,0.000022034563,0.000030119574,0.00016428012,0.00006172066,0.000010844877,0.00013352938],"genre_scores_gemma":[0.9958497,0.0002768629,0.0013208624,0.00018782141,0.00009610807,0.00036624548,0.00036767896,0.000015656358,0.0015190115],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9995938,0.00012822567,0.00003067685,0.000112095746,0.00005792508,0.00007732058],"domain_scores_gemma":[0.9994629,0.00012672138,0.00006682137,0.000079367244,0.000056309116,0.00020777914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008117503,0.0011905471,0.0009490738,0.00031964638,0.00050579803,0.00037077043,0.0003814297,0.00088778924,0.00219302],"category_scores_gemma":[0.0007556493,0.00051770924,0.0009353408,0.00023441705,0.00075903843,0.0004387341,0.00051592547,0.0014149596,0.00044449474],"study_design_candidate":"nonrandomized_trial","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":[0.39144915,0.1580334,0.008223415,0.00038815898,0.0004454252,0.00026805725,0.00037899485,0.00034331766,0.42066994,0.000040123643,0.00033295533,0.019427052],"study_design_scores_gemma":[0.0051055476,0.9353306,0.030135212,0.000008367453,0.00025358784,0.00007528698,0.00011416526,0.00031152894,0.028189875,0.000026153491,0.00042759316,0.00002203828],"about_ca_topic_score_codex":0.00088810275,"about_ca_topic_score_gemma":0.0010104347,"teacher_disagreement_score":0.00219302,"about_ca_system_score_codex":0.00023027322,"about_ca_system_score_gemma":0.0003330504,"threshold_uncertainty_score":0.0073364377},"labels":[],"label_agreement":null},{"id":"W2517422788","doi":"10.1111/1750-3841.13433","title":"Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas","year":2016,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Fortification; Food science; Flavor; Soy flour; Chemistry","score_opus":0.029546017624725036,"score_gpt":0.2536652964349831,"score_spread":0.22411927881025806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2517422788","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988784,0.00061659946,0.000092548595,0.00001629433,0.0000127774365,0.00000996539,0.00009873294,0.0000081119015,0.00026664356],"genre_scores_gemma":[0.9979633,0.00037511947,0.0006139088,0.000042224794,0.000008650438,0.000011380625,0.00016264514,0.000014108171,0.0008085745],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995901,0.00014723332,0.00003981106,0.000070708425,0.000086704036,0.00006540883],"domain_scores_gemma":[0.99931145,0.00026350247,0.0001277478,0.000036900154,0.00010691139,0.00015362403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003408863,0.0005127794,0.00034321917,0.0003108173,0.00023796811,0.00060387683,0.00018227064,0.0002892717,0.0016817389],"category_scores_gemma":[0.001047688,0.00030149292,0.0004049724,0.00025951874,0.00032277757,0.0003507628,0.00028139295,0.00053168926,0.00016571676],"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":[0.012765631,0.0006527774,0.0041217646,0.0002475984,0.00011289037,0.00017560637,0.00016242467,0.00028391628,0.9763106,0.00004063848,0.000059330687,0.0050668633],"study_design_scores_gemma":[0.0000995188,0.009840319,0.08334275,0.00003754889,0.00031032183,0.00019727644,0.00031328454,0.0015611211,0.9024864,0.000041304407,0.0017275397,0.000042750897],"about_ca_topic_score_codex":0.0038460572,"about_ca_topic_score_gemma":0.0063739205,"teacher_disagreement_score":0.0038460572,"about_ca_system_score_codex":0.0003026509,"about_ca_system_score_gemma":0.00026530618,"threshold_uncertainty_score":0.0076473355},"labels":[],"label_agreement":null},{"id":"W2517764317","doi":"10.1016/j.clnesp.2016.07.003","title":"Effect of serving size and addition of sugar on the glycemic response elicited by oatmeal: A randomized, cross-over study","year":2016,"lang":"en","type":"article","venue":"Clinical Nutrition ESPEN","topic":"Food composition and properties","field":"Nursing","cited_by":33,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories","funders":"PepsiCo","keywords":"Medicine; Glycemic; Sugar; Randomized controlled trial; Glycemic index; Food science; Internal medicine; Insulin","score_opus":0.02463681619184241,"score_gpt":0.3661584376621063,"score_spread":0.3415216214702639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2517764317","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970752,0.00034668137,0.00033139208,0.00009828926,0.00023675754,0.0012452704,0.00024150293,0.000036470214,0.00038841655],"genre_scores_gemma":[0.99170023,0.00066312845,0.0017759916,0.0005001624,0.0005186596,0.0022003548,0.00041336994,0.00004345252,0.0021847165],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9958902,0.0019155474,0.0003487247,0.0008618377,0.0004315777,0.00055225875],"domain_scores_gemma":[0.99366015,0.0024987601,0.0009184521,0.00083424285,0.000411346,0.0016769515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0057034055,0.0030275788,0.006356676,0.0010875221,0.0014283872,0.0020659803,0.0021604728,0.003712999,0.0057193246],"category_scores_gemma":[0.0058928146,0.0022088839,0.0029112715,0.001111052,0.0044800085,0.00268259,0.0013218139,0.0050575095,0.0010007531],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9664708,0.029905437,0.0002871932,0.00007531749,0.00026570781,0.000008715939,0.000036972837,0.00005767973,0.001292216,0.000019315867,0.00004980376,0.0015308602],"study_design_scores_gemma":[0.62312156,0.36821312,0.005348624,0.000019726465,0.000980109,0.0000128654365,0.00006274662,0.00044734648,0.0013563582,0.00012330877,0.0002670805,0.000047140846],"about_ca_topic_score_codex":0.0036736992,"about_ca_topic_score_gemma":0.0030060816,"teacher_disagreement_score":0.006356676,"about_ca_system_score_codex":0.0017030436,"about_ca_system_score_gemma":0.002113016,"threshold_uncertainty_score":0.03016287},"labels":[],"label_agreement":null},{"id":"W2517910955","doi":"10.1094/cchem-03-16-0068-fi","title":"Structure, Physicochemical Properties, and In Vitro Starch Digestibility of Yellow Pea Flour Modified with Different Organic Acids","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Saskatchewan Pulse Growers; His Majesty’s Trust Fund; University of Saskatchewan","keywords":"Chemistry; Food science; Ingredient; Citric acid; Differential scanning calorimetry; Amylose; Starch; Fourier transform infrared spectroscopy; Nuclear chemistry; Chemical engineering","score_opus":0.018139411663272948,"score_gpt":0.21226068031046597,"score_spread":0.194121268647193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2517910955","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99914503,0.00021737212,0.00045272734,0.000005019042,0.0000023930322,0.0000031190195,0.000039504488,0.000004666765,0.00013003335],"genre_scores_gemma":[0.9985031,0.00021452928,0.00071612233,0.000011365949,0.0000017326499,0.0000065179456,0.0001392566,0.0000066002517,0.0004007646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992657,0.0000114283575,0.0000065161676,0.000015448448,0.000023191176,0.00001669985],"domain_scores_gemma":[0.99989927,0.000017503304,0.000037462047,0.000006909344,0.000019104493,0.00001978012],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014117584,0.0002503063,0.00016798302,0.00014522682,0.00008345656,0.00020361617,0.0000937021,0.00020033601,0.00037782625],"category_scores_gemma":[0.00016388748,0.00013126139,0.00026125758,0.00012543485,0.00013218698,0.00017510325,0.00009336354,0.00026127,0.00006813709],"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":[0.00005050815,0.0000070202877,0.00014329304,0.0000104823175,0.0000030623596,0.000018157149,0.000008614637,0.000030370667,0.9995029,0.0000057051298,0.0000015249391,0.0002183179],"study_design_scores_gemma":[0.0000064325627,0.0004658884,0.00971779,0.0000034642017,0.000019284213,0.00009437827,0.000027860833,0.00047797553,0.98882324,0.000012778095,0.00034598503,0.000004780703],"about_ca_topic_score_codex":0.0005233146,"about_ca_topic_score_gemma":0.000657252,"teacher_disagreement_score":0.0005233146,"about_ca_system_score_codex":0.000110231806,"about_ca_system_score_gemma":0.000063533524,"threshold_uncertainty_score":0.0012639761},"labels":[],"label_agreement":null},{"id":"W2519828150","doi":"10.1094/cchem-04-16-0083-r","title":"Thermal and Functional Properties of Hairless Canary Seed (<i>Phalaris canariensis</i> L.) Starch in Comparison with Wheat Starch","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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; University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Amylose; Chemistry; Syneresis; Food science; Swelling; Retrogradation (starch); Botany; Materials science; Composite material; Biology","score_opus":0.02314277027199841,"score_gpt":0.2220194174207433,"score_spread":0.1988766471487449,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2519828150","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984249,0.00048006905,0.00043979983,0.0000144534415,0.000007633954,0.0000044496364,0.00012214221,0.0000067644437,0.00049994653],"genre_scores_gemma":[0.99851614,0.00020637744,0.0004101588,0.000021550519,0.000004202061,0.0000073314186,0.00022247109,0.000009298033,0.0006023766],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999225,0.000009071215,0.000006954558,0.00002347927,0.000024914021,0.000013085503],"domain_scores_gemma":[0.9998178,0.000029718876,0.000054100863,0.000009779219,0.000040159088,0.000048413905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011087233,0.000275789,0.00011081197,0.00036230916,0.000100443925,0.00024285211,0.00010847479,0.0001714502,0.0007500866],"category_scores_gemma":[0.00020991571,0.00008398499,0.0002574847,0.00029859119,0.0002061931,0.00023820986,0.00012156925,0.00029979748,0.00010371428],"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":[0.00009081887,0.000010383691,0.0005992131,0.000037580725,0.000008414224,0.000039984603,0.000030980085,0.000044356573,0.9982754,0.00002438496,0.000014703132,0.00082373025],"study_design_scores_gemma":[0.000013331319,0.000547807,0.10152591,0.000011052515,0.00006236182,0.0003902598,0.00020350986,0.0011468874,0.89472437,0.00006816837,0.0012753851,0.000031017094],"about_ca_topic_score_codex":0.0013420321,"about_ca_topic_score_gemma":0.0011428447,"teacher_disagreement_score":0.0013420321,"about_ca_system_score_codex":0.00012815266,"about_ca_system_score_gemma":0.0000823092,"threshold_uncertainty_score":0.0026685},"labels":[],"label_agreement":null},{"id":"W2520159593","doi":"10.1016/j.foodres.2016.09.015","title":"Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review","year":2016,"lang":"en","type":"review","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Ultrasound; Bubble; Characterization (materials science); Materials science; Ultrasonic sensor; Scattering; Intensity (physics); Food science; Composite material; Nanotechnology; Optics; Chemistry; Acoustics; Mechanics; Physics","score_opus":0.22182862998664152,"score_gpt":0.4590862526055253,"score_spread":0.2372576226188838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2520159593","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":[0.00022556742,0.99930906,0.00011328275,0.000078367266,0.000072551455,0.0000043688865,0.000008480777,0.0000020091538,0.00018623116],"genre_scores_gemma":[0.0013266866,0.9979373,0.000255114,0.00009933367,0.00011088354,0.000008963507,0.000011404709,0.0000010253319,0.00024930792],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995826,0.000054364806,0.00008059815,0.000091517046,0.00016661511,0.000024444105],"domain_scores_gemma":[0.9989378,0.0006565218,0.00016754618,0.000015883594,0.00019003746,0.00003216641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010056074,0.0010068993,0.0016989827,0.0037802355,0.00025204683,0.0010301459,0.00090209633,0.001335755,0.0014153502],"category_scores_gemma":[0.0014987714,0.00044085184,0.00078241475,0.002858265,0.0007331968,0.0014302711,0.00072258635,0.0011841011,0.000554965],"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":[0.00016755133,0.00021035736,0.0007679751,0.069848984,0.00029726798,0.00027479845,0.00019271583,0.00028393493,0.009526756,0.0011396827,0.0066372985,0.91065264],"study_design_scores_gemma":[0.00012067227,0.0010224348,0.008435509,0.023703767,0.0026827878,0.0050640726,0.00087731314,0.00063275464,0.016355634,0.0025760427,0.9383156,0.00021337382],"about_ca_topic_score_codex":0.0016510605,"about_ca_topic_score_gemma":0.0024447644,"teacher_disagreement_score":0.0037802355,"about_ca_system_score_codex":0.0004341539,"about_ca_system_score_gemma":0.0011482342,"threshold_uncertainty_score":0.0053182244},"labels":[],"label_agreement":null},{"id":"W2521473484","doi":"10.1094/cchem-07-16-0185-r","title":"Chemical and Physical Characteristics of Proso Millet (<i>Panicum miliaceum</i>)‐Based Products","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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; Agriculture and Agri-Food Canada; Acadia University","funders":"Ministry of Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Panicum miliaceum; Food science; Gluten free; Chemistry; Starch; Gluten; Glycemic index; Agronomy; Glycemic; Biotechnology; Biology","score_opus":0.011167261786092867,"score_gpt":0.22167264022685734,"score_spread":0.21050537844076447,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2521473484","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987931,0.00027384248,0.0003278544,0.0000062949025,0.0000036819708,0.0000133764515,0.00018436852,0.000004876865,0.0003925801],"genre_scores_gemma":[0.99705374,0.00020435356,0.0013917235,0.000021751695,0.0000045192987,0.00001778867,0.00072572165,0.00001182432,0.0005686577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998599,0.000026974943,0.00001627414,0.000031809297,0.000041900432,0.000022930044],"domain_scores_gemma":[0.99973744,0.00006531237,0.000079159225,0.000013749436,0.000046688758,0.00005763137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025260015,0.00048688502,0.00020250154,0.0008351452,0.0001575881,0.00041469486,0.00012894488,0.00022825277,0.0006327863],"category_scores_gemma":[0.00031205034,0.00018350162,0.00033434838,0.0005392498,0.00022524167,0.00025539694,0.00017587314,0.00042875842,0.00011599276],"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":[0.0009316151,0.0001057598,0.004329573,0.00009321875,0.000034153112,0.00010052279,0.000052328443,0.00015777322,0.99099404,0.000049854305,0.000020686737,0.0031304634],"study_design_scores_gemma":[0.00007340141,0.0041282033,0.47950953,0.000036471763,0.0002536386,0.00066690095,0.0003095931,0.0012885507,0.5113413,0.00010574551,0.002243911,0.000042763288],"about_ca_topic_score_codex":0.0010001241,"about_ca_topic_score_gemma":0.00084170105,"teacher_disagreement_score":0.0010001241,"about_ca_system_score_codex":0.00017621339,"about_ca_system_score_gemma":0.00009421559,"threshold_uncertainty_score":0.0021169186},"labels":[],"label_agreement":null},{"id":"W2521768209","doi":"10.1094/cchem-04-16-0089-r","title":"Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Starch; Food science; Chemistry; Corn starch; Composition (language); Particle size; Dry bean; Soya bean; Chemical composition; Wheat flour; Agronomy; Cultivar; Biology","score_opus":0.02124597624299893,"score_gpt":0.2103166664007284,"score_spread":0.18907069015772948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2521768209","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99942577,0.00007512363,0.00013994057,0.0000042773972,0.000001397156,0.000007559266,0.00021368996,0.0000035759585,0.00012865166],"genre_scores_gemma":[0.99472034,0.00017049567,0.0018082284,0.00002972257,0.0000028307902,0.000031798867,0.0019650918,0.00002185502,0.0012496318],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998337,0.000024420231,0.000025876132,0.000055970802,0.000037589416,0.00002249178],"domain_scores_gemma":[0.99976164,0.00004487614,0.00005722376,0.000015105688,0.000055378707,0.00006575356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028389148,0.0005011614,0.00033656706,0.0006348193,0.00038043232,0.0003687174,0.00022765747,0.00024155111,0.00060278253],"category_scores_gemma":[0.00024635426,0.00027242044,0.00040245184,0.0006326965,0.00021901082,0.00025346116,0.00030860893,0.00039367407,0.000124162],"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":[0.00075983146,0.00008979467,0.009766497,0.000045235036,0.000038670845,0.00009063696,0.0001497738,0.00006992082,0.9875815,0.0000137217185,0.00001899736,0.0013755673],"study_design_scores_gemma":[0.000037088696,0.0016688321,0.7265661,0.000010458543,0.00019139123,0.00031114873,0.00035094717,0.00051476475,0.26905516,0.000019069006,0.0012446999,0.000030279283],"about_ca_topic_score_codex":0.007489178,"about_ca_topic_score_gemma":0.015069818,"teacher_disagreement_score":0.007489178,"about_ca_system_score_codex":0.00047304737,"about_ca_system_score_gemma":0.00016521804,"threshold_uncertainty_score":0.014891148},"labels":[],"label_agreement":null},{"id":"W2523173357","doi":"10.2527/jam2016-0470","title":"0470 The effect of sorting wheat or barley, based on the predicted CP of individual seeds, on physical characteristics and in vitro dry matter digestibility","year":2016,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Dry matter; Agronomy; Sorting; In vitro; Chemistry; Biology; Food science; Animal science; Mathematics; Biochemistry","score_opus":0.017163218569440083,"score_gpt":0.2654226497227086,"score_spread":0.24825943115326854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2523173357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99917847,0.00013196564,0.00026104812,0.000014807307,0.000014220193,0.000010764401,0.000089146924,0.000007059089,0.0002925575],"genre_scores_gemma":[0.995641,0.00017126487,0.0018003486,0.00010543236,0.000008746698,0.000028380711,0.00038154438,0.000027870796,0.0018354617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999508,0.00018331887,0.00004270496,0.0001233472,0.00006628671,0.00007641153],"domain_scores_gemma":[0.9988967,0.0004983658,0.00017766035,0.000078515026,0.0000925411,0.00025615416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005246616,0.00037155382,0.00051039195,0.00016411564,0.00015500188,0.0008912168,0.00022765335,0.0003269768,0.001484492],"category_scores_gemma":[0.0006722942,0.00025822173,0.00032915774,0.00022238265,0.0003654271,0.00024130296,0.00022999215,0.0005387895,0.00035409388],"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":[0.01678733,0.00094543985,0.0030422146,0.00008483371,0.000083319595,0.000033302942,0.000042382744,0.00024201446,0.97355145,0.000034841458,0.00006524312,0.0050876155],"study_design_scores_gemma":[0.00035680324,0.040711053,0.11378246,0.000027680888,0.00035423058,0.00012726423,0.00025593766,0.0041810675,0.8382944,0.00012561408,0.0017343782,0.00004913881],"about_ca_topic_score_codex":0.0023898978,"about_ca_topic_score_gemma":0.0036156217,"teacher_disagreement_score":0.0023898978,"about_ca_system_score_codex":0.00042293523,"about_ca_system_score_gemma":0.00034691626,"threshold_uncertainty_score":0.00496608},"labels":[],"label_agreement":null},{"id":"W2523205357","doi":"10.1080/19390211.2016.1229371","title":"Dietary Resistant Starch Supplementation Increases High-Density Lipoprotein Particle Number in Pigs Fed a Western Diet","year":2016,"lang":"en","type":"article","venue":"Journal of Dietary Supplements","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Endocrinology; Internal medicine; Very low-density lipoprotein; Lipoprotein; Insulin resistance; Blood lipids; Insulin; Resistant starch; Cholesterol; Glycemic; Chemistry; High-density lipoprotein; Starch; Medicine; Biochemistry","score_opus":0.03180069768151639,"score_gpt":0.29513446742872523,"score_spread":0.26333376974720885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2523205357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99923193,0.00024611416,0.00026354913,0.0000392286,0.000020991287,0.0000146001,0.00003954758,0.000014473156,0.00012953866],"genre_scores_gemma":[0.99472046,0.0006952218,0.0014175304,0.00019438825,0.000031577296,0.00008559958,0.0003210497,0.000030343272,0.0025037585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999746,0.000061919185,0.00002200985,0.00008066916,0.000034237866,0.000055153218],"domain_scores_gemma":[0.9995084,0.00007598624,0.0001538571,0.00005453576,0.000038598024,0.00016867368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043590472,0.00047382174,0.0007491676,0.00036680943,0.00015584216,0.0004913245,0.0002559796,0.0006934038,0.00107381],"category_scores_gemma":[0.000360935,0.00042326897,0.0004040331,0.00015217632,0.00048717376,0.00055350777,0.00028040312,0.00087661215,0.00026925726],"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":[0.012874314,0.0010864106,0.0015670988,0.000091457245,0.000049615635,0.00006123179,0.000054207765,0.000036369394,0.98122877,0.000015278121,0.000047377307,0.0028878527],"study_design_scores_gemma":[0.0021871044,0.18397859,0.22800243,0.00012459213,0.0007190029,0.0006195409,0.00074163516,0.0023841157,0.57728606,0.00015377929,0.0037034494,0.000099676174],"about_ca_topic_score_codex":0.00067859294,"about_ca_topic_score_gemma":0.0007651916,"teacher_disagreement_score":0.00107381,"about_ca_system_score_codex":0.00020003063,"about_ca_system_score_gemma":0.00020613983,"threshold_uncertainty_score":0.0035922527},"labels":[],"label_agreement":null},{"id":"W2525041604","doi":"10.1002/jsfa.8048","title":"Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"Rheology; Ultrasonic sensor; Materials science; Food science; Ultrasound; Attenuation; Composite material; Chemistry; Acoustics; Optics","score_opus":0.035896582065733665,"score_gpt":0.2617788268138815,"score_spread":0.22588224474814783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2525041604","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994248,0.00014580398,0.00034168144,0.000005507146,9.4552166e-7,0.0000044178337,0.000026620344,0.000002697178,0.000047494963],"genre_scores_gemma":[0.99921405,0.0000548129,0.00059079385,0.000006059842,0.0000010984027,0.0000032461678,0.00006817153,0.00000236781,0.000059388694],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983037,0.00003930468,0.000020944592,0.00004316894,0.000046246118,0.000019901268],"domain_scores_gemma":[0.999185,0.00031639522,0.00028230093,0.00004608432,0.00010863875,0.000061594044],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005988879,0.0002396062,0.00015137094,0.00031524,0.00009808397,0.0003308803,0.00008642717,0.00026852454,0.0006395662],"category_scores_gemma":[0.0012837695,0.00012339269,0.00013441694,0.0002398359,0.00020558455,0.00017917347,0.000120801145,0.0003329926,0.000099263416],"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":[0.002215868,0.00025452167,0.19575773,0.000114563496,0.00012819727,0.000076825076,0.00022401093,0.00040929377,0.7875593,0.00003293515,0.00002889925,0.013198028],"study_design_scores_gemma":[0.000024642968,0.003297133,0.8370971,0.0000072818425,0.00013820494,0.00038058788,0.00019529501,0.0011717281,0.1574051,0.000033952336,0.00023880898,0.00001020756],"about_ca_topic_score_codex":0.0006764744,"about_ca_topic_score_gemma":0.0007289734,"teacher_disagreement_score":0.0006764744,"about_ca_system_score_codex":0.0001364777,"about_ca_system_score_gemma":0.00006725482,"threshold_uncertainty_score":0.0031672716},"labels":[],"label_agreement":null},{"id":"W2529121396","doi":"10.1094/cchem-04-16-0119-fi","title":"Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies","year":2016,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"North Dakota Department of Agriculture","keywords":"Palatability; Food science; Glycemic index; Glycemic; Wheat flour; Meal; Chemistry; In vivo; Biotechnology; Biology; Insulin","score_opus":0.05345927060117122,"score_gpt":0.2820730144334509,"score_spread":0.22861374383227967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2529121396","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98893553,0.00065989693,0.009602873,0.000034736753,0.000020981443,0.0000860738,0.00012786381,0.00004283154,0.00048916927],"genre_scores_gemma":[0.95373017,0.0010806563,0.042472664,0.000098442135,0.00002082223,0.00011875079,0.00082120276,0.000043554686,0.0016138082],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999824,0.00005187245,0.000016673202,0.000043039625,0.000040726452,0.00002362767],"domain_scores_gemma":[0.99976903,0.000089595276,0.000049512917,0.000029999615,0.00003178197,0.000030146512],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005046163,0.00057057344,0.00032666087,0.00020035589,0.000090120324,0.00030053925,0.00027979558,0.00030924953,0.0006724967],"category_scores_gemma":[0.00030345356,0.00024279447,0.0003170336,0.00012182443,0.00015474211,0.00019463952,0.00022675758,0.00046666167,0.00019490064],"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":[0.00009628445,0.000057565943,0.00016395711,0.000020531585,0.0000033886276,0.000013644362,0.000006112515,0.000025333135,0.99867874,0.000007781919,0.0000059341505,0.0009207864],"study_design_scores_gemma":[0.000021563945,0.0020619924,0.0032747937,0.0000038183916,0.000028025781,0.0001144336,0.000011661868,0.00052244856,0.9935853,0.000006289354,0.0003661395,0.000003520785],"about_ca_topic_score_codex":0.0003626487,"about_ca_topic_score_gemma":0.0006213478,"teacher_disagreement_score":0.0006724967,"about_ca_system_score_codex":0.00011552539,"about_ca_system_score_gemma":0.00009352322,"threshold_uncertainty_score":0.0026686788},"labels":[],"label_agreement":null},{"id":"W2531236010","doi":"10.1017/s000711451600341x","title":"The effect of oat<i>β</i>-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: a systematic review and meta-analysis of randomised-controlled trials","year":2016,"lang":"en","type":"review","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":234,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canada Research Chairs; University of Toronto; St. Michael's Hospital","funders":"","keywords":"Cholesterol; Medicine; Internal medicine; Meta-analysis; Apolipoprotein B; Randomized controlled trial; Gastroenterology; Endocrinology","score_opus":0.05352640761021603,"score_gpt":0.34513378800246003,"score_spread":0.291607380392244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2531236010","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":[0.0030001039,0.99517894,0.00034839174,0.00019351156,0.00015720005,0.000613168,0.00024535396,0.00001917305,0.0002441293],"genre_scores_gemma":[0.068167225,0.9253099,0.0026853832,0.00092644565,0.00024092737,0.0018493809,0.0004627881,0.000024978703,0.00033300667],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.984945,0.0066880155,0.0051183617,0.0011376756,0.001759895,0.00035110014],"domain_scores_gemma":[0.97874177,0.01481274,0.0042062127,0.0004088109,0.0015535657,0.0002768895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.017686838,0.002912091,0.024642147,0.007946372,0.00070357946,0.0051253606,0.0021671187,0.002632241,0.0031197013],"category_scores_gemma":[0.037388243,0.001857836,0.031132642,0.008647913,0.0010953393,0.0025001385,0.0017461203,0.002226889,0.00032366352],"study_design_candidate":"meta_analysis","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":[0.0021407579,0.000022046785,0.0010013528,0.73374236,0.24939077,0.000089456444,0.000083811414,0.00022668588,0.0003241256,0.00012023396,0.00046077275,0.012397562],"study_design_scores_gemma":[0.0016267095,0.00032795782,0.0024740347,0.09203615,0.9007209,0.00011203719,0.00006282673,0.00016852909,0.00021499787,0.00021870728,0.0020071317,0.000030048102],"about_ca_topic_score_codex":0.0065840683,"about_ca_topic_score_gemma":0.015010151,"teacher_disagreement_score":0.024642147,"about_ca_system_score_codex":0.00450268,"about_ca_system_score_gemma":0.0063903155,"threshold_uncertainty_score":0.093538105},"labels":[],"label_agreement":null},{"id":"W2531341758","doi":"10.3945/jn.116.239418","title":"Resistant Starch Bagels Reduce Fasting and Postprandial Insulin in Adults at Risk of Type 2 Diabetes","year":2016,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":79,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canada Bread (Canada); University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Postprandial; Medicine; Glycemic; Insulin resistance; Internal medicine; Type 2 diabetes; Resistant starch; Crossover study; Endocrinology; Insulin; Diabetes mellitus; Glycemic load; Glycemic index; Starch; Food science; Biology; Placebo","score_opus":0.016702147047979055,"score_gpt":0.24881987684808662,"score_spread":0.23211772980010756,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2531341758","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953252,0.003366398,0.00013426288,0.00020419295,0.00009023832,0.000030578147,0.000095548094,0.000022736993,0.00073075853],"genre_scores_gemma":[0.9963247,0.0016186764,0.0005606544,0.00026825647,0.00003329303,0.000023442248,0.00012161092,0.0000057664565,0.0010436414],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9998908,0.000043314776,0.000012424385,0.000017427205,0.00001857127,0.00001741182],"domain_scores_gemma":[0.9997507,0.00008123024,0.00006722263,0.000013625506,0.00002016673,0.0000671065],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003089607,0.0004641367,0.00072706345,0.0002757075,0.00017582922,0.00038703994,0.00018808253,0.00046514723,0.0022928207],"category_scores_gemma":[0.00090319116,0.00031780073,0.0006114493,0.00019762339,0.00010586639,0.00031777346,0.00024603456,0.0008836308,0.0001796862],"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":[0.37638548,0.037010185,0.2099932,0.0027912166,0.010053424,0.0006037866,0.00074844295,0.0008210705,0.042190783,0.00030536295,0.004068123,0.31502888],"study_design_scores_gemma":[0.029333564,0.1403557,0.8053988,0.0007910461,0.0090202615,0.00045738948,0.001132031,0.002618134,0.004935376,0.0005190133,0.005346563,0.00009209949],"about_ca_topic_score_codex":0.001844315,"about_ca_topic_score_gemma":0.002696234,"teacher_disagreement_score":0.0022928207,"about_ca_system_score_codex":0.0001398989,"about_ca_system_score_gemma":0.0001576568,"threshold_uncertainty_score":0.0076702237},"labels":[],"label_agreement":null},{"id":"W2538358570","doi":"10.1016/j.carbpol.2016.10.045","title":"Analysis of β-glucan molar mass from barley malt and brewer’s spent grain with asymmetric flow field-flow fractionation (AF4) and their association to proteins","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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":"Lantmännens Forskningsstiftelse","keywords":"Molar mass; Fractionation; Chemistry; Glucan; Steeping; Food science; Multiangle light scattering; Fermentation; Polysaccharide; Chromatography; Light scattering; Biochemistry; Scattering; Polymer; Organic chemistry","score_opus":0.00807137668883019,"score_gpt":0.21232928199037904,"score_spread":0.20425790530154886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2538358570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99424666,0.0005412854,0.003669868,0.000051136925,0.000018150591,0.000015681235,0.0004650674,0.000029476127,0.00096271565],"genre_scores_gemma":[0.98801476,0.0005943511,0.0049062525,0.00007875021,0.000018499346,0.000045735527,0.0018433774,0.000055700886,0.004442565],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991393,0.000010632181,0.0000058270825,0.000024281919,0.000015872345,0.000029424702],"domain_scores_gemma":[0.9998634,0.00004669744,0.000022458196,0.000011204981,0.00002984401,0.000026461817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016997124,0.00042838135,0.00018916703,0.00049969053,0.0003204904,0.0003138061,0.00019671931,0.00020371929,0.0010589069],"category_scores_gemma":[0.00020785612,0.00012274795,0.00026557216,0.00041669584,0.00025516158,0.00022909569,0.00018517383,0.0005009749,0.0002577475],"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":[0.00024821665,0.000014730767,0.0005335016,0.00001355524,0.0000062850854,0.00002348295,0.000035267043,0.000020195244,0.99790514,0.000042585434,0.000011511448,0.0011454858],"study_design_scores_gemma":[0.000008515154,0.00014265403,0.030359145,0.0000053132258,0.000029556133,0.00015853674,0.00008460011,0.0006954149,0.9672609,0.00008581125,0.0011619101,0.000007692345],"about_ca_topic_score_codex":0.0034865972,"about_ca_topic_score_gemma":0.0019461123,"teacher_disagreement_score":0.0034865972,"about_ca_system_score_codex":0.00023035775,"about_ca_system_score_gemma":0.00020533655,"threshold_uncertainty_score":0.0069326162},"labels":[],"label_agreement":null},{"id":"W2544229871","doi":"","title":"Studies on Wheat Based Composite Flour for Pasta Products","year":2005,"lang":"en","type":"article","venue":"The Indian Journal of Nutrition and Dietetics","topic":"Food composition and properties","field":"Nursing","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":"Business; Wheat flour; Food science; Product (mathematics); Quality (philosophy); Food products; Marketing; Biotechnology; Chemistry; Mathematics; Biology","score_opus":0.05331863465880553,"score_gpt":0.3015475184459575,"score_spread":0.24822888378715197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2544229871","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97726405,0.013318937,0.0017586304,0.00006713043,0.00010201611,0.00012612791,0.0002254438,0.000010151877,0.0071274173],"genre_scores_gemma":[0.9837112,0.0061317603,0.0029093616,0.00008111875,0.000029240231,0.000040163814,0.0004810453,0.000021025546,0.0065950775],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99957365,0.000117369265,0.000036478225,0.0000893642,0.00012714726,0.000055959765],"domain_scores_gemma":[0.9995035,0.00017041035,0.000045530447,0.000025057763,0.00019107544,0.00006444723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011046287,0.00036981452,0.0003432859,0.0009080043,0.00048420453,0.0008230966,0.00022690985,0.00031196378,0.0032678328],"category_scores_gemma":[0.0009097414,0.00015084461,0.00054357434,0.0009650499,0.0002443805,0.00044655264,0.0002982859,0.0005675669,0.00048234093],"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":[0.0028200524,0.0007032906,0.0052444236,0.001332223,0.000107495456,0.00060212717,0.001174878,0.00022498936,0.95440835,0.00085067743,0.0002164141,0.032315213],"study_design_scores_gemma":[0.000086449545,0.010525767,0.09991923,0.000264838,0.0005722888,0.0013438673,0.0024875363,0.0011501373,0.84157693,0.0006069485,0.041406788,0.00005926983],"about_ca_topic_score_codex":0.002086671,"about_ca_topic_score_gemma":0.0028499297,"teacher_disagreement_score":0.0032678328,"about_ca_system_score_codex":0.00029161738,"about_ca_system_score_gemma":0.00029662205,"threshold_uncertainty_score":0.010931969},"labels":[],"label_agreement":null},{"id":"W2546874569","doi":"10.1016/j.foodchem.2016.10.142","title":"Impact of molecular structure on the physicochemical properties of starches isolated from different field pea (Pisum sativum L.) cultivars grown in Saskatchewan, Canada","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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 Saskatchewan; Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"Agriculture and Agri-Food Canada; Saskatchewan Pulse Growers","keywords":"Amylopectin; Amylose; Field pea; Crystallinity; Starch; Branching (polymer chemistry); Cultivar; Sativum; Pisum; Chemistry; Food science; Botany; Crystallography; Biology; Organic chemistry; Biochemistry","score_opus":0.011079170340837979,"score_gpt":0.20969999996930525,"score_spread":0.19862082962846728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2546874569","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99923265,0.00010776083,0.00007226824,0.000016612425,0.000002409743,0.000004524098,0.00017133656,0.0000024699912,0.00039003624],"genre_scores_gemma":[0.9980744,0.00010280021,0.0002225859,0.00004066205,0.0000010626297,0.000005614363,0.0006199625,0.00000986761,0.0009230999],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997421,0.000038595863,0.000024796254,0.00006857712,0.00005997785,0.000065962166],"domain_scores_gemma":[0.99941146,0.000117310614,0.00007603925,0.00002320316,0.0002251843,0.00014690605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002722296,0.0003324122,0.00025785592,0.000766054,0.0005264522,0.0009896298,0.00024356703,0.00022110733,0.00095190055],"category_scores_gemma":[0.00041714916,0.00023754375,0.0002273334,0.0006130788,0.0005247379,0.00020472327,0.00031716752,0.0004042712,0.00018521956],"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":[0.0007219806,0.000055885357,0.011620887,0.000030068297,0.000054623168,0.00007262368,0.00020124706,0.00011118605,0.98538095,0.000054755645,0.000044328262,0.0016514923],"study_design_scores_gemma":[0.000035697645,0.00065050495,0.80745894,0.000021318903,0.000116801755,0.00019272915,0.0015154175,0.00072722184,0.18812492,0.00007493441,0.0010490116,0.000032395907],"about_ca_topic_score_codex":0.22485057,"about_ca_topic_score_gemma":0.37415802,"teacher_disagreement_score":0.77514946,"about_ca_system_score_codex":0.0023509827,"about_ca_system_score_gemma":0.001684621,"threshold_uncertainty_score":0.4470836},"labels":[],"label_agreement":null},{"id":"W2549904751","doi":"10.5539/jfr.v5n6p95","title":"Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Potassium sorbate; Food science; Propionate; Mold; Antimicrobial; Chemistry; Shelf life; Materials science; Biochemistry; Composite material","score_opus":0.130220724932049,"score_gpt":0.36577269374798854,"score_spread":0.23555196881593954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2549904751","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99773836,0.0015895334,0.000114811904,0.000032143205,0.000030603824,0.000012178922,0.00013138956,0.000010811259,0.00034011254],"genre_scores_gemma":[0.9978126,0.0006019674,0.0004955253,0.000030714375,0.000015119234,0.000014023176,0.00017844475,0.000009848918,0.00084164663],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972445,0.000071713985,0.000040958268,0.000061773404,0.000052225998,0.00004881136],"domain_scores_gemma":[0.9992348,0.00019767175,0.00017199243,0.00004884364,0.00022671433,0.000120045224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022408132,0.0004503057,0.0004902558,0.0002495421,0.00020769428,0.00048784201,0.0002260961,0.0002941663,0.0019302717],"category_scores_gemma":[0.000787872,0.00019165504,0.00035898227,0.00026213983,0.00021224648,0.00038484458,0.00020855434,0.0005249748,0.0002864092],"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":[0.0058852946,0.00035609616,0.0016982453,0.0003477059,0.000056983292,0.00013268662,0.00015965028,0.00016234825,0.98473907,0.000020605412,0.000077583645,0.006363697],"study_design_scores_gemma":[0.000059943613,0.009836023,0.03930626,0.000058170586,0.00020348153,0.00013782765,0.0003269817,0.0005990478,0.94787675,0.000020524501,0.0015359131,0.000039088012],"about_ca_topic_score_codex":0.0010325045,"about_ca_topic_score_gemma":0.0014108334,"teacher_disagreement_score":0.0019302717,"about_ca_system_score_codex":0.00014356851,"about_ca_system_score_gemma":0.0001791733,"threshold_uncertainty_score":0.0064573884},"labels":[],"label_agreement":null},{"id":"W2552138994","doi":"10.1016/j.carbpol.2016.11.059","title":"Amylopectin small chain glucans form structure fingerprint that determines botanical origin of starch","year":2016,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Canada Research Chairs","keywords":"Amylopectin; Starch; Glucan; Amylose; Chemistry; Chlamydomonas; Food science; Polysaccharide; Granule (geology); Botany; Biochemistry; Biology","score_opus":0.028691999400184465,"score_gpt":0.25454492668933876,"score_spread":0.2258529272891543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2552138994","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998497,0.00025022542,0.0005679828,0.000017436336,0.000006405691,0.0000036637116,0.00007162866,0.000005140647,0.0005804216],"genre_scores_gemma":[0.9975528,0.0002850745,0.0007951507,0.000021538968,0.000003628737,0.0000043740997,0.00010663056,0.0000058037954,0.0012250026],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999696,0.0000043850782,0.0000020552975,0.000009699613,0.000008884938,0.000005351085],"domain_scores_gemma":[0.9998965,0.00002122921,0.000031362237,0.0000052705486,0.00002043132,0.000025240624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000082465536,0.00018890026,0.000101908445,0.0004066729,0.000117295334,0.00021347823,0.0000681163,0.00014868486,0.0011237502],"category_scores_gemma":[0.00020297071,0.00009888796,0.00010303842,0.00020290528,0.00015190768,0.00016153471,0.00009901374,0.00024053825,0.0001506204],"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":[0.0004139977,0.000047531907,0.02518091,0.000032559685,0.000013919728,0.00018467192,0.00012729396,0.000020159932,0.9673734,0.00008217783,0.000036866117,0.0064864354],"study_design_scores_gemma":[0.000013055353,0.0005132966,0.7990407,0.000014695769,0.00004021462,0.0011358849,0.0005152552,0.0003184242,0.19708034,0.0002598139,0.0010576027,0.000010700009],"about_ca_topic_score_codex":0.0003704348,"about_ca_topic_score_gemma":0.00056087645,"teacher_disagreement_score":0.0011237502,"about_ca_system_score_codex":0.00006944783,"about_ca_system_score_gemma":0.00007637882,"threshold_uncertainty_score":0.0037593246},"labels":[],"label_agreement":null},{"id":"W2556266672","doi":"10.1016/j.bcdf.2016.11.002","title":"Impact of dietary fibre on in vitro digestibility of modified tapioca starch: viscosity effect","year":2016,"lang":"en","type":"article","venue":"Bioactive Carbohydrates and Dietary Fibre","topic":"Food composition and properties","field":"Nursing","cited_by":27,"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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Viscosity; Starch; Food science; Digestion (alchemy); Polysaccharide; Apparent viscosity; Sugar; Mucilage; Chromatography; Biochemistry; Botany; Thermodynamics","score_opus":0.02873032751236597,"score_gpt":0.28078076603334395,"score_spread":0.25205043852097797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2556266672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99907,0.00043524007,0.00016774377,0.000013894322,0.000010908753,0.0000059699037,0.00008103733,0.0000025600732,0.00021261151],"genre_scores_gemma":[0.9983253,0.00030674538,0.00057957234,0.000020326974,0.0000063755024,0.00001065014,0.00014532916,0.000009408438,0.0005962173],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997987,0.00005215338,0.000030789543,0.00004249771,0.000033226064,0.000042605414],"domain_scores_gemma":[0.99947053,0.00027130023,0.00008644697,0.000031333064,0.00006496127,0.000075476935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038449216,0.0003420144,0.00032059278,0.00015786334,0.00012064274,0.00032398335,0.00016054536,0.00028950293,0.00096969376],"category_scores_gemma":[0.00066424,0.00021732302,0.0003707457,0.00023261606,0.00024521,0.00039372867,0.00023945753,0.000537922,0.00010207077],"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":[0.0043036467,0.00014639138,0.0008852917,0.00010443987,0.000033179414,0.000056406352,0.00010857139,0.00012578416,0.99253476,0.00002544721,0.000013516457,0.001662586],"study_design_scores_gemma":[0.00006887257,0.0034774626,0.01996736,0.000023442459,0.00013901011,0.00008392881,0.000120615805,0.0008783121,0.97456044,0.000039280003,0.000619296,0.00002180585],"about_ca_topic_score_codex":0.0013384834,"about_ca_topic_score_gemma":0.001269653,"teacher_disagreement_score":0.0013384834,"about_ca_system_score_codex":0.00016818801,"about_ca_system_score_gemma":0.00018646919,"threshold_uncertainty_score":0.0032439828},"labels":[],"label_agreement":null},{"id":"W2558379247","doi":"10.1080/09637486.2016.1261085","title":"Optimization of the malting process for nutritional improvement of finger millet and amaranth flours in the infant weaning food industry","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amaranth; Germination; Food science; Weaning; Starch; Finger millet; Niacin; Gluten; Biology; Animal science; Agronomy; Biochemistry","score_opus":0.029149290724656097,"score_gpt":0.2886441237491512,"score_spread":0.2594948330244951,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2558379247","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99564785,0.0015185797,0.0022388468,0.000041057778,0.00001291859,0.000020733918,0.00010331773,0.000022143582,0.00039450458],"genre_scores_gemma":[0.9929812,0.0011459313,0.00516249,0.00002159894,0.0000044386056,0.0000182,0.00015203255,0.000021619837,0.0004923736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999848,0.00003503121,0.000015705702,0.000034607638,0.00003814661,0.000028472516],"domain_scores_gemma":[0.9999131,0.000014178819,0.000036126658,0.0000070342558,0.000014673223,0.000014895099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020588194,0.00038354218,0.00033764512,0.00023992671,0.00016194016,0.00042619323,0.00017192298,0.00019541329,0.00055114453],"category_scores_gemma":[0.0001761835,0.00012957657,0.00035814478,0.00028886576,0.000102471495,0.00024885498,0.00016905188,0.00045964733,0.0001605746],"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":[0.0001195129,0.000055267075,0.0002896967,0.00004737773,0.0000061279916,0.0000352293,0.000011554289,0.000135328,0.9976398,0.000014604374,0.00000864028,0.0016367686],"study_design_scores_gemma":[0.0000150905025,0.0010752126,0.016397951,0.000020458105,0.000051098144,0.00013749371,0.0000727911,0.0009869232,0.9798723,0.000037836526,0.0013176684,0.000015354537],"about_ca_topic_score_codex":0.0006910174,"about_ca_topic_score_gemma":0.0017722246,"teacher_disagreement_score":0.0006910174,"about_ca_system_score_codex":0.0001852632,"about_ca_system_score_gemma":0.00016589192,"threshold_uncertainty_score":0.0018437505},"labels":[],"label_agreement":null},{"id":"W2564401100","doi":"10.1002/9781119138105.ch3","title":"Dietary Fiber‐Enriched Functional Beverages in the Market","year":2016,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Carleton University","funders":"","keywords":"Food science; Dietary fiber; Inulin; Chemistry; Polyphenol; Functional food; Dietary fibre; Biochemistry; Antioxidant","score_opus":0.0236391437395426,"score_gpt":0.24566875867216112,"score_spread":0.22202961493261852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2564401100","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":[0.07657935,0.096122876,0.0022394287,0.009040567,0.002904707,0.00021288483,0.0044617252,0.0007106414,0.8077278],"genre_scores_gemma":[0.12305051,0.10374494,0.007980809,0.005267698,0.0019273317,0.00018294054,0.005288179,0.00050194113,0.75205576],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998578,0.0000144781325,0.000007817409,0.000027739423,0.00007021471,0.000021849468],"domain_scores_gemma":[0.9998791,0.000017509996,0.000012277386,0.0000063526145,0.00004029122,0.000044402455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030439004,0.00027278898,0.00020658039,0.00079700025,0.00047275593,0.0013385759,0.00021195992,0.0006088847,0.10963301],"category_scores_gemma":[0.00040747292,0.00006948201,0.0002763686,0.0008456156,0.00015960346,0.0015633114,0.000951343,0.00044543875,0.018093774],"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":[0.00038838107,0.0001987652,0.0017967928,0.0013364962,0.000011802066,0.0003699288,0.00046936603,0.00003732359,0.012104156,0.0118830325,0.08324696,0.88815695],"study_design_scores_gemma":[0.0000054475177,0.000068914815,0.0044365455,0.00028389148,0.0000068161285,0.0001921289,0.00026005748,0.000027460146,0.00083657674,0.000706329,0.99316883,0.000006906295],"about_ca_topic_score_codex":0.0009082344,"about_ca_topic_score_gemma":0.0019660336,"teacher_disagreement_score":0.10963301,"about_ca_system_score_codex":0.0003826494,"about_ca_system_score_gemma":0.00041328085,"threshold_uncertainty_score":0.36675894},"labels":[],"label_agreement":null},{"id":"W2566583580","doi":"10.1038/ejcn.2016.248","title":"The acute effects of inulin and resistant starch on postprandial serum short-chain fatty acids and second-meal glycemic response in lean and overweight humans","year":2016,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":70,"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; St. Michael's Hospital; St. Joseph’s Healthcare Hamilton; University of Toronto","funders":"Canadian Institutes of Health Research","keywords":"Postprandial; Glycemic; Inulin; Internal medicine; Meal; Resistant starch; Medicine; Endocrinology; Insulin; Crossover study; Overweight; Food science; Starch; Obesity; Chemistry","score_opus":0.025652731066878324,"score_gpt":0.3123322965777925,"score_spread":0.28667956551091417,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2566583580","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99912506,0.0005004024,0.000090727284,0.000026598836,0.000021987142,0.000016012025,0.00005876824,0.0000034994614,0.00015702992],"genre_scores_gemma":[0.9979819,0.0005031343,0.00023701736,0.00013772737,0.00005362749,0.000047880534,0.00019086062,0.000010551302,0.0008371584],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99981767,0.00006108562,0.0000134515185,0.000036034333,0.000018240911,0.000053483054],"domain_scores_gemma":[0.9993375,0.00024080319,0.00009233461,0.00007754235,0.000027794216,0.00022401103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043818698,0.0010458366,0.00090252317,0.0002687966,0.00040531327,0.0006741385,0.00027505352,0.00095379574,0.0015552101],"category_scores_gemma":[0.0009825536,0.0008329077,0.00057367596,0.0002568859,0.00088056264,0.00070546544,0.00044231967,0.0015732807,0.00024830844],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.82204497,0.007282344,0.025408477,0.00027418876,0.0006776142,0.00051187945,0.0004971356,0.0003559159,0.12505166,0.00014432248,0.00019233466,0.01755913],"study_design_scores_gemma":[0.01512264,0.14948896,0.7455529,0.00009622698,0.0016418908,0.00070032454,0.00144485,0.0024691587,0.08118799,0.0006342667,0.0015346387,0.00012603005],"about_ca_topic_score_codex":0.0017290004,"about_ca_topic_score_gemma":0.0017789317,"teacher_disagreement_score":0.0017290004,"about_ca_system_score_codex":0.00034097664,"about_ca_system_score_gemma":0.00031376717,"threshold_uncertainty_score":0.005202651},"labels":[],"label_agreement":null},{"id":"W2568347286","doi":"10.1016/j.jff.2016.12.010","title":"Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils","year":2017,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Chemistry; Hydrothermal circulation; Covalent bond; Hydrolysis; Antioxidant; Boiling; Starch; Matrix (chemical analysis); High-performance liquid chromatography; Chromatography; Organic chemistry; Chemical engineering","score_opus":0.039485169659148105,"score_gpt":0.30553903679782757,"score_spread":0.26605386713867946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2568347286","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989711,0.0002550991,0.00024030365,0.000013572825,0.0000120739705,0.0000054690217,0.0000930458,0.0000070448004,0.0004023366],"genre_scores_gemma":[0.998738,0.0001275045,0.00032575507,0.000016105118,0.0000050058234,0.0000044144613,0.000088127126,0.000010103731,0.0006850308],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998877,0.000018241008,0.000009819081,0.000024528385,0.000022657781,0.00003710746],"domain_scores_gemma":[0.99978524,0.000056200326,0.000048799062,0.000021456019,0.000049174527,0.000039119674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001663018,0.00029485676,0.0001736928,0.00014468789,0.00017345199,0.00030951528,0.00014957931,0.00019027067,0.0014031642],"category_scores_gemma":[0.00038160026,0.00015650886,0.00030043384,0.00017098476,0.0002880671,0.00030933265,0.0001296741,0.00042124809,0.00014943574],"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":[0.00070072047,0.00003550501,0.00040721122,0.00004055353,0.00001840727,0.000049903672,0.000048488517,0.000085497544,0.99751747,0.000027301363,0.0000147289065,0.0010541837],"study_design_scores_gemma":[0.000009696208,0.00021244727,0.0049812966,0.0000029851828,0.000017484861,0.000020984333,0.000044894154,0.00028671423,0.99413496,0.0000140987795,0.00026643882,0.000007930919],"about_ca_topic_score_codex":0.0012966885,"about_ca_topic_score_gemma":0.0017114654,"teacher_disagreement_score":0.0014031642,"about_ca_system_score_codex":0.00016921235,"about_ca_system_score_gemma":0.00020535025,"threshold_uncertainty_score":0.004693985},"labels":[],"label_agreement":null},{"id":"W2569442753","doi":"10.1094/cchem-09-16-0240-r","title":"Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Western Grains Research Foundation","keywords":"Farinograph; Rheology; Chemistry; PEG ratio; Polyethylene glycol; Food science; Molar mass; Water content; Absorption of water; Water activity; Viscoelasticity; Factorial experiment; Gluten; Composite material; Materials science; Polymer; Biochemistry; Organic chemistry","score_opus":0.023892901398338107,"score_gpt":0.2578980764405561,"score_spread":0.23400517504221802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2569442753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99917847,0.00025721843,0.00036104314,0.000014720798,0.000005384272,0.000013103967,0.00007296409,0.000009186537,0.00008793515],"genre_scores_gemma":[0.9966714,0.0002819124,0.0019976243,0.00004249123,0.0000031457757,0.000024969326,0.00027908917,0.00001626692,0.0006832881],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973387,0.000048757523,0.0000363677,0.00007078769,0.00007987121,0.000030428746],"domain_scores_gemma":[0.9997009,0.00007788952,0.00008031083,0.000023314367,0.000057200697,0.000060412116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003372205,0.00040252684,0.0003715611,0.00025597712,0.00019589106,0.0004262095,0.00020905983,0.00024770925,0.00043754396],"category_scores_gemma":[0.00035178353,0.00020218553,0.00034341408,0.00028264296,0.00027321483,0.0002887022,0.00018512597,0.00044943686,0.000062446314],"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":[0.0004130675,0.000045683737,0.00095109775,0.00003795903,0.000011398205,0.000020243253,0.00004721785,0.000056628578,0.9972579,0.000007379306,0.000005877912,0.0011454903],"study_design_scores_gemma":[0.000020435344,0.001959611,0.04914341,0.000006631488,0.0001127676,0.00005634249,0.0001439405,0.0007092261,0.94713134,0.0000129970795,0.00068365806,0.000019658402],"about_ca_topic_score_codex":0.0058638873,"about_ca_topic_score_gemma":0.011265293,"teacher_disagreement_score":0.0058638873,"about_ca_system_score_codex":0.00053975655,"about_ca_system_score_gemma":0.0003193576,"threshold_uncertainty_score":0.011659503},"labels":[],"label_agreement":null},{"id":"W2575387146","doi":"10.1186/s12870-016-0968-0","title":"EcoTILLING by sequencing reveals polymorphisms in genes encoding starch synthases that are associated with low glycemic response in rice","year":2017,"lang":"en","type":"article","venue":"BMC Plant Biology","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Biology; Genetics; Gene; Allele; Quantitative trait locus; Glycemic; Candidate gene; Trait; DNA sequencing; Biotechnology","score_opus":0.061234323535391745,"score_gpt":0.2751871212078611,"score_spread":0.21395279767246936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2575387146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981129,0.000069224465,0.00096194254,0.00001615717,0.0000052759888,0.000010168415,0.00056566996,0.000017090197,0.00024152428],"genre_scores_gemma":[0.99600285,0.00007369714,0.0019827988,0.00006218867,0.0000064833102,0.00001449744,0.0013395678,0.00002432423,0.000493612],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998715,0.000014039894,0.000015849557,0.000052572566,0.000026969466,0.000019095822],"domain_scores_gemma":[0.99960417,0.000118161275,0.00014807323,0.000046159348,0.000027685297,0.000055812667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021801038,0.00038350635,0.00020342288,0.00039906488,0.00014457507,0.00020793364,0.00017999041,0.000341525,0.00110392],"category_scores_gemma":[0.00030781908,0.000108615764,0.000387288,0.0003813568,0.0002568837,0.000051929732,0.00019976227,0.00028584234,0.00026484847],"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":[0.0005214762,0.000053738124,0.03420143,0.000049657898,0.00006078129,0.0005704674,0.00019242048,0.00015891193,0.95955664,0.00007867056,0.000060159564,0.004495648],"study_design_scores_gemma":[0.00006144316,0.00075892836,0.8278158,0.000025925352,0.0002735774,0.004742217,0.0002915801,0.0013110735,0.16289693,0.0001749605,0.0016209799,0.000026618427],"about_ca_topic_score_codex":0.00066239026,"about_ca_topic_score_gemma":0.0015042837,"teacher_disagreement_score":0.00110392,"about_ca_system_score_codex":0.000114377755,"about_ca_system_score_gemma":0.00011916281,"threshold_uncertainty_score":0.003692925},"labels":[],"label_agreement":null},{"id":"W2576187638","doi":"10.1016/b978-0-08-102519-2.00007-4","title":"Milling and flour quality","year":2020,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Quality (philosophy); Transformative learning; Process (computing); Product (mathematics); Business; Manufacturing engineering; Food science; Engineering; Process engineering; Computer science; Mathematics; Chemistry; Sociology; Philosophy","score_opus":0.04520113997057886,"score_gpt":0.2716820134796362,"score_spread":0.22648087350905735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2576187638","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":[0.013332546,0.13575613,0.008324822,0.0010463188,0.0011391783,0.000040492774,0.00024890853,0.0002834106,0.83982813],"genre_scores_gemma":[0.027053485,0.032137047,0.0038776684,0.00027186496,0.00020877595,0.000023467303,0.00022737234,0.00009429998,0.936106],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998939,0.000008036911,0.0000066349216,0.000026164256,0.000056839155,0.000008307355],"domain_scores_gemma":[0.99995494,0.000015434955,0.000003896179,0.000007695587,0.0000147139845,0.0000032863195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017719247,0.00061234186,0.0003894479,0.0007566174,0.00039605927,0.0016511886,0.00047994827,0.0006266127,0.06689595],"category_scores_gemma":[0.00022303137,0.0002966942,0.00026361857,0.0010153532,0.00036369215,0.0008977477,0.00072085724,0.0010140022,0.013430536],"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":[0.00008472437,0.000118192394,0.00043814455,0.00040778966,0.00000811679,0.00018229899,0.00022991958,0.00037008536,0.014575411,0.016082063,0.024725415,0.9427778],"study_design_scores_gemma":[0.0000126517525,0.0002269386,0.0068940823,0.0003843047,0.000021975085,0.0010015254,0.00034104593,0.00078745617,0.008386769,0.015457475,0.9664688,0.00001701207],"about_ca_topic_score_codex":0.0016486697,"about_ca_topic_score_gemma":0.0029395348,"teacher_disagreement_score":0.06689595,"about_ca_system_score_codex":0.00036172487,"about_ca_system_score_gemma":0.00023132442,"threshold_uncertainty_score":0.22378922},"labels":[],"label_agreement":null},{"id":"W2577796150","doi":"10.5539/jfr.v6n1p112","title":"Teff-Based Complementary Foods Fortified with Soybean and Orange-Fleshed Sweet Potato","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Bahir Dar University; Jomo Kenyatta University of Agriculture and Technology; Deutscher Akademischer Austauschdienst","keywords":"Roasting; Blanching; Food science; Germination; Orange (colour); Chemistry; Dietary fiber; Flavor; Horticulture; Agronomy; Biology","score_opus":0.1568110717862588,"score_gpt":0.39717035646977367,"score_spread":0.24035928468351486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2577796150","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911195,0.00025375915,0.00025581697,0.0000033621536,0.0000040334953,0.000014587464,0.000053964228,0.0000039351253,0.00029859817],"genre_scores_gemma":[0.99554765,0.0003871294,0.0027413978,0.000015645359,0.0000025134957,0.000025763487,0.0003121775,0.0000051533066,0.0009625551],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.00001537918,0.0000072257367,0.000021507069,0.000029257844,0.00002316292],"domain_scores_gemma":[0.9999243,0.000014247361,0.000016080177,0.000004424803,0.00001719481,0.000023822007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015158602,0.00027269538,0.00024215385,0.00034723605,0.00012152624,0.00018786584,0.00016350602,0.00020199669,0.00080706284],"category_scores_gemma":[0.00014453386,0.00011943925,0.00022102408,0.0002543074,0.000105830055,0.00016721258,0.00024843655,0.0002434744,0.00007921483],"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":[0.001282566,0.00023024676,0.0015332829,0.00013215556,0.000030153973,0.00011924001,0.00003796216,0.00013487846,0.99038786,0.00006193658,0.000022203927,0.006027523],"study_design_scores_gemma":[0.00006619028,0.009034163,0.05069337,0.00005513227,0.00017706682,0.0004122109,0.00014238931,0.0009882236,0.93502223,0.00003538892,0.003353505,0.000020121275],"about_ca_topic_score_codex":0.0008125578,"about_ca_topic_score_gemma":0.0028314379,"teacher_disagreement_score":0.0008125578,"about_ca_system_score_codex":0.00016529257,"about_ca_system_score_gemma":0.00012390346,"threshold_uncertainty_score":0.0026999116},"labels":[],"label_agreement":null},{"id":"W2580416133","doi":"10.1080/10942912.2017.1283326","title":"Amylose and amylopectin molecular fractions and chain length distribution of amylopectin in 12 varieties of Ghanaian sweet potato (<i>Ipomoea batatas</i>) flours","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"fRI Research","keywords":"Amylopectin; Ipomoea; Amylose; Dry matter; Starch; Chemistry; Food science; Convolvulaceae; Botany; Horticulture; Biology","score_opus":0.021033510077012596,"score_gpt":0.26190838940421796,"score_spread":0.24087487932720536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2580416133","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997745,0.00007869982,0.000043937223,0.00000202143,4.9141505e-7,0.0000010374426,0.000048083974,8.56556e-7,0.00005035808],"genre_scores_gemma":[0.9991524,0.000103593724,0.00029472323,0.0000067355386,9.3382107e-7,0.0000036926438,0.00027676282,0.0000029780253,0.00015817124],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.0000075487765,0.0000050737344,0.000018328621,0.000007961062,0.000009091133],"domain_scores_gemma":[0.9998735,0.000030133766,0.000046642013,0.000007187645,0.000017911085,0.000024687592],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000891172,0.00028658946,0.00014262185,0.000440597,0.00011746603,0.00024012306,0.00007449277,0.0001387443,0.00049193774],"category_scores_gemma":[0.00017327513,0.00013554456,0.00013348453,0.0003920117,0.00027094505,0.00017614721,0.00014733788,0.00021497853,0.000073261894],"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":[0.0007753286,0.000047605503,0.04206605,0.000056485515,0.000038585953,0.00036745085,0.00070006365,0.00008638316,0.951715,0.000038990933,0.000024687522,0.0040833326],"study_design_scores_gemma":[0.000022455546,0.0006224982,0.92130464,0.000014346421,0.000050477254,0.0009812812,0.0006402404,0.0002858676,0.07472909,0.00004176068,0.0012961195,0.000011309344],"about_ca_topic_score_codex":0.0014687147,"about_ca_topic_score_gemma":0.0020943775,"teacher_disagreement_score":0.0014687147,"about_ca_system_score_codex":0.00016246276,"about_ca_system_score_gemma":0.000044439537,"threshold_uncertainty_score":0.0029203296},"labels":[],"label_agreement":null},{"id":"W2581275469","doi":"10.3390/nu9020091","title":"Effect on Insulin, Glucose and Lipids in Overweight/Obese Australian Adults of 12 Months Consumption of Two Different Fibre Supplements in a Randomised Trial","year":2017,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"","keywords":"Overweight; Medicine; Psyllium; Internal medicine; Insulin; Cholesterol; Obesity; Randomized controlled trial; Endocrinology; Food science; Biology; Dietary fiber","score_opus":0.022287679414463017,"score_gpt":0.3040124232370322,"score_spread":0.2817247438225692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2581275469","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962084,0.0012143577,0.0001601305,0.0002124778,0.00024878347,0.0012587146,0.00015779278,0.00002763201,0.00051168975],"genre_scores_gemma":[0.9888626,0.0018969506,0.0014039732,0.0006221033,0.00035087983,0.0038493178,0.00031825574,0.000012278777,0.0026835203],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9988943,0.0005780447,0.00013012216,0.00018055647,0.000079516445,0.000137471],"domain_scores_gemma":[0.99832135,0.0004815709,0.00029421196,0.00011121114,0.00011703088,0.00067472237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018152299,0.0012230037,0.0026558912,0.0004566057,0.00091467076,0.0007916748,0.0007202952,0.0028238734,0.006456203],"category_scores_gemma":[0.0030132055,0.0009659491,0.001722468,0.0005291132,0.0011106605,0.00090633816,0.0007446429,0.00217573,0.00065362646],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9829888,0.0076872963,0.0006251337,0.000369175,0.0004677909,0.00003554117,0.00010080937,0.000053791668,0.00083131745,0.000018976361,0.00010477779,0.00671664],"study_design_scores_gemma":[0.83245504,0.15775803,0.008164885,0.000068976224,0.0006110438,0.000024382502,0.00007627155,0.00016322038,0.00026693562,0.0000650975,0.00032658447,0.00001948386],"about_ca_topic_score_codex":0.004984951,"about_ca_topic_score_gemma":0.006524381,"teacher_disagreement_score":0.006456203,"about_ca_system_score_codex":0.0006146676,"about_ca_system_score_gemma":0.0010002537,"threshold_uncertainty_score":0.0215981},"labels":[],"label_agreement":null},{"id":"W2581638271","doi":"10.1094/cchem-12-16-0500-r","title":"Composition, Nutritional Value, Functionality, Processing, and Novel Food Uses of Pulses and Pulse Ingredients","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture Food and Rural Development; University of Saskatchewan","funders":"","keywords":"Food science; Starch; Legume; Chemistry; Micronutrient; Resistant starch; Dietary fiber; Dietary fibre; Ingredient; Amylose; Health benefits; Food products; Biology; Agronomy; Traditional medicine; Medicine","score_opus":0.03476249262194482,"score_gpt":0.27177691400795934,"score_spread":0.23701442138601453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2581638271","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":[0.767155,0.21625236,0.0047382363,0.0007267333,0.00017701318,0.000032364147,0.000731135,0.000046431618,0.010140729],"genre_scores_gemma":[0.8539005,0.1268021,0.009252132,0.0004828443,0.00017691369,0.000050470913,0.0009868912,0.000045928704,0.008302259],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999126,0.0000109637385,0.0000059046192,0.000025037485,0.000031818072,0.000013611815],"domain_scores_gemma":[0.99994445,0.000011494386,0.000015617865,0.0000038975127,0.000014685471,0.000009854743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019274636,0.00026423106,0.0001923056,0.0007782558,0.00017957881,0.0005917024,0.00021071502,0.00027938667,0.0009591166],"category_scores_gemma":[0.00016072456,0.00013419692,0.00026661382,0.00054685865,0.00024394049,0.00075303775,0.00024220604,0.0004827372,0.00027334978],"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":[0.00086844584,0.00018041965,0.0044109947,0.0019747,0.00006392965,0.00042686006,0.0002694256,0.00025845054,0.8200719,0.002546199,0.0007011726,0.16822755],"study_design_scores_gemma":[0.000048828657,0.0032529258,0.12392947,0.00093448063,0.00037508472,0.0048435717,0.0010586655,0.0019780728,0.6568786,0.004754434,0.20183189,0.00011391114],"about_ca_topic_score_codex":0.0004225796,"about_ca_topic_score_gemma":0.0005553449,"teacher_disagreement_score":0.0009591166,"about_ca_system_score_codex":0.00021161784,"about_ca_system_score_gemma":0.00012567369,"threshold_uncertainty_score":0.0032085776},"labels":[],"label_agreement":null},{"id":"W2582024783","doi":"10.1016/j.ijbiomac.2017.01.118","title":"Influence of diurnal photosynthetic activity on the morphology, structure, and thermal properties of normal and waxy barley starch","year":2017,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylose; Starch; Crystallinity; Photosynthesis; Differential scanning calorimetry; Chemistry; Amylopectin; Botany; Resistant starch; Maize starch; Food science; Crystallography; Biology; Biochemistry; Thermodynamics","score_opus":0.03260116560978943,"score_gpt":0.27450184635334585,"score_spread":0.24190068074355642,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2582024783","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994821,0.00014205393,0.00009323555,0.000011221193,0.0000042319816,0.0000014476648,0.00005048326,0.0000033573456,0.00021181926],"genre_scores_gemma":[0.9993857,0.000058250567,0.00006936763,0.000014089838,0.0000027821613,0.000004081895,0.0000786539,0.000009790677,0.00037729475],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99994195,0.000013803229,0.000003552164,0.000017213788,0.0000067199944,0.000016767663],"domain_scores_gemma":[0.99968386,0.00010888969,0.00004543971,0.000035168752,0.00002595898,0.00010074051],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100998965,0.00018155704,0.00019544049,0.00012659753,0.0001841935,0.00037814313,0.00013438708,0.00014823751,0.0010103168],"category_scores_gemma":[0.00028166483,0.00022085532,0.00017545959,0.000119591285,0.0003967185,0.00023071385,0.00015796075,0.00041416707,0.00011005714],"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":[0.0033011178,0.000049631177,0.0070014885,0.000027744805,0.000025497387,0.00010437351,0.0001618097,0.00006255465,0.9864553,0.000054476186,0.00005019912,0.002705755],"study_design_scores_gemma":[0.00006415004,0.0005418329,0.82438046,0.000007897573,0.00006423967,0.00029068068,0.000585403,0.001068509,0.17210744,0.00014301823,0.0007204327,0.000025913425],"about_ca_topic_score_codex":0.002059014,"about_ca_topic_score_gemma":0.0026626291,"teacher_disagreement_score":0.002059014,"about_ca_system_score_codex":0.00034119745,"about_ca_system_score_gemma":0.00018129757,"threshold_uncertainty_score":0.004094124},"labels":[],"label_agreement":null},{"id":"W2582537966","doi":"10.5539/jfr.v6n2p1","title":"Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Carleton University; Canadian Nutrition Society","funders":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Chemistry; Bran; Prebiotic; Nutraceutical; Antioxidant; Lactobacillus acidophilus; Bifidobacterium; Titratable acid; Lactobacillus; Dietary fiber; Polysaccharide; Antioxidant capacity; Hydrolysis; Probiotic; Bacteria; Biochemistry; Biology; Fermentation; Organic chemistry","score_opus":0.07988971422444081,"score_gpt":0.3475320162730408,"score_spread":0.2676423020486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2582537966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931219,0.0036679022,0.0021416761,0.000093302624,0.00003181293,0.00002310759,0.00020052084,0.000030590112,0.0006891639],"genre_scores_gemma":[0.9884272,0.0025047588,0.0066767237,0.000060993443,0.00001822727,0.000016948192,0.00046952654,0.00001595333,0.0018096485],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999956,0.0000097733555,0.0000041271846,0.000009226624,0.000010021568,0.000010810775],"domain_scores_gemma":[0.99994206,0.0000067547876,0.000016834254,0.000004516387,0.0000132503565,0.000016595674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111518915,0.0004966266,0.0002774791,0.00029194786,0.00012272641,0.0002676808,0.00013025582,0.0002222311,0.0008562596],"category_scores_gemma":[0.00007719585,0.000117674776,0.00020743147,0.00020971824,0.000086781714,0.0001970914,0.00020072896,0.0003406615,0.00014584714],"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":[0.00020935225,0.000042062435,0.00041313915,0.00007834681,0.0000074555815,0.000032196484,0.0000058643272,0.000019339523,0.9959072,0.000016154278,0.000012043277,0.003256837],"study_design_scores_gemma":[0.000020900532,0.0019601663,0.018028814,0.000038791237,0.000087136235,0.00024628057,0.000045655575,0.00029052282,0.9762428,0.00004937976,0.0029826364,0.000006922527],"about_ca_topic_score_codex":0.00044511724,"about_ca_topic_score_gemma":0.0011852443,"teacher_disagreement_score":0.0008562596,"about_ca_system_score_codex":0.000097834185,"about_ca_system_score_gemma":0.00012592091,"threshold_uncertainty_score":0.0028644204},"labels":[],"label_agreement":null},{"id":"W2586087042","doi":"10.1007/s13197-017-2497-8","title":"Effects of locust bean gum on the structural and rheological properties of resistant corn starch","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Locust bean gum; Rheology; Starch; Viscoelasticity; Dynamic modulus; Dynamic mechanical analysis; Viscosity; Materials science; Chemistry; Corn starch; Food science; Composite material; Xanthan gum; Polymer","score_opus":0.027907142649076632,"score_gpt":0.2595938147140965,"score_spread":0.23168667206501986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2586087042","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99922466,0.000348029,0.000076104836,0.000024342573,0.000012264881,0.000004181879,0.000025026751,0.0000070413016,0.00027841495],"genre_scores_gemma":[0.9990533,0.00017849905,0.00014342349,0.00003551535,0.000007871985,0.000004043048,0.000030529896,0.000011299931,0.00053542614],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998549,0.000051253475,0.000011530025,0.00002383026,0.00001975063,0.000038608316],"domain_scores_gemma":[0.99951375,0.00018593014,0.00006959227,0.000033776796,0.000033872344,0.00016317333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024292787,0.00044630686,0.00028372183,0.00021713866,0.00019924655,0.00034008763,0.00021832553,0.00038162558,0.0026883397],"category_scores_gemma":[0.0007564746,0.0002837037,0.00036653836,0.00017500145,0.0005434955,0.00041208864,0.00029073877,0.0006734219,0.0002208429],"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":[0.013069774,0.00036686787,0.00059620495,0.00010486986,0.000039335835,0.00016656531,0.00016166866,0.00014786735,0.982077,0.000054464475,0.000034506207,0.003180914],"study_design_scores_gemma":[0.00029616905,0.00663897,0.018675774,0.00002112119,0.00014261584,0.00015462124,0.00024332898,0.000935637,0.9720124,0.00009596769,0.00075771136,0.000025637786],"about_ca_topic_score_codex":0.00075907353,"about_ca_topic_score_gemma":0.0005692488,"teacher_disagreement_score":0.0026883397,"about_ca_system_score_codex":0.00017738806,"about_ca_system_score_gemma":0.00015316682,"threshold_uncertainty_score":0.008993447},"labels":[],"label_agreement":null},{"id":"W258792093","doi":"10.1007/978-1-4614-4693-4_3","title":"Synthesis of Storage Reserves","year":2012,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Endosperm; Storage protein; Starch; Sucrose; Biology; Chemistry; Botany; Biochemistry; Gene","score_opus":0.04656521061640011,"score_gpt":0.24618968103751396,"score_spread":0.19962447042111386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W258792093","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":[0.07772652,0.21865873,0.13404498,0.005504679,0.0058405027,0.00023137181,0.0020244578,0.0011421366,0.5548266],"genre_scores_gemma":[0.3435141,0.075159706,0.042748224,0.0011395074,0.0009155475,0.0003569073,0.0018676633,0.0004191706,0.53387916],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998938,0.000014591738,0.0000099893605,0.00003885109,0.000025933841,0.00001677549],"domain_scores_gemma":[0.9998882,0.000029455332,0.000010256883,0.00003079497,0.000026812326,0.000014440844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037755893,0.0006672846,0.0005101947,0.0006508491,0.00045718843,0.0015455061,0.00057966943,0.00068719033,0.012159443],"category_scores_gemma":[0.0002960401,0.00026571372,0.0005068137,0.00053416943,0.00072442455,0.0020299542,0.00092343974,0.0011723734,0.004485207],"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":[0.00044709418,0.00010627649,0.0002504147,0.0019196137,0.00005009362,0.00064524746,0.00050903275,0.0013878099,0.4697615,0.16250038,0.00774526,0.35467717],"study_design_scores_gemma":[0.000030026747,0.0002537798,0.001351992,0.0005050708,0.00005277282,0.0011299952,0.00028001933,0.0009667487,0.44190404,0.07426985,0.4792047,0.00005095345],"about_ca_topic_score_codex":0.0004912239,"about_ca_topic_score_gemma":0.0006420329,"teacher_disagreement_score":0.012159443,"about_ca_system_score_codex":0.00078194216,"about_ca_system_score_gemma":0.00060881587,"threshold_uncertainty_score":0.04067737},"labels":[],"label_agreement":null},{"id":"W2592177581","doi":"10.5539/jfr.v6n2p82","title":"The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Amaranth; Steaming; Food science; Gluten; Bran; Materials science; Mixing (physics); Composite material; Chemistry; Raw material; Organic chemistry","score_opus":0.07649585801551329,"score_gpt":0.36856542336646864,"score_spread":0.29206956535095535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592177581","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997378,0.0008341208,0.0007737897,0.00002044396,0.000020388023,0.000012542657,0.00007036126,0.000017949933,0.0008724366],"genre_scores_gemma":[0.9975661,0.0004321669,0.0013143494,0.000021715727,0.0000064131423,0.000019675692,0.00007505317,0.000022567394,0.0005418814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986887,0.000020891455,0.000010803205,0.000024672461,0.0000431385,0.000031535437],"domain_scores_gemma":[0.99976104,0.00006291309,0.00007843054,0.000013695854,0.00004816754,0.000035759254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018030991,0.00031727276,0.00014871832,0.00030802988,0.00016229447,0.00020034425,0.00009204953,0.00017060075,0.00094589114],"category_scores_gemma":[0.00033153582,0.00019095713,0.00025972072,0.00024601835,0.00015373029,0.0002678567,0.00010283024,0.0003692445,0.00012852985],"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":[0.00012754071,0.000024891335,0.00023981967,0.000059564132,0.000007215131,0.0000319459,0.000029618197,0.00009175766,0.9981274,0.000020334654,0.000013921835,0.0012260197],"study_design_scores_gemma":[0.000008522412,0.00041071168,0.010891327,0.000008225663,0.000032335658,0.00006763398,0.000052369156,0.00062309264,0.9873137,0.000018801831,0.00056201103,0.000011280114],"about_ca_topic_score_codex":0.0003892109,"about_ca_topic_score_gemma":0.0012363378,"teacher_disagreement_score":0.00094589114,"about_ca_system_score_codex":0.00011324183,"about_ca_system_score_gemma":0.000106160565,"threshold_uncertainty_score":0.003164351},"labels":[],"label_agreement":null},{"id":"W2592543952","doi":"10.1096/fasebj.30.1_supplement.893.2","title":"Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐ based Products: Use of <i>in vitro</i> screening and <i>in vivo</i> GI determination","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Food science; Resistant starch; Glycemic index; Glycemic; Starch; Meal; Dietary fiber; Dietary fibre; Wheat flour; Pulse (music); Chemistry; Biotechnology; Biology; Insulin","score_opus":0.021607519875285884,"score_gpt":0.2372235663149967,"score_spread":0.2156160464397108,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592543952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99488825,0.0003635628,0.0040935883,0.000027153112,0.000008465439,0.0000629907,0.00012925963,0.000036930447,0.00038981615],"genre_scores_gemma":[0.9720794,0.00064720016,0.025361978,0.000100912264,0.0000073737338,0.00008218377,0.00058573077,0.000024523037,0.001110621],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998882,0.000027321654,0.000009398861,0.000032296746,0.000028824028,0.000013884658],"domain_scores_gemma":[0.9998779,0.000028108756,0.000037236136,0.000014423546,0.000023452665,0.000018851919],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028647966,0.00040829333,0.00024465699,0.00019737895,0.00010094602,0.000303794,0.00018881653,0.00027092075,0.0005847898],"category_scores_gemma":[0.00020596203,0.00020637542,0.00028730513,0.00013220753,0.00013051317,0.00018553648,0.00018909598,0.00038182407,0.00014521435],"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":[0.00010021351,0.00007480634,0.0005629326,0.00003054061,0.000006693352,0.000024067442,0.000011644804,0.000036399822,0.99710757,0.000010812082,0.00001778797,0.002016506],"study_design_scores_gemma":[0.000034614906,0.0037918629,0.012526413,0.000007315411,0.000051743224,0.00025869094,0.00003361596,0.00079661456,0.981563,0.000013371123,0.00091393956,0.000008807146],"about_ca_topic_score_codex":0.00044930476,"about_ca_topic_score_gemma":0.00068650563,"teacher_disagreement_score":0.0005847898,"about_ca_system_score_codex":0.00013282314,"about_ca_system_score_gemma":0.00008340969,"threshold_uncertainty_score":0.001956284},"labels":[],"label_agreement":null},{"id":"W2592722314","doi":"10.1139/cjps-2016-0148","title":"AAC Noranda Oat","year":2017,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Avena; Cultivar; Grain yield; Spring (device); Geography; Food inspection; Agriculture; Agronomy; Biology; Archaeology; Food processing; Engineering; Food science","score_opus":0.03342498735826404,"score_gpt":0.2511057921233359,"score_spread":0.21768080476507184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592722314","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":[0.23351625,0.011179166,0.008702513,0.0011411953,0.0025542628,0.0008598681,0.050263476,0.003749165,0.68803406],"genre_scores_gemma":[0.24427673,0.0043527572,0.011110095,0.0010784777,0.00021705314,0.00041518538,0.06234184,0.0015127548,0.67469513],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99947983,0.000025003366,0.000021659256,0.00014786601,0.00024866263,0.0000769641],"domain_scores_gemma":[0.99944633,0.000035560097,0.00004610138,0.00006032535,0.00026961867,0.00014204018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029469936,0.0008391436,0.0007645761,0.0014061594,0.0014120586,0.0015717938,0.0008253956,0.00053851894,0.07637636],"category_scores_gemma":[0.00049470813,0.0003071589,0.0004851785,0.0010777459,0.00037424383,0.0005849626,0.0007600011,0.0009067273,0.030484729],"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":[0.0033683293,0.00052227447,0.0075091887,0.0012157417,0.00009108745,0.0015376838,0.00039021872,0.00025234997,0.6679398,0.006284259,0.12042224,0.1904668],"study_design_scores_gemma":[0.00008660816,0.0003401152,0.021143373,0.00013261547,0.000062519925,0.00072157534,0.00013544816,0.0001923987,0.01773154,0.00030481187,0.9590967,0.000052196217],"about_ca_topic_score_codex":0.0437433,"about_ca_topic_score_gemma":0.103953935,"teacher_disagreement_score":0.07637636,"about_ca_system_score_codex":0.0020792098,"about_ca_system_score_gemma":0.0012798102,"threshold_uncertainty_score":0.25550437},"labels":[],"label_agreement":null},{"id":"W2594716299","doi":"10.1016/j.carbpol.2017.03.001","title":"Hydrogen bonding energy determined by molecular dynamics simulation and correlation to properties of thermoplastic starch films","year":2017,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":56,"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":"China Scholarship Council; Natural Science Foundation of Hebei Province","keywords":"Thermoplastic; Molecular dynamics; Starch; Hydrogen bond; Materials science; Dynamics (music); Composite material; Chemical engineering; Polymer science; Polymer chemistry; Chemistry; Organic chemistry; Computational chemistry; Molecule; Physics; Engineering","score_opus":0.015667299735465174,"score_gpt":0.2433282200291149,"score_spread":0.2276609202936497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594716299","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965616,0.000094485076,0.001540528,0.00004005354,0.000009824111,0.0000064859573,0.00006331535,0.000032548334,0.0016511834],"genre_scores_gemma":[0.9990907,0.000046678935,0.00053472386,0.000005400022,0.0000015571401,0.000008206556,0.00006206198,0.00001391965,0.00023681116],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99996746,0.00000559883,0.0000013159835,0.0000066124157,0.000009457406,0.000009614459],"domain_scores_gemma":[0.99980384,0.00010463951,0.000020671976,0.00001694984,0.000037617916,0.000016337042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015108414,0.00026569067,0.0002057118,0.0002930262,0.0002979965,0.00026417538,0.00032524942,0.00032057872,0.0021594309],"category_scores_gemma":[0.0005594112,0.00027198577,0.00024520297,0.000409209,0.00022322261,0.0004077962,0.00011627082,0.00047299895,0.000118551696],"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":[0.0005809684,0.00043973778,0.013711848,0.0001609552,0.00013134853,0.0003446744,0.0001954679,0.8628502,0.102344416,0.0061536925,0.00095173693,0.012134965],"study_design_scores_gemma":[0.000022328168,0.000046846344,0.0031133478,0.000003901248,0.000009956704,0.00000910911,0.000020858697,0.9863892,0.009921979,0.0003258875,0.00012915512,0.0000074846503],"about_ca_topic_score_codex":0.004044027,"about_ca_topic_score_gemma":0.0033348002,"teacher_disagreement_score":0.004044027,"about_ca_system_score_codex":0.00046400932,"about_ca_system_score_gemma":0.00032367618,"threshold_uncertainty_score":0.008040965},"labels":[],"label_agreement":null},{"id":"W2594781215","doi":"10.7451/cbe.2017.59.3.1","title":"Storage time effects on the soluble sugars concentration and pH of sweet pearl millet and sweet sorghum juice","year":2017,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food composition and properties","field":"Nursing","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":"Pearl; Sweet sorghum; Food science; Chemistry; Sorghum; Sugar; Agronomy; Biology","score_opus":0.008846768306627692,"score_gpt":0.18527443273830968,"score_spread":0.17642766443168198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2594781215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99771845,0.0010867909,0.00027256247,0.00002616451,0.000018671382,0.000014761254,0.00044719406,0.000013329564,0.0004019543],"genre_scores_gemma":[0.9966612,0.0005989389,0.0007244483,0.000048018148,0.000008832449,0.00003296496,0.0006710561,0.000015124141,0.0012393821],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976593,0.00003927704,0.000033587552,0.00006507697,0.00005995789,0.00003616563],"domain_scores_gemma":[0.9995603,0.00008881331,0.00010856519,0.000026264359,0.00016446706,0.000051676692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000289912,0.00034060839,0.00043264963,0.00026710692,0.0002481558,0.0006771423,0.00018422303,0.00027855072,0.0014561552],"category_scores_gemma":[0.0006272039,0.00018527433,0.00038550823,0.00042663285,0.0001419791,0.00066723593,0.00027408518,0.0005272557,0.00021506604],"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":[0.0021046442,0.00009533472,0.0044495002,0.00019997782,0.000044048433,0.00016216318,0.00015797897,0.0001355163,0.9878807,0.000024360099,0.000081518374,0.004664146],"study_design_scores_gemma":[0.000030170755,0.0030209783,0.14358634,0.0000470667,0.00015318613,0.00021514425,0.0006135737,0.0009226508,0.84884167,0.000056524168,0.0024514177,0.00006123721],"about_ca_topic_score_codex":0.0019897353,"about_ca_topic_score_gemma":0.0030374841,"teacher_disagreement_score":0.0019897353,"about_ca_system_score_codex":0.00025896015,"about_ca_system_score_gemma":0.00023098612,"threshold_uncertainty_score":0.004871249},"labels":[],"label_agreement":null},{"id":"W2596032985","doi":"10.1016/j.meatsci.2015.08.144","title":"Glucosamine-derived antimicrobial compounds against heat resistant E. coli AW 1.7 isolated from beef","year":2015,"lang":"en","type":"article","venue":"Meat Science","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Germination; Starch; Food science; Chemistry; Resistant starch; Absorption of water; Amylose; Crystallinity; Horticulture; Botany; Biology","score_opus":0.03426631329458592,"score_gpt":0.25630608769521157,"score_spread":0.22203977440062567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2596032985","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99761534,0.0010936194,0.00028872018,0.000037488786,0.000032135777,0.000028260853,0.00020961196,0.0000069389416,0.00068796065],"genre_scores_gemma":[0.9953003,0.0010021584,0.0009899936,0.00008358326,0.000028861758,0.000014114929,0.001052522,0.000008082342,0.0015203814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998647,0.000032620206,0.0000119289525,0.000017458753,0.000030863546,0.000042363743],"domain_scores_gemma":[0.99988174,0.000024374544,0.000020659949,0.000007707127,0.000039872193,0.00002557109],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001831087,0.0005041766,0.00025999427,0.00039285308,0.00015361994,0.00017234481,0.0001915361,0.00027052715,0.001271714],"category_scores_gemma":[0.0001937888,0.00012053741,0.0002687866,0.0002783089,0.00018921429,0.000116583346,0.00015557773,0.0003346593,0.00021609155],"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":[0.0005095308,0.000093123424,0.00037493883,0.00008235774,0.00001046143,0.000047615256,0.000032024185,0.000079024154,0.9956455,0.000013240247,0.00003733307,0.003074888],"study_design_scores_gemma":[0.00007953069,0.008371525,0.018981514,0.000043901127,0.00009350759,0.0002501975,0.0001353326,0.00023226597,0.9702735,0.000027874241,0.0014987683,0.000012076967],"about_ca_topic_score_codex":0.0012846922,"about_ca_topic_score_gemma":0.0018839954,"teacher_disagreement_score":0.0012846922,"about_ca_system_score_codex":0.000091657734,"about_ca_system_score_gemma":0.00018697072,"threshold_uncertainty_score":0.004254341},"labels":[],"label_agreement":null},{"id":"W2596709794","doi":"10.4141/cjps2013-301","title":"Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada","year":2014,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; DPPH; Phenols; Nutrient; Antioxidant; Starch; Chemistry; Food science; Polyphenol; Agronomy; Botany; Horticulture; Biology; Organic chemistry","score_opus":0.02359201199192758,"score_gpt":0.19310166390602113,"score_spread":0.16950965191409353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2596709794","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988869,0.00012067111,0.00008631421,0.000015963325,0.0000036871656,0.000010334564,0.00042544462,0.000004600188,0.00044606096],"genre_scores_gemma":[0.9959091,0.00017388964,0.00047105472,0.000056247176,0.0000015434679,0.0000117496065,0.001090963,0.000017401928,0.0022680047],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99949956,0.000021053354,0.000021094515,0.00018222113,0.0001319519,0.00014420337],"domain_scores_gemma":[0.9993832,0.00004471342,0.0000747399,0.000022678078,0.00030540198,0.00016929086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021599865,0.0005703372,0.000624083,0.0009199458,0.00205526,0.0011767766,0.00059960474,0.00032994285,0.0007588118],"category_scores_gemma":[0.00028657223,0.00032954864,0.0004111961,0.0017521973,0.0007264623,0.0002324511,0.00044602592,0.00045047892,0.00017911522],"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":[0.001850925,0.00027594,0.35062343,0.00018920863,0.00030903003,0.0015467507,0.0060295733,0.00027485032,0.6219532,0.00015802657,0.00058853306,0.016200531],"study_design_scores_gemma":[0.000004269296,0.000070785056,0.9943188,0.000006804304,0.000029698333,0.00008220832,0.0015655245,0.00012055547,0.0030702474,0.000007538476,0.00070871477,0.000014783709],"about_ca_topic_score_codex":0.8919086,"about_ca_topic_score_gemma":0.9648789,"teacher_disagreement_score":0.108091414,"about_ca_system_score_codex":0.010509571,"about_ca_system_score_gemma":0.0056560775,"threshold_uncertainty_score":0.21745592},"labels":[],"label_agreement":null},{"id":"W2597617544","doi":"10.1139/cjps2013-065","title":"Effects of salinity stress on starch morphology, composition and thermal properties during grain development in triticale","year":2013,"lang":"en","type":"article","venue":"BioOne Complete (BioOne)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Triticale; Salinity; Starch; Agronomy; Composition (language); Amylose; Arid; Crop; Chemistry; Biology; Food science; Ecology","score_opus":0.1758232295145953,"score_gpt":0.24240673295881005,"score_spread":0.06658350344421474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2597617544","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988889,0.0005616384,0.00022710969,0.0000349922,0.00001105407,0.0000073174997,0.00008082377,0.000008300714,0.00017980872],"genre_scores_gemma":[0.9983772,0.00029135603,0.00029578703,0.000059052003,0.0000032707153,0.000017825452,0.00028567217,0.000007996805,0.00066188106],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989843,0.000014946107,0.000015043203,0.00002797674,0.00002085417,0.00002275977],"domain_scores_gemma":[0.9998066,0.000029887997,0.000050836206,0.000016455897,0.00003196347,0.00006425054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014185256,0.00028027885,0.00040962818,0.00022676472,0.0001888547,0.00037850274,0.00015695977,0.0002973472,0.0006352364],"category_scores_gemma":[0.00015877196,0.000255911,0.00040044234,0.00018632665,0.00024244936,0.00039824497,0.00029671344,0.0008787513,0.00012664631],"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":[0.00038174257,0.000036096608,0.0010923662,0.00002581443,0.000009839018,0.000050477127,0.00007869305,0.000018989058,0.99743915,0.0000129920145,0.000020297235,0.00083348126],"study_design_scores_gemma":[0.00008347972,0.0032545049,0.34601265,0.000018257371,0.00011176212,0.00048253828,0.00082221226,0.001494893,0.64576215,0.00017697229,0.0017189104,0.00006165995],"about_ca_topic_score_codex":0.0010975223,"about_ca_topic_score_gemma":0.0013098745,"teacher_disagreement_score":0.0010975223,"about_ca_system_score_codex":0.0002647596,"about_ca_system_score_gemma":0.00013121584,"threshold_uncertainty_score":0.0021822453},"labels":[],"label_agreement":null},{"id":"W2599758267","doi":"10.1111/1471-0307.12389","title":"Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes","year":2017,"lang":"en","type":"article","venue":"International Journal of Dairy Technology","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"Brescia University College","keywords":"Probiotic; Lactobacillus rhamnosus; Mung bean; Food science; Biology; Strain (injury); Agronomy; Lactobacillus; Fermentation; Bacteria","score_opus":0.025795464108877796,"score_gpt":0.3060010305492897,"score_spread":0.2802055664404119,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2599758267","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99913484,0.00022737584,0.0002118602,0.000015906846,0.000010471575,0.000015013592,0.00014755568,0.0000033477686,0.00023359047],"genre_scores_gemma":[0.9969836,0.00031084163,0.0012000275,0.00004589599,0.00000726383,0.00002904748,0.0004414867,0.000006656264,0.0009751384],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973565,0.00007699276,0.000025080513,0.000032339773,0.00008274143,0.000047211463],"domain_scores_gemma":[0.9998024,0.000045840683,0.000031937318,0.0000058079036,0.000072637755,0.00004137855],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042057244,0.00038921816,0.00036127408,0.00025212805,0.0001932609,0.0002731437,0.0001533112,0.00022499355,0.0010368525],"category_scores_gemma":[0.00031678402,0.00017031176,0.00033828584,0.0003424573,0.00017613175,0.0001979568,0.00025732003,0.0003858145,0.00010398016],"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":[0.00095911935,0.00013499771,0.0007518661,0.00010037001,0.000012441772,0.00004839636,0.00007968603,0.000039477327,0.9967379,0.000011501679,0.000020498348,0.0011036485],"study_design_scores_gemma":[0.00006940687,0.014027818,0.076395884,0.000058037203,0.00018949893,0.00028657887,0.0007104109,0.00089120446,0.9062558,0.000031758907,0.0010508683,0.00003282713],"about_ca_topic_score_codex":0.0015711826,"about_ca_topic_score_gemma":0.0021262933,"teacher_disagreement_score":0.0015711826,"about_ca_system_score_codex":0.00013008218,"about_ca_system_score_gemma":0.00013611496,"threshold_uncertainty_score":0.0034686327},"labels":[],"label_agreement":null},{"id":"W2600369350","doi":"10.3390/nu9040318","title":"The Effect of a Breakfast Rich in Slowly Digestible Starch on Glucose Metabolism: A Statistical Meta-Analysis of Randomized Controlled Trials","year":2017,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"Université de Montréal; Montreal Clinical Research Institute","funders":"","keywords":"Postprandial; Glycemic; Starch; Glycemic index; Resistant starch; Chemistry; Meta-analysis; Food science; Area under the curve; Carbohydrate metabolism; Internal medicine; Animal science; Endocrinology; Diabetes mellitus; Biochemistry; Medicine; Biology","score_opus":0.14195854954008025,"score_gpt":0.41949622182485863,"score_spread":0.2775376722847784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2600369350","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":[0.04562675,0.9451483,0.0051029143,0.0008545642,0.0010276544,0.0003511514,0.0011393185,0.00018304901,0.00056627067],"genre_scores_gemma":[0.79504704,0.18832082,0.009147257,0.0028111062,0.0009091977,0.0012012231,0.0015583975,0.00016948258,0.0008354172],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98001444,0.014054768,0.0024783935,0.0022104653,0.00083231245,0.0004097278],"domain_scores_gemma":[0.9610026,0.032447312,0.0031877276,0.0019210519,0.0010457854,0.00039551102],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.024580048,0.0031586615,0.014406242,0.0030472483,0.0006059094,0.0037024813,0.0022290917,0.0028850357,0.0026849143],"category_scores_gemma":[0.041083626,0.0016116519,0.051520944,0.0037883807,0.0008889883,0.0016494634,0.0011281037,0.0032173602,0.0002530613],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.009033294,0.000026208529,0.0053008418,0.023881085,0.95614105,0.00008309917,0.00002048646,0.0008009075,0.00029915,0.00009869851,0.00028853054,0.004026655],"study_design_scores_gemma":[0.0015751804,0.00032500914,0.0036548607,0.0010209057,0.99221885,0.000037380873,0.000010131561,0.00038638763,0.000119734184,0.00019842054,0.00044152723,0.000011683006],"about_ca_topic_score_codex":0.004625426,"about_ca_topic_score_gemma":0.0050911834,"teacher_disagreement_score":0.024580048,"about_ca_system_score_codex":0.0015154205,"about_ca_system_score_gemma":0.0014252953,"threshold_uncertainty_score":0.12999326},"labels":[],"label_agreement":null},{"id":"W2602295794","doi":"10.1094/cchem-12-16-0285-r","title":"Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Farinograph; Chemistry; Partial least squares regression; Food science; Wheat flour; Starch; Volume (thermodynamics); Mathematics; Statistics; Thermodynamics","score_opus":0.1071059519220424,"score_gpt":0.30311442141582545,"score_spread":0.19600846949378303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2602295794","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992021,0.00005017312,0.0005258406,0.0000058045266,0.0000011472272,0.000004296569,0.000111841924,0.000008962893,0.00008980094],"genre_scores_gemma":[0.99901915,0.000019449417,0.00050769147,0.0000052060177,8.0462655e-7,0.0000047948793,0.0002709618,0.0000072132902,0.00016471163],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999613,0.00007668742,0.000029998537,0.00013506791,0.00011151401,0.000033768556],"domain_scores_gemma":[0.99920976,0.00023394242,0.0002091865,0.00012351554,0.00015431491,0.00006920147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046180675,0.0002763162,0.0003954977,0.00032719414,0.00014943903,0.0004871408,0.00014229448,0.00021130049,0.0006039186],"category_scores_gemma":[0.0012633993,0.00019921997,0.00034386403,0.00040325912,0.00032826304,0.00027541406,0.00025895398,0.00037717342,0.00011514048],"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":[0.0024001028,0.00018939916,0.25863296,0.000112665446,0.00053861184,0.0002084641,0.00056740124,0.0023875355,0.71939677,0.0001133284,0.00007564368,0.015377062],"study_design_scores_gemma":[0.000009431056,0.0003695913,0.9734595,0.0000017329656,0.00005377778,0.00009931826,0.00007601812,0.0044502174,0.021233486,0.000065028624,0.00016645422,0.000015572867],"about_ca_topic_score_codex":0.0038823439,"about_ca_topic_score_gemma":0.003912223,"teacher_disagreement_score":0.0038823439,"about_ca_system_score_codex":0.00024619154,"about_ca_system_score_gemma":0.00014346889,"threshold_uncertainty_score":0.0077195168},"labels":[],"label_agreement":null},{"id":"W2602447991","doi":"10.1016/j.clinthera.2017.02.012","title":"Cost-effectiveness of Maintaining Daily Intake of Oat β-Glucan for Coronary Heart Disease Primary Prevention","year":2017,"lang":"en","type":"article","venue":"Clinical Therapeutics","topic":"Food composition and properties","field":"Nursing","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":"St. Michael's Hospital; University of Toronto","funders":"Canadian Institutes of Health Research; Institute of Nutrition, Metabolism and Diabetes; PepsiCo","keywords":"Medicine; Myocardial infarction; Population; Coronary heart disease; Glucan; Internal medicine; Statin; Disease; Cholesterol; Environmental health","score_opus":0.25358479313547616,"score_gpt":0.45061023447045045,"score_spread":0.1970254413349743,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2602447991","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9529657,0.020505037,0.013172997,0.0026546866,0.00018615875,0.00096566055,0.0028913538,0.00012505952,0.00653322],"genre_scores_gemma":[0.99541783,0.0013743066,0.0020609056,0.00020454935,0.000019230436,0.00016417453,0.00044449468,0.000005057631,0.00030939298],"study_design_codex":"simulation_or_modeling","study_design_gemma":"observational","domain_scores_codex":[0.99700576,0.0022931804,0.00011446412,0.00019878527,0.00019229006,0.00019549968],"domain_scores_gemma":[0.99351573,0.005331563,0.00059432804,0.000101651756,0.00013634055,0.0003204032],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00518253,0.0009819181,0.002515405,0.0011032379,0.000248012,0.0019738954,0.0011849445,0.0014704977,0.0035069012],"category_scores_gemma":[0.012887602,0.0006878279,0.00457083,0.000934996,0.0005077934,0.0011715887,0.00080832385,0.0013118703,0.00015046867],"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":[0.025385756,0.0015326625,0.026007863,0.002623771,0.011314759,0.00030763424,0.000061136736,0.88033986,0.0007508278,0.003160446,0.0016461717,0.046869136],"study_design_scores_gemma":[0.012408784,0.017187273,0.042913146,0.0018969997,0.025274916,0.000800664,0.00019844114,0.8824504,0.0010801788,0.0129760485,0.0026360315,0.00017704778],"about_ca_topic_score_codex":0.008740586,"about_ca_topic_score_gemma":0.0051871166,"teacher_disagreement_score":0.008740586,"about_ca_system_score_codex":0.0037953786,"about_ca_system_score_gemma":0.0032620106,"threshold_uncertainty_score":0.027537584},"labels":[],"label_agreement":null},{"id":"W2603127690","doi":"","title":"Glutograph 'E': A simple rheometer to measure quality of cooked pasta","year":2016,"lang":"en","type":"dissertation","venue":"NDSU Repository (North Dakota State University)","topic":"Food composition and properties","field":"Nursing","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":"Texture (cosmology); Rheometer; Mathematics; Materials science; Food science; Composite material; Artificial intelligence; Rheology; Chemistry; Computer science","score_opus":0.022400214869177797,"score_gpt":0.24023988472563507,"score_spread":0.21783966985645728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2603127690","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91492474,0.0030443221,0.06497586,0.00020599354,0.00016644044,0.00085860037,0.0027338408,0.0011560464,0.011934136],"genre_scores_gemma":[0.84951097,0.0025840448,0.13033982,0.0002664447,0.000062215826,0.0004915454,0.0025709067,0.0002175181,0.013956677],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991738,0.00016560064,0.00007428415,0.0001537711,0.00040020037,0.000032276224],"domain_scores_gemma":[0.99925166,0.0002781637,0.00015122113,0.00008190291,0.00017819478,0.000058921498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011255693,0.0005494001,0.0004243932,0.0013657074,0.00023117781,0.00047799596,0.0004885037,0.00057090115,0.0039272495],"category_scores_gemma":[0.001750381,0.00028363583,0.00027981907,0.0009895873,0.00032012883,0.00066699914,0.0004405666,0.00043060514,0.0005984207],"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":[0.0010627634,0.00036558442,0.02449529,0.0007904226,0.00007934159,0.00010773418,0.00037140955,0.00030428552,0.8776606,0.00041615634,0.0016635281,0.09268289],"study_design_scores_gemma":[0.00028967494,0.0046823937,0.33932588,0.00018062818,0.0002901358,0.0016526309,0.00038551673,0.0077920426,0.6270656,0.00033080275,0.017904947,0.00009984153],"about_ca_topic_score_codex":0.00063090393,"about_ca_topic_score_gemma":0.0015054997,"teacher_disagreement_score":0.0039272495,"about_ca_system_score_codex":0.00021781071,"about_ca_system_score_gemma":0.00026226332,"threshold_uncertainty_score":0.013137996},"labels":[],"label_agreement":null},{"id":"W2603274011","doi":"10.1139/cjps-2014-185","title":"Fiber cell development and fiber yield of flax (Linum usitatissimum L.) affected by the seasonal temperature pattern","year":2015,"lang":"en","type":"article","venue":"BioOne Complete (BioOne)","topic":"Food composition and properties","field":"Nursing","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":"Linum; Fiber; Yield (engineering); Materials science; Chemistry; Composite material; Botany; Biology","score_opus":0.1928696365699557,"score_gpt":0.23803487342812069,"score_spread":0.04516523685816498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2603274011","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981353,0.0007337679,0.00026302275,0.000038383856,0.000009343205,0.0000075225407,0.00034475143,0.000021339825,0.00044642194],"genre_scores_gemma":[0.9968939,0.00024207738,0.00041837277,0.00006423576,0.0000041749504,0.000037032292,0.0008636636,0.000017053815,0.0014594784],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999105,0.0000109655975,0.000009000068,0.000035287772,0.000014463604,0.000019827728],"domain_scores_gemma":[0.99985576,0.000020684705,0.000040935374,0.0000067530523,0.000031282518,0.000044679135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011166236,0.00038740557,0.00027590684,0.00029737357,0.00028671275,0.00023926288,0.0001374816,0.00026028173,0.0007072311],"category_scores_gemma":[0.00011999863,0.00023749915,0.00043679675,0.00027399635,0.00013167397,0.00034997,0.000237515,0.00053820387,0.00018774191],"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":[0.00030842083,0.000030155668,0.0032601855,0.000052259038,0.000015150588,0.000060334205,0.00010133162,0.00005458898,0.9945543,0.000016484923,0.0000662847,0.0014805534],"study_design_scores_gemma":[0.000035304645,0.0009858655,0.70637286,0.00001858576,0.0001306574,0.00032766233,0.00057694595,0.0021719944,0.28671834,0.00009282916,0.0025052342,0.000063657906],"about_ca_topic_score_codex":0.0049740877,"about_ca_topic_score_gemma":0.007526593,"teacher_disagreement_score":0.0049740877,"about_ca_system_score_codex":0.00054182566,"about_ca_system_score_gemma":0.00012980957,"threshold_uncertainty_score":0.009890318},"labels":[],"label_agreement":null},{"id":"W2603814182","doi":"10.1094/cchem-09-16-0248-r","title":"Exploring Functionality of Hard and Soft Wheat Flour Blends for Improved End‐Use Quality Prediction","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":27,"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 Guelph","funders":"","keywords":"Farinograph; Chemistry; Gluten; Food science; Wheat flour; Absorption of water; Rheology; Botany; Composite material","score_opus":0.16670618663430412,"score_gpt":0.30218495474692614,"score_spread":0.13547876811262202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2603814182","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972481,0.00034541637,0.0020524054,0.000012262072,0.0000044640938,0.000012004439,0.00011564924,0.000025556157,0.00018399906],"genre_scores_gemma":[0.9951999,0.0003179556,0.0036540248,0.000020479156,0.0000022749584,0.000014364378,0.00027595076,0.000019174133,0.0004959242],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978524,0.000027608623,0.00002495216,0.00005102561,0.00008318164,0.000028008886],"domain_scores_gemma":[0.99986756,0.000031146963,0.000042279797,0.000009516951,0.000025296811,0.000024223758],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034812253,0.00047670468,0.0003097479,0.0004505163,0.000086233056,0.00049036165,0.00018658602,0.00026082923,0.0007306398],"category_scores_gemma":[0.00035069208,0.00017561222,0.00027988845,0.00038616333,0.00011622415,0.00035259034,0.00021812618,0.0003072412,0.00012246011],"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":[0.000102593134,0.000023726214,0.0008203088,0.000021386273,0.000011347866,0.000013018833,0.000008710558,0.00010530377,0.99719596,0.000009651957,0.0000069930848,0.0016809682],"study_design_scores_gemma":[0.00001549658,0.00080178864,0.026866306,0.000008396917,0.000084223684,0.000092561015,0.000053789823,0.0040951986,0.96723783,0.000023910918,0.0007082468,0.000012292943],"about_ca_topic_score_codex":0.0009680368,"about_ca_topic_score_gemma":0.0020240895,"teacher_disagreement_score":0.0009680368,"about_ca_system_score_codex":0.00020246216,"about_ca_system_score_gemma":0.00007728984,"threshold_uncertainty_score":0.0024442077},"labels":[],"label_agreement":null},{"id":"W2605177726","doi":"10.1515/ijfe-2017-0001","title":"The Impact of Heat-Moisture Treatment on Physicochemical Properties and Retrogradation Behavior of Sweet Potato Starch","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":18,"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":"York University","keywords":"Retrogradation (starch); Starch; Amylose; Swelling; Food science; Avrami equation; Chemistry; Potato starch; Moisture; Water content; Materials science; Crystallinity; Composite material; Organic chemistry; Crystallography","score_opus":0.030256365868939553,"score_gpt":0.29157906602950123,"score_spread":0.2613227001605617,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605177726","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99895453,0.00041214298,0.00031012858,0.000011965676,0.000007888995,0.0000060428497,0.000054919834,0.0000068415584,0.00023553951],"genre_scores_gemma":[0.9992799,0.00016161051,0.0002340336,0.00001543145,0.0000026224345,0.0000070753217,0.000067577515,0.0000053934837,0.00022629969],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998585,0.00003126614,0.0000162685,0.000029484583,0.000033099546,0.00003134726],"domain_scores_gemma":[0.9998254,0.000043755757,0.00005306994,0.000016160893,0.00002824804,0.000033434804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021639443,0.00026377698,0.00020339826,0.00016322329,0.00011243355,0.00019814094,0.00011775773,0.00019251861,0.0009797809],"category_scores_gemma":[0.00029944073,0.00015791105,0.00030601924,0.00018489262,0.00022526702,0.00022034126,0.00012200171,0.00038302003,0.00011395862],"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":[0.00033908355,0.0000295195,0.00069322286,0.000043551256,0.000018071256,0.000046831225,0.00004675336,0.0001677454,0.997292,0.000021499294,0.000013086288,0.001288679],"study_design_scores_gemma":[0.000010782574,0.00060530467,0.0163418,0.000007389794,0.00002482923,0.00007352862,0.000062362364,0.0006423323,0.9817718,0.000022327104,0.0004266159,0.000010942801],"about_ca_topic_score_codex":0.0005992945,"about_ca_topic_score_gemma":0.00064834295,"teacher_disagreement_score":0.0009797809,"about_ca_system_score_codex":0.00012580161,"about_ca_system_score_gemma":0.00010615996,"threshold_uncertainty_score":0.003277719},"labels":[],"label_agreement":null},{"id":"W2605493380","doi":"10.1007/s10068-017-0054-x","title":"Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates","year":2017,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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 Saskatchewan","funders":"","keywords":"Expansion ratio; Extrusion; Bulk density; Water content; Materials science; Moisture; Die (integrated circuit); Composite material; Soil science; Environmental science","score_opus":0.03031833617621285,"score_gpt":0.244697270056824,"score_spread":0.21437893388061116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605493380","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990546,0.00035997355,0.00018483812,0.0000137061215,0.0000056305844,0.000003819521,0.00008881741,0.0000035711073,0.00028494574],"genre_scores_gemma":[0.9984567,0.0002546749,0.00038588684,0.000018141533,0.0000029814005,0.0000071796717,0.00016146523,0.000013116423,0.0006997938],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997763,0.000052647534,0.000029784205,0.000044030043,0.000049477498,0.000047769186],"domain_scores_gemma":[0.99960905,0.00018004236,0.00008380305,0.000025560239,0.0000629821,0.000038556183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004083558,0.0002787561,0.0003010239,0.00019868863,0.00019021807,0.00057878473,0.00013578855,0.00023830893,0.0012672951],"category_scores_gemma":[0.0008643957,0.00019433597,0.00025623207,0.00031284153,0.00027903318,0.00045326693,0.00023928865,0.000436387,0.00016668314],"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":[0.0023845152,0.0000805908,0.0023659756,0.00010798565,0.00004415885,0.00014121576,0.00012771023,0.0004616274,0.99096346,0.000056159,0.000032537624,0.0032340507],"study_design_scores_gemma":[0.000031321488,0.0006438442,0.03523855,0.000014835436,0.00007152787,0.00010128227,0.0002075238,0.00059816724,0.96208715,0.000032520566,0.0009545418,0.000018783068],"about_ca_topic_score_codex":0.0007897177,"about_ca_topic_score_gemma":0.0011258733,"teacher_disagreement_score":0.0012672951,"about_ca_system_score_codex":0.00024096912,"about_ca_system_score_gemma":0.00017074656,"threshold_uncertainty_score":0.0042394996},"labels":[],"label_agreement":null},{"id":"W2605925004","doi":"10.1371/journal.pone.0175488","title":"Functional and structural characterization of plastidic starch phosphorylase during barley endosperm development","year":2017,"lang":"en","type":"article","venue":"PLoS ONE","topic":"Food composition and properties","field":"Nursing","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":"University of Victoria","funders":"DanScatt; Novo Nordisk; Carlsbergfondet; European Synchrotron Radiation Facility; Villum Fonden","keywords":"Endosperm; Amylopectin; Biochemistry; Starch; Starch synthase; Glycogen phosphorylase; Biosynthesis; Amylose; Biology; Enzyme","score_opus":0.042486858406861575,"score_gpt":0.21765567584927245,"score_spread":0.17516881744241086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605925004","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9904295,0.0015111046,0.0036300335,0.00008803585,0.000019635287,0.000024540763,0.0031345012,0.000046331497,0.001116477],"genre_scores_gemma":[0.9839755,0.0008043601,0.0031098775,0.000074235344,0.000012475875,0.000040173843,0.007594695,0.00006687985,0.0043218206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999931,0.00000395958,0.000007538985,0.000025800828,0.000016045693,0.000015671993],"domain_scores_gemma":[0.99984837,0.000019825267,0.00004405766,0.000016060412,0.000026009493,0.000045634897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009104178,0.00028400385,0.00020174493,0.00036204536,0.00012922319,0.00028618154,0.00022260325,0.00021593522,0.0005829897],"category_scores_gemma":[0.00014462223,0.00019643233,0.0003439488,0.00029157376,0.00015700601,0.0002003918,0.00016471797,0.00036237287,0.00042854433],"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":[0.000048466845,0.0000051092643,0.00039631876,0.000015171536,0.0000025456716,0.00003750793,0.000016134605,0.000020902185,0.99898666,0.000020199017,0.000008065014,0.0004430186],"study_design_scores_gemma":[0.000015199209,0.00016989846,0.12940267,0.000010472448,0.00004574718,0.00062481087,0.00014396891,0.0009289168,0.86432576,0.00010369089,0.0042143273,0.000014443035],"about_ca_topic_score_codex":0.0028661555,"about_ca_topic_score_gemma":0.0021628386,"teacher_disagreement_score":0.0028661555,"about_ca_system_score_codex":0.000377796,"about_ca_system_score_gemma":0.00020964509,"threshold_uncertainty_score":0.0056989193},"labels":[],"label_agreement":null},{"id":"W2607599546","doi":"10.4141/cjps2013-229","title":"Milling of Canadian oats and barley for functional food ingredients: Oat bran and barley fibre-rich fractions","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":52,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Saskatchewan; University of Manitoba","funders":"","keywords":"Endosperm; Bran; Dietary fibre; Avena; Cultivar; Food science; Caryopsis; Agronomy; Hordeum vulgare; Chemistry; Barley flour; Biology; Poaceae; Botany; Wheat flour; Raw material","score_opus":0.03070794595983066,"score_gpt":0.21022037944868088,"score_spread":0.1795124334888502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2607599546","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955739,0.001429193,0.0006065291,0.000040187388,0.00001999093,0.000071551156,0.000596657,0.000019275925,0.0016427883],"genre_scores_gemma":[0.9822061,0.001774451,0.0052605146,0.00011446392,0.0000085146885,0.00004778565,0.0029368575,0.0000642567,0.007587019],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99967444,0.000011504529,0.000021704544,0.00008284445,0.00012050521,0.000089110144],"domain_scores_gemma":[0.9998654,0.000010047263,0.000030860272,0.00000937294,0.00004258068,0.00004174308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022270877,0.00072998495,0.000427672,0.0009008929,0.00084216153,0.0007453943,0.00035262294,0.00023531502,0.0016896946],"category_scores_gemma":[0.00023414096,0.00018422495,0.0006492306,0.0010530445,0.00026952487,0.00025906635,0.00035680545,0.0006113974,0.00027228362],"study_design_candidate":"observational","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":[0.0006914018,0.000051544885,0.0016925345,0.00013666732,0.000048265323,0.00010804555,0.00010950519,0.000054329124,0.98996544,0.00003539295,0.000098486234,0.0070084096],"study_design_scores_gemma":[0.00007044904,0.0018087177,0.2777049,0.00009309584,0.00035883381,0.0003445588,0.0007008335,0.00042747988,0.70864,0.00005085241,0.009737249,0.00006305767],"about_ca_topic_score_codex":0.1638965,"about_ca_topic_score_gemma":0.30528384,"teacher_disagreement_score":0.8361035,"about_ca_system_score_codex":0.0019281344,"about_ca_system_score_gemma":0.0013785798,"threshold_uncertainty_score":0.32588506},"labels":[],"label_agreement":null},{"id":"W2609102560","doi":"10.1139/cjps2013-043","title":"Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties","year":2014,"lang":"en","type":"article","venue":"BioOne Complete (BioOne)","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Farinograph; Raw material; Food science; Mathematics; Agronomy; Wheat flour; Chemistry; Biology","score_opus":0.3406003430836217,"score_gpt":0.27998148618123153,"score_spread":0.06061885690239016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609102560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938611,0.0005966704,0.0044603413,0.000022782302,0.000016960264,0.0000348081,0.00021031027,0.00004101976,0.00075614866],"genre_scores_gemma":[0.98329747,0.00077016954,0.013103919,0.00008406129,0.0000058431783,0.000066143635,0.00076839374,0.00005385846,0.0018501299],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997943,0.000024751973,0.000023444622,0.00008063737,0.00004599252,0.000030831365],"domain_scores_gemma":[0.9994572,0.00017388849,0.00011130465,0.000037351892,0.00016134456,0.00005894238],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038472295,0.00027972358,0.00017587264,0.00066262885,0.00019285554,0.00035825765,0.00014453371,0.00028212578,0.00087933725],"category_scores_gemma":[0.0004283677,0.0001881837,0.00021535231,0.00041522176,0.000312744,0.00025376873,0.00026848284,0.00048580416,0.00021876373],"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":[0.00013059717,0.000013555133,0.0016851603,0.000026981752,0.000005826399,0.000012822156,0.00011344423,0.000014321511,0.99588364,0.000011125886,0.000009155431,0.0020934432],"study_design_scores_gemma":[0.000015242904,0.0014664858,0.2020374,0.000023335246,0.00013333425,0.0002064877,0.0012241116,0.00066227914,0.7924393,0.000056267636,0.0017081911,0.000027678989],"about_ca_topic_score_codex":0.0018377423,"about_ca_topic_score_gemma":0.004828051,"teacher_disagreement_score":0.0018377423,"about_ca_system_score_codex":0.00020044646,"about_ca_system_score_gemma":0.00013193299,"threshold_uncertainty_score":0.0036540627},"labels":[],"label_agreement":null},{"id":"W2609238101","doi":"10.1021/acs.jafc.7b00772","title":"Production of Protein Concentrate and 1,3-Propanediol by Wheat-Based Thin Stillage Fermentation","year":2017,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Stillage; Fermentation; Ultrafiltration (renal); Lactic acid; Acetic acid; Food science; Chemistry; Glycerol; Yeast; Bacteria; Chromatography; Biochemistry; Biology","score_opus":0.012399878154074262,"score_gpt":0.21905840290663345,"score_spread":0.2066585247525592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2609238101","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9861579,0.00083755475,0.011161136,0.000052637726,0.00003528141,0.0000840932,0.00038228315,0.000063470936,0.0012256566],"genre_scores_gemma":[0.97633946,0.0012484242,0.01909604,0.000030499432,0.000009654943,0.000039008104,0.0012215413,0.000035199366,0.0019801063],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986494,0.000014295824,0.000015756948,0.000026323976,0.000046523357,0.000032205724],"domain_scores_gemma":[0.99993193,0.000007510324,0.000014045671,0.000006526041,0.00001569609,0.000024220006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019657117,0.0006535735,0.000509181,0.00033155447,0.00017413872,0.00045593418,0.00023966287,0.0003017632,0.00039699563],"category_scores_gemma":[0.00016988342,0.00018752401,0.0004899262,0.00050312857,0.00013924066,0.00038177858,0.00034632345,0.0005026672,0.00029626003],"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":[0.000027863849,0.000014555245,0.00008253976,0.000024626253,0.0000028853,0.000030286074,0.0000066275165,0.0000824864,0.99882084,0.000016713697,0.00000858138,0.000882049],"study_design_scores_gemma":[0.0000068157165,0.00020809314,0.0014484958,0.0000062387853,0.00001474838,0.000057250014,0.000025571675,0.00095251447,0.99638736,0.000018179733,0.00086943986,0.0000053307053],"about_ca_topic_score_codex":0.0014431758,"about_ca_topic_score_gemma":0.0019801117,"teacher_disagreement_score":0.0014431758,"about_ca_system_score_codex":0.0002563281,"about_ca_system_score_gemma":0.00026490277,"threshold_uncertainty_score":0.0028694868},"labels":[],"label_agreement":null},{"id":"W2610464360","doi":"10.3945/ajcn.116.149484","title":"Reply to MJ Keenan et al.","year":2017,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Ottawa; Canadian Nutrition Society; University of Toronto","funders":"","keywords":"Medicine","score_opus":0.07317121946755974,"score_gpt":0.4051620547087078,"score_spread":0.3319908352411481,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2610464360","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00023536726,0.00078993384,0.000036834525,0.97825867,0.018943097,0.000009848366,0.000067498455,0.000029467703,0.0016292449],"genre_scores_gemma":[0.002077207,0.0007911171,0.0001024627,0.9690637,0.021638697,0.0000365188,0.000044664,0.000021969081,0.00622371],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99816763,0.00050809217,0.00022834599,0.00024609736,0.00058251334,0.0002673314],"domain_scores_gemma":[0.9947189,0.0021239445,0.00043827522,0.00014515509,0.0014777746,0.0010959844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025184914,0.00077819533,0.0012800138,0.00077635626,0.003259144,0.0026726706,0.0018221021,0.03547977,0.010021388],"category_scores_gemma":[0.021004116,0.000686774,0.00089812034,0.00064888387,0.0020093617,0.0035240215,0.0017249911,0.030749269,0.010583398],"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":[0.00002512816,0.000013218609,0.00032273677,0.000023852292,0.000004272094,0.0005802335,0.00006350859,0.000018266155,0.000037211747,0.00040113425,0.9962238,0.0022865469],"study_design_scores_gemma":[0.00009143785,0.00006439717,0.0015358105,0.00034682252,0.000025493937,0.0032909228,0.000951523,0.000318761,0.00021829268,0.004366722,0.9887215,0.000068372516],"about_ca_topic_score_codex":0.0066637686,"about_ca_topic_score_gemma":0.009399647,"teacher_disagreement_score":0.03547977,"about_ca_system_score_codex":0.0028560832,"about_ca_system_score_gemma":0.0040807147,"threshold_uncertainty_score":0.03352487},"labels":[],"label_agreement":null},{"id":"W2611621702","doi":"10.1094/cchem-02-17-0026-r","title":"Effect of Salt Reduction on Dough Handling and the Breadmaking Quality of Canadian Western Red Spring Wheat Varieties","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Western Grains Research Foundation","keywords":"Chemistry; Gluten; Food science; Salting; Wheat flour; Salt (chemistry); Whole wheat; Salinity; Fortification; Bread making","score_opus":0.027348449860939775,"score_gpt":0.288835431492814,"score_spread":0.2614869816318742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2611621702","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99941325,0.00014589992,0.00006135271,0.000012400699,0.0000025119418,0.000007433451,0.00016352192,0.00000551343,0.0001882052],"genre_scores_gemma":[0.99758494,0.00016602034,0.0005521363,0.000026916003,0.000001637841,0.000008649888,0.00079441647,0.000010351158,0.0008549717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99951875,0.000040119598,0.000039034723,0.000105367915,0.00021937932,0.00007733778],"domain_scores_gemma":[0.9993156,0.000072821094,0.00011877399,0.000038684175,0.00027462115,0.00017948162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037338072,0.0004999318,0.00046983987,0.000637605,0.00076674786,0.00076696306,0.00034866657,0.00028729666,0.0006036694],"category_scores_gemma":[0.0005670189,0.00020779413,0.0005290277,0.00092488294,0.00051338214,0.0002028757,0.00033199572,0.00044454628,0.00010121724],"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":[0.0023455925,0.00017228615,0.049597755,0.00013321344,0.000198841,0.000261591,0.0009524772,0.00037250773,0.9378175,0.000051458275,0.00013203366,0.007964616],"study_design_scores_gemma":[0.000017455708,0.0012873758,0.9086446,0.000009423879,0.0001767806,0.00012191389,0.00062268984,0.0004671151,0.087119564,0.000020446361,0.0014662052,0.00004643992],"about_ca_topic_score_codex":0.34565532,"about_ca_topic_score_gemma":0.5239158,"teacher_disagreement_score":0.6543447,"about_ca_system_score_codex":0.0027180691,"about_ca_system_score_gemma":0.0014913846,"threshold_uncertainty_score":0.68728673},"labels":[],"label_agreement":null},{"id":"W2612167012","doi":"10.1021/acs.jafc.7b00897","title":"Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread","year":2017,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":51,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glutathione; Food science; Fermentation; Chemistry; Biochemistry; Enzyme","score_opus":0.01006758696029423,"score_gpt":0.2257429101354008,"score_spread":0.21567532317510657,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612167012","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99938715,0.00014867735,0.00015142666,0.000017857785,0.000005311114,0.00001041113,0.00007366207,0.000008025916,0.00019746633],"genre_scores_gemma":[0.99822515,0.00011933888,0.0006166309,0.000032809083,0.0000026954256,0.000010387834,0.0001959519,0.000011663638,0.0007852692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998123,0.00005150608,0.000017435079,0.000040538504,0.00004778257,0.000030497258],"domain_scores_gemma":[0.9998061,0.000028493132,0.00005048971,0.000015842552,0.00003410663,0.00006500007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017767905,0.0004955456,0.00035357356,0.00020183228,0.00013178727,0.00047556157,0.0001848949,0.0002607191,0.0011036793],"category_scores_gemma":[0.00027090812,0.00016248677,0.00036338373,0.00016579356,0.00019829685,0.00018402867,0.00030938842,0.00041138058,0.000113300695],"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":[0.0009057944,0.00006741847,0.0005754898,0.000028504395,0.000010325853,0.00003783825,0.00003395171,0.000019862759,0.9976605,0.000009146497,0.0000088786355,0.0006423096],"study_design_scores_gemma":[0.000048248865,0.0048646117,0.046859127,0.000016094009,0.000068381305,0.00015611625,0.0002757899,0.00046532156,0.9463118,0.00003337206,0.00087569986,0.000025412031],"about_ca_topic_score_codex":0.0012787057,"about_ca_topic_score_gemma":0.001322591,"teacher_disagreement_score":0.0012787057,"about_ca_system_score_codex":0.00023300185,"about_ca_system_score_gemma":0.00012642563,"threshold_uncertainty_score":0.00369215},"labels":[],"label_agreement":null},{"id":"W2612394752","doi":"10.1039/c7fo00331e","title":"Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption","year":2017,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":63,"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; Agriculture and Agri-Food Canada","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Postprandial; Consumption (sociology); Food science; Internal medicine; Endocrinology; Dietary fiber; Animal science; Medicine; Chemistry; Diabetes mellitus; Biology","score_opus":0.04327515128987205,"score_gpt":0.2391386149459338,"score_spread":0.19586346365606175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612394752","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968965,0.0010575812,0.0012014748,0.00003789667,0.000014117358,0.00004108497,0.00011086723,0.000011283605,0.0006291914],"genre_scores_gemma":[0.9954476,0.0006344092,0.001793703,0.00005209803,0.000007797518,0.00007750904,0.00018625306,0.000005000154,0.0017956337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999049,0.000020766209,0.000006281479,0.000025322739,0.000016990232,0.000025628837],"domain_scores_gemma":[0.9999167,0.000015702886,0.000028971355,0.0000085049405,0.000012204813,0.000017993647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029256867,0.00026818327,0.00019069841,0.00020244825,0.00011993159,0.00023532781,0.00013733249,0.00034819523,0.001844804],"category_scores_gemma":[0.00017612269,0.00016147744,0.00030183402,0.00015438473,0.00023057839,0.00029017412,0.000165844,0.0003962965,0.00014877123],"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":[0.007989193,0.00034993337,0.0029437572,0.00013739154,0.00003220859,0.00008096776,0.00006298227,0.000104435494,0.9795364,0.00020582354,0.000043795626,0.008513147],"study_design_scores_gemma":[0.00040178988,0.016933572,0.22534679,0.00006537414,0.00025728362,0.0005103406,0.00023909057,0.0024395261,0.74915385,0.0005318502,0.0040942547,0.000026329037],"about_ca_topic_score_codex":0.00072260975,"about_ca_topic_score_gemma":0.0006501271,"teacher_disagreement_score":0.001844804,"about_ca_system_score_codex":0.00021367129,"about_ca_system_score_gemma":0.00018335957,"threshold_uncertainty_score":0.006171465},"labels":[],"label_agreement":null},{"id":"W2612509136","doi":"","title":"Digestibility of Selected Resistant Starches in Humans","year":2015,"lang":"en","type":"dissertation","venue":"TSpace (University of Toronto)","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","keywords":"Food science; Biology; Animal science","score_opus":0.028274201709896384,"score_gpt":0.2734138244871354,"score_spread":0.24513962277723902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2612509136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99171454,0.0034963787,0.0003622125,0.000076086115,0.000012465122,0.00002637543,0.00040935204,0.000021450354,0.0038812691],"genre_scores_gemma":[0.9957908,0.0012257214,0.00023272054,0.000083958636,0.0000125745755,0.000018946977,0.000289468,0.000004695846,0.0023411594],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998851,0.000024140421,0.000008937214,0.000044076092,0.000023494473,0.000014226586],"domain_scores_gemma":[0.999892,0.000018100407,0.000035178324,0.0000127546755,0.000016415763,0.00002548748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021508329,0.00029921668,0.00034015797,0.0005228068,0.00026310308,0.00030497913,0.00007880218,0.00026724982,0.0013424475],"category_scores_gemma":[0.00041091043,0.00023679076,0.00019307247,0.00041980777,0.00017545758,0.0001828503,0.00013620053,0.00027724006,0.00052122027],"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":[0.0036246122,0.0009815667,0.9165003,0.00026140473,0.0002223094,0.00226129,0.0005544701,0.00019639461,0.025831789,0.00020201929,0.0013643244,0.04799961],"study_design_scores_gemma":[0.00003035531,0.0018107359,0.99252665,0.00003229091,0.000046244008,0.002622136,0.00013892843,0.00015848067,0.0013158773,0.00011118621,0.001197176,0.000010023464],"about_ca_topic_score_codex":0.0010704731,"about_ca_topic_score_gemma":0.00075065624,"teacher_disagreement_score":0.0013424475,"about_ca_system_score_codex":0.00018841997,"about_ca_system_score_gemma":0.000084652835,"threshold_uncertainty_score":0.004490912},"labels":[],"label_agreement":null},{"id":"W2616651095","doi":"","title":"Influence of Soil Zone on the Chemical Composition of Cereals in Alberta","year":2016,"lang":"en","type":"article","venue":"Canadian journal of agricultural science/Canadian Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Soil water; Phosphorus; Potassium; Agronomy; Chemistry; Calcium; Chemical composition; Nitrogen; Magnesium; Sulfur; Composition (language); Soil horizon; Environmental science; Biology; Soil science","score_opus":0.01079142929081913,"score_gpt":0.2053374933720327,"score_spread":0.19454606408121355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2616651095","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981546,0.00012907275,0.0000365681,0.000023890454,0.0000025878574,0.000003069765,0.00024789613,0.0000076610695,0.0013945015],"genre_scores_gemma":[0.9980081,0.00014935166,0.00009910122,0.000022027649,0.0000012174567,0.0000021045196,0.0003886065,0.000008264986,0.0013212475],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997677,0.000030500842,0.000008472961,0.000045870143,0.000064350446,0.00008314211],"domain_scores_gemma":[0.99952745,0.00005159463,0.00006937946,0.000019248126,0.00016670779,0.00016568183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021427845,0.00021147967,0.00025351215,0.0007464397,0.0008379271,0.0009017972,0.00048359315,0.00012952075,0.0015256092],"category_scores_gemma":[0.00039009817,0.00013861166,0.00021865757,0.0010585373,0.00049755006,0.00011367253,0.00043566732,0.00015228432,0.00023551546],"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":[0.0020401303,0.00015016152,0.90375626,0.000077134966,0.0001708361,0.0008726457,0.0014702771,0.0011271882,0.075971246,0.0004172516,0.00066587783,0.013280973],"study_design_scores_gemma":[0.0000035353212,0.000033052416,0.9983491,0.0000032564246,0.000008917478,0.00004465642,0.0005666198,0.00012255262,0.00039239528,0.000020975602,0.0004514543,0.0000035063376],"about_ca_topic_score_codex":0.8585909,"about_ca_topic_score_gemma":0.94734216,"teacher_disagreement_score":0.1414091,"about_ca_system_score_codex":0.0062571075,"about_ca_system_score_gemma":0.0033114168,"threshold_uncertainty_score":0.28448373},"labels":[],"label_agreement":null},{"id":"W2617634768","doi":"10.1155/2017/5784759","title":"Antiglycemic Effect of Water Extractable Arabinoxylan from Wheat Aleurone and Bran","year":2017,"lang":"en","type":"article","venue":"Journal of Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Arabinoxylan; Bran; Aleurone; Food science; Medicine; Botany; Biology; Biochemistry; Polysaccharide","score_opus":0.014221303856502906,"score_gpt":0.2557640381271523,"score_spread":0.2415427342706494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2617634768","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955758,0.002623764,0.00046411314,0.00002916001,0.000024798408,0.000018076065,0.00018445095,0.000025019684,0.0010548282],"genre_scores_gemma":[0.9932094,0.002143383,0.0012285445,0.00007199749,0.0000193002,0.000017754592,0.00066557154,0.000018165023,0.0026259285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993646,0.00001340311,0.000007890523,0.000010570697,0.000014725926,0.00001697124],"domain_scores_gemma":[0.9999311,0.000010840115,0.000018167286,0.0000049814594,0.000010238578,0.000024681834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009819113,0.00063853443,0.0002148101,0.00030055962,0.00011379064,0.00028700536,0.000112877104,0.00016878113,0.0011165427],"category_scores_gemma":[0.00013204488,0.00012850533,0.00024606482,0.00020785337,0.00010236289,0.0001428091,0.00014914719,0.00046388793,0.0001675372],"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":[0.00051353464,0.0000659058,0.00014185808,0.00006331134,0.00001506305,0.000033325432,0.000010612936,0.000042823925,0.9968227,0.000016821012,0.00002045026,0.0022534926],"study_design_scores_gemma":[0.000040988343,0.0021808322,0.009794218,0.000013558272,0.000047707057,0.00010229613,0.000029045968,0.00018863486,0.98637193,0.000015626267,0.0012094901,0.000005573811],"about_ca_topic_score_codex":0.00071268674,"about_ca_topic_score_gemma":0.0013526073,"teacher_disagreement_score":0.0011165427,"about_ca_system_score_codex":0.00009833354,"about_ca_system_score_gemma":0.0001650881,"threshold_uncertainty_score":0.0037351847},"labels":[],"label_agreement":null},{"id":"W2617695330","doi":"10.1016/j.jcs.2017.05.012","title":"A rapid extensigraph protocol for measuring dough viscoelasticity and mixing requirement","year":2017,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"Farinograph; Mixing (physics); Absorption of water; Viscoelasticity; Wheat flour; Materials science; Rheology; Absorption (acoustics); Throughput; Composite material; Pulp and paper industry; Food science; Computer science; Chemistry","score_opus":0.12440985853332785,"score_gpt":0.36218804779516245,"score_spread":0.23777818926183458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2617695330","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":[0.11401097,0.0018027811,0.82951754,0.0005915843,0.0008399761,0.0067180824,0.00741124,0.013381547,0.02572629],"genre_scores_gemma":[0.074426085,0.0020981382,0.85010606,0.0008812687,0.00012997401,0.014686089,0.009339072,0.0018529104,0.0464804],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99863607,0.00020208815,0.00017330049,0.0003821316,0.00041816707,0.00018812917],"domain_scores_gemma":[0.99787426,0.0004420902,0.00018927186,0.0005805701,0.0007115896,0.00020218796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019192174,0.0019078492,0.0007936694,0.002313708,0.001323325,0.00077838375,0.0011748238,0.0011180047,0.018215215],"category_scores_gemma":[0.0024179306,0.0012478366,0.0007449939,0.0012473435,0.00087128516,0.001077127,0.0013024266,0.003517983,0.0072380896],"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":[0.00024113139,0.00015173908,0.00065494294,0.00020023677,0.000023044286,0.00014243655,0.0001517958,0.00014761182,0.9693666,0.0015789446,0.003289222,0.024052335],"study_design_scores_gemma":[0.00016128054,0.0008932025,0.0173419,0.00017441878,0.00011926335,0.00058744557,0.00022321161,0.005637977,0.90306073,0.0020916753,0.06955884,0.00015006156],"about_ca_topic_score_codex":0.0014340059,"about_ca_topic_score_gemma":0.005930471,"teacher_disagreement_score":0.018215215,"about_ca_system_score_codex":0.0005419716,"about_ca_system_score_gemma":0.0019251811,"threshold_uncertainty_score":0.060935974},"labels":[],"label_agreement":null},{"id":"W2617772089","doi":"10.1002/star.201700073","title":"Twin‐screw reactive extrusion for phosphorylation of pea starch with a retained granular identity","year":2017,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; McMaster University","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Extrusion; Amylose; Starch gelatinization; Food science; Water content; Chemistry; Phosphorus; Chemical engineering; Moisture; Resistant starch; Materials science; Organic chemistry; Composite material","score_opus":0.03844591833072237,"score_gpt":0.312128561786472,"score_spread":0.27368264345574966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2617772089","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98596025,0.00037530242,0.012962018,0.000017519895,0.000023184784,0.000023107921,0.000050749823,0.00004544142,0.0005425481],"genre_scores_gemma":[0.9902278,0.0002830724,0.008025409,0.000011086168,0.0000066844223,0.0000117534755,0.00011092096,0.00003668755,0.0012865155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998109,0.000026177482,0.00002562276,0.00005573447,0.000057000314,0.000024636422],"domain_scores_gemma":[0.999863,0.000023072873,0.00006424565,0.000023172724,0.000015091093,0.0000113391125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002495019,0.00028821515,0.00022527754,0.00014028682,0.00009543666,0.00028145037,0.00024381239,0.00020327787,0.00069336983],"category_scores_gemma":[0.00024018969,0.00017718015,0.0003334647,0.00016819987,0.00019727848,0.0004676092,0.00024952332,0.00041891247,0.0003071378],"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":[0.00007118318,0.0000079533775,0.00009423731,0.000029345149,0.0000039944216,0.000041517458,0.000014574011,0.000048011138,0.99844766,0.00006624083,0.0000066795546,0.0011685464],"study_design_scores_gemma":[0.0000064854758,0.00018085953,0.0011736788,0.0000014220569,0.000010153038,0.00012278705,0.000009969297,0.00045033044,0.9973127,0.000012499257,0.0007149879,0.0000040982213],"about_ca_topic_score_codex":0.0001220848,"about_ca_topic_score_gemma":0.00025851786,"teacher_disagreement_score":0.00069336983,"about_ca_system_score_codex":0.00010850366,"about_ca_system_score_gemma":0.000097469994,"threshold_uncertainty_score":0.0023195744},"labels":[],"label_agreement":null},{"id":"W2618091978","doi":"10.29321/maj.10.001374","title":"Evaluation of Physico-Chemical Properties of Cookies from Little Millet","year":2013,"lang":"en","type":"article","venue":"Madras Agricultural Journal","topic":"Food composition and properties","field":"Nursing","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":"International Development Research Centre","keywords":"Food science; Mathematics; Wheat flour; Population; Water content; Chemistry; Agronomy; Horticulture; Biology","score_opus":0.03545543151851643,"score_gpt":0.2365850348184629,"score_spread":0.20112960329994647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2618091978","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980921,0.00040883519,0.0007962979,0.000012359766,0.0000041336275,0.000018718569,0.00017255057,0.000012105805,0.00048284736],"genre_scores_gemma":[0.99324965,0.0005160752,0.0033713412,0.000046921537,0.000003183285,0.000028371443,0.0005184801,0.000024991527,0.0022409484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990714,0.000013978617,0.00000920875,0.000020680423,0.000037344947,0.000011650357],"domain_scores_gemma":[0.9998252,0.000036875386,0.000043059714,0.000009810342,0.000054557728,0.00003059798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018258933,0.00033888445,0.00017745336,0.00045719367,0.00015562982,0.00027465046,0.00010457349,0.00018400744,0.000985274],"category_scores_gemma":[0.00026838278,0.00016620416,0.00026024078,0.00031064486,0.00012982295,0.0002151967,0.00017806234,0.00043639785,0.00013452298],"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":[0.0002283838,0.0000450484,0.0023101652,0.000110456465,0.000013680608,0.00007799545,0.000058771453,0.000056412788,0.99449956,0.000016443493,0.000018551464,0.0025646812],"study_design_scores_gemma":[0.000013941975,0.0020722523,0.17077693,0.000034815024,0.00010541026,0.0004629176,0.00018264467,0.00041013185,0.824135,0.000027817961,0.0017520481,0.000026036283],"about_ca_topic_score_codex":0.0010000451,"about_ca_topic_score_gemma":0.0030305842,"teacher_disagreement_score":0.0010000451,"about_ca_system_score_codex":0.00014138236,"about_ca_system_score_gemma":0.00010174348,"threshold_uncertainty_score":0.0032960176},"labels":[],"label_agreement":null},{"id":"W2618606404","doi":"10.1080/23311932.2017.1331892","title":"Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours","year":2017,"lang":"en","type":"article","venue":"Cogent Food & Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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":"Global Affairs Canada; Dalhousie University","keywords":"Food science; Tannin; Taste; Chemistry; Wheat flour; Agronomy; Biology","score_opus":0.03954284727781715,"score_gpt":0.2770453791223757,"score_spread":0.23750253184455855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2618606404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99962986,0.00006243882,0.00018381252,0.0000023292878,0.0000015040359,0.0000049257765,0.00003841663,0.0000019434124,0.00007469486],"genre_scores_gemma":[0.9988802,0.00007313623,0.0006473026,0.000007234096,9.5193604e-7,0.0000100403395,0.00016231059,0.0000045184415,0.00021434277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997477,0.000061811785,0.000033877175,0.00005043767,0.000073519615,0.000032671924],"domain_scores_gemma":[0.9998491,0.000031397794,0.00003709188,0.000006533969,0.00003457983,0.000041334926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037289853,0.00033519033,0.0003826653,0.00035554994,0.00018193797,0.0004178295,0.00011810588,0.00016444037,0.0006646607],"category_scores_gemma":[0.00024403703,0.00021058388,0.00036325937,0.00029473673,0.0001873655,0.00012377286,0.00026801787,0.00023632862,0.000062190535],"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":[0.0054630092,0.00023753234,0.004279397,0.00011232846,0.00007249317,0.000072425304,0.00006701096,0.0008444278,0.9858123,0.000029182043,0.000019442843,0.0029904803],"study_design_scores_gemma":[0.00039563925,0.025860552,0.24120368,0.000040065257,0.0007043027,0.00027787444,0.0004466526,0.008355821,0.72121394,0.00009741805,0.0013449071,0.00005920572],"about_ca_topic_score_codex":0.0017013808,"about_ca_topic_score_gemma":0.002543526,"teacher_disagreement_score":0.0017013808,"about_ca_system_score_codex":0.0002592116,"about_ca_system_score_gemma":0.00015875803,"threshold_uncertainty_score":0.0033829212},"labels":[],"label_agreement":null},{"id":"W2619017533","doi":"10.1016/j.jcs.2017.05.017","title":"Predicting water absorption of wheat flour using high shear-based GlutoPeak test","year":2017,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Farinograph; Absorption of water; Wheat flour; Absorption (acoustics); Mathematics; Materials science; Food science; Pulp and paper industry; Composite material; Chemistry; Engineering","score_opus":0.03485983160333916,"score_gpt":0.2905318465749129,"score_spread":0.2556720149715737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2619017533","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99517834,0.00015023029,0.0042374004,0.000008571983,0.000008171031,0.000007320226,0.00012209166,0.00005363947,0.00023432153],"genre_scores_gemma":[0.99825317,0.0000903122,0.0013515989,0.0000055738747,0.0000022652941,0.0000044793364,0.00010321513,0.000006323833,0.00018299777],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999866,0.000019481558,0.000009885841,0.000036116377,0.000054138723,0.00001431782],"domain_scores_gemma":[0.9997582,0.000119541306,0.000033899505,0.000014891542,0.000057770907,0.000015700847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031449285,0.0004504826,0.00036402832,0.00046218286,0.00014377468,0.00039346193,0.00025804972,0.00047011877,0.000556494],"category_scores_gemma":[0.00056503277,0.00016994515,0.0003916729,0.00039266417,0.00012508273,0.00039999286,0.00017837723,0.0002930047,0.00023097267],"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":[0.002119981,0.0004948575,0.12359312,0.00029434578,0.00014957116,0.00028378356,0.00016107774,0.026416438,0.80301404,0.00013345602,0.00033926519,0.043000195],"study_design_scores_gemma":[0.000041116,0.001770631,0.2080689,0.00002004518,0.00019515604,0.00028050673,0.00024410807,0.4258436,0.36281964,0.00018481426,0.00046260774,0.00006885647],"about_ca_topic_score_codex":0.0020247435,"about_ca_topic_score_gemma":0.0020604853,"teacher_disagreement_score":0.0020247435,"about_ca_system_score_codex":0.00013338489,"about_ca_system_score_gemma":0.00010882612,"threshold_uncertainty_score":0.0040259957},"labels":[],"label_agreement":null},{"id":"W2620390599","doi":"10.1093/fqsafe/fyx014","title":"Identification and characterization of soybean dreg soluble dietary fibre by combination of extrusion pre-treatment and enzymatic modification","year":2017,"lang":"en","type":"article","venue":"Food Quality and Safety","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Ministry of Agriculture, Food and Rural Affairs","funders":"Harbin University of Commerce; Natural Science Foundation of Heilongjiang Province","keywords":"Extrusion; DPPH; Absorption of water; Chemistry; Food science; Antioxidant; Materials science; Nuclear chemistry; Biochemistry; Composite material","score_opus":0.05656013426268251,"score_gpt":0.30959578912605534,"score_spread":0.2530356548633728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2620390599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98794866,0.0025123297,0.008317309,0.000043396107,0.000014481856,0.000044010438,0.00046292975,0.000028087066,0.0006288451],"genre_scores_gemma":[0.9706496,0.0030587614,0.020895785,0.00010685578,0.000013701665,0.000082382496,0.0019457844,0.000051619674,0.0031956206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987996,0.000009659338,0.000008873904,0.00003269473,0.00004861921,0.000020190719],"domain_scores_gemma":[0.9999201,0.000012086248,0.000026533675,0.000004799954,0.000023947505,0.000012386701],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015570433,0.00038697943,0.00034653183,0.00047217406,0.00011591878,0.00017935669,0.00011203885,0.0002689958,0.00041782926],"category_scores_gemma":[0.00019481833,0.00014385134,0.00036944592,0.0004097233,0.00012665198,0.00028558655,0.00017903582,0.00041913133,0.00015755955],"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":[0.000025379295,0.0000062052095,0.00038443395,0.00004436535,0.000003909324,0.00004644871,0.000012088822,0.000020922662,0.9982559,0.00000830253,0.0000051547204,0.0011869048],"study_design_scores_gemma":[0.0000076130527,0.000273501,0.035130594,0.000022913478,0.000037247195,0.00036592508,0.00008378837,0.00070763147,0.9606459,0.000036093577,0.0026726117,0.000016286796],"about_ca_topic_score_codex":0.00088458566,"about_ca_topic_score_gemma":0.0021664351,"teacher_disagreement_score":0.00088458566,"about_ca_system_score_codex":0.00011083607,"about_ca_system_score_gemma":0.00011249286,"threshold_uncertainty_score":0.0017588735},"labels":[],"label_agreement":null},{"id":"W2623644874","doi":"10.1016/j.jcs.2017.06.004","title":"Polyethylene glycol as an osmotic regulator in dough with reduced salt content","year":2017,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"PEG ratio; Farinograph; Polyethylene glycol; Molar mass; Chemistry; Machinability; Factorial experiment; Food science; Absorption of water; Molar; Adhesion; Polymer chemistry; Chemical engineering; Materials science; Wheat flour; Organic chemistry; Composite material; Polymer; Mathematics","score_opus":0.05062709350547998,"score_gpt":0.3138233205489472,"score_spread":0.2631962270434672,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2623644874","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99893314,0.0004194079,0.000311125,0.000040781964,0.00003223093,0.000009949867,0.00004169306,0.000013474166,0.00019811817],"genre_scores_gemma":[0.9976915,0.00029194748,0.0010866766,0.00003281582,0.000015058117,0.000007668639,0.00007720561,0.0000117903855,0.0007853447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990857,0.000024305746,0.000007597212,0.000018220593,0.000015813683,0.000025408637],"domain_scores_gemma":[0.99990845,0.000024385847,0.000019352134,0.000006041149,0.000012141987,0.000029695788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001809815,0.00019041587,0.00020737352,0.00011917224,0.0001464211,0.00022291465,0.00028086922,0.00024162295,0.00086957286],"category_scores_gemma":[0.00023279357,0.00011062848,0.00019395334,0.00013743744,0.00020444978,0.00029798714,0.00015072772,0.000304987,0.00010437852],"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":[0.0061623375,0.0002449584,0.00027475515,0.00008368051,0.00001308946,0.000068583075,0.00003552808,0.00012057247,0.990122,0.00004832339,0.000046796988,0.002779369],"study_design_scores_gemma":[0.0001954076,0.0043050726,0.0035470154,0.000011240202,0.0000847131,0.000080576356,0.00005912902,0.0012893522,0.9891376,0.00003212288,0.0012460604,0.000011782395],"about_ca_topic_score_codex":0.0010782789,"about_ca_topic_score_gemma":0.0011303169,"teacher_disagreement_score":0.0010782789,"about_ca_system_score_codex":0.0001600776,"about_ca_system_score_gemma":0.00023712513,"threshold_uncertainty_score":0.0029090047},"labels":[],"label_agreement":null},{"id":"W2623885102","doi":"10.1039/c7fo00574a","title":"Bioaccessibility and bioavailability of phenolic compounds in bread: a review","year":2017,"lang":"en","type":"review","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":146,"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 Toronto","funders":"","keywords":"Bioavailability; Chemistry; Food science; Biology; Pharmacology","score_opus":0.16052500060898978,"score_gpt":0.37302919692082415,"score_spread":0.21250419631183437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2623885102","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":[0.0001943285,0.99914014,0.00007936008,0.00008856205,0.00006564898,0.0000038821336,0.000026234597,0.0000043993987,0.000397377],"genre_scores_gemma":[0.000749666,0.99877113,0.00015223747,0.000042894746,0.00003921395,0.0000043366135,0.000025890671,9.489417e-7,0.00021370768],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977034,0.000033041884,0.000054810578,0.000043988395,0.000081634826,0.000016201204],"domain_scores_gemma":[0.9994893,0.00025940032,0.00010563224,0.000011938492,0.000109155655,0.000024458615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004945858,0.0010137318,0.0013253272,0.0033427323,0.00028558628,0.0010266042,0.0006080849,0.00086041354,0.0032047841],"category_scores_gemma":[0.00095259823,0.0003226739,0.0007600051,0.0029584162,0.0002922261,0.0009886939,0.0005076322,0.0009492913,0.0010509323],"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":[0.0001158318,0.00011808765,0.00045998467,0.11081128,0.00030082784,0.00023732557,0.0001469804,0.00042640694,0.0039292206,0.0017729535,0.013739476,0.8679416],"study_design_scores_gemma":[0.000021056077,0.00023524737,0.0033844542,0.021563666,0.0007948971,0.0021062826,0.00018060433,0.00013677737,0.0018205208,0.0015201407,0.96819746,0.00003886091],"about_ca_topic_score_codex":0.0013719924,"about_ca_topic_score_gemma":0.0019071201,"teacher_disagreement_score":0.0033427323,"about_ca_system_score_codex":0.00038931373,"about_ca_system_score_gemma":0.0012750541,"threshold_uncertainty_score":0.010721087},"labels":[],"label_agreement":null},{"id":"W2627035367","doi":"10.14206/canad.j.clin.nutr.2017.02.03","title":"Disease Prevention and Management by Nutrition – Whole Grains as Functional Foods","year":2017,"lang":"en","type":"article","venue":"Canadian Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Disease; Disease management; Disease prevention; Medicine; Functional food; Business; Environmental health; Pathology","score_opus":0.07131299956865245,"score_gpt":0.3577715729346638,"score_spread":0.2864585733660113,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2627035367","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":[0.3626774,0.5078384,0.0077974848,0.031271145,0.0033968566,0.00022125985,0.00043073483,0.00018502721,0.08618166],"genre_scores_gemma":[0.71065295,0.2206233,0.032902956,0.0068055405,0.0015570491,0.00012388687,0.00034003565,0.000047052024,0.026947165],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980074,0.000068656715,0.000017084127,0.000019868252,0.00006606696,0.000027623299],"domain_scores_gemma":[0.9998797,0.000025657537,0.000024458554,0.0000061689175,0.00003280513,0.00003126063],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043856743,0.00029987012,0.00035821236,0.00046612238,0.00027056842,0.0008266018,0.00027132322,0.00041533558,0.0026904843],"category_scores_gemma":[0.00038187392,0.000095731804,0.00028283487,0.0003548079,0.00027180585,0.00039548692,0.00037763448,0.00048195946,0.00031639135],"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":[0.0016971119,0.0014412091,0.017943475,0.0015525371,0.00018735175,0.00021455233,0.000241209,0.00029278404,0.017343879,0.0039772685,0.012397534,0.94271106],"study_design_scores_gemma":[0.0010794323,0.00964173,0.49198887,0.007891112,0.0015561089,0.0029011066,0.002351163,0.0021012672,0.014667258,0.020339001,0.4453429,0.00013999532],"about_ca_topic_score_codex":0.010993691,"about_ca_topic_score_gemma":0.025956165,"teacher_disagreement_score":0.010993691,"about_ca_system_score_codex":0.0005852286,"about_ca_system_score_gemma":0.0010828117,"threshold_uncertainty_score":0.021859407},"labels":[],"label_agreement":null},{"id":"W2711844246","doi":"10.1073/pnas.1701824114","title":"Redox-dependent interaction between thaumatin-like protein and β-glucan influences malting quality of barley","year":2017,"lang":"en","type":"article","venue":"Proceedings of the National Academy of Sciences","topic":"Food composition and properties","field":"Nursing","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; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada; U.S. Department of Agriculture","keywords":"Thaumatin; Quantitative trait locus; Biology; Gene; Glucan; Food science; Genetics; Biochemistry","score_opus":0.11627653622638083,"score_gpt":0.379339740412583,"score_spread":0.26306320418620216,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2711844246","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993734,0.00010705995,0.00028796648,0.000018209068,0.0000033215997,0.0000011529016,0.000069218746,0.00000948556,0.00013026231],"genre_scores_gemma":[0.99879706,0.000045630757,0.00024329222,0.000018892682,0.0000021232488,0.0000026941034,0.00015389326,0.0000145507065,0.00072179],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992347,0.000011886614,0.000004962512,0.00002723895,0.000013148463,0.000019289571],"domain_scores_gemma":[0.9998722,0.000030186278,0.00003252865,0.000007956526,0.000014432793,0.000042624157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000104218496,0.00021633315,0.00021228839,0.00018198689,0.00014946838,0.0004142952,0.0001577571,0.00014384613,0.00078785775],"category_scores_gemma":[0.00017575546,0.00015892403,0.00015905485,0.00013796831,0.00019158376,0.00017949425,0.0002571334,0.00042118106,0.00017816084],"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":[0.00006963163,0.000004987106,0.0006762175,0.0000056973713,0.0000036339313,0.000022385344,0.000014785032,0.000014958472,0.99896646,0.000012067146,0.0000069671246,0.00020208348],"study_design_scores_gemma":[0.000028130597,0.00022171196,0.3529462,0.000009047003,0.00006895235,0.0006594955,0.00027824682,0.0033885234,0.64082223,0.0002297616,0.0013275136,0.000020098281],"about_ca_topic_score_codex":0.0014671086,"about_ca_topic_score_gemma":0.0014126296,"teacher_disagreement_score":0.0014671086,"about_ca_system_score_codex":0.00043473244,"about_ca_system_score_gemma":0.00012507473,"threshold_uncertainty_score":0.0031541586},"labels":[],"label_agreement":null},{"id":"W2725603909","doi":"10.1017/s095442241700004x","title":"Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health","year":2017,"lang":"en","type":"review","venue":"Nutrition Research Reviews","topic":"Food composition and properties","field":"Nursing","cited_by":780,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kellogg's (Canada)","funders":"Kellogg's","keywords":"Current (fluid); Environmental health; State (computer science); Medicine; Computer science; Engineering","score_opus":0.7293851437950142,"score_gpt":0.539297688395867,"score_spread":0.19008745539914718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2725603909","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":[0.00019075433,0.9987587,0.00010941393,0.0003310313,0.00007068897,0.0000034457873,0.000031985164,0.0000035016162,0.0005004739],"genre_scores_gemma":[0.0013412816,0.99806446,0.00024184998,0.0001497018,0.000046157482,0.0000071704812,0.000039453564,0.0000014668942,0.000108481945],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9986247,0.00037468976,0.00035831827,0.0002205174,0.00035485913,0.00006697673],"domain_scores_gemma":[0.9970655,0.0020056055,0.0004775664,0.00007582423,0.000326062,0.000049484104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002974511,0.00077377673,0.002061993,0.0038835283,0.0003374736,0.0018903275,0.0008946306,0.0014977647,0.0028488839],"category_scores_gemma":[0.0051945355,0.0003795571,0.001129494,0.005528727,0.0010396562,0.0021165896,0.0011456001,0.0013581896,0.00081369106],"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":[0.000112379785,0.000047917714,0.00076532544,0.08252586,0.00033050394,0.00009407511,0.00029547373,0.00024137099,0.0004473763,0.004289219,0.009058956,0.9017915],"study_design_scores_gemma":[0.000027394042,0.00015089646,0.010479101,0.13316399,0.0010842931,0.0013630592,0.0007138596,0.00014195743,0.000544694,0.0077596284,0.84450537,0.00006568896],"about_ca_topic_score_codex":0.005249675,"about_ca_topic_score_gemma":0.004862182,"teacher_disagreement_score":0.005249675,"about_ca_system_score_codex":0.0010217747,"about_ca_system_score_gemma":0.0028068668,"threshold_uncertainty_score":0.015730917},"labels":[],"label_agreement":null},{"id":"W2727247505","doi":"10.5539/jfr.v6n4p91","title":"Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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; Gluten; Food science; Mathematics; Gluten free; Chemistry","score_opus":0.16928241600786537,"score_gpt":0.36785355100216266,"score_spread":0.1985711349942973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2727247505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954976,0.0009959856,0.0026735612,0.000020008318,0.000014340255,0.0000727195,0.00013647786,0.00002473168,0.0005646149],"genre_scores_gemma":[0.9795623,0.0014220943,0.016586462,0.000032728778,0.000009600419,0.00008508432,0.00054436957,0.000042953357,0.0017144656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992473,0.0001419331,0.00008144867,0.00019158219,0.00029087337,0.000046880687],"domain_scores_gemma":[0.9996112,0.00008627061,0.000094677554,0.000048827944,0.0000947838,0.00006429229],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008770215,0.00054647727,0.00045009088,0.00046325976,0.000225059,0.00043808273,0.00035377112,0.0003282505,0.00077375385],"category_scores_gemma":[0.0007520116,0.00027303045,0.00055940694,0.00038100578,0.000258874,0.0005121798,0.00045972774,0.00039665573,0.00019583055],"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":[0.0001467609,0.000098048986,0.00045552946,0.0001669106,0.00001800696,0.00006796288,0.00004884196,0.00012116201,0.9965263,0.000029152048,0.000007592599,0.0023136241],"study_design_scores_gemma":[0.000024983623,0.0046641133,0.015702343,0.00003751001,0.00012031443,0.00036317398,0.00011861326,0.0005077934,0.9758128,0.000027903587,0.0026033,0.000017124272],"about_ca_topic_score_codex":0.00060534745,"about_ca_topic_score_gemma":0.0014239257,"teacher_disagreement_score":0.0008770215,"about_ca_system_score_codex":0.00021134986,"about_ca_system_score_gemma":0.0001348155,"threshold_uncertainty_score":0.004638195},"labels":[],"label_agreement":null},{"id":"W2734750641","doi":"10.1016/j.jcs.2017.06.022","title":"The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough","year":2017,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Bubble; Attenuation; Synchrotron; Ultrasonic sensor; Materials science; Rheology; Phase (matter); Microstructure; Optics; Acoustics; Mechanics; Physics; Composite material","score_opus":0.0524092943864722,"score_gpt":0.29707327861574273,"score_spread":0.24466398422927055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2734750641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967014,0.00086602295,0.001977905,0.000038370814,0.000011361445,0.000005105614,0.000055363627,0.000008868646,0.00033556065],"genre_scores_gemma":[0.99645233,0.00035920957,0.0020165478,0.000028015824,0.000010092826,0.000013067093,0.00007539613,0.000012434188,0.0010328634],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999038,0.000022477789,0.0000060158586,0.000026445152,0.000021545426,0.000019729341],"domain_scores_gemma":[0.9996551,0.00016455515,0.00005288873,0.000028392084,0.00006481546,0.00003416691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035150629,0.00009810389,0.00014135931,0.00027529118,0.00026747386,0.00036454716,0.00020740002,0.0002509589,0.0005912779],"category_scores_gemma":[0.0004076736,0.00017746977,0.00013027508,0.00019743449,0.00040197544,0.00035362196,0.00022140394,0.00034293332,0.00009433578],"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":[0.00038631257,0.000033116507,0.007192842,0.0000324967,0.000011161254,0.000048755748,0.00017293988,0.000083772255,0.98836726,0.00015530612,0.000038319147,0.0034777217],"study_design_scores_gemma":[0.000034874007,0.0005460059,0.12554759,0.000011569343,0.00006309834,0.00031836974,0.00054813817,0.0058036502,0.86497533,0.0001879455,0.0019388784,0.000024555167],"about_ca_topic_score_codex":0.0017585141,"about_ca_topic_score_gemma":0.0015416038,"teacher_disagreement_score":0.0017585141,"about_ca_system_score_codex":0.00021712377,"about_ca_system_score_gemma":0.00020024931,"threshold_uncertainty_score":0.0034965873},"labels":[],"label_agreement":null},{"id":"W2734979819","doi":"10.6000/1927-5951.2017.07.03.7","title":"Food Extrusion Technology: Initiatives to Address Food and Nutrition Insecurity in South Africa","year":2017,"lang":"en","type":"article","venue":"Journal of Pharmacy and Nutrition Sciences","topic":"Food composition and properties","field":"Nursing","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":"Department of Higher Education and Training; Vaal University of Technology; National Research Foundation","keywords":"Extrusion; Livelihood; Product (mathematics); Food processing; Business; Sorghum; Biotechnology; Extrusion cooking; Agriculture; Engineering; Agricultural science; Environmental science; Food science; Geography; Agronomy; Mathematics; Biology","score_opus":0.09674671699976714,"score_gpt":0.3600405325424563,"score_spread":0.26329381554268916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2734979819","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7145446,0.045758497,0.007845139,0.14933567,0.0012401447,0.0017865655,0.00053914275,0.00032359178,0.0786267],"genre_scores_gemma":[0.8572258,0.054015573,0.033820238,0.0112949,0.00029517128,0.0011098372,0.00060495996,0.00006282941,0.04157081],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9994011,0.00015944768,0.00004093702,0.000054898814,0.000111325375,0.00023227374],"domain_scores_gemma":[0.99852425,0.00020566807,0.00026474468,0.000052004205,0.00020963192,0.00074373226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020102742,0.0005016078,0.00018742982,0.0009345212,0.0018186034,0.0017913756,0.0010674492,0.0012676875,0.007933279],"category_scores_gemma":[0.0019050863,0.00018874543,0.00035816355,0.0010783463,0.00072183035,0.00130117,0.0034397857,0.0015094653,0.00053047796],"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":[0.00049143494,0.0024667426,0.043278337,0.008310843,0.00008470436,0.009013909,0.021065943,0.0007735023,0.06654374,0.029697547,0.024577405,0.7936959],"study_design_scores_gemma":[0.00021354412,0.0019456123,0.15768804,0.0036142007,0.000121646044,0.004295391,0.04544813,0.00083497545,0.009513678,0.0050548017,0.77119327,0.000076770455],"about_ca_topic_score_codex":0.00667272,"about_ca_topic_score_gemma":0.0074746143,"teacher_disagreement_score":0.007933279,"about_ca_system_score_codex":0.0018230417,"about_ca_system_score_gemma":0.016184222,"threshold_uncertainty_score":0.026539505},"labels":[],"label_agreement":null},{"id":"W2735108889","doi":"10.1186/s40795-017-0183-x","title":"National pattern of grain products consumption among Canadians in association with body weight status","year":2017,"lang":"en","type":"article","venue":"BMC Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Pure North; University of Saskatchewan; Alberta Energy; Saskatchewan Health; University of Ottawa; Saskatchewan Health Authority","funders":"University of Saskatchewan","keywords":"Overweight; Obesity; Medicine; Refined grains; Environmental health; Body mass index; Consumption (sociology); Incidence (geometry); Whole grains; Demography; Logistic regression; Type 2 diabetes; Clinical nutrition; Public health; Gerontology; Diabetes mellitus; Food science; Internal medicine; Endocrinology","score_opus":0.0237145826633942,"score_gpt":0.2543303242593465,"score_spread":0.23061574159595227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2735108889","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97215545,0.002365471,0.00018292903,0.0005175651,0.000020548296,0.00004217101,0.019894205,0.000032662803,0.004788985],"genre_scores_gemma":[0.99293256,0.0011084554,0.00031823327,0.00008984557,0.0000051258726,0.00001591957,0.0046071378,0.0000075451726,0.00091516407],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99947494,0.00002209093,0.000028653625,0.000099333614,0.00023977319,0.00013534453],"domain_scores_gemma":[0.99892586,0.00003883573,0.00023685339,0.00003164714,0.0005793848,0.00018743722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040751114,0.00027919337,0.00029312706,0.0018592239,0.0014824338,0.00067404343,0.0007131399,0.00030303205,0.0030827702],"category_scores_gemma":[0.0010390655,0.00020654395,0.0005742854,0.005362739,0.00040008995,0.0002018342,0.00045763777,0.0003694674,0.0002229172],"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":[0.000097003634,0.000014638125,0.99205303,0.000082868406,0.00007500465,0.00004755529,0.00032312536,0.000050743183,0.00030182026,0.00009189586,0.0019382103,0.0049240696],"study_design_scores_gemma":[0.0000020330335,0.000008210505,0.998912,0.00001789999,0.000020352229,0.000031710657,0.00024104615,0.000071143586,0.000025333205,0.000008667806,0.0006570178,0.0000046543755],"about_ca_topic_score_codex":0.9916182,"about_ca_topic_score_gemma":0.99256563,"teacher_disagreement_score":0.009170026,"about_ca_system_score_codex":0.009170026,"about_ca_system_score_gemma":0.011569453,"threshold_uncertainty_score":0.066533506},"labels":[],"label_agreement":null},{"id":"W2735339956","doi":"10.1016/j.heliyon.2017.e00351","title":"Antioxidant and lipoxygenase activities of polyphenol extracts from oat brans treated with polysaccharide degrading enzymes","year":2017,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","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":"Carleton University; Canadian Nutrition Society","funders":"","keywords":"Chemistry; Cellulase; Polyphenol; Trolox; Antioxidant; Lipoxygenase; Enzyme; Food science; Polysaccharide; Biochemistry; Radical; Chromatography; DPPH","score_opus":0.02259410364319629,"score_gpt":0.24723324903709912,"score_spread":0.22463914539390284,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2735339956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977857,0.0010531401,0.00068135466,0.000012655753,0.000014666783,0.000009056856,0.00014862904,0.000009326438,0.00028550456],"genre_scores_gemma":[0.99293596,0.00083836744,0.002411316,0.000035964902,0.000012578912,0.000022627708,0.0009953092,0.000019965608,0.0027280292],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990153,0.000011677044,0.0000096261465,0.000024360781,0.000030961262,0.000021808226],"domain_scores_gemma":[0.99987614,0.000018926608,0.000037379956,0.000009865108,0.000033470893,0.000024087565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013354144,0.0005848876,0.00031553014,0.00032330112,0.00015652424,0.00029614707,0.00008336366,0.00015236114,0.0006099144],"category_scores_gemma":[0.00014248972,0.0001412363,0.00028966664,0.00032592082,0.00013026476,0.0001792948,0.000113558235,0.00037930303,0.00012281082],"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":[0.0000928676,0.00001757208,0.00022659377,0.000025145555,0.000005977237,0.0000115753355,0.000010863367,0.000013241529,0.9991197,0.000003396648,0.0000033771482,0.00046966257],"study_design_scores_gemma":[0.000009208638,0.00050372945,0.019626895,0.000009397071,0.00004238871,0.00007487638,0.00006195754,0.00029996375,0.97874933,0.000010852124,0.0006061491,0.000005307477],"about_ca_topic_score_codex":0.0009952068,"about_ca_topic_score_gemma":0.0017196366,"teacher_disagreement_score":0.0009952068,"about_ca_system_score_codex":0.00013382315,"about_ca_system_score_gemma":0.00016511393,"threshold_uncertainty_score":0.0020403266},"labels":[],"label_agreement":null},{"id":"W2735979387","doi":"10.1016/j.bcdf.2017.07.005","title":"Dietary fibre for glycaemia control: Towards a mechanistic understanding","year":2017,"lang":"en","type":"article","venue":"Bioactive Carbohydrates and Dietary Fibre","topic":"Food composition and properties","field":"Nursing","cited_by":188,"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; University of Guelph","funders":"","keywords":"Gastric emptying; Digestion (alchemy); Food science; Starch; Carbohydrate; Polysaccharide; Dietary fibre; Amylase; Sugar; Fermentation; Chemistry; Biochemistry; Biology; Enzyme; Stomach","score_opus":0.07153965386899339,"score_gpt":0.29043672429551853,"score_spread":0.21889707042652515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2735979387","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":[0.31941026,0.5846747,0.0457731,0.030800126,0.001336551,0.00014531061,0.0004105687,0.00010071238,0.017348662],"genre_scores_gemma":[0.7366683,0.23424484,0.019852756,0.0036360049,0.00079222023,0.00010804657,0.00014659004,0.000026567543,0.00452482],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99988353,0.0000372165,0.000009129912,0.000024894523,0.000026150215,0.00001911914],"domain_scores_gemma":[0.9998022,0.00006706671,0.00005362497,0.000014120695,0.00003585689,0.000027183642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00082752696,0.0005107336,0.0007653459,0.0004555145,0.00034508112,0.0016735253,0.0005485477,0.0012433378,0.0010744025],"category_scores_gemma":[0.00051546196,0.00017292505,0.0003283635,0.0002249202,0.0010044924,0.0017037871,0.0008742794,0.0013605432,0.00014302279],"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":[0.0060995403,0.0022308384,0.027154686,0.008768059,0.00094500545,0.0017676556,0.0018245177,0.004252174,0.29353836,0.09775272,0.004704735,0.55096173],"study_design_scores_gemma":[0.0007046338,0.010347518,0.2351313,0.008140754,0.0021461106,0.0057739126,0.006188213,0.02527948,0.11127743,0.37687808,0.21769445,0.00043824725],"about_ca_topic_score_codex":0.0014275318,"about_ca_topic_score_gemma":0.0013144015,"teacher_disagreement_score":0.0016735253,"about_ca_system_score_codex":0.00057142216,"about_ca_system_score_gemma":0.0008203084,"threshold_uncertainty_score":0.0043764114},"labels":[],"label_agreement":null},{"id":"W2736262988","doi":"10.1094/cchem-05-17-0084-r","title":"Gluten Aggregation Behavior in High‐Shear‐Based GlutoPeak Test: Impact of Flour Water Absorption and Strength","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Farinograph; Gluten; Chemistry; Absorption of water; Wheat flour; Food science; Wheat gluten; Composite material; Materials science","score_opus":0.016433680384815744,"score_gpt":0.2703663317387155,"score_spread":0.25393265135389975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2736262988","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948835,0.00043053928,0.0041336147,0.000014611408,0.000013333065,0.000018638866,0.000080068385,0.000040589144,0.00038507814],"genre_scores_gemma":[0.994692,0.00029178458,0.0040210197,0.000029898867,0.000007960619,0.00002461016,0.0001500009,0.000018526283,0.00076416373],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994943,0.00011852635,0.00004486833,0.000093074465,0.00020653807,0.00004267376],"domain_scores_gemma":[0.99934417,0.00027059024,0.00014355066,0.000049176648,0.000120065575,0.00007243523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087811437,0.0004129979,0.00028346144,0.0004072391,0.00020086564,0.00035407618,0.00013956646,0.0003062206,0.0007117535],"category_scores_gemma":[0.00095036544,0.00024652248,0.00028507266,0.00043443145,0.00023232482,0.0002802767,0.0002302247,0.00041286345,0.00019861742],"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":[0.0004002534,0.00007287241,0.010350821,0.000055620312,0.000034586494,0.00004958569,0.00016930421,0.00019263184,0.98432726,0.00003021372,0.000037347163,0.0042795115],"study_design_scores_gemma":[0.000019356594,0.0014245149,0.18617475,0.000012622366,0.000116170246,0.00029626323,0.00014383509,0.0053614145,0.8057592,0.0000522348,0.00061150524,0.000028142735],"about_ca_topic_score_codex":0.0012189978,"about_ca_topic_score_gemma":0.0016600484,"teacher_disagreement_score":0.0012189978,"about_ca_system_score_codex":0.00014470113,"about_ca_system_score_gemma":0.00012113058,"threshold_uncertainty_score":0.0046439767},"labels":[],"label_agreement":null},{"id":"W2739643544","doi":"10.1139/apnm-2017-0135","title":"The effect of dairy and nondairy beverages consumed with high glycemic cereal on subjective appetite, food intake, and postprandial glycemia in young adults","year":2017,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Mount Saint Vincent University; University of Toronto","funders":"Agriculture and Agri-Food Canada; Health Canada; Canadian Dairy Commission; Dairy Farmers of Canada","keywords":"Postprandial; Appetite; Meal; Crossover study; Food science; Glycemic; Medicine; Breakfast cereal; Insulin; Animal science; Biology; Internal medicine","score_opus":0.0056482680216431,"score_gpt":0.21826492530777936,"score_spread":0.21261665728613627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2739643544","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99973935,0.00015645524,0.000013353915,0.0000059684367,0.000004997013,0.000008325547,0.000024041243,8.67882e-7,0.000046540717],"genre_scores_gemma":[0.99928313,0.00014503695,0.00016253594,0.00006235612,0.000010371983,0.000017008875,0.00009741686,0.0000011225653,0.00022115115],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99977785,0.000071413146,0.000030960917,0.00004065647,0.000045706805,0.000033324126],"domain_scores_gemma":[0.9992236,0.00019250324,0.0002312287,0.00003603333,0.00005319894,0.0002634748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000616254,0.00035600158,0.0004604992,0.00018551332,0.0002654228,0.00035288156,0.00010261973,0.0004299747,0.00089819904],"category_scores_gemma":[0.0010881573,0.00033607025,0.00056060415,0.00013843495,0.00022371138,0.0002715538,0.00026150927,0.000323645,0.0001395594],"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":[0.20244396,0.014503713,0.6534524,0.00062309194,0.001816814,0.0005523411,0.0009939836,0.00020267665,0.08602166,0.00004104641,0.00034247217,0.039005924],"study_design_scores_gemma":[0.0007527032,0.038255088,0.95880854,0.000009877514,0.00020698157,0.0001075127,0.00019815558,0.000096768395,0.0013558477,0.000009984421,0.0001891272,0.0000092756145],"about_ca_topic_score_codex":0.0010977497,"about_ca_topic_score_gemma":0.0027395906,"teacher_disagreement_score":0.0010977497,"about_ca_system_score_codex":0.00014555053,"about_ca_system_score_gemma":0.00012323607,"threshold_uncertainty_score":0.0032591224},"labels":[],"label_agreement":null},{"id":"W2740375420","doi":"10.3945/ajcn.117.158055","title":"Effect of macronutrients on the glycemic index","year":2017,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Glycemic index; Glycemic; Nutrient; Chemistry; Medicine; Animal science; Diabetes mellitus; Endocrinology; Biology","score_opus":0.035712319469415756,"score_gpt":0.3707482512725269,"score_spread":0.33503593180311114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2740375420","genre_codex":"commentary","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.19900574,0.019510342,0.00041223515,0.71488947,0.019878013,0.00007597166,0.0005814726,0.000092992355,0.045553856],"genre_scores_gemma":[0.5536276,0.011214029,0.0010459642,0.38674098,0.030568829,0.00010933906,0.0002157257,0.000059528313,0.01641793],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.99946374,0.00017358079,0.00008238693,0.0000503995,0.00019240394,0.00003749622],"domain_scores_gemma":[0.9953047,0.0035585198,0.00018944674,0.00011361835,0.00047105088,0.0003626287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001039986,0.00026343617,0.00078992953,0.00024841903,0.0007237183,0.0006858357,0.00044468738,0.003768207,0.0034325],"category_scores_gemma":[0.009501569,0.00015265403,0.00081442954,0.00034603744,0.0003369377,0.00045516816,0.00034816668,0.0043755593,0.0006991746],"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":[0.036256403,0.003729723,0.17277798,0.0008214466,0.0007619726,0.035010528,0.0007969599,0.0006995742,0.006952289,0.003644688,0.3937409,0.3448076],"study_design_scores_gemma":[0.0045767506,0.014716293,0.47456208,0.0019986408,0.0032723064,0.029446268,0.0020550585,0.005579463,0.011327565,0.013604144,0.43861353,0.00024793838],"about_ca_topic_score_codex":0.0049907775,"about_ca_topic_score_gemma":0.010212929,"teacher_disagreement_score":0.0049907775,"about_ca_system_score_codex":0.0013325873,"about_ca_system_score_gemma":0.0008294457,"threshold_uncertainty_score":0.011482894},"labels":[],"label_agreement":null},{"id":"W2741487333","doi":"10.1094/cchem-05-17-0096-r","title":"Effect of Damaged Starch and NaCl Level on the Dough Handling Properties of a Canadian Western Red Spring Wheat","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Western Grains Research Foundation","keywords":"Starch; Food science; Chemistry; Rheology; Chewiness; Wheat flour; Farinograph; Composite material; Materials science","score_opus":0.05711844304153252,"score_gpt":0.260297161234001,"score_spread":0.20317871819246847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2741487333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996681,0.000091086185,0.00006522456,0.000008756687,0.0000014596857,0.0000038893822,0.00005248203,0.000003593682,0.00010531646],"genre_scores_gemma":[0.99817836,0.00015586424,0.00054769847,0.000025429217,0.0000011239634,0.0000042092374,0.00020360542,0.000007515078,0.00087622023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976903,0.00002044727,0.000019857545,0.00004634624,0.00010931059,0.000034937097],"domain_scores_gemma":[0.99963975,0.00004301028,0.000078134646,0.00001839377,0.00011228365,0.00010841158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002507606,0.0003126644,0.00026784494,0.00026826176,0.0004811275,0.000472186,0.00024906648,0.00025265603,0.0007377087],"category_scores_gemma":[0.000337625,0.00022529623,0.00026476188,0.00037557856,0.0003756221,0.00019259664,0.00020201749,0.00035429868,0.000097834934],"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":[0.0006423071,0.00007619951,0.0035271547,0.000047303383,0.0000316946,0.00007108105,0.00015922468,0.00010958214,0.9935468,0.000010096927,0.000021196234,0.001757342],"study_design_scores_gemma":[0.000026113461,0.0027083165,0.31171674,0.000010204686,0.00014926464,0.00020693423,0.00045013064,0.0011898968,0.68148243,0.000018974064,0.0019955633,0.00004550756],"about_ca_topic_score_codex":0.13726151,"about_ca_topic_score_gemma":0.22591181,"teacher_disagreement_score":0.8627385,"about_ca_system_score_codex":0.0011440652,"about_ca_system_score_gemma":0.0007156644,"threshold_uncertainty_score":0.27292514},"labels":[],"label_agreement":null},{"id":"W2743623420","doi":"10.1094/cchem-11-16-0265-r","title":"Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters","year":2017,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Blanching; Food science; Rheology; Chewiness; Raw material; Composite material; Materials science","score_opus":0.0878784617937037,"score_gpt":0.36500343004696056,"score_spread":0.27712496825325683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2743623420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9927948,0.0012342299,0.005217201,0.000029092453,0.000023063218,0.00008606839,0.0001204829,0.00003488033,0.000460162],"genre_scores_gemma":[0.9806467,0.0014079805,0.014761505,0.0001028145,0.000013211661,0.000121460085,0.00037598188,0.00007445681,0.0024960348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998443,0.000026597176,0.000013828206,0.00005038389,0.000040190196,0.00002466736],"domain_scores_gemma":[0.9994863,0.00017080604,0.00014491932,0.000044426433,0.00010770034,0.000045799843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037595344,0.00044071485,0.00021967378,0.00023988186,0.00013652534,0.00030609596,0.00017447311,0.00025033063,0.0012305423],"category_scores_gemma":[0.00076213776,0.00017252978,0.00017466104,0.00021755314,0.0002500904,0.0003967639,0.00023175181,0.0004842452,0.00014136943],"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":[0.00023570823,0.000022499426,0.00026297834,0.000046324283,0.00000478186,0.000018939605,0.00004695888,0.000043134944,0.9974388,0.000014767125,0.000008943023,0.0018561983],"study_design_scores_gemma":[0.000011468652,0.001385792,0.008813962,0.000014940021,0.000033706474,0.00005752127,0.00008362227,0.0004644565,0.9882399,0.000024241006,0.00085848744,0.000011964265],"about_ca_topic_score_codex":0.000725779,"about_ca_topic_score_gemma":0.001509987,"teacher_disagreement_score":0.0012305423,"about_ca_system_score_codex":0.00018145029,"about_ca_system_score_gemma":0.00013300883,"threshold_uncertainty_score":0.004116535},"labels":[],"label_agreement":null},{"id":"W2747537934","doi":"10.1016/j.tifs.2004.04.010","title":"","year":2004,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Postprandial; Chylomicron; Triglyceride; Food science; Dietary fiber; Physiology; Epidemiology; Cholesterol; Biology; Medicine; Lipoprotein; Endocrinology; Internal medicine; Insulin; Very low-density lipoprotein","score_opus":0.033457222921556826,"score_gpt":0.29787383448822397,"score_spread":0.2644166115666671,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2747537934","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":[0.0025254544,0.0010050656,0.0021365243,0.003622326,0.0022401838,0.00007931506,0.000643107,0.0005984238,0.98714954],"genre_scores_gemma":[0.004912579,0.00059868896,0.00093620573,0.0006029399,0.00016347777,0.000025084239,0.0005333108,0.00006225983,0.99216545],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970067,0.00002396875,0.000012108062,0.00005515976,0.00015885153,0.000049166756],"domain_scores_gemma":[0.99925894,0.000041348718,0.000021630052,0.00010324742,0.00036365798,0.00021104413],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005329634,0.0004371646,0.00021928916,0.0010274735,0.0011282531,0.0020624157,0.00062097603,0.0009907453,0.53122205],"category_scores_gemma":[0.0011304962,0.00015325229,0.0002484375,0.0006719284,0.00044770533,0.00079801294,0.0012327806,0.00086022745,0.38974053],"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":[0.00012568136,0.00013501901,0.0015325989,0.00012450747,0.0000060250063,0.00018101092,0.00021477147,0.00007710522,0.007030289,0.020655643,0.4645588,0.5053585],"study_design_scores_gemma":[0.0000054287357,0.000023897603,0.0014190982,0.00003180074,0.0000025528168,0.00014757842,0.0000735879,0.000036001773,0.0010919757,0.001079787,0.99608517,0.0000030903966],"about_ca_topic_score_codex":0.0025015683,"about_ca_topic_score_gemma":0.005707068,"teacher_disagreement_score":0.46877795,"about_ca_system_score_codex":0.00088941155,"about_ca_system_score_gemma":0.0016226117,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W2751231645","doi":"10.1039/c7fo01041a","title":"The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch","year":2017,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Agricultural University of Athens","keywords":"Swelling; Amylose; Rheology; Starch; Food science; Salt (chemistry); Maize starch; Chemistry; Amylopectin; Materials science; Organic chemistry; Composite material","score_opus":0.022581693891601397,"score_gpt":0.23914697040075752,"score_spread":0.21656527650915613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751231645","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988494,0.000497233,0.00027879333,0.000019108364,0.000011389512,0.000012866265,0.00009127191,0.000005696334,0.00023418189],"genre_scores_gemma":[0.9973947,0.0005643599,0.0012371159,0.000038027756,0.000007689093,0.000026653337,0.00016436963,0.000009724235,0.0005573515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997569,0.00005008802,0.000038496593,0.000047038357,0.00007282032,0.000034678287],"domain_scores_gemma":[0.99926716,0.00024551354,0.00016215869,0.000029869934,0.00018010406,0.000115239774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031647977,0.00037709848,0.00032418602,0.00025887697,0.00011802123,0.00037874133,0.00014288143,0.00023016633,0.0008814214],"category_scores_gemma":[0.0011117194,0.00020767369,0.00035103413,0.00030931854,0.0002838444,0.00048372432,0.00021095946,0.000556599,0.000113620285],"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":[0.0007348904,0.00005423643,0.0014861937,0.00008417761,0.000019308316,0.00005272832,0.00010119382,0.00006509408,0.9956846,0.000015009894,0.000017663458,0.0016849368],"study_design_scores_gemma":[0.000021206697,0.0025148608,0.04392513,0.000019168832,0.00008003759,0.000105591505,0.00022702168,0.00069444126,0.9515757,0.000045160472,0.0007562894,0.000035277768],"about_ca_topic_score_codex":0.00092254224,"about_ca_topic_score_gemma":0.0012581516,"teacher_disagreement_score":0.00092254224,"about_ca_system_score_codex":0.00012947209,"about_ca_system_score_gemma":0.00013055537,"threshold_uncertainty_score":0.0029487014},"labels":[],"label_agreement":null},{"id":"W2752802616","doi":"10.1016/j.foodchem.2017.09.014","title":"Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":264,"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":"National Natural Science Foundation of China","keywords":"Starch; Amylose; Moisture; Food science; Chemistry; Resistant starch; Digestion (alchemy); Water content; Thermal stability; Agronomy; Chemical engineering; Chromatography; Organic chemistry; Biology","score_opus":0.018635565190362437,"score_gpt":0.25845418417744204,"score_spread":0.2398186189870796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2752802616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961116,0.00030365505,0.002730061,0.000038743827,0.000008218907,0.0000053137255,0.00010170607,0.000016746113,0.00068411214],"genre_scores_gemma":[0.99776137,0.00018080669,0.0011870863,0.000018457922,0.0000041960425,0.000005156546,0.00009705964,0.000008467044,0.00073750067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999553,0.0000046103555,0.0000021862072,0.000015714191,0.000011884702,0.0000102969625],"domain_scores_gemma":[0.99991274,0.000022244014,0.000024877876,0.000011183126,0.000014003966,0.000014990315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012090197,0.00015469226,0.0001325453,0.0003083995,0.00013125926,0.0003163796,0.00013038791,0.00018331151,0.0010123907],"category_scores_gemma":[0.00015633795,0.00018023755,0.00023444163,0.00017352891,0.0003438419,0.0003545401,0.00016198556,0.00047595665,0.000120498335],"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":[0.00007555471,0.000016796956,0.0012005412,0.000024513307,0.000008830742,0.000052699826,0.000057551555,0.00028257578,0.99597836,0.0002306321,0.00002225581,0.0020496985],"study_design_scores_gemma":[0.000018174436,0.00035077927,0.18211876,0.000013387397,0.000048757036,0.00037113612,0.0005270083,0.009166635,0.8036333,0.0013073739,0.002415593,0.000029008148],"about_ca_topic_score_codex":0.0008983253,"about_ca_topic_score_gemma":0.0010249448,"teacher_disagreement_score":0.0010123907,"about_ca_system_score_codex":0.00018237477,"about_ca_system_score_gemma":0.00014383832,"threshold_uncertainty_score":0.003386736},"labels":[],"label_agreement":null},{"id":"W2755170837","doi":"10.1039/c7fo00972k","title":"Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties","year":2017,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; Toronto Public Health; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Postprandial; Starch; Carbohydrate; In vivo; Food science; Biology; Carbohydrate metabolism; Chemistry; Biotechnology; Agronomy; Biochemistry; Insulin","score_opus":0.04463084860282288,"score_gpt":0.2609686650829313,"score_spread":0.21633781648010844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2755170837","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994537,0.00007664713,0.00035132116,0.0000046285268,0.0000014420198,0.000008326615,0.000035871784,0.0000031186178,0.000064917134],"genre_scores_gemma":[0.9986376,0.0000579071,0.00093175744,0.000023570146,0.0000027595463,0.000013828334,0.00013168895,0.000006205315,0.00019459137],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99972314,0.00011175744,0.000022516377,0.0000746235,0.000047969745,0.000019956624],"domain_scores_gemma":[0.9992429,0.00030079015,0.00023708318,0.000083038896,0.00006476111,0.000071466064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006570134,0.00027658054,0.00023951393,0.00035352015,0.00012657978,0.00040933033,0.00014073984,0.0002337789,0.00047539052],"category_scores_gemma":[0.0011421394,0.00016732392,0.00019462359,0.00030076885,0.00031976888,0.00018846005,0.00018009427,0.00036783438,0.00006159654],"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":[0.0106851375,0.0012621052,0.16721602,0.00010304932,0.0005914451,0.00010833352,0.0003880605,0.00044105184,0.8032183,0.000113556154,0.000055336623,0.015817609],"study_design_scores_gemma":[0.000087059154,0.010335229,0.91462433,0.0000059594076,0.00020331185,0.0002695901,0.00012411218,0.0019121988,0.07193577,0.000073728836,0.00040959622,0.000019088482],"about_ca_topic_score_codex":0.0010301052,"about_ca_topic_score_gemma":0.0010743226,"teacher_disagreement_score":0.0010301052,"about_ca_system_score_codex":0.00022037889,"about_ca_system_score_gemma":0.00009390301,"threshold_uncertainty_score":0.0034746528},"labels":[],"label_agreement":null},{"id":"W2755204399","doi":"10.1016/j.plantsci.2017.09.002","title":"Characterization of the functional interactions of plastidial starch phosphorylase and starch branching enzymes from rice endosperm during reserve starch biosynthesis","year":2017,"lang":"en","type":"article","venue":"Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":52,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hospital for Sick Children; University of Toronto","funders":"","keywords":"Endosperm; Starch; Starch synthase; Amylopectin; Biochemistry; Biology; Glycogen phosphorylase; Biosynthesis; Glycogen branching enzyme; Amyloplast; Enzyme; Glycoside hydrolase; Amylose; Plastid; Chloroplast; Gene","score_opus":0.03149740056742322,"score_gpt":0.2520243111777066,"score_spread":0.22052691061028334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2755204399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975636,0.00051354617,0.0011374939,0.000060899514,0.0000063295734,0.0000047259296,0.00023115762,0.000007969771,0.00047431278],"genre_scores_gemma":[0.9964779,0.00020334621,0.00094265334,0.00003368124,0.000007029712,0.000009837723,0.0010743705,0.000011971214,0.0012391995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999392,0.000006689508,0.0000053768317,0.000019840953,0.000010957779,0.000017889643],"domain_scores_gemma":[0.9998196,0.00005672847,0.00003074412,0.00002545056,0.000024692336,0.00004282996],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015694674,0.00026644,0.00018982291,0.0002096159,0.0001436826,0.00034753725,0.0001660619,0.00017156238,0.0005601456],"category_scores_gemma":[0.00021065396,0.00018479618,0.000327828,0.00021017506,0.00024756332,0.00035840637,0.00018581001,0.0004455606,0.00022782077],"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":[0.0002693756,0.00001799227,0.0017046727,0.000015796231,0.000008676928,0.000043106094,0.000043071825,0.000034797726,0.99660444,0.0000962556,0.0000177603,0.0011440266],"study_design_scores_gemma":[0.00004059524,0.00021709442,0.1457377,0.0000063657894,0.00007123735,0.0007579591,0.00028208233,0.0022516786,0.8481976,0.00034264245,0.0020792268,0.000015771355],"about_ca_topic_score_codex":0.0014027393,"about_ca_topic_score_gemma":0.0015064928,"teacher_disagreement_score":0.0014027393,"about_ca_system_score_codex":0.00025202113,"about_ca_system_score_gemma":0.00026390827,"threshold_uncertainty_score":0.0027891397},"labels":[],"label_agreement":null},{"id":"W2757979835","doi":"10.1016/j.clinbiochem.2017.09.021","title":"Effect of a low glycemic index diet versus a high-cereal fibre diet on markers of subclinical cardiac injury in healthy individuals with type 2 diabetes mellitus: An exploratory analysis of a randomized dietary trial","year":2017,"lang":"en","type":"article","venue":"Clinical Biochemistry","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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; St. Michael's Hospital; Impact; University of Toronto; McMaster University","funders":"Pulse Canada; Banting and Best Diabetes Centre, University of Toronto; International Nut and Dried Fruit Council; Kellogg's; Diabetes Canada; Peanut Institute; Soyfoods Association of North America; Saskatchewan Pulse Growers; Advanced Foods and Materials Network; Physicians' Services Incorporated Foundation; Canada Foundation for Innovation; Unilever; American Society for Nutrition; Canola Council of Canada; Agriculture and Agri-Food Canada; Canadian Institutes of Health Research; Almond Board of California; American Pistachio Growers; California Strawberry Commission; Coca-Cola Foundation","keywords":"Medicine; Glycemic index; Troponin I; Internal medicine; Subclinical infection; Glycemic; Diabetes mellitus; Randomized controlled trial; Type 2 Diabetes Mellitus; Endocrinology; Myocardial infarction","score_opus":0.03121097011468081,"score_gpt":0.3536572299486459,"score_spread":0.3224462598339651,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2757979835","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965731,0.0015165497,0.00032652816,0.00019444592,0.00030653016,0.0005135853,0.00016571932,0.000028590764,0.0003750915],"genre_scores_gemma":[0.99622285,0.00076915306,0.00085460837,0.0003148369,0.0003360373,0.00056344934,0.00023143526,0.000014461891,0.00069306215],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99673814,0.0019410154,0.00029755905,0.000523923,0.0001725648,0.00032688823],"domain_scores_gemma":[0.99564266,0.0021930137,0.00067323615,0.0004401531,0.00024989617,0.00080117607],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0044015273,0.0026923171,0.0055143996,0.0007496886,0.0009157385,0.0018526036,0.0014509292,0.0031642218,0.003998766],"category_scores_gemma":[0.0059061423,0.0013071514,0.00484805,0.000707815,0.00248116,0.0022580104,0.0011151822,0.0038376953,0.0005777981],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9927597,0.0034618063,0.0004980439,0.00013377589,0.0012124219,0.000008735046,0.00002367926,0.0000738961,0.000394542,0.000015196723,0.00002848245,0.0013896795],"study_design_scores_gemma":[0.80865216,0.17968975,0.005514504,0.000051477673,0.004696524,0.000016800548,0.000073700045,0.0005377214,0.0004285476,0.0001587485,0.00014616399,0.00003388878],"about_ca_topic_score_codex":0.0021542534,"about_ca_topic_score_gemma":0.0028516243,"teacher_disagreement_score":0.0055143996,"about_ca_system_score_codex":0.0013048279,"about_ca_system_score_gemma":0.0012106079,"threshold_uncertainty_score":0.02327776},"labels":[],"label_agreement":null},{"id":"W2761171917","doi":"10.1016/j.foodchem.2017.10.037","title":"Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Roasting; Starch; Food science; Chemistry; Resistant starch; Palatability; Modified starch","score_opus":0.020269047924535613,"score_gpt":0.2673710917635773,"score_spread":0.24710204383904172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2761171917","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99917173,0.00037552515,0.0001402368,0.000011785099,0.000012487113,0.0000066389366,0.000061942716,0.000008365473,0.0002113246],"genre_scores_gemma":[0.9980495,0.00020105334,0.00046236554,0.000025485533,0.000007662361,0.00000828532,0.00008952038,0.000017255463,0.0011388818],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99961144,0.0001205475,0.000045110737,0.000098033306,0.000037918606,0.000086973545],"domain_scores_gemma":[0.99921656,0.00036135022,0.00010510567,0.00007411262,0.00007437579,0.00016860112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004585023,0.0005245831,0.00061328214,0.00016946423,0.00020702051,0.0005786033,0.00027187297,0.00048966176,0.0014337478],"category_scores_gemma":[0.0007132524,0.00041876215,0.00044214638,0.00022312005,0.00052263413,0.00045689783,0.00028986833,0.0008559276,0.00025892066],"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":[0.013203693,0.0003367516,0.00050886447,0.00012454929,0.00005863396,0.00008674012,0.00014370507,0.00014628626,0.9836738,0.00003169315,0.000022390206,0.0016628457],"study_design_scores_gemma":[0.000109874076,0.0045537716,0.0073921117,0.000013933875,0.00011102271,0.00005295044,0.00012826851,0.00047859806,0.98655206,0.000020693495,0.00055979716,0.000027015052],"about_ca_topic_score_codex":0.0017609583,"about_ca_topic_score_gemma":0.0021420391,"teacher_disagreement_score":0.0017609583,"about_ca_system_score_codex":0.00025613388,"about_ca_system_score_gemma":0.0002904656,"threshold_uncertainty_score":0.0047963858},"labels":[],"label_agreement":null},{"id":"W2761639451","doi":"10.1016/j.numecd.2017.09.007","title":"The effect of viscous soluble fiber on blood pressure: A systematic review and meta-analysis of randomized controlled trials","year":2017,"lang":"en","type":"review","venue":"Nutrition Metabolism and Cardiovascular Diseases","topic":"Food composition and properties","field":"Nursing","cited_by":147,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Michael's Hospital; University of Toronto","funders":"American Society for Nutrition; Canadian Institutes of Health Research; Banting and Best Diabetes Centre, University of Toronto; Physicians' Services Incorporated Foundation; Canadian Diabetes Association","keywords":"Medicine; Psyllium; Randomized controlled trial; Blood pressure; Meta-analysis; Internal medicine; Confidence interval; Guar gum; Chemistry; Dietary fiber; Food science; Pathology","score_opus":0.04898406113070092,"score_gpt":0.3259242797832433,"score_spread":0.27694021865254237,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2761639451","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":[0.0050496394,0.99395627,0.00032122585,0.00007995509,0.00011009532,0.00015797085,0.00019642491,0.000013616477,0.00011484231],"genre_scores_gemma":[0.13566989,0.85922897,0.0026731864,0.0009809575,0.00024201859,0.0004151543,0.00047224204,0.000027243455,0.00029028388],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99428093,0.002102508,0.0020089594,0.00078551384,0.0005978128,0.00022431948],"domain_scores_gemma":[0.98951447,0.007724188,0.0017345735,0.00033203576,0.0005330304,0.00016163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009702633,0.0028995627,0.020627962,0.00371314,0.0006794497,0.0029634277,0.0021605962,0.0026867508,0.0037775284],"category_scores_gemma":[0.021541608,0.001556874,0.028133392,0.0046875165,0.00096379704,0.002234135,0.0017321316,0.0026367516,0.00027360427],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0055900766,0.00007010263,0.0028281377,0.3927473,0.5818823,0.00010600992,0.000094336996,0.00028927447,0.00036781945,0.00010278302,0.0004054392,0.015516463],"study_design_scores_gemma":[0.0014801723,0.0003135375,0.003114441,0.013586821,0.97998524,0.000064252745,0.000049280876,0.00008381417,0.000094513714,0.00013895452,0.0010653404,0.000023655823],"about_ca_topic_score_codex":0.005367948,"about_ca_topic_score_gemma":0.014059774,"teacher_disagreement_score":0.020627962,"about_ca_system_score_codex":0.0015893277,"about_ca_system_score_gemma":0.0026038082,"threshold_uncertainty_score":0.051313043},"labels":[],"label_agreement":null},{"id":"W2763928114","doi":"10.1016/j.foodchem.2017.10.002","title":"Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Differential scanning calorimetry; Starch; Crystallization; Wheat starch; Gluten; Nucleation; Polymorphism (computer science); Materials science; Food science; Homogeneity (statistics); Matrix (chemical analysis); Chemistry; Chemical engineering; Organic chemistry; Composite material; Biochemistry","score_opus":0.015549922065752076,"score_gpt":0.25088456006844323,"score_spread":0.23533463800269117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2763928114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996307,0.000063967134,0.00007421372,0.000005836526,0.0000022873237,0.0000016488776,0.000016562224,0.0000035961118,0.00020114577],"genre_scores_gemma":[0.9992587,0.00003605048,0.000097084674,0.000007839004,0.0000014844261,0.0000016887712,0.0000422815,0.000009671147,0.000545224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999874,0.000024474513,0.000007690371,0.000032636344,0.00002227646,0.000038882936],"domain_scores_gemma":[0.9997266,0.000085217405,0.00006843781,0.000017820512,0.000039788523,0.000062167965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017044449,0.00016885549,0.00015940619,0.00017888208,0.00020486269,0.00047836703,0.00011831374,0.00017092591,0.0022433505],"category_scores_gemma":[0.00038332777,0.0002216872,0.00024466516,0.00015558396,0.00033558827,0.00026429706,0.0001757553,0.0004022572,0.00020334862],"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":[0.0007963208,0.00004943058,0.003498584,0.000021779813,0.000011889719,0.00005872821,0.00013209312,0.00008769065,0.9941565,0.000037215003,0.00002680785,0.0011230013],"study_design_scores_gemma":[0.000021848693,0.0005014191,0.109462604,0.0000071737513,0.000027105105,0.00009319002,0.00032480338,0.0015977673,0.88752854,0.000033555345,0.00038910858,0.000012835857],"about_ca_topic_score_codex":0.0032261715,"about_ca_topic_score_gemma":0.004013239,"teacher_disagreement_score":0.0032261715,"about_ca_system_score_codex":0.00028636388,"about_ca_system_score_gemma":0.00024588587,"threshold_uncertainty_score":0.0075047016},"labels":[],"label_agreement":null},{"id":"W2766103518","doi":"10.3390/nu9111204","title":"Detection of Salivary Insulin Following Low versus High Carbohydrate Meals in Humans","year":2017,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"Okanagan University College; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Insulin; Carbohydrate; Saliva; Medicine; Endocrinology; Internal medicine; Food science; Physiology; Biology","score_opus":0.028817449126933927,"score_gpt":0.27813871059527745,"score_spread":0.24932126146834352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766103518","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979499,0.00050890795,0.0008920125,0.000016556847,0.000012490185,0.000021262127,0.0001010426,0.000010360358,0.00048756067],"genre_scores_gemma":[0.9976757,0.00027743832,0.0012923772,0.00006066549,0.000015067245,0.00004357341,0.00016464267,0.0000054795964,0.00046508323],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998184,0.000056575933,0.000012928167,0.000050798226,0.00004440662,0.00001693015],"domain_scores_gemma":[0.9997229,0.00007796436,0.00009602125,0.000023168373,0.0000374197,0.00004251107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038310257,0.00033114443,0.000311863,0.00032138935,0.00018378667,0.00060109416,0.00011403231,0.000389174,0.0007034232],"category_scores_gemma":[0.00077808823,0.00021061841,0.00016178814,0.00024057407,0.0002545454,0.00025705545,0.00022935926,0.00035817755,0.00019602296],"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":[0.012475872,0.00059725734,0.53362286,0.0002924604,0.0001477015,0.00030662306,0.00086231,0.00017674605,0.4107045,0.00008130454,0.0002564941,0.040475886],"study_design_scores_gemma":[0.00004329765,0.0025757072,0.9778265,0.000012631411,0.00005120002,0.00043434664,0.00037107692,0.00044368723,0.017758291,0.00005529494,0.00041447958,0.0000135519],"about_ca_topic_score_codex":0.00053272414,"about_ca_topic_score_gemma":0.00067458575,"teacher_disagreement_score":0.0007034232,"about_ca_system_score_codex":0.00009230294,"about_ca_system_score_gemma":0.0000949416,"threshold_uncertainty_score":0.0023531914},"labels":[],"label_agreement":null},{"id":"W2766123260","doi":"10.1094/cfw-62-5-0208","title":"The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","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":"Mount Saint Vincent University","funders":"","keywords":"Digestion (alchemy); Carbohydrate; In vitro; Food science; Navy; Chemistry; Particle size; Biochemistry; Chromatography; Geography","score_opus":0.020657373552985525,"score_gpt":0.27024121610595264,"score_spread":0.24958384255296712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766123260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985071,0.0005285725,0.00044581376,0.000011338475,0.000011124069,0.000012517436,0.00012545144,0.000005056932,0.00035304358],"genre_scores_gemma":[0.9973315,0.00033975573,0.0012144417,0.000029726847,0.0000061331834,0.000018368526,0.0003186059,0.000011099767,0.0007301748],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996278,0.00009999394,0.000044365443,0.00008392155,0.00008555586,0.000058293415],"domain_scores_gemma":[0.9993493,0.0002804942,0.00014252843,0.00005126406,0.00010270089,0.0000737757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004853892,0.0003413437,0.00031280066,0.00021425761,0.0001475015,0.00034738125,0.000108012784,0.00023482932,0.00061328214],"category_scores_gemma":[0.0006596369,0.00022134103,0.00037386618,0.00020167608,0.00021226531,0.0002581447,0.00020361948,0.0004175591,0.00015696154],"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":[0.0014960651,0.00018167433,0.0037245299,0.00005095268,0.000032325526,0.00004381965,0.00008654606,0.00011168299,0.9921686,0.000016942882,0.000023632323,0.002063251],"study_design_scores_gemma":[0.000036841207,0.0061278613,0.11909158,0.000015896045,0.0001116545,0.00017971784,0.00018911014,0.0010989752,0.87230724,0.000040797317,0.0007758907,0.00002446211],"about_ca_topic_score_codex":0.0015428278,"about_ca_topic_score_gemma":0.001677518,"teacher_disagreement_score":0.0015428278,"about_ca_system_score_codex":0.00017066192,"about_ca_system_score_gemma":0.00011934783,"threshold_uncertainty_score":0.0030676723},"labels":[],"label_agreement":null},{"id":"W2766276180","doi":"10.5539/jfr.v6n6p56","title":"Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"National Natural Science Foundation of China","keywords":"Starch; Differential scanning calorimetry; Chemistry; Food science; Gluten; Amylose; Waxy corn; Extrusion; Palmitic acid; Maize starch; Enthalpy; Fatty acid; Chromatography; Biochemistry; Materials science","score_opus":0.20889471295822373,"score_gpt":0.4126061593522007,"score_spread":0.20371144639397695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766276180","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938088,0.00058564043,0.0042212624,0.000012457148,0.000012048381,0.000026489723,0.00033543326,0.000034584486,0.0009632489],"genre_scores_gemma":[0.9910575,0.00037575114,0.0041808784,0.000034411303,0.0000054149978,0.00004299883,0.0016100607,0.00009363574,0.002599443],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997392,0.000025507485,0.00002426541,0.0000699613,0.00010687233,0.00003404748],"domain_scores_gemma":[0.9996202,0.00006730301,0.00007566786,0.000026393642,0.00016151977,0.00004899865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034095228,0.00044671865,0.0003153542,0.00083200453,0.0001267293,0.00044228128,0.00017352875,0.00023010225,0.0010999218],"category_scores_gemma":[0.00056578347,0.00018120545,0.00032263668,0.0009441431,0.00021402139,0.00037447456,0.00019983714,0.0005911052,0.00012847863],"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":[0.0001735617,0.000013246263,0.00070591376,0.000029361476,0.000015499703,0.000036358102,0.000040270897,0.00003970214,0.9975447,0.00006693021,0.0000119403585,0.0013224497],"study_design_scores_gemma":[0.0000082245815,0.00013806704,0.019947931,0.000005365707,0.00003185852,0.000079169404,0.0000344568,0.00097364845,0.97771156,0.000028154702,0.0010314053,0.000010159121],"about_ca_topic_score_codex":0.0017963338,"about_ca_topic_score_gemma":0.0014069477,"teacher_disagreement_score":0.0017963338,"about_ca_system_score_codex":0.0003557934,"about_ca_system_score_gemma":0.00016837334,"threshold_uncertainty_score":0.0036795735},"labels":[],"label_agreement":null},{"id":"W2766453074","doi":"10.1016/j.powtec.2017.10.054","title":"Physicochemical and antioxidant properties of hard white winter wheat (Triticum aestivm L.) bran superfine powder produced by eccentric vibratory milling","year":2017,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":74,"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":"Natural Science Foundation of Anhui Province; China Postdoctoral Science Foundation; National Natural Science Foundation of China","keywords":"Bran; DPPH; Swelling capacity; Chemistry; Phytic acid; Particle size; Antioxidant; Bulk density; Materials science; Food science; Swelling; Composite material; Raw material; Organic chemistry","score_opus":0.01733205882663463,"score_gpt":0.2327032147313303,"score_spread":0.21537115590469566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766453074","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985605,0.00049380795,0.00044364037,0.000015633208,0.0000074520685,0.00000505072,0.00012875843,0.0000045086117,0.00034056717],"genre_scores_gemma":[0.99833494,0.00025202325,0.00042168878,0.000016980683,0.000004248155,0.000004980304,0.0002449341,0.0000046195596,0.0007156553],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990726,0.000016900727,0.000012279113,0.000015595733,0.00003424917,0.000013760404],"domain_scores_gemma":[0.99990976,0.000019586269,0.000020808278,0.0000049544237,0.000026436863,0.000018349203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019018796,0.00025114775,0.00016607616,0.00048894953,0.0001823833,0.0001888007,0.00010008843,0.0001659465,0.0006725294],"category_scores_gemma":[0.00021158314,0.00010009388,0.00022657993,0.0003524467,0.00012766103,0.00014775504,0.00012203858,0.00025026454,0.000110062174],"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":[0.00047526532,0.000061064595,0.0017408938,0.00006608163,0.000016425738,0.00008300485,0.000041712552,0.00015061662,0.9934657,0.000044746295,0.000032166052,0.0038222438],"study_design_scores_gemma":[0.000038302987,0.0018006414,0.08390756,0.000018930978,0.00012556718,0.00030911696,0.00023483994,0.0014520991,0.91033345,0.00009042798,0.0016701887,0.000018904295],"about_ca_topic_score_codex":0.0012525504,"about_ca_topic_score_gemma":0.0014508693,"teacher_disagreement_score":0.0012525504,"about_ca_system_score_codex":0.00009113255,"about_ca_system_score_gemma":0.0001267797,"threshold_uncertainty_score":0.0024904609},"labels":[],"label_agreement":null},{"id":"W2766457426","doi":"10.1016/j.foodres.2017.10.034","title":"Freeze-drying affects the starch digestibility of cooked potato tubers","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Starch; Resistant starch; Chemistry; Cultivar; Food science; Potato starch; Horticulture; Animal science; Biology","score_opus":0.13643155557165387,"score_gpt":0.40865391391284944,"score_spread":0.27222235834119557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766457426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99952674,0.00018154371,0.00006953062,0.000008654302,0.000004551199,0.0000020646658,0.0000384086,0.0000038870485,0.0001646943],"genre_scores_gemma":[0.99862003,0.00017576807,0.00022864218,0.000037021735,0.0000023648658,0.0000044085336,0.00015966973,0.000016594531,0.00075551536],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999281,0.000011645802,0.000007251291,0.000021337359,0.0000115426965,0.000020052834],"domain_scores_gemma":[0.9996132,0.0001483591,0.000081771585,0.0000381466,0.000054123233,0.00006441277],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015468222,0.00023936965,0.00023618243,0.00018098581,0.00016282924,0.00031186535,0.0001577616,0.00027763046,0.0024145618],"category_scores_gemma":[0.00050735817,0.00021371631,0.0002805502,0.00013619597,0.00027948737,0.00028244848,0.00018354307,0.00047208922,0.00019626683],"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":[0.0034928857,0.00011339734,0.0033511482,0.000066095534,0.000034209035,0.0001120182,0.00012022166,0.00005254114,0.99008864,0.000023129558,0.000045856406,0.0024998204],"study_design_scores_gemma":[0.000085040905,0.0029268728,0.29398346,0.000045222463,0.00013141593,0.0006125404,0.00071171555,0.0006994937,0.69965696,0.000118881886,0.0009970042,0.00003129369],"about_ca_topic_score_codex":0.0014825114,"about_ca_topic_score_gemma":0.0017675278,"teacher_disagreement_score":0.0024145618,"about_ca_system_score_codex":0.00016218152,"about_ca_system_score_gemma":0.00013927238,"threshold_uncertainty_score":0.008077502},"labels":[],"label_agreement":null},{"id":"W2766729077","doi":"10.1094/cfw-62-5-0203","title":"Pea Hull Fiber: A Dietary Fiber to Modulate Gastrointestinal Function and Gut Microbiota","year":2017,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"College of Pharmacy and Nutrition, University of Saskatchewan; Saskatchewan Pulse Growers","keywords":"Dietary fiber; Gut flora; Fiber; Function (biology); Biology; Gastrointestinal function; Food science; Chemistry; Medicine; Cell biology; Biochemistry; Internal medicine","score_opus":0.030651160364225487,"score_gpt":0.2646517791696614,"score_spread":0.23400061880543593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766729077","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9597859,0.027828839,0.0024754852,0.000995102,0.00041089748,0.000104721665,0.0006046703,0.000104746025,0.007689791],"genre_scores_gemma":[0.95521384,0.015068326,0.0067019183,0.0007430228,0.000090965455,0.00006302405,0.00060593255,0.000032472457,0.021480352],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999658,0.000007286545,0.0000023547952,0.0000074086006,0.000010371559,0.0000068088175],"domain_scores_gemma":[0.9999682,0.0000036514048,0.0000075759517,0.0000019180175,0.0000070317456,0.000011564943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012589763,0.00027521534,0.00018428205,0.00033926233,0.0002048664,0.00034258646,0.00012517962,0.00028016797,0.0029841822],"category_scores_gemma":[0.00009927297,0.00007427401,0.00020732015,0.00021279785,0.00011705578,0.00024626902,0.00020742592,0.0003417525,0.00038369466],"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":[0.0072562583,0.0013993549,0.005777392,0.0014305484,0.00018002778,0.00048050508,0.00019778256,0.00019347089,0.82734686,0.0007396916,0.0018873428,0.15311082],"study_design_scores_gemma":[0.0010959039,0.031008732,0.25765023,0.0011654455,0.0011070269,0.002096303,0.0007124049,0.0018119789,0.5292683,0.0014768736,0.17250307,0.00010372881],"about_ca_topic_score_codex":0.0016896535,"about_ca_topic_score_gemma":0.0028386763,"teacher_disagreement_score":0.0029841822,"about_ca_system_score_codex":0.00019253933,"about_ca_system_score_gemma":0.00018186666,"threshold_uncertainty_score":0.009983122},"labels":[],"label_agreement":null},{"id":"W2767642897","doi":"10.5539/jfr.v6n6p63","title":"Evaluation of Gluten-Free Amaranth and Navy Bean Flour Blends on Quality of Sugar Cookies","year":2017,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Amaranth; Food science; Gluten; Wheat flour; Sugar; Flavor; Gluten free; Mathematics; Chemistry","score_opus":0.33590536532237136,"score_gpt":0.4778570650401979,"score_spread":0.14195169971782656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2767642897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99855715,0.00067293696,0.00041509164,0.000008894721,0.0000069470757,0.000010769593,0.000060205442,0.000010781001,0.00025726942],"genre_scores_gemma":[0.99719316,0.0005847588,0.0014655369,0.000021535043,0.0000037230711,0.000013051018,0.00017029636,0.00001905268,0.00052904786],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974674,0.000052648586,0.000020891632,0.000041456344,0.00010263637,0.000035649133],"domain_scores_gemma":[0.99982953,0.000021182492,0.000041322448,0.000008991979,0.000049418122,0.000049491224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026392261,0.00043521362,0.00032277944,0.00046580014,0.00017552618,0.0003363422,0.00012587289,0.00021115993,0.00053348404],"category_scores_gemma":[0.00028533835,0.00015499626,0.00034777855,0.00037615598,0.00013586832,0.00024313731,0.00025358226,0.00030491897,0.00006881994],"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":[0.00025907802,0.00004991614,0.00069558213,0.00008746831,0.000035388013,0.000041030384,0.000028683242,0.000046170917,0.99704474,0.000014284189,0.000008774883,0.0016888877],"study_design_scores_gemma":[0.000025717214,0.0019071675,0.039939813,0.000028824308,0.0002463811,0.00018222598,0.00014010191,0.00056296546,0.9557576,0.000018191959,0.0011728323,0.000018222137],"about_ca_topic_score_codex":0.0009240161,"about_ca_topic_score_gemma":0.0021787167,"teacher_disagreement_score":0.0009240161,"about_ca_system_score_codex":0.00012196483,"about_ca_system_score_gemma":0.00009389656,"threshold_uncertainty_score":0.0018372536},"labels":[],"label_agreement":null},{"id":"W2768025903","doi":"10.1017/s0007114517002835","title":"Barley<i>β</i>-glucan reduces blood cholesterol levels via interrupting bile acid metabolism","year":2017,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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; Research Manitoba; Cargill (Canada)","funders":"Agriculture and Agri-Food Canada; University of Saskatchewan","keywords":"Cholesterol; Bile acid; Internal medicine; Cholesterol 7 alpha-hydroxylase; Chemistry; Cholesterol synthesis; Endocrinology; Metabolism; Glucan; Biochemistry; Food science; Biology; Medicine; Enzyme","score_opus":0.032178883390193654,"score_gpt":0.2796512870966519,"score_spread":0.24747240370645823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2768025903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986255,0.00059864455,0.00025957663,0.00008459621,0.000029031293,0.000035061465,0.00008479451,0.000026590025,0.0002561266],"genre_scores_gemma":[0.9965676,0.0009125841,0.0010922133,0.0001898817,0.000024276986,0.00007220449,0.00017122313,0.000012337993,0.0009576856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998702,0.000043094646,0.000012614246,0.000026843312,0.000019718673,0.0000276007],"domain_scores_gemma":[0.9998399,0.000018501789,0.00006837524,0.00001586805,0.000015777965,0.00004156512],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022454884,0.00040996962,0.000646219,0.00016820003,0.000108810345,0.00031428182,0.00023725156,0.00027650644,0.0015583409],"category_scores_gemma":[0.0002544054,0.00018493703,0.0003284402,0.00018166806,0.0002743461,0.00015818473,0.00018871682,0.00060010015,0.00019553426],"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":[0.07205687,0.0028559596,0.0028536578,0.0005630434,0.00041254153,0.0000633343,0.000044613244,0.00010943289,0.8986455,0.00009708503,0.00027430893,0.022023587],"study_design_scores_gemma":[0.018280933,0.30482382,0.2001011,0.00025478404,0.0021748715,0.00063083234,0.0003415186,0.0019667982,0.46247968,0.0005874013,0.008279361,0.000078898905],"about_ca_topic_score_codex":0.0007721555,"about_ca_topic_score_gemma":0.00091809867,"teacher_disagreement_score":0.0015583409,"about_ca_system_score_codex":0.00020818162,"about_ca_system_score_gemma":0.0002532143,"threshold_uncertainty_score":0.0052131414},"labels":[],"label_agreement":null},{"id":"W2768656593","doi":"10.6000/1927-5129.2017.13.97","title":"Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour","year":2017,"lang":"en","type":"article","venue":"Journal of Basic & Applied Sciences","topic":"Food composition and properties","field":"Nursing","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":"Sorghum; Rice flour; Wheat flour; Food science; Mathematics; Whole wheat; Chemistry; Biology; Agronomy","score_opus":0.04240548612217256,"score_gpt":0.25384903121183267,"score_spread":0.2114435450896601,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2768656593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996257,0.000115562034,0.000072984854,0.0000038844905,0.0000017259744,0.0000020870293,0.00006557242,0.0000016845056,0.000110858964],"genre_scores_gemma":[0.99898905,0.00009634487,0.00025804035,0.000016216896,0.0000010112003,0.0000036873003,0.00020536425,0.0000025507468,0.00042773964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999316,0.000011409315,0.000007870006,0.000012684702,0.000023316456,0.000013102417],"domain_scores_gemma":[0.99986684,0.000024636955,0.000042031832,0.000007513059,0.000029793977,0.000029077471],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014778646,0.00023024422,0.00016657318,0.0002291514,0.00010634589,0.00018397656,0.00006318291,0.00016010371,0.0009947025],"category_scores_gemma":[0.00020361503,0.00010738581,0.0002209872,0.00025634692,0.00010147063,0.00013555128,0.00016822458,0.00024608264,0.00009834067],"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":[0.0014758861,0.00014496717,0.014182228,0.00011452895,0.000050514016,0.00016490281,0.00022311308,0.00012244396,0.9795379,0.000023496845,0.00005482115,0.0039050928],"study_design_scores_gemma":[0.000039566283,0.00535976,0.801993,0.000026977925,0.00013794615,0.0006765818,0.0007649827,0.00077902316,0.18888935,0.000046762343,0.0012553943,0.00003071696],"about_ca_topic_score_codex":0.0012841834,"about_ca_topic_score_gemma":0.002095837,"teacher_disagreement_score":0.0012841834,"about_ca_system_score_codex":0.000057175977,"about_ca_system_score_gemma":0.000052334155,"threshold_uncertainty_score":0.0033276677},"labels":[],"label_agreement":null},{"id":"W2768719393","doi":"10.1121/1.5014312","title":"Investigating the effects of formulation and processing conditions on the mechanical properties of wheat flour noodle dough","year":2017,"lang":"en","type":"article","venue":"The Journal of the Acoustical Society of America","topic":"Food composition and properties","field":"Nursing","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 Winnipeg","funders":"","keywords":"Materials science; Quality (philosophy); Wheat flour; Composite material; Process engineering; Food science; Engineering","score_opus":0.028612536148197098,"score_gpt":0.2706307291378412,"score_spread":0.2420181929896441,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2768719393","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973569,0.0011991136,0.0007960969,0.000038681548,0.000024233712,0.000056892957,0.00013186797,0.000011501372,0.00038474542],"genre_scores_gemma":[0.99301237,0.0014913249,0.004074292,0.0000944421,0.000017272,0.000065335575,0.0002590505,0.0000429874,0.0009428861],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99953485,0.00012985751,0.00004995107,0.0001166589,0.000112516675,0.000056274625],"domain_scores_gemma":[0.9990404,0.00041034582,0.00027427677,0.000058213398,0.00014755763,0.00006912406],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007267608,0.0004491741,0.0003855621,0.00021398872,0.00028886384,0.0006776436,0.00021205614,0.00033039422,0.0012867936],"category_scores_gemma":[0.0014900806,0.00022004567,0.0003050097,0.00030528897,0.00028929513,0.0006302422,0.0003051397,0.0006879485,0.00021669628],"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":[0.0006534995,0.00017267473,0.0008033602,0.00017834471,0.000025881616,0.00003224486,0.00008941091,0.000110932495,0.99459946,0.000015563062,0.00002874697,0.0032899433],"study_design_scores_gemma":[0.00003571599,0.0040080664,0.026157502,0.000028758306,0.00011494868,0.00005141955,0.00022722535,0.0006185016,0.9674566,0.000023373872,0.0012497705,0.00002805258],"about_ca_topic_score_codex":0.0009936009,"about_ca_topic_score_gemma":0.0021344859,"teacher_disagreement_score":0.0012867936,"about_ca_system_score_codex":0.0002512649,"about_ca_system_score_gemma":0.00024712234,"threshold_uncertainty_score":0.0043047667},"labels":[],"label_agreement":null},{"id":"W2769353963","doi":"10.1111/ijfs.13649","title":"Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentils","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Food science; Amylose; Digestion (alchemy); Resistant starch; Chemistry; Hydrolysis; Cultivar; Agronomy; Biology; Biochemistry; Chromatography","score_opus":0.018808501696128275,"score_gpt":0.2733814710203894,"score_spread":0.2545729693242611,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2769353963","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990056,0.00008887719,0.00012198097,0.000004910027,0.0000011040605,0.000006890324,0.00033453127,0.0000060409916,0.00043017653],"genre_scores_gemma":[0.996424,0.00012340491,0.000965396,0.000029143635,0.0000012808704,0.000008213718,0.0010760038,0.000016493423,0.0013560193],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998909,0.0000045386378,0.0000074502505,0.000026886606,0.000047796904,0.000022324582],"domain_scores_gemma":[0.99974364,0.000026691761,0.000029522105,0.000009361741,0.00012573,0.00006504735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018994746,0.00039079232,0.00027166982,0.001182562,0.0008038825,0.00060364493,0.00024704626,0.00023027562,0.00079273136],"category_scores_gemma":[0.00024029758,0.00013487376,0.0002686152,0.0009635304,0.00045890154,0.00012882924,0.00024674376,0.0002586357,0.0001191569],"study_design_candidate":"observational","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":[0.0009911725,0.000091232316,0.08219565,0.0001386729,0.00010923317,0.00062952546,0.001582839,0.00027054248,0.9041555,0.00012447036,0.00014077719,0.009570521],"study_design_scores_gemma":[0.00001377809,0.00021685232,0.9540672,0.000010744006,0.000111340436,0.0004163749,0.00098464,0.00041515962,0.041947395,0.000028424442,0.001760643,0.000027650041],"about_ca_topic_score_codex":0.31237978,"about_ca_topic_score_gemma":0.46292952,"teacher_disagreement_score":0.6876202,"about_ca_system_score_codex":0.0017040547,"about_ca_system_score_gemma":0.0006626314,"threshold_uncertainty_score":0.6211231},"labels":[],"label_agreement":null},{"id":"W2771040724","doi":"10.1016/j.foodres.2017.11.050","title":"Bubbles in noodle dough: Characterization by X-ray microtomography","year":2017,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada); University of Saskatchewan; University of Manitoba","funders":"Government of Saskatchewan; Western Economic Diversification Canada; Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; National Research Council Canada; Canada Foundation for Innovation; University of Saskatchewan","keywords":"Mouthfeel; Bubble; Lamination; Materials science; Texture (cosmology); Composite material; X-ray microtomography; Food science; Chemistry; Optics; Artificial intelligence; Physics; Image (mathematics); Mechanics; Computer science","score_opus":0.07969028521420186,"score_gpt":0.3754380255279552,"score_spread":0.29574774031375334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2771040724","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9810805,0.0042140502,0.011008467,0.0001447591,0.000055674373,0.00006319849,0.00038603586,0.00015485617,0.0028924996],"genre_scores_gemma":[0.985999,0.0009965422,0.008295393,0.000054135035,0.000021726528,0.000056725727,0.00027441356,0.000062953346,0.004239048],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999907,0.000009396063,0.000005384587,0.000032345317,0.000027093678,0.00001883121],"domain_scores_gemma":[0.9996939,0.00014205315,0.000055297747,0.00001849928,0.00006048917,0.000029822391],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020912342,0.00016991793,0.00014688521,0.00043884118,0.00027644477,0.0002946853,0.00020447453,0.0003156454,0.0020794373],"category_scores_gemma":[0.00029195676,0.00020046672,0.00008478945,0.00018009942,0.0003748821,0.00044667246,0.00017827401,0.0003735735,0.0002679438],"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":[0.00016376605,0.00001828559,0.0009954644,0.000052164967,0.0000034901987,0.00008406552,0.00015463591,0.000053387514,0.99468684,0.00006645774,0.00006448809,0.003657043],"study_design_scores_gemma":[0.000012979523,0.00025306296,0.03425706,0.000015284473,0.000021991995,0.00022103319,0.00034166954,0.0015384473,0.960224,0.00008223253,0.003021281,0.00001106556],"about_ca_topic_score_codex":0.0014821868,"about_ca_topic_score_gemma":0.001673844,"teacher_disagreement_score":0.0020794373,"about_ca_system_score_codex":0.00013474868,"about_ca_system_score_gemma":0.000109288056,"threshold_uncertainty_score":0.0069563985},"labels":[],"label_agreement":null},{"id":"W2773922913","doi":"10.1017/s0007114517003233","title":"The effects of gelled konjac glucomannan fibre on appetite and energy intake in healthy individuals: a randomised cross-over trial","year":2017,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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 Toronto; St. Michael's Hospital","funders":"Rural Development Administration; Canadian Diabetes Association","keywords":"Palatability; Appetite; Food science; Dietary fibre; Glucomannan; Preload; Meal; Medicine; Chemistry; Internal medicine","score_opus":0.013132210048783607,"score_gpt":0.2772894937595673,"score_spread":0.2641572837107837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2773922913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99482864,0.0011515915,0.00028344404,0.00015231423,0.00031133354,0.0025632728,0.00022736349,0.000041394636,0.0004407178],"genre_scores_gemma":[0.9862483,0.0016653417,0.0017602149,0.00062439084,0.0005330458,0.005629455,0.00035965393,0.000020380816,0.003159067],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99887866,0.00046851664,0.00010238738,0.00024235288,0.000113055925,0.00019511636],"domain_scores_gemma":[0.9987067,0.00032955853,0.00020762095,0.0001320696,0.00011045904,0.0005135865],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022754148,0.0018403569,0.0042037903,0.0006381709,0.00078652665,0.0010453957,0.001305519,0.0031060688,0.0048201145],"category_scores_gemma":[0.0019606142,0.0012322259,0.0017366789,0.0005055009,0.001874363,0.0013262433,0.00088061637,0.0023513539,0.00086922874],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9763024,0.016585674,0.00019620151,0.00021321228,0.00030158987,0.00002063447,0.00004517974,0.00006358035,0.0027240582,0.00001866811,0.000068767076,0.0034600098],"study_design_scores_gemma":[0.6182743,0.37767306,0.0024729078,0.000021928805,0.00032673328,0.00001430675,0.000042515614,0.00017348511,0.0006205446,0.00006605105,0.00029431426,0.000019907655],"about_ca_topic_score_codex":0.0016371616,"about_ca_topic_score_gemma":0.0020246222,"teacher_disagreement_score":0.0048201145,"about_ca_system_score_codex":0.000821499,"about_ca_system_score_gemma":0.001075888,"threshold_uncertainty_score":0.016124845},"labels":[],"label_agreement":null},{"id":"W2774136920","doi":"10.17957/ijab/15.0345","title":"Influence of Diurnal Temperature Range on the Development of Fiber Cells in Flax (Linum usitatissimum)","year":2017,"lang":"en","type":"article","venue":"International Journal of Agriculture and Biology","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"College of Agriculture and Bioresources, University of Saskatchewan; China Scholarship Council","keywords":"Linum; Biology; Diurnal temperature variation; Range (aeronautics); Fiber; Agronomy; Botany; Chemistry; Materials science","score_opus":0.02043924501707883,"score_gpt":0.27881569509197895,"score_spread":0.2583764500749001,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2774136920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977029,0.0007723179,0.00051687995,0.000036495057,0.000016486298,0.000012622822,0.00036972694,0.00004125269,0.0005312311],"genre_scores_gemma":[0.99746346,0.00023412808,0.00069035654,0.00007569631,0.000005398487,0.000043563272,0.0005835314,0.000030583604,0.00087335054],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998172,0.000033559307,0.000015754136,0.00008007427,0.000026575968,0.000026889596],"domain_scores_gemma":[0.99977106,0.00005155772,0.000058215042,0.000018227454,0.000044275126,0.00005681895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016262395,0.00032036455,0.0003234399,0.00020192852,0.00024907978,0.00037107276,0.00018487833,0.00021962645,0.0006418704],"category_scores_gemma":[0.00017440127,0.00022201317,0.00033539298,0.00017322028,0.00014364315,0.0002866605,0.00022612412,0.00050393946,0.00016543525],"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":[0.0004662521,0.00004979615,0.0041314284,0.000059335387,0.000022669405,0.000049049297,0.00011357599,0.00007236376,0.9931779,0.000012969592,0.00006015184,0.0017846357],"study_design_scores_gemma":[0.00003659168,0.0012839051,0.6659708,0.000018208779,0.00013797825,0.00023283063,0.00052798755,0.0017260609,0.32731324,0.00006396196,0.0026141105,0.000074382304],"about_ca_topic_score_codex":0.0034761007,"about_ca_topic_score_gemma":0.0069871475,"teacher_disagreement_score":0.0034761007,"about_ca_system_score_codex":0.0005014032,"about_ca_system_score_gemma":0.00012547527,"threshold_uncertainty_score":0.0069117546},"labels":[],"label_agreement":null},{"id":"W2774395749","doi":"10.1016/j.foodhyd.2017.12.009","title":"Hydrolysed pea proteins mitigate in vitro wheat starch digestibility","year":2017,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":125,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Pea protein; Starch; Chemistry; Hydrolysis; Digestion (alchemy); Food science; Ingredient; Rice protein; Gastric emptying; Biochemistry; Chromatography; Stomach","score_opus":0.028202726709589728,"score_gpt":0.27593357291028986,"score_spread":0.24773084620070013,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2774395749","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99858934,0.0004220956,0.0005514505,0.000034536984,0.000020943105,0.000017785918,0.00003938316,0.0000080637365,0.00031645456],"genre_scores_gemma":[0.99572384,0.00037468804,0.00074589736,0.000042038413,0.000006856158,0.000015369835,0.0000856018,0.000010859368,0.0029947439],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998963,0.000027624174,0.0000089754085,0.000020748312,0.000021849142,0.000024589255],"domain_scores_gemma":[0.9998369,0.000047215788,0.00003245245,0.000015783397,0.000020909285,0.000046769073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025261028,0.00033758674,0.00023926559,0.000120819575,0.00012318966,0.0002841108,0.00013550489,0.00028531466,0.0016473236],"category_scores_gemma":[0.00032989596,0.00014308607,0.00023521385,0.00009044541,0.00028743639,0.00031515103,0.00026819835,0.0006994125,0.00017467503],"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":[0.0020796112,0.00015085161,0.00021251406,0.00005375457,0.000013423362,0.00004552955,0.000058023525,0.0000497425,0.99455947,0.00003440036,0.00001592535,0.002726863],"study_design_scores_gemma":[0.00006980269,0.0034719708,0.0069070053,0.00001534235,0.00003861697,0.0001088318,0.00015436066,0.00035020293,0.9875514,0.00006374183,0.0012612573,0.000007470251],"about_ca_topic_score_codex":0.00061038084,"about_ca_topic_score_gemma":0.00082261284,"teacher_disagreement_score":0.0016473236,"about_ca_system_score_codex":0.00015835829,"about_ca_system_score_gemma":0.00024445902,"threshold_uncertainty_score":0.0055108666},"labels":[],"label_agreement":null},{"id":"W2774672006","doi":"10.3390/agronomy7040081","title":"Starch Biosynthesis in the Developing Endosperms of Grasses and Cereals","year":2017,"lang":"en","type":"article","venue":"Agronomy","topic":"Food composition and properties","field":"Nursing","cited_by":113,"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":"Natural Sciences and Engineering Research Council of Canada; University of Guelph","keywords":"Amyloplast; Starch; Endosperm; Poaceae; Domestication; Agronomy; Population; Biology; Caryopsis; Crop; Sorghum; Agriculture; Botany; Food science; Ecology; Plastid; Biochemistry; Chloroplast","score_opus":0.04711445959823425,"score_gpt":0.2881037625262433,"score_spread":0.24098930292800907,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2774672006","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":[0.18864864,0.7909811,0.007388788,0.0005503494,0.00025413607,0.000046315658,0.00035854965,0.00006207474,0.011709958],"genre_scores_gemma":[0.41763738,0.56518865,0.00796857,0.00034919073,0.00014655109,0.000038310864,0.0007761629,0.000032287022,0.007862821],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999409,0.000007278502,0.000008852628,0.000018291537,0.000013136584,0.000011655718],"domain_scores_gemma":[0.9999491,0.000010376143,0.000013714233,0.0000022169543,0.00001486918,0.000009751129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017027896,0.00030709535,0.00027034586,0.0005030564,0.00015033888,0.00044221638,0.00015361923,0.00027036623,0.00055497],"category_scores_gemma":[0.00013312657,0.00015557003,0.00030279206,0.00026697147,0.00016876472,0.0006258842,0.00023389241,0.00037282388,0.00025302632],"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":[0.00024205867,0.000017571183,0.0019404786,0.00425202,0.00004613559,0.0017525571,0.0005629665,0.0003847112,0.8528227,0.00403365,0.00059151114,0.13335365],"study_design_scores_gemma":[0.00003077474,0.0012311605,0.09822753,0.0015628509,0.00030488765,0.010610009,0.0016283417,0.0009354436,0.40170577,0.007700135,0.47595543,0.00010763128],"about_ca_topic_score_codex":0.0008297114,"about_ca_topic_score_gemma":0.0009826018,"teacher_disagreement_score":0.0008297114,"about_ca_system_score_codex":0.0003494759,"about_ca_system_score_gemma":0.00040182585,"threshold_uncertainty_score":0.0025356412},"labels":[],"label_agreement":null},{"id":"W2781987973","doi":"","title":"Chemical Composition of Advanced Spring Hard Wheat Lines and Their Effect on Baking Quality","year":2017,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Grains Research and Development Corporation","keywords":"Spring (device); Quality (philosophy); Composition (language); Chemical composition; Food science; Engineering; Chemistry; Mechanical engineering; Physics; Art; Organic chemistry","score_opus":0.023177655662023976,"score_gpt":0.2660059302833642,"score_spread":0.24282827462134024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2781987973","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99958354,0.00006462756,0.00008254931,0.0000058267797,0.0000016922098,0.0000055469445,0.00007390173,0.0000022242023,0.00018019459],"genre_scores_gemma":[0.99712926,0.00013775637,0.00060320535,0.00002595101,0.000001227325,0.000010410447,0.00028089652,0.000006551326,0.0018048153],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998989,0.000018394345,0.0000063293974,0.000031086744,0.000027635997,0.000017577484],"domain_scores_gemma":[0.99982005,0.000030550593,0.000049332844,0.000013026939,0.00003340425,0.000053679556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016070802,0.0001865551,0.0001358309,0.00021585144,0.00016821189,0.00030324014,0.00008419026,0.00011297413,0.0009806639],"category_scores_gemma":[0.00019469169,0.00007849221,0.0001589319,0.00021325507,0.00013726168,0.0001068082,0.00015017139,0.00027516024,0.00012590339],"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":[0.00088273635,0.0001471023,0.014678772,0.000049411825,0.00002794709,0.00009542553,0.00019042444,0.00004088364,0.9771403,0.000027703567,0.000040396655,0.006678891],"study_design_scores_gemma":[0.000018406858,0.0033060336,0.7679304,0.000012091399,0.0000771806,0.00022643551,0.00056377996,0.00023171445,0.22579531,0.00003604482,0.0017863207,0.000016326587],"about_ca_topic_score_codex":0.0030282005,"about_ca_topic_score_gemma":0.008385214,"teacher_disagreement_score":0.0030282005,"about_ca_system_score_codex":0.00033431684,"about_ca_system_score_gemma":0.00014484789,"threshold_uncertainty_score":0.0060212016},"labels":[],"label_agreement":null},{"id":"W2782969246","doi":"10.1016/j.toxrep.2018.01.002","title":"Whole-food phytochemicals antioxidative potential in alloxan-diabetic rats","year":2018,"lang":"en","type":"article","venue":"Toxicology Reports","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Antioxidant; Malondialdehyde; Food science; Oxidative stress; Alloxan; Superoxide dismutase; Catalase; Chemistry; Diabetes mellitus; Glutathione; Lipid peroxidation; Cholesterol; Functional food; Biochemistry; Biology; Endocrinology; Enzyme","score_opus":0.01720913412290122,"score_gpt":0.2715680268328283,"score_spread":0.2543588927099271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782969246","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837035,0.00071082363,0.00035266383,0.00005670386,0.000021352915,0.000019751795,0.00014444516,0.00002027142,0.00030375237],"genre_scores_gemma":[0.9939022,0.001417252,0.0015826618,0.00012921615,0.000016078855,0.000048303384,0.00039674193,0.000009297885,0.0024983024],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999572,0.0000057735997,0.0000043867176,0.0000105970485,0.000009658306,0.000012328141],"domain_scores_gemma":[0.99988043,0.000008403563,0.00003830497,0.000012406545,0.00001470457,0.000045794575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014692121,0.00053274573,0.00029645016,0.000604015,0.0001973114,0.00018865871,0.00015240954,0.0002748333,0.001564931],"category_scores_gemma":[0.00007753722,0.0001536094,0.00024572463,0.00024192079,0.00019808672,0.00021154784,0.00013349293,0.0006122207,0.00016387203],"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":[0.010528664,0.003198681,0.0027748847,0.00020166604,0.000053310207,0.00013423213,0.00005075498,0.00009320974,0.9730689,0.00009173709,0.00009031553,0.009713647],"study_design_scores_gemma":[0.0010278863,0.040810846,0.054478176,0.00004488693,0.0002964454,0.0005528946,0.00019898624,0.00082674145,0.8983953,0.00028908873,0.0030553138,0.000023352773],"about_ca_topic_score_codex":0.0006491774,"about_ca_topic_score_gemma":0.0009477174,"teacher_disagreement_score":0.001564931,"about_ca_system_score_codex":0.00018012055,"about_ca_system_score_gemma":0.00022538604,"threshold_uncertainty_score":0.005235195},"labels":[],"label_agreement":null},{"id":"W2783442136","doi":"10.1016/j.lwt.2018.01.023","title":"Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":57,"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":"Higher Education Commission, Pakistan","keywords":"Probiotic; Biology; Microbiology; Lactobacillus plantarum; Food science; Enterococcus; Enterococcus faecalis; Lactobacillus; Bacteria; Fermentation; Lactic acid; Antibiotics","score_opus":0.011437249941653514,"score_gpt":0.21998859393250378,"score_spread":0.20855134399085026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2783442136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968172,0.00054949155,0.001326491,0.000065229564,0.000020506724,0.000034986395,0.0004898716,0.000016194686,0.0006800661],"genre_scores_gemma":[0.9880448,0.00078129204,0.0065794364,0.00004475371,0.00002172409,0.00004214181,0.0021939655,0.000019726884,0.0022723228],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978215,0.000024656068,0.000044121258,0.000045135443,0.000060476286,0.00004349277],"domain_scores_gemma":[0.9997532,0.00004951978,0.000057805613,0.00003092775,0.00006169858,0.000046822992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001538394,0.00060276274,0.0003998987,0.00044387847,0.00021519775,0.00047061263,0.00019748457,0.0002278868,0.00045812334],"category_scores_gemma":[0.00036697942,0.00017411298,0.00040733578,0.0004596116,0.00017451921,0.00048944546,0.00043765074,0.00035420683,0.0002607984],"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":[0.00018678169,0.00007119611,0.0017334166,0.00004649413,0.0000066527555,0.00014359494,0.00007450381,0.000055964443,0.99391645,0.000022665976,0.000017742814,0.003724603],"study_design_scores_gemma":[0.000026363403,0.0016803712,0.087043814,0.000019697016,0.00012601673,0.0017612358,0.00085186807,0.0007449871,0.9052234,0.00008983775,0.002405771,0.00002655419],"about_ca_topic_score_codex":0.0012961618,"about_ca_topic_score_gemma":0.0010779856,"teacher_disagreement_score":0.0012961618,"about_ca_system_score_codex":0.00008873375,"about_ca_system_score_gemma":0.00027434583,"threshold_uncertainty_score":0.0025772452},"labels":[],"label_agreement":null},{"id":"W2784224245","doi":"10.1016/j.foodres.2018.01.016","title":"Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking","year":2018,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":128,"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":"KU Leuven","keywords":"Phaseolus; Softening; Middle lamella; Pectin; Breakage; Chemistry; Starch; Food science; Texture (cosmology); Hardening (computing); Pinto bean; Horticulture; Cell wall; Botany; Materials science; Composite material; Biology; Biochemistry; Organic chemistry","score_opus":0.07832077375597109,"score_gpt":0.352246643414414,"score_spread":0.2739258696584429,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2784224245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99333376,0.0011935269,0.0025520516,0.00016317732,0.000016462574,0.000026290112,0.00026425134,0.00004468901,0.0024058616],"genre_scores_gemma":[0.997447,0.00025435645,0.0005443017,0.000051309897,0.0000016911956,0.000005740189,0.00015328448,0.000009100128,0.0015333083],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999201,0.000006075041,0.0000020295288,0.000019779003,0.000020517191,0.00003147336],"domain_scores_gemma":[0.9999155,0.00001460166,0.000023849325,0.000007956968,0.000018552895,0.000019521767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013742066,0.00025789475,0.00016262426,0.00015796075,0.00033238903,0.000407858,0.00028212415,0.0003540333,0.001200093],"category_scores_gemma":[0.00008874805,0.00016375909,0.00027344728,0.0001129555,0.00033110846,0.0002186459,0.00020073049,0.0004035831,0.00014499089],"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":[0.000106082174,0.000015262007,0.0005015383,0.000028203576,0.0000047482326,0.000046381498,0.00003385259,0.00006905335,0.99814415,0.00017827319,0.000029545034,0.0008428228],"study_design_scores_gemma":[0.000021823736,0.0003283264,0.10732396,0.000012129248,0.000043075757,0.0003034829,0.00058428413,0.0018509645,0.8848306,0.00050243206,0.0041773818,0.00002159282],"about_ca_topic_score_codex":0.013627077,"about_ca_topic_score_gemma":0.0195543,"teacher_disagreement_score":0.98637295,"about_ca_system_score_codex":0.0007017145,"about_ca_system_score_gemma":0.00045702222,"threshold_uncertainty_score":0.027095556},"labels":[],"label_agreement":null},{"id":"W2785913437","doi":"10.1007/s00394-018-1615-3","title":"Whole grain intakes in Irish adults: findings from the National Adults Nutrition Survey (NANS)","year":2018,"lang":"en","type":"article","venue":"European Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Queen's University; Department of Agriculture, Food and the Marine, Ireland; Queen's University Belfast","keywords":"Environmental health; Whole grains; National Health and Nutrition Examination Survey; Irish; Medicine; Food science; Biology; Population","score_opus":0.03349556590097536,"score_gpt":0.2614714890766638,"score_spread":0.22797592317568843,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2785913437","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936499,0.00035694847,0.00007566335,0.00009589395,0.000020474206,0.00001666746,0.0041240803,0.000004394942,0.0016559258],"genre_scores_gemma":[0.9909382,0.0004563221,0.000275499,0.00025250245,0.00001725691,0.00004934566,0.005840886,0.000007439509,0.002162593],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99944776,0.000097878816,0.0000968223,0.00011314148,0.00012950685,0.00011489505],"domain_scores_gemma":[0.9995221,0.000041546366,0.00015551569,0.000038934395,0.00014954487,0.00009237474],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087650015,0.0002679931,0.0003824585,0.0006040253,0.00031498884,0.0006300557,0.00035540914,0.00049007544,0.000845388],"category_scores_gemma":[0.0010667767,0.00032543213,0.00066699623,0.001470663,0.00018750882,0.00041355437,0.0008665856,0.0005428947,0.0004131595],"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":[0.00027118964,0.00006195099,0.99463403,0.00004569444,0.00011538383,0.000039952054,0.00039316737,0.00003270952,0.00029301544,0.000018679173,0.0008187887,0.0032753188],"study_design_scores_gemma":[0.0000034890488,0.000027686687,0.9991435,0.0000075625603,0.000017457394,0.0000165711,0.0003305376,0.000016415994,0.000018933366,0.000003564735,0.00041196117,0.0000022328995],"about_ca_topic_score_codex":0.16474925,"about_ca_topic_score_gemma":0.23055485,"teacher_disagreement_score":0.16474925,"about_ca_system_score_codex":0.00095941685,"about_ca_system_score_gemma":0.0007163023,"threshold_uncertainty_score":0.32758063},"labels":[],"label_agreement":null},{"id":"W2786157137","doi":"10.5539/jfr.v7n2p17","title":"Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Food science; Taste; Aroma; Proximate; Chemistry; Control sample; Composition (language); Flavor; Soy flour; Energy density","score_opus":0.11340239624409643,"score_gpt":0.3471146410865247,"score_spread":0.23371224484242825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2786157137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994137,0.00017294323,0.00012946983,0.000006461045,0.0000025898273,0.00000498813,0.00008392374,0.0000021474173,0.00018374351],"genre_scores_gemma":[0.99851066,0.00015100253,0.00060146686,0.000015735786,0.0000017590157,0.0000081802955,0.00022913421,0.0000037730028,0.00047828598],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998499,0.000028409806,0.000013538929,0.000024244338,0.00006045374,0.000023392324],"domain_scores_gemma":[0.99984086,0.000035486915,0.000042510776,0.0000057089264,0.000037559304,0.000037823644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020601803,0.00028372236,0.00024228873,0.0003407966,0.00013564219,0.0002474706,0.00012738815,0.00018737692,0.00082172244],"category_scores_gemma":[0.00024649617,0.00014666675,0.00022452681,0.00032987806,0.00018426079,0.00018429628,0.00017950658,0.00034040338,0.00007708742],"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":[0.00085111696,0.000067023364,0.0013073946,0.00007528607,0.000017548704,0.00007082097,0.000038277256,0.00009254642,0.9963405,0.000023237284,0.000011772984,0.0011044801],"study_design_scores_gemma":[0.000043949116,0.0054031843,0.17523369,0.000040957537,0.00016017062,0.0003693808,0.00023206792,0.0009937114,0.8159399,0.00004907701,0.0015039672,0.000029952376],"about_ca_topic_score_codex":0.0018965733,"about_ca_topic_score_gemma":0.003283415,"teacher_disagreement_score":0.0018965733,"about_ca_system_score_codex":0.0002057273,"about_ca_system_score_gemma":0.00014838473,"threshold_uncertainty_score":0.0037710667},"labels":[],"label_agreement":null},{"id":"W2787023188","doi":"10.1139/gen-2017-0246","title":"Alternative splicing results in a lack of starch synthase IIa-D in Chinese wheat landrace","year":2018,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Biology; Exon; Amylose; Intron; Genetics; Complementary DNA; Gene; Starch synthase; RNA splicing; Alternative splicing; Molecular biology; Starch; Biochemistry; Amylopectin; RNA","score_opus":0.0423852450757671,"score_gpt":0.32038972227731166,"score_spread":0.27800447720154453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2787023188","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996234,0.000023192659,0.00013552906,0.000006014189,0.0000012872472,0.0000018240698,0.000092399176,0.0000050241565,0.00011122013],"genre_scores_gemma":[0.99822265,0.000038944458,0.00024833187,0.000015558251,0.0000023567868,0.000007913276,0.00070036075,0.00001293558,0.0007509894],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998739,0.000009369356,0.0000164989,0.00005073994,0.000024125535,0.00002547229],"domain_scores_gemma":[0.9998223,0.000027793887,0.00004718215,0.00003267795,0.000015157041,0.000054945423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011777884,0.0003089304,0.00024657702,0.0005797316,0.00028204455,0.00024898647,0.00020090587,0.0001667421,0.00096684496],"category_scores_gemma":[0.00015915954,0.00017058919,0.0003749727,0.00042488502,0.00027315438,0.000101976206,0.00024320271,0.00025436026,0.00024635473],"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":[0.00017339307,0.000020680982,0.011327165,0.000015108554,0.000024268082,0.00038420098,0.00013646038,0.000042136042,0.9862527,0.00008022054,0.000016392627,0.0015271942],"study_design_scores_gemma":[0.00006987138,0.00044429538,0.84546405,0.000009540621,0.0001569052,0.0031462307,0.00042450105,0.0010275757,0.1461654,0.00022129543,0.0028364644,0.000033913006],"about_ca_topic_score_codex":0.0035478182,"about_ca_topic_score_gemma":0.0053934054,"teacher_disagreement_score":0.0035478182,"about_ca_system_score_codex":0.00031571096,"about_ca_system_score_gemma":0.00020705583,"threshold_uncertainty_score":0.007054329},"labels":[],"label_agreement":null},{"id":"W2787033500","doi":"10.1039/c7fo02006f","title":"Processing of oat: the impact on oat's cholesterol lowering effect","year":2018,"lang":"en","type":"review","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":116,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Wilfrid Laurier University; University of Ottawa","funders":"Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences","keywords":"Avena; Cholesterol lowering; Chemistry; Food science; Cholesterol; Business; Biochemistry; Agronomy; Biology","score_opus":0.04242596134670764,"score_gpt":0.32222768960001585,"score_spread":0.27980172825330824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2787033500","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":[0.0005255178,0.99786854,0.00009196222,0.00016058025,0.00011729908,0.0000045220386,0.000026640682,0.0000036915374,0.0012012761],"genre_scores_gemma":[0.0038783357,0.99479985,0.00023186897,0.000115248324,0.00007875031,0.0000062855106,0.000029571554,0.0000013801351,0.00085877604],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998574,0.00002489169,0.000022837628,0.000023816097,0.000055661047,0.000015262143],"domain_scores_gemma":[0.9998084,0.00008686103,0.000049772607,0.0000063354128,0.000037981747,0.000010583191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003995289,0.00045729152,0.00058143155,0.0012839803,0.00017987067,0.00089776434,0.00042978986,0.00075265893,0.0047511575],"category_scores_gemma":[0.000609298,0.00013233315,0.0005399665,0.0012571051,0.00029663253,0.00057298824,0.00048422508,0.00067433604,0.0011209233],"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":[0.00010404341,0.00008518478,0.00041436972,0.033598047,0.00013109505,0.00011845834,0.0000796412,0.00011461662,0.0037927588,0.0032773016,0.006411999,0.9518724],"study_design_scores_gemma":[0.000029191624,0.0002606781,0.004481636,0.014112627,0.0004478239,0.0014340469,0.0002101853,0.00007743089,0.0033005467,0.0016167103,0.97400224,0.000027010148],"about_ca_topic_score_codex":0.0013337161,"about_ca_topic_score_gemma":0.0027058588,"teacher_disagreement_score":0.0047511575,"about_ca_system_score_codex":0.0002981784,"about_ca_system_score_gemma":0.0006126915,"threshold_uncertainty_score":0.015894175},"labels":[],"label_agreement":null},{"id":"W2787567073","doi":"10.11606/d.11.2017.tde-26072017-104032","title":"Interferentes analíticos provenientes da colheita, carregamento e transporte nas análises tecnológicas de caldo de cana-de-açúcar","year":2017,"lang":"es","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Canadian Air Transport Security Authority","funders":"","keywords":"Physics","score_opus":0.02629524500652437,"score_gpt":0.30596786162552675,"score_spread":0.2796726166190024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2787567073","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96149814,0.005195492,0.00986741,0.00017861932,0.00013556889,0.00023613933,0.002192922,0.00018363158,0.020511936],"genre_scores_gemma":[0.9583165,0.003453881,0.011753593,0.00013625955,0.000017724264,0.0001880667,0.0012920082,0.00016716648,0.02467488],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99778533,0.00017705733,0.00009501448,0.0004977233,0.0012326826,0.00021220896],"domain_scores_gemma":[0.9983015,0.0004536119,0.00024123266,0.00009733388,0.0008349218,0.000071388255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012937376,0.00092865067,0.0007234073,0.0028146466,0.0011940429,0.0023298021,0.00075777696,0.0009853644,0.0049190363],"category_scores_gemma":[0.0019382954,0.00053795613,0.00096155313,0.0036298542,0.0008127464,0.00081030664,0.000794448,0.00081341073,0.0012683735],"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":[0.0012541162,0.00018645449,0.0790401,0.0018554905,0.00024559986,0.00047823656,0.0029863317,0.0017147587,0.84316516,0.0012139098,0.00058524625,0.06727464],"study_design_scores_gemma":[0.000016898091,0.001022575,0.23090817,0.00030849144,0.00040943062,0.00051864,0.0061765397,0.0053683775,0.71088433,0.0011713352,0.043089222,0.00012611851],"about_ca_topic_score_codex":0.028101102,"about_ca_topic_score_gemma":0.0759693,"teacher_disagreement_score":0.028101102,"about_ca_system_score_codex":0.0014600598,"about_ca_system_score_gemma":0.0010990064,"threshold_uncertainty_score":0.055875063},"labels":[],"label_agreement":null},{"id":"W2788436495","doi":"10.1139/cjas-2017-0099","title":"In vitro assessment of the starch digestibility of western Canadian wheat market classes and cultivars","year":2018,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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 Saskatchewan","funders":"National Research Council Canada; Chicken Farmers of Saskatchewan; Poultry Industry Council; Natural Sciences and Engineering Research Council of Canada; Canadian Poultry Research Council","keywords":"Starch; Cultivar; Amylose; Digestion (alchemy); Agronomy; Ileum; Food science; Small intestine; Chemistry; Resistant starch; Animal science; Polysaccharide; Biology; Biochemistry; Chromatography","score_opus":0.026600579140729472,"score_gpt":0.2983553402075127,"score_spread":0.2717547610667832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2788436495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972704,0.00089015305,0.0005172548,0.000012612082,0.000007090001,0.000031852367,0.00034156424,0.000005791532,0.0009232385],"genre_scores_gemma":[0.99258864,0.00096683804,0.0022971875,0.000052012554,0.000006399407,0.000029915731,0.0009996811,0.000015409994,0.003043797],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997546,0.000027115653,0.000017191664,0.000064051674,0.000090170615,0.000046866302],"domain_scores_gemma":[0.99972314,0.000060781582,0.000049338178,0.000022070344,0.00009746087,0.00004713763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033897103,0.000457761,0.00039204498,0.00024824217,0.00032521223,0.00051560736,0.00017517274,0.00020594182,0.00054065074],"category_scores_gemma":[0.0003262631,0.00024711882,0.00029382127,0.00041784105,0.00026525027,0.0001628421,0.00019162598,0.00039539195,0.00010996147],"study_design_candidate":"observational","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":[0.00061364885,0.000060873117,0.0054391017,0.00008314911,0.000024470284,0.00005566079,0.00015677697,0.000097484655,0.9916102,0.000023097207,0.00004022742,0.0017953375],"study_design_scores_gemma":[0.000042351203,0.0031039605,0.4125717,0.000029902096,0.00023848182,0.0003551631,0.00069680513,0.0020049107,0.57687414,0.00004893084,0.0039860965,0.000047653215],"about_ca_topic_score_codex":0.20732392,"about_ca_topic_score_gemma":0.33629644,"teacher_disagreement_score":0.7926761,"about_ca_system_score_codex":0.0014256706,"about_ca_system_score_gemma":0.0010448791,"threshold_uncertainty_score":0.4122343},"labels":[],"label_agreement":null},{"id":"W2789023928","doi":"10.1039/c7fo01768e","title":"Effect of adding oat bran to instant oatmeal on glycaemic response in humans – a study to establish the minimum effective dose of oat β-glucan","year":2018,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; Toronto Public Health","funders":"PepsiCo","keywords":"Food science; Glucan; Instant; Chemistry; Bran; Glycaemic index; Beta-glucan; Biochemistry; Biology; Biotechnology; Glycemic index; Raw material; Insulin; Organic chemistry","score_opus":0.01507251771311282,"score_gpt":0.27792624452058035,"score_spread":0.26285372680746755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789023928","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982426,0.00076846656,0.0003950114,0.000056425713,0.00007647989,0.00008748566,0.000059551072,0.000014595914,0.00029933522],"genre_scores_gemma":[0.99561596,0.0005416351,0.0017513625,0.00017170326,0.00007260776,0.00008751456,0.00012223065,0.000015990567,0.0016210327],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996476,0.00013086604,0.000035396177,0.00008330522,0.000044844754,0.000058032536],"domain_scores_gemma":[0.9995074,0.00018173733,0.00006745586,0.000064504486,0.000035285793,0.00014365806],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00084369606,0.0006465344,0.00075931125,0.00028822644,0.00028036436,0.0005607511,0.0002484086,0.00071030203,0.0019771832],"category_scores_gemma":[0.000914401,0.00042457163,0.0006404427,0.0001845122,0.00060247816,0.0003914913,0.0003440662,0.001079685,0.0003331765],"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":[0.39091972,0.017773775,0.0022247257,0.000516529,0.0003767244,0.00016422516,0.00019543394,0.0002864938,0.5593313,0.000088011686,0.0002395531,0.027883537],"study_design_scores_gemma":[0.0055599897,0.747794,0.028510818,0.000062168234,0.0006420601,0.00017461154,0.00024727505,0.00097067346,0.2132506,0.00012794104,0.0026151484,0.00004471784],"about_ca_topic_score_codex":0.0008179087,"about_ca_topic_score_gemma":0.00098616,"teacher_disagreement_score":0.0019771832,"about_ca_system_score_codex":0.00024653025,"about_ca_system_score_gemma":0.00021017827,"threshold_uncertainty_score":0.0066143274},"labels":[],"label_agreement":null},{"id":"W2789412841","doi":"10.1016/j.lwt.2018.03.042","title":"Effect of high pressure processing on rancidity of brown rice during storage","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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":"Natural Science Foundation of Zhejiang Province","keywords":"Brown rice; Chemistry; Thiobarbituric acid; Food science; Water content; Hydrolysis; Moisture; Food preservation; Pascalization; Acid value; High pressure; Enzyme; Biochemistry; Lipid peroxidation; Organic chemistry","score_opus":0.00920773677171723,"score_gpt":0.24624462588747686,"score_spread":0.23703688911575962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789412841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911433,0.00022926969,0.00017128311,0.000019985027,0.00002301298,0.000010898173,0.00008369298,0.000009680306,0.0003377192],"genre_scores_gemma":[0.9977397,0.0001364292,0.00041509606,0.000033332613,0.000014218891,0.000016323072,0.00014425193,0.000015944037,0.0014846461],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998104,0.000034426866,0.000014543746,0.000043159063,0.000030316598,0.0000671762],"domain_scores_gemma":[0.99954057,0.00013387477,0.000090005786,0.00003080444,0.000100330886,0.00010445405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028431456,0.00052945194,0.00037392497,0.00016801474,0.00042419115,0.0005426477,0.00022154182,0.00030033762,0.003147502],"category_scores_gemma":[0.00061760494,0.00020125654,0.0003633212,0.00021822084,0.00042511878,0.00042481962,0.00029611855,0.0005847781,0.000359786],"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":[0.01688367,0.00036135467,0.0023950085,0.00011590094,0.000033500048,0.00017113228,0.00022852905,0.00008669271,0.9759161,0.000043070042,0.00007287341,0.003692108],"study_design_scores_gemma":[0.00007135477,0.007229175,0.04407298,0.000020100375,0.0000809835,0.000107359796,0.00042387506,0.0005977744,0.94664514,0.000048273134,0.00067284494,0.000030127367],"about_ca_topic_score_codex":0.0016865598,"about_ca_topic_score_gemma":0.0024935687,"teacher_disagreement_score":0.003147502,"about_ca_system_score_codex":0.00030800284,"about_ca_system_score_gemma":0.0004482528,"threshold_uncertainty_score":0.0105294585},"labels":[],"label_agreement":null},{"id":"W2789936192","doi":"10.1016/j.jcs.2018.01.012","title":"A study of factors influencing the water absorption capacity of Canadian hard red winter wheat flour","year":2018,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":55,"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":"Western Grains Research Foundation","keywords":"Absorption of water; Farinograph; Chemistry; Winter wheat; Germplasm; Particle size; Population; Starch; Wheat flour; Food science; Animal science; Agronomy; Botany; Biology","score_opus":0.05627757270792606,"score_gpt":0.2676260891374655,"score_spread":0.21134851642953945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789936192","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935585,0.00008011323,0.00003740289,0.000012225452,0.000001749919,0.0000071651966,0.000083326275,0.0000011705442,0.00042097262],"genre_scores_gemma":[0.9986588,0.00008609632,0.00010978667,0.000018045754,0.0000011100751,0.000003895993,0.00015725824,0.0000037182347,0.0009612798],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969995,0.000023151362,0.000008581483,0.00006394485,0.00011667639,0.00008771848],"domain_scores_gemma":[0.9993825,0.00012055771,0.00008252302,0.000015747333,0.00025393732,0.00014468002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004654282,0.00041291126,0.00031036243,0.0005900467,0.0021186944,0.00087935274,0.00040621706,0.00023759177,0.0012023093],"category_scores_gemma":[0.00091403956,0.00021658454,0.0002898443,0.0011702339,0.00083875033,0.00025471434,0.00021408097,0.00039425807,0.000118215525],"study_design_candidate":"bench_or_experimental","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":[0.0036675376,0.00071529346,0.8622568,0.00011229314,0.00021036499,0.0006647092,0.0073651685,0.00036932444,0.10261124,0.0003185639,0.0007200646,0.020988708],"study_design_scores_gemma":[0.0000034167601,0.00012168598,0.99679226,0.0000026306213,0.00001664133,0.000041240124,0.0010279464,0.000114441136,0.0013699816,0.000010373951,0.00049240637,0.0000069537045],"about_ca_topic_score_codex":0.92394066,"about_ca_topic_score_gemma":0.9384303,"teacher_disagreement_score":0.07605934,"about_ca_system_score_codex":0.006398256,"about_ca_system_score_gemma":0.005181716,"threshold_uncertainty_score":0.15301448},"labels":[],"label_agreement":null},{"id":"W2790549170","doi":"10.1007/s10529-018-2521-8","title":"Properties important for solid–liquid separations change during the enzymatic hydrolysis of pretreated wheat straw","year":2018,"lang":"en","type":"article","venue":"Biotechnology Letters","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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":"University of British Columbia","keywords":"Straw; Enzymatic hydrolysis; Hydrolysis; Enzyme; Chemistry; Biodegradation; Biochemistry; Chromatography; Food science; Organic chemistry","score_opus":0.029579362105965692,"score_gpt":0.2575157563139426,"score_spread":0.2279363942079769,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790549170","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979272,0.00038558088,0.0008246158,0.000033800072,0.000016030683,0.000007781975,0.00011279054,0.000009918694,0.00068226055],"genre_scores_gemma":[0.9988399,0.00011364564,0.00024296666,0.000020079035,0.000004437287,0.00000433812,0.00017653964,0.000008580473,0.0005895057],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982977,0.00002259032,0.000010377894,0.000026832859,0.00005511682,0.00005532262],"domain_scores_gemma":[0.9998066,0.000048858077,0.00005347792,0.000009496769,0.000052724292,0.000028893395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027435107,0.00032402689,0.00020293915,0.00031819334,0.00036308402,0.00057441514,0.00016927447,0.00033884193,0.00198099],"category_scores_gemma":[0.00040337906,0.0002073401,0.00033111096,0.00038446614,0.00032197972,0.0005214275,0.00016870856,0.00055265165,0.0003274666],"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":[0.00040167547,0.00003768614,0.00154117,0.000040687002,0.000015808255,0.0001423966,0.000051037852,0.00017277576,0.9949708,0.00007488647,0.000053314514,0.0024977229],"study_design_scores_gemma":[0.000010956565,0.00020747745,0.026386652,0.000005777785,0.000023463048,0.00013192346,0.00017111658,0.0011546968,0.97120595,0.00006332444,0.0006258111,0.000012788746],"about_ca_topic_score_codex":0.001715502,"about_ca_topic_score_gemma":0.0015150742,"teacher_disagreement_score":0.00198099,"about_ca_system_score_codex":0.00030094126,"about_ca_system_score_gemma":0.00027733098,"threshold_uncertainty_score":0.006627083},"labels":[],"label_agreement":null},{"id":"W2790706045","doi":"10.1016/j.jnutbio.2018.02.013","title":"Navy and black bean supplementation attenuates colitis-associated inflammation and colonic epithelial damage","year":2018,"lang":"en","type":"article","venue":"The Journal of Nutritional Biochemistry","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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; University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Inflammation; Colitis; Navy; Immunology; Medicine","score_opus":0.012794613699758229,"score_gpt":0.256813042670578,"score_spread":0.24401842897081974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2790706045","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972127,0.0016375391,0.00036145985,0.00015492647,0.000053127278,0.000013225826,0.00006935086,0.000048010137,0.0004497651],"genre_scores_gemma":[0.99461937,0.0012634061,0.00071344955,0.00009436571,0.000021627602,0.000023717937,0.0001283856,0.000018120583,0.0031175793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998648,0.000032283147,0.000010024018,0.000026169286,0.000020904843,0.000045870875],"domain_scores_gemma":[0.9997186,0.000021479977,0.00006809118,0.000016475555,0.00002773125,0.00014759839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014868882,0.00051135296,0.0008375125,0.00038757254,0.00035800398,0.00039215296,0.00022181259,0.0004970609,0.0018910574],"category_scores_gemma":[0.00033380694,0.0001929832,0.0003664716,0.0002348329,0.00045158778,0.00036976513,0.00045296605,0.00092056795,0.00022302815],"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":[0.06012998,0.0026141293,0.0019285098,0.0004713697,0.00015270055,0.0001736278,0.00020029886,0.00013365132,0.9052302,0.00014578238,0.00025129959,0.028568499],"study_design_scores_gemma":[0.003545934,0.089275844,0.14927357,0.00036961414,0.0014771564,0.00083269324,0.0018722353,0.0028744692,0.7325033,0.00079159247,0.017074011,0.00010963348],"about_ca_topic_score_codex":0.0031993142,"about_ca_topic_score_gemma":0.0050377715,"teacher_disagreement_score":0.0031993142,"about_ca_system_score_codex":0.00028586984,"about_ca_system_score_gemma":0.0006229835,"threshold_uncertainty_score":0.0063613653},"labels":[],"label_agreement":null},{"id":"W2791032754","doi":"10.3389/fmed.2017.00260","title":"A Randomized Placebo Controlled Clinical Trial to Determine the Impact of Digestion Resistant Starch MSPrebiotic® on Glucose, Insulin, and Insulin Resistance in Elderly and Mid-Age Adults","year":2018,"lang":"en","type":"article","venue":"Frontiers in Medicine","topic":"Food composition and properties","field":"Nursing","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Deer Lodge Centre; University of Manitoba; St. Boniface Hospital","funders":"National Research Council Canada","keywords":"Insulin resistance; Insulin; Digestion (alchemy); Placebo; Medicine; Internal medicine; Starch; Randomized controlled trial; Endocrinology; Biology; Chemistry; Food science; Pathology","score_opus":0.03004966662223082,"score_gpt":0.32960931107259467,"score_spread":0.29955964445036387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791032754","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9805871,0.0044425386,0.0006726771,0.0007767323,0.0012250582,0.00926971,0.0009493861,0.00010478029,0.0019720313],"genre_scores_gemma":[0.97487646,0.0023569732,0.002199188,0.0014800746,0.00072246644,0.013670906,0.0008335088,0.000013823626,0.0038466095],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9991677,0.00039415277,0.000075358636,0.00018373893,0.000067071975,0.00011201676],"domain_scores_gemma":[0.99844724,0.00038636322,0.00037147786,0.0001166348,0.00014774791,0.0005306304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020837192,0.0016373511,0.0042198338,0.0004387021,0.0006186777,0.0011419866,0.0009683467,0.0026093484,0.009511474],"category_scores_gemma":[0.0023801678,0.0007420191,0.0014171961,0.0003572537,0.0013011637,0.001133501,0.00053212733,0.0023249513,0.0011656104],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9928093,0.0035398684,0.00018201735,0.00023395976,0.00022376435,0.000014338853,0.000016207689,0.000032311254,0.00063563144,0.000027309412,0.00012787968,0.002157364],"study_design_scores_gemma":[0.92127484,0.07692372,0.0010551991,0.00002684032,0.00020109251,0.000010760355,0.000014340198,0.00011400072,0.00009951612,0.00005352976,0.00021968286,0.0000065289632],"about_ca_topic_score_codex":0.0008951328,"about_ca_topic_score_gemma":0.0015340771,"teacher_disagreement_score":0.009511474,"about_ca_system_score_codex":0.0005612275,"about_ca_system_score_gemma":0.0014128684,"threshold_uncertainty_score":0.031819046},"labels":[],"label_agreement":null},{"id":"W2791045987","doi":"","title":"Effects of pearling level and genotype on physical grain characteristics, composition, and technological and sensory properties of selected western Canadian barley varieties","year":2011,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Composition (language); Genotype; Sensory system; Geography; Food science; Biology; Neuroscience; Philosophy; Linguistics; Gene; Genetics","score_opus":0.02006836684605936,"score_gpt":0.18975061160131437,"score_spread":0.169682244755255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791045987","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989986,0.00008912314,0.00010895192,0.000015030468,0.0000018761593,0.000008812974,0.00018855084,0.0000067191568,0.000582387],"genre_scores_gemma":[0.99300295,0.00021840385,0.00065391813,0.000059745824,0.0000014228326,0.00001676971,0.00070235605,0.000029104185,0.005315364],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99974805,0.00002441963,0.000012266555,0.000060620197,0.00009432477,0.000060313647],"domain_scores_gemma":[0.9995803,0.00004847424,0.00006754744,0.000024239049,0.00011233974,0.00016699237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024103415,0.00044168386,0.000247894,0.00034006004,0.0006855737,0.00058310037,0.00031104434,0.00016840447,0.0014829251],"category_scores_gemma":[0.00032182506,0.00016313334,0.00023516409,0.00039472932,0.00036784055,0.00015927386,0.0002738856,0.00033375158,0.00018603427],"study_design_candidate":"observational","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":[0.0062399777,0.00046727207,0.06302614,0.00014035498,0.0001906808,0.0007076811,0.001272249,0.0002683988,0.91254914,0.00016653076,0.00044134972,0.014530241],"study_design_scores_gemma":[0.000021846607,0.0009094446,0.9720775,0.000008355073,0.00007024343,0.0001317778,0.00071180135,0.00022880873,0.024253821,0.00003302,0.001526491,0.00002675429],"about_ca_topic_score_codex":0.30703,"about_ca_topic_score_gemma":0.6170418,"teacher_disagreement_score":0.69297004,"about_ca_system_score_codex":0.0030791028,"about_ca_system_score_gemma":0.0015009273,"threshold_uncertainty_score":0.6104858},"labels":[],"label_agreement":null},{"id":"W2792481028","doi":"10.1016/b978-0-08-100596-5.22349-4","title":"Protein-Starch Interactions in Cereal Grains and Pulses","year":2018,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Starch; Food science; Microstructure; Texture (cosmology); Food products; Taste; Aroma; Chemistry; Biological system; Biochemical engineering; Materials science; Biology; Computer science; Artificial intelligence; Crystallography; Engineering","score_opus":0.034008619793318415,"score_gpt":0.27765022349822904,"score_spread":0.24364160370491061,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792481028","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":[0.02832199,0.62652665,0.011807835,0.0028524213,0.0034936813,0.000033137323,0.00019279133,0.00019283933,0.32657862],"genre_scores_gemma":[0.041319665,0.24766585,0.006497854,0.0008091747,0.0010749382,0.00005116485,0.000261206,0.00007882065,0.7022413],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999771,0.0000027335384,0.0000014082419,0.000006957326,0.000009190872,0.0000025900915],"domain_scores_gemma":[0.99998534,0.0000070818023,0.0000013818494,0.0000010863021,0.0000030511596,0.0000019527197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001073333,0.00056414376,0.00029578447,0.00037980938,0.00024733992,0.00068510306,0.00030286913,0.00049445004,0.013068381],"category_scores_gemma":[0.00008358662,0.00016312666,0.00015873442,0.0005754218,0.0002900726,0.00077750563,0.00043027994,0.0006113794,0.0036410415],"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":[0.00010542734,0.00012500014,0.00043858198,0.001042693,0.000016031892,0.00039043158,0.0004202089,0.0006495998,0.05178721,0.034678116,0.035510994,0.8748357],"study_design_scores_gemma":[0.000011616348,0.00013797393,0.005872693,0.0004930065,0.000022046499,0.0009888846,0.00034531482,0.0005833413,0.0081397025,0.033453126,0.94993305,0.000019330811],"about_ca_topic_score_codex":0.000958064,"about_ca_topic_score_gemma":0.0018147288,"teacher_disagreement_score":0.013068381,"about_ca_system_score_codex":0.00034111648,"about_ca_system_score_gemma":0.00026060824,"threshold_uncertainty_score":0.0437181},"labels":[],"label_agreement":null},{"id":"W2792535983","doi":"10.1016/j.ijbiomac.2018.02.144","title":"Starch hydrogels: The influence of the amylose content and gelatinization method","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":234,"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":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Self-healing hydrogels; Amylose; Starch; Amylopectin; Swelling; Retrogradation (starch); Absorption of water; Chemistry; Chemical engineering; Polyvinyl alcohol; Dehydration; Polymer chemistry; Materials science; Food science; Composite material; Organic chemistry; Biochemistry","score_opus":0.04995123442001172,"score_gpt":0.3174546393055241,"score_spread":0.2675034048855124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2792535983","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966017,0.0012861841,0.0010417529,0.000039944644,0.000034632594,0.000020255338,0.00008335553,0.000023475057,0.0008686637],"genre_scores_gemma":[0.9978065,0.000613827,0.0010513788,0.000023229166,0.000010068235,0.000013856477,0.000041061183,0.000023806308,0.0004163321],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997621,0.000054754226,0.00003274473,0.000053407657,0.00004530471,0.000051650764],"domain_scores_gemma":[0.99946016,0.0002512297,0.00012773174,0.000032121414,0.000052040792,0.00007673078],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044132423,0.00038793476,0.00020574279,0.00015795384,0.000104060506,0.00041041579,0.00020087561,0.00026213608,0.0010521705],"category_scores_gemma":[0.00085467944,0.00017172833,0.00019117429,0.00019776192,0.00027860122,0.0005334197,0.00020230257,0.00041764174,0.00012616008],"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":[0.00087692507,0.00007377297,0.0001918137,0.000084979896,0.000014689084,0.000056060722,0.000056608274,0.00014205597,0.9963111,0.00005613005,0.000031248794,0.0021045138],"study_design_scores_gemma":[0.000024796627,0.0004124633,0.0012375982,0.000011363794,0.000033277734,0.000034607794,0.000027648028,0.0006735725,0.9970806,0.000021461781,0.0004297005,0.000012787043],"about_ca_topic_score_codex":0.000685673,"about_ca_topic_score_gemma":0.001033851,"teacher_disagreement_score":0.0010521705,"about_ca_system_score_codex":0.0001386955,"about_ca_system_score_gemma":0.0002278097,"threshold_uncertainty_score":0.003519833},"labels":[],"label_agreement":null},{"id":"W2793788489","doi":"10.1016/j.foodres.2018.02.061","title":"Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends","year":2018,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":76,"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; University of Saskatchewan","funders":"","keywords":"Tempering; Food science; Moisture; Bran; Chemistry; Limiting; Amino acid; Barley flour; Wheat flour; Materials science; Biochemistry; Composite material; Raw material; Organic chemistry","score_opus":0.04561601298667131,"score_gpt":0.3077738339000482,"score_spread":0.2621578209133769,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793788489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953747,0.00020479641,0.0000828384,0.0000058275837,0.000005109625,0.0000023562795,0.00004107816,0.000002203713,0.00011827199],"genre_scores_gemma":[0.99923027,0.000108391454,0.00020361831,0.000015214941,0.000002026236,0.0000024649637,0.00006074159,0.0000070631795,0.00037022078],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998461,0.000034358236,0.00001657812,0.0000404661,0.000030972013,0.00003149295],"domain_scores_gemma":[0.9995521,0.00016651375,0.00008295353,0.000026135664,0.00006363757,0.00010869317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033405842,0.0002733503,0.00024273265,0.0002132278,0.00020610858,0.00037720776,0.00014169332,0.00018273284,0.0011957306],"category_scores_gemma":[0.00053191994,0.00019162288,0.00024272667,0.00028803083,0.00031168733,0.0002135837,0.0001677858,0.00043029943,0.00013414689],"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":[0.009906041,0.00017877169,0.0037809298,0.00007426905,0.00006272168,0.0000759445,0.00010787334,0.00020637437,0.98280627,0.000034423487,0.000027346458,0.0027390714],"study_design_scores_gemma":[0.00007064724,0.003478031,0.06870423,0.000014966999,0.00019362928,0.00013954284,0.00024826077,0.0009871662,0.925442,0.000030337484,0.00066547503,0.00002581138],"about_ca_topic_score_codex":0.0022828032,"about_ca_topic_score_gemma":0.0027052152,"teacher_disagreement_score":0.0022828032,"about_ca_system_score_codex":0.00027950443,"about_ca_system_score_gemma":0.00015040726,"threshold_uncertainty_score":0.004539013},"labels":[],"label_agreement":null},{"id":"W2794402500","doi":"10.17221/609-cjfs","title":"Barley Grain as a Source of Health-Beneficial Substances","year":2009,"lang":"en","type":"article","venue":"Czech Journal of Food Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":18,"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":"Ministerstvo Školství, Mládeže a Tělovýchovy","keywords":"Catalase; Food science; Starch; Polysaccharide; Superoxide dismutase; Glucan; Chemistry; Dietary fiber; Enzyme; Botany; Biology; Biochemistry","score_opus":0.04436205040080955,"score_gpt":0.30725051528564906,"score_spread":0.2628884648848395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2794402500","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99192643,0.0039719488,0.0009142424,0.00006863426,0.00003748919,0.000012895651,0.0009886336,0.0000556684,0.0020240254],"genre_scores_gemma":[0.9959883,0.0007691927,0.0009967915,0.000022350516,0.0000062719414,0.0000044764083,0.0004825341,0.00001182751,0.0017182622],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993634,0.000011027799,0.000004136008,0.000017134484,0.000016746952,0.00001466696],"domain_scores_gemma":[0.9999261,0.0000070225706,0.000018239898,0.00000767846,0.000018297966,0.000022661245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009174125,0.00023623016,0.00020938959,0.00037677883,0.00015880904,0.00044482623,0.00010921731,0.00015062858,0.0013256177],"category_scores_gemma":[0.00009392522,0.00008438598,0.00011526054,0.00031143898,0.00008628364,0.00009402495,0.00015086618,0.00016417935,0.00032768518],"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":[0.0010540276,0.000051700183,0.009918681,0.00016878729,0.000042539537,0.00021177533,0.000047871523,0.00004672736,0.97792965,0.000083749386,0.00014300535,0.010301577],"study_design_scores_gemma":[0.00004887144,0.0014719294,0.40942717,0.00009137033,0.00019972767,0.0011243477,0.0002906716,0.00045608985,0.57150084,0.00036533637,0.015002276,0.00002146773],"about_ca_topic_score_codex":0.0019159993,"about_ca_topic_score_gemma":0.0021108708,"teacher_disagreement_score":0.0019159993,"about_ca_system_score_codex":0.00024112633,"about_ca_system_score_gemma":0.00016275719,"threshold_uncertainty_score":0.0044345856},"labels":[],"label_agreement":null},{"id":"W2795054522","doi":"10.1002/cche.10050","title":"Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest <scp>CWRS</scp> wheat cultivars","year":2018,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Rheology; Food science; Citric acid; Cultivar; Fumaric acid; Lactic acid; Wheat flour; Horticulture; Biochemistry; Bacteria; Materials science","score_opus":0.021221069117568398,"score_gpt":0.2445577762787801,"score_spread":0.22333670716121168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795054522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991416,0.00024338982,0.00021819903,0.0000164589,0.0000064599753,0.000012807146,0.0001102604,0.000006453264,0.00024435244],"genre_scores_gemma":[0.99726665,0.00029135295,0.0013960423,0.000045120352,0.0000028281854,0.000024332645,0.00023265553,0.000015174155,0.00072573125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999777,0.00004982846,0.000035443794,0.00005339786,0.000050546725,0.000033885404],"domain_scores_gemma":[0.99961853,0.00010966437,0.00010626775,0.00002385987,0.00006348074,0.00007813702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003183074,0.00038770022,0.00037298707,0.00024514453,0.00022536176,0.0005308004,0.00018159808,0.00023472928,0.0011957352],"category_scores_gemma":[0.0005188647,0.00021014502,0.00022177833,0.0003900433,0.0002225031,0.00031522676,0.00028261388,0.00058646145,0.00013868095],"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":[0.0007073676,0.00005127187,0.00095254096,0.000090851965,0.000021017266,0.00003775038,0.000068132766,0.000067345296,0.99669445,0.000011728275,0.000012723397,0.001284713],"study_design_scores_gemma":[0.000016577447,0.0010844382,0.034131054,0.000025439667,0.000076909695,0.000069336886,0.00021761518,0.00050091435,0.9629589,0.000014971534,0.00088841026,0.000015570353],"about_ca_topic_score_codex":0.0017823245,"about_ca_topic_score_gemma":0.0044109467,"teacher_disagreement_score":0.0017823245,"about_ca_system_score_codex":0.00026584626,"about_ca_system_score_gemma":0.0001968268,"threshold_uncertainty_score":0.0040001273},"labels":[],"label_agreement":null},{"id":"W2795122810","doi":"10.1096/fasebj.31.1_supplement.966.13","title":"Dried beans lower cholesterol and glycated hemoglobin while peas lower blood pressure in adults with mild hypercholesterolemia","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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 Manitoba; St. Boniface Hospital; University of Alberta","funders":"","keywords":"Glycated hemoglobin; Medicine; Blood pressure; Cholesterol; Glycemic; Hemoglobin; Body mass index; Animal science; Overweight; Food science; Internal medicine; Diabetes mellitus; Endocrinology; Type 2 diabetes; Chemistry; Biology","score_opus":0.015963448642384775,"score_gpt":0.2316208526763167,"score_spread":0.21565740403393194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795122810","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9755613,0.021052103,0.0002254424,0.0007829862,0.00025828395,0.00019589801,0.00047621355,0.000035953977,0.0014118801],"genre_scores_gemma":[0.9937582,0.003473896,0.0005368164,0.00071155763,0.00015188084,0.00010865671,0.00019009835,0.0000046034897,0.0010642612],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99969804,0.00013173542,0.000048244863,0.000050280527,0.000042204105,0.000029487612],"domain_scores_gemma":[0.99964535,0.00010445564,0.000111351736,0.000026304897,0.00003507977,0.00007755381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009237134,0.00034585144,0.001015036,0.00026945397,0.00026524902,0.00043109572,0.00017924284,0.0006029305,0.0037172947],"category_scores_gemma":[0.0014117655,0.00033018042,0.0014896528,0.0002518208,0.00022056999,0.00027640446,0.00023159324,0.00067163236,0.00022334993],"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":[0.71105427,0.011217091,0.084652245,0.008606743,0.023670387,0.00024838402,0.00040504037,0.00035546708,0.018506268,0.00032784298,0.0049662567,0.13599001],"study_design_scores_gemma":[0.19442897,0.14702944,0.60773057,0.0009470814,0.035205077,0.00046067528,0.0003351263,0.001120595,0.0037318093,0.0010872729,0.007848115,0.000075164164],"about_ca_topic_score_codex":0.0014567516,"about_ca_topic_score_gemma":0.0029903897,"teacher_disagreement_score":0.0037172947,"about_ca_system_score_codex":0.00015078636,"about_ca_system_score_gemma":0.0002502755,"threshold_uncertainty_score":0.012435615},"labels":[],"label_agreement":null},{"id":"W2795436648","doi":"10.1016/j.lwt.2018.04.011","title":"Physical properties of puffed yellow pea snacks produced by nitrogen gas assisted extrusion cooking","year":2018,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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":"Die swell; Extrusion; Moisture; Nitrogen; Plastics extrusion; Materials science; Water content; Extrusion cooking; Blowing agent; Expansion ratio; Bulk density; Composite material; Food science; Chemistry; Environmental science; Organic chemistry","score_opus":0.027272248795410077,"score_gpt":0.2506528299684405,"score_spread":0.22338058117303045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795436648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990251,0.00016346792,0.00036911631,0.0000063404186,0.000010038281,0.0000080598265,0.00012776772,0.00000469283,0.00028552517],"genre_scores_gemma":[0.9970402,0.00014845018,0.00058204914,0.000022871354,0.000002713207,0.00001434044,0.0003151475,0.000013529445,0.0018605917],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998857,0.000015903608,0.0000087382,0.000031733638,0.000033634857,0.000024325223],"domain_scores_gemma":[0.99986637,0.000033995315,0.00002737374,0.00000816638,0.000036222627,0.000027811499],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028834873,0.00030490354,0.0002782667,0.00034780658,0.00023461603,0.00025992512,0.00014359795,0.00026871692,0.0017807633],"category_scores_gemma":[0.00029114485,0.00017735254,0.00036243678,0.00033177738,0.0002833793,0.00023548379,0.00028929958,0.0004159487,0.00019067568],"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":[0.004677503,0.0001775145,0.00569268,0.00012156074,0.000058932244,0.00018855692,0.00016977495,0.00028316682,0.98383313,0.000062881045,0.000045379984,0.004688923],"study_design_scores_gemma":[0.00008802804,0.0034684779,0.19463582,0.000033714798,0.00021333846,0.00024367082,0.000584941,0.0018336063,0.79724926,0.00008921378,0.0015136786,0.00004623422],"about_ca_topic_score_codex":0.0013972132,"about_ca_topic_score_gemma":0.0017722094,"teacher_disagreement_score":0.0017807633,"about_ca_system_score_codex":0.00019167586,"about_ca_system_score_gemma":0.00014601953,"threshold_uncertainty_score":0.0059573054},"labels":[],"label_agreement":null},{"id":"W2795598845","doi":"10.1080/03610470.2017.1402582","title":"Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing","year":2018,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","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":"American Malting Barley Association","keywords":"Mashing; Maltotriose; Maltose; Cultivar; Fructose; Sucrose; Sugar; Food science; Alpha-glucosidase; Biology; Chemistry; Horticulture; Biochemistry; Enzyme","score_opus":0.015953029108408782,"score_gpt":0.25013875758454274,"score_spread":0.23418572847613395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795598845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99809784,0.00012042732,0.00009784063,0.000014816606,0.0000034982681,0.0000040577256,0.00045462273,0.0000067734127,0.0012002116],"genre_scores_gemma":[0.9947299,0.00021126114,0.0006747722,0.000030160876,0.0000035912951,0.0000102554495,0.0018996847,0.000025976111,0.0024144643],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997341,0.000009065735,0.000013306745,0.00007531418,0.00009770353,0.0000704065],"domain_scores_gemma":[0.9993862,0.000042116768,0.00010111163,0.000035228528,0.00031067652,0.00012456553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018661041,0.00032261948,0.00029042157,0.0010415224,0.00089357846,0.0007891633,0.00041752108,0.00023073495,0.0011312056],"category_scores_gemma":[0.00037787127,0.00020265242,0.00034940479,0.0018440755,0.00043144025,0.00027032988,0.00032575306,0.00034230258,0.00018430295],"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":[0.001970782,0.00009475143,0.23899226,0.0001831616,0.00024415177,0.00046067467,0.0041281204,0.0002770544,0.7258446,0.00042616902,0.0005728349,0.026805425],"study_design_scores_gemma":[0.000002616161,0.00005520587,0.99452883,0.0000028923268,0.000016692802,0.000060726692,0.0004875522,0.00006485145,0.003670283,0.000010726731,0.0010893736,0.000010262847],"about_ca_topic_score_codex":0.4891097,"about_ca_topic_score_gemma":0.78231287,"teacher_disagreement_score":0.5108903,"about_ca_system_score_codex":0.0042893565,"about_ca_system_score_gemma":0.0011176,"threshold_uncertainty_score":0.97252554},"labels":[],"label_agreement":null},{"id":"W2795599428","doi":"10.1136/bmjopen-2017-019438","title":"Effect of pasta in the context of low-glycaemic index dietary patterns on body weight and markers of adiposity: a systematic review and meta-analysis of randomised controlled trials in adults","year":2018,"lang":"en","type":"review","venue":"BMJ Open","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Canadian Institutes of Health Research; European Association for the Study of Diabetes; European Foundation for the Study of Diabetes","keywords":"Medicine; Meta-analysis; Context (archaeology); Randomized controlled trial; Body mass index; Glycaemic index; Index (typography); Systematic review; MEDLINE; Internal medicine; Gerontology; Physical therapy; Glycemic index; Diabetes mellitus; Endocrinology","score_opus":0.10256617356451068,"score_gpt":0.4059702022316054,"score_spread":0.3034040286670947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795599428","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":[0.0023399957,0.9962022,0.0002939494,0.00014902769,0.00014199871,0.00050572836,0.00020403578,0.000014043884,0.00014903807],"genre_scores_gemma":[0.08840116,0.903871,0.0027340387,0.0010904651,0.00025745374,0.0028998384,0.00041832047,0.000026322912,0.00030128396],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9832938,0.007510752,0.0058777807,0.0013636397,0.0015827838,0.00037122384],"domain_scores_gemma":[0.9704869,0.02098867,0.005530869,0.0007170864,0.0019365728,0.00033993454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.021935135,0.0030567178,0.028480126,0.006647357,0.00079013885,0.0041235103,0.0025247184,0.003044591,0.0038195816],"category_scores_gemma":[0.04999048,0.0016211702,0.031552434,0.0072633787,0.0012312124,0.0026484935,0.0016388312,0.0024886276,0.0003190387],"study_design_candidate":"meta_analysis","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":[0.0021863487,0.000028378952,0.001124304,0.73037285,0.2552595,0.000093186165,0.00010112495,0.00022500068,0.00017887437,0.00012287067,0.00037951214,0.009928191],"study_design_scores_gemma":[0.0012659022,0.00036989315,0.0022503599,0.092599586,0.9007907,0.00010199022,0.00007212684,0.00013462376,0.00015528887,0.00024685886,0.0019824747,0.000030185913],"about_ca_topic_score_codex":0.0059163617,"about_ca_topic_score_gemma":0.014253076,"teacher_disagreement_score":0.028480126,"about_ca_system_score_codex":0.0036707944,"about_ca_system_score_gemma":0.0058807926,"threshold_uncertainty_score":0.11600548},"labels":[],"label_agreement":null},{"id":"W2795883455","doi":"","title":"Hierarchical structure of field pea starches and their impact on physicochemical properties","year":2016,"lang":"en","type":"dissertation","venue":"Memorial University Research Repository (Memorial University)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Memorial University of Newfoundland; Saskatchewan Pulse Growers","keywords":"Amylopectin; Amylose; Crystallinity; Branching (polymer chemistry); Starch; Field pea; Crystallization; Chemistry; Resistant starch; Food science; Cultivar; Crystallography; Horticulture; Organic chemistry; Biology; Biochemistry","score_opus":0.02609763673742197,"score_gpt":0.26454706729276506,"score_spread":0.2384494305553431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2795883455","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953985,0.00007131108,0.00009612487,0.0000034019931,4.3985673e-7,0.0000026084883,0.000044387478,0.0000029679506,0.00023895803],"genre_scores_gemma":[0.9991573,0.00005933222,0.00030409705,0.000008568658,5.5040465e-7,0.000004263332,0.00015730014,0.0000039699457,0.0003045864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999292,0.000007562569,0.0000043118584,0.000026857571,0.000016700198,0.000015443096],"domain_scores_gemma":[0.99981576,0.000032271375,0.000050505027,0.000011433827,0.000050019557,0.000039957336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000088742716,0.00012992672,0.00013796685,0.00036860196,0.00016742844,0.00044369148,0.00008272712,0.00011814408,0.0004071469],"category_scores_gemma":[0.00016834027,0.00016352706,0.00010731651,0.00025120907,0.0001675142,0.00015887403,0.00014756931,0.00025704343,0.00007497388],"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":[0.00012420597,0.000017487084,0.014842617,0.0000193767,0.0000129165055,0.000060789727,0.00008766947,0.000073888696,0.9827959,0.000029954685,0.000012045501,0.0019231455],"study_design_scores_gemma":[0.000010906021,0.00027891458,0.9005729,0.0000054066572,0.000022074493,0.00018498176,0.00034072855,0.0006098463,0.09730656,0.000066984016,0.0005926271,0.000008006785],"about_ca_topic_score_codex":0.00703253,"about_ca_topic_score_gemma":0.01586618,"teacher_disagreement_score":0.00703253,"about_ca_system_score_codex":0.00041500235,"about_ca_system_score_gemma":0.00022770501,"threshold_uncertainty_score":0.01398319},"labels":[],"label_agreement":null},{"id":"W2796654803","doi":"10.1016/j.foodhyd.2018.04.014","title":"Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"PepsiCo","keywords":"Digestion (alchemy); Food science; Chemistry; Sugar; Viscosity; Starch; Gastric emptying; Carbohydrate; Meal; Kinetics; Pea protein; Chromatography; Biochemistry; Stomach; Materials science","score_opus":0.018845171695458716,"score_gpt":0.2519436460089975,"score_spread":0.23309847431353878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2796654803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993888,0.00029072427,0.00011015502,0.0000067956407,0.000005782691,0.0000037803134,0.00006280552,0.0000026795115,0.00012836332],"genre_scores_gemma":[0.9986671,0.00024559555,0.000267739,0.000012012557,0.0000036830832,0.0000060598063,0.00012290353,0.0000060425514,0.0006688138],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998785,0.000019377314,0.000012027736,0.000025120964,0.000035858124,0.000029021241],"domain_scores_gemma":[0.999833,0.000034478573,0.00004297792,0.000009663758,0.000034032328,0.000045782926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021055194,0.0002392015,0.00016485232,0.0002630617,0.000116972304,0.00026598747,0.00011785119,0.00016657922,0.0013030681],"category_scores_gemma":[0.00043272614,0.000121019504,0.0002541639,0.0002265877,0.00016229924,0.00031899856,0.00020807883,0.00037549104,0.00011092658],"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":[0.008479029,0.00023407406,0.003511816,0.00009856047,0.000069940244,0.00010464507,0.00013274768,0.00023146774,0.97973275,0.0000531669,0.000052606552,0.00729915],"study_design_scores_gemma":[0.000117280666,0.0052741864,0.04815262,0.000027563665,0.00023156047,0.00017932522,0.00030009449,0.001954869,0.94263387,0.000045960456,0.001057475,0.000025127825],"about_ca_topic_score_codex":0.0012419216,"about_ca_topic_score_gemma":0.00070444524,"teacher_disagreement_score":0.0013030681,"about_ca_system_score_codex":0.00017377034,"about_ca_system_score_gemma":0.00013308559,"threshold_uncertainty_score":0.0043592453},"labels":[],"label_agreement":null},{"id":"W2797859497","doi":"10.1093/jn/nxy018","title":"Carbohydrate Replacement of Rice or Potato with Lentils Reduces the Postprandial Glycemic Response in Healthy Adults in an Acute, Randomized, Crossover Trial","year":2018,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Postprandial; Glycemic; Crossover study; Glycemic index; Cmax; Insulin; Medicine; Food science; Area under the curve; Animal science; Chemistry; Internal medicine; Biology; Pharmacokinetics","score_opus":0.01965757500448623,"score_gpt":0.3076071815940994,"score_spread":0.28794960658961316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2797859497","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931938,0.0026002943,0.00052096334,0.0003632958,0.0006689014,0.0014249898,0.00032033114,0.00009205499,0.0008152902],"genre_scores_gemma":[0.99122745,0.0021646728,0.0013034694,0.0008270952,0.0005648999,0.0017824174,0.00045710301,0.000028493298,0.0016444367],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9990716,0.0004026857,0.00009216771,0.00022346691,0.00006347602,0.00014656535],"domain_scores_gemma":[0.99878854,0.00036276062,0.00022224209,0.00012341296,0.00008598302,0.0004170456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019724935,0.0024327117,0.0050835856,0.0005031955,0.0008445257,0.0016847221,0.001236246,0.002559467,0.0053872573],"category_scores_gemma":[0.0022872407,0.0013047806,0.0025247184,0.00056277885,0.0017824381,0.0017171646,0.0006688633,0.004249782,0.00089277676],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9899144,0.005228629,0.00026198954,0.00025674218,0.0008036916,0.000018541265,0.000034295845,0.000056361834,0.0007867148,0.000026162787,0.0001390974,0.0024733252],"study_design_scores_gemma":[0.93830574,0.05869944,0.0015308692,0.000035102363,0.0007817498,0.000010974983,0.00003334324,0.00018963008,0.00018004722,0.00006274968,0.00015449048,0.000015882757],"about_ca_topic_score_codex":0.0018996766,"about_ca_topic_score_gemma":0.0025509938,"teacher_disagreement_score":0.0053872573,"about_ca_system_score_codex":0.0008338435,"about_ca_system_score_gemma":0.00094602274,"threshold_uncertainty_score":0.01802212},"labels":[],"label_agreement":null},{"id":"W2799479545","doi":"10.1016/j.foodchem.2018.04.122","title":"Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":126,"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":"Natural Science Foundation of Shandong Province; National Natural Science Foundation of China; Fundamental Research Funds for the Central Universities; National Science Foundation","keywords":"Crystallinity; Starch; Resistant starch; Chemistry; Food science; Crystallography","score_opus":0.019828670173340703,"score_gpt":0.24629723289053002,"score_spread":0.22646856271718932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2799479545","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99776804,0.0004598852,0.00060735596,0.000034829452,0.000013836005,0.000008395123,0.00031496698,0.000009718557,0.00078297174],"genre_scores_gemma":[0.9947232,0.00035959596,0.0009309454,0.000065194974,0.000009867763,0.000015520174,0.0011567542,0.000020289317,0.0027186992],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994373,0.0000060603816,0.0000048022057,0.000018628805,0.000011346648,0.000015472304],"domain_scores_gemma":[0.9998198,0.000030661056,0.00004928618,0.000015568883,0.000046612295,0.000038007944],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011576293,0.00030634616,0.00015357646,0.0004087129,0.00019471823,0.00023344881,0.00015456561,0.00020611192,0.0013592454],"category_scores_gemma":[0.00018578806,0.00015333093,0.00032502686,0.00029181014,0.00030823756,0.00022834943,0.00012095939,0.00043150134,0.00015613176],"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":[0.00018908139,0.000015355306,0.00047527347,0.00002305964,0.000008757437,0.00006522361,0.00004454644,0.000026858701,0.9984913,0.000028077166,0.000011206798,0.0006212115],"study_design_scores_gemma":[0.000022980315,0.000576949,0.097612,0.000016433287,0.000069673915,0.00042899503,0.00036371016,0.0006046524,0.8980246,0.000093926006,0.0021617573,0.000024213881],"about_ca_topic_score_codex":0.0020917333,"about_ca_topic_score_gemma":0.0018156905,"teacher_disagreement_score":0.0020917333,"about_ca_system_score_codex":0.00015017683,"about_ca_system_score_gemma":0.00016650521,"threshold_uncertainty_score":0.0045471787},"labels":[],"label_agreement":null},{"id":"W2800167102","doi":"10.1016/j.carbpol.2018.04.057","title":"Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes","year":2018,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Kellogg's (Canada)","funders":"Vlaamse regering; KU Leuven; Agentschap Innoveren en Ondernemen; Kellogg's","keywords":"Viscosity; Starch; Chemistry; Chemical engineering; Amylose; Rheology; Polysaccharide; Intrinsic viscosity; Swelling; Degree of polymerization; Polymer chemistry; Polymerization; Apparent viscosity; Ball mill; Food science; Materials science; Composite material; Organic chemistry; Polymer","score_opus":0.013868797433670385,"score_gpt":0.26250009044532374,"score_spread":0.24863129301165335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800167102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993593,0.00021453088,0.000114554685,0.0000073658293,0.0000053391204,0.000003829207,0.00003182389,0.000003328196,0.00025978248],"genre_scores_gemma":[0.99912363,0.00015458737,0.00019780532,0.000008713541,0.0000020011614,0.0000055400687,0.00004045715,0.000005191613,0.0004621081],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999002,0.000014569584,0.00000977568,0.000023904087,0.00001882519,0.000032679873],"domain_scores_gemma":[0.9997911,0.000072710325,0.000058585858,0.000019654744,0.000018688914,0.000039250288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016309167,0.0002144716,0.00013290525,0.00008913735,0.00009344013,0.00032280962,0.000104130384,0.00018574219,0.0014424484],"category_scores_gemma":[0.00035751215,0.00012598145,0.00020668618,0.00011052473,0.00028134868,0.00029375489,0.00017224197,0.00036137432,0.00012749813],"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":[0.00089842314,0.00005377881,0.0004949154,0.000056916324,0.000010776255,0.00008267041,0.000048850026,0.00012536928,0.9968753,0.000037447506,0.00001225605,0.0013032618],"study_design_scores_gemma":[0.000018974815,0.0008799303,0.008846186,0.0000076282736,0.000023155697,0.00005547711,0.000078313125,0.00038704582,0.98926115,0.000022693384,0.00040946086,0.000009978544],"about_ca_topic_score_codex":0.00030739736,"about_ca_topic_score_gemma":0.00035495168,"teacher_disagreement_score":0.0014424484,"about_ca_system_score_codex":0.00008623182,"about_ca_system_score_gemma":0.00010820175,"threshold_uncertainty_score":0.0048255324},"labels":[],"label_agreement":null},{"id":"W2800211119","doi":"10.1080/07315724.2018.1444520","title":"Impact of Diets Rich in Whole Grains and Fruits and Vegetables on Cardiovascular Risk Factors in Overweight and Obese Women: A Randomized Clinical Feeding Trial","year":2018,"lang":"en","type":"article","venue":"Journal of the American College of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"U.S. Food and Drug Administration; Isfahan University of Medical Sciences","keywords":"Overweight; Waist; Medicine; Blood pressure; Obesity; Weight loss; Randomized controlled trial; Internal medicine","score_opus":0.019620296943243538,"score_gpt":0.2990954820982043,"score_spread":0.2794751851549608,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800211119","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99123764,0.0024885898,0.00038311817,0.0006067475,0.00038431078,0.0037533236,0.00036542822,0.00007224161,0.00070862606],"genre_scores_gemma":[0.98087156,0.0026575483,0.002476433,0.0016717718,0.0005636478,0.009336958,0.0006871237,0.000020351948,0.001714648],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.998789,0.00065025437,0.00012535889,0.00019790547,0.00010609748,0.0001313746],"domain_scores_gemma":[0.99860114,0.00040029723,0.0003461944,0.000119428696,0.00009847143,0.0004344941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024252385,0.0016124393,0.003172844,0.0006496471,0.0008740083,0.0011476612,0.000954648,0.002760573,0.0059241434],"category_scores_gemma":[0.0033672987,0.00097061624,0.0017522249,0.0006831058,0.001285382,0.00096116523,0.0007290102,0.0025042444,0.0007007008],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98012686,0.011331641,0.00039194783,0.00042396766,0.00072428084,0.000021080165,0.000028362241,0.00009626737,0.0009272819,0.000020655332,0.000172493,0.005735175],"study_design_scores_gemma":[0.956664,0.040994123,0.0013024848,0.00004175104,0.0005180907,0.0000123406435,0.000013163496,0.00013100683,0.00014552976,0.00003599065,0.00013489474,0.0000066471457],"about_ca_topic_score_codex":0.001682655,"about_ca_topic_score_gemma":0.0021782254,"teacher_disagreement_score":0.0059241434,"about_ca_system_score_codex":0.00077837484,"about_ca_system_score_gemma":0.001563321,"threshold_uncertainty_score":0.019818187},"labels":[],"label_agreement":null},{"id":"W2800783902","doi":"10.1016/b978-0-08-100596-5.21770-8","title":"Low-Glycemic Foods: Pulses","year":2018,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Glycemic; Medicine; Diabetes mellitus; Endocrinology","score_opus":0.0217292070149838,"score_gpt":0.24432093212567113,"score_spread":0.22259172511068734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800783902","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":[0.0018807492,0.12866645,0.0047237007,0.0034149704,0.007373958,0.000040286137,0.00016335551,0.00024168109,0.8534948],"genre_scores_gemma":[0.0030244016,0.042017877,0.0023731648,0.0017546596,0.001022092,0.000040160572,0.00009898933,0.00012362355,0.9495449],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991465,0.000012411276,0.0000047812514,0.000015826587,0.00004408866,0.0000082041815],"domain_scores_gemma":[0.99993765,0.000024260644,0.0000043673967,0.0000055147343,0.000018069139,0.000010047288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019556594,0.0008728398,0.00039906814,0.0010271256,0.00061940134,0.0018357612,0.00049531425,0.0011022835,0.09521561],"category_scores_gemma":[0.0003461191,0.00020015828,0.00025717338,0.0011145391,0.00038902208,0.0017771645,0.0013048657,0.0018703474,0.03561102],"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":[0.000056761055,0.00011710374,0.00014061069,0.00069137476,0.000006725243,0.00015868012,0.0003625372,0.00013702479,0.0024793083,0.025588313,0.2027719,0.76748955],"study_design_scores_gemma":[0.0000034786574,0.000023176623,0.00028217165,0.00038417891,0.000003379182,0.00021062976,0.000104492974,0.000041822088,0.00023019443,0.0052739414,0.9934382,0.0000042925794],"about_ca_topic_score_codex":0.00090137206,"about_ca_topic_score_gemma":0.0023934075,"teacher_disagreement_score":0.09521561,"about_ca_system_score_codex":0.0004427206,"about_ca_system_score_gemma":0.0005037719,"threshold_uncertainty_score":0.318528},"labels":[],"label_agreement":null},{"id":"W2801628345","doi":"10.3390/foods7050076","title":"Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items","year":2018,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba; University of Manitoba; Glycemic Index Laboratories; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Postprandial; Glycemic; Food science; Glycemic index; Novel food; Medicine; Biology; Diabetes mellitus; Endocrinology","score_opus":0.01649194025151368,"score_gpt":0.2960733507178351,"score_spread":0.2795814104663214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801628345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995042,0.00011108804,0.00012615217,0.000008057296,0.0000048375346,0.000031470197,0.00003080679,0.0000031776199,0.00018016981],"genre_scores_gemma":[0.998214,0.00011820385,0.00095428753,0.000056320663,0.000009979267,0.000042799657,0.000106161766,0.000009346365,0.0004887923],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995919,0.0001724378,0.000028566821,0.00007511569,0.00009038364,0.00004151437],"domain_scores_gemma":[0.99924797,0.0003607053,0.00018969408,0.00004750781,0.00007307655,0.000081131264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007189284,0.0004027322,0.00030080843,0.00016917363,0.00014916128,0.00058083475,0.00016822007,0.00030279814,0.0015639286],"category_scores_gemma":[0.0014507296,0.00018989839,0.0003615101,0.00011273135,0.00024449607,0.00033171824,0.00023001472,0.00049267756,0.0001250299],"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":[0.09483774,0.005713613,0.02386093,0.0004793151,0.00043337457,0.00020805778,0.0005583937,0.00024247551,0.84554064,0.00008534564,0.000096693315,0.027943358],"study_design_scores_gemma":[0.0012383334,0.1895892,0.5087928,0.00006559367,0.0006747165,0.00035178318,0.0006442016,0.0019309174,0.29503617,0.00015225045,0.0014469275,0.00007707911],"about_ca_topic_score_codex":0.00060829124,"about_ca_topic_score_gemma":0.00063807575,"teacher_disagreement_score":0.0015639286,"about_ca_system_score_codex":0.00012791557,"about_ca_system_score_gemma":0.00010552291,"threshold_uncertainty_score":0.005231917},"labels":[],"label_agreement":null},{"id":"W2801783709","doi":"10.1093/jn/nxy039","title":"Metabolic Availability of the Limiting Amino Acids Lysine and Tryptophan in Cooked White African Cornmeal Assessed in Healthy Young Men Using the Indicator Amino Acid Oxidation Technique","year":2018,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":30,"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 Alberta; University of Toronto; BC Children's Hospital; University of British Columbia; Hospital for Sick Children","funders":"Canadian Institutes of Health Research","keywords":"Tryptophan; Lysine; Limiting; Amino acid; Essential amino acid; Food science; Protein quality; Chemistry; Biology; Biochemistry","score_opus":0.027704209574959563,"score_gpt":0.2816628342730489,"score_spread":0.25395862469808933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2801783709","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99968433,0.00013251156,0.000033183092,0.000004263117,0.0000023382595,0.0000036355752,0.000031004733,0.0000010709182,0.00010760473],"genre_scores_gemma":[0.9991345,0.00009847714,0.00010874416,0.000015398378,0.0000017337919,0.000005863217,0.00005749256,0.000001337113,0.0005763675],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999238,0.000016149526,0.000005717562,0.000019230234,0.000014361042,0.000020784533],"domain_scores_gemma":[0.999788,0.000047372512,0.000059170874,0.000009938411,0.000025709607,0.000069852365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020673881,0.00033965585,0.00023310429,0.00049846934,0.00047012814,0.00036040737,0.00013885403,0.00033128366,0.0009783165],"category_scores_gemma":[0.0004549057,0.0004660644,0.00016653062,0.00030668164,0.00023681199,0.00022815443,0.00027103676,0.00044173165,0.00014675753],"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":[0.013419778,0.0009903758,0.90367764,0.00011280886,0.00023471261,0.000798801,0.0019747762,0.00011470878,0.070939735,0.0000728635,0.000098054814,0.0075657354],"study_design_scores_gemma":[0.000026111145,0.0013686209,0.99528766,0.0000054716434,0.00006148441,0.0002082466,0.0005769458,0.00016780866,0.0021626453,0.00001595876,0.000112991846,0.0000060265047],"about_ca_topic_score_codex":0.01277918,"about_ca_topic_score_gemma":0.013508294,"teacher_disagreement_score":0.01277918,"about_ca_system_score_codex":0.000202125,"about_ca_system_score_gemma":0.0001969586,"threshold_uncertainty_score":0.02540958},"labels":[],"label_agreement":null},{"id":"W2802137142","doi":"","title":"Twin-Screw Extrusion for the Production of Lipid Complexed Pea Starch as a Functional Food Ingredient","year":2018,"lang":"en","type":"dissertation","venue":"MacSphere (McMaster University)","topic":"Food composition and properties","field":"Nursing","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":"Ingredient; Extrusion; Food science; Starch; Functional food; Chemistry; Materials science; Composite material","score_opus":0.036583523144848654,"score_gpt":0.23481980318284754,"score_spread":0.19823628003799887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802137142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9523505,0.0015686208,0.043590385,0.000055289536,0.000053716733,0.00017650318,0.00037158356,0.00019591715,0.0016375238],"genre_scores_gemma":[0.91854334,0.0021118848,0.07305343,0.00003469567,0.000009918355,0.00009899328,0.00081554777,0.000103845625,0.0052283886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997193,0.00003407282,0.00003588043,0.000065778,0.00012445965,0.00002048525],"domain_scores_gemma":[0.99986434,0.000026283675,0.000049254453,0.000016400523,0.00003083029,0.000012911413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047874724,0.00033972127,0.000321895,0.00034054084,0.00015343462,0.0003305193,0.0003325028,0.00026217534,0.0008217726],"category_scores_gemma":[0.00029706213,0.00021095444,0.00040705164,0.0005189731,0.00016699477,0.00039589775,0.0002760768,0.0005542057,0.000369248],"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":[0.00004795993,0.00001666234,0.000109352535,0.000045698132,0.0000042864112,0.000059187827,0.00002240338,0.00007397025,0.99717927,0.00007238709,0.000016996002,0.0023518866],"study_design_scores_gemma":[0.0000092298405,0.00026724715,0.0018774464,0.000007069263,0.000015086546,0.00012893684,0.00001964248,0.0008830797,0.99446917,0.000015193912,0.0023007377,0.0000071750706],"about_ca_topic_score_codex":0.0006916858,"about_ca_topic_score_gemma":0.0014736083,"teacher_disagreement_score":0.0008217726,"about_ca_system_score_codex":0.00020336374,"about_ca_system_score_gemma":0.0002275277,"threshold_uncertainty_score":0.0027490854},"labels":[],"label_agreement":null},{"id":"W2802797946","doi":"10.1007/s13197-018-3187-x","title":"Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"","keywords":"Food science; Wheat flour; Gluten; Chemistry","score_opus":0.036094257772055494,"score_gpt":0.30877696138236116,"score_spread":0.27268270361030567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802797946","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888736,0.0006242509,0.00012044824,0.000014868727,0.00001374431,0.000009026409,0.0001195459,0.000004408982,0.00020648155],"genre_scores_gemma":[0.99794465,0.00043202136,0.00045008922,0.0000370439,0.0000049513546,0.000008771603,0.00019644517,0.000008911979,0.00091695605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997098,0.00006137706,0.0000391162,0.000066522654,0.00006513416,0.000058062273],"domain_scores_gemma":[0.9995322,0.00016884782,0.000091580085,0.000018224924,0.00010350727,0.00008550339],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033455214,0.0005310177,0.00037086767,0.00029885775,0.0002402364,0.0004979994,0.0002491534,0.00038701782,0.0013681132],"category_scores_gemma":[0.00065271975,0.00022717113,0.00038612634,0.00045929142,0.00029321763,0.00046068692,0.00028380056,0.00072383485,0.00014836111],"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":[0.021936215,0.0007635276,0.00358338,0.00044578323,0.00015996413,0.00024687397,0.00019602859,0.00039523063,0.9658124,0.00006948846,0.00006804741,0.0063231876],"study_design_scores_gemma":[0.000088366236,0.007235997,0.034276742,0.00005279141,0.00039049407,0.00010109628,0.00026245348,0.0006871411,0.9557741,0.000033160322,0.0010697992,0.000027752076],"about_ca_topic_score_codex":0.0021012642,"about_ca_topic_score_gemma":0.00391368,"teacher_disagreement_score":0.0021012642,"about_ca_system_score_codex":0.00030892304,"about_ca_system_score_gemma":0.00022067029,"threshold_uncertainty_score":0.0045767426},"labels":[],"label_agreement":null},{"id":"W2803045854","doi":"10.1021/acs.jafc.8b01347","title":"Novel Flaxseed Gum Nanocomposites Are Slow Release Iron Supplements","year":2018,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"Guangdong Science and Technology Department; Ministry of Science and Technology of the People's Republic of China","keywords":"Chemistry; Nanocomposite; Ferrous; Chelation; Ferric; Nuclear chemistry; Polysaccharide; Arabinose; Kinetics; Iron oxide; Xylose; Inorganic chemistry; Organic chemistry; Materials science; Nanotechnology; Fermentation","score_opus":0.011700508836896897,"score_gpt":0.2123953540801043,"score_spread":0.2006948452432074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803045854","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98691225,0.0035614762,0.0070135584,0.00010168581,0.00004652897,0.00004948804,0.00016355503,0.0001804076,0.0019711945],"genre_scores_gemma":[0.98586744,0.0012242884,0.0092009865,0.000066877765,0.000018541394,0.00004741285,0.00016405356,0.000024700541,0.0033856514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994147,0.000008356506,0.000004852295,0.000017268729,0.000018468958,0.000009532496],"domain_scores_gemma":[0.99995756,0.000006475359,0.000014998252,0.0000017712948,0.000008446298,0.00001075403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006878753,0.00037946034,0.00017597195,0.00026370204,0.00009547899,0.00015091567,0.00015916879,0.000316981,0.00047569827],"category_scores_gemma":[0.00008511722,0.00015404314,0.00019375888,0.0001101573,0.00009234661,0.00019650203,0.00013387829,0.00022161682,0.00014069836],"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":[0.00005886471,0.00001513245,0.00007030511,0.000067624795,0.0000059654853,0.00005702154,0.000006796607,0.000048235095,0.99745125,0.00002843581,0.000032868928,0.0021574756],"study_design_scores_gemma":[0.00001672746,0.0003354701,0.0017520809,0.000009407168,0.000028724124,0.00025921752,0.000012952978,0.0013287335,0.9929052,0.000023669632,0.0033197203,0.000008066492],"about_ca_topic_score_codex":0.00035681346,"about_ca_topic_score_gemma":0.001020113,"teacher_disagreement_score":0.00047569827,"about_ca_system_score_codex":0.00012979472,"about_ca_system_score_gemma":0.00005721208,"threshold_uncertainty_score":0.0015913844},"labels":[],"label_agreement":null},{"id":"W2803152654","doi":"10.1007/s00709-018-1259-4","title":"Starch formation inside plastids of higher plants","year":2018,"lang":"en","type":"review","venue":"PROTOPLASMA","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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":"","keywords":"Plastid; Granule (geology); Starch; Enzyme; Chemistry; Biophysics; Botany; Biochemistry; Biology; Chloroplast; Gene","score_opus":0.08694135404335511,"score_gpt":0.3387729267887791,"score_spread":0.251831572745424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803152654","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":[0.00067404396,0.99861145,0.00015672737,0.000097940094,0.00007377672,0.0000022034524,0.000018761097,0.000003492626,0.0003615194],"genre_scores_gemma":[0.0031644036,0.99602973,0.00024153355,0.00006498146,0.000075253694,0.0000033620613,0.000031473937,0.0000013371354,0.00038794457],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999019,0.000010825624,0.000018021083,0.00003098963,0.000028928851,0.000009306168],"domain_scores_gemma":[0.99981576,0.000082888095,0.000046904315,0.00000647533,0.00003346016,0.000014433589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028470872,0.00055404985,0.00088745187,0.0015053098,0.00016206574,0.00089070015,0.00041644188,0.00067709485,0.00092960376],"category_scores_gemma":[0.00057054404,0.00023962515,0.00035822636,0.0013888864,0.00041981696,0.0010320181,0.0005922836,0.00079161144,0.00031046369],"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":[0.00014045277,0.00004333804,0.0008548641,0.03661414,0.0001589592,0.0003789027,0.000172406,0.0002761458,0.012749945,0.0017163159,0.004739011,0.9421554],"study_design_scores_gemma":[0.00003168589,0.00024434726,0.010603514,0.009455091,0.0008365429,0.0046079094,0.00042684202,0.0002369318,0.009392105,0.0042602215,0.95980966,0.00009508019],"about_ca_topic_score_codex":0.00072836963,"about_ca_topic_score_gemma":0.0010450582,"teacher_disagreement_score":0.0015053098,"about_ca_system_score_codex":0.0003131232,"about_ca_system_score_gemma":0.0006430332,"threshold_uncertainty_score":0.0031098127},"labels":[],"label_agreement":null},{"id":"W2804251176","doi":"10.3390/agronomy8060081","title":"Starch Biosynthesis in Crop Plants","year":2018,"lang":"en","type":"article","venue":"Agronomy","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Crop; Endosperm; Agriculture; Domestication; Biotechnology; Biology; Agronomy; Food science; Botany; Ecology","score_opus":0.027633528151138773,"score_gpt":0.25726166326727856,"score_spread":0.22962813511613978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804251176","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":[0.342064,0.5251361,0.03768602,0.002199644,0.00095348695,0.00018478831,0.00393262,0.00090377615,0.08693951],"genre_scores_gemma":[0.74584705,0.18227972,0.022445178,0.0007694823,0.00026115967,0.00014608266,0.0051129386,0.00021183287,0.042926587],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999918,0.000007213352,0.0000047831095,0.000038718346,0.000017599794,0.000013700408],"domain_scores_gemma":[0.9999541,0.0000048039365,0.000010086268,0.000004162642,0.000014134401,0.000012632233],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012339905,0.00025788887,0.00029425745,0.0004316659,0.00035808454,0.00056734163,0.00020250908,0.0003708277,0.001302656],"category_scores_gemma":[0.00010650299,0.00020952159,0.00026241416,0.00052533165,0.00020102602,0.00045751713,0.00037399685,0.0006681781,0.0014647509],"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":[0.0001886523,0.000032346026,0.0011233723,0.0012944163,0.00001986305,0.00057840784,0.00036363976,0.00040808937,0.8898337,0.0037719754,0.0022988426,0.100086756],"study_design_scores_gemma":[0.00004912277,0.00069155986,0.053303577,0.0005612872,0.0000750296,0.00294158,0.0007251235,0.001728922,0.25113946,0.01441238,0.6742682,0.00010381621],"about_ca_topic_score_codex":0.0014344929,"about_ca_topic_score_gemma":0.0011336186,"teacher_disagreement_score":0.0014344929,"about_ca_system_score_codex":0.00069621776,"about_ca_system_score_gemma":0.00028451846,"threshold_uncertainty_score":0.0050513744},"labels":[],"label_agreement":null},{"id":"W2804557728","doi":"10.1016/j.jcs.2018.05.008","title":"Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types","year":2018,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"University of Johannesburg; National Research Foundation; University of Alberta","keywords":"Lactobacillus fermentum; Fermentation; Chemistry; Tannin; Food science; Titratable acid; Sorghum; Gallic acid; Lactobacillus plantarum; Lactic acid; Biochemistry; Antioxidant; Agronomy; Biology; Bacteria","score_opus":0.0218137023197965,"score_gpt":0.2766423635258141,"score_spread":0.2548286612060176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804557728","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996039,0.0000737245,0.00010011817,0.000017194205,0.000010002202,0.000003942504,0.000037427915,0.0000036875963,0.00015000792],"genre_scores_gemma":[0.9985789,0.00008322735,0.00049361767,0.00002691981,0.0000047730614,0.000004683046,0.0001519468,0.00000804241,0.0006479432],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998691,0.000034920475,0.000015077778,0.000020747393,0.00002421257,0.000035998266],"domain_scores_gemma":[0.99981207,0.000032541895,0.000029428158,0.000014410169,0.000020266398,0.00009125572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018046678,0.0003920874,0.00036812504,0.0003103074,0.00023662872,0.00050138216,0.00014653898,0.00018942732,0.0016341646],"category_scores_gemma":[0.00027241601,0.00016514542,0.00036150886,0.00022520131,0.00017397823,0.00014182362,0.0005273389,0.0003971777,0.00020990951],"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":[0.0018936769,0.00019200504,0.0012844169,0.000032471227,0.00001546322,0.00006797799,0.000057701134,0.00001908104,0.9949491,0.000017554321,0.00003227324,0.0014382785],"study_design_scores_gemma":[0.00018799122,0.008014784,0.06772893,0.000038994254,0.00023339436,0.0006796709,0.0009791867,0.000620263,0.91956806,0.00008097941,0.0018336419,0.00003406151],"about_ca_topic_score_codex":0.0008331239,"about_ca_topic_score_gemma":0.0014656424,"teacher_disagreement_score":0.0016341646,"about_ca_system_score_codex":0.00012750932,"about_ca_system_score_gemma":0.00023563989,"threshold_uncertainty_score":0.005466759},"labels":[],"label_agreement":null},{"id":"W2804919797","doi":"10.1007/s10973-018-7353-1","title":"Brazilian Amazon white yam (Dioscorea sp.) starch","year":2018,"lang":"en","type":"article","venue":"Journal of Thermal Analysis and Calorimetry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Dioscorea; Starch; Differential scanning calorimetry; Materials science; Crystallinity; Sodium hypochlorite; Modified starch; Thermogravimetric analysis; Musa × paradisiaca; Scanning electron microscope; Nuclear chemistry; Food science; Chemistry; Composite material; Organic chemistry","score_opus":0.01341052417053564,"score_gpt":0.2637795804661041,"score_spread":0.2503690562955685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2804919797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961397,0.00039905796,0.0004591489,0.000033196622,0.000010934345,0.000009096057,0.00018510257,0.000012810625,0.002750917],"genre_scores_gemma":[0.99523723,0.0004343892,0.0015594666,0.000057279773,0.000007618644,0.000014303441,0.00021822099,0.000010514419,0.0024610176],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999455,0.0000064447977,0.000005292193,0.000022596792,0.00001137499,0.000008879472],"domain_scores_gemma":[0.99988544,0.000018263978,0.00003361009,0.0000099728495,0.000028892917,0.0000238301],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001300415,0.00029057666,0.00020777648,0.00054540345,0.0005265433,0.00040603607,0.00010923867,0.0001830827,0.0022590808],"category_scores_gemma":[0.00017388917,0.00012208085,0.000114869385,0.00063097425,0.00021195869,0.00030585413,0.0002430643,0.0001678138,0.000326344],"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":[0.0012304599,0.00031186425,0.12557943,0.00063605653,0.000116908326,0.0011691408,0.0035461432,0.00014446057,0.75621706,0.00095238385,0.00076429197,0.109331794],"study_design_scores_gemma":[0.000030605228,0.0008508806,0.9614402,0.00007689224,0.0001283091,0.0022457645,0.0038163906,0.00037262763,0.015447173,0.000388523,0.01518098,0.000021656748],"about_ca_topic_score_codex":0.005573478,"about_ca_topic_score_gemma":0.017519362,"teacher_disagreement_score":0.005573478,"about_ca_system_score_codex":0.00019933264,"about_ca_system_score_gemma":0.0001671847,"threshold_uncertainty_score":0.011082053},"labels":[],"label_agreement":null},{"id":"W2805193859","doi":"10.1016/j.foodhyd.2018.06.001","title":"Distribution of octenylsuccinic groups in modified waxy maize starch: An analysis at granular level","year":2018,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":73,"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 Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Fourier transform infrared spectroscopy; Starch; Granule (geology); Scanning electron microscope; Chemistry; Maize starch; Crystallography; Materials science; Chemical engineering; Food science; Composite material","score_opus":0.049437044992968554,"score_gpt":0.27749900355451546,"score_spread":0.2280619585615469,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2805193859","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983954,0.00020080028,0.0006966546,0.000010350452,0.0000051625107,0.000004292707,0.00007724373,0.0000049266096,0.0006052394],"genre_scores_gemma":[0.9979419,0.00018060018,0.0005182591,0.000013942072,0.0000036362783,0.000008098239,0.000115078816,0.000006599619,0.0012117617],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999645,0.000004531818,0.000002553101,0.000011310992,0.0000070294673,0.000010101794],"domain_scores_gemma":[0.999819,0.000043739623,0.00004599392,0.000011953119,0.000029275103,0.00005002158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008864782,0.00015787371,0.00007255711,0.00031568028,0.00011063766,0.00019733568,0.0000994678,0.00016958934,0.00089005544],"category_scores_gemma":[0.00013403731,0.00013719742,0.00014265136,0.0002192875,0.00027590315,0.00023459927,0.00015556409,0.00027348613,0.00012629827],"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":[0.000529404,0.000012762657,0.0015962544,0.000020146319,0.000006103376,0.00006785172,0.00005971281,0.000043926044,0.996427,0.00007043872,0.000008419912,0.0011580158],"study_design_scores_gemma":[0.00002944427,0.00076487183,0.16588381,0.00001450983,0.000050503593,0.00029241465,0.00045225842,0.0015401859,0.82959145,0.00019695399,0.001160273,0.000023346423],"about_ca_topic_score_codex":0.0008008712,"about_ca_topic_score_gemma":0.0005461867,"teacher_disagreement_score":0.00089005544,"about_ca_system_score_codex":0.0000873267,"about_ca_system_score_gemma":0.00009209834,"threshold_uncertainty_score":0.0029774904},"labels":[],"label_agreement":null},{"id":"W2806481063","doi":"10.1039/c8fo00157j","title":"Barley β-glucan increases fecal bile acid excretion and short chain fatty acid levels in mildly hypercholesterolemic individuals","year":2018,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":76,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Feces; Excretion; Cholesterol; Short-chain fatty acid; Fatty acid; Bile acid; Glucan; Biochemistry; Chemistry; Food science; Biology; Internal medicine; Microbiology; Medicine; Butyrate; Fermentation","score_opus":0.03432418331656279,"score_gpt":0.25356616260690784,"score_spread":0.21924197929034506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2806481063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99968326,0.00015231401,0.000045261233,0.000013832757,0.0000045350216,0.000011035527,0.000019534138,0.0000057642014,0.000064479544],"genre_scores_gemma":[0.9989318,0.00013720202,0.00022395831,0.00005125814,0.0000072543535,0.000015687076,0.00005758943,0.0000021943897,0.0005729785],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99982977,0.00005906352,0.000019542538,0.000032486256,0.000031303403,0.000027796346],"domain_scores_gemma":[0.99975044,0.00003746965,0.00006647,0.000020236525,0.00002050348,0.00010486579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000259935,0.00035653496,0.0006908953,0.0003018415,0.00024466563,0.00025130584,0.000117395815,0.00034653247,0.00083792437],"category_scores_gemma":[0.00034550394,0.00031080274,0.0003593822,0.00020734032,0.00027179264,0.00017136129,0.00019274856,0.00046364524,0.00012732744],"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":[0.1247341,0.0041473494,0.062057983,0.00021999377,0.00033906847,0.00030361165,0.00036007303,0.00011352293,0.78715783,0.000039817434,0.00021205498,0.020314714],"study_design_scores_gemma":[0.0020963466,0.10744748,0.8392563,0.000020947873,0.0004088595,0.0003862574,0.00028170305,0.0005707807,0.048445538,0.000078959325,0.00097605534,0.000030858493],"about_ca_topic_score_codex":0.0014541951,"about_ca_topic_score_gemma":0.0023509758,"teacher_disagreement_score":0.0014541951,"about_ca_system_score_codex":0.00016747875,"about_ca_system_score_gemma":0.00017471901,"threshold_uncertainty_score":0.0028914213},"labels":[],"label_agreement":null},{"id":"W2807511248","doi":"10.1038/s41598-018-25219-9","title":"Author Correction: Grain Yield, Starch Content and Activities of Key Enzymes of Waxy and Non-waxy Wheat (Triticum aestivum L.)","year":2018,"lang":"en","type":"erratum","venue":"Scientific Reports","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"National Key Research and Development Program of China","keywords":"Starch; Key (lock); Yield (engineering); Grain yield; Agronomy; Wheat grain; Enzyme; Content (measure theory); Food science; Biotechnology; Computer science; Horticulture; Botany; Chemistry; Biochemistry; Biology; Mathematics; Physics; Thermodynamics","score_opus":0.040264213042424536,"score_gpt":0.2686992116928892,"score_spread":0.22843499865046465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807511248","genre_codex":"editorial","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":[0.00091603,0.0012502223,0.0016244665,0.018810429,0.9736265,0.000016189451,0.001068915,0.00036013444,0.0023270326],"genre_scores_gemma":[0.0643066,0.01565838,0.018301006,0.041501824,0.208274,0.0001642643,0.009467477,0.003362492,0.638964],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9978599,0.00019748749,0.00041756182,0.00039393167,0.0010071262,0.00012396189],"domain_scores_gemma":[0.9852225,0.00255889,0.0006685814,0.001046615,0.009998006,0.0005054175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018988956,0.001544313,0.0011782623,0.0019471183,0.001550613,0.0016079089,0.0021428985,0.0025171093,0.033790283],"category_scores_gemma":[0.02473203,0.00057640485,0.000996716,0.001493162,0.0010380489,0.0012088974,0.0012365757,0.0048656557,0.019167744],"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":[0.00010980789,0.000017117758,0.00028340291,0.0002205932,0.000020824793,0.00077910983,0.0000788075,0.00009275703,0.0005044264,0.0007913424,0.9785891,0.018512666],"study_design_scores_gemma":[0.000030271452,0.000043208456,0.001883528,0.00025697725,0.000060473456,0.0019507792,0.00014721428,0.00031539905,0.0019553155,0.0010233617,0.99228466,0.000048749833],"about_ca_topic_score_codex":0.009472926,"about_ca_topic_score_gemma":0.0120374765,"teacher_disagreement_score":0.033790283,"about_ca_system_score_codex":0.0019668075,"about_ca_system_score_gemma":0.0022320133,"threshold_uncertainty_score":0.11303979},"labels":[],"label_agreement":null},{"id":"W2807608464","doi":"10.1038/s41598-018-22587-0","title":"Grain Yield, Starch Content and Activities of Key Enzymes of Waxy and Non-waxy Wheat (Triticum aestivum L.)","year":2018,"lang":"en","type":"article","venue":"Scientific Reports","topic":"Food composition and properties","field":"Nursing","cited_by":65,"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; National Key Research and Development Program of China; Shanxi Agricultural University; Government of Jiangsu Province; Priority Academic Program Development of Jiangsu Higher Education Institutions; Yangzhou University; Lanzhou University","keywords":"Starch; Agronomy; Wheat grain; Waxy corn; Yield (engineering); Grain yield; Poaceae; Biology; Botany; Food science; Biotechnology; Materials science","score_opus":0.038159885297826775,"score_gpt":0.2592607505373026,"score_spread":0.2211008652394758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2807608464","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99916875,0.00013973564,0.00029376723,0.0000051296097,0.0000017935413,0.0000029263056,0.0002373101,0.0000046483533,0.00014590262],"genre_scores_gemma":[0.9976515,0.00011612759,0.00041138503,0.000013175636,0.0000010878871,0.000007953844,0.0010968155,0.0000071579716,0.00069494155],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999418,0.0000055211985,0.000009833538,0.000020145922,0.000011552359,0.000011220756],"domain_scores_gemma":[0.9999038,0.000012550017,0.00002695113,0.000012421348,0.000014212221,0.00003014339],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009908307,0.0002641784,0.00017738297,0.00034446252,0.000094734685,0.0002511286,0.000069184614,0.00014246377,0.0005077399],"category_scores_gemma":[0.000104497536,0.00011798409,0.00028359797,0.00032587236,0.00012220372,0.000230262,0.00018303137,0.00027422555,0.00013284419],"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":[0.00030283708,0.00004163623,0.0124958325,0.000033229502,0.000035032543,0.000065210595,0.00009305005,0.000041333573,0.9843523,0.000043912965,0.00001665515,0.0024788596],"study_design_scores_gemma":[0.000018131725,0.0008093056,0.89012724,0.000005018957,0.000092671005,0.00032667202,0.00019029477,0.00045752505,0.107112154,0.00008052794,0.0007704716,0.000010000654],"about_ca_topic_score_codex":0.0011535238,"about_ca_topic_score_gemma":0.0014491216,"teacher_disagreement_score":0.0011535238,"about_ca_system_score_codex":0.00015881586,"about_ca_system_score_gemma":0.00009056295,"threshold_uncertainty_score":0.0022936463},"labels":[],"label_agreement":null},{"id":"W2809504130","doi":"10.26439/ulima.tesis/3210","title":"Estudio de prefactibilidad para la implementación de una planta procesadora de hojuela de papa deshidratada y papas fritas precocidas \"ch'uñu foods\"","year":2016,"lang":"es","type":"dissertation","venue":"Universidad de Lima","topic":"Food composition and properties","field":"Nursing","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":"Impact","funders":"","keywords":"Humanities; Philosophy","score_opus":0.01771464840821588,"score_gpt":0.29759259407592226,"score_spread":0.27987794566770635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2809504130","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":[0.9898928,0.00027009984,0.0004990909,0.00025747603,0.000011002173,0.00019993176,0.000056330777,0.000011962729,0.008801382],"genre_scores_gemma":[0.984073,0.000730717,0.002703577,0.00013818314,0.000007374579,0.00021325027,0.000072478055,0.000010606307,0.01205083],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985845,0.00060403696,0.000058321944,0.00013245188,0.0003298452,0.0002908135],"domain_scores_gemma":[0.99669003,0.0015538409,0.00052291586,0.0001488208,0.0006885251,0.00039589874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028343443,0.00021940042,0.00016072058,0.00037181372,0.0010157456,0.0013435354,0.000550735,0.0005571667,0.006542525],"category_scores_gemma":[0.005450324,0.00019936268,0.0002614579,0.00040090506,0.00042431714,0.0006441379,0.0009365697,0.0005552076,0.0006183815],"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":[0.0022735477,0.008790949,0.2277174,0.0031782736,0.00014153107,0.001304122,0.10387814,0.00094523944,0.055283207,0.0046776957,0.003764614,0.58804524],"study_design_scores_gemma":[0.0001576194,0.010585897,0.73933804,0.0008649314,0.0002518016,0.0003315221,0.15517394,0.0012485469,0.028190354,0.0008474886,0.06293957,0.00007027938],"about_ca_topic_score_codex":0.011175728,"about_ca_topic_score_gemma":0.023246326,"teacher_disagreement_score":0.011175728,"about_ca_system_score_codex":0.0019990536,"about_ca_system_score_gemma":0.0044097784,"threshold_uncertainty_score":0.022221327},"labels":[],"label_agreement":null},{"id":"W2809529056","doi":"10.1016/j.jfoodeng.2018.06.019","title":"Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage","year":2018,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Extrusion; Starch; Rheology; Retrogradation (starch); Chemistry; Food science; Storage protein; Chemical engineering; Materials science; Amylose; Composite material; Biochemistry","score_opus":0.017297493564584945,"score_gpt":0.2595705762309662,"score_spread":0.24227308266638126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2809529056","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984926,0.0003852504,0.0007996803,0.000027018326,0.00001567882,0.000004798279,0.000022982567,0.000021711823,0.00023030936],"genre_scores_gemma":[0.9976673,0.00033515564,0.0007003971,0.00003496351,0.00001151874,0.000008122119,0.0000702948,0.000024333925,0.0011479751],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989796,0.000015226849,0.000009720753,0.000024416446,0.000022899578,0.000029734954],"domain_scores_gemma":[0.9997991,0.000054082102,0.00008284973,0.000019811665,0.00001942195,0.000024743169],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027538676,0.00032188857,0.00029715762,0.00012682952,0.00011630864,0.0004323975,0.00017151871,0.00027969797,0.0015844104],"category_scores_gemma":[0.00028157706,0.00021410608,0.00023531793,0.00011205007,0.00020580755,0.00055151817,0.00027104942,0.00047957257,0.00024143276],"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":[0.0003325971,0.000020270027,0.00016769119,0.000023053857,0.0000056931294,0.00002536708,0.000019013276,0.000028780874,0.99789053,0.000026814985,0.000020898853,0.0014392511],"study_design_scores_gemma":[0.000019818837,0.00025733022,0.0042618844,0.0000052217392,0.0000116224155,0.00005755909,0.00002412282,0.00036843875,0.99449414,0.000015432306,0.00047848676,0.0000059525323],"about_ca_topic_score_codex":0.0000973097,"about_ca_topic_score_gemma":0.00018277919,"teacher_disagreement_score":0.0015844104,"about_ca_system_score_codex":0.000096471515,"about_ca_system_score_gemma":0.000086778564,"threshold_uncertainty_score":0.0053004026},"labels":[],"label_agreement":null},{"id":"W2810240285","doi":"10.1016/j.foodchem.2018.06.115","title":"Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Pullulanase; Starch; Sonication; Chemistry; Food science; Resistant starch; Glycogen debranching enzyme; Biochemistry; Chromatography; Enzyme","score_opus":0.01897576263345498,"score_gpt":0.2834818695576881,"score_spread":0.26450610692423315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2810240285","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99523526,0.001012704,0.0030599376,0.000041531985,0.00003354774,0.000021604534,0.00002475168,0.000031937412,0.00053873827],"genre_scores_gemma":[0.99376714,0.0005928892,0.0032957974,0.000043441054,0.000009336801,0.000022743374,0.000043249245,0.000020528203,0.002204765],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999273,0.0000077821505,0.0000063504303,0.000020742666,0.000013736029,0.000024198582],"domain_scores_gemma":[0.9999424,0.000013480167,0.000015061464,0.0000051215084,0.000008267229,0.000015670319],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016775045,0.00037689702,0.00027183717,0.00012388645,0.000113580114,0.00023580284,0.00017126785,0.0002366118,0.00097255595],"category_scores_gemma":[0.0001377107,0.00017976745,0.0004383994,0.00009746777,0.00016708525,0.0003314069,0.00024455693,0.00039694796,0.00014394053],"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":[0.00009329422,0.000010915414,0.00002665153,0.000019565921,0.0000030066153,0.000011007962,0.000010539653,0.000015678927,0.99899095,0.000016622176,0.0000064631054,0.00079536764],"study_design_scores_gemma":[0.0000124911185,0.00029558866,0.00093945273,0.000002378288,0.000015654812,0.00003123639,0.000018960398,0.0002941486,0.9979284,0.0000131406005,0.0004446523,0.00000392303],"about_ca_topic_score_codex":0.0006085542,"about_ca_topic_score_gemma":0.001242612,"teacher_disagreement_score":0.00097255595,"about_ca_system_score_codex":0.00014592559,"about_ca_system_score_gemma":0.0002005822,"threshold_uncertainty_score":0.0032535791},"labels":[],"label_agreement":null},{"id":"W2817821856","doi":"10.5740/jaoacint.smpr2017.021","title":"Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of Wheat, Rye, and Barley Gluten in Oats","year":2018,"lang":"en","type":"article","venue":"Journal of AOAC International","topic":"Food composition and properties","field":"Nursing","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":"Health Canada; Université Laval; Abbott (Canada)","funders":"","keywords":"Gluten; Wheat gluten; Agronomy; Food science; Biotechnology; Chemistry; Biology","score_opus":0.04747055922823348,"score_gpt":0.362470985688261,"score_spread":0.31500042646002757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2817821856","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":[0.083975285,0.0063567306,0.80271363,0.0028564178,0.00227677,0.011927085,0.015918326,0.02266722,0.051308505],"genre_scores_gemma":[0.12483945,0.0042590494,0.7472685,0.004872967,0.00053901155,0.02991628,0.049604435,0.0057853893,0.032914966],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.93072367,0.028223142,0.007976883,0.0065202285,0.024775438,0.0017805588],"domain_scores_gemma":[0.9596426,0.0120731015,0.004504609,0.0058487873,0.016963137,0.00096775027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.044366837,0.0059616705,0.002604244,0.00882447,0.004553727,0.0031689585,0.007628788,0.011421338,0.012368397],"category_scores_gemma":[0.060012043,0.0033260363,0.0033478912,0.002966664,0.0029254186,0.0033299257,0.0038781217,0.0036987066,0.02208854],"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":[0.0029027034,0.0018628023,0.01218037,0.004464639,0.00046737702,0.0012260545,0.0016760878,0.0058702836,0.74962485,0.009949481,0.063016646,0.14675876],"study_design_scores_gemma":[0.00081367814,0.003581616,0.024737988,0.0022287318,0.00048137043,0.0051573007,0.0009601145,0.033616822,0.7081025,0.0068574455,0.21285406,0.0006083909],"about_ca_topic_score_codex":0.0055232057,"about_ca_topic_score_gemma":0.008719607,"teacher_disagreement_score":0.044366837,"about_ca_system_score_codex":0.0018434847,"about_ca_system_score_gemma":0.0076798014,"threshold_uncertainty_score":0.23463708},"labels":[],"label_agreement":null},{"id":"W2855421552","doi":"10.7939/r3jd4pz47","title":"Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms","year":2001,"lang":"en","type":"article","venue":"Library and Archives Canada (Government of Canada)","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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":"Substitution (logic); Moisture; Agronomy; Food science; Quality (philosophy); Water content; Chemistry; Biology; Engineering","score_opus":0.0053518513800143155,"score_gpt":0.177173306063559,"score_spread":0.17182145468354468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2855421552","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995623,0.00009601911,0.000043195454,0.000009963543,0.0000048445286,0.0000038651588,0.00007943655,0.000003204418,0.00019708776],"genre_scores_gemma":[0.99902475,0.000041499992,0.000054948367,0.000014502952,0.0000010997835,0.0000023926416,0.00010140033,0.0000069352063,0.00075246213],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997509,0.000053264233,0.000015434543,0.000054212724,0.00006393006,0.00006227836],"domain_scores_gemma":[0.9989802,0.00022256175,0.00022644723,0.000055050456,0.00021808912,0.0002975619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041587598,0.00032376166,0.00031688978,0.00027154578,0.0003801209,0.00090272014,0.0001873864,0.00031220002,0.002751678],"category_scores_gemma":[0.00083972514,0.0003918779,0.00035199942,0.00044701068,0.00075443194,0.00024875347,0.00020184787,0.00074531906,0.00025331933],"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":[0.10832623,0.0009977041,0.08420106,0.00015584749,0.00047020862,0.00058976107,0.0015550118,0.00039231422,0.7954479,0.0001890505,0.00032487663,0.007350031],"study_design_scores_gemma":[0.00025531228,0.0049005817,0.8941091,0.000011781169,0.00024753102,0.00030100957,0.0011838056,0.0008768483,0.09735095,0.00007466806,0.0006404278,0.00004790071],"about_ca_topic_score_codex":0.028419076,"about_ca_topic_score_gemma":0.0413842,"teacher_disagreement_score":0.028419076,"about_ca_system_score_codex":0.0007411057,"about_ca_system_score_gemma":0.0005296983,"threshold_uncertainty_score":0.05650735},"labels":[],"label_agreement":null},{"id":"W2858900680","doi":"10.3390/beverages4030047","title":"Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects","year":2018,"lang":"en","type":"article","venue":"Beverages","topic":"Food composition and properties","field":"Nursing","cited_by":47,"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":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Syneresis; Passion fruit; Food science; Chemistry; Lactic acid; Dietary fiber; Shelf life; Bacteria; Biology","score_opus":0.050777330449006626,"score_gpt":0.24281828433328412,"score_spread":0.1920409538842775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2858900680","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97788936,0.018068288,0.0013291469,0.00038188326,0.000023697123,0.00002774795,0.00006389296,0.000012597478,0.0022033197],"genre_scores_gemma":[0.9845126,0.0103128115,0.003310317,0.00010431987,0.000025371955,0.000016401531,0.00008679778,0.0000072914463,0.0016241103],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997459,0.000083632796,0.000014171433,0.000043209737,0.00008018624,0.000032879823],"domain_scores_gemma":[0.9997732,0.000058990212,0.000076417666,0.000012435085,0.000064019405,0.000014971238],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005177566,0.00047340462,0.0002726816,0.00038611694,0.00024000861,0.00075364,0.00032405966,0.0005658506,0.001248742],"category_scores_gemma":[0.00034853214,0.00010209656,0.0003082296,0.00029892672,0.00031194265,0.0006941143,0.00047837067,0.00032736888,0.00025702728],"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":[0.0009146509,0.00018308744,0.018739125,0.0015821968,0.00007455362,0.0014877537,0.00069915695,0.00028549603,0.8857585,0.00058438623,0.00020828498,0.08948279],"study_design_scores_gemma":[0.000015930527,0.0070162974,0.11259999,0.00061636936,0.0005004235,0.0031379184,0.0035847498,0.001319471,0.8396045,0.0011033502,0.030432869,0.00006816476],"about_ca_topic_score_codex":0.00058334717,"about_ca_topic_score_gemma":0.0015091591,"teacher_disagreement_score":0.001248742,"about_ca_system_score_codex":0.00020156534,"about_ca_system_score_gemma":0.00019233824,"threshold_uncertainty_score":0.004177451},"labels":[],"label_agreement":null},{"id":"W2883403589","doi":"10.1055/s-0038-1644942","title":"Substituting Wheat Flour with Lentils in a Muffin Matrix Reduces Postprandial Blood Glucose in Healthy Adults","year":2018,"lang":"en","type":"article","venue":"Planta Medica International Open","topic":"Food composition and properties","field":"Nursing","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; Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Postprandial; Food science; Crossover study; Meal; Wheat flour; Medicine; Carbohydrate; Animal science; Chemistry; Biology; Internal medicine; Insulin","score_opus":0.019933426998771743,"score_gpt":0.30720722813038953,"score_spread":0.28727380113161777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883403589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999246,0.00044111817,0.000047089437,0.000029408495,0.00001903389,0.000051155283,0.00002983827,0.000011415571,0.0001249193],"genre_scores_gemma":[0.9984394,0.00038920736,0.00037940577,0.00015573647,0.000026265672,0.000059129958,0.00008271504,0.000002788554,0.00046526678],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99986815,0.00004082909,0.000011185027,0.00003179488,0.00002339891,0.000024669856],"domain_scores_gemma":[0.99984086,0.00002749006,0.00003287761,0.000012820754,0.000013853144,0.00007213501],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046991263,0.00049668626,0.00079899974,0.000208477,0.00026270078,0.00033800842,0.00035184226,0.000593084,0.0013650495],"category_scores_gemma":[0.00047451354,0.00028047664,0.00039431205,0.00014174142,0.00029420666,0.00033864434,0.00018554693,0.00061424304,0.00015294645],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.613413,0.04960784,0.013282111,0.00082135,0.0011271404,0.0002028931,0.00031908485,0.0003019865,0.22822815,0.000110405155,0.0012798674,0.09130622],"study_design_scores_gemma":[0.060806382,0.74417204,0.16899839,0.00009761696,0.0011949078,0.00022321996,0.00032484677,0.0014320227,0.02081657,0.00010787276,0.0017684888,0.00005771183],"about_ca_topic_score_codex":0.0019979293,"about_ca_topic_score_gemma":0.0033519778,"teacher_disagreement_score":0.0019979293,"about_ca_system_score_codex":0.00022581666,"about_ca_system_score_gemma":0.00019802252,"threshold_uncertainty_score":0.0045664907},"labels":[],"label_agreement":null},{"id":"W2883440304","doi":"10.1016/j.carbpol.2018.07.082","title":"In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation","year":2018,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Reproducibility; Molar mass; Repeatability; Solubility; Chemistry; Extraction (chemistry); Glucan; Intrinsic viscosity; Chromatography; Digestion (alchemy); Viscosity; Food science; Biochemistry; Materials science; Polymer; Organic chemistry","score_opus":0.08660402419834111,"score_gpt":0.35881441048123675,"score_spread":0.2722103862828956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883440304","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9757875,0.0019807278,0.01829949,0.0000412203,0.00007977713,0.00037800416,0.00027610693,0.000045444063,0.003111758],"genre_scores_gemma":[0.95654315,0.0026638827,0.03468538,0.000091694055,0.000039159077,0.0005332197,0.00056825887,0.000043993103,0.0048313243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988949,0.00033432897,0.0001027788,0.00018241577,0.00041355757,0.000072052535],"domain_scores_gemma":[0.9990552,0.0002302792,0.00017842074,0.00012354579,0.00034589745,0.00006666575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001399699,0.0009255392,0.00040200725,0.0004903855,0.000355233,0.0004926327,0.00031744188,0.0004147148,0.0008432769],"category_scores_gemma":[0.00096304255,0.00021749464,0.0005672224,0.00056420505,0.00037558016,0.00041744747,0.00052745984,0.0006809998,0.00032540978],"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":[0.0002660668,0.00029077803,0.000900815,0.00006431937,0.000017741599,0.000042640288,0.00009104831,0.000105402854,0.99472755,0.000043464377,0.000014454486,0.0034356571],"study_design_scores_gemma":[0.000009308345,0.0028524108,0.0067875157,0.000022143664,0.00010285811,0.00010376374,0.00013402285,0.000399825,0.98856586,0.00003309124,0.0009772152,0.000011908484],"about_ca_topic_score_codex":0.000696232,"about_ca_topic_score_gemma":0.0013457546,"teacher_disagreement_score":0.001399699,"about_ca_system_score_codex":0.00029857867,"about_ca_system_score_gemma":0.00045617868,"threshold_uncertainty_score":0.0074023604},"labels":[],"label_agreement":null},{"id":"W2884080616","doi":"10.7451/cbe.2018.60.3.1","title":"Effect of conditioning treatment parameters of cellulases solution on milling characteristics of brown rice","year":2018,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food composition and properties","field":"Nursing","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":"Brown rice; Cellulase; Conditioning; Materials science; Pulp and paper industry; Chemistry; Chemical engineering; Food science; Cellulose; Mathematics; Engineering; Statistics","score_opus":0.011730116096886976,"score_gpt":0.2042028497996541,"score_spread":0.19247273370276713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884080616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979716,0.0007028014,0.0008502624,0.000020956197,0.0000099003655,0.000015753816,0.00008153179,0.000015974561,0.00033137258],"genre_scores_gemma":[0.99682885,0.00061883254,0.0017501938,0.000032851203,0.0000042280226,0.000015153614,0.00011549297,0.0000098201035,0.0006245539],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987817,0.000016865926,0.000015540865,0.00003228349,0.000030865023,0.000026316746],"domain_scores_gemma":[0.9998398,0.000041074913,0.00005206309,0.000013356505,0.00003065758,0.000023043642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001731572,0.00040294515,0.0002781256,0.00014383324,0.000100396705,0.0002681283,0.00012352667,0.00017140999,0.00078161183],"category_scores_gemma":[0.00027989244,0.00014576579,0.00022256166,0.00017172817,0.00013305538,0.00024890577,0.00012530034,0.00043907046,0.0001150575],"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":[0.00014377966,0.000028322722,0.00033829626,0.000040749183,0.000003959252,0.00001619415,0.00001615924,0.000060898143,0.9977962,0.000008451028,0.000010569661,0.0015364846],"study_design_scores_gemma":[0.0000034618504,0.000320247,0.0041266573,0.0000026107182,0.00001264739,0.000021265823,0.000018872612,0.0001933195,0.99507153,0.000004410297,0.00022095579,0.0000040781583],"about_ca_topic_score_codex":0.00089786196,"about_ca_topic_score_gemma":0.0018761043,"teacher_disagreement_score":0.00089786196,"about_ca_system_score_codex":0.00016222282,"about_ca_system_score_gemma":0.00018150946,"threshold_uncertainty_score":0.0026147962},"labels":[],"label_agreement":null},{"id":"W2885195699","doi":"10.1002/fsn3.751","title":"Effect of soybean (<i>Glycine max</i>(L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition","year":2018,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"United States Agency for International Development","keywords":"Glycine; Preference; Food science; Inclusion (mineral); Mathematics; Chemistry; Biochemistry; Amino acid; Mineralogy; Statistics","score_opus":0.05018618561851143,"score_gpt":0.2566036727744661,"score_spread":0.20641748715595468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2885195699","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999871,0.00003561975,0.000007010407,0.0000068667864,8.599153e-7,0.0000025810245,0.00001333456,6.468475e-7,0.000061929524],"genre_scores_gemma":[0.99957293,0.00004387389,0.00008860387,0.000015113211,8.0073715e-7,0.0000044243156,0.000029252134,5.703084e-7,0.0002444169],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985087,0.000059236874,0.000010245678,0.000023615172,0.000019618541,0.000036297388],"domain_scores_gemma":[0.9996183,0.00013130336,0.0001069021,0.000014371915,0.000029972158,0.00009912111],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039774965,0.00022995002,0.00021583003,0.0001444906,0.00024344074,0.00042683096,0.00012428958,0.0001810709,0.0016229253],"category_scores_gemma":[0.0006425119,0.00012282452,0.00027549206,0.0001237627,0.00018449214,0.00014166575,0.00021738435,0.00028406284,0.00009753034],"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":[0.11395965,0.016154457,0.41010132,0.00086251035,0.0010548038,0.00074053486,0.004006433,0.0006661506,0.4071923,0.00020341572,0.00054750347,0.044510912],"study_design_scores_gemma":[0.00017632778,0.020166922,0.96844774,0.000032418084,0.00021172618,0.00007790129,0.00085360813,0.00035098536,0.008956381,0.000016512566,0.00069794426,0.000011453965],"about_ca_topic_score_codex":0.00875709,"about_ca_topic_score_gemma":0.018734973,"teacher_disagreement_score":0.00875709,"about_ca_system_score_codex":0.0002803411,"about_ca_system_score_gemma":0.0001480094,"threshold_uncertainty_score":0.017412245},"labels":[],"label_agreement":null},{"id":"W2885587488","doi":"10.1002/fsn3.748","title":"Development of value‐added nutritious crackers with high antidiabetic properties from blends of <i>Acha</i> (<i>Digitaria exilis</i>) and blanched Pigeon pea (<i>Cajanus cajan</i>)","year":2018,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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; Tertiary Education Trust Fund","keywords":"Antinutrient; Food science; Cajanus; Chemistry; Pea protein; Antioxidant; DPPH; Blanching; Biochemistry; Phytic acid; Biology; Agronomy","score_opus":0.017157847784779814,"score_gpt":0.21843779884438166,"score_spread":0.20127995105960184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2885587488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973104,0.0006799505,0.0012620746,0.000021502748,0.000012829375,0.000024743656,0.0001327458,0.000028761648,0.00052706414],"genre_scores_gemma":[0.9931043,0.0004860798,0.004526404,0.000036948204,0.0000048112465,0.000016737484,0.00032739528,0.000022174241,0.0014750466],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999931,0.000007898658,0.0000065701224,0.00002113262,0.000021150645,0.000012333732],"domain_scores_gemma":[0.99991846,0.0000063890757,0.000024445348,0.000004891873,0.000018915012,0.000026840104],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011941772,0.00036326994,0.00021753718,0.00040586,0.00013704185,0.0002945331,0.00018860637,0.00027271098,0.0007695815],"category_scores_gemma":[0.0000964237,0.00015621963,0.00029806557,0.00025965835,0.00011337959,0.00026783423,0.00022175061,0.00040325525,0.00013053435],"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":[0.00006338637,0.000027459271,0.00010811071,0.00004664009,0.000007081076,0.000028863125,0.0000053816584,0.000024392919,0.998923,0.000019229627,0.000008854992,0.00073767477],"study_design_scores_gemma":[0.00002577863,0.0012441515,0.0127286045,0.000022976494,0.000077537465,0.0001816051,0.00003986668,0.0007890251,0.98233664,0.0000209876,0.0025201004,0.000012714542],"about_ca_topic_score_codex":0.00047799211,"about_ca_topic_score_gemma":0.0015940556,"teacher_disagreement_score":0.0007695815,"about_ca_system_score_codex":0.00014962823,"about_ca_system_score_gemma":0.00009079564,"threshold_uncertainty_score":0.0025745034},"labels":[],"label_agreement":null},{"id":"W2886134796","doi":"10.1016/j.jneb.2018.05.013","title":"Key Characteristics of Public Health Interventions Aimed at Increasing Whole Grain Intake: A Systematic Review","year":2018,"lang":"en","type":"review","venue":"Journal of Nutrition Education and Behavior","topic":"Food composition and properties","field":"Nursing","cited_by":27,"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":"Psychological intervention; Stakeholder; Systematic review; Public health; Best practice; Business; Medicine; Resource (disambiguation); Public relations; Environmental health; Medical education; MEDLINE; Nursing; Political science; Computer science","score_opus":0.11919684018664024,"score_gpt":0.40177319866034705,"score_spread":0.2825763584737068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2886134796","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":[0.0025288204,0.99522555,0.0002980139,0.00021525937,0.00012289779,0.0008218443,0.0005632913,0.0000112401385,0.00021314774],"genre_scores_gemma":[0.075296,0.9182301,0.0024475288,0.0012143248,0.00009763271,0.0019828207,0.00048001492,0.000019133786,0.00023250178],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.98009264,0.0058501344,0.008952552,0.0017571964,0.0028075902,0.0005399111],"domain_scores_gemma":[0.9685185,0.021228323,0.007200403,0.00049679517,0.002124039,0.00043194345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.015300785,0.002107696,0.015566986,0.006829726,0.00074056134,0.0034620233,0.0018409727,0.0025115553,0.005052085],"category_scores_gemma":[0.063959494,0.0016910133,0.015484853,0.008606601,0.0010498876,0.002685789,0.0025644652,0.002452791,0.0003689083],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012039155,0.000052766514,0.0023973107,0.90617514,0.06313645,0.00008038761,0.00018696884,0.00008998762,0.0001503862,0.000108565044,0.0006173356,0.02580074],"study_design_scores_gemma":[0.0018676823,0.00060376746,0.011796727,0.44558954,0.5306521,0.00026071104,0.00038426963,0.00011019666,0.00023903184,0.00031008042,0.008126153,0.000059690126],"about_ca_topic_score_codex":0.011035526,"about_ca_topic_score_gemma":0.037668128,"teacher_disagreement_score":0.015566986,"about_ca_system_score_codex":0.005082814,"about_ca_system_score_gemma":0.011825256,"threshold_uncertainty_score":0.080919206},"labels":[],"label_agreement":null},{"id":"W2887067523","doi":"10.1016/j.carbpol.2018.07.088","title":"The resilience of nanocrystalline cellulose viscosity to simulated digestive processes and its influence on glucose diffusion","year":2018,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":67,"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":"","keywords":"Viscosity; Chemistry; Diffusion; Postprandial; Digestion (alchemy); Starch; Rheology; Food science; Cellulose; Chemical engineering; Biochemistry; Chromatography; Biophysics; Materials science; Endocrinology; Diabetes mellitus; Biology","score_opus":0.01077098880597693,"score_gpt":0.2478411457508465,"score_spread":0.23707015694486958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887067523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99840873,0.00033277177,0.0006809454,0.000029273568,0.000022602055,0.000008006315,0.00011101054,0.000010520027,0.00039615371],"genre_scores_gemma":[0.9989531,0.00020323267,0.00042621925,0.000013993648,0.0000039671813,0.000008046865,0.00006446496,0.000013129303,0.0003138868],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981326,0.00003494671,0.000014737135,0.000046203273,0.00004614277,0.00004465368],"domain_scores_gemma":[0.9992618,0.00041703117,0.00012018066,0.00006238501,0.00008679326,0.0000517671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036842137,0.00023524839,0.00022003877,0.00014243212,0.00017740548,0.00052169897,0.00019450874,0.0003235651,0.0010973859],"category_scores_gemma":[0.001707465,0.00014840964,0.00025398756,0.00017493471,0.00037222245,0.00036037044,0.0002268895,0.00046614328,0.00011876759],"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":[0.0017535702,0.00008592551,0.0027795655,0.00010823598,0.000034623703,0.00015581136,0.000164353,0.0021993292,0.9859503,0.00013778698,0.000080803264,0.0065495614],"study_design_scores_gemma":[0.000024066934,0.00061141595,0.01433925,0.000017907487,0.00004849508,0.00011976156,0.00013690667,0.010224874,0.9736139,0.00007821982,0.0007608911,0.000024250881],"about_ca_topic_score_codex":0.002015717,"about_ca_topic_score_gemma":0.0007542946,"teacher_disagreement_score":0.002015717,"about_ca_system_score_codex":0.00035339818,"about_ca_system_score_gemma":0.00028701822,"threshold_uncertainty_score":0.0040079355},"labels":[],"label_agreement":null},{"id":"W2887685314","doi":"10.1002/aocs.12103","title":"Application of Barley‐ and Lentil‐Protein Concentrates in the Production of Protein‐Enriched Doughnuts","year":2018,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Innovates Bio Solutions; University of Alberta; U.S. Department of Agriculture; Alberta Crop Industry Development Fund; Canada Research Chairs; Saskatchewan Pulse Growers","keywords":"Food science; Pea protein; Chemistry; Prolamin; Barley flour; Vegetable Proteins; Egg white; Wheat flour; Storage protein; Biochemistry","score_opus":0.00903097544536119,"score_gpt":0.2456935821321909,"score_spread":0.2366626066868297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887685314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969318,0.0010228235,0.0014680501,0.000021347376,0.000010195861,0.000026803405,0.000085594635,0.000016362623,0.00041700402],"genre_scores_gemma":[0.993435,0.0007194305,0.004669242,0.000019362773,0.0000038197113,0.000015007207,0.00013415891,0.000012060401,0.0009919169],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999131,0.0000149849175,0.000007682095,0.000021749182,0.000023101045,0.000019421092],"domain_scores_gemma":[0.9999474,0.000005699416,0.00001545944,0.00000339235,0.000009952298,0.000018070987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018979576,0.0004404522,0.00022685553,0.00024292787,0.00015701409,0.0002908685,0.00018751381,0.00018915674,0.00026474724],"category_scores_gemma":[0.000090508045,0.000118172575,0.00025972273,0.0002582146,0.00013840801,0.00015749107,0.00024453105,0.00021033744,0.00008778607],"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":[0.00006959425,0.000025618976,0.00009289403,0.000038859725,0.0000048722954,0.0000298258,0.000008886909,0.00004406623,0.9986798,0.000010636725,0.000005663352,0.0009892711],"study_design_scores_gemma":[0.000007906234,0.00025414466,0.0027606313,0.0000074948366,0.000023227056,0.00004500347,0.000025169536,0.00036070222,0.9958412,0.0000055582123,0.0006653337,0.0000034779584],"about_ca_topic_score_codex":0.0017534832,"about_ca_topic_score_gemma":0.002970407,"teacher_disagreement_score":0.0017534832,"about_ca_system_score_codex":0.0002857306,"about_ca_system_score_gemma":0.00021561405,"threshold_uncertainty_score":0.0034866333},"labels":[],"label_agreement":null},{"id":"W2888222763","doi":"10.1002/star.201800140","title":"Novel Oxidized and UV‐Irradiated <i>Araucaria angustifolia</i> Pine Seed Starch for Enhanced Functional Properties","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Starch; Differential scanning calorimetry; Thermogravimetric analysis; Sodium hypochlorite; Crystallinity; Nuclear chemistry; Scanning electron microscope; Chemistry; Modified starch; Materials science; Chemical engineering; Autoclave; Organic chemistry; Composite material","score_opus":0.04758164271047567,"score_gpt":0.27107186794276567,"score_spread":0.22349022523229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888222763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963085,0.0006196862,0.0021532588,0.0000153233,0.000015451733,0.000011505641,0.00008971055,0.00005850078,0.00072805677],"genre_scores_gemma":[0.99498546,0.0003306584,0.002980858,0.000022398306,0.0000042944375,0.000011553799,0.0001455064,0.000021603973,0.0014976565],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997747,0.000002388172,0.0000017024776,0.000006281324,0.0000069173943,0.0000053163803],"domain_scores_gemma":[0.99996054,0.0000038255994,0.000016320371,0.0000035214684,0.000006084633,0.000009756954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000048931684,0.00025103596,0.00012927421,0.00010601955,0.00006102828,0.00021989089,0.00014989356,0.00015707505,0.00048272888],"category_scores_gemma":[0.000042692514,0.00010165862,0.00018669888,0.00008405806,0.000091668044,0.00009509454,0.00008135027,0.00020746529,0.00013220652],"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":[0.00001749537,0.0000044088993,0.00003844529,0.000014640935,0.0000014702407,0.000020346319,0.0000024609853,0.000012473839,0.9994288,0.000010660835,0.000005249026,0.00044362998],"study_design_scores_gemma":[0.000008495051,0.00023334006,0.006499576,0.0000044826434,0.000014962566,0.00021094173,0.000012496852,0.0003876428,0.9910789,0.000020720736,0.0015217504,0.0000065951886],"about_ca_topic_score_codex":0.00023512013,"about_ca_topic_score_gemma":0.0004949485,"teacher_disagreement_score":0.00048272888,"about_ca_system_score_codex":0.000072413815,"about_ca_system_score_gemma":0.000048866586,"threshold_uncertainty_score":0.0016149282},"labels":[],"label_agreement":null},{"id":"W2888329345","doi":"10.1016/j.foodres.2018.08.058","title":"Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort","year":2018,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Steeping; Chemistry; Food science; Polysaccharide; Starch; Biochemistry","score_opus":0.06902808361133488,"score_gpt":0.3101217572665537,"score_spread":0.24109367365521883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888329345","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996729,0.00008995317,0.00009021623,0.0000071449886,0.0000042649626,0.0000036540187,0.000036966027,0.000002955121,0.00009198075],"genre_scores_gemma":[0.999383,0.0000442384,0.00012978283,0.000015795622,0.0000016797353,0.0000049522573,0.00005538667,0.00000773338,0.00035747146],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992025,0.000014609447,0.000005234896,0.000016782848,0.000011588312,0.000031570977],"domain_scores_gemma":[0.9997317,0.00008780664,0.000045959125,0.000019062532,0.000031786294,0.00008354839],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014972044,0.00024200523,0.00024727837,0.000086590764,0.00019831405,0.00041252509,0.00012186452,0.0001531087,0.001639364],"category_scores_gemma":[0.0004969953,0.0002006591,0.00023181459,0.00016368806,0.0004977382,0.00029167245,0.00028086547,0.0006304336,0.00012915483],"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":[0.021145543,0.00024854686,0.007643192,0.000066976805,0.00004553456,0.00013682267,0.00038839338,0.0001262977,0.9667122,0.000056062065,0.000059997954,0.0033704434],"study_design_scores_gemma":[0.00012751963,0.0039711394,0.36270264,0.000020083235,0.00014269893,0.00018426012,0.0012357811,0.002021419,0.6286523,0.00015241432,0.00074503827,0.00004465598],"about_ca_topic_score_codex":0.00300448,"about_ca_topic_score_gemma":0.0040220157,"teacher_disagreement_score":0.00300448,"about_ca_system_score_codex":0.00023710026,"about_ca_system_score_gemma":0.00026719226,"threshold_uncertainty_score":0.0059739947},"labels":[],"label_agreement":null},{"id":"W2888918277","doi":"10.1016/j.ijbiomac.2018.08.132","title":"Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":107,"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":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Pullulanase; Chemistry; Starch; Resistant starch; Food science; Fourier transform infrared spectroscopy; Crystallography; Chemical engineering","score_opus":0.024458538103020143,"score_gpt":0.29368382809566523,"score_spread":0.2692252899926451,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2888918277","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991997,0.00015962656,0.0003548972,0.0000063267994,0.0000052282153,0.0000018588643,0.000046206722,0.0000040790956,0.00022215108],"genre_scores_gemma":[0.9986939,0.0000942184,0.00026734482,0.0000108483855,0.0000018043711,0.0000036170027,0.00014253714,0.0000059849203,0.0007798092],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993837,0.0000058366354,0.0000050521307,0.000014561555,0.000015890728,0.000020353216],"domain_scores_gemma":[0.9998629,0.000025347697,0.000038861777,0.000012079172,0.000027860593,0.000032900043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012031291,0.000231063,0.000093547744,0.0001721011,0.00010490958,0.0001599107,0.0001652798,0.00018584687,0.0007272716],"category_scores_gemma":[0.0002044338,0.00012492157,0.0002495721,0.00017496107,0.00022785053,0.0002653646,0.000097516015,0.00034199303,0.00009434775],"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":[0.00014767949,0.0000094785255,0.0003137749,0.000013333912,0.000005793222,0.000040978735,0.000027258673,0.00006737103,0.9988913,0.000033562876,0.0000062700683,0.00044318908],"study_design_scores_gemma":[0.000009279097,0.00029734155,0.020621402,0.0000044972485,0.00002609659,0.00013283931,0.00008906977,0.0010423103,0.977196,0.00005546419,0.00051292323,0.000012750305],"about_ca_topic_score_codex":0.00083229324,"about_ca_topic_score_gemma":0.0008910954,"teacher_disagreement_score":0.00083229324,"about_ca_system_score_codex":0.00011306412,"about_ca_system_score_gemma":0.0000978464,"threshold_uncertainty_score":0.0024329424},"labels":[],"label_agreement":null},{"id":"W2889471352","doi":"10.1021/acs.jafc.8b03298","title":"Effect of Glutathione Dehydrogenase of <i>Lactobacillus sanfranciscensis</i> on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread","year":2018,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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 Alberta","funders":"China Scholarship Council; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Gluten; Bread making; Volume (thermodynamics); Chemistry; Wheat flour; Lactobacillus; Fermentation","score_opus":0.010690619797521644,"score_gpt":0.2064049381223453,"score_spread":0.19571431832482367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2889471352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989349,0.0004088785,0.00014761707,0.000036540892,0.000010546924,0.000006584367,0.00012799875,0.000010015193,0.0003168876],"genre_scores_gemma":[0.9978098,0.0002135704,0.0005867703,0.000030943556,0.0000037609925,0.00000788118,0.00048428224,0.000008361285,0.00085459376],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997718,0.000057429024,0.000031551448,0.000047816236,0.000050393835,0.00004103187],"domain_scores_gemma":[0.99983335,0.000025610436,0.0000458199,0.000016407555,0.000033134627,0.0000456876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001896127,0.0004105138,0.00029308908,0.00015715444,0.000107811305,0.00037926232,0.00020779354,0.0001862549,0.000828147],"category_scores_gemma":[0.00024365344,0.00015492135,0.00034222606,0.00021444788,0.00016543259,0.0002135558,0.0002370684,0.00032779455,0.00015227488],"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":[0.0007295792,0.00008775053,0.0007549394,0.0000406261,0.000013883991,0.000032059645,0.00003555671,0.000034993973,0.9970721,0.000018480843,0.00002178469,0.0011582541],"study_design_scores_gemma":[0.0000197503,0.0015279974,0.016642464,0.000008211116,0.000045368517,0.00009537674,0.00014000526,0.00034186943,0.98035,0.000018377274,0.00080034084,0.000010164916],"about_ca_topic_score_codex":0.0022752697,"about_ca_topic_score_gemma":0.0024160221,"teacher_disagreement_score":0.0022752697,"about_ca_system_score_codex":0.00025337032,"about_ca_system_score_gemma":0.00023019397,"threshold_uncertainty_score":0.0045241117},"labels":[],"label_agreement":null},{"id":"W2889960538","doi":"10.1002/cche.10104","title":"Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption","year":2018,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Budapesti Műszaki és Gazdaságtudományi Egyetem","keywords":"Triticale; Amylopectin; Starch; Amylose; Food science; Chemistry; Hydrolysis; Agronomy; Amylase; Enzymatic hydrolysis; Grain quality; Biology; Biochemistry; Enzyme","score_opus":0.03150188164783037,"score_gpt":0.27679710290860926,"score_spread":0.2452952212607789,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2889960538","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995704,0.000044965218,0.00021884673,0.0000037199968,0.0000018579588,0.0000029384914,0.0000838361,0.000003752725,0.0000695584],"genre_scores_gemma":[0.9987563,0.000045746623,0.00048547023,0.000011251468,0.0000013088934,0.000007720229,0.0003594068,0.000008153891,0.0003246204],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998516,0.000025355921,0.000020371413,0.000051202394,0.000027493317,0.000023891118],"domain_scores_gemma":[0.9997267,0.00006518342,0.00008687415,0.000027007434,0.00004292997,0.00005129658],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025212206,0.00032233138,0.0002991223,0.00044549143,0.00016429446,0.00045990243,0.0001359768,0.00023558394,0.00083454774],"category_scores_gemma":[0.0002658787,0.00015369306,0.00032668578,0.00047773906,0.00021138231,0.0001610567,0.00021508102,0.0004236965,0.0001351682],"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":[0.00081922807,0.00013288371,0.012368672,0.000036279496,0.00008413857,0.0001530121,0.00015899591,0.00012144585,0.9834499,0.00004914719,0.000027255137,0.0025990407],"study_design_scores_gemma":[0.000043627326,0.0015202758,0.88616604,0.000012387911,0.00019050472,0.00043553184,0.00036450344,0.0012725976,0.10895205,0.000102909646,0.0009086757,0.000030957242],"about_ca_topic_score_codex":0.0008757684,"about_ca_topic_score_gemma":0.00073815626,"teacher_disagreement_score":0.0008757684,"about_ca_system_score_codex":0.00021757472,"about_ca_system_score_gemma":0.00011243817,"threshold_uncertainty_score":0.0027918816},"labels":[],"label_agreement":null},{"id":"W2890042237","doi":"10.1007/s12649-018-0462-z","title":"Alkali-Extracted Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Synonymous with Soluble Antioxidant Dietary Fiber","year":2018,"lang":"en","type":"article","venue":"Waste and Biomass Valorization","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Ferulic acid; Chemistry; Bran; Food science; ABTS; Antioxidant; DPPH; Arabinose; Xylose; Arabinoxylan; Phenols; Polysaccharide; Biochemistry; Organic chemistry; Raw material; Fermentation","score_opus":0.01608509740996104,"score_gpt":0.22363179663759317,"score_spread":0.20754669922763214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2890042237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9894665,0.002318027,0.006061054,0.000076440054,0.000054798824,0.000015951382,0.00024103414,0.000024046232,0.001742042],"genre_scores_gemma":[0.9875516,0.0017793847,0.004741486,0.000039765295,0.000021627502,0.000010838432,0.00040748194,0.000040928713,0.005406871],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999949,0.000007830756,0.0000040186524,0.000012230796,0.00001257409,0.000014407689],"domain_scores_gemma":[0.9999516,0.000007965836,0.000013394368,0.000007026072,0.000009116542,0.00001100351],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014900518,0.00047774636,0.00016853926,0.00042216547,0.00019153027,0.00029436185,0.00013558089,0.00014236111,0.0010998637],"category_scores_gemma":[0.000105387255,0.00011310574,0.00020182959,0.00034389927,0.00026935997,0.00047123455,0.00018297588,0.00048050054,0.00022619012],"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":[0.00019490985,0.000011949084,0.00020328781,0.000036312085,0.0000057980387,0.00006622745,0.000036303845,0.000046255736,0.9958489,0.00024714504,0.000011419046,0.00329152],"study_design_scores_gemma":[0.0000038399926,0.00009515214,0.0019417101,0.000006747809,0.000009279752,0.000117430674,0.00003464405,0.00010841914,0.99582905,0.0000779506,0.0017717482,0.0000040796476],"about_ca_topic_score_codex":0.00058227143,"about_ca_topic_score_gemma":0.0010754162,"teacher_disagreement_score":0.0010998637,"about_ca_system_score_codex":0.00015472058,"about_ca_system_score_gemma":0.00019143111,"threshold_uncertainty_score":0.0036793947},"labels":[],"label_agreement":null},{"id":"W2890221856","doi":"10.1016/j.foodchem.2018.09.010","title":"Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":68,"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":"International Development Research Centre","keywords":"Decortication; Parboiling; Agronomy; Yield (engineering); In vitro; Chemistry; Grain yield; Food science; Biology; Biochemistry; Materials science; Medicine","score_opus":0.011409131257384506,"score_gpt":0.2387765916262753,"score_spread":0.22736746036889077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2890221856","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99885607,0.0003401361,0.0002728894,0.000025073316,0.000021085556,0.00000947434,0.0001695149,0.000009495118,0.00029641134],"genre_scores_gemma":[0.9970925,0.00022166272,0.0006856821,0.000046481822,0.000011930531,0.000018511668,0.00033244968,0.00001579767,0.0015749766],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977833,0.000057660443,0.000021097378,0.000058429996,0.000024181827,0.000060326973],"domain_scores_gemma":[0.99946195,0.0002297229,0.00008311661,0.0000396468,0.000049592254,0.00013598682],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032044455,0.0006648682,0.0004892838,0.0001871084,0.00028439943,0.00047987598,0.00022511565,0.0003530621,0.0016202852],"category_scores_gemma":[0.00051873195,0.0003324369,0.0004332427,0.00027007484,0.0004372788,0.00052928645,0.00027648194,0.0009558139,0.00028615672],"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":[0.018085573,0.00045292257,0.0013383356,0.00009728036,0.000060356397,0.000109533496,0.00012459101,0.00012885699,0.9775403,0.00004350622,0.000045383247,0.0019734325],"study_design_scores_gemma":[0.00008550071,0.0044842837,0.024066677,0.000008743156,0.00011513128,0.00006771815,0.00012742863,0.00049834047,0.96987176,0.000045736047,0.00060613774,0.000022484146],"about_ca_topic_score_codex":0.0013308605,"about_ca_topic_score_gemma":0.0020055664,"teacher_disagreement_score":0.0016202852,"about_ca_system_score_codex":0.00028001494,"about_ca_system_score_gemma":0.00025873433,"threshold_uncertainty_score":0.0054204464},"labels":[],"label_agreement":null},{"id":"W2890281549","doi":"10.3390/nu10091327","title":"Hairless Canaryseed: A Novel Cereal with Health Promoting Potential","year":2018,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Ingredient; Cultivar; Antioxidant; Health benefits; Digestion (alchemy); Functional food; Brown rice; Nutraceutical; Biology; Healthy food; Chemistry; Botany; Traditional medicine; Biochemistry; Medicine","score_opus":0.055350385838709534,"score_gpt":0.3228039603304292,"score_spread":0.26745357449171964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2890281549","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":[0.00085582474,0.9975684,0.00016421634,0.00019422201,0.00012592023,0.0000058732417,0.000024137375,0.000008509919,0.0010528169],"genre_scores_gemma":[0.0046306876,0.99375945,0.0003513345,0.0001474297,0.00006678226,0.000007757468,0.00006153983,0.0000025846232,0.00097254297],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99989665,0.000014766459,0.000019841282,0.000022593078,0.000034714176,0.000011540582],"domain_scores_gemma":[0.99985254,0.00006690661,0.000029643143,0.000004807509,0.000030970376,0.000015060024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028471602,0.0005818864,0.00063527847,0.0019580398,0.0001988575,0.0006633119,0.00044384168,0.00066949846,0.002328118],"category_scores_gemma":[0.0004173094,0.00014630092,0.00039561535,0.0013280147,0.00028132723,0.00068667316,0.0004469736,0.0007909954,0.0006249969],"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":[0.00017712958,0.00012255117,0.00040118519,0.035796158,0.00014212103,0.0004418318,0.000112429145,0.00017465405,0.0077979285,0.0027359903,0.008840033,0.94325805],"study_design_scores_gemma":[0.000035223213,0.0002289044,0.0025137428,0.005206619,0.0002555009,0.0026913837,0.000119196775,0.000080709826,0.002510956,0.0015000633,0.9848326,0.000025071358],"about_ca_topic_score_codex":0.0011498727,"about_ca_topic_score_gemma":0.0019221837,"teacher_disagreement_score":0.002328118,"about_ca_system_score_codex":0.0002715999,"about_ca_system_score_gemma":0.0005379884,"threshold_uncertainty_score":0.00778836},"labels":[],"label_agreement":null},{"id":"W2891491000","doi":"10.1016/j.ijfoodmicro.2018.09.007","title":"Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":118,"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":"Food spoilage; Food science; Preservative; Sorbic acid; Shelf life; Fermentation; Aspergillus niger; Ricinoleic acid; Propionate; Lactic acid; Natamycin; Chemistry; Biopreservation; Acetic acid; Titratable acid; Lactobacillus brevis; Biology; Biochemistry; Lactobacillus plantarum; Bacteria; Castor oil","score_opus":0.01480374945574688,"score_gpt":0.25841547478860927,"score_spread":0.24361172533286238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891491000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99847585,0.0005886326,0.000534325,0.000045903755,0.000026898299,0.000015578782,0.000035563673,0.000016054128,0.0002611792],"genre_scores_gemma":[0.99760795,0.0004149166,0.0010937394,0.000037720496,0.0000072123325,0.000008955312,0.000067222834,0.000009348141,0.0007528576],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999869,0.000014946293,0.000009555397,0.0000295894,0.000024372419,0.000052553332],"domain_scores_gemma":[0.9999112,0.000015987349,0.000021061302,0.000006778766,0.000010868904,0.000034092685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013907783,0.00038190873,0.00046701607,0.0001842643,0.0001781571,0.00061384647,0.00022747283,0.0003207377,0.00096451363],"category_scores_gemma":[0.00017681172,0.00018680285,0.00037952635,0.0001190557,0.00018856303,0.00034885877,0.00037182882,0.00045775925,0.00014879137],"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":[0.0008640924,0.000096684314,0.00014528174,0.000026423024,0.0000072983967,0.000029957431,0.000010934333,0.000052466185,0.9963012,0.000014902436,0.00001602607,0.0024348174],"study_design_scores_gemma":[0.000093329356,0.0036971155,0.005148968,0.00001054125,0.00007574717,0.00012549607,0.000094922114,0.0008644212,0.98873645,0.000039990562,0.0011007999,0.000012222864],"about_ca_topic_score_codex":0.0009295359,"about_ca_topic_score_gemma":0.001773969,"teacher_disagreement_score":0.00096451363,"about_ca_system_score_codex":0.00013614522,"about_ca_system_score_gemma":0.0003121319,"threshold_uncertainty_score":0.0032266378},"labels":[],"label_agreement":null},{"id":"W2891507412","doi":"10.5539/jfr.v7n5p112","title":"Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":22,"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; Absorption of water; Wheat flour; Meal; Melon; Chemistry; Proximate; Botany; Biology; Horticulture","score_opus":0.15351301792517463,"score_gpt":0.39056359902562965,"score_spread":0.23705058110045502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891507412","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961093,0.0013616541,0.0011964263,0.000030551528,0.000021899106,0.00006659633,0.00017643317,0.000024784098,0.0010123809],"genre_scores_gemma":[0.9850952,0.0018667193,0.008284462,0.000037985603,0.000011480405,0.00007778479,0.0007761707,0.00005109582,0.0037990315],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975616,0.00004411414,0.000026690162,0.000043612505,0.00010004502,0.000029460713],"domain_scores_gemma":[0.99982244,0.000021035465,0.000045435518,0.00001189108,0.00005079858,0.00004851563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039144052,0.0006329149,0.00044447824,0.0009218775,0.00023673115,0.00050553126,0.00024872003,0.00027819668,0.0008130985],"category_scores_gemma":[0.0002610325,0.00018916703,0.00045679288,0.00056773116,0.00018214816,0.00038070136,0.00043998193,0.0003758223,0.00020558356],"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":[0.0002790678,0.00014329085,0.00037218552,0.00013561577,0.000012164039,0.00012319011,0.000030302968,0.00006495786,0.9961903,0.000034680717,0.00001927986,0.0025949406],"study_design_scores_gemma":[0.000020407868,0.0023702765,0.01228381,0.000037331258,0.00011238918,0.0003013576,0.00010249227,0.00037627332,0.9816456,0.00001669678,0.0027202852,0.000013161541],"about_ca_topic_score_codex":0.0010532315,"about_ca_topic_score_gemma":0.0029654275,"teacher_disagreement_score":0.0010532315,"about_ca_system_score_codex":0.00022246811,"about_ca_system_score_gemma":0.0001751562,"threshold_uncertainty_score":0.002720058},"labels":[],"label_agreement":null},{"id":"W2891542731","doi":"10.3390/ijms19102870","title":"Genome-Wide Association Analysis of Mucilage and Hull Content in Flax (Linum usitatissimum L.) Seeds","year":2018,"lang":"en","type":"article","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":59,"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; Innovative Research Group Project of the National Natural Science Foundation of China; Genome Canada","keywords":"Linum; Mucilage; Biology; Botany; Genome; Genetics; Gene","score_opus":0.027923571332956382,"score_gpt":0.29012501946905983,"score_spread":0.26220144813610347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891542731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99940693,0.0001102308,0.00015615462,0.000014228722,0.000001752557,0.0000020063446,0.00021450184,0.000008672448,0.00008557669],"genre_scores_gemma":[0.99894327,0.000053292766,0.0003873592,0.000019055547,0.0000022348934,0.0000065007703,0.00036850892,0.0000036649856,0.00021617067],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99985313,0.000030284487,0.00001214274,0.000071574665,0.00001752777,0.000015306241],"domain_scores_gemma":[0.9997837,0.000066345536,0.00007633944,0.00001660788,0.000018537714,0.000038339636],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003130981,0.00024218089,0.0002091585,0.0007911266,0.00025687856,0.00019763771,0.00011743052,0.00023260566,0.00082951336],"category_scores_gemma":[0.00028948084,0.000113428796,0.00032506807,0.0006239396,0.00011701393,0.00006689994,0.00016733397,0.00021125356,0.00007613144],"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":[0.0020745518,0.00010906914,0.66908634,0.00009772988,0.0010977503,0.00070290663,0.00034487655,0.00047630898,0.31446195,0.00012049697,0.00029556442,0.011132369],"study_design_scores_gemma":[0.0000112783355,0.000044803735,0.9982553,0.000002341875,0.00008654516,0.00011771163,0.00003052728,0.000397355,0.0008903649,0.0000124208245,0.0001477236,0.0000036308352],"about_ca_topic_score_codex":0.003606722,"about_ca_topic_score_gemma":0.008327646,"teacher_disagreement_score":0.003606722,"about_ca_system_score_codex":0.00016410595,"about_ca_system_score_gemma":0.00010367828,"threshold_uncertainty_score":0.0071715117},"labels":[],"label_agreement":null},{"id":"W2891938958","doi":"10.1096/fasebj.30.1_supplement.893.11","title":"Chickpea Bread, a Low Glycemic Index Bread Alternative","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Hospital for Sick Children; University of Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"","keywords":"Glycemic index; Glycaemic index; Food science; Index (typography); Glycemic; Medicine; Diabetes mellitus; Chemistry; Computer science; Endocrinology","score_opus":0.01774517312517387,"score_gpt":0.24660306600250312,"score_spread":0.22885789287732924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891938958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98056203,0.009040195,0.0049568117,0.00014616265,0.00010618672,0.000071461865,0.0010312028,0.00016221325,0.003923781],"genre_scores_gemma":[0.9761849,0.0028349461,0.012911318,0.00011431797,0.000013335936,0.000022776627,0.0019656715,0.000037546222,0.0059151035],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999039,0.000012058076,0.000007340047,0.00003397708,0.000031832424,0.000010873387],"domain_scores_gemma":[0.9999256,0.0000066818616,0.000017158582,0.000009584286,0.000020090569,0.000020779693],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011317101,0.000435022,0.00020701517,0.00032087535,0.00020723417,0.00045961115,0.00029554404,0.00022272917,0.0018510479],"category_scores_gemma":[0.000114670205,0.000089240515,0.00028925543,0.0003490131,0.00011558247,0.00013039102,0.00018947084,0.0003716073,0.0003673874],"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":[0.0009367671,0.00017113578,0.004884426,0.00025457537,0.000090650865,0.0003001694,0.00004345367,0.0002300037,0.96659565,0.00030115864,0.00037369155,0.025818245],"study_design_scores_gemma":[0.00052118854,0.005743886,0.25383633,0.00015809483,0.0005779629,0.005322281,0.00033503133,0.0021458268,0.6612428,0.0007529056,0.0692952,0.000068514855],"about_ca_topic_score_codex":0.0021503945,"about_ca_topic_score_gemma":0.0037345472,"teacher_disagreement_score":0.0021503945,"about_ca_system_score_codex":0.0001977657,"about_ca_system_score_gemma":0.00009556671,"threshold_uncertainty_score":0.006192386},"labels":[],"label_agreement":null},{"id":"W2892273777","doi":"10.1016/j.foodchem.2018.09.023","title":"Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":69,"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":"Ministerio de Economía y Competitividad; Federación Española de Enfermedades Raras","keywords":"Amylopectin; Starch; Food science; Extrusion; Chemistry; Materials science; Amylose; Composite material","score_opus":0.010645927225177695,"score_gpt":0.25020075905180733,"score_spread":0.23955483182662962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2892273777","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99907637,0.00015458476,0.00036191614,0.000021170934,0.000007528742,0.000004346627,0.000040443083,0.000019167539,0.00031457047],"genre_scores_gemma":[0.9985436,0.000079959005,0.0003378322,0.000031680258,0.0000032165724,0.000006040433,0.00007451861,0.000017421658,0.00090572546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994016,0.0000053945873,0.0000027770175,0.000018840134,0.000012736255,0.000020125592],"domain_scores_gemma":[0.99990344,0.000021166446,0.000031040672,0.00000987014,0.000008314631,0.000026158717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000833922,0.0001955637,0.0001179635,0.00009082638,0.000080857615,0.00025658897,0.00014240645,0.0002131272,0.002466488],"category_scores_gemma":[0.00017074135,0.00022202333,0.00017943213,0.00006132114,0.00022973878,0.00021862755,0.00021417368,0.000507706,0.00019157429],"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":[0.00019264423,0.000012799548,0.00019116221,0.0000141372775,0.0000041417475,0.000029697241,0.000025039992,0.00004750718,0.99895847,0.000030783714,0.000026081785,0.00046736584],"study_design_scores_gemma":[0.000033463562,0.00036815045,0.01827617,0.000006586966,0.000011959483,0.000079434925,0.00006737023,0.0011088048,0.9792773,0.00006075317,0.0006987447,0.000011141151],"about_ca_topic_score_codex":0.0005692247,"about_ca_topic_score_gemma":0.00087525666,"teacher_disagreement_score":0.002466488,"about_ca_system_score_codex":0.00010972674,"about_ca_system_score_gemma":0.000097292446,"threshold_uncertainty_score":0.00825125},"labels":[],"label_agreement":null},{"id":"W2892660733","doi":"10.1007/s00394-018-1827-6","title":"Comparative effects of different whole grains and brans on blood lipid: a network meta-analysis","year":2018,"lang":"en","type":"article","venue":"European Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Bran; Meta-analysis; Blood lipids; Cholesterol; Internal medicine; Medicine; Total cholesterol; Animal science; Food science; Chemistry; Biology","score_opus":0.059006034694464235,"score_gpt":0.2778538017367158,"score_spread":0.21884776704225156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2892660733","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":"methods","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":"methods","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.02275306,0.9700734,0.0033866197,0.00065583095,0.00038842246,0.0008329256,0.0010896502,0.000092047856,0.0007279665],"genre_scores_gemma":[0.60316205,0.38083884,0.0098079005,0.0013610281,0.00044252846,0.0022222188,0.0014997781,0.000090984184,0.0005745702],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98164004,0.012323895,0.002743598,0.001778072,0.0011020303,0.0004124904],"domain_scores_gemma":[0.9738677,0.021622088,0.002303683,0.00082082476,0.0010645313,0.0003211427],"candidate_categories":["metaresearch","metaepi_broad"],"consensus_categories":[],"category_scores_codex":[0.021001998,0.0036623061,0.02012892,0.0064870827,0.00063817855,0.0038122784,0.0021001417,0.0020088942,0.0040603727],"category_scores_gemma":[0.040510107,0.0013695185,0.04204937,0.0057282066,0.0007770268,0.0020877963,0.0019179492,0.002135326,0.00029120396],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0048401486,0.000045236764,0.0042743213,0.07922112,0.902041,0.000072279865,0.000042036336,0.00096568436,0.00022864995,0.00014352679,0.00021442324,0.007911617],"study_design_scores_gemma":[0.0009247596,0.00026014185,0.00240679,0.003857776,0.99131143,0.00003260504,0.000019492561,0.00038123387,0.00007023083,0.00024657918,0.00047610016,0.000012929449],"about_ca_topic_score_codex":0.0066170604,"about_ca_topic_score_gemma":0.0094725415,"teacher_disagreement_score":0.9798711,"about_ca_system_score_codex":0.002524065,"about_ca_system_score_gemma":0.0023888599,"threshold_uncertainty_score":0.11107051},"labels":[],"label_agreement":null},{"id":"W2892698139","doi":"10.5539/jfr.v7n6p16","title":"Development of Gluten-Free Egg Pasta based on Amaranth, Maize and Sorghum","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Amaranth; Food science; Sorghum; Gluten free; Mathematics; Gluten; Population; Raw material; Recipe; Agronomy; Chemistry; Biology; Medicine","score_opus":0.10775733421581551,"score_gpt":0.3611132330977802,"score_spread":0.2533558988819647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2892698139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99561137,0.0011399019,0.002335658,0.00003700236,0.000012405639,0.000040768795,0.00015136355,0.000020868069,0.0006506447],"genre_scores_gemma":[0.98433775,0.0013204851,0.011991436,0.000028268574,0.000004807521,0.000039112292,0.00040752176,0.000020188465,0.0018504012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987626,0.00002403305,0.000012295818,0.000031155374,0.00004113835,0.0000151849445],"domain_scores_gemma":[0.9999074,0.000010925062,0.000037550446,0.0000081091985,0.000016842181,0.000019178635],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022211649,0.00035003724,0.00024400353,0.00033768377,0.00013294061,0.0002703518,0.00021321297,0.00017760706,0.0005833508],"category_scores_gemma":[0.00015712358,0.00014212755,0.00033333438,0.00023273674,0.000111116926,0.00026268122,0.00023869846,0.00029107492,0.00012332623],"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":[0.00009421674,0.00004855545,0.00014777617,0.00009561477,0.0000090655185,0.00003956123,0.000012496667,0.00009284897,0.99749315,0.00003877141,0.000010166794,0.0019178906],"study_design_scores_gemma":[0.000024406318,0.0022913876,0.009202823,0.000025263298,0.00006953316,0.000237104,0.00005471672,0.0006549205,0.983967,0.000039492956,0.0034224591,0.000010882865],"about_ca_topic_score_codex":0.00034681408,"about_ca_topic_score_gemma":0.0009895406,"teacher_disagreement_score":0.0005833508,"about_ca_system_score_codex":0.00015095036,"about_ca_system_score_gemma":0.00010839175,"threshold_uncertainty_score":0.0019515157},"labels":[],"label_agreement":null},{"id":"W2893144632","doi":"10.1002/star.201800173","title":"Characteristics of Modified Carioca Bean Starch upon Single and Dual Annealing, Heat‐Moisture‐Treatment, and Sonication","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Sonication; Starch; Crystallite; Crystallinity; Moisture; Granule (geology); Annealing (glass); Chemistry; Chemical engineering; Materials science; Nuclear chemistry; Mineralogy; Food science; Composite material; Chromatography; Crystallography; Engineering","score_opus":0.0427594800028381,"score_gpt":0.28903614397315747,"score_spread":0.24627666397031936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2893144632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99855274,0.00025273077,0.00058892864,0.000010342205,0.000007919511,0.0000054258917,0.000075385484,0.000018157923,0.0004883125],"genre_scores_gemma":[0.99822026,0.00012689304,0.0004211621,0.0000146862185,0.000002542273,0.000014107094,0.00015020714,0.000016337384,0.0010337323],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.000006901703,0.0000073049055,0.000025466345,0.000028610526,0.000022336708],"domain_scores_gemma":[0.9998191,0.000028757186,0.00006054737,0.00001596831,0.00003941099,0.00003618701],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001211449,0.00025565812,0.00016448225,0.0002274427,0.00011253588,0.00018557755,0.00011668945,0.0002522098,0.00095579564],"category_scores_gemma":[0.00021388043,0.00018479461,0.00023239195,0.00021314774,0.00022817335,0.0001562956,0.00009519943,0.00034403356,0.00013049127],"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":[0.00014945075,0.0000074503782,0.0004498927,0.00002473997,0.000007876443,0.00005070714,0.000043830798,0.00005880403,0.99823594,0.000017306615,0.000014260628,0.0009397284],"study_design_scores_gemma":[0.000011147721,0.0004000196,0.032207783,0.000005172009,0.000036168323,0.00021863209,0.00009105776,0.0006672671,0.9655628,0.000021575888,0.00076067273,0.000017661445],"about_ca_topic_score_codex":0.0009982308,"about_ca_topic_score_gemma":0.001184953,"teacher_disagreement_score":0.0009982308,"about_ca_system_score_codex":0.00013647693,"about_ca_system_score_gemma":0.000088945795,"threshold_uncertainty_score":0.0031974316},"labels":[],"label_agreement":null},{"id":"W2893629309","doi":"10.1155/2018/1328797","title":"Dietary Fiber: Chemistry, Structure, and Properties","year":2018,"lang":"en","type":"article","venue":"Journal of Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Chemistry; Dietary fiber; Food science","score_opus":0.01810167265587761,"score_gpt":0.2339176073025468,"score_spread":0.21581593464666918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2893629309","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":[0.93567437,0.05508363,0.0015033352,0.0009694596,0.00013370997,0.00002176868,0.0002588651,0.000012313916,0.006342483],"genre_scores_gemma":[0.97206885,0.019457923,0.001580794,0.00014955134,0.000106940606,0.000009990929,0.00013511832,0.0000071221325,0.0064837527],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999379,0.000012421844,0.0000057563734,0.000013524556,0.000020303482,0.000010162768],"domain_scores_gemma":[0.99991417,0.00001653551,0.000023009647,0.0000042138117,0.000022936143,0.000019240248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022627834,0.00020649414,0.00017840172,0.0006247012,0.00027700886,0.0004465907,0.00016125909,0.00040329524,0.0016260558],"category_scores_gemma":[0.00027413588,0.00012904328,0.0001201327,0.00040175667,0.0003394765,0.00035969034,0.00023539805,0.00029009336,0.00021446262],"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":[0.0046464885,0.00096398336,0.122235715,0.001574697,0.00024771914,0.0009539368,0.00065295555,0.00088877353,0.5005542,0.0055070985,0.0019706187,0.35980386],"study_design_scores_gemma":[0.00011804192,0.003415306,0.7617219,0.0004547776,0.00032403736,0.0045507266,0.0011451975,0.0030457266,0.16742115,0.00818247,0.049518164,0.00010250692],"about_ca_topic_score_codex":0.0028405788,"about_ca_topic_score_gemma":0.0031749397,"teacher_disagreement_score":0.0028405788,"about_ca_system_score_codex":0.00024518123,"about_ca_system_score_gemma":0.00027412962,"threshold_uncertainty_score":0.0056480765},"labels":[],"label_agreement":null},{"id":"W2894258396","doi":"10.31390/gradschool_theses.887","title":"Rice processing: milling and value-added effects","year":2006,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Louisiana State University","keywords":"Bran; Mill; Mathematics; Pulp and paper industry; Environmental science; Engineering; Raw material; Chemistry; Mechanical engineering","score_opus":0.010284714584284097,"score_gpt":0.25635834199606916,"score_spread":0.24607362741178507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2894258396","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99702483,0.00065328786,0.0010006492,0.000031826396,0.000007806769,0.000023963052,0.00017032218,0.000027537279,0.0010597201],"genre_scores_gemma":[0.99613994,0.00030283252,0.001746266,0.00006087428,0.000008935817,0.000012257444,0.00026160324,0.000025527661,0.0014418433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996526,0.000078542675,0.000033379172,0.00008620008,0.00010890842,0.000040301034],"domain_scores_gemma":[0.9990688,0.00033842097,0.00024308957,0.00010440854,0.00016022375,0.00008510564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046735033,0.00038183972,0.00028650943,0.00026152423,0.00022105189,0.0006879938,0.0002392485,0.0002558198,0.0017988973],"category_scores_gemma":[0.0007623589,0.00016449665,0.00034885676,0.00046529603,0.0002429649,0.00035180233,0.00023349177,0.0004081293,0.00023970194],"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":[0.0022328915,0.00016142266,0.008075973,0.00015636104,0.00003512322,0.00008248784,0.000055207176,0.0001969709,0.9790389,0.000038586422,0.00004659056,0.009879415],"study_design_scores_gemma":[0.000026739344,0.003373935,0.18597072,0.000012299787,0.00006071739,0.00020189877,0.00010215692,0.00049043016,0.8084902,0.00008250653,0.0011741701,0.000014272317],"about_ca_topic_score_codex":0.0009369637,"about_ca_topic_score_gemma":0.0016376979,"teacher_disagreement_score":0.0017988973,"about_ca_system_score_codex":0.00039066363,"about_ca_system_score_gemma":0.0002133238,"threshold_uncertainty_score":0.0060179234},"labels":[],"label_agreement":null},{"id":"W2894654507","doi":"10.1038/s41430-018-0329-1","title":"Glycaemic and insulinaemic impact of oats soaked overnight in milk vs. cream of rice with and without sugar, nuts, and seeds: a randomized, controlled trial","year":2018,"lang":"en","type":"article","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":13,"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 Manitoba; Glycemic Index Laboratories","funders":"PepsiCo","keywords":"Medicine; Food science; Sugar; Diabetes mellitus; Animal science; Morning; Post-prandial; Internal medicine; Chemistry; Endocrinology; Biology","score_opus":0.027675191722893015,"score_gpt":0.32927804677321226,"score_spread":0.30160285505031925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2894654507","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902974,0.0024226527,0.00028445385,0.0002839922,0.0005029691,0.004831225,0.00053564727,0.00005796726,0.0007835808],"genre_scores_gemma":[0.9857312,0.002349253,0.001671827,0.00060298,0.00061482994,0.0060676443,0.0005180047,0.000020484578,0.0024237144],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99875367,0.00049100537,0.00011621065,0.0002918127,0.00015414112,0.00019317942],"domain_scores_gemma":[0.99847883,0.00040839665,0.00036367832,0.000106152154,0.00014278002,0.0005001276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023083626,0.0019887488,0.0045686113,0.000653273,0.0008622396,0.0015711085,0.0014568911,0.0023269465,0.005915865],"category_scores_gemma":[0.0021310404,0.0009506286,0.0022243361,0.0007892626,0.0015565123,0.0010778824,0.0005225504,0.0027135992,0.0007779959],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9872799,0.0076312856,0.00022816785,0.00037990545,0.0004250244,0.000015600413,0.000025299112,0.000040886476,0.001372341,0.000018018869,0.000100267025,0.002483362],"study_design_scores_gemma":[0.89569813,0.100855105,0.001873962,0.000031685926,0.0007380001,0.000010041549,0.000027489807,0.00014723153,0.00037006522,0.00003882104,0.00019772757,0.000011700974],"about_ca_topic_score_codex":0.0044482043,"about_ca_topic_score_gemma":0.007675162,"teacher_disagreement_score":0.005915865,"about_ca_system_score_codex":0.0014499879,"about_ca_system_score_gemma":0.0022473189,"threshold_uncertainty_score":0.01979047},"labels":[],"label_agreement":null},{"id":"W2895344225","doi":"10.1016/j.foodchem.2018.10.003","title":"Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionation","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":85,"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":"Fractionation; Starch; Field pea; Fraction (chemistry); Chemistry; Food science; Particle size; Composition (language); Pea protein; Chromatography; Biochemistry","score_opus":0.015882003337650663,"score_gpt":0.26174272822335876,"score_spread":0.2458607248857081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2895344225","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9839281,0.0015320824,0.011311124,0.000072338466,0.00005631061,0.00009035447,0.00037334423,0.00009201967,0.002544315],"genre_scores_gemma":[0.98848,0.00072961213,0.006917289,0.000065696215,0.000012563322,0.00003298965,0.0006172961,0.00003682638,0.003107742],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991834,0.000010705618,0.0000061530213,0.000019862953,0.000020984404,0.00002396469],"domain_scores_gemma":[0.9999554,0.00000792031,0.0000075823964,0.0000052939813,0.000009390284,0.00001431585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017615946,0.00041901614,0.0003210825,0.0004103291,0.00020316239,0.0003017618,0.00017106596,0.00019198279,0.001000066],"category_scores_gemma":[0.00014568382,0.000105711944,0.0003283084,0.00034507303,0.0001881898,0.00022242292,0.00032026286,0.0005049444,0.00040433247],"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":[0.000108731336,0.00005359138,0.00018719309,0.000031573654,0.0000064708456,0.00004890144,0.0000169093,0.00006474256,0.9962585,0.000038170547,0.000028238976,0.0031569984],"study_design_scores_gemma":[0.000021425436,0.00046422935,0.0046543553,0.000007690584,0.000030420188,0.00012974536,0.000039141367,0.00031402762,0.9921659,0.000055772554,0.00211056,0.0000067785472],"about_ca_topic_score_codex":0.0005217221,"about_ca_topic_score_gemma":0.0007789179,"teacher_disagreement_score":0.001000066,"about_ca_system_score_codex":0.00014959372,"about_ca_system_score_gemma":0.00015672181,"threshold_uncertainty_score":0.0033456087},"labels":[],"label_agreement":null},{"id":"W2896459136","doi":"10.1016/j.foodchem.2018.10.064","title":"Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":194,"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":"Amylopectin; Amylose; Starch; Food science; Resistant starch; Chemistry; Agronomy; Biology","score_opus":0.03264321208293396,"score_gpt":0.25099474765445884,"score_spread":0.21835153557152487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896459136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99926037,0.00016712656,0.0001508655,0.000005922767,0.0000052278006,0.0000020314517,0.00007429873,0.0000024214462,0.00033176693],"genre_scores_gemma":[0.9986307,0.000107514075,0.00019075499,0.000012201353,0.000005319671,0.0000033711974,0.00034547216,0.0000053047256,0.0006992929],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989855,0.000014335995,0.000012951713,0.000028177214,0.000021831447,0.000024128754],"domain_scores_gemma":[0.99957913,0.00012312843,0.000074206706,0.000018879367,0.000096962,0.00010764164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019130905,0.00026048505,0.00015785024,0.0006961049,0.00019909843,0.00033731438,0.00014458128,0.00023590494,0.0010717093],"category_scores_gemma":[0.00037814514,0.0001289128,0.000276366,0.0003845189,0.00032226747,0.00022971183,0.0002111881,0.00026349997,0.00016432375],"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":[0.0015205527,0.0000556787,0.010731528,0.00005407796,0.000035267378,0.00022684295,0.0002962842,0.000046454308,0.98479223,0.000078507874,0.000025110101,0.0021376258],"study_design_scores_gemma":[0.000032406824,0.001288513,0.68716574,0.000015720956,0.00011691444,0.0012623894,0.0012007164,0.0008652684,0.3066579,0.00013716293,0.001229873,0.000027414488],"about_ca_topic_score_codex":0.0019298604,"about_ca_topic_score_gemma":0.0011447525,"teacher_disagreement_score":0.0019298604,"about_ca_system_score_codex":0.00010737107,"about_ca_system_score_gemma":0.000102412676,"threshold_uncertainty_score":0.0038372874},"labels":[],"label_agreement":null},{"id":"W2896897760","doi":"10.5539/jfr.v7n6p107","title":"Starch and Pectin Affect Hardness of Cooked Bananas","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"African Development Bank Group","keywords":"Pectin; Starch; Food science; Chemistry; Middle lamella; Texture (cosmology); Retrogradation (starch); Cell wall; Biochemistry; Amylose","score_opus":0.13087230062445857,"score_gpt":0.4042873887795624,"score_spread":0.27341508815510385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896897760","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985801,0.00042729633,0.00021168603,0.000024309407,0.000012215892,0.000017941838,0.00009119476,0.000009850198,0.00062545756],"genre_scores_gemma":[0.99562126,0.00021441236,0.0005753441,0.00006897268,0.0000073846404,0.00002200286,0.00021684979,0.000022201162,0.0032515652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998373,0.000027288443,0.00001237427,0.000042693777,0.000047068253,0.00003319029],"domain_scores_gemma":[0.9995103,0.000109202294,0.00011667294,0.000026922777,0.00009555445,0.0001414299],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016255124,0.00041864204,0.0003000311,0.00021238739,0.0002098765,0.0004378529,0.00017982315,0.00033948637,0.0028817784],"category_scores_gemma":[0.0004197119,0.0002897683,0.0003698413,0.00015803412,0.00033486323,0.00029060824,0.00037916872,0.0011950362,0.00020456719],"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":[0.0015332719,0.00014879729,0.002243095,0.00009097774,0.00003986545,0.0000696865,0.00011564089,0.00002968508,0.9944391,0.000016964112,0.000033904496,0.0012390151],"study_design_scores_gemma":[0.000056484485,0.0037079575,0.49028313,0.000023742887,0.00012152562,0.0003087493,0.00042391496,0.00071172474,0.5026783,0.00006659555,0.0015764988,0.000041344523],"about_ca_topic_score_codex":0.0014067608,"about_ca_topic_score_gemma":0.0025779821,"teacher_disagreement_score":0.0028817784,"about_ca_system_score_codex":0.00023519344,"about_ca_system_score_gemma":0.00011364381,"threshold_uncertainty_score":0.009640455},"labels":[],"label_agreement":null},{"id":"W2897187607","doi":"10.1093/ajcn/nqy112","title":"The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials","year":2018,"lang":"en","type":"review","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Intertek (Canada)","funders":"","keywords":"Postprandial; Whole grains; Area under the curve; Medicine; Animal science; Food science; Endosperm; Agronomy; Chemistry; Internal medicine; Biology; Biochemistry","score_opus":0.0887725659845513,"score_gpt":0.40738541696983827,"score_spread":0.31861285098528697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897187607","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":[0.010899681,0.98791367,0.0003413794,0.00010510689,0.00017858273,0.00018659582,0.00021251159,0.000018384004,0.0001441381],"genre_scores_gemma":[0.20102619,0.7937555,0.0024992526,0.00103372,0.0003025509,0.00047307948,0.0004990053,0.000028117287,0.000382543],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.996506,0.001328824,0.0011428433,0.0005457207,0.00032899575,0.00014778247],"domain_scores_gemma":[0.99379975,0.004591605,0.0009930829,0.00017651901,0.0003117007,0.00012729401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0060046143,0.0027426824,0.017529313,0.0023530705,0.0006184319,0.0024901824,0.0020110798,0.0025948738,0.0031904017],"category_scores_gemma":[0.014992211,0.001303405,0.02492203,0.0029406548,0.0008367698,0.0016863854,0.0013476503,0.0028796676,0.00024418577],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.018919254,0.00015488446,0.0024369548,0.37741148,0.57801753,0.00011174713,0.00011931642,0.00041924146,0.00059130054,0.00011924884,0.00044843514,0.021250695],"study_design_scores_gemma":[0.004279268,0.0007977109,0.0030123242,0.0111464625,0.97901696,0.000060811086,0.00006390457,0.00012536463,0.00015501725,0.00014781611,0.0011669484,0.000027431042],"about_ca_topic_score_codex":0.00560019,"about_ca_topic_score_gemma":0.012536778,"teacher_disagreement_score":0.017529313,"about_ca_system_score_codex":0.0014072981,"about_ca_system_score_gemma":0.0019400795,"threshold_uncertainty_score":0.031755805},"labels":[],"label_agreement":null},{"id":"W2897202855","doi":"10.1139/cjps-2018-0140","title":"Nutrient content and viscosity of Saskatchewan-grown pulses in relation to their cooking quality","year":2018,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":32,"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 Saskatchewan; University of Guelph; Agriculture and Agri-Food Canada","funders":"Saskatchewan Pulse Growers","keywords":"Cultivar; Starch; Food science; Viscosity; Gluten; Chemistry; Amylose; Viscometer; Nutrient; Protein quality; Agronomy; Materials science; Biology; Composite material","score_opus":0.057209374955280196,"score_gpt":0.26597451169730396,"score_spread":0.20876513674202377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897202855","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99926513,0.000039106257,0.00007447233,0.000007902555,0.0000011282527,0.0000029472944,0.00017473356,0.0000047618278,0.00042986765],"genre_scores_gemma":[0.99688125,0.00011793126,0.00033566152,0.00003559747,6.797042e-7,0.000008123106,0.0007717201,0.000009420137,0.0018395585],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99992955,0.000006011781,0.000005460983,0.00002397369,0.000018191007,0.000016704824],"domain_scores_gemma":[0.9996313,0.000062315594,0.000053492822,0.00002101861,0.00015780398,0.00007403026],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011575531,0.00018109284,0.00012169439,0.00039106698,0.00024706745,0.00043470052,0.00017376021,0.00012580822,0.0008160554],"category_scores_gemma":[0.00027417144,0.0001433256,0.00012686073,0.0005001432,0.00015294761,0.00014836776,0.00023743576,0.0002216982,0.00021219671],"study_design_candidate":"observational","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":[0.0008264434,0.00012006637,0.29837084,0.00005504467,0.00011486209,0.00043222183,0.0008281641,0.00030504365,0.6860536,0.000099640994,0.00021778897,0.01257636],"study_design_scores_gemma":[0.0000050325375,0.00009578596,0.97688794,0.0000050271747,0.000024201998,0.000084617444,0.00045915743,0.00039265555,0.021500392,0.000018985878,0.00051348336,0.000012854835],"about_ca_topic_score_codex":0.17274149,"about_ca_topic_score_gemma":0.38468432,"teacher_disagreement_score":0.8272585,"about_ca_system_score_codex":0.0012717987,"about_ca_system_score_gemma":0.0006904204,"threshold_uncertainty_score":0.343472},"labels":[],"label_agreement":null},{"id":"W2899482430","doi":"10.1080/03610470.2018.1492818","title":"Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures","year":2018,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"American Malting Barley Association; U.S. Department of Agriculture","keywords":"Maltotriose; Mashing; Maltose; Amylase; Alpha-amylase; Population; Food science; Starch; Cultivar; Brewing; Biology; Chemistry; Botany; Biochemistry; Enzyme; Sucrose; Fermentation","score_opus":0.04741726378995824,"score_gpt":0.33909512485905974,"score_spread":0.2916778610691015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2899482430","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99841845,0.00009918925,0.00019174228,0.000015062638,0.0000030349104,0.0000055767705,0.00039134134,0.0000066431744,0.0008690236],"genre_scores_gemma":[0.99617517,0.00013976172,0.00067382207,0.00003213667,0.0000037003495,0.000010861513,0.0014851424,0.000018047767,0.0014613674],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99951434,0.000024160116,0.000020082649,0.00016048763,0.00017998015,0.00010082646],"domain_scores_gemma":[0.9992384,0.000042793883,0.00010907008,0.00006273513,0.0004325546,0.00011447454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036282936,0.00033526093,0.00030794792,0.0011046175,0.00095273263,0.00080154947,0.0004610146,0.000215815,0.00094913837],"category_scores_gemma":[0.0007819728,0.00015180632,0.00029154736,0.0018177519,0.0004757269,0.00019449224,0.00040869034,0.0002879979,0.0001968636],"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":[0.0009911204,0.00010838634,0.7908675,0.00007017168,0.0002993896,0.0003538194,0.0045885486,0.00036895697,0.15616918,0.00039256504,0.00062687276,0.04516351],"study_design_scores_gemma":[0.0000015864133,0.000034324014,0.99797326,0.0000020031491,0.0000142015915,0.000052281644,0.0003712155,0.00008840404,0.0007584591,0.000008022591,0.0006897881,0.0000065344234],"about_ca_topic_score_codex":0.6971202,"about_ca_topic_score_gemma":0.86986524,"teacher_disagreement_score":0.3028798,"about_ca_system_score_codex":0.0039434754,"about_ca_system_score_gemma":0.0017769319,"threshold_uncertainty_score":0.6093271},"labels":[],"label_agreement":null},{"id":"W2900296947","doi":"10.1002/star.201800196","title":"Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"McMaster University; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Starch; Palmitic acid; Extrusion; Chemistry; Myristic acid; Resistant starch; Hydrolysis; Digestion (alchemy); Fatty acid; Biochemistry; Chromatography; Materials science","score_opus":0.05562453354483542,"score_gpt":0.3127218671477433,"score_spread":0.2570973336029079,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900296947","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969522,0.00034495082,0.0023064676,0.0000170493,0.000010864575,0.000020669257,0.000028361881,0.000020318248,0.00029912853],"genre_scores_gemma":[0.9938937,0.00041320152,0.0049899663,0.000021995851,0.00001132082,0.000021738098,0.00009274652,0.000045736997,0.00050948793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99949837,0.0001512465,0.000081094506,0.000106970554,0.00011009537,0.00005216407],"domain_scores_gemma":[0.9995308,0.00018649557,0.00016167469,0.000041971725,0.00004996416,0.000029185641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006469696,0.0004655154,0.00034784852,0.00021785371,0.00013139877,0.00050041906,0.00021731161,0.00029171054,0.0008391428],"category_scores_gemma":[0.0010503703,0.0002765004,0.00031728033,0.00023171227,0.0002511796,0.0005176784,0.00033341575,0.00045336937,0.00023396623],"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":[0.00024243302,0.000028115037,0.00026231815,0.000050894705,0.000013052183,0.00004891099,0.00004715775,0.00008171241,0.9978301,0.000026276368,0.000006148058,0.0013629219],"study_design_scores_gemma":[0.000011187564,0.00035925006,0.0017873961,0.0000041201674,0.000024720463,0.000053756517,0.000018388759,0.0003028195,0.99705327,0.000004988228,0.0003745716,0.0000055124733],"about_ca_topic_score_codex":0.00018575812,"about_ca_topic_score_gemma":0.0003725022,"teacher_disagreement_score":0.0008391428,"about_ca_system_score_codex":0.00011792696,"about_ca_system_score_gemma":0.000110790425,"threshold_uncertainty_score":0.0034214854},"labels":[],"label_agreement":null},{"id":"W2900847290","doi":"10.26577/eb-2018-3-1342","title":"Biochemical screening of the domestic and world prosa millet collection on the content of amilose in grain","year":2018,"lang":"en","type":"article","venue":"Experimental biology","topic":"Food composition and properties","field":"Nursing","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":"Amylose; Biology; Food science; Agronomy; Animal science; Chemistry; Starch","score_opus":0.04567798060267782,"score_gpt":0.3048737768860266,"score_spread":0.2591957962833488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2900847290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987142,0.000072261,0.00039882684,0.0000066004636,0.0000021464114,0.000006413632,0.0005021409,0.000005303328,0.00029201666],"genre_scores_gemma":[0.9929972,0.00015277145,0.0014639439,0.000019737661,0.0000046479336,0.000021338326,0.0043248665,0.000008659385,0.0010067807],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985266,0.000017448989,0.00001755744,0.000049383412,0.000044805853,0.000018159226],"domain_scores_gemma":[0.9997801,0.0000306704,0.00006150021,0.000030091813,0.00005804333,0.00003957509],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001329292,0.00029182626,0.00018229116,0.0007704745,0.0003477807,0.00031870915,0.00008258673,0.00012250614,0.0006052321],"category_scores_gemma":[0.00029254888,0.000079409656,0.00020073546,0.00084396056,0.00017213835,0.00012428046,0.000263072,0.00021280111,0.00017252681],"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":[0.0004611088,0.00006620059,0.1469166,0.00007398547,0.00006482352,0.00027166557,0.0005010624,0.00012724976,0.84008133,0.00007197048,0.00007633504,0.011287723],"study_design_scores_gemma":[0.000008186343,0.000329014,0.9407049,0.000007821204,0.00007416867,0.00060105714,0.00041505718,0.00023856993,0.05563082,0.000041703806,0.0019357568,0.000012863457],"about_ca_topic_score_codex":0.00081913866,"about_ca_topic_score_gemma":0.0018889066,"teacher_disagreement_score":0.00081913866,"about_ca_system_score_codex":0.00009609462,"about_ca_system_score_gemma":0.000106895415,"threshold_uncertainty_score":0.0020247102},"labels":[],"label_agreement":null},{"id":"W2901709046","doi":"10.1016/j.supflu.2018.11.013","title":"Hydrolysis of cassava starch, chitosan and their mixtures in pressurized hot water media","year":2018,"lang":"en","type":"article","venue":"The Journal of Supercritical Fluids","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council; University of Alberta","keywords":"Chitosan; Starch; Depolymerization; Biopolymer; Factorial experiment; Chemistry; Hydrolysis; Amylose; Zeta potential; Chemical engineering; Food science; Polymer chemistry; Organic chemistry; Polymer","score_opus":0.01986835321749108,"score_gpt":0.25274908405604146,"score_spread":0.23288073083855038,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2901709046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99495643,0.0010642492,0.00071720727,0.000055631626,0.00005543964,0.00002787579,0.00016687125,0.000019357283,0.0029369257],"genre_scores_gemma":[0.99685115,0.0004328814,0.00038783855,0.000022828495,0.000016571677,0.000011347493,0.00016037385,0.00001109459,0.002106006],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968326,0.00006151243,0.000032396754,0.00004973421,0.00008348793,0.000089608446],"domain_scores_gemma":[0.99966276,0.00015775388,0.00005317214,0.000028029825,0.000055813915,0.000042507825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004301091,0.00046286403,0.0003618547,0.0004555349,0.0002579432,0.0003713826,0.00024470693,0.00046833165,0.002141612],"category_scores_gemma":[0.0007920423,0.00025388246,0.00034241012,0.00042724537,0.00035198446,0.0005776987,0.00022085935,0.00064884307,0.00039083144],"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":[0.0018979984,0.00004910827,0.00038816122,0.00012913576,0.00003357239,0.00016129985,0.00015388624,0.0004076454,0.9930709,0.000113149166,0.00009241539,0.0035027137],"study_design_scores_gemma":[0.000021319705,0.00052678265,0.0024088144,0.0000105108875,0.000027934913,0.000060330032,0.000076461445,0.000821529,0.9952389,0.000028918026,0.0007649223,0.000013577268],"about_ca_topic_score_codex":0.0023523252,"about_ca_topic_score_gemma":0.002590686,"teacher_disagreement_score":0.0023523252,"about_ca_system_score_codex":0.00030708188,"about_ca_system_score_gemma":0.0004713044,"threshold_uncertainty_score":0.0071644187},"labels":[],"label_agreement":null},{"id":"W2901717004","doi":"10.22215/etd/2014-10304","title":"Extraction, Bioactivity, and Stability of Wheat Bran Alkylresorcinols","year":2014,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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 Guelph; Carleton University","funders":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs; University of Ottawa","keywords":"Bran; Food science; DPPH; Extraction (chemistry); Chemistry; Cultivar; Prebiotic; Antioxidant; Whole grains; Composition (language); Lactic acid; Bacteria; Horticulture; Biology; Biochemistry; Chromatography; Raw material","score_opus":0.025551674709608205,"score_gpt":0.2883441732037045,"score_spread":0.26279249849409625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2901717004","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99244213,0.0032795703,0.0018405804,0.00004918147,0.000019247367,0.000045796514,0.00043281223,0.000009356312,0.0018813259],"genre_scores_gemma":[0.9832323,0.0026371642,0.0030683985,0.000059898233,0.000013405926,0.000047803795,0.00083129184,0.000016038184,0.010093672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998926,0.00001534514,0.0000067829724,0.00002699157,0.0000301415,0.000028096145],"domain_scores_gemma":[0.9999162,0.000010894196,0.000019172716,0.0000064240767,0.000035442405,0.000011890654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020220134,0.00032265793,0.00013646482,0.0003967981,0.000161071,0.00023933222,0.00008247223,0.0001389979,0.0013062796],"category_scores_gemma":[0.00022738024,0.0000941951,0.00022205169,0.00035949203,0.00011348862,0.00016887386,0.00020116732,0.0003242936,0.00027341233],"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":[0.00029334714,0.00008573334,0.0027103683,0.00011868686,0.00002198648,0.000041731004,0.00009400999,0.000086474014,0.984681,0.00006927342,0.000036681806,0.01176078],"study_design_scores_gemma":[0.000013689108,0.00073859806,0.055524163,0.00004243732,0.000066135406,0.00011248874,0.00020420582,0.00030359795,0.9393035,0.000059581016,0.003619112,0.000012448049],"about_ca_topic_score_codex":0.0021597964,"about_ca_topic_score_gemma":0.0035197572,"teacher_disagreement_score":0.0021597964,"about_ca_system_score_codex":0.00016510936,"about_ca_system_score_gemma":0.00024090019,"threshold_uncertainty_score":0.0043699145},"labels":[],"label_agreement":null},{"id":"W2901798872","doi":"10.2196/11707","title":"Healthy Eating and Active Living for Diabetes-Glycemic Index (HEALD-GI): Protocol for a Pragmatic Randomized Controlled Trial","year":2018,"lang":"en","type":"article","venue":"JMIR Research Protocols","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Athabasca University; University of Alberta","funders":"","keywords":"Glycemic; Medicine; Glycemic index; Type 2 diabetes; Randomized controlled trial; Diabetes mellitus; Protocol (science); Gerontology; Healthy eating; Meal; Weight loss; Physical therapy; Alternative medicine; Obesity; Internal medicine; Physical activity; Endocrinology","score_opus":0.13894194478550392,"score_gpt":0.5201722300798004,"score_spread":0.3812302852942965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2901798872","genre_codex":"protocol","genre_gemma":"protocol","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"protocol","genre_consensus":"protocol","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00028377192,0.00012307725,0.00066687743,0.00009902549,0.00014780668,0.99780387,0.00054317486,0.00004824584,0.00028412015],"genre_scores_gemma":[0.00035700828,0.000054139822,0.001013949,0.00006031462,0.000015741109,0.99830556,0.000063279804,0.0000026153643,0.00012739813],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9628598,0.022727987,0.0049145664,0.0029476755,0.0035231414,0.0030267688],"domain_scores_gemma":[0.97802585,0.0064638094,0.004584574,0.0028668472,0.005195851,0.0028631396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.06361136,0.008309493,0.013031004,0.0037606945,0.0055695605,0.006950184,0.0045050085,0.009744893,0.11898362],"category_scores_gemma":[0.055127338,0.0049278694,0.007826964,0.005092964,0.0052143373,0.0058383136,0.0032662132,0.01253195,0.01980257],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.72068256,0.015330722,0.001146756,0.09754826,0.004829789,0.0007102188,0.0015430825,0.004317203,0.0027335219,0.015386288,0.06419888,0.071572684],"study_design_scores_gemma":[0.8784259,0.01585314,0.0020659748,0.016282028,0.0017921925,0.00013236298,0.00037180257,0.0030224742,0.0011235691,0.0078123584,0.07288103,0.00023706119],"about_ca_topic_score_codex":0.0050040125,"about_ca_topic_score_gemma":0.008786876,"teacher_disagreement_score":0.11898362,"about_ca_system_score_codex":0.010383306,"about_ca_system_score_gemma":0.02577899,"threshold_uncertainty_score":0.39803988},"labels":[],"label_agreement":null},{"id":"W2901834547","doi":"10.1016/j.ijbiomac.2018.11.216","title":"Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel","year":2018,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":85,"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; Agriculture and Agri-Food Canada","funders":"Centers for Disease Control and Prevention","keywords":"Starch; Viscoelasticity; Food science; Materials science; Dynamic mechanical analysis; Creep; Rheology; Chemistry; Wheat starch; Dynamic modulus; Composite material; Polymer","score_opus":0.039716222545713165,"score_gpt":0.29540356170630916,"score_spread":0.255687339160596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2901834547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982572,0.0005871011,0.00032351734,0.000018749146,0.000014858666,0.0000029095143,0.0000601896,0.000008455812,0.0007269816],"genre_scores_gemma":[0.9987853,0.00021986742,0.00022174278,0.000013486209,0.0000057368175,0.000004219017,0.00008424196,0.000004986125,0.00066047686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999517,0.000005926424,0.000005101681,0.0000092814325,0.000014168404,0.000013721675],"domain_scores_gemma":[0.99972135,0.000093657516,0.00007339145,0.000014947892,0.00004892655,0.0000476132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015320364,0.00018480165,0.00008220817,0.0004887145,0.00013112016,0.00021608062,0.00011659647,0.00018568197,0.002116646],"category_scores_gemma":[0.00039856418,0.00009530934,0.00014144277,0.00032900492,0.00019507244,0.00032934168,0.00014184174,0.00028694325,0.00010919347],"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":[0.00044651775,0.00002248589,0.001133158,0.000067168825,0.000010867381,0.00009454201,0.00012302659,0.000151622,0.9945437,0.00009407065,0.000043569296,0.0032692638],"study_design_scores_gemma":[0.000022887352,0.0008353753,0.092365146,0.000026578697,0.00008485301,0.00041458404,0.00048092753,0.0034225571,0.9003558,0.00020442625,0.0017518963,0.000035000998],"about_ca_topic_score_codex":0.000590263,"about_ca_topic_score_gemma":0.00067623454,"teacher_disagreement_score":0.002116646,"about_ca_system_score_codex":0.000077248216,"about_ca_system_score_gemma":0.000073722054,"threshold_uncertainty_score":0.0070809126},"labels":[],"label_agreement":null},{"id":"W2902893008","doi":"10.3390/ijms19123817","title":"Unambiguous Ex Situ and in Cell 2D 13C Solid-State NMR Characterization of Starch and Its Constituents","year":2018,"lang":"en","type":"article","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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 du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Centre National de la Recherche Scientifique; Université du Québec à Montréal","keywords":"Starch; Amylose; Amylopectin; Crystallinity; Solid-state nuclear magnetic resonance; Chemistry; Carbon-13 NMR; Amorphous solid; In situ; Biochemistry; Organic chemistry; Crystallography; Nuclear magnetic resonance","score_opus":0.019566094030521994,"score_gpt":0.2938753939458594,"score_spread":0.27430929991533737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2902893008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9499181,0.0012878308,0.044043265,0.00017717581,0.00007839413,0.000041334093,0.0013990434,0.00013721934,0.0029177235],"genre_scores_gemma":[0.9453851,0.0016070417,0.047619294,0.00011414736,0.000048917744,0.00008052568,0.0019745547,0.00011030556,0.003060123],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998517,0.000020785668,0.000009465884,0.000050822695,0.000043427117,0.000023845803],"domain_scores_gemma":[0.9997414,0.000074445736,0.000047529134,0.000054700165,0.00005460682,0.000027295768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028444335,0.00034169763,0.00021500743,0.00019404525,0.00023561362,0.0004464611,0.00025522948,0.00035079243,0.00055120443],"category_scores_gemma":[0.0002764295,0.00021482239,0.00016458139,0.00023074112,0.00042186695,0.00037379793,0.00037985682,0.00064671924,0.00023296432],"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":[0.000011067504,0.000003452798,0.00004812789,0.000010631666,0.0000010978721,0.000012814151,0.000011863421,0.000025412313,0.9995022,0.00004427622,0.00000931286,0.00031966832],"study_design_scores_gemma":[0.000005047124,0.00007102354,0.0032582586,0.000003962221,0.0000114447585,0.000115847084,0.000063555715,0.0013667578,0.9928348,0.00011456656,0.002143195,0.000011437961],"about_ca_topic_score_codex":0.00069281366,"about_ca_topic_score_gemma":0.0015716463,"teacher_disagreement_score":0.00069281366,"about_ca_system_score_codex":0.00019043311,"about_ca_system_score_gemma":0.00020278925,"threshold_uncertainty_score":0.0018439293},"labels":[],"label_agreement":null},{"id":"W2903425882","doi":"10.1007/s13197-018-3500-8","title":"Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Monsanto Fund; Canada Research Chairs","keywords":"Amylopectin; Amylose; Starch; Granule (geology); Chemistry; Food science; Degree of polymerization; Resistant starch; Enzymatic hydrolysis; Biochemistry; Polysaccharide; Hydrolysis; Amylase; Enzyme; Biology; Organic chemistry; Polymerization; Polymer","score_opus":0.010646792159263972,"score_gpt":0.2519457518959529,"score_spread":0.24129895973668894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2903425882","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998988,0.000092115275,0.0005313787,0.000021326428,0.000007011708,0.0000063308903,0.00018914766,0.00002447478,0.00014034481],"genre_scores_gemma":[0.9976107,0.00007768331,0.0007477963,0.000020267995,0.0000037820434,0.000016083168,0.00035129132,0.000049033046,0.0011233945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997651,0.000041156694,0.000042786192,0.00005851655,0.000045039258,0.000047422232],"domain_scores_gemma":[0.9993942,0.00019251683,0.00017044712,0.0000527717,0.00004411579,0.0001459734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022495643,0.00063311576,0.00040619346,0.0003042911,0.00011091324,0.00040213027,0.00034443132,0.00033247337,0.001242631],"category_scores_gemma":[0.00031823458,0.0003844608,0.00040170824,0.00026380012,0.00042543357,0.0002131579,0.0003167756,0.000723638,0.00025501396],"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":[0.0003119854,0.000026251833,0.0002121338,0.000009134551,0.0000064698106,0.000018587876,0.000015560106,0.000034806035,0.9991598,0.0000141324035,0.000005773498,0.00018543692],"study_design_scores_gemma":[0.000030945397,0.0003770365,0.0150639955,0.0000039516003,0.0000585489,0.00013805358,0.00005544853,0.001228831,0.98270595,0.000027319062,0.00029589856,0.000013988452],"about_ca_topic_score_codex":0.002031425,"about_ca_topic_score_gemma":0.0016443564,"teacher_disagreement_score":0.002031425,"about_ca_system_score_codex":0.00040245763,"about_ca_system_score_gemma":0.0002560931,"threshold_uncertainty_score":0.0041570663},"labels":[],"label_agreement":null},{"id":"W2904097376","doi":"10.1093/jas/sky404.330","title":"379 Effect of yeast fermentation on pea starch glycemic index in dogs.","year":2018,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Fermentation; Starch; Food science; Glycemic index; Yeast; Glycemic; Prebiotic; Carbohydrate; Biology; Chemistry; Biochemistry; Biotechnology; Insulin","score_opus":0.020086082125090284,"score_gpt":0.31850482457467,"score_spread":0.2984187424495797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2904097376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99943644,0.00021792107,0.00006540681,0.000028046286,0.000013971316,0.000010746621,0.00005525963,0.000007713796,0.00016450298],"genre_scores_gemma":[0.99858606,0.00024974495,0.00024577667,0.00005826655,0.000010921432,0.000014541891,0.0002687246,0.000006216604,0.0005596895],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99979204,0.000039581828,0.000017841643,0.00005576941,0.000037546364,0.000057173893],"domain_scores_gemma":[0.9996363,0.00006950562,0.00007167484,0.000026639895,0.000032045893,0.00016383348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000336072,0.00032646564,0.00053526217,0.00035869848,0.00020493752,0.00041661243,0.00016816492,0.00044880688,0.0010374666],"category_scores_gemma":[0.00048763814,0.00023514299,0.00051038904,0.00021619727,0.00037951625,0.00043442403,0.00022722247,0.00084091583,0.00024132551],"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":[0.075085536,0.008866621,0.0247399,0.00026783624,0.00020964445,0.0018735459,0.0004074853,0.0003144094,0.8733301,0.00013306219,0.00047249426,0.014299332],"study_design_scores_gemma":[0.0012052937,0.26615784,0.281287,0.000057930287,0.00057126576,0.0030024273,0.0010648437,0.0045255516,0.4386688,0.00020373412,0.0031569647,0.00009833892],"about_ca_topic_score_codex":0.0009998607,"about_ca_topic_score_gemma":0.0013145168,"teacher_disagreement_score":0.0010374666,"about_ca_system_score_codex":0.00038101032,"about_ca_system_score_gemma":0.00019846178,"threshold_uncertainty_score":0.0034707189},"labels":[],"label_agreement":null},{"id":"W2904192744","doi":"10.1007/s13197-018-3537-8","title":"Capability of solvent retention capacity to quality of flat bread in three wheat cultivars","year":2018,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"York University","funders":"Tarbiat Modares University; University of Isfahan; Isfahan University of Technology","keywords":"Glutenin; Gliadin; Arabinoxylan; Food science; Gluten; Chemistry; Xylose; Solubility; Cultivar; Wheat flour; Arabinose; Botany; Organic chemistry; Polysaccharide; Biochemistry; Biology; Fermentation","score_opus":0.061967021042507335,"score_gpt":0.31324468404884315,"score_spread":0.2512776630063358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2904192744","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99955803,0.000101181584,0.000119782104,0.0000057420884,0.0000026308055,0.0000017013203,0.000080611935,0.0000039392035,0.00012625103],"genre_scores_gemma":[0.99930465,0.00004434797,0.00010645131,0.000009724366,6.9011503e-7,0.0000018045966,0.00020099331,0.000005411351,0.00032588735],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998628,0.00001792805,0.000013184618,0.00005005388,0.00002337822,0.000032574255],"domain_scores_gemma":[0.9996352,0.000093550894,0.000074385454,0.000028835979,0.000090003494,0.000078048804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016994872,0.0002622003,0.00021043254,0.0004065756,0.00020076762,0.00050115376,0.00014247735,0.00024672848,0.0010061364],"category_scores_gemma":[0.00039841715,0.00020301,0.0003145717,0.00035569794,0.0002769199,0.00024592268,0.00024796257,0.00037152923,0.00014467686],"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":[0.00079856726,0.00003063049,0.009738371,0.000027359994,0.000031370335,0.00007190904,0.00020934358,0.00008196434,0.9873427,0.0000344161,0.00001909875,0.0016141259],"study_design_scores_gemma":[0.000026552576,0.0012746842,0.37888157,0.000009352351,0.00019016935,0.00027486976,0.00054616755,0.0012453124,0.6167958,0.00007936008,0.0006459332,0.000030360427],"about_ca_topic_score_codex":0.0053441785,"about_ca_topic_score_gemma":0.003465766,"teacher_disagreement_score":0.0053441785,"about_ca_system_score_codex":0.0002494874,"about_ca_system_score_gemma":0.00015633466,"threshold_uncertainty_score":0.010626137},"labels":[],"label_agreement":null},{"id":"W2904870518","doi":"10.1016/j.foodchem.2018.12.028","title":"Study on starch-protein interactions and their effects on physicochemical and digestible properties of the blends","year":2018,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":420,"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 Natural Science Foundation of China","keywords":"Starch; Differential scanning calorimetry; Fourier transform infrared spectroscopy; Chemistry; Whey protein isolate; Food science; Whey protein; Swelling; Granule (geology); Chemical engineering; Materials science; Composite material","score_opus":0.022927380493475556,"score_gpt":0.24445323656294826,"score_spread":0.2215258560694727,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2904870518","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980757,0.000778257,0.00063427654,0.000012725074,0.000015298541,0.000008422038,0.00004254173,0.000005897618,0.00042682336],"genre_scores_gemma":[0.99685633,0.0005746342,0.0010438145,0.00002520988,0.000009412457,0.0000139842405,0.0000915662,0.000016719745,0.0013684105],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997907,0.000038893268,0.000019375611,0.00005692339,0.00005800703,0.000035961955],"domain_scores_gemma":[0.9997305,0.00008183922,0.000058337337,0.000020948492,0.000058902075,0.00004937488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031015094,0.0003777067,0.0003202415,0.00018879799,0.00019094585,0.00036315602,0.00014293866,0.00018875443,0.0015516542],"category_scores_gemma":[0.00048832333,0.0001679348,0.00034165266,0.00035575475,0.00020307193,0.00040180955,0.000252274,0.0005278604,0.00020815442],"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":[0.0007017807,0.00010507153,0.00081446854,0.000069516354,0.000026424792,0.000052747193,0.000040825424,0.00007114188,0.99587196,0.000039879396,0.000013616932,0.0021925168],"study_design_scores_gemma":[0.000019914416,0.0009356425,0.008494338,0.000009644108,0.000097696015,0.000111850735,0.0000807962,0.00077502785,0.9884001,0.00003004006,0.0010339969,0.00001099425],"about_ca_topic_score_codex":0.00030879994,"about_ca_topic_score_gemma":0.0002863707,"teacher_disagreement_score":0.0015516542,"about_ca_system_score_codex":0.00011793392,"about_ca_system_score_gemma":0.000114461545,"threshold_uncertainty_score":0.0051907897},"labels":[],"label_agreement":null},{"id":"W2906033397","doi":"10.1016/j.foodhyd.2018.12.039","title":"Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review","year":2018,"lang":"en","type":"review","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":93,"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":"Starch; Legume; Food science; Digestion (alchemy); Bioavailability; Hydrolysis; In vitro; Chemistry; Resistant starch; Carbohydrate; Enzymatic hydrolysis; Biotechnology; Biochemistry; Agronomy; Biology; Chromatography","score_opus":0.039046400749778,"score_gpt":0.33170929629346835,"score_spread":0.29266289554369035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2906033397","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":[0.0010207678,0.9986051,0.0000733218,0.00004322077,0.0000376745,0.0000046850805,0.000022916363,0.0000020180355,0.00019037462],"genre_scores_gemma":[0.002693757,0.99674785,0.00023976312,0.000055400225,0.000032408327,0.000006874391,0.00002861433,9.91379e-7,0.00019431929],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998098,0.000027402699,0.000048362388,0.00004567733,0.00005516641,0.000013619426],"domain_scores_gemma":[0.99945194,0.00030134124,0.00012886724,0.000011895179,0.000089200315,0.00001669159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066288566,0.0008000104,0.0014509734,0.0015335461,0.00015591485,0.0007029089,0.00059415906,0.00063546735,0.0012966779],"category_scores_gemma":[0.0010220942,0.0002793558,0.00073701056,0.0017650997,0.00023775222,0.0007321617,0.000363688,0.00055884285,0.00028802725],"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":[0.000419232,0.00022374652,0.0008357469,0.105303794,0.0005948217,0.00023050602,0.00014045821,0.0003555374,0.014698033,0.00070693437,0.0037279478,0.8727632],"study_design_scores_gemma":[0.00016251247,0.0021157716,0.01659937,0.031825762,0.0058268406,0.003535108,0.00061568443,0.00040683235,0.022614095,0.0015459555,0.9145628,0.00018929533],"about_ca_topic_score_codex":0.0012003114,"about_ca_topic_score_gemma":0.002021146,"teacher_disagreement_score":0.0015335461,"about_ca_system_score_codex":0.00021003764,"about_ca_system_score_gemma":0.00060645014,"threshold_uncertainty_score":0.0043377876},"labels":[],"label_agreement":null},{"id":"W2906791220","doi":"10.1080/00071668.2018.1562157","title":"Accurate prediction of nutritional value of sorghum grain using image analysis","year":2018,"lang":"en","type":"article","venue":"British Poultry Science","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Sorghum; Mathematics; Chemical composition; Linear regression; Lightness; Food science; Chemistry; Agronomy; Biology; Statistics; Computer science","score_opus":0.02609824506986028,"score_gpt":0.2868895863119789,"score_spread":0.2607913412421186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2906791220","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8446155,0.0006177143,0.15130691,0.000055260847,0.00002764807,0.00005441402,0.0006106289,0.00078604487,0.0019257972],"genre_scores_gemma":[0.93533176,0.0002728037,0.06327301,0.000016925582,0.000005191959,0.000026418293,0.00037028678,0.000038709728,0.0006647607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.000042028238,0.000009111184,0.000037986665,0.00004861465,0.000014179912],"domain_scores_gemma":[0.99967325,0.00012215564,0.000056509816,0.00002577544,0.00011197879,0.00001027651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005551266,0.00038261275,0.00031789162,0.00083257235,0.0001109489,0.0005666823,0.00021575246,0.00032932218,0.0007968974],"category_scores_gemma":[0.001098198,0.0001689858,0.0003851235,0.00057011785,0.00012776077,0.00041704276,0.00019329369,0.00020461166,0.00048696622],"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":[0.0009476387,0.000102542566,0.12597589,0.00040854036,0.00018702201,0.00020939021,0.00019011289,0.031042716,0.61232436,0.00041913462,0.000560002,0.22763266],"study_design_scores_gemma":[0.000029255949,0.0003838362,0.31457168,0.000049838953,0.00016220036,0.00032301893,0.0002154463,0.5388101,0.14282632,0.0006319409,0.001916072,0.00008044294],"about_ca_topic_score_codex":0.003850951,"about_ca_topic_score_gemma":0.005753148,"teacher_disagreement_score":0.003850951,"about_ca_system_score_codex":0.00023968253,"about_ca_system_score_gemma":0.00022284663,"threshold_uncertainty_score":0.007657051},"labels":[],"label_agreement":null},{"id":"W2907335247","doi":"10.1016/j.clnu.2018.12.036","title":"Dietary glycemic index and glycemic load in relation to general obesity and central adiposity among adults","year":2019,"lang":"en","type":"article","venue":"Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"University of Isfahan; Isfahan University of Medical Sciences; U.S. Department of Agriculture","keywords":"Medicine; Abdominal obesity; Waist; Glycemic load; Obesity; Body mass index; Confounding; Overweight; Glycemic index; Waist-to-height ratio; Cross-sectional study; Internal medicine; Glycemic; Demography; Diabetes mellitus; Endocrinology; Pathology","score_opus":0.019337969360381874,"score_gpt":0.2818426877189362,"score_spread":0.2625047183585544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2907335247","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915016,0.0002624501,0.000021122523,0.000037440044,0.0000063017787,0.0000031791974,0.00007446858,0.0000018336075,0.00044298172],"genre_scores_gemma":[0.9994061,0.00010235121,0.000038502174,0.000033588756,0.000009346263,0.0000034865695,0.00011291073,0.0000010129054,0.00029267746],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997944,0.000053955944,0.000029390083,0.000040112947,0.000038042992,0.000044014298],"domain_scores_gemma":[0.99915767,0.0002189682,0.00027966854,0.0000416086,0.00006520488,0.0002369888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046943763,0.00028980008,0.00039346286,0.0006422211,0.000459469,0.0006823286,0.00023717128,0.0006849862,0.0014386751],"category_scores_gemma":[0.0016926829,0.00039037233,0.00048716168,0.0010728345,0.0002482024,0.0004466471,0.00049829955,0.001009471,0.00020562357],"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":[0.00034688142,0.00016471634,0.99818295,0.000006743316,0.00006044932,0.000056173543,0.0000972879,0.000028903833,0.000122521,0.000011112783,0.00003683515,0.00088521384],"study_design_scores_gemma":[0.000006172191,0.00013386979,0.9993843,0.000002717035,0.000022979368,0.000051234867,0.00022580201,0.00010498515,0.000012710021,0.000014379983,0.00003859441,0.0000023402793],"about_ca_topic_score_codex":0.013901615,"about_ca_topic_score_gemma":0.019594312,"teacher_disagreement_score":0.013901615,"about_ca_system_score_codex":0.00031006167,"about_ca_system_score_gemma":0.0002606828,"threshold_uncertainty_score":0.027641416},"labels":[],"label_agreement":null},{"id":"W2908343317","doi":"10.1080/10408398.2018.1523785","title":"Research advances on the formation mechanism of resistant starch type III: A review","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":163,"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":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Resistant starch; Mechanism (biology); Chemistry; Starch; Biochemistry; Food science","score_opus":0.2908920982836001,"score_gpt":0.47745111592668504,"score_spread":0.18655901764308497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908343317","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":[0.0004627495,0.99776435,0.00036247054,0.00017509403,0.00017174211,0.000005482069,0.000026345546,0.00001010519,0.0010216543],"genre_scores_gemma":[0.0016296499,0.9973943,0.00030399297,0.000075464806,0.00008685416,0.0000064107107,0.000035704823,0.0000019980848,0.00046550308],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983346,0.00001842636,0.000029796563,0.000046438512,0.000052580996,0.000019309296],"domain_scores_gemma":[0.9996642,0.00014325535,0.000069735164,0.000011564537,0.0000860273,0.00002526809],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004953749,0.0009799266,0.0010388185,0.0022245033,0.00030885148,0.0008835563,0.0006418102,0.000758038,0.003155158],"category_scores_gemma":[0.00067839056,0.00036013502,0.0007257274,0.0021373783,0.00037323695,0.0015373192,0.0005653269,0.0011871895,0.001203936],"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":[0.00012073052,0.00013237707,0.0005421221,0.066670366,0.00018146144,0.00045980394,0.00023098732,0.0007594012,0.014935762,0.006783571,0.01947377,0.88970965],"study_design_scores_gemma":[0.000012856004,0.00019950783,0.0013758552,0.003995268,0.00024247417,0.0014914591,0.00013902916,0.00022376806,0.005505345,0.002277797,0.98449093,0.000045726607],"about_ca_topic_score_codex":0.00095799007,"about_ca_topic_score_gemma":0.0010815813,"teacher_disagreement_score":0.003155158,"about_ca_system_score_codex":0.00045849686,"about_ca_system_score_gemma":0.0011000984,"threshold_uncertainty_score":0.0105550885},"labels":[],"label_agreement":null},{"id":"W2908590543","doi":"10.4236/aces.2019.91005","title":"Hydration Characteristics of Selected Varieties of Paddy Rice from Nigeria","year":2019,"lang":"en","type":"article","venue":"Advances in Chemical Engineering and Science","topic":"Food composition and properties","field":"Nursing","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":"Absorption of water; Arrhenius equation; Chemistry; Water content; Thermal diffusivity; Horticulture; Food science; Animal science; Materials science; Activation energy; Biology; Composite material; Physics; Thermodynamics; Engineering; Organic chemistry","score_opus":0.003986732594437467,"score_gpt":0.20928958895071367,"score_spread":0.2053028563562762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908590543","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99956936,0.000052618314,0.000074053845,0.0000020872124,8.4210774e-7,0.0000021004996,0.000052039424,0.0000014493977,0.00024545644],"genre_scores_gemma":[0.9990446,0.000074103395,0.00028546868,0.0000047904855,5.294254e-7,0.0000038300536,0.00014913396,0.0000020808552,0.0004355182],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999695,0.0000024275037,0.000003506774,0.000011432794,0.0000064993174,0.0000065919658],"domain_scores_gemma":[0.9999629,0.0000053810936,0.000011978828,0.0000024770163,0.000009248032,0.000008010172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000041181986,0.00015806411,0.00012993018,0.00023046015,0.00017634634,0.00019729936,0.000051342187,0.000078682264,0.00033854958],"category_scores_gemma":[0.00008198286,0.00011548201,0.00011143845,0.00016911169,0.00009830888,0.000108449865,0.00012569287,0.00010097883,0.000073897034],"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":[0.00026473092,0.000025603174,0.055713903,0.0000882393,0.000013329627,0.00022729312,0.00067200564,0.000113267146,0.9391764,0.00004980778,0.000024065332,0.0036313492],"study_design_scores_gemma":[0.000007207931,0.0002891713,0.90075576,0.000010706519,0.0000375915,0.0006881133,0.001195068,0.0003206875,0.09520268,0.00004666365,0.0014301045,0.000016341053],"about_ca_topic_score_codex":0.002169984,"about_ca_topic_score_gemma":0.005627383,"teacher_disagreement_score":0.002169984,"about_ca_system_score_codex":0.000107427084,"about_ca_system_score_gemma":0.00007542026,"threshold_uncertainty_score":0.004314661},"labels":[],"label_agreement":null},{"id":"W2908635046","doi":"10.1039/c8fo02266f","title":"Nutritional and physical characterization of sugar-snap cookies: effect of banana starch in native and molten states","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Universidad de Valladolid","keywords":"Food science; Sugar; Starch; Chemistry; Characterization (materials science); Materials science; Nanotechnology","score_opus":0.007619461340694914,"score_gpt":0.22178025981334598,"score_spread":0.21416079847265107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908635046","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987128,0.00048484228,0.00033801672,0.000015215446,0.0000061550227,0.00001327882,0.00017743531,0.000009335104,0.00024305184],"genre_scores_gemma":[0.99619883,0.000514481,0.0012956045,0.000041358417,0.0000036867452,0.000027956898,0.0004887262,0.000027757915,0.0014015833],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998745,0.00002154759,0.000012305743,0.00003455045,0.000033358603,0.000023802426],"domain_scores_gemma":[0.99980253,0.0000320309,0.00004365914,0.000013098827,0.00004722628,0.000061532046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019239125,0.00033254403,0.00017838455,0.00022110205,0.00013053222,0.0002811406,0.00011402416,0.00016972896,0.0008947776],"category_scores_gemma":[0.00024635214,0.00014110075,0.00026764354,0.00021494244,0.0002000909,0.00016181405,0.00023194391,0.0005162814,0.00010152938],"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":[0.00053350546,0.000071017705,0.00072816724,0.00006696688,0.000021442658,0.0000316937,0.000068241985,0.000077944525,0.9972083,0.000022483331,0.000022217937,0.0011481118],"study_design_scores_gemma":[0.000021253307,0.0017735574,0.057663783,0.000030540385,0.00009245152,0.00009739595,0.00018023838,0.0009840893,0.93776155,0.000029657296,0.0013361913,0.000029291099],"about_ca_topic_score_codex":0.0024928998,"about_ca_topic_score_gemma":0.0034356834,"teacher_disagreement_score":0.0024928998,"about_ca_system_score_codex":0.0001340542,"about_ca_system_score_gemma":0.0001489377,"threshold_uncertainty_score":0.004956782},"labels":[],"label_agreement":null},{"id":"W2909021884","doi":"10.5539/jfr.v8n1p52","title":"Sugar Profile of Syrups from Malted and Unmalted Rice of Different Varieties","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Tertiary Education Trust Fund","keywords":"Maltotriose; Maltose; Raffinose; Glucose syrup; Stachyose; Sugar; Food science; Starch; Chemistry; Alpha-amylase; Sucrose; Brewing; Amylase; Hydrolysate; Maltitol; Hydrolysis; Fermentation; Biochemistry; Enzyme","score_opus":0.059937836909889644,"score_gpt":0.32899363553447597,"score_spread":0.26905579862458634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909021884","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992679,0.00016739132,0.00013883211,0.0000068359805,0.000004788495,0.000006327074,0.00014376493,0.000004053179,0.00026011892],"genre_scores_gemma":[0.99700874,0.00022409728,0.0009379495,0.000017747083,0.0000033700164,0.00000875727,0.0006015303,0.000011459132,0.0011864309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999014,0.000015116823,0.000012485356,0.000019839712,0.000032093943,0.000019066332],"domain_scores_gemma":[0.999846,0.000023802564,0.000035928497,0.000008424103,0.000041690906,0.00004414891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009995423,0.00026754377,0.00027957105,0.00045555402,0.0001456998,0.00029112154,0.00008896098,0.00013577999,0.00088405574],"category_scores_gemma":[0.00017664085,0.00012091246,0.00023346172,0.00034580118,0.00020535299,0.00014624138,0.00016973364,0.00030673778,0.000128497],"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":[0.0009007328,0.000059062535,0.0027192952,0.0000760363,0.000021091235,0.00016008719,0.00008550124,0.000058508984,0.9941123,0.000032938027,0.000016946378,0.0017573556],"study_design_scores_gemma":[0.000035532186,0.004032748,0.17505313,0.00003200046,0.00015640291,0.00059656356,0.0005447011,0.00074314483,0.8170312,0.000040607058,0.0017032329,0.000030687443],"about_ca_topic_score_codex":0.0010574195,"about_ca_topic_score_gemma":0.0021247813,"teacher_disagreement_score":0.0010574195,"about_ca_system_score_codex":0.0001528664,"about_ca_system_score_gemma":0.00016184551,"threshold_uncertainty_score":0.0029574633},"labels":[],"label_agreement":null},{"id":"W2909178772","doi":"10.1093/cdn/nzz006","title":"An Optimized, Slowly Digested Savory Cluster Reduced Postprandial Glucose and Insulin Responses in Healthy Human Subjects","year":2019,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Glycemic; Crossover study; Insulin; Internal medicine; Endocrinology; Cluster (spacecraft); Area under the curve; Carbohydrate; Chemistry; Medicine","score_opus":0.030594692793893517,"score_gpt":0.3155870869285188,"score_spread":0.28499239413462524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909178772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991478,0.00020392,0.00039665532,0.000017871958,0.000016584658,0.00008265099,0.000053540018,0.000011676211,0.000069352696],"genre_scores_gemma":[0.9951682,0.00019505953,0.0035610222,0.00010592063,0.00001900036,0.00013058264,0.00023404801,0.000013118896,0.00057306344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997619,0.00006654382,0.0000218933,0.00007366165,0.000039817332,0.000036126392],"domain_scores_gemma":[0.99982005,0.000026458198,0.00004451091,0.000020549462,0.000023707977,0.00006483926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063704065,0.0006795932,0.0007743938,0.00030058972,0.0002720485,0.000462169,0.00037196104,0.0006107477,0.0014047794],"category_scores_gemma":[0.0005153799,0.00029978293,0.00044122266,0.00021822106,0.00035152154,0.00035371684,0.00041635914,0.000527056,0.00014652376],"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":[0.30822024,0.020551877,0.015279705,0.00086361176,0.0010551094,0.00020304517,0.00027851883,0.0010460916,0.60791755,0.00016018598,0.00063360226,0.04379043],"study_design_scores_gemma":[0.02694975,0.65006256,0.20752433,0.00013565323,0.0018088936,0.0005564703,0.00042226672,0.005317843,0.102876306,0.00019520061,0.0040155775,0.0001352172],"about_ca_topic_score_codex":0.0009553172,"about_ca_topic_score_gemma":0.0015982098,"teacher_disagreement_score":0.0014047794,"about_ca_system_score_codex":0.000270595,"about_ca_system_score_gemma":0.00034347284,"threshold_uncertainty_score":0.0046994686},"labels":[],"label_agreement":null},{"id":"W2909355549","doi":"10.1016/j.postharvbio.2019.01.004","title":"Starch granule sizes and degradation in sweet potatoes during storage","year":2019,"lang":"en","type":"article","venue":"Postharvest Biology and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of New Brunswick; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; China Scholarship Council","keywords":"Starch; Ipomoea; Granule (geology); Food science; Chemistry; Dry matter; Cultivar; Potato starch; Carbohydrate; Industrial crop; Botany; Agronomy; Horticulture; Biology; Biochemistry; Solanaceae","score_opus":0.008446913355642956,"score_gpt":0.2380567906696503,"score_spread":0.22960987731400734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909355549","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99932706,0.0002160929,0.00013921916,0.000010087868,0.0000044316175,0.0000023478572,0.00013712065,0.000004493239,0.00015917046],"genre_scores_gemma":[0.99828666,0.00012156615,0.00013439653,0.00001992046,0.0000036498218,0.000010440139,0.0003444004,0.000008968346,0.0010699198],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993443,0.000007488843,0.000008558729,0.000022023323,0.00000991891,0.000017533524],"domain_scores_gemma":[0.9995807,0.00011300975,0.00011962179,0.00003234429,0.00007891158,0.000075443946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016596583,0.00023898858,0.00022219973,0.00033214322,0.00018589632,0.00041276682,0.0001265437,0.00029058222,0.001186523],"category_scores_gemma":[0.00040110212,0.0002441206,0.00029586768,0.00029492198,0.00028822204,0.0005966216,0.00022419289,0.0005219203,0.00022753616],"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":[0.0042608236,0.0000780247,0.012060266,0.000070726004,0.00003680154,0.00025126943,0.000294588,0.000108288055,0.97926545,0.000044434335,0.00005115409,0.003478241],"study_design_scores_gemma":[0.000038284183,0.001525046,0.5296865,0.000023845165,0.00008845538,0.0005157031,0.00096253,0.0012293183,0.46493983,0.00016319256,0.00078815065,0.000039041657],"about_ca_topic_score_codex":0.0010305787,"about_ca_topic_score_gemma":0.0010792172,"teacher_disagreement_score":0.001186523,"about_ca_system_score_codex":0.00018917587,"about_ca_system_score_gemma":0.00012396846,"threshold_uncertainty_score":0.0039693117},"labels":[],"label_agreement":null},{"id":"W2909961714","doi":"10.1111/1541-4337.12413","title":"Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review","year":2019,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":99,"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; University of Manitoba","funders":"","keywords":"Wheat flour; Food science; Gluten; Mathematics; Agricultural engineering; Chemistry; Engineering","score_opus":0.12166346213158033,"score_gpt":0.35941915107453576,"score_spread":0.23775568894295543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909961714","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":[0.00033831943,0.99891627,0.00008162235,0.00008979127,0.00004550487,0.0000059518584,0.00004376924,0.000004388194,0.00047438417],"genre_scores_gemma":[0.0016375141,0.99772257,0.00019369983,0.00010271449,0.00004525508,0.000007202122,0.000067444926,0.0000014735665,0.0002221201],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997553,0.000033928973,0.000061010032,0.000050648214,0.00007960791,0.000019501354],"domain_scores_gemma":[0.99944144,0.00028072504,0.00011093624,0.000012059857,0.00012774103,0.000027143893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006309911,0.00081252726,0.0015365989,0.003839351,0.00025582805,0.0013552003,0.00073528057,0.00083296635,0.0027628934],"category_scores_gemma":[0.0010644027,0.00031940025,0.001143657,0.0034047817,0.0002791521,0.0012585729,0.00051753136,0.00084228144,0.00069083145],"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":[0.00018303496,0.00013506865,0.0007948698,0.16271208,0.0005549181,0.00043615873,0.00024581474,0.00060004386,0.0044677183,0.002222466,0.015275322,0.8123725],"study_design_scores_gemma":[0.000030531606,0.0004091341,0.005173114,0.031854562,0.0019177533,0.0021764508,0.00025454836,0.00020985756,0.0018423673,0.001105073,0.9549645,0.00006206384],"about_ca_topic_score_codex":0.0019741743,"about_ca_topic_score_gemma":0.0027299605,"teacher_disagreement_score":0.003839351,"about_ca_system_score_codex":0.0004645313,"about_ca_system_score_gemma":0.0014844184,"threshold_uncertainty_score":0.009242773},"labels":[],"label_agreement":null},{"id":"W2910965658","doi":"10.1111/jfpe.12989","title":"Effects of different blowing agents on physical properties of extruded puffed snacks made from yellow pea and red lentil flours","year":2019,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Board of Research in Nuclear Sciences; University of Manitoba","keywords":"Die swell; Extrusion; Food science; Blowing agent; Physical property; Texture (cosmology); Chemistry; Materials science; Composite material","score_opus":0.010546255049296302,"score_gpt":0.2102553847873958,"score_spread":0.1997091297380995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910965658","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882334,0.00051660737,0.00025585704,0.000011860871,0.000008641774,0.000014311363,0.000111467154,0.000014227454,0.0002436339],"genre_scores_gemma":[0.99714774,0.00048697324,0.0013363244,0.00003420504,0.0000057464295,0.000022775565,0.00018185566,0.00002142768,0.00076300045],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997789,0.000046896417,0.000023085922,0.00003918402,0.00007670988,0.000035183235],"domain_scores_gemma":[0.9996377,0.00012105135,0.000100927995,0.000016530279,0.00007100365,0.000052760053],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028916803,0.00040543018,0.00029453085,0.000238961,0.00014291304,0.00029599265,0.00015120851,0.00027326198,0.0009022145],"category_scores_gemma":[0.00052878674,0.00019294476,0.00031901043,0.0001988247,0.00024069977,0.00030324736,0.00020628652,0.00045230187,0.0000985115],"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":[0.00037131232,0.00003522214,0.00044977388,0.000054201213,0.000010200981,0.0000511647,0.000040885254,0.000071069575,0.9979937,0.0000073884,0.000009128173,0.0009059513],"study_design_scores_gemma":[0.000011150328,0.0008219647,0.01796105,0.000011793086,0.000027414204,0.00004547488,0.00007348879,0.00044451284,0.98016894,0.000007490424,0.00041486314,0.000011952577],"about_ca_topic_score_codex":0.0007258184,"about_ca_topic_score_gemma":0.0012462693,"teacher_disagreement_score":0.0009022145,"about_ca_system_score_codex":0.00016806778,"about_ca_system_score_gemma":0.00009940692,"threshold_uncertainty_score":0.0030182004},"labels":[],"label_agreement":null},{"id":"W2911644677","doi":"10.3920/qas2017.1236","title":"Molecular breeding of durum wheat cultivars for pasta quality","year":2019,"lang":"en","type":"article","venue":"Quality Assurance and Safety of Crops & Foods","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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":"Türkiye Bilimsel ve Teknolojik Araştırma Kurumu","keywords":"Backcrossing; Cultivar; Locus (genetics); Marker-assisted selection; Biology; Gliadin; Gluten; Polyacrylamide gel electrophoresis; Quantitative trait locus; Genetic marker; Gel electrophoresis; Food science; Gene; Horticulture; Genetics; Biochemistry; Enzyme","score_opus":0.03173285261756693,"score_gpt":0.3253707850272707,"score_spread":0.29363793240970376,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2911644677","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9817115,0.0006225229,0.014789785,0.00010056256,0.000036624653,0.00017203134,0.00079005095,0.00017297351,0.0016039041],"genre_scores_gemma":[0.94868535,0.0012347496,0.035816025,0.00013076306,0.00001941139,0.0001777201,0.0045876554,0.00014519459,0.009203113],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984336,0.000019982297,0.000022974316,0.00005293522,0.000035889396,0.000024794062],"domain_scores_gemma":[0.99986804,0.000015786854,0.000038928785,0.00001806235,0.000022764958,0.000036304067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026806744,0.00038960294,0.00029909064,0.00031631868,0.00018218411,0.0002168844,0.0003911453,0.00024056327,0.0010764842],"category_scores_gemma":[0.00013410149,0.00026821086,0.00039502294,0.00023797221,0.00011677294,0.00012315453,0.0003401382,0.0005318373,0.0003275044],"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":[0.000031640524,0.000019027626,0.00036230002,0.000019344783,0.000007225695,0.00004035638,0.00002287722,0.00004244368,0.9969688,0.000048287227,0.000023206192,0.0024144952],"study_design_scores_gemma":[0.00023465547,0.0010917317,0.13107161,0.000045324316,0.00039861994,0.0015331118,0.00024764004,0.005452101,0.8319447,0.00023268421,0.02769253,0.000055332843],"about_ca_topic_score_codex":0.0015362385,"about_ca_topic_score_gemma":0.0033646226,"teacher_disagreement_score":0.0015362385,"about_ca_system_score_codex":0.00038423017,"about_ca_system_score_gemma":0.00023566169,"threshold_uncertainty_score":0.0036011934},"labels":[],"label_agreement":null},{"id":"W2913625766","doi":"10.1007/s12088-019-00778-1","title":"Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd","year":2019,"lang":"en","type":"article","venue":"Indian Journal of Microbiology","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Sichuan Agricultural University; Department of Science and Technology of Sichuan Province","keywords":"Food spoilage; Food science; Bacillus cereus; Cereus; Bacteria; Bacillus subtilis; Biotechnology; Raw material; Biology","score_opus":0.009033173009478241,"score_gpt":0.24447154293888368,"score_spread":0.23543836992940545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2913625766","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979619,0.0004262512,0.0006088395,0.000035386398,0.000010092483,0.0000192751,0.0002874819,0.000013661406,0.00063714135],"genre_scores_gemma":[0.99471223,0.00052654627,0.0019885818,0.000044273722,0.0000036351582,0.000016588923,0.00062569923,0.00000832085,0.0020740873],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99943775,0.000036131354,0.000031153533,0.000110395784,0.0003106834,0.000073939445],"domain_scores_gemma":[0.9997913,0.000022056909,0.000072520736,0.000007690813,0.000081244776,0.00002524519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003345547,0.00045735735,0.00047793583,0.0009872284,0.00035421693,0.00060289056,0.00022213387,0.0004283113,0.000837145],"category_scores_gemma":[0.0003081526,0.00016086332,0.0005458476,0.0005040894,0.00016922169,0.0002707178,0.00040331602,0.00027412883,0.00019646194],"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":[0.00093941175,0.00041113622,0.108165935,0.0003979074,0.000060307855,0.00068948494,0.00035820273,0.00044355032,0.8709082,0.00009604102,0.00020139366,0.01732844],"study_design_scores_gemma":[0.00001777368,0.004278491,0.5291516,0.00014618397,0.00026709752,0.0012705463,0.0022931872,0.005083441,0.45190442,0.00019286507,0.0053383014,0.000056046458],"about_ca_topic_score_codex":0.0071899476,"about_ca_topic_score_gemma":0.009678284,"teacher_disagreement_score":0.0071899476,"about_ca_system_score_codex":0.00037485638,"about_ca_system_score_gemma":0.00047306542,"threshold_uncertainty_score":0.014296234},"labels":[],"label_agreement":null},{"id":"W2913725593","doi":"10.1096/fasebj.31.1_supplement.311.7","title":"Effect of Substituting Starchy Noodles with Konjac Fiber Noodles on Satiety, Palatability and Subsequent Food Intake in Healthy Individuals: A Dose Response Study","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Palatability; Meal; Food science; Calorie; Appetite; Food intake; Medicine; Low calorie; Animal science; Chemistry; Endocrinology; Biology","score_opus":0.04089856787606787,"score_gpt":0.3105109033004901,"score_spread":0.2696123354244222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2913725593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992124,0.00045101572,0.00007798038,0.000022789205,0.000021441394,0.000062461455,0.00004706576,0.000008597919,0.000096295764],"genre_scores_gemma":[0.9968167,0.0006844525,0.0006978533,0.0001272016,0.000032718704,0.00012914943,0.000123575,0.000008350771,0.0013799644],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9997892,0.00006440892,0.000020786014,0.000057402212,0.000024498617,0.000043696877],"domain_scores_gemma":[0.9995053,0.00013215051,0.0000900014,0.0000534667,0.000048258014,0.00017091373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004191,0.0007579373,0.00093014096,0.00028131544,0.00031486122,0.0003804838,0.0003709725,0.00095362484,0.002724936],"category_scores_gemma":[0.0006748051,0.00047276722,0.00068243296,0.00017515788,0.00042673943,0.0003688661,0.00044868776,0.00085161265,0.00033225407],"study_design_candidate":"nonrandomized_trial","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":[0.66610175,0.050751444,0.006300326,0.00090749044,0.0012345307,0.00013872414,0.00033044766,0.0004973055,0.23030974,0.000051508927,0.0002434394,0.043133274],"study_design_scores_gemma":[0.018723829,0.8893048,0.05520701,0.00005124654,0.0009891628,0.000083640734,0.0002708164,0.0007750323,0.033336286,0.00008294608,0.0011109044,0.00006437314],"about_ca_topic_score_codex":0.00063444977,"about_ca_topic_score_gemma":0.0014234437,"teacher_disagreement_score":0.002724936,"about_ca_system_score_codex":0.0001313642,"about_ca_system_score_gemma":0.0001700625,"threshold_uncertainty_score":0.009115875},"labels":[],"label_agreement":null},{"id":"W2914064812","doi":"10.1016/j.cofs.2019.02.001","title":"Molecular spectroscopy to assess protein structures within cereal systems","year":2019,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Food composition and properties","field":"Nursing","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","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Gluten; Luminescence; Spectroscopy; Wheat gluten; Protein quality; Computational biology; Chemistry; Nanotechnology; Biotechnology; Biochemical engineering; Food science; Materials science; Biology; Engineering; Physics","score_opus":0.07432719966195224,"score_gpt":0.3518706483792389,"score_spread":0.2775434487172867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914064812","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":[0.87604076,0.020941887,0.095606714,0.00076087523,0.00044522499,0.000080652935,0.0002446087,0.0002507928,0.0056284694],"genre_scores_gemma":[0.94983304,0.008131618,0.037728656,0.0004465871,0.00014168213,0.00008805915,0.0001890619,0.00006138433,0.0033798576],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.999866,0.000040905823,0.0000043832274,0.0000326944,0.000041064082,0.000014782746],"domain_scores_gemma":[0.9996768,0.00011706111,0.00008774164,0.000024417843,0.00006300212,0.000031010444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005034128,0.00044601722,0.00023497759,0.0005942514,0.00022179396,0.00035532817,0.00035751163,0.0006185955,0.0016040999],"category_scores_gemma":[0.00066361134,0.00017482565,0.00024056327,0.00032205493,0.00038612966,0.00058791885,0.0003671724,0.0009125011,0.0004058101],"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":[0.00015862774,0.00006338303,0.0021559345,0.00016752926,0.000032795364,0.000037790967,0.000046907986,0.00035727036,0.977764,0.00066690386,0.00029779712,0.018251097],"study_design_scores_gemma":[0.000051540545,0.0021359737,0.040704817,0.00015379125,0.00017424041,0.00088863075,0.00041192918,0.028738908,0.90850556,0.004995734,0.013175733,0.00006315501],"about_ca_topic_score_codex":0.00031837326,"about_ca_topic_score_gemma":0.00042109072,"teacher_disagreement_score":0.0016040999,"about_ca_system_score_codex":0.00018387834,"about_ca_system_score_gemma":0.00015296278,"threshold_uncertainty_score":0.005366266},"labels":[],"label_agreement":null},{"id":"W2914953584","doi":"10.1016/j.ctim.2019.01.018","title":"Effects of cereal beta-glucan consumption on body weight, body mass index, waist circumference and total energy intake: A meta-analysis of randomized controlled trials","year":2019,"lang":"en","type":"review","venue":"Complementary Therapies in Medicine","topic":"Food composition and properties","field":"Nursing","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":"BC Children's Hospital; University of British Columbia","funders":"Shahid Beheshti University of Medical Sciences","keywords":"Medicine; Waist; Body mass index; Meta-analysis; Randomized controlled trial; Cochrane Library; Obesity; Circumference; Strictly standardized mean difference; Weight loss; Internal medicine","score_opus":0.134251895274694,"score_gpt":0.38126833350737427,"score_spread":0.24701643823268027,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914953584","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":[0.017602447,0.980696,0.0005525091,0.00012053818,0.00025151967,0.00022198883,0.00030439714,0.000041438638,0.0002090631],"genre_scores_gemma":[0.28980112,0.703837,0.002930888,0.0010874216,0.00031351042,0.0005815452,0.00072526716,0.000051051476,0.0006721302],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9969938,0.0012302019,0.0008290357,0.000491049,0.0002994467,0.00015648111],"domain_scores_gemma":[0.9953465,0.0032522958,0.00079844723,0.00019745501,0.00028288199,0.00012240424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0065902993,0.00318644,0.018499726,0.0022846696,0.00057861983,0.0025780469,0.0019110071,0.0022505405,0.0035461735],"category_scores_gemma":[0.011928907,0.001753504,0.028440235,0.0031564645,0.0007800084,0.0013589077,0.0013985303,0.0028667701,0.00028966775],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.017500015,0.00009885235,0.0024889903,0.17993712,0.7859852,0.00008999897,0.00007231075,0.00039402605,0.0004217457,0.00007717889,0.00042615342,0.012508498],"study_design_scores_gemma":[0.004097671,0.0004886501,0.0034534836,0.0048867906,0.9858338,0.00004598415,0.000036641348,0.000121742225,0.00010000946,0.00010822805,0.00080560864,0.000021301876],"about_ca_topic_score_codex":0.0055919825,"about_ca_topic_score_gemma":0.012265161,"teacher_disagreement_score":0.018499726,"about_ca_system_score_codex":0.0014841781,"about_ca_system_score_gemma":0.0016510489,"threshold_uncertainty_score":0.03485322},"labels":[],"label_agreement":null},{"id":"W2915087982","doi":"10.1111/1750-3841.14485","title":"Effects of Soaking on the Functional Properties of Yellow‐Eyed Bean Flour and the Acceptability of Chocolate Brownies","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Acadia University; St. Francis Xavier University","funders":"St. Francis Xavier University","keywords":"Food science; Chemistry","score_opus":0.021502929840616563,"score_gpt":0.2278161506982855,"score_spread":0.20631322085766896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2915087982","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993268,0.00025184455,0.0001177855,0.000018840288,0.000011944318,0.000013075874,0.00004102112,0.0000060583643,0.00021264487],"genre_scores_gemma":[0.9978963,0.0002478117,0.00073516235,0.000051379586,0.000008885986,0.000021668478,0.000097684766,0.000016849071,0.0009242299],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999595,0.00008611336,0.00003680342,0.0000869917,0.000109316796,0.000085815685],"domain_scores_gemma":[0.99938536,0.00017182143,0.00014405372,0.00003890231,0.00013351307,0.0001262987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031036747,0.000555968,0.0004888526,0.00015438444,0.00025746456,0.00049934606,0.00017365455,0.00033971042,0.0016072509],"category_scores_gemma":[0.0007973934,0.00027487078,0.0005555631,0.00016558029,0.00027811155,0.00030764335,0.00035769216,0.00086437346,0.00019834602],"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":[0.0016192157,0.00029651978,0.0012295503,0.000103862156,0.00003622548,0.000056380948,0.00013089749,0.000026530945,0.99501747,0.000012007827,0.00002422381,0.0014471598],"study_design_scores_gemma":[0.000054211192,0.0134804,0.11952345,0.000033965774,0.00025609668,0.00018809675,0.0007804532,0.0008121267,0.8635252,0.000044306184,0.0012448875,0.000056630866],"about_ca_topic_score_codex":0.0020203786,"about_ca_topic_score_gemma":0.0036198364,"teacher_disagreement_score":0.0020203786,"about_ca_system_score_codex":0.00019499769,"about_ca_system_score_gemma":0.00020859094,"threshold_uncertainty_score":0.005376756},"labels":[],"label_agreement":null},{"id":"W2915814008","doi":"10.1007/s12649-019-00618-9","title":"Ultrafine Grinding a Promising Method for Improving the Total Dietary Fiber Content and Physico-Chemical Properties of Potato Peel Waste","year":2019,"lang":"en","type":"article","venue":"Waste and Biomass Valorization","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lakehead University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Grinding; Fiber; Particle size; Materials science; Microstructure; Swelling capacity; Chemical engineering; Food science; Chemistry; Swelling; Composite material","score_opus":0.03490039178292877,"score_gpt":0.2435430470055019,"score_spread":0.2086426552225731,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2915814008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92738694,0.0035301072,0.06661126,0.00012415725,0.00006814794,0.000034240842,0.00020721834,0.0001390116,0.0018990207],"genre_scores_gemma":[0.9317855,0.0017884913,0.06109825,0.00008783316,0.00001960593,0.000028007837,0.00022230853,0.000053704905,0.0049161264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998976,0.000012632916,0.000005781068,0.000029905974,0.000040665953,0.000013305481],"domain_scores_gemma":[0.9998821,0.000034831395,0.000028933795,0.000013421271,0.000029763505,0.000010924433],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023322346,0.0002818013,0.00017960879,0.00028820278,0.00018617995,0.00025868427,0.00016882877,0.00021612018,0.0007623066],"category_scores_gemma":[0.00017498192,0.00012783144,0.00024892902,0.00025833625,0.00017472533,0.0003010299,0.00015369966,0.00050795096,0.00016642522],"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":[0.000036431324,0.000014436577,0.00038008176,0.000048656162,0.0000048171996,0.00001817049,0.000016328982,0.0000899373,0.99351597,0.00006241644,0.000024342484,0.0057883216],"study_design_scores_gemma":[0.0000034078716,0.00012603872,0.0066260435,0.0000063092302,0.00001278027,0.0001270613,0.000028961356,0.0009005808,0.99068683,0.00007193733,0.0014042506,0.000005926476],"about_ca_topic_score_codex":0.0005325576,"about_ca_topic_score_gemma":0.0026407924,"teacher_disagreement_score":0.0007623066,"about_ca_system_score_codex":0.00014144169,"about_ca_system_score_gemma":0.0001597583,"threshold_uncertainty_score":0.0025501847},"labels":[],"label_agreement":null},{"id":"W2918587194","doi":"10.1007/978-3-319-96370-9_5","title":"Partial Acid Hydrolysis and Molecular Degradation","year":2018,"lang":"en","type":"book-chapter","venue":"Springer briefs in molecular science","topic":"Food composition and properties","field":"Nursing","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":"Degradation (telecommunications); Hydrolytic degradation; Hydrolysis; Acid hydrolysis; Polysaccharide; Chemistry; Biochemistry; Computer science","score_opus":0.013540823255706711,"score_gpt":0.23790378703219753,"score_spread":0.22436296377649081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2918587194","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":[0.0073617576,0.62005824,0.021945968,0.0027621523,0.009760611,0.000079853446,0.0001182025,0.00026424936,0.337649],"genre_scores_gemma":[0.019925399,0.2526235,0.0054734196,0.0013143757,0.002048036,0.00008909194,0.00017664564,0.00013689813,0.71821266],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984014,0.00001768613,0.00000769714,0.00003325651,0.000082528226,0.000018645838],"domain_scores_gemma":[0.99995077,0.000017222741,0.0000049990995,0.00000818238,0.000013420952,0.000005340447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002696511,0.00095587404,0.00065901387,0.0007449949,0.00040202087,0.00092673267,0.0005830742,0.0007251284,0.020363998],"category_scores_gemma":[0.00022853172,0.00030555192,0.00033360047,0.0007279231,0.0007383173,0.0016893196,0.00096045126,0.0015929252,0.010834872],"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":[0.000090781534,0.000196284,0.00008716523,0.0017797212,0.000012930688,0.00027241203,0.00028203314,0.0006963234,0.048610143,0.0596477,0.055467933,0.8328566],"study_design_scores_gemma":[0.0000052060523,0.000102549435,0.00033083386,0.00023642456,0.0000068079853,0.00052866444,0.00007896878,0.00026528543,0.018357435,0.014454413,0.9656175,0.000015845895],"about_ca_topic_score_codex":0.00033908934,"about_ca_topic_score_gemma":0.00056241365,"teacher_disagreement_score":0.020363998,"about_ca_system_score_codex":0.0005527038,"about_ca_system_score_gemma":0.0004350886,"threshold_uncertainty_score":0.068124294},"labels":[],"label_agreement":null},{"id":"W2919145371","doi":"10.1016/b978-0-12-814639-2.00027-7","title":"Barley β-Glucans and β-Glucan-Enriched Fractions as Functional Ingredients in Flat and Pan Breads","year":2019,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Glucan; Beta-glucan; Chemistry; Business; Biochemistry","score_opus":0.018316020791454453,"score_gpt":0.23771540477032244,"score_spread":0.219399383978868,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2919145371","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.50808257,0.3638952,0.009836528,0.00049919484,0.0008313442,0.00006670445,0.0004556883,0.00019599283,0.11613672],"genre_scores_gemma":[0.5296809,0.15199968,0.008863711,0.00028581047,0.00011903914,0.000050018585,0.00057595316,0.00008959645,0.3083353],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99998486,0.0000015508357,0.0000010213055,0.0000046674018,0.000004175378,0.0000036370636],"domain_scores_gemma":[0.99999404,0.000001618735,7.30375e-7,5.378591e-7,0.0000011813422,0.0000018983407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006057568,0.00036589388,0.00017299826,0.00031910744,0.00015176175,0.0005073618,0.00017797171,0.00022265803,0.002888952],"category_scores_gemma":[0.000032557324,0.00013438964,0.00015847792,0.00039929437,0.00012003033,0.00029357342,0.00021588808,0.0002885968,0.0005617868],"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":[0.0009772662,0.0002335376,0.0006474442,0.00086153636,0.00003313411,0.0007080137,0.00022730378,0.00073166995,0.5834723,0.0057760505,0.0029790371,0.40335274],"study_design_scores_gemma":[0.00007032532,0.0025558786,0.05956104,0.0007858112,0.00019121125,0.0021867843,0.0010235996,0.0024295591,0.41510677,0.010702713,0.5053204,0.00006594889],"about_ca_topic_score_codex":0.0013620083,"about_ca_topic_score_gemma":0.0021499444,"teacher_disagreement_score":0.002888952,"about_ca_system_score_codex":0.00022985425,"about_ca_system_score_gemma":0.000115592724,"threshold_uncertainty_score":0.009664476},"labels":[],"label_agreement":null},{"id":"W2921022084","doi":"10.3390/ijms20061366","title":"Interactive Curve-Linear Relationship Between Alteration of Carbohydrate Macromolecular Structure Traits in Hulless Barley (Hordeum vulgare L.) Grain and Nutrient Utilization, Biodegradation, and Bioavailability","year":2019,"lang":"en","type":"article","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture; University of Saskatchewan","funders":"Prairie Oat Growers Association; Higher Education Discipline Innovation Project; China Scholarship Council; Saskatchewan Pulse Growers; Western Grains Research Foundation; Saskatchewan Forage Network; Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Amylopectin; Nutrient; Carbohydrate; Starch; Amylose; Chemistry; Food science; Bioavailability; Rumen; Hordeum vulgare; Polysaccharide; Cultivar; Glucan; Protein degradation; Animal science; Agronomy; Biology; Biochemistry; Poaceae; Organic chemistry","score_opus":0.028633913481004615,"score_gpt":0.3020261061753009,"score_spread":0.27339219269429627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2921022084","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99679345,0.000286186,0.002070934,0.000029479515,0.0000059605736,0.000009434195,0.00024380792,0.00007221225,0.0004884744],"genre_scores_gemma":[0.99761355,0.000057760175,0.001152867,0.000030902465,0.000002819564,0.00001024181,0.00026679036,0.00003113893,0.0008339741],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993438,0.00014480886,0.0000451755,0.00026809043,0.00012298304,0.000075146265],"domain_scores_gemma":[0.9972197,0.0012250023,0.00073298084,0.0002199297,0.00036922205,0.0002331234],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058743573,0.00030933475,0.00031814238,0.00049484236,0.00015192549,0.0005617844,0.00017217676,0.00027705377,0.001379065],"category_scores_gemma":[0.001395378,0.00024107323,0.0004214425,0.0004667319,0.0002645315,0.00032246663,0.0003788643,0.0006577499,0.00031030033],"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":[0.0019805492,0.00019196984,0.31460437,0.00011643481,0.0004462143,0.0003017383,0.00029052558,0.00092219637,0.66640097,0.00012362501,0.00019414844,0.014427198],"study_design_scores_gemma":[0.000005568091,0.00037525684,0.9796469,0.0000027207554,0.000049145892,0.0001790933,0.00008293817,0.0021191721,0.017062293,0.00005717968,0.00040451455,0.000015171726],"about_ca_topic_score_codex":0.0017794786,"about_ca_topic_score_gemma":0.002400133,"teacher_disagreement_score":0.0017794786,"about_ca_system_score_codex":0.0004672443,"about_ca_system_score_gemma":0.00026756572,"threshold_uncertainty_score":0.004613459},"labels":[],"label_agreement":null},{"id":"W2921630435","doi":"10.1111/jtxs.12399","title":"Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest","year":2019,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Western Grains Research Foundation","keywords":"Food science; Cultivar; Tissue transglutaminase; Chemistry; Rheology; Glutenin; Bread making; Wheat flour; Sodium; Enzyme; Horticulture; Materials science; Biochemistry; Biology; Organic chemistry; Composite material","score_opus":0.037867670523485,"score_gpt":0.29412219660766076,"score_spread":0.25625452608417576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2921630435","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990441,0.00025315364,0.00026962894,0.000014114941,0.000004309595,0.000010053054,0.00012955323,0.000012690896,0.0002623667],"genre_scores_gemma":[0.9966415,0.0002936718,0.0013220494,0.000029643343,0.0000020292234,0.000020580865,0.00033734643,0.00002639371,0.0013267461],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997944,0.000030870473,0.000026260992,0.000060063416,0.000055534747,0.00003287803],"domain_scores_gemma":[0.9996332,0.000082492894,0.00011483167,0.000024252078,0.000073125084,0.00007202901],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021322926,0.00038138698,0.00029891075,0.00019113747,0.00018246158,0.0004139681,0.00020061414,0.00022887146,0.00094695337],"category_scores_gemma":[0.00030985038,0.00019217655,0.00021302339,0.0002645517,0.00019482372,0.00022997372,0.00019275628,0.0005338363,0.00012025775],"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":[0.00017428337,0.00002696257,0.00037665086,0.000033949415,0.000007698283,0.000019706269,0.000040465387,0.000032597498,0.9988335,0.0000060168913,0.0000062714344,0.00044182254],"study_design_scores_gemma":[0.0000054249176,0.00060763827,0.0190301,0.00000726462,0.000043416418,0.000044424993,0.00009235356,0.0002646828,0.9793706,0.0000074846093,0.0005159851,0.000010670216],"about_ca_topic_score_codex":0.003635674,"about_ca_topic_score_gemma":0.00903156,"teacher_disagreement_score":0.003635674,"about_ca_system_score_codex":0.00031932472,"about_ca_system_score_gemma":0.00016693445,"threshold_uncertainty_score":0.00722903},"labels":[],"label_agreement":null},{"id":"W2921685422","doi":"10.1016/j.meatsci.2019.03.012","title":"Replacing starch in beef emulsion models with β-glucan, microcrystalline cellulose, or a combination of β-glucan and microcrystalline cellulose","year":2019,"lang":"en","type":"article","venue":"Meat Science","topic":"Food composition and properties","field":"Nursing","cited_by":28,"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":"","keywords":"Microcrystalline cellulose; Starch; Chewiness; Food science; Emulsion; Glucan; Chemistry; Cellulose; Polysaccharide; Composition (language); Amylose; Microcrystalline; Biochemistry","score_opus":0.01799304301918668,"score_gpt":0.2436405018767089,"score_spread":0.22564745885752224,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2921685422","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979589,0.000668657,0.00085888867,0.000022059905,0.00006249064,0.00002073756,0.000033457407,0.000021817104,0.00035294704],"genre_scores_gemma":[0.9959765,0.0006376495,0.0021093125,0.00003351863,0.0000092696255,0.000010828984,0.00006892606,0.000015427799,0.0011385883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.000015886868,0.000008950173,0.000028971634,0.000020019244,0.000022675908],"domain_scores_gemma":[0.99989104,0.000023093973,0.000030744937,0.000008829978,0.00001300805,0.0000332933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002501579,0.00026681827,0.00020825904,0.00017439794,0.000091316535,0.00024934113,0.00024906814,0.0002377921,0.0011675423],"category_scores_gemma":[0.00025854717,0.00008807595,0.00028381625,0.00013575424,0.00014181496,0.00032240452,0.00017786975,0.00032766614,0.00015832765],"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":[0.0037214456,0.00032546636,0.00036570264,0.00011737614,0.00003034535,0.00008173469,0.000022954639,0.00017912376,0.9873974,0.00007928634,0.000056803474,0.007622414],"study_design_scores_gemma":[0.000119484495,0.006714328,0.0010796812,0.000018961204,0.00014259703,0.00014766218,0.000035375913,0.00094538636,0.9895852,0.000028105384,0.0011750335,0.000008136576],"about_ca_topic_score_codex":0.001283358,"about_ca_topic_score_gemma":0.00127089,"teacher_disagreement_score":0.001283358,"about_ca_system_score_codex":0.00018957727,"about_ca_system_score_gemma":0.00025584392,"threshold_uncertainty_score":0.0039057732},"labels":[],"label_agreement":null},{"id":"W2922115632","doi":"10.1016/j.foodhyd.2019.03.015","title":"Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":140,"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":"Mitacs; University of Saskatchewan","keywords":"Viscometer; Starch; Amylose; Thixotropy; Viscosity; Materials science; Extrusion; Chemical engineering; Chemistry; Maize starch; Food science; Composite material","score_opus":0.041219685584707164,"score_gpt":0.28304395836423085,"score_spread":0.24182427277952367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922115632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9756682,0.0012489408,0.020242084,0.000064097025,0.00009675676,0.00005293992,0.0005600209,0.0002445957,0.0018223437],"genre_scores_gemma":[0.9668015,0.0017275044,0.02511977,0.00008673081,0.00002613441,0.00016827692,0.0006942651,0.0001497671,0.0052259727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995896,0.000055019667,0.000036793186,0.00011777368,0.000158194,0.000042502852],"domain_scores_gemma":[0.999448,0.00016599399,0.00009233548,0.000039204384,0.00021025873,0.000044149398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005422945,0.00061292277,0.00029874322,0.00072853034,0.00028300806,0.00034533156,0.00025130104,0.00032043876,0.0017531568],"category_scores_gemma":[0.00068180106,0.00027951083,0.0003682623,0.00064431597,0.00033397565,0.00054722757,0.0002380732,0.0007037806,0.00033354448],"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":[0.00014546857,0.000034571884,0.0011438449,0.000065477594,0.000011697186,0.000038755214,0.00016008901,0.00011811171,0.9931039,0.00009819906,0.00008191469,0.004997913],"study_design_scores_gemma":[0.000012536713,0.0005296016,0.015459208,0.000021726008,0.0000854234,0.00019333493,0.000187688,0.0030085188,0.9784228,0.00008603626,0.0019507228,0.000042485928],"about_ca_topic_score_codex":0.0011741968,"about_ca_topic_score_gemma":0.0017949842,"teacher_disagreement_score":0.0017531568,"about_ca_system_score_codex":0.00025809646,"about_ca_system_score_gemma":0.0002514372,"threshold_uncertainty_score":0.0058648586},"labels":[],"label_agreement":null},{"id":"W2922429587","doi":"10.1002/cche.10149","title":"Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours—Part 1","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Expansion ratio; Extrusion; Die swell; Moisture; Sorghum; Chemistry; Food science; Starch; Extrusion cooking; Water content; Bulk density; Raw material; Plastics extrusion; Starch gelatinization; Agronomy; Materials science; Composite material; Organic chemistry","score_opus":0.007631377625015662,"score_gpt":0.20176408543991936,"score_spread":0.1941327078149037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922429587","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987986,0.00046234363,0.00028198597,0.00000795889,0.000004562202,0.000008357167,0.00016349087,0.0000068374893,0.00026589754],"genre_scores_gemma":[0.9981831,0.00028789602,0.00064495084,0.000019079525,0.0000022386748,0.000009249391,0.00028322372,0.000010327636,0.0005600254],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997447,0.00004666808,0.00003173903,0.00005510393,0.000080890386,0.000040880543],"domain_scores_gemma":[0.9996772,0.00010649729,0.00010136761,0.000019502992,0.00005515594,0.00004023735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034634818,0.00032230435,0.00026981285,0.00018487516,0.00013545064,0.0003946956,0.00013893256,0.00016361674,0.0010865352],"category_scores_gemma":[0.0004350736,0.0001801099,0.0003371694,0.0002925793,0.00017913058,0.00026881942,0.00019662853,0.0004968333,0.0001574756],"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":[0.0008903923,0.00006497869,0.002170521,0.00008470673,0.00004169994,0.000083452585,0.000050140243,0.00016866311,0.99422765,0.000020624568,0.000022251721,0.0021748836],"study_design_scores_gemma":[0.000011898333,0.0013267988,0.07766373,0.000013960172,0.00007361669,0.0001428539,0.000085130225,0.0005168078,0.9193019,0.000015203678,0.00082975,0.000018216562],"about_ca_topic_score_codex":0.0007667267,"about_ca_topic_score_gemma":0.001574733,"teacher_disagreement_score":0.0010865352,"about_ca_system_score_codex":0.00021228271,"about_ca_system_score_gemma":0.00010677265,"threshold_uncertainty_score":0.0036348104},"labels":[],"label_agreement":null},{"id":"W2922832792","doi":"10.5539/jfr.v8n2p116","title":"Effect of Dehulling on Proximate Composition and Functional Properties of Lima Bean (Phaseolus lunatus) Grown in Enugu State","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Phaseolus; Food science; Proximate; Chemistry; Moisture; Carbohydrate; Fiber; Composition (language); Dietary fiber; Absorption of water; Botany; Biology; Biochemistry; Organic chemistry","score_opus":0.051068158842682176,"score_gpt":0.32057201228564214,"score_spread":0.26950385344295996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2922832792","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994217,0.00019285033,0.00007753512,0.000013435667,0.0000034677091,0.000005155403,0.000047607693,0.0000055034006,0.00023278414],"genre_scores_gemma":[0.9977513,0.00020995263,0.00054510677,0.00005286044,0.0000030386987,0.000014890903,0.00030570777,0.000011572751,0.00110557],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983096,0.00002834648,0.000022505235,0.000054002805,0.000034025088,0.000030171046],"domain_scores_gemma":[0.9997516,0.000040152983,0.00007217536,0.000015904252,0.00005485484,0.00006526262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027805852,0.00029813376,0.0004695721,0.0002057422,0.00032102893,0.0004110352,0.00020023843,0.000150728,0.00055054657],"category_scores_gemma":[0.0002404587,0.00017770565,0.00028115697,0.00017626969,0.00021334192,0.0003335779,0.00036079568,0.000502364,0.000102890575],"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":[0.0002746128,0.000089096946,0.0023858307,0.000081328195,0.000014167565,0.00009219797,0.00015835984,0.000042648768,0.9956163,0.000019422045,0.000012144006,0.0012138159],"study_design_scores_gemma":[0.00002561674,0.0031663028,0.42346328,0.00004653924,0.00010449473,0.00036261065,0.0012991074,0.0009742632,0.5653171,0.00007425702,0.0051166033,0.000049860082],"about_ca_topic_score_codex":0.005873007,"about_ca_topic_score_gemma":0.015491577,"teacher_disagreement_score":0.005873007,"about_ca_system_score_codex":0.0005748237,"about_ca_system_score_gemma":0.0002609041,"threshold_uncertainty_score":0.011677623},"labels":[],"label_agreement":null},{"id":"W2923092209","doi":"10.1016/j.tifs.2019.03.023","title":"Physiological functionalities and mechanisms of β-glucans","year":2019,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":191,"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 Natural Science Foundation of China","keywords":"Beta-glucan; Glucan; Human health; Chemistry; Polysaccharide; Yeast; Mechanism of action; Biochemistry; Biotechnology; Biology; Medicine","score_opus":0.03626158414356453,"score_gpt":0.2761896870043095,"score_spread":0.23992810286074498,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2923092209","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":[0.95318973,0.032439396,0.007071068,0.0008769691,0.0002001691,0.00003546678,0.00023040727,0.0000794264,0.0058773328],"genre_scores_gemma":[0.9863106,0.008228014,0.0018768593,0.0002210416,0.000042570755,0.000024649695,0.00017745038,0.000011160315,0.0031076567],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998379,0.000039721635,0.00001086879,0.00004075453,0.000028286508,0.00004257329],"domain_scores_gemma":[0.9998908,0.000011136404,0.000026033505,0.000008354331,0.000025688036,0.00003800655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028397268,0.000554217,0.00019940318,0.00037582102,0.00022044635,0.00079132756,0.00034822244,0.0004819448,0.000837027],"category_scores_gemma":[0.00018083729,0.0001743055,0.00034261975,0.00017758201,0.0004932099,0.00076996366,0.0004016753,0.00057510287,0.00022589226],"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":[0.00086618186,0.00005947112,0.0021387748,0.00018210801,0.00002484948,0.00036112207,0.00022837345,0.000121082274,0.974361,0.0032592337,0.00015068488,0.018247083],"study_design_scores_gemma":[0.00007179966,0.0015846237,0.103929475,0.00021755729,0.00010343944,0.0027923284,0.001778041,0.0018696135,0.8563574,0.011221191,0.019967897,0.00010670982],"about_ca_topic_score_codex":0.00037002345,"about_ca_topic_score_gemma":0.00019548617,"teacher_disagreement_score":0.000837027,"about_ca_system_score_codex":0.00028552802,"about_ca_system_score_gemma":0.00019608953,"threshold_uncertainty_score":0.0028001666},"labels":[],"label_agreement":null},{"id":"W2924454553","doi":"10.1016/j.carbpol.2019.03.076","title":"Shear-induced molecular fragmentation decreases the bioaccessibility of fully gelatinized starch and its gelling capacity","year":2019,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Walmart Foundation","keywords":"Amylopectin; Amylose; Starch; Extrusion; Chemistry; Chemical engineering; Polysaccharide; Shear (geology); Food science; Materials science; Composite material; Organic chemistry","score_opus":0.028471719243528915,"score_gpt":0.26599874739775736,"score_spread":0.23752702815422844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2924454553","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993358,0.00025482327,0.00026701353,0.000012717589,0.0000050292874,0.0000026029518,0.000018128872,0.000005293639,0.000098548284],"genre_scores_gemma":[0.9990012,0.00015559602,0.00029322985,0.000018221637,0.000003512334,0.0000047236495,0.00005661915,0.0000063719817,0.00046049024],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999305,0.000013742167,0.000007634755,0.000014548115,0.000012930246,0.0000207115],"domain_scores_gemma":[0.9997743,0.000052705396,0.00009565264,0.000019303163,0.000016912556,0.000041124113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016022894,0.00019421538,0.00015475304,0.00011925044,0.000054321423,0.00019360431,0.00013960719,0.00022943692,0.001711653],"category_scores_gemma":[0.00030531164,0.0001377497,0.00024670872,0.000072549774,0.00016457873,0.0002032796,0.00016102032,0.00044121718,0.0001416193],"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":[0.0006794775,0.00003586889,0.0003199936,0.00001763747,0.000006747899,0.00002391966,0.0000138662845,0.000036677076,0.99765223,0.000023341308,0.000009340055,0.001180864],"study_design_scores_gemma":[0.000024738309,0.0012805226,0.011762862,0.0000069689822,0.000018406985,0.00015317321,0.000027451448,0.00055582245,0.98580825,0.00003584556,0.00031997744,0.0000059415497],"about_ca_topic_score_codex":0.00027219768,"about_ca_topic_score_gemma":0.0001738779,"teacher_disagreement_score":0.001711653,"about_ca_system_score_codex":0.00011105421,"about_ca_system_score_gemma":0.00012486168,"threshold_uncertainty_score":0.005726099},"labels":[],"label_agreement":null},{"id":"W2927608117","doi":"10.1016/j.foodchem.2019.04.007","title":"Esterified plantain flour for the production of cookies rich in indigestible carbohydrates","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Instituto Politécnico Nacional","keywords":"Food science; Starch; Chemistry; Glycemic index; Citric acid; Polysaccharide; Raw material; Carbohydrate; Wheat flour; Glycemic; Biochemistry; Biotechnology; Biology; Organic chemistry; Insulin","score_opus":0.015413293989257837,"score_gpt":0.22777755212319362,"score_spread":0.21236425813393578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2927608117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99009037,0.0011115498,0.0071484842,0.000053524505,0.00003182383,0.00004164789,0.00016614795,0.000053095115,0.001303314],"genre_scores_gemma":[0.98670226,0.00085404,0.008880485,0.000044714434,0.000007984947,0.000023688617,0.0002488867,0.000039165137,0.0031988437],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993277,0.000015411431,0.000002680622,0.00001235597,0.000022626456,0.000014198813],"domain_scores_gemma":[0.9999336,0.000016305696,0.000009565205,0.0000057888788,0.0000136837125,0.00002103632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024687318,0.00028035074,0.00018425043,0.000431344,0.00019760663,0.00023315188,0.00018552518,0.00020122448,0.0018225706],"category_scores_gemma":[0.00022575725,0.00008699166,0.00028613844,0.00024134367,0.00013301606,0.00015607996,0.00030257707,0.00042348393,0.0002477735],"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":[0.00050430495,0.00013045115,0.00034002302,0.00006602683,0.000012974882,0.000092726026,0.00003730828,0.000066778244,0.9911981,0.000065244516,0.000046186862,0.0074398466],"study_design_scores_gemma":[0.000039627226,0.0013804332,0.014627585,0.00003602949,0.00010084533,0.0004983684,0.00008091189,0.0006689496,0.97969717,0.00006526065,0.0027928338,0.000012140157],"about_ca_topic_score_codex":0.0006281449,"about_ca_topic_score_gemma":0.0015839346,"teacher_disagreement_score":0.0018225706,"about_ca_system_score_codex":0.000114262315,"about_ca_system_score_gemma":0.00013854996,"threshold_uncertainty_score":0.0060970783},"labels":[],"label_agreement":null},{"id":"W2928483369","doi":"10.1002/cche.10156","title":"Starch hydrolysis kinetics of intermediate wheatgrass (<i>Thinopyrum intermedium</i>) flour and its effects on the unit chain profile of its resistant starch fraction","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Chemistry; Starch; Hydrolysis; Food science; Amylopectin; Amylose; Biochemistry","score_opus":0.01264257192378258,"score_gpt":0.23972283146478382,"score_spread":0.22708025954100125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2928483369","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994148,0.00015492424,0.00017895982,0.0000062854097,0.00000214058,0.0000030352169,0.00008349498,0.0000049899963,0.00015148142],"genre_scores_gemma":[0.9988709,0.00010090609,0.00042895883,0.000016806955,0.0000011226878,0.0000043387267,0.00028150578,0.00000822629,0.00028725326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998795,0.000018824443,0.0000124498165,0.000041179544,0.000025508705,0.00002260724],"domain_scores_gemma":[0.99984753,0.0000243417,0.000052864056,0.000009035654,0.000022246062,0.000043815355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015715833,0.00035433736,0.00018631191,0.00015461852,0.000098117365,0.00037118068,0.0001250832,0.00013179291,0.00049315114],"category_scores_gemma":[0.00016462141,0.00013364054,0.00027045517,0.00019827248,0.00012757767,0.00018795363,0.00015881874,0.00035865366,0.00010171815],"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":[0.00021454187,0.000024625806,0.0023471243,0.000022162962,0.000011962533,0.000029685247,0.000029525923,0.000036956044,0.9963928,0.000009714801,0.000011413042,0.00086950016],"study_design_scores_gemma":[0.000013655244,0.001598721,0.28057668,0.000014785892,0.000082981016,0.00020803908,0.000281298,0.0010256286,0.71513456,0.000026682947,0.0010185909,0.00001848344],"about_ca_topic_score_codex":0.0034369247,"about_ca_topic_score_gemma":0.0034364606,"teacher_disagreement_score":0.0034369247,"about_ca_system_score_codex":0.00023596971,"about_ca_system_score_gemma":0.00012733338,"threshold_uncertainty_score":0.0068338513},"labels":[],"label_agreement":null},{"id":"W2929132138","doi":"10.1016/j.foodres.2019.03.065","title":"Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"Kellogg's (Canada)","funders":"KU Leuven; Kellogg Company Of Great Britain","keywords":"Chemistry; Potato starch; Food science; Chemical engineering; Mineral; Water holding capacity; Ion; Starch; Organic chemistry","score_opus":0.04532883409116068,"score_gpt":0.3174663628854708,"score_spread":0.27213752879431014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2929132138","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993668,0.00018892095,0.00014031316,0.00001512121,0.000008447476,0.000004435684,0.00007772617,0.0000033075369,0.00019496129],"genre_scores_gemma":[0.999042,0.00006903273,0.0001676415,0.000011141243,0.0000024250924,0.0000045554343,0.00006524068,0.000006624042,0.00063147553],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998344,0.00003748774,0.000013694024,0.000046734625,0.000022988137,0.0000445973],"domain_scores_gemma":[0.9996087,0.0001737968,0.000073125455,0.000018199084,0.000069742935,0.00005646673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023975565,0.000232593,0.00025392437,0.00014076896,0.00020689853,0.0004669324,0.00016042126,0.00028746598,0.001255387],"category_scores_gemma":[0.00057028583,0.00017715582,0.00023480627,0.00015927796,0.00039098048,0.0003338677,0.00019119472,0.0003639785,0.00016304689],"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":[0.011820903,0.00014220766,0.004541108,0.00010714515,0.00005219453,0.00017578733,0.00021960324,0.00026141878,0.97974306,0.000060847662,0.00004739078,0.002828419],"study_design_scores_gemma":[0.00005712657,0.002183332,0.037792586,0.00001306028,0.00008190732,0.00008666456,0.000475054,0.0023095259,0.95610553,0.000083359824,0.00078141724,0.000030346895],"about_ca_topic_score_codex":0.0026843334,"about_ca_topic_score_gemma":0.0030150583,"teacher_disagreement_score":0.0026843334,"about_ca_system_score_codex":0.0002525337,"about_ca_system_score_gemma":0.0002595534,"threshold_uncertainty_score":0.0053374767},"labels":[],"label_agreement":null},{"id":"W2936235574","doi":"","title":"Total Launches Flax Cereal","year":2010,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Docosahexaenoic acid; Omega; Agricultural science; Business; Food science; Chemistry; Biology; Fatty acid; Polyunsaturated fatty acid; Physics; Biochemistry","score_opus":0.015380994612822645,"score_gpt":0.23831496897046034,"score_spread":0.2229339743576377,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2936235574","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":[0.030303199,0.0028495574,0.0034210412,0.0077254986,0.0036111367,0.00029832422,0.007788931,0.0062881457,0.93771416],"genre_scores_gemma":[0.02933304,0.0012638824,0.004417243,0.0025396277,0.0002891926,0.00007158545,0.0050075194,0.00071024,0.95636755],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99968684,0.00002144143,0.000008809974,0.00006694396,0.0001498555,0.000066219014],"domain_scores_gemma":[0.99965084,0.000032556076,0.000020355204,0.000034498735,0.000115248295,0.00014651066],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00056884694,0.00065824186,0.00019287651,0.0009628224,0.001256539,0.0013576464,0.0004896956,0.0006443221,0.25132963],"category_scores_gemma":[0.0005894742,0.0002368847,0.00051004934,0.00039581076,0.00035774263,0.0008577785,0.0011013666,0.0010470299,0.051685184],"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":[0.00068549707,0.00022796902,0.0016595527,0.00026403816,0.000016788737,0.0003447065,0.00032236284,0.00004384667,0.013017835,0.0072909817,0.7041956,0.27193072],"study_design_scores_gemma":[0.00003061332,0.00018119562,0.0025543408,0.000032652853,0.0000053567373,0.00014725469,0.0001044683,0.000025092319,0.0011411615,0.00026670858,0.99550325,0.000007936467],"about_ca_topic_score_codex":0.016543321,"about_ca_topic_score_gemma":0.040455848,"teacher_disagreement_score":0.74867034,"about_ca_system_score_codex":0.0012265011,"about_ca_system_score_gemma":0.00135896,"threshold_uncertainty_score":0.8407814},"labels":[],"label_agreement":null},{"id":"W2936681133","doi":"10.7455/ijfs/8.1.2019.a2","title":"Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Studies","topic":"Food composition and properties","field":"Nursing","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":"Global Affairs Canada","keywords":"Response surface methodology; Extrusion; Lightness; Expansion ratio; Plastics extrusion; Composite number; Broken rice; Extrusion cooking; Moisture; Materials science; Central composite design; Food science; Composite material; Water content; Mathematics; Chemistry; Chromatography","score_opus":0.14760294544384595,"score_gpt":0.39564729672556637,"score_spread":0.24804435128172042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2936681133","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8260367,0.0009923311,0.17167309,0.0000488258,0.000034256307,0.00017064875,0.00018659116,0.00027041437,0.00058720884],"genre_scores_gemma":[0.8650831,0.0007752294,0.13268885,0.000040218736,0.0000067677156,0.0002284624,0.00028055374,0.000038631533,0.00085820956],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989046,0.00043102592,0.00008372992,0.0001945825,0.00033871966,0.000047249832],"domain_scores_gemma":[0.9995202,0.0001931736,0.00014149079,0.000039711435,0.00009326827,0.000012177771],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018520217,0.00071737904,0.0006453561,0.00041947654,0.00009943934,0.0005236594,0.00038479886,0.00041251624,0.00032831467],"category_scores_gemma":[0.0012095125,0.000346066,0.0010205407,0.00055132055,0.0001882948,0.00035683133,0.0002978406,0.00049058045,0.00023761534],"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":[0.00036599248,0.00018519803,0.0015005326,0.00025951825,0.00006931871,0.000052502906,0.00004495679,0.0069531933,0.96631575,0.00015133063,0.000030713585,0.024071058],"study_design_scores_gemma":[0.000038823782,0.00257819,0.0053809476,0.000013394307,0.00011288052,0.00014905319,0.0000769724,0.06761666,0.9226319,0.00011057895,0.0012522322,0.000038419952],"about_ca_topic_score_codex":0.00036622907,"about_ca_topic_score_gemma":0.0007241343,"teacher_disagreement_score":0.0018520217,"about_ca_system_score_codex":0.000243702,"about_ca_system_score_gemma":0.00021333477,"threshold_uncertainty_score":0.009794533},"labels":[],"label_agreement":null},{"id":"W2937139609","doi":"10.1002/cche.10160","title":"Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fast Fourier transform; Attenuation; Ultrasonic sensor; Texture (cosmology); Raw material; Food science; Chemistry; Acoustics; Mathematics; Optics; Physics; Computer science","score_opus":0.0344898647363755,"score_gpt":0.2974247007671459,"score_spread":0.2629348360307704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2937139609","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.63983446,0.0047536097,0.35061878,0.00011565744,0.00016666557,0.0001348878,0.00058951695,0.0004948684,0.0032916288],"genre_scores_gemma":[0.8297063,0.0017498552,0.16580479,0.00003866205,0.000044312947,0.00013229085,0.0003392217,0.000073429415,0.0021110736],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995347,0.000065265696,0.0000279146,0.00010418086,0.0002356889,0.000032338856],"domain_scores_gemma":[0.9988452,0.00042265878,0.00021849574,0.00007878257,0.00039675063,0.00003804622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006596385,0.00053366536,0.00017921139,0.002403833,0.00021481072,0.0004110901,0.0003348859,0.00040565289,0.0017129586],"category_scores_gemma":[0.001573551,0.0002355469,0.00026020926,0.0009985066,0.0001990028,0.00058489066,0.00023765047,0.00051684835,0.00034778717],"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":[0.00020580376,0.00006225986,0.0069501013,0.00023042115,0.00003289279,0.000048431415,0.00012383563,0.0006760123,0.933972,0.0003330079,0.00012346442,0.057241786],"study_design_scores_gemma":[0.000026244828,0.0006564362,0.08378515,0.00006438498,0.00014263998,0.000599449,0.00041947118,0.043234114,0.86641127,0.00043671526,0.00414079,0.00008332623],"about_ca_topic_score_codex":0.0015345666,"about_ca_topic_score_gemma":0.0028109069,"teacher_disagreement_score":0.002403833,"about_ca_system_score_codex":0.00022710745,"about_ca_system_score_gemma":0.00020714152,"threshold_uncertainty_score":0.0057303905},"labels":[],"label_agreement":null},{"id":"W29372206","doi":"10.1016/b978-0-12-375083-9.00133-1","title":"Glucose: Chemistry and Dietary Sources","year":2013,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Toronto","funders":"","keywords":"Amylopectin; Amylose; Starch; Chemistry; Maltose; Food science; Maltase; Carbohydrate; Glycogen; Lactose; Amylase; Biochemistry; Sucrose; Sucrase; Polysaccharide; Enzyme","score_opus":0.016667022140131747,"score_gpt":0.21936826602669313,"score_spread":0.20270124388656138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W29372206","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":[0.0020831327,0.4710098,0.0057035396,0.0024607717,0.0042025354,0.000040407773,0.0002857908,0.0002329653,0.5139809],"genre_scores_gemma":[0.006819333,0.28012174,0.0042629754,0.001554827,0.0014791323,0.00009507862,0.00031100068,0.00013924949,0.7052167],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999232,0.000009184542,0.000005028626,0.000016214379,0.0000389751,0.000007322081],"domain_scores_gemma":[0.9999639,0.000012392065,0.0000031962204,0.000004319779,0.000010948189,0.0000052109112],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017870222,0.0017746717,0.0008377159,0.0017963474,0.00048725182,0.0015826402,0.00074860814,0.0010090441,0.04069839],"category_scores_gemma":[0.00023893641,0.00042233753,0.00031877024,0.0026473615,0.00060474017,0.0017812855,0.0012349096,0.0017558961,0.020316122],"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":[0.00007405476,0.00016671383,0.0001659168,0.0012367876,0.000015624353,0.0002597858,0.00024975732,0.00040287862,0.0050842883,0.027283864,0.1275727,0.83748764],"study_design_scores_gemma":[0.000007369694,0.000044853245,0.0004204583,0.000784871,0.000011389395,0.00035795814,0.00011993863,0.000109130204,0.0010848462,0.016130462,0.9809163,0.000012258663],"about_ca_topic_score_codex":0.0017647957,"about_ca_topic_score_gemma":0.0032296602,"teacher_disagreement_score":0.04069839,"about_ca_system_score_codex":0.0005899182,"about_ca_system_score_gemma":0.0005906634,"threshold_uncertainty_score":0.13614964},"labels":[],"label_agreement":null},{"id":"W2938601182","doi":"10.1096/fasebj.31.1_supplement.966.29","title":"The Addition of Faba Bean Ingredients to Crackers Reduces Acute Postprandial Glycemia in Healthy Young Men","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; University of Toronto","funders":"","keywords":"Postprandial; Food science; Animal science; Medicine; Chemistry; Biology; Internal medicine; Insulin","score_opus":0.021734154512063193,"score_gpt":0.2948558765033202,"score_spread":0.273121721991257,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2938601182","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988172,0.0008406236,0.00006603288,0.00003508405,0.000027548556,0.000056518744,0.000047231693,0.000016954344,0.00009286225],"genre_scores_gemma":[0.99727553,0.0007864001,0.00062510173,0.00013581569,0.000043662734,0.000070722876,0.00011509601,0.0000070284245,0.0009407804],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99983203,0.000055080578,0.000016570111,0.000034274297,0.000022613565,0.000039392817],"domain_scores_gemma":[0.9995421,0.000103557766,0.00011023467,0.000030302279,0.000028146631,0.0001857566],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005084235,0.00052127894,0.0010372788,0.00026506776,0.00035255068,0.00030788366,0.00040329908,0.0007464172,0.0019886768],"category_scores_gemma":[0.00070968055,0.00044958876,0.00053707673,0.00015458756,0.00034017354,0.00032401548,0.00032862718,0.0008444263,0.00020166376],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.6270544,0.06113445,0.015504598,0.0016453502,0.0018712324,0.00014781725,0.0004900184,0.00031412303,0.21154463,0.00006668353,0.0007567091,0.07947002],"study_design_scores_gemma":[0.04380146,0.7153365,0.2110374,0.00013143041,0.0018500426,0.00016150698,0.00030701343,0.00068463106,0.025057992,0.00006836732,0.0015261839,0.000037491795],"about_ca_topic_score_codex":0.0013968645,"about_ca_topic_score_gemma":0.0025732657,"teacher_disagreement_score":0.0019886768,"about_ca_system_score_codex":0.00013428293,"about_ca_system_score_gemma":0.0002638192,"threshold_uncertainty_score":0.0066527724},"labels":[],"label_agreement":null},{"id":"W2941497328","doi":"10.5539/jfr.v8n3p77","title":"Effect of Soy Concentrate, Oat (Avena sativa) Flour and Chia Seeds (Salvia hispanica) as a Partial Substitute of Wheat Flour (Triticum aestivum) on Protein Content, Dietary Fiber Content, Textural Shelf Life and Organoleptic Properties of Breadsticks","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Instituto Tecnológico y de Estudios Superiores de Monterrey","keywords":"Organoleptic; Food science; Avena; Flavor; Wheat flour; Dietary fiber; Chemistry; High protein; Soy protein; Fiber; Biology; Botany","score_opus":0.07588487588741327,"score_gpt":0.30352042323387,"score_spread":0.22763554734645675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2941497328","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935204,0.00043726992,0.000033604912,0.000014672642,0.000010176652,0.0000073745614,0.000028836306,0.0000026338603,0.00011342038],"genre_scores_gemma":[0.9981128,0.0004993253,0.00052533345,0.000042574764,0.000010028704,0.000009910628,0.00007279139,0.0000052738956,0.00072199403],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998135,0.00006118991,0.000019548947,0.000043530898,0.000034995912,0.000027230162],"domain_scores_gemma":[0.99961615,0.000098419434,0.00008424524,0.000018349709,0.000042527252,0.00014024609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024320456,0.00039008792,0.00037383518,0.00023028727,0.00024619506,0.00038662174,0.00025480616,0.00031747305,0.00093517464],"category_scores_gemma":[0.00045143653,0.00017540372,0.00036451206,0.000192244,0.00031617182,0.0003111096,0.00023042869,0.00055140886,0.00010838793],"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":[0.046075843,0.0058004456,0.0032592365,0.000583115,0.00028147947,0.00023388739,0.00022568235,0.00042234687,0.92871684,0.00008662339,0.00010976361,0.014204718],"study_design_scores_gemma":[0.0011298326,0.1926173,0.05535936,0.00008144155,0.00096504536,0.0003956169,0.00061191595,0.0018398272,0.74353015,0.00011404386,0.0033007194,0.00005476202],"about_ca_topic_score_codex":0.0021264781,"about_ca_topic_score_gemma":0.0037437095,"teacher_disagreement_score":0.0021264781,"about_ca_system_score_codex":0.00022818705,"about_ca_system_score_gemma":0.00028086654,"threshold_uncertainty_score":0.0042281747},"labels":[],"label_agreement":null},{"id":"W2943132672","doi":"10.1002/cche.10161","title":"Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":96,"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; Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Particle size; Starch; Food science; Grinding; Particle-size distribution; Wheat flour; Particle (ecology); Chemistry; Materials science; Composite material; Biology","score_opus":0.012036115201658993,"score_gpt":0.21185768885834136,"score_spread":0.19982157365668238,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943132672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892104,0.00033976362,0.00029773475,0.000009711942,0.000007064227,0.0000100839225,0.00007908478,0.000008461491,0.0003270962],"genre_scores_gemma":[0.99883586,0.000096737465,0.0004928767,0.000021070817,0.0000029253083,0.000007551491,0.00011558708,0.000012702053,0.00041470514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995751,0.000062417,0.00004403495,0.00008487522,0.00019144992,0.000042047508],"domain_scores_gemma":[0.99891067,0.00037796656,0.00029006356,0.00005683473,0.000228818,0.00013556321],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055875815,0.00026440644,0.00027657658,0.00036790315,0.00020930795,0.00066877465,0.00017740819,0.00020468247,0.0011760242],"category_scores_gemma":[0.0010369513,0.00016813524,0.00038118617,0.00028838144,0.00025555675,0.00030520806,0.00026902094,0.00041313592,0.00015023196],"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":[0.0023370814,0.00033217607,0.037500404,0.00021701746,0.00016573379,0.00036521166,0.00030945343,0.00042719932,0.94934416,0.00007351243,0.00012406518,0.008804089],"study_design_scores_gemma":[0.000044251814,0.0037454416,0.6652115,0.000026966574,0.00019558604,0.00054188404,0.0003898861,0.0016224268,0.3266201,0.00009324657,0.001466148,0.00004252434],"about_ca_topic_score_codex":0.0019311006,"about_ca_topic_score_gemma":0.0023179143,"teacher_disagreement_score":0.0019311006,"about_ca_system_score_codex":0.00031326053,"about_ca_system_score_gemma":0.00012699603,"threshold_uncertainty_score":0.0039342046},"labels":[],"label_agreement":null},{"id":"W2943650613","doi":"10.1002/cche.10162","title":"Effect of barrel temperature and feed moisture on the physical properties of chickpea–sorghum and chickpea–maize extrudates, and the functionality and nutritional value of their resultant flours—Part II","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba; Cargill (Canada); Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; University of Manitoba; University of Saskatchewan","funders":"","keywords":"Extrusion; Sorghum; Moisture; Food science; Chemistry; Raw material; Water content; Agronomy; Materials science; Composite material; Biology","score_opus":0.00680405075844295,"score_gpt":0.19948592505488236,"score_spread":0.1926818742964394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943650613","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998765,0.0005019936,0.0002576567,0.000008371419,0.000005111464,0.000008812845,0.00019667456,0.000006012039,0.000250422],"genre_scores_gemma":[0.9980001,0.00028199897,0.0006072618,0.000019226598,0.0000024267094,0.000009712959,0.00036648422,0.0000095651185,0.0007032827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997427,0.000047934147,0.000035971545,0.0000570679,0.000078728386,0.000037573598],"domain_scores_gemma":[0.9996629,0.00010066781,0.000104037834,0.000021383374,0.00006121559,0.000049779694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003140973,0.000340235,0.0002547078,0.00021713124,0.00014378154,0.00040491685,0.00014994646,0.00017844529,0.0011125957],"category_scores_gemma":[0.00034488144,0.00020369772,0.0003751558,0.00030482913,0.00017825329,0.00024062545,0.00016922138,0.00045565178,0.0001752713],"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":[0.0013611569,0.00008034751,0.002193415,0.000068773064,0.00004982686,0.000046626537,0.000033298656,0.0001476383,0.99428326,0.000015885165,0.000021370854,0.0016983878],"study_design_scores_gemma":[0.000015535275,0.0013902516,0.06894761,0.000009980518,0.000071873656,0.000105263454,0.00006201205,0.00043915102,0.9281623,0.000012751735,0.0007702318,0.000013043495],"about_ca_topic_score_codex":0.0011930907,"about_ca_topic_score_gemma":0.0018416422,"teacher_disagreement_score":0.0011930907,"about_ca_system_score_codex":0.0002949934,"about_ca_system_score_gemma":0.00012434422,"threshold_uncertainty_score":0.0037220716},"labels":[],"label_agreement":null},{"id":"W2944476172","doi":"10.1017/s0007114519000370","title":"Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trial","year":2019,"lang":"en","type":"article","venue":"British Journal Of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"PepsiCo","keywords":"Meal; Glycaemic index; Insulin; Avena; Animal science; Food science; Analysis of variance; Carbohydrate; Medicine; Chemistry; Internal medicine; Biology; Glycemic index; Botany","score_opus":0.05468132543830708,"score_gpt":0.3735932218086588,"score_spread":0.3189118963703517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2944476172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97714007,0.0076229135,0.0008783103,0.00085099455,0.0013482698,0.009107885,0.0008123255,0.00012206272,0.0021171086],"genre_scores_gemma":[0.9715926,0.00508201,0.002250973,0.0016944929,0.0013861897,0.012751644,0.00079684216,0.000036591762,0.0044087837],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99810874,0.0010778838,0.00014015016,0.0003014961,0.000118525946,0.000253155],"domain_scores_gemma":[0.99793893,0.00056877756,0.0004540872,0.00021516782,0.00017126117,0.0006517532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038781695,0.0024656996,0.005487062,0.00070617977,0.0007356412,0.0017246947,0.0010914318,0.0035712589,0.007633102],"category_scores_gemma":[0.0033268281,0.00093074475,0.0024815989,0.00095921714,0.0021044791,0.0017543931,0.00077331346,0.002697832,0.0012606765],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9923138,0.0032821153,0.0001487646,0.00026931133,0.00022013423,0.000018377501,0.00001627273,0.00004768698,0.00074170745,0.000024360375,0.0001029049,0.0028145988],"study_design_scores_gemma":[0.88214767,0.11591619,0.0009177551,0.00003359202,0.00024638462,0.000016490801,0.000023351187,0.00011857794,0.00014830784,0.00009292825,0.00032553257,0.0000131932065],"about_ca_topic_score_codex":0.0007199778,"about_ca_topic_score_gemma":0.0010425136,"teacher_disagreement_score":0.007633102,"about_ca_system_score_codex":0.0007446511,"about_ca_system_score_gemma":0.0013763943,"threshold_uncertainty_score":0.025535226},"labels":[],"label_agreement":null},{"id":"W2945558014","doi":"10.1016/j.heliyon.2019.e01613","title":"Kinetic modelling of polyphenol degradation during common beans soaking and cooking","year":2019,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","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":"International Fund for Agricultural Development","keywords":"Polyphenol; Degradation (telecommunications); Food science; Chemistry; Kinetic energy; Pulp and paper industry; Organic chemistry; Engineering; Antioxidant; Physics","score_opus":0.02502963164265226,"score_gpt":0.23078260772714682,"score_spread":0.20575297608449455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945558014","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9757302,0.0011873189,0.019896887,0.000065854925,0.000023416938,0.000052528667,0.0007412935,0.0001431616,0.0021594204],"genre_scores_gemma":[0.9939248,0.0007771919,0.0030890112,0.000009959831,0.000002458432,0.00006087473,0.00038609988,0.000025512902,0.0017239698],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989915,0.000009691708,0.000006955258,0.000030516174,0.000029364164,0.000024452826],"domain_scores_gemma":[0.99984705,0.00007495695,0.000024557556,0.000007824985,0.000036706693,0.000008858283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026787532,0.0004627275,0.0005350051,0.00029564576,0.00019686304,0.00057119044,0.00032798428,0.00048091638,0.0009278927],"category_scores_gemma":[0.00039374427,0.0002282284,0.0009168267,0.00035812444,0.00015211002,0.00030401273,0.00013743441,0.00041858671,0.00041183044],"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":[0.0009381431,0.00026684196,0.013020959,0.000944005,0.00017036816,0.00036478345,0.00025791593,0.5615319,0.40304783,0.0008512253,0.0005834979,0.018022515],"study_design_scores_gemma":[0.000017128024,0.0002545606,0.0059295143,0.0000108761105,0.00003945761,0.000059292794,0.000046249643,0.91677684,0.075847216,0.00017146584,0.00081721233,0.000030057412],"about_ca_topic_score_codex":0.012995996,"about_ca_topic_score_gemma":0.0062138233,"teacher_disagreement_score":0.012995996,"about_ca_system_score_codex":0.0005822487,"about_ca_system_score_gemma":0.00042828478,"threshold_uncertainty_score":0.0258407},"labels":[],"label_agreement":null},{"id":"W2946890978","doi":"10.1016/j.lwt.2019.05.123","title":"Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products","year":2019,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":72,"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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Food science; Berry; Health benefits; Chemistry; Functional food; Biology; Traditional medicine; Botany; Medicine","score_opus":0.010808775505188417,"score_gpt":0.22087719188420327,"score_spread":0.21006841637901486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946890978","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99908686,0.00040068506,0.0000985601,0.000015103139,0.000017086995,0.000011646486,0.00006432318,0.000006640614,0.00029902236],"genre_scores_gemma":[0.9968178,0.00037889328,0.0006352328,0.000046958703,0.000007311512,0.000014729698,0.00014740386,0.000013548865,0.0019380047],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980384,0.00004979868,0.00001865023,0.000054232554,0.00003133129,0.00004218877],"domain_scores_gemma":[0.9996406,0.000099484525,0.00006455487,0.000017621796,0.000062075065,0.000115575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021416426,0.00049137394,0.00042117824,0.00024829328,0.00030069347,0.00051552925,0.00027705004,0.0003751266,0.0018409148],"category_scores_gemma":[0.0004662421,0.0002659497,0.00034564958,0.00034724944,0.00037299152,0.0003257369,0.00030975026,0.00063944096,0.00020286409],"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":[0.017133722,0.0011125498,0.0017777013,0.00033523445,0.000107571446,0.00015994918,0.0002610821,0.00011962457,0.97466743,0.00006236668,0.000054017586,0.004208647],"study_design_scores_gemma":[0.00016041294,0.019505048,0.04749975,0.00006478537,0.0005957268,0.00011605373,0.0005873072,0.00070195575,0.92818123,0.000046067857,0.0024934302,0.00004816768],"about_ca_topic_score_codex":0.003266777,"about_ca_topic_score_gemma":0.006085088,"teacher_disagreement_score":0.003266777,"about_ca_system_score_codex":0.00025401855,"about_ca_system_score_gemma":0.00032656683,"threshold_uncertainty_score":0.0064955354},"labels":[],"label_agreement":null},{"id":"W2947759109","doi":"10.1111/mcn.12791","title":"Dehulled small millets: The promising nutricereals for improving the nutrition of children","year":2019,"lang":"en","type":"article","venue":"Maternal and Child Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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":"Global Affairs Canada; International Development Research Centre","keywords":"Medicine","score_opus":0.00830572236014919,"score_gpt":0.20042768769071864,"score_spread":0.19212196533056947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947759109","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9550664,0.028097961,0.0054409704,0.0006873946,0.00008029052,0.00016653075,0.00055315916,0.00011633285,0.00979102],"genre_scores_gemma":[0.92283136,0.027395565,0.032697003,0.00048575044,0.00005920793,0.00013719244,0.00054087536,0.000043222208,0.015809825],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999026,0.000016905262,0.000005928586,0.000023153494,0.00003665374,0.000014694312],"domain_scores_gemma":[0.99992466,0.000015053758,0.000026600608,0.000004393068,0.000010333053,0.0000189584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002169216,0.00031140068,0.00021238739,0.00066643354,0.00031411348,0.000748172,0.000448168,0.00028892222,0.0024919251],"category_scores_gemma":[0.00015263757,0.00013218787,0.00026652895,0.00054917316,0.00024270352,0.0004824849,0.0005184235,0.0004897369,0.00037712994],"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":[0.0014597253,0.0012127085,0.014671927,0.0031838666,0.00010071182,0.00083329284,0.0006372596,0.0004391,0.62801385,0.0025677178,0.0013715178,0.34550837],"study_design_scores_gemma":[0.00027641066,0.019784361,0.2155319,0.0012593366,0.00042244777,0.0043291356,0.0018658335,0.0013036535,0.55064046,0.002355402,0.20209089,0.00014014731],"about_ca_topic_score_codex":0.00083297153,"about_ca_topic_score_gemma":0.0034266294,"teacher_disagreement_score":0.0024919251,"about_ca_system_score_codex":0.00021553965,"about_ca_system_score_gemma":0.00026540965,"threshold_uncertainty_score":0.008336306},"labels":[],"label_agreement":null},{"id":"W2947802313","doi":"10.3390/nu11061228","title":"Glycemic Index of Slowly Digestible Carbohydrate Alone and in Powdered Drink-Mix","year":2019,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Glycemic index; Food science; Carbohydrate; Glycaemic index; Chemistry; Glycemic; Medicine; Diabetes mellitus; Biochemistry; Endocrinology","score_opus":0.00987031434917148,"score_gpt":0.22710834408464642,"score_spread":0.21723802973547493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947802313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99856025,0.0003021565,0.00013932356,0.0000122876,0.000020643272,0.000114498136,0.00029312557,0.000009853939,0.00054796576],"genre_scores_gemma":[0.9959254,0.00023693286,0.0008720867,0.00006582475,0.000013537769,0.00018619609,0.0005896786,0.0000065729996,0.0021038132],"study_design_codex":"randomized_trial","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972814,0.000054789452,0.00002816814,0.00005619996,0.000108273714,0.00002445191],"domain_scores_gemma":[0.9997018,0.00004107567,0.00009636783,0.000028278777,0.00004604273,0.00008639535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045554296,0.00035944182,0.0005257767,0.0003088329,0.00022319047,0.0003081482,0.00013938796,0.00036040018,0.0023851932],"category_scores_gemma":[0.0005737752,0.00021019611,0.00027454706,0.0004053251,0.00015392141,0.00023519613,0.00021044056,0.00064501393,0.00030579523],"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":[0.42547318,0.03198125,0.12976265,0.00068257947,0.001249316,0.00022856062,0.0005869896,0.00050768215,0.33030888,0.00034599644,0.0017984945,0.077074334],"study_design_scores_gemma":[0.0053624944,0.21172336,0.7006726,0.00006656306,0.00079849275,0.00029901645,0.00047229318,0.0023756977,0.07489251,0.00022832323,0.003044022,0.00006455476],"about_ca_topic_score_codex":0.0010823142,"about_ca_topic_score_gemma":0.00118067,"teacher_disagreement_score":0.0023851932,"about_ca_system_score_codex":0.00022131698,"about_ca_system_score_gemma":0.0001384323,"threshold_uncertainty_score":0.007979274},"labels":[],"label_agreement":null},{"id":"W2947865657","doi":"10.1002/star.201900054","title":"Rapid Preparation of Oxidized Starch with High Carbonyl Contents Using NaBrO as Oxidizer","year":2019,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 New Brunswick","funders":"","keywords":"Starch; Crystallinity; Yield (engineering); Chemistry; Viscosity; Intrinsic viscosity; Raw material; Organic chemistry; Nuclear chemistry; Materials science; Polymer; Crystallography","score_opus":0.033913977008054146,"score_gpt":0.29654546061712167,"score_spread":0.2626314836090675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947865657","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93338156,0.001840431,0.061526775,0.00007548573,0.00013706282,0.00018766632,0.00024410937,0.0001477591,0.0024591323],"genre_scores_gemma":[0.9233063,0.0016885424,0.0706592,0.00006119022,0.00003290282,0.00018759326,0.0006516265,0.00012062227,0.003292115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999879,0.000015568661,0.000014462515,0.000029908926,0.000041880496,0.000019185647],"domain_scores_gemma":[0.99989927,0.000013144196,0.000029433419,0.000014770921,0.000025175737,0.000018208855],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002891184,0.0004535585,0.00030979427,0.00031232418,0.00011852208,0.0001938546,0.0002046807,0.00026408624,0.00063710683],"category_scores_gemma":[0.00016903189,0.00023501835,0.0003354769,0.00017073224,0.00014451554,0.0003705056,0.00032340782,0.00055605336,0.00022802221],"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":[0.000020189924,0.000009091308,0.000053236705,0.00005786792,0.00000611836,0.0000489238,0.000020102354,0.000029848936,0.9986665,0.00009963965,0.000016783446,0.00097168685],"study_design_scores_gemma":[0.000014667406,0.00023056754,0.0010828665,0.00000935701,0.000014730753,0.00018012105,0.000024590632,0.00038704064,0.99529713,0.00008129018,0.0026674534,0.000010138743],"about_ca_topic_score_codex":0.00014289383,"about_ca_topic_score_gemma":0.00037496592,"teacher_disagreement_score":0.00063710683,"about_ca_system_score_codex":0.00008918207,"about_ca_system_score_gemma":0.00013174015,"threshold_uncertainty_score":0.002131343},"labels":[],"label_agreement":null},{"id":"W2948389078","doi":"10.3390/nu11061280","title":"Dietary Glycemic Index and Load and the Risk of Type 2 Diabetes: A Systematic Review and Updated Meta-Analyses of Prospective Cohort Studies","year":2019,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":241,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Ontario Ministry of Research and Innovation; Obesity Canada; Mars Petcare; Agriculture and Agri-Food Canada; Hospital for Sick Children; European Association for the Study of Diabetes; Generalitat de Catalunya; University of Alberta; University of Toronto; Public Health Agency; Glycemic Index Foundation; Physicians Committee for Responsible Medicine; Society for Endocrinology; Banting and Best Diabetes Centre, University of Toronto; St. Michael's Hospital Foundation; World Health Organization; Danish Cancer Society Research Center; International Sweeteners Association; Alberta Pulse Growers Commission; Alpro Foundation; Eurostars; Medical Research Council; International Nut and Dried Fruit Council; Physicians' Services Incorporated Foundation; Canadian Nutrition Society; Instituto Danone; Institute of Nutrition, Metabolism and Diabetes; California Strawberry Commission; Soy Nutrition Institute; Saskatchewan Pulse Growers; McMaster University; Danone; European Foundation for the Study of Diabetes; Almond Board of California; European Commission; Instituto de Salud Carlos III; Diabetes Canada; European Food Safety Authority; British Nutrition Foundation; Public Health Agency of Canada; Dairy Farmers of Canada; Arizona State University; Northwestern University; Health Canada; Loblaw Companies Limited; Canola Council of Canada; Coca-Cola Foundation; U.S. Department of Agriculture; Canadian Institutes of Health Research; PepsiCo; Canadian Cardiovascular Society; Abbott Laboratories; Herbalife Nutrition; General Mills","keywords":"Glycemic index; Glycemic load; Medicine; Type 2 diabetes; Prospective cohort study; Meta-analysis; Diabetes mellitus; Cohort study; Internal medicine; Glycemic; Glycaemic index; Environmental health; Endocrinology","score_opus":0.12365410542983075,"score_gpt":0.3733151289640674,"score_spread":0.24966102353423664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2948389078","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":[0.0053779255,0.99245256,0.00078266184,0.00023238186,0.00016225576,0.0001060251,0.0006884138,0.00002602264,0.00017178779],"genre_scores_gemma":[0.14168973,0.8511967,0.003533565,0.0007874455,0.00037674897,0.0005976127,0.0015063292,0.00004068167,0.00027121228],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98920727,0.0049313405,0.0029748923,0.0014041973,0.0011790835,0.00030332356],"domain_scores_gemma":[0.9781864,0.015974894,0.0029282114,0.0010823524,0.0016234234,0.00020473973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.018961048,0.0028528355,0.01344118,0.0075058835,0.00060686993,0.0033359888,0.0017170632,0.0016957967,0.0020781416],"category_scores_gemma":[0.03353633,0.0016497446,0.0421619,0.010034708,0.0005612003,0.0015168866,0.0015255511,0.0022325611,0.000251822],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013919574,0.000023510102,0.011418862,0.1420766,0.8259694,0.00013050341,0.00008252102,0.00082477595,0.00022327919,0.00017691954,0.0009701766,0.016711578],"study_design_scores_gemma":[0.00024934535,0.00007978385,0.006941827,0.009350367,0.98128444,0.00009342679,0.000030088999,0.00020939752,0.00009056496,0.00019200158,0.001454366,0.000024402952],"about_ca_topic_score_codex":0.008381551,"about_ca_topic_score_gemma":0.01686232,"teacher_disagreement_score":0.018961048,"about_ca_system_score_codex":0.0021101777,"about_ca_system_score_gemma":0.003668629,"threshold_uncertainty_score":0.10027677},"labels":[],"label_agreement":null},{"id":"W2948569912","doi":"10.1201/9780429038471-20","title":"Effects of Sprouting on Wheat Proteins and Baking Properties","year":2019,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Sprouting; Food science; Horticulture; Chemistry; Biology","score_opus":0.02144746637188108,"score_gpt":0.21270086171767058,"score_spread":0.1912533953457895,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2948569912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9555868,0.01816846,0.0019605963,0.00012213866,0.00006015715,0.000022001286,0.00026101037,0.00013944895,0.023679478],"genre_scores_gemma":[0.91565216,0.010558929,0.0024664544,0.000110994406,0.00003893258,0.000016656475,0.0005433117,0.000084362015,0.07052816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996567,0.0000047234594,0.0000018636667,0.000009713608,0.000013332555,0.0000046062455],"domain_scores_gemma":[0.9999443,0.000023143159,0.000009094367,0.000004536587,0.000010054123,0.000008899588],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090286594,0.00025215762,0.00013460587,0.00014185662,0.00011746715,0.00026776348,0.00016484101,0.00012244633,0.0028324893],"category_scores_gemma":[0.00009894616,0.000068045214,0.00014218787,0.00015529405,0.000115223615,0.00021045118,0.00011531046,0.00023152323,0.0007016647],"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":[0.0005007613,0.00012657147,0.0014890606,0.0002898842,0.00000846851,0.000312236,0.00020801782,0.00046179956,0.9016529,0.0002702976,0.0004618443,0.0942181],"study_design_scores_gemma":[0.000022569146,0.004999781,0.12421285,0.000085431646,0.000075384174,0.001660975,0.0003330259,0.0017926593,0.81558347,0.0007676547,0.05042889,0.000037339556],"about_ca_topic_score_codex":0.0010223044,"about_ca_topic_score_gemma":0.002067545,"teacher_disagreement_score":0.0028324893,"about_ca_system_score_codex":0.00020669504,"about_ca_system_score_gemma":0.000076835255,"threshold_uncertainty_score":0.009475648},"labels":[],"label_agreement":null},{"id":"W2948753446","doi":"10.3390/foods8060199","title":"Protein Digestibility of Cereal Products","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":402,"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":"Protein quality; Protein digestibility; Digestion (alchemy); Food science; Amino acid; Storage protein; Chemistry; Biochemistry; Biotechnology; Biology; Chromatography; Gene","score_opus":0.02094283989649817,"score_gpt":0.24859492604781308,"score_spread":0.2276520861513149,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2948753446","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":[0.4667756,0.51549095,0.006011473,0.00022262908,0.00030653016,0.00004495578,0.0024259067,0.00007083701,0.008651107],"genre_scores_gemma":[0.7405699,0.23640065,0.0083335955,0.00018822245,0.00012404445,0.0000811279,0.0030104076,0.000062846004,0.011229248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970007,0.00004696186,0.00002883708,0.00007777403,0.000119231285,0.0000272609],"domain_scores_gemma":[0.9998907,0.000021086473,0.00004176448,0.0000042414217,0.00003335291,0.000008826069],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004356588,0.0004975992,0.00040473664,0.0010424084,0.00009947652,0.0004929911,0.00016243875,0.0002311412,0.0008739046],"category_scores_gemma":[0.00040972795,0.00011570731,0.00035315938,0.00074121694,0.000109489585,0.00029250258,0.00020867924,0.0003207025,0.00040481708],"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":[0.0017788138,0.00015262916,0.017655328,0.009458622,0.00052981987,0.0007787313,0.00038849845,0.0009653454,0.67436504,0.0014866309,0.0025736848,0.2898668],"study_design_scores_gemma":[0.00003973723,0.003159044,0.48709422,0.0016011593,0.0005347522,0.0057116854,0.0005351685,0.0019399014,0.30027598,0.0025708603,0.1964225,0.00011498667],"about_ca_topic_score_codex":0.0012460682,"about_ca_topic_score_gemma":0.00086658896,"teacher_disagreement_score":0.0012460682,"about_ca_system_score_codex":0.00029377616,"about_ca_system_score_gemma":0.00015436088,"threshold_uncertainty_score":0.0029234886},"labels":[],"label_agreement":null},{"id":"W2949188574","doi":"10.1007/s13197-019-03842-2","title":"Effect of canola proteins on rice flour bread and mathematical modelling of the baking process","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Canola; Food science; Gluten; Bread making; Wheat flour; Chemistry; Rice flour; Mathematics; Raw material","score_opus":0.015092390252898437,"score_gpt":0.2580583366924061,"score_spread":0.24296594643950764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2949188574","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9187867,0.0017426304,0.057441127,0.0009789941,0.00017652473,0.00006965949,0.0001899894,0.00015609393,0.020458328],"genre_scores_gemma":[0.9914215,0.00040988319,0.0016977396,0.000045353925,0.000013837034,0.000018133638,0.000027869437,0.000028029923,0.0063376427],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99986386,0.00003897015,0.0000047293784,0.00002435164,0.000024868243,0.000043098975],"domain_scores_gemma":[0.9993199,0.0004727442,0.00007390176,0.000027153537,0.00006794385,0.00003842963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044546506,0.00066391117,0.0007036106,0.00039206367,0.00054807577,0.0013390114,0.00064102194,0.0014683093,0.0029265983],"category_scores_gemma":[0.002327261,0.00039233398,0.00092700816,0.00028186364,0.0010258358,0.0008347562,0.0005406822,0.0007575618,0.00031978567],"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":[0.00018960636,0.00009159718,0.0004531076,0.000078162375,0.00002184291,0.00009794878,0.000067517954,0.9804863,0.011651658,0.005320536,0.00014653824,0.0013952219],"study_design_scores_gemma":[0.000012098476,0.000027872617,0.00023314942,0.0000030270835,0.000010945177,0.0000068371974,0.000014895806,0.99754983,0.0016114152,0.00041091122,0.000111437206,0.000007725587],"about_ca_topic_score_codex":0.02367683,"about_ca_topic_score_gemma":0.008069618,"teacher_disagreement_score":0.02367683,"about_ca_system_score_codex":0.0007249111,"about_ca_system_score_gemma":0.00074738136,"threshold_uncertainty_score":0.047078073},"labels":[],"label_agreement":null},{"id":"W2949297431","doi":"10.1096/fasebj.30.1_supplement.1160.6","title":"Effect of an Optimized Cracker on Glycemic and Insulinemic Responses in Healthy Individuals: a Double‐blind, Randomized, Cross‐over Trial","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Glycemic; Randomized controlled trial; Medicine; Double blind; Internal medicine; Diabetes mellitus; Endocrinology; Placebo","score_opus":0.032179307415013285,"score_gpt":0.3401165163864818,"score_spread":0.30793720897146853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2949297431","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99108815,0.0015652274,0.00083457294,0.00013792003,0.00036492877,0.004947722,0.00038991697,0.000081874816,0.00058962125],"genre_scores_gemma":[0.98051834,0.0016800289,0.0042678695,0.00076329045,0.00053753384,0.009097923,0.0005236169,0.000032533564,0.002578796],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99885404,0.00041837545,0.00011556669,0.00030796955,0.00013762643,0.000166357],"domain_scores_gemma":[0.9988588,0.000268456,0.0002478341,0.00013174626,0.00014100331,0.00035225536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021919643,0.0017030953,0.003969307,0.0007951588,0.00077747786,0.000934996,0.00123067,0.002890334,0.003827935],"category_scores_gemma":[0.0016820248,0.0011479985,0.0011846494,0.0005506198,0.0014728458,0.0011377458,0.00065033627,0.0021235703,0.00060697814],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9613183,0.026961356,0.0002989254,0.00031585133,0.00029810323,0.000017185508,0.000032574004,0.00010465625,0.005613475,0.000027709522,0.0001346114,0.004877302],"study_design_scores_gemma":[0.6633301,0.33157945,0.002673884,0.000022298458,0.00037473836,0.000014128821,0.000021358679,0.00034155868,0.0012366584,0.000049950057,0.00033633996,0.000019574272],"about_ca_topic_score_codex":0.0009496852,"about_ca_topic_score_gemma":0.0013307014,"teacher_disagreement_score":0.003969307,"about_ca_system_score_codex":0.00048070215,"about_ca_system_score_gemma":0.001086275,"threshold_uncertainty_score":0.0128057},"labels":[],"label_agreement":null},{"id":"W2949382586","doi":"10.1002/leg3.2","title":"Effect of adding fermented split yellow pea flour as a partial replacement of wheat flour in bread","year":2019,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Flavour; Fermentation; Titratable acid; Wheat flour; Wheat bread; Mathematics; Bread making; Chemistry","score_opus":0.008536210108764307,"score_gpt":0.27340739874908454,"score_spread":0.2648711886403202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2949382586","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991093,0.0004943204,0.00013903917,0.000019614125,0.00001666917,0.000017196173,0.00005892507,0.0000130980625,0.00013181163],"genre_scores_gemma":[0.9979195,0.00030778706,0.0011006034,0.000036914495,0.000008559177,0.000011375004,0.00011508721,0.000012092611,0.00048810526],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99948573,0.00016282477,0.00006520234,0.0001038189,0.00011530797,0.00006703026],"domain_scores_gemma":[0.9993704,0.00019520143,0.00012273813,0.00005887221,0.00008215312,0.00017063304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004026401,0.00059255806,0.0008576252,0.00027774906,0.00022903169,0.000737385,0.00043263478,0.00049124425,0.0013215124],"category_scores_gemma":[0.00082856655,0.00033436526,0.0004995736,0.0003686826,0.00038438092,0.00032990513,0.0003864644,0.00079278613,0.00017381094],"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":[0.0098112365,0.0006733592,0.0010024993,0.00024124961,0.00010243109,0.00013913526,0.000084091436,0.00030736905,0.98333305,0.000018455901,0.00003979273,0.004247206],"study_design_scores_gemma":[0.00027909805,0.032825783,0.024164872,0.000054873235,0.00035662542,0.00024665176,0.00023960721,0.0010996507,0.93900746,0.000023226592,0.0016700763,0.000032078475],"about_ca_topic_score_codex":0.002587903,"about_ca_topic_score_gemma":0.0036831973,"teacher_disagreement_score":0.002587903,"about_ca_system_score_codex":0.00037086746,"about_ca_system_score_gemma":0.0003180344,"threshold_uncertainty_score":0.0051457286},"labels":[],"label_agreement":null},{"id":"W2949528738","doi":"10.1016/j.foodchem.2019.124990","title":"Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":102,"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":"Walmart Foundation","keywords":"Flavonols; Chemistry; Food science; Starch; Extrusion; Gallic acid; Myricetin; Catechin; Phenols; Quercetin; Proanthocyanidin; Polyphenol; Antioxidant; Organic chemistry; Materials science; Kaempferol","score_opus":0.01667895655982023,"score_gpt":0.26348662449828175,"score_spread":0.2468076679384615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2949528738","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99777704,0.00039382384,0.0012329369,0.000021297366,0.000013177194,0.000013354856,0.00006652264,0.000017453598,0.0004643845],"genre_scores_gemma":[0.99605596,0.00032630705,0.0025191705,0.00003335077,0.0000044965486,0.000007755613,0.00012964815,0.00003260462,0.0008907121],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998054,0.00003143651,0.000014421125,0.000044890683,0.000067061745,0.00003673892],"domain_scores_gemma":[0.999808,0.0000633406,0.000039248218,0.000017718416,0.000042847685,0.000028857308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036572092,0.00032080282,0.00031383778,0.00026410437,0.00021872287,0.0004710821,0.00018155966,0.00028143803,0.0011705206],"category_scores_gemma":[0.0005088006,0.00019811165,0.00036415292,0.00026298471,0.00018010767,0.00035787566,0.00028517595,0.0005094823,0.00026319415],"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":[0.00070922385,0.000113566646,0.0008414093,0.00006905556,0.000020953674,0.00008542045,0.000056779827,0.00028568195,0.9935774,0.000045233697,0.000026967036,0.0041682506],"study_design_scores_gemma":[0.000023640001,0.0012171037,0.015124048,0.000015200207,0.00006738811,0.00011534162,0.00010322624,0.0014488724,0.9811087,0.000043138836,0.00071368075,0.000019681767],"about_ca_topic_score_codex":0.0006994825,"about_ca_topic_score_gemma":0.0015219583,"teacher_disagreement_score":0.0011705206,"about_ca_system_score_codex":0.00014672046,"about_ca_system_score_gemma":0.00014962253,"threshold_uncertainty_score":0.0039157867},"labels":[],"label_agreement":null},{"id":"W2950225765","doi":"10.1111/jfpe.13135","title":"Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice","year":2019,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","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":"National Natural Science Foundation of China","keywords":"Chewiness; Parboiling; Germination; Food science; Lightness; Pascalization; Brown rice; Mathematics; Chemistry; High pressure; Computer science; Horticulture; Artificial intelligence; Biology; Engineering","score_opus":0.0253552022561114,"score_gpt":0.2964037797817529,"score_spread":0.27104857752564154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2950225765","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984236,0.00032347406,0.0009240712,0.000014724778,0.000011572677,0.000016196716,0.000055161527,0.000016112921,0.00021523474],"genre_scores_gemma":[0.99747133,0.0001969777,0.0016133826,0.000036129524,0.0000058621217,0.000025496725,0.00010458872,0.000015429898,0.000530781],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983835,0.000033828914,0.000012349644,0.000036644877,0.000046843194,0.000031851505],"domain_scores_gemma":[0.999813,0.000040437022,0.000052842628,0.000013742924,0.00004499033,0.000035051373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027412362,0.00042437494,0.00037670537,0.00022923421,0.00022504869,0.00028237983,0.00013596515,0.00018983141,0.0008585357],"category_scores_gemma":[0.00026975037,0.00015715264,0.00044170493,0.00022974733,0.00021858026,0.0002330454,0.00018196017,0.00048742484,0.0000871112],"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":[0.0013486934,0.00014998241,0.0021041275,0.00020847596,0.000041106512,0.000059817834,0.00009521996,0.00016667217,0.9885366,0.000029870764,0.00004971844,0.0072096926],"study_design_scores_gemma":[0.000054618344,0.004629095,0.11745955,0.000013411275,0.0001650664,0.00015284268,0.00022231568,0.0013785029,0.8747037,0.000040692426,0.0011436929,0.000036512967],"about_ca_topic_score_codex":0.0008263379,"about_ca_topic_score_gemma":0.0015262847,"teacher_disagreement_score":0.0008585357,"about_ca_system_score_codex":0.00013717584,"about_ca_system_score_gemma":0.00013905451,"threshold_uncertainty_score":0.0028721094},"labels":[],"label_agreement":null},{"id":"W2951236281","doi":"10.5539/jfr.v8n4p44","title":"Challenges and Opportunities Associated with Whole Grains Use in Twin Cities Restaurants: A Food Systems Perspective","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Whole grains; Food systems; Perspective (graphical); Business; Twin cities; Work (physics); Marketing; Focus group; Geography; Engineering; Food security; Food science; Agriculture","score_opus":0.27620718215864026,"score_gpt":0.35300876080971466,"score_spread":0.0768015786510744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2951236281","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99214023,0.0005030729,0.00037678477,0.0033363553,0.00003246641,0.000019050085,0.000023575169,0.0000028509623,0.0035655443],"genre_scores_gemma":[0.9983772,0.00039344677,0.00036991952,0.0002306973,0.000006294496,0.000014389048,0.0000174915,0.0000023311302,0.0005881777],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9966522,0.0019108837,0.00014989052,0.00025949668,0.00034188238,0.000685614],"domain_scores_gemma":[0.99720913,0.0007401563,0.00061480544,0.00008907862,0.0004012705,0.00094552245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003067236,0.00029755165,0.00032995292,0.000808211,0.006459336,0.0056579253,0.0009265548,0.0010425117,0.0016924042],"category_scores_gemma":[0.004849686,0.0005200553,0.00034760984,0.0011580907,0.00281373,0.002370722,0.005996776,0.0015286199,0.0001223063],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018787665,0.00035411352,0.42972693,0.00036302969,0.000106943175,0.0029051865,0.5230209,0.000475705,0.0024366304,0.007800107,0.002441909,0.030180594],"study_design_scores_gemma":[0.0000056508998,0.00015580042,0.12538467,0.000116787414,0.000027684286,0.0004992893,0.8648971,0.00040594253,0.00037569265,0.0010059096,0.0070914407,0.000034168323],"about_ca_topic_score_codex":0.086737454,"about_ca_topic_score_gemma":0.18568212,"teacher_disagreement_score":0.086737454,"about_ca_system_score_codex":0.0055227554,"about_ca_system_score_gemma":0.006271685,"threshold_uncertainty_score":0.17246515},"labels":[],"label_agreement":null},{"id":"W2951367938","doi":"10.82308/233","title":"Effects of microwave heating on baking quality of wheat","year":2013,"lang":"en","type":"article","venue":"eScholarship@McGill (McGill)","topic":"Food composition and properties","field":"Nursing","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":"Differential scanning calorimetry; Food science; Starch; Water content; Starch gelatinization; Moisture; Wheat flour; Ingredient; Chemistry","score_opus":0.025406790964273465,"score_gpt":0.25755224377759955,"score_spread":0.2321454528133261,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2951367938","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977805,0.001193976,0.00033928637,0.000021927503,0.000019561643,0.000014521141,0.00011249017,0.000011331456,0.00050649483],"genre_scores_gemma":[0.9983103,0.0004890971,0.00046100505,0.00003562325,0.0000081915505,0.000010437241,0.00017102763,0.000012719984,0.0005015345],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996878,0.00006310545,0.000036287936,0.00007235365,0.00009292104,0.000047440728],"domain_scores_gemma":[0.9996164,0.000108562585,0.00010789952,0.000022826745,0.00010937503,0.000034938825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003617985,0.00025922916,0.00036410987,0.00019952508,0.00021140004,0.000486156,0.00010859423,0.00016846729,0.001211723],"category_scores_gemma":[0.0006568738,0.00015127285,0.0003815237,0.0002836545,0.00015759382,0.00022717459,0.00015744932,0.00039182525,0.00013659018],"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":[0.0029933082,0.0002107499,0.010491605,0.00031561306,0.00011523366,0.00011832307,0.00017770579,0.00022717044,0.9778376,0.000035450405,0.00009452359,0.007382632],"study_design_scores_gemma":[0.00005108846,0.006000686,0.2610422,0.000040646257,0.00035112805,0.00022038216,0.0004726407,0.0009661029,0.7287686,0.000069946225,0.0019800272,0.000036599864],"about_ca_topic_score_codex":0.0009889968,"about_ca_topic_score_gemma":0.0015847612,"teacher_disagreement_score":0.001211723,"about_ca_system_score_codex":0.00022955704,"about_ca_system_score_gemma":0.0000952185,"threshold_uncertainty_score":0.0040536523},"labels":[],"label_agreement":null},{"id":"W2952512720","doi":"10.1016/b978-044450178-3/50019-6","title":"Relationships between structural features, molecular weight and rheological properties of cereal β-D-glucans","year":2000,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":93,"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":"Glucan; Polysaccharide; Random coil; Chemistry; Beta-glucan; Solubility; Rheology; Aqueous solution; Food science; Crystallography; Biochemistry; Organic chemistry; Circular dichroism; Materials science","score_opus":0.029615953031487396,"score_gpt":0.22958743090215555,"score_spread":0.19997147787066816,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2952512720","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99221593,0.0024431713,0.0010740474,0.00005698462,0.000010113488,0.0000065751633,0.00015860946,0.000021015216,0.004013558],"genre_scores_gemma":[0.9924838,0.0017116661,0.0009681424,0.00003562064,0.000009649273,0.0000082199585,0.0003781931,0.000013403653,0.0043912674],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999864,0.0000024109954,0.0000013671893,0.000004215366,0.0000030867554,0.0000025984584],"domain_scores_gemma":[0.99992275,0.000033118413,0.0000224025,0.0000041254416,0.0000076150773,0.000009929717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00005535062,0.00024577687,0.000086797605,0.00025933102,0.00007125296,0.00025868058,0.00010580352,0.00009634961,0.0012349255],"category_scores_gemma":[0.00016304129,0.00013056371,0.000089185894,0.00032757432,0.00010507628,0.00025606452,0.00007604974,0.0002954674,0.00026347762],"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":[0.00038564944,0.00008905324,0.00867785,0.000103875755,0.000021390639,0.00033289174,0.00015754375,0.000805542,0.9525816,0.00069513026,0.0002621882,0.03588734],"study_design_scores_gemma":[0.000033302782,0.0017859574,0.42148033,0.00006721556,0.00015132013,0.0034897954,0.00042986518,0.00466135,0.55299985,0.0041465866,0.010706139,0.00004838267],"about_ca_topic_score_codex":0.00029468027,"about_ca_topic_score_gemma":0.00030287032,"teacher_disagreement_score":0.0012349255,"about_ca_system_score_codex":0.000077024815,"about_ca_system_score_gemma":0.000050305178,"threshold_uncertainty_score":0.004131198},"labels":[],"label_agreement":null},{"id":"W2953281996","doi":"10.1093/cdn/nzz040.p20-006-19","title":"Determination of Fermentation of Four Novel Type 4 Resistant Starches by Sprague Dawley Male Rats (P20-006-19)","year":2019,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Ingredion (Canada)","funders":"","keywords":"Cecum; Propionate; Resistant starch; Chemistry; Fermentation; Food science; Starch; Ileum; Animal science; Biochemistry; Internal medicine; Biology; Medicine","score_opus":0.057023959816429944,"score_gpt":0.31041255569957277,"score_spread":0.25338859588314283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2953281996","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808097,0.00018212484,0.0008946085,0.00002774741,0.000017251794,0.000035638135,0.00039105967,0.00002349941,0.00034710244],"genre_scores_gemma":[0.9794261,0.0009241611,0.006214494,0.00015786786,0.00002089957,0.00025170308,0.0015797126,0.000044131706,0.011380951],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981683,0.000015876556,0.000017233855,0.00006282241,0.00004041605,0.000046779463],"domain_scores_gemma":[0.99956495,0.00002588887,0.0001247005,0.00003723904,0.00008123258,0.00016589787],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021157709,0.0006905569,0.00033116117,0.0006043962,0.00020607932,0.00026447224,0.00015777093,0.00036252732,0.0017118509],"category_scores_gemma":[0.00018094802,0.0003054555,0.0003657741,0.00023244137,0.0002871266,0.00035145166,0.0002460383,0.000776589,0.0004376643],"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":[0.0021374475,0.00054258876,0.0028764438,0.000034894605,0.000014819121,0.00008451113,0.00005581159,0.000032852084,0.9910534,0.00004165454,0.000049861806,0.0030757356],"study_design_scores_gemma":[0.0001922522,0.029542716,0.10171544,0.000020426583,0.00013218608,0.00054330734,0.00051087356,0.00046854405,0.8635286,0.00011094344,0.0031926555,0.000042009986],"about_ca_topic_score_codex":0.0009088876,"about_ca_topic_score_gemma":0.0014758152,"teacher_disagreement_score":0.0017118509,"about_ca_system_score_codex":0.00018291849,"about_ca_system_score_gemma":0.0002351829,"threshold_uncertainty_score":0.005726695},"labels":[],"label_agreement":null},{"id":"W2953991665","doi":"10.5539/jfr.v8n4p122","title":"Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Steamed bread; Food science; Absorption of water; Chemistry; Wheat flour; Volume (thermodynamics); Wheat bread; Viscosity; Materials science; Composite material","score_opus":0.13806227021643733,"score_gpt":0.39262320514683674,"score_spread":0.25456093493039944,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2953991665","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989642,0.00048484825,0.00020906849,0.000015633223,0.000007047144,0.000008181475,0.00006093746,0.000008263711,0.00024188063],"genre_scores_gemma":[0.9985403,0.00035986697,0.00055064925,0.000026683696,0.000003718056,0.000005782963,0.00007285779,0.0000077345785,0.00043242724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998252,0.000038222646,0.0000163087,0.000035274803,0.00005844583,0.000026638729],"domain_scores_gemma":[0.9997968,0.000042291922,0.000055636818,0.000009865041,0.00004067896,0.000054693915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017661121,0.00028192627,0.00026869794,0.00020698023,0.00010023351,0.00028000775,0.0001124979,0.00019681986,0.0011047296],"category_scores_gemma":[0.00040732237,0.00016273068,0.00025493812,0.00020142278,0.00018244522,0.00022219826,0.00019349156,0.00041160808,0.00009253348],"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":[0.00092828664,0.00009819901,0.0012013209,0.0001862683,0.00003600862,0.000091021,0.000071796734,0.00010028499,0.994636,0.000014751817,0.000022613249,0.0026133738],"study_design_scores_gemma":[0.00004432006,0.0048851874,0.06730371,0.00003624421,0.00016284072,0.00020936121,0.00022309946,0.0009160748,0.92466134,0.000038082155,0.0014964078,0.000023310567],"about_ca_topic_score_codex":0.0008407063,"about_ca_topic_score_gemma":0.0012651755,"teacher_disagreement_score":0.0011047296,"about_ca_system_score_codex":0.00009988401,"about_ca_system_score_gemma":0.00008539754,"threshold_uncertainty_score":0.0036957264},"labels":[],"label_agreement":null},{"id":"W2954278589","doi":"10.5539/jfr.v8n4p58","title":"Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Starch; Amylose; Chemistry; Dioscorea; Food science; Nuclear chemistry","score_opus":0.10616361362944912,"score_gpt":0.3233542682136771,"score_spread":0.21719065458422795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2954278589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998689,0.0005391726,0.0002618593,0.000015520294,0.000006987904,0.000008205088,0.00006914892,0.000008469826,0.00040170716],"genre_scores_gemma":[0.996693,0.00068113767,0.001214679,0.000033687775,0.000005754226,0.000017636332,0.00022334495,0.000011674693,0.0011191696],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990916,0.000017227296,0.000010447648,0.000026121199,0.00002063787,0.000016316808],"domain_scores_gemma":[0.99979466,0.000048280777,0.00007653404,0.000013217685,0.000025629724,0.000041772655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012290524,0.00031688888,0.00015489418,0.0001202175,0.00008101089,0.00026204812,0.00014672297,0.00017446215,0.0009564278],"category_scores_gemma":[0.00021278893,0.00016426078,0.00016617596,0.00016688542,0.00014349967,0.00028209054,0.00013910304,0.00044367922,0.0001475053],"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":[0.0001318902,0.000032166045,0.00025450136,0.00003865208,0.0000046856235,0.000018536259,0.000015390784,0.000025077978,0.99871695,0.000008773938,0.000006243712,0.00074723107],"study_design_scores_gemma":[0.000008278642,0.001427957,0.012845358,0.000008708486,0.000032597287,0.00006244832,0.000050873703,0.00025504548,0.98447984,0.000012633563,0.0008103636,0.000005784932],"about_ca_topic_score_codex":0.00033952683,"about_ca_topic_score_gemma":0.00082281,"teacher_disagreement_score":0.0009564278,"about_ca_system_score_codex":0.00009374214,"about_ca_system_score_gemma":0.00009667891,"threshold_uncertainty_score":0.0031995177},"labels":[],"label_agreement":null},{"id":"W2955377903","doi":"10.5539/jfr.v8n4p111","title":"Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"National Institute of Food and Agriculture; U.S. Department of Agriculture","keywords":"Polyphenol; Food science; Particle size; Chemical composition; Composition (language); Fraction (chemistry); Grape seed; Chemistry; Fiber; Particle (ecology); Mathematics; Horticulture; Biology; Chromatography; Biochemistry; Antioxidant; Organic chemistry","score_opus":0.038269340268292,"score_gpt":0.298789313633574,"score_spread":0.26051997336528204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955377903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984939,0.0007813833,0.00026177068,0.000013495229,0.000007298113,0.000009850578,0.0000659613,0.000007445747,0.00035900107],"genre_scores_gemma":[0.9982942,0.00038322425,0.0006772575,0.000032681502,0.0000038586763,0.000008203175,0.00010123548,0.000007668633,0.000491734],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997559,0.00006513164,0.000020710273,0.000055994744,0.00007559215,0.000026619642],"domain_scores_gemma":[0.9996669,0.00011414342,0.00006926523,0.000014988603,0.000076225915,0.000058456477],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027645848,0.00023595465,0.00018948838,0.00028278635,0.00011779074,0.00027758494,0.0001056661,0.00019617123,0.00069220655],"category_scores_gemma":[0.0006362967,0.00014996648,0.00024630985,0.0001564098,0.00013332424,0.00014158878,0.00014956904,0.00025612704,0.00009215501],"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":[0.0016494493,0.00015584454,0.018667584,0.000186124,0.00013316583,0.00014598762,0.00008790769,0.00020172764,0.9698719,0.000036120895,0.000053747604,0.008810421],"study_design_scores_gemma":[0.000033612403,0.0035447122,0.62895924,0.000030693973,0.0002094498,0.00045190836,0.00018454851,0.0009706349,0.3639614,0.0000531521,0.0015738156,0.000026942547],"about_ca_topic_score_codex":0.0018335677,"about_ca_topic_score_gemma":0.0026533813,"teacher_disagreement_score":0.0018335677,"about_ca_system_score_codex":0.00014689963,"about_ca_system_score_gemma":0.00010081441,"threshold_uncertainty_score":0.0036457777},"labels":[],"label_agreement":null},{"id":"W2955496263","doi":"10.22215/etd/2016-11715","title":"Functional Properties of Triticale Bran Bioactives Using In Vitro and In Vivo Model Systems","year":2016,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"","keywords":"Triticale; Bran; Antioxidant; Food science; DPPH; In vivo; Chemistry; Ex vivo; Functional food; Oxidative stress; In vitro; Raw material; Biology; Biochemistry; Biotechnology; Agronomy","score_opus":0.049177453916768685,"score_gpt":0.2629390387426964,"score_spread":0.21376158482592772,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955496263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98543465,0.0040515903,0.0074642915,0.00014127225,0.000054979762,0.000087948785,0.00051466684,0.00003702805,0.0022135314],"genre_scores_gemma":[0.98635185,0.0031101245,0.0066184094,0.00007345239,0.00001956747,0.000079015736,0.0007486581,0.000016833901,0.0029821068],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980396,0.00005204246,0.000016224338,0.00003633461,0.000056031622,0.00003548838],"domain_scores_gemma":[0.9998733,0.000046472214,0.000024324783,0.000015616457,0.000027507394,0.0000128046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004997527,0.0005074503,0.0002924864,0.00023843028,0.00018354501,0.0004172261,0.00019931726,0.0003409404,0.000682972],"category_scores_gemma":[0.00018022551,0.00014396345,0.00042729304,0.00021781423,0.00021848067,0.00029513348,0.00014560451,0.00050920795,0.00022317216],"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":[0.000042102,0.00002775566,0.000042617263,0.000047308935,0.0000032012063,0.000015103592,0.000017249353,0.00008663654,0.99919015,0.000021292857,0.000008657174,0.0004979988],"study_design_scores_gemma":[0.000010626017,0.0009726695,0.0025504266,0.000011891543,0.000030052128,0.000063638254,0.00007601676,0.00095641596,0.9937773,0.000047876965,0.0014947662,0.000008222967],"about_ca_topic_score_codex":0.0009920128,"about_ca_topic_score_gemma":0.0012372743,"teacher_disagreement_score":0.0009920128,"about_ca_system_score_codex":0.00025426474,"about_ca_system_score_gemma":0.00015114697,"threshold_uncertainty_score":0.0026429892},"labels":[],"label_agreement":null},{"id":"W2955977654","doi":"10.11606/t.11.2019.tde-27032019-160240","title":"Efeito da ensilagem de milho na modulação da comunidade bacteriana endógena","year":2019,"lang":"pt","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Adidas (Canada)","funders":"","keywords":"Physics; Biology","score_opus":0.031167601513499836,"score_gpt":0.278959671745925,"score_spread":0.24779207023242517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2955977654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997615,0.0008307806,0.0006182148,0.000041110816,0.00002447751,0.000013450844,0.00006320077,0.000018391436,0.0007753699],"genre_scores_gemma":[0.9955146,0.00059929426,0.001703939,0.00005204299,0.0000092951705,0.000029774854,0.00011115842,0.000017633212,0.0019623295],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996493,0.000059325044,0.000023551536,0.000100728,0.0001022131,0.00006487085],"domain_scores_gemma":[0.9995945,0.00014042293,0.000102288526,0.000032002896,0.00006912362,0.00006177132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002888583,0.00027989858,0.00044085184,0.00016412191,0.00021516084,0.0009438742,0.00030181126,0.0005157991,0.0016135627],"category_scores_gemma":[0.0005951137,0.00022597563,0.00023676954,0.00025126606,0.0003027889,0.00044198646,0.000365214,0.0005777728,0.00026255354],"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":[0.001138713,0.00014718366,0.0037059037,0.00017286067,0.000016639606,0.00003991535,0.00017988814,0.00057160045,0.98383415,0.00009670045,0.000061419676,0.010034982],"study_design_scores_gemma":[0.0000222655,0.00455379,0.039318442,0.000045408753,0.00007142056,0.00007797012,0.00050015794,0.0032565536,0.94573224,0.00012578335,0.006267759,0.0000283024],"about_ca_topic_score_codex":0.00149302,"about_ca_topic_score_gemma":0.0033063125,"teacher_disagreement_score":0.0016135627,"about_ca_system_score_codex":0.00041177566,"about_ca_system_score_gemma":0.0003076979,"threshold_uncertainty_score":0.005397916},"labels":[],"label_agreement":null},{"id":"W2958907394","doi":"10.1002/cche.10193","title":"Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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 International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Micronization; Aroma; Food science; Flavor; Chemistry; Starch; Particle size","score_opus":0.01519655570884389,"score_gpt":0.2180063533586172,"score_spread":0.2028097976497733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2958907394","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984163,0.00045127052,0.0006583623,0.000017826236,0.000012445905,0.0000240043,0.00006228718,0.00002377923,0.00033355653],"genre_scores_gemma":[0.99754214,0.000193157,0.0013305964,0.00004017915,0.0000035073613,0.000019081173,0.000095420604,0.000021322061,0.0007546405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998603,0.000020296271,0.00001717755,0.00004240883,0.000030068435,0.000029787105],"domain_scores_gemma":[0.9997255,0.00007516071,0.00007974459,0.000017917251,0.000044420372,0.000057235007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019590394,0.0003667979,0.00026988954,0.00013633215,0.00013185086,0.00034445053,0.00018206846,0.00021422327,0.0011989241],"category_scores_gemma":[0.00034714965,0.00021098905,0.00021156398,0.00011490335,0.00017381937,0.00021954544,0.0001876528,0.0005087587,0.00015297066],"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":[0.00034504972,0.00004010489,0.00024009524,0.00003363003,0.0000067180886,0.00002258787,0.000023294175,0.000032012056,0.998317,0.00000861187,0.000009054724,0.0009219379],"study_design_scores_gemma":[0.000025299185,0.0017016305,0.017008891,0.000006150599,0.000036216366,0.000056293,0.00005425667,0.00045146223,0.9799472,0.000012674243,0.0006896403,0.000010144811],"about_ca_topic_score_codex":0.0011063442,"about_ca_topic_score_gemma":0.0024454761,"teacher_disagreement_score":0.0011989241,"about_ca_system_score_codex":0.00022496757,"about_ca_system_score_gemma":0.00016375002,"threshold_uncertainty_score":0.0040107965},"labels":[],"label_agreement":null},{"id":"W2960447526","doi":"10.1002/cche.10194","title":"Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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 Saskatchewan; Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Syneresis; Chemistry; Starch; Food science; Xanthan gum; Sucrose; Sodium; Rheology; Organic chemistry; Composite material; Materials science","score_opus":0.011666092182585127,"score_gpt":0.22101602761195438,"score_spread":0.20934993542936925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2960447526","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989894,0.00045284998,0.00024945964,0.000016023996,0.000008972744,0.000011036863,0.0000457344,0.000008175036,0.00021831774],"genre_scores_gemma":[0.99851817,0.00022690462,0.0007374074,0.000021667367,0.0000036927254,0.000010848007,0.00006403136,0.00000875334,0.00040848908],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979025,0.000049374114,0.000031125135,0.000049250382,0.00005548401,0.000024514302],"domain_scores_gemma":[0.9995382,0.00012376854,0.00014086484,0.00003965005,0.00007704586,0.00008054202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026013682,0.00035539933,0.00024179029,0.00020222699,0.00012557425,0.000281562,0.00023445685,0.00020721975,0.00097067916],"category_scores_gemma":[0.0004621183,0.00014836124,0.00026278995,0.00021248177,0.0002135884,0.00025692582,0.00015606344,0.0004511461,0.00009299399],"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":[0.000351723,0.000044773227,0.00026114608,0.000048047168,0.000012905812,0.000018476232,0.000024983065,0.00004614068,0.9982103,0.000008823445,0.000009692193,0.00096305995],"study_design_scores_gemma":[0.000013734472,0.0010181142,0.0054151034,0.0000073276788,0.000031630934,0.00003205535,0.000030288038,0.00037036973,0.9927772,0.00000769128,0.00028876017,0.000007698171],"about_ca_topic_score_codex":0.0011255409,"about_ca_topic_score_gemma":0.0011446277,"teacher_disagreement_score":0.0011255409,"about_ca_system_score_codex":0.0001955637,"about_ca_system_score_gemma":0.00016406464,"threshold_uncertainty_score":0.003247261},"labels":[],"label_agreement":null},{"id":"W2962863051","doi":"10.1096/fasebj.30.1_supplement.lb389","title":"Effect of an Optimized Savory Cluster on Glycemic and Insulinemic Responses in Healthy Individuals: a Randomized, Cross‐over Study","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Glycemic; Medicine; Food science; Diabetes mellitus; Glycemic index; Starch; Carbohydrate; Cluster (spacecraft); Obesity; Insulin; Endocrinology; Internal medicine; Biology","score_opus":0.018339260873509983,"score_gpt":0.3165623022550954,"score_spread":0.2982230413815854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2962863051","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99865794,0.00018754642,0.00015029534,0.000032097927,0.000081195714,0.0006379848,0.000085175925,0.0000144218375,0.00015337838],"genre_scores_gemma":[0.994823,0.00037877314,0.0014090708,0.0002717414,0.0001810383,0.0014910541,0.00029524072,0.000013520605,0.0011365351],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99898297,0.00038377714,0.00007845077,0.000238577,0.00010645511,0.00020970523],"domain_scores_gemma":[0.99884725,0.00020890032,0.00016411464,0.0001587992,0.0001263714,0.00049461867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019473631,0.0013436556,0.0029325779,0.00059794687,0.00083746295,0.0007514606,0.00084182253,0.0017575092,0.0023935747],"category_scores_gemma":[0.0013709683,0.0008341947,0.0013046334,0.00047635695,0.0010968335,0.00071681006,0.0006526765,0.001586163,0.00035897508],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9160133,0.066661224,0.0013042516,0.00015669501,0.0005221835,0.000029903766,0.0000627355,0.00012326032,0.009941741,0.000028494702,0.00012668448,0.0050294674],"study_design_scores_gemma":[0.18413919,0.797805,0.0143449595,0.00001550313,0.0006553667,0.000021966453,0.00005989785,0.00035835628,0.0021426573,0.000040952058,0.00038811736,0.00002800831],"about_ca_topic_score_codex":0.0016090209,"about_ca_topic_score_gemma":0.0018823445,"teacher_disagreement_score":0.0029325779,"about_ca_system_score_codex":0.00046929714,"about_ca_system_score_gemma":0.0009937221,"threshold_uncertainty_score":0.010298729},"labels":[],"label_agreement":null},{"id":"W2963632228","doi":"10.1093/advances/nmz074","title":"The Effect of Isolated and Synthetic Dietary Fibers on Markers of Metabolic Diseases in Human Intervention Studies: A Systematic Review","year":2019,"lang":"en","type":"review","venue":"Advances in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":61,"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 Prince Edward Island; University of Alberta","funders":"Canadian Institutes of Health Research; Japan Petroleum Institute","keywords":"Medicine; Bioinformatics; Biology","score_opus":0.025840206210717125,"score_gpt":0.3678795498293008,"score_spread":0.3420393436185837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2963632228","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":[0.0006956475,0.99889636,0.00007066265,0.000043924425,0.000049141774,0.000056460136,0.00011799768,0.0000034803409,0.00006631739],"genre_scores_gemma":[0.010554324,0.9884089,0.00042813324,0.0003023677,0.00004942786,0.00008856946,0.0000922486,0.0000037221912,0.00007217683],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9971943,0.00072755583,0.0011480879,0.00038545573,0.00044294616,0.00010167824],"domain_scores_gemma":[0.9898784,0.00769642,0.001677263,0.0001470071,0.00049289997,0.00010791763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005145615,0.0014682553,0.010151583,0.0042466633,0.00036636036,0.0022578666,0.0017830009,0.0022173792,0.004483832],"category_scores_gemma":[0.017317874,0.0009511467,0.008991762,0.004809173,0.0007868573,0.0015373095,0.001524912,0.0015485516,0.0003056839],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00082385563,0.000040909184,0.000904806,0.921757,0.034915294,0.00006706288,0.00010335224,0.000086170076,0.00020973934,0.00014361605,0.00083933637,0.040108897],"study_design_scores_gemma":[0.0014691624,0.0006026157,0.010292357,0.4596134,0.50598574,0.00031160773,0.0003378073,0.00012271301,0.00030067173,0.00047864817,0.02039717,0.00008803381],"about_ca_topic_score_codex":0.0071258065,"about_ca_topic_score_gemma":0.022728464,"teacher_disagreement_score":0.010151583,"about_ca_system_score_codex":0.0012835695,"about_ca_system_score_gemma":0.0034095338,"threshold_uncertainty_score":0.027212918},"labels":[],"label_agreement":null},{"id":"W2964022227","doi":"10.3390/foods8070267","title":"Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives","year":2019,"lang":"en","type":"review","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":78,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Resistant starch; Starch; Food science; Postprandial; Digestion (alchemy); Starch gelatinization; Biotechnology; Chemistry; Biology","score_opus":0.08659197904022395,"score_gpt":0.3663200002748084,"score_spread":0.2797280212345844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2964022227","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":[0.0003448462,0.9987883,0.00012886176,0.00011567276,0.00006686765,0.0000023269604,0.000009942999,0.0000025660504,0.0005405418],"genre_scores_gemma":[0.002142677,0.9972589,0.00018539185,0.00006747146,0.00004957902,0.0000041459775,0.000019701114,8.2938067e-7,0.0002711523],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998337,0.000027183436,0.000032039905,0.000032676446,0.000058870635,0.00001549186],"domain_scores_gemma":[0.9998273,0.00007543673,0.000044270186,0.0000061212318,0.000035998513,0.000010983565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003924297,0.00065165537,0.000895268,0.0020455848,0.00017079688,0.000943961,0.00047642688,0.0008636988,0.0014432287],"category_scores_gemma":[0.0005456408,0.00024707522,0.00052844436,0.0018151832,0.0004980709,0.000992973,0.00053385436,0.0009681041,0.0005906749],"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":[0.00012328378,0.00009209906,0.00047582717,0.0501149,0.00017033015,0.00039282878,0.0001352309,0.00055034505,0.009672084,0.010524666,0.0072195446,0.92052895],"study_design_scores_gemma":[0.000020356354,0.0002474754,0.0024706884,0.009698785,0.00022676378,0.0018842069,0.00016755471,0.00022215986,0.003808056,0.0048779226,0.9763376,0.000038307284],"about_ca_topic_score_codex":0.0007980654,"about_ca_topic_score_gemma":0.0011317256,"teacher_disagreement_score":0.0020455848,"about_ca_system_score_codex":0.00032636174,"about_ca_system_score_gemma":0.0006725361,"threshold_uncertainty_score":0.0048280954},"labels":[],"label_agreement":null},{"id":"W2964107570","doi":"10.1111/jtxs.12470","title":"Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours","year":2019,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; Manitoba Health; University of Manitoba; University of Saskatchewan","funders":"","keywords":"Extrusion; Expansion ratio; Moisture; Response surface methodology; Bulk density; Raw material; Water content; Materials science; Food science; Agronomy; Composite material; Mathematics; Chemistry; Environmental science; Biology","score_opus":0.05839043996371138,"score_gpt":0.3305547234956277,"score_spread":0.27216428353191635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2964107570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981735,0.00046539915,0.0009222447,0.000014685194,0.000007941615,0.000016216984,0.00014673219,0.000009330222,0.00024390113],"genre_scores_gemma":[0.9946761,0.00045791495,0.0033579937,0.00003287954,0.0000044677445,0.000032248852,0.00044053048,0.000029392946,0.00096836325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995555,0.00010820021,0.00006583198,0.00009036535,0.00012735405,0.00005276638],"domain_scores_gemma":[0.9996376,0.0001224055,0.00009982636,0.000030548163,0.00007246713,0.000037057514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005990078,0.0004145741,0.00045467055,0.00020747083,0.00015292283,0.00045546654,0.00011700188,0.00023272188,0.00074289675],"category_scores_gemma":[0.00070785615,0.00021499225,0.000337747,0.00028480456,0.00020742316,0.00026833493,0.00018255207,0.00047267327,0.00014806913],"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":[0.00069274387,0.00005128784,0.0010310627,0.00006749385,0.000028149447,0.000050383413,0.00004426115,0.00013958123,0.9959881,0.00001330797,0.000009846926,0.001883761],"study_design_scores_gemma":[0.000024406649,0.0012822492,0.041655194,0.0000094698635,0.0000648236,0.00011076784,0.0000821068,0.0004590827,0.95539784,0.000013673886,0.0008876512,0.000012777777],"about_ca_topic_score_codex":0.00052652246,"about_ca_topic_score_gemma":0.0011079558,"teacher_disagreement_score":0.00074289675,"about_ca_system_score_codex":0.00019571705,"about_ca_system_score_gemma":0.00010642511,"threshold_uncertainty_score":0.0031679273},"labels":[],"label_agreement":null},{"id":"W2964141095","doi":"10.1016/j.jcs.2019.102811","title":"Physical and functional properties of wheat flour extrudates produced by nitrogen injection assisted extrusion cooking","year":2019,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":37,"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":"Die swell; Extrusion; Nitrogen; Solubility; Chemistry; Viscosity; Food science; Extrusion cooking; Wheat flour; Materials science; Organic chemistry; Composite material","score_opus":0.022378650805355026,"score_gpt":0.2435837030288157,"score_spread":0.22120505222346068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2964141095","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989973,0.00018533568,0.00032482942,0.000008338773,0.0000055522996,0.0000043970213,0.000116190335,0.0000052533737,0.00035287265],"genre_scores_gemma":[0.9980508,0.0001229316,0.0003075705,0.000012703197,0.000002561626,0.000006152867,0.00027936138,0.0000076072965,0.0012102309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998721,0.000017204411,0.0000129618,0.000025841391,0.00004497836,0.000026903692],"domain_scores_gemma":[0.9998665,0.000034339806,0.000031597017,0.000007636917,0.00003938028,0.000020542815],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002521843,0.00025975367,0.00018660187,0.00036126844,0.00018607489,0.00026943907,0.00012799306,0.0002523818,0.0015926992],"category_scores_gemma":[0.00027116417,0.00018551845,0.00030910037,0.00038984796,0.00023595418,0.00029788577,0.00018156033,0.00035935428,0.0001752342],"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":[0.00090124086,0.00006225014,0.002243612,0.00007750304,0.000022201793,0.00017659413,0.000109771776,0.00024840457,0.99319154,0.000050401362,0.00003120563,0.0028851067],"study_design_scores_gemma":[0.000036247526,0.0009941204,0.10111261,0.000016796443,0.00008142249,0.00019160117,0.00031601457,0.0010759922,0.89512503,0.000034628225,0.0009896858,0.000025747408],"about_ca_topic_score_codex":0.0005032497,"about_ca_topic_score_gemma":0.00068391516,"teacher_disagreement_score":0.0015926992,"about_ca_system_score_codex":0.0000989622,"about_ca_system_score_gemma":0.00007829874,"threshold_uncertainty_score":0.005328119},"labels":[],"label_agreement":null},{"id":"W2964304470","doi":"10.1002/cche.10196","title":"Structural characterization of intermediate wheatgrass (<i>Thinopyrum intermedium</i>) starch","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Amylose; Chemistry; Dextrin; Food science; Mathematics; Botany; Biology","score_opus":0.009130169788752763,"score_gpt":0.2278381117128209,"score_spread":0.21870794192406814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2964304470","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99893194,0.00015525664,0.00048357408,0.000007440735,0.0000019995816,0.000003591392,0.00015464354,0.0000048514016,0.00025678784],"genre_scores_gemma":[0.9970862,0.00018167267,0.0014604062,0.000022551223,0.0000023190703,0.0000066709686,0.00070080673,0.000009864094,0.000529431],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999659,0.0000024508424,0.0000030698266,0.00001420294,0.0000080881555,0.0000062605773],"domain_scores_gemma":[0.9999231,0.000007901744,0.000028700777,0.0000048444385,0.000016208409,0.000019203866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000659041,0.00016810175,0.00008065238,0.00024786472,0.00011217482,0.00026921183,0.00008042559,0.00011345,0.0005098114],"category_scores_gemma":[0.00009891692,0.000077236495,0.0001866451,0.00028346037,0.00010195724,0.00015518066,0.00009429225,0.00016381516,0.000069335925],"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":[0.000048881306,0.000005519128,0.0040685902,0.000029701217,0.0000069338357,0.000052139138,0.00004700762,0.00004486953,0.99418396,0.00002454805,0.0000118105645,0.0014760314],"study_design_scores_gemma":[0.000010030286,0.00039388926,0.60513574,0.000021750482,0.000061255436,0.00070002454,0.0006078263,0.0015142753,0.3886087,0.00008733837,0.0028405758,0.000018570458],"about_ca_topic_score_codex":0.0019850489,"about_ca_topic_score_gemma":0.0021226953,"teacher_disagreement_score":0.0019850489,"about_ca_system_score_codex":0.00009661937,"about_ca_system_score_gemma":0.00009817727,"threshold_uncertainty_score":0.0039470196},"labels":[],"label_agreement":null},{"id":"W2965176010","doi":"10.3390/nu11081769","title":"Whole Grain Consumption for the Prevention and Treatment of Breast Cancer","year":2019,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":61,"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":"National Natural Science Foundation of China","keywords":"Breast cancer; Whole grains; Nutraceutical; Medicine; Cancer; Epidemiology; Environmental health; Oncology; Biotechnology; Internal medicine; Food science; Biology; Pathology","score_opus":0.10608646477201684,"score_gpt":0.37190857854806414,"score_spread":0.2658221137760473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2965176010","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":[0.0005318414,0.99753773,0.00015451842,0.00027885454,0.00015788326,0.0000075515723,0.000038466897,0.00000914232,0.001283932],"genre_scores_gemma":[0.0024530261,0.9963916,0.0002331734,0.00017176181,0.00007087757,0.0000075873886,0.000045854442,0.000001708947,0.00062445656],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99985313,0.000033817476,0.000022157408,0.000027471004,0.000050351526,0.00001307776],"domain_scores_gemma":[0.99988437,0.00005703311,0.000021975098,0.0000042646484,0.00002603222,0.0000064255264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030146993,0.0004413764,0.00069680245,0.001299966,0.00015743596,0.00048924045,0.00037252353,0.0006597102,0.0044813803],"category_scores_gemma":[0.00055500545,0.00010858832,0.0006673002,0.00085281365,0.0002084595,0.00039642304,0.00035611627,0.00081366586,0.0010753332],"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":[0.00013922006,0.00013897718,0.00041905878,0.03896167,0.00025630894,0.00015439838,0.000068819354,0.00016257828,0.0030868475,0.0024181851,0.015640609,0.9385534],"study_design_scores_gemma":[0.000052027106,0.00033406555,0.0045600096,0.014751188,0.0005470295,0.0016307208,0.00012351092,0.00012666246,0.0012216144,0.0025910714,0.9740397,0.000022361453],"about_ca_topic_score_codex":0.0012395728,"about_ca_topic_score_gemma":0.0019406629,"teacher_disagreement_score":0.0044813803,"about_ca_system_score_codex":0.0002624577,"about_ca_system_score_gemma":0.0005080819,"threshold_uncertainty_score":0.014991701},"labels":[],"label_agreement":null},{"id":"W2966373686","doi":"10.1002/jsfa.9964","title":"Functional and thermal properties of yellow pea and red lentil extrudates produced by nitrogen gas injection assisted extrusion cooking","year":2019,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"University of Manitoba","keywords":"Extrusion; Die swell; Plastics extrusion; Viscosity; Nitrogen; Chemistry; Materials science; Fiber; Solubility; Emulsion; Chemical engineering; Composite material; Organic chemistry","score_opus":0.013200782080829893,"score_gpt":0.1896346427519373,"score_spread":0.17643386067110742,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2966373686","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975446,0.00036007658,0.0015395262,0.000008168111,0.0000043825908,0.000011620126,0.00011974346,0.000019274794,0.00039264935],"genre_scores_gemma":[0.99538654,0.00033498887,0.0022091963,0.000012505002,0.0000027957542,0.000016741522,0.00032996747,0.00003679198,0.0016703202],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986327,0.000022674823,0.00001231965,0.000024632685,0.000055862336,0.000021275344],"domain_scores_gemma":[0.99979085,0.000046849145,0.00006664483,0.000012558321,0.000055376313,0.000027716253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032688203,0.00034560444,0.00018945332,0.00029511127,0.00009623053,0.00032468032,0.00013776046,0.00018625951,0.0006777863],"category_scores_gemma":[0.0003585954,0.00012977145,0.0002615761,0.00025829586,0.00018758696,0.00028033977,0.00016221555,0.00026082376,0.00015383851],"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":[0.000092021466,0.000009456449,0.00035490043,0.000023928937,0.0000054359007,0.000047876387,0.000031435913,0.00006606777,0.99846375,0.000012914382,0.000005093419,0.00088705134],"study_design_scores_gemma":[0.000006713612,0.00027088687,0.013916947,0.00000773456,0.000019891284,0.00006883511,0.000050661325,0.00060015544,0.9844944,0.000008242997,0.000547069,0.000008483006],"about_ca_topic_score_codex":0.0005190312,"about_ca_topic_score_gemma":0.00076232373,"teacher_disagreement_score":0.0006777863,"about_ca_system_score_codex":0.00015104828,"about_ca_system_score_gemma":0.00008156178,"threshold_uncertainty_score":0.0022674203},"labels":[],"label_agreement":null},{"id":"W2966837568","doi":"10.1093/jas/skz122.090","title":"86 Impact of steeping corn DDGS over 72 hours without or with fiber degrading enzymes and protease alone or in combination on concentration of sugars and organic acids and pH in the liquid medium","year":2019,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Canadian Bio-Systems (Canada); University of Guelph","funders":"","keywords":"Chemistry; Steeping; Food science; Lactic acid; Xylose; Acetic acid; Protease; Organic acid; Arabinose; Enzyme; Fermentation; Biochemistry; Biology; Bacteria","score_opus":0.019695259903493658,"score_gpt":0.2867056394744683,"score_spread":0.2670103795709747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2966837568","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99707603,0.0010495416,0.00041409506,0.000042960077,0.000028695853,0.0000250032,0.00046105398,0.000015796038,0.0008867711],"genre_scores_gemma":[0.9935546,0.0006323815,0.0018858288,0.00007285988,0.000010253861,0.000030072712,0.0008431282,0.000012693915,0.0029581347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978477,0.000038395734,0.00002795553,0.00004176794,0.00005672963,0.000050319857],"domain_scores_gemma":[0.9998,0.000034821427,0.00005342374,0.000014563151,0.000042628883,0.00005455391],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000165643,0.00052755536,0.0005088896,0.0001675551,0.00013670954,0.00053187355,0.00015690035,0.00022118176,0.0013869823],"category_scores_gemma":[0.00019157227,0.00014378251,0.00035555183,0.0002748435,0.00017117837,0.00030241036,0.00029349566,0.00056118716,0.00029465414],"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":[0.00083334657,0.00011501065,0.00071771175,0.000055191398,0.000011733346,0.00004892957,0.000020988966,0.000060367944,0.99607986,0.000012558281,0.000032082702,0.0020121948],"study_design_scores_gemma":[0.00001847345,0.0024955936,0.023302816,0.000017628667,0.000035571105,0.00008609616,0.00019096695,0.00048665004,0.9717746,0.000023498244,0.0015509648,0.000017169135],"about_ca_topic_score_codex":0.0016869105,"about_ca_topic_score_gemma":0.0028561591,"teacher_disagreement_score":0.0016869105,"about_ca_system_score_codex":0.00023274872,"about_ca_system_score_gemma":0.0003337452,"threshold_uncertainty_score":0.004639864},"labels":[],"label_agreement":null},{"id":"W2968105582","doi":"10.1016/j.foodchem.2019.125344","title":"Impact of annealing on the hierarchical structure and physicochemical properties of waxy starches of different botanical origins","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":57,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Fisheries and Oceans Canada; Agriculture and Agri-Food Canada; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crystallinity; Annealing (glass); Amylose; Chemistry; Food science; Enthalpy; Starch; Granule (geology); Chemical engineering; Botany; Crystallography; Materials science; Thermodynamics; Biology; Composite material","score_opus":0.01952778573858286,"score_gpt":0.2432413855472718,"score_spread":0.22371359980868893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2968105582","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989795,0.0003122101,0.0002484396,0.000011407477,0.0000099041,0.000005772115,0.000051264007,0.0000072467337,0.0003741215],"genre_scores_gemma":[0.9989825,0.00014192931,0.00026872722,0.000016761001,0.0000031642792,0.000006699284,0.00006845982,0.000019671354,0.0004920583],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985504,0.00002969641,0.000012830256,0.000038026472,0.000022122844,0.000042176933],"domain_scores_gemma":[0.99966836,0.00012510292,0.000062069805,0.000039485396,0.000060853126,0.000044031],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002498683,0.00023773953,0.00023549076,0.00018638156,0.00021674379,0.00044239263,0.00014308076,0.00020518817,0.002506554],"category_scores_gemma":[0.00077644986,0.00025911204,0.0002646642,0.00024314821,0.00045094636,0.00027137523,0.0002760713,0.00036417478,0.00025617174],"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":[0.0022595795,0.000082057784,0.0024367874,0.00008491948,0.00005408255,0.00006422351,0.00024394346,0.0003764111,0.9911738,0.00015150002,0.000044243894,0.003028442],"study_design_scores_gemma":[0.000038181523,0.0011759823,0.043940958,0.000016279118,0.00009708944,0.00006772934,0.00031594318,0.0011919125,0.9519288,0.00012731666,0.0010781237,0.000021766362],"about_ca_topic_score_codex":0.0011649694,"about_ca_topic_score_gemma":0.0015030411,"teacher_disagreement_score":0.002506554,"about_ca_system_score_codex":0.0001810659,"about_ca_system_score_gemma":0.0001842506,"threshold_uncertainty_score":0.008385241},"labels":[],"label_agreement":null},{"id":"W2968449639","doi":"10.3390/foods8080333","title":"Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":47,"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":"Ontario Ministry of Research and Innovation","keywords":"Food science; Falling Number; Rheology; Absorption of water; Wheat flour; Starch gelatinization; Starch; Composite number; Retrogradation (starch); Chemistry; Mathematics; Materials science; Composite material","score_opus":0.029919095298420614,"score_gpt":0.27291883509459763,"score_spread":0.242999739796177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2968449639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988159,0.00044075993,0.0004135848,0.0000102537615,0.0000053025324,0.000008502159,0.00008836772,0.0000071558497,0.00021019249],"genre_scores_gemma":[0.9978617,0.00021688784,0.0010024145,0.000019587467,0.0000030040815,0.000017219521,0.00021600375,0.000011154154,0.0006521091],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998424,0.000026775018,0.000018441362,0.000038141265,0.000053827578,0.000020307718],"domain_scores_gemma":[0.9997446,0.000048327973,0.00007574103,0.000013851612,0.00006278488,0.000054582993],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003161161,0.0002691474,0.00031817876,0.00023252427,0.00010156948,0.000327196,0.000092839204,0.00018630337,0.0007520499],"category_scores_gemma":[0.00039496928,0.0001527695,0.00021530446,0.0002810243,0.0001324311,0.00016272943,0.00018911311,0.00042507824,0.00011573754],"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":[0.00068156363,0.000048508777,0.0015350165,0.00004802399,0.000013734744,0.000022514294,0.00005515416,0.00004424329,0.9957705,0.000008193002,0.00001059468,0.0017618682],"study_design_scores_gemma":[0.000038200593,0.0039930106,0.18207638,0.000021138381,0.00014034643,0.00018798508,0.0002062113,0.0011906918,0.81077164,0.00003137504,0.0013215515,0.000021577758],"about_ca_topic_score_codex":0.0006608872,"about_ca_topic_score_gemma":0.0010834173,"teacher_disagreement_score":0.0007520499,"about_ca_system_score_codex":0.00011104755,"about_ca_system_score_gemma":0.000068769295,"threshold_uncertainty_score":0.002515912},"labels":[],"label_agreement":null},{"id":"W2970806595","doi":"10.3389/fmicb.2019.02113","title":"Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread","year":2019,"lang":"en","type":"article","venue":"Frontiers in Microbiology","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Lactobacillus sakei; Food science; Starter; Glutenin; Yeast; Fermentation; Chemistry; Lactobacillus; Fermentation starter; Flavor; Wheat flour; Biology; Bacteria; Lactic acid; Biochemistry","score_opus":0.010793518667816648,"score_gpt":0.26139508827471425,"score_spread":0.2506015696068976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970806595","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99664474,0.002001666,0.0005387881,0.0000522504,0.000057853133,0.000041070012,0.00015359063,0.000019314608,0.00049069105],"genre_scores_gemma":[0.9946595,0.0009572517,0.0027295477,0.0000922802,0.000030046207,0.00004807267,0.0003858357,0.000026434966,0.0010710689],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99906033,0.00023314089,0.00013795301,0.00019656992,0.00024600362,0.00012593907],"domain_scores_gemma":[0.9995554,0.00009652092,0.000082436774,0.00003703575,0.000095322386,0.00013328006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004945924,0.0008678805,0.00089982484,0.00036127184,0.00026980616,0.0010776258,0.00032488932,0.00035311427,0.00096899923],"category_scores_gemma":[0.0005472854,0.00028109745,0.00052045874,0.00034417954,0.00017813809,0.00038064978,0.00086992636,0.0006257449,0.00019939196],"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":[0.0011355806,0.00014975433,0.0010127088,0.00011722738,0.000053304255,0.00008370898,0.00006345885,0.000042907504,0.995027,0.00001647113,0.000025118276,0.0022728557],"study_design_scores_gemma":[0.00005653555,0.004066864,0.01771591,0.000039825176,0.00019951555,0.00021060364,0.00030860575,0.00046868122,0.9756924,0.000023203162,0.0011896162,0.000028342614],"about_ca_topic_score_codex":0.0011597323,"about_ca_topic_score_gemma":0.0025069627,"teacher_disagreement_score":0.0011597323,"about_ca_system_score_codex":0.00017694091,"about_ca_system_score_gemma":0.00029855646,"threshold_uncertainty_score":0.0032415986},"labels":[],"label_agreement":null},{"id":"W2972146365","doi":"10.3389/fgene.2019.00946","title":"Single Nucleotide Polymorphisms in Starch Biosynthetic Genes Associated With Increased Resistant Starch Concentration in Rice Mutant","year":2019,"lang":"en","type":"article","venue":"Frontiers in Genetics","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"King Saud University; Defence Research and Development Organisation","keywords":"Mutant; Amylose; Starch; Population; Biology; Single-nucleotide polymorphism; Resistant starch; Gene; Oryza sativa; Genetics; Mutation; Food science; Genotype; Medicine","score_opus":0.013359329655357606,"score_gpt":0.21645326078162358,"score_spread":0.20309393112626598,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972146365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99683076,0.00010195407,0.0019187146,0.00003261785,0.000009638251,0.000020706037,0.00068798166,0.00005617834,0.00034150487],"genre_scores_gemma":[0.9953615,0.00013017328,0.0024309068,0.000033565408,0.00000475967,0.00002503726,0.0007989472,0.000046962865,0.0011681947],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998435,0.000020223975,0.000028447525,0.000054058,0.000036421774,0.000017282573],"domain_scores_gemma":[0.99981207,0.000034534456,0.00008635891,0.000016822967,0.000014723743,0.000035402943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013962196,0.0004919572,0.0002503311,0.00058798806,0.0001605527,0.00019985923,0.00022123638,0.00032496676,0.0014957172],"category_scores_gemma":[0.0001625793,0.0002228781,0.0005730535,0.00040273106,0.00024367364,0.000053980555,0.00021028372,0.0004185117,0.00028342658],"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":[0.00036235683,0.00006323534,0.007411731,0.00004228425,0.0000671339,0.0008227764,0.00011091101,0.00021502137,0.98806655,0.00011899434,0.00007049207,0.0026485638],"study_design_scores_gemma":[0.00020094014,0.0013516195,0.46234533,0.000077962795,0.00064353936,0.0110236425,0.0005831972,0.0055836695,0.5116423,0.00038252881,0.006061042,0.00010424746],"about_ca_topic_score_codex":0.0011861608,"about_ca_topic_score_gemma":0.0015730589,"teacher_disagreement_score":0.0014957172,"about_ca_system_score_codex":0.000184991,"about_ca_system_score_gemma":0.00020250192,"threshold_uncertainty_score":0.0050036907},"labels":[],"label_agreement":null},{"id":"W2972851104","doi":"10.1039/c9fo01679a","title":"Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled<i>in vitro</i>digestion/Caco-2 cell intestinal model","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Caco-2; In vitro; Digestion (alchemy); Food science; Chemistry; Wheat flour; Biochemistry; Cell biology; Biology; Chromatography","score_opus":0.013598912698375109,"score_gpt":0.19912821690612603,"score_spread":0.18552930420775093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972851104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99757606,0.0010100452,0.000507497,0.000056054967,0.000024043275,0.000017296876,0.00016876022,0.000025703366,0.0006145286],"genre_scores_gemma":[0.99400914,0.0011578485,0.0015316518,0.00010023832,0.000013606816,0.000024862478,0.00055413775,0.000017177677,0.00259137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989104,0.000025840527,0.000012923461,0.000019837651,0.000023142851,0.000027238688],"domain_scores_gemma":[0.999915,0.000020368081,0.000018526629,0.000010774144,0.000017368739,0.000017951641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015541568,0.00037810317,0.00030640137,0.00016424214,0.00013581509,0.00024566983,0.00013616806,0.00024276624,0.0009119665],"category_scores_gemma":[0.00011779659,0.00015573032,0.00042096808,0.00013487955,0.00017503333,0.00017784328,0.00019054771,0.00044945275,0.000194348],"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":[0.00045501662,0.000055529035,0.00014515492,0.000060472077,0.000011961322,0.000025570886,0.000015878019,0.000026829204,0.99855775,0.000011764801,0.000028577875,0.0006055677],"study_design_scores_gemma":[0.00004303454,0.0019282548,0.010888149,0.0000117462205,0.000050563463,0.00010161702,0.00007435474,0.00082691346,0.9847193,0.000017982973,0.0013316814,0.000006353118],"about_ca_topic_score_codex":0.0017916935,"about_ca_topic_score_gemma":0.0031404616,"teacher_disagreement_score":0.0017916935,"about_ca_system_score_codex":0.00016059206,"about_ca_system_score_gemma":0.00016819587,"threshold_uncertainty_score":0.0035625696},"labels":[],"label_agreement":null},{"id":"W2972984398","doi":"10.1002/cche.10218","title":"Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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 International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Flavor; Aroma; Chemistry; Starch; Wheat flour; Absorption of water; Farinograph; Materials science; Composite material","score_opus":0.011335473658018624,"score_gpt":0.20700716582482376,"score_spread":0.19567169216680513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972984398","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993389,0.00021214815,0.0002032499,0.000005090616,0.000004147448,0.0000056501985,0.00003620732,0.00000472814,0.0001898022],"genre_scores_gemma":[0.9991468,0.00008777637,0.00030427804,0.0000090895155,0.0000018688817,0.0000040239697,0.00005309328,0.0000057763637,0.00038727213],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988484,0.000023514101,0.000009904864,0.000022052705,0.000037629186,0.000022074419],"domain_scores_gemma":[0.99980515,0.000057859303,0.000047291625,0.00001300191,0.000040556428,0.0000362008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002146375,0.00020206296,0.00019287855,0.00014043618,0.00011488099,0.00021403667,0.000108125525,0.00013224196,0.0016371227],"category_scores_gemma":[0.00031095094,0.000116011346,0.00022264573,0.00013205357,0.00018293837,0.00016102754,0.00012355199,0.00027549468,0.000118575445],"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":[0.0013443732,0.000069939786,0.0015937649,0.00006175231,0.000020195514,0.000030935298,0.000050176037,0.000107092856,0.9942649,0.00001401422,0.000015265976,0.0024276103],"study_design_scores_gemma":[0.000027533211,0.0028585664,0.06404914,0.0000074593445,0.00005659678,0.00008548222,0.00012959198,0.0009120505,0.93127507,0.000019430112,0.0005675931,0.000011459569],"about_ca_topic_score_codex":0.0011974871,"about_ca_topic_score_gemma":0.0020097566,"teacher_disagreement_score":0.0016371227,"about_ca_system_score_codex":0.00015867782,"about_ca_system_score_gemma":0.00010331431,"threshold_uncertainty_score":0.005476773},"labels":[],"label_agreement":null},{"id":"W2973204646","doi":"10.3390/nu11092218","title":"Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method","year":2019,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Glycemic Index Laboratories","funders":"","keywords":"Index (typography); Glycemic index; Glycaemic index; Food science; Statistics; Medicine; Mathematics; Chemistry; Environmental science; Computer science; Glycemic; Diabetes mellitus; Endocrinology","score_opus":0.028038019386544582,"score_gpt":0.3133286524963742,"score_spread":0.2852906331098296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2973204646","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97264546,0.0016460463,0.02049817,0.00007920395,0.00016833938,0.0004807588,0.000702237,0.00014738602,0.0036323771],"genre_scores_gemma":[0.9842307,0.0002853661,0.012417747,0.00031778563,0.0000868906,0.0004949893,0.0010776406,0.00008290518,0.001006035],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9844714,0.0041049654,0.0011519513,0.003630392,0.0062585813,0.00038262407],"domain_scores_gemma":[0.9848605,0.0032248534,0.00305729,0.0027540352,0.0055289143,0.0005744412],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013294508,0.0010217874,0.0007572518,0.0012315965,0.0007305552,0.0011976737,0.00067594467,0.0009405983,0.00080514327],"category_scores_gemma":[0.014950653,0.00050654757,0.00068224635,0.0024458368,0.0009751046,0.0005390589,0.0009349626,0.0011652353,0.00048749056],"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":[0.0037907052,0.0012144668,0.91227543,0.00029007922,0.0015294064,0.00017821463,0.0030806665,0.0005525017,0.04607921,0.00047009395,0.0009774092,0.029561732],"study_design_scores_gemma":[0.00008425319,0.0026624042,0.9830828,0.000035480083,0.00029283276,0.00046442627,0.00031587487,0.0014110359,0.009361011,0.00015414433,0.0020873835,0.00004829679],"about_ca_topic_score_codex":0.003071622,"about_ca_topic_score_gemma":0.003371581,"teacher_disagreement_score":0.013294508,"about_ca_system_score_codex":0.0008483802,"about_ca_system_score_gemma":0.000768286,"threshold_uncertainty_score":0.070308864},"labels":[],"label_agreement":null},{"id":"W2974208986","doi":"10.1021/acs.energyfuels.9b01662","title":"Dynamic Study of Butanol and Water Adsorption onto Oat Hull: Experimental and Simulated Breakthrough Curves","year":2019,"lang":"en","type":"article","venue":"Energy & Fuels","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Mitacs; Canada Foundation for Innovation; Western Grains Research Foundation; Natural Sciences and Engineering Research Council of Canada; Saskatchewan Canola Development Commission; Ministry of Agriculture - Saskatchewan","keywords":"Adsorption; Mass transfer; Butanol; Desorption; Hull; Chemistry; n-Butanol; Chemical engineering; Chromatography; Materials science; Thermodynamics; Organic chemistry; Ethanol; Composite material","score_opus":0.0103287307077659,"score_gpt":0.2478524841682805,"score_spread":0.2375237534605146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2974208986","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99489886,0.00034580624,0.0033583355,0.000032750882,0.0000115640905,0.000020522555,0.0004441513,0.00009271538,0.00079525803],"genre_scores_gemma":[0.9971818,0.0003614009,0.0013851278,0.000009248188,0.0000028951677,0.000024813786,0.000308642,0.000013369387,0.0007127531],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99983275,0.000014766698,0.000013387144,0.00003401707,0.00006341561,0.00004167799],"domain_scores_gemma":[0.99977607,0.000094115625,0.000026066937,0.000019174453,0.00007108565,0.000013464962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026199492,0.0005140503,0.00051942666,0.00036485342,0.00028442737,0.00035303147,0.00041024934,0.00044825597,0.0013486011],"category_scores_gemma":[0.0004112598,0.00015388663,0.0006079342,0.0007216161,0.00018379353,0.0004849928,0.00018989496,0.00045038274,0.0003190834],"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":[0.00082805316,0.0002415992,0.0043061175,0.0003998228,0.00004703098,0.00018346957,0.00032088358,0.032182585,0.94788736,0.0002733011,0.00023374942,0.013095972],"study_design_scores_gemma":[0.000039993305,0.0009402869,0.009686511,0.000012721334,0.00004156814,0.000064872955,0.00018995731,0.20520778,0.78255326,0.00014584922,0.0010667724,0.000050382805],"about_ca_topic_score_codex":0.010222874,"about_ca_topic_score_gemma":0.0053317347,"teacher_disagreement_score":0.010222874,"about_ca_system_score_codex":0.0006289123,"about_ca_system_score_gemma":0.0003903437,"threshold_uncertainty_score":0.020326734},"labels":[],"label_agreement":null},{"id":"W2975554999","doi":"10.1002/cche.10226","title":"A comparative study of the functionality and protein quality of a variety of legume and cereal flours","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":102,"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 Manitoba; University of Saskatchewan","funders":"","keywords":"Legume; Food science; Emulsion; Chemistry; Fortification; Agronomy; Biology; Biochemistry","score_opus":0.036871247973156974,"score_gpt":0.2875313451807252,"score_spread":0.2506600972075682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2975554999","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988078,0.0005766334,0.00024140472,0.000004764649,0.0000024841866,0.0000044195335,0.00018351007,0.000003000416,0.00017598429],"genre_scores_gemma":[0.9976707,0.00033662457,0.0008687753,0.0000201395,0.000002820234,0.000005526992,0.00080620527,0.000006071904,0.00028306272],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977523,0.000045278048,0.000025467907,0.000049591767,0.00006932335,0.00003498049],"domain_scores_gemma":[0.99961406,0.00007086093,0.000112570466,0.000017528508,0.00011674873,0.000068240006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045815847,0.00034474127,0.0002412183,0.0010737727,0.00022591768,0.0006534654,0.00013939355,0.00018847783,0.00053643563],"category_scores_gemma":[0.0004214618,0.00009343221,0.00032254256,0.00071728637,0.0001753024,0.00022381784,0.00020898649,0.00017568174,0.00011559195],"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":[0.00069012586,0.000065831075,0.024248917,0.00016967204,0.00014212841,0.00017082138,0.0002173471,0.00005937204,0.96795154,0.00004826931,0.00002893882,0.006207003],"study_design_scores_gemma":[0.000013193479,0.0025066189,0.7841314,0.000043124895,0.00022783586,0.0011895844,0.0005489543,0.0003090511,0.20900385,0.00004554823,0.0019572068,0.000023563656],"about_ca_topic_score_codex":0.0021061713,"about_ca_topic_score_gemma":0.0023733827,"teacher_disagreement_score":0.0021061713,"about_ca_system_score_codex":0.00020485917,"about_ca_system_score_gemma":0.000114773255,"threshold_uncertainty_score":0.004187882},"labels":[],"label_agreement":null},{"id":"W2975715563","doi":"10.1002/cche.10223","title":"Glucose release from lentil flours digested in vitro: The role of particle size","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Mount Saint Vincent University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Food science; Particle size; Starch; Glycemic; Digestion (alchemy); Carbohydrate; Raw material; Polysaccharide; Biochemistry; Chromatography; Biotechnology; Organic chemistry; Biology","score_opus":0.006067125337280306,"score_gpt":0.20266299100029447,"score_spread":0.19659586566301418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2975715563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99823666,0.000656337,0.0007029324,0.000017014429,0.0000092566115,0.000013621722,0.000091497415,0.0000070326496,0.00026564958],"genre_scores_gemma":[0.99849856,0.00018818113,0.00072933466,0.000023264663,0.000004011939,0.0000100981315,0.00011533072,0.000006561824,0.00042472905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978346,0.000042793097,0.000023399873,0.000042718562,0.00007752621,0.000030269559],"domain_scores_gemma":[0.99958736,0.00016210748,0.000111536785,0.00003602586,0.00005712611,0.000045865974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035013488,0.0002704748,0.00026412727,0.00011335376,0.000107850996,0.00040848737,0.00013513096,0.00018553082,0.0007376922],"category_scores_gemma":[0.00042651757,0.0001551348,0.00027809435,0.0001176667,0.00020523142,0.00026174923,0.00017778514,0.00039216175,0.00010059786],"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":[0.0007109636,0.00007046243,0.0016966546,0.000060282477,0.000019747727,0.00003179506,0.000047357928,0.000100260644,0.99555224,0.000019460267,0.000020225809,0.0016704404],"study_design_scores_gemma":[0.00003129363,0.0019156463,0.049697768,0.00001634239,0.000050439354,0.00014164194,0.00012302476,0.0019256462,0.94556403,0.000039867682,0.00047591008,0.000018394614],"about_ca_topic_score_codex":0.0017453615,"about_ca_topic_score_gemma":0.001551983,"teacher_disagreement_score":0.0017453615,"about_ca_system_score_codex":0.0002485773,"about_ca_system_score_gemma":0.0001502354,"threshold_uncertainty_score":0.0034703612},"labels":[],"label_agreement":null},{"id":"W2975804554","doi":"10.1002/star.201900123","title":"The Effect of Various Extracting Agents on the Physicochemical and Nutritional Properties of Pea Starch","year":2019,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Chemistry; Fourier transform infrared spectroscopy; Amylose; Residue (chemistry); Acetic acid; Extraction (chemistry); Ethyl acetate; Solvent; Modified starch; Food science; Chromatography; Organic chemistry; Chemical engineering","score_opus":0.025498458348867006,"score_gpt":0.26942772317673047,"score_spread":0.24392926482786348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2975804554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99648833,0.0017955519,0.00081014226,0.000035009525,0.000027626149,0.000033342156,0.00018168152,0.000019973753,0.00060831255],"genre_scores_gemma":[0.9947949,0.0013175125,0.0023489855,0.0000830953,0.000018818539,0.0000436342,0.0004285587,0.00004271994,0.000921618],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970573,0.00008076129,0.000048208625,0.0000543347,0.00005464832,0.0000561296],"domain_scores_gemma":[0.99941397,0.00022103755,0.0001253903,0.000040227485,0.000088184075,0.00011134093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031085403,0.00068617926,0.0003590278,0.00036514417,0.00019312605,0.00038485407,0.00014237576,0.0002757083,0.0008319792],"category_scores_gemma":[0.0008794558,0.0002431072,0.00036203206,0.00043651494,0.0002840179,0.00039328248,0.00022212898,0.00054075714,0.00019146106],"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":[0.00058848516,0.00005716359,0.00033966155,0.000087150016,0.000021424901,0.000056118868,0.000040802206,0.000045399705,0.9969319,0.0000113394435,0.0000120639725,0.001808466],"study_design_scores_gemma":[0.00001337842,0.0006641488,0.00922071,0.00001822537,0.000060928138,0.00008402721,0.00005258368,0.00019445809,0.9890125,0.000014179239,0.000655347,0.000009557624],"about_ca_topic_score_codex":0.0004680413,"about_ca_topic_score_gemma":0.0007295134,"teacher_disagreement_score":0.0008319792,"about_ca_system_score_codex":0.00012707671,"about_ca_system_score_gemma":0.00023157401,"threshold_uncertainty_score":0.0027832985},"labels":[],"label_agreement":null},{"id":"W2976608334","doi":"10.1016/j.foodhyd.2019.105398","title":"Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":27,"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; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Government of Canada","keywords":"Swelling capacity; Ingredient; Cellulose; Rheology; Chemistry; Homogenization (climate); Fiber; Materials science; Enzymatic hydrolysis; Composite material; Hydrolysis; Food science; Swelling; Organic chemistry","score_opus":0.018852503339192143,"score_gpt":0.22601554371859556,"score_spread":0.20716304037940342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2976608334","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.993298,0.0008158323,0.004936937,0.000024398867,0.000018104933,0.00003064775,0.00014728116,0.000015078037,0.00071372447],"genre_scores_gemma":[0.98288614,0.0010056299,0.01232204,0.00006622432,0.0000137434945,0.00005885188,0.0006209152,0.000041733787,0.0029847405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999037,0.000010438259,0.00000907872,0.000027494436,0.000028964514,0.000020395179],"domain_scores_gemma":[0.9998661,0.0000377374,0.000020969384,0.0000105904965,0.00004563775,0.000018913337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022564857,0.00039930426,0.00019667558,0.0004431534,0.00021067464,0.00023903849,0.00010666865,0.00020104594,0.00067965954],"category_scores_gemma":[0.0002274208,0.000129952,0.00031635817,0.0002550655,0.0002588481,0.0002370198,0.00011958204,0.00031785952,0.00013473275],"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":[0.0000680346,0.0000069292983,0.0004059745,0.00002622057,0.0000060060624,0.0000254122,0.000020542975,0.00001949343,0.99788815,0.000011629372,0.0000044558756,0.0015172141],"study_design_scores_gemma":[0.0000053467875,0.00016761203,0.025475405,0.000008872961,0.00003304429,0.00010092237,0.00007156345,0.0003770548,0.97279257,0.000019971054,0.0009406125,0.0000071376385],"about_ca_topic_score_codex":0.001861496,"about_ca_topic_score_gemma":0.003684851,"teacher_disagreement_score":0.001861496,"about_ca_system_score_codex":0.00012167536,"about_ca_system_score_gemma":0.00025229255,"threshold_uncertainty_score":0.0037013292},"labels":[],"label_agreement":null},{"id":"W2980080814","doi":"10.1016/j.foodhyd.2019.105421","title":"Barley starch behavior in the presence of rutin under subcritical water conditions","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylose; Starch; Rutin; Chemistry; Food science; Amylopectin; Chromatography; Nuclear chemistry; Organic chemistry","score_opus":0.023699985594189614,"score_gpt":0.28376161497234054,"score_spread":0.2600616293781509,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980080814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99879444,0.00016842417,0.00027419298,0.000016745018,0.000007923701,0.000006756971,0.00008793421,0.000009609959,0.00063388667],"genre_scores_gemma":[0.9981596,0.00013460079,0.0002681371,0.000015782363,0.0000038769413,0.000008194016,0.00011738389,0.000010230717,0.0012821346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998896,0.000019727671,0.000006771215,0.000021096144,0.000032762342,0.000029994966],"domain_scores_gemma":[0.99977034,0.00006709976,0.000057617326,0.00002197796,0.00004701836,0.000035913992],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012351005,0.00018357809,0.00013027694,0.00011336889,0.00014643282,0.0002153049,0.0001107166,0.0001489096,0.0012043552],"category_scores_gemma":[0.0002862697,0.000118232325,0.00012187834,0.00016473241,0.0002829633,0.0002233793,0.00010655051,0.00036164417,0.00019633984],"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":[0.00032847925,0.000016834303,0.00020202312,0.0000212809,0.0000038882376,0.00003245463,0.00006521787,0.00003567467,0.9988023,0.000020650403,0.000016801136,0.00045426062],"study_design_scores_gemma":[0.000007107892,0.00029843365,0.007481497,0.0000036819208,0.000008284551,0.000038486367,0.00009210668,0.00037520583,0.99131423,0.000018482415,0.00035363773,0.000008926422],"about_ca_topic_score_codex":0.0024187877,"about_ca_topic_score_gemma":0.0022071586,"teacher_disagreement_score":0.0024187877,"about_ca_system_score_codex":0.00019006124,"about_ca_system_score_gemma":0.00020280569,"threshold_uncertainty_score":0.004809499},"labels":[],"label_agreement":null},{"id":"W2980260780","doi":"10.1016/j.foodres.2019.108726","title":"Digestibility of branched and linear α-gluco-oligosaccharides in vitro and in ileal-cannulated pigs","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":21,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Deutsche Forschungsgemeinschaft","keywords":"Isomaltose; Maltodextrin; Propionate; Isovalerate; Food science; Prebiotic; Chemistry; Dry matter; Animal science; Biochemistry; Biology; Butyrate; Chromatography; Sucrose; Maltose; Fermentation","score_opus":0.05500490580417507,"score_gpt":0.3514130219108967,"score_spread":0.29640811610672163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980260780","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99783903,0.0007039681,0.00048277996,0.00003733451,0.000027694821,0.000016731983,0.0002834295,0.000008527104,0.00060054666],"genre_scores_gemma":[0.9898561,0.0010310507,0.0012040511,0.00011468455,0.00003083492,0.00006266337,0.0010077714,0.000031149815,0.006661728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996171,0.000083642284,0.000031383872,0.00011896879,0.000065059954,0.000083899686],"domain_scores_gemma":[0.9988601,0.0005204798,0.000164206,0.00007179494,0.000114057286,0.00026933517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071078213,0.00064392947,0.00073642086,0.00038615818,0.0004300052,0.00081871613,0.00047149922,0.00079438515,0.0010508607],"category_scores_gemma":[0.00070215267,0.0005261856,0.00057511305,0.00035799082,0.00082910043,0.0011535188,0.0003597037,0.0016556076,0.00049092824],"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":[0.017586194,0.00051540846,0.003952077,0.0002547144,0.000081515485,0.0003029956,0.0004468459,0.00058757234,0.971208,0.00018737132,0.00009203211,0.0047853007],"study_design_scores_gemma":[0.00024691713,0.012980277,0.06747575,0.00007501103,0.00021980835,0.00038812266,0.000721396,0.0031970888,0.9127011,0.00030315074,0.0016274789,0.00006404711],"about_ca_topic_score_codex":0.003942966,"about_ca_topic_score_gemma":0.0024728335,"teacher_disagreement_score":0.003942966,"about_ca_system_score_codex":0.0006765746,"about_ca_system_score_gemma":0.0006872641,"threshold_uncertainty_score":0.007840037},"labels":[],"label_agreement":null},{"id":"W2980897284","doi":"10.3390/foods8100518","title":"Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods","year":2019,"lang":"en","type":"editorial","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Realm; Business; Food science; Consumer demand; Marketing; Advertising; Economics; Geography; Chemistry; Microeconomics","score_opus":0.028079332573399007,"score_gpt":0.3217409918797822,"score_spread":0.2936616593063832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980897284","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":[0.000027034916,0.023470322,0.000082362356,0.08946295,0.885324,0.000011652148,0.000051648312,0.00004455553,0.0015253918],"genre_scores_gemma":[0.00035417342,0.025729077,0.00008985583,0.050282575,0.91777647,0.000021083,0.0000381994,0.000035874342,0.0056727086],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9947155,0.0011291854,0.000782152,0.0005352882,0.0024967345,0.00034115673],"domain_scores_gemma":[0.966902,0.01665381,0.0014264217,0.00043543565,0.011432337,0.0031500286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007472782,0.002715994,0.0039698463,0.0033845135,0.0033963346,0.009644163,0.004096193,0.021985155,0.011276819],"category_scores_gemma":[0.033724196,0.0010694833,0.0021391565,0.0022049472,0.0033408185,0.006754635,0.0019457799,0.029447222,0.011034772],"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":[0.000021678887,0.0000073140254,0.000020769794,0.0004179709,0.000011640614,0.000056359815,0.000029705145,0.00000907424,0.000023962926,0.00030110913,0.9916431,0.0074572973],"study_design_scores_gemma":[0.000033423526,0.00002842657,0.00021821125,0.0013976098,0.000051511535,0.00017516068,0.00014482455,0.000058354242,0.000051878276,0.0013110905,0.9965054,0.000024075947],"about_ca_topic_score_codex":0.0039345045,"about_ca_topic_score_gemma":0.0110442825,"teacher_disagreement_score":0.021985155,"about_ca_system_score_codex":0.003762739,"about_ca_system_score_gemma":0.005830387,"threshold_uncertainty_score":0.039520323},"labels":[],"label_agreement":null},{"id":"W2981446792","doi":"10.1093/cdn/nzz044.p08-081-19","title":"Postprandial Glucose and Insulin Response to a Cookie with or Without Added RS4 Wheat Starch After 3 Days of Pre-Feeding: A Double Blind, Randomized, Controlled Clinical Trial (P08-081-19)","year":2019,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Medicine; Area under the curve; Appetite; Resistant starch; Carbohydrate; Blood sugar; Internal medicine; Starch; Insulin; Animal science; Food science; Gastroenterology; Endocrinology; Diabetes mellitus; Chemistry; Biology","score_opus":0.060179143818596494,"score_gpt":0.36474727521457484,"score_spread":0.3045681313959783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981446792","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99559397,0.00074319757,0.00029348765,0.00013806653,0.00027424548,0.0020956951,0.000314863,0.00007266442,0.00047379543],"genre_scores_gemma":[0.98384017,0.0014697872,0.001941175,0.0007636213,0.0006196621,0.006842049,0.0009916963,0.00003173638,0.0035000264],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99930656,0.0002747549,0.00006484676,0.00014988467,0.000064540494,0.0001393757],"domain_scores_gemma":[0.99928814,0.00013681005,0.00015576277,0.00006633719,0.000059229344,0.0002937432],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018179968,0.0019853304,0.004164138,0.00057954015,0.0005830434,0.0010355129,0.0011690279,0.0023092083,0.004933491],"category_scores_gemma":[0.0010377028,0.0010178249,0.001542197,0.0005326751,0.0015153938,0.0011403825,0.00051782373,0.0031704335,0.0010023654],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9739605,0.016408999,0.0002666157,0.00022504156,0.00017494377,0.000026859343,0.000021641239,0.0000478338,0.0040205806,0.000018325984,0.0001471544,0.004681423],"study_design_scores_gemma":[0.6333544,0.36268407,0.0024324749,0.000017264965,0.00019744408,0.000022282411,0.000019937666,0.00019345242,0.00083552,0.000025768455,0.00020184125,0.00001549871],"about_ca_topic_score_codex":0.00064113893,"about_ca_topic_score_gemma":0.0010840807,"teacher_disagreement_score":0.004933491,"about_ca_system_score_codex":0.00048991456,"about_ca_system_score_gemma":0.0012126075,"threshold_uncertainty_score":0.016504109},"labels":[],"label_agreement":null},{"id":"W2981452147","doi":"10.1016/j.foodchem.2019.125769","title":"Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridges","year":2019,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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 Ottawa","funders":"","keywords":"Starch; Gallic acid; Gallate; Chemistry; Catechin; Polyphenol; Food science; Digestion (alchemy); Epigallocatechin gallate; Covalent bond; Biochemistry; Organic chemistry; Chromatography; Antioxidant; Nuclear chemistry","score_opus":0.04700216948029101,"score_gpt":0.27120368065378514,"score_spread":0.22420151117349413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981452147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99932826,0.00016201942,0.00023329261,0.000008300098,0.0000070898627,0.0000027417398,0.00005669816,0.000004722398,0.00019688137],"genre_scores_gemma":[0.9982414,0.000102780556,0.00024298464,0.000013343638,0.0000025440222,0.0000035126661,0.00014588931,0.000009508144,0.0012381106],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998166,0.000032591797,0.000009823693,0.000059650145,0.00002983914,0.000051622654],"domain_scores_gemma":[0.9996648,0.00006540048,0.00009299309,0.00002532784,0.00007892553,0.000072604416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020562689,0.0003265628,0.00025430185,0.00020728221,0.00020898189,0.00039766208,0.00012608948,0.0002732372,0.0024651706],"category_scores_gemma":[0.000353102,0.00024234464,0.0003194776,0.00017427842,0.00029081444,0.00038641598,0.00014120116,0.00036355437,0.00031264446],"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":[0.0025564076,0.000118412936,0.002133384,0.00007044671,0.000025518488,0.0001187376,0.00010542095,0.00007395239,0.99323636,0.00003791019,0.000037416998,0.0014860117],"study_design_scores_gemma":[0.000024761739,0.0023596585,0.07053398,0.000015171738,0.00005117601,0.00026046913,0.00036465097,0.000697251,0.9249105,0.00005991681,0.0007051848,0.000017285045],"about_ca_topic_score_codex":0.0009756739,"about_ca_topic_score_gemma":0.0007747443,"teacher_disagreement_score":0.0024651706,"about_ca_system_score_codex":0.00013993972,"about_ca_system_score_gemma":0.00019901816,"threshold_uncertainty_score":0.008246779},"labels":[],"label_agreement":null},{"id":"W2981993701","doi":"10.1002/cche.10233","title":"Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Roasting; Aroma; Food science; Flavor; Chemistry","score_opus":0.017759285224690977,"score_gpt":0.21938341334738445,"score_spread":0.20162412812269348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981993701","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99862814,0.00043755933,0.00045992027,0.000012943477,0.00000849343,0.000016865319,0.00008367404,0.000019922298,0.0003325999],"genre_scores_gemma":[0.9977533,0.00023207505,0.0010292259,0.000024171846,0.000003616192,0.000012747194,0.000113976545,0.000021936254,0.0008090831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997718,0.00005199772,0.000022579381,0.000053598193,0.00005246625,0.00004763522],"domain_scores_gemma":[0.99965084,0.00009832669,0.00009971132,0.00003936394,0.00006918635,0.000042521344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029832628,0.00032545198,0.0003018956,0.00018303904,0.00015831375,0.00026436083,0.00019710399,0.00022076121,0.0021364458],"category_scores_gemma":[0.00038831757,0.00019306657,0.00035727723,0.00019667055,0.00021796381,0.0002588908,0.00016608027,0.0005427043,0.00031073936],"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":[0.000611586,0.00005719316,0.00038788095,0.00007032383,0.000011220704,0.000027798831,0.00004163467,0.00005062734,0.9971765,0.000007830282,0.000014443109,0.0015429824],"study_design_scores_gemma":[0.000025470285,0.0029473498,0.017512426,0.000008728948,0.000046553527,0.00009717377,0.00010529207,0.00034861444,0.97817665,0.000011275412,0.0007053572,0.000015211264],"about_ca_topic_score_codex":0.0009602358,"about_ca_topic_score_gemma":0.0017434335,"teacher_disagreement_score":0.0021364458,"about_ca_system_score_codex":0.00014157865,"about_ca_system_score_gemma":0.00011909533,"threshold_uncertainty_score":0.0071470737},"labels":[],"label_agreement":null},{"id":"W2982116449","doi":"10.1016/j.ijfoodmicro.2019.108384","title":"Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":55,"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":"Research and Development Corporation of Newfoundland and Labrador; Ministero dell’Istruzione, dell’Università e della Ricerca","keywords":"Food science; Lactic acid; Fermentation; Bran; Phytic acid; Xylanase; Wheat bread; Bacteria; Dry matter; Chemistry; Biology; Lactic acid fermentation; Wheat flour; Biotechnology; Biochemistry; Agronomy; Enzyme","score_opus":0.012040818837117353,"score_gpt":0.23265601567659533,"score_spread":0.22061519683947797,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982116449","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983918,0.00038740208,0.00054920523,0.000034136167,0.00002467533,0.000022999475,0.00023608287,0.000015611678,0.0003381815],"genre_scores_gemma":[0.9935195,0.0003921617,0.0018593956,0.000042027754,0.0000074104973,0.000013219625,0.0010113559,0.000050698145,0.0031041647],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998306,0.000025079498,0.000015967244,0.000046317367,0.000033246873,0.000048715017],"domain_scores_gemma":[0.9998235,0.000023213965,0.000034422792,0.000011671312,0.000035169407,0.00007205071],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023264333,0.0007275489,0.00050382066,0.00038726378,0.00027518542,0.0006775161,0.0002531011,0.00021536257,0.0013518918],"category_scores_gemma":[0.0002231713,0.00023083706,0.00040098457,0.0004014596,0.00026765195,0.00023931373,0.00034835594,0.0005885022,0.00023272233],"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":[0.0016802897,0.00013308619,0.00075070205,0.000058246216,0.00003252174,0.00005748923,0.000054903394,0.000041707997,0.9945497,0.000021563026,0.000034262644,0.0025854963],"study_design_scores_gemma":[0.00012950053,0.0031571318,0.05762366,0.000040473402,0.00032333005,0.00021508004,0.0004401102,0.0002824172,0.9355452,0.00005109676,0.0021723558,0.000019679033],"about_ca_topic_score_codex":0.003076993,"about_ca_topic_score_gemma":0.005376244,"teacher_disagreement_score":0.003076993,"about_ca_system_score_codex":0.00024079022,"about_ca_system_score_gemma":0.00031878543,"threshold_uncertainty_score":0.0061181784},"labels":[],"label_agreement":null},{"id":"W2982245425","doi":"10.1093/cdn/nzz044.p08-077-19","title":"The Effect of Isolated Dietary Fiber Supplements on Markers of Metabolic Diseases in Human Intervention Studies: A Systematic Review (P08-077-19)","year":2019,"lang":"en","type":"review","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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 Prince Edward Island; University of Alberta","funders":"","keywords":"Medicine; Insulin resistance; Placebo; Internal medicine; Endocrinology; Lipoprotein; Diabetes mellitus; Insulin; Cholesterol; High-density lipoprotein; Homeostatic model assessment; Pathology","score_opus":0.08284793634078928,"score_gpt":0.413845140399109,"score_spread":0.3309972040583197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982245425","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":[0.0011117553,0.99675506,0.00024898953,0.00021340264,0.00015252538,0.0005232024,0.00068598305,0.000016191345,0.00029291728],"genre_scores_gemma":[0.01525552,0.9813649,0.00084712805,0.0006986644,0.000109664936,0.0010419276,0.0004658989,0.000011706521,0.000204604],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99198055,0.002593482,0.0034662616,0.0005621219,0.0011864442,0.00021113703],"domain_scores_gemma":[0.9753739,0.017975977,0.0040973523,0.00038117438,0.0019576112,0.00021393909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008368479,0.0016325387,0.011127873,0.007766446,0.00053853664,0.002648976,0.0016281233,0.00195741,0.0075374786],"category_scores_gemma":[0.035875708,0.0010462701,0.011090214,0.008032602,0.0007936973,0.0019550584,0.0016000851,0.0011999684,0.000556166],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028783557,0.000010700917,0.00035346352,0.96539736,0.012875578,0.000045075925,0.00006350822,0.00004487639,0.00013317462,0.00008985627,0.0007272354,0.01997141],"study_design_scores_gemma":[0.0006898316,0.00029151913,0.0037228786,0.79398394,0.1866916,0.00019985987,0.00014117811,0.00007868191,0.0002632586,0.00025187287,0.013647522,0.00003788302],"about_ca_topic_score_codex":0.007448937,"about_ca_topic_score_gemma":0.017583257,"teacher_disagreement_score":0.011127873,"about_ca_system_score_codex":0.0028087052,"about_ca_system_score_gemma":0.008211374,"threshold_uncertainty_score":0.044257283},"labels":[],"label_agreement":null},{"id":"W2982317106","doi":"10.1039/c9fo01186b","title":"Faba bean protein flours added to pasta reduce post-ingestion glycaemia, and increase satiety, protein content and quality","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Saskatoon Medical Imaging; University of Saskatchewan; University of Regina; University of Toronto; University of Winnipeg; University of Manitoba; Canada Research Chairs; Toronto Public Health","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Ingestion; Chemistry; Biochemistry","score_opus":0.04028219537749418,"score_gpt":0.24831497736458769,"score_spread":0.20803278198709352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982317106","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965609,0.0015701937,0.00080232794,0.00011058791,0.00004620422,0.000049852057,0.0002672006,0.000053970314,0.0005388116],"genre_scores_gemma":[0.99428576,0.00066328107,0.0021716044,0.000098366756,0.000013113127,0.000026079264,0.0004805477,0.000017403378,0.0022437447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990547,0.000024063085,0.00000772553,0.000024115005,0.000022310347,0.000016259242],"domain_scores_gemma":[0.99986625,0.00001626611,0.00003795425,0.000013195229,0.000017275897,0.000049133036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003013906,0.00028408723,0.00037295916,0.00025995634,0.00018670972,0.00025516257,0.00015091107,0.00025084,0.002513849],"category_scores_gemma":[0.00038498198,0.00012462627,0.0003200251,0.0002150105,0.0001590952,0.00021754588,0.00019585091,0.0005626024,0.00028323507],"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":[0.039936837,0.0026114644,0.005326582,0.0006189423,0.00029674103,0.000091857204,0.000110383706,0.00013213657,0.8931077,0.00007314358,0.00063118833,0.057063036],"study_design_scores_gemma":[0.0034582235,0.1340621,0.37119362,0.0002814173,0.0013412155,0.0010194592,0.0004607611,0.0023389787,0.46651247,0.0002728771,0.019003188,0.0000556712],"about_ca_topic_score_codex":0.0033288987,"about_ca_topic_score_gemma":0.00377157,"teacher_disagreement_score":0.0033288987,"about_ca_system_score_codex":0.00028703545,"about_ca_system_score_gemma":0.00017364511,"threshold_uncertainty_score":0.008409679},"labels":[],"label_agreement":null},{"id":"W2984578120","doi":"10.1002/cche.10239","title":"Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Gluten; Chemistry; Rheology; Food science; Cultivar; Bread making; Wheat flour; Whole wheat; Wheat gluten; Mixing (physics); Agronomy; Composite material; Materials science","score_opus":0.007596949414678927,"score_gpt":0.2257513086359998,"score_spread":0.21815435922132087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2984578120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993467,0.00019029448,0.00012739048,0.0000100122425,0.0000051978454,0.000009861033,0.00009510655,0.000003785089,0.00021153038],"genre_scores_gemma":[0.99781775,0.00017667378,0.00074511545,0.000023683162,0.000001921655,0.000009974269,0.0002022201,0.000010764514,0.0010118944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981457,0.00003377865,0.00001732906,0.000039940147,0.000055333756,0.000039110153],"domain_scores_gemma":[0.9996743,0.00004740861,0.00006487669,0.000012434189,0.00012044373,0.0000805407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003311637,0.00032118536,0.00023480694,0.00019495009,0.0003317872,0.00044256638,0.00015181734,0.00018022241,0.00077328575],"category_scores_gemma":[0.00034397552,0.00013963367,0.00019460892,0.00026910353,0.000272943,0.00015668762,0.00016642094,0.0004194659,0.00006966804],"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":[0.00089823845,0.00005411285,0.0010126097,0.000055490644,0.000020894977,0.000019133227,0.0001101369,0.000082699036,0.99667466,0.000015320673,0.000022332135,0.0010343764],"study_design_scores_gemma":[0.00003493047,0.0022614847,0.052992776,0.000018747802,0.00013898735,0.000025245781,0.0003238324,0.00069143606,0.94227153,0.000012769049,0.0012069439,0.000021380441],"about_ca_topic_score_codex":0.044638667,"about_ca_topic_score_gemma":0.10737345,"teacher_disagreement_score":0.9553613,"about_ca_system_score_codex":0.00093606213,"about_ca_system_score_gemma":0.00050544355,"threshold_uncertainty_score":0.088757694},"labels":[],"label_agreement":null},{"id":"W2985485302","doi":"10.3390/foods8110586","title":"The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)","year":2019,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Wheat flour; Starch; Composition (language); Chemistry; Swelling capacity; Retrogradation (starch); Swelling; Materials science; Amylose","score_opus":0.023501446918469476,"score_gpt":0.23376904500814044,"score_spread":0.21026759808967097,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2985485302","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991825,0.00028375103,0.00017305714,0.0000059506124,0.00000179582,0.000004668454,0.000072355026,0.0000023698926,0.0002735686],"genre_scores_gemma":[0.9989029,0.00015506642,0.0004333366,0.0000150643,0.0000026678308,0.00000553431,0.00019563237,0.0000036008798,0.0002863055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999136,0.000014978895,0.000007846489,0.000023026778,0.000027922679,0.000012638926],"domain_scores_gemma":[0.9998061,0.00003602948,0.00006114075,0.000008834821,0.000050989904,0.000036946738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019287963,0.00031327998,0.00012386967,0.0005544339,0.00021540897,0.00035910017,0.00014707708,0.00019490716,0.0008161849],"category_scores_gemma":[0.00024317837,0.00010090617,0.00019120346,0.00039669542,0.00023511543,0.00026869515,0.00019012559,0.00020135943,0.00012693624],"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":[0.0004049156,0.00009103809,0.023283508,0.00016141296,0.000051252166,0.00020626848,0.00021260578,0.000064024294,0.9684147,0.000057092177,0.000030960447,0.0070222775],"study_design_scores_gemma":[0.000015020726,0.0010266483,0.87277347,0.000018531271,0.00008687002,0.0010268255,0.00048997754,0.00050177815,0.12288395,0.00007217915,0.0010873562,0.000017380316],"about_ca_topic_score_codex":0.0023204938,"about_ca_topic_score_gemma":0.0035891505,"teacher_disagreement_score":0.0023204938,"about_ca_system_score_codex":0.00013568137,"about_ca_system_score_gemma":0.000106664076,"threshold_uncertainty_score":0.004613936},"labels":[],"label_agreement":null},{"id":"W2986259998","doi":"10.1039/c9fo01817d","title":"Effects of extruded whole-grain sorghum (<i>Sorghum bicolor</i> (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Quebec Federation of University Students","funders":"Fondo para la Investigación Científica y Tecnológica; Universidad Nacional del Litoral","keywords":"Sorghum; Sorghum bicolor; Calcium; Absorption (acoustics); Whole grains; Agronomy; Food science; Chemistry; Biology; Materials science; Composite material","score_opus":0.014113916834031476,"score_gpt":0.22908598082937173,"score_spread":0.21497206399534025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2986259998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991855,0.00021418389,0.00019166846,0.000031474567,0.000012928266,0.000014060869,0.00014959248,0.000019747122,0.0001807899],"genre_scores_gemma":[0.99407566,0.00077122916,0.0016525508,0.000112066926,0.000011921267,0.00007761213,0.00043827342,0.000020777186,0.0028397841],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998104,0.000023688423,0.000021839893,0.00005191272,0.000033888213,0.000058362086],"domain_scores_gemma":[0.99952185,0.000043984677,0.0001302814,0.000040384555,0.00005543051,0.00020819585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019030279,0.00079711573,0.0005758107,0.00089099817,0.0003890544,0.00035559537,0.00025576857,0.00044565366,0.0012013888],"category_scores_gemma":[0.00019390915,0.00042170857,0.00039185662,0.00039486273,0.00057349226,0.00038601077,0.00042727936,0.00090363366,0.00022766074],"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":[0.02030134,0.0032692784,0.003464469,0.000198585,0.00010166106,0.00018610731,0.00017924175,0.00013902286,0.96638185,0.00011741258,0.000098985925,0.0055621504],"study_design_scores_gemma":[0.0006932617,0.04971759,0.07082869,0.000054549408,0.00048555873,0.0004466501,0.00079232984,0.0008918885,0.87224275,0.00020410049,0.0035519954,0.00009069888],"about_ca_topic_score_codex":0.0022469286,"about_ca_topic_score_gemma":0.004861965,"teacher_disagreement_score":0.0022469286,"about_ca_system_score_codex":0.0003239855,"about_ca_system_score_gemma":0.00040977288,"threshold_uncertainty_score":0.004467666},"labels":[],"label_agreement":null},{"id":"W2986605307","doi":"10.1002/9781119534167.ch10","title":"Seed Hull Utilization","year":2019,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Genome Prairie; University of Saskatchewan","funders":"","keywords":"Biofuel; Waste management; Food waste; Environmental science; Pulp (tooth); Husk; Business; Biotechnology; Agricultural engineering; Pulp and paper industry; Engineering; Biology","score_opus":0.04165491302895243,"score_gpt":0.27125033306517915,"score_spread":0.2295954200362267,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2986605307","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":[0.27642146,0.041673753,0.0715412,0.0026813287,0.0021074922,0.0023074315,0.029961048,0.008539489,0.5647669],"genre_scores_gemma":[0.49501404,0.026153238,0.045245945,0.002396256,0.0002192761,0.0010874552,0.04701172,0.0018477892,0.38102424],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99962366,0.000023022627,0.000031361098,0.00008838336,0.00015677228,0.00007673652],"domain_scores_gemma":[0.99981374,0.000015790258,0.000026149288,0.000031218377,0.000073555544,0.000039676754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026825487,0.00078038644,0.00048637827,0.0010695017,0.00066750596,0.0011974056,0.00071846443,0.0005193051,0.03878499],"category_scores_gemma":[0.00043060718,0.00023212067,0.00068592164,0.0010209705,0.00016613983,0.00073956273,0.0010700327,0.00064578006,0.027993467],"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":[0.000827503,0.0003618042,0.00472817,0.0027302457,0.00008544504,0.0022993868,0.00029401935,0.00073531026,0.5105112,0.006712306,0.06466213,0.40605244],"study_design_scores_gemma":[0.00004870337,0.0003607798,0.0048274426,0.00022212614,0.00009642762,0.0020968206,0.00016202069,0.000916679,0.17749238,0.0008831788,0.81285053,0.00004285778],"about_ca_topic_score_codex":0.0032316705,"about_ca_topic_score_gemma":0.004747883,"teacher_disagreement_score":0.03878499,"about_ca_system_score_codex":0.0006712119,"about_ca_system_score_gemma":0.000985541,"threshold_uncertainty_score":0.1297487},"labels":[],"label_agreement":null},{"id":"W2990403150","doi":"10.1002/eng2.12064","title":"Computational evaluation of the effect of processing on the trypsin and alpha‐amylase inhibitor from Ragi (<scp><i>Eleusine coracana</i></scp>) seed","year":2019,"lang":"en","type":"article","venue":"Engineering Reports","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Global Affairs Canada","keywords":"Eleusine; Finger millet; Starch; Food science; Alpha-amylase; Trypsin; Trypsin inhibitor; Chemistry; Agronomy; Biology; Amylase; Biochemistry; Enzyme","score_opus":0.007468479866558809,"score_gpt":0.2178297411363197,"score_spread":0.2103612612697609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990403150","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97481173,0.0006918068,0.00621256,0.00058916374,0.00009612757,0.000044665463,0.0015514827,0.0003038677,0.015698697],"genre_scores_gemma":[0.9904288,0.0002476793,0.0051632347,0.00013098291,0.000020787455,0.00008197054,0.0016564152,0.00008390329,0.0021862604],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99991953,0.000016106897,0.0000035065455,0.000014707543,0.000015768179,0.000030407416],"domain_scores_gemma":[0.99945766,0.00037134488,0.000034156612,0.000020181922,0.000075980846,0.000040661438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024164439,0.00061264774,0.0007871287,0.00040978263,0.00076588907,0.00069361506,0.0007412989,0.0013930737,0.0041905176],"category_scores_gemma":[0.0009817189,0.00040490605,0.0009502314,0.00041321013,0.00046406547,0.00045343395,0.00037407348,0.0007019954,0.00032060072],"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":[0.00022030543,0.00013703322,0.0027207101,0.00016023174,0.00007234916,0.0002456998,0.000031585732,0.9888658,0.0025621364,0.00096717535,0.0014171385,0.0025998435],"study_design_scores_gemma":[0.000045838686,0.00010220637,0.0011555193,0.000008496879,0.000022703096,0.000025804928,0.00004303408,0.99701774,0.0007563215,0.00034813106,0.00046609924,0.000008159804],"about_ca_topic_score_codex":0.015804708,"about_ca_topic_score_gemma":0.01655723,"teacher_disagreement_score":0.015804708,"about_ca_system_score_codex":0.0007835967,"about_ca_system_score_gemma":0.00096662535,"threshold_uncertainty_score":0.031425416},"labels":[],"label_agreement":null},{"id":"W2990409745","doi":"10.1016/j.ijbiomac.2019.10.218","title":"Pullulanase activity: A novel indicator of inherent resistant starch in rice (Oryza sativa. L)","year":2019,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Department of Science and Technology, Philippines; Indian Agricultural Research Institute; Department of Science and Technology, Ministry of Science and Technology, India","keywords":"Amylopectin; Pullulanase; Amylose; Resistant starch; Starch; Oryza sativa; Food science; Chemistry; Glycogen debranching enzyme; Biochemistry; Biotechnology; Biology; Enzyme; Gene","score_opus":0.03815115919581209,"score_gpt":0.29870087965387954,"score_spread":0.26054972045806746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990409745","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99132407,0.00145873,0.0053490484,0.00008863656,0.00003706865,0.000018063714,0.0007292728,0.00007437259,0.00092068786],"genre_scores_gemma":[0.9846309,0.000761765,0.009862881,0.000091311565,0.000022557071,0.00004755676,0.0010378679,0.000030236215,0.003515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999895,0.00001986645,0.0000096951435,0.000033887656,0.000026194693,0.000015371423],"domain_scores_gemma":[0.9998312,0.00002101099,0.000060105165,0.000009654143,0.000030081814,0.000048022444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018251987,0.00057717453,0.0001796134,0.0005241405,0.00014111622,0.00027528752,0.00014867778,0.0003470231,0.0005502638],"category_scores_gemma":[0.00015523913,0.00017122409,0.00018753065,0.00023947968,0.00024320386,0.00030452735,0.0002852252,0.0005328653,0.00018533174],"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":[0.00007571496,0.000013189789,0.0010489719,0.000025472667,0.000007656295,0.000013080718,0.000012675378,0.000007906175,0.99819845,0.000018940405,0.000009503773,0.00056845095],"study_design_scores_gemma":[0.000024583316,0.00055939576,0.07741199,0.00001117114,0.000063448846,0.0003392126,0.00015190002,0.00076374784,0.9192694,0.00013505388,0.0012471176,0.000023031249],"about_ca_topic_score_codex":0.0007726262,"about_ca_topic_score_gemma":0.0014561636,"teacher_disagreement_score":0.0007726262,"about_ca_system_score_codex":0.000139962,"about_ca_system_score_gemma":0.00016559089,"threshold_uncertainty_score":0.0018408298},"labels":[],"label_agreement":null},{"id":"W2990433525","doi":"10.1039/c9fo01461f","title":"Pearl millet (<i>Pennisetum glaucum</i>) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"United States Agency for International Development","keywords":"Pennisetum; Pearl; Starch; Hydrolysis; Chemistry; Agronomy; Biology; Botany; Food science; Biochemistry; Geography","score_opus":0.019264621554959276,"score_gpt":0.2313988638037229,"score_spread":0.21213424224876362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990433525","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99924564,0.00018662558,0.00033156184,0.000021546302,0.0000024428584,0.0000057305356,0.000053934247,0.0000071635727,0.00014535066],"genre_scores_gemma":[0.9979564,0.00021591262,0.00069145096,0.000060850383,0.0000019808438,0.0000086923865,0.00019429922,0.0000043571645,0.0008660126],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999405,0.000011387437,0.00000405951,0.000022922402,0.000013316309,0.000007794932],"domain_scores_gemma":[0.9999255,0.000014766618,0.000028244374,0.00000823481,0.000008456327,0.000014735627],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013133239,0.00023693305,0.00017398139,0.00012332847,0.00010787269,0.0002564376,0.00010732347,0.00019903427,0.0011918384],"category_scores_gemma":[0.00020171628,0.00013587585,0.00019904226,0.00014035452,0.00015379979,0.00024936564,0.00015873063,0.00030622588,0.00017499845],"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":[0.0025109905,0.00018553116,0.013628214,0.0001283034,0.000052780597,0.00035123716,0.00010883175,0.00009499683,0.974801,0.000057066714,0.00010991927,0.007971206],"study_design_scores_gemma":[0.0002196659,0.017659118,0.48393717,0.000031981705,0.00016464003,0.0038861944,0.0010047896,0.0025360556,0.4849715,0.0001660928,0.0053912723,0.00003147606],"about_ca_topic_score_codex":0.0011837065,"about_ca_topic_score_gemma":0.0016757606,"teacher_disagreement_score":0.0011918384,"about_ca_system_score_codex":0.0001334531,"about_ca_system_score_gemma":0.00008532258,"threshold_uncertainty_score":0.003987074},"labels":[],"label_agreement":null},{"id":"W2990540629","doi":"10.1111/1750-3841.14908","title":"Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( <i>Pisum sativum</i> L.) Flour","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Canadian Science Centre for Human and Animal Health; St. Boniface Hospital; Canadian International Grains Institute; University of Manitoba","funders":"Saskatchewan Pulse Growers","keywords":"Flavor; Food science; Aroma; Sativum; Chemistry; Fortification; Sensory analysis; Biology; Horticulture","score_opus":0.01768780537395038,"score_gpt":0.24013079865338263,"score_spread":0.22244299327943226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990540629","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992592,0.00016025917,0.00015675458,0.0000104387955,0.000007667413,0.000009643339,0.00014035185,0.000004282725,0.00025140494],"genre_scores_gemma":[0.99789965,0.00016973546,0.0004962822,0.000048470654,0.0000035409255,0.000014224534,0.000372209,0.000008403825,0.0009873046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999795,0.00003503153,0.000018302479,0.00004722705,0.00007294849,0.000031491727],"domain_scores_gemma":[0.9998067,0.00003287743,0.000048509686,0.000010999324,0.00006297347,0.000037960028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026040658,0.00036661036,0.00033579898,0.0002009716,0.00021207111,0.0003219447,0.00012056741,0.0002755958,0.001474737],"category_scores_gemma":[0.00023489943,0.00016864858,0.00045523388,0.00029754202,0.00023518603,0.00023371004,0.00024958278,0.0005676067,0.00015475703],"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":[0.0022287134,0.00026644432,0.0036450552,0.000116484305,0.000048795606,0.00008510502,0.00013394469,0.00010424511,0.9906839,0.000015860664,0.00006533118,0.002606056],"study_design_scores_gemma":[0.00010217253,0.01667586,0.4770011,0.000049754042,0.0003465246,0.00043982707,0.00089057634,0.0015198363,0.50090224,0.000038804665,0.001968493,0.000064776315],"about_ca_topic_score_codex":0.0021186532,"about_ca_topic_score_gemma":0.0026998178,"teacher_disagreement_score":0.0021186532,"about_ca_system_score_codex":0.00014477664,"about_ca_system_score_gemma":0.0000962352,"threshold_uncertainty_score":0.0049334764},"labels":[],"label_agreement":null},{"id":"W299058168","doi":"10.1079/9780851996912.0022","title":"University of Manitoba Centre for grain storage research and development.","year":2003,"lang":"en","type":"book-chapter","venue":"CABI eBooks","topic":"Food composition and properties","field":"Nursing","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":"Gateway (web page); Agriculture; Engineering research; Business; Library science; Agricultural economics; Geography; Engineering; Political science; Agricultural science; Environmental science; Computer science; Telecommunications; Economics; Archaeology","score_opus":0.08488372104574761,"score_gpt":0.2590895302457269,"score_spread":0.1742058091999793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W299058168","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":[0.0012062583,0.035258204,0.00095920276,0.005740961,0.0012692094,0.00005915267,0.0018523771,0.0003665233,0.9532881],"genre_scores_gemma":[0.0020651694,0.007047592,0.0012444806,0.0002631759,0.00003514226,0.000015470892,0.00037653244,0.00008007496,0.98887235],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977523,0.0000122955835,0.000007437236,0.00004276782,0.00013647722,0.00002583704],"domain_scores_gemma":[0.9996388,0.00002527728,0.000013755042,0.000023268763,0.00022846957,0.000070544294],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032796178,0.00084130774,0.00030360377,0.0013171183,0.0027200487,0.0026288058,0.00103385,0.0010028066,0.19474208],"category_scores_gemma":[0.0004635637,0.00046973463,0.00016451893,0.0023961868,0.0006967421,0.0012150031,0.0008299126,0.0012176979,0.06310901],"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":[0.000039247258,0.00004455758,0.00084433233,0.0003390203,0.0000036142355,0.00025830753,0.0010225516,0.00014184129,0.0013583684,0.03144632,0.71747315,0.24702862],"study_design_scores_gemma":[0.0000014873029,0.000002728084,0.00040099837,0.000070350696,0.0000011328258,0.000063615196,0.00011056567,0.000019617175,0.00011640035,0.00040540515,0.9988054,0.000002141128],"about_ca_topic_score_codex":0.4229446,"about_ca_topic_score_gemma":0.8045829,"teacher_disagreement_score":0.5770554,"about_ca_system_score_codex":0.010328108,"about_ca_system_score_gemma":0.013633892,"threshold_uncertainty_score":0.84096557},"labels":[],"label_agreement":null},{"id":"W2990610922","doi":"10.3390/microorganisms7120595","title":"Dynamic Succession of Microbiota during Ensiling of Whole Plant Corn Following Inoculation with Lactobacillus buchneri and Lactobacillus hilgardii Alone or in Combination","year":2019,"lang":"en","type":"article","venue":"Microorganisms","topic":"Food composition and properties","field":"Nursing","cited_by":78,"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","funders":"","keywords":"Lactobacillus buchneri; Lactobacillus; Inoculation; Lactobacillaceae; Biology; Microbiology; Food science; Fermentation; Bacteria; Lactic acid; Horticulture; Lactobacillus plantarum","score_opus":0.006678936123028924,"score_gpt":0.20787980156408203,"score_spread":0.20120086544105312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990610922","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988808,0.00023830066,0.00027655912,0.000012265198,0.0000094688485,0.000018040439,0.00024965408,0.000007573251,0.00030734815],"genre_scores_gemma":[0.9964825,0.00031724363,0.0011769127,0.00003793954,0.000009866623,0.00006732705,0.0006924786,0.000008596651,0.0012070874],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99979395,0.000033452092,0.000017555923,0.00005135867,0.000046371046,0.000057364286],"domain_scores_gemma":[0.9998299,0.000033491313,0.00004066215,0.000008943293,0.000035572997,0.000051455096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020434007,0.00039313984,0.00045020247,0.00026421895,0.0001826339,0.00048529133,0.00012506197,0.00023390021,0.00051390775],"category_scores_gemma":[0.00025883946,0.0001833769,0.00028380542,0.00029886572,0.0002154509,0.0003264713,0.00034344714,0.0004229689,0.0001367042],"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":[0.0008170713,0.000082473634,0.0021329098,0.000039306495,0.000010690336,0.000040223622,0.00006295289,0.00006721468,0.99515617,0.000014125435,0.000017399752,0.0015595121],"study_design_scores_gemma":[0.000040898307,0.0038353358,0.24541754,0.00005150881,0.00011067139,0.00021155014,0.0008278744,0.0027668905,0.7451046,0.00010156708,0.0014826426,0.00004891018],"about_ca_topic_score_codex":0.0011702084,"about_ca_topic_score_gemma":0.0011611312,"teacher_disagreement_score":0.0011702084,"about_ca_system_score_codex":0.00017771209,"about_ca_system_score_gemma":0.00020696287,"threshold_uncertainty_score":0.0023267865},"labels":[],"label_agreement":null},{"id":"W2990956379","doi":"10.1007/s11130-019-00783-1","title":"Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain","year":2019,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":64,"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":"Food science; Chemistry; Ingredient; Antioxidant; Glycemic index; Starch; Antioxidant capacity; Hydrolysis; Ferulic acid; Resistant starch; Composition (language); Health benefits; Dietary fibre; Glycemic; Biochemistry; Biotechnology; Biology; Traditional medicine","score_opus":0.03243589504242394,"score_gpt":0.255946308576655,"score_spread":0.22351041353423107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990956379","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920195,0.0003008553,0.00011644412,0.000010301998,0.000008282493,0.000006063034,0.0001672922,0.000004420974,0.00018440792],"genre_scores_gemma":[0.9975948,0.00013077365,0.0003112654,0.000027702174,0.0000039024085,0.0000063899006,0.00032733553,0.000005574593,0.0015922774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998735,0.000025175736,0.000010454013,0.000035410863,0.000026869679,0.000028529452],"domain_scores_gemma":[0.9996543,0.00007636982,0.000067762645,0.000027952015,0.00008579557,0.000087808374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030540684,0.00041864777,0.0002911629,0.00057447125,0.000371927,0.0003246546,0.00018144958,0.00040433675,0.0013923262],"category_scores_gemma":[0.0006036161,0.0003010707,0.00029259993,0.00047003536,0.00022511135,0.00023441146,0.00021712543,0.00077311596,0.0002020535],"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":[0.100999735,0.004162698,0.29938817,0.00046214764,0.0013568024,0.00048755715,0.0017111978,0.0006047334,0.56345326,0.00022132129,0.00058618275,0.026566163],"study_design_scores_gemma":[0.00015124756,0.006348854,0.8681808,0.00003465042,0.00081937184,0.0002300113,0.0006316907,0.0015695007,0.12079923,0.00007386072,0.001113199,0.00004742488],"about_ca_topic_score_codex":0.012153501,"about_ca_topic_score_gemma":0.014366028,"teacher_disagreement_score":0.012153501,"about_ca_system_score_codex":0.00029356085,"about_ca_system_score_gemma":0.00020892094,"threshold_uncertainty_score":0.024165511},"labels":[],"label_agreement":null},{"id":"W2991093101","doi":"10.1039/c9fo01994d","title":"Correlating <i>in vitro</i> digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Toronto; Université Laval; University of Guelph","funders":"Agriculture and Agri-Food Canada; Dairy Farmers of Canada","keywords":"Digestion (alchemy); In vitro; Chemistry; Nutrient; In vivo; Starch; Biochemistry; Food science; Chromatography; Biology; Biotechnology; Organic chemistry","score_opus":0.036216872585307154,"score_gpt":0.2732488929124339,"score_spread":0.23703202032712678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2991093101","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976694,0.0007702677,0.0011720262,0.000022214606,0.0000124792705,0.000017573033,0.00007659798,0.000009909503,0.00024955277],"genre_scores_gemma":[0.99603987,0.00058864476,0.002381841,0.00004181553,0.000008435235,0.000037724367,0.00021006697,0.000011152046,0.0006804401],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979836,0.000069984715,0.000015622732,0.00004667989,0.000036692232,0.000032693653],"domain_scores_gemma":[0.99985945,0.000039190614,0.00004876588,0.000012268144,0.000022723703,0.000017546863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040803145,0.00031239743,0.00026739636,0.00018096683,0.00008382385,0.00025590466,0.00009584013,0.0002325859,0.00089940487],"category_scores_gemma":[0.00037529724,0.00012455427,0.0001909269,0.00012611678,0.00020822292,0.00017416445,0.00013067843,0.00034126348,0.00013627614],"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":[0.002578463,0.00011177582,0.0015007317,0.00005077655,0.000017034603,0.000045405774,0.000035051344,0.000063751264,0.9938099,0.000021629397,0.00001894752,0.0017465748],"study_design_scores_gemma":[0.000036704263,0.0058451053,0.018113608,0.0000071356963,0.000061498395,0.00024793093,0.00007234652,0.000601578,0.9737158,0.000028966097,0.001263716,0.0000055974065],"about_ca_topic_score_codex":0.0003029422,"about_ca_topic_score_gemma":0.00030596,"teacher_disagreement_score":0.00089940487,"about_ca_system_score_codex":0.00019799608,"about_ca_system_score_gemma":0.00009277053,"threshold_uncertainty_score":0.0030087829},"labels":[],"label_agreement":null},{"id":"W2991180265","doi":"10.1016/j.ijbiomac.2019.10.248","title":"Novel design for alginate/resistant starch microcapsules controlling nisin release","year":2019,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":67,"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; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Nisin; Preservative; Chemistry; Starch; Sodium alginate; Food science; Modified starch; Agar; Food preservation; Fourier transform infrared spectroscopy; Chemical engineering; Antimicrobial; Bacteria; Sodium; Organic chemistry","score_opus":0.04273444906398176,"score_gpt":0.2912310832893386,"score_spread":0.24849663422535684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2991180265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93731004,0.0030205804,0.057065036,0.00015004117,0.00017403353,0.00015648066,0.00013762919,0.00025321104,0.0017327546],"genre_scores_gemma":[0.9511819,0.0010301508,0.044724554,0.000079951686,0.000024739526,0.0001720998,0.00007748688,0.000025776999,0.002683338],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989915,0.000009493962,0.000015143728,0.000031071755,0.000024977098,0.000020152693],"domain_scores_gemma":[0.99987364,0.000017511102,0.00005285475,0.000009647006,0.000027693446,0.00001876436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018461233,0.00038437414,0.00025493713,0.00019121112,0.00013778977,0.00034868918,0.00028427716,0.00041331924,0.00030784166],"category_scores_gemma":[0.00016774356,0.00019826963,0.00032651826,0.00011453436,0.00017215082,0.00031337704,0.00022480247,0.00031314112,0.0001812794],"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":[0.00004640599,0.00001253083,0.000042909804,0.000055567823,0.000004935679,0.000029702607,0.000010176326,0.00030863873,0.997256,0.0001650355,0.00002194237,0.0020462135],"study_design_scores_gemma":[0.000011929657,0.00014935678,0.0002530189,0.000003896871,0.000013328779,0.000055825825,0.0000058862834,0.0025806169,0.9953902,0.000025130417,0.001502567,0.000008216126],"about_ca_topic_score_codex":0.00036269517,"about_ca_topic_score_gemma":0.0008662752,"teacher_disagreement_score":0.00041331924,"about_ca_system_score_codex":0.00040588377,"about_ca_system_score_gemma":0.0002778354,"threshold_uncertainty_score":0.0029448867},"labels":[],"label_agreement":null},{"id":"W2991286921","doi":"10.1016/j.foodhyd.2019.105551","title":"A novel apparatus for time-lapse optical microscopy of gelatinisation and digestion of starch inside plant cells","year":2019,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"","keywords":"Digestion (alchemy); Starch; Chemistry; Cotyledon; Plant cell; Food science; Biophysics; Granule (geology); Biochemistry; Botany; Chromatography; Materials science; Biology","score_opus":0.017005434234607684,"score_gpt":0.25211658602143094,"score_spread":0.23511115178682326,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2991286921","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":[0.17943196,0.002480563,0.80674154,0.0008287458,0.00069020636,0.00067918404,0.0012396878,0.00330851,0.0045996844],"genre_scores_gemma":[0.20775568,0.0018776926,0.7742157,0.0004386786,0.00024444264,0.0024363145,0.0009551333,0.00047477044,0.01160161],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996289,0.000041205516,0.00004546487,0.00013127421,0.0001078556,0.00004525428],"domain_scores_gemma":[0.9990663,0.00035132482,0.00012574335,0.00022445848,0.000115872914,0.00011627541],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069179956,0.000888148,0.0004923215,0.0006146957,0.0006898081,0.00053683226,0.0017400641,0.00096642645,0.0032085474],"category_scores_gemma":[0.00046535165,0.0008154608,0.0006093836,0.00036092056,0.00065103086,0.001180932,0.0011783952,0.002092954,0.0016668028],"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":[0.00002680126,0.00001911336,0.00006036918,0.000049715763,0.0000044931053,0.0000373415,0.000030337502,0.000021044014,0.99662673,0.00038581062,0.00015576047,0.0025823396],"study_design_scores_gemma":[0.00007032453,0.00026536404,0.004056519,0.000039544535,0.000045612953,0.0010553264,0.000056140958,0.003621364,0.96707416,0.0004993717,0.023156775,0.000059521877],"about_ca_topic_score_codex":0.00070394226,"about_ca_topic_score_gemma":0.0016036524,"teacher_disagreement_score":0.0032085474,"about_ca_system_score_codex":0.00060835475,"about_ca_system_score_gemma":0.0006162698,"threshold_uncertainty_score":0.010733664},"labels":[],"label_agreement":null},{"id":"W2993346439","doi":"","title":"Soluble fiber beta-glucan from oats at higher concentrations promotes hydrogen peroxide-induced cytotoxicity in small intestine epithelial cells","year":2014,"lang":"en","type":"article","venue":"Advances in life sciences","topic":"Food composition and properties","field":"Nursing","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":"Glucan; Hydrogen peroxide; Superoxide dismutase; Molecular biology; Chemistry; Cytotoxicity; Beta-glucan; Biochemistry; Small intestine; Biology; Oxidative stress; In vitro","score_opus":0.03562168906497907,"score_gpt":0.27641002871563036,"score_spread":0.2407883396506513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993346439","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99652255,0.0014216066,0.0009911667,0.00006471502,0.000050408715,0.000023719916,0.00016763435,0.000038612492,0.0007196496],"genre_scores_gemma":[0.99492127,0.0010175174,0.0012190283,0.0000627155,0.00001959491,0.000036680914,0.00044689502,0.000009612709,0.0022668163],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984133,0.000032396845,0.000020108657,0.000024719071,0.000041224415,0.000040130824],"domain_scores_gemma":[0.99988925,0.00001567388,0.000029965477,0.000016157084,0.000023576406,0.000025428217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016150683,0.0005175242,0.0004396384,0.00021460149,0.00012477644,0.00033458692,0.00013393332,0.00031537257,0.0010310266],"category_scores_gemma":[0.000104306,0.00015842897,0.00042818987,0.00025204898,0.00017226642,0.0002814646,0.00017921397,0.00061201776,0.00027338002],"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":[0.00009546735,0.000029445398,0.00008833389,0.00003209215,0.0000041737617,0.000034942044,0.000012113272,0.000013506811,0.99945384,0.000007945774,0.000008916575,0.00021920072],"study_design_scores_gemma":[0.000014427257,0.0009406435,0.0053864243,0.0000075702824,0.000016813885,0.0001076397,0.00007190832,0.00028541067,0.99245423,0.000016146885,0.0006952562,0.0000035091218],"about_ca_topic_score_codex":0.0008048533,"about_ca_topic_score_gemma":0.0008929244,"teacher_disagreement_score":0.0010310266,"about_ca_system_score_codex":0.00015678773,"about_ca_system_score_gemma":0.00015767844,"threshold_uncertainty_score":0.0034492016},"labels":[],"label_agreement":null},{"id":"W2993575638","doi":"10.1002/fsn3.1303","title":"Use of starch‐based fat replacers in foods as a strategy to reduce dietary intake of fat and risk of metabolic diseases","year":2019,"lang":"en","type":"review","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Health Canada; Xi'an Medical University; Education Department of Shaanxi Province; China Scholarship Council; Government of Canada","keywords":"Food science; Fat substitute; Calorie; Obesity; Starch; Chemistry; Medicine; Endocrinology","score_opus":0.1286537050590737,"score_gpt":0.35501606967022686,"score_spread":0.22636236461115317,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993575638","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":[0.55504096,0.39539617,0.029166533,0.0029222642,0.0016415726,0.00045474406,0.0007098705,0.00069509516,0.013972788],"genre_scores_gemma":[0.75754106,0.19113679,0.03669638,0.0019027548,0.0004526442,0.00036832466,0.00088473456,0.00010509493,0.01091232],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998233,0.000037407146,0.000016921873,0.000035621037,0.000068128975,0.000018647106],"domain_scores_gemma":[0.99993765,0.00000924436,0.0000254599,0.0000043261093,0.000011699961,0.000011606797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000279306,0.00043113207,0.0005427721,0.0009442295,0.00014470611,0.0004826123,0.00041604965,0.0006744193,0.0018053503],"category_scores_gemma":[0.00026146363,0.00018647754,0.00076386315,0.00058425247,0.00020299238,0.00048714844,0.0003851084,0.0010789303,0.00054854143],"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":[0.002661134,0.0027508074,0.0017011986,0.005617381,0.00060506363,0.00103858,0.00018433249,0.0008663637,0.55314213,0.0034343863,0.0037168139,0.4242818],"study_design_scores_gemma":[0.0018278102,0.023911785,0.028266685,0.0026575492,0.002298642,0.0055780667,0.00041061867,0.00461414,0.4601581,0.004718336,0.46530512,0.00025309814],"about_ca_topic_score_codex":0.0004949539,"about_ca_topic_score_gemma":0.0006562055,"teacher_disagreement_score":0.0018053503,"about_ca_system_score_codex":0.00021129445,"about_ca_system_score_gemma":0.00017413225,"threshold_uncertainty_score":0.00603956},"labels":[],"label_agreement":null},{"id":"W2995360003","doi":"10.1016/j.foodres.2019.108919","title":"The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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; Canadian Light Source (Canada); University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Institute of Nutrition, Metabolism and Diabetes; China Sponsorship Council; Western Grains Research Foundation","keywords":"Synchrotron; X-ray microtomography; Phase (matter); Reduction (mathematics); Materials science; Gas phase; Synchrotron radiation; Sodium; Chemistry; Optics; Physics; Metallurgy; Mathematics; Geometry","score_opus":0.054637875281366786,"score_gpt":0.36716481383624283,"score_spread":0.31252693855487607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2995360003","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9955812,0.0008180832,0.001561208,0.00015179582,0.000022759114,0.000015553884,0.00010934673,0.00004883167,0.0016911026],"genre_scores_gemma":[0.99575067,0.00046796526,0.0016486159,0.000053269614,0.0000072020566,0.000010560886,0.00012878007,0.00003557412,0.00189717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998573,0.00003086061,0.000009361662,0.000024235249,0.000042752737,0.00003540164],"domain_scores_gemma":[0.99973303,0.00013150166,0.000041110183,0.000023816177,0.00005492187,0.00001555259],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002654013,0.00019176288,0.00014981798,0.00013916206,0.00029836097,0.00032175204,0.00029259964,0.00030081847,0.00159692],"category_scores_gemma":[0.00034734563,0.0002250253,0.0001950635,0.00016373504,0.00048719326,0.00028120712,0.00017021745,0.00038727894,0.00021089814],"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":[0.00065372355,0.000016893822,0.0006149035,0.000039987048,0.0000071209033,0.000047879144,0.000115082614,0.00006599053,0.9969645,0.00007539353,0.0000493519,0.0013491353],"study_design_scores_gemma":[0.000013276662,0.00015797754,0.004322991,0.0000037497,0.0000072273224,0.00004638838,0.000116239644,0.0004027755,0.99404293,0.00003502791,0.0008468223,0.0000046730615],"about_ca_topic_score_codex":0.0031213553,"about_ca_topic_score_gemma":0.0036386668,"teacher_disagreement_score":0.0031213553,"about_ca_system_score_codex":0.00023455545,"about_ca_system_score_gemma":0.00023690617,"threshold_uncertainty_score":0.0062063336},"labels":[],"label_agreement":null},{"id":"W2995420921","doi":"10.1002/cche.10251","title":"Use of objective imaging systems to assess subjective grain appearance traits important to the US rice industry","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Horizon Health Network","funders":"","keywords":"Cultivar; Bran; Mathematics; Agronomy; Statistics; Chemistry; Raw material; Biology","score_opus":0.02655247930088061,"score_gpt":0.2584889281164012,"score_spread":0.23193644881552056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2995420921","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9634414,0.0006224948,0.03157168,0.000060451992,0.000029538722,0.00016172501,0.00047634408,0.0001790008,0.0034573728],"genre_scores_gemma":[0.94394714,0.00034449468,0.0531799,0.00010106368,0.000018397115,0.00017807329,0.00046622576,0.000031700387,0.0017330014],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99925464,0.00022044491,0.00005858615,0.00014981529,0.00027941415,0.00003700974],"domain_scores_gemma":[0.99747795,0.0005090706,0.00076894637,0.0002113641,0.0009074675,0.00012509478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016575301,0.00043813518,0.0002018725,0.001249857,0.00019059278,0.00063763774,0.00022466558,0.00026071686,0.0012342245],"category_scores_gemma":[0.0020613002,0.00017965812,0.00017967164,0.0005472461,0.0002645865,0.00033975998,0.00044850065,0.0003413014,0.00024558013],"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":[0.00081639114,0.00032363282,0.4820417,0.0003270526,0.00012604348,0.00006918486,0.00035574802,0.0011945859,0.3997579,0.00029291373,0.00082767074,0.11386717],"study_design_scores_gemma":[0.000034080847,0.0011413217,0.9048817,0.00003276976,0.00008679964,0.00029735075,0.00039787308,0.008313164,0.08316743,0.00014167212,0.0014651136,0.000040782237],"about_ca_topic_score_codex":0.002409674,"about_ca_topic_score_gemma":0.0057357857,"teacher_disagreement_score":0.002409674,"about_ca_system_score_codex":0.00039026627,"about_ca_system_score_gemma":0.00029162684,"threshold_uncertainty_score":0.008765936},"labels":[],"label_agreement":null},{"id":"W2995844820","doi":"10.1093/ajcn/nqz285","title":"Increasing oat β-glucan viscosity in a breakfast meal slows gastric emptying and reduces glycemic and insulinemic responses but has no effect on appetite, food intake, or plasma ghrelin and PYY responses in healthy humans: a randomized, placebo-controlled, crossover trial","year":2019,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":74,"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 Ottawa; Glycemic Index Laboratories","funders":"","keywords":"Ghrelin; Gastric emptying; Appetite; Meal; Internal medicine; Crossover study; Endocrinology; Food science; Chemistry; Peptide YY; Medicine; Animal science; Stomach; Hormone; Biology; Neuropeptide Y receptor","score_opus":0.03503814700664917,"score_gpt":0.339539291220594,"score_spread":0.3045011442139448,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2995844820","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99328375,0.0024483828,0.0005744697,0.00032042796,0.0006309803,0.0015081404,0.0004582763,0.00012821748,0.00064738357],"genre_scores_gemma":[0.98960835,0.0028322374,0.0014384749,0.00057932094,0.0006231035,0.0018582966,0.0006328746,0.000054659275,0.0023727207],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99926406,0.0002383623,0.00008004509,0.00021069653,0.00006891755,0.00013785515],"domain_scores_gemma":[0.9987464,0.00034410783,0.00023677788,0.00013040425,0.00008454354,0.00045772485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016090737,0.0030970369,0.0056166025,0.0010291027,0.0009913717,0.0013656951,0.0013280774,0.0032284246,0.0075368187],"category_scores_gemma":[0.0020251088,0.0014535071,0.002699254,0.00077941024,0.002326662,0.0019666408,0.0006253717,0.004362465,0.0010336959],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98565197,0.007629158,0.00014127915,0.00026658623,0.0006803333,0.000012900166,0.000022426764,0.00004867488,0.0021755637,0.00002049794,0.000105341576,0.0032451714],"study_design_scores_gemma":[0.89280176,0.10428998,0.00123577,0.000025103927,0.00058171304,0.000013939512,0.000023201645,0.00017084432,0.0006483638,0.00005088427,0.00013958622,0.000018760544],"about_ca_topic_score_codex":0.0014645102,"about_ca_topic_score_gemma":0.0016435471,"teacher_disagreement_score":0.0075368187,"about_ca_system_score_codex":0.00069216295,"about_ca_system_score_gemma":0.00085241115,"threshold_uncertainty_score":0.025213182},"labels":[],"label_agreement":null},{"id":"W2996347952","doi":"10.1039/c9fo02460c","title":"Effect of semolina pudding prepared from<i>starch branching enzyme IIa</i>and<i>b</i>mutant wheat on glycaemic response<i>in vitro</i>and<i>in vivo</i>: a randomised controlled pilot study","year":2019,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Future Earth","funders":"Division of Chemistry; NIHR Imperial Biomedical Research Centre; Department of Health and Social Care; Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences; National Institute for Health and Care Research; UK Research and Innovation","keywords":"In vivo; Starch; In vitro; Chemistry; Food science; Biology; Biochemistry; Biotechnology","score_opus":0.010383351904755688,"score_gpt":0.2385617323176242,"score_spread":0.2281783804128685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996347952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99869883,0.0003996797,0.00023960139,0.000033268294,0.00008192569,0.000247888,0.00013895765,0.000018845909,0.00014097105],"genre_scores_gemma":[0.99569404,0.0008143906,0.0011848399,0.00012293198,0.00006982317,0.000517671,0.00030494767,0.000018199737,0.0012731967],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99953365,0.00014702773,0.000046972902,0.00013684091,0.000053626118,0.00008195274],"domain_scores_gemma":[0.9992786,0.00015680218,0.00017471224,0.00007028925,0.000065653134,0.0002538695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007259771,0.0009957938,0.0014023327,0.000449169,0.0002894996,0.0006630898,0.00060764345,0.001144993,0.0018227666],"category_scores_gemma":[0.00072123244,0.000497031,0.001065875,0.00032183732,0.00085154164,0.0005975509,0.00033158323,0.0014904424,0.0002565342],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.692559,0.05048899,0.0005752309,0.0005252153,0.00047471604,0.00005715902,0.000078082725,0.00028560087,0.2445325,0.000085098654,0.00016354976,0.01017489],"study_design_scores_gemma":[0.04207008,0.8846168,0.0041051805,0.000034134227,0.000562565,0.000039279337,0.000077343146,0.0005769266,0.06706738,0.000071063725,0.00073727506,0.000042069103],"about_ca_topic_score_codex":0.0007266842,"about_ca_topic_score_gemma":0.0006786631,"teacher_disagreement_score":0.0018227666,"about_ca_system_score_codex":0.0003369525,"about_ca_system_score_gemma":0.00042541634,"threshold_uncertainty_score":0.0060977936},"labels":[],"label_agreement":null},{"id":"W2996775856","doi":"10.1093/ajcn/nqz292","title":"Can dietary viscous fiber affect body weight independently of an energy-restrictive diet? A systematic review and meta-analysis of randomized controlled trials","year":2019,"lang":"en","type":"review","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Waist; Overweight; Meta-analysis; Randomized controlled trial; Cochrane Library; Weight loss; Internal medicine; Circumference; Obesity; Physiology; Mathematics","score_opus":0.12963751599309492,"score_gpt":0.4355652872473106,"score_spread":0.30592777125421566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996775856","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":[0.0063730236,0.9920042,0.00047110417,0.0001384631,0.00020952473,0.0003489101,0.00026114026,0.000018984672,0.00017468755],"genre_scores_gemma":[0.1731057,0.8192656,0.003567848,0.0015027346,0.00035090075,0.0010509074,0.0006404389,0.00004156383,0.00047436927],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9919459,0.0032718622,0.0028282197,0.00092836126,0.00075559574,0.00027004207],"domain_scores_gemma":[0.9830064,0.012666873,0.0028797353,0.0005489086,0.00069027446,0.00020772034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.014073661,0.0030689512,0.023693165,0.0038878804,0.0007711495,0.0037867166,0.0023700758,0.00322255,0.0046389564],"category_scores_gemma":[0.030804664,0.0017894973,0.036690306,0.004202188,0.0012598567,0.0022020356,0.0018896051,0.0029113793,0.00036961606],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0064249565,0.000060297156,0.002403752,0.32268947,0.65643555,0.00006434386,0.00007437466,0.00020300629,0.00020758394,0.00010623606,0.00028313097,0.011047402],"study_design_scores_gemma":[0.0022404457,0.00037162917,0.002327574,0.015978618,0.9777638,0.000043056833,0.000042725598,0.00008461572,0.00007300532,0.0001491264,0.0009035995,0.000021827906],"about_ca_topic_score_codex":0.005976114,"about_ca_topic_score_gemma":0.015823314,"teacher_disagreement_score":0.023693165,"about_ca_system_score_codex":0.0021105835,"about_ca_system_score_gemma":0.0028575242,"threshold_uncertainty_score":0.07442951},"labels":[],"label_agreement":null},{"id":"W2998439235","doi":"10.1007/s10722-019-00875-6","title":"Production of waxy tetraploid wheat (Triticum turgidum durum L.) by EMS mutagenesis","year":2020,"lang":"en","type":"article","venue":"Genetic Resources and Crop Evolution","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"National Key Research and Development Program of China","keywords":"Starch synthase; Amylose; Biology; Storage protein; Biochemistry; Starch; Mutant; Glutenin; Gene; Protein subunit; Amylopectin","score_opus":0.0111881780225372,"score_gpt":0.2044955646294257,"score_spread":0.1933073866068885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998439235","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97473305,0.00041460866,0.019247659,0.00020733429,0.00008847359,0.00015302649,0.0017917801,0.00033568798,0.0030283963],"genre_scores_gemma":[0.96627367,0.00047020806,0.009517515,0.000115188355,0.000014985265,0.00015732824,0.0028402538,0.00024291739,0.020367898],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988234,0.000019741623,0.000019487916,0.00003341522,0.000027485854,0.00001749016],"domain_scores_gemma":[0.99981207,0.0000415759,0.00005949052,0.000031005384,0.000013926247,0.00004201402],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019717618,0.0006146708,0.00020485293,0.00035624858,0.00020309653,0.00023729136,0.00032649023,0.00031949067,0.0031790682],"category_scores_gemma":[0.00011921361,0.00024389352,0.00027802697,0.00022287978,0.00023604959,0.00017042809,0.00045878254,0.00070921605,0.0008239637],"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":[0.000021184536,0.000006872996,0.000051987594,0.00000796716,0.000001985166,0.000019156949,0.000008982038,0.000017411337,0.9993331,0.000058852387,0.000011947321,0.00046048686],"study_design_scores_gemma":[0.000024003863,0.00013484563,0.0038334972,0.0000053405006,0.000021457436,0.00018571306,0.00003631648,0.0005290778,0.99157566,0.00006292543,0.0035840294,0.0000070650212],"about_ca_topic_score_codex":0.0006800801,"about_ca_topic_score_gemma":0.0012615246,"teacher_disagreement_score":0.0031790682,"about_ca_system_score_codex":0.00034349118,"about_ca_system_score_gemma":0.00017608037,"threshold_uncertainty_score":0.010635078},"labels":[],"label_agreement":null},{"id":"W2998967207","doi":"10.1007/s10973-020-09298-3","title":"Ultrasonic modification of purple taro starch (Colocasia esculenta B. Tini): structural, psychochemical and thermal properties","year":2020,"lang":"en","type":"article","venue":"Journal of Thermal Analysis and Calorimetry","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"Crystallinity; Colocasia esculenta; Amylose; Starch; Materials science; Chemistry; Thermal analysis; Extraction (chemistry); Thermal stability; Food science; Botany; Thermal; Chromatography; Composite material; Organic chemistry","score_opus":0.03502822113825342,"score_gpt":0.27256290794923055,"score_spread":0.2375346868109771,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998967207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987595,0.00051790127,0.00024191226,0.000014088599,0.000013923266,0.0000049244127,0.000032366264,0.0000049677096,0.00041039946],"genre_scores_gemma":[0.997413,0.00035975908,0.0004437753,0.000026821535,0.0000044031462,0.000006419053,0.0000817979,0.000006697203,0.001657404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996567,0.000004379945,0.0000023475973,0.000007986616,0.000009217583,0.000010452872],"domain_scores_gemma":[0.9999374,0.000009561576,0.000017459657,0.0000058654227,0.000013416666,0.000016234953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006257018,0.00020362064,0.00011657335,0.00013242656,0.00008916719,0.00014555774,0.00010804884,0.00016013287,0.0011888315],"category_scores_gemma":[0.00013627925,0.000091780355,0.00018277361,0.00012425841,0.000116451025,0.00013378805,0.00011439826,0.0002431955,0.0001002447],"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":[0.00012468296,0.000019008481,0.00020457571,0.000025904124,0.0000053564568,0.000037548027,0.000017218255,0.000023808916,0.9981623,0.000017683484,0.000011933746,0.0013499332],"study_design_scores_gemma":[0.000016905506,0.0014209149,0.022956096,0.000012802876,0.000057511967,0.00025178402,0.00012715989,0.00042692196,0.9727112,0.00003030107,0.0019746302,0.0000137245615],"about_ca_topic_score_codex":0.0008075948,"about_ca_topic_score_gemma":0.0011401338,"teacher_disagreement_score":0.0011888315,"about_ca_system_score_codex":0.00007787505,"about_ca_system_score_gemma":0.000077635246,"threshold_uncertainty_score":0.0039770603},"labels":[],"label_agreement":null},{"id":"W3000185397","doi":"10.1055/s-0039-3400035","title":"Evaluation of onconutraceutical potential and chemical characterization of vegetable smoothies","year":2019,"lang":"en","type":"article","venue":"Planta Medica","topic":"Food composition and properties","field":"Nursing","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":"Discovery Air (Canada)","funders":"","keywords":"Cardiotoxicity; Doxorubicin; Nutraceutical; Breast cancer; Medicine; Cardiac toxicity; Pharmacology; Cancer; Toxicity; Internal medicine; Chemotherapy; Pathology","score_opus":0.022435595990344843,"score_gpt":0.26363779647649377,"score_spread":0.24120220048614893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3000185397","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99455124,0.0026373821,0.0012984801,0.00003849651,0.00001302034,0.000046469504,0.0003315752,0.000009250166,0.001074043],"genre_scores_gemma":[0.9918972,0.0021199433,0.0030474213,0.000046921417,0.000008801622,0.000049058046,0.00045799074,0.00001526905,0.0023574184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999907,0.000013963291,0.000005426958,0.000021245556,0.000035657675,0.00001663193],"domain_scores_gemma":[0.99987733,0.000024293819,0.00003269072,0.000006863111,0.000037604903,0.000021339876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021229728,0.00039652037,0.00016664277,0.0007473304,0.00020461965,0.00023897515,0.00010211691,0.00022328732,0.0011343975],"category_scores_gemma":[0.00022941703,0.00009478808,0.00029620214,0.00044589053,0.00018481257,0.0003204296,0.00019264604,0.00038821728,0.00013579839],"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":[0.0001654667,0.00008888212,0.0006745066,0.00020904708,0.0000135211785,0.000071573566,0.000051504943,0.00010603027,0.9948197,0.00008094431,0.000018396027,0.003700548],"study_design_scores_gemma":[0.000019289067,0.0030297688,0.0412123,0.000091459115,0.00014983975,0.00022338622,0.00030880235,0.0007746247,0.9491445,0.0001690186,0.0048497845,0.000027430278],"about_ca_topic_score_codex":0.0006398597,"about_ca_topic_score_gemma":0.0012756337,"teacher_disagreement_score":0.0011343975,"about_ca_system_score_codex":0.00012671638,"about_ca_system_score_gemma":0.00014537782,"threshold_uncertainty_score":0.0037949085},"labels":[],"label_agreement":null},{"id":"W3000433455","doi":"10.1016/j.carbpol.2020.115892","title":"Catalyst-free esterification of high amylose starch with maleic anhydride in 1-butyl-3-methylimidazolium chloride: The effect of amylose content on the degree of MA substitution","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":33,"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 Toronto","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Centres of Excellence","keywords":"Amylose; Amylopectin; Starch; Maleic anhydride; Chemistry; Yield (engineering); Catalysis; Polymer chemistry; Reactivity (psychology); Dissolution; Nuclear chemistry; Organic chemistry; Materials science; Polymer; Copolymer","score_opus":0.047726049330604946,"score_gpt":0.23747356930267918,"score_spread":0.18974751997207423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3000433455","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99752074,0.0003026167,0.0010108034,0.000021549084,0.000021128739,0.000013209449,0.00006178318,0.00003704293,0.0010109894],"genre_scores_gemma":[0.99823904,0.00016032124,0.00055148907,0.000008936602,0.000004048191,0.000008046944,0.00008857816,0.00001664293,0.0009227887],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983096,0.000025925981,0.000023457158,0.000028397078,0.00003130684,0.00005991743],"domain_scores_gemma":[0.9998258,0.000045345892,0.000047186953,0.00002473477,0.000022504304,0.000034410168],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031978963,0.00039038796,0.00032316896,0.00022584897,0.00010750435,0.00023353429,0.0003856231,0.00037512343,0.0012235682],"category_scores_gemma":[0.0004320858,0.0001706411,0.0003033821,0.0002610952,0.00016482355,0.00030879403,0.00021042471,0.00047481922,0.0003803993],"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":[0.0003212307,0.00004572544,0.00012987302,0.00005126044,0.000011560452,0.00009608015,0.0000708604,0.00015445454,0.9970873,0.00009035222,0.000036050027,0.0019052922],"study_design_scores_gemma":[0.000010282397,0.00022110071,0.00063494773,0.0000033003685,0.000007893326,0.000028347673,0.000011108457,0.00034323416,0.998398,0.000007816961,0.000328774,0.0000052548608],"about_ca_topic_score_codex":0.000989034,"about_ca_topic_score_gemma":0.0014610437,"teacher_disagreement_score":0.0012235682,"about_ca_system_score_codex":0.00019026615,"about_ca_system_score_gemma":0.00020933987,"threshold_uncertainty_score":0.00409323},"labels":[],"label_agreement":null},{"id":"W3001884711","doi":"10.9734/jerr/2019/v9i417024","title":"Application of Cationic Tapioca to Unmodified Pearl Corn Starch – A Papermaking Handsheet Study","year":2020,"lang":"en","type":"article","venue":"Journal of Engineering Research and Reports","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Starch; Papermaking; Cationic polymerization; Corn starch; Ultimate tensile strength; Chemistry; Food science; Materials science; Polymer chemistry; Composite material","score_opus":0.052495526870554504,"score_gpt":0.33197858553585335,"score_spread":0.2794830586652989,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001884711","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998381,0.0001812146,0.0005298213,0.000012931737,0.000013217386,0.000044490953,0.000035423887,0.000013139341,0.0007888791],"genre_scores_gemma":[0.9948683,0.00031014957,0.0019034557,0.000028889426,0.000014634557,0.0000279889,0.00005756416,0.000016393116,0.0027726763],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99965405,0.000072038216,0.000026520644,0.00007859224,0.00009996671,0.00006872125],"domain_scores_gemma":[0.9991062,0.00032859205,0.00014393356,0.0001236029,0.00018771135,0.000109918125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042326274,0.00039886977,0.00040287006,0.00038409594,0.00024790558,0.00037299114,0.0004271161,0.0004278355,0.0028068733],"category_scores_gemma":[0.00081912155,0.00016227372,0.00041139216,0.00036760865,0.0002470083,0.00036239272,0.00027012455,0.00049339613,0.00027022167],"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":[0.00079035724,0.0006559713,0.0003662013,0.00012297281,0.000025154452,0.00015466713,0.00010073897,0.0002504218,0.98947144,0.000028740931,0.0000355003,0.00799782],"study_design_scores_gemma":[0.00006947245,0.022967758,0.010301169,0.00001720945,0.000055196688,0.00020203015,0.00018871823,0.000521796,0.9642445,0.000026882894,0.0013841825,0.000021181475],"about_ca_topic_score_codex":0.0014941812,"about_ca_topic_score_gemma":0.0016441357,"teacher_disagreement_score":0.0028068733,"about_ca_system_score_codex":0.00024085656,"about_ca_system_score_gemma":0.00019172649,"threshold_uncertainty_score":0.009389937},"labels":[],"label_agreement":null},{"id":"W3002754410","doi":"","title":"Physicochemical properties and in vitro digestibility of pulse starches and derivatized type 3 resistant starch","year":2020,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Food composition and properties","field":"Nursing","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":"Starch; In vitro; Resistant starch; Food science; Pulse (music); Chemistry; Biotechnology; Biochemistry; Biology; Computer science","score_opus":0.018196013771269774,"score_gpt":0.19013233954949138,"score_spread":0.1719363257782216,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002754410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978136,0.00029390588,0.0013632263,0.0000063515517,0.0000054935817,0.000009158314,0.0001464136,0.0000072341077,0.00035455904],"genre_scores_gemma":[0.9925483,0.00041591347,0.0031587095,0.000016550737,0.0000037623092,0.000020311658,0.0011201407,0.00002101666,0.0026953907],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988186,0.0000194369,0.000013577144,0.00002749268,0.000035427638,0.000022188855],"domain_scores_gemma":[0.9998636,0.00004132256,0.000034718818,0.000014171101,0.000026525571,0.000019591494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000224204,0.00026612167,0.00013369063,0.0001494738,0.00007449511,0.00018590501,0.00011063913,0.00014929574,0.0006067525],"category_scores_gemma":[0.00019202745,0.00012663472,0.0003234044,0.0001832299,0.00010365555,0.00014720869,0.00009757983,0.00034553805,0.00015648574],"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":[0.000045512832,0.000014413391,0.0002113033,0.000013083266,0.000004525895,0.000018836632,0.000022124372,0.00004547699,0.9992225,0.000010931969,0.0000033514295,0.0003878642],"study_design_scores_gemma":[0.0000039091747,0.00046227724,0.009572105,0.000004802927,0.000013116861,0.00008301282,0.000051938634,0.00054681796,0.9887121,0.000015993763,0.0005278795,0.000006048219],"about_ca_topic_score_codex":0.00091163727,"about_ca_topic_score_gemma":0.0010357354,"teacher_disagreement_score":0.00091163727,"about_ca_system_score_codex":0.0001144623,"about_ca_system_score_gemma":0.00009056778,"threshold_uncertainty_score":0.0020297766},"labels":[],"label_agreement":null},{"id":"W3003082263","doi":"10.1002/cche.10261","title":"Properties and bread‐baking performance of wheat flour composited with germinated pulse flours","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute; University of Saskatchewan","funders":"","keywords":"Germination; Food science; Gluten; Chemistry; Wheat flour; Raw material; Starch; Agronomy; Biology","score_opus":0.024165413736512768,"score_gpt":0.20672490071189542,"score_spread":0.18255948697538266,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3003082263","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871314,0.0004264787,0.0005738187,0.0000052881155,0.000009170383,0.0000054422903,0.000065631,0.000010931346,0.00019010057],"genre_scores_gemma":[0.99825996,0.00024453344,0.00088003586,0.000012272617,0.0000024649949,0.0000054643574,0.000135939,0.000012402702,0.00044701816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998029,0.000020599693,0.00001861986,0.000047702895,0.00008260019,0.000027616878],"domain_scores_gemma":[0.9998272,0.000028692,0.00004536049,0.000008684034,0.00004999829,0.00004009177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025552482,0.00036265037,0.00027877922,0.00035069993,0.00015594413,0.00042811557,0.00014057673,0.00020987408,0.00079449225],"category_scores_gemma":[0.00023352295,0.00017503282,0.00031377675,0.00032934008,0.00014012051,0.00021316195,0.00018753778,0.00040870823,0.00011467568],"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":[0.00020481812,0.000030887186,0.0007717788,0.00005882857,0.000016501073,0.000049286136,0.000025837377,0.00006989957,0.9973333,0.000012388873,0.000011048397,0.0014153328],"study_design_scores_gemma":[0.000016142074,0.0016334254,0.048760775,0.000017539141,0.000120719335,0.00018280407,0.00011570813,0.00097202085,0.9472517,0.000015588095,0.0008965425,0.000016999358],"about_ca_topic_score_codex":0.0007263086,"about_ca_topic_score_gemma":0.001127748,"teacher_disagreement_score":0.00079449225,"about_ca_system_score_codex":0.00011824608,"about_ca_system_score_gemma":0.00008737168,"threshold_uncertainty_score":0.0026578903},"labels":[],"label_agreement":null},{"id":"W3003177729","doi":"10.1039/c9ra08147j","title":"A preparation of β-glucans and anthocyanins (LoGiCarb™) lowers the <i>in vitro</i> digestibility and <i>in vivo</i> glycemic index of white rice","year":2020,"lang":"en","type":"article","venue":"RSC Advances","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Glycemic index; White rice; Food science; Chemistry; Glycemic; In vitro; In vivo; Biochemistry; Biotechnology; Biology; Insulin","score_opus":0.013923542660075516,"score_gpt":0.26791433290526895,"score_spread":0.25399079024519344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3003177729","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978123,0.00055590866,0.0010876692,0.000053293938,0.00003260572,0.00007851982,0.000105941275,0.000022664899,0.0002511367],"genre_scores_gemma":[0.9918934,0.0006827309,0.005238697,0.00011476244,0.000026638305,0.0000803039,0.00033606202,0.000024374753,0.0016029978],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989164,0.000023872399,0.000007040467,0.000038743477,0.000020260975,0.000018404282],"domain_scores_gemma":[0.9999014,0.000016573475,0.000028360133,0.000011208379,0.0000095419755,0.000032903255],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002641114,0.0006593111,0.00030656296,0.00022894371,0.00021193849,0.00017692827,0.00014638898,0.00032095943,0.0009663753],"category_scores_gemma":[0.00018407553,0.0002689494,0.00035947794,0.000157707,0.00031021214,0.00016485908,0.00017690868,0.00067973597,0.00013741673],"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":[0.0042114016,0.00083430967,0.00034221623,0.00007599773,0.00005070324,0.00002190002,0.000023959446,0.00006564297,0.99100935,0.000029673763,0.000052180494,0.0032827232],"study_design_scores_gemma":[0.00067966693,0.034821603,0.0114415325,0.000014999497,0.00022139327,0.00012822918,0.00003557639,0.00043494595,0.9506502,0.000035281188,0.0015240515,0.000012557708],"about_ca_topic_score_codex":0.0006049068,"about_ca_topic_score_gemma":0.001105135,"teacher_disagreement_score":0.0009663753,"about_ca_system_score_codex":0.00014986297,"about_ca_system_score_gemma":0.00023192244,"threshold_uncertainty_score":0.0032328367},"labels":[],"label_agreement":null},{"id":"W3004424609","doi":"10.1016/j.foodres.2020.109085","title":"Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":95,"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; University of Saskatchewan","funders":"Saskatchewan Pulse Growers","keywords":"Flavour; Chemistry; Food science; Ethanol; Solubility; Alcohol; Methionine; Flavor; Chromatography; Solid-phase microextraction; Tryptophan; Amino acid; Gas chromatography–mass spectrometry; Biochemistry; Organic chemistry","score_opus":0.2820258455461996,"score_gpt":0.4214094072577573,"score_spread":0.1393835617115577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004424609","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995234,0.0001513318,0.00007727695,0.000007767509,0.000005593409,0.0000024199433,0.000046470755,0.0000023063617,0.00018337573],"genre_scores_gemma":[0.99856526,0.00013909074,0.00016443188,0.000018384042,0.0000026395965,0.0000024636522,0.00011132682,0.0000067552464,0.0009896463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999828,0.00002448971,0.000011158943,0.000032935306,0.000049811,0.000053483403],"domain_scores_gemma":[0.9997776,0.000054780565,0.00004138944,0.00001615636,0.00007232104,0.0000377861],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016637809,0.00020432273,0.0001955665,0.00016585461,0.00024239619,0.0003244569,0.00012588526,0.00017796186,0.0021469502],"category_scores_gemma":[0.00037912047,0.00011599299,0.00026467556,0.0001693799,0.0002449831,0.00020904168,0.00027321614,0.0002857306,0.00023061619],"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":[0.0036352992,0.00014144168,0.008202624,0.00008481011,0.000045414596,0.000120679804,0.00014151576,0.00015224064,0.9822557,0.000024570794,0.00005077547,0.005144845],"study_design_scores_gemma":[0.000014139525,0.0019453701,0.10195804,0.000017305962,0.00010980042,0.00014578704,0.00039966722,0.0005982138,0.89397305,0.00003424202,0.0007831039,0.000021316031],"about_ca_topic_score_codex":0.0053809197,"about_ca_topic_score_gemma":0.008331275,"teacher_disagreement_score":0.0053809197,"about_ca_system_score_codex":0.00018706665,"about_ca_system_score_gemma":0.00019941285,"threshold_uncertainty_score":0.010699213},"labels":[],"label_agreement":null},{"id":"W3004684325","doi":"10.1016/j.meatsci.2020.108082","title":"The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems","year":2020,"lang":"en","type":"article","venue":"Meat Science","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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":"Chewiness; Food science; Starch; Emulsion; Wheat flour; Starch gelatinization; Chemistry; Biochemistry","score_opus":0.02893054233115038,"score_gpt":0.24306942902939346,"score_spread":0.21413888669824307,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004684325","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982399,0.000070639784,0.00074397016,0.000012860131,0.0000031392453,0.0000031409552,0.000039198843,0.00001275942,0.00087453524],"genre_scores_gemma":[0.99941325,0.00004663731,0.00027893903,0.000003886411,5.9566e-7,0.0000015384023,0.000023650737,0.0000062804147,0.00022513572],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999287,0.000014799725,0.000003906554,0.000015783731,0.00001537461,0.000021413387],"domain_scores_gemma":[0.9997371,0.00013408203,0.00003782051,0.000019149657,0.000049586466,0.00002235016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023197665,0.00019441325,0.0001391853,0.00017134004,0.00023333731,0.00034033135,0.00017036423,0.00016443347,0.002256042],"category_scores_gemma":[0.000705609,0.00011485252,0.00020273532,0.00012765055,0.0001668894,0.00026097102,0.00021224892,0.00018274173,0.00015137471],"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":[0.0016229278,0.00037125777,0.008723215,0.00018499533,0.000053628453,0.00020275563,0.00017118295,0.13152514,0.8395798,0.00094549335,0.00024380755,0.016375815],"study_design_scores_gemma":[0.000046631645,0.0017046733,0.020172475,0.000021252055,0.00013226904,0.00008969065,0.00024751038,0.30376086,0.67252636,0.00019334789,0.0010773418,0.00002758153],"about_ca_topic_score_codex":0.0030408637,"about_ca_topic_score_gemma":0.0028599603,"teacher_disagreement_score":0.0030408637,"about_ca_system_score_codex":0.00016540308,"about_ca_system_score_gemma":0.0001466982,"threshold_uncertainty_score":0.0075471997},"labels":[],"label_agreement":null},{"id":"W3004873534","doi":"10.1002/cche.10263","title":"Effects of drying methods (hot air, microwave, and superheated steam) on physicochemical and nutritional properties of bulgur prepared from high‐amylose and waxy hull‐less barley","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Chemistry; Amylose; Starch; Syneresis; Cooking oil; Solubility; Biochemistry; Catalysis; Organic chemistry","score_opus":0.020187126150871235,"score_gpt":0.24369770889703846,"score_spread":0.22351058274616722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3004873534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822277,0.00082956976,0.0005048728,0.000009984629,0.000010880248,0.00001529827,0.0000641498,0.000007975282,0.000334514],"genre_scores_gemma":[0.9970106,0.0006617726,0.001552936,0.000032573123,0.000006906033,0.000019244499,0.00018067339,0.000018967075,0.0005163397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998166,0.000041923235,0.000025669524,0.000037315043,0.000044843007,0.00003376777],"domain_scores_gemma":[0.9996655,0.00009687222,0.00010084333,0.000018505427,0.00006944543,0.000048778373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031831986,0.0004244901,0.00024303695,0.00037774668,0.00017895202,0.0003205005,0.000121364705,0.00015168781,0.0008614832],"category_scores_gemma":[0.00039102987,0.00014918503,0.0003185834,0.00036680824,0.0002063538,0.0002918605,0.00016587976,0.0004085647,0.00012475658],"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":[0.000743155,0.0000634093,0.0013054693,0.00015791284,0.00003429295,0.000059395647,0.00008193855,0.00010169692,0.9946759,0.000016599792,0.000019841333,0.0027404618],"study_design_scores_gemma":[0.00002449548,0.0014863772,0.03430963,0.000022524731,0.00013219078,0.00010830664,0.00022654994,0.00050852494,0.96244633,0.000015412375,0.0007017494,0.00001792931],"about_ca_topic_score_codex":0.0006087013,"about_ca_topic_score_gemma":0.0012679676,"teacher_disagreement_score":0.0008614832,"about_ca_system_score_codex":0.00013411595,"about_ca_system_score_gemma":0.00010801206,"threshold_uncertainty_score":0.0028820038},"labels":[],"label_agreement":null},{"id":"W3006270750","doi":"10.3390/foods9020175","title":"Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Food science; Principal component analysis; Carbohydrate; Proximate; Resistant starch; Dietary fiber; Chemistry; Hydrolysis; Composition (language); Biology; Mathematics; Biochemistry; Statistics","score_opus":0.08543345316249128,"score_gpt":0.3334931975827038,"score_spread":0.2480597444202125,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006270750","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99863094,0.000099100296,0.00038717905,0.000007389459,0.0000011736519,0.000014999653,0.00041984682,0.00000879379,0.00043054947],"genre_scores_gemma":[0.99244106,0.00019053275,0.003494748,0.000016272474,0.0000016731691,0.000022862541,0.0014101084,0.000019804684,0.002402975],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997999,0.000014035088,0.000010533922,0.000045301582,0.00009911124,0.00003110502],"domain_scores_gemma":[0.9996387,0.000025442023,0.000035212164,0.000012433472,0.00023388221,0.000054336546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042040268,0.00033637925,0.00026957114,0.0021045234,0.0012168335,0.0005604794,0.00020188636,0.0001254285,0.0010527039],"category_scores_gemma":[0.000523453,0.0001478138,0.0002796089,0.0017289,0.00044005914,0.00009841422,0.00025899004,0.00016523332,0.00011237086],"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":[0.0018868746,0.00021566382,0.37928468,0.00022102147,0.00036531268,0.00037350855,0.0039914465,0.0015911299,0.54277825,0.0004152736,0.0004830415,0.06839382],"study_design_scores_gemma":[0.000007766744,0.00016368406,0.98590755,0.0000059510517,0.000064728396,0.000073741394,0.0006675833,0.00091017544,0.010605403,0.000036647023,0.0015333708,0.000023370545],"about_ca_topic_score_codex":0.5574534,"about_ca_topic_score_gemma":0.73721987,"teacher_disagreement_score":0.4425466,"about_ca_system_score_codex":0.003318467,"about_ca_system_score_gemma":0.0016318586,"threshold_uncertainty_score":0.8903057},"labels":[],"label_agreement":null},{"id":"W3006283369","doi":"10.1039/c9fo02999k","title":"Biofabrication, structure and characterization of an amylopectin-based cyclic glucan","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"National Key Research and Development Program of China; Science and Technology Support Program of Jiangsu Province; National Natural Science Foundation of China","keywords":"Amylopectin; Biofabrication; Glucan; Chemistry; Branching (polymer chemistry); Polysaccharide; Biochemistry; Starch; Enzyme; Glycogen branching enzyme; Food science; Biology; Organic chemistry; Amylose","score_opus":0.016155912171353874,"score_gpt":0.21047286005880705,"score_spread":0.19431694788745318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006283369","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928745,0.00031223605,0.0059845704,0.000023548268,0.000011308089,0.000016337468,0.00008811206,0.000039918214,0.0006493854],"genre_scores_gemma":[0.98578763,0.0002310922,0.012704407,0.000017511167,0.0000037000975,0.000021559037,0.0001597316,0.000014240701,0.0010601842],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997556,0.0000022344184,0.0000017781576,0.0000074031,0.000007343317,0.000005582677],"domain_scores_gemma":[0.99994135,0.000008503107,0.000020446312,0.00000824294,0.000011618157,0.000009870768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000683409,0.00018718763,0.000050490886,0.00011726614,0.00006842711,0.00011510425,0.00010901349,0.00012788594,0.0002699891],"category_scores_gemma":[0.00012348851,0.000069478956,0.0000863308,0.00013916552,0.00010238671,0.00011794281,0.00008238694,0.00015968733,0.00007291731],"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":[0.000005202536,0.000003101304,0.00006348373,0.000008138395,5.807289e-7,0.000027506116,0.0000075101425,0.00007506022,0.9990671,0.000046649533,0.000005843859,0.00068979873],"study_design_scores_gemma":[0.0000030129315,0.000068773166,0.002606851,0.0000022867484,0.000004419836,0.00014773585,0.000010208462,0.0014536602,0.9943615,0.000031153286,0.0013059108,0.00000456035],"about_ca_topic_score_codex":0.00043787088,"about_ca_topic_score_gemma":0.0004966664,"teacher_disagreement_score":0.00043787088,"about_ca_system_score_codex":0.00014311077,"about_ca_system_score_gemma":0.00010419883,"threshold_uncertainty_score":0.0010383725},"labels":[],"label_agreement":null},{"id":"W3007040942","doi":"10.1017/s1466252319000306","title":"Comparative efficacy of blanket versus selective dry-cow therapy: a systematic review and pairwise meta-analysis","year":2019,"lang":"en","type":"review","venue":"Animal Health Research Reviews","topic":"Food composition and properties","field":"Nursing","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":"Blanket; Meta-analysis; Pairwise comparison; Medicine; Statistics; Mathematics; Internal medicine; Materials science","score_opus":0.7649042355634117,"score_gpt":0.5804958603356383,"score_spread":0.18440837522777342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007040942","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":[0.0024812075,0.9954939,0.00052863336,0.00012580572,0.00014856341,0.0006083558,0.000350216,0.000022032335,0.00024130901],"genre_scores_gemma":[0.09415235,0.8979499,0.003147579,0.0007748171,0.00023463598,0.002667329,0.00062559306,0.00003063464,0.0004172878],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9907142,0.0044905064,0.0026074282,0.000862435,0.0010348021,0.00029052244],"domain_scores_gemma":[0.98376435,0.012181598,0.0024652437,0.00039070562,0.0010154459,0.00018260018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013988123,0.0031931112,0.024612939,0.0069378926,0.0006153956,0.0037164472,0.001999575,0.0024355564,0.004604659],"category_scores_gemma":[0.03289983,0.0015436852,0.035227984,0.0067491117,0.0008329381,0.00223766,0.001691663,0.0023160141,0.00036584417],"study_design_candidate":"meta_analysis","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":[0.0020331757,0.000030933134,0.0007309969,0.6606235,0.3207227,0.00008447971,0.00006706019,0.00041879376,0.00019156595,0.00018911055,0.0004931247,0.014414528],"study_design_scores_gemma":[0.00134953,0.00043626595,0.0018245928,0.0690151,0.92353076,0.00009764767,0.000059728918,0.00019899124,0.00016612234,0.0003392082,0.002955674,0.00002639321],"about_ca_topic_score_codex":0.0060255458,"about_ca_topic_score_gemma":0.0125740925,"teacher_disagreement_score":0.024612939,"about_ca_system_score_codex":0.0041204095,"about_ca_system_score_gemma":0.0045435014,"threshold_uncertainty_score":0.07397717},"labels":[],"label_agreement":null},{"id":"W3007207340","doi":"10.1016/j.foodchem.2020.126485","title":"Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Starch; Resistant starch; Food science; Maize starch; Chemistry; Pea protein; Crystallinity; Polysaccharide; Biochemistry; Crystallography","score_opus":0.022701235009913435,"score_gpt":0.22385918198887336,"score_spread":0.20115794697895992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007207340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975407,0.00055111706,0.00090706255,0.000017296277,0.000010700735,0.000011683296,0.00022468949,0.0000070983306,0.0007296969],"genre_scores_gemma":[0.99392736,0.00034164928,0.0017129186,0.000030069537,0.000006759961,0.0000169954,0.001371297,0.000021737156,0.002571273],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986184,0.000026710632,0.00001485507,0.000037626633,0.000029008774,0.000029903107],"domain_scores_gemma":[0.9995989,0.0001630698,0.000071421884,0.00004154702,0.00004996161,0.00007514531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002948264,0.00029294103,0.0002132323,0.00026967964,0.00016658923,0.00035958167,0.00030205163,0.00023445438,0.0005220018],"category_scores_gemma":[0.00039644685,0.00025983242,0.00045015654,0.00022692347,0.00039371947,0.0002863636,0.00025439545,0.00070677494,0.00016746453],"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":[0.00022632694,0.00001260422,0.00031536046,0.000022566,0.000006674595,0.00005439721,0.00006718914,0.00005695013,0.9988525,0.000042219915,0.000005032601,0.0003381219],"study_design_scores_gemma":[0.000012672858,0.0004929456,0.031184122,0.0000107764445,0.0000406069,0.00025829178,0.000166609,0.00057156465,0.9661479,0.00007831746,0.001025485,0.000010706214],"about_ca_topic_score_codex":0.0028444065,"about_ca_topic_score_gemma":0.0023002515,"teacher_disagreement_score":0.0028444065,"about_ca_system_score_codex":0.00029474797,"about_ca_system_score_gemma":0.0002906132,"threshold_uncertainty_score":0.0056556463},"labels":[],"label_agreement":null},{"id":"W3007777168","doi":"10.1016/j.ijpharm.2020.119163","title":"Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics","year":2020,"lang":"en","type":"article","venue":"International Journal of Pharmaceutics","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Vicerrectoría de Investigación, Creación e Innovación; Universidad Nacional de Colombia; Dane O. Kildsig Center for Pharmaceutical Processing Research; Consejo Nacional de Ciencia y Tecnología; Comisión México-Estados Unidos para el Intercambio Educativo y Cultural","keywords":"Succinic anhydride; Crystallinity; Starch; Chemical engineering; Shear thinning; Chemistry; Chemical modification; Amylose; Rheology; Sorption; Materials science; Amorphous solid; Polymer chemistry; Surface tension; Organic chemistry; Composite material; Crystallography; Thermodynamics","score_opus":0.04083335769438878,"score_gpt":0.3411790107766172,"score_spread":0.30034565308222844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007777168","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99734974,0.0003873367,0.0015948114,0.000020369373,0.000010752326,0.00001231166,0.00006559756,0.0000075819776,0.0005515401],"genre_scores_gemma":[0.9959009,0.00032667254,0.0020976604,0.000021507774,0.0000042064476,0.000016325559,0.00018129447,0.000008483089,0.0014429077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999933,0.000010133771,0.000008046045,0.00001328844,0.000023318937,0.000012167011],"domain_scores_gemma":[0.99985456,0.00002432129,0.000051313025,0.000009990284,0.000028524395,0.0000312296],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013498492,0.00023440698,0.000095145886,0.00026170007,0.000068876274,0.0001919105,0.00010264499,0.00019583297,0.0006047964],"category_scores_gemma":[0.00031774136,0.00011161179,0.00022214191,0.00020013517,0.00017901893,0.0001937042,0.00009411071,0.0002804804,0.00008819319],"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":[0.000046748388,0.000015653763,0.00018372475,0.0000139939475,0.0000038881994,0.0000375453,0.000013316036,0.000092143724,0.99874866,0.000054612457,0.0000069085254,0.00078266195],"study_design_scores_gemma":[0.000009489884,0.0006500339,0.014220458,0.000008930153,0.000023074002,0.00019630417,0.000063478845,0.001496378,0.9819166,0.000059589704,0.0013425527,0.000013116262],"about_ca_topic_score_codex":0.00029904387,"about_ca_topic_score_gemma":0.00029622274,"teacher_disagreement_score":0.0006047964,"about_ca_system_score_codex":0.00007182676,"about_ca_system_score_gemma":0.00009481547,"threshold_uncertainty_score":0.0020232797},"labels":[],"label_agreement":null},{"id":"W3007815747","doi":"10.1039/c9fo02674f","title":"Food prototype containing resistant starch type 4 on postprandial glycemic response in healthy adults","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Ingredion (Canada)","funders":"","keywords":"Postprandial; Glycemic; Resistant starch; Starch; Food science; Population; Type 2 diabetes; Insulin; Chemistry; Medicine; Endocrinology; Internal medicine; Biology; Diabetes mellitus; Environmental health","score_opus":0.04036839802294327,"score_gpt":0.26591543426869857,"score_spread":0.22554703624575528,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007815747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953127,0.00018285519,0.000045744848,0.000009268838,0.000014946177,0.000052580643,0.00003062653,0.0000030232802,0.00012978993],"genre_scores_gemma":[0.9984994,0.000270933,0.00034327552,0.00008222357,0.000020701038,0.000114099625,0.000092538,0.000002204607,0.00057473744],"study_design_codex":"randomized_trial","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997658,0.00010913577,0.000022168873,0.00004240183,0.00002976521,0.00003069963],"domain_scores_gemma":[0.9997421,0.000092083144,0.000056611505,0.000022923232,0.0000261645,0.000060036222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068846403,0.00043098105,0.00059714465,0.00017735407,0.00020070675,0.00024292507,0.00014034958,0.00050672144,0.0013218398],"category_scores_gemma":[0.0007228922,0.00022859122,0.00046604796,0.00015677355,0.00021324854,0.00022591745,0.00020980206,0.0005100391,0.00013847693],"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":[0.821932,0.030915001,0.019240877,0.0006231827,0.0006563861,0.0001222171,0.00026893956,0.000298356,0.07621403,0.000062821084,0.00027081504,0.049395356],"study_design_scores_gemma":[0.011135827,0.9008829,0.07984122,0.000026739752,0.00041900692,0.000052666473,0.00014816516,0.0003188386,0.0065175174,0.000035662742,0.000604549,0.000017029222],"about_ca_topic_score_codex":0.00044331522,"about_ca_topic_score_gemma":0.0006221093,"teacher_disagreement_score":0.0013218398,"about_ca_system_score_codex":0.00012996464,"about_ca_system_score_gemma":0.00015161494,"threshold_uncertainty_score":0.004422009},"labels":[{"model":"gemma","categories":[],"domain":null,"study_design":"nonrandomized_trial","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":[],"domain":null,"study_design":"randomized_trial","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"}],"label_agreement":"split"},{"id":"W3007985396","doi":"10.1007/s11947-020-02417-w","title":"Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures","year":2020,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Sichuan Agricultural University; Department of Science and Technology of Sichuan Province; China Scholarship Council","keywords":"Microstructure; Fabrication; Scanning electron microscope; Materials science; Shearing (physics); Raw material; Suspension (topology); Composite material; Chemistry; Chromatography; Mathematics","score_opus":0.01116593668484922,"score_gpt":0.2305300726949618,"score_spread":0.2193641360101126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007985396","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99777776,0.00033061256,0.001253771,0.00002272751,0.000015421923,0.000008212477,0.00008837004,0.00002795169,0.00047509215],"genre_scores_gemma":[0.9958603,0.00025180497,0.0028735388,0.000019156669,0.000003431786,0.000009751432,0.00010255474,0.000017463452,0.0008619811],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999188,0.0000061242918,0.0000086430455,0.000020506659,0.0000235344,0.0000223079],"domain_scores_gemma":[0.999881,0.000020361329,0.000044869084,0.000012854043,0.000024831934,0.000016144908],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014528983,0.00021849565,0.00016947459,0.00013250904,0.0001414777,0.00019310726,0.00012130303,0.00021245462,0.0006064539],"category_scores_gemma":[0.00022379139,0.00018616789,0.00020844082,0.00016406245,0.00011331474,0.00018077782,0.000121155645,0.0002600042,0.0001363562],"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":[0.000020160562,0.0000039833694,0.00009264894,0.000014806225,0.0000016227212,0.000012256042,0.000011611558,0.000029411596,0.99946195,0.000010643746,0.000006909215,0.00033404664],"study_design_scores_gemma":[0.0000019852587,0.000053145428,0.0020754375,0.000001746666,0.0000053801928,0.000013912197,0.000011847339,0.0003341976,0.9972072,0.0000031552358,0.00028941513,0.0000025952406],"about_ca_topic_score_codex":0.0013158476,"about_ca_topic_score_gemma":0.0048142374,"teacher_disagreement_score":0.0013158476,"about_ca_system_score_codex":0.000269791,"about_ca_system_score_gemma":0.00020362413,"threshold_uncertainty_score":0.0026163459},"labels":[],"label_agreement":null},{"id":"W3008294983","doi":"10.1007/s13197-020-04294-9","title":"Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":50,"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":"Phytic acid; Tannin; Food science; Starch; Scanning electron microscope; High pressure; Chemistry; Materials science; Animal science; Biology; Composite material","score_opus":0.015397602992960514,"score_gpt":0.2378373158186293,"score_spread":0.2224397128256688,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008294983","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99913293,0.00028834262,0.00029379813,0.000020794589,0.0000068355266,0.0000044846997,0.000058400685,0.0000049728665,0.0001894759],"genre_scores_gemma":[0.9967325,0.0002735461,0.0008304886,0.00003334778,0.0000046886826,0.000009084265,0.00016293932,0.000013385823,0.001940068],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989104,0.000016935772,0.0000081782255,0.000031477906,0.000022551236,0.000029737499],"domain_scores_gemma":[0.9997919,0.000061455845,0.00004686318,0.000015248311,0.000034770306,0.000049724247],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014783889,0.00033414637,0.00025274325,0.00018315794,0.00022600322,0.00036378094,0.00020286758,0.00025414332,0.0009784582],"category_scores_gemma":[0.00027428672,0.00016683896,0.0003424839,0.0001534775,0.00023396399,0.00020630659,0.00018574874,0.00046933428,0.00014990871],"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":[0.000811375,0.0000244521,0.00042632374,0.00002548676,0.000007902675,0.000031560638,0.000027204793,0.000032653632,0.9976768,0.000013077586,0.000008397767,0.00091487105],"study_design_scores_gemma":[0.000019373156,0.0013737198,0.044857197,0.000008051416,0.000054912725,0.00014454764,0.00012443982,0.00045595417,0.95218265,0.000034286182,0.00073087413,0.000014005648],"about_ca_topic_score_codex":0.0040722606,"about_ca_topic_score_gemma":0.004718405,"teacher_disagreement_score":0.0040722606,"about_ca_system_score_codex":0.00034928456,"about_ca_system_score_gemma":0.00037771172,"threshold_uncertainty_score":0.008097112},"labels":[],"label_agreement":null},{"id":"W3008534560","doi":"10.1002/csc2.20015","title":"Identification of mixed linkage β‐glucan quantitative trait loci and evaluation of <i>AsCslF6</i> homoeologs in hexaploid oat","year":2020,"lang":"en","type":"article","venue":"Crop Science","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Biology; Quantitative trait locus; Synteny; Genetics; Hordeum vulgare; Genome; Gene; Genetic linkage; Genome-wide association study; Candidate gene; Common wheat; Avena; Botany; Poaceae; Genotype; Single-nucleotide polymorphism; Chromosome","score_opus":0.07555443820424852,"score_gpt":0.33009008204137985,"score_spread":0.25453564383713134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008534560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953557,0.0001644672,0.0019402718,0.000020133548,0.0000088285215,0.000018032697,0.001972089,0.00007232414,0.0004482525],"genre_scores_gemma":[0.9930937,0.000097311655,0.002043645,0.00005526623,0.0000047624135,0.000026587219,0.003080826,0.00006553639,0.001532424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998037,0.000017940249,0.000017786822,0.00009282782,0.00003853821,0.000029321149],"domain_scores_gemma":[0.99976605,0.000051579984,0.00007497998,0.00002877964,0.000026594842,0.000052091033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026976707,0.00029703553,0.0002639941,0.0007084939,0.00019872369,0.00033325207,0.00025406797,0.00020174935,0.0016517383],"category_scores_gemma":[0.00016603657,0.00015739888,0.00054037716,0.0005784544,0.00015254141,0.00009318245,0.0002706964,0.0003325897,0.0002886612],"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":[0.00024219032,0.000028818124,0.010173631,0.000032828946,0.00005222191,0.0000954931,0.00005688884,0.00008927264,0.9866676,0.000049448277,0.00004961275,0.002462121],"study_design_scores_gemma":[0.00006842559,0.00037250578,0.84132504,0.00001643994,0.00023583393,0.00086412416,0.00027737403,0.0024752463,0.14992172,0.00011596373,0.0043004616,0.00002671758],"about_ca_topic_score_codex":0.0017744816,"about_ca_topic_score_gemma":0.0028077157,"teacher_disagreement_score":0.0017744816,"about_ca_system_score_codex":0.00026870923,"about_ca_system_score_gemma":0.00011034907,"threshold_uncertainty_score":0.005525589},"labels":[],"label_agreement":null},{"id":"W3008576258","doi":"10.1101/2020.02.28.970186","title":"Metaproteomic responses of <i>in vitro</i> gut microbiomes to resistant starches: the role of resistant starch type and inter-individual variations","year":2020,"lang":"en","type":"preprint","venue":"bioRxiv (Cold Spring Harbor Laboratory)","topic":"Food composition and properties","field":"Nursing","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":"Canadian Institute for Advanced Research; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; Ministero dello Sviluppo Economico; Government of Canada; Genome Canada; Ontario Genomics; Ontario Ministry of Economic Development and Innovation; Ontario Genomics Institute","keywords":"Butyrate; Microbiome; Lachnospiraceae; Resistant starch; Biology; Gut flora; Metabolism; Biochemistry; Microbiology; Starch; Fermentation; Gene; Genetics; Firmicutes","score_opus":0.025277444458316065,"score_gpt":0.24134800286851965,"score_spread":0.2160705584102036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008576258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9923609,0.00079972943,0.003812061,0.000056081586,0.000026539694,0.0000333219,0.0024186396,0.000031014228,0.00046183463],"genre_scores_gemma":[0.99028826,0.00046676316,0.004745366,0.00014864666,0.000018324603,0.00007117054,0.0036038442,0.00003794231,0.0006197517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995734,0.00012873646,0.000032872267,0.00012991393,0.000087010136,0.000048068385],"domain_scores_gemma":[0.9997023,0.00006202876,0.000084738655,0.000049887545,0.00006596653,0.00003496963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056497863,0.00040195763,0.0004422783,0.0003428091,0.00024223422,0.0007611154,0.00020750784,0.00032596092,0.0008117823],"category_scores_gemma":[0.00051896885,0.00019159821,0.00065881864,0.00050270435,0.00022454951,0.00026486465,0.00046697736,0.00050725613,0.00026039712],"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":[0.0002568077,0.000034313132,0.0133234905,0.00007568999,0.0001394182,0.000020152866,0.00005523463,0.00024577574,0.9837309,0.000024388295,0.000064410495,0.0020293505],"study_design_scores_gemma":[0.000015471265,0.00083798385,0.51323515,0.000032382268,0.00046312762,0.00034334668,0.00048459394,0.005082554,0.47571388,0.00020105053,0.00354356,0.000046962723],"about_ca_topic_score_codex":0.0013165377,"about_ca_topic_score_gemma":0.0013763118,"teacher_disagreement_score":0.0013165377,"about_ca_system_score_codex":0.00020973808,"about_ca_system_score_gemma":0.00021479289,"threshold_uncertainty_score":0.0029879212},"labels":[],"label_agreement":null},{"id":"W3009328202","doi":"10.1016/j.lwt.2020.109189","title":"Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria","year":2020,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":32,"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 Alberta","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Lactobacillus fermentum; Lactobacillus plantarum; Fermentation; Lactic acid; Ingredient; Gluten free; Sorghum; Chemistry; Lactobacillus; Weissella; Gluten; Bacteria; Biology; Leuconostoc; Agronomy","score_opus":0.012611691063999354,"score_gpt":0.20203099142841,"score_spread":0.18941930036441065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3009328202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99424136,0.00063436973,0.0035054192,0.000047121604,0.00004400468,0.00011739718,0.00021420851,0.00005704559,0.0011390935],"genre_scores_gemma":[0.9837054,0.0005240839,0.011658012,0.000042790496,0.000009048184,0.00005906091,0.0008669515,0.000067330395,0.0030673055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997991,0.000029342806,0.00002111553,0.000054423792,0.00005725964,0.00003890576],"domain_scores_gemma":[0.9997031,0.000040086914,0.00004488909,0.00002572297,0.00007723941,0.00010884372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041157828,0.0005585214,0.00041458142,0.00046617814,0.00029753466,0.0005971472,0.00030293816,0.00024339292,0.0012051241],"category_scores_gemma":[0.00040456807,0.00020505031,0.00058446074,0.00034196774,0.00020475197,0.00034095065,0.00068442634,0.0006217035,0.00030488145],"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":[0.00027139875,0.00006869317,0.0005520122,0.00004282464,0.000014051082,0.000079337035,0.000054163556,0.000045219156,0.99585104,0.000037932637,0.000018274772,0.0029650892],"study_design_scores_gemma":[0.000059579743,0.002498369,0.033684067,0.000033238437,0.00013781051,0.00028264502,0.0002088951,0.00046410866,0.95916295,0.000056421017,0.0033934552,0.000018501458],"about_ca_topic_score_codex":0.0011216337,"about_ca_topic_score_gemma":0.0026869325,"teacher_disagreement_score":0.0012051241,"about_ca_system_score_codex":0.00021957998,"about_ca_system_score_gemma":0.00034112835,"threshold_uncertainty_score":0.004031539},"labels":[],"label_agreement":null},{"id":"W3010451095","doi":"10.1111/jtxs.12521","title":"Enzymatic cross‐linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment","year":2020,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Food science; Glucose oxidase; Extensibility; Rheology; Chemistry; Enzyme; Materials science; Biochemistry; Composite material","score_opus":0.03939734713160063,"score_gpt":0.2768590018289555,"score_spread":0.23746165469735486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3010451095","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969409,0.00048561438,0.0021169186,0.00002850707,0.000013072577,0.000018551355,0.000063567575,0.000016829088,0.00031599996],"genre_scores_gemma":[0.9921177,0.0005443289,0.006003391,0.00004848026,0.0000068328263,0.000017739185,0.00019564488,0.000023509054,0.0010423845],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986076,0.000026280122,0.000013405737,0.000035740453,0.000041496678,0.000022397116],"domain_scores_gemma":[0.9998542,0.000029600704,0.000057682202,0.000014091335,0.000025414114,0.000018973613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025203914,0.00035597442,0.00018809042,0.000114658724,0.00010231322,0.00026501468,0.00016724112,0.00020887033,0.00063361105],"category_scores_gemma":[0.00022933412,0.00014063156,0.00023208813,0.00016498126,0.00015806501,0.00021292877,0.0001258849,0.00042872105,0.000101679754],"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":[0.000027255506,0.000014089612,0.00013962186,0.000025250361,0.000005110054,0.0000074777718,0.000010990638,0.000027182328,0.9992754,0.000009857358,0.00000379571,0.0004539882],"study_design_scores_gemma":[0.0000039029724,0.00025071003,0.0038254133,0.0000045776997,0.000021311183,0.0000426753,0.000020538926,0.00019025126,0.99500906,0.000007894408,0.0006197669,0.000003805731],"about_ca_topic_score_codex":0.00065617956,"about_ca_topic_score_gemma":0.001930813,"teacher_disagreement_score":0.00065617956,"about_ca_system_score_codex":0.00015291947,"about_ca_system_score_gemma":0.00013569044,"threshold_uncertainty_score":0.0021196008},"labels":[],"label_agreement":null},{"id":"W3010560190","doi":"10.1002/star.201900267","title":"Helium Ion Microscopy of Corn Starch","year":2020,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; National Institute for Nanotechnology; University of Waterloo","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Scanning electron microscope; Electron microscope; Corn starch; Materials science; Field ion microscope; Helium; Microscope; Resolution (logic); Wheat starch; Ion; Microscopy; Chemistry; Chemical engineering; Composite material; Optics; Biochemistry; Physics; Computer science; Organic chemistry; Artificial intelligence","score_opus":0.04071896577357978,"score_gpt":0.2990522943738405,"score_spread":0.2583333286002607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3010560190","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9404506,0.0018627011,0.040548913,0.00025717486,0.000051238745,0.000046216635,0.00035821393,0.00047916587,0.015945857],"genre_scores_gemma":[0.97128814,0.0006822706,0.021779729,0.000056742643,0.000015631127,0.00002474934,0.00022060172,0.0000709394,0.0058610835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999403,0.000010134938,0.000002652104,0.000012346687,0.00002085904,0.000013788667],"domain_scores_gemma":[0.9998958,0.00003549408,0.000010621601,0.000015097432,0.000028368711,0.000014615305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015453849,0.00015705363,0.000090207584,0.0002998601,0.0002752093,0.00019113073,0.0002211999,0.00016788102,0.0030436865],"category_scores_gemma":[0.00014439157,0.000081097845,0.0000868472,0.00014819414,0.00027060273,0.0002795796,0.00031719985,0.000298065,0.00031533078],"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":[0.000072454575,0.0000043977134,0.00036068592,0.000031302556,0.0000030836584,0.00010222431,0.000041731266,0.000108659166,0.99542636,0.00063354353,0.00013201132,0.0030834984],"study_design_scores_gemma":[0.000034928707,0.00015406698,0.014958584,0.00002588137,0.000011673683,0.0009049339,0.00017893658,0.0040999516,0.9685494,0.00072956353,0.01033708,0.000014929017],"about_ca_topic_score_codex":0.0011755369,"about_ca_topic_score_gemma":0.00079751725,"teacher_disagreement_score":0.0030436865,"about_ca_system_score_codex":0.0002598711,"about_ca_system_score_gemma":0.000132397,"threshold_uncertainty_score":0.010182142},"labels":[],"label_agreement":null},{"id":"W3011382410","doi":"10.1016/b978-0-12-816918-6.00024-x","title":"Dietary fiber: a functional food ingredient with physiological benefits","year":2020,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"","keywords":"Ingredient; Functional food; Food science; Dietary fiber; Digestion (alchemy); Health benefits; Human health; Food industry; Coronary heart disease; Medicine; Biotechnology; Biology; Chemistry; Traditional medicine; Environmental health; Internal medicine","score_opus":0.04908726386088029,"score_gpt":0.21788172936744407,"score_spread":0.1687944655065638,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011382410","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":[0.015886525,0.24133411,0.01207599,0.0022620792,0.0032491973,0.00006828282,0.00040005523,0.00024637167,0.72447735],"genre_scores_gemma":[0.014173956,0.066727154,0.006911755,0.0007020987,0.00050871243,0.000044810193,0.00017797436,0.0000851377,0.9106685],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999739,0.0000027860403,0.0000017972544,0.000006110551,0.000012220047,0.000003102124],"domain_scores_gemma":[0.9999813,0.000007393272,0.0000017359333,0.0000014953981,0.0000053357016,0.000002712986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000101635065,0.00070769526,0.0002514794,0.00089493446,0.00031188736,0.00080536224,0.00030463972,0.0006690635,0.02986505],"category_scores_gemma":[0.00008563355,0.00015020145,0.00017644155,0.00079538306,0.00024328528,0.00091010594,0.00052902946,0.00064423,0.009309296],"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":[0.00010439893,0.00012460836,0.0002666434,0.0009026694,0.000009166946,0.00029416324,0.00020782057,0.00024003845,0.02988802,0.022434654,0.03831385,0.9072138],"study_design_scores_gemma":[0.00000711941,0.00016493742,0.0018308798,0.000686036,0.000020333951,0.00095198123,0.00014079767,0.00020096987,0.0056768847,0.007828469,0.9824802,0.000011412341],"about_ca_topic_score_codex":0.0010499966,"about_ca_topic_score_gemma":0.0027259833,"teacher_disagreement_score":0.02986505,"about_ca_system_score_codex":0.00023463687,"about_ca_system_score_gemma":0.00020766993,"threshold_uncertainty_score":0.09990859},"labels":[],"label_agreement":null},{"id":"W3011519560","doi":"10.1016/j.foodchem.2020.126615","title":"Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Western Grains Research Foundation","keywords":"Rheology; Cultivar; Gluten; Starch; Salt (chemistry); Food science; Chemistry; Lyotropic; Agronomy; Materials science; Polymer; Organic chemistry; Biology; Composite material; Liquid crystalline","score_opus":0.04023478378678501,"score_gpt":0.25327759338557954,"score_spread":0.2130428095987945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011519560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99847096,0.00042868507,0.00024468356,0.00004786226,0.00005671698,0.000026773814,0.00010896024,0.000018423005,0.00059690134],"genre_scores_gemma":[0.9976388,0.00029483912,0.00078555866,0.000084103376,0.000023067898,0.000014322351,0.00016907792,0.000037048372,0.0009532635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99952185,0.00017716091,0.00007985451,0.000080817605,0.000076556214,0.000063716834],"domain_scores_gemma":[0.9984694,0.00064112985,0.00028479053,0.00009540025,0.00023560795,0.00027368325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000684748,0.0005665068,0.0004503407,0.00024256241,0.00027077744,0.00062490284,0.00030078035,0.0004659145,0.0017567121],"category_scores_gemma":[0.0018589303,0.00035265775,0.00029811787,0.00030326817,0.0006457905,0.0004957041,0.000332879,0.0006471123,0.0003049684],"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":[0.008034712,0.00016957137,0.00089123286,0.00016047547,0.000055208286,0.00011243559,0.0001851691,0.00023061596,0.9880134,0.000044674212,0.000053056192,0.0020493423],"study_design_scores_gemma":[0.00013785303,0.0019293892,0.0038073065,0.000014272402,0.0000736032,0.00004946002,0.000115886665,0.00039846476,0.9928133,0.000016482421,0.0006235371,0.000020436144],"about_ca_topic_score_codex":0.0011388665,"about_ca_topic_score_gemma":0.0013719217,"teacher_disagreement_score":0.0017567121,"about_ca_system_score_codex":0.00021754752,"about_ca_system_score_gemma":0.00041285774,"threshold_uncertainty_score":0.00587672},"labels":[],"label_agreement":null},{"id":"W3011892861","doi":"10.1016/j.clnu.2020.03.008","title":"A low-carbohydrate protein-rich bedtime snack to control fasting and nocturnal glucose in type 2 diabetes: A randomized trial","year":2020,"lang":"en","type":"article","venue":"Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Okanagan University College; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"Canadian Institutes of Health Research; Egg Farmers of Canada; Michael Smith Health Research BC; Egg Nutrition Center","keywords":"Bedtime; Medicine; Type 2 diabetes; Internal medicine; Endocrinology; Crossover study; Morning; Type 1 diabetes; Insulin; Insulin resistance; Diabetes mellitus; Carbohydrate; Placebo","score_opus":0.04100198280613888,"score_gpt":0.31004244076097925,"score_spread":0.2690404579548404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011892861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9835406,0.005852798,0.0008286717,0.00091380265,0.0015481566,0.0042823334,0.0007526133,0.000117614945,0.0021633978],"genre_scores_gemma":[0.9829054,0.0039716824,0.0017958966,0.0016542184,0.0009122381,0.0044313893,0.0007632611,0.000028493143,0.0035375375],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.999116,0.0003962943,0.000083837396,0.00020693673,0.00005979293,0.00013714842],"domain_scores_gemma":[0.99895453,0.0003626739,0.00017430315,0.00008689004,0.00006851029,0.00035304524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018647832,0.0022753682,0.00429513,0.00058397104,0.0008070701,0.0014788455,0.0013785699,0.0031041603,0.008956284],"category_scores_gemma":[0.0020086763,0.001038975,0.0028129914,0.0006280844,0.0015640961,0.0014245551,0.00080520107,0.004265712,0.001156202],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.99032295,0.004666262,0.00024902457,0.00037455565,0.00090879033,0.00001527159,0.000021989601,0.00006753763,0.00032582576,0.000036576548,0.00014976761,0.0028614048],"study_design_scores_gemma":[0.9761969,0.021901393,0.00076100737,0.000031494154,0.0007080146,0.0000066798466,0.000019382438,0.00012964377,0.000059280967,0.000059255133,0.000119301956,0.000007735077],"about_ca_topic_score_codex":0.0031312972,"about_ca_topic_score_gemma":0.0036447486,"teacher_disagreement_score":0.008956284,"about_ca_system_score_codex":0.00086104916,"about_ca_system_score_gemma":0.0010596148,"threshold_uncertainty_score":0.029961765},"labels":[],"label_agreement":null},{"id":"W3012030332","doi":"10.1007/s00394-020-02224-1","title":"Effect of viscous fiber supplementation on obesity indicators in individuals consuming calorie-restricted diets: a systematic review and meta-analysis of randomized controlled trials","year":2020,"lang":"en","type":"review","venue":"European Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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 Toronto; St. Michael's Hospital","funders":"Global Collaborative Research, King Abdullah University of Science and Technology; Banting and Best Diabetes Centre, University of Toronto; Physicians' Services Incorporated Foundation; Diabetes Canada","keywords":"Medicine; Waist; Overweight; Calorie restriction; Randomized controlled trial; Meta-analysis; Cochrane Library; Obesity; Weight loss; Body mass index; Internal medicine; Calorie; Physiology; Endocrinology","score_opus":0.06498394132247917,"score_gpt":0.3583667697356271,"score_spread":0.2933828284131479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012030332","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":[0.008169373,0.990466,0.00036945095,0.00010128281,0.00017181253,0.00029229553,0.00023277225,0.000024408899,0.00017254602],"genre_scores_gemma":[0.13500561,0.860243,0.0023375119,0.0008398086,0.00021379195,0.0005507313,0.00043294107,0.000025380323,0.00035120407],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9967529,0.0011618193,0.0011078285,0.00046155756,0.0003622361,0.00015355134],"domain_scores_gemma":[0.9944127,0.0038360532,0.0011297959,0.0001742112,0.00032034706,0.00012684667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006313686,0.0025312833,0.017505694,0.0027275146,0.000539042,0.0026406418,0.0018583783,0.0026064399,0.0036401472],"category_scores_gemma":[0.014780907,0.001311684,0.024757423,0.00294194,0.00078271196,0.0015713015,0.0014085753,0.0026499978,0.00025249372],"study_design_candidate":"meta_analysis","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":[0.016597351,0.00015397831,0.0018351667,0.48778385,0.4649253,0.00010421278,0.000115972274,0.00035685286,0.0005762986,0.00010837737,0.0004922147,0.026950462],"study_design_scores_gemma":[0.0050256955,0.00091010437,0.003460315,0.024313247,0.96398854,0.00007111021,0.00007169166,0.00013779069,0.00017666539,0.00014285042,0.0016693613,0.000032660028],"about_ca_topic_score_codex":0.005247668,"about_ca_topic_score_gemma":0.012921513,"teacher_disagreement_score":0.017505694,"about_ca_system_score_codex":0.0016224679,"about_ca_system_score_gemma":0.0022549252,"threshold_uncertainty_score":0.033390343},"labels":[],"label_agreement":null},{"id":"W3013052813","doi":"10.1080/01480545.2020.1745226","title":"Evaluation of the genotoxicity and teratogenicity of xylan using different model approaches","year":2020,"lang":"en","type":"article","venue":"Drug and Chemical Toxicology","topic":"Food composition and properties","field":"Nursing","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":"Genotoxicity; Ames test; Micronucleus test; Xylan; Sperm; Toxicology; Micronucleus; Food science; In vivo; Biology; Toxicity; Chemistry; Pharmacology; Polysaccharide; Biotechnology; Biochemistry; Botany; Salmonella; Genetics","score_opus":0.14795535123561446,"score_gpt":0.2808045747452282,"score_spread":0.13284922350961373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013052813","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9825628,0.0042956346,0.010667351,0.000063475076,0.000031344684,0.00015082756,0.0004926043,0.00005803226,0.001677905],"genre_scores_gemma":[0.9779911,0.007090927,0.009964272,0.000072731644,0.000012936291,0.00018320986,0.0009630605,0.000017796327,0.0037039672],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997366,0.00007356298,0.000020511116,0.000046082416,0.00009675796,0.000026436772],"domain_scores_gemma":[0.99980277,0.000030861756,0.0000655232,0.000026360272,0.000049729053,0.00002480294],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029160597,0.0007693395,0.0002414392,0.00087944366,0.00023606265,0.00017860717,0.00027768762,0.0003261692,0.00096182304],"category_scores_gemma":[0.00017802398,0.00013233365,0.0003358084,0.0004783123,0.0002577318,0.00022314684,0.00027707173,0.00047369243,0.00014296878],"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":[0.00007928569,0.00006206236,0.0006093489,0.000079713674,0.000014969515,0.00007604424,0.000023855084,0.0002169191,0.99705327,0.000064746644,0.000014093881,0.0017056348],"study_design_scores_gemma":[0.000006899397,0.0020854382,0.003916824,0.000010817465,0.00005041248,0.00022304099,0.000054044274,0.00058076007,0.99191576,0.00006970384,0.0010774009,0.000008975883],"about_ca_topic_score_codex":0.0013393927,"about_ca_topic_score_gemma":0.0023408527,"teacher_disagreement_score":0.0013393927,"about_ca_system_score_codex":0.00029726728,"about_ca_system_score_gemma":0.00038616813,"threshold_uncertainty_score":0.003217578},"labels":[],"label_agreement":null},{"id":"W3013094079","doi":"10.221751/rmc2018.059","title":"Incorporation of β-Glucans and Microcrystalline Cellulose in Meat Emulsions","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Food science; Microcrystalline cellulose; Starch; Dietary fiber; Fiber; Chemistry; Glycemic index; Glycemic; Cellulose; Biochemistry; Organic chemistry; Diabetes mellitus; Medicine","score_opus":0.02088835214772828,"score_gpt":0.2558783871913994,"score_spread":0.2349900350436711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013094079","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963721,0.0015853764,0.0012447555,0.000013573258,0.00002171515,0.00004549836,0.000059082024,0.000021128497,0.000636747],"genre_scores_gemma":[0.9931138,0.0011452534,0.0046821423,0.000023064778,0.000007706776,0.00002981066,0.00009569242,0.000011641647,0.00089091004],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998235,0.000029675317,0.00001717859,0.000044111053,0.000049766997,0.000035799225],"domain_scores_gemma":[0.99985087,0.000026750437,0.000055947425,0.000008655013,0.000028376471,0.000029420124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028402035,0.0003218812,0.0001679076,0.00023947352,0.000079564285,0.00019267946,0.00013029258,0.00015708493,0.0004071376],"category_scores_gemma":[0.00021029214,0.00013070933,0.00018957113,0.0001345022,0.00011501144,0.00017856323,0.00017331247,0.0002545869,0.00008897184],"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":[0.00014280593,0.000040733703,0.00014493326,0.00004278062,0.0000053848667,0.00002604298,0.000011335844,0.000060351347,0.99763393,0.000017182394,0.0000066708403,0.0018678209],"study_design_scores_gemma":[0.000010255731,0.00097176665,0.0018845538,0.000008559362,0.000018910583,0.00003461029,0.000011396577,0.00034659373,0.9961403,0.0000068917775,0.0005628106,0.0000035076837],"about_ca_topic_score_codex":0.000810728,"about_ca_topic_score_gemma":0.0009961957,"teacher_disagreement_score":0.000810728,"about_ca_system_score_codex":0.00020442696,"about_ca_system_score_gemma":0.00017385154,"threshold_uncertainty_score":0.0016120672},"labels":[],"label_agreement":null},{"id":"W3013505171","doi":"10.1002/jsfa.10390","title":"Effects of high power ultrasound on the enzymolysis and structures of sweet potato starch","year":2020,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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 Ottawa","funders":"","keywords":"Starch; Crystallinity; Liquefaction; Chemistry; Hydrolysis; Reducing sugar; Amylase; Sonication; Sugar; Ultrasound; Viscosity; Fourier transform infrared spectroscopy; Analytical Chemistry (journal); Materials science; Nuclear chemistry; Food science; Chromatography; Chemical engineering; Biochemistry; Organic chemistry; Composite material; Crystallography; Enzyme","score_opus":0.007727590509346092,"score_gpt":0.20546244375853617,"score_spread":0.19773485324919007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013505171","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99827373,0.000697231,0.00072385074,0.00001827477,0.000007891735,0.000007756555,0.00002091689,0.000010151934,0.00024031664],"genre_scores_gemma":[0.9987728,0.00035169686,0.000507566,0.000020251295,0.0000036593522,0.000009080715,0.000042022533,0.0000056813747,0.00028721738],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984,0.000038392434,0.000017432338,0.000028075036,0.000048358914,0.00002769204],"domain_scores_gemma":[0.99978024,0.000070310045,0.000070826485,0.000015165469,0.000035185192,0.000028396773],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020494533,0.00033794978,0.00019578554,0.0001823381,0.00006637233,0.0002785566,0.00013337944,0.00023450668,0.00071566674],"category_scores_gemma":[0.00032104514,0.00017299976,0.00020062065,0.00014345466,0.00024747176,0.0002096223,0.00016192795,0.0004322644,0.00009899316],"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":[0.000092325405,0.00001675985,0.00013525295,0.000028135486,0.0000044342487,0.000026222704,0.00001711556,0.000043171676,0.99895775,0.000009988597,0.0000047226063,0.00066417165],"study_design_scores_gemma":[0.0000061800647,0.0003980194,0.0037423605,0.000004959555,0.0000133904405,0.000048549,0.000033983226,0.0005689494,0.9949477,0.000017598868,0.00021412205,0.0000041922935],"about_ca_topic_score_codex":0.00043018395,"about_ca_topic_score_gemma":0.00033659916,"teacher_disagreement_score":0.00071566674,"about_ca_system_score_codex":0.0001377292,"about_ca_system_score_gemma":0.000103316284,"threshold_uncertainty_score":0.0023941398},"labels":[],"label_agreement":null},{"id":"W3014025031","doi":"10.1139/apnm-2019-0728","title":"Effect of soluble-viscous dietary fibre on coronary heart disease risk score across 3 population health categories: data from randomized, double-blind, placebo-controlled trials","year":2020,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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 Toronto; St. Michael's Hospital","funders":"Kellogg's","keywords":"Framingham Risk Score; Medicine; Placebo; Blood pressure; Type 2 diabetes; Internal medicine; Diabetes mellitus; Glycemic; Metabolic syndrome; Population; Cardiology; Disease; Endocrinology; Pathology","score_opus":0.06348950547265016,"score_gpt":0.33832168180425226,"score_spread":0.2748321763316021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3014025031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.84505564,0.14228584,0.0017782026,0.001184222,0.001306333,0.0037008335,0.002088012,0.00019837539,0.0024024723],"genre_scores_gemma":[0.9538993,0.037273042,0.002275128,0.0010962168,0.00063402794,0.0023143569,0.0011350202,0.00003407186,0.0013387192],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9981528,0.00090972363,0.00034923776,0.0002975469,0.00016897055,0.00012171166],"domain_scores_gemma":[0.99784327,0.0009134347,0.00063807867,0.00016730308,0.0001812675,0.0002566311],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0041155387,0.001330936,0.004289982,0.00079030154,0.0005031082,0.0012243814,0.0006716352,0.0020000308,0.004283125],"category_scores_gemma":[0.004390731,0.000585864,0.003951254,0.00087074726,0.0010549673,0.0011221878,0.00047807576,0.0019836929,0.00038657847],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.94181556,0.0032299259,0.0011799652,0.0076732533,0.014192326,0.00003454662,0.00005909275,0.00019005698,0.0028690551,0.00009101787,0.000524009,0.028141215],"study_design_scores_gemma":[0.9058395,0.065311015,0.010519342,0.000707977,0.014881947,0.000048896152,0.000066942004,0.00028456308,0.0007939593,0.0002193502,0.0012840258,0.000042444495],"about_ca_topic_score_codex":0.0010611983,"about_ca_topic_score_gemma":0.0024227041,"teacher_disagreement_score":0.004289982,"about_ca_system_score_codex":0.0004244308,"about_ca_system_score_gemma":0.0005596144,"threshold_uncertainty_score":0.021765292},"labels":[],"label_agreement":null},{"id":"W3015035196","doi":"10.3389/fgene.2020.00289","title":"Functional Genomic Validation of the Roles of Soluble Starch Synthase IIa in Japonica Rice Endosperm","year":2020,"lang":"en","type":"article","venue":"Frontiers in Genetics","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Australian Agency for International Development; Commonwealth Scientific and Industrial Research Organisation","keywords":"Endosperm; Amylopectin; Starch; Japonica; Food science; Starch synthase; Biochemistry; Oryza sativa; Chemistry; Botany; Biology; Amylose; Gene","score_opus":0.025091096237332335,"score_gpt":0.2280722286664603,"score_spread":0.20298113242912796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015035196","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99461776,0.00026314924,0.0032898658,0.000033218148,0.000017517359,0.000026390255,0.0010066762,0.00004282372,0.0007026752],"genre_scores_gemma":[0.9904304,0.00020887416,0.0038188277,0.00006155066,0.000008308071,0.000042749267,0.003478699,0.00004766406,0.0019029104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998785,0.000017277393,0.00001389251,0.00004972514,0.000023377272,0.000017147373],"domain_scores_gemma":[0.9997384,0.00005414472,0.00007967233,0.0000347583,0.000030179648,0.00006275281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024661675,0.00034981273,0.0001962309,0.00034933616,0.00016342793,0.00020502899,0.00021962081,0.00020657683,0.0010753399],"category_scores_gemma":[0.00023441884,0.00020778085,0.00042886613,0.00022124608,0.00029938022,0.000084402156,0.00029349703,0.00040635766,0.00035122607],"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":[0.00007536763,0.000009487271,0.0003757449,0.000020335145,0.000005433164,0.000027712455,0.00002367444,0.000028527154,0.9989305,0.00004325317,0.000005676363,0.0004542424],"study_design_scores_gemma":[0.000109590146,0.0011092527,0.315055,0.00003711853,0.00028487615,0.0011137662,0.00024159272,0.0034642536,0.6712869,0.00025817068,0.006994372,0.000045145705],"about_ca_topic_score_codex":0.0013100043,"about_ca_topic_score_gemma":0.00198293,"teacher_disagreement_score":0.0013100043,"about_ca_system_score_codex":0.00018580258,"about_ca_system_score_gemma":0.0002269254,"threshold_uncertainty_score":0.0035973191},"labels":[],"label_agreement":null},{"id":"W3015194061","doi":"10.1186/s13098-020-00530-6","title":"Plasma biomarkers of small intestine adaptations in obesity-related metabolic alterations","year":2020,"lang":"en","type":"article","venue":"Diabetology & Metabolic Syndrome","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec; Institut universitaire de cardiologie et de pneumologie de Québec; Centre hospitalier universitaire de Québec; Université Laval; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","funders":"Fonds de Recherche du Québec - Santé; Diabète Québec","keywords":"Medicine; Diabetes mellitus; Obesity; Bioinformatics; Internal medicine; Computational biology; Endocrinology; Biology","score_opus":0.028667656060490133,"score_gpt":0.2430929572693921,"score_spread":0.21442530120890196,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015194061","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99560225,0.003128721,0.00043544293,0.000022744276,0.000008783807,0.0000118051685,0.00033926108,0.000016711665,0.0004343575],"genre_scores_gemma":[0.99883777,0.00034762095,0.00033471565,0.00003156496,0.0000102647,0.000009382901,0.00026557848,0.0000023495427,0.0001608523],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998481,0.00003750016,0.000015684182,0.00004589702,0.000029768766,0.00002297688],"domain_scores_gemma":[0.99953413,0.000079915975,0.00024254799,0.000024470326,0.000047000074,0.00007200519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033326002,0.0004197095,0.00033837967,0.00086185854,0.00020077873,0.00045555836,0.00016209418,0.00037962839,0.0011055198],"category_scores_gemma":[0.0006443276,0.00015832372,0.0002458418,0.00063764415,0.00017979214,0.00015683811,0.00029447806,0.0003469505,0.00017845907],"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":[0.0019157255,0.00006911564,0.9685713,0.00010338753,0.00020485769,0.00031560674,0.00009657818,0.00015620135,0.020239184,0.000028774313,0.000086495376,0.008212787],"study_design_scores_gemma":[0.0000144478845,0.00046647285,0.9957716,0.000013166758,0.00008252141,0.0008872311,0.00006868991,0.00017632594,0.0021909783,0.00004929299,0.00027414717,0.0000052210917],"about_ca_topic_score_codex":0.00043404673,"about_ca_topic_score_gemma":0.00040153367,"teacher_disagreement_score":0.0011055198,"about_ca_system_score_codex":0.000120568904,"about_ca_system_score_gemma":0.000082618164,"threshold_uncertainty_score":0.003698349},"labels":[],"label_agreement":null},{"id":"W3015343472","doi":"10.1016/j.foodchem.2020.126786","title":"Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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":"Jiangnan University","keywords":"Steamed bread; Food science; Yeast; Fermentation; Chemistry; Bread making; Biology; Biochemistry","score_opus":0.028911388963781086,"score_gpt":0.27601620999610266,"score_spread":0.24710482103232156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015343472","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915457,0.00024990927,0.00014001044,0.000033782635,0.00003105167,0.000010454817,0.00008031165,0.000007951353,0.00029198275],"genre_scores_gemma":[0.9988657,0.00008229885,0.00016881057,0.00004058031,0.000007166704,0.0000044170515,0.000113628856,0.000011083782,0.00070635695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978834,0.000049993865,0.00001839175,0.000040993207,0.000033483793,0.000068809386],"domain_scores_gemma":[0.99928457,0.0002348277,0.000071095295,0.00004324057,0.00013664122,0.00022964359],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029066615,0.00048848416,0.00052919745,0.00021252838,0.00040888166,0.0005861924,0.00027126994,0.0004351925,0.0024123807],"category_scores_gemma":[0.0007965743,0.00030707513,0.00049513695,0.00027734792,0.00075409265,0.0004004931,0.00030029923,0.00074457226,0.00024889674],"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":[0.03480475,0.0002626358,0.0029300665,0.00008588216,0.00006841888,0.00014427188,0.00018665595,0.00011256842,0.9595709,0.00003729169,0.00004596454,0.0017505855],"study_design_scores_gemma":[0.00017213843,0.005567184,0.039176244,0.000011858718,0.00010165937,0.00012320706,0.00046730207,0.0009187575,0.9528809,0.00005157563,0.0005002222,0.000028990631],"about_ca_topic_score_codex":0.006625971,"about_ca_topic_score_gemma":0.0062471027,"teacher_disagreement_score":0.006625971,"about_ca_system_score_codex":0.000414851,"about_ca_system_score_gemma":0.00061016914,"threshold_uncertainty_score":0.013174832},"labels":[],"label_agreement":null},{"id":"W3015561313","doi":"10.1177/1082013220915363","title":"Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Cultivar; Food science; Ascorbic acid; Xylanase; Chemistry; Chemical composition; Bread making; Horticulture; Agronomy; Enzyme; Biology; Biochemistry","score_opus":0.01954950070130597,"score_gpt":0.2732203568337769,"score_spread":0.2536708561324709,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015561313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99917406,0.00022355378,0.00010968703,0.000016075086,0.000006504046,0.000015015914,0.00011508407,0.000008354187,0.00033160226],"genre_scores_gemma":[0.9956358,0.00034413056,0.0013503935,0.000048586564,0.0000030076658,0.000014008767,0.00051183766,0.000025749654,0.002066502],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99948174,0.000065005006,0.000047179394,0.00011792539,0.00017492667,0.00011329974],"domain_scores_gemma":[0.9993788,0.0000695927,0.000116998985,0.00002862817,0.00022245637,0.00018358103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046685943,0.00057233736,0.0004013463,0.00049161544,0.0007050359,0.00073722267,0.00034269178,0.00026353137,0.00078300777],"category_scores_gemma":[0.0005514336,0.00028644278,0.00039756353,0.00055738684,0.00037696748,0.00020677804,0.0003274294,0.00057022006,0.00009026576],"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":[0.0015931526,0.0001596029,0.0033042654,0.00011616254,0.00006774971,0.000064218315,0.00022206077,0.00021593757,0.9915455,0.000029708935,0.000053672687,0.0026279828],"study_design_scores_gemma":[0.000039272847,0.0044647413,0.10562423,0.000024015344,0.0003223893,0.0000704019,0.00050991983,0.00086270255,0.8862386,0.00001783061,0.0017832397,0.000042617547],"about_ca_topic_score_codex":0.23591463,"about_ca_topic_score_gemma":0.45032084,"teacher_disagreement_score":0.76408535,"about_ca_system_score_codex":0.0029087798,"about_ca_system_score_gemma":0.0014056634,"threshold_uncertainty_score":0.46908295},"labels":[],"label_agreement":null},{"id":"W3015708747","doi":"10.1007/s13197-020-04389-3","title":"Development and quality evaluation of wheat based cookies enriched with fenugreek and oat flours","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Wolkite University; Addis Ababa University","keywords":"Food science; Tannin; Phytic acid; Chemistry; Phytochemical; Dietary fiber; Wheat flour; Dietary fibre","score_opus":0.08673105852508843,"score_gpt":0.30678192411231453,"score_spread":0.22005086558722609,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015708747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979673,0.0003955715,0.0011445165,0.000013133144,0.0000073915166,0.00003853249,0.00014193443,0.000013898152,0.0002776907],"genre_scores_gemma":[0.98975486,0.00063500495,0.007162092,0.000029335879,0.0000029756063,0.000043403612,0.00051741983,0.000031641397,0.0018232339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996793,0.00006744045,0.000027592852,0.00008042412,0.00010423201,0.00004090088],"domain_scores_gemma":[0.99966216,0.000045762663,0.000042497664,0.000018511473,0.00016621746,0.00006478612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006554739,0.00037284291,0.00031289432,0.0006267306,0.00040852846,0.00053385744,0.0003039452,0.00026728804,0.0007324748],"category_scores_gemma":[0.0005380397,0.00021467742,0.0005822079,0.00040958324,0.00028551003,0.0002477995,0.0005395763,0.0003546625,0.00012368296],"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":[0.0009850936,0.00014537906,0.0026286605,0.00010826872,0.000044323187,0.000046612364,0.0000903238,0.00013557039,0.9917076,0.000027644895,0.000025878227,0.004054525],"study_design_scores_gemma":[0.000036649446,0.0032177917,0.050590914,0.00003365205,0.00029707814,0.00015188352,0.00024869436,0.00070974475,0.9434713,0.000012933156,0.001210551,0.000018844927],"about_ca_topic_score_codex":0.005376445,"about_ca_topic_score_gemma":0.011170192,"teacher_disagreement_score":0.005376445,"about_ca_system_score_codex":0.00036479312,"about_ca_system_score_gemma":0.0004386032,"threshold_uncertainty_score":0.010690331},"labels":[],"label_agreement":null},{"id":"W3016020062","doi":"10.1096/fasebj.21.5.a316-e","title":"Determinants of low glycemic index breads","year":2007,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Food science; Glycemic index; Whole grains; Palatability; Whole wheat; Glycaemic index; Glycemic; Chemistry; Biology; Biotechnology","score_opus":0.018318503826235646,"score_gpt":0.26955924326680364,"score_spread":0.251240739440568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3016020062","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877995,0.00034427614,0.00008124359,0.000059850223,0.000006431302,0.0000068273016,0.00012349126,0.0000048228444,0.0005930306],"genre_scores_gemma":[0.9996313,0.00005475667,0.00006664626,0.00001202826,0.0000049990754,0.0000018022691,0.000090270994,0.0000014921513,0.00013665839],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998134,0.00004001681,0.000020614414,0.000049117134,0.000047975947,0.00002885526],"domain_scores_gemma":[0.998892,0.00018691143,0.0004855219,0.00006282772,0.000112838556,0.0002599531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036602106,0.00031834596,0.00020825567,0.00031767227,0.00024117023,0.0006295501,0.00023900247,0.00031785556,0.003954466],"category_scores_gemma":[0.0015537662,0.0001438434,0.00012911874,0.00047201186,0.0002325296,0.00018936917,0.00020901737,0.00052025093,0.00030344343],"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":[0.00035253333,0.00007645751,0.9958437,0.00001980986,0.00005649211,0.000104916355,0.00006001568,0.000023225011,0.0013738198,0.000031918375,0.00010776388,0.0019492967],"study_design_scores_gemma":[0.000005493092,0.00013583891,0.99929214,0.0000036834101,0.000022118194,0.00016848223,0.00004055607,0.00005541651,0.00015218546,0.00002415691,0.00009885328,0.0000011480147],"about_ca_topic_score_codex":0.0029729116,"about_ca_topic_score_gemma":0.0015084557,"teacher_disagreement_score":0.003954466,"about_ca_system_score_codex":0.00014735713,"about_ca_system_score_gemma":0.00013658953,"threshold_uncertainty_score":0.0132290125},"labels":[],"label_agreement":null},{"id":"W3017282194","doi":"10.1111/jtxs.12525","title":"Role of <scp>NaCl</scp> level on the handling and water mobility in dough prepared from four wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; University of Saskatchewan","funders":"Canadian Institutes of Health Research; Western Grains Research Foundation","keywords":"Cultivar; Food science; Chemistry; Agronomy; Biology","score_opus":0.07232441862712971,"score_gpt":0.2834502273002977,"score_spread":0.21112580867316796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3017282194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998871,0.00025339812,0.00030195495,0.00003527887,0.000015215303,0.000014042175,0.00018314614,0.000011204734,0.00031467713],"genre_scores_gemma":[0.9978016,0.00020616526,0.0009614766,0.000051799823,0.000004704099,0.000022252963,0.00029211314,0.000019994717,0.0006398056],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963117,0.00008450216,0.000047317226,0.00008765023,0.00009784722,0.00005149115],"domain_scores_gemma":[0.99948585,0.00012485008,0.00014439749,0.00002933423,0.00013569456,0.000079785554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044667925,0.00038447752,0.00032604946,0.0002853356,0.00028612564,0.00052874215,0.00023127392,0.00036118092,0.0011889113],"category_scores_gemma":[0.0006452605,0.00026261888,0.0003378245,0.0004280864,0.00037456898,0.00038096236,0.00028541777,0.00063190283,0.00015425244],"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":[0.00038638085,0.000052897358,0.0010256342,0.00009360909,0.000032109703,0.00005039541,0.000120835015,0.0001150406,0.9970912,0.000023885268,0.00004212642,0.0009658724],"study_design_scores_gemma":[0.000015580124,0.0008390587,0.024173923,0.000030257144,0.00008388306,0.000042491833,0.00028981597,0.0012505797,0.9722334,0.000025233676,0.0009860469,0.000029745073],"about_ca_topic_score_codex":0.0021704622,"about_ca_topic_score_gemma":0.0035820466,"teacher_disagreement_score":0.0021704622,"about_ca_system_score_codex":0.00023675962,"about_ca_system_score_gemma":0.00019876556,"threshold_uncertainty_score":0.0043156147},"labels":[],"label_agreement":null},{"id":"W3018810541","doi":"10.1039/d0fo00317d","title":"Analysis of kinetic parameters and mechanisms of nanocrystalline cellulose inhibition of α-amylase and α-glucosidase in simulated digestion of starch","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"National Key Research and Development Program of China; Higher Education Discipline Innovation Project; National Natural Science Foundation of China","keywords":"Starch; Amylase; Chemistry; Nanocrystalline material; Cellulose; Digestion (alchemy); Food science; Potato starch; Hydrolysis; Polysaccharide; Particle size; In vitro; Biochemistry; Enzyme; Chromatography; Crystallography","score_opus":0.02120788251494968,"score_gpt":0.21964367672535814,"score_spread":0.19843579421040847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3018810541","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98392314,0.0026261965,0.009804511,0.000048801918,0.000042426575,0.000049136008,0.0009796978,0.00009422564,0.0024318604],"genre_scores_gemma":[0.98959255,0.001401327,0.0057587894,0.000019327377,0.000004436284,0.000088165194,0.0007841822,0.000027603226,0.0023235613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974674,0.000026164047,0.000027290916,0.000067546825,0.00009681091,0.00003551723],"domain_scores_gemma":[0.9996718,0.0001417623,0.000071936105,0.000027042419,0.000067033536,0.000020341622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028180052,0.0004047499,0.00036475764,0.00024089079,0.00010929587,0.00024187859,0.0002561981,0.00025762417,0.0015743979],"category_scores_gemma":[0.0005970135,0.00016886773,0.00047284292,0.00041141565,0.00013456558,0.0002661308,0.0000924578,0.0005668009,0.00032792083],"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":[0.0005495466,0.0000929868,0.002642008,0.00023422224,0.000044712666,0.00008043646,0.00006690437,0.0024562837,0.9854033,0.0002636892,0.00016318166,0.008002756],"study_design_scores_gemma":[0.000011431054,0.00048390057,0.012006567,0.0000142489325,0.000029851795,0.000104854895,0.00005340938,0.0132710915,0.97289896,0.00010942299,0.0009904776,0.000025789775],"about_ca_topic_score_codex":0.003319232,"about_ca_topic_score_gemma":0.0028377494,"teacher_disagreement_score":0.003319232,"about_ca_system_score_codex":0.00042105198,"about_ca_system_score_gemma":0.00029490847,"threshold_uncertainty_score":0.0065998435},"labels":[],"label_agreement":null},{"id":"W3020421609","doi":"10.1002/cche.10292","title":"Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Saskatchewan Health Authority; University of Saskatchewan","funders":"","keywords":"Food science; Amylose; Starch; Protein quality; Brown rice; Protein isolate; Biology; Composition (language); Proximate; Chemistry; Botany","score_opus":0.025308057627456467,"score_gpt":0.23500194447058262,"score_spread":0.20969388684312615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3020421609","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981749,0.00040414534,0.0006172076,0.000018688032,0.000007366388,0.000014461292,0.0002926558,0.000008804775,0.00046181327],"genre_scores_gemma":[0.99507374,0.000270553,0.0020969496,0.000033716024,0.0000046500368,0.000020070149,0.0011707753,0.000024646526,0.0013049725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996693,0.000052938933,0.000036552272,0.00006963272,0.000121133475,0.00005045171],"domain_scores_gemma":[0.99963975,0.00006989132,0.00007835657,0.000022300252,0.00011614449,0.0000734882],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044055312,0.0006111772,0.00033965148,0.0006530944,0.00027361442,0.0004942738,0.00018656487,0.0002543382,0.0008349415],"category_scores_gemma":[0.00051581726,0.00014492635,0.00039476523,0.00068632903,0.00029861566,0.00026100062,0.00034628066,0.0004433862,0.00021366047],"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":[0.0003284167,0.000046484784,0.0023716998,0.00008823726,0.000022711247,0.000099302764,0.0000824624,0.000046773876,0.99566793,0.00003055631,0.000023817942,0.0011916821],"study_design_scores_gemma":[0.00002149024,0.0015930885,0.20812483,0.000045582477,0.00021332022,0.0009796176,0.0006292356,0.00089418556,0.78480035,0.0000772437,0.0025846765,0.000036276455],"about_ca_topic_score_codex":0.0022898908,"about_ca_topic_score_gemma":0.003744328,"teacher_disagreement_score":0.0022898908,"about_ca_system_score_codex":0.00022759974,"about_ca_system_score_gemma":0.00021778351,"threshold_uncertainty_score":0.004553139},"labels":[],"label_agreement":null},{"id":"W3020955776","doi":"10.1016/b978-0-08-100719-8.00007-3","title":"Rye: Grain-Quality Characteristics and Management of Quality Requirements","year":2017,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"Gluten; Endosperm; Secale; Agronomy; Biology; Food science; Botany","score_opus":0.08157327158704952,"score_gpt":0.33694542232718777,"score_spread":0.25537215074013825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3020955776","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":[0.044887956,0.59090525,0.06210185,0.0051100045,0.0026697502,0.00010460822,0.00055287476,0.0004801302,0.29318756],"genre_scores_gemma":[0.09719142,0.23363478,0.027655544,0.0015475849,0.00083590153,0.000095667696,0.00062254496,0.00022238039,0.6381942],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999572,0.000005920321,0.0000032300281,0.000010698685,0.000018309202,0.0000045941338],"domain_scores_gemma":[0.99998033,0.000007156271,0.000002817475,0.0000018264761,0.00000515732,0.0000026967887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016154227,0.0005716335,0.0003941741,0.00034985927,0.00017511613,0.0010635741,0.00033725682,0.0005608783,0.008897207],"category_scores_gemma":[0.00012799293,0.00016668439,0.00015337084,0.00058007764,0.00029161738,0.00086659845,0.00046728083,0.00077426207,0.003208805],"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":[0.00012433757,0.00014070845,0.00064385927,0.0009720593,0.00001763356,0.00021227001,0.00040799845,0.0010746396,0.03284137,0.02065777,0.027745998,0.9151615],"study_design_scores_gemma":[0.000011803722,0.00024094858,0.0073174317,0.00071456877,0.000022899883,0.0010511853,0.00036168043,0.00093687547,0.0059490385,0.016817417,0.9665563,0.000019844352],"about_ca_topic_score_codex":0.0015299902,"about_ca_topic_score_gemma":0.002548047,"teacher_disagreement_score":0.008897207,"about_ca_system_score_codex":0.00028711784,"about_ca_system_score_gemma":0.00033106803,"threshold_uncertainty_score":0.029764175},"labels":[],"label_agreement":null},{"id":"W3020964222","doi":"10.1016/b978-1-891127-77-9.50018-2","title":"Use of the Mixolab in Predicting Rice Quality","year":2013,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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":"McGill University","keywords":"Quality (philosophy); Business; Food science; Biology; Philosophy","score_opus":0.057544012868004944,"score_gpt":0.2681982863191233,"score_spread":0.21065427345111834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3020964222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.59262794,0.01295952,0.3240092,0.0008432054,0.0007303879,0.00022240634,0.013964293,0.006847635,0.04779537],"genre_scores_gemma":[0.68393266,0.004192646,0.26056203,0.00027639235,0.00016476809,0.00031969103,0.005103801,0.00065863633,0.04478936],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971443,0.000082762876,0.000012035916,0.00006127295,0.000118966185,0.000010560733],"domain_scores_gemma":[0.9994655,0.00037545632,0.000043126776,0.00002529185,0.00006747568,0.000023204524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00096081186,0.0011406406,0.0006069275,0.0012388569,0.00026008722,0.0008639284,0.0005200439,0.00042788222,0.007308428],"category_scores_gemma":[0.0018146657,0.0003841159,0.000692514,0.00074009434,0.00011685893,0.0005354405,0.0006559144,0.00046768077,0.0056605926],"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":[0.0008721855,0.00018270654,0.18337443,0.0002527053,0.0005006319,0.00014665953,0.00009268287,0.023079984,0.014729892,0.0006326348,0.0068852454,0.7692502],"study_design_scores_gemma":[0.00006063932,0.0011409519,0.25127077,0.00029044703,0.000513916,0.0009043219,0.00039890336,0.6799565,0.024488524,0.004103795,0.036647417,0.00022375214],"about_ca_topic_score_codex":0.0037486656,"about_ca_topic_score_gemma":0.0055673555,"teacher_disagreement_score":0.007308428,"about_ca_system_score_codex":0.00020777412,"about_ca_system_score_gemma":0.00020270169,"threshold_uncertainty_score":0.02444911},"labels":[],"label_agreement":null},{"id":"W3021710161","doi":"10.1016/j.foodres.2020.109275","title":"The dynamics of starch hydrolysis and thickness perception during oral processing","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Saliva; Maltose; Chemistry; Food science; Amylase; Hydrolysis; Rheology; Viscoelasticity; Dilution; Viscosity; Apparent viscosity; Modified starch; Chromatography; Materials science; Biochemistry; Composite material","score_opus":0.07338975499446593,"score_gpt":0.3547967841229987,"score_spread":0.28140702912853277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3021710161","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99886984,0.00019951355,0.00025948367,0.000014749073,0.000008340612,0.000009975544,0.000058755802,0.0000042837805,0.00057499233],"genre_scores_gemma":[0.9979097,0.00023268702,0.00035490142,0.000023819559,0.000009377957,0.00002497385,0.00010508189,0.000009960056,0.0013293228],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999895,0.000018650757,0.000005268972,0.000025215997,0.000035028785,0.000020865935],"domain_scores_gemma":[0.99941087,0.00028149685,0.0001062095,0.00002225682,0.0001114381,0.00006788585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003215628,0.00019190882,0.00031134518,0.00032319018,0.00019810995,0.0007865911,0.00013657207,0.0003013076,0.002594437],"category_scores_gemma":[0.0016994923,0.0002311282,0.00018283392,0.00028512187,0.0003523264,0.00044743845,0.0002709804,0.0005921044,0.0002946252],"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":[0.026232447,0.0003672028,0.09390648,0.00023958037,0.00010807914,0.00053865346,0.0047010095,0.00024273622,0.82340854,0.0002891898,0.00042881278,0.049537316],"study_design_scores_gemma":[0.0000322137,0.0013435874,0.953207,0.00002442031,0.000059354512,0.0003757773,0.0028383413,0.001256471,0.040003005,0.00019479681,0.0006324287,0.0000324209],"about_ca_topic_score_codex":0.0017719041,"about_ca_topic_score_gemma":0.0015941081,"teacher_disagreement_score":0.002594437,"about_ca_system_score_codex":0.00017721765,"about_ca_system_score_gemma":0.0002540808,"threshold_uncertainty_score":0.008679271},"labels":[],"label_agreement":null},{"id":"W3022042754","doi":"10.1590/0103-8478cr20190653","title":"Nutritional value of gluten-free rice and bean based cake mix","year":2020,"lang":"en","type":"article","venue":"Ciência Rural","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Food science; Gluten free; Gluten; Starch; Wheat flour; Dietary fiber; Chemistry; Mathematics","score_opus":0.018250450995551986,"score_gpt":0.22663688573957838,"score_spread":0.2083864347440264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022042754","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990102,0.00036739453,0.000173074,0.000009584822,0.000005142485,0.000009274339,0.00008777541,0.0000055643145,0.00033207698],"genre_scores_gemma":[0.99713,0.00020074612,0.001239027,0.000013732054,0.0000020435066,0.000010227322,0.00021407293,0.0000075768517,0.0011825968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987876,0.00002281639,0.000012306454,0.000029111558,0.000040080384,0.00001691431],"domain_scores_gemma":[0.9998779,0.000017134056,0.000028139522,0.0000064031697,0.00003247617,0.000037909333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020679933,0.00025324424,0.00018083713,0.0005576913,0.00023667632,0.00032160422,0.00017363799,0.00021452906,0.0013525628],"category_scores_gemma":[0.00017300833,0.00009486224,0.00018483885,0.00026681906,0.00015050468,0.00022239874,0.00027765296,0.00030921708,0.00013697403],"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":[0.0029068382,0.0004888051,0.0041994434,0.00031465833,0.00006067041,0.000109686654,0.00009085299,0.00018313696,0.98567164,0.00009080223,0.000057952868,0.005825531],"study_design_scores_gemma":[0.000092465474,0.0070005395,0.057814043,0.000055192282,0.00028468118,0.00039201012,0.00028477135,0.0010219697,0.9288779,0.00008706024,0.004061637,0.00002776116],"about_ca_topic_score_codex":0.0009609418,"about_ca_topic_score_gemma":0.0016609423,"teacher_disagreement_score":0.0013525628,"about_ca_system_score_codex":0.00021471486,"about_ca_system_score_gemma":0.00018187292,"threshold_uncertainty_score":0.004524708},"labels":[],"label_agreement":null},{"id":"W3022236666","doi":"10.1016/b0-12-227055-x/00644-1","title":"INTERMEDIATE-MOISTURE FOODS","year":2003,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"","keywords":"Moisture; Environmental science; Food science; Materials science; Chemistry; Composite material","score_opus":0.01850478131185056,"score_gpt":0.24228811084624297,"score_spread":0.2237833295343924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022236666","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":[0.00766402,0.02402094,0.0069322493,0.0004231158,0.0007955397,0.0000678806,0.00037529605,0.00065257144,0.95906854],"genre_scores_gemma":[0.009567695,0.007244836,0.004372803,0.00028218387,0.00008843916,0.000035906254,0.00034254164,0.000110901965,0.9779546],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995446,0.0000027726326,0.0000021310211,0.000015577025,0.000018786452,0.000006164803],"domain_scores_gemma":[0.99997425,0.0000063161915,0.0000021518308,0.000005007271,0.000007863529,0.000004455764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009597063,0.0009926159,0.00035088471,0.00094873836,0.0005301183,0.00083306164,0.0006147619,0.000619417,0.2117665],"category_scores_gemma":[0.00015826394,0.00021754525,0.00028311356,0.00077857514,0.00020363112,0.0011752727,0.00096309395,0.00076981034,0.074071],"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":[0.00011661768,0.00018631472,0.00040040698,0.0005866509,0.0000087717035,0.0002829118,0.00024814153,0.00016265806,0.020344771,0.011132896,0.06318573,0.9033442],"study_design_scores_gemma":[0.000011113755,0.000119697164,0.0021209235,0.00035571,0.000012880015,0.00083231594,0.00013542321,0.00014490611,0.0045077293,0.0052947644,0.9864557,0.000008779605],"about_ca_topic_score_codex":0.00067486387,"about_ca_topic_score_gemma":0.002028271,"teacher_disagreement_score":0.2117665,"about_ca_system_score_codex":0.00015861035,"about_ca_system_score_gemma":0.00014931896,"threshold_uncertainty_score":0.7084295},"labels":[],"label_agreement":null},{"id":"W3022246988","doi":"10.1021/acs.biomac.0c00462","title":"Graft Modification of Starch Nanoparticles Using Nitroxide-Mediated Polymerization and the “Grafting to” Approach","year":2020,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Food composition and properties","field":"Nursing","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 Ottawa; EcoSynthetix (Canada); Queen's University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dispersity; Grafting; Polymer chemistry; Polymer; Copolymer; Polymerization; Nitroxide mediated radical polymerization; Styrene; Materials science; Nanoparticle; Chemical engineering; Radical polymerization; Methyl methacrylate; Chemistry; Organic chemistry; Nanotechnology","score_opus":0.04160569523267079,"score_gpt":0.26288377588650613,"score_spread":0.22127808065383534,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022246988","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99015766,0.00032190606,0.008503921,0.000032383185,0.000023198507,0.000028088725,0.00004080343,0.00005507483,0.0008369128],"genre_scores_gemma":[0.98973095,0.00038411102,0.008444902,0.000033423443,0.000010222544,0.000032310658,0.00008415227,0.00002330939,0.0012566993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990964,0.000016480773,0.000008722692,0.000025971356,0.000024867602,0.0000143338975],"domain_scores_gemma":[0.99991155,0.000017204105,0.000034834447,0.000011920892,0.000011631503,0.000012794447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014895419,0.00037095888,0.00018427889,0.00011886264,0.000066543376,0.00018541004,0.00013025558,0.00028200718,0.00031796983],"category_scores_gemma":[0.00015119353,0.00018172905,0.00027140835,0.0000813654,0.00017766432,0.00023978605,0.00020235158,0.00032057322,0.00014446524],"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":[0.000012666593,0.000005935196,0.000026624013,0.000013969882,0.0000023781854,0.000010534315,0.000005019598,0.000035056066,0.99943584,0.000047358037,0.0000042416605,0.0004004279],"study_design_scores_gemma":[0.0000029774656,0.00008525556,0.00036462987,0.00000139134,0.000005044054,0.00003985378,0.0000025566947,0.00034552865,0.9987645,0.000014116334,0.00037174957,0.000002497455],"about_ca_topic_score_codex":0.00018123277,"about_ca_topic_score_gemma":0.00039231186,"teacher_disagreement_score":0.00037095888,"about_ca_system_score_codex":0.00014209814,"about_ca_system_score_gemma":0.00013321001,"threshold_uncertainty_score":0.0010637045},"labels":[],"label_agreement":null},{"id":"W3022645210","doi":"10.1016/j.heliyon.2020.e03769","title":"Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides","year":2020,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"University of Massachusetts Amherst; Alabama Agricultural Experiment Station; Department of Food Science, University of Massachusetts Amherst","keywords":"Food science; Tannin; Chemistry; Dietary fiber; Water activity; Rheology; Water content; Materials science","score_opus":0.024731853416512604,"score_gpt":0.2474943813842754,"score_spread":0.2227625279677628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022645210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99763155,0.00082899735,0.00097205275,0.000027191447,0.000012243435,0.000015850288,0.00006930559,0.000012165488,0.00043061766],"genre_scores_gemma":[0.993166,0.00086281163,0.004272559,0.000048037997,0.000008653219,0.000015770267,0.00016652602,0.000012020442,0.001447603],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992824,0.000014871222,0.0000045383663,0.000019724821,0.00002040533,0.000012270849],"domain_scores_gemma":[0.9999347,0.000009182178,0.000018687711,0.0000042066345,0.000016851702,0.000016417309],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011490389,0.00041220157,0.00023394972,0.00023805595,0.00013834574,0.00033498587,0.000121290184,0.00016326764,0.00092206337],"category_scores_gemma":[0.00014202594,0.000111850015,0.00017913435,0.00015586446,0.00012303951,0.0002692149,0.00022201591,0.0002926256,0.00010174629],"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":[0.000098213495,0.000027305381,0.00039625395,0.000057140376,0.000009008568,0.00002380194,0.000011619016,0.000028263536,0.9974778,0.000019734403,0.0000107291935,0.0018401232],"study_design_scores_gemma":[0.000008802814,0.0009690037,0.021394353,0.000026879457,0.00007190668,0.00009572652,0.00006466521,0.0006666856,0.9741287,0.000038698967,0.002525112,0.00000941855],"about_ca_topic_score_codex":0.00065572385,"about_ca_topic_score_gemma":0.002176195,"teacher_disagreement_score":0.00092206337,"about_ca_system_score_codex":0.0001680048,"about_ca_system_score_gemma":0.00013998001,"threshold_uncertainty_score":0.0030846},"labels":[],"label_agreement":null},{"id":"W3023391674","doi":"10.1016/b0-12-227055-x/01158-5","title":"SUCROSE | Dietary Importance","year":2003,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Sucrose; Food science; Chemistry","score_opus":0.025655920801449513,"score_gpt":0.2442081125115704,"score_spread":0.21855219171012089,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023391674","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":[0.0048931325,0.16328824,0.001991191,0.0026704022,0.0025095844,0.000053673783,0.0002946884,0.00022783605,0.82407135],"genre_scores_gemma":[0.011459188,0.07010838,0.0017196742,0.0009320848,0.0006442371,0.00007096566,0.0002539338,0.00006973623,0.9147418],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995995,0.0000053825975,0.0000023192579,0.000009561007,0.000017127668,0.0000056533972],"domain_scores_gemma":[0.9999789,0.0000050448443,0.0000020243745,0.0000027013202,0.000007229701,0.000004058172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010061925,0.0010174492,0.0004584276,0.00071057456,0.00038069425,0.0008122448,0.00046992186,0.0006795977,0.051861137],"category_scores_gemma":[0.00013026936,0.00019170948,0.00018052667,0.0007919219,0.00040383864,0.0009058879,0.0008534242,0.001098752,0.024825053],"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":[0.00010672305,0.00010909919,0.00018451207,0.0007882507,0.00000800487,0.00022326941,0.00018082563,0.000097557975,0.008100963,0.020427443,0.07847681,0.89129657],"study_design_scores_gemma":[0.0000073133656,0.000057328074,0.0006673811,0.000289824,0.000006627339,0.00045690607,0.000062937295,0.000049006827,0.001037536,0.0045669046,0.9927932,0.000005036057],"about_ca_topic_score_codex":0.0016439767,"about_ca_topic_score_gemma":0.0032715795,"teacher_disagreement_score":0.051861137,"about_ca_system_score_codex":0.00027415052,"about_ca_system_score_gemma":0.00038757108,"threshold_uncertainty_score":0.17349279},"labels":[],"label_agreement":null},{"id":"W3024241208","doi":"10.1002/cche.10296","title":"Frost‐affected lentil (<i>Lens culinaris</i> M.) compositional changes through extrusion: Potential application for the food industry","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Agriculture Victoria","keywords":"Frost (temperature); Food industry; Extrusion; Food science; Composition (language); Production (economics); Agronomy; Chemistry; Biology; Geography; Economics; Materials science","score_opus":0.03421805326170233,"score_gpt":0.25251959031583815,"score_spread":0.21830153705413582,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024241208","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940546,0.0021401127,0.0024483933,0.00005693206,0.000015941696,0.000030644343,0.00035066612,0.000057592497,0.00084504095],"genre_scores_gemma":[0.9933808,0.0013096046,0.0034681254,0.000057811896,0.0000056533227,0.000021357402,0.00031312276,0.000023673563,0.001419875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998779,0.00001296185,0.00000786089,0.000030379659,0.00004761902,0.000023145329],"domain_scores_gemma":[0.9998658,0.000014170145,0.00006252268,0.000007973733,0.000032441945,0.000017052453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002208328,0.0003215702,0.00023812974,0.0002680948,0.00016298052,0.0004533179,0.00017485415,0.00029422378,0.0008552823],"category_scores_gemma":[0.00014750996,0.00012634187,0.0003462419,0.00025249203,0.0001463908,0.0003803045,0.00017770276,0.0004785713,0.00018321908],"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":[0.000081438455,0.000031935888,0.0007022677,0.000063489206,0.0000062455524,0.000058142905,0.000016914308,0.000060286617,0.99709344,0.000025325893,0.000025537965,0.0018350119],"study_design_scores_gemma":[0.000006226564,0.0005537926,0.018276999,0.000013556724,0.000027650098,0.00018561193,0.00009169742,0.0005691806,0.97827154,0.000031183634,0.0019577579,0.000014822546],"about_ca_topic_score_codex":0.0006019501,"about_ca_topic_score_gemma":0.0012455413,"teacher_disagreement_score":0.0008552823,"about_ca_system_score_codex":0.00025818998,"about_ca_system_score_gemma":0.000104052466,"threshold_uncertainty_score":0.0028612614},"labels":[],"label_agreement":null},{"id":"W3024912692","doi":"10.1080/10408398.2020.1762162","title":"Glycemic index of pulses and pulse-based products: a review","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Glycemic index; Glycemic; Resistant starch; Type 2 diabetes; Starch; Food science; Nutrient; Diabetes mellitus; Medicine; Insulin resistance; Chemistry; Animal science; Biology; Endocrinology","score_opus":0.10163675609826192,"score_gpt":0.3785851639808892,"score_spread":0.2769484078826273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024912692","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":[0.00029178493,0.999032,0.00005797158,0.00013659065,0.00010287559,0.000004692142,0.000032396103,0.0000043816012,0.00033726686],"genre_scores_gemma":[0.0014377367,0.9978421,0.00018145944,0.00014168417,0.00016268385,0.000008843935,0.00006153156,0.0000018981508,0.0001621436],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99955934,0.00006292992,0.00013750244,0.00008591269,0.00012900775,0.000025259898],"domain_scores_gemma":[0.9990355,0.00052449596,0.00021567887,0.000019105219,0.00017053843,0.000034729685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008088879,0.000941852,0.0016070098,0.004093282,0.0002613328,0.001531706,0.00075887644,0.0008916678,0.0027889446],"category_scores_gemma":[0.0014893606,0.00030437988,0.0011576198,0.004491784,0.00036343638,0.0015023779,0.0005520149,0.0010506209,0.0008111634],"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":[0.0002909433,0.00018381671,0.0014402018,0.06903902,0.00051812263,0.00019232565,0.00013074557,0.00018970847,0.0011509617,0.0011724188,0.017857436,0.90783435],"study_design_scores_gemma":[0.00006991431,0.0005062413,0.012688427,0.0474788,0.0030326617,0.0035300038,0.00030618883,0.00031887248,0.0017613397,0.002289434,0.9278986,0.0001195278],"about_ca_topic_score_codex":0.0016532667,"about_ca_topic_score_gemma":0.0014434198,"teacher_disagreement_score":0.004093282,"about_ca_system_score_codex":0.00049170264,"about_ca_system_score_gemma":0.00091272936,"threshold_uncertainty_score":0.009329915},"labels":[],"label_agreement":null},{"id":"W3027534775","doi":"10.3390/foods9050681","title":"Flaxseed Gum Solution Functional Properties","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Extraction (chemistry); Viscosity; Rheology; Chemistry; Linum; Functional food; Chemical engineering; Materials science; Chromatography; Food science; Composite material; Botany","score_opus":0.0806628816190285,"score_gpt":0.23393428703350116,"score_spread":0.15327140541447265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3027534775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9657298,0.008825981,0.010713887,0.0002636707,0.00008620709,0.0001279745,0.002305751,0.00024864735,0.011698074],"genre_scores_gemma":[0.9737071,0.0029040175,0.010603104,0.00018530933,0.000020682954,0.00013779796,0.0021758415,0.00010167602,0.010164607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986255,0.000020534428,0.000013492826,0.00003278136,0.00005231093,0.000018352464],"domain_scores_gemma":[0.9998559,0.000024850333,0.00004690839,0.0000049849195,0.00005213557,0.000015234851],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021566774,0.0006704703,0.0001804599,0.0005294661,0.00023532823,0.0002342421,0.00013313902,0.00035047482,0.0030194304],"category_scores_gemma":[0.00027266002,0.0001256592,0.00031365472,0.00032036242,0.00008405726,0.0003502165,0.0001522312,0.00040950614,0.000597186],"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":[0.000062241845,0.000012688662,0.00019736963,0.00013542887,0.000005384577,0.000050021838,0.000020913303,0.00005003324,0.9944352,0.00003827046,0.00009344828,0.0048989602],"study_design_scores_gemma":[0.0000071298537,0.0004010281,0.0069989054,0.000030934098,0.00004029991,0.00031874122,0.00004186637,0.0005084454,0.98402935,0.000053994754,0.007551501,0.000017710168],"about_ca_topic_score_codex":0.0013356883,"about_ca_topic_score_gemma":0.0018374834,"teacher_disagreement_score":0.0030194304,"about_ca_system_score_codex":0.00021456018,"about_ca_system_score_gemma":0.00017020138,"threshold_uncertainty_score":0.010100961},"labels":[],"label_agreement":null},{"id":"W3030403475","doi":"10.1093/cdn/nzaa049_008","title":"Randomized Controlled Crossover Dose-Response Trial Shows Low Dose (2 g) Barley β-Glucan Provided in Waffles Lowers Post-Prandial Glycaemic Response In Healthy Adults","year":2020,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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 Manitoba; Government of Canada","funders":"","keywords":"Crossover study; Glycemic; Medicine; Insulin; Randomized controlled trial; Glycemic index; Internal medicine; Latin square; Animal science; Placebo; Food science; Chemistry; Biology","score_opus":0.026529480671745376,"score_gpt":0.3034970408645895,"score_spread":0.27696756019284413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3030403475","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9926957,0.0012814987,0.00041555398,0.00027260924,0.0004839795,0.0033999272,0.0004728707,0.00011144646,0.0008664941],"genre_scores_gemma":[0.98589724,0.001313587,0.0021763209,0.00089302316,0.00043405688,0.005308209,0.00077338534,0.000031230476,0.0031730593],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9990102,0.0005330063,0.000087316876,0.00015869338,0.00007075493,0.00013999447],"domain_scores_gemma":[0.9986909,0.00033364666,0.00028999726,0.00013224194,0.00013867008,0.00041445455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022326908,0.0013200758,0.0029057928,0.00046469583,0.00061032036,0.0009326235,0.0009609117,0.002270107,0.0055536185],"category_scores_gemma":[0.0021052135,0.00063899223,0.0012584368,0.00047781336,0.00093169947,0.0010031984,0.00032060928,0.0021964116,0.0008223503],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9726165,0.018174998,0.00033785205,0.00025855136,0.00038247486,0.00002540955,0.000031087246,0.000053881715,0.002994511,0.000028187354,0.0003111108,0.004785429],"study_design_scores_gemma":[0.7024098,0.29219425,0.0037849164,0.000028397784,0.0002610097,0.000017400904,0.00002921697,0.00019211926,0.00067964924,0.000057810445,0.00033056954,0.000014753836],"about_ca_topic_score_codex":0.0010429263,"about_ca_topic_score_gemma":0.0021395057,"teacher_disagreement_score":0.0055536185,"about_ca_system_score_codex":0.00047416607,"about_ca_system_score_gemma":0.000921219,"threshold_uncertainty_score":0.018578768},"labels":[],"label_agreement":null},{"id":"W3030737127","doi":"10.1039/d0fo01200a","title":"Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","cited_by":39,"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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Viscosity; Water holding capacity; Food science; Chemistry; Gallic acid; Dietary fibre; Water soluble; Biochemistry; Chemical engineering; Organic chemistry; Materials science; Composite material","score_opus":0.05269600065902289,"score_gpt":0.21833252645988607,"score_spread":0.1656365258008632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3030737127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99676216,0.0014747281,0.0010479676,0.00005424642,0.000021276719,0.000013416498,0.0000670328,0.000024197672,0.0005349497],"genre_scores_gemma":[0.99660194,0.00057641213,0.0013437485,0.000062669096,0.0000061302926,0.000011085885,0.00010236797,0.000018921604,0.001276686],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998374,0.00003686919,0.000014039577,0.000027987146,0.00004130418,0.000042352003],"domain_scores_gemma":[0.9997832,0.0000515034,0.000077130615,0.00001661522,0.000034056837,0.00003749136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015285547,0.000357421,0.00024086532,0.00018842034,0.00010033201,0.0002709892,0.00012095559,0.00031947638,0.0010971365],"category_scores_gemma":[0.00032044674,0.00015041516,0.00027180766,0.00010219397,0.00016075154,0.00023418786,0.0002643258,0.00044387294,0.00013163692],"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":[0.00009080281,0.0000122944975,0.00014738583,0.00003219443,0.000006970327,0.000013183103,0.000013146593,0.000027281372,0.9989931,0.000012513703,0.000008573379,0.0006425667],"study_design_scores_gemma":[0.0000064289216,0.00032862066,0.004103309,0.000007671829,0.000018396478,0.000037023598,0.000022686787,0.00035843576,0.99432147,0.00002414252,0.00076743175,0.0000044703997],"about_ca_topic_score_codex":0.0007798275,"about_ca_topic_score_gemma":0.00092346605,"teacher_disagreement_score":0.0010971365,"about_ca_system_score_codex":0.00014275519,"about_ca_system_score_gemma":0.00012542958,"threshold_uncertainty_score":0.0036703348},"labels":[],"label_agreement":null},{"id":"W3032081265","doi":"10.1139/cjps-2019-0219","title":"Identification of a novel ZmSBEIIb-interacting protein involved in apparent amylose synthesis","year":2020,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","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":"Amylose; Starch; Mutant; Yeast; Biochemistry; Chemistry; Biology; Cell biology; Gene","score_opus":0.04979161970704343,"score_gpt":0.2502298883517337,"score_spread":0.20043826864469028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3032081265","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9827132,0.00133297,0.012373111,0.0001357267,0.000039202216,0.000040831244,0.0014180187,0.00023072767,0.0017161996],"genre_scores_gemma":[0.98207766,0.00073103426,0.00904407,0.00012949065,0.000012978186,0.000038356437,0.0044637905,0.00006297211,0.0034395447],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993885,0.0000038829626,0.0000056508093,0.000018009205,0.00002163629,0.000011934389],"domain_scores_gemma":[0.9999217,0.00000825283,0.000027744554,0.0000052492715,0.000008910971,0.000028158069],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000692157,0.0003536757,0.00032122637,0.00023404609,0.00018172021,0.00030970477,0.00025857578,0.00034589777,0.001231831],"category_scores_gemma":[0.0000975255,0.00014569673,0.000475318,0.00026625593,0.00015515876,0.00011418911,0.00024722252,0.00046732667,0.0006384952],"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":[0.00008372999,0.000009376226,0.0004073788,0.000041864656,0.0000073195392,0.00020426072,0.000013837793,0.000047847745,0.9979893,0.00007993123,0.00004504312,0.0010700934],"study_design_scores_gemma":[0.00004179705,0.00019692165,0.041511238,0.000022177002,0.00007508496,0.0016722705,0.00011164764,0.0045541464,0.9412145,0.00015516003,0.010425454,0.00001956787],"about_ca_topic_score_codex":0.00087539136,"about_ca_topic_score_gemma":0.000903439,"teacher_disagreement_score":0.001231831,"about_ca_system_score_codex":0.00033560247,"about_ca_system_score_gemma":0.00019815813,"threshold_uncertainty_score":0.0041208267},"labels":[],"label_agreement":null},{"id":"W3033703654","doi":"10.1002/cche.10308","title":"Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Bran; Chemistry; Biofortification; Solubility; Porosity; Viscosity; Food science; Yield (engineering); Dispersion (optics); Raw material; Materials science; Composite material; Zinc; Organic chemistry","score_opus":0.08164812030083435,"score_gpt":0.273793361956036,"score_spread":0.19214524165520164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3033703654","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987431,0.00038744122,0.0004428327,0.000009310208,0.000008067125,0.000011606914,0.00016671586,0.000008787257,0.00022198647],"genre_scores_gemma":[0.994557,0.00055219524,0.0026707666,0.00003696836,0.000010704644,0.000034891025,0.00073355116,0.00002749087,0.0013765389],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997483,0.00003150116,0.00003474065,0.000067815694,0.00008091382,0.000036784182],"domain_scores_gemma":[0.9997354,0.00006119079,0.000084162464,0.000016333339,0.00006200427,0.000040982046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038831314,0.00056427176,0.0004691104,0.00045571863,0.00026133057,0.00081516715,0.00019106695,0.00022954894,0.0011112033],"category_scores_gemma":[0.00030340816,0.00015291772,0.0005896571,0.00047573092,0.00020206682,0.0004934547,0.00029852372,0.00049127114,0.00015712358],"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":[0.0013266755,0.00013552468,0.008074553,0.00017295165,0.00006381508,0.000066347755,0.000066172404,0.00013769223,0.98371387,0.000026624799,0.000021048956,0.0061948043],"study_design_scores_gemma":[0.000054596752,0.0035920106,0.3261168,0.00006812532,0.00031194434,0.0001605879,0.0004943524,0.0010353375,0.6663879,0.000070526345,0.0016729989,0.000034885983],"about_ca_topic_score_codex":0.0021881545,"about_ca_topic_score_gemma":0.0038657077,"teacher_disagreement_score":0.0021881545,"about_ca_system_score_codex":0.00044732375,"about_ca_system_score_gemma":0.00021497195,"threshold_uncertainty_score":0.004350841},"labels":[],"label_agreement":null},{"id":"W3033963465","doi":"10.1002/star.202000002","title":"Structure‐Functions Relationship of Modified Starches for Pharmaceutical and Biomedical Applications","year":2020,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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 du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Courtois Foundation","keywords":"Starch; Transdermal; Chemistry; Depolymerization; Mucoadhesion; Nanotechnology; Polymer science; Materials science; Chemical engineering; Organic chemistry; Drug delivery; Drug carrier; Engineering; Pharmacology","score_opus":0.12026838195415748,"score_gpt":0.35061763030287185,"score_spread":0.23034924834871437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3033963465","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":[0.8996349,0.07766972,0.010838551,0.00019458795,0.00015970734,0.0000687217,0.00021663102,0.00005279629,0.011164287],"genre_scores_gemma":[0.9696443,0.021109458,0.005291884,0.00007398475,0.000029013852,0.000043685697,0.00013684898,0.000011193488,0.003659678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999584,0.000008528494,0.0000051231236,0.000008542543,0.000011578712,0.0000078322855],"domain_scores_gemma":[0.99995327,0.000012027167,0.000015847589,0.0000024691906,0.000009962897,0.0000063970356],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015633258,0.00026696792,0.00013630018,0.000224642,0.00004713196,0.00021266479,0.00011563109,0.00019787416,0.00071457843],"category_scores_gemma":[0.00016351008,0.00011636321,0.00021839651,0.00021869618,0.000088527944,0.00022561285,0.000107212996,0.00021739182,0.00016529368],"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":[0.00010756761,0.000037541904,0.00036273443,0.0005395506,0.00003094233,0.00023985484,0.000053210133,0.000655025,0.9749097,0.0024217642,0.00012770682,0.020514324],"study_design_scores_gemma":[0.000025091615,0.001578825,0.008694902,0.00010228024,0.00008611825,0.00079807517,0.000080375285,0.003080088,0.9524318,0.0012636394,0.031819172,0.000039755316],"about_ca_topic_score_codex":0.00009916814,"about_ca_topic_score_gemma":0.00011450707,"teacher_disagreement_score":0.00071457843,"about_ca_system_score_codex":0.0001223917,"about_ca_system_score_gemma":0.00007680779,"threshold_uncertainty_score":0.0023905039},"labels":[],"label_agreement":null},{"id":"W3034203878","doi":"10.3390/nu12061725","title":"Destigmatizing Carbohydrate with Food Labeling: The Use of Non-Mandatory Labelling to Highlight Quality Carbohydrate Foods","year":2020,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":16,"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 Toronto; University of Saskatchewan; St. Michael's Hospital; Memorial University of Newfoundland","funders":"Institute of Nutrition, Metabolism and Diabetes; International Nut and Dried Fruit Council; Alpro Foundation; Hospital for Sick Children; Loblaw Companies Limited; General Mills; Canola Council of Canada; Canadian Nutrition Society; Agriculture and Agri-Food Canada; Canadian Institutes of Health Research; Almond Board of California; Danone; Soy Nutrition Institute; Arizona State University; California Strawberry Commission; Herbalife Nutrition; Alberta Pulse Growers Commission; PepsiCo; Abbott Laboratories; U.S. Department of Agriculture","keywords":"Labelling; Carbohydrate; Food labelling; Glycemic index; Quality (philosophy); Food science; Glycemic load; Food products; Business; Biotechnology; Glycemic; Biology; Biochemistry","score_opus":0.1292585303709579,"score_gpt":0.3286133494917805,"score_spread":0.1993548191208226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034203878","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":[0.00040302097,0.9912634,0.00074085733,0.001428937,0.0005788153,0.000035524085,0.000029656527,0.000011868806,0.0055079],"genre_scores_gemma":[0.0030755268,0.99201775,0.0014739613,0.0016798862,0.0001836791,0.000041664982,0.000049757007,0.0000073516144,0.0014705164],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976744,0.00093147944,0.0002957706,0.00019717154,0.000820747,0.00008041699],"domain_scores_gemma":[0.99645716,0.0025764361,0.0004213874,0.00010994297,0.00039170077,0.00004339917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0035158878,0.0006671336,0.0010644221,0.00316484,0.0004905692,0.0020470552,0.001080026,0.0024426419,0.0032150215],"category_scores_gemma":[0.0062159495,0.00029733332,0.0012720665,0.0027188421,0.0017133084,0.0024183677,0.0013946501,0.0023574773,0.0010770988],"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":[0.000056748413,0.00006560081,0.00028482382,0.07084052,0.00018267236,0.00016171484,0.000892223,0.000154137,0.0013080454,0.02886449,0.021590374,0.87559867],"study_design_scores_gemma":[0.000014509975,0.00005808065,0.00086608896,0.03749147,0.0001815532,0.0007574939,0.0004267809,0.000062843596,0.00064021465,0.004455375,0.9550191,0.000026472413],"about_ca_topic_score_codex":0.002898503,"about_ca_topic_score_gemma":0.0056936196,"teacher_disagreement_score":0.0035158878,"about_ca_system_score_codex":0.0011865032,"about_ca_system_score_gemma":0.0025466115,"threshold_uncertainty_score":0.018593967},"labels":[],"label_agreement":null},{"id":"W3034645076","doi":"10.1016/j.carbpol.2020.116633","title":"On the role of the internal chain length distribution of amylopectins during retrogradation: Double helix lateral aggregation and slow digestibility","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":60,"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":"Amylopectin; Amylose; Retrogradation (starch); Chemistry; Starch; Crystallography; Amylase; Food science; Stereochemistry; Biochemistry; Enzyme","score_opus":0.012305079384029256,"score_gpt":0.2124858133925808,"score_spread":0.20018073400855155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034645076","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99493116,0.0013917452,0.0024519502,0.00009013027,0.000020192536,0.0000068704726,0.0000249248,0.000012480175,0.0010706839],"genre_scores_gemma":[0.99810106,0.00057016726,0.0005798082,0.000023144952,0.000012608691,0.000003875172,0.00002172124,0.000012670842,0.0006748203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999244,0.0000180241,0.00000509219,0.000020722202,0.000012303941,0.000019456944],"domain_scores_gemma":[0.99953425,0.00022617537,0.000081844766,0.000036055946,0.00006788478,0.00005376113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004923675,0.00026198442,0.00017850364,0.00020157687,0.00015576418,0.0005191982,0.0002082914,0.00020349507,0.00092074904],"category_scores_gemma":[0.0006362707,0.00010740598,0.00018839914,0.00012607999,0.00047159335,0.0008774649,0.00017987014,0.0004920724,0.00017717609],"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":[0.001326985,0.00007183611,0.003044475,0.000075305645,0.00001655268,0.00021703988,0.00017327823,0.00047820664,0.9814594,0.0010711041,0.00008130533,0.011984568],"study_design_scores_gemma":[0.00002195733,0.00039688556,0.029440273,0.000023338218,0.000051795483,0.00025616464,0.00023250659,0.01013476,0.9573764,0.0009630143,0.0010771253,0.00002572191],"about_ca_topic_score_codex":0.00038830665,"about_ca_topic_score_gemma":0.0002903598,"teacher_disagreement_score":0.00092074904,"about_ca_system_score_codex":0.00019140137,"about_ca_system_score_gemma":0.00013884436,"threshold_uncertainty_score":0.0030801892},"labels":[],"label_agreement":null},{"id":"W3034772627","doi":"10.1016/j.powtec.2020.06.007","title":"Effect of hammer and pin milling on triboelectrostatic separation of legume flour","year":2020,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Materials science; Hammer; Starch; Separator (oil production); Composite material; Nozzle; Metallurgy; Chemistry; Food science; Engineering; Mechanical engineering","score_opus":0.011688915963935037,"score_gpt":0.2749456416051143,"score_spread":0.2632567256411793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3034772627","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981165,0.0006337752,0.0005488399,0.000035647696,0.00003125259,0.000011349355,0.000051935745,0.000016090617,0.0005546167],"genre_scores_gemma":[0.9979206,0.00041647308,0.0007648436,0.000037043574,0.000010444934,0.000006575743,0.00006964594,0.000010974899,0.000763337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979097,0.00003674196,0.0000239069,0.000040998082,0.000040924057,0.00006647687],"domain_scores_gemma":[0.9996314,0.00019593959,0.00005354765,0.000028961154,0.00004385797,0.000046337736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029099666,0.000313102,0.00035950146,0.00023777806,0.0002821769,0.000492737,0.00023746067,0.00035168475,0.0014948273],"category_scores_gemma":[0.0007423583,0.00020073049,0.0002893986,0.0003309453,0.00026306522,0.0004492771,0.00022398563,0.00051203335,0.0002697015],"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":[0.0013307736,0.000103093196,0.00035571546,0.00009464749,0.000014528678,0.00008011696,0.00007419946,0.00008085336,0.9932586,0.000029222301,0.000034254997,0.004544063],"study_design_scores_gemma":[0.000012647668,0.000572299,0.003130537,0.000004422115,0.000014990457,0.00004433963,0.000055793593,0.00020322952,0.9956649,0.000008885821,0.00028155683,0.000006439972],"about_ca_topic_score_codex":0.0005730611,"about_ca_topic_score_gemma":0.0011355857,"teacher_disagreement_score":0.0014948273,"about_ca_system_score_codex":0.00016320369,"about_ca_system_score_gemma":0.00025043305,"threshold_uncertainty_score":0.0050007105},"labels":[],"label_agreement":null},{"id":"W3035465379","doi":"10.6000/1927-520x.2020.09.10","title":"Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review","year":2020,"lang":"en","type":"review","venue":"Journal of Buffalo Science","topic":"Food composition and properties","field":"Nursing","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":"Aligarh Muslim University","keywords":"Food science; Quality (philosophy); Human health; Product (mathematics); Natural food; Food products; Health food; Business; Health benefits; Food quality; Natural (archaeology); Dietary supplement; Biotechnology; Chemistry; Biology; Environmental health; Medicine; Traditional medicine; Mathematics","score_opus":0.09440702334472283,"score_gpt":0.37718662995793967,"score_spread":0.2827796066132168,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035465379","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":[0.00046730915,0.9981198,0.00013098805,0.0001946974,0.00024869567,0.000011765428,0.000034573986,0.000007012204,0.00078518555],"genre_scores_gemma":[0.0012306538,0.99722195,0.0002671311,0.00016696929,0.00020312924,0.000015654938,0.00005217835,0.000002577392,0.0008397637],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997303,0.000043756103,0.000046385034,0.0000579735,0.000095471536,0.000026188756],"domain_scores_gemma":[0.9991875,0.00043948062,0.00016368904,0.000015261956,0.000162922,0.000031070645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005860422,0.00093405216,0.0013701564,0.0025680084,0.00033318283,0.0015146817,0.0007503544,0.0013677569,0.006001007],"category_scores_gemma":[0.00088514347,0.0003363868,0.0010279068,0.00165603,0.0003397969,0.0016336194,0.00060637994,0.0011146149,0.0013374627],"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":[0.00020388856,0.00028141824,0.0005266272,0.10182747,0.00026771115,0.0003731731,0.0002241998,0.0005245363,0.009525334,0.0033746206,0.022564545,0.86030644],"study_design_scores_gemma":[0.000015094713,0.0004283274,0.0018412052,0.011669865,0.000533208,0.0014684239,0.00021248066,0.00019351381,0.0032163216,0.0013509868,0.97902465,0.00004584991],"about_ca_topic_score_codex":0.0009568257,"about_ca_topic_score_gemma":0.0013741925,"teacher_disagreement_score":0.006001007,"about_ca_system_score_codex":0.00042244286,"about_ca_system_score_gemma":0.0010484073,"threshold_uncertainty_score":0.020075321},"labels":[],"label_agreement":null},{"id":"W3035641877","doi":"10.1093/pch/pxaa032","title":"The role of dietary fibre and prebiotics in the paediatric diet","year":2020,"lang":"en","type":"article","venue":"Paediatrics & Child Health","topic":"Food composition and properties","field":"Nursing","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":"Canadian Paediatric Society","funders":"","keywords":"Dietary fibre; Food science; Obesity; Dietary fiber; Gut microbiome; Digestion (alchemy); Microbiome; Constipation; Nutrient; Health benefits; Medicine; Biology; Chemistry; Internal medicine; Bioinformatics","score_opus":0.016067701596135516,"score_gpt":0.2437430312990893,"score_spread":0.2276753297029538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3035641877","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":[0.20357034,0.76580393,0.0022571476,0.009649172,0.00055362337,0.000034424775,0.00026657086,0.000028188255,0.017836591],"genre_scores_gemma":[0.5412533,0.44374037,0.0064791767,0.0017279971,0.00055759493,0.000052889158,0.00015512171,0.000032391537,0.0060011772],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996331,0.00015677765,0.000022158238,0.00005478372,0.00009109924,0.00004215189],"domain_scores_gemma":[0.9994054,0.00023816446,0.00017082966,0.000012758771,0.00007860874,0.000094174895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005069011,0.00026133232,0.00038325763,0.00064595917,0.00030223976,0.0011265455,0.00023140143,0.0006285099,0.001585488],"category_scores_gemma":[0.0012590351,0.00018166736,0.00028767023,0.00053370354,0.0007083542,0.00060444145,0.000711978,0.0010246456,0.00028718793],"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":[0.0013268301,0.0008733356,0.21853289,0.0056188945,0.0004630414,0.005410909,0.0055096475,0.0009721378,0.026576074,0.023423653,0.0075951465,0.7036975],"study_design_scores_gemma":[0.00006565192,0.001317921,0.74050295,0.0075477534,0.0003095945,0.009824543,0.003601187,0.0011370234,0.004406165,0.017828342,0.21334669,0.000112151974],"about_ca_topic_score_codex":0.003858313,"about_ca_topic_score_gemma":0.0045294208,"teacher_disagreement_score":0.003858313,"about_ca_system_score_codex":0.00055122754,"about_ca_system_score_gemma":0.00083143666,"threshold_uncertainty_score":0.007671714},"labels":[],"label_agreement":null},{"id":"W3036396622","doi":"10.1016/j.plaphy.2020.05.043","title":"Brassinosteroid receptor mutation influences starch granule size distribution in barley grains","year":2020,"lang":"en","type":"article","venue":"Plant Physiology and Biochemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Canada Foundation for Innovation; University of Saskatchewan","keywords":"Amylopectin; Amylose; Hordeum vulgare; Starch; Endosperm; Biology; Biochemistry; Granule (geology); Botany; Genetics; Molecular biology; Poaceae","score_opus":0.014593807312824393,"score_gpt":0.23071872377649139,"score_spread":0.216124916463667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036396622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995079,0.00006341151,0.00016667656,0.000014138177,0.0000059575477,0.0000013321425,0.00009061926,0.000014096197,0.00013598178],"genre_scores_gemma":[0.99844223,0.00003803025,0.00013232962,0.000014803157,0.0000020625077,0.000003222626,0.000103899394,0.00003078615,0.0012325945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986446,0.000018546287,0.000014917631,0.00004259477,0.000025049942,0.000034406705],"domain_scores_gemma":[0.9996939,0.00008383062,0.000090535475,0.000022525339,0.000017685063,0.00009161552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009926786,0.00024667085,0.00024299318,0.00041935637,0.00018365232,0.00033666205,0.0002844534,0.00034226032,0.0024017617],"category_scores_gemma":[0.00020960272,0.0002612237,0.00022271473,0.00022709531,0.00036762285,0.00017629104,0.00018860889,0.00042043033,0.00037586835],"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":[0.00028660407,0.000012340478,0.00033198146,0.0000048436696,0.0000035260666,0.00005128638,0.000016965909,0.000011744581,0.99907625,0.000014155122,0.000007860687,0.00018246143],"study_design_scores_gemma":[0.00007495666,0.0003455637,0.17804971,0.000007722412,0.000051552495,0.0007560982,0.00029897332,0.0012274418,0.8183239,0.00009477615,0.0007470033,0.000022411701],"about_ca_topic_score_codex":0.0028647033,"about_ca_topic_score_gemma":0.00249719,"teacher_disagreement_score":0.0028647033,"about_ca_system_score_codex":0.0004931897,"about_ca_system_score_gemma":0.0001455676,"threshold_uncertainty_score":0.008034706},"labels":[],"label_agreement":null},{"id":"W3036681511","doi":"10.1111/1541-4337.12558","title":"Destructuring and restructuring of foods during gastric digestion","year":2020,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Structuring; Restructuring; Digestion (alchemy); Stomach; Gastric emptying; Food science; Biology; Business; Chemistry; Biochemistry","score_opus":0.08124202746150316,"score_gpt":0.3221546210732309,"score_spread":0.24091259361172773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036681511","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":[0.0013213133,0.9942866,0.0007032096,0.00015676788,0.00019432126,0.000016770617,0.000062868254,0.000017441975,0.0032406992],"genre_scores_gemma":[0.0034748435,0.9943587,0.0006133428,0.000093729184,0.00006376774,0.000018193849,0.000051419054,0.0000029690561,0.0013231008],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998036,0.00003102488,0.000026671507,0.00004591078,0.000072601615,0.000020198077],"domain_scores_gemma":[0.99987483,0.000054376553,0.000030156549,0.000005200692,0.00002754579,0.000007850691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000303721,0.00066508056,0.00087744027,0.0018674149,0.00027989404,0.0010193707,0.00053858414,0.00082293747,0.0027921665],"category_scores_gemma":[0.00046494373,0.00022443756,0.0005716763,0.0013151154,0.00044353437,0.0009925191,0.0006578612,0.0008676444,0.0013405094],"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":[0.00012584084,0.00007812281,0.00044385777,0.042168148,0.000104095765,0.00031128153,0.00029188948,0.0004997435,0.02120426,0.0075883176,0.007479992,0.9197045],"study_design_scores_gemma":[0.0000129806285,0.000338828,0.0053533153,0.008727416,0.0001727189,0.0022580768,0.0003267593,0.00020547409,0.010910082,0.0034471774,0.9681939,0.000053285683],"about_ca_topic_score_codex":0.0012362483,"about_ca_topic_score_gemma":0.0015464254,"teacher_disagreement_score":0.0027921665,"about_ca_system_score_codex":0.00039719284,"about_ca_system_score_gemma":0.0006604824,"threshold_uncertainty_score":0.009340763},"labels":[],"label_agreement":null},{"id":"W3041016743","doi":"10.1002/jsfa.10654","title":"Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats","year":2020,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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; St. Boniface Hospital","funders":"","keywords":"Phaseolus; Food science; Cholesterol; Micronization; Chemistry; Boiling; Polyphenol; Cholesterol lowering; Starch; Biology; Biochemistry; Particle size; Antioxidant; Botany","score_opus":0.01439416405167594,"score_gpt":0.24216117112490185,"score_spread":0.22776700707322592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041016743","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99822396,0.0005883569,0.0007532488,0.000045373956,0.000018534089,0.000020028454,0.000079838326,0.000033752556,0.00023676011],"genre_scores_gemma":[0.99380445,0.0011555845,0.0029465265,0.00011068665,0.000019533849,0.00006279272,0.00027558798,0.00003549525,0.0015893158],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999843,0.000028927285,0.000013872118,0.000042341177,0.00002977838,0.00004214112],"domain_scores_gemma":[0.99975735,0.000019411513,0.00010424521,0.000019906915,0.000024422094,0.000074632524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017839033,0.00058707275,0.00038577607,0.00043245274,0.00016401694,0.00029486237,0.00019606877,0.00034644658,0.0011174808],"category_scores_gemma":[0.00019233293,0.00022330222,0.00043878783,0.0001706865,0.00024578554,0.00029325148,0.00019363717,0.0005563465,0.0002025116],"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":[0.0017133426,0.00023560988,0.0003071763,0.000047815905,0.000016151764,0.000027890903,0.000014168647,0.000010459138,0.9968078,0.000012370884,0.00001128103,0.0007959584],"study_design_scores_gemma":[0.00016606417,0.008236413,0.038906217,0.00002419054,0.0001723826,0.00026174815,0.00011797925,0.0005867892,0.95039797,0.0000788187,0.001025482,0.000025895897],"about_ca_topic_score_codex":0.00044713492,"about_ca_topic_score_gemma":0.00063213054,"teacher_disagreement_score":0.0011174808,"about_ca_system_score_codex":0.00019219232,"about_ca_system_score_gemma":0.00016646426,"threshold_uncertainty_score":0.003738284},"labels":[],"label_agreement":null},{"id":"W3042678092","doi":"10.5539/jas.v12n8p171","title":"Study on the Chalkiness Character of Giant Embryo Rice and Observation on Its Microstructure in Grains","year":2020,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Nanhu Scholars Program for Young Scholars of Xinyang Normal University; Xinyang Normal University; National Natural Science Foundation of China","keywords":"Endosperm; Embryo; Starch; Biology; Botany; Agronomy; Food science; Cell biology","score_opus":0.05582968259551239,"score_gpt":0.2646518968087321,"score_spread":0.2088222142132197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3042678092","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974056,0.0003285365,0.001445495,0.000012087732,0.0000049830765,0.000007637427,0.00012223041,0.000015575937,0.0006578787],"genre_scores_gemma":[0.9969048,0.00025391433,0.0015355396,0.00001615372,0.0000043059727,0.000009498021,0.0001508024,0.000010410765,0.0011145977],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999616,0.0000036031392,0.000003617007,0.000012813232,0.000009361684,0.000008997163],"domain_scores_gemma":[0.9998944,0.00001158588,0.000027145683,0.000010312717,0.000029856663,0.000026737827],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000723606,0.00014543357,0.000104877276,0.0006640165,0.0001850914,0.0001704341,0.000058696176,0.00013652482,0.000660829],"category_scores_gemma":[0.00009589196,0.00012642791,0.00019753033,0.00032661165,0.00020139628,0.00019843152,0.00016149359,0.00017140574,0.00011436204],"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":[0.0001159288,0.00000892761,0.018896079,0.000089596164,0.000012659828,0.00022908286,0.00029421976,0.00008142566,0.9766134,0.00007930123,0.00003766077,0.0035416814],"study_design_scores_gemma":[0.000015462436,0.00026584693,0.83410937,0.000014995928,0.000058353056,0.001586849,0.0009135532,0.0010530808,0.15975979,0.0001469561,0.0020459516,0.000029721768],"about_ca_topic_score_codex":0.0021131148,"about_ca_topic_score_gemma":0.0028335657,"teacher_disagreement_score":0.0021131148,"about_ca_system_score_codex":0.00012486393,"about_ca_system_score_gemma":0.000118680524,"threshold_uncertainty_score":0.004201591},"labels":[],"label_agreement":null},{"id":"W3043276391","doi":"10.3390/foods9070957","title":"Technological Properties of Acetylated Pigeon Pea Starch and Its Stabilized Set-Type Yoghurt","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Federal University of Technology Akure","keywords":"Syneresis; Starch; Stabilizer (aeronautics); Food science; Swelling; Chemistry; Modified starch; Solubility; Whey protein; Polysaccharide; Materials science; Organic chemistry; Composite material","score_opus":0.08691834057547383,"score_gpt":0.27397756013421526,"score_spread":0.18705921955874144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043276391","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982679,0.0007570687,0.00049827824,0.000014388296,0.000013248648,0.000014157164,0.000088368266,0.0000067636897,0.00033987028],"genre_scores_gemma":[0.9980444,0.0003242727,0.00076569966,0.000015595102,0.0000033964368,0.000010665171,0.0001533416,0.000005640372,0.0006768808],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999049,0.000020989302,0.0000093486,0.000019752462,0.000031149757,0.000013911636],"domain_scores_gemma":[0.9998821,0.000020952108,0.000035563866,0.0000072974713,0.000029627145,0.000024430125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015367445,0.00022011934,0.00013833123,0.00022850232,0.000097153104,0.00018851935,0.00010629479,0.00016918573,0.00073651166],"category_scores_gemma":[0.00021763507,0.00008546622,0.00026690657,0.00021306078,0.00015189261,0.00016892797,0.00012304995,0.00027861632,0.000089241024],"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":[0.00031186332,0.000023388166,0.0007575916,0.000080939375,0.00001645979,0.00007441872,0.000049584665,0.00008288109,0.9967097,0.00004082378,0.000018580282,0.0018336612],"study_design_scores_gemma":[0.000026259666,0.0021829417,0.043039832,0.000023058688,0.00010172234,0.0002563037,0.00013000402,0.0010479224,0.951589,0.000039964452,0.0015369373,0.000026114594],"about_ca_topic_score_codex":0.0010407394,"about_ca_topic_score_gemma":0.0016473338,"teacher_disagreement_score":0.0010407394,"about_ca_system_score_codex":0.00011103124,"about_ca_system_score_gemma":0.000102463084,"threshold_uncertainty_score":0.0024638772},"labels":[],"label_agreement":null},{"id":"W3043504963","doi":"10.1002/fsn3.1731","title":"Oxidative stability of direct‐expanded chickpea–sorghum snacks","year":2020,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Flavor; Sorghum; Food science; Aroma; Shelf life; Chemistry; Peroxide value; Peroxide; Agronomy; Biology; Organic chemistry","score_opus":0.048314049802610386,"score_gpt":0.2714821683848874,"score_spread":0.22316811858227703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043504963","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991792,0.00028253955,0.0002726878,0.0000040630553,0.0000032341086,0.000005766093,0.00010888238,0.00000328764,0.0001404038],"genre_scores_gemma":[0.99749506,0.00024486674,0.0008467588,0.000017721315,0.000002494228,0.000012386004,0.0003688226,0.0000069272687,0.0010049517],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985754,0.000027618837,0.000013985043,0.000041867013,0.00003865683,0.000020394238],"domain_scores_gemma":[0.99965715,0.00006956828,0.000103417085,0.000025414605,0.00009861946,0.00004572444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028458604,0.00039459235,0.00020567984,0.00025829315,0.00013198936,0.00034589085,0.00010350976,0.00017978459,0.00095778296],"category_scores_gemma":[0.00026600852,0.00017068959,0.00024805905,0.00024301659,0.00018882536,0.00021476524,0.0002197226,0.00042354103,0.00013242163],"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":[0.0015465551,0.000043696262,0.002599482,0.000067773624,0.000051326664,0.000041924934,0.0000657271,0.00010989787,0.99390763,0.000018961458,0.000011052529,0.0015359881],"study_design_scores_gemma":[0.00003964636,0.0028843905,0.184881,0.000027900098,0.00014987614,0.00017407174,0.0002167302,0.00074010156,0.8098865,0.000040488892,0.00093165145,0.000027630149],"about_ca_topic_score_codex":0.0015639211,"about_ca_topic_score_gemma":0.0026403102,"teacher_disagreement_score":0.0015639211,"about_ca_system_score_codex":0.00022581087,"about_ca_system_score_gemma":0.00013149466,"threshold_uncertainty_score":0.0032041073},"labels":[],"label_agreement":null},{"id":"W3043965224","doi":"10.1002/cche.10324","title":"The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Glutenin; Gluten; Cultivar; Food science; Rheology; Gliadin; Chemistry; Composition (language); Wheat flour; Absorption of water; Plant protein; Agronomy; Botany; Biology; Materials science; Composite material; Protein subunit; Biochemistry","score_opus":0.07138480396382418,"score_gpt":0.3055732528468472,"score_spread":0.23418844888302304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043965224","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99798465,0.00016132671,0.00020630911,0.0000166458,0.0000017271916,0.000010620789,0.00063777354,0.000009264006,0.00097157777],"genre_scores_gemma":[0.99715674,0.000145302,0.0006767546,0.00003042606,8.7010034e-7,0.00000715965,0.0008258669,0.0000106732,0.0011463183],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99968755,0.000018301453,0.000013957924,0.000079143945,0.00014437789,0.0000565926],"domain_scores_gemma":[0.9994747,0.00005049204,0.000083040744,0.000026131698,0.0002923628,0.00007326174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004054,0.0004034696,0.00022110416,0.00090466486,0.0011210729,0.0008743544,0.0003170572,0.0001687784,0.0011887216],"category_scores_gemma":[0.000576459,0.00016102154,0.00023178254,0.001510807,0.00041485837,0.00020841598,0.00028251443,0.00021840609,0.00012949728],"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":[0.001171894,0.0001083509,0.7551544,0.000170946,0.00029924547,0.00028810013,0.0028244276,0.00041599208,0.20871902,0.0002949093,0.0008041235,0.029748702],"study_design_scores_gemma":[0.0000017064037,0.000033543165,0.9966266,0.0000036457093,0.000025545198,0.00004005929,0.00039860475,0.000117256044,0.0021956875,0.000009596375,0.000542682,0.000005173095],"about_ca_topic_score_codex":0.86534256,"about_ca_topic_score_gemma":0.95664734,"teacher_disagreement_score":0.13465744,"about_ca_system_score_codex":0.004779523,"about_ca_system_score_gemma":0.0028842292,"threshold_uncertainty_score":0.2709009},"labels":[],"label_agreement":null},{"id":"W3044384747","doi":"10.1016/j.foodres.2020.109568","title":"Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":45,"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":"Amylopectin; Amylose; Tempering; Infrared; Starch gelatinization; Starch; Moisture; Food science; Chemistry; Infrared heater; Materials science; Composite material","score_opus":0.12853111042970933,"score_gpt":0.32510596172092043,"score_spread":0.1965748512912111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3044384747","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99915373,0.00035628036,0.00018554599,0.0000056936587,0.000005786074,0.0000071908735,0.000028371755,0.0000034020902,0.0002539463],"genre_scores_gemma":[0.9991598,0.00016752924,0.00023585565,0.000018923442,0.000004690724,0.0000059315084,0.00004052789,0.000009206581,0.00035766372],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998554,0.00003792034,0.000010622488,0.000037963837,0.00002805459,0.000030107885],"domain_scores_gemma":[0.99953735,0.00023134059,0.00008131389,0.000039908016,0.00005708328,0.000053134856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034533418,0.00031137842,0.00026054712,0.00019144645,0.00021008632,0.00037156165,0.00015905531,0.00022675066,0.0011279957],"category_scores_gemma":[0.00056283834,0.00018211221,0.00037885524,0.00019165613,0.00034876415,0.000295875,0.0001432753,0.00037508193,0.0001347808],"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":[0.004552056,0.0002914683,0.004072131,0.00007358362,0.000044262,0.00006752426,0.00014592406,0.00011958664,0.98704696,0.0000378533,0.000021961194,0.0035266725],"study_design_scores_gemma":[0.000072869996,0.0049116868,0.1519124,0.00001653477,0.00019496298,0.00019396802,0.00029010157,0.0010101701,0.8405175,0.000061555525,0.0007894947,0.000028728808],"about_ca_topic_score_codex":0.001003959,"about_ca_topic_score_gemma":0.0010738806,"teacher_disagreement_score":0.0011279957,"about_ca_system_score_codex":0.00021755355,"about_ca_system_score_gemma":0.00015144038,"threshold_uncertainty_score":0.0037735105},"labels":[],"label_agreement":null},{"id":"W3044774110","doi":"10.1371/journal.pone.0236300","title":"Breadfruit flour is a healthy option for modern foods and food security","year":2020,"lang":"en","type":"article","venue":"PLoS ONE","topic":"Food composition and properties","field":"Nursing","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":"British Columbia Institute of Technology; University of British Columbia, Okanagan Campus; Kelowna General Hospital; University of British Columbia","funders":"Canadian Institutes of Health Research; University of British Columbia; Crohn's and Colitis Canada; British Columbia Knowledge Development Fund; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Biology; Digestion (alchemy); Glycemic index; Wheat flour; Protein quality; Nutrient; Biotechnology; Glycemic; Chemistry","score_opus":0.11052409933057744,"score_gpt":0.26505923676599824,"score_spread":0.1545351374354208,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3044774110","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96445656,0.019190287,0.004411234,0.0015516568,0.00018719828,0.0000602578,0.0007720078,0.00012227315,0.009248448],"genre_scores_gemma":[0.97607285,0.008731254,0.0058902814,0.0005001086,0.00005704795,0.000041856198,0.00086708827,0.00002259993,0.007816938],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992514,0.0000131136085,0.000004703037,0.000016233904,0.000028608794,0.000012225618],"domain_scores_gemma":[0.9999342,0.000005252121,0.000019826099,0.0000065585746,0.000017579212,0.000016655365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001551993,0.000232209,0.00021603076,0.00021474661,0.0002084132,0.00036142275,0.00014087462,0.0002972531,0.0019531955],"category_scores_gemma":[0.00011553608,0.00007210807,0.00021688707,0.00020956734,0.00015121832,0.00022622007,0.00025728298,0.0004357672,0.00026074293],"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":[0.0006236528,0.00020267519,0.009259124,0.00067096547,0.00010808023,0.0005268081,0.00015641225,0.00011518212,0.9333696,0.0010764045,0.0012339873,0.052657176],"study_design_scores_gemma":[0.00016393709,0.008361246,0.426544,0.00067615125,0.0005576211,0.004440709,0.0015034908,0.0010039004,0.3132511,0.004254937,0.23914272,0.00010018226],"about_ca_topic_score_codex":0.001080168,"about_ca_topic_score_gemma":0.0027716812,"teacher_disagreement_score":0.0019531955,"about_ca_system_score_codex":0.0001626773,"about_ca_system_score_gemma":0.00018134598,"threshold_uncertainty_score":0.00653404},"labels":[],"label_agreement":null},{"id":"W3045450915","doi":"10.1016/j.carbpol.2020.116807","title":"Quantitative characterization of the digestive viscosity profile of cereal soluble dietary fibers using in vitro digestion in Rapid ViscoAnalyzer","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Viscosity; Food science; Digestion (alchemy); Chemistry; Rheology; Composition (language); Nutrient; Chromatography; Materials science; Organic chemistry; Composite material","score_opus":0.03539339552086669,"score_gpt":0.25839916376508637,"score_spread":0.2230057682442197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045450915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9880945,0.00065441505,0.010184001,0.000017446506,0.000010627117,0.000023186825,0.00024833772,0.000026220623,0.0007413479],"genre_scores_gemma":[0.9794462,0.001043972,0.016080294,0.000036456815,0.000010209137,0.0000656709,0.0005680789,0.00004908833,0.002700215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989104,0.000026693535,0.000008558472,0.000027653918,0.000024410852,0.000021568074],"domain_scores_gemma":[0.9998331,0.00007260896,0.00003132853,0.000011712557,0.00003312264,0.000018109184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002698296,0.00034493554,0.00014919955,0.00036426244,0.00016677548,0.00027324894,0.00010519429,0.00020250387,0.0007557076],"category_scores_gemma":[0.00028567313,0.00014762125,0.00018767783,0.0003163021,0.00017242879,0.00023598659,0.00012389672,0.00043803346,0.00015591976],"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":[0.0000752742,0.000011858235,0.00045147855,0.000013104832,0.0000031573065,0.000010270681,0.000021019014,0.00003101921,0.99823284,0.000016808042,0.000004762624,0.0011282198],"study_design_scores_gemma":[0.0000053261006,0.00036411142,0.02744693,0.000007501549,0.000030651056,0.00010598647,0.00004959529,0.0015898139,0.969773,0.00003458006,0.000583874,0.000008576675],"about_ca_topic_score_codex":0.0009422177,"about_ca_topic_score_gemma":0.001068993,"teacher_disagreement_score":0.0009422177,"about_ca_system_score_codex":0.000115855466,"about_ca_system_score_gemma":0.00013759846,"threshold_uncertainty_score":0.0025280714},"labels":[],"label_agreement":null},{"id":"W3045454757","doi":"10.1111/jfbc.13402","title":"The effects of oat ingredients on blood pressure in spontaneously hypertensive rats","year":2020,"lang":"en","type":"article","venue":"Journal of Food Biochemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Medicine; Blood pressure; Oxidative stress; Diastole; Malondialdehyde; Beta-glucan; Dyslipidemia; Pharmacology; Isovolumetric contraction; Internal medicine; Endocrinology; Glucan; Biochemistry; Chemistry","score_opus":0.009081730659514427,"score_gpt":0.20821337556507705,"score_spread":0.19913164490556262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045454757","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99412316,0.0035690623,0.0006969772,0.00017166456,0.00008880719,0.00005060737,0.0003087697,0.00006173969,0.00092923106],"genre_scores_gemma":[0.9886668,0.0050656307,0.0019706474,0.00026108752,0.00006399286,0.00008602997,0.0004992896,0.000017531487,0.0033689905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998969,0.000015300666,0.00001189766,0.000024469475,0.00002431054,0.000027074599],"domain_scores_gemma":[0.9998155,0.000016963751,0.000058757727,0.000014727543,0.000025733692,0.00006831863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016670888,0.00065412937,0.0005993227,0.0005375466,0.00023162877,0.0002377121,0.00019871401,0.00042170697,0.0014513762],"category_scores_gemma":[0.00017184955,0.00020360472,0.0005614033,0.0002663501,0.00022076901,0.0003957981,0.00017497876,0.0009829847,0.00019645895],"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":[0.004066634,0.0013934713,0.0007588674,0.00022841332,0.00007159043,0.00013535016,0.00004334703,0.00007736306,0.9840374,0.000053825126,0.0000906311,0.00904309],"study_design_scores_gemma":[0.000838911,0.05974968,0.050693303,0.00008735119,0.00049047807,0.00039733894,0.0002599809,0.0010636075,0.8817832,0.00018903286,0.0043969145,0.000050214934],"about_ca_topic_score_codex":0.0008544567,"about_ca_topic_score_gemma":0.0013607407,"teacher_disagreement_score":0.0014513762,"about_ca_system_score_codex":0.00016390358,"about_ca_system_score_gemma":0.00023835414,"threshold_uncertainty_score":0.0048553348},"labels":[],"label_agreement":null},{"id":"W3045565489","doi":"10.4236/ajps.2020.117081","title":"The Effect of Potato Varieties and Processing Methods on Glycemic Response","year":2020,"lang":"en","type":"article","venue":"American Journal of Plant Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; Agriculture and Agri-Food Canada; University of Guelph","funders":"Ministry of Agriculture, Food and Rural Affairs; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Starch; Glycemic index; Amylose; Glycemic load; Food science; Glycemic; Resistant starch; Potato starch; Positive correlation; Biology; Biotechnology; Medicine; Insulin; Internal medicine","score_opus":0.02758576998718925,"score_gpt":0.3228015863922974,"score_spread":0.29521581640510813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045565489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992805,0.00020003729,0.00021313019,0.000005671776,0.000003974254,0.000009055376,0.000051687955,0.00000636294,0.00022969652],"genre_scores_gemma":[0.9984993,0.0001474209,0.00062505127,0.00002582258,0.0000048010343,0.000012553202,0.00018704958,0.000017012333,0.0004809806],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993612,0.00023488827,0.000062230356,0.00017627991,0.00010540971,0.000060062186],"domain_scores_gemma":[0.9973347,0.0013411461,0.00052844593,0.00021926936,0.0002801288,0.00029629367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00083192566,0.0004215024,0.00035168647,0.0005288019,0.00017961717,0.0006581628,0.00017527482,0.00021677936,0.0009805177],"category_scores_gemma":[0.002164671,0.00019556354,0.00034685724,0.00052231195,0.00028981804,0.0004016221,0.0003233554,0.00044420187,0.00016705226],"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":[0.019511906,0.0010357212,0.14370143,0.00022232744,0.000471707,0.00042319766,0.00048136944,0.0004889072,0.8126234,0.000064299544,0.00010112255,0.020874623],"study_design_scores_gemma":[0.000035177534,0.006052832,0.94717866,0.0000126768655,0.00019554065,0.00023543308,0.00033557424,0.0006184761,0.0447336,0.000057165304,0.00051747984,0.000027363158],"about_ca_topic_score_codex":0.0006904125,"about_ca_topic_score_gemma":0.0010442133,"teacher_disagreement_score":0.0009805177,"about_ca_system_score_codex":0.00015084347,"about_ca_system_score_gemma":0.00010044,"threshold_uncertainty_score":0.004399717},"labels":[],"label_agreement":null},{"id":"W3045736651","doi":"10.3390/nu12082275","title":"Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans","year":2020,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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 Ottawa; Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Glycemic; Area under the curve; Internal medicine; Medicine; Endocrinology; Glycemic index; Preload; Glycemic load; Food science; Chemistry; Animal science; Insulin; Biology","score_opus":0.017485215963179535,"score_gpt":0.2834101181040399,"score_spread":0.26592490214086034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3045736651","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993243,0.00030057205,0.00015041356,0.000019780062,0.000023166247,0.000020216676,0.00005656179,0.000009097765,0.000095959265],"genre_scores_gemma":[0.99828786,0.00028912455,0.00063653855,0.0000942171,0.000026411355,0.000044359454,0.00018944025,0.000011230265,0.00042084188],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9998191,0.00006330326,0.000016743104,0.000042172884,0.000023692357,0.000035104542],"domain_scores_gemma":[0.99966216,0.00008617493,0.00008059819,0.00003654441,0.000021745382,0.00011291619],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003802079,0.00056584197,0.0007184261,0.00019146636,0.00017677885,0.000496969,0.00016762812,0.00055182795,0.0010042402],"category_scores_gemma":[0.0008675089,0.00030492185,0.0003674361,0.00018481699,0.00030685333,0.00033289232,0.00021079421,0.00080158963,0.00016539883],"study_design_candidate":"nonrandomized_trial","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":[0.27920964,0.004747485,0.0074962825,0.00021975774,0.00042918118,0.00019526803,0.000108782566,0.0002896698,0.6940077,0.000041711894,0.00012570809,0.013128784],"study_design_scores_gemma":[0.0055541066,0.4155356,0.31294417,0.00006762113,0.0013322122,0.0003912245,0.0003500128,0.0023230803,0.2593801,0.00020659235,0.001812021,0.000103204846],"about_ca_topic_score_codex":0.0007626786,"about_ca_topic_score_gemma":0.0008503728,"teacher_disagreement_score":0.0010042402,"about_ca_system_score_codex":0.00017922831,"about_ca_system_score_gemma":0.00017109353,"threshold_uncertainty_score":0.0033595562},"labels":[],"label_agreement":null},{"id":"W3046423876","doi":"10.1016/j.foodchem.2020.127711","title":"Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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":"Agriculture and Agri-Food Canada","keywords":"Amylose; Starch; Food science; Chemistry; Starch gelatinization; Pea protein; Resistant starch; Particle (ecology); Particle size; Biology","score_opus":0.03886461762625432,"score_gpt":0.2583807909003963,"score_spread":0.21951617327414197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046423876","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99943763,0.00014525693,0.00011870571,0.0000085386955,0.0000044822186,0.0000021017233,0.0000957607,0.0000029715409,0.00018451246],"genre_scores_gemma":[0.9987154,0.0000685242,0.00012621885,0.000016725739,0.0000023746338,0.0000037236334,0.00023263093,0.000004974108,0.0008294794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989665,0.000013583017,0.000009439211,0.000032357042,0.000020198375,0.000027896815],"domain_scores_gemma":[0.99962986,0.00013609296,0.00006641997,0.000018050576,0.00005596537,0.0000936326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020430188,0.00024062658,0.00014264783,0.00031418924,0.00011725909,0.00029157096,0.00011024704,0.0003049646,0.0014881096],"category_scores_gemma":[0.00043871943,0.00019419816,0.00030050002,0.00015822018,0.00025601717,0.00034556078,0.00014904597,0.00035384484,0.00018250073],"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":[0.0024538054,0.0000619306,0.0031160077,0.00004869526,0.00003264419,0.000108943765,0.00012943253,0.00010881511,0.99227375,0.00006255756,0.000026313099,0.0015771164],"study_design_scores_gemma":[0.00007414022,0.0034324913,0.20355065,0.000015144415,0.000116728064,0.00047112984,0.00043742234,0.0015247415,0.7894054,0.00015413103,0.00078166847,0.0000363022],"about_ca_topic_score_codex":0.0011956624,"about_ca_topic_score_gemma":0.0006765005,"teacher_disagreement_score":0.0014881096,"about_ca_system_score_codex":0.00014597751,"about_ca_system_score_gemma":0.00010795451,"threshold_uncertainty_score":0.0049782395},"labels":[],"label_agreement":null},{"id":"W3046497273","doi":"10.1093/nutrit/nuz085","title":"Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota","year":2019,"lang":"en","type":"review","venue":"Nutrition Reviews","topic":"Food composition and properties","field":"Nursing","cited_by":173,"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 Ottawa","funders":"","keywords":"Postprandial; Food science; Whole grains; Dietary fibre; Glycemic; Gut flora; Dietary fiber; Glycemic index; Coronary heart disease; Diabetes mellitus; Functional food; Type 2 diabetes; Biology; Chemistry; Medicine; Biochemistry; Internal medicine; Endocrinology","score_opus":0.08695814721209454,"score_gpt":0.35231176383464874,"score_spread":0.2653536166225542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046497273","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":[0.00022569271,0.9985329,0.0000929111,0.0003034173,0.0001670315,0.000002340358,0.000020671034,0.0000052638575,0.0006497527],"genre_scores_gemma":[0.000847937,0.99835217,0.00015429134,0.00014230965,0.00011712371,0.000003071134,0.000023169394,0.0000012061904,0.00035869534],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987316,0.000022194268,0.000022422184,0.000028844548,0.000040370247,0.000012949755],"domain_scores_gemma":[0.9997148,0.00014402714,0.000043479304,0.0000074067193,0.00007039199,0.00001984437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004174978,0.0006156499,0.0008638276,0.0016172257,0.0001860403,0.0007952565,0.0003878063,0.0007869742,0.0045644734],"category_scores_gemma":[0.0007101782,0.00014065839,0.0004395112,0.0014287396,0.00025269194,0.00088540616,0.0005027053,0.00090263796,0.0012293116],"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":[0.00011855173,0.00008142876,0.00030797053,0.039800063,0.00014491059,0.00016883652,0.0000956778,0.00019086816,0.004239612,0.0029248493,0.017438563,0.93448883],"study_design_scores_gemma":[0.00001750529,0.00022365333,0.0028310353,0.011284538,0.00030656086,0.0011495315,0.00020157202,0.0000849439,0.0010631296,0.0025589007,0.98025376,0.00002479923],"about_ca_topic_score_codex":0.00087148027,"about_ca_topic_score_gemma":0.0011650465,"teacher_disagreement_score":0.0045644734,"about_ca_system_score_codex":0.00026693763,"about_ca_system_score_gemma":0.0007260881,"threshold_uncertainty_score":0.015269637},"labels":[],"label_agreement":null},{"id":"W3046896320","doi":"10.1093/nutrit/nuz061","title":"Definitions, regulations, and new frontiers for dietary fiber and whole grains","year":2019,"lang":"en","type":"review","venue":"Nutrition Reviews","topic":"Food composition and properties","field":"Nursing","cited_by":87,"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":"Whole grains; Dietary fiber; Medicine; Calorie; Refined grains; Environmental health; Dietary Reference Intake; Fiber; Nutrient; Prospective cohort study; Food science; Biology; Internal medicine; Chemistry","score_opus":0.23086324849261877,"score_gpt":0.3505284073551171,"score_spread":0.11966515886249832,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046896320","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":[0.008512692,0.7563776,0.047833987,0.090496965,0.011199481,0.00019204422,0.0010653735,0.0004067504,0.083915085],"genre_scores_gemma":[0.08486654,0.6995897,0.112407565,0.067853786,0.0073667993,0.0010195295,0.0026648075,0.00059156725,0.023639755],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.98668295,0.0034847574,0.0020189704,0.0024765173,0.004678535,0.00065821334],"domain_scores_gemma":[0.9878086,0.005013222,0.0019596193,0.00097481755,0.0038441794,0.00039958692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.012453055,0.0016478758,0.001603919,0.004377712,0.0019156712,0.0060352897,0.0034442444,0.004176332,0.0031655487],"category_scores_gemma":[0.014988184,0.0007653532,0.001316371,0.00568048,0.012015018,0.008247436,0.004350785,0.008848288,0.0014134113],"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":[0.00033066713,0.00014509301,0.0034162255,0.0073279864,0.000091380476,0.0005453417,0.003925562,0.00075626746,0.0042849164,0.56386334,0.06103867,0.3542746],"study_design_scores_gemma":[0.000012049415,0.00006834875,0.002368329,0.0048319534,0.00003762454,0.00036286024,0.00087218615,0.00013343015,0.0006364883,0.0514898,0.9391299,0.000056922432],"about_ca_topic_score_codex":0.021775072,"about_ca_topic_score_gemma":0.015305873,"teacher_disagreement_score":0.021775072,"about_ca_system_score_codex":0.00590082,"about_ca_system_score_gemma":0.008844483,"threshold_uncertainty_score":0.06585878},"labels":[],"label_agreement":null},{"id":"W3047354301","doi":"10.3390/foods9081071","title":"Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Food science; Soy protein; Materials science; Moisture; Viscosity; Starch; Soy flour; Swelling; Chemistry; Composite material","score_opus":0.07492762321686641,"score_gpt":0.28496524887585006,"score_spread":0.21003762565898365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3047354301","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963889,0.0007573026,0.0025255305,0.000018876812,0.000009344592,0.000014249753,0.00008830563,0.000018160232,0.00017929131],"genre_scores_gemma":[0.99499017,0.0005944914,0.0036774823,0.000022296454,0.0000032768332,0.000018730785,0.00020558966,0.000019361225,0.00046854105],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981505,0.00002423159,0.00002286438,0.00005056205,0.00005893498,0.000028373724],"domain_scores_gemma":[0.999892,0.000018123952,0.00004207159,0.000008934421,0.000024851988,0.000014069644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002826974,0.00045573927,0.00027129528,0.00018601121,0.000120682664,0.00029658334,0.00017951599,0.00026529553,0.00042228782],"category_scores_gemma":[0.00026604987,0.00019321096,0.00041398607,0.00022241806,0.00019903845,0.0003209925,0.00020176821,0.00043905582,0.00009645478],"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":[0.00004393563,0.000008508793,0.00017088641,0.000035187375,0.000005685663,0.00003080187,0.00001451154,0.0000389931,0.9991912,0.000011106411,0.000003403857,0.00044566378],"study_design_scores_gemma":[0.00000843766,0.00024758486,0.009940671,0.000006354495,0.000030756197,0.00012346638,0.000037380294,0.0005010864,0.98844635,0.000010176421,0.0006378554,0.000009779711],"about_ca_topic_score_codex":0.00055611646,"about_ca_topic_score_gemma":0.0011443534,"teacher_disagreement_score":0.00055611646,"about_ca_system_score_codex":0.00014428311,"about_ca_system_score_gemma":0.00009013674,"threshold_uncertainty_score":0.0014951229},"labels":[],"label_agreement":null},{"id":"W3048271030","doi":"10.1093/jas/skaa241","title":"Glycemic response in nonracing sled dogs fed single starch ingredients and commercial extruded dog foods with different carbohydrate sources","year":2020,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glycemic; Food science; Starch; Whole grains; Glycemic index; Meal; Carbohydrate; Chemistry; Animal science; Biology; Insulin; Biotechnology; Biochemistry","score_opus":0.036464501681924257,"score_gpt":0.2769915864848083,"score_spread":0.24052708480288407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048271030","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997178,0.00005644538,0.00007000772,0.000008743386,0.000007100016,0.0000068482614,0.000053070653,0.000003523613,0.00007643245],"genre_scores_gemma":[0.9973315,0.0001668614,0.0005671137,0.00008843031,0.00001601766,0.000049877475,0.00053670106,0.00001038598,0.0012331029],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997781,0.000027471955,0.000017855316,0.000082228195,0.000050699677,0.000043634343],"domain_scores_gemma":[0.99951625,0.00007750504,0.00012207543,0.000052158335,0.00006853809,0.00016349962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002592692,0.00033998128,0.00064892345,0.00036411246,0.00018516113,0.00045234797,0.00015643622,0.0003180326,0.00092239457],"category_scores_gemma":[0.00061669317,0.00024604064,0.00029737075,0.0002887088,0.00041993064,0.00040735016,0.00025424027,0.0009011749,0.00019395037],"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":[0.038249504,0.0047685658,0.034778796,0.0001857828,0.00016437075,0.00033569118,0.00057063764,0.00025126105,0.9103338,0.000069528236,0.00028878436,0.010003204],"study_design_scores_gemma":[0.0006580991,0.12961127,0.6090566,0.000040161765,0.0004514174,0.000858802,0.0017846967,0.0025175198,0.25207475,0.00015559063,0.00271225,0.00007889883],"about_ca_topic_score_codex":0.00069374364,"about_ca_topic_score_gemma":0.0015335777,"teacher_disagreement_score":0.00092239457,"about_ca_system_score_codex":0.0003689185,"about_ca_system_score_gemma":0.00015176651,"threshold_uncertainty_score":0.0030856729},"labels":[],"label_agreement":null},{"id":"W3048449748","doi":"10.1021/acs.jafc.0c02703","title":"Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread","year":2020,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":63,"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 Alberta","funders":"China Postdoctoral Science Foundation; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China; Canada Research Chairs","keywords":"Steamed bread; Food science; Leuconostoc mesenteroides; Lactic acid; Steaming; Chemistry; Fermentation; Fermentation in food processing; Leuconostoc; Weissella; Lactobacillus sakei; Chewiness; Bacteria; Lactobacillus; Biology","score_opus":0.02603577513389786,"score_gpt":0.24207340232566674,"score_spread":0.2160376271917689,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048449748","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903226,0.00030971112,0.0004242363,0.000008244365,0.000004749703,0.0000061212777,0.000074044125,0.0000030452443,0.0001375776],"genre_scores_gemma":[0.9985715,0.00019400872,0.00070972176,0.000011104668,0.0000027549488,0.0000069116495,0.00022158118,0.0000032629955,0.0002789809],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998809,0.000029806502,0.000015131989,0.000020810772,0.000032361106,0.000021046166],"domain_scores_gemma":[0.9998354,0.00002821445,0.000044426437,0.00001180115,0.000041998654,0.0000381198],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017547148,0.00029349036,0.0002265119,0.00021878208,0.00006446305,0.000290498,0.00008736693,0.0001807716,0.0005335723],"category_scores_gemma":[0.00023331196,0.00010040829,0.00025906882,0.0001894403,0.00017519311,0.00024972443,0.00018606763,0.00024930856,0.0000712726],"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":[0.00016995748,0.000009116158,0.0007940221,0.00003106461,0.000007839001,0.00001919906,0.000018672845,0.000029980089,0.9983791,0.0000082200295,0.0000019946915,0.000530846],"study_design_scores_gemma":[0.000018200899,0.0012855018,0.10115964,0.000015023914,0.00005943422,0.00016202277,0.00023931214,0.0006291376,0.8957995,0.000041182077,0.0005766133,0.000014371483],"about_ca_topic_score_codex":0.0003743266,"about_ca_topic_score_gemma":0.0003660207,"teacher_disagreement_score":0.0005335723,"about_ca_system_score_codex":0.00008717526,"about_ca_system_score_gemma":0.00007453142,"threshold_uncertainty_score":0.0017849803},"labels":[],"label_agreement":null},{"id":"W3048621343","doi":"10.1016/j.foodchem.2020.127825","title":"Effects of soluble dietary fibers on the viscosity property and digestion kinetics of corn starch digesta","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Shanghai Municipal Commission of Agriculture and Rural Affairs; Key Technology Research and Development Program of Shandong; National Natural Science Foundation of China","keywords":"Digestion (alchemy); Viscosity; Chemistry; Starch; Kinetics; Food science; Chromatography; Thermodynamics","score_opus":0.02345212718919773,"score_gpt":0.2184016997432076,"score_spread":0.19494957255400988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048621343","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99918574,0.00028330795,0.0001865064,0.000014130936,0.000009878306,0.000005294348,0.00006539278,0.0000041621056,0.0002454844],"genre_scores_gemma":[0.99771476,0.00024642178,0.00056863134,0.00003168286,0.000009507162,0.000009552248,0.00015273689,0.000023725568,0.001242959],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978596,0.000056104724,0.000021593612,0.00004806073,0.000029332235,0.000058992533],"domain_scores_gemma":[0.99921227,0.00041203844,0.000110951325,0.00005021604,0.00006756346,0.00014697023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039817035,0.00037099357,0.00029129395,0.0001450505,0.00018826302,0.00044787733,0.00014285363,0.00025383962,0.0013406089],"category_scores_gemma":[0.0009532879,0.000307587,0.00029622472,0.00018525489,0.00041406284,0.0004671138,0.00021151477,0.00060790934,0.00014523041],"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":[0.029613983,0.00022757312,0.002371966,0.00009468185,0.000060192808,0.00008004362,0.00012686494,0.00025366177,0.9620684,0.0000748491,0.00004088926,0.004986872],"study_design_scores_gemma":[0.0001378108,0.0032504483,0.0239548,0.000012189296,0.00007601445,0.00007139092,0.00009817741,0.0015782436,0.97009754,0.00007515222,0.00063110905,0.000017121372],"about_ca_topic_score_codex":0.0024334975,"about_ca_topic_score_gemma":0.002064509,"teacher_disagreement_score":0.0024334975,"about_ca_system_score_codex":0.00034827774,"about_ca_system_score_gemma":0.00032026466,"threshold_uncertainty_score":0.0048386455},"labels":[],"label_agreement":null},{"id":"W3048802063","doi":"10.1021/acs.jafc.0c03334","title":"Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit <i>In Vitro</i> Glucose Transport","year":2020,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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 Ottawa","funders":"PepsiCo","keywords":"Chemistry; Food science; Orange juice; Pomace; Orange (colour); Flavonoid; Dietary fiber; In vitro; Biochemistry; Antioxidant","score_opus":0.019040677589378656,"score_gpt":0.21627149123819128,"score_spread":0.19723081364881262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3048802063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989517,0.00036816357,0.00028418534,0.000015095149,0.000005573585,0.000011696576,0.00007047832,0.000006190135,0.00028686802],"genre_scores_gemma":[0.9958903,0.00054769334,0.0021952377,0.000035118723,0.0000065058275,0.000020620815,0.00028169953,0.000011232553,0.001011577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998791,0.000020098794,0.000010546126,0.000034655215,0.000027433154,0.000028171697],"domain_scores_gemma":[0.99987876,0.000027619448,0.000039738527,0.000007976316,0.000017599104,0.000028307853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014756482,0.00032258808,0.00026432905,0.00016301176,0.00009397861,0.00029471033,0.00015014132,0.00023124217,0.00096403726],"category_scores_gemma":[0.00017143614,0.000112904774,0.00023180862,0.00011602129,0.000120277,0.00026104742,0.0001612837,0.00033253516,0.000074707175],"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":[0.0003831269,0.000056439778,0.0003595139,0.00006649489,0.000009265934,0.000022371903,0.000011830566,0.000037428246,0.9978593,0.000014974776,0.000010559931,0.0011686254],"study_design_scores_gemma":[0.00005171534,0.0030552933,0.016618289,0.000028939266,0.00006738535,0.00011520125,0.000047279038,0.00036999348,0.97750664,0.00002444547,0.0021060745,0.000008805608],"about_ca_topic_score_codex":0.00082774146,"about_ca_topic_score_gemma":0.0016349062,"teacher_disagreement_score":0.00096403726,"about_ca_system_score_codex":0.00020398422,"about_ca_system_score_gemma":0.00016405321,"threshold_uncertainty_score":0.0032250285},"labels":[],"label_agreement":null},{"id":"W3049402550","doi":"10.1111/1750-3841.15372","title":"Acceptability of bread made with hemp ( <i>Cannabis sativa</i> subsp. <i>sativa</i> ) flour evaluated fresh and following a partial bake method","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Acadia University","funders":"","keywords":"Food science; Gluten; Gluten free; Mathematics; Cannabis sativa; Wheat flour; Chemistry; Horticulture; Biology","score_opus":0.03676530136174021,"score_gpt":0.3073869738604352,"score_spread":0.27062167249869495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049402550","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99977845,0.000022572342,0.00002935387,0.0000043104355,0.0000017319768,0.000009820516,0.000022357734,9.107894e-7,0.00013038075],"genre_scores_gemma":[0.9994153,0.000045750447,0.00016425387,0.000017906294,0.0000024753717,0.000012097531,0.000066943896,0.0000016709014,0.0002735337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995467,0.000100283476,0.000039567778,0.000094816016,0.00017737986,0.00004114633],"domain_scores_gemma":[0.99934775,0.0001879536,0.00019199945,0.000049062153,0.00013344275,0.00008980718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000684684,0.00025409195,0.00041539615,0.0001103215,0.00020139456,0.00037299065,0.00012751843,0.00027102177,0.001595407],"category_scores_gemma":[0.0012117518,0.00015186482,0.0004856914,0.00011242851,0.00022235063,0.0002728337,0.00034792413,0.0006224334,0.00014089652],"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":[0.032946877,0.0067229997,0.18382895,0.0007929397,0.00083690556,0.0003767724,0.007451935,0.00037359106,0.72931814,0.00016566945,0.00048222428,0.03670294],"study_design_scores_gemma":[0.00018221737,0.033021662,0.94046223,0.000027119888,0.00022264376,0.00022857837,0.0017382338,0.0005779039,0.022675892,0.000053558477,0.00076716085,0.000042732885],"about_ca_topic_score_codex":0.0012943187,"about_ca_topic_score_gemma":0.0016659041,"teacher_disagreement_score":0.001595407,"about_ca_system_score_codex":0.00013338897,"about_ca_system_score_gemma":0.00008032266,"threshold_uncertainty_score":0.0053371787},"labels":[],"label_agreement":null},{"id":"W3049523414","doi":"10.1016/j.foodchem.2020.127865","title":"Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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":"Indian Institute of Technology Kharagpur; Ministry of Education, India","keywords":"Crystallinity; Extrusion; Response surface methodology; Composite number; Food science; Materials science; Fourier transform infrared spectroscopy; Die swell; Starch; Scanning electron microscope; Central composite design; Water content; Porosity; Resistant starch; Chemistry; Composite material; Chemical engineering; Chromatography","score_opus":0.03130024147192414,"score_gpt":0.22361384126726255,"score_spread":0.1923135997953384,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049523414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96295595,0.0003618187,0.03264218,0.0001103771,0.000015729447,0.00005031235,0.00024406653,0.00013220367,0.0034873937],"genre_scores_gemma":[0.98987436,0.00019478817,0.008281604,0.000010170133,0.0000031376187,0.000057295147,0.0001587047,0.000027399507,0.0013924601],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998771,0.000019491477,0.0000052262394,0.000021162054,0.000057023066,0.000019986515],"domain_scores_gemma":[0.99974257,0.000120548946,0.000034233013,0.00001864905,0.00007748705,0.0000066115585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047107754,0.00053949043,0.0004891101,0.00025378325,0.00030683342,0.00042891235,0.00038118035,0.00036683376,0.0010366658],"category_scores_gemma":[0.0004670996,0.00026902684,0.000727982,0.0003289403,0.0001358463,0.0003340263,0.00020748032,0.000358633,0.00015596153],"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":[0.0004657213,0.0003624695,0.0048673865,0.00036550962,0.000058369602,0.00019745824,0.00009381927,0.78905874,0.18474473,0.0010879319,0.00048354486,0.018214284],"study_design_scores_gemma":[0.000019471934,0.00033104245,0.0026333632,0.000004548807,0.000036508904,0.00002624995,0.00004198192,0.949936,0.046177264,0.00008598101,0.0006956865,0.0000119425695],"about_ca_topic_score_codex":0.0044484977,"about_ca_topic_score_gemma":0.0048186807,"teacher_disagreement_score":0.0044484977,"about_ca_system_score_codex":0.0003810045,"about_ca_system_score_gemma":0.00055885373,"threshold_uncertainty_score":0.00884521},"labels":[],"label_agreement":null},{"id":"W3049744549","doi":"10.5539/jas.v12n9p149","title":"Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)","year":2020,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China","keywords":"Extrusion; Water content; Absorption of water; Starch; Finger millet; Expansion ratio; Materials science; Agronomy; Bulk density; Moisture; Eleusine; Food science; Composite material; Chemistry; Soil water; Biology; Soil science; Environmental science","score_opus":0.01924519101377008,"score_gpt":0.23413557159543333,"score_spread":0.21489038058166324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049744549","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99717593,0.0012341357,0.0007663519,0.000019737538,0.000013831236,0.000011974163,0.00021214632,0.000014720495,0.0005511632],"genre_scores_gemma":[0.9953053,0.00095028983,0.0019487267,0.000046180605,0.000007169129,0.000017227212,0.0005642677,0.000028091492,0.0011328399],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997882,0.00004558309,0.000026461748,0.000047964997,0.00006204635,0.000029660972],"domain_scores_gemma":[0.99975735,0.00008729738,0.00007879174,0.000011887495,0.00003368729,0.000030931064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028672777,0.00044485444,0.00030797932,0.00030480503,0.00020048948,0.00041322864,0.00012221643,0.00020560865,0.00090454717],"category_scores_gemma":[0.0004266109,0.00016198386,0.00033631639,0.00036207572,0.00015294207,0.0004822782,0.00019148497,0.0005528719,0.00014180118],"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":[0.00038610797,0.000052404623,0.0014344974,0.00012685204,0.000025833764,0.00012919112,0.000043602275,0.00014107345,0.9950819,0.00001833162,0.000017992561,0.0025422517],"study_design_scores_gemma":[0.000019679721,0.0012373559,0.091446884,0.000026601328,0.00012354621,0.00033808398,0.00017756295,0.00067253754,0.9037095,0.000055151624,0.0021574928,0.000035578592],"about_ca_topic_score_codex":0.00038046512,"about_ca_topic_score_gemma":0.0010389809,"teacher_disagreement_score":0.00090454717,"about_ca_system_score_codex":0.00018966841,"about_ca_system_score_gemma":0.00008022406,"threshold_uncertainty_score":0.0030260682},"labels":[],"label_agreement":null},{"id":"W3080103166","doi":"10.3390/nu12092553","title":"Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)","year":2020,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":92,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"","keywords":"Dietary fibre; Cell wall; Food science; Fructan; Lignin; Carbohydrate; Cellulose; Polysaccharide; Chemistry; Assimilation (phonology); Biochemistry; Fructose; Organic chemistry","score_opus":0.07559723713156584,"score_gpt":0.291600715322882,"score_spread":0.21600347819131616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3080103166","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":[0.020884639,0.17603084,0.04335248,0.13236566,0.030262085,0.0072156577,0.16588861,0.0020310194,0.42196897],"genre_scores_gemma":[0.10860605,0.12857766,0.15327697,0.09152529,0.005836167,0.013671403,0.279407,0.0017650821,0.21733437],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99047065,0.0013510879,0.0012949259,0.00069014786,0.0052734036,0.00091984397],"domain_scores_gemma":[0.9766159,0.0018056103,0.001829041,0.0007653328,0.016842991,0.0021412438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.01632722,0.000981979,0.0011682583,0.004771652,0.0011822962,0.003315297,0.0037433822,0.003180578,0.012838178],"category_scores_gemma":[0.014550982,0.00043722437,0.0017541227,0.007229912,0.0009994383,0.0014516361,0.0032422368,0.0040463265,0.0046687108],"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":[0.0010459566,0.0003419129,0.008480268,0.0053001903,0.00023759989,0.00021623311,0.00038402306,0.0005411561,0.002625877,0.010437217,0.6693456,0.30104405],"study_design_scores_gemma":[0.000086989385,0.00008024368,0.021742363,0.0030888307,0.00009736442,0.0000876276,0.00017607752,0.00013506088,0.0005916003,0.0012785819,0.9725948,0.000040424125],"about_ca_topic_score_codex":0.1017391,"about_ca_topic_score_gemma":0.062750496,"teacher_disagreement_score":0.1017391,"about_ca_system_score_codex":0.0063888505,"about_ca_system_score_gemma":0.019208994,"threshold_uncertainty_score":0.20229381},"labels":[],"label_agreement":null},{"id":"W3082199057","doi":"10.1111/1750-3841.15385","title":"Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Moisture; Extrusion; Food science; Die swell; Water content; Materials science; Expansion ratio; Chemistry; Composite material","score_opus":0.017028318012197702,"score_gpt":0.22273808294705336,"score_spread":0.20570976493485565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082199057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998777,0.00037573892,0.00054934766,0.000005209871,0.0000026349994,0.0000067068863,0.00006273015,0.0000075844177,0.00021296125],"genre_scores_gemma":[0.9977938,0.0003089501,0.0011074533,0.000012855684,0.0000020448338,0.000010025222,0.00017924933,0.000013971225,0.0005716188],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998086,0.0000305917,0.000020814945,0.00004030379,0.00006854996,0.00003107025],"domain_scores_gemma":[0.999816,0.000037821334,0.00006160098,0.000011971074,0.000042637534,0.000029902934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027946846,0.00036835638,0.00030844536,0.0004893351,0.00012012903,0.00040091728,0.00014108876,0.00026019636,0.0005903184],"category_scores_gemma":[0.00037251445,0.00019313084,0.00032198709,0.00042837727,0.00017575077,0.0003052622,0.00023949797,0.00037004583,0.000117552765],"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":[0.0002069982,0.000024189203,0.0008208743,0.000049266313,0.00001535666,0.00007257664,0.00002597388,0.000074428586,0.9974381,0.0000126681025,0.000005413878,0.0012541309],"study_design_scores_gemma":[0.000015134338,0.0009268568,0.04051729,0.000012838934,0.000096357144,0.00021022181,0.00008993593,0.0006252929,0.95678264,0.000015349817,0.0006925742,0.000015397982],"about_ca_topic_score_codex":0.00066437386,"about_ca_topic_score_gemma":0.001425964,"teacher_disagreement_score":0.00066437386,"about_ca_system_score_codex":0.00012924857,"about_ca_system_score_gemma":0.000079838275,"threshold_uncertainty_score":0.001974821},"labels":[],"label_agreement":null},{"id":"W3082860837","doi":"10.1111/1750-3841.15401","title":"Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and <i>in vitro</i> digestibility of resultant breads","year":2020,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Farinograph; Food science; Starch; Chemistry; Resistant starch; Wheat flour; Crystallinity; Chewiness","score_opus":0.029136226397841674,"score_gpt":0.22605929134222424,"score_spread":0.19692306494438258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3082860837","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99949443,0.0002299149,0.00008387322,0.000007258661,0.0000067858605,0.000004650139,0.000031227046,0.000003837622,0.00013802467],"genre_scores_gemma":[0.99853766,0.000321825,0.0004779717,0.000022385597,0.000004637968,0.0000063677976,0.000102471284,0.000007821343,0.0005188166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984884,0.000032578737,0.000022104801,0.00003401447,0.000026505128,0.0000360088],"domain_scores_gemma":[0.99979156,0.00004212019,0.00005699052,0.000012832012,0.000023032488,0.000073571304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001788901,0.00042740957,0.00030011006,0.00014817463,0.00010319675,0.00035423774,0.00014402112,0.00016159094,0.00084920635],"category_scores_gemma":[0.0002939025,0.00016707489,0.00022864701,0.00016916361,0.00016992408,0.00022199706,0.0002240371,0.0003435593,0.00010047074],"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":[0.001391764,0.000084756786,0.00045740127,0.0000671244,0.000021147913,0.00005083169,0.000024987341,0.00009388487,0.9963504,0.000013087867,0.000010259019,0.0014343181],"study_design_scores_gemma":[0.00004179985,0.0025483416,0.016244894,0.000014507866,0.00008370608,0.000079883335,0.00008480076,0.0005486808,0.9794937,0.000012398612,0.00083680905,0.000010543912],"about_ca_topic_score_codex":0.0012601892,"about_ca_topic_score_gemma":0.0014995442,"teacher_disagreement_score":0.0012601892,"about_ca_system_score_codex":0.00015788019,"about_ca_system_score_gemma":0.00014333898,"threshold_uncertainty_score":0.0028409362},"labels":[],"label_agreement":null},{"id":"W3083157460","doi":"10.1039/d0fo01160f","title":"Refined sorghum flours precooked by extrusion enhance the integrity of the colonic mucosa barrier and promote a hepatic antioxidant environment in growing Wistar rats","year":2020,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"Quebec Federation of University Students","funders":"Fondo para la Investigación Científica y Tecnológica; Universidad Nacional del Litoral","keywords":"Antioxidant; Sorghum; Food science; Polyphenol; Chemistry; Extrusion; Intestinal mucosa; Structural integrity; Biochemistry; Biology; Medicine; Materials science; Internal medicine; Agronomy","score_opus":0.013608310032871605,"score_gpt":0.20637206522557752,"score_spread":0.19276375519270592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3083157460","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993948,0.00016768262,0.00021897382,0.000017265116,0.0000063022217,0.000007272182,0.000081484,0.000010216743,0.000095985895],"genre_scores_gemma":[0.9963755,0.00049576384,0.0011139922,0.00004735552,0.000006707333,0.000026844302,0.00028439178,0.000013837491,0.0016356511],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998907,0.000012615299,0.000011994618,0.000028206758,0.00002331279,0.0000330707],"domain_scores_gemma":[0.99976736,0.00001560941,0.000072837414,0.000024352334,0.000026937536,0.0000928828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001444253,0.00054052396,0.0003743778,0.00053365494,0.00024130802,0.00024713084,0.0001636127,0.00026949943,0.0008578859],"category_scores_gemma":[0.00012541965,0.0003097408,0.00032983624,0.00026221233,0.0003410303,0.00032405872,0.00024371245,0.000615573,0.00014711145],"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":[0.0064663384,0.0009397186,0.0022112364,0.000078324956,0.00003992455,0.000105860345,0.0000814889,0.00006769636,0.9868607,0.000060996175,0.00004099618,0.0030467284],"study_design_scores_gemma":[0.00041273006,0.027543038,0.121747814,0.000032920227,0.0003054283,0.0004313354,0.00053356565,0.000867946,0.8450992,0.00016830137,0.0028067906,0.000050852752],"about_ca_topic_score_codex":0.0017073448,"about_ca_topic_score_gemma":0.0032019718,"teacher_disagreement_score":0.0017073448,"about_ca_system_score_codex":0.0002296908,"about_ca_system_score_gemma":0.00025351797,"threshold_uncertainty_score":0.0033947825},"labels":[],"label_agreement":null},{"id":"W3083895192","doi":"10.1016/j.foodchem.2020.128026","title":"Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":50,"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":"Ministerstwo Edukacji i Nauki","keywords":"Maltodextrin; Food science; Phytochemical; Berry; Inulin; Chemistry; Wheat bread; Spray drying; Wheat flour; Whole wheat; Botany; Biology; Biochemistry; Chromatography","score_opus":0.02337049747587307,"score_gpt":0.22475701582725088,"score_spread":0.2013865183513778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3083895192","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99928445,0.00030127834,0.0000994507,0.000007910324,0.0000052653227,0.000004148199,0.00008603071,0.0000025115748,0.00020902703],"genre_scores_gemma":[0.99842864,0.00018026607,0.00018635833,0.000012234651,0.0000015731994,0.0000043904715,0.00016677324,0.0000023165787,0.0010174083],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991953,0.000013416835,0.00000918217,0.000020967324,0.000014837208,0.000022070133],"domain_scores_gemma":[0.99987614,0.000028713499,0.000021810733,0.00000671323,0.00002912484,0.00003752425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012449098,0.00031338749,0.00016053786,0.00030552014,0.00013265532,0.00019085556,0.000095563344,0.0001390602,0.00072129915],"category_scores_gemma":[0.00016966423,0.00011927649,0.0002287094,0.00021940481,0.00017677447,0.00012666406,0.00015920462,0.00024960516,0.00013196269],"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":[0.0011047277,0.000054450313,0.0024820345,0.00004489117,0.000017324244,0.000079948666,0.000053930267,0.000093802,0.9945088,0.000020374595,0.00001815096,0.0015215895],"study_design_scores_gemma":[0.00003114329,0.0023790004,0.09182105,0.000019691153,0.0001354424,0.0001564455,0.00027202893,0.00066299696,0.9038447,0.000032974334,0.00062574085,0.000018781599],"about_ca_topic_score_codex":0.005841254,"about_ca_topic_score_gemma":0.008875184,"teacher_disagreement_score":0.005841254,"about_ca_system_score_codex":0.00019198352,"about_ca_system_score_gemma":0.0002699307,"threshold_uncertainty_score":0.0116145015},"labels":[],"label_agreement":null},{"id":"W3087122312","doi":"10.1002/cche.10347","title":"Processing and quality aspects of bulgur from <i>Triticum durum</i>","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Food processing; Food science; Food technology; Chemistry; Process engineering; Pulp and paper industry; Agricultural engineering","score_opus":0.03511820717066412,"score_gpt":0.26362998566439694,"score_spread":0.22851177849373283,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3087122312","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98140234,0.010178313,0.0024597703,0.00015012624,0.000107182794,0.000066577784,0.00054371887,0.00008049776,0.0050114696],"genre_scores_gemma":[0.9810743,0.004913175,0.006082413,0.0002845858,0.00003494593,0.000053658543,0.0018050738,0.00013241766,0.0056194346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975246,0.00003257771,0.00001853427,0.00003953499,0.0001124443,0.00004439091],"domain_scores_gemma":[0.9997203,0.000036357218,0.00009867706,0.000014258792,0.00008777533,0.0000425788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002800168,0.00057369506,0.00040705496,0.00075131026,0.00043723398,0.0008618425,0.00023304472,0.00033605873,0.001430974],"category_scores_gemma":[0.00027751192,0.00015805477,0.0006798698,0.0008711519,0.00025700007,0.0003897993,0.0003481959,0.00089585246,0.00050399237],"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":[0.00032445032,0.000036564554,0.0009085919,0.00046756392,0.000027159751,0.00052207074,0.00009859907,0.00010064353,0.9886358,0.00005839629,0.00012329315,0.008697007],"study_design_scores_gemma":[0.000023712768,0.0018012663,0.07321871,0.00022231549,0.00026694528,0.0019400144,0.00068166084,0.0005788337,0.90068924,0.00015050812,0.020360205,0.000066593275],"about_ca_topic_score_codex":0.0017934676,"about_ca_topic_score_gemma":0.003086995,"teacher_disagreement_score":0.0017934676,"about_ca_system_score_codex":0.00044530543,"about_ca_system_score_gemma":0.0002769386,"threshold_uncertainty_score":0.004787147},"labels":[],"label_agreement":null},{"id":"W3087202304","doi":"10.1002/cche.10344","title":"Effect of different cooking methods and heating solutions on nutritionally‐important starch fractions and flatus oligosaccharides in selected pulses","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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; Agriculture and Agri-Food Canada","funders":"Saskatchewan Pulse Growers","keywords":"Chemistry; Starch; Food science; Stachyose; Sugar; Cooking methods; Carbohydrate; Composition (language); Raffinose; Biochemistry; Sucrose","score_opus":0.024759703222276212,"score_gpt":0.313674554533823,"score_spread":0.28891485131154676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3087202304","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834764,0.0006923652,0.0005808043,0.000013462326,0.000011355925,0.000021503916,0.00006780134,0.000008285495,0.00025680292],"genre_scores_gemma":[0.9956845,0.00070584426,0.002321085,0.00006262257,0.0000064031947,0.000043224965,0.00015324143,0.000017225184,0.0010057656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998747,0.000025739362,0.000012492193,0.000031329808,0.00002904763,0.000026549453],"domain_scores_gemma":[0.99973005,0.00007583294,0.00006654367,0.000016590493,0.000057542522,0.000053469237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021773431,0.00033076422,0.00023928544,0.00022139674,0.00019452507,0.00034557,0.00014328638,0.00016569054,0.0011168576],"category_scores_gemma":[0.00037763108,0.00013675686,0.00032410506,0.00026279397,0.00019879248,0.00028685626,0.00021823228,0.00060893805,0.00009913949],"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":[0.001977864,0.00024612635,0.0024235814,0.00025351145,0.000049229402,0.000049290145,0.00013508572,0.00009876138,0.98890054,0.000026960903,0.000041438714,0.005797528],"study_design_scores_gemma":[0.000044401175,0.006603688,0.058953468,0.000044125187,0.00017993558,0.00013165812,0.00045464307,0.0005992236,0.9311811,0.000058978716,0.0017196728,0.000029068338],"about_ca_topic_score_codex":0.00093869533,"about_ca_topic_score_gemma":0.0017468918,"teacher_disagreement_score":0.0011168576,"about_ca_system_score_codex":0.00015836704,"about_ca_system_score_gemma":0.00018241025,"threshold_uncertainty_score":0.0037363172},"labels":[],"label_agreement":null},{"id":"W3088095050","doi":"10.1155/2020/9595086","title":"Nutritional Composition and Health Benefits of Teff (<i>Eragrostis tef</i> (Zucc.) Trotter)","year":2020,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Food composition and properties","field":"Nursing","cited_by":57,"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":"Eragrostis; Sorghum; Crop; Poaceae; Agronomy; Glycemic index; Gluten free; Staple food; Biology; Food science; Gluten; Agriculture; Biotechnology; Glycemic; Ecology","score_opus":0.09866874632938354,"score_gpt":0.3275858472845202,"score_spread":0.22891710095513668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088095050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98437715,0.012149777,0.00028424922,0.0002624189,0.00005910727,0.000022055725,0.0006525717,0.00002101684,0.0021715723],"genre_scores_gemma":[0.990119,0.0050671846,0.0009399918,0.00033076052,0.000026482361,0.000018015176,0.0006757264,0.000011741071,0.0028112058],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996185,0.000008439136,0.0000019296926,0.000008305146,0.000008330737,0.000011183185],"domain_scores_gemma":[0.99996436,0.000004172995,0.000013521935,0.0000014646662,0.0000057461098,0.000010804083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013513457,0.00028261842,0.00021554745,0.00051635446,0.00023999235,0.0002696737,0.00008851301,0.00023458115,0.0023481827],"category_scores_gemma":[0.0001316555,0.00008415061,0.00017868807,0.0002669371,0.00010592618,0.00019671478,0.00019167567,0.00034978974,0.00027419312],"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":[0.017391598,0.0035991701,0.038857438,0.0021586972,0.0005546967,0.00083213794,0.0005500154,0.000287273,0.70966464,0.0014705852,0.0033794828,0.22125416],"study_design_scores_gemma":[0.00038766558,0.01884264,0.8824289,0.0005857939,0.0008543581,0.0017839241,0.00086785405,0.00084435457,0.052465957,0.0012502557,0.03959038,0.000097892866],"about_ca_topic_score_codex":0.002043394,"about_ca_topic_score_gemma":0.00267959,"teacher_disagreement_score":0.0023481827,"about_ca_system_score_codex":0.00014522059,"about_ca_system_score_gemma":0.00011487322,"threshold_uncertainty_score":0.007855475},"labels":[],"label_agreement":null},{"id":"W3088570016","doi":"10.3390/ijms21197011","title":"A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model","year":2020,"lang":"en","type":"review","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":132,"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":"Starch; Amyloplast; Granule (geology); Chemistry; Biochemistry; Plastid; Carbohydrate; Biosynthesis; Biology; Gene; Chloroplast","score_opus":0.07301062019941992,"score_gpt":0.37186307981056355,"score_spread":0.2988524596111436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3088570016","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":[0.000140034,0.9979075,0.00024826534,0.00019510556,0.00028616373,0.0000043214086,0.000031659805,0.000011051068,0.0011759136],"genre_scores_gemma":[0.0005964463,0.99833363,0.00029566613,0.00011865524,0.00014151947,0.00000602573,0.000041983272,0.0000021467274,0.00046388048],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984574,0.00002290216,0.000029376572,0.00003794298,0.000048517224,0.000015507894],"domain_scores_gemma":[0.9996618,0.00017738521,0.000057918744,0.000011647632,0.00006428389,0.0000269978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004571775,0.0011026721,0.0012050587,0.0027893798,0.00029194925,0.00093937403,0.0009634776,0.0008692444,0.004996895],"category_scores_gemma":[0.0009486204,0.0003889548,0.0006744759,0.0039587975,0.00043014972,0.0017541276,0.00066718383,0.0014527342,0.002455372],"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":[0.00010549376,0.00008553263,0.00022861139,0.061651617,0.00016210559,0.00037309874,0.00015457677,0.001068636,0.0037548696,0.014220297,0.06217029,0.856025],"study_design_scores_gemma":[0.000006260993,0.000069698275,0.00040221968,0.0042837034,0.000103623766,0.0005660591,0.000034816032,0.00010946395,0.0004487273,0.0024909712,0.9914677,0.000016703561],"about_ca_topic_score_codex":0.0011129661,"about_ca_topic_score_gemma":0.0012255312,"teacher_disagreement_score":0.004996895,"about_ca_system_score_codex":0.00070095056,"about_ca_system_score_gemma":0.0010970838,"threshold_uncertainty_score":0.016716301},"labels":[],"label_agreement":null},{"id":"W3089236897","doi":"10.1002/fsn3.1905","title":"Extraction, modification, and property characterization of dietary fiber from <i>Agrocybe cylindracea</i>","year":2020,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Government of Shandong Province","keywords":"DPPH; Extraction (chemistry); ABTS; Cellulase; Chemistry; Dietary fiber; Antioxidant; Fiber; Antioxidant capacity; Food science; In vitro; Chromatography; Enzyme; Biochemistry; Organic chemistry","score_opus":0.046227301081754914,"score_gpt":0.2587020529159505,"score_spread":0.2124747518341956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089236897","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9816589,0.003419609,0.010230143,0.00012971496,0.00002515234,0.00007692117,0.0014392746,0.00010932932,0.0029109244],"genre_scores_gemma":[0.98652786,0.0015676753,0.0075694905,0.00010903393,0.000008775424,0.00004320833,0.001493376,0.000051907336,0.0026286854],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998739,0.000013584444,0.000010323703,0.000035176643,0.000045710804,0.000021381646],"domain_scores_gemma":[0.9999194,0.000010338322,0.00002579898,0.000009329097,0.000022478054,0.000012694688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015677472,0.0004950719,0.00023275761,0.000518645,0.00026584347,0.00025667733,0.00016103596,0.0002360093,0.00053377857],"category_scores_gemma":[0.00014875263,0.0001027829,0.00039935962,0.00055216014,0.00015760855,0.00024425818,0.00013849568,0.00032178484,0.0002063725],"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":[0.00001998143,0.000005642469,0.00019923957,0.00003449694,0.0000031162251,0.000031865624,0.0000074133504,0.00003357131,0.9986431,0.000017984463,0.000011080149,0.0009925379],"study_design_scores_gemma":[0.0000053018803,0.00009493734,0.013354163,0.000014136864,0.000025254494,0.0001445504,0.000041116557,0.00038649605,0.98315525,0.000033827044,0.002734751,0.0000102874155],"about_ca_topic_score_codex":0.0037414196,"about_ca_topic_score_gemma":0.0050914614,"teacher_disagreement_score":0.0037414196,"about_ca_system_score_codex":0.00026006863,"about_ca_system_score_gemma":0.00021276945,"threshold_uncertainty_score":0.0074392557},"labels":[],"label_agreement":null},{"id":"W3089766065","doi":"10.3390/nu12103045","title":"Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health","year":2020,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":363,"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":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Dietary fibre; Whole grains; Arabinoxylan; Fructan; Food science; Health benefits; Dietary fiber; Food products; Health claims on food labels; Human nutrition; Refined grains; Human health; Biology; Biotechnology; Chemistry; Polysaccharide; Medicine; Biochemistry; Environmental health; Fructose","score_opus":0.0812360118163481,"score_gpt":0.31188905081403545,"score_spread":0.23065303899768735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089766065","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":[0.00054978824,0.9975823,0.00009057044,0.00018537631,0.00009970067,0.0000044647127,0.000043502736,0.0000038101766,0.0014403848],"genre_scores_gemma":[0.0023336054,0.99631387,0.00017335152,0.00011275284,0.00005179426,0.0000069146395,0.000051818373,0.0000013626684,0.0009545566],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999884,0.000020341517,0.000019983701,0.00002283778,0.00004113765,0.000011657601],"domain_scores_gemma":[0.99988997,0.000052147694,0.00002352968,0.0000031161132,0.000024171017,0.0000070860783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002642071,0.0004833708,0.0007874063,0.0016682453,0.00019751808,0.0007320641,0.0003122533,0.0007126446,0.005283965],"category_scores_gemma":[0.00048197876,0.0001619193,0.00058105786,0.0013169742,0.0002449025,0.00060929306,0.000494463,0.0007668596,0.0011547497],"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":[0.00020804687,0.00008571971,0.00041803851,0.047978055,0.0002520298,0.00022674582,0.00012377328,0.00019202419,0.0037850845,0.0033030834,0.010232685,0.93319464],"study_design_scores_gemma":[0.000033786786,0.00023050487,0.0055420925,0.018715499,0.00041933643,0.0016486164,0.0001634275,0.000093318566,0.0014754288,0.0036893075,0.9679603,0.000028497652],"about_ca_topic_score_codex":0.001668342,"about_ca_topic_score_gemma":0.003136854,"teacher_disagreement_score":0.005283965,"about_ca_system_score_codex":0.0003235441,"about_ca_system_score_gemma":0.00048440072,"threshold_uncertainty_score":0.017676592},"labels":[],"label_agreement":null},{"id":"W3090131152","doi":"10.1016/j.numecd.2020.09.025","title":"The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and rice","year":2020,"lang":"en","type":"article","venue":"Nutrition Metabolism and Cardiovascular Diseases","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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 Toronto; St. Michael's Hospital","funders":"Government of Canada","keywords":"Postprandial; Glycemic index; Post-prandial; Glycemic; Insulin; Olive oil; Context (archaeology); Medicine; Area under the curve; Meal; Food science; Internal medicine; Carbohydrate; Animal science; Chemistry; Endocrinology; Diabetes mellitus; Biology","score_opus":0.011030611262897906,"score_gpt":0.22665464352193318,"score_spread":0.2156240322590353,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090131152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9928474,0.003162768,0.00045560385,0.00045035456,0.0008124643,0.0011963957,0.00028434253,0.000050390485,0.00074016437],"genre_scores_gemma":[0.9918886,0.0018744901,0.0015629951,0.0005727745,0.00072813337,0.0015989981,0.00030316808,0.000020422289,0.0014503098],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.998362,0.0008294548,0.00013041896,0.00036283018,0.00009217958,0.00022301917],"domain_scores_gemma":[0.9977191,0.0009268283,0.0003600336,0.00019051108,0.00011423161,0.0006892722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026113605,0.0021344034,0.005507265,0.00053004833,0.001015021,0.0016329375,0.0013701094,0.0030928233,0.006951582],"category_scores_gemma":[0.003274319,0.0013377545,0.003663197,0.000680424,0.0020804626,0.001666246,0.00090089854,0.0052816896,0.00062007766],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.99405706,0.0029799275,0.0001955027,0.00015564806,0.00069483963,0.000007659059,0.000015089846,0.00003834975,0.00037409455,0.00001864805,0.000044022498,0.0014190925],"study_design_scores_gemma":[0.9171772,0.077685185,0.0021693343,0.000041607425,0.0020986055,0.000008603776,0.000035407535,0.0003068362,0.0002213925,0.00008371461,0.00015077411,0.00002137292],"about_ca_topic_score_codex":0.0027009181,"about_ca_topic_score_gemma":0.003458626,"teacher_disagreement_score":0.006951582,"about_ca_system_score_codex":0.0009017732,"about_ca_system_score_gemma":0.0015262528,"threshold_uncertainty_score":0.023255348},"labels":[],"label_agreement":null},{"id":"W3090343168","doi":"10.3390/pr8101227","title":"Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans","year":2020,"lang":"en","type":"article","venue":"Processes","topic":"Food composition and properties","field":"Nursing","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":"International Fund for Agricultural Development","keywords":"Softening; Cultivar; Mathematics; Food science; Chemistry; Horticulture; Materials science; Statistics; Biology","score_opus":0.03772440147248147,"score_gpt":0.2556202230910732,"score_spread":0.21789582161859172,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090343168","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992636,0.00007951535,0.0004960798,0.0000023462464,0.0000012191533,0.0000035846851,0.000053139,0.000004029982,0.0000965197],"genre_scores_gemma":[0.9988438,0.000050012743,0.00060375023,0.0000041612093,7.7140635e-7,0.0000037671773,0.00015641887,0.0000055700025,0.0003318042],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998549,0.000014891179,0.00001229063,0.00004880637,0.000038741022,0.000030293035],"domain_scores_gemma":[0.99964476,0.00007175629,0.0001175591,0.000021076019,0.00009383988,0.00005104828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031712095,0.00024063025,0.00024277157,0.0005108748,0.00014329812,0.00028638708,0.00008674977,0.0001802781,0.00036683865],"category_scores_gemma":[0.00048610548,0.0001628926,0.00034169367,0.00038643955,0.00019168282,0.0002204308,0.00013761906,0.00024414156,0.000108148204],"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":[0.00060657365,0.00005606506,0.063568085,0.00008963675,0.00004257244,0.00009168107,0.00023531428,0.00060957606,0.9274977,0.00002869923,0.000028732808,0.007145361],"study_design_scores_gemma":[0.0000030751048,0.00038686005,0.91860217,0.0000033933554,0.00003230013,0.00014936412,0.00015050502,0.0029727246,0.07745642,0.000019626326,0.00020997731,0.000013685895],"about_ca_topic_score_codex":0.0061329133,"about_ca_topic_score_gemma":0.009412496,"teacher_disagreement_score":0.0061329133,"about_ca_system_score_codex":0.00025642,"about_ca_system_score_gemma":0.000121700075,"threshold_uncertainty_score":0.012194395},"labels":[],"label_agreement":null},{"id":"W3090384365","doi":"10.22271/chemi.2020.v8.i5c.10457","title":"Nutritional and functional variability of Nutri cereals","year":2020,"lang":"en","type":"article","venue":"International Journal of Chemical Studies","topic":"Food composition and properties","field":"Nursing","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":"Food science; Biology; Medicine; Agronomy","score_opus":0.05841331811362341,"score_gpt":0.30439648008303305,"score_spread":0.24598316196940964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090384365","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991922,0.00009208711,0.000086431304,0.0000066958737,0.00000276272,0.000002160252,0.00022262278,0.000003124767,0.0003919273],"genre_scores_gemma":[0.99854565,0.000035282075,0.00012644411,0.000010124567,0.000001960559,0.0000046278205,0.0003570524,0.0000054305633,0.00091351295],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99987996,0.000019021518,0.000011144741,0.00004694094,0.00001995024,0.000022906854],"domain_scores_gemma":[0.99971944,0.000057502526,0.00005982208,0.000036145917,0.00006064118,0.00006642439],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018609282,0.00025384617,0.00015495533,0.00092557713,0.0002942266,0.00044697511,0.00016422303,0.00016537154,0.0025014423],"category_scores_gemma":[0.00039784197,0.0001244002,0.00017275331,0.0005362452,0.00025016052,0.0001715066,0.0002257269,0.00024988255,0.0003272481],"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":[0.004025196,0.00031988783,0.2745839,0.00011582504,0.00019690275,0.0007290799,0.0013874063,0.00015650113,0.7012006,0.0004734925,0.00026849157,0.016542653],"study_design_scores_gemma":[0.0000054781544,0.00041158398,0.994447,0.000003920837,0.000014259764,0.00029989597,0.00031864268,0.00008153086,0.003723117,0.00006782599,0.0006213136,0.0000054095885],"about_ca_topic_score_codex":0.0016331753,"about_ca_topic_score_gemma":0.0018961331,"teacher_disagreement_score":0.0025014423,"about_ca_system_score_codex":0.00020218668,"about_ca_system_score_gemma":0.00007910371,"threshold_uncertainty_score":0.0083681345},"labels":[],"label_agreement":null},{"id":"W3090557119","doi":"10.4103/ijnpnd.ijnpnd_78_19","title":"Characterization of Whole Wheat Bread Reformulated with Pea and Soy Protein Isolates","year":2020,"lang":"en","type":"article","venue":"International journal of Nutrition Pharmacology Neurological Diseases","topic":"Food composition and properties","field":"Nursing","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":"Food science; Pea protein; Soy protein; Wheat flour; Chemistry; Biology","score_opus":0.01806000097684743,"score_gpt":0.2688591467294473,"score_spread":0.2507991457525999,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090557119","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984883,0.00029399298,0.000658994,0.0000096511285,0.0000044158623,0.000012862595,0.00024026127,0.000009057703,0.00028240506],"genre_scores_gemma":[0.99580765,0.00029887405,0.0018080372,0.00003535189,0.0000024655026,0.000018692688,0.0011465708,0.00002499956,0.00085737894],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998814,0.000016056716,0.000011027235,0.000029733383,0.000043975917,0.000017696766],"domain_scores_gemma":[0.9998561,0.000020864845,0.000036559588,0.000011091852,0.00005348118,0.000021775895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015405606,0.0003167034,0.00019172484,0.00027908,0.0001591723,0.0002751482,0.00013774642,0.0001743424,0.00072970847],"category_scores_gemma":[0.00020344055,0.00012510897,0.00037838638,0.00043768057,0.00018383277,0.00015976866,0.00018232888,0.00026705395,0.00015277897],"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":[0.00009366348,0.000014280635,0.0008422847,0.00002761267,0.00000761819,0.000042920237,0.000037599246,0.00003926375,0.9983463,0.000004791901,0.0000074090203,0.0005363214],"study_design_scores_gemma":[0.000017533468,0.0016019241,0.15338148,0.000017719958,0.000098024466,0.0003777816,0.0004096014,0.0009966146,0.84167486,0.000020775848,0.0013895469,0.000014087853],"about_ca_topic_score_codex":0.0019518343,"about_ca_topic_score_gemma":0.0024025068,"teacher_disagreement_score":0.0019518343,"about_ca_system_score_codex":0.000097673204,"about_ca_system_score_gemma":0.00009010202,"threshold_uncertainty_score":0.003880918},"labels":[],"label_agreement":null},{"id":"W3091489668","doi":"10.1002/cche.10357","title":"Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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 International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Aftertaste; Aroma; Food science; Chemistry; Flavor; Bran; Starch; Limiting; Raw material; Organic chemistry","score_opus":0.02839319346547453,"score_gpt":0.22533329959160808,"score_spread":0.19694010612613355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3091489668","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989851,0.00020589589,0.00039227397,0.0000076926035,0.0000048236557,0.000010957455,0.000081672515,0.000007585181,0.0003038652],"genre_scores_gemma":[0.99785113,0.00011750428,0.0007275534,0.000018267052,0.0000017321462,0.0000109274115,0.00013213378,0.000010582629,0.0011301822],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998884,0.000014174007,0.000009089082,0.000027147851,0.00004155778,0.000019586001],"domain_scores_gemma":[0.9998591,0.000030190748,0.000034231096,0.000014868975,0.0000342533,0.000027400496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015652215,0.00022277546,0.00027171592,0.00021446793,0.000187923,0.00023914424,0.00011686227,0.0002113553,0.0017447402],"category_scores_gemma":[0.00019413594,0.00015329833,0.00031816302,0.00019950035,0.00023821488,0.00016972134,0.0001535037,0.00042280403,0.00018368874],"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":[0.00036560057,0.000026995474,0.00088678626,0.000032694887,0.000008721134,0.000040536488,0.00004071296,0.000043909928,0.99746454,0.000009173342,0.000008747673,0.0010715942],"study_design_scores_gemma":[0.000021095397,0.002407476,0.068623796,0.0000070584347,0.000044983986,0.00014473629,0.00020074664,0.0003882806,0.92720234,0.000023009932,0.0009251649,0.000011348271],"about_ca_topic_score_codex":0.0010075504,"about_ca_topic_score_gemma":0.0018134959,"teacher_disagreement_score":0.0017447402,"about_ca_system_score_codex":0.00012918598,"about_ca_system_score_gemma":0.000096362295,"threshold_uncertainty_score":0.005836785},"labels":[],"label_agreement":null},{"id":"W3092174235","doi":"10.1016/j.jneb.2020.02.012","title":"Dietary Fiber: Properties, Recovery, and Applications","year":2020,"lang":"en","type":"article","venue":"Journal of Nutrition Education and Behavior","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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":"Dietary fiber; Fiber; Food science; Computer science; Chemistry","score_opus":0.03943176317629275,"score_gpt":0.28032227033455887,"score_spread":0.2408905071582661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092174235","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":[0.82126486,0.15583177,0.00537339,0.0020531735,0.0001692415,0.00008872607,0.0006028199,0.00006804025,0.014547947],"genre_scores_gemma":[0.9357559,0.052132126,0.0060414225,0.00019870666,0.00009978181,0.00004021033,0.00022105328,0.000020919653,0.005489974],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998129,0.000041454623,0.000021294143,0.000035210443,0.0000712407,0.000017855768],"domain_scores_gemma":[0.99967396,0.00008373882,0.00008858367,0.000018237368,0.00009855183,0.000036959547],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007287088,0.00048733843,0.000290235,0.0020037033,0.00035499278,0.0007995977,0.00033869338,0.0006161991,0.0013881861],"category_scores_gemma":[0.0007503755,0.0001785944,0.00034967237,0.0012568843,0.0004440052,0.00073234877,0.0003600188,0.000498266,0.00022071325],"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":[0.0045283027,0.0014373134,0.1460949,0.0022417505,0.00020883219,0.00060626393,0.0005082602,0.0012715262,0.096707515,0.0035323275,0.0014783747,0.74138457],"study_design_scores_gemma":[0.00015007808,0.007651242,0.732542,0.0026170225,0.00079315924,0.0075339884,0.0026994625,0.0071116746,0.16323084,0.0091401795,0.066347644,0.00018263707],"about_ca_topic_score_codex":0.003911181,"about_ca_topic_score_gemma":0.00434751,"teacher_disagreement_score":0.003911181,"about_ca_system_score_codex":0.00048481507,"about_ca_system_score_gemma":0.00042263092,"threshold_uncertainty_score":0.007776797},"labels":[],"label_agreement":null},{"id":"W3092216385","doi":"10.1093/jn/nxaa276","title":"Lysine Bioavailability in School-Age Children Consuming Rice Is Reduced by Starch Retrogradation","year":2020,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Hospital for Sick Children; University of Alberta; University of British Columbia; BC Children's Hospital","funders":"Natural Sciences and Engineering Research Council of Canada; Dairy Farmers of Canada","keywords":"Bioavailability; Starch; Lysine; Food science; Retrogradation (starch); Chemistry; Biotechnology; Biology; Biochemistry; Amino acid; Amylose","score_opus":0.028039676265694594,"score_gpt":0.27186739765702084,"score_spread":0.24382772139132625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092216385","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99969745,0.000119606,0.000036846457,0.000014277027,0.0000028303787,0.0000018389928,0.000031425894,0.0000046540745,0.000091058195],"genre_scores_gemma":[0.9989097,0.0001288885,0.00013906733,0.000019026687,0.0000023523892,0.0000048152897,0.00008355424,0.0000071081604,0.0007054237],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998944,0.00001773699,0.00000798725,0.000029951574,0.00001834682,0.000031579253],"domain_scores_gemma":[0.9995283,0.00012545,0.00017566304,0.000026532789,0.00004645853,0.000097640754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021009032,0.00033827857,0.00043271997,0.00021577963,0.00028417932,0.00034138438,0.00016909509,0.00030727457,0.0019424269],"category_scores_gemma":[0.00059100153,0.00034642016,0.00039670468,0.00014097783,0.00036864198,0.00023358688,0.00026150802,0.0007293782,0.00026989158],"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":[0.04757392,0.0025720855,0.5212178,0.00042129587,0.00030340362,0.0012401466,0.0018642958,0.00020001346,0.39933744,0.00016294478,0.0006271977,0.024479477],"study_design_scores_gemma":[0.0001416632,0.0028333722,0.97509503,0.000014303587,0.00012267097,0.00048304108,0.00064333924,0.00027274466,0.019886889,0.000045408913,0.0004474083,0.0000141483015],"about_ca_topic_score_codex":0.0061564627,"about_ca_topic_score_gemma":0.0061486135,"teacher_disagreement_score":0.0061564627,"about_ca_system_score_codex":0.00034072483,"about_ca_system_score_gemma":0.0003753146,"threshold_uncertainty_score":0.012241304},"labels":[],"label_agreement":null},{"id":"W3092234006","doi":"10.3390/insects11100681","title":"A Study of the Gut Bacterial Community of Reticulitermes virginicus Exposed to Chitosan Treatment","year":2020,"lang":"en","type":"article","venue":"Insects","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Biology; Reticulitermes; Chitosan; Biotechnology; Microbiology; Zoology; Ecology; Rhinotermitidae","score_opus":0.07664995089086872,"score_gpt":0.2766291794785041,"score_spread":0.19997922858763534,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092234006","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99932325,0.00019870084,0.00011281516,0.000009122533,0.0000031085667,0.0000047620233,0.000098858334,0.0000032005094,0.00024624018],"genre_scores_gemma":[0.9964946,0.00043220219,0.00076540286,0.000038361675,0.0000060135058,0.000021332438,0.0004628639,0.000004757664,0.0017744022],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993205,0.0000050279323,0.0000036425292,0.000025812375,0.000016962686,0.000016493064],"domain_scores_gemma":[0.99991286,0.000008679967,0.000021944816,0.000005526106,0.000022022406,0.000028895667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007069864,0.00027079886,0.0002412183,0.00020392452,0.00020471915,0.00023840256,0.00012475741,0.00019422147,0.0005125231],"category_scores_gemma":[0.00012670102,0.00008298445,0.00023915633,0.00014818255,0.00014610241,0.00013508934,0.00021054874,0.00025105942,0.00009264888],"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":[0.00011526827,0.000017528613,0.0036027501,0.000044752214,0.0000067807996,0.00006925531,0.0000575431,0.000018433866,0.9943772,0.0000065312383,0.000008928328,0.0016750095],"study_design_scores_gemma":[0.000012618861,0.0019266383,0.6178563,0.000026704474,0.000104596125,0.0004999481,0.0008263986,0.0005193147,0.3760394,0.000036897258,0.0021243943,0.000026846525],"about_ca_topic_score_codex":0.00337951,"about_ca_topic_score_gemma":0.0065508825,"teacher_disagreement_score":0.00337951,"about_ca_system_score_codex":0.00018004069,"about_ca_system_score_gemma":0.0002138476,"threshold_uncertainty_score":0.0067197084},"labels":[],"label_agreement":null},{"id":"W3092888355","doi":"10.3390/foods9101465","title":"The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Ontario Ministry of Research and Innovation","keywords":"Farinograph; Rheology; Food science; Sugar; Fermentation; Wheat flour; Response surface methodology; Chemistry; Viscosity; Sodium; Mathematics; Materials science; Composite material; Chromatography","score_opus":0.018060822470981577,"score_gpt":0.26677823299060877,"score_spread":0.2487174105196272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3092888355","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99768484,0.001652722,0.00031181765,0.00002284678,0.00001025078,0.000014019228,0.000054854838,0.0000059119398,0.00024276439],"genre_scores_gemma":[0.99657226,0.0010915078,0.0016879876,0.000033416625,0.000005784669,0.000013240293,0.00008579091,0.00000815332,0.00050186284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995396,0.00017478838,0.000063728534,0.00007486747,0.00011156178,0.00003543798],"domain_scores_gemma":[0.9995802,0.00013484932,0.00011906349,0.000025774123,0.00008661318,0.000053557877],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004962795,0.00050106057,0.0004460419,0.00019455158,0.00013649046,0.0005121461,0.00018446699,0.00026623788,0.0006119285],"category_scores_gemma":[0.0006522652,0.00015800234,0.00040562812,0.0003148363,0.0002548431,0.00033586507,0.00020761172,0.00037884625,0.00011103823],"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":[0.0019411521,0.00020150658,0.002261811,0.0003146232,0.000072767354,0.00008317698,0.00011862489,0.0003816116,0.98738396,0.000032659824,0.000023127166,0.007184994],"study_design_scores_gemma":[0.00003246017,0.005330654,0.029631928,0.00003550595,0.00018455034,0.000101607526,0.00022218812,0.0011919927,0.9618679,0.000028647422,0.001339393,0.000033214514],"about_ca_topic_score_codex":0.0012410212,"about_ca_topic_score_gemma":0.0021562662,"teacher_disagreement_score":0.0012410212,"about_ca_system_score_codex":0.00023033822,"about_ca_system_score_gemma":0.0002536357,"threshold_uncertainty_score":0.002624631},"labels":[],"label_agreement":null},{"id":"W3096739513","doi":"10.1016/j.carbpol.2020.117372","title":"Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology","year":2020,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Waterloo","funders":"Guangdong Science and Technology Department; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"Swelling; Starch; Segmentation; Granule (geology); Materials science; Starch gelatinization; Swelling capacity; Artificial intelligence; Canny edge detector; Biological system; Computer vision; Computer science; Image processing; Composite material; Chemistry; Edge detection; Biology; Food science; Image (mathematics)","score_opus":0.09854903021050114,"score_gpt":0.3157686057323673,"score_spread":0.21721957552186616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3096739513","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92184806,0.0011908534,0.07474395,0.00007204908,0.000035738965,0.000043658863,0.0002495687,0.00016207798,0.0016541076],"genre_scores_gemma":[0.9574914,0.00057495787,0.039574865,0.000032022854,0.000016587906,0.000067594054,0.00026782352,0.0000690944,0.0019056993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982387,0.000025088802,0.000008932329,0.000051313502,0.000066653825,0.000024249002],"domain_scores_gemma":[0.9997577,0.0000922026,0.00005249384,0.000024481005,0.000059091377,0.0000140997745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031325038,0.00030251965,0.00017820467,0.00037347825,0.00015211293,0.00022249208,0.00023909411,0.00030310516,0.00077905046],"category_scores_gemma":[0.00039721065,0.00020252858,0.00018563718,0.00037024997,0.0003284211,0.00032716297,0.00020396186,0.0004479762,0.00014486942],"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":[0.000025307283,0.000006012331,0.00010501949,0.000018664656,0.000003213204,0.000007904168,0.000018615345,0.00008127608,0.9976197,0.00005157179,0.000015969266,0.0020466973],"study_design_scores_gemma":[0.0000030387791,0.00006386628,0.0046952404,0.0000028118911,0.000012663054,0.00006245671,0.000017707262,0.006311783,0.9882245,0.000030306715,0.0005652959,0.00001031987],"about_ca_topic_score_codex":0.00094776036,"about_ca_topic_score_gemma":0.0014173067,"teacher_disagreement_score":0.00094776036,"about_ca_system_score_codex":0.00020519052,"about_ca_system_score_gemma":0.00017295043,"threshold_uncertainty_score":0.002606213},"labels":[],"label_agreement":null},{"id":"W3097851763","doi":"10.1016/j.heliyon.2020.e05294","title":"Characterizing internal cavity modulation of corn starch microcapsules","year":2020,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Toronto; National Institute for Nanotechnology; University of Waterloo","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Government of Canada","keywords":"Swelling; Scanning electron microscope; Materials science; Starch; Confocal laser scanning microscopy; Microscopy; Particle size; Composite material; Chemical engineering; Biomedical engineering; Chemistry; Optics; Food science","score_opus":0.038589200606760556,"score_gpt":0.26203921847963213,"score_spread":0.22345001787287158,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3097851763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99273914,0.0006310437,0.005417698,0.00001895597,0.000016443872,0.000036524027,0.00007646385,0.000054591037,0.0010092858],"genre_scores_gemma":[0.9940402,0.00027871178,0.004693442,0.00002192815,0.0000066440725,0.000060200102,0.00008301603,0.000025699956,0.00079020276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998814,0.00001134144,0.0000068352088,0.000034844823,0.000037929498,0.000027726086],"domain_scores_gemma":[0.9997763,0.000075641576,0.00006116383,0.000019910558,0.000042642263,0.000024382529],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020088155,0.00027999413,0.00017377993,0.00021728799,0.0001134063,0.00024485556,0.00011998021,0.00021971486,0.0004121631],"category_scores_gemma":[0.00036604566,0.00011647589,0.00018584421,0.00012935732,0.0002986931,0.00022910704,0.00022799397,0.0003659598,0.00011905662],"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":[0.000009818677,0.0000023865668,0.000037755824,0.000012585028,7.247821e-7,0.000010574336,0.0000185171,0.00003253148,0.9992557,0.000018882009,0.0000057736997,0.0005948082],"study_design_scores_gemma":[0.0000021088024,0.00007034213,0.0011286326,0.0000024902065,0.0000034242464,0.000023939874,0.00001366897,0.00049624237,0.9979955,0.000012877342,0.00024740532,0.0000033787092],"about_ca_topic_score_codex":0.00035430476,"about_ca_topic_score_gemma":0.00041795813,"teacher_disagreement_score":0.0004121631,"about_ca_system_score_codex":0.00023863385,"about_ca_system_score_gemma":0.00009140043,"threshold_uncertainty_score":0.0017313957},"labels":[],"label_agreement":null},{"id":"W3099161929","doi":"10.1016/j.foodchem.2020.128616","title":"Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":51,"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":"Amylose; Food science; Chemistry; Fiber; Starch; Dietary fiber; Materials science; Organic chemistry","score_opus":0.09099422517704506,"score_gpt":0.2760852796270562,"score_spread":0.18509105445001114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3099161929","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932099,0.0008907588,0.004666528,0.000020674372,0.000016673526,0.000017505563,0.00020801194,0.000055277174,0.00091465656],"genre_scores_gemma":[0.98971355,0.0006524491,0.0071970536,0.000025589705,0.000009177263,0.000025754718,0.000485601,0.000055203538,0.001835582],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979633,0.000031709264,0.000017624878,0.000051862113,0.00006986201,0.000032682612],"domain_scores_gemma":[0.9996574,0.00009731339,0.00005881952,0.000025837642,0.000120327226,0.00004017904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038751308,0.00039776784,0.00025567762,0.0003771754,0.00037287187,0.00026877123,0.0001433461,0.00021581666,0.0011769936],"category_scores_gemma":[0.00037181232,0.00016969819,0.00032649928,0.00046296156,0.0001941204,0.00030330286,0.00013645831,0.0005268114,0.00016924494],"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":[0.00019343694,0.00003170569,0.0012145564,0.00004340946,0.000008760122,0.000024074707,0.00007568089,0.00008716824,0.9955213,0.000028887196,0.000022566886,0.002748469],"study_design_scores_gemma":[0.000008873435,0.00081149465,0.037468467,0.000010921436,0.00006546934,0.00016681296,0.00010362306,0.001212686,0.9592456,0.00003654685,0.0008529822,0.000016429827],"about_ca_topic_score_codex":0.0013243967,"about_ca_topic_score_gemma":0.0018950215,"teacher_disagreement_score":0.0013243967,"about_ca_system_score_codex":0.00019345318,"about_ca_system_score_gemma":0.0001874216,"threshold_uncertainty_score":0.003937423},"labels":[],"label_agreement":null},{"id":"W3099364261","doi":"10.3390/foods9111643","title":"Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation","year":2020,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Gluten; Covalent bond; Chemistry; Protein aggregation; Monomer; Gliadin; Soy protein; Food science; Glutenin; Aggregate (composite); Polymer; Biochemistry; Organic chemistry; Materials science; Nanotechnology","score_opus":0.022634291730450038,"score_gpt":0.23595867820589284,"score_spread":0.2133243864754428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3099364261","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99377936,0.0024460142,0.0025266102,0.000041543197,0.000029149895,0.000032887387,0.00019856855,0.000028673512,0.00091715733],"genre_scores_gemma":[0.99564385,0.00067687494,0.0020116393,0.000057477497,0.000011130095,0.000030277826,0.0001676916,0.000021251186,0.0013798211],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996244,0.000051315892,0.000022226275,0.00011230398,0.00013704911,0.000052619253],"domain_scores_gemma":[0.99958926,0.00008229205,0.00017529169,0.000026179045,0.00007938773,0.00004763743],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004789184,0.00031160648,0.0003014449,0.0003089678,0.00024974038,0.00047908208,0.0001719433,0.00031652112,0.0007428335],"category_scores_gemma":[0.00044873267,0.00025547316,0.0002552599,0.00027714914,0.000256267,0.000623615,0.0002335401,0.0007099248,0.00013367993],"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":[0.00024211199,0.000029907918,0.0017155447,0.00008757492,0.00002673435,0.000046988353,0.00021383697,0.00005151977,0.9942524,0.00005113244,0.000026146274,0.0032560069],"study_design_scores_gemma":[0.000011170186,0.00079671945,0.09984192,0.000018818411,0.000062926534,0.0001560023,0.0002980431,0.000778468,0.8955359,0.000117371805,0.0023579681,0.000024794716],"about_ca_topic_score_codex":0.00068797637,"about_ca_topic_score_gemma":0.0008997113,"teacher_disagreement_score":0.0007428335,"about_ca_system_score_codex":0.00020992912,"about_ca_system_score_gemma":0.00013209537,"threshold_uncertainty_score":0.0025328398},"labels":[],"label_agreement":null},{"id":"W3099873329","doi":"10.1186/s12876-020-01516-4","title":"The effects of resistant starches on inflammatory bowel disease in preclinical and clinical settings: a systematic review and meta-analysis","year":2020,"lang":"en","type":"review","venue":"BMC Gastroenterology","topic":"Food composition and properties","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Communications Research Centre Canada; University of Ottawa; Children's Hospital of Eastern Ontario; Ottawa Hospital","funders":"Ministero dello Sviluppo Economico; W. Garfield Weston Foundation; Government of Canada; Genome Canada; Ontario Genomics; Ontario Genomics Institute; Ontario Ministry of Economic Development and Innovation; Garfield Weston Foundation","keywords":"Medicine; Internal medicine; Clinical trial; Inflammatory bowel disease; Ulcerative colitis; Meta-analysis; Placebo; Gastroenterology; Disease; MEDLINE; Hepatology; Crohn's disease; Pathology; Alternative medicine","score_opus":0.0816263575819207,"score_gpt":0.37062419160741156,"score_spread":0.28899783402549084,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3099873329","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":[0.0022805142,0.9966028,0.0002722302,0.00011278413,0.00008832871,0.0002321933,0.00027348963,0.000012198891,0.00012554508],"genre_scores_gemma":[0.0773084,0.91829246,0.0015888063,0.0006214368,0.00020462385,0.0012024142,0.0005542111,0.00002074732,0.00020692022],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98660475,0.006330428,0.0041848677,0.0010581558,0.0014662191,0.00035545652],"domain_scores_gemma":[0.96509737,0.026025023,0.005613108,0.0007739978,0.0021345,0.0003559935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.016160164,0.0027861653,0.022868473,0.0076838145,0.0006658318,0.0035327894,0.0023925004,0.0024941664,0.0040293],"category_scores_gemma":[0.03858889,0.0015601908,0.034686424,0.009039083,0.0008605497,0.0019408652,0.0017479822,0.0019090835,0.0003439762],"study_design_candidate":"meta_analysis","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":[0.0013604964,0.00002152736,0.0019861658,0.64597213,0.33991435,0.00009733379,0.00007454617,0.00027008608,0.00015363599,0.00010100477,0.0004152803,0.009633505],"study_design_scores_gemma":[0.00053659326,0.00025390383,0.0030290235,0.058770012,0.9350146,0.00010421722,0.000059311624,0.00012384448,0.00010719513,0.00014830359,0.001828104,0.000024955305],"about_ca_topic_score_codex":0.0060821753,"about_ca_topic_score_gemma":0.014651527,"teacher_disagreement_score":0.022868473,"about_ca_system_score_codex":0.0030291567,"about_ca_system_score_gemma":0.004628855,"threshold_uncertainty_score":0.08546412},"labels":[],"label_agreement":null},{"id":"W3100374270","doi":"10.1270/jsbbr.20j01","title":"Characterization of a rice line, ‘Akitasake 44’, with a lower pasting temperature screened from rice lines suited for &lt;i&gt;sake&lt;/i&gt; brewing and determination of the responsible gene","year":2020,"lang":"en","type":"article","venue":"Breeding Research","topic":"Food composition and properties","field":"Nursing","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":"Plant Biotechnology Institute","funders":"","keywords":"Brewing; Line (geometry); Food science; Horticulture; Chemistry; Biotechnology; Mathematics; Biology","score_opus":0.06540549839764762,"score_gpt":0.30213118521895893,"score_spread":0.23672568682131132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3100374270","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99349964,0.00009000256,0.004081648,0.00008520963,0.000019979912,0.000036475816,0.0010466281,0.00007339829,0.0010669886],"genre_scores_gemma":[0.973789,0.00020626788,0.010475029,0.00012250444,0.000012877453,0.00007186968,0.0067295283,0.00014581626,0.008447141],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999049,0.000007797479,0.000013535322,0.000032558328,0.000023866842,0.000017340246],"domain_scores_gemma":[0.99986684,0.000024986106,0.00003786772,0.000021255524,0.000020677913,0.000028334794],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000085338776,0.00035281412,0.00030451224,0.0002947075,0.00021151658,0.00017249474,0.00020378825,0.00027706908,0.0009519809],"category_scores_gemma":[0.00012315666,0.00020953038,0.0006308327,0.00029737753,0.0002457429,0.00012873825,0.00020919181,0.0005190391,0.00046027257],"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":[0.000014582785,0.0000053180615,0.00018074083,0.0000053265385,0.0000017708429,0.000049908063,0.000020109219,0.000009767282,0.999508,0.000008768077,0.0000056882795,0.00019001507],"study_design_scores_gemma":[0.000020119993,0.00050218264,0.11741864,0.0000064641667,0.00010042571,0.0016349641,0.00027080285,0.0007665704,0.8747108,0.00005177786,0.004484442,0.000032743577],"about_ca_topic_score_codex":0.002600552,"about_ca_topic_score_gemma":0.0030033032,"teacher_disagreement_score":0.002600552,"about_ca_system_score_codex":0.0001821638,"about_ca_system_score_gemma":0.00020209956,"threshold_uncertainty_score":0.005170822},"labels":[],"label_agreement":null},{"id":"W3101007684","doi":"10.3390/polym12112649","title":"Interior of Amylopectin and Nano-Sized Amylopectin Fragments Probed by Viscometry, Dynamic Light Scattering, and Pyrene Excimer Fluorescence","year":2020,"lang":"en","type":"article","venue":"Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Dynamic light scattering; Excimer; Pyrene; Monomer; Viscometer; Chemistry; Fluorescence; Ethylene glycol; Intrinsic viscosity; Materials science; Analytical Chemistry (journal); Viscosity; Starch; Chromatography; Polymer; Organic chemistry; Amylose; Nanoparticle; Nanotechnology; Optics; Composite material","score_opus":0.009642020404366888,"score_gpt":0.23648736742841728,"score_spread":0.2268453470240504,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3101007684","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959992,0.00037678154,0.003113367,0.000016949292,0.0000037063596,0.000008685207,0.00013430396,0.000026506517,0.00032044042],"genre_scores_gemma":[0.9927295,0.00040146802,0.005275836,0.00002435894,0.0000032473847,0.000037891492,0.0004805378,0.000028639286,0.0010185572],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999887,0.000010257399,0.000008252858,0.000033239172,0.00004228517,0.000018959332],"domain_scores_gemma":[0.9997836,0.000058702753,0.00006923626,0.000014438823,0.000044603963,0.000029511462],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021701801,0.0002862383,0.00021926637,0.00021158496,0.000119272976,0.00028457708,0.00011979466,0.0002419584,0.0004132785],"category_scores_gemma":[0.00029699193,0.00015439105,0.00017316132,0.00017586393,0.00032373233,0.000440044,0.00018049637,0.000543579,0.00010490369],"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":[0.000021186428,0.000002670364,0.00012272883,0.00000849974,0.0000012449913,0.000007699927,0.000016227104,0.0000241391,0.99951386,0.000017551842,0.0000019182344,0.00026237767],"study_design_scores_gemma":[0.000003193363,0.000085192536,0.007018666,0.0000038820017,0.0000074845098,0.00007705119,0.00004447319,0.001117775,0.991193,0.000038965656,0.00040491007,0.000005523449],"about_ca_topic_score_codex":0.00060307793,"about_ca_topic_score_gemma":0.00056164816,"teacher_disagreement_score":0.00060307793,"about_ca_system_score_codex":0.00019402953,"about_ca_system_score_gemma":0.00011481288,"threshold_uncertainty_score":0.0014078021},"labels":[],"label_agreement":null},{"id":"W3101380267","doi":"10.1101/019976","title":"Expression of <i>E. coli</i> glycogen branching enzyme in an <i>Arabidopsis</i> mutant devoid of endogenous starch branching enzymes induces the synthesis of starch-like polyglucans","year":2015,"lang":"en","type":"preprint","venue":"bioRxiv (Cold Spring Harbor Laboratory)","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Agence Nationale de la Recherche","keywords":"Mutant; Glycogen branching enzyme; Starch; Branching (polymer chemistry); Enzyme; Arabidopsis; Biochemistry; Endogeny; Glycogen; Chemistry; Cell biology; Glycogen synthase; Biology; Gene; Organic chemistry","score_opus":0.031237799271579252,"score_gpt":0.2402775992896817,"score_spread":0.20903980001810246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3101380267","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9913073,0.0003294367,0.0047154673,0.00015438914,0.000055977293,0.000047815618,0.0013274229,0.0003948135,0.0016672875],"genre_scores_gemma":[0.9890519,0.00022483517,0.0035863977,0.000106737694,0.000013904084,0.000043116426,0.0021195132,0.00033743438,0.004516196],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983346,0.000021208567,0.00002044785,0.000046166326,0.000041060393,0.00003769031],"domain_scores_gemma":[0.99966085,0.000056531106,0.00010658649,0.000047302296,0.000021196496,0.00010752905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010723958,0.0007002455,0.00027678366,0.00024006629,0.0001477453,0.00037043638,0.00033465453,0.0004029634,0.0012140903],"category_scores_gemma":[0.000106173015,0.0002963332,0.00034538342,0.00023801123,0.00031632712,0.00018859972,0.00029352112,0.0010566713,0.0006592423],"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":[0.000029359924,0.00001063133,0.0000395579,0.000009179335,0.0000021435026,0.000025354722,0.0000051925354,0.000021955537,0.99967086,0.000049998285,0.000012438865,0.00012339388],"study_design_scores_gemma":[0.00002071893,0.000101176556,0.0045618135,0.0000073100286,0.000017019376,0.00018921279,0.000047451438,0.001369191,0.99175745,0.00004688511,0.0018692601,0.0000125880415],"about_ca_topic_score_codex":0.0022344368,"about_ca_topic_score_gemma":0.0017584789,"teacher_disagreement_score":0.0022344368,"about_ca_system_score_codex":0.0006135292,"about_ca_system_score_gemma":0.00027298986,"threshold_uncertainty_score":0.0044514537},"labels":[],"label_agreement":null},{"id":"W3102684087","doi":"10.1016/j.foodchem.2020.128626","title":"Ultrasound-assisted modification of rutin to nanocrystals and its application in barley starch pyrodextrinization","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rutin; Sonication; Citric acid; Starch; Dextrin; Chemistry; Nanocrystal; Thermal decomposition; Food science; Nuclear chemistry; Materials science; Biochemistry; Chromatography; Organic chemistry; Nanotechnology; Antioxidant","score_opus":0.03069372574634554,"score_gpt":0.25577619646554883,"score_spread":0.2250824707192033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3102684087","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9911975,0.0013855615,0.005634876,0.000063797976,0.00002924502,0.000026439528,0.00004418352,0.00005048703,0.0015679011],"genre_scores_gemma":[0.9950932,0.00056687964,0.0026342834,0.000021887912,0.0000049847786,0.000014641413,0.000027321796,0.000012056235,0.0016247911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991333,0.000014692886,0.000006619843,0.000023988578,0.000022107957,0.00001926735],"domain_scores_gemma":[0.99993217,0.00001800833,0.000017251992,0.000011237955,0.00001286001,0.0000084263165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017080305,0.0001650733,0.00015307046,0.00010935707,0.00010241014,0.00018668409,0.00015126073,0.00031139358,0.0006012076],"category_scores_gemma":[0.00017047927,0.00013213216,0.00022577663,0.00011220039,0.00020830413,0.00022957126,0.0001833164,0.00028923558,0.00015439489],"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":[0.00003106782,0.0000073640826,0.000022852768,0.000019876406,0.0000016448171,0.00001668416,0.000013333435,0.00006125862,0.9987889,0.00004701186,0.000011458373,0.000978547],"study_design_scores_gemma":[0.000002128154,0.00007721702,0.00036965573,0.0000011809049,0.0000031405143,0.000028188126,0.000007895584,0.0004030032,0.9985701,0.000006646009,0.0005272942,0.0000036545432],"about_ca_topic_score_codex":0.00063482265,"about_ca_topic_score_gemma":0.0009632834,"teacher_disagreement_score":0.00063482265,"about_ca_system_score_codex":0.00021631087,"about_ca_system_score_gemma":0.00010814254,"threshold_uncertainty_score":0.0020112395},"labels":[],"label_agreement":null},{"id":"W3104104009","doi":"10.1139/cjps-2019-0341","title":"AAC Banner oat","year":2020,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Saskatchewan; Brandon University; Defence Research and Development Canada; Health PEI; University of Prince Edward Island; Agriculture and Agri-Food Canada","funders":"","keywords":"Avena; Cultivar; Banner; Rust (programming language); Horticulture; Biology; Agronomy; Botany; Geography","score_opus":0.03453182060244238,"score_gpt":0.2191837873030775,"score_spread":0.1846519667006351,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3104104009","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7613492,0.008111834,0.011078895,0.0006929522,0.0012451521,0.0011157963,0.03147867,0.0024660195,0.18246143],"genre_scores_gemma":[0.5905598,0.003562718,0.016798597,0.0010520472,0.00014944174,0.00063858106,0.057504166,0.001085668,0.32864892],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993318,0.00003207572,0.000042111144,0.00018614501,0.0003042682,0.00010372345],"domain_scores_gemma":[0.9996344,0.000022169615,0.00004190025,0.000035172343,0.00013683148,0.00012952706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026625133,0.0010805401,0.0008423136,0.0014720676,0.0013337198,0.0010821187,0.000792322,0.00065862935,0.022012537],"category_scores_gemma":[0.00023259324,0.00028447047,0.0006431512,0.0012806937,0.000435072,0.00065421505,0.0007224948,0.0011459526,0.010315332],"study_design_candidate":"observational","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":[0.0011292741,0.00036953724,0.002955799,0.00035175376,0.00007359643,0.00075290754,0.000174465,0.00016014728,0.95848817,0.0015457236,0.006797962,0.02720066],"study_design_scores_gemma":[0.00030582552,0.0013022182,0.11126864,0.0001813092,0.00026905796,0.0020104297,0.00049527606,0.0011145199,0.14583422,0.00060350436,0.7363968,0.00021821313],"about_ca_topic_score_codex":0.04794094,"about_ca_topic_score_gemma":0.087965034,"teacher_disagreement_score":0.95205903,"about_ca_system_score_codex":0.0024193204,"about_ca_system_score_gemma":0.0007482283,"threshold_uncertainty_score":0.0953238},"labels":[],"label_agreement":null},{"id":"W3106122790","doi":"10.1002/star.202000099","title":"The Effect of Rutin on Starch Hydrogels/Aerogels Made from Electrolyzed Barley Flour","year":2020,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Rutin; Crystallinity; Electrolysis; Materials science; Chemistry; Self-healing hydrogels; Chemical engineering; Nuclear chemistry; Electrolyte; Food science; Organic chemistry; Polymer chemistry; Electrode; Composite material","score_opus":0.0161449076068499,"score_gpt":0.2578086610809005,"score_spread":0.2416637534740506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3106122790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983943,0.00030826405,0.0007536231,0.00001478161,0.0000091651655,0.000006426919,0.000054912074,0.000026641277,0.00043193583],"genre_scores_gemma":[0.99846256,0.00019053035,0.0007566284,0.000012323198,0.0000025897966,0.000005281573,0.000050752908,0.00001283631,0.00050652504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999423,0.000007126265,0.0000039934866,0.0000133950225,0.000016011665,0.000017201697],"domain_scores_gemma":[0.9999186,0.000022112627,0.000026765825,0.0000069705734,0.00000967091,0.000015883534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008550054,0.00024317397,0.00014018279,0.00011315515,0.0000718813,0.00015372664,0.000116349795,0.00015976714,0.00073378475],"category_scores_gemma":[0.00011357816,0.00011738552,0.00018046507,0.00008392511,0.00012116476,0.00022140732,0.00011816975,0.00029771283,0.000094837815],"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":[0.000021042646,0.000004377121,0.000026853959,0.000018684757,0.000002951324,0.000017523585,0.00000780307,0.000026950605,0.999584,0.000008374682,0.000004305748,0.00027704457],"study_design_scores_gemma":[0.0000027123162,0.000081424914,0.0011921497,0.000002343829,0.000006348649,0.000036694437,0.000011908554,0.000269125,0.99814546,0.000005407848,0.00024424808,0.00000218115],"about_ca_topic_score_codex":0.0002794629,"about_ca_topic_score_gemma":0.00061682164,"teacher_disagreement_score":0.00073378475,"about_ca_system_score_codex":0.000098347424,"about_ca_system_score_gemma":0.00004629053,"threshold_uncertainty_score":0.0024547577},"labels":[],"label_agreement":null},{"id":"W3107325149","doi":"10.1111/tpj.15094","title":"Protein phosphorylation regulates maize endosperm starch synthase IIa activity and protein−protein interactions","year":2020,"lang":"en","type":"article","venue":"The Plant Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Amyloplast; Biochemistry; Phosphorylation; Starch; Biology; Endosperm; Enzyme; Protein kinase A; Protein phosphorylation; Starch synthase; Amylopectin; Amylose; Gene","score_opus":0.03676814825579702,"score_gpt":0.24937382931196517,"score_spread":0.21260568105616814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3107325149","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974268,0.00085554,0.000806438,0.000032890068,0.000010745602,0.000010147171,0.00013221822,0.000030153198,0.00069512636],"genre_scores_gemma":[0.99777526,0.00034467241,0.00049487985,0.000019814259,0.0000060909842,0.000014301541,0.00025080377,0.000014867931,0.0010793275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992967,0.000008768472,0.0000055184573,0.000027881937,0.000010855399,0.0000173825],"domain_scores_gemma":[0.99994123,0.000007458232,0.00001842782,0.000004992639,0.0000069576536,0.000020944275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007619746,0.00029517597,0.00016543083,0.00017705973,0.00015086071,0.00036656475,0.00015179474,0.00016091976,0.0011022525],"category_scores_gemma":[0.00008599049,0.00019567563,0.00020570908,0.00013338923,0.00016662657,0.00020991031,0.00021327886,0.00032196345,0.00033092508],"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":[0.00006857499,0.000008034048,0.00022478422,0.000014696501,0.000002434719,0.0000148859845,0.000006960585,0.000020491765,0.99927455,0.00005004796,0.000012421478,0.00030208874],"study_design_scores_gemma":[0.000025619453,0.00013566967,0.059002195,0.0000072795096,0.000019968478,0.00011808957,0.000054046115,0.0024935454,0.9362687,0.00015611299,0.001709511,0.000009235493],"about_ca_topic_score_codex":0.00073858513,"about_ca_topic_score_gemma":0.00074888277,"teacher_disagreement_score":0.0011022525,"about_ca_system_score_codex":0.00033081847,"about_ca_system_score_gemma":0.00013369102,"threshold_uncertainty_score":0.0036873817},"labels":[],"label_agreement":null},{"id":"W3108028896","doi":"10.1002/cche.10379","title":"The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Korea Food Research Institute","keywords":"Legume; Food science; Gluten free; Chemistry; Rice flour; Gluten; Raw material; Botany; Biology","score_opus":0.02553604277296855,"score_gpt":0.22542499605616706,"score_spread":0.1998889532831985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3108028896","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99910575,0.0004793484,0.00014551534,0.000009244477,0.0000071616614,0.000010943812,0.000054288626,0.0000036008241,0.00018417067],"genre_scores_gemma":[0.9979457,0.00028430612,0.0008211926,0.000044774595,0.0000047704348,0.000019748253,0.00018343686,0.0000069553607,0.0006889874],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998411,0.00003734985,0.000012700791,0.00003509959,0.00003978697,0.00003392185],"domain_scores_gemma":[0.9998416,0.00003774058,0.000035159377,0.00000896833,0.000030455018,0.00004598623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021441313,0.000434482,0.0002310815,0.00024031935,0.00023281907,0.0003608691,0.00019382725,0.00026175322,0.0010560679],"category_scores_gemma":[0.00027623874,0.00016105839,0.00032127538,0.00019953707,0.00021871598,0.00022908587,0.00017006007,0.00041246574,0.00008361596],"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":[0.0013793389,0.00014370622,0.000993347,0.0000840865,0.000032276977,0.000052230916,0.00006970438,0.000046465288,0.9955598,0.000021792635,0.000018075432,0.0015991725],"study_design_scores_gemma":[0.000052469793,0.0074326424,0.10737081,0.00004607493,0.00021428357,0.00020959515,0.00033681438,0.00053197914,0.8820387,0.000037855916,0.0016896728,0.000039094557],"about_ca_topic_score_codex":0.0016187201,"about_ca_topic_score_gemma":0.0029441381,"teacher_disagreement_score":0.0016187201,"about_ca_system_score_codex":0.00019708916,"about_ca_system_score_gemma":0.00011918032,"threshold_uncertainty_score":0.003532946},"labels":[],"label_agreement":null},{"id":"W3108399780","doi":"10.1016/j.csbj.2020.10.042","title":"A functional ecological network based on metaproteomics responses of individual gut microbiomes to resistant starches","year":2020,"lang":"en","type":"article","venue":"Computational and Structural Biotechnology Journal","topic":"Food composition and properties","field":"Nursing","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":"Canadian Institute for Advanced Research; University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; W. Garfield Weston Foundation; Government of Canada; Ontario Ministry of Economic Development and Innovation; Ontario Genomics Institute; Genome Canada","keywords":"Microbiome; Lachnospiraceae; Biology; Biochemistry; Resistant starch; Gut flora; Butyrate; Metaproteomics; Metabolism; Starch; Metagenomics; Firmicutes; Fermentation; Gene; Genetics","score_opus":0.03783121318364757,"score_gpt":0.2521748432274402,"score_spread":0.21434363004379264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3108399780","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.960684,0.0008286996,0.028823119,0.00016422241,0.000018148894,0.00009894396,0.0074951504,0.00027950655,0.0016082444],"genre_scores_gemma":[0.97188956,0.00036345454,0.020586291,0.00004849269,0.000010503353,0.00014877574,0.006521632,0.000033025583,0.0003981931],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9996183,0.00009495475,0.000022170168,0.00015688257,0.00005055022,0.000057211626],"domain_scores_gemma":[0.99969864,0.00008618374,0.00007483027,0.000026854172,0.000064997665,0.000048513368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053659646,0.00049987086,0.00042897306,0.0022529564,0.0005446206,0.00088653405,0.0002941646,0.00032442936,0.0010134276],"category_scores_gemma":[0.00096915435,0.00025611703,0.0009481013,0.0016412492,0.0003445026,0.0006942539,0.00078616844,0.00031002914,0.00015049076],"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":[0.0012038713,0.00024452465,0.47935984,0.0014839538,0.00249015,0.0006064337,0.0011480084,0.080837965,0.3690635,0.006399103,0.0016832422,0.055479378],"study_design_scores_gemma":[0.000030583866,0.00034740145,0.66575164,0.000083508006,0.00098548,0.0005284466,0.00090195617,0.3027084,0.014075407,0.009225626,0.0052588144,0.00010265149],"about_ca_topic_score_codex":0.0036443486,"about_ca_topic_score_gemma":0.0031893465,"teacher_disagreement_score":0.0036443486,"about_ca_system_score_codex":0.00053860975,"about_ca_system_score_gemma":0.00051345094,"threshold_uncertainty_score":0.007246256},"labels":[],"label_agreement":null},{"id":"W3109944451","doi":"10.1002/cche.10381","title":"Microstructure and distribution of oil, protein, and starch in different compartments of canaryseed (<i>Phalaris canariensis</i> L.)","year":2020,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Norleaf Networks (Canada); University of Saskatchewan","funders":"","keywords":"Endosperm; Aleurone; Starch; Bran; Germ; Fractionation; Chemistry; Caryopsis; Food science; Botany; Microstructure; Biochemistry; Chromatography; Biology; Cell biology; Poaceae; Organic chemistry; Raw material; Crystallography","score_opus":0.011755248062904303,"score_gpt":0.21689560918641088,"score_spread":0.2051403611235066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109944451","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99737227,0.00047573406,0.0006545188,0.000015474341,0.000004018593,0.000011164877,0.0002803443,0.00002516327,0.001161206],"genre_scores_gemma":[0.99643254,0.00023859805,0.0009977184,0.000044475284,0.0000032654964,0.000017837163,0.0005081759,0.000026519465,0.0017307639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995804,0.0000024398907,0.000002567324,0.000017097069,0.000010943009,0.000008786719],"domain_scores_gemma":[0.9998671,0.000018054532,0.000034234403,0.000007059779,0.000035787336,0.000037830483],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000077536475,0.00025411593,0.00014025565,0.00081677857,0.00028778106,0.00037542588,0.00017316826,0.00022270961,0.0006842894],"category_scores_gemma":[0.00008510018,0.00021057505,0.00022305432,0.00039394666,0.00027361052,0.00027751006,0.00022987311,0.00033682707,0.00015458712],"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":[0.00015439697,0.00001188502,0.005313248,0.00008332761,0.000021756056,0.00009220553,0.000114904185,0.000060391605,0.9925021,0.00006467467,0.000025807733,0.0015552749],"study_design_scores_gemma":[0.000013943932,0.00017046274,0.76836157,0.00001760585,0.000101398764,0.0006093779,0.00064404466,0.0011212693,0.22703362,0.0001179407,0.0017781047,0.000030634685],"about_ca_topic_score_codex":0.011799903,"about_ca_topic_score_gemma":0.017803838,"teacher_disagreement_score":0.011799903,"about_ca_system_score_codex":0.00042521465,"about_ca_system_score_gemma":0.00022264359,"threshold_uncertainty_score":0.023462415},"labels":[],"label_agreement":null},{"id":"W3111067294","doi":"10.1093/jn/nxaa349","title":"A Systematic Review and Meta-Analysis of Randomized Controlled Trials on the Effects of Oats and Oat Processing on Postprandial Blood Glucose and Insulin Responses","year":2020,"lang":"en","type":"review","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":28,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Intertek (Canada)","funders":"PepsiCo","keywords":"Postprandial; Insulin; Meta-analysis; Randomized controlled trial; Food science; Biology; Internal medicine; Medicine; Biotechnology","score_opus":0.07896630610443924,"score_gpt":0.35153828822530436,"score_spread":0.27257198212086514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3111067294","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":[0.0029846989,0.99520963,0.0005004678,0.00010888299,0.00017021764,0.00052221585,0.00030776788,0.000019925517,0.00017613031],"genre_scores_gemma":[0.0634629,0.9309224,0.0027464996,0.00079447107,0.00016986894,0.0010878161,0.00046813794,0.000023828958,0.0003241322],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9896068,0.004385414,0.0036432338,0.00097335724,0.0010749226,0.00031622624],"domain_scores_gemma":[0.9840804,0.01154729,0.0026976606,0.00044882053,0.0010147578,0.0002110959],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013501355,0.0035791239,0.024281858,0.0062392866,0.00083833165,0.0033807629,0.0024056332,0.0026389216,0.004943365],"category_scores_gemma":[0.038587052,0.0016535155,0.029293587,0.0065987213,0.0011199969,0.0022069602,0.002106956,0.0023169443,0.00039758417],"study_design_candidate":"meta_analysis","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":[0.0031480752,0.000046679794,0.0009909888,0.63244325,0.34509656,0.00010300605,0.00009450689,0.0002561528,0.00024056662,0.00011691766,0.00044696828,0.017016374],"study_design_scores_gemma":[0.0015411829,0.0003005215,0.0019356562,0.04920191,0.9445128,0.00009291123,0.00005622553,0.00008520519,0.00010731102,0.00018679693,0.0019493062,0.000030187684],"about_ca_topic_score_codex":0.008987059,"about_ca_topic_score_gemma":0.022034576,"teacher_disagreement_score":0.024281858,"about_ca_system_score_codex":0.0030409303,"about_ca_system_score_gemma":0.005864307,"threshold_uncertainty_score":0.07140285},"labels":[],"label_agreement":null},{"id":"W3112058444","doi":"10.1016/j.foodres.2020.109996","title":"X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture","year":2020,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Die swell; Microstructure; Extrusion; Texture (cosmology); Materials science; Composite material; Breakfast cereal; X-ray microtomography; Water content; Moisture; Food science; Chemistry; Optics","score_opus":0.04020139134352004,"score_gpt":0.33649387053249774,"score_spread":0.2962924791889777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112058444","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99449414,0.0007524958,0.0020453406,0.000060546296,0.000019728866,0.00001910931,0.00038744402,0.000054689423,0.0021664489],"genre_scores_gemma":[0.9858106,0.0006213495,0.006954718,0.00007742114,0.00001114868,0.000022968206,0.0003416844,0.0000752481,0.0060848086],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999447,0.0000043060445,0.000004190476,0.000013817267,0.000019003526,0.000014036182],"domain_scores_gemma":[0.9998363,0.000040471146,0.00004067568,0.000014603136,0.000050232935,0.000017711991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015308447,0.00019047307,0.0001489978,0.00039295215,0.00029570243,0.0003489554,0.00014410644,0.00033838567,0.0025426757],"category_scores_gemma":[0.00016269668,0.00031715818,0.0002002497,0.00032211666,0.00027206927,0.00023455117,0.00014040658,0.00037143822,0.00024656832],"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":[0.00029342028,0.000019364259,0.0015819088,0.000035142715,0.000006714912,0.00008835072,0.0000617595,0.00006327366,0.9958657,0.00004804814,0.000044085566,0.0018921335],"study_design_scores_gemma":[0.000012437729,0.00019700435,0.2256298,0.000016862803,0.0000464354,0.00068068044,0.00034566535,0.0014280424,0.7698347,0.00005788173,0.0017336209,0.00001681745],"about_ca_topic_score_codex":0.0039037236,"about_ca_topic_score_gemma":0.007957315,"teacher_disagreement_score":0.0039037236,"about_ca_system_score_codex":0.00025849417,"about_ca_system_score_gemma":0.00024049377,"threshold_uncertainty_score":0.008506119},"labels":[],"label_agreement":null},{"id":"W3112110391","doi":"10.1016/j.cofs.2020.12.003","title":"Mesoscale structuring of gluten-free bread with starch","year":2020,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Food science; Gluten; Gluten free; Mesoscale meteorology; Structuring; Chemistry; Business; Physics","score_opus":0.09065286478303022,"score_gpt":0.3212253818513791,"score_spread":0.2305725170683489,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112110391","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944786,0.00061527925,0.002687951,0.00009774837,0.00003792996,0.0000071104732,0.000032546657,0.000045248613,0.0019976252],"genre_scores_gemma":[0.9984664,0.00020302595,0.00061806996,0.00002829284,0.000010325131,0.000004724737,0.000025084171,0.00001397715,0.00063007046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999341,0.000005402731,0.0000019908011,0.000022094251,0.000015485573,0.000020891403],"domain_scores_gemma":[0.99990654,0.000023968589,0.000019262021,0.00001283449,0.000011743573,0.000025481628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006672734,0.00016163626,0.00019947259,0.00013783693,0.0002481449,0.00067281246,0.0001747365,0.00022635664,0.002026256],"category_scores_gemma":[0.00019089215,0.00017970335,0.00019364973,0.00008586864,0.0005125033,0.00042791484,0.00049561745,0.0004296561,0.00027659952],"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":[0.00014329028,0.000039607865,0.0016093476,0.000116152274,0.000037428446,0.00039823854,0.00031397445,0.0022733423,0.98686856,0.0023471494,0.00033844204,0.005514387],"study_design_scores_gemma":[0.00023133343,0.0010315758,0.13317448,0.00011139297,0.00013821681,0.001124086,0.0033518565,0.06396994,0.7649484,0.013857582,0.017916618,0.0001444327],"about_ca_topic_score_codex":0.0004981452,"about_ca_topic_score_gemma":0.0006664047,"teacher_disagreement_score":0.002026256,"about_ca_system_score_codex":0.00023205118,"about_ca_system_score_gemma":0.00011704718,"threshold_uncertainty_score":0.006778538},"labels":[],"label_agreement":null},{"id":"W3114204504","doi":"10.3389/fnut.2020.615003","title":"Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults","year":2020,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Kamloops Art Gallery; Memorial University of Newfoundland; University of Alberta; University of Calgary","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Biology; Feces; Crossover study; Glycemic; Gut flora; Fermentation; Microbiome; Type 2 diabetes; Overweight; Meal; Gastric emptying; Obesity; Insulin; Diabetes mellitus; Medicine; Microbiology; Biotechnology; Endocrinology; Biochemistry","score_opus":0.015429376556299154,"score_gpt":0.23664212356173792,"score_spread":0.22121274700543875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3114204504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99959666,0.00018665766,0.00001935481,0.000019494355,0.0000037203818,0.00000918114,0.000040550327,9.53025e-7,0.00012339413],"genre_scores_gemma":[0.9993486,0.00013974986,0.000079389814,0.000058314992,0.000007661996,0.000013157507,0.00007314081,7.5807105e-7,0.00027941965],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999918,0.000026823329,0.0000079108495,0.000016263044,0.000014324601,0.000016811387],"domain_scores_gemma":[0.9998192,0.000024349742,0.00006336161,0.000010832577,0.000014806108,0.00006743722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031030062,0.00023369245,0.0003349252,0.00017116126,0.00021267857,0.0002477605,0.00005321724,0.00036884134,0.0011248897],"category_scores_gemma":[0.000523915,0.00022216437,0.00028297325,0.00018390326,0.000121225785,0.00021023901,0.00020275754,0.00041445336,0.000092417875],"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":[0.027126413,0.0027773995,0.91390085,0.00014181928,0.00036555607,0.00033893637,0.00054084713,0.00014025865,0.03521318,0.00003539128,0.0002262478,0.019193098],"study_design_scores_gemma":[0.0000736603,0.0044060918,0.9947685,0.000006681199,0.00007141961,0.00007917079,0.0001512305,0.000077350895,0.00025117607,0.000010899349,0.000100926736,0.0000029388796],"about_ca_topic_score_codex":0.0013458745,"about_ca_topic_score_gemma":0.0020089822,"teacher_disagreement_score":0.0013458745,"about_ca_system_score_codex":0.00009561866,"about_ca_system_score_gemma":0.00009465197,"threshold_uncertainty_score":0.0037631392},"labels":[],"label_agreement":null},{"id":"W3114610933","doi":"10.1139/apnm-2020-0572","title":"Acute effects of extruded pulse snacks on glycemic response, insulin, appetite, and food intake in healthy young adults in a double blind, randomized, crossover trial","year":2020,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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 New Brunswick; Research Manitoba; Agriculture and Agri-Food Canada; Manitoba Health; University of Manitoba","funders":"","keywords":"Postprandial; Crossover study; Meal; Glycemic; Food science; Appetite; Pinto bean; Glycemic index; Insulin; Breakfast cereal; Medicine; Animal science; Chemistry; Phaseolus; Biology; Agronomy; Internal medicine","score_opus":0.015499195260208544,"score_gpt":0.2619348664176743,"score_spread":0.24643567115746573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3114610933","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950034,0.0013316869,0.00043225873,0.00010115285,0.00026413996,0.0020616257,0.00035563164,0.000065061395,0.00038517048],"genre_scores_gemma":[0.9850894,0.0018495234,0.0026057288,0.00055926613,0.00040042753,0.0066097993,0.0007602708,0.000025899877,0.0020996586],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9992781,0.00025309413,0.000086572225,0.00019166594,0.000078188365,0.00011242687],"domain_scores_gemma":[0.9990225,0.0002121708,0.00016934438,0.00008509407,0.000093679555,0.00041713915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013863009,0.0015833329,0.0037516,0.00044604423,0.0007770131,0.00083430647,0.00082491117,0.0018502929,0.0033919038],"category_scores_gemma":[0.0013282342,0.0011072957,0.001320591,0.00043820057,0.0010670379,0.0008315932,0.00055748963,0.0025401951,0.0006127832],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.97149944,0.019270813,0.00058707787,0.0002629989,0.00046620736,0.000023150027,0.000042029445,0.00007442892,0.0034083568,0.000018314855,0.00014685227,0.0042003207],"study_design_scores_gemma":[0.5924836,0.39830095,0.006906389,0.000029253515,0.0005617275,0.000019025227,0.000034198576,0.00030060628,0.0009566636,0.000051520303,0.0003361917,0.000019933552],"about_ca_topic_score_codex":0.0012024605,"about_ca_topic_score_gemma":0.0017929443,"teacher_disagreement_score":0.0037516,"about_ca_system_score_codex":0.00039300625,"about_ca_system_score_gemma":0.0008942458,"threshold_uncertainty_score":0.011346996},"labels":[],"label_agreement":null},{"id":"W3118329959","doi":"10.1016/j.carbpol.2021.117623","title":"Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat","year":2021,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Key Research and Development Projects of Shaanxi Province; China Postdoctoral Science Foundation","keywords":"Gluten; Starch; Lacunarity; Food science; Chemistry; Wheat gluten; Thermal stability; Mathematics; Organic chemistry; Fractal dimension; Fractal","score_opus":0.023953053287632538,"score_gpt":0.24644158083652376,"score_spread":0.22248852754889123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3118329959","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99637055,0.00037700814,0.00294591,0.000016830578,0.0000075378757,0.0000061758487,0.00007133707,0.000019399333,0.00018532583],"genre_scores_gemma":[0.99844956,0.00018542886,0.0011048514,0.000010998786,0.0000060438633,0.000009008834,0.000046573237,0.000014741686,0.00017265022],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989104,0.000025138845,0.000008291303,0.00003572412,0.000027387941,0.00001237895],"domain_scores_gemma":[0.9993192,0.00034465097,0.00016366769,0.0000465185,0.000070071896,0.000055906905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000323887,0.00023049791,0.00013608667,0.00026357535,0.00012344883,0.00038712923,0.00014198045,0.00034093586,0.000554165],"category_scores_gemma":[0.0009671794,0.00015624793,0.00011842086,0.00021148089,0.0002710109,0.0005294782,0.00015560459,0.0002447986,0.00009704264],"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":[0.00057803944,0.00005321923,0.0021709437,0.000044513552,0.000011798191,0.000024541305,0.000041311505,0.00045428728,0.99286675,0.000043506912,0.00002692771,0.0036841037],"study_design_scores_gemma":[0.000023369434,0.00031358108,0.019195488,0.0000051249544,0.00003374805,0.00011459435,0.000076141885,0.00680453,0.9730694,0.000049150392,0.0002974396,0.000017473794],"about_ca_topic_score_codex":0.00047030477,"about_ca_topic_score_gemma":0.0005706971,"teacher_disagreement_score":0.000554165,"about_ca_system_score_codex":0.0002186651,"about_ca_system_score_gemma":0.000084850355,"threshold_uncertainty_score":0.0018538833},"labels":[],"label_agreement":null},{"id":"W3119409959","doi":"10.5539/jms.v11n1p27","title":"Nutritional Composition of Malted Barley Residue from Brewery","year":2021,"lang":"en","type":"article","venue":"Journal of Management and Sustainability","topic":"Food composition and properties","field":"Nursing","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":"Ingredient; Residue (chemistry); Food science; Bagasse; Food industry; Reuse; Bran; Chemistry; Business; Healthy food; Pulp and paper industry; Raw material; Waste management","score_opus":0.01088161180279734,"score_gpt":0.24576742140134572,"score_spread":0.23488580959854838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3119409959","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99786854,0.00079605007,0.00022293637,0.000029807228,0.000007061826,0.000009959132,0.00037262627,0.000007346149,0.00068561494],"genre_scores_gemma":[0.9935266,0.0011079456,0.0007928527,0.000044605284,0.0000051967277,0.000011427563,0.00080401497,0.00002719037,0.0036802557],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998826,0.000014304573,0.000009792398,0.000027512111,0.00004506006,0.00002072331],"domain_scores_gemma":[0.9999231,0.000008361854,0.00002071498,0.000002910001,0.000029629038,0.000015169921],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009105446,0.0003233995,0.00030414783,0.0009673504,0.0004247957,0.00056516234,0.00011526516,0.00022528786,0.0016950115],"category_scores_gemma":[0.00015564555,0.00011250659,0.0002279796,0.0007752636,0.00017862335,0.00021262931,0.00022248804,0.00028273027,0.00027114505],"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":[0.0007209255,0.000116949486,0.008776479,0.00028647203,0.00004116294,0.00055186654,0.00018230973,0.00013820223,0.98174816,0.00007838023,0.00010069501,0.0072583947],"study_design_scores_gemma":[0.000029186518,0.0014347973,0.47955483,0.00018502526,0.00023446717,0.0010428143,0.0018498064,0.0010556612,0.50359046,0.00031622217,0.01064279,0.00006388213],"about_ca_topic_score_codex":0.0066990037,"about_ca_topic_score_gemma":0.011015924,"teacher_disagreement_score":0.0066990037,"about_ca_system_score_codex":0.0003452601,"about_ca_system_score_gemma":0.0003042601,"threshold_uncertainty_score":0.013320029},"labels":[],"label_agreement":null},{"id":"W3119756523","doi":"10.1007/s11483-020-09660-w","title":"Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion","year":2021,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food composition and properties","field":"Nursing","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":"Agricultural Research Institute of Ontario; University of Guelph","funders":"","keywords":"Viscosity; Luminescence; Spectroscopy; Materials science; Analytical Chemistry (journal); Nanotechnology; Chromatography; Chemistry; Optoelectronics; Composite material; Physics","score_opus":0.01582391138586209,"score_gpt":0.24379037445706842,"score_spread":0.22796646307120633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3119756523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5325926,0.031545453,0.41523847,0.0020613694,0.0013033829,0.00028605238,0.001915584,0.0027057587,0.012351435],"genre_scores_gemma":[0.84532523,0.010345723,0.12789965,0.00091401354,0.00032892264,0.00031777282,0.0010504817,0.0006105688,0.013207619],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99923,0.00027823038,0.000034748246,0.00018873377,0.0001943132,0.00007392492],"domain_scores_gemma":[0.99921083,0.00037377194,0.0001408859,0.00007175128,0.00014328587,0.000059437054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011630511,0.00079289376,0.0005775408,0.0006959457,0.00045303928,0.0010251245,0.0006239188,0.001375122,0.0023359759],"category_scores_gemma":[0.0014587917,0.00051867386,0.0004812789,0.0005428044,0.0005618267,0.0013407909,0.00049784424,0.0016667189,0.0011265986],"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":[0.000173645,0.000046845027,0.00040970105,0.00010293033,0.000010176797,0.000041250638,0.000072183546,0.00007096766,0.9910608,0.00016609966,0.00019468047,0.0076506906],"study_design_scores_gemma":[0.00001654875,0.00039097594,0.0024454999,0.00003522719,0.000032700347,0.0003660567,0.000101976606,0.0022250703,0.9899366,0.00030318525,0.0041122823,0.00003393508],"about_ca_topic_score_codex":0.00026454413,"about_ca_topic_score_gemma":0.00026240363,"teacher_disagreement_score":0.0023359759,"about_ca_system_score_codex":0.00033332518,"about_ca_system_score_gemma":0.00031427044,"threshold_uncertainty_score":0.007814586},"labels":[],"label_agreement":null},{"id":"W3120570104","doi":"10.1111/ijfs.14952","title":"Development and characterisation of gluten‐free potato bread","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Potato starch; Food science; Gluten free; Starch; Bread making; Gluten; Chemistry; Wheat bread; Porosity; Wheat flour","score_opus":0.02116965882706986,"score_gpt":0.27141077266370656,"score_spread":0.2502411138366367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3120570104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9796505,0.0011944451,0.016299665,0.000039374347,0.00002526202,0.000120481105,0.00043489382,0.00007932806,0.0021560523],"genre_scores_gemma":[0.9751661,0.0008109904,0.017690683,0.000032111282,0.0000061789274,0.00006668395,0.001280813,0.00009634244,0.0048501296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997602,0.000029072542,0.000023462833,0.00005779141,0.000105264095,0.000024253564],"domain_scores_gemma":[0.99985516,0.00001973926,0.0000232089,0.00002196884,0.000049751776,0.000030106097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019971046,0.00030344632,0.00024482966,0.00028639555,0.0001425744,0.00041037743,0.0001800498,0.00020477228,0.0010615056],"category_scores_gemma":[0.00032391818,0.00016982964,0.00024267528,0.00027706882,0.00015176623,0.00025127755,0.000371019,0.00038173673,0.00041969612],"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":[0.00002248364,0.000006698763,0.00018007052,0.00003467375,0.000004279438,0.00009610587,0.00003658895,0.0000797772,0.9975387,0.000016718559,0.000010328589,0.0019735429],"study_design_scores_gemma":[0.000009802929,0.00029946986,0.008885413,0.0000148181825,0.000023412578,0.00029377622,0.00007899011,0.0006575965,0.98496985,0.000035741137,0.0047223256,0.000008848847],"about_ca_topic_score_codex":0.0004425527,"about_ca_topic_score_gemma":0.00080162665,"teacher_disagreement_score":0.0010615056,"about_ca_system_score_codex":0.00009132046,"about_ca_system_score_gemma":0.00012333787,"threshold_uncertainty_score":0.003551066},"labels":[],"label_agreement":null},{"id":"W3123228248","doi":"10.1080/10942912.2021.1873360","title":"Nutrient and specification enhancement of fortified Asian noodles by chickpea flour substitution and transglutaminase treatment","year":2021,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"North Minzu University","keywords":"Tissue transglutaminase; Food science; Starch; Chemistry; Gluten; Wheat flour; Gluten free; Network structure; Enzyme; Biochemistry","score_opus":0.03296176954342444,"score_gpt":0.2520798234070759,"score_spread":0.21911805386365146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3123228248","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981793,0.00067841844,0.0006829752,0.000018959796,0.000010923314,0.00001251149,0.000092025606,0.000014659255,0.00031022177],"genre_scores_gemma":[0.9943804,0.0006297143,0.0032919555,0.00003759678,0.0000032439002,0.000019637393,0.00022504198,0.000018019975,0.0013944973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998975,0.000015870963,0.0000096727545,0.000031770716,0.00002431155,0.000020909394],"domain_scores_gemma":[0.9999044,0.000013700523,0.000026461643,0.0000073930632,0.000016799058,0.000031288007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001343931,0.00042924774,0.0003506784,0.0002290802,0.00013992918,0.00029494334,0.00020161972,0.00024243268,0.0005746824],"category_scores_gemma":[0.00011118264,0.00013440772,0.00027614817,0.00018631332,0.00015998773,0.00021383433,0.00021721321,0.0004341328,0.000082051534],"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":[0.00027190984,0.00003345788,0.000116580726,0.000040893294,0.0000064255846,0.000021062655,0.000010145159,0.000034571403,0.9987936,0.000012625179,0.0000062508343,0.00065235933],"study_design_scores_gemma":[0.000017841197,0.0011234138,0.007347086,0.000012325774,0.00006579696,0.00008748693,0.000042894466,0.00046867988,0.98927736,0.000016271884,0.0015310115,0.000009784731],"about_ca_topic_score_codex":0.0016523674,"about_ca_topic_score_gemma":0.0041763163,"teacher_disagreement_score":0.0016523674,"about_ca_system_score_codex":0.00022236738,"about_ca_system_score_gemma":0.00016682783,"threshold_uncertainty_score":0.0032854676},"labels":[],"label_agreement":null},{"id":"W3126635058","doi":"10.1016/j.ultsonch.2021.105473","title":"Impact of thermo-sonication on quality indices of starch-based sauces","year":2021,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Sonication; Starch; Shear thinning; Rheology; Food science; Swelling; Absorption of water; Swelling capacity; Materials science; Viscoelasticity; Chemistry; Chemical engineering; Composite material; Chromatography","score_opus":0.03388576517040967,"score_gpt":0.3345089704710802,"score_spread":0.30062320530067055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3126635058","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949555,0.0021320954,0.002050766,0.000028516442,0.000024787614,0.000018800536,0.000066150686,0.000023369947,0.0007000482],"genre_scores_gemma":[0.9966487,0.0007440452,0.0017694666,0.000039715007,0.000007139057,0.000014159471,0.00010450018,0.000024675628,0.00064746523],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974173,0.00005536535,0.00002907533,0.000050479906,0.00009198849,0.000031310738],"domain_scores_gemma":[0.9995185,0.0001368271,0.00015102685,0.00003061346,0.0001157654,0.000047105696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004163381,0.00032819764,0.00023687295,0.00027012377,0.0001309641,0.00041106535,0.000117542884,0.00024820265,0.0008038714],"category_scores_gemma":[0.00073783105,0.00016329241,0.00033060156,0.0001841891,0.0003072482,0.0003564779,0.00021126383,0.00042470725,0.00012708301],"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":[0.00019479997,0.000014305501,0.00052996527,0.00006279474,0.000013647672,0.000029304876,0.000043914908,0.00007808345,0.996834,0.000020079937,0.0000095448895,0.0021695795],"study_design_scores_gemma":[0.000007276914,0.0006813791,0.013506472,0.000010973926,0.000051417697,0.00007837144,0.00009460211,0.0007241866,0.9841531,0.00003359748,0.00064764323,0.000011006931],"about_ca_topic_score_codex":0.00043337568,"about_ca_topic_score_gemma":0.0008025897,"teacher_disagreement_score":0.0008038714,"about_ca_system_score_codex":0.00015479939,"about_ca_system_score_gemma":0.00012819655,"threshold_uncertainty_score":0.0026891828},"labels":[],"label_agreement":null},{"id":"W3128826984","doi":"10.1016/j.foodchem.2021.129167","title":"Faba bean meal, starch or protein fortification of durum wheat pasta differentially influence noodle composition, starch structure and in vitro digestibility","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":39,"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; University of Saskatchewan","funders":"Canada Research Chairs; Saskatchewan Pulse Growers","keywords":"Food science; Starch; Vicia faba; Resistant starch; Wheat flour; Protein digestibility; Plant protein; Chemistry; Fortification; Amylose; Meal; Biology; Agronomy","score_opus":0.017340970531993474,"score_gpt":0.246934127763916,"score_spread":0.22959315723192253,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3128826984","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993179,0.0002387995,0.00011843776,0.000022792416,0.000012107777,0.000004249456,0.0000549894,0.0000056236527,0.00022503184],"genre_scores_gemma":[0.99734914,0.00019731377,0.00029838987,0.000042811538,0.0000045378983,0.000007149834,0.00013459274,0.000015751948,0.0019503136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987364,0.000027992484,0.000006962354,0.00003406336,0.000010536187,0.000046855388],"domain_scores_gemma":[0.9996767,0.000108741355,0.00004264867,0.000024769604,0.0000159364,0.00013121178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014995389,0.0003981683,0.0004600359,0.00015039407,0.00018683974,0.0004995167,0.00020768658,0.00035571217,0.0012319565],"category_scores_gemma":[0.0003541609,0.00028987633,0.00026155091,0.00014521532,0.00045696538,0.00033813476,0.00020337713,0.0005000269,0.00018756175],"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":[0.010494418,0.00011982178,0.0005700944,0.000023253935,0.000017583903,0.000055115153,0.000038747225,0.00004381083,0.9875919,0.000026358177,0.0000218342,0.0009969966],"study_design_scores_gemma":[0.0002266756,0.003492131,0.048241157,0.000010492435,0.00012208702,0.00020037868,0.00018058563,0.0010522442,0.94527715,0.00010425005,0.0010752182,0.000017668966],"about_ca_topic_score_codex":0.0030813108,"about_ca_topic_score_gemma":0.0045988397,"teacher_disagreement_score":0.0030813108,"about_ca_system_score_codex":0.00042689973,"about_ca_system_score_gemma":0.00037837392,"threshold_uncertainty_score":0.0061267614},"labels":[],"label_agreement":null},{"id":"W3129799222","doi":"","title":"Industrial Grain Hemp Variety Trial","year":2017,"lang":"en","type":"article","venue":"ScholarWorks -A service of University of Vermont Libraries (University of Vermont)","topic":"Food composition and properties","field":"Nursing","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":"Variety (cybernetics); Computer science; Artificial intelligence","score_opus":0.03859484047500631,"score_gpt":0.20991686136671198,"score_spread":0.17132202089170567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3129799222","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98127866,0.00036898078,0.0009676682,0.00016644246,0.000106443855,0.001220751,0.003673047,0.00015422108,0.0120637985],"genre_scores_gemma":[0.9497547,0.00041365373,0.004638031,0.00053468085,0.00003225376,0.001220967,0.007454314,0.00013541359,0.03581601],"study_design_codex":"bench_or_experimental","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.99986005,0.000022099399,0.000006314459,0.000047337177,0.000041398773,0.000022763408],"domain_scores_gemma":[0.99978703,0.000034223503,0.000020926633,0.0000310386,0.000059740265,0.000067016335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023444678,0.00035225335,0.0005234273,0.00030447045,0.0006027406,0.0004472127,0.00045546851,0.000525789,0.009692646],"category_scores_gemma":[0.00029893726,0.00011386693,0.0003175097,0.00034062573,0.00026583968,0.00022304604,0.00029093065,0.0011227962,0.0014775469],"study_design_candidate":"nonrandomized_trial","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":[0.11885019,0.052202642,0.024915533,0.0009657475,0.00039744758,0.0019041204,0.0008051588,0.0010952926,0.659717,0.002583841,0.014412758,0.122150324],"study_design_scores_gemma":[0.016829578,0.34771484,0.22327732,0.00015343344,0.0009761277,0.0011291597,0.002267556,0.001761901,0.1959077,0.0014623173,0.20836344,0.0001566677],"about_ca_topic_score_codex":0.0030923719,"about_ca_topic_score_gemma":0.008776134,"teacher_disagreement_score":0.009692646,"about_ca_system_score_codex":0.00056160294,"about_ca_system_score_gemma":0.00047999676,"threshold_uncertainty_score":0.032425106},"labels":[],"label_agreement":null},{"id":"W3132146727","doi":"10.1111/1541-4337.12717","title":"A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes","year":2021,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":128,"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; Food spoilage; Food science; Quality (philosophy); Mouthfeel; Rheology; Business; Biochemical engineering; Chemistry; Biology; Engineering; Materials science; Raw material; Bacteria; Physics","score_opus":0.2260215578289146,"score_gpt":0.4032466453634256,"score_spread":0.177225087534511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3132146727","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":[0.00018668293,0.9984427,0.0001914155,0.00012860078,0.00012577004,0.0000062961094,0.0000394024,0.000007426757,0.0008716967],"genre_scores_gemma":[0.0006504257,0.99836344,0.00027501283,0.000100014426,0.000054468353,0.000007105703,0.000045391553,0.0000016452223,0.0005025089],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997031,0.000048824888,0.00006275987,0.000056746263,0.0001063823,0.000022017723],"domain_scores_gemma":[0.99965906,0.0001590033,0.00006518752,0.000010476849,0.000087568624,0.000018690902],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005364211,0.0010453988,0.0012918032,0.002548921,0.00030718435,0.0011311845,0.0006561161,0.0008096282,0.0048838435],"category_scores_gemma":[0.00082212273,0.00035437115,0.0007555219,0.0029093537,0.00032616826,0.0013847701,0.0005092315,0.0011399504,0.0016431451],"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":[0.00009650713,0.00009086789,0.00019172375,0.09828154,0.00016085374,0.00023723632,0.00016412596,0.00036804937,0.00682329,0.0036637264,0.02224805,0.867674],"study_design_scores_gemma":[0.000011013188,0.00016274146,0.0010785265,0.010895922,0.00025292675,0.00088195706,0.00009218504,0.000080234015,0.0012539818,0.0010764031,0.98418957,0.000024491961],"about_ca_topic_score_codex":0.0013573251,"about_ca_topic_score_gemma":0.0025114645,"teacher_disagreement_score":0.0048838435,"about_ca_system_score_codex":0.00043561895,"about_ca_system_score_gemma":0.001275107,"threshold_uncertainty_score":0.01633811},"labels":[],"label_agreement":null},{"id":"W3133279908","doi":"10.1038/s41430-021-00875-9","title":"The effect of oat β-glucan on postprandial blood glucose and insulin responses: a systematic review and meta-analysis","year":2021,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":100,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; Artificial Intelligence in Medicine (Canada); University of Toronto; St. Michael's Hospital","funders":"PepsiCo","keywords":"Postprandial; Meta-analysis; Glucan; Insulin; Medicine; Food science; Internal medicine; Endocrinology; Chemistry; Biochemistry","score_opus":0.12153532690862563,"score_gpt":0.4073369593572001,"score_spread":0.2858016324485745,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3133279908","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":[0.0023799094,0.9964316,0.00032312408,0.00010706472,0.00010821381,0.00024154829,0.00022323847,0.000017041859,0.00016817836],"genre_scores_gemma":[0.09457911,0.8999957,0.0019934948,0.0009519836,0.00026128706,0.0013130741,0.00052327756,0.000029834979,0.00035219852],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9913812,0.0038172987,0.0027821169,0.0007845959,0.0009823822,0.0002523948],"domain_scores_gemma":[0.98024666,0.015135955,0.0028249628,0.00043038148,0.0011614218,0.0002005981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013466223,0.0029315169,0.02412453,0.0059705474,0.00057203084,0.0038368367,0.0021853184,0.002523327,0.00401436],"category_scores_gemma":[0.028340193,0.0015945185,0.033017777,0.007204984,0.0008514212,0.0019911693,0.0013594946,0.0021271382,0.00036698626],"study_design_candidate":"meta_analysis","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":[0.0021499596,0.000023408104,0.0012943787,0.5432716,0.440834,0.0000861138,0.00006295752,0.00033739815,0.00019257836,0.00011305033,0.00041824658,0.011216394],"study_design_scores_gemma":[0.001006103,0.00022084864,0.001967177,0.04106865,0.953687,0.000081415004,0.000033331682,0.00015885226,0.00011308594,0.00017059351,0.0014722288,0.000020768755],"about_ca_topic_score_codex":0.0072847176,"about_ca_topic_score_gemma":0.01581068,"teacher_disagreement_score":0.02412453,"about_ca_system_score_codex":0.003125682,"about_ca_system_score_gemma":0.003829439,"threshold_uncertainty_score":0.07121706},"labels":[],"label_agreement":null},{"id":"W3134040554","doi":"10.1139/apnm-2020-0571","title":"Acute effects of extruded pea fractions on glycemic response, insulin, appetite, and food intake in healthy young adults, results of a double-blind, randomized crossover trial","year":2021,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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 New Brunswick; University of Winnipeg; Government of Canada; Agriculture and Agri-Food Canada; University of Manitoba","funders":"","keywords":"Pea protein; Postprandial; Glycemic; Starch; Crossover study; Food science; Meal; Glycemic index; Insulin; Appetite; Wheat flour; Biology; Chemistry; Medicine; Biotechnology; Endocrinology","score_opus":0.015879118703233174,"score_gpt":0.27518773943854336,"score_spread":0.2593086207353102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3134040554","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9934181,0.0019609374,0.0005574395,0.0001232941,0.00029854468,0.0026173661,0.00045507823,0.00008489426,0.00048430494],"genre_scores_gemma":[0.9854284,0.0019158944,0.0023986704,0.0005066934,0.000470171,0.0067646285,0.0007564711,0.000031685257,0.0017273762],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99897206,0.00043939258,0.00014325805,0.00022638687,0.000090735804,0.00012819862],"domain_scores_gemma":[0.9982495,0.0005310697,0.00034633247,0.00017783689,0.000153013,0.00054221076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001874129,0.0015894837,0.0040302877,0.0004606564,0.0007894292,0.00095789204,0.0007854904,0.0019738767,0.0039110025],"category_scores_gemma":[0.0024332497,0.0010739891,0.0016917639,0.00046246074,0.0011831163,0.0009842672,0.0005334485,0.0023760295,0.0006829964],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98333305,0.009881244,0.0003904803,0.0002406145,0.0004609413,0.000013680251,0.000031502394,0.00005699991,0.0018561783,0.000012053809,0.00009009853,0.0036331238],"study_design_scores_gemma":[0.751887,0.24183823,0.0044542556,0.000027577822,0.000583788,0.00001263953,0.000020990188,0.00020884055,0.0006702706,0.000045568813,0.00023414627,0.00001675197],"about_ca_topic_score_codex":0.0009145527,"about_ca_topic_score_gemma":0.0012708138,"teacher_disagreement_score":0.0040302877,"about_ca_system_score_codex":0.000413259,"about_ca_system_score_gemma":0.000830263,"threshold_uncertainty_score":0.013083577},"labels":[],"label_agreement":null},{"id":"W3134267017","doi":"10.1016/j.jcs.2021.103204","title":"Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough","year":2021,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Thiol; Chemistry; Wheat flour; Tap water; Food science; Water activity; Kinetics; Ion; Chemical engineering; Viscoelasticity; Materials science; Organic chemistry; Water content","score_opus":0.012869611537787266,"score_gpt":0.2859291458135368,"score_spread":0.2730595342757495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3134267017","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99858654,0.00040469196,0.00034489445,0.000066004104,0.000044774002,0.000009324617,0.00014720364,0.00001748304,0.0003791043],"genre_scores_gemma":[0.9976545,0.00017441149,0.00065087626,0.00007158735,0.000017663804,0.000010929948,0.00015441998,0.000016977283,0.0012486299],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977964,0.000058891263,0.000030313122,0.00005703687,0.000023079972,0.000051091993],"domain_scores_gemma":[0.99921846,0.00038289596,0.00009899683,0.00006323344,0.00012116721,0.000115305615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034691923,0.0003214206,0.00027872235,0.00012329343,0.00023814676,0.00041770242,0.00023658448,0.0004156287,0.0020089678],"category_scores_gemma":[0.0008173827,0.00020872541,0.00020073411,0.00013384804,0.0004599539,0.00041072618,0.00018616096,0.00051676756,0.00022399951],"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":[0.0075896657,0.00015209528,0.00092497346,0.00008441233,0.00002907333,0.00009755557,0.00012171382,0.00016192174,0.9890153,0.000030827567,0.00007840895,0.0017139391],"study_design_scores_gemma":[0.00004297782,0.00082657137,0.003287311,0.0000047054905,0.00003583849,0.000032560103,0.000066925306,0.0003688676,0.9948154,0.0000205918,0.0004888948,0.000009397076],"about_ca_topic_score_codex":0.0010940529,"about_ca_topic_score_gemma":0.0011770586,"teacher_disagreement_score":0.0020089678,"about_ca_system_score_codex":0.00019288313,"about_ca_system_score_gemma":0.0002180241,"threshold_uncertainty_score":0.006720662},"labels":[],"label_agreement":null},{"id":"W3135325376","doi":"","title":"Studies on Analysis of Critical Factors in Thermal Processing Chili Con Carne in A Steam Retort","year":2020,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Retort; Pulp and paper industry; Penetration (warfare); Environmental science; Materials science; Waste management; Mathematics; Engineering","score_opus":0.07860318156152402,"score_gpt":0.3412209254687299,"score_spread":0.2626177439072059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135325376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941638,0.0015109038,0.0027749783,0.00003555783,0.000010416991,0.00005537123,0.0001021602,0.000025238214,0.0013215558],"genre_scores_gemma":[0.99535596,0.0008545433,0.0023112432,0.000018886363,0.000005242363,0.00002516615,0.00015808697,0.000022736285,0.001248144],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956244,0.00005410716,0.000028201395,0.00007535642,0.00020827203,0.00007151538],"domain_scores_gemma":[0.99912304,0.00026424744,0.00017566636,0.000029131867,0.00034894634,0.00005889043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065694016,0.00040419854,0.00069159194,0.00056095346,0.00043295618,0.00066581747,0.00032595592,0.00033360682,0.0013641618],"category_scores_gemma":[0.000797061,0.00021168929,0.00061098934,0.0008738913,0.00042705456,0.0006153897,0.00017734189,0.00054011296,0.00023047332],"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":[0.0008797233,0.0001090529,0.0071054655,0.00080246024,0.00006502996,0.0003641016,0.00024745343,0.0031573083,0.97635436,0.00020200126,0.00011087243,0.010602224],"study_design_scores_gemma":[0.000012292249,0.002371639,0.046636958,0.0000331594,0.00015896365,0.00017759555,0.0005652917,0.0051366193,0.94275516,0.000111683104,0.0019994644,0.000041335836],"about_ca_topic_score_codex":0.0032241633,"about_ca_topic_score_gemma":0.0081963595,"teacher_disagreement_score":0.0032241633,"about_ca_system_score_codex":0.000739494,"about_ca_system_score_gemma":0.00048859266,"threshold_uncertainty_score":0.0064107776},"labels":[],"label_agreement":null},{"id":"W3135393632","doi":"10.1002/star.202000196","title":"Fortifying compounds reduce starch hydrolysis of potato chips during gastro‐small intestinal digestion in vitro","year":2021,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Departamento Administrativo de Ciencia, Tecnología e Innovación (COLCIENCIAS)","keywords":"Starch; Food science; Fortification; Digestion (alchemy); Chemistry; Hydrolysis; Glycemic index; Potato starch; Swelling; Vitamin; Glycemic; Biochemistry; Chromatography; Biotechnology; Materials science; Biology","score_opus":0.03894329191965669,"score_gpt":0.278354200420788,"score_spread":0.23941090850113134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135393632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998154,0.00084809016,0.0004569722,0.000013790971,0.0000082936185,0.000011451263,0.00010167036,0.00001395239,0.00039175048],"genre_scores_gemma":[0.9975561,0.00042687057,0.00091567636,0.000019175059,0.0000021315761,0.0000091446855,0.00016203005,0.000010228443,0.0008985361],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998932,0.000024169505,0.0000121129915,0.000023877421,0.000024332228,0.000022260683],"domain_scores_gemma":[0.9998116,0.000047474936,0.000057954385,0.000017007485,0.00003780905,0.000028198016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012075668,0.00034336498,0.00024122566,0.00014826155,0.00008279483,0.000217107,0.00013538943,0.00018158856,0.0007201301],"category_scores_gemma":[0.000224684,0.00015468075,0.0002153589,0.000120253266,0.00011538096,0.00013839033,0.00014806038,0.0002944438,0.00013740914],"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":[0.00033613332,0.000046830686,0.00032085477,0.000055539247,0.000011518787,0.000028589375,0.00002097588,0.000047505466,0.9979721,0.0000058927667,0.000012214976,0.0011419087],"study_design_scores_gemma":[0.000009538191,0.0012436844,0.011283241,0.000010997819,0.000039641247,0.000071398565,0.00006622699,0.00031119742,0.98623383,0.000008054875,0.00071689865,0.000005291875],"about_ca_topic_score_codex":0.0013997603,"about_ca_topic_score_gemma":0.0017831755,"teacher_disagreement_score":0.0013997603,"about_ca_system_score_codex":0.00011026923,"about_ca_system_score_gemma":0.00011875286,"threshold_uncertainty_score":0.002783239},"labels":[],"label_agreement":null},{"id":"W3136677841","doi":"10.1039/d0fo03283b","title":"Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite","year":2021,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Winnipeg; University of Manitoba; Agriculture and Agri-Food Canada","funders":"PepsiCo","keywords":"Postprandial; Glycemic; Glucan; Appetite; Food science; Glycemic index; Beta-glucan; Chemistry; Medicine; Diabetes mellitus; Endocrinology; Biochemistry","score_opus":0.015057389883224935,"score_gpt":0.2447465362561319,"score_spread":0.22968914637290697,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3136677841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99878854,0.00043267646,0.00013597713,0.000024522575,0.000031102372,0.0001261932,0.0000843918,0.0000075130483,0.00036912586],"genre_scores_gemma":[0.9957695,0.00046734483,0.0010128384,0.00008967767,0.00004941785,0.00018467839,0.0001782236,0.000011771107,0.0022366242],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.9996357,0.00013750549,0.00003686112,0.0000616052,0.00007049397,0.00005782247],"domain_scores_gemma":[0.9987575,0.00059114984,0.00027066233,0.00008231128,0.0000934824,0.00020497313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00092175504,0.0005164913,0.0007007896,0.00024618168,0.00023399811,0.0005391265,0.0001841389,0.00038494729,0.0027788733],"category_scores_gemma":[0.0016822448,0.0002444138,0.0005961595,0.00022758912,0.00039579716,0.0004287194,0.0002138429,0.0009937349,0.00018210786],"study_design_candidate":"nonrandomized_trial","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":[0.65423113,0.051516242,0.0066791885,0.00055026845,0.0005445012,0.00016229616,0.00039308952,0.0002884261,0.24676202,0.000091054564,0.00023587291,0.038545813],"study_design_scores_gemma":[0.0077806623,0.7792645,0.12268067,0.000040059647,0.00063425745,0.00010284827,0.00028869678,0.0011393912,0.08691344,0.00012018576,0.0009778085,0.000057421657],"about_ca_topic_score_codex":0.0006074046,"about_ca_topic_score_gemma":0.00085908436,"teacher_disagreement_score":0.0027788733,"about_ca_system_score_codex":0.00021034428,"about_ca_system_score_gemma":0.00022267416,"threshold_uncertainty_score":0.009296298},"labels":[],"label_agreement":null},{"id":"W3138206122","doi":"10.1002/leg3.87","title":"<i>In vitro</i> protein digestibility of direct‐expanded chickpea–sorghum snacks","year":2021,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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; University of Saskatchewan","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Sorghum; Extrusion; Sorghum bicolor; Food science; Extrusion cooking; Moisture; Raw material; Agronomy; Water content; Chemistry; Biology; Materials science; Composite material","score_opus":0.013330369012851857,"score_gpt":0.2592208681768527,"score_spread":0.24589049916400083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3138206122","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989041,0.0002777428,0.00037755448,0.0000054771263,0.0000031919749,0.0000050583067,0.00017424881,0.0000060066927,0.00024663977],"genre_scores_gemma":[0.9965754,0.00018900946,0.0011416293,0.00001798715,0.000002247308,0.000010026205,0.00071832084,0.000014257395,0.0013310441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982125,0.00004002422,0.000021570024,0.00004466132,0.000042702377,0.000029876295],"domain_scores_gemma":[0.99973303,0.00007115895,0.00006636236,0.000023683631,0.000047899684,0.000057821377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028195287,0.0004207262,0.00024010133,0.00022223173,0.00011907478,0.00028369558,0.000119559685,0.0001665384,0.00079491903],"category_scores_gemma":[0.00017264727,0.00014789867,0.0002754088,0.00021046825,0.00018358386,0.0001918311,0.00020148675,0.00050499116,0.00015987092],"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":[0.000641592,0.00003693547,0.0010290011,0.000028250326,0.000022688371,0.000021707861,0.000022748125,0.000075876924,0.9975567,0.000011277098,0.000008507644,0.0005447123],"study_design_scores_gemma":[0.000017944583,0.0012798276,0.048000213,0.000010726325,0.000050380087,0.00009400846,0.00006557937,0.00071517634,0.94907403,0.000016521317,0.00066705386,0.000008635924],"about_ca_topic_score_codex":0.0020105487,"about_ca_topic_score_gemma":0.0026286333,"teacher_disagreement_score":0.0020105487,"about_ca_system_score_codex":0.0002884216,"about_ca_system_score_gemma":0.00012917575,"threshold_uncertainty_score":0.003997624},"labels":[],"label_agreement":null},{"id":"W3139184426","doi":"10.1002/cche.10426","title":"Exploring dry grain fractionation as a means to valorize high‐protein malting barley","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Fractionation; Chemistry; Brewing; Food science; Fiber; Cultivar; Yield (engineering); Barley flour; Agronomy; Chromatography; Wheat flour; Fermentation; Biology","score_opus":0.0514665568444574,"score_gpt":0.25408064175254763,"score_spread":0.20261408490809024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3139184426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969638,0.00031594097,0.0021223999,0.000024316301,0.0000074946174,0.000028968174,0.00011607764,0.000020058053,0.0004009641],"genre_scores_gemma":[0.9893929,0.0003670027,0.0076624053,0.000050276685,0.0000063271355,0.00002246307,0.00034122344,0.000025747062,0.00213156],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999107,0.000009515528,0.0000074171635,0.000028286357,0.000021729018,0.000022370377],"domain_scores_gemma":[0.99991596,0.000012627004,0.000024378356,0.000008119096,0.000016367447,0.000022507149],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001429846,0.0003526337,0.00030676002,0.00038161082,0.00015892176,0.00044014535,0.00020915095,0.00018312878,0.0012574412],"category_scores_gemma":[0.0000945146,0.00012403703,0.0003178662,0.00028384654,0.00017467604,0.00020979907,0.00025077665,0.000354838,0.00030490907],"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":[0.00011224258,0.000037117916,0.00057729613,0.000026648817,0.000005470848,0.000022781443,0.000013025739,0.000040341525,0.99742234,0.000012668047,0.000008723443,0.0017214059],"study_design_scores_gemma":[0.000023774624,0.0014883571,0.03435443,0.000010017774,0.00004591025,0.00020516137,0.00014628604,0.00059614924,0.9608407,0.000046576915,0.0022336068,0.000008973138],"about_ca_topic_score_codex":0.00070951757,"about_ca_topic_score_gemma":0.0014871695,"teacher_disagreement_score":0.0012574412,"about_ca_system_score_codex":0.00021720513,"about_ca_system_score_gemma":0.00014442515,"threshold_uncertainty_score":0.004206598},"labels":[],"label_agreement":null},{"id":"W3139450348","doi":"10.1002/cche.10430","title":"Effectiveness and biochemical basis of wholemeal GlutoPeak test in predicting water absorption and gluten strength of Canadian hard red spring wheat","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; Canadian International Grains Institute","funders":"","keywords":"Farinograph; Gluten; Chemistry; Absorption of water; Food science; Triticale; Agronomy; Botany; Biology","score_opus":0.010084584198714127,"score_gpt":0.20765007985234554,"score_spread":0.1975654956536314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3139450348","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99886864,0.0001038428,0.00060419756,0.0000039464026,0.000001187195,0.000007313675,0.00017788814,0.000011016852,0.00022196736],"genre_scores_gemma":[0.9973978,0.00007723706,0.0017457476,0.000007852048,5.460156e-7,0.000005176007,0.00027927101,0.0000059828617,0.00048044336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997993,0.000016274022,0.000011111559,0.00006343333,0.00008772326,0.000022177843],"domain_scores_gemma":[0.9996587,0.00007115081,0.000080339065,0.000022554685,0.00011833733,0.000048927777],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003840595,0.0003295898,0.0001626348,0.0005711398,0.00030046247,0.00046092013,0.00018124815,0.00016934777,0.0006499413],"category_scores_gemma":[0.0005100228,0.00015091294,0.00020422105,0.00033992392,0.0003110894,0.00019160516,0.0002056012,0.00022400741,0.00010621465],"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":[0.00037031563,0.000049863236,0.13366184,0.00007305576,0.000069939495,0.00009189359,0.000253353,0.00063237094,0.85464305,0.00005769709,0.000049014583,0.010047673],"study_design_scores_gemma":[0.000006024869,0.00027422997,0.8992458,0.000006703009,0.00006825005,0.00011392525,0.00018684138,0.0023978294,0.09719467,0.00003238374,0.00045675738,0.00001650445],"about_ca_topic_score_codex":0.06773193,"about_ca_topic_score_gemma":0.12884185,"teacher_disagreement_score":0.9322681,"about_ca_system_score_codex":0.0005632497,"about_ca_system_score_gemma":0.00047050384,"threshold_uncertainty_score":0.13467532},"labels":[],"label_agreement":null},{"id":"W3140207216","doi":"10.1016/j.foodcont.2021.108133","title":"Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage","year":2021,"lang":"en","type":"article","venue":"Food Control","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Earmarked Fund for China Agriculture Research System","keywords":"Tempering; Food science; Superheated steam; Chemistry; Shelf life; Lipase; Hydrolysis; Pulp and paper industry; Materials science; Superheating; Enzyme; Biochemistry; Composite material","score_opus":0.006479008040070421,"score_gpt":0.1935217854336236,"score_spread":0.18704277739355318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3140207216","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99935275,0.00024030973,0.00016494618,0.000013830874,0.000010159863,0.0000040978684,0.00005496609,0.000004891614,0.00015405744],"genre_scores_gemma":[0.9992536,0.000081106424,0.00016440624,0.000012049635,0.000004831297,0.0000036795182,0.00007765875,0.000007003833,0.00039555703],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988997,0.000018622794,0.000010313282,0.000023620983,0.000017652586,0.00003978182],"domain_scores_gemma":[0.99970144,0.00010381458,0.000064616885,0.000019150582,0.000058501882,0.000052443153],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023828211,0.0002613378,0.00031098592,0.00011121446,0.000298388,0.00040218123,0.0001404074,0.00021974671,0.0015029458],"category_scores_gemma":[0.00047747113,0.000143898,0.00024187118,0.00020583051,0.0003562873,0.00023741605,0.00015123635,0.00032639378,0.00016538243],"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":[0.007132684,0.000056361434,0.002773555,0.00006786878,0.00002377298,0.00010562681,0.00017874903,0.00011053908,0.9870351,0.000018300741,0.00004002628,0.0024574164],"study_design_scores_gemma":[0.000025415538,0.0012390331,0.031982485,0.000010310471,0.000043717922,0.00007976693,0.0002495834,0.00048789856,0.9654425,0.00001896686,0.00040717868,0.00001312316],"about_ca_topic_score_codex":0.002483467,"about_ca_topic_score_gemma":0.004310689,"teacher_disagreement_score":0.002483467,"about_ca_system_score_codex":0.00033901533,"about_ca_system_score_gemma":0.00033331278,"threshold_uncertainty_score":0.0050278306},"labels":[],"label_agreement":null},{"id":"W3140450233","doi":"10.30901/2227-8834-2021-1-48-58","title":"Evaluation of barley genotypes for the content of β-glucans in grain and other valuable features in Eastern Siberia","year":2021,"lang":"en","type":"article","venue":"PROCEEDINGS ON APPLIED BOTANY GENETICS AND BREEDING","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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":"Cultivar; Germplasm; Nomen nudum; Biology; Hordeum vulgare; Agronomy; Botany; Horticulture; Poaceae; Taxon","score_opus":0.0721309644067947,"score_gpt":0.28360857088189273,"score_spread":0.21147760647509803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3140450233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991972,0.00013129099,0.00016179976,0.000006426416,0.000002992599,0.0000046770383,0.00030406917,0.000005194591,0.00018643102],"genre_scores_gemma":[0.9971577,0.0001214662,0.00077851646,0.000023845845,0.0000023595276,0.0000145858785,0.0014898261,0.000009655121,0.00040216328],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998043,0.00002684605,0.000030843737,0.00007964902,0.000033480974,0.000024828207],"domain_scores_gemma":[0.9997979,0.000037819707,0.000057064084,0.000026028554,0.000031581592,0.00004957019],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004066394,0.00035920923,0.00043423005,0.0010021462,0.0005334879,0.00035375278,0.00020001213,0.00020764953,0.00074613566],"category_scores_gemma":[0.0002252114,0.0001377765,0.000381613,0.001080555,0.0002046009,0.00016784773,0.00032515856,0.00022140308,0.00016688558],"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":[0.0018947436,0.00027279652,0.24954547,0.00018340176,0.00030749154,0.0009133161,0.0012115285,0.000559304,0.7184789,0.00010268048,0.0001763643,0.026353972],"study_design_scores_gemma":[0.000009612511,0.00012920013,0.99459064,0.000008620528,0.000047571568,0.00020970393,0.0002253301,0.00019095399,0.004162355,0.00002208053,0.00039882425,0.00000516528],"about_ca_topic_score_codex":0.0044135544,"about_ca_topic_score_gemma":0.0075834217,"teacher_disagreement_score":0.0044135544,"about_ca_system_score_codex":0.00043900477,"about_ca_system_score_gemma":0.00028848046,"threshold_uncertainty_score":0.008775711},"labels":[],"label_agreement":null},{"id":"W3141122902","doi":"","title":"Cultivar and Environmental Variation of β-glucan Content in Chinese Barleys","year":2002,"lang":"zh","type":"article","venue":"中国农业科学：英文版","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Glucan; Sowing; Brewing; Hordeum vulgare; Agronomy; Beta-glucan; Biology; Horticulture; Food science; Poaceae","score_opus":0.027086195642905708,"score_gpt":0.21732668279493672,"score_spread":0.190240487152031,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3141122902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99954695,0.00006271106,0.00006593546,0.000004776203,0.0000033920944,0.000004134973,0.00013078873,0.000004095781,0.00017724867],"genre_scores_gemma":[0.99873334,0.00006419786,0.00015831842,0.0000150553515,0.0000023607715,0.000012792637,0.00041261697,0.000012521073,0.00058880745],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995658,0.00005976311,0.000044196855,0.00018605478,0.00007724515,0.00006700578],"domain_scores_gemma":[0.9994609,0.000111400535,0.00010294998,0.00006819027,0.00009757795,0.00015902727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038663135,0.00034606422,0.00046735344,0.0010330653,0.00040116042,0.00045111385,0.00024715133,0.00026284382,0.0006633615],"category_scores_gemma":[0.00042238022,0.00024667225,0.0004769051,0.0012959217,0.00036466427,0.00019288939,0.00028405932,0.00029781106,0.00016746197],"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":[0.0014186943,0.00017284784,0.19872996,0.0000980941,0.0003135041,0.00067571254,0.0017845243,0.00023250656,0.78877383,0.00010343603,0.00012336572,0.0075735417],"study_design_scores_gemma":[0.000005356301,0.00010471932,0.9957354,0.0000024044903,0.000028358809,0.00009820541,0.00023747371,0.0001348475,0.0034037568,0.000015447882,0.00022103426,0.0000129427635],"about_ca_topic_score_codex":0.009645971,"about_ca_topic_score_gemma":0.014098243,"teacher_disagreement_score":0.009645971,"about_ca_system_score_codex":0.0006872444,"about_ca_system_score_gemma":0.00037344193,"threshold_uncertainty_score":0.019179642},"labels":[],"label_agreement":null},{"id":"W3141867595","doi":"10.1111/1541-4337.12735","title":"A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization","year":2021,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":152,"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":"Amylopectin; Amylose; Starch; Food science; Pulse (music); Chemistry; Resistant starch; Pulp and paper industry; Agronomy; Materials science; Chemical engineering; Biology; Computer science","score_opus":0.3626916254633318,"score_gpt":0.3834812731180919,"score_spread":0.0207896476547601,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3141867595","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":[0.0012395848,0.99501014,0.00072300166,0.00021459813,0.0002922035,0.000010847342,0.00010132597,0.000028138924,0.0023802412],"genre_scores_gemma":[0.0029735956,0.99418795,0.0006176182,0.00017496494,0.00021095162,0.000013751615,0.00019164238,0.0000068848462,0.001622669],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981433,0.00001808789,0.000035790774,0.000044272485,0.00006594354,0.00002168846],"domain_scores_gemma":[0.9997583,0.00007062314,0.00006787604,0.000010035643,0.000066461966,0.000026575113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037130117,0.0009959172,0.0010440641,0.002147834,0.00027390284,0.001137053,0.0006512214,0.00073235465,0.004987918],"category_scores_gemma":[0.00042353699,0.0004115563,0.0007642472,0.003410224,0.00027861874,0.001758382,0.0005347647,0.0008617678,0.0019682916],"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":[0.00017038427,0.0001408067,0.00052993034,0.05239326,0.00019489694,0.0003769247,0.00014063374,0.00082404003,0.040965676,0.0034669433,0.025406154,0.8753903],"study_design_scores_gemma":[0.000010545141,0.00020178068,0.0014322763,0.0018838481,0.00022284916,0.0008489983,0.00006991526,0.00021174463,0.0062610377,0.00096380746,0.9878599,0.00003331212],"about_ca_topic_score_codex":0.0007080579,"about_ca_topic_score_gemma":0.0008056406,"teacher_disagreement_score":0.004987918,"about_ca_system_score_codex":0.00040515646,"about_ca_system_score_gemma":0.00080229534,"threshold_uncertainty_score":0.01668626},"labels":[],"label_agreement":null},{"id":"W3142520686","doi":"","title":"Proteomics of Wheat Endosperm： a Tool to Find Genes Involved in Kernel Composition and Quality","year":2007,"lang":"zh","type":"article","venue":"分子植物育种","topic":"Food composition and properties","field":"Nursing","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":"Endosperm; Gene; Gene technology; Quality (philosophy); Composition (language); Kernel (algebra); Computational biology; Biology; Computer science; Genetics; Biotechnology; Mathematics","score_opus":0.05112387585609686,"score_gpt":0.3016572522304543,"score_spread":0.25053337637435746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3142520686","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95071787,0.0059040245,0.035092108,0.0004893733,0.00014262929,0.0001148586,0.0045797355,0.00035877243,0.0026006734],"genre_scores_gemma":[0.92770916,0.0036479,0.048341732,0.00044409037,0.000060122078,0.0001116845,0.009507017,0.00011905272,0.010059133],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999218,0.0000066740154,0.0000052907553,0.000030495594,0.000023357155,0.000012379955],"domain_scores_gemma":[0.99991214,0.000021712189,0.000015109057,0.00000956958,0.000019257262,0.000022169559],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022554232,0.00046324916,0.00040568376,0.0006209793,0.00035040252,0.00044319796,0.00024310233,0.00038989683,0.0011288954],"category_scores_gemma":[0.00019952527,0.00026164317,0.0005772235,0.00046876288,0.000169284,0.00032287082,0.00023080735,0.0004929143,0.00070612895],"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":[0.000056674096,0.000007303103,0.00038369102,0.000023235967,0.000008894917,0.00002801184,0.000011313371,0.000014468063,0.9978948,0.000022684158,0.00004472823,0.001504188],"study_design_scores_gemma":[0.000039657287,0.00036099885,0.0914924,0.000013310131,0.00015602751,0.0012454983,0.00017428052,0.0023014706,0.8967328,0.00026218727,0.007200812,0.000020533567],"about_ca_topic_score_codex":0.0015519467,"about_ca_topic_score_gemma":0.001804225,"teacher_disagreement_score":0.0015519467,"about_ca_system_score_codex":0.0002759897,"about_ca_system_score_gemma":0.00018221885,"threshold_uncertainty_score":0.0037764907},"labels":[],"label_agreement":null},{"id":"W3144558817","doi":"10.21603/2074-9414-2021-1-98-112","title":"Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties","year":2021,"lang":"en","type":"article","venue":"Food Processing Techniques and Technology","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"","keywords":"Chenopodium quinoa; Amylopectin; Starch; Amylose; Solubility; Chemical composition; Food science; Chemistry; Agronomy; Botany; Biology; Organic chemistry","score_opus":0.017804077687453103,"score_gpt":0.25004421227022045,"score_spread":0.23224013458276735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3144558817","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6664936,0.31140986,0.008904187,0.0008298954,0.00023983206,0.000112864946,0.0021508795,0.00017640447,0.009682448],"genre_scores_gemma":[0.9007383,0.0823586,0.004247679,0.00034709644,0.00013706888,0.00006699414,0.0017150998,0.00004949963,0.010339574],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999577,0.000003372247,0.000003371472,0.000014105097,0.000017097975,0.000004437308],"domain_scores_gemma":[0.9999485,0.0000066381067,0.000014901339,0.0000022454399,0.000019198693,0.000008519305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000069994814,0.00039100306,0.00021366253,0.0010378042,0.00014846669,0.00038566024,0.00011309701,0.00022821057,0.0011798189],"category_scores_gemma":[0.00008253194,0.00013093288,0.00026776094,0.0009878357,0.00016534663,0.000343192,0.00012222341,0.00019622342,0.00023896717],"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":[0.0002101669,0.000031584692,0.007664881,0.0027167106,0.00007051885,0.0007898478,0.00018960035,0.0003198751,0.9065619,0.00060263084,0.001122408,0.079719715],"study_design_scores_gemma":[0.00004741363,0.00089632894,0.5198349,0.00045391935,0.0004070622,0.011467546,0.0006836227,0.0016248913,0.26378277,0.0016508998,0.19901082,0.00013987513],"about_ca_topic_score_codex":0.0021190443,"about_ca_topic_score_gemma":0.001622163,"teacher_disagreement_score":0.0021190443,"about_ca_system_score_codex":0.0001895798,"about_ca_system_score_gemma":0.00012852495,"threshold_uncertainty_score":0.0042134523},"labels":[],"label_agreement":null},{"id":"W3149627563","doi":"","title":"Cultivar and Environmental Variation of β-glucan Content in Chinese Barleys","year":2002,"lang":"en","type":"article","venue":"Zhongguo nongye Kexue","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Glucan; Sowing; Hordeum vulgare; Brewing; Agronomy; Beta-glucan; Biology; Horticulture; Poaceae; Food science","score_opus":0.02215296104120649,"score_gpt":0.2127223292614565,"score_spread":0.19056936822025003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3149627563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995865,0.000050890445,0.00006252323,0.000004674075,0.000002887997,0.000003863999,0.00011753712,0.0000033370613,0.00016782439],"genre_scores_gemma":[0.9988373,0.000054032396,0.00015778771,0.0000143175275,0.0000019297665,0.000011529092,0.00035568813,0.000010576653,0.00055684923],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996158,0.000054713328,0.000039779254,0.00015929983,0.000069531445,0.000060849576],"domain_scores_gemma":[0.9995503,0.00008734025,0.0000854755,0.000059390262,0.000080356556,0.00013722021],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034119305,0.00033284153,0.0004166871,0.00091895374,0.00041620675,0.00041412524,0.00022490196,0.0002323534,0.000672268],"category_scores_gemma":[0.00037411664,0.00022317622,0.00043250696,0.0011605253,0.0003497062,0.0001625669,0.00026899812,0.00028664194,0.00015357207],"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":[0.0013804795,0.00016744211,0.18560712,0.00008993869,0.00028263443,0.0006741318,0.0018240317,0.0001992192,0.8021682,0.000102128906,0.000115811556,0.0073888297],"study_design_scores_gemma":[0.000005413986,0.00010696996,0.99548507,0.0000022935717,0.000027722024,0.000097826865,0.0002555794,0.000116883166,0.00366091,0.000014812685,0.00021555094,0.000011033161],"about_ca_topic_score_codex":0.010583044,"about_ca_topic_score_gemma":0.016671574,"teacher_disagreement_score":0.010583044,"about_ca_system_score_codex":0.0006438525,"about_ca_system_score_gemma":0.00036506742,"threshold_uncertainty_score":0.021042883},"labels":[],"label_agreement":null},{"id":"W3153949117","doi":"10.3390/fermentation7020059","title":"Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars","year":2021,"lang":"en","type":"article","venue":"Fermentation","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs","keywords":"Fermentation; Acetic acid; Food science; Ethanol fermentation; Succinic acid; Lactic acid; Chemistry; Ethanol; Ethanol fuel; Cultivar; Hordeum vulgare; Raw material; Glycerol; Yeast; Agronomy; Yield (engineering); Biology; Biochemistry; Poaceae; Bacteria; Organic chemistry","score_opus":0.022929072494903738,"score_gpt":0.27549771212919943,"score_spread":0.2525686396342957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3153949117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992518,0.00009254981,0.00007651911,0.0000068359486,0.000005379801,0.000011169351,0.00036190683,0.0000039686706,0.00018990821],"genre_scores_gemma":[0.992841,0.00034390565,0.0015771372,0.000021506856,0.000005736953,0.000023443012,0.0031825006,0.000016026343,0.0019887707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998684,0.0000141142245,0.000019589383,0.000040657906,0.000034340985,0.00002294054],"domain_scores_gemma":[0.999899,0.000013052704,0.00001884856,0.000009127059,0.000030136749,0.00002980099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012967756,0.0004937248,0.00034748658,0.0003309128,0.00023467065,0.00042890743,0.00012606484,0.00011823885,0.0005303551],"category_scores_gemma":[0.00022752683,0.00009953697,0.00031506753,0.00049245526,0.00013751321,0.00013386527,0.0003279915,0.00023284594,0.00013625313],"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":[0.00057165686,0.00011973633,0.0052807606,0.00004109778,0.000021856113,0.00014052713,0.00011238183,0.00015708302,0.99121326,0.000023892608,0.000030464891,0.002287205],"study_design_scores_gemma":[0.00008196559,0.0039331554,0.27465963,0.00002963152,0.00015291969,0.00057710736,0.0013306923,0.0019028068,0.7146795,0.000056777095,0.0025618633,0.000033992117],"about_ca_topic_score_codex":0.011904663,"about_ca_topic_score_gemma":0.010763269,"teacher_disagreement_score":0.011904663,"about_ca_system_score_codex":0.00048063084,"about_ca_system_score_gemma":0.0002593461,"threshold_uncertainty_score":0.023670733},"labels":[],"label_agreement":null},{"id":"W3154126495","doi":"10.1002/star.202000008","title":"Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals","year":2021,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Hydrolysis; Starch; Materials science; Sonication; Acid hydrolysis; Yield (engineering); Chemical engineering; Organic chemistry; Chemistry; Composite material","score_opus":0.017387577151464443,"score_gpt":0.26531618611092445,"score_spread":0.24792860895946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154126495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985984,0.0003358779,0.0003790589,0.000011731879,0.000012083655,0.000008952318,0.0000922973,0.000012669553,0.0005487767],"genre_scores_gemma":[0.9986797,0.00018106909,0.00046570177,0.000009572235,0.000002509557,0.000015058435,0.000099251745,0.000008854389,0.0005383859],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998752,0.000014482611,0.000016077087,0.00003861344,0.000029058865,0.000026566284],"domain_scores_gemma":[0.9998565,0.000043498574,0.000042846532,0.000014038693,0.000026739366,0.000016431155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012597219,0.00021702131,0.0001554176,0.000121321194,0.000090250694,0.00019485642,0.000108477485,0.00016347265,0.0011510036],"category_scores_gemma":[0.00029281565,0.00015189117,0.00021045461,0.0001233454,0.00014464208,0.00019985525,0.00009177344,0.0002471921,0.00015025862],"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":[0.00012102568,0.000013609481,0.00017522859,0.000041182295,0.000006947577,0.000026452155,0.000018348208,0.00017327252,0.99829215,0.00003618192,0.000022098146,0.0010735536],"study_design_scores_gemma":[0.000004469534,0.00015949356,0.0025323413,0.0000025480583,0.00000854555,0.00002089018,0.000015855503,0.00074575754,0.9960905,0.000009600784,0.00040325618,0.000006688221],"about_ca_topic_score_codex":0.001026588,"about_ca_topic_score_gemma":0.0013213728,"teacher_disagreement_score":0.0011510036,"about_ca_system_score_codex":0.000206795,"about_ca_system_score_gemma":0.000119265125,"threshold_uncertainty_score":0.00385046},"labels":[],"label_agreement":null},{"id":"W3154920079","doi":"","title":"Stargazing in a Rush","year":2012,"lang":"en","type":"article","venue":"Journal of the Royal Astronomical Society of Canada","topic":"Food composition and properties","field":"Nursing","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":"Gold rush; History; Archaeology","score_opus":0.008572462930791589,"score_gpt":0.19627328652584336,"score_spread":0.18770082359505177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154920079","genre_codex":"empirical","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9807237,0.0011874345,0.0001693472,0.0053924085,0.0010413352,0.000022211654,0.0000605455,0.000045364868,0.011357675],"genre_scores_gemma":[0.97280306,0.00067180453,0.0006535787,0.0030765098,0.00010885435,0.000008249989,0.00005820211,0.000042936135,0.022576753],"study_design_codex":"qualitative","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996437,0.000081114566,0.000012581237,0.000050463892,0.00006211534,0.00014998099],"domain_scores_gemma":[0.99954045,0.000025836196,0.000033890636,0.000016354357,0.00008622428,0.00029723288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005280474,0.00029159433,0.00041810598,0.00041986397,0.0056417133,0.0011167661,0.00063579116,0.0009205925,0.0048081577],"category_scores_gemma":[0.0011502852,0.00018590836,0.00035543184,0.00036319738,0.0017949109,0.0004877616,0.0016383069,0.0028641608,0.0009626546],"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":[0.0018271365,0.002412877,0.276524,0.0003880149,0.00017749537,0.07366059,0.36769575,0.00028879457,0.024952512,0.008559374,0.062222883,0.18129055],"study_design_scores_gemma":[0.000084212435,0.0025142883,0.29321665,0.0003403089,0.00007590813,0.025724731,0.50226414,0.00042210618,0.0013157831,0.003044132,0.17086959,0.00012815125],"about_ca_topic_score_codex":0.044745058,"about_ca_topic_score_gemma":0.12958707,"teacher_disagreement_score":0.044745058,"about_ca_system_score_codex":0.0023740772,"about_ca_system_score_gemma":0.0017032608,"threshold_uncertainty_score":0.08896923},"labels":[],"label_agreement":null},{"id":"W3155304736","doi":"10.1017/s1368980021001361","title":"Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory","year":2021,"lang":"en","type":"article","venue":"Public Health Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Institut National de Santé Publique du Québec; Université Laval","funders":"Ministère de la Santé; Ministère de la Santé et des Services sociaux; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Sugar; Agricultural science; Food science; Nutrient; Food supply; Purchasing; Food products; Breakfast cereal; Business; Geography; Added sugar; Quality (philosophy); Toxicology; Biotechnology; Environmental science; Biology; Marketing","score_opus":0.11590861409625405,"score_gpt":0.3472200860591129,"score_spread":0.23131147196285887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3155304736","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99034685,0.0010642114,0.00025754946,0.00042897515,0.000021912527,0.00013459852,0.0049323346,0.000011464816,0.0028021073],"genre_scores_gemma":[0.99450845,0.00065406,0.00042054168,0.0003010866,0.000008361028,0.000047975656,0.0021642859,0.000008801227,0.0018863023],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99902093,0.000080785205,0.000056618814,0.00016249671,0.00042660892,0.00025262102],"domain_scores_gemma":[0.9962172,0.00019260724,0.00051855756,0.00007760426,0.002390483,0.00060358504],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010701239,0.0005377357,0.00041820106,0.0013652808,0.0035726556,0.001535891,0.001500017,0.0005899286,0.0023654802],"category_scores_gemma":[0.0025116103,0.0003774452,0.0005392318,0.0043489616,0.00090877403,0.00047817966,0.0006752808,0.0008116362,0.00035743768],"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":[0.00014706266,0.00013383274,0.98392856,0.0001371821,0.000097830314,0.00022058179,0.0028063948,0.00009819504,0.00057834527,0.00009762621,0.00265359,0.009100687],"study_design_scores_gemma":[0.0000110295605,0.00004793157,0.99429697,0.00006012304,0.000027440128,0.000065900385,0.0029955565,0.00020692176,0.00008628867,0.000008669693,0.0021806203,0.000012500859],"about_ca_topic_score_codex":0.9972914,"about_ca_topic_score_gemma":0.9983339,"teacher_disagreement_score":0.03559111,"about_ca_system_score_codex":0.03559111,"about_ca_system_score_gemma":0.028941123,"threshold_uncertainty_score":0.25823277},"labels":[],"label_agreement":null},{"id":"W3155909253","doi":"10.3389/fnut.2021.628571","title":"Beta-Glucan From Barley Attenuates Post-prandial Glycemic Response by Inhibiting the Activities of Glucose Transporters but Not Intestinal Brush Border Enzymes and Amylolysis of Starch","year":2021,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"St. Boniface Hospital; University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; University of Manitoba","keywords":"GLUT2; Chemistry; Glucose transporter; Starch; Brush border; Carbohydrate; Biochemistry; Digestion (alchemy); Endocrinology; Insulin; Biology; Chromatography","score_opus":0.008891386464192444,"score_gpt":0.23257507584790552,"score_spread":0.22368368938371308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3155909253","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99782014,0.0007381418,0.0007422239,0.0000723418,0.000031790576,0.00001243788,0.0001402955,0.00003962435,0.00040309512],"genre_scores_gemma":[0.9925452,0.00081215275,0.0020669966,0.0001249169,0.000018022123,0.000043118074,0.00046697626,0.00003651334,0.0038860652],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999287,0.000009354816,0.000006380769,0.000015375079,0.000014304633,0.000025787043],"domain_scores_gemma":[0.99991727,0.000012725788,0.000027190192,0.000007259612,0.0000098303235,0.000025813224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000092585906,0.00041766363,0.00029619533,0.00010997154,0.000094937524,0.0002742535,0.0001705635,0.00024707263,0.001121787],"category_scores_gemma":[0.00012184987,0.00010974892,0.00021920553,0.0000914285,0.00018830215,0.00019859127,0.00012692074,0.00080553157,0.00019045745],"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":[0.0006200244,0.000044037064,0.0000970101,0.0000258709,0.00000554167,0.000021167412,0.00000855284,0.000008336774,0.9983854,0.000013096152,0.000017403954,0.00075342954],"study_design_scores_gemma":[0.0000590277,0.0021949392,0.013917644,0.000007564875,0.000028301278,0.0000946244,0.000050870938,0.00032912992,0.98209894,0.000035579298,0.0011782589,0.00000509955],"about_ca_topic_score_codex":0.00085485535,"about_ca_topic_score_gemma":0.0012148122,"teacher_disagreement_score":0.001121787,"about_ca_system_score_codex":0.00027298933,"about_ca_system_score_gemma":0.00018315585,"threshold_uncertainty_score":0.003752768},"labels":[],"label_agreement":null},{"id":"W3156633134","doi":"10.1016/j.foodhyd.2021.106828","title":"Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Starch; Rheometry; Viscoelasticity; Materials science; Dynamic light scattering; Shear rate; Viscosity; Chemical engineering; Chemistry; Nanoparticle; Composite material; Nanotechnology; Biochemistry","score_opus":0.02890264720954535,"score_gpt":0.2922702963963745,"score_spread":0.26336764918682914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3156633134","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99613523,0.00025858113,0.0023721159,0.000026496387,0.000017484539,0.000009990038,0.00008636185,0.000039630544,0.0010540922],"genre_scores_gemma":[0.9957243,0.0001696896,0.0022694846,0.000022840537,0.0000050593376,0.000017975834,0.00013349444,0.000033159686,0.0016239248],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992573,0.000007733374,0.000008090252,0.000018527093,0.000027114089,0.000012783797],"domain_scores_gemma":[0.9998073,0.000051386698,0.000048537615,0.00001700563,0.00006016211,0.00001567382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014237443,0.00014766533,0.00011744564,0.00017542347,0.000095882446,0.00017704252,0.00010705444,0.0002101873,0.00087096676],"category_scores_gemma":[0.00031629635,0.00014028494,0.0001736928,0.00010857994,0.00015816784,0.00021622366,0.00010124543,0.00024635074,0.00016607219],"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":[0.000048364327,0.0000036417607,0.00013291714,0.00001541415,0.000001820423,0.000025360181,0.00002288612,0.000033390686,0.9988739,0.000019544217,0.000014105444,0.0008087148],"study_design_scores_gemma":[0.0000045470438,0.000114565046,0.0051555843,0.0000023904518,0.000009011238,0.00006945614,0.00003089802,0.0007034537,0.99345714,0.000016166903,0.00043166376,0.000005195973],"about_ca_topic_score_codex":0.00035204674,"about_ca_topic_score_gemma":0.00049822376,"teacher_disagreement_score":0.00087096676,"about_ca_system_score_codex":0.00010153035,"about_ca_system_score_gemma":0.000056323533,"threshold_uncertainty_score":0.0029137135},"labels":[],"label_agreement":null},{"id":"W3156788862","doi":"10.1016/j.ijbiomac.2021.03.190","title":"Catechin-grafted arabinoxylan conjugate: Preparation, structural characterization and property investigation","year":2021,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":48,"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":"Tianjin Science and Technology Committee; Beijing Technology and Business University; Beijing Engineering and Technology Research Center of Food Additives","keywords":"Arabinoxylan; Chemistry; Covalent bond; Catechin; Conjugate; Thermal stability; Grafting; Pectin; Substrate (aquarium); Starch; Polysaccharide; Polyphenol; Nuclear chemistry; Organic chemistry; Food science; Antioxidant; Polymer","score_opus":0.022952981412892544,"score_gpt":0.2712779804966635,"score_spread":0.24832499908377098,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3156788862","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973671,0.00022000248,0.001749146,0.000017372047,0.0000065230724,0.000013584129,0.000063510015,0.000013723928,0.0005490749],"genre_scores_gemma":[0.9961481,0.0002511778,0.0018690845,0.00001674347,0.0000030126048,0.000010716761,0.00009764605,0.000008303492,0.0015953338],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999596,0.0000047595736,0.0000025333459,0.00001024737,0.0000129143045,0.0000100756615],"domain_scores_gemma":[0.9999435,0.000009500942,0.000015339629,0.0000075162575,0.000014460593,0.000009682983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009474833,0.00018010338,0.00009480951,0.00016020006,0.00012641719,0.00012581026,0.00008184077,0.0001409074,0.0005110265],"category_scores_gemma":[0.00013815657,0.00006883006,0.00011958477,0.00019164936,0.00012690344,0.00012842497,0.00006557986,0.00020838597,0.00012773836],"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":[0.000036213067,0.000009740734,0.00015791657,0.000013396499,0.0000021550757,0.000020189505,0.000012603463,0.00009735863,0.99885154,0.0000344868,0.00000834178,0.00075613527],"study_design_scores_gemma":[0.0000014859123,0.00012261975,0.0018728861,0.0000013022379,0.000008485903,0.000040439754,0.000009110324,0.0004140148,0.99696785,0.0000091914835,0.00054993684,0.000002592644],"about_ca_topic_score_codex":0.00044253562,"about_ca_topic_score_gemma":0.0006776869,"teacher_disagreement_score":0.0005110265,"about_ca_system_score_codex":0.00011771372,"about_ca_system_score_gemma":0.00013548513,"threshold_uncertainty_score":0.0017095208},"labels":[],"label_agreement":null},{"id":"W3157263215","doi":"10.3390/polym13091504","title":"Production of Cyclic Anhydride-Modified Starches","year":2021,"lang":"en","type":"article","venue":"Polymers","topic":"Food composition and properties","field":"Nursing","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":"EcoSynthetix (Canada); University of Waterloo","funders":"","keywords":"Phthalic anhydride; Succinic anhydride; Organic chemistry; Starch; Gel permeation chromatography; Soybean oil; Materials science; Chemistry; Chemical engineering; Polymer; Polymer chemistry; Food science; Catalysis","score_opus":0.03402742761913302,"score_gpt":0.2704638564075692,"score_spread":0.23643642878843618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3157263215","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9755975,0.0015084035,0.018252315,0.0000613766,0.00010661134,0.00017928431,0.0005377573,0.00021031282,0.0035462887],"genre_scores_gemma":[0.96957785,0.0013281397,0.022515066,0.0000448641,0.000023017237,0.00012682573,0.0009907789,0.000099042496,0.0052945274],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998479,0.000018462017,0.000023229724,0.000036586214,0.000046344947,0.000027391516],"domain_scores_gemma":[0.9998524,0.00001870932,0.000044957407,0.000021653324,0.000029537372,0.00003276056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019003043,0.00048260813,0.0002648222,0.00023189085,0.00006285209,0.00019380786,0.00023557922,0.0002567713,0.0010589644],"category_scores_gemma":[0.00028185558,0.00016906252,0.0003974201,0.0002934951,0.00012254562,0.0002166626,0.00027205734,0.0005269367,0.00047940345],"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":[0.000017094168,0.0000072714533,0.000032239,0.000030748706,0.000004072724,0.000048849222,0.000009461522,0.000066385284,0.9987697,0.000058598835,0.000014720251,0.00094084436],"study_design_scores_gemma":[0.0000064692676,0.00013784143,0.0005361943,0.0000046764935,0.0000071438562,0.00008223716,0.0000059179815,0.00035447296,0.9967919,0.000024292549,0.0020437953,0.0000050595722],"about_ca_topic_score_codex":0.00018532557,"about_ca_topic_score_gemma":0.000342559,"teacher_disagreement_score":0.0010589644,"about_ca_system_score_codex":0.0001702452,"about_ca_system_score_gemma":0.00010872094,"threshold_uncertainty_score":0.003542602},"labels":[],"label_agreement":null},{"id":"W3158319906","doi":"10.1096/fasebj.31.1_supplement.966.36","title":"Acute Effects of Pea Fractions in Extruded Cereals on Glycemic and Insulin Responses in Adults","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of New Brunswick; Manitoba Beekeepers' Association; Cargill (Canada); University of Manitoba","funders":"","keywords":"Pea protein; Starch; Glycemic; Meal; Food science; Crossover study; Wheat flour; Chemistry; Glycemic index; Dietary fibre; Insulin; Biology; Medicine; Biotechnology","score_opus":0.019869411338560086,"score_gpt":0.2880496129597131,"score_spread":0.268180201621153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3158319906","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995363,0.00026964114,0.00005696369,0.000012331745,0.0000133670765,0.00002791909,0.000039173912,0.000005687214,0.000038687846],"genre_scores_gemma":[0.99808735,0.00039668768,0.00071926584,0.0000833607,0.000031895608,0.00007977854,0.00014476107,0.000006366529,0.0004504093],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.999564,0.00015300642,0.00005146442,0.00011289821,0.000058335518,0.000060245406],"domain_scores_gemma":[0.99927896,0.00024661116,0.0001805072,0.000060374696,0.00004656953,0.00018702148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007452722,0.0006959039,0.0011444074,0.0001704219,0.00030517342,0.00044605337,0.0003233554,0.0006899603,0.0011479498],"category_scores_gemma":[0.0013206796,0.00047970377,0.0006003564,0.00022538775,0.0004629699,0.0004760655,0.0004019925,0.0011183801,0.00016142707],"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":[0.7931737,0.030656144,0.010658536,0.0006059112,0.0008077094,0.00017556104,0.0004020597,0.00032536522,0.13498251,0.00003418529,0.00016974015,0.028008629],"study_design_scores_gemma":[0.018605193,0.8672486,0.087091476,0.000055998094,0.0006953603,0.00012557633,0.00024319708,0.0005694034,0.02460664,0.00003910337,0.00068864936,0.000030781728],"about_ca_topic_score_codex":0.0008910724,"about_ca_topic_score_gemma":0.0013604278,"teacher_disagreement_score":0.0011479498,"about_ca_system_score_codex":0.00019333977,"about_ca_system_score_gemma":0.00021947824,"threshold_uncertainty_score":0.0039414167},"labels":[],"label_agreement":null},{"id":"W3161456604","doi":"","title":"Novosadski golozrni: A spring oat variety","year":2001,"lang":"sh","type":"article","venue":"FiVeR (Institute of Field and Vegetable Crops, Novi Sad, Serbia)","topic":"Food composition and properties","field":"Nursing","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":"New Variety; Spring (device); Variety (cybernetics); Yield (engineering); Agronomy; Biology; Mathematics; Cultivar; Engineering; Materials science; Composite material; Statistics","score_opus":0.02004144858052376,"score_gpt":0.24167272056335748,"score_spread":0.22163127198283372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3161456604","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9911437,0.00037465076,0.001628973,0.000047580805,0.000044518845,0.0001538487,0.0017386386,0.00007447643,0.0047936477],"genre_scores_gemma":[0.9488271,0.0007114044,0.009688401,0.000112831905,0.000019542204,0.0001966195,0.008984529,0.00012959554,0.031329926],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978596,0.000018812203,0.000020898888,0.00006020984,0.000072941024,0.000041193285],"domain_scores_gemma":[0.99987423,0.000010057234,0.00002901503,0.000014769198,0.00001946454,0.000052574913],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020380381,0.0005229396,0.00039390157,0.0010479061,0.00060474133,0.00035944284,0.00042203066,0.0001926365,0.0021609478],"category_scores_gemma":[0.000080836566,0.0001616922,0.00032109872,0.00044999438,0.00028533943,0.00018382506,0.0006021627,0.00050253834,0.0007921156],"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":[0.00069484144,0.00023641219,0.0047257557,0.00007316797,0.000028141158,0.00050573604,0.00016100614,0.0001133879,0.98545456,0.00067424134,0.00029856473,0.00703413],"study_design_scores_gemma":[0.0005102442,0.004775349,0.6287312,0.00007267087,0.0002278613,0.0055604726,0.00060586876,0.0011667828,0.25419798,0.00028847158,0.10374217,0.00012092186],"about_ca_topic_score_codex":0.0050197016,"about_ca_topic_score_gemma":0.013703746,"teacher_disagreement_score":0.0050197016,"about_ca_system_score_codex":0.00074528926,"about_ca_system_score_gemma":0.00034800972,"threshold_uncertainty_score":0.009980977},"labels":[],"label_agreement":null},{"id":"W3162039975","doi":"10.1002/leg3.97","title":"Pea and lentil flour quality as affected by roller milling configuration","year":2021,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba; University of Saskatchewan","funders":"","keywords":"Starch; Sieve (category theory); Wet-milling; Roller mill; Particle size; Food science; Particle-size distribution; Diagram; Materials science; Mathematics; Chemistry; Composite material; Metallurgy; Grinding; Statistics","score_opus":0.019916518931354567,"score_gpt":0.2955107952639358,"score_spread":0.27559427633258127,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3162039975","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991704,0.0001466945,0.00034955548,0.000005476743,0.0000035200553,0.000011909329,0.00008365283,0.00001243188,0.00021636028],"genre_scores_gemma":[0.99863166,0.00008193776,0.00065675325,0.000023189255,0.0000023093353,0.000009770488,0.00017950423,0.000016958473,0.00039788047],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995652,0.000093829716,0.000042607244,0.000106894186,0.00014631619,0.000045152683],"domain_scores_gemma":[0.99904424,0.00030069248,0.0002925489,0.00006528115,0.00015661238,0.00014063086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005605961,0.00033297134,0.00038318822,0.0003749196,0.00018758034,0.0011456651,0.00020757769,0.00029453533,0.0011237041],"category_scores_gemma":[0.0009146241,0.00025081035,0.00034770163,0.0003974423,0.00027315074,0.00040080055,0.0003236521,0.00060281355,0.00020893649],"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":[0.00085553154,0.00010989412,0.007044189,0.000046637924,0.00005057215,0.00009779743,0.000070097805,0.00010702377,0.9893365,0.000011620749,0.000015830874,0.0022543834],"study_design_scores_gemma":[0.000039324652,0.0039374605,0.46658298,0.000015500937,0.00014638454,0.00025773203,0.00032585338,0.0014876445,0.5263737,0.000041335003,0.0007502765,0.000041886353],"about_ca_topic_score_codex":0.001125043,"about_ca_topic_score_gemma":0.0015637038,"teacher_disagreement_score":0.0011456651,"about_ca_system_score_codex":0.00027535655,"about_ca_system_score_gemma":0.000114085604,"threshold_uncertainty_score":0.0037591457},"labels":[],"label_agreement":null},{"id":"W3162756161","doi":"10.1139/cjps-2021-0036","title":"AAC Oravena oat","year":2021,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Research Manitoba; Alberta Ministry of Agriculture and Forestry; University of Manitoba; University of Alberta; Brandon University; Agriculture Food and Rural Development; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Avena; Cultivar; Agronomy; Spring (device); Horticulture; Biology; Engineering","score_opus":0.02532268675619034,"score_gpt":0.22735007532811996,"score_spread":0.20202738857192962,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3162756161","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":[0.11570159,0.01104193,0.006874553,0.0007954087,0.002067139,0.0007167248,0.043122444,0.004009429,0.8156708],"genre_scores_gemma":[0.17328028,0.004954708,0.009819242,0.0010440877,0.00020903072,0.00031224746,0.073682286,0.0017545596,0.73494357],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991503,0.00004037501,0.000034728513,0.00020855814,0.0004279429,0.0001380073],"domain_scores_gemma":[0.9994336,0.000029305822,0.000048878057,0.000056596407,0.00028654147,0.00014514984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035229465,0.000878316,0.0008450622,0.0019841336,0.0013469234,0.0019415766,0.0008748774,0.00050909416,0.11885062],"category_scores_gemma":[0.00055515365,0.00026038472,0.0005581944,0.0015955111,0.00034282592,0.0005845326,0.0010939117,0.0009356301,0.059492484],"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":[0.0027843683,0.00060487504,0.0061402493,0.0015075561,0.00014057643,0.0012264767,0.0003338679,0.000327297,0.5241919,0.007990243,0.19046865,0.26428387],"study_design_scores_gemma":[0.0000705498,0.00022988432,0.01930251,0.0001289132,0.000046922723,0.00044334904,0.00011552796,0.00018464573,0.008978885,0.00030615993,0.9701526,0.00004010108],"about_ca_topic_score_codex":0.04969499,"about_ca_topic_score_gemma":0.10395731,"teacher_disagreement_score":0.11885062,"about_ca_system_score_codex":0.002009817,"about_ca_system_score_gemma":0.0013517161,"threshold_uncertainty_score":0.39759493},"labels":[],"label_agreement":null},{"id":"W3165149977","doi":"10.1093/jn/nxab122","title":"Age and Sex Interact to Determine the Effects of Commonly Consumed Dairy Products on Postmeal Glycemia, Satiety, and Later Meal Food Intake in Adults","year":2021,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Mount Saint Vincent University; University of Guelph; University of Toronto","funders":"Agriculture and Agri-Food Canada; Dairy Farmers of Canada","keywords":"Appetite; Meal; Crossover study; Calorie; Postprandial; Medicine; Ghrelin; Insulin; Internal medicine; Endocrinology; Food science; Animal science; Hormone; Biology","score_opus":0.015916902848863216,"score_gpt":0.2455539850362138,"score_spread":0.2296370821873506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165149977","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99931407,0.00031728763,0.00003881223,0.000018269684,0.000010503702,0.0000022975548,0.00005793019,0.0000015797868,0.00023929466],"genre_scores_gemma":[0.998694,0.00010728469,0.000087630375,0.000026443047,0.0000068778036,0.0000043969603,0.00007791539,0.0000024941082,0.000992864],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99975556,0.00007968305,0.000018971687,0.000050328807,0.00003263469,0.00006284558],"domain_scores_gemma":[0.99917233,0.0003516251,0.00021711079,0.00006697168,0.000036543403,0.00015541592],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004732727,0.0003093766,0.00033936146,0.00024404195,0.00022789332,0.00049226306,0.00020422904,0.00041550508,0.0020798075],"category_scores_gemma":[0.0012570071,0.00030424062,0.0006355119,0.00021625149,0.00021686267,0.00034805702,0.00030556996,0.00040498076,0.00020534966],"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":[0.00874943,0.0006049818,0.97831225,0.000021751828,0.0002661662,0.00019080198,0.00025252797,0.000057872596,0.0056142784,0.000044101023,0.000083465384,0.0058023385],"study_design_scores_gemma":[0.00001214983,0.00064829964,0.9987619,0.0000025829677,0.00005157695,0.000071801776,0.000091003436,0.000080631886,0.00019008992,0.000014630523,0.00007289028,0.0000024893159],"about_ca_topic_score_codex":0.0025450855,"about_ca_topic_score_gemma":0.006387537,"teacher_disagreement_score":0.0025450855,"about_ca_system_score_codex":0.00020653212,"about_ca_system_score_gemma":0.0002580758,"threshold_uncertainty_score":0.00695765},"labels":[],"label_agreement":null},{"id":"W3165729644","doi":"10.2337/dc20-3092","title":"Dose-Dependent Associations of Dietary Glycemic Index, Glycemic Load, and Fiber With 3-Year Weight Loss Maintenance and Glycemic Status in a High-Risk Population: A Secondary Analysis of the Diabetes Prevention Study PREVIEW","year":2021,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","cited_by":24,"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":"Wageningen University and Research; Jenny ja Antti Wihurin Rahasto; Medical Research Council; Engineering and Physical Sciences Research Council; Universität Stuttgart; Waltham Centre for Pet Nutrition; Biotechnology and Biological Sciences Research Council; Glycemic Index Foundation; University of Sydney; Diabetestutkimussäätiö; National Health and Medical Research Council; Emil Aaltosen Säätiö; China Scholarship Council; International Sweeteners Association; Universidad de Navarra; Juho Vainion Säätiö; Fonterra Co-Operative Group; Directorate for Biological Sciences; NIHR Biomedical Research Centre, Royal Marsden NHS Foundation Trust/Institute of Cancer Research; Swansea University; Helsingin Yliopisto; Steno Diabetes Center Copenhagen; Virginia Commonwealth University; Medical University Sofia; Novo Nordisk; McGill University; University of Leeds; National Institute for Health and Care Research; Suomen Lääketieteen Säätiö","keywords":"Medicine; Glycemic index; Glycemic; Diabetes mellitus; Glycemic load; Weight loss; Dietary fiber; Population; Internal medicine; Obesity; Endocrinology; Environmental health; Food science","score_opus":0.008899066201866104,"score_gpt":0.23445108246144106,"score_spread":0.22555201625957494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165729644","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99249506,0.0017310103,0.0018492658,0.00007443133,0.00005533393,0.00029672188,0.0029038815,0.00007331219,0.0005209569],"genre_scores_gemma":[0.99155575,0.0003216877,0.001814196,0.00014254604,0.000091776514,0.00068592845,0.004390059,0.000026866877,0.00097131176],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9952062,0.002699444,0.00041574522,0.00088520226,0.0005379899,0.00025540206],"domain_scores_gemma":[0.99319035,0.0019296039,0.0025227934,0.0014027955,0.00059751095,0.00035691613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009667719,0.0011644585,0.0023901786,0.0013161979,0.0005649606,0.0010281516,0.00085455604,0.0011072657,0.0020407157],"category_scores_gemma":[0.008687928,0.000832001,0.0058683446,0.0013851316,0.00040500294,0.0006855704,0.001223316,0.0011326764,0.00028000106],"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":[0.06711936,0.0014837433,0.8907756,0.0007743359,0.027588453,0.00014530856,0.00021832193,0.0008090119,0.0018807903,0.00013730915,0.0011691031,0.007898576],"study_design_scores_gemma":[0.004355426,0.008736204,0.9719554,0.000052918425,0.011279391,0.00019654943,0.00011688806,0.001274585,0.00071659934,0.00021212413,0.0010655724,0.000038288254],"about_ca_topic_score_codex":0.0027608923,"about_ca_topic_score_gemma":0.0022306163,"teacher_disagreement_score":0.009667719,"about_ca_system_score_codex":0.00026897964,"about_ca_system_score_gemma":0.0005967916,"threshold_uncertainty_score":0.051128447},"labels":[],"label_agreement":null},{"id":"W3166760181","doi":"10.3390/fermentation7020090","title":"Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre","year":2021,"lang":"en","type":"article","venue":"Fermentation","topic":"Food composition and properties","field":"Nursing","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":"Western University","funders":"","keywords":"Inulin; Probiotic; Food science; Lactobacillus rhamnosus; Fermentation; Chemistry; Prebiotic; Biology; Bacteria; Lactobacillus","score_opus":0.04080233946177868,"score_gpt":0.27916085502416754,"score_spread":0.23835851556238885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3166760181","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961881,0.0014829093,0.0017219184,0.000056528246,0.000029831761,0.000049321836,0.000069649126,0.000025929778,0.00037589358],"genre_scores_gemma":[0.97803897,0.0020050444,0.017727433,0.00006918844,0.000018862449,0.00005500676,0.00040960225,0.00001989771,0.0016559516],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986815,0.000034709676,0.000015378078,0.000026623797,0.000035821693,0.000019192485],"domain_scores_gemma":[0.9999293,0.000007536183,0.000023618511,0.000004657103,0.000016675023,0.00001822966],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018489877,0.00046631813,0.00039411228,0.00030464467,0.00016900708,0.00045921002,0.00027099127,0.0003283832,0.0005471605],"category_scores_gemma":[0.0001589051,0.0001327182,0.00038164976,0.00020207741,0.000094796495,0.0003162713,0.00032794333,0.00031311333,0.00014409311],"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":[0.00009971642,0.00009204082,0.00016898282,0.00005800603,0.000007750344,0.00002127396,0.000008027747,0.000042410244,0.99728703,0.000015592039,0.000008837119,0.0021904123],"study_design_scores_gemma":[0.000031161137,0.0025930048,0.005636634,0.00003585701,0.000090654794,0.00012787973,0.00005621921,0.00089118513,0.988246,0.00001929381,0.0022619413,0.000010086261],"about_ca_topic_score_codex":0.00056700566,"about_ca_topic_score_gemma":0.0011723137,"teacher_disagreement_score":0.00056700566,"about_ca_system_score_codex":0.00014940868,"about_ca_system_score_gemma":0.00016953373,"threshold_uncertainty_score":0.0018304586},"labels":[],"label_agreement":null},{"id":"W3169765764","doi":"10.1016/j.foodchem.2021.130395","title":"Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Extrusion; Wheat flour; Ferulic acid; Chemistry; Composite number; Polysaccharide; Quercetin; Materials science; Composite material; Organic chemistry; Antioxidant","score_opus":0.017492717176016852,"score_gpt":0.26581495254272863,"score_spread":0.24832223536671177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3169765764","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980763,0.00050945516,0.0010272112,0.000008122836,0.000010390902,0.000006470047,0.00009142934,0.000015463598,0.0002551909],"genre_scores_gemma":[0.9954229,0.00038018025,0.0025039462,0.000021400307,0.000004502102,0.00000990857,0.00031391578,0.000028685265,0.001314547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986553,0.000010933579,0.000013359054,0.00004311553,0.000036292895,0.00003086363],"domain_scores_gemma":[0.9998802,0.000018598084,0.000045721514,0.0000113322585,0.000019383482,0.00002467874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014238786,0.00047527,0.00037809016,0.00033045124,0.000117510055,0.00030242017,0.000106838954,0.00020802725,0.00078191503],"category_scores_gemma":[0.00012934979,0.00017622515,0.00032331288,0.00023216341,0.00016542122,0.0002978085,0.00024124753,0.00039026368,0.00015452066],"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":[0.000106075815,0.000014191866,0.00028207464,0.000025608315,0.000011273091,0.000043352047,0.000012191874,0.000021515658,0.99875367,0.000008831027,0.0000042998863,0.0007168166],"study_design_scores_gemma":[0.000007957218,0.00035662446,0.024211645,0.000008610552,0.00006187394,0.00017298617,0.00007274385,0.0002448231,0.9736109,0.000010431992,0.0012323748,0.000009038854],"about_ca_topic_score_codex":0.00027129092,"about_ca_topic_score_gemma":0.0011193175,"teacher_disagreement_score":0.00078191503,"about_ca_system_score_codex":0.00007675682,"about_ca_system_score_gemma":0.000054908593,"threshold_uncertainty_score":0.0026158094},"labels":[],"label_agreement":null},{"id":"W3169927413","doi":"10.1016/j.foodres.2021.110489","title":"Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality","year":2021,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":43,"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; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada","keywords":"Roasting; Tempering; Moisture; Food science; Chemistry; Raw material; Solubility; Materials science; Metallurgy; Organic chemistry","score_opus":0.14688052044795197,"score_gpt":0.35632140188649913,"score_spread":0.20944088143854717,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3169927413","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989312,0.00036190276,0.00033745368,0.00001899863,0.000018598234,0.000009246812,0.00006456735,0.000012159587,0.00024592844],"genre_scores_gemma":[0.99778277,0.0002186277,0.0007195602,0.000038773756,0.000008025712,0.000013841502,0.000101935206,0.000018141014,0.0010983929],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998872,0.000023075985,0.000009905964,0.000036825484,0.000018742869,0.000024196042],"domain_scores_gemma":[0.9997662,0.000072238385,0.000047985766,0.000023399602,0.000039080183,0.000051078146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020135884,0.00029843693,0.0003558933,0.000118058255,0.00016786005,0.00025680094,0.00016665692,0.00021851942,0.0019044543],"category_scores_gemma":[0.000478991,0.00018087488,0.00034924826,0.00019085628,0.00026032116,0.00027861315,0.000150049,0.0007094628,0.00022169757],"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":[0.005777964,0.000266318,0.0012353458,0.00013061217,0.000039628336,0.000066756824,0.0001446963,0.00006670597,0.9887742,0.00003496045,0.000040888575,0.0034219853],"study_design_scores_gemma":[0.00009532611,0.009932632,0.054793037,0.000023591334,0.0002468568,0.00025046867,0.0003690916,0.0005758931,0.9324231,0.000056758116,0.001193405,0.00003977909],"about_ca_topic_score_codex":0.00067700486,"about_ca_topic_score_gemma":0.0010393739,"teacher_disagreement_score":0.0019044543,"about_ca_system_score_codex":0.00011320544,"about_ca_system_score_gemma":0.00010122352,"threshold_uncertainty_score":0.0063710213},"labels":[],"label_agreement":null},{"id":"W3170563324","doi":"10.1007/s11947-021-02668-1","title":"Effect of Superheated Steam- and Hot Air-Assisted Processing on Functional and Nutritional Properties of Yellow Peas","year":2021,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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; University of Manitoba","funders":"Canada Foundation for Innovation","keywords":"Sativum; Superheated steam; Water content; Chemistry; Food science; Moisture; Pisum; Starch; Extrusion; Porosity; Starch gelatinization; Texture (cosmology); Microstructure; Materials science; Agronomy; Superheating; Composite material; Biochemistry; Biology","score_opus":0.016242916993909364,"score_gpt":0.22562163909742253,"score_spread":0.20937872210351316,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3170563324","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990808,0.00030830363,0.00026385757,0.000010312161,0.000010927363,0.000006102817,0.00003543864,0.0000062221166,0.00027801696],"genre_scores_gemma":[0.99862623,0.00016862432,0.0003575798,0.000014213296,0.000004558435,0.0000050819954,0.000053313055,0.0000059726267,0.00076442404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999051,0.000016718568,0.0000073828237,0.000019992147,0.000021490745,0.000029318391],"domain_scores_gemma":[0.9998024,0.00006453448,0.000036944064,0.000012178318,0.000039207967,0.000044751887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018061482,0.00025532342,0.0002361151,0.00020540644,0.00019752902,0.0002477279,0.00013420767,0.00021540385,0.0017763763],"category_scores_gemma":[0.00033390816,0.000129953,0.00040663898,0.00019064095,0.00025793214,0.00030139406,0.0001610604,0.00039960872,0.00017744997],"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":[0.0017889199,0.00006344743,0.00046600876,0.00009368466,0.000017735254,0.0000777177,0.00007908044,0.00013624007,0.9950642,0.000029173194,0.000017706625,0.0021661501],"study_design_scores_gemma":[0.000022391825,0.0012687902,0.008313759,0.0000064415617,0.00003288182,0.000044397886,0.000084642015,0.0005206531,0.9892693,0.000024881789,0.0004006374,0.0000111760655],"about_ca_topic_score_codex":0.0007810873,"about_ca_topic_score_gemma":0.0013404551,"teacher_disagreement_score":0.0017763763,"about_ca_system_score_codex":0.00012975685,"about_ca_system_score_gemma":0.00020167838,"threshold_uncertainty_score":0.0059425235},"labels":[],"label_agreement":null},{"id":"W3170630755","doi":"10.1093/cdn/nzab041_004","title":"Effect of Oats and Oat-Fiber on Glycemic Control in Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials","year":2021,"lang":"en","type":"review","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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 Toronto","funders":"","keywords":"Glycemic; Medicine; Meta-analysis; Randomized controlled trial; Internal medicine; Diabetes mellitus; Type 2 diabetes; Relative risk; Subgroup analysis; Confidence interval; Insulin; Endocrinology","score_opus":0.08839197887265073,"score_gpt":0.3894521463413562,"score_spread":0.3010601674687055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3170630755","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":[0.0023821928,0.99605584,0.00036101366,0.000157463,0.00012374368,0.0004775084,0.00027945303,0.000019040373,0.00014386888],"genre_scores_gemma":[0.081869215,0.9103289,0.0030365423,0.00087112345,0.00028039777,0.0027151632,0.00058289047,0.00003383745,0.0002819611],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9759881,0.011495819,0.007398482,0.0019127047,0.0026626,0.0005423091],"domain_scores_gemma":[0.9600021,0.029307872,0.0067561422,0.0009948782,0.002558438,0.00038053165],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.024998704,0.0035080996,0.029318118,0.009055576,0.0008078584,0.0045944634,0.0025665346,0.00282109,0.0035263745],"category_scores_gemma":[0.056514286,0.0019657866,0.039871912,0.010489205,0.0011306329,0.0026762725,0.001929988,0.0024208482,0.0003005086],"study_design_candidate":"meta_analysis","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":[0.0017962053,0.000023734616,0.001991674,0.6133905,0.37081027,0.00007976936,0.00008281351,0.0003457558,0.00013658887,0.0001312577,0.0005491188,0.010662416],"study_design_scores_gemma":[0.0010434492,0.00023092768,0.0026676785,0.07142446,0.9224454,0.00008055591,0.00005311645,0.00019870944,0.0001254211,0.0002392691,0.0014617171,0.000029255494],"about_ca_topic_score_codex":0.0073767393,"about_ca_topic_score_gemma":0.015422605,"teacher_disagreement_score":0.029318118,"about_ca_system_score_codex":0.0046674768,"about_ca_system_score_gemma":0.006354321,"threshold_uncertainty_score":0.1322074},"labels":[],"label_agreement":null},{"id":"W3170677318","doi":"10.82308/25758","title":"Rheological and thermal properties of sorghum dough","year":2005,"lang":"en","type":"article","venue":"eScholarship@McGill (McGill)","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"McGill University","keywords":"Rheology; Sorghum; Food science; Materials science; Chemistry; Agronomy; Composite material; Biology","score_opus":0.03055210907756285,"score_gpt":0.22634470016554814,"score_spread":0.1957925910879853,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3170677318","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99878234,0.0002734734,0.0001567143,0.000011600342,0.000004257816,0.000003038067,0.000086290696,0.0000036681713,0.00067850214],"genre_scores_gemma":[0.9990139,0.0001320538,0.00020958815,0.000009330752,0.0000019679353,0.0000027448375,0.00009293342,0.0000024809228,0.00053497066],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996495,0.0000047004355,0.0000027611488,0.0000072915923,0.00001292062,0.0000074857726],"domain_scores_gemma":[0.999874,0.000027203696,0.000031422634,0.0000069640428,0.000044140088,0.000016293188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009124063,0.000096620846,0.00007494021,0.00024192402,0.00016188395,0.00015689227,0.00006367569,0.00010143078,0.0010237683],"category_scores_gemma":[0.00024077256,0.00006284262,0.000063331245,0.00019813508,0.00010618558,0.0001334793,0.00007157221,0.00015515611,0.0001487142],"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":[0.00045263788,0.000044528115,0.008320515,0.00008153937,0.000010034465,0.00014143734,0.00038558315,0.00014567758,0.98398906,0.00008595002,0.00013090498,0.006212146],"study_design_scores_gemma":[0.000018093197,0.0015350198,0.44055742,0.000040311188,0.000051237537,0.00069857686,0.0017471126,0.0024344702,0.54885846,0.0001376586,0.0038817432,0.000039878043],"about_ca_topic_score_codex":0.0009819373,"about_ca_topic_score_gemma":0.0010698171,"teacher_disagreement_score":0.0010237683,"about_ca_system_score_codex":0.00007279794,"about_ca_system_score_gemma":0.000047577814,"threshold_uncertainty_score":0.0034248233},"labels":[],"label_agreement":null},{"id":"W3171391585","doi":"10.1093/cdn/nzab041_048","title":"The Effect of Oat β-Glucan on Postprandial Blood Glucose and Insulin Responses: A Systematic Review and Meta-Analysis","year":2021,"lang":"en","type":"review","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto","funders":"","keywords":"Postprandial; Glycemic; Medicine; Meta-analysis; Internal medicine; Meal; Insulin; Glycemic index; Gastroenterology; Endocrinology","score_opus":0.07059448134417272,"score_gpt":0.36197805315568554,"score_spread":0.2913835718115128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3171391585","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":[0.0034218405,0.9950578,0.00038503634,0.00013110208,0.0001137351,0.00032369074,0.0003386506,0.000020585449,0.0002074709],"genre_scores_gemma":[0.118117906,0.8757174,0.0022216213,0.0009221352,0.00025390662,0.001639532,0.0007087396,0.000033133023,0.00038561225],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98955745,0.004580443,0.0033662308,0.0010077036,0.0011841083,0.0003040172],"domain_scores_gemma":[0.9797696,0.014720171,0.0033336596,0.0005165866,0.0014209338,0.00023905397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.014741096,0.0029638798,0.023883749,0.006644133,0.0006124638,0.003940225,0.0023371966,0.0023825204,0.0037068797],"category_scores_gemma":[0.03044114,0.0016869018,0.03489092,0.008433931,0.0008689935,0.0019210104,0.001566612,0.0019011517,0.0003809175],"study_design_candidate":"meta_analysis","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":[0.0015259037,0.000019178384,0.0016715493,0.5174186,0.47022578,0.0000915331,0.00007130148,0.00032967568,0.0001784538,0.000101262835,0.00039249563,0.0079741245],"study_design_scores_gemma":[0.0005983484,0.00016393651,0.0021782361,0.033636987,0.961839,0.00007109518,0.00003400595,0.00013279794,0.00009781547,0.00012927092,0.0010994239,0.000019015797],"about_ca_topic_score_codex":0.007591098,"about_ca_topic_score_gemma":0.016244387,"teacher_disagreement_score":0.023883749,"about_ca_system_score_codex":0.003059,"about_ca_system_score_gemma":0.004221599,"threshold_uncertainty_score":0.0779593},"labels":[],"label_agreement":null},{"id":"W3172378750","doi":"10.1093/jn/nxab154","title":"An Oat β-Glucan Beverage Reduces LDL Cholesterol and Cardiovascular Disease Risk in Men and Women with Borderline High Cholesterol: A Double-Blind, Randomized, Controlled Clinical Trial","year":2021,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"PepsiCo","keywords":"Cholesterol; Medicine; Ldl cholesterol; Internal medicine; Randomized controlled trial; Double blind; Cholesterol lowering; Endocrinology; Gastroenterology; Pathology","score_opus":0.02620963589123261,"score_gpt":0.29875975361819845,"score_spread":0.27255011772696586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3172378750","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98308384,0.0057029724,0.0010602328,0.00076352234,0.0013084115,0.005648329,0.0007774904,0.00018154852,0.0014737503],"genre_scores_gemma":[0.9792358,0.00501421,0.002367968,0.0016314742,0.0012205616,0.0060742027,0.0007985291,0.000035224424,0.003622065],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9992009,0.00031417672,0.000087702116,0.00019661181,0.00007035768,0.000130273],"domain_scores_gemma":[0.99891126,0.00031878936,0.0002069701,0.00009335023,0.000093596,0.00037606136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001727925,0.0024606392,0.0062299925,0.0008424469,0.0010412892,0.0014381455,0.0011745453,0.003581199,0.0073194136],"category_scores_gemma":[0.002401097,0.0016663166,0.002731202,0.0007104456,0.0018696862,0.0014008319,0.0007993536,0.003493868,0.001052166],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9886706,0.0055754953,0.00026669516,0.00050409423,0.00085441,0.000017668148,0.000032000415,0.000044808072,0.00088277785,0.000024622488,0.00015667202,0.0029701537],"study_design_scores_gemma":[0.9685897,0.029209916,0.0010407768,0.000026551783,0.00069863757,0.000008700677,0.00001805646,0.00012325108,0.000105713094,0.00004215062,0.0001261591,0.000010177149],"about_ca_topic_score_codex":0.0021183568,"about_ca_topic_score_gemma":0.002853796,"teacher_disagreement_score":0.0073194136,"about_ca_system_score_codex":0.00053324946,"about_ca_system_score_gemma":0.0010084055,"threshold_uncertainty_score":0.024485886},"labels":[],"label_agreement":null},{"id":"W3174568309","doi":"10.1096/fasebj.26.1_supplement.117.3","title":"Effect of pulses as part of a low glycemic index diet compared to a high fiber diet on HbA1c and blood lipids in type 2 diabetes","year":2012,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Type 2 diabetes; Glycemic index; Glycemic; Medicine; Dietary fiber; Internal medicine; Diabetes mellitus; Glycemic load; Endocrinology; Blood lipids; Pulse (music); Cholesterol; Food science; Animal science; Chemistry; Biology","score_opus":0.012710444715422113,"score_gpt":0.2499318950866046,"score_spread":0.23722145037118247,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3174568309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986118,0.00075085857,0.00009033335,0.00006852395,0.00006134223,0.000055549575,0.00005273054,0.000011956017,0.00029690124],"genre_scores_gemma":[0.99540174,0.0012645103,0.0012821534,0.0002995993,0.00009422232,0.00017814607,0.00016130235,0.000007507135,0.0013106887],"study_design_codex":"randomized_trial","study_design_gemma":"nonrandomized_trial","domain_scores_codex":[0.999684,0.00014715378,0.000032293352,0.000050452207,0.000048620575,0.00003755402],"domain_scores_gemma":[0.9992963,0.0003211035,0.00012117503,0.00003907087,0.000032327072,0.00019003716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006491882,0.00038156117,0.00079935277,0.00026064302,0.000230939,0.0004219474,0.0002898266,0.00065435254,0.0028707052],"category_scores_gemma":[0.0013242686,0.00027974302,0.0004633978,0.00025750385,0.00032945912,0.00032122518,0.00030257273,0.0008804871,0.00016493927],"study_design_candidate":"nonrandomized_trial","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":[0.8259071,0.036584098,0.0067311856,0.001066448,0.0014806553,0.00007746996,0.00017656118,0.00042825387,0.020669082,0.0001002465,0.00043387865,0.10634493],"study_design_scores_gemma":[0.16125676,0.68493927,0.13689494,0.00037036673,0.003028302,0.00019714877,0.00038030877,0.0025236618,0.0076120063,0.00044322005,0.0022875133,0.00006650837],"about_ca_topic_score_codex":0.0008630768,"about_ca_topic_score_gemma":0.00150101,"teacher_disagreement_score":0.0028707052,"about_ca_system_score_codex":0.0001655219,"about_ca_system_score_gemma":0.0002805328,"threshold_uncertainty_score":0.0096035},"labels":[],"label_agreement":null},{"id":"W3175771620","doi":"10.1096/fasebj.27.1_supplement.853.7","title":"Comparison of the effects of Chemical Composition, Processing and Food Form on the Satiety of Barley","year":2013,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Toronto","funders":"","keywords":"Glycemic index; Cultivar; Food science; Dietary fiber; Chemistry; Whole grains; Starch; Glycemic; Animal science; Biology; Agronomy; Biotechnology; Insulin","score_opus":0.01897173195656113,"score_gpt":0.2515947279280569,"score_spread":0.2326229959714958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3175771620","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99978894,0.00005089046,0.00004230232,0.0000069880116,0.000002965764,0.000003121515,0.00003000293,0.0000017637115,0.00007299551],"genre_scores_gemma":[0.99839145,0.00010947179,0.00033549522,0.00003689179,0.0000043135783,0.000014390296,0.00016007222,0.000008342774,0.00093949924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990606,0.00001949113,0.000008152471,0.000027939703,0.000016644051,0.000021714088],"domain_scores_gemma":[0.99970883,0.00006647343,0.000044658726,0.000027915044,0.00003511818,0.000116923264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021578229,0.0003105898,0.00034065644,0.00014180901,0.0001779773,0.00034135167,0.00011219345,0.00019481777,0.0008959852],"category_scores_gemma":[0.0003540578,0.00019170731,0.0002507159,0.00013626926,0.00026245543,0.00020407779,0.00016568248,0.00034250008,0.00013071307],"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":[0.01906287,0.00037212064,0.004514616,0.000072056646,0.000058215843,0.00007784326,0.0001002761,0.00005951433,0.9719605,0.000020828387,0.00003965106,0.0036614784],"study_design_scores_gemma":[0.00040537032,0.040838335,0.6887285,0.000014775599,0.00023647926,0.00025937738,0.00038868794,0.0012512199,0.26685572,0.00011368951,0.00086265244,0.000045168297],"about_ca_topic_score_codex":0.0016523816,"about_ca_topic_score_gemma":0.0025408152,"teacher_disagreement_score":0.0016523816,"about_ca_system_score_codex":0.00029440055,"about_ca_system_score_gemma":0.00015738208,"threshold_uncertainty_score":0.0032854676},"labels":[],"label_agreement":null},{"id":"W3176113476","doi":"10.1096/fasebj.23.1_supplement.213.7","title":"Effect of non‐oil seed pulses on glycemic control: a meta‐analysis of randomized controlled experimental trials in humans.","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Glycemic; Meta-analysis; Medicine; Glycemic index; Randomized controlled trial; CINAHL; Internal medicine; Cochrane Library; MEDLINE; Insulin; Biology; Biochemistry","score_opus":0.030232377573329187,"score_gpt":0.3231040340676932,"score_spread":0.29287165649436403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3176113476","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":[0.009367617,0.9868685,0.0011566177,0.00027160175,0.00047103126,0.00089595036,0.0005043861,0.000044024833,0.00042028748],"genre_scores_gemma":[0.38173717,0.60157007,0.0066218185,0.0021041334,0.0005996111,0.0050777416,0.0012117648,0.00008849972,0.000989172],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98215723,0.01071816,0.004225676,0.0014224349,0.0010740277,0.00040238068],"domain_scores_gemma":[0.98232263,0.012737105,0.00318378,0.0006630999,0.0008338544,0.00025946088],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.018624172,0.003249806,0.01979901,0.003588825,0.0006417891,0.0035920509,0.0019021039,0.0030800223,0.004214439],"category_scores_gemma":[0.03779707,0.0016923244,0.037834607,0.004458703,0.0009893728,0.0020752975,0.0012835952,0.0026752036,0.00042016868],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.014284257,0.000061679544,0.0013953815,0.19296378,0.7831978,0.00007217646,0.000050309696,0.0003977988,0.00024380893,0.00012228831,0.00037805483,0.0068326113],"study_design_scores_gemma":[0.0065248967,0.0006550125,0.0018314732,0.010418987,0.9789139,0.00005013027,0.00003191967,0.00018910452,0.00012565736,0.00026883066,0.00096947263,0.000020506606],"about_ca_topic_score_codex":0.0049962145,"about_ca_topic_score_gemma":0.008950014,"teacher_disagreement_score":0.01979901,"about_ca_system_score_codex":0.0024831397,"about_ca_system_score_gemma":0.0023393577,"threshold_uncertainty_score":0.098495185},"labels":[],"label_agreement":null},{"id":"W3181018891","doi":"","title":"Evaluation of quality characteristics of bread from kodo, little and foxtail millets","year":2013,"lang":"en","type":"article","venue":"International Journal of Food and Nutritional Sciences","topic":"Food composition and properties","field":"Nursing","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":"Foxtail; Food science; Wheat flour; Bread making; Shelf life; Population; Chemistry; Mathematics; Agronomy; Biology","score_opus":0.073585952903698,"score_gpt":0.34025675505648006,"score_spread":0.26667080215278205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3181018891","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875116,0.00031823802,0.00049267325,0.000010772045,0.0000048253874,0.000011949659,0.00013096172,0.0000066103844,0.00027270982],"genre_scores_gemma":[0.9960731,0.00034041418,0.001471118,0.000026146436,0.0000025951213,0.000014445865,0.00051816227,0.000014810357,0.0015392642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998454,0.000018574254,0.000019334328,0.000038692724,0.000059364193,0.000018712115],"domain_scores_gemma":[0.9998036,0.000022863378,0.000066128865,0.000011597717,0.00005772231,0.000038103324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015741284,0.0003584891,0.0002490216,0.0002786142,0.00012445371,0.00038978813,0.00010894479,0.00017492338,0.00074837165],"category_scores_gemma":[0.00030430153,0.00014179685,0.00028663428,0.00033323586,0.00016533544,0.00023644287,0.00021931654,0.00033683877,0.00009864423],"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":[0.00030580166,0.00002985476,0.0026322824,0.00007789776,0.000013153287,0.00012136812,0.000060927927,0.000040843526,0.99485236,0.000014860288,0.000013279288,0.0018373481],"study_design_scores_gemma":[0.00004682046,0.004760406,0.3027386,0.000037826034,0.00018955542,0.00080021954,0.00043429388,0.00059391034,0.68776685,0.000050333252,0.0025476133,0.000033525816],"about_ca_topic_score_codex":0.0010954707,"about_ca_topic_score_gemma":0.002777987,"teacher_disagreement_score":0.0010954707,"about_ca_system_score_codex":0.00013456595,"about_ca_system_score_gemma":0.00009180696,"threshold_uncertainty_score":0.0025035143},"labels":[],"label_agreement":null},{"id":"W3183641790","doi":"10.1002/leg3.117","title":"Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review","year":2021,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","cited_by":156,"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 Windsor","funders":"","keywords":"Legume; Dietary fiber; Ingredient; Food science; Functional food; Food industry; Health benefits; Starch; Biotechnology; Chemistry; Business; Biology; Botany; Medicine; Traditional medicine","score_opus":0.03591758422062798,"score_gpt":0.24827819890741598,"score_spread":0.21236061468678802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3183641790","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":[0.00046887095,0.9988102,0.000089171364,0.00011690442,0.00010380851,0.0000017221734,0.000012555818,0.0000024641365,0.00039433874],"genre_scores_gemma":[0.002014007,0.9972128,0.00015185477,0.0000892154,0.00014693262,0.00000351209,0.000025982308,9.960615e-7,0.0003546299],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998504,0.00001941467,0.000026989559,0.000038746424,0.000051336894,0.000013061495],"domain_scores_gemma":[0.9996567,0.00015845073,0.000077204975,0.000008025861,0.00007947785,0.000020186828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037838172,0.00088663114,0.00091831526,0.0025502162,0.0002396071,0.00094453903,0.00050288404,0.00072543556,0.0017211026],"category_scores_gemma":[0.00049671705,0.00023622204,0.000514041,0.0025047269,0.000376182,0.0011019366,0.00043594712,0.0006907271,0.0006259647],"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":[0.00018938596,0.00021665136,0.0014340171,0.048425436,0.00027266145,0.0003858085,0.00018089646,0.0005838494,0.008377989,0.0032022556,0.019374693,0.9173563],"study_design_scores_gemma":[0.000013329984,0.0003793481,0.007261625,0.011452644,0.0005172849,0.0025766324,0.00030995964,0.00039168933,0.0039413245,0.002714935,0.9703864,0.000054923374],"about_ca_topic_score_codex":0.0011410665,"about_ca_topic_score_gemma":0.0010424173,"teacher_disagreement_score":0.0025502162,"about_ca_system_score_codex":0.00032068448,"about_ca_system_score_gemma":0.00050873903,"threshold_uncertainty_score":0.0057576895},"labels":[],"label_agreement":null},{"id":"W3183787736","doi":"10.20960/nh.03790","title":"Gut microbiota and grain fiber: evidence and practical recommendations","year":2021,"lang":"es","type":"article","venue":"Nutrición Hospitalaria","topic":"Food composition and properties","field":"Nursing","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":"Kellogg's (Canada)","funders":"","keywords":"Gut flora; Prebiotic; Dietary fiber; Human health; Biology; Whole grains; Food science; Firmicutes; Bran; Medicine; Immunology; Bacteria; Environmental health; Ecology","score_opus":0.033217158773349374,"score_gpt":0.31422519006970856,"score_spread":0.2810080312963592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3183787736","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":[0.0013184813,0.7589986,0.0017916387,0.21772799,0.013435677,0.00069357466,0.0014855707,0.00008665943,0.0044618365],"genre_scores_gemma":[0.020729475,0.8688365,0.013887025,0.07775315,0.0113311745,0.0019744276,0.0013496612,0.0000391205,0.004099402],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9908251,0.003594015,0.00268702,0.00079211773,0.0017734491,0.00032820643],"domain_scores_gemma":[0.9321795,0.04125634,0.0084516695,0.0011230912,0.014875337,0.0021140694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.016480042,0.00238795,0.0053302986,0.0054207337,0.0011667663,0.004931127,0.00512247,0.009040886,0.022833044],"category_scores_gemma":[0.07153493,0.0011223475,0.003731249,0.0036508886,0.0024030474,0.0058077034,0.0032915007,0.007532537,0.005794651],"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":[0.0014422343,0.00036132912,0.0063259886,0.18885912,0.0037359654,0.0005980093,0.00034944102,0.00069216714,0.0004892652,0.0073812925,0.20161612,0.5881492],"study_design_scores_gemma":[0.0010734133,0.00041122184,0.0150999725,0.5808909,0.008157147,0.00061305426,0.0015952331,0.00077870785,0.00037351585,0.028210187,0.36263075,0.00016584455],"about_ca_topic_score_codex":0.009182186,"about_ca_topic_score_gemma":0.012689963,"teacher_disagreement_score":0.022833044,"about_ca_system_score_codex":0.0034558154,"about_ca_system_score_gemma":0.010718378,"threshold_uncertainty_score":0.08715582},"labels":[],"label_agreement":null},{"id":"W3184068104","doi":"10.1080/19490976.2021.1926842","title":"Resistant starch, microbiome, and precision modulation","year":2021,"lang":"en","type":"review","venue":"Gut Microbes","topic":"Food composition and properties","field":"Nursing","cited_by":147,"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 Ottawa","funders":"W. Garfield Weston Foundation; Ontario Ministry of Economic Development and Innovation","keywords":"Microbiome; Resistant starch; Biology; Gut microbiome; Starch; Phenotype; Biotechnology; Computational biology; Bioinformatics; Food science; Genetics; Gene","score_opus":0.046785959371412215,"score_gpt":0.31324054715130156,"score_spread":0.26645458777988934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184068104","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":[0.00020842445,0.9985631,0.0001016426,0.00028391392,0.00014063205,0.0000029340606,0.000012054615,0.0000040523682,0.00068321236],"genre_scores_gemma":[0.002631255,0.996212,0.00019545566,0.00022993589,0.00013751736,0.000008457953,0.000022070068,0.0000015655327,0.0005618185],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997358,0.00007547098,0.000033290733,0.000044146655,0.00008316071,0.000028144137],"domain_scores_gemma":[0.9996737,0.0002002531,0.000041887113,0.000011830881,0.00005195515,0.000020377116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056895975,0.00055777613,0.0009770859,0.0013914965,0.00021665082,0.0011921524,0.00042055358,0.0011077009,0.003170132],"category_scores_gemma":[0.00119914,0.00015572898,0.0006137985,0.001010843,0.0005208538,0.0009547012,0.00068063353,0.0011856129,0.00069401145],"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":[0.00014481062,0.000089998684,0.0004700042,0.04076094,0.0002178605,0.0002457101,0.00019866035,0.0002887532,0.0029698887,0.012215934,0.018671261,0.9237262],"study_design_scores_gemma":[0.000026080967,0.00022557327,0.003050941,0.015892198,0.00026327107,0.0019339067,0.00022254123,0.00014925387,0.0010911882,0.00856619,0.968548,0.00003089206],"about_ca_topic_score_codex":0.0011766449,"about_ca_topic_score_gemma":0.0015492818,"teacher_disagreement_score":0.003170132,"about_ca_system_score_codex":0.00047951107,"about_ca_system_score_gemma":0.000939827,"threshold_uncertainty_score":0.010605156},"labels":[],"label_agreement":null},{"id":"W3184707103","doi":"10.1111/jfpp.15797","title":"Oxidizing agent‐assisted extrusion cooking of yellow peas and the techno‐functionality of the resulting extrudate flours","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Oxidizing agent; Extrusion; Die swell; Emulsion; Plastics extrusion; Ingredient; Chemistry; Extrusion cooking; Food industry; Food science; Materials science; Chemical engineering; Pulp and paper industry; Composite material; Organic chemistry","score_opus":0.04594582263367287,"score_gpt":0.26441070692693913,"score_spread":0.21846488429326627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184707103","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992622,0.00080659497,0.0054690484,0.0000217959,0.000012802059,0.000022876091,0.00018437646,0.00004199243,0.00081852346],"genre_scores_gemma":[0.9933397,0.00069070625,0.0038656858,0.000024515792,0.000003821913,0.000021172344,0.00030250262,0.0000399437,0.0017118814],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999138,0.00000795411,0.000007602731,0.000023137289,0.00002810036,0.00001929612],"domain_scores_gemma":[0.99991524,0.000013451215,0.000030590207,0.000008360816,0.000019632174,0.000012601853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015207377,0.00031042934,0.00018438151,0.00018294046,0.00007489628,0.00020124408,0.00012626972,0.00017179745,0.0007451064],"category_scores_gemma":[0.00014709168,0.00014396688,0.00023556555,0.00020654395,0.00013478234,0.000231661,0.0001660475,0.00050293776,0.00016109142],"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":[0.00003320995,0.0000062695276,0.00009304169,0.00002884794,0.0000029706177,0.000036547743,0.000012987778,0.000030500258,0.9989718,0.000024777883,0.000007326983,0.00075162447],"study_design_scores_gemma":[0.0000027415888,0.00008974029,0.0023379724,0.0000034492132,0.000008798354,0.000056362303,0.000012048596,0.0001880588,0.99660647,0.0000088624565,0.0006825763,0.0000029246246],"about_ca_topic_score_codex":0.00031038257,"about_ca_topic_score_gemma":0.000769028,"teacher_disagreement_score":0.0007451064,"about_ca_system_score_codex":0.00011615215,"about_ca_system_score_gemma":0.000078640405,"threshold_uncertainty_score":0.0024926662},"labels":[],"label_agreement":null},{"id":"W3184802677","doi":"10.3390/pr9071244","title":"Changes in Hydrophobic Interactions among Gluten Proteins during Dough Formation","year":2021,"lang":"en","type":"article","venue":"Processes","topic":"Food composition and properties","field":"Nursing","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Glutenin; Chemistry; Gluten; Gliadin; Hydrophobic effect; Protein aggregation; Monomer; Chromatography; Fluorescence; Food science; Biochemistry; Organic chemistry; Polymer","score_opus":0.020486947188027887,"score_gpt":0.2518487259423319,"score_spread":0.231361778754304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3184802677","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99538726,0.0012999628,0.0024558187,0.000060049017,0.000016510046,0.000021565138,0.00015993367,0.000028259896,0.0005707968],"genre_scores_gemma":[0.9968459,0.00032478373,0.0014512397,0.00007250962,0.000010872,0.000020676871,0.00021884339,0.000021781947,0.0010334114],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998381,0.000020526742,0.0000066459943,0.000049745,0.000049980146,0.000035001813],"domain_scores_gemma":[0.9998204,0.00003557836,0.00006871513,0.000010041445,0.000033290347,0.00003196977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024140789,0.00030643438,0.00031291728,0.00023892752,0.00029565056,0.00038106498,0.000111954694,0.00030629127,0.0006802599],"category_scores_gemma":[0.00025568955,0.00019870454,0.00018504658,0.00017124024,0.00032076673,0.00063168793,0.00024486866,0.0006323761,0.00014669137],"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":[0.00017145864,0.000009781049,0.00076612964,0.00003704579,0.0000101590485,0.000054789612,0.000119713295,0.000019525332,0.99784887,0.000024424457,0.000016186976,0.0009219773],"study_design_scores_gemma":[0.000014185983,0.00028688041,0.106237166,0.000011298645,0.000039841234,0.00024255563,0.0002707029,0.0008003387,0.8898829,0.00011190151,0.0020792254,0.000022802351],"about_ca_topic_score_codex":0.000615503,"about_ca_topic_score_gemma":0.0007108363,"teacher_disagreement_score":0.0006802599,"about_ca_system_score_codex":0.00026419124,"about_ca_system_score_gemma":0.00012597087,"threshold_uncertainty_score":0.0022757053},"labels":[],"label_agreement":null},{"id":"W3186136098","doi":"10.1093/ajcn/nqab228","title":"Neither low salivary amylase activity, cooling cooked white rice, nor single nucleotide polymorphisms in starch-digesting enzymes reduce glycemic index or starch digestibility: a randomized, crossover trial in healthy adults","year":2021,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Glycemic Index Laboratories; University of Toronto","funders":"University of Toronto","keywords":"Starch; Glycemic index; Amylase; Crossover study; Glycemic; Food science; Saliva; Single-nucleotide polymorphism; Randomized controlled trial; White rice; Glycaemic index; Resistant starch; Enzyme; Genotype; Medicine; Biology; Chemistry; Biochemistry; Insulin; Internal medicine; Gene","score_opus":0.04802940887146587,"score_gpt":0.3596447094558764,"score_spread":0.31161530058441056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3186136098","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99494886,0.001508632,0.00044449078,0.0003718229,0.00056257856,0.0011830614,0.00040793436,0.00006503859,0.0005076133],"genre_scores_gemma":[0.9911753,0.0013886272,0.0012588435,0.0009607069,0.0006041095,0.002142418,0.0005416225,0.00002636702,0.0019019984],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99898666,0.000389615,0.00009935348,0.0003144801,0.0000632321,0.0001466267],"domain_scores_gemma":[0.99826103,0.0005431297,0.00028409288,0.00020794533,0.00011413746,0.0005897451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002233136,0.0027701631,0.00549068,0.00052585243,0.0010357675,0.0012063661,0.0012608273,0.0033729444,0.0074345563],"category_scores_gemma":[0.002460459,0.0015549783,0.0024137914,0.000598951,0.002312184,0.0016914159,0.0006249841,0.0037833361,0.0010226896],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98944306,0.0060640676,0.00039553357,0.00017844739,0.00064658246,0.000015474185,0.000036081772,0.000044645003,0.0011586699,0.000023068496,0.00013433202,0.0018600994],"study_design_scores_gemma":[0.94409055,0.053291842,0.0014639087,0.000016012207,0.0006190091,0.000009632054,0.000019191502,0.00011923612,0.00018040762,0.00007256673,0.0001058676,0.000011775357],"about_ca_topic_score_codex":0.0023499865,"about_ca_topic_score_gemma":0.0028597713,"teacher_disagreement_score":0.0074345563,"about_ca_system_score_codex":0.00070132676,"about_ca_system_score_gemma":0.0010847559,"threshold_uncertainty_score":0.024871051},"labels":[],"label_agreement":null},{"id":"W3187308970","doi":"10.1016/j.foodhyd.2021.107081","title":"Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation","year":2021,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Amylose; Amylopectin; Crystallinity; Starch; Dynamic light scattering; Dispersity; Materials science; Particle size; Differential scanning calorimetry; Chemistry; Analytical Chemistry (journal); Chromatography; Nanoparticle; Chemical engineering; Crystallography; Polymer chemistry; Organic chemistry; Nanotechnology","score_opus":0.015161307265047082,"score_gpt":0.2433645397727119,"score_spread":0.22820323250766483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3187308970","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96333176,0.0010813492,0.032611635,0.00008552741,0.000050062084,0.00010833786,0.0003011619,0.00012772589,0.0023023651],"genre_scores_gemma":[0.97364545,0.0004884335,0.021696527,0.000057280406,0.000007953571,0.000118987184,0.00033333042,0.0000646919,0.0035873463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986506,0.000013429571,0.000017077798,0.00003610119,0.000049118877,0.000019230203],"domain_scores_gemma":[0.9998554,0.00003854513,0.000027179956,0.000017481716,0.000049852097,0.00001155493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021798773,0.00019686922,0.00019393688,0.00017948843,0.0001206226,0.00019926176,0.00017178942,0.00024163841,0.0005298432],"category_scores_gemma":[0.00035840008,0.00016815144,0.00025257654,0.00009153335,0.00015971337,0.00019715609,0.00017991285,0.0002732208,0.00024326322],"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":[0.000025153711,0.0000059525323,0.00005234885,0.000031039664,0.000002669077,0.000024776638,0.000017945578,0.00007679014,0.99818265,0.00004394225,0.00002393514,0.0015129185],"study_design_scores_gemma":[0.000004282918,0.0000772083,0.00078502385,0.0000018049263,0.000005197456,0.00006456029,0.000011013535,0.0010351351,0.9971432,0.000022686816,0.0008456169,0.0000041999865],"about_ca_topic_score_codex":0.0005673181,"about_ca_topic_score_gemma":0.0006997809,"teacher_disagreement_score":0.0005673181,"about_ca_system_score_codex":0.00018049775,"about_ca_system_score_gemma":0.00012524433,"threshold_uncertainty_score":0.0017725229},"labels":[],"label_agreement":null},{"id":"W3188491684","doi":"10.1136/bmj.n1651","title":"Effect of low glycaemic index or load dietary patterns on glycaemic control and cardiometabolic risk factors in diabetes: systematic review and meta-analysis of randomised controlled trials","year":2021,"lang":"en","type":"review","venue":"BMJ","topic":"Food composition and properties","field":"Nursing","cited_by":206,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Ontario Ministry of Research and Innovation; Eurostars; International Nut and Dried Fruit Council; Physicians' Services Incorporated Foundation; Medical Research Council; Obesity Canada; Agriculture and Agri-Food Canada; Health Canada; Merck Sharp and Dohme; European Association for the Study of Diabetes; Novo Nordisk; Generalitat de Catalunya; University of Toronto; European Food Safety Authority; British Nutrition Foundation; Society for Endocrinology; United Soybean Board; Royal Society; Instituto Danone; American Association for the Advancement of Science; National Honey Board; Glycemic Index Foundation; Physicians Committee for Responsible Medicine; Mylan; International Sweeteners Association; Alberta Pulse Growers Commission; Peanut Institute; Canadian Nutrition Society; Loblaw Companies Limited; Canola Council of Canada; Dairy Farmers of Canada; Almond Board of California; AstraZeneca; European Commission; Instituto de Salud Carlos III; Diabetes Canada; Danone; General Mills; Sanofi; Pfizer; Amgen; Banting and Best Diabetes Centre, University of Toronto; U.S. Department of Agriculture; Canadian Institutes of Health Research; Diabetes UK; PepsiCo; Eli Lilly and Company; Canadian Cardiovascular Society","keywords":"Medicine; Internal medicine; Overweight; Body mass index; Blood pressure; Type 2 diabetes; Diabetes mellitus; Meta-analysis; Randomized controlled trial; Lipid profile; Waist; Endocrinology; Cholesterol","score_opus":0.07072495711372417,"score_gpt":0.36516325817764195,"score_spread":0.2944383010639178,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3188491684","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":[0.0037546374,0.9926737,0.00080776896,0.0002739464,0.00027455634,0.0014460798,0.00051197305,0.00004071465,0.00021660778],"genre_scores_gemma":[0.12649405,0.8546991,0.0063440735,0.0013878869,0.0004001485,0.009163366,0.0009600895,0.000054790893,0.00049653347],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.97283393,0.013811139,0.008068599,0.0020217774,0.0027570364,0.00050754636],"domain_scores_gemma":[0.96120775,0.026660036,0.007832715,0.001221606,0.0026643348,0.00041360248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.030161628,0.0037645462,0.03321467,0.008847916,0.00082890724,0.004701553,0.0030058543,0.0034377556,0.0036739435],"category_scores_gemma":[0.07692124,0.0021454245,0.0344581,0.00878816,0.0012821332,0.0028933794,0.002003542,0.0024393245,0.00034728556],"study_design_candidate":"meta_analysis","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":[0.0022019509,0.000024414585,0.0015785303,0.62135905,0.36477685,0.000067538436,0.000094997624,0.00034761746,0.00012977616,0.00014374696,0.00059005094,0.008685508],"study_design_scores_gemma":[0.0016761383,0.00026237886,0.0024165332,0.07862149,0.9146267,0.00008412927,0.00005956971,0.0002347411,0.00014818045,0.00029677455,0.0015363722,0.000036889636],"about_ca_topic_score_codex":0.0072389394,"about_ca_topic_score_gemma":0.013956085,"teacher_disagreement_score":0.03321467,"about_ca_system_score_codex":0.0050105746,"about_ca_system_score_gemma":0.0071247467,"threshold_uncertainty_score":0.15951186},"labels":[],"label_agreement":null},{"id":"W3191218161","doi":"10.1016/j.foodchem.2021.130762","title":"Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":96,"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":"Earmarked Fund for China Agriculture Research System; China Agricultural Research System; National Natural Science Foundation of China","keywords":"Rutin; Quercetin; Chemistry; Glycoside; Starch; Flavonoid; Enzyme; Biochemistry; Kaempferol; Digestion (alchemy); Food science; Stereochemistry; Chromatography; Antioxidant","score_opus":0.02131167225124616,"score_gpt":0.24699242702850266,"score_spread":0.2256807547772565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3191218161","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99774724,0.0010343905,0.00036322043,0.000023866929,0.000013657465,0.0000059511954,0.000076965036,0.000008486739,0.0007261426],"genre_scores_gemma":[0.9978205,0.00037213333,0.00041050836,0.000022568025,0.00000722299,0.0000058337346,0.00018956297,0.000006263616,0.0011653391],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987614,0.000029460258,0.000010091534,0.000020743226,0.000022138907,0.000041387957],"domain_scores_gemma":[0.9997242,0.0001298509,0.000030356308,0.000022589787,0.000036930327,0.00005600167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017903496,0.0003232352,0.00024254275,0.00018268092,0.0001187181,0.00019021299,0.00018382435,0.00020803875,0.0014391745],"category_scores_gemma":[0.0003074041,0.00017735796,0.00033140654,0.00017499443,0.00023566055,0.00022720273,0.000111570174,0.00038081166,0.00016260022],"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":[0.0015293168,0.00008285194,0.0003202226,0.000047507958,0.000015786321,0.000040405932,0.000035123096,0.00008235062,0.99647325,0.00006643476,0.000017396515,0.0012893482],"study_design_scores_gemma":[0.000036670426,0.0013950153,0.0134482235,0.000006409568,0.000040148225,0.00011270281,0.000053905533,0.00060417847,0.9834879,0.000032039225,0.0007732787,0.000009555412],"about_ca_topic_score_codex":0.002513739,"about_ca_topic_score_gemma":0.0019822093,"teacher_disagreement_score":0.002513739,"about_ca_system_score_codex":0.00016764796,"about_ca_system_score_gemma":0.00018043305,"threshold_uncertainty_score":0.0049982667},"labels":[],"label_agreement":null},{"id":"W319274932","doi":"10.1096/fasebj.23.1_supplement.563.35","title":"Whole and fractionated yellow pea flour consumption alters post‐ prandial glucose response and insulin parameters, but not lipids or glucose levels, in overweight or obese, hypercholesterolemic humans","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Insulin; Overweight; Food science; Chemistry; Crossover study; Glucose uptake; Endocrinology; Internal medicine; Obesity; Medicine","score_opus":0.043612980635163716,"score_gpt":0.28174376723409733,"score_spread":0.2381307865989336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W319274932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997608,0.000102707425,0.00004996003,0.000005814778,0.0000029261273,0.000004777371,0.000024670455,0.0000028148745,0.000045556375],"genre_scores_gemma":[0.99899226,0.00012088865,0.00016812868,0.000041679505,0.0000038403496,0.00001678532,0.000107581516,0.000003182933,0.0005456723],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998946,0.000025580372,0.000007739561,0.000035278394,0.000014200302,0.00002261472],"domain_scores_gemma":[0.99987555,0.000019954205,0.000026487742,0.000023706038,0.000008076071,0.00004622202],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026116765,0.0003356759,0.00049658073,0.00026102303,0.00019993262,0.00032793268,0.00012619101,0.00039698635,0.0008499293],"category_scores_gemma":[0.00029681245,0.00034318925,0.0002950775,0.0001805511,0.0002711802,0.00022246958,0.00015019388,0.0004946775,0.0001139321],"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":[0.19073541,0.0071456223,0.055018067,0.0001460615,0.00058374926,0.00034420585,0.00035796128,0.0001595031,0.72244775,0.00006048902,0.0002054859,0.022795761],"study_design_scores_gemma":[0.0016908855,0.06612663,0.8942329,0.000014310289,0.0004540916,0.00034385824,0.00025111114,0.00092894334,0.03507661,0.00010932738,0.0007377382,0.000033480395],"about_ca_topic_score_codex":0.0016775572,"about_ca_topic_score_gemma":0.0016521087,"teacher_disagreement_score":0.0016775572,"about_ca_system_score_codex":0.00014573814,"about_ca_system_score_gemma":0.00011921464,"threshold_uncertainty_score":0.0033355951},"labels":[],"label_agreement":null},{"id":"W3193980257","doi":"10.1016/j.foodchem.2021.130877","title":"Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Qinglan Project of Jiangsu Province of China; Jiangsu Agricultural Science and Technology Independent Innovation Fund; Priority Academic Program Development of Jiangsu Higher Education Institutions; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Amylopectin; Food science; Starch; Lactobacillus plantarum; Fermentation; Chemistry; Retrogradation (starch); Yeast; Rheology; Amylose; Lactic acid; Materials science; Biochemistry; Bacteria; Biology; Composite material","score_opus":0.007059209007496676,"score_gpt":0.2139915586493856,"score_spread":0.20693234964188892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3193980257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995066,0.00022495416,0.00006578858,0.000020092264,0.0000120278155,0.0000029153152,0.00003704506,0.000003295942,0.00012724198],"genre_scores_gemma":[0.9991972,0.00011687334,0.00023187335,0.000028401602,0.00000615701,0.0000038918006,0.000089960966,0.0000053963813,0.00032022674],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976593,0.00007447292,0.000024830757,0.00003720755,0.000028577137,0.00006899834],"domain_scores_gemma":[0.9996406,0.0001106098,0.00006320703,0.00001910731,0.000044173783,0.00012226237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030192063,0.00046600416,0.00043048282,0.00019813735,0.0002093864,0.0006250681,0.00025635888,0.00032428032,0.0014770151],"category_scores_gemma":[0.0006327761,0.00028462565,0.00032610173,0.00024237168,0.0004138862,0.00036289508,0.00024155962,0.00055734324,0.00016822602],"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":[0.011561327,0.0005059148,0.0015874063,0.00010240039,0.00005138448,0.00013774997,0.00013130475,0.00019485045,0.98363274,0.000079721656,0.000042550182,0.0019727086],"study_design_scores_gemma":[0.00017993365,0.005026515,0.016850267,0.000025641606,0.000106747146,0.000118060096,0.0002972064,0.0009213037,0.9759305,0.000040335675,0.00047351347,0.000029891515],"about_ca_topic_score_codex":0.001303713,"about_ca_topic_score_gemma":0.0010408399,"teacher_disagreement_score":0.0014770151,"about_ca_system_score_codex":0.00023516003,"about_ca_system_score_gemma":0.0003387202,"threshold_uncertainty_score":0.0049410462},"labels":[],"label_agreement":null},{"id":"W3194728601","doi":"","title":"Starch films from tubers: Thermal, physicochemical properties and the influence of starch mixtures on mechanical characteristics of the films","year":2018,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Starch; Thermal; Materials science; Chemical engineering; Modified starch; Chemistry; Polymer science; Composite material; Food science; Thermodynamics; Engineering; Physics","score_opus":0.02543991494027367,"score_gpt":0.2543165327897847,"score_spread":0.22887661784951105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3194728601","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978668,0.0009304102,0.0004023887,0.000022827837,0.000013996092,0.000008162277,0.00006252815,0.000008999446,0.0006838458],"genre_scores_gemma":[0.9985701,0.00031359534,0.00042891328,0.000021501466,0.000006698326,0.0000098040655,0.0000890968,0.00001122515,0.0005490375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987316,0.000022511724,0.000015256037,0.000024137233,0.000036681435,0.000028150609],"domain_scores_gemma":[0.99976593,0.00009209396,0.000043732216,0.000014145049,0.000047091387,0.000037040863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024305853,0.00025080246,0.00019533951,0.00022200089,0.00019032584,0.00030911068,0.00012815633,0.0002413812,0.0013966264],"category_scores_gemma":[0.00047855813,0.00021573046,0.00021237707,0.00022144658,0.0002257155,0.0003814319,0.00018885524,0.0005251687,0.00012069613],"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":[0.0002845952,0.000023063329,0.0004780296,0.000041705218,0.000009344162,0.0000671289,0.000057382702,0.000041244424,0.99771994,0.000018287934,0.000019557694,0.0012395945],"study_design_scores_gemma":[0.000018822806,0.0008838376,0.025689108,0.000015512602,0.000051046332,0.00025107322,0.00021140992,0.0004965351,0.97155094,0.00003673102,0.0007813367,0.000013544429],"about_ca_topic_score_codex":0.0004662339,"about_ca_topic_score_gemma":0.0005466596,"teacher_disagreement_score":0.0013966264,"about_ca_system_score_codex":0.00007475692,"about_ca_system_score_gemma":0.000085581385,"threshold_uncertainty_score":0.0046721697},"labels":[],"label_agreement":null},{"id":"W3195695370","doi":"10.3390/ijms22168972","title":"Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization","year":2021,"lang":"en","type":"review","venue":"International Journal of Molecular Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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 Ottawa; National Research Council Canada","funders":"National Research Council Canada","keywords":"Starch; Biotechnology; Biology; Biochemistry; Computational biology; Food science","score_opus":0.35376862352830785,"score_gpt":0.41877668599742435,"score_spread":0.0650080624691165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3195695370","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":[0.00031939257,0.9981877,0.00030205183,0.0001880431,0.000119885466,0.0000048352563,0.000023899518,0.000009609491,0.0008445488],"genre_scores_gemma":[0.0012912153,0.99773514,0.00031786246,0.00010459793,0.000050201856,0.000005514755,0.00003353887,0.0000019710383,0.00045993584],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987364,0.000016120142,0.000016358887,0.000028263683,0.000052028372,0.000013504484],"domain_scores_gemma":[0.9997907,0.00008313016,0.000035851484,0.000008002661,0.000063673884,0.000018688763],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004510343,0.00076349126,0.0010458231,0.0017294893,0.00018449318,0.00090144156,0.0005526438,0.00092932914,0.002369139],"category_scores_gemma":[0.00061053503,0.0002786554,0.0006322842,0.0014831094,0.00031201437,0.0010765176,0.000547686,0.0012098927,0.0012115471],"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":[0.000090341,0.00006897805,0.0002950377,0.03414212,0.0001687219,0.0001992711,0.00008358501,0.0007045101,0.012621705,0.005146587,0.012735945,0.93374324],"study_design_scores_gemma":[0.000016727694,0.00014559667,0.0015498801,0.004221048,0.00023705784,0.0008920812,0.00007020573,0.0002290096,0.0031198638,0.0025061006,0.9869846,0.000027810302],"about_ca_topic_score_codex":0.0009272533,"about_ca_topic_score_gemma":0.0014374336,"teacher_disagreement_score":0.002369139,"about_ca_system_score_codex":0.00048988,"about_ca_system_score_gemma":0.00084956654,"threshold_uncertainty_score":0.00792557},"labels":[],"label_agreement":null},{"id":"W3196199385","doi":"10.1016/j.lwt.2021.112321","title":"Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","cited_by":52,"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":"Soybean meal; Particle-size distribution; Meal; Particle size; Mathematics; Food science; Materials science; Chemistry; Chemical engineering; Engineering; Organic chemistry; Raw material","score_opus":0.020007188009475298,"score_gpt":0.22551449317772684,"score_spread":0.20550730516825155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3196199385","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99930024,0.0002076869,0.00019392768,0.000009185159,0.000005327209,0.0000041587377,0.00007705381,0.0000035445596,0.0001988263],"genre_scores_gemma":[0.9987986,0.00013592691,0.00031259356,0.000017268909,0.0000037356963,0.0000068150957,0.00014554165,0.000010418373,0.00056909275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984276,0.000029050605,0.000019254052,0.00003723,0.00003620164,0.000035400048],"domain_scores_gemma":[0.9997044,0.000133505,0.00006723895,0.000014065582,0.00003991766,0.00004086463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032245403,0.00028630026,0.00019909444,0.00017555867,0.00016352926,0.0003277533,0.00014376715,0.00018365354,0.0010199434],"category_scores_gemma":[0.00052731705,0.00016140999,0.0002713038,0.00020269936,0.00020972027,0.00030745217,0.00019628051,0.0003677352,0.00013037647],"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":[0.003961552,0.00011961862,0.0024631403,0.000067985384,0.000033089505,0.000094688956,0.00006870201,0.00025337006,0.98999524,0.000031827418,0.000022437038,0.0028883456],"study_design_scores_gemma":[0.00002991235,0.0015112825,0.043174602,0.0000079671345,0.0000557964,0.00008139951,0.000098241806,0.00087242306,0.9537838,0.000025601208,0.0003456214,0.000013332633],"about_ca_topic_score_codex":0.0012883836,"about_ca_topic_score_gemma":0.0018017638,"teacher_disagreement_score":0.0012883836,"about_ca_system_score_codex":0.00022527626,"about_ca_system_score_gemma":0.00017588405,"threshold_uncertainty_score":0.003412068},"labels":[],"label_agreement":null},{"id":"W3197123258","doi":"","title":"Cardiovascular benefits of dietary corn fractions in low density lipoprotein receptor knockout mice","year":2016,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Knockout mouse; LDL receptor; Low-density lipoprotein receptor-related protein 8; Chemistry; Receptor; Lipoprotein; Internal medicine; Endocrinology; Biology; Biochemistry; Medicine; Cholesterol; Very low-density lipoprotein","score_opus":0.01502269107761641,"score_gpt":0.21899893560075862,"score_spread":0.2039762445231422,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197123258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646556,0.000544444,0.0013545959,0.00025490034,0.00008721581,0.000024177973,0.0006751498,0.00011902166,0.00047486773],"genre_scores_gemma":[0.9846006,0.00114195,0.003604443,0.00027800348,0.00006213286,0.00021715328,0.0010238708,0.00027683278,0.008795132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995152,0.00008267893,0.00004516179,0.00014355002,0.00008782505,0.0001256555],"domain_scores_gemma":[0.99883777,0.0001677425,0.00036593166,0.00012401344,0.00007015921,0.00043442755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044047108,0.0014413869,0.0009215324,0.0015537655,0.0006733445,0.00090116553,0.0006860573,0.0013320207,0.004500614],"category_scores_gemma":[0.0004145581,0.0008618766,0.0007167093,0.0005078466,0.0013298943,0.0007781716,0.00064250577,0.0024592387,0.0005353724],"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":[0.010716089,0.0006011364,0.0003380746,0.000055136134,0.00003384409,0.000109487766,0.000043396245,0.00008483529,0.98611253,0.00018457824,0.00008015783,0.0016407009],"study_design_scores_gemma":[0.001709829,0.0066282125,0.021107197,0.000073755815,0.0005770868,0.00044915883,0.00046548163,0.0019067582,0.9637792,0.000710559,0.0024875016,0.00010517061],"about_ca_topic_score_codex":0.0015997285,"about_ca_topic_score_gemma":0.0020055682,"teacher_disagreement_score":0.004500614,"about_ca_system_score_codex":0.0006227885,"about_ca_system_score_gemma":0.00057232776,"threshold_uncertainty_score":0.015056074},"labels":[],"label_agreement":null},{"id":"W3197156127","doi":"10.1139/cjb-2021-0085","title":"Evidence of starch accumulation in tobacco Bright Yellow (TBY-2) cells in the presence of auxin","year":2021,"lang":"en","type":"article","venue":"Botany","topic":"Food composition and properties","field":"Nursing","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":"Université de Limoges","keywords":"Amylopectin; Starch; Amylose; Cytokinin; Biology; Food science; Yield (engineering); Polysaccharide; Nicotiana tabacum; Botany; Auxin; Biochemistry","score_opus":0.08325552364159873,"score_gpt":0.3242152154717288,"score_spread":0.2409596918301301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197156127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942116,0.0007751042,0.0027982017,0.00007111003,0.000030278565,0.000016489352,0.00074949564,0.00006561892,0.0012820433],"genre_scores_gemma":[0.9930228,0.00041594054,0.0019782626,0.000057669222,0.000010951343,0.000042188127,0.0011621912,0.000048283753,0.0032616504],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998673,0.000015300899,0.000016570397,0.00004462855,0.000032450007,0.000023726334],"domain_scores_gemma":[0.99970824,0.00007674259,0.000053809985,0.000044418757,0.000038500664,0.000078242316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011823491,0.0002824304,0.00028332148,0.00026421467,0.00015549274,0.00032072363,0.00015631542,0.00034411624,0.0008855526],"category_scores_gemma":[0.00012386766,0.00016285609,0.00029114014,0.00031268914,0.00021543118,0.00019660454,0.0002995341,0.0006809563,0.00040966723],"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":[0.000014089835,0.0000035747742,0.00011924776,0.000005929335,0.0000012725164,0.000030073481,0.000012863059,0.0000030120334,0.9997172,0.000009614234,0.0000025601296,0.00008056129],"study_design_scores_gemma":[0.000008664532,0.00020630943,0.027498005,0.000006274917,0.000019904555,0.00037301422,0.00012410618,0.00048098544,0.97022676,0.000039439677,0.0010075101,0.0000088972],"about_ca_topic_score_codex":0.00094674993,"about_ca_topic_score_gemma":0.00077371066,"teacher_disagreement_score":0.00094674993,"about_ca_system_score_codex":0.0001500779,"about_ca_system_score_gemma":0.0001362347,"threshold_uncertainty_score":0.00296247},"labels":[],"label_agreement":null},{"id":"W3197216052","doi":"10.1002/leg3.123","title":"Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review","year":2021,"lang":"en","type":"review","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","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 Windsor","funders":"","keywords":"Legume; Materials science; Thermal diffusivity; Particle size; Chemical engineering; Agronomy; Physics; Thermodynamics","score_opus":0.0407914977304984,"score_gpt":0.30782174127688317,"score_spread":0.26703024354638477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197216052","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":[0.00023298843,0.9989975,0.00008255522,0.00006744088,0.000059130798,0.000002975395,0.00002581177,0.0000050277376,0.0005265011],"genre_scores_gemma":[0.0011442313,0.9982287,0.00015364839,0.000055034332,0.000048648613,0.0000043626283,0.00003860114,0.0000010777183,0.00032560757],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984825,0.000017749233,0.000026550297,0.00003598159,0.000057107354,0.000014301299],"domain_scores_gemma":[0.999689,0.00014221267,0.00006576721,0.000007914598,0.00007866008,0.00001649256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040432383,0.0010753076,0.0013396051,0.0030039258,0.000250573,0.00084690977,0.0006163127,0.0007096163,0.0030070292],"category_scores_gemma":[0.0005942383,0.00035272262,0.00066889194,0.0028388167,0.00025765807,0.0009920142,0.00045350942,0.00078727613,0.0010662773],"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":[0.00009043978,0.00012362677,0.00041533122,0.076632395,0.00021999713,0.00022109757,0.00009381238,0.0005350335,0.005311717,0.0022587662,0.015447316,0.8986505],"study_design_scores_gemma":[0.000014822993,0.00020390084,0.0024347643,0.0091414,0.0005508747,0.0013391976,0.0001124383,0.00023106225,0.0022912784,0.001425211,0.9822143,0.0000408387],"about_ca_topic_score_codex":0.0012920691,"about_ca_topic_score_gemma":0.0017769202,"teacher_disagreement_score":0.0030070292,"about_ca_system_score_codex":0.00032807,"about_ca_system_score_gemma":0.0007426759,"threshold_uncertainty_score":0.010059476},"labels":[],"label_agreement":null},{"id":"W3197894042","doi":"10.1111/jfpe.13850","title":"Biochemically assisted rice whitening for improving head rice yield","year":2021,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Broken rice; Yield (engineering); Caking; Mathematics; Brown rice; Pulp and paper industry; Red rice; Agronomy; Chemistry; Food science; Agricultural engineering; Environmental science; Materials science; Biology; Composite material; Engineering; Raw material; Organic chemistry","score_opus":0.023810098149416405,"score_gpt":0.25314560575708944,"score_spread":0.22933550760767304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197894042","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97384113,0.0017086364,0.021473084,0.00009280145,0.000047060577,0.000075496275,0.00016702159,0.00029032098,0.0023044264],"genre_scores_gemma":[0.9794271,0.0010605658,0.014790119,0.00006192929,0.000008412866,0.000032422504,0.00018755233,0.00007161268,0.004360277],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998578,0.000020186768,0.000013745754,0.000034086086,0.000048363785,0.000025788631],"domain_scores_gemma":[0.9998807,0.000018073433,0.000047585196,0.000009933675,0.000022716971,0.000020931986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023850692,0.00052410754,0.0001968835,0.00021658577,0.00009278964,0.00032421478,0.00021707865,0.00024842544,0.0015255676],"category_scores_gemma":[0.00017345465,0.00016501917,0.00030147855,0.00019277814,0.00016957172,0.00020802862,0.00029302787,0.00048258217,0.0003724287],"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":[0.000010971824,0.0000055875566,0.000022669241,0.00002072917,0.0000011323222,0.000005869603,0.0000034459247,0.000031013114,0.9992797,0.000012271769,0.000006165498,0.00060046895],"study_design_scores_gemma":[0.0000021965009,0.00013389923,0.00064493064,0.0000025603647,0.00000686261,0.000018374774,0.000008619355,0.00028624182,0.998396,0.000006508688,0.0004910004,0.0000028346574],"about_ca_topic_score_codex":0.00041776476,"about_ca_topic_score_gemma":0.0010929649,"teacher_disagreement_score":0.0015255676,"about_ca_system_score_codex":0.00018489119,"about_ca_system_score_gemma":0.0001862483,"threshold_uncertainty_score":0.005103588},"labels":[],"label_agreement":null},{"id":"W3200166750","doi":"10.5539/jfr.v10n5p18","title":"Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough","year":2021,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Food science; Rheology; Wheat flour; Composite number; Wheat bread; Mathematics; Bread making; Materials science; Chemistry; Composite material","score_opus":0.14494536308317482,"score_gpt":0.36682152638531335,"score_spread":0.22187616330213852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3200166750","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953437,0.00015579269,0.00010955553,0.000006019557,0.0000020541424,0.0000020978034,0.000050337872,0.000002587047,0.00013729303],"genre_scores_gemma":[0.99922585,0.0000827697,0.00021223606,0.000007941469,9.692893e-7,0.0000028016198,0.0001546961,0.0000032052733,0.0003095541],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993265,0.000010580176,0.0000075222856,0.000014661774,0.00002263105,0.000011985367],"domain_scores_gemma":[0.9999138,0.000013560018,0.00002491632,0.0000058617834,0.000023796552,0.000018004084],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009839855,0.00019382818,0.00015509072,0.00019816076,0.000100744444,0.0002116352,0.00005583437,0.00012240303,0.0005365898],"category_scores_gemma":[0.00016696834,0.00009836037,0.00017404792,0.00017967765,0.00010199779,0.00013062959,0.000115500065,0.0002584545,0.000092408794],"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":[0.00041238352,0.00003489585,0.0064376155,0.000057905636,0.000019184201,0.00010407044,0.00008088458,0.00007491224,0.9903707,0.00001623738,0.000022873626,0.0023683093],"study_design_scores_gemma":[0.00002740174,0.0020874923,0.5328386,0.000016896121,0.00012386184,0.00047411412,0.00039110202,0.0010495004,0.4618769,0.000053068066,0.001036504,0.000024501067],"about_ca_topic_score_codex":0.0008681605,"about_ca_topic_score_gemma":0.0014598499,"teacher_disagreement_score":0.0008681605,"about_ca_system_score_codex":0.00007709021,"about_ca_system_score_gemma":0.000061741266,"threshold_uncertainty_score":0.0017950535},"labels":[],"label_agreement":null},{"id":"W3201137639","doi":"","title":"FRUITS & VEGETABLES PROCESSING WASTES AND BY-PRODUCTS: POTENTIAL INGREDIENTS TO IMPROVE NUTRITIONAL QUALITY OF THE BAKED PRODUCTS","year":2020,"lang":"en","type":"article","venue":"Advanced Food and Nutritional Sciences","topic":"Food composition and properties","field":"Nursing","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":"Business; Product (mathematics); Quality (philosophy); Glycemic; Food science; Nutrition facts label; Fat substitute; Biotechnology; Waste management; Agricultural science; Environmental science; Engineering; Mathematics; Chemistry; Insulin; Biology","score_opus":0.028673256124496515,"score_gpt":0.26990655394232954,"score_spread":0.24123329781783304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201137639","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":[0.03435334,0.93729675,0.0057789376,0.001280183,0.0004953151,0.0000771383,0.0006827589,0.00007605574,0.01995958],"genre_scores_gemma":[0.1743411,0.8048711,0.008228468,0.00070917694,0.000247068,0.00007062413,0.00063615636,0.00002787064,0.010868442],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978834,0.00003736712,0.000020929534,0.000043408505,0.000082812025,0.000027107415],"domain_scores_gemma":[0.9998771,0.000038406564,0.000029637367,0.0000056086214,0.00004094652,0.0000082196775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000313435,0.00049277477,0.0004993584,0.0013681555,0.00025191903,0.00092448463,0.00034738224,0.00059350615,0.004564764],"category_scores_gemma":[0.0003460797,0.00016851838,0.0005373381,0.00091025507,0.00027163356,0.0008960578,0.00045082948,0.0006813594,0.00084892486],"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":[0.00034024735,0.00032844103,0.0038365866,0.05384989,0.00037491045,0.0010672844,0.00042806074,0.0012802022,0.13800034,0.018571038,0.009398562,0.7725244],"study_design_scores_gemma":[0.00002632036,0.0008291387,0.015710253,0.007470063,0.000566477,0.001931158,0.00074304873,0.00081963604,0.08300573,0.008914004,0.87989366,0.000090476635],"about_ca_topic_score_codex":0.00078139844,"about_ca_topic_score_gemma":0.0017041472,"teacher_disagreement_score":0.004564764,"about_ca_system_score_codex":0.00028036276,"about_ca_system_score_gemma":0.00043548463,"threshold_uncertainty_score":0.01527065},"labels":[],"label_agreement":null},{"id":"W3201261868","doi":"10.1016/j.ijbiomac.2021.09.110","title":"Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch","year":2021,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Hubei Provincial Department of Education","keywords":"Starch; Rheology; Food science; Chemistry; Rheometry; Swelling; Fourier transform infrared spectroscopy; Auricularia; Polysaccharide; Viscosity; Materials science; Chemical engineering; Biochemistry; Composite material","score_opus":0.019315728323266997,"score_gpt":0.25940127288558196,"score_spread":0.24008554456231496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201261868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903655,0.00050819415,0.00011516584,0.000013947916,0.000013811342,0.000003983391,0.000044237153,0.0000031354257,0.0002611134],"genre_scores_gemma":[0.99849856,0.000337815,0.00024261347,0.00002272006,0.0000072627504,0.000003338405,0.000087866436,0.0000045039833,0.00079533394],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999892,0.000025039262,0.000011032338,0.000019918389,0.000013631981,0.00003832438],"domain_scores_gemma":[0.9997304,0.000067577166,0.000059661274,0.000025375974,0.000031128973,0.00008583141],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018111701,0.00051148626,0.0002915254,0.00018487744,0.0002081832,0.0002500296,0.00013661128,0.00024127812,0.0009551307],"category_scores_gemma":[0.00030940052,0.00016985556,0.00048912806,0.0003139099,0.00031647886,0.00032792834,0.00020719625,0.00061688863,0.0001166998],"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":[0.0020867256,0.00022824484,0.0008695184,0.00009207873,0.00004246422,0.00008968482,0.000091281516,0.00013088273,0.9943627,0.000043824213,0.000016279419,0.0019462769],"study_design_scores_gemma":[0.00004158462,0.0026879408,0.023845129,0.000015568094,0.00010981842,0.000101182595,0.0001258114,0.00033934278,0.9719415,0.00003527252,0.0007427456,0.00001417694],"about_ca_topic_score_codex":0.001213729,"about_ca_topic_score_gemma":0.0016298434,"teacher_disagreement_score":0.001213729,"about_ca_system_score_codex":0.00013460484,"about_ca_system_score_gemma":0.00022335246,"threshold_uncertainty_score":0.0031952262},"labels":[],"label_agreement":null},{"id":"W3201468330","doi":"10.1016/j.dib.2021.107410","title":"Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel","year":2021,"lang":"en","type":"article","venue":"Data in Brief","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Gelatin; Self-healing hydrogels; Composite number; Emulsion; Composite material; Materials science; Particle (ecology); Deformation (meteorology); Photographic emulsion; Particle size; Chemical engineering; Polymer chemistry; Chemistry; Engineering; Geology","score_opus":0.07332179921686797,"score_gpt":0.27101177172370117,"score_spread":0.19768997250683318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201468330","genre_codex":"empirical","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.78784424,0.011196285,0.023081837,0.0007466912,0.00016492115,0.00015402072,0.13695246,0.0014608466,0.03839869],"genre_scores_gemma":[0.74055356,0.009138965,0.026027055,0.00042882693,0.00016115063,0.0002705904,0.21144286,0.00027623007,0.011700703],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99966216,0.000022434413,0.00003326017,0.00007994085,0.00017315228,0.000029044417],"domain_scores_gemma":[0.99865144,0.0005004834,0.00023641827,0.00020932678,0.00033393205,0.000068432244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056569633,0.0005309886,0.0004275785,0.0020044185,0.00029002284,0.00038517086,0.00048856076,0.0007120465,0.0060160435],"category_scores_gemma":[0.0010896657,0.00011678029,0.0004925322,0.0025099146,0.00018846363,0.00045239087,0.00034717613,0.0003924172,0.0023815685],"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":[0.0016388594,0.0009601574,0.040352978,0.0027895516,0.00025748168,0.000780983,0.00021597168,0.011887189,0.6355476,0.001867496,0.028220786,0.27548105],"study_design_scores_gemma":[0.000045417935,0.0011374461,0.32884583,0.00022955194,0.00022336292,0.0016591193,0.00021345986,0.01713201,0.527067,0.0017167012,0.121564955,0.0001651133],"about_ca_topic_score_codex":0.001992303,"about_ca_topic_score_gemma":0.0028654647,"teacher_disagreement_score":0.0060160435,"about_ca_system_score_codex":0.00032026746,"about_ca_system_score_gemma":0.0002731018,"threshold_uncertainty_score":0.020125687},"labels":[],"label_agreement":null},{"id":"W3201614425","doi":"10.1016/j.jff.2021.104735","title":"Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®)","year":2021,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Fermentation; Starch; Chemistry; Short-chain fatty acid; Amylose; Butyrate; Resistant starch; Firmicutes; Biochemistry","score_opus":0.025870216562741397,"score_gpt":0.2548283979637752,"score_spread":0.2289581814010338,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201614425","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995741,0.00005299076,0.00028072268,0.0000031146242,0.000001529779,0.0000075818402,0.00003377127,0.0000017824718,0.000044480195],"genre_scores_gemma":[0.9977859,0.000119146745,0.0015547368,0.000012348517,0.0000017890259,0.000017382858,0.00017613568,0.00000411096,0.00032842957],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998989,0.000031452768,0.000006586335,0.00002656385,0.000022573015,0.000013929383],"domain_scores_gemma":[0.99992526,0.0000147675855,0.000016514954,0.0000094083225,0.0000135405435,0.00002042914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020378243,0.00024340382,0.0002204884,0.00010283946,0.00008135725,0.00023324056,0.00008144186,0.00013219795,0.00050257234],"category_scores_gemma":[0.00024191641,0.00012795071,0.00023922934,0.00013232962,0.00013621793,0.00017000642,0.00025732667,0.00025718316,0.000082129576],"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":[0.001317029,0.000061050916,0.003961193,0.000034074157,0.000013760694,0.000031349184,0.000054554308,0.000100181525,0.9931219,0.000015687923,0.0000065015547,0.0012825888],"study_design_scores_gemma":[0.000088136534,0.010124833,0.11990745,0.000016334932,0.00012877285,0.00038833352,0.0005240136,0.0022909853,0.86538404,0.00007604383,0.001048541,0.00002247594],"about_ca_topic_score_codex":0.0006416796,"about_ca_topic_score_gemma":0.0006572314,"teacher_disagreement_score":0.0006416796,"about_ca_system_score_codex":0.000084578925,"about_ca_system_score_gemma":0.00015216849,"threshold_uncertainty_score":0.0016813278},"labels":[],"label_agreement":null},{"id":"W3205123496","doi":"","title":"Oats, a Recognized Functional Food","year":2020,"lang":"en","type":"article","venue":"Medicinal Plant Research","topic":"Food composition and properties","field":"Nursing","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":"Avena; Temperate climate; Adaptability; Crop; Biology; Agronomy; Poaceae; Latitude; Longitude; Geography; Botany; Ecology","score_opus":0.3020238045520731,"score_gpt":0.35478915396178584,"score_spread":0.052765349409712725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205123496","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":[0.5330203,0.313233,0.012906731,0.0024743436,0.0024743907,0.0003602618,0.010000005,0.0011622214,0.124368764],"genre_scores_gemma":[0.79343617,0.09726529,0.0115322955,0.0015866784,0.00050399435,0.0001693122,0.01031615,0.00020087768,0.08498918],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998048,0.000015235976,0.000017241027,0.00005366113,0.00007976376,0.000029290579],"domain_scores_gemma":[0.999902,0.000005957152,0.000026284064,0.0000057661937,0.000031337175,0.000028571108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016071876,0.0005801694,0.00034657939,0.0011983041,0.00059572206,0.0010147203,0.00028299753,0.00033939138,0.0061749527],"category_scores_gemma":[0.00019487648,0.00006791089,0.00036627692,0.0012580126,0.00025056774,0.000579841,0.0006276958,0.00042344836,0.0014807548],"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":[0.00078008266,0.00025299407,0.009005392,0.004272825,0.00022369828,0.0017429694,0.00040498687,0.00019031507,0.6475837,0.005478942,0.016684072,0.31337997],"study_design_scores_gemma":[0.000067104535,0.0009730125,0.07254025,0.00059066946,0.000238503,0.0032622118,0.0010211796,0.00027546094,0.097478345,0.0013177079,0.82215154,0.00008395958],"about_ca_topic_score_codex":0.0028953955,"about_ca_topic_score_gemma":0.0044552353,"teacher_disagreement_score":0.0061749527,"about_ca_system_score_codex":0.00029722162,"about_ca_system_score_gemma":0.00028579056,"threshold_uncertainty_score":0.020657301},"labels":[],"label_agreement":null},{"id":"W3205701851","doi":"10.1016/j.foodchem.2021.131390","title":"Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Taishan Industry Leading Talents; Key Technology Research and Development Program of Shandong; Shandong Academy of Agricultural Sciences; China Postdoctoral Science Foundation","keywords":"Gluten; Glutenin; Starch; Food science; Rheology; Chemistry; Mixing (physics); Wheat starch; Corn starch; Materials science; Biochemistry; Composite material","score_opus":0.013992604599275942,"score_gpt":0.22606193212036854,"score_spread":0.2120693275210926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3205701851","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972488,0.00043677684,0.0014225999,0.000037347923,0.00004388256,0.000014461137,0.000031512613,0.000039452163,0.0007250016],"genre_scores_gemma":[0.9957723,0.00025711846,0.0015656427,0.000060956532,0.000011170378,0.000016011467,0.000060491628,0.00002078688,0.0022354962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999244,0.000012442424,0.0000054154925,0.000022867885,0.000014711627,0.000020255455],"domain_scores_gemma":[0.9999316,0.0000086249665,0.000021513257,0.000006030634,0.000008318306,0.000023909717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009844491,0.00032642708,0.00020117636,0.00011564421,0.00012533308,0.00022528677,0.00016499746,0.0003232568,0.0021771363],"category_scores_gemma":[0.0001505262,0.00016655191,0.00030304244,0.000085093765,0.00011295571,0.00018432263,0.00027345118,0.0004009714,0.0003944235],"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":[0.00017170548,0.000060749288,0.00012997525,0.000032151256,0.000011615974,0.000023909035,0.000011600254,0.000029270866,0.9981567,0.000039220744,0.00003250661,0.0013004846],"study_design_scores_gemma":[0.00003731301,0.00082051376,0.0028287417,0.00000888939,0.000033464807,0.00007736104,0.0000326509,0.0006512011,0.9939885,0.000025916039,0.0014854184,0.000010135306],"about_ca_topic_score_codex":0.0002610997,"about_ca_topic_score_gemma":0.00033660798,"teacher_disagreement_score":0.0021771363,"about_ca_system_score_codex":0.00007440686,"about_ca_system_score_gemma":0.000077370365,"threshold_uncertainty_score":0.0072832704},"labels":[],"label_agreement":null},{"id":"W3206057327","doi":"10.3390/nu13113701","title":"Do Common Beans (Phaseolus vulgaris L.) Promote Good Health in Humans? A Systematic Review and Meta-Analysis of Clinical and Randomized Controlled Trials","year":2021,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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":"Global Affairs Canada; Bill and Melinda Gates Foundation","keywords":"Randomized controlled trial; Phaseolus; Meta-analysis; Medicine; Clinical trial; Health benefits; MEDLINE; Alternative medicine; Obesity; Diabetes mellitus; Functional food; Traditional medicine; Environmental health; Biology; Internal medicine; Pathology; Horticulture","score_opus":0.2421683191119698,"score_gpt":0.47686105452643446,"score_spread":0.23469273541446467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206057327","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":[0.0027740148,0.9955375,0.0004448282,0.00023021628,0.00018260475,0.00034861916,0.00028858878,0.000017831375,0.00017576861],"genre_scores_gemma":[0.11757983,0.8761037,0.0026747286,0.0011338914,0.0002957797,0.001386537,0.00055771385,0.000031878746,0.00023598332],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98074245,0.009779423,0.0058564977,0.0015487378,0.0016938364,0.00037900428],"domain_scores_gemma":[0.97364616,0.018845644,0.004421658,0.0009006252,0.0018367989,0.00034910472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.021770034,0.0027295866,0.022261938,0.008755575,0.00075997465,0.003798526,0.0021630814,0.0026127023,0.003530234],"category_scores_gemma":[0.04594686,0.0018978458,0.038719688,0.008087959,0.0011010672,0.0023211408,0.0016820368,0.001970255,0.00033458244],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019177615,0.000033313543,0.002294747,0.46001402,0.5224763,0.0000825027,0.00008266029,0.0002455416,0.00017849055,0.00014938712,0.00046565355,0.012059652],"study_design_scores_gemma":[0.00085834117,0.00023998882,0.0024241908,0.043362908,0.9507793,0.00006977109,0.000060361697,0.00012253175,0.00010980952,0.00023974272,0.0017076666,0.000025353032],"about_ca_topic_score_codex":0.0075848685,"about_ca_topic_score_gemma":0.016870005,"teacher_disagreement_score":0.022261938,"about_ca_system_score_codex":0.0034339093,"about_ca_system_score_gemma":0.0046525393,"threshold_uncertainty_score":0.11513227},"labels":[],"label_agreement":null},{"id":"W3206647049","doi":"10.1002/cche.10492","title":"Influence of genotype and environment on the flour and bread baking properties of peas and lentils","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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; University of Saskatchewan; Canadian International Grains Institute","funders":"Saskatchewan Pulse Growers","keywords":"Food science; Chemistry; Wheat flour; Bread making; Wheat bread; Whole grains; Whole wheat","score_opus":0.017499692578555433,"score_gpt":0.20074039635584381,"score_spread":0.18324070377728838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206647049","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99943286,0.000092421746,0.00018365032,0.000007236608,0.000001935892,0.0000046840028,0.000082034785,0.0000056867016,0.00018943303],"genre_scores_gemma":[0.9991603,0.000038041053,0.00031840027,0.000017032396,0.0000010170183,0.000005019406,0.00009728874,0.000012850451,0.00035001876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99944264,0.00021641179,0.00005177163,0.00013292524,0.00009641767,0.000059835696],"domain_scores_gemma":[0.99905854,0.00034884084,0.00021369764,0.0000847151,0.00012937088,0.00016486083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005197547,0.0003353057,0.00031516486,0.00040670237,0.00024398074,0.00073483196,0.00020945848,0.00019602223,0.0013892852],"category_scores_gemma":[0.00062788546,0.00016278747,0.00029585074,0.00028825336,0.00037785055,0.00024482826,0.00038422397,0.00043216033,0.00015851103],"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":[0.0023367845,0.00020000673,0.038471196,0.00006491813,0.00018256206,0.00020198878,0.0002287353,0.00016513647,0.9544279,0.0000912668,0.000031095406,0.0035983797],"study_design_scores_gemma":[0.000026377622,0.0013362743,0.8918536,0.00000899232,0.00015480442,0.00024061908,0.00046492447,0.0009291424,0.104171924,0.000111001405,0.0006682193,0.000034163182],"about_ca_topic_score_codex":0.002894369,"about_ca_topic_score_gemma":0.004207209,"teacher_disagreement_score":0.002894369,"about_ca_system_score_codex":0.00036829617,"about_ca_system_score_gemma":0.000245034,"threshold_uncertainty_score":0.0057550073},"labels":[],"label_agreement":null},{"id":"W3206771624","doi":"10.1093/jn/nxab361","title":"Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults","year":2021,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; St. Michael's Hospital","funders":"","keywords":"Postprandial; Mastication; Food science; Digestion (alchemy); Chemistry; Resistant starch; Glycemic; Bolus (digestion); Starch; Insulin; Medicine; Internal medicine; Dentistry","score_opus":0.014079145700382338,"score_gpt":0.2330632187190126,"score_spread":0.21898407301863024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206771624","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953115,0.00025300783,0.000027854669,0.000010876177,0.00000230993,0.000008056108,0.000052321127,0.0000016926101,0.00011280818],"genre_scores_gemma":[0.9993162,0.00012223748,0.00012263158,0.000025862788,0.0000038868416,0.0000072425632,0.000112303955,0.0000010301777,0.00028849783],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99991715,0.000022881855,0.000009183085,0.000026184785,0.000012331387,0.000012310764],"domain_scores_gemma":[0.9998215,0.000030258818,0.00007394118,0.000013146659,0.00001807581,0.00004317148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002801677,0.00031790588,0.00029123787,0.00016364701,0.00021592203,0.00023227275,0.00008595949,0.0003376862,0.0013542037],"category_scores_gemma":[0.00040753486,0.00020017754,0.00027517864,0.00017338536,0.00012626551,0.00019331988,0.00014789599,0.0002752589,0.00014589749],"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":[0.023218576,0.0022170849,0.90237015,0.0001621743,0.0004854125,0.00043134627,0.00030665542,0.00012553281,0.0543625,0.000029969833,0.0002502196,0.016040344],"study_design_scores_gemma":[0.0000976262,0.006793189,0.9915869,0.0000057069165,0.00010179915,0.00025347897,0.000056296944,0.00009542109,0.0008261907,0.000009415478,0.00017111428,0.0000029392577],"about_ca_topic_score_codex":0.00090578175,"about_ca_topic_score_gemma":0.0012366482,"teacher_disagreement_score":0.0013542037,"about_ca_system_score_codex":0.00010587185,"about_ca_system_score_gemma":0.000077428456,"threshold_uncertainty_score":0.0045303106},"labels":[],"label_agreement":null},{"id":"W3206881570","doi":"10.1093/jas/skab235.846","title":"PSXVI-26 Using synchrotron/globar techniques to reveal synergistic and interactive association between molecular structures and nutrient supply in enzymatic and thermal treated oat tissue and whole grain","year":2021,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Nutrient; Food science; Endosperm; Chemistry; Forage; Fourier transform infrared spectroscopy; Digestion (alchemy); Biochemistry; Agronomy; Biology; Chemical engineering; Chromatography; Organic chemistry","score_opus":0.012696493339556072,"score_gpt":0.29153587150275995,"score_spread":0.27883937816320387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206881570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9894566,0.00060245174,0.008422699,0.000041408864,0.000009918366,0.000015900812,0.0002604743,0.0000792603,0.0011113003],"genre_scores_gemma":[0.965229,0.0006888854,0.026257064,0.000056533838,0.000008775647,0.00006023921,0.0009347804,0.00008639639,0.006678371],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992454,0.000013707569,0.0000043180025,0.000021783513,0.000022267262,0.000013436711],"domain_scores_gemma":[0.99990964,0.000018725457,0.000031192147,0.0000147421115,0.000014311483,0.00001133029],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016988342,0.00020397197,0.00012333928,0.0002459609,0.00017661121,0.0002534005,0.00018296768,0.00017670689,0.0015831452],"category_scores_gemma":[0.00007719313,0.00015724302,0.00019788285,0.00028689156,0.00016056083,0.00019910072,0.00015189422,0.00026858193,0.00020386191],"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":[0.000028857108,0.0000067579012,0.00028356057,0.0000137769575,0.0000025751694,0.000013259662,0.00001694378,0.000029667834,0.9989281,0.000043187814,0.0000098622895,0.0006234117],"study_design_scores_gemma":[0.00001032487,0.0002625762,0.036244754,0.0000071606396,0.000026643063,0.00022214297,0.00013197647,0.0027588515,0.95821106,0.00008859856,0.0020295822,0.000006432531],"about_ca_topic_score_codex":0.0006174298,"about_ca_topic_score_gemma":0.0012501815,"teacher_disagreement_score":0.0015831452,"about_ca_system_score_codex":0.00015293172,"about_ca_system_score_gemma":0.00011877823,"threshold_uncertainty_score":0.0052961707},"labels":[],"label_agreement":null},{"id":"W3207755090","doi":"10.1016/j.jfca.2021.104228","title":"South Pacific cultivars of breadfruit (Artocarpus altilis (Parkinson) Fosberg and A. mariannensis Trécul) and their hybrids (A. altilis × A. mariannensis) have unique dietary starch, protein and fiber","year":2021,"lang":"en","type":"article","venue":"Journal of Food Composition and Analysis","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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; British Columbia Institute of Technology; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Cultivar; Starch; Food science; Chemistry; Horticulture; Botany; Biology","score_opus":0.01651460303406981,"score_gpt":0.22556631722053505,"score_spread":0.20905171418646523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3207755090","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991522,0.00005910258,0.00013650121,0.000008588846,0.0000016539959,0.0000040182845,0.00008112024,0.0000075031435,0.0005493025],"genre_scores_gemma":[0.99578875,0.000111771005,0.0012005393,0.000031186693,0.0000024937162,0.000018435772,0.00062412396,0.000018403274,0.0022043192],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999343,0.0000057865645,0.0000071720933,0.000023763794,0.000019215842,0.000009810963],"domain_scores_gemma":[0.9998933,0.000014513111,0.000036086345,0.00001088757,0.000018222818,0.000026893695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083029336,0.00029383443,0.00019173398,0.0004192714,0.00031706927,0.0003169804,0.0002363775,0.0001565756,0.0009771177],"category_scores_gemma":[0.00009585356,0.00014323925,0.00018782233,0.00034677837,0.00016182361,0.00019602521,0.0002874465,0.00030997803,0.00016793977],"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":[0.00044984117,0.00007286187,0.009397204,0.000045858273,0.00004232098,0.00011148403,0.00029011085,0.00003042025,0.9847707,0.00009083593,0.000036526133,0.0046617035],"study_design_scores_gemma":[0.000045367447,0.0009402259,0.9056171,0.000015163126,0.00014331967,0.001008869,0.00083247223,0.00048853277,0.08722119,0.00012037209,0.003543974,0.000023422035],"about_ca_topic_score_codex":0.0054977704,"about_ca_topic_score_gemma":0.019936217,"teacher_disagreement_score":0.0054977704,"about_ca_system_score_codex":0.0002863016,"about_ca_system_score_gemma":0.00013006518,"threshold_uncertainty_score":0.010931551},"labels":[],"label_agreement":null},{"id":"W3207889749","doi":"10.1093/jn/nxab323","title":"Canned Beans Decrease Serum Total and LDL Cholesterol in Adults with Elevated LDL Cholesterol in a 4-wk Multicenter, Randomized, Crossover Study","year":2021,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Cholesterol; Crossover study; Glycemic; Medicine; Ldl cholesterol; Internal medicine; Animal science; Endocrinology; Insulin; Biology","score_opus":0.008602368913148703,"score_gpt":0.2440254167417931,"score_spread":0.2354230478286444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3207889749","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99711275,0.0007950273,0.00031817507,0.00014172908,0.00022751006,0.000829701,0.00026985686,0.000060884413,0.00024436938],"genre_scores_gemma":[0.99117345,0.001173872,0.0019431927,0.0007851956,0.00047517865,0.0015363441,0.0006291641,0.000043050557,0.0022405249],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9985067,0.00058508007,0.00012376881,0.00039003068,0.0001257818,0.0002685777],"domain_scores_gemma":[0.9979722,0.0004428035,0.00032961654,0.00030147526,0.00024475873,0.00070910505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026733063,0.0027674944,0.006440375,0.00080315623,0.0014270209,0.0015701319,0.0016060859,0.0035565915,0.004771516],"category_scores_gemma":[0.0027349307,0.002470231,0.0029350899,0.0007471186,0.00230086,0.0020900697,0.00090458075,0.0039506424,0.0009175136],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.97449243,0.01798293,0.0007990824,0.00019765478,0.0009307693,0.000021865719,0.00006255216,0.00007753977,0.0026153673,0.000015097598,0.00012767917,0.0026770683],"study_design_scores_gemma":[0.85732186,0.13484195,0.0058353804,0.000022427195,0.0009933138,0.000016353644,0.000047214227,0.00025925713,0.0004119538,0.000041236235,0.00018096129,0.000028071743],"about_ca_topic_score_codex":0.0038168428,"about_ca_topic_score_gemma":0.005120266,"teacher_disagreement_score":0.006440375,"about_ca_system_score_codex":0.00095988956,"about_ca_system_score_gemma":0.0014708072,"threshold_uncertainty_score":0.015962362},"labels":[],"label_agreement":null},{"id":"W3208724169","doi":"10.3390/foods10112589","title":"Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis","year":2021,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Agriculture, Food and Rural Affairs","keywords":"Chemistry; Raffinose; Stachyose; Food science; Citric acid; Succinic acid; Sucrose; Lactic acid; Soybean oil; Acetic acid; Organic chemistry; Biology","score_opus":0.023369867828113077,"score_gpt":0.23491844176469323,"score_spread":0.21154857393658016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3208724169","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99707747,0.00057460193,0.0010487667,0.00002642904,0.0000056104664,0.00001819609,0.0005108417,0.000016013613,0.00072222186],"genre_scores_gemma":[0.9941941,0.00044245194,0.001911532,0.000042808955,0.000004564355,0.000020034056,0.0018433046,0.000017951803,0.0015231569],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999577,0.0000038483818,0.000004005097,0.000011264357,0.000011153422,0.00001192847],"domain_scores_gemma":[0.99993277,0.0000087809685,0.000017137496,0.0000034851746,0.00002088988,0.000016938515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007618264,0.0003749777,0.00013988181,0.0004094043,0.00015021319,0.00014045749,0.00007148429,0.000118781514,0.0007047115],"category_scores_gemma":[0.0001278941,0.000095428295,0.00015964363,0.0003109103,0.000119673074,0.00017574172,0.00015004672,0.00020485996,0.00012351347],"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":[0.00008461165,0.0000092368655,0.0009253358,0.000027085478,0.0000040152377,0.000048438527,0.000024311936,0.000029008,0.9974209,0.000016969165,0.000013036383,0.0013970601],"study_design_scores_gemma":[0.000027486436,0.0004967873,0.10679662,0.000019244631,0.00008290281,0.00067672366,0.00037749874,0.0014787518,0.8847232,0.00009829707,0.005181475,0.00004103744],"about_ca_topic_score_codex":0.0032323187,"about_ca_topic_score_gemma":0.003240835,"teacher_disagreement_score":0.0032323187,"about_ca_system_score_codex":0.00012849431,"about_ca_system_score_gemma":0.00016061947,"threshold_uncertainty_score":0.0064270496},"labels":[],"label_agreement":null},{"id":"W3209626970","doi":"10.1111/jam.15346","title":"LC-MS/MS quantitation of α-amylase/trypsin inhibitor CM3 and glutathione during wheat sourdough breadmaking","year":2021,"lang":"en","type":"article","venue":"Journal of Applied Microbiology","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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 Alberta","funders":"Saskatchewan Wheat Development Commission; Alberta Wheat Commission; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food science; Chemistry; Glutathione; Fermentation; Amylase; Wheat flour; Trypsin; Biochemistry; Enzyme","score_opus":0.012125764981168146,"score_gpt":0.2373098617170734,"score_spread":0.22518409673590525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209626970","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992822,0.0017961854,0.0030227567,0.000042465923,0.00002735809,0.00004814507,0.0014541562,0.00012983633,0.0006570609],"genre_scores_gemma":[0.9832359,0.0007638189,0.011551385,0.00015549995,0.000015306512,0.0000794413,0.00210104,0.000046378595,0.0020511828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973947,0.000021500467,0.000015646712,0.00011415573,0.00008040304,0.000028818064],"domain_scores_gemma":[0.99987495,0.000016015014,0.000040361043,0.000010591096,0.000038996342,0.000019001733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000251606,0.00057352503,0.0003713975,0.00044177205,0.00023702727,0.00051904755,0.00021368248,0.0003585706,0.00073254557],"category_scores_gemma":[0.00023468318,0.00014190817,0.00030331212,0.00036675244,0.00021393833,0.0001978934,0.00024800157,0.000270959,0.00021760998],"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":[0.00020522461,0.0000093322,0.0025620975,0.000063955325,0.0000172151,0.00003669757,0.000028964625,0.000026593176,0.99542624,0.000008739409,0.00002175155,0.0015931715],"study_design_scores_gemma":[0.00001803371,0.0005433101,0.17804606,0.000031579053,0.000097109245,0.00038582215,0.00018417397,0.0011337256,0.817056,0.000052351443,0.0024237751,0.000028024515],"about_ca_topic_score_codex":0.0019652487,"about_ca_topic_score_gemma":0.0033684082,"teacher_disagreement_score":0.0019652487,"about_ca_system_score_codex":0.00028899717,"about_ca_system_score_gemma":0.00024994832,"threshold_uncertainty_score":0.0039075613},"labels":[],"label_agreement":null},{"id":"W3210063929","doi":"","title":"BAKED ALFREDO PASTA BY BLEND OF SOYBEAN FLOUR, ALL PURPOSE FLOUR AND SAMOLINA FLOUR","year":2019,"lang":"en","type":"article","venue":"Advanced Food and Nutritional Sciences","topic":"Food composition and properties","field":"Nursing","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; Soy flour; Wheat flour; Gluten; Gluten free; Mathematics; Rice flour; Chemistry; Raw material","score_opus":0.014427300925516431,"score_gpt":0.248639254156774,"score_spread":0.23421195323125754,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3210063929","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99835867,0.00055106886,0.0004917611,0.000022321345,0.000020293659,0.000019374986,0.000071973416,0.000019109435,0.00044536486],"genre_scores_gemma":[0.99266464,0.0006163479,0.0038859583,0.00005483603,0.0000087608805,0.000021832786,0.00027602955,0.000018623938,0.0024529058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985266,0.000020879364,0.000016639244,0.000038618837,0.000048286158,0.000022823826],"domain_scores_gemma":[0.9999243,0.000007868238,0.000023845465,0.000007145021,0.000013195518,0.000023583572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022592091,0.00035996785,0.0003656092,0.00037976343,0.00021359509,0.00025084455,0.00016643616,0.00019249583,0.0018613585],"category_scores_gemma":[0.00012641272,0.00019500176,0.00046377647,0.0002739901,0.00011298533,0.00026279272,0.00026057175,0.00031374564,0.00023604464],"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":[0.0020943603,0.00084096723,0.0026166001,0.00026773856,0.000066826404,0.00016612791,0.00008361255,0.00009628088,0.98470926,0.00006631028,0.00007903762,0.008912899],"study_design_scores_gemma":[0.00027325857,0.03530059,0.09775919,0.00011308256,0.00056717335,0.001690503,0.0004129644,0.0013318086,0.85117614,0.000105782965,0.011220827,0.000048706752],"about_ca_topic_score_codex":0.00037605074,"about_ca_topic_score_gemma":0.0012044957,"teacher_disagreement_score":0.0018613585,"about_ca_system_score_codex":0.00011462845,"about_ca_system_score_gemma":0.000113056674,"threshold_uncertainty_score":0.0062268972},"labels":[],"label_agreement":null},{"id":"W3210888699","doi":"10.3390/app112110203","title":"Impact of Ferment Processing Parameters on the Quality of White Pan Bread","year":2021,"lang":"en","type":"article","venue":"Applied Sciences","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Fermentation; Food science; Titratable acid; Chemistry; Yeast; Mathematics; Biochemistry","score_opus":0.09289734195369878,"score_gpt":0.3548471048110134,"score_spread":0.26194976285731464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3210888699","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99846184,0.00056291145,0.0005997398,0.000013090922,0.000009308509,0.000019795754,0.00013003926,0.000012767054,0.00019061417],"genre_scores_gemma":[0.99764353,0.00042316082,0.001301442,0.000024294506,0.0000051378547,0.000026296897,0.00020784505,0.000021889622,0.00034630898],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9996619,0.00006513086,0.000045298053,0.00009724063,0.00007827093,0.00005210508],"domain_scores_gemma":[0.9997402,0.00006322454,0.00010144759,0.000023467197,0.00004208097,0.00002963998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040099295,0.0006774799,0.0005314793,0.0002444117,0.00020792728,0.00071079296,0.00015364046,0.00023913426,0.0008106059],"category_scores_gemma":[0.0006027291,0.00021227967,0.0002947907,0.0003987679,0.00020565004,0.00045658482,0.00031041008,0.00048535215,0.000095404175],"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":[0.0013036255,0.00009602508,0.0008002651,0.00008389086,0.000018720923,0.000046501125,0.000042977237,0.00021878908,0.9955669,0.000016720398,0.000013693958,0.0017917937],"study_design_scores_gemma":[0.000032645567,0.0015585058,0.015342308,0.000016449356,0.000073154035,0.00005415544,0.00007980279,0.0008152599,0.98152864,0.000016324893,0.0004653114,0.000017549935],"about_ca_topic_score_codex":0.00096585526,"about_ca_topic_score_gemma":0.0013107331,"teacher_disagreement_score":0.00096585526,"about_ca_system_score_codex":0.0002938389,"about_ca_system_score_gemma":0.00018410133,"threshold_uncertainty_score":0.0027117133},"labels":[],"label_agreement":null},{"id":"W3211863586","doi":"10.1016/j.jcjd.2021.09.113","title":"Effect of Oats and Oat-Fiber on Glycemic Control in Diabetes: A Systematic Review and Meta-Analysis of Randomized Controlled Trials","year":2021,"lang":"en","type":"review","venue":"Canadian Journal of Diabetes","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"Toronto Public Health","funders":"","keywords":"Medicine; Glycemic; Meta-analysis; Randomized controlled trial; Diabetes mellitus; Dietary fiber; Internal medicine; Endocrinology; Food science","score_opus":0.04774802648949323,"score_gpt":0.31922964794670033,"score_spread":0.2714816214572071,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3211863586","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":[0.003886324,0.99500436,0.00032149037,0.00008639586,0.00011769384,0.00022847096,0.00021861479,0.00001872973,0.00011802407],"genre_scores_gemma":[0.094307564,0.90121496,0.0023260685,0.00076032605,0.00018447057,0.00051001064,0.0003986279,0.00002575806,0.00027222245],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99343854,0.0026289753,0.0021264846,0.0008148956,0.00073400326,0.00025712422],"domain_scores_gemma":[0.98737,0.00927453,0.0021729274,0.00034475414,0.00061884767,0.00021887297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010691815,0.0031563623,0.022304717,0.0039440766,0.0006957329,0.00342281,0.0025016419,0.0029401905,0.004458557],"category_scores_gemma":[0.02523941,0.0018401659,0.032356832,0.004885037,0.0010654812,0.002237689,0.0020405855,0.0030657856,0.0002954719],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0055129956,0.000058402435,0.001964177,0.44334853,0.53419757,0.00008348778,0.00009361261,0.0002606602,0.00025807563,0.00009853791,0.00041252916,0.013711491],"study_design_scores_gemma":[0.0020955454,0.0002897687,0.0024707762,0.021678565,0.9719107,0.000056407855,0.00005129537,0.00008752055,0.000084710846,0.00014111576,0.0011083182,0.000025270303],"about_ca_topic_score_codex":0.008061579,"about_ca_topic_score_gemma":0.020530967,"teacher_disagreement_score":0.022304717,"about_ca_system_score_codex":0.0024584082,"about_ca_system_score_gemma":0.003408531,"threshold_uncertainty_score":0.056544423},"labels":[],"label_agreement":null},{"id":"W3212559711","doi":"10.32920/ryerson.14661675.v1","title":"Development of a static in vitro digestion model for determination of glycemic index","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Toronto Metropolitan University","funders":"","keywords":"In vivo; Digestion (alchemy); Glycemic; Glycemic index; In vitro; Glycaemic index; Chemistry; Carbohydrate; Food science; Biochemistry; Chromatography; Biotechnology; Biology; Insulin","score_opus":0.04619620284565137,"score_gpt":0.29412732087469545,"score_spread":0.24793111802904408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3212559711","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":[0.39689025,0.004600538,0.585526,0.0004925624,0.0005890991,0.0011521576,0.0037870137,0.0017832599,0.005179093],"genre_scores_gemma":[0.47100505,0.0049652644,0.5089071,0.0003802963,0.0001564748,0.0023137992,0.0048389896,0.00044419523,0.006988832],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988839,0.00021576237,0.000112797614,0.00029553837,0.00039315815,0.00009881996],"domain_scores_gemma":[0.99895453,0.0002533988,0.00020302627,0.00018741652,0.0003038104,0.000097789096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002155294,0.0010831521,0.0010571077,0.0008838779,0.00042789485,0.00096450216,0.000897495,0.0009109123,0.0012843559],"category_scores_gemma":[0.0012340853,0.0006703691,0.00076937943,0.00088885246,0.00040688112,0.0007016857,0.0008000828,0.0015550294,0.0009514078],"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":[0.00018418951,0.00012080792,0.0011969381,0.00011764735,0.000018498988,0.00007228763,0.00005579066,0.0006308266,0.9922362,0.00023614545,0.0002002381,0.0049305004],"study_design_scores_gemma":[0.000031446223,0.0009646161,0.006949095,0.000034201283,0.00009283547,0.00028881466,0.00007838374,0.015825784,0.9684254,0.00024069953,0.0070126,0.000056239565],"about_ca_topic_score_codex":0.0028298937,"about_ca_topic_score_gemma":0.0038012408,"teacher_disagreement_score":0.0028298937,"about_ca_system_score_codex":0.00058521464,"about_ca_system_score_gemma":0.0008673093,"threshold_uncertainty_score":0.011398375},"labels":[],"label_agreement":null},{"id":"W3214119763","doi":"10.1080/03610470.2021.1979891","title":"Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches","year":2021,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","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":"Mashing; Food science; Brewing; Chemistry; Xylanase; Arabinoxylan; Amylase; Starch; Fermentation; Hydrolysis; Enzyme; Biochemistry","score_opus":0.017467568105490983,"score_gpt":0.2860507077136729,"score_spread":0.2685831396081819,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3214119763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987369,0.00014094818,0.00031092655,0.0000066150005,0.0000015876592,0.000016114996,0.0005298257,0.000008546073,0.00024847547],"genre_scores_gemma":[0.9928798,0.00024648997,0.0017276424,0.000025818737,0.000002726941,0.000031833213,0.002843708,0.000028519438,0.0022134648],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973375,0.00002270798,0.000024018054,0.00006368854,0.00009932163,0.000056517973],"domain_scores_gemma":[0.9997725,0.000040284962,0.000046948335,0.00001750362,0.00008823624,0.000034626413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024354916,0.0003892768,0.0003225638,0.00042174573,0.00016718644,0.0005795642,0.00018215251,0.00016863314,0.0007866942],"category_scores_gemma":[0.0005226324,0.00015218808,0.00036581734,0.00063257536,0.00020621337,0.00020321895,0.00022630855,0.0002949141,0.0002327414],"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":[0.0003012329,0.00006881596,0.009571597,0.00003294095,0.000023424931,0.000046282523,0.000087743225,0.000091147034,0.9871055,0.0000132879895,0.000026366963,0.0026317274],"study_design_scores_gemma":[0.0000057486595,0.0009026493,0.33763885,0.000010889747,0.000114440234,0.00018672388,0.00025047574,0.00083976437,0.658904,0.0000134920665,0.0011180517,0.000014892357],"about_ca_topic_score_codex":0.009965413,"about_ca_topic_score_gemma":0.010808437,"teacher_disagreement_score":0.009965413,"about_ca_system_score_codex":0.00036557572,"about_ca_system_score_gemma":0.0002570481,"threshold_uncertainty_score":0.019814849},"labels":[],"label_agreement":null},{"id":"W3215373900","doi":"10.13005/ojc/370613","title":"Impact of Heat on the Different Stages of the Production of Local Beer “Tchoukoutou” Made from Sorghum","year":2021,"lang":"en","type":"article","venue":"Oriental Journal Of Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministère des Ressources naturelles et des Forêts (Québec)","funders":"","keywords":"Brewing; Germination; Sorghum; Food science; Chemistry; Mathematics; Horticulture; Agronomy; Biology; Fermentation","score_opus":0.012279305846212028,"score_gpt":0.24383789335244338,"score_spread":0.23155858750623134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215373900","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99824715,0.00048630885,0.00023679879,0.000018722065,0.00001186809,0.000010319496,0.000094444535,0.000009269253,0.0008849892],"genre_scores_gemma":[0.99814236,0.0002339918,0.00042370622,0.000017244105,0.0000023052978,0.000009283265,0.000119508004,0.000018537594,0.0010331915],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985087,0.000029213648,0.0000090097665,0.00003741528,0.000037285587,0.00003606241],"domain_scores_gemma":[0.99982136,0.000049337614,0.00003634723,0.000016153122,0.000048804966,0.00002811639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013951682,0.00025275024,0.0002086878,0.00013929643,0.00026589114,0.00058113405,0.00016610957,0.00019040897,0.0018416853],"category_scores_gemma":[0.00037481816,0.00013300743,0.00030237404,0.00020897693,0.00021198802,0.0002790023,0.00024423815,0.00036949187,0.00026152574],"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":[0.0019750458,0.000120157114,0.003342573,0.00022732464,0.000039778995,0.00026576285,0.00028751168,0.00046338592,0.98713845,0.000100858924,0.000118494885,0.0059206723],"study_design_scores_gemma":[0.00001626257,0.0017141884,0.09485596,0.00002781419,0.00009470683,0.0001231735,0.0007226617,0.0012359034,0.89836204,0.000081937,0.002727666,0.000037677775],"about_ca_topic_score_codex":0.0023020522,"about_ca_topic_score_gemma":0.0038537323,"teacher_disagreement_score":0.0023020522,"about_ca_system_score_codex":0.0002260836,"about_ca_system_score_gemma":0.0001672263,"threshold_uncertainty_score":0.0061610937},"labels":[],"label_agreement":null},{"id":"W3215860057","doi":"10.1002/fes3.339","title":"Genetic variation in transcriptional regulation of wheat seed starch content and its conversion to bioethanol","year":2021,"lang":"en","type":"article","venue":"Food and Energy Security","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Endosperm; Biofuel; Fermentation; Food science; Biology; Agronomy; Botany; Chemistry; Biotechnology","score_opus":0.03000812127949164,"score_gpt":0.22401442299370214,"score_spread":0.1940063017142105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215860057","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921954,0.000044860528,0.00042216424,0.000009072259,0.0000035304522,0.0000027100093,0.00016603107,0.000006029024,0.00012606921],"genre_scores_gemma":[0.9990158,0.000027958362,0.00027464927,0.000014405807,0.0000016219907,0.0000075850307,0.00023997156,0.00000826666,0.00040965085],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986625,0.000025309037,0.00001248812,0.0000593227,0.000019262383,0.000017276356],"domain_scores_gemma":[0.99973994,0.00008273808,0.00006972875,0.00002649375,0.000027904469,0.000053259177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013769414,0.00019538925,0.00016968542,0.00032594538,0.00007915781,0.0002637219,0.00010571679,0.00018492417,0.000720642],"category_scores_gemma":[0.00016769448,0.00017496292,0.00021366884,0.00023481634,0.00021198114,0.000083343395,0.0001967497,0.00030344748,0.000114712195],"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":[0.0001360385,0.000014696868,0.0031721795,0.0000057527973,0.000012592652,0.000022014166,0.000044405126,0.000026062513,0.9961681,0.000027451813,0.000007732653,0.0003629118],"study_design_scores_gemma":[0.00003655075,0.00031246184,0.8000233,0.000007964858,0.00005831521,0.00028576824,0.0001651452,0.0019536756,0.19635665,0.000109590525,0.0006720312,0.000018442714],"about_ca_topic_score_codex":0.0007889381,"about_ca_topic_score_gemma":0.001171856,"teacher_disagreement_score":0.0007889381,"about_ca_system_score_codex":0.00020547323,"about_ca_system_score_gemma":0.00008582116,"threshold_uncertainty_score":0.002410829},"labels":[],"label_agreement":null},{"id":"W3216738913","doi":"10.1002/cche.10504","title":"Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours","year":2021,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute; University of Manitoba; University of Saskatchewan","funders":"","keywords":"Starch; Food science; Particle size; Chemistry; Roller mill; Starch gelatinization; Wet-milling; Particle-size distribution; Resistant starch; Particle (ecology); Mill; Biology; Organic chemistry","score_opus":0.030891160718703528,"score_gpt":0.23236889007731873,"score_spread":0.2014777293586152,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3216738913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905735,0.00028441686,0.00035384673,0.000005868257,0.0000040852456,0.000005719345,0.00007880207,0.000007414438,0.00020244774],"genre_scores_gemma":[0.9988952,0.00011976513,0.0005687666,0.000014343233,0.0000020345822,0.0000050897875,0.0000963281,0.000009444077,0.0002890911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978715,0.00003937359,0.00002257652,0.00004932642,0.00007177541,0.000029929231],"domain_scores_gemma":[0.9995505,0.00015191823,0.00012625875,0.000030344754,0.00007236248,0.000068535606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033903876,0.0002589977,0.00020424013,0.00027924182,0.00015248382,0.00048322658,0.00011535082,0.00018111235,0.0009109235],"category_scores_gemma":[0.00060329004,0.00016111246,0.00026230284,0.00027125934,0.00017176043,0.00026310483,0.00018459508,0.00039412844,0.00010638159],"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":[0.0007561747,0.00006923581,0.0035082286,0.00006524137,0.000027559703,0.000071709415,0.00006736881,0.00009588654,0.9917082,0.000018584766,0.000018659142,0.0035931144],"study_design_scores_gemma":[0.00002094246,0.0020753057,0.16757478,0.000015630852,0.000085518725,0.00022363455,0.00017871187,0.00080969615,0.82823837,0.00004619262,0.00071108097,0.000020152616],"about_ca_topic_score_codex":0.00041806753,"about_ca_topic_score_gemma":0.0006396924,"teacher_disagreement_score":0.0009109235,"about_ca_system_score_codex":0.00015536929,"about_ca_system_score_gemma":0.00008801599,"threshold_uncertainty_score":0.0030474067},"labels":[],"label_agreement":null},{"id":"W338480730","doi":"10.1016/b978-0-12-380886-8.10006-6","title":"Flour and Bread from Black-, Purple-, and Blue-Colored Wheats","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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":"Food science; Colored; Anthocyanin; Wheat bread; Antioxidant capacity; Gluten; Pigment; Black rice; Chemistry; Wheat flour; Bread making; Antioxidant; Raw material; Biochemistry","score_opus":0.0245112686765653,"score_gpt":0.22358881414003717,"score_spread":0.19907754546347187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W338480730","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":[0.08024954,0.33446184,0.007900229,0.0030124122,0.005088811,0.000069317764,0.00029617606,0.00018464387,0.56873703],"genre_scores_gemma":[0.101716824,0.09953518,0.00852617,0.0014395323,0.0006201039,0.00004945333,0.00031747547,0.00011097919,0.7876843],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999678,0.000004348697,0.0000023254045,0.000006668501,0.0000150775395,0.0000037917891],"domain_scores_gemma":[0.99998474,0.0000055248806,0.000001571385,0.0000014310802,0.0000035051894,0.0000032618843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011442062,0.0005731532,0.00025411302,0.00053781073,0.00033669913,0.00073665247,0.00019329885,0.00033575992,0.009431187],"category_scores_gemma":[0.00013575333,0.00013476012,0.00018930271,0.00044307887,0.00032266253,0.000493665,0.00047880315,0.0007665634,0.0018669963],"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":[0.00038148393,0.0002192511,0.00082019146,0.0008108343,0.000022410515,0.0008347113,0.0010445202,0.00036430624,0.036386713,0.04178519,0.04205827,0.87527204],"study_design_scores_gemma":[0.000024985771,0.0003396336,0.009562063,0.0006645817,0.000024706736,0.001592262,0.0006164694,0.00027773963,0.00536911,0.025289474,0.9562201,0.0000189241],"about_ca_topic_score_codex":0.0010615658,"about_ca_topic_score_gemma":0.0030880196,"teacher_disagreement_score":0.009431187,"about_ca_system_score_codex":0.00015784557,"about_ca_system_score_gemma":0.00018600076,"threshold_uncertainty_score":0.031550467},"labels":[],"label_agreement":null},{"id":"W344497255","doi":"10.1016/b978-0-12-380886-8.10031-5","title":"Barley β-Glucans and Fiber-Rich Fractions as Functional Ingredients in Flat and Pan Breads","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Postprandial; Food science; Endosperm; Fractionation; Glucan; Fiber; Chemistry; Bioavailability; Polysaccharide; Biology; Biochemistry; Biotechnology; Insulin","score_opus":0.0252897208892747,"score_gpt":0.23441120628465428,"score_spread":0.20912148539537959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W344497255","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5924877,0.32199988,0.007445413,0.0004900413,0.00057667115,0.00004686962,0.0002460472,0.00012569786,0.0765816],"genre_scores_gemma":[0.6274689,0.14319606,0.0087189805,0.00026018772,0.00009943124,0.00003961614,0.00039683084,0.000058684585,0.2197614],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999893,0.0000011622366,7.5127133e-7,0.0000033629337,0.0000032231528,0.000002290642],"domain_scores_gemma":[0.99999523,0.000001391351,5.756926e-7,3.8662074e-7,9.2199355e-7,0.0000014305481],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000488946,0.00034556782,0.00015296892,0.0002589061,0.00013432596,0.00037116668,0.00015097468,0.00018064892,0.0021497265],"category_scores_gemma":[0.000030379695,0.00011983762,0.00012774736,0.0003147361,0.00011750849,0.00024749633,0.00017748162,0.00022798241,0.0002934682],"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":[0.0009259742,0.00023658808,0.0011519758,0.0008999251,0.000037014033,0.0009430019,0.00035418867,0.00085102493,0.55063945,0.006727066,0.003521221,0.43371242],"study_design_scores_gemma":[0.00010289023,0.0028545333,0.09418603,0.0007632977,0.00023709945,0.0029863727,0.0015265307,0.003059052,0.33673525,0.016971232,0.5405007,0.00007701942],"about_ca_topic_score_codex":0.0018112451,"about_ca_topic_score_gemma":0.003113895,"teacher_disagreement_score":0.0021497265,"about_ca_system_score_codex":0.00020717866,"about_ca_system_score_gemma":0.00011101515,"threshold_uncertainty_score":0.007191539},"labels":[],"label_agreement":null},{"id":"W381763801","doi":"10.1096/fasebj.27.1_supplement.1074.2","title":"A standardized method for preparation of potatoes and analysis of their resistant starch content: Variation by cooking method and service temperature","year":2013,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"U.S. Department of Agriculture","keywords":"Food science; Amylose; Chemistry; Resistant starch; Roasting; Starch; Cooking methods","score_opus":0.028712191903853684,"score_gpt":0.3115633124315966,"score_spread":0.28285112052774286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W381763801","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":[0.6602703,0.0022064361,0.32420027,0.00017488687,0.00019501946,0.003905597,0.003405957,0.001114055,0.004527483],"genre_scores_gemma":[0.43190238,0.0028695338,0.53807825,0.00027797613,0.00005165481,0.009406654,0.008895415,0.0006962163,0.007821931],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99889827,0.00023609903,0.00021035262,0.00033638222,0.000244959,0.00007390489],"domain_scores_gemma":[0.99900717,0.00019496754,0.00024624917,0.00024505344,0.00025357434,0.00005299188],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009842508,0.0010434963,0.00044194792,0.0008182025,0.00035898757,0.00044003772,0.00040046446,0.00041004425,0.0016654863],"category_scores_gemma":[0.0010093696,0.00041654354,0.0004398641,0.0009127546,0.0005894568,0.0003444824,0.0004179139,0.00088516745,0.0008260534],"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":[0.00015096512,0.00006183401,0.0012662453,0.00009487777,0.00001751429,0.000047061385,0.00007681494,0.0000534049,0.9940936,0.000065521344,0.0001161136,0.0039560897],"study_design_scores_gemma":[0.00003416202,0.0014773757,0.055938598,0.00006656349,0.00013791843,0.0005324577,0.00013906801,0.0011124567,0.928668,0.00012349413,0.011720976,0.000048958922],"about_ca_topic_score_codex":0.0007079938,"about_ca_topic_score_gemma":0.0022187224,"teacher_disagreement_score":0.0016654863,"about_ca_system_score_codex":0.00019270647,"about_ca_system_score_gemma":0.00038168306,"threshold_uncertainty_score":0.005571544},"labels":[],"label_agreement":null},{"id":"W397205394","doi":"10.1021/bk-2005-0909.ch008","title":"Beans: A Source of Natural Antioxidants","year":2005,"lang":"en","type":"book-chapter","venue":"ACS symposium series","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Antioxidant; Food science; Chemistry; Biochemistry; Biology","score_opus":0.011986092930823219,"score_gpt":0.21865712409212837,"score_spread":0.20667103116130514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W397205394","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":[0.16259076,0.6804681,0.028866211,0.0013723314,0.00100268,0.000118870994,0.00094469346,0.0007073632,0.123929024],"genre_scores_gemma":[0.4379988,0.27155423,0.05233834,0.0010383874,0.0003838963,0.00012272046,0.0014352183,0.0003110981,0.23481733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999665,0.0000045955167,0.0000015522219,0.00000968411,0.0000138306605,0.0000038628955],"domain_scores_gemma":[0.9999709,0.000007152915,0.000004486813,0.000002081613,0.000009204578,0.0000060851025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011818385,0.00031006787,0.00023284862,0.0006505176,0.00018291971,0.00052920624,0.00020070962,0.00024328947,0.0018372114],"category_scores_gemma":[0.00008092596,0.0001247542,0.0001863318,0.00040020898,0.00012636717,0.0004291307,0.00027579005,0.0004298878,0.0011066626],"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":[0.00034301757,0.00027310685,0.00072074257,0.0025187405,0.000035674155,0.00042836124,0.0003550471,0.00027681174,0.61112285,0.008959232,0.0063341265,0.36863226],"study_design_scores_gemma":[0.000029570385,0.00065221585,0.0072631747,0.00041750612,0.0000879616,0.0020660986,0.00014404482,0.00040146118,0.22266555,0.004099847,0.76214004,0.00003259975],"about_ca_topic_score_codex":0.00030729626,"about_ca_topic_score_gemma":0.0007497754,"teacher_disagreement_score":0.0018372114,"about_ca_system_score_codex":0.00021185991,"about_ca_system_score_gemma":0.00013316923,"threshold_uncertainty_score":0.006146133},"labels":[],"label_agreement":null},{"id":"W39742432","doi":"10.25165/ijabe.v6i2.675","title":"Effects of condensed distillers solubles and drying temperature on the physico-chemical characteristics of laboratory-prepared wheat distillers grain with solubles","year":2013,"lang":"en","type":"article","venue":"International journal of agricultural and biological engineering","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Thermal diffusivity; Pellets; Fiber; Pellet; Chemistry; Distillers grains; Materials science; Food science; Composite material; Thermodynamics","score_opus":0.0054730647192109665,"score_gpt":0.18027383240027783,"score_spread":0.17480076768106687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W39742432","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99928766,0.00019985872,0.00026055408,0.0000065952845,0.000005001572,0.000007100035,0.00009789656,0.0000040224036,0.0001314279],"genre_scores_gemma":[0.99837697,0.00019591012,0.00085640163,0.000014751429,0.0000034246666,0.0000091187985,0.00020258442,0.000009100189,0.00033169246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998598,0.000026181937,0.0000187068,0.000031801406,0.000039727616,0.000023726607],"domain_scores_gemma":[0.9997594,0.00007292211,0.00007135254,0.00001278033,0.0000439495,0.000039580533],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022983496,0.00029004412,0.0002456883,0.00019508303,0.00012562935,0.00021405729,0.00012088768,0.00015582595,0.0006600988],"category_scores_gemma":[0.0004131253,0.00014014108,0.00022783184,0.00031223218,0.0002035558,0.00019468798,0.00010906599,0.00031233398,0.00007551497],"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":[0.0003857556,0.000026169175,0.00052561716,0.00003830669,0.000010512984,0.000021044012,0.000020390156,0.00012226152,0.99822277,0.000014768546,0.0000059737904,0.00060634076],"study_design_scores_gemma":[0.00001431493,0.0004975212,0.007752363,0.000002849981,0.000026187801,0.000027372069,0.000026232443,0.00038414195,0.991013,0.000009606329,0.0002399895,0.0000064109045],"about_ca_topic_score_codex":0.0010625983,"about_ca_topic_score_gemma":0.0022285096,"teacher_disagreement_score":0.0010625983,"about_ca_system_score_codex":0.00020850482,"about_ca_system_score_gemma":0.00015255537,"threshold_uncertainty_score":0.0022082329},"labels":[],"label_agreement":null},{"id":"W4200214632","doi":"10.1016/j.foodres.2021.110863","title":"Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes","year":2021,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":115,"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":"","keywords":"Carboxymethyl cellulose; Polysaccharide; Chemistry; Chitosan; Food science; Rheology; Methyl cellulose; Carrageenan; Cellulose; Polymer chemistry; Materials science; Organic chemistry; Composite material; Sodium","score_opus":0.10294773673451657,"score_gpt":0.37901169472985785,"score_spread":0.2760639579953413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200214632","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985751,0.00064442627,0.00019656139,0.000027919576,0.000029227725,0.000011543579,0.00011020009,0.000007245396,0.00039770504],"genre_scores_gemma":[0.9983935,0.00031850868,0.0003370365,0.00003363408,0.000009677779,0.0000065480945,0.00011342619,0.000008141467,0.0007795914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984825,0.00002858745,0.000020348549,0.000033755703,0.00003060213,0.000038372473],"domain_scores_gemma":[0.9994437,0.00017734975,0.00011404384,0.00003938304,0.00012642791,0.000099138204],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029842157,0.0003223394,0.00021995232,0.00017305784,0.00019834886,0.0002879762,0.00023404877,0.0003117815,0.0016435744],"category_scores_gemma":[0.00078690297,0.00018494003,0.00032432174,0.0002884906,0.00037507943,0.0003822312,0.00013329857,0.00043903888,0.00013513984],"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":[0.0050428,0.00013797185,0.0008032533,0.00012308695,0.00005086618,0.000113333765,0.000100301724,0.00019444738,0.9909671,0.000038408187,0.000048034366,0.0023803764],"study_design_scores_gemma":[0.000042323933,0.001826557,0.006448818,0.000010137779,0.000084889296,0.000050114646,0.00005658045,0.00055218796,0.99048144,0.000014702854,0.00041235393,0.00002001431],"about_ca_topic_score_codex":0.003078033,"about_ca_topic_score_gemma":0.0040770206,"teacher_disagreement_score":0.003078033,"about_ca_system_score_codex":0.00030455203,"about_ca_system_score_gemma":0.0002675504,"threshold_uncertainty_score":0.0061202645},"labels":[],"label_agreement":null},{"id":"W4200256156","doi":"10.3390/foods11010038","title":"Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks","year":2021,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Extrusion; Extrusion cooking; Food science; Materials science; Microwave; Porosity; Starch; Microwave heating; Moisture; Water content; Composite material; Chemistry","score_opus":0.032111154540274266,"score_gpt":0.23374870716965768,"score_spread":0.2016375526293834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200256156","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9938146,0.0010014271,0.0043015834,0.000022077696,0.000016360582,0.000031685733,0.000095310774,0.000031911262,0.0006851612],"genre_scores_gemma":[0.9874199,0.0009039116,0.009637448,0.00003639567,0.000006742919,0.00003732435,0.00024265207,0.000021306725,0.0016943745],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994195,0.0000087921935,0.0000036996946,0.000015819867,0.00001949086,0.000010197732],"domain_scores_gemma":[0.9999378,0.000008843724,0.00001745487,0.0000057397356,0.0000118337575,0.00001848397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016218433,0.00023781003,0.00017816306,0.00020210708,0.00008269935,0.00024814726,0.00017387756,0.00017892505,0.0008730873],"category_scores_gemma":[0.0001155341,0.00009107052,0.00027128958,0.000112827394,0.00012145071,0.0002514077,0.00032074592,0.00035667844,0.00016033501],"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":[0.00016933061,0.000051218805,0.0006466907,0.00009426394,0.000012139826,0.00008665363,0.000030058996,0.00007137449,0.9938765,0.000077102064,0.000016211978,0.0048685204],"study_design_scores_gemma":[0.000026754917,0.0017367785,0.022483088,0.00003038346,0.00007919445,0.00046695216,0.00007449378,0.0009336002,0.96879077,0.00006778758,0.00529775,0.0000124377075],"about_ca_topic_score_codex":0.0002064646,"about_ca_topic_score_gemma":0.00066102896,"teacher_disagreement_score":0.0008730873,"about_ca_system_score_codex":0.00012754665,"about_ca_system_score_gemma":0.000082084705,"threshold_uncertainty_score":0.0029207468},"labels":[],"label_agreement":null},{"id":"W4200259503","doi":"10.1002/star.202100251","title":"Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review","year":2021,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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","funders":"","keywords":"Food science; Starch; Resistant starch; Secale; Mashing; Whole grains; Wheat flour; Dietary fiber; Extrusion cooking; Postprandial; Fermentation; Health benefits; Food processing; Chemistry; Biology; Biotechnology; Agronomy; Medicine; Traditional medicine","score_opus":0.09934949083851632,"score_gpt":0.3737834380023466,"score_spread":0.2744339471638303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200259503","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":[0.00013510507,0.99941325,0.000042847314,0.00007195708,0.00006725136,0.0000030966853,0.000011242357,0.0000026036198,0.00025264168],"genre_scores_gemma":[0.0005469104,0.99913895,0.00008644549,0.00004417613,0.000035170036,0.00000418777,0.000014498788,6.3283545e-7,0.00012902643],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980146,0.00002806236,0.0000492507,0.000039103892,0.00006604742,0.00001610773],"domain_scores_gemma":[0.99958414,0.00022526617,0.00008202327,0.0000084805715,0.00007955101,0.00002059546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052897807,0.0009598653,0.0013637755,0.0034977067,0.00023376175,0.0009772158,0.00058262615,0.00091241504,0.0026898638],"category_scores_gemma":[0.0008954897,0.0003177574,0.0009033284,0.0027926008,0.00029134838,0.0010322281,0.00052122923,0.00095118344,0.00068415893],"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":[0.00010904493,0.00010714877,0.00031619036,0.09589578,0.00026072422,0.0002053815,0.000124336,0.0003209227,0.001765001,0.0019098603,0.013189904,0.8857958],"study_design_scores_gemma":[0.000033371107,0.0002923088,0.0030217958,0.03991676,0.00094404735,0.0021166583,0.00020010333,0.00019692551,0.0010361897,0.0017949032,0.95040077,0.000046081783],"about_ca_topic_score_codex":0.0016296222,"about_ca_topic_score_gemma":0.0019761831,"teacher_disagreement_score":0.0034977067,"about_ca_system_score_codex":0.00038147226,"about_ca_system_score_gemma":0.0010432856,"threshold_uncertainty_score":0.008998513},"labels":[],"label_agreement":null},{"id":"W4200269122","doi":"10.1002/leg3.133","title":"Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches","year":2021,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Amylose; Starch; Food science; Chemistry; Retrogradation (starch); Resistant starch; Amylopectin","score_opus":0.03621864329596007,"score_gpt":0.23994389222743034,"score_spread":0.20372524893147026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200269122","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992213,0.00006731114,0.00015301188,0.0000045176403,0.000001784322,0.000008264008,0.0001520386,0.0000042807496,0.00038753523],"genre_scores_gemma":[0.9957308,0.0001591094,0.0011766093,0.000014566062,0.000002179302,0.00001183631,0.0010931712,0.00001536436,0.0017963544],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998628,0.0000073662586,0.000010529011,0.00003770857,0.0000503463,0.000031307776],"domain_scores_gemma":[0.99964714,0.000035872225,0.00003896921,0.000014541829,0.00017095494,0.000092461574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023998001,0.00037529314,0.00026771423,0.0008779571,0.0008556528,0.00057245954,0.00023780526,0.00022100848,0.0010135609],"category_scores_gemma":[0.00036474827,0.00016885421,0.00036036497,0.0012147571,0.00041940896,0.00020677214,0.00029042017,0.000288216,0.0001295226],"study_design_candidate":"observational","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":[0.00069652405,0.00007142298,0.025339374,0.00011827996,0.000086662316,0.00031417664,0.00071640126,0.00013172602,0.967397,0.00006459744,0.000058831236,0.0050050872],"study_design_scores_gemma":[0.000015325943,0.00049427035,0.92314535,0.000010173018,0.000109285174,0.00042733128,0.0013080601,0.00043197782,0.07199629,0.000027562111,0.002008823,0.000025556752],"about_ca_topic_score_codex":0.1836773,"about_ca_topic_score_gemma":0.32381535,"teacher_disagreement_score":0.8163227,"about_ca_system_score_codex":0.0012864531,"about_ca_system_score_gemma":0.0008933252,"threshold_uncertainty_score":0.36521637},"labels":[],"label_agreement":null},{"id":"W4200395474","doi":"10.3390/metabo11120878","title":"The Effects of Fermentation of Low or High Tannin Fava Bean-Based Diets on Glucose Response, Cardiovascular Function, and Fecal Bile Acid Excretion during a 28-Day Feeding Period in Dogs: Comparison with Commercial Diets with Normal vs. High Protein","year":2021,"lang":"en","type":"article","venue":"Metabolites","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Saskatchewan Pulse Growers; Government of Saskatchewan; Western Grains Research Foundation","keywords":"Feces; Excretion; Fermentation; Tannin; Food science; Medicine; Bowel function; Bile acid; Physiology; Biology; Internal medicine; Animal science; Gastroenterology; Chemistry; Microbiology","score_opus":0.007360384807811183,"score_gpt":0.21660855825586048,"score_spread":0.2092481734480493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200395474","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997211,0.00012274903,0.00006037233,0.000010626047,0.0000042799506,0.000007995621,0.000036358844,0.0000028398683,0.000033639226],"genre_scores_gemma":[0.9981097,0.00028384535,0.0007832895,0.00005715738,0.000009572064,0.000037402773,0.00022265493,0.0000068854574,0.0004896183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977905,0.000053042484,0.00002011638,0.00006645421,0.00003201488,0.00004926688],"domain_scores_gemma":[0.9995857,0.00007407702,0.00012571254,0.000032387605,0.0000374767,0.00014466087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031656725,0.00043753246,0.0006122269,0.00029522722,0.0002713936,0.00038174418,0.00018995056,0.0004174612,0.00047286434],"category_scores_gemma":[0.0003642088,0.00023531972,0.00044500732,0.00020207877,0.0005548264,0.00041299278,0.00024194157,0.00072304165,0.00009493454],"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":[0.053535085,0.0050104265,0.00939244,0.00021045883,0.00014797776,0.0001302403,0.00027721628,0.00018125772,0.9250654,0.000038614126,0.00008196358,0.0059288107],"study_design_scores_gemma":[0.00090232305,0.23759915,0.2830016,0.000045249122,0.000642727,0.0004632025,0.0008004438,0.0016791187,0.47282907,0.00011439783,0.0018393201,0.00008341435],"about_ca_topic_score_codex":0.0011765407,"about_ca_topic_score_gemma":0.003027232,"teacher_disagreement_score":0.0011765407,"about_ca_system_score_codex":0.00045932233,"about_ca_system_score_gemma":0.0002707338,"threshold_uncertainty_score":0.0033326745},"labels":[],"label_agreement":null},{"id":"W4200461672","doi":"10.1093/ajcn/nqab402","title":"Tolerability and SCFA production after resistant starch supplementation in humans: a systematic review of randomized controlled studies","year":2021,"lang":"en","type":"review","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":44,"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; Children's Hospital of Eastern Ontario; Ottawa Hospital","funders":"Ottawa Hospital Anesthesia Alternate Funds Association; W. Garfield Weston Foundation; Ontario Ministry of Economic Development and Innovation; Ontario Genomics Institute; Genome Canada","keywords":"Tolerability; Resistant starch; Randomized controlled trial; Food science; Starch; Medicine; Chemistry; Internal medicine; Adverse effect","score_opus":0.09338679881205107,"score_gpt":0.46285668597236246,"score_spread":0.36946988716031137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200461672","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":[0.0044482416,0.99452966,0.00018237901,0.000092848,0.00009904405,0.0002474901,0.00025009693,0.000009115785,0.00014113453],"genre_scores_gemma":[0.06992819,0.9271888,0.001108397,0.00068169367,0.00015008965,0.00039331833,0.00033970503,0.000013303452,0.00019651321],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99612856,0.0012328335,0.0015751625,0.00046191333,0.00048928673,0.00011227619],"domain_scores_gemma":[0.98875743,0.007145011,0.0031077338,0.00022958554,0.00061238464,0.00014795265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0070115603,0.0015588239,0.011858528,0.0022148916,0.00035559945,0.0023425485,0.001409957,0.001764557,0.0037387933],"category_scores_gemma":[0.019558152,0.00087356946,0.012185589,0.002607226,0.0008680472,0.0013275077,0.0010520653,0.0016710327,0.00022678805],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008550366,0.00008703683,0.0014590188,0.8458545,0.10425271,0.00009627908,0.000119234086,0.00017460044,0.0006325443,0.00011209639,0.0006986803,0.037962843],"study_design_scores_gemma":[0.009422422,0.0029042375,0.012407215,0.20293747,0.7592015,0.00038192468,0.00031425434,0.0002139706,0.0006145342,0.0004287253,0.011065015,0.00010865873],"about_ca_topic_score_codex":0.0025592137,"about_ca_topic_score_gemma":0.008175702,"teacher_disagreement_score":0.011858528,"about_ca_system_score_codex":0.00120785,"about_ca_system_score_gemma":0.0021367802,"threshold_uncertainty_score":0.037081122},"labels":[],"label_agreement":null},{"id":"W4200589756","doi":"10.1007/978-3-030-88697-4_2","title":"Nutritional Aspects and Health Implications of Gluten-Free Products","year":2021,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Gluten; Tissue transglutaminase; Gliadin; Hordein; Population; Chemistry; Gluten free; Immune system; Immunology; Biology; Storage protein; Biochemistry; Medicine; Gene; Enzyme","score_opus":0.026566389650309604,"score_gpt":0.22043301713629293,"score_spread":0.19386662748598332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200589756","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":[0.01588386,0.774115,0.0032823505,0.002579383,0.0028123145,0.000024304376,0.00010886141,0.000042324005,0.20115155],"genre_scores_gemma":[0.05118198,0.55242926,0.004379819,0.0019048532,0.0016034528,0.000052446692,0.00017393177,0.00004549253,0.38822877],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995935,0.0000085393085,0.0000022968163,0.0000053540366,0.00001980732,0.000004683937],"domain_scores_gemma":[0.999962,0.000021980453,0.0000031900872,0.000001736327,0.000006758215,0.0000042714555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016774422,0.00042348326,0.00029070105,0.00062436645,0.00026612447,0.000885483,0.00041022277,0.00051672815,0.008608212],"category_scores_gemma":[0.00012990418,0.00014503514,0.00019068384,0.0006017467,0.00037554742,0.0006916533,0.00047737308,0.0008254337,0.001485283],"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":[0.00041315678,0.0005493754,0.0006766559,0.0030964941,0.000033541408,0.0012366679,0.0012716382,0.00086295296,0.05495896,0.07894017,0.06466755,0.7932929],"study_design_scores_gemma":[0.000012728273,0.00035206368,0.005304578,0.0010066425,0.000034206052,0.001971422,0.000520365,0.00037592318,0.00787271,0.040810894,0.94172007,0.000018432766],"about_ca_topic_score_codex":0.0006251718,"about_ca_topic_score_gemma":0.001633152,"teacher_disagreement_score":0.008608212,"about_ca_system_score_codex":0.0002263025,"about_ca_system_score_gemma":0.00018454774,"threshold_uncertainty_score":0.028797388},"labels":[],"label_agreement":null},{"id":"W4200620063","doi":"10.3390/agriculture11121232","title":"The Combined Effect of Nitrogen Treatment and Weather Conditions on Wheat Protein-Starch Interaction and Dough Quality","year":2021,"lang":"en","type":"article","venue":"Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Wilfrid Laurier University; University of Ottawa","funders":"Eesti Teadusagentuur","keywords":"Gluten; Starch; Agronomy; Nitrogen; Winter wheat; Crop; Field experiment; Food science; Chemistry; Animal science; Biology","score_opus":0.015185320655952343,"score_gpt":0.2838234719178382,"score_spread":0.26863815126188584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200620063","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99933064,0.00023280643,0.0001305679,0.000014379677,0.000010321441,0.000016804395,0.00009227324,0.0000036993654,0.00016845514],"genre_scores_gemma":[0.99738854,0.00020986289,0.00082012225,0.000100615274,0.00001572812,0.000052569045,0.00033136757,0.000009679634,0.0010715412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99951625,0.00009424536,0.000044683176,0.00020103318,0.00007745377,0.00006630869],"domain_scores_gemma":[0.9992223,0.00018657034,0.00022074576,0.00005888089,0.000111023975,0.00020057848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046535608,0.00052105536,0.00075615034,0.00029729842,0.00051296444,0.00069514435,0.00043431472,0.00048880716,0.000813119],"category_scores_gemma":[0.0004676422,0.00028410024,0.00036715332,0.00027977693,0.00052356103,0.0006252582,0.00035251674,0.00061226625,0.00012180572],"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":[0.0122813955,0.0013491304,0.038862407,0.00027361716,0.00022492498,0.00015414703,0.00020499271,0.000256735,0.9374446,0.000034275694,0.00007503197,0.008838626],"study_design_scores_gemma":[0.00017784546,0.013997918,0.84579027,0.000019320423,0.00027006006,0.00013227852,0.0005112177,0.0010331823,0.13559557,0.000108528504,0.0023116993,0.000052108506],"about_ca_topic_score_codex":0.0069122976,"about_ca_topic_score_gemma":0.02183209,"teacher_disagreement_score":0.0069122976,"about_ca_system_score_codex":0.0011296979,"about_ca_system_score_gemma":0.00074216165,"threshold_uncertainty_score":0.013744116},"labels":[],"label_agreement":null},{"id":"W4205091465","doi":"10.1002/cche.10524","title":"Effects of pulse crop types and extrusion parameters on the physicochemical properties, in vitro and in vivo starch digestibility of pet foods","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Canadian Institute for Public Safety Research and Treatment; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Food science; Extrusion; Pet food; Chemistry; Amylose; In vivo; Ingredient; Resistant starch; In vitro; Biotechnology; Biochemistry; Materials science; Biology; Composite material","score_opus":0.01547434724519194,"score_gpt":0.22819389110082988,"score_spread":0.21271954385563793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205091465","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989146,0.00031165258,0.0004308572,0.000006854019,0.0000037515113,0.000009754215,0.00008777119,0.000004986067,0.00022964702],"genre_scores_gemma":[0.9972385,0.00034973474,0.0014698721,0.000024968576,0.000003372671,0.00001898944,0.0002276488,0.000012342484,0.0006546048],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997905,0.00003705131,0.00002548506,0.000050984487,0.00006436272,0.00003157781],"domain_scores_gemma":[0.9997869,0.00006274353,0.00007133001,0.000016103379,0.000036776342,0.000026203406],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030500794,0.00030468823,0.0002473939,0.00017330503,0.00010826646,0.0003685366,0.00012321245,0.00019714196,0.0011687763],"category_scores_gemma":[0.0003819959,0.00015758406,0.00025178623,0.00025143454,0.00018058262,0.00041415164,0.0002007146,0.0004995248,0.00011305679],"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":[0.00069286616,0.00006877919,0.0017577927,0.00009847824,0.000021304017,0.00007809476,0.00005071948,0.00007567919,0.99524564,0.000023040495,0.000015534693,0.0018720968],"study_design_scores_gemma":[0.000022250322,0.0017390561,0.06501303,0.000017663739,0.00006746535,0.00023087733,0.00017968245,0.0005507057,0.93093324,0.000030668656,0.0011990404,0.000016283373],"about_ca_topic_score_codex":0.00033858235,"about_ca_topic_score_gemma":0.000640671,"teacher_disagreement_score":0.0011687763,"about_ca_system_score_codex":0.00013974076,"about_ca_system_score_gemma":0.00009377031,"threshold_uncertainty_score":0.003910005},"labels":[],"label_agreement":null},{"id":"W4205310211","doi":"10.2139/ssrn.3973752","title":"Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?","year":2021,"lang":"en","type":"article","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Digestion (alchemy); Food science; Chemistry; Chromatography","score_opus":0.009927006437074417,"score_gpt":0.23951234835268082,"score_spread":0.2295853419156064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205310211","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871445,0.0006982999,0.000072910945,0.0000629237,0.000033848166,0.00001115781,0.00003914066,0.0000013871023,0.00036598768],"genre_scores_gemma":[0.9977902,0.00065018615,0.00018762953,0.00011867008,0.0000140271,0.000012900489,0.000060854,0.000004812366,0.0011607236],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984956,0.00006470323,0.000007919479,0.000029887744,0.00001832412,0.000029595429],"domain_scores_gemma":[0.99971217,0.00015692513,0.00005691669,0.000020709485,0.00002054985,0.000032759148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041845287,0.00019376037,0.0003070321,0.00008985465,0.00012599347,0.0004623468,0.00016706534,0.0005061156,0.0033418492],"category_scores_gemma":[0.00088694715,0.00019798304,0.00029404572,0.00010681818,0.00048731168,0.00039106343,0.0002251706,0.00050637114,0.00028097554],"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":[0.34510195,0.005690986,0.038853407,0.001215739,0.0010016024,0.0003912047,0.0011904004,0.0004523206,0.5407935,0.00063249486,0.00050391577,0.0641725],"study_design_scores_gemma":[0.0034207255,0.117529556,0.73631567,0.00031952228,0.0018976539,0.0005172777,0.003888636,0.001519886,0.12698,0.0013580648,0.0061766882,0.000076313714],"about_ca_topic_score_codex":0.0015410769,"about_ca_topic_score_gemma":0.0022532244,"teacher_disagreement_score":0.0033418492,"about_ca_system_score_codex":0.0002132335,"about_ca_system_score_gemma":0.0002472515,"threshold_uncertainty_score":0.011179626},"labels":[],"label_agreement":null},{"id":"W4205558375","doi":"10.1016/j.carbpol.2022.119105","title":"Formation and structure evolution of starch nanoplatelets by deep eutectic solvent of choline chloride/oxalic acid dihydrate treatment","year":2022,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":29,"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":"","keywords":"Choline chloride; Crystallinity; Deep eutectic solvent; Starch; Oxalic acid; Amylopectin; Amorphous solid; Chemical engineering; Eutectic system; Lamellar structure; Materials science; Solvent; Nuclear chemistry; Chemistry; Polymer chemistry; Organic chemistry; Microstructure; Composite material; Amylose","score_opus":0.010192676073625721,"score_gpt":0.2243693222729664,"score_spread":0.21417664619934068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205558375","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979371,0.0001978704,0.001061883,0.000012052263,0.000007000098,0.0000051560187,0.000060784478,0.000019915899,0.0006983086],"genre_scores_gemma":[0.9978496,0.000112883026,0.0010556435,0.000011506855,0.0000015307995,0.00000746941,0.000077912126,0.000010123629,0.0008733458],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993455,0.000004585599,0.0000051035104,0.00001976004,0.000019318579,0.000016718965],"domain_scores_gemma":[0.9999354,0.000012425709,0.000026514754,0.000005002408,0.000012296134,0.0000084523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007586206,0.00013280833,0.00010031632,0.00012683363,0.000098540426,0.00013883668,0.00013184671,0.00022980341,0.00057947],"category_scores_gemma":[0.00014471976,0.00012805239,0.00016024314,0.000094823794,0.00014242031,0.00018112875,0.00012473184,0.00020325673,0.000105928695],"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":[0.000041589654,0.0000034015698,0.00007489829,0.000016541266,0.0000013166225,0.00003486714,0.000013971621,0.000056211476,0.99920386,0.000042567804,0.000009711699,0.00050106645],"study_design_scores_gemma":[0.0000032457278,0.00006280578,0.0009383173,0.000001643914,0.0000031486109,0.00003494018,0.000010813183,0.0005818354,0.99813384,0.000012823166,0.00021404805,0.0000026472046],"about_ca_topic_score_codex":0.00043090075,"about_ca_topic_score_gemma":0.00074789044,"teacher_disagreement_score":0.00057947,"about_ca_system_score_codex":0.00014028682,"about_ca_system_score_gemma":0.00009681905,"threshold_uncertainty_score":0.0019385219},"labels":[],"label_agreement":null},{"id":"W4205829104","doi":"10.1016/j.ijbiomac.2021.12.134","title":"Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch","year":2022,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Starch; Succinic anhydride; Chemical modification; Modified starch; Chemistry; Food science; Crystallinity; Resistant starch; Succinylation; Potato starch; Organic chemistry; Chemical engineering; Biochemistry","score_opus":0.13180209361263406,"score_gpt":0.3004033566363464,"score_spread":0.1686012630237123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205829104","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970964,0.0009380829,0.0011622058,0.00008495592,0.000017656546,0.0000065618647,0.00006613057,0.00000925675,0.00061863364],"genre_scores_gemma":[0.996997,0.00062653417,0.0011797297,0.00006603347,0.0000053029967,0.00001008208,0.00008458134,0.000005575856,0.0010251307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999455,0.0000052828236,0.000003752555,0.000020286388,0.000009811729,0.000015382611],"domain_scores_gemma":[0.9999213,0.000017529015,0.00002751756,0.000007608388,0.000014779277,0.000011168886],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013696385,0.00017363054,0.00011341376,0.00012360832,0.0001128473,0.00037389382,0.000119893855,0.00026370757,0.00093665224],"category_scores_gemma":[0.00016159003,0.00012794291,0.00022010191,0.000120265315,0.00021935502,0.000626444,0.00012134595,0.00058318785,0.0000788281],"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":[0.00008205014,0.000016441625,0.0011032823,0.00004260665,0.00000703175,0.000025305455,0.00004196234,0.00006388883,0.9963325,0.00014131368,0.000014473777,0.0021290632],"study_design_scores_gemma":[0.000011464703,0.00027279742,0.11955639,0.000019740395,0.00007976248,0.00019408151,0.00040494697,0.0021460576,0.8735802,0.0005564955,0.0031476428,0.000030405552],"about_ca_topic_score_codex":0.0010083882,"about_ca_topic_score_gemma":0.0014816703,"teacher_disagreement_score":0.0010083882,"about_ca_system_score_codex":0.00012789582,"about_ca_system_score_gemma":0.0001270176,"threshold_uncertainty_score":0.0031334162},"labels":[],"label_agreement":null},{"id":"W4206146966","doi":"10.2139/ssrn.3971596","title":"Sliced Versus Formulated Potato Chips – Does Food Structure Alter Lipid Digestion?","year":2021,"lang":"en","type":"article","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Food science; Digestion (alchemy); Chemistry; Mathematics; Chromatography","score_opus":0.009927006437074417,"score_gpt":0.23951234835268082,"score_spread":0.2295853419156064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206146966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871445,0.0006982999,0.000072910945,0.0000629237,0.000033848166,0.00001115781,0.00003914066,0.0000013871023,0.00036598768],"genre_scores_gemma":[0.9977902,0.00065018615,0.00018762953,0.00011867008,0.0000140271,0.000012900489,0.000060854,0.000004812366,0.0011607236],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99984956,0.00006470323,0.000007919479,0.000029887744,0.00001832412,0.000029595429],"domain_scores_gemma":[0.99971217,0.00015692513,0.00005691669,0.000020709485,0.00002054985,0.000032759148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041845287,0.00019376037,0.0003070321,0.00008985465,0.00012599347,0.0004623468,0.00016706534,0.0005061156,0.0033418492],"category_scores_gemma":[0.00088694715,0.00019798304,0.00029404572,0.00010681818,0.00048731168,0.00039106343,0.0002251706,0.00050637114,0.00028097554],"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":[0.34510195,0.005690986,0.038853407,0.001215739,0.0010016024,0.0003912047,0.0011904004,0.0004523206,0.5407935,0.00063249486,0.00050391577,0.0641725],"study_design_scores_gemma":[0.0034207255,0.117529556,0.73631567,0.00031952228,0.0018976539,0.0005172777,0.003888636,0.001519886,0.12698,0.0013580648,0.0061766882,0.000076313714],"about_ca_topic_score_codex":0.0015410769,"about_ca_topic_score_gemma":0.0022532244,"teacher_disagreement_score":0.0033418492,"about_ca_system_score_codex":0.0002132335,"about_ca_system_score_gemma":0.0002472515,"threshold_uncertainty_score":0.011179626},"labels":[],"label_agreement":null},{"id":"W4206149809","doi":"10.1016/j.afres.2021.100040","title":"Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics","year":2022,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":31,"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":"Germination; Microwave; Dehydration; Infrared; Materials science; Chemistry; Porosity; Infrared heater; Food science; Water content; Yield (engineering); Horticulture; Agronomy; Composite material; Biology; Biochemistry; Physics","score_opus":0.04497568898888066,"score_gpt":0.2920887770351572,"score_spread":0.24711308804627652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206149809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975799,0.0007338857,0.0012767522,0.000012139559,0.000007208148,0.000010183941,0.00004809597,0.00002183958,0.00030989296],"genre_scores_gemma":[0.99653435,0.00044389162,0.0023496228,0.000019117895,0.0000039137303,0.000010496393,0.00007027553,0.000015717254,0.0005526655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993634,0.000008356017,0.0000064140563,0.000018523366,0.000020944733,0.0000093574035],"domain_scores_gemma":[0.99991536,0.000017473698,0.000031831056,0.000008569444,0.000013649797,0.000013028268],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012774346,0.00025480715,0.00021994207,0.00013960626,0.00007664623,0.00019450225,0.0001591987,0.000112134825,0.0004123167],"category_scores_gemma":[0.00017283522,0.00010542977,0.0002524338,0.00013810361,0.000102792306,0.00023769806,0.00011770923,0.00031492068,0.00006527874],"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":[0.0000871589,0.00002145039,0.0004426026,0.000049076938,0.000007940256,0.0000276783,0.000013819386,0.0001104959,0.9975442,0.00001769709,0.000013684135,0.0016640923],"study_design_scores_gemma":[0.000009151152,0.0005055588,0.0143009825,0.0000055220016,0.000038531394,0.000122025616,0.00003153809,0.0015951183,0.982576,0.00001580686,0.00078802195,0.0000117394475],"about_ca_topic_score_codex":0.00051894016,"about_ca_topic_score_gemma":0.0013707868,"teacher_disagreement_score":0.00051894016,"about_ca_system_score_codex":0.000118115575,"about_ca_system_score_gemma":0.000078000645,"threshold_uncertainty_score":0.0013793111},"labels":[],"label_agreement":null},{"id":"W4206474335","doi":"10.1007/s11483-021-09709-4","title":"Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates","year":2022,"lang":"en","type":"article","venue":"Food Biophysics","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"China Scholarship Council; Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China; University of Ottawa","keywords":"Random coil; Microwave; Microstructure; Materials science; Thermal treatment; Disulfide bond; Food science; Protein secondary structure; Chemistry; Composite material; Biochemistry","score_opus":0.0075930303656236145,"score_gpt":0.20867632013981052,"score_spread":0.2010832897741869,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206474335","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920195,0.0002878043,0.00023518613,0.000011061911,0.0000059722815,0.0000024971716,0.000056956476,0.0000032979272,0.00019520592],"genre_scores_gemma":[0.99859744,0.00017434359,0.0003253339,0.000020377123,0.000003834101,0.0000050914105,0.00014548097,0.000008451187,0.0007197309],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990785,0.0000140815455,0.0000070273263,0.000022306913,0.00001671265,0.00003197473],"domain_scores_gemma":[0.99984694,0.00005499658,0.000038611433,0.000010451701,0.000023830911,0.00002512894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001502963,0.00018723476,0.00017609145,0.00012341728,0.00014384175,0.00022494466,0.00012080793,0.00015727738,0.0011017979],"category_scores_gemma":[0.00029106048,0.00013441477,0.00020091738,0.00017651019,0.00024496697,0.00018844189,0.00010501788,0.00029875664,0.00013946362],"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":[0.00072840176,0.00002365187,0.00045316608,0.000028002025,0.00000979363,0.000018854198,0.000038530852,0.000052691452,0.99799913,0.000018421659,0.000010368321,0.0006189219],"study_design_scores_gemma":[0.000008103112,0.00025488483,0.014143978,0.0000039109273,0.000024047662,0.00003831852,0.000059981623,0.00027232073,0.9848369,0.000014732292,0.0003375481,0.0000053649705],"about_ca_topic_score_codex":0.0010501387,"about_ca_topic_score_gemma":0.0014556971,"teacher_disagreement_score":0.0011017979,"about_ca_system_score_codex":0.00016095753,"about_ca_system_score_gemma":0.00013522983,"threshold_uncertainty_score":0.003685832},"labels":[],"label_agreement":null},{"id":"W4206749750","doi":"10.1002/9780470755808.biblio","title":"Bibliography","year":2003,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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":"Queen's University; McGill University; University of Oklahoma; Utah State University; Smithsonian Institution; American Philosophical Society; Minnesota Department of Transportation; American Association for the Advancement of Science; U.S. Department of Transportation","keywords":"Library science; Citation; Computer science","score_opus":0.018714718358210217,"score_gpt":0.24698847122552914,"score_spread":0.22827375286731894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206749750","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":[0.00055483193,0.026080314,0.0014310224,0.0016422229,0.005742095,0.00014860519,0.016132418,0.0005868694,0.94768167],"genre_scores_gemma":[0.0015310339,0.019499276,0.0017042762,0.0005882179,0.0007342535,0.00008258871,0.012834859,0.00024611235,0.96277946],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99956185,0.000054081444,0.00004235657,0.00005918345,0.00024551217,0.000037114514],"domain_scores_gemma":[0.99851066,0.00022474842,0.000059107453,0.00010172686,0.0010017892,0.00010196269],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005855921,0.0010913397,0.0010064701,0.0092577385,0.001213088,0.0021439744,0.0013118972,0.0007102638,0.4066588],"category_scores_gemma":[0.002625621,0.0002680649,0.0005510222,0.016237356,0.00027216732,0.0015014339,0.0009912348,0.0008894959,0.27597138],"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":[0.000020238824,0.000036595215,0.00017739892,0.00030227297,0.0000026082694,0.000043200707,0.000036522833,0.00007556276,0.00006695192,0.0012613885,0.8616909,0.13628638],"study_design_scores_gemma":[0.0000026027956,0.000005031682,0.00046906987,0.0002720487,0.0000045927113,0.00005685741,0.000047100817,0.00002079483,0.000061030987,0.00049818313,0.99855953,0.0000030900414],"about_ca_topic_score_codex":0.025057232,"about_ca_topic_score_gemma":0.04154237,"teacher_disagreement_score":0.4066588,"about_ca_system_score_codex":0.0015884293,"about_ca_system_score_gemma":0.002655334,"threshold_uncertainty_score":0.8463292},"labels":[],"label_agreement":null},{"id":"W4207081742","doi":"10.17504/protocols.io.b366qrhe","title":"[RETRACTED] Cannabislife Delta 8 Gummies: {SCAM ALERT} Shocking Customer Results You Must See!! v1","year":2022,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Pledge; Damages; Certification; Notice; Prosperity; Anxiety; Psychology; Business; Political science; Law; Psychiatry","score_opus":0.0395556228354304,"score_gpt":0.2861771468925088,"score_spread":0.24662152405707838,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4207081742","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":[0.00073902716,0.00058218953,0.0024154545,0.010908815,0.0067544184,0.0008698008,0.0065124575,0.04488015,0.9263377],"genre_scores_gemma":[0.0029211605,0.00032157887,0.00079147075,0.010803266,0.0007441805,0.0002797272,0.0031865397,0.008865718,0.9720864],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99850816,0.00015263549,0.0000917685,0.00017140985,0.0008056924,0.00027024094],"domain_scores_gemma":[0.99333054,0.0008279904,0.00018491603,0.0008253667,0.0038239711,0.001007148],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0015564997,0.001237038,0.0013017812,0.0015378923,0.0052288165,0.0061941813,0.003439831,0.0067184754,0.88841534],"category_scores_gemma":[0.016029727,0.0013293284,0.0012355178,0.0012485809,0.00092100305,0.0058555542,0.0052376986,0.004800069,0.84404314],"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":[0.000022212223,0.000016658445,0.00006644518,0.000034227032,0.0000011898006,0.00005786671,0.000030086485,0.000013240233,0.00006176061,0.00019007703,0.98928213,0.010224223],"study_design_scores_gemma":[0.000019063997,0.000018735194,0.00031210526,0.00006479753,0.0000025570232,0.00009401785,0.00008058048,0.000101630496,0.00013484324,0.00029042925,0.99886036,0.000020861387],"about_ca_topic_score_codex":0.025188444,"about_ca_topic_score_gemma":0.030938316,"teacher_disagreement_score":0.11158466,"about_ca_system_score_codex":0.0021039154,"about_ca_system_score_gemma":0.0024638309,"threshold_uncertainty_score":0.15916193},"labels":[],"label_agreement":null},{"id":"W4207084430","doi":"10.5539/jfr.v11n1p38","title":"Effects of Extrusion Processing on the Proximate Compositions of Aerial Yam (Dioscorea bulbifera)-soybean (Glycine max) Flour Blends Using Response Surface Methodology","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Response surface methodology; Barrel (horology); Moisture; Water content; Plastics extrusion; Proximate; Glycine; Materials science; Food science; Chemistry; Composite material; Chromatography; Biochemistry; Amino acid","score_opus":0.18491271620847263,"score_gpt":0.4045200873047344,"score_spread":0.21960737109626174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4207084430","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964657,0.00036746316,0.0028102393,0.000009304663,0.000004556766,0.000024441522,0.000119120916,0.000023712728,0.00017559626],"genre_scores_gemma":[0.9912464,0.00060848374,0.007175591,0.000018609411,0.0000027169094,0.00005257069,0.0003576532,0.00002292667,0.000515068],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99943393,0.00016034606,0.00007860566,0.00010862903,0.00016892253,0.000049535516],"domain_scores_gemma":[0.99964964,0.00016943144,0.00010097136,0.000017813449,0.0000458827,0.000016281443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007942315,0.0006393645,0.0006342485,0.0002495521,0.00009049587,0.00037386405,0.00015920735,0.00026004904,0.0004521296],"category_scores_gemma":[0.00065854867,0.00026127748,0.0007239211,0.00047903598,0.00016409875,0.0002394395,0.00020699721,0.00038834848,0.00012663883],"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":[0.0008624537,0.0001510406,0.0015967983,0.00014756228,0.000050874532,0.00004145524,0.000045724613,0.0015707251,0.9915524,0.000018320019,0.000008447707,0.0039542993],"study_design_scores_gemma":[0.00002866322,0.0028305885,0.020610843,0.000009687912,0.000112400994,0.000057527624,0.00005774502,0.004199363,0.97169363,0.000017884035,0.0003655955,0.000016073489],"about_ca_topic_score_codex":0.0006056663,"about_ca_topic_score_gemma":0.0010951364,"teacher_disagreement_score":0.0007942315,"about_ca_system_score_codex":0.00016046593,"about_ca_system_score_gemma":0.00014057418,"threshold_uncertainty_score":0.0042003393},"labels":[],"label_agreement":null},{"id":"W4210648790","doi":"10.1096/fasebj.22.1_supplement.702.26","title":"Effect of barley protein supplementation on coronary heart disease risk reduction","year":2008,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Crossover study; Placebo; Coronary heart disease; Internal medicine; Blood lipids; Medicine; Weight loss; Animal science; Endocrinology; Food science; Cholesterol; Chemistry; Biology; Obesity","score_opus":0.01652233792487977,"score_gpt":0.26395109246108744,"score_spread":0.24742875453620766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210648790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976947,0.0016207382,0.00015641187,0.00009395373,0.00005168064,0.00004638025,0.00006235724,0.00002584494,0.000247976],"genre_scores_gemma":[0.9965557,0.0010553913,0.00093943765,0.00011938416,0.000036079015,0.00007074404,0.0001465539,0.0000071612462,0.0010695636],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9998246,0.000071833565,0.000014389666,0.000033081735,0.000023305958,0.00003272124],"domain_scores_gemma":[0.99982315,0.00002777425,0.00004547778,0.00001342258,0.00001773275,0.00007233957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002977852,0.00062205025,0.00073620194,0.0002021092,0.00024722816,0.00032726684,0.00023845346,0.00047962146,0.0018177502],"category_scores_gemma":[0.00046373095,0.00015920462,0.00035646855,0.00016980228,0.00021900602,0.0001651322,0.00025048488,0.00051306834,0.00019484936],"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":[0.4991951,0.02090512,0.0044528362,0.0019884463,0.0014497716,0.0003017153,0.00021962088,0.00035068017,0.36018428,0.00009664052,0.00087917835,0.10997661],"study_design_scores_gemma":[0.06989526,0.57595366,0.21816684,0.0004937033,0.0032551293,0.0008007141,0.00039154195,0.0020852794,0.118788004,0.00023309198,0.009868766,0.0000680651],"about_ca_topic_score_codex":0.0015961668,"about_ca_topic_score_gemma":0.0019539804,"teacher_disagreement_score":0.0018177502,"about_ca_system_score_codex":0.00027362202,"about_ca_system_score_gemma":0.00037309463,"threshold_uncertainty_score":0.0060810447},"labels":[],"label_agreement":null},{"id":"W4210712704","doi":"10.3791/61407-v","title":"Transverse Sectioning of Mature Rice (&lt;em&gt;Oryza sativa&lt;/em&gt; L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support","year":2022,"lang":"en","type":"article","venue":"Journal of Visualized Experiments","topic":"Food composition and properties","field":"Nursing","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 Ottawa","funders":"Ministero dello Sviluppo Economico; Lions Clubs International Foundation; Government of Ontario; University of Ottawa","keywords":"Endosperm; Pipette; Microtome; Oryza sativa; Scanning electron microscope; Scutellum; Aleurone; Starch; Biology; Materials science; Botany; Chemistry; Composite material; Biochemistry; Physics; Optics","score_opus":0.022761398389358405,"score_gpt":0.37582891482353964,"score_spread":0.3530675164341812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210712704","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":[0.5671128,0.0041763824,0.35731396,0.000623284,0.0007047013,0.0013868395,0.016189832,0.0057717403,0.046720456],"genre_scores_gemma":[0.35303968,0.0041998727,0.5778771,0.00072264875,0.000101823345,0.0013620682,0.016706659,0.0036258,0.042364344],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983037,0.000008610987,0.000018918829,0.00007630508,0.000033248954,0.00003249504],"domain_scores_gemma":[0.9996092,0.0000689599,0.00007109371,0.0000869702,0.00011321675,0.00005055352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046685207,0.0010104404,0.00034280992,0.00094602007,0.00048158452,0.0004669778,0.00056200725,0.0005723632,0.007628459],"category_scores_gemma":[0.00021987139,0.0006392621,0.0005470135,0.0005403911,0.00043297905,0.0004860756,0.00041226074,0.0011364407,0.0043109753],"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":[0.00003853028,0.000015909713,0.0002303327,0.00009941209,0.000008400371,0.0001793046,0.000050196682,0.00004718259,0.9955101,0.00029228482,0.00021965655,0.0033086305],"study_design_scores_gemma":[0.00005303511,0.0005836391,0.045179285,0.00019577541,0.00014916608,0.0035599757,0.0002196331,0.0032671834,0.90343976,0.00063284405,0.042682324,0.00003738877],"about_ca_topic_score_codex":0.002148887,"about_ca_topic_score_gemma":0.006328205,"teacher_disagreement_score":0.007628459,"about_ca_system_score_codex":0.0003615597,"about_ca_system_score_gemma":0.00061849173,"threshold_uncertainty_score":0.025519788},"labels":[],"label_agreement":null},{"id":"W4210715641","doi":"10.3791/61407","title":"Transverse Sectioning of Mature Rice (&lt;em&gt;Oryza sativa&lt;/em&gt; L.) Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support","year":2022,"lang":"en","type":"article","venue":"Journal of Visualized Experiments","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"Ministero dello Sviluppo Economico; Lions Clubs International Foundation; Government of Ontario; University of Ottawa","keywords":"Endosperm; Pipette; Microtome; Scanning electron microscope; Oryza sativa; Materials science; Aleurone; Scutellum; Biology; Botany; Biological system; Chemistry; Composite material; Biochemistry; Physics; Optics","score_opus":0.022761398389358405,"score_gpt":0.37582891482353964,"score_spread":0.3530675164341812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210715641","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":[0.5798471,0.0041301,0.34423566,0.00061674265,0.0006797095,0.0013486637,0.016216908,0.005606847,0.04731832],"genre_scores_gemma":[0.36594927,0.0042676046,0.56392026,0.0007256387,0.00010068401,0.0013257093,0.01690546,0.0034744598,0.043330863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998404,0.000008217252,0.000017700277,0.000070957256,0.000031605654,0.000031086292],"domain_scores_gemma":[0.99962604,0.00006721918,0.00006683604,0.00008340907,0.00010840316,0.000047970392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044826797,0.00096171803,0.00032790832,0.00091473653,0.00046833185,0.00045822136,0.00055554375,0.00055137865,0.0075053503],"category_scores_gemma":[0.00021312437,0.0006126676,0.00052370806,0.0005267971,0.00041477312,0.0004717847,0.0003955733,0.001075508,0.004194597],"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":[0.000038275542,0.000015531981,0.00022983117,0.000095250056,0.00000802068,0.00017664708,0.000048391696,0.000046431047,0.99555415,0.00028719392,0.00021463419,0.0032854786],"study_design_scores_gemma":[0.00005215702,0.0005991248,0.04583456,0.00018749479,0.00014365939,0.0035390009,0.00021777756,0.003202477,0.9040824,0.000618256,0.04148763,0.00003544717],"about_ca_topic_score_codex":0.0022152606,"about_ca_topic_score_gemma":0.0064705573,"teacher_disagreement_score":0.0075053503,"about_ca_system_score_codex":0.00035588787,"about_ca_system_score_gemma":0.0006091746,"threshold_uncertainty_score":0.02510792},"labels":[],"label_agreement":null},{"id":"W4210768376","doi":"10.1016/j.foodhyd.2022.107557","title":"Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":51,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Ferulic acid; Arabinoxylan; Chemistry; Antioxidant; Polysaccharide; Solubility; Organic chemistry; Grafting; Starch; Intrinsic viscosity; Food science; Polymer","score_opus":0.013844818546508129,"score_gpt":0.23015218950151392,"score_spread":0.2163073709550058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210768376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99720347,0.0010968766,0.0010279767,0.000021862947,0.000031005162,0.0000087040635,0.000058895173,0.000017247461,0.0005340366],"genre_scores_gemma":[0.9950014,0.0010690871,0.0013229563,0.000037021644,0.000011646357,0.000012877444,0.00010183415,0.000009499307,0.0024337508],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996865,0.0000037543668,0.0000020821285,0.000007134994,0.000007777679,0.000010643862],"domain_scores_gemma":[0.99994445,0.000009293446,0.000013987699,0.00000429244,0.000012483536,0.000015550982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007936575,0.00046122054,0.00018417016,0.00014056494,0.000077911216,0.00016452193,0.00007049956,0.00017366796,0.000894911],"category_scores_gemma":[0.00011137268,0.00010363449,0.0001960282,0.000118912634,0.00009723521,0.00022299285,0.00009786563,0.00036970855,0.00011018525],"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":[0.00008765888,0.0000112812695,0.000034866032,0.000019516745,0.0000025335464,0.000016100326,0.000007716119,0.000016762491,0.9989512,0.000017943335,0.000007342514,0.00082707504],"study_design_scores_gemma":[0.0000034348207,0.00017628225,0.0010735914,0.000002820025,0.000013452137,0.0000256594,0.000010777835,0.00017923633,0.9979679,0.000010805149,0.0005325914,0.0000034081263],"about_ca_topic_score_codex":0.00030342722,"about_ca_topic_score_gemma":0.0004226924,"teacher_disagreement_score":0.000894911,"about_ca_system_score_codex":0.00009048138,"about_ca_system_score_gemma":0.00010006391,"threshold_uncertainty_score":0.0029937625},"labels":[],"label_agreement":null},{"id":"W4211013850","doi":"10.1016/b978-0-444-64046-8.00212-3","title":"Starch Biosynthesis in Higher Plants: The Starch Granule","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylopectin; Starch; Starch synthase; Biochemistry; Branching (polymer chemistry); Chemistry; Amylase; Biosynthesis; Amyloplast; Granule (geology); Amylose; Biology; Enzyme; Gene; Organic chemistry; Chloroplast; Plastid","score_opus":0.054662317504914966,"score_gpt":0.24770019348661637,"score_spread":0.1930378759817014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4211013850","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":[0.017952595,0.5448196,0.039764207,0.0030018128,0.003559705,0.000067739114,0.00040222018,0.0006787346,0.3897534],"genre_scores_gemma":[0.04332644,0.35623425,0.027653946,0.001083247,0.0013141397,0.00008885712,0.0006879846,0.00025692175,0.56935424],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999789,0.0000017259044,0.0000016400719,0.0000066066414,0.000008918094,0.0000022106062],"domain_scores_gemma":[0.99997616,0.000009497366,0.0000020900104,0.0000028781114,0.0000050106432,0.000004359309],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010263823,0.00068235915,0.00041747914,0.0004938149,0.00018979811,0.0009155545,0.00031861832,0.0005817525,0.011499928],"category_scores_gemma":[0.00008388486,0.00026679438,0.00020469399,0.0007768625,0.00039050667,0.0014580535,0.00038139554,0.00097545824,0.0045313393],"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":[0.00006626035,0.000056759316,0.00017372888,0.0009195325,0.0000072301345,0.00025089353,0.00021985068,0.00053757866,0.05265786,0.028245376,0.024708733,0.89215624],"study_design_scores_gemma":[0.000012758825,0.00011591783,0.0024210252,0.00065096945,0.000018575422,0.0011626602,0.00016953833,0.00052031287,0.013099003,0.034592018,0.94721156,0.000025618243],"about_ca_topic_score_codex":0.00064009364,"about_ca_topic_score_gemma":0.0012261554,"teacher_disagreement_score":0.011499928,"about_ca_system_score_codex":0.00041724616,"about_ca_system_score_gemma":0.0003564451,"threshold_uncertainty_score":0.038471162},"labels":[],"label_agreement":null},{"id":"W4211027514","doi":"10.1002/9781118528723.ch1","title":"Starch Biosynthesis in Relation to Resistant Starch","year":2013,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Amylopectin; Amylose; Starch; Resistant starch; Degree of polymerization; Chemistry; Biochemistry; Polysaccharide; Food science; Starch synthase; Biosynthesis; Carbohydrate; Enzyme; Polymerization; Polymer; Organic chemistry","score_opus":0.028502255442774477,"score_gpt":0.26486869572575905,"score_spread":0.23636644028298456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4211027514","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":[0.7307907,0.16162379,0.010454956,0.0010029075,0.00033175168,0.00012462206,0.0014144653,0.00013285941,0.09412394],"genre_scores_gemma":[0.89648324,0.045774583,0.004870061,0.000314605,0.00015381114,0.00007073777,0.0013187814,0.00008904045,0.05092521],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99985254,0.000020022084,0.000011288411,0.00005784031,0.000027394777,0.00003078492],"domain_scores_gemma":[0.99978596,0.000030219879,0.00005915586,0.000016269862,0.000051399227,0.00005705241],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023429414,0.00031128403,0.00025261918,0.00078486116,0.00021516084,0.0010722603,0.0002825053,0.00028726461,0.0035224992],"category_scores_gemma":[0.0003258335,0.00012311897,0.0003037775,0.00070735277,0.00030378817,0.0005516407,0.0004841674,0.0005039054,0.0009960803],"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":[0.0015870581,0.0002769508,0.015758095,0.0018774722,0.00006851515,0.0017537313,0.0008311753,0.00049021945,0.773869,0.019701824,0.0018222142,0.18196382],"study_design_scores_gemma":[0.000064707965,0.0014686693,0.4189951,0.00073304644,0.00017033805,0.008174228,0.0015164043,0.001828062,0.23256646,0.019415187,0.31496465,0.00010308521],"about_ca_topic_score_codex":0.0010521349,"about_ca_topic_score_gemma":0.00070238253,"teacher_disagreement_score":0.0035224992,"about_ca_system_score_codex":0.0007138348,"about_ca_system_score_gemma":0.00020801238,"threshold_uncertainty_score":0.011783898},"labels":[],"label_agreement":null},{"id":"W4212778689","doi":"10.3390/foods11050645","title":"Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Canada Research Chairs; University of Toronto; University of Saskatchewan","funders":"Canada Research Chairs; Saskatchewan Pulse Growers","keywords":"Starch; Food science; Vicia faba; Amylopectin; Chemistry; Amylose; Resistant starch; Plant protein; Hydrolysis; Wheat flour; Composition (language); Soybean meal; Protein quality; Biochemistry; Biology; Agronomy; Raw material","score_opus":0.015706955565961047,"score_gpt":0.2484567150845884,"score_spread":0.23274975951862734,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4212778689","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99939907,0.00025458846,0.00012872751,0.000008275891,0.0000031475129,0.0000051846523,0.00009148174,0.0000035839746,0.000106084655],"genre_scores_gemma":[0.99744886,0.00017363478,0.0006657615,0.000024963032,0.0000025957581,0.000013465416,0.00045909162,0.000011819938,0.001199799],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998547,0.000028331611,0.00001506007,0.0000460999,0.000026562244,0.000029242778],"domain_scores_gemma":[0.9996923,0.00008005312,0.000074029274,0.000020271236,0.000044616056,0.00008874756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021321278,0.0003028654,0.00030087843,0.0002218697,0.0001406207,0.00028441136,0.00014370876,0.0002467186,0.000680967],"category_scores_gemma":[0.0002458662,0.00021259971,0.00024466912,0.00015066104,0.00017997411,0.00018984788,0.00021110396,0.0005015941,0.00011864715],"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":[0.00072981423,0.00008167368,0.00079686317,0.000028864779,0.000012360233,0.000023620161,0.000051606334,0.000027418295,0.9977558,0.000009286522,0.00001077161,0.00047184541],"study_design_scores_gemma":[0.00006875681,0.005873414,0.12829496,0.000034015084,0.00016882496,0.00018513048,0.0002521345,0.0011531671,0.86269164,0.000050060724,0.0012030351,0.000024816314],"about_ca_topic_score_codex":0.0029824064,"about_ca_topic_score_gemma":0.003319989,"teacher_disagreement_score":0.0029824064,"about_ca_system_score_codex":0.000270732,"about_ca_system_score_gemma":0.00014700978,"threshold_uncertainty_score":0.0059301257},"labels":[],"label_agreement":null},{"id":"W4213045520","doi":"10.1139/cjps-2021-0276","title":"AAC Excellence oat","year":2022,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Brandon University; Defence Research and Development Canada; Health PEI; University of Prince Edward Island; University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Excellence; Yield (engineering); Avena; Cultivar; Test weight; Center of excellence; Agriculture; Agronomy; Mathematics; Horticulture; Geography; Biology; Computer science; Political science; Database; Archaeology","score_opus":0.023370627899778666,"score_gpt":0.21655520943913248,"score_spread":0.1931845815393538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213045520","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":[0.11628955,0.0029551154,0.007919257,0.0013541417,0.0014923521,0.0008106933,0.049637176,0.0048559722,0.81468564],"genre_scores_gemma":[0.1852793,0.0015900824,0.0135315955,0.0013902694,0.00019268165,0.00036785426,0.07121399,0.002280134,0.72415406],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99891067,0.000051486528,0.000037662172,0.00026201733,0.00054918235,0.0001890259],"domain_scores_gemma":[0.99844944,0.00005917805,0.00007454748,0.00015092603,0.00091693306,0.00034893784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007940926,0.0007078585,0.0007349359,0.0015239379,0.0022476397,0.002493074,0.0012202436,0.0006509977,0.11316047],"category_scores_gemma":[0.001028423,0.00023851192,0.0006157984,0.0019681512,0.00047179504,0.0008230653,0.0011130119,0.00097093993,0.046469655],"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":[0.0036265221,0.00085345114,0.025273398,0.0010387268,0.00014765227,0.0014564405,0.0010407137,0.0004545237,0.18177326,0.015731988,0.40897778,0.35962552],"study_design_scores_gemma":[0.00006027689,0.00022544726,0.020539967,0.00006709102,0.000035441375,0.00030799888,0.00022405195,0.00020638506,0.004304185,0.0003042019,0.9736937,0.000031293137],"about_ca_topic_score_codex":0.19914144,"about_ca_topic_score_gemma":0.3955448,"teacher_disagreement_score":0.19914144,"about_ca_system_score_codex":0.005645232,"about_ca_system_score_gemma":0.0045634983,"threshold_uncertainty_score":0.39596462},"labels":[],"label_agreement":null},{"id":"W4213055123","doi":"10.1093/jn/nxac039","title":"Importance of Carbohydrate Quality: What Does It Mean and How to Measure It?","year":2022,"lang":"en","type":"review","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; St. Michael's Hospital","funders":"Ontario Ministry of Research and Innovation; Obesity Canada; U.S. Department of Agriculture; European Food Safety Authority; Banting and Best Diabetes Centre, University of Toronto; European Association for the Study of Diabetes; Physicians' Services Incorporated Foundation; Physicians Committee for Responsible Medicine; United Soybean Board; Loblaw Companies Limited; Alberta Pulse Growers Commission; International Sweeteners Association; University of Toronto; Society for Endocrinology; Canadian Cardiovascular Society; Danone; Diabetes Canada; Almond Board of California; International Nut and Dried Fruit Council; Glycemic Index Foundation; Soy Nutrition Institute; Dairy Farmers of Canada; Canadian Institutes of Health Research; National Honey Board; General Mills","keywords":"Measure (data warehouse); Carbohydrate; Quality (philosophy); Chemistry; Food science; Biochemistry; Computer science; Data mining; Physics","score_opus":0.1085902287895131,"score_gpt":0.34266812456746504,"score_spread":0.23407789577795193,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213055123","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":[0.00009404579,0.99623424,0.00015353308,0.0026362468,0.0005137765,0.000008199452,0.000021740534,0.0000035618204,0.00033466629],"genre_scores_gemma":[0.0013815368,0.9966666,0.00042303783,0.00090406137,0.0004528224,0.000019438456,0.000023557548,0.0000025120191,0.00012642278],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974903,0.00081773166,0.0005134061,0.0002960227,0.00079055707,0.00009195595],"domain_scores_gemma":[0.99381834,0.0039286427,0.0007034901,0.00010998004,0.0012573977,0.00018214986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005155951,0.0013232575,0.0041415505,0.0036820986,0.00055827823,0.0037954417,0.001877569,0.002284073,0.0018748171],"category_scores_gemma":[0.009771881,0.00057387934,0.0015106335,0.0041714464,0.0030294303,0.0048324107,0.0012310089,0.004254878,0.0010009339],"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":[0.00014871471,0.000076111435,0.0018575772,0.056419987,0.00047077832,0.00010010738,0.00039457183,0.00013838067,0.00041433176,0.0069369385,0.031972256,0.90107024],"study_design_scores_gemma":[0.00008716121,0.00035088736,0.018307919,0.17858176,0.0018866805,0.002716527,0.0025856928,0.00048374222,0.00076640194,0.022784287,0.77120847,0.00024058706],"about_ca_topic_score_codex":0.006442432,"about_ca_topic_score_gemma":0.0062276754,"teacher_disagreement_score":0.006442432,"about_ca_system_score_codex":0.0021507414,"about_ca_system_score_gemma":0.0036290006,"threshold_uncertainty_score":0.027267575},"labels":[],"label_agreement":null},{"id":"W4213356840","doi":"10.5539/jfr.v11n2p16","title":"Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Iowa State University","keywords":"Roller mill; Particle size; Corn flour; Moisture; Water content; Materials science; Agronomy; Food science; Chemistry; Raw material; Composite material; Grinding; Bran; Biology","score_opus":0.09199391167658214,"score_gpt":0.33304879556796924,"score_spread":0.2410548838913871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213356840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999395,0.00022605846,0.00008384297,0.000007189263,0.0000048108664,0.0000034639643,0.00008091254,0.000004971596,0.00019370929],"genre_scores_gemma":[0.99896395,0.00014582626,0.0002684,0.000021754598,0.0000029233852,0.0000053967688,0.00016777155,0.0000100464395,0.0004138081],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997844,0.000038544124,0.000023908933,0.000053634045,0.00006566826,0.000033766362],"domain_scores_gemma":[0.99946314,0.00019100141,0.00014898887,0.0000274818,0.00007544673,0.00009404822],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024202763,0.00028067836,0.00021425045,0.00023012901,0.00011640861,0.0003232121,0.00012636078,0.00016517659,0.0010003953],"category_scores_gemma":[0.0005350033,0.00015762853,0.00023241388,0.0002663514,0.00017228482,0.0002042559,0.0001711663,0.0003833223,0.00014357782],"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":[0.0027943978,0.00030767982,0.009026286,0.00010372857,0.000057756493,0.00019786911,0.000102694175,0.0004016625,0.9830936,0.000029577668,0.00006090483,0.0038238787],"study_design_scores_gemma":[0.000050739516,0.006255957,0.2068675,0.000018897117,0.00014615429,0.0001797495,0.00021800508,0.0010833074,0.7837451,0.000030539104,0.0013744768,0.000029591753],"about_ca_topic_score_codex":0.0008570767,"about_ca_topic_score_gemma":0.0014066155,"teacher_disagreement_score":0.0010003953,"about_ca_system_score_codex":0.0001470154,"about_ca_system_score_gemma":0.00008901911,"threshold_uncertainty_score":0.0033466816},"labels":[],"label_agreement":null},{"id":"W4214539830","doi":"10.1016/j.crfs.2022.02.009","title":"Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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":"Natural Sciences and Engineering Research Council of Canada; Ontario Trillium Foundation","keywords":"Gluten; Fourier transform infrared spectroscopy; Chemistry; Raman spectroscopy; Fluorescence spectroscopy; Fluorescence; Spectroscopy; Infrared spectroscopy; Starch; Analytical Chemistry (journal); Crystallography; Chemical engineering; Chromatography; Food science; Organic chemistry","score_opus":0.2738594839762475,"score_gpt":0.46180196180593036,"score_spread":0.18794247782968287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214539830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9562323,0.0017023311,0.0406148,0.00009549243,0.000026883887,0.00004638501,0.00017378155,0.000070471964,0.0010375155],"genre_scores_gemma":[0.95542634,0.0014575208,0.04100337,0.0000769189,0.000016386743,0.000087398,0.00017616923,0.00002414277,0.0017316923],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981123,0.000034227138,0.000009050539,0.00006243365,0.000059723934,0.000023337052],"domain_scores_gemma":[0.9998598,0.000061041035,0.00003577858,0.0000124607495,0.000019210836,0.000011718736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037522623,0.0003969088,0.00025210858,0.0003800457,0.00020498404,0.00026891116,0.00029395995,0.0006512397,0.0008874464],"category_scores_gemma":[0.00024030101,0.00019749926,0.0002321563,0.00035032618,0.00031262953,0.0005001125,0.00034042206,0.0005162875,0.00016522733],"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":[0.000033096487,0.000034640296,0.00042981334,0.00008142446,0.000010897984,0.000032425593,0.00004998917,0.00049258466,0.99622166,0.00022825929,0.000026657232,0.002358399],"study_design_scores_gemma":[0.000020701758,0.00037860606,0.00950059,0.000013791054,0.000033219025,0.00024568557,0.00019791252,0.029712044,0.9570992,0.0005725669,0.0021940058,0.000031820116],"about_ca_topic_score_codex":0.00056790997,"about_ca_topic_score_gemma":0.0007876629,"teacher_disagreement_score":0.0008874464,"about_ca_system_score_codex":0.00019264713,"about_ca_system_score_gemma":0.00012720717,"threshold_uncertainty_score":0.0029688478},"labels":[],"label_agreement":null},{"id":"W4214696047","doi":"10.3390/nu14040849","title":"A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response: Effects of Dietary Fibre, Protein and Carbohydrates","year":2022,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Postprandial; Food science; Dietary fibre; Carbohydrate; Dietary fiber; Biology; Chemistry; Medicine; Biochemistry; Endocrinology; Diabetes mellitus","score_opus":0.046456270823040095,"score_gpt":0.3062928780418832,"score_spread":0.2598366072188431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214696047","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":[0.0001207804,0.9993063,0.00006967319,0.00010337843,0.00007389328,0.000006469155,0.000040662104,0.0000046933274,0.00027421978],"genre_scores_gemma":[0.0004716396,0.9990503,0.00015831174,0.00008673658,0.000042617598,0.000008514575,0.000033183558,0.0000011978508,0.00014760146],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9996061,0.000080186874,0.000120190074,0.000069261674,0.000104846746,0.000019454867],"domain_scores_gemma":[0.99891746,0.00070122065,0.00017622548,0.000021639433,0.00015050397,0.000032971184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009118262,0.0010897979,0.0018871829,0.0037186989,0.00023538726,0.0010735522,0.00089330686,0.0009183891,0.0042337077],"category_scores_gemma":[0.002131791,0.00040286352,0.0013559149,0.0038283933,0.00034761016,0.0011540129,0.00054282794,0.0009850768,0.00096526096],"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":[0.00014607771,0.00009323393,0.00031856226,0.21587262,0.00058097136,0.00012907699,0.00012136652,0.00023403045,0.0013709572,0.0013555498,0.018694371,0.7610832],"study_design_scores_gemma":[0.00005799471,0.00037975181,0.006032857,0.098481916,0.0029293108,0.0019844691,0.0001886804,0.00015430473,0.0009612486,0.001741347,0.88702774,0.00006038852],"about_ca_topic_score_codex":0.0021666442,"about_ca_topic_score_gemma":0.0035829674,"teacher_disagreement_score":0.0042337077,"about_ca_system_score_codex":0.00055252895,"about_ca_system_score_gemma":0.0015591675,"threshold_uncertainty_score":0.014163196},"labels":[],"label_agreement":null},{"id":"W4214866282","doi":"10.1007/s11103-022-01253-0","title":"Molecular regulation of starch metabolism","year":2022,"lang":"en","type":"editorial","venue":"Plant Molecular Biology","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"","keywords":"Biology; Metabolism; Starch; Biochemistry; Computational biology; Carbohydrate metabolism","score_opus":0.010036379194705949,"score_gpt":0.25978343678928556,"score_spread":0.2497470575945796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214866282","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":[0.000059081245,0.015703442,0.00016163771,0.04666323,0.9356035,0.000013262085,0.000029279405,0.000040545117,0.0017260473],"genre_scores_gemma":[0.0007915939,0.011477016,0.0001573892,0.026095642,0.950428,0.000023034201,0.000030178919,0.000023294078,0.010973808],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975897,0.0004169244,0.00025632008,0.00024566514,0.0012949257,0.00019646541],"domain_scores_gemma":[0.9923137,0.0029365774,0.00044644676,0.00025182925,0.0025794078,0.0014720435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0055725244,0.0029043646,0.0026458711,0.0018151358,0.0019399547,0.0043784897,0.0034295258,0.01121389,0.0072530885],"category_scores_gemma":[0.010003432,0.0010234558,0.0016964985,0.0007986976,0.002274576,0.0031572569,0.0017693765,0.02140803,0.005023745],"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":[0.00008216255,0.000017953253,0.000027413347,0.0002737292,0.00002584117,0.00015694185,0.000014107643,0.00003082051,0.0002474445,0.0007406102,0.9857562,0.012626717],"study_design_scores_gemma":[0.00008565512,0.00004765862,0.00043302574,0.00029549058,0.00005990342,0.00022431383,0.0000422549,0.00017223918,0.00024655822,0.0018973767,0.9964753,0.000020262003],"about_ca_topic_score_codex":0.001695503,"about_ca_topic_score_gemma":0.004661464,"teacher_disagreement_score":0.01121389,"about_ca_system_score_codex":0.0023907528,"about_ca_system_score_gemma":0.0019541588,"threshold_uncertainty_score":0.029470682},"labels":[],"label_agreement":null},{"id":"W4214879034","doi":"10.1080/10408398.2022.2045470","title":"Combined molecular spectroscopic techniques (SR-FTIR, XRF, ATR-FTIR) to study physiochemical and nutrient profiles of Avena sativa grain and nutrition and structure interactive association properties","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Fourier transform infrared spectroscopy; Avena; Attenuated total reflection; Chemistry; Infrared; Fourier transform; Analytical Chemistry (journal); Synchrotron radiation; Materials science; Environmental chemistry; Mathematics; Optics; Agronomy; Physics; Biology","score_opus":0.04424264210979744,"score_gpt":0.35636549757890923,"score_spread":0.3121228554691118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214879034","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":[0.0033721721,0.98760265,0.0038934448,0.00028009794,0.00028055374,0.000033615837,0.00018056926,0.00004863104,0.0043082144],"genre_scores_gemma":[0.014382307,0.9729512,0.007846171,0.00029114843,0.00017688591,0.00007132708,0.00032446146,0.0000154061,0.0039411485],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969363,0.00004468139,0.00003581503,0.00007795279,0.000121523575,0.000026318465],"domain_scores_gemma":[0.9997986,0.00007548846,0.00004042711,0.000011524011,0.00006392049,0.000010109525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00060306676,0.0008123879,0.0009847113,0.0024487344,0.00024950618,0.0006484394,0.00058068585,0.0007796517,0.0024370956],"category_scores_gemma":[0.00043447892,0.0003011548,0.0006954346,0.0022009087,0.00027755846,0.0010850551,0.000386876,0.0009942828,0.0011021806],"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":[0.00013000924,0.00016674933,0.0012693263,0.040319975,0.00030984185,0.000508342,0.00017910966,0.0007135169,0.13383864,0.004260287,0.009322586,0.80898154],"study_design_scores_gemma":[0.000028516308,0.00058280415,0.008437709,0.0029969874,0.0005467972,0.0030428001,0.00026390472,0.0007799361,0.052097622,0.0022940317,0.9288203,0.00010864011],"about_ca_topic_score_codex":0.0010881106,"about_ca_topic_score_gemma":0.002557425,"teacher_disagreement_score":0.0024487344,"about_ca_system_score_codex":0.00040499622,"about_ca_system_score_gemma":0.00071402086,"threshold_uncertainty_score":0.0081528425},"labels":[],"label_agreement":null},{"id":"W4220707914","doi":"10.1080/10942912.2022.2058014","title":"Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( <i>Phaseolus vulgaris L</i> .)","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Global Affairs Canada; Bill and Melinda Gates Foundation","keywords":"Organoleptic; Food science; Tannin; Phaseolus; Taste; Chemistry; Biology; Botany","score_opus":0.015591574454885501,"score_gpt":0.23156396038739716,"score_spread":0.21597238593251167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220707914","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99918777,0.0005088028,0.00004334277,0.000010599482,0.000005956764,0.0000064356527,0.00004929511,0.0000033001236,0.00018455854],"genre_scores_gemma":[0.9982741,0.0004513711,0.00036025327,0.00002731777,0.0000042417873,0.000010149584,0.00014360482,0.0000068612285,0.00072216376],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981874,0.000052926804,0.000017273065,0.000030707557,0.000046254227,0.000034164874],"domain_scores_gemma":[0.9996568,0.00007463912,0.00008846421,0.000014509997,0.00006774138,0.00009791003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026039316,0.00053082616,0.0003596132,0.000397332,0.00025906216,0.00034573572,0.00017349301,0.00028593693,0.00081201753],"category_scores_gemma":[0.00036392157,0.00018037217,0.00033776183,0.00027720834,0.00026253852,0.0002336822,0.00032997056,0.00048415264,0.00011989043],"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":[0.008905814,0.0011237039,0.002925167,0.0002458565,0.00009017674,0.00013328732,0.00014843872,0.00014320305,0.9816528,0.000040299274,0.00004175578,0.004549395],"study_design_scores_gemma":[0.00016157785,0.023614105,0.09004045,0.000073398434,0.00040514368,0.0003279494,0.0004614332,0.0007982539,0.8813309,0.000055891964,0.0026837601,0.000047093232],"about_ca_topic_score_codex":0.0031204268,"about_ca_topic_score_gemma":0.003948352,"teacher_disagreement_score":0.0031204268,"about_ca_system_score_codex":0.00024791292,"about_ca_system_score_gemma":0.00024730526,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4220719350","doi":"10.1002/fsn3.2803","title":"Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal","year":2022,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"National Center for Advancing Translational Sciences; National Institutes of Health","keywords":"Brown rice; Wine tasting; Thematic analysis; Focus group; Preference; Perception; Qualitative research; Cafeteria; White rice; Medicine; Environmental health; Psychology; Marketing; Business; Food science; Biology; Sociology; Social science; Mathematics","score_opus":0.1010988775988496,"score_gpt":0.3664106225782685,"score_spread":0.2653117449794189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220719350","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959557,0.00025231132,0.0008738507,0.00069164135,0.000013559708,0.00025344334,0.00014192148,0.000006862099,0.001810652],"genre_scores_gemma":[0.99480295,0.00051369716,0.00116332,0.0006346124,0.000008022542,0.0006876116,0.00009473627,0.000012990639,0.0020820524],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9973761,0.0016493036,0.00010155663,0.0002526141,0.00022396892,0.0003964373],"domain_scores_gemma":[0.99333405,0.0051227477,0.0003130862,0.00013364397,0.00067387935,0.00042256826],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0060871593,0.00045282964,0.00074087403,0.0011146304,0.0054472727,0.0024291466,0.0013836833,0.0011645161,0.0033679728],"category_scores_gemma":[0.0065554148,0.0006253526,0.0003478079,0.0010365379,0.0034182,0.002445617,0.00299851,0.0018175963,0.00033701112],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002939299,0.00007192041,0.004533845,0.00019943896,0.0000052565615,0.00086548226,0.9899468,0.000016604727,0.0008682033,0.00023763873,0.00019949126,0.0030259981],"study_design_scores_gemma":[0.000005837116,0.000085847074,0.0036665064,0.0001588159,0.0000051336556,0.00021970438,0.9923739,0.00008222564,0.00025564464,0.000110844296,0.0030239648,0.000011493476],"about_ca_topic_score_codex":0.0085213045,"about_ca_topic_score_gemma":0.013955973,"teacher_disagreement_score":0.0085213045,"about_ca_system_score_codex":0.0031611717,"about_ca_system_score_gemma":0.0028268758,"threshold_uncertainty_score":0.03219235},"labels":[],"label_agreement":null},{"id":"W4220742003","doi":"10.1016/j.foodchem.2022.132835","title":"Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":67,"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":"Starch; Roasting; Crystallinity; Food science; Chemistry; Retrogradation (starch); Thermal stability; Gluten; Swelling; Modified starch; Materials science; Composite material; Organic chemistry","score_opus":0.021170419236409947,"score_gpt":0.2333697523506983,"score_spread":0.21219933311428835,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220742003","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993463,0.0001575781,0.00019411372,0.00001008181,0.0000069081116,0.0000031488626,0.00006264977,0.000004535309,0.00021470472],"genre_scores_gemma":[0.99885535,0.00008531529,0.00018996272,0.00001649892,0.0000023158543,0.0000053324598,0.00009299208,0.0000075711373,0.0007447427],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994457,0.0000055148885,0.0000041732865,0.000016680113,0.0000078545645,0.000021202148],"domain_scores_gemma":[0.99994147,0.00000889593,0.000018147108,0.0000058779333,0.000008271748,0.000017406262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006218419,0.00023233634,0.00016857656,0.00008842991,0.00015785205,0.00024323867,0.00012191727,0.00013384063,0.002058628],"category_scores_gemma":[0.00012063353,0.000117945965,0.00023598119,0.00014402003,0.0002326915,0.0001344763,0.00011322466,0.00030291567,0.00014575497],"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":[0.0012523856,0.00004822479,0.00079800223,0.0000291623,0.00001159138,0.00004244247,0.000040806717,0.000034061424,0.99694425,0.000029873117,0.000016456019,0.0007527916],"study_design_scores_gemma":[0.000029492476,0.0008272049,0.0818935,0.000007501889,0.000056876932,0.0001294627,0.00025470034,0.00031520988,0.91566044,0.00007398361,0.0007379057,0.000013710699],"about_ca_topic_score_codex":0.0015924159,"about_ca_topic_score_gemma":0.0018878666,"teacher_disagreement_score":0.002058628,"about_ca_system_score_codex":0.00020379196,"about_ca_system_score_gemma":0.00012147539,"threshold_uncertainty_score":0.0068867803},"labels":[],"label_agreement":null},{"id":"W4220890073","doi":"10.3390/foods11071002","title":"Acute Effects of Split Pea-Enriched White Pan Bread on Postprandial Glycemic and Satiety Responses in Healthy Volunteers—A Randomized Crossover Trial","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Postprandial; Crossover study; Food science; Glycemic; Appetite; Meal; Ingredient; Glycemic index; Medicine; Insulin; Chemistry; Internal medicine","score_opus":0.011950613569108402,"score_gpt":0.27641865482885536,"score_spread":0.26446804125974693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220890073","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99373865,0.00096592534,0.0005137374,0.0001271719,0.00030928466,0.0033017744,0.0003693683,0.00006301616,0.000611064],"genre_scores_gemma":[0.98841673,0.0010204173,0.0017513938,0.0004890878,0.00043446716,0.004992667,0.0005229743,0.000025135643,0.0023471848],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9991468,0.000358346,0.00007518206,0.000214186,0.000061215396,0.00014431562],"domain_scores_gemma":[0.99900395,0.00022905314,0.0001595043,0.000113711474,0.000094951785,0.00039894102],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016502867,0.0016858429,0.0031279768,0.00041792647,0.00068270357,0.0008773834,0.0008815776,0.0020494852,0.0047672973],"category_scores_gemma":[0.0013830569,0.0009282274,0.0013021935,0.00040732062,0.0012283776,0.00095146673,0.00052782317,0.0023575658,0.00082976354],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.97306687,0.018184563,0.00021620878,0.00015286065,0.00025728252,0.000020449837,0.000028355822,0.000047525664,0.004367232,0.000020538804,0.00011009383,0.0035280578],"study_design_scores_gemma":[0.5692841,0.42616835,0.0027153464,0.000013683313,0.00032149444,0.000013578214,0.000026572607,0.00018231513,0.00089735736,0.000053736432,0.00030666127,0.000016872564],"about_ca_topic_score_codex":0.00089735346,"about_ca_topic_score_gemma":0.001479716,"teacher_disagreement_score":0.0047672973,"about_ca_system_score_codex":0.00041543457,"about_ca_system_score_gemma":0.000794225,"threshold_uncertainty_score":0.015948176},"labels":[],"label_agreement":null},{"id":"W4220996866","doi":"10.5772/intechopen.102603","title":"Beyond Bread and Beer: Value-Added Products from Wheat","year":2022,"lang":"en","type":"book-chapter","venue":"IntechOpen eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Mitacs","keywords":"Secale; Fermentation; Stillage; Value added; Straw; Agronomy; Food science; Renewable resource; Biofuel; Biotechnology; Biology; Renewable energy","score_opus":0.023793810490317455,"score_gpt":0.23297836485072304,"score_spread":0.2091845543604056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220996866","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":[0.013366125,0.39011595,0.0050952034,0.002640444,0.0037830733,0.00008771632,0.0004706838,0.00031406464,0.58412683],"genre_scores_gemma":[0.019172957,0.20627429,0.005267249,0.0015005888,0.0005976152,0.000052650586,0.0004978175,0.00013011934,0.76650673],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999547,0.0000042359698,0.0000021842432,0.000008953926,0.000024331173,0.00000569943],"domain_scores_gemma":[0.99997973,0.000006021723,0.0000017144208,0.0000019837944,0.000005034611,0.0000056321014],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000638362,0.00060873904,0.0002657981,0.0006045411,0.00031718597,0.0017174745,0.00026695442,0.0004889966,0.019791735],"category_scores_gemma":[0.000100865,0.00015722084,0.00026098595,0.0010172417,0.00023218375,0.0011889951,0.0006541384,0.0009188824,0.011174437],"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":[0.00010095783,0.0002144184,0.00020166059,0.0022083786,0.000018313165,0.0005513291,0.00066387875,0.00039905158,0.02431233,0.025771566,0.13062635,0.8149318],"study_design_scores_gemma":[0.000004613988,0.000047775728,0.0006065262,0.00035608315,0.000005191388,0.00047921823,0.0001049384,0.00008933977,0.0015548809,0.0047721313,0.9919729,0.000006476295],"about_ca_topic_score_codex":0.00053633086,"about_ca_topic_score_gemma":0.0014896337,"teacher_disagreement_score":0.019791735,"about_ca_system_score_codex":0.00026470484,"about_ca_system_score_gemma":0.0002662445,"threshold_uncertainty_score":0.06620991},"labels":[],"label_agreement":null},{"id":"W4221021731","doi":"10.1039/d2fo00162d","title":"Viscosity development from oat bran β-glucans through <i>in vitro</i> digestion is lowered in the presence of phenolic compounds","year":2022,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Ottawa","funders":"","keywords":"Chemistry; Food science; Viscosity; Digestion (alchemy); Bran; In vitro; Enzyme; Polyphenol; Chromatography; Biochemistry; Organic chemistry; Raw material; Antioxidant","score_opus":0.028837780638464507,"score_gpt":0.23070665883627525,"score_spread":0.20186887819781074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221021731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99683326,0.00053753966,0.0012565036,0.000043356384,0.000029974231,0.000018725115,0.00015676733,0.000018986213,0.0011048636],"genre_scores_gemma":[0.99551684,0.00035543003,0.0011840484,0.00004529166,0.000008482081,0.00002025298,0.00035658048,0.00002790317,0.0024853207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985707,0.000035757097,0.000013897765,0.000029028342,0.000024875875,0.000039256804],"domain_scores_gemma":[0.9997042,0.000060483333,0.00009695804,0.00002938886,0.00005295522,0.000056052435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023896513,0.0004543111,0.0002321107,0.00014685749,0.00015326134,0.00043008165,0.00012065781,0.00019306621,0.0020169916],"category_scores_gemma":[0.00034046377,0.00015966281,0.00044534152,0.00013526839,0.00018744411,0.0002777181,0.00019628761,0.0006917659,0.00027017426],"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":[0.00044667785,0.000043715736,0.0003347009,0.000031044332,0.0000075110597,0.000026253429,0.00003997253,0.000018307652,0.99819857,0.000020135558,0.000015682888,0.00081750884],"study_design_scores_gemma":[0.000009599951,0.0010769969,0.009757687,0.000014184859,0.000023465764,0.000058675745,0.00008454143,0.00020122017,0.98807865,0.000029240931,0.00065959373,0.000006018322],"about_ca_topic_score_codex":0.0010796778,"about_ca_topic_score_gemma":0.00080497947,"teacher_disagreement_score":0.0020169916,"about_ca_system_score_codex":0.00018482545,"about_ca_system_score_gemma":0.00018087644,"threshold_uncertainty_score":0.006747484},"labels":[],"label_agreement":null},{"id":"W4221066651","doi":"10.1016/j.procbio.2022.03.005","title":"Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice","year":2022,"lang":"en","type":"article","venue":"Process Biochemistry","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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":"Ministry of Science and Technology, Taiwan; Diagnostic Services Manitoba; Ministry of Science and Technology","keywords":"Fermentation; Protease; Chemistry; Ethanol; Urea; Food science; Hydrolysis; Ethanol fuel; Yeast; Yield (engineering); Nitrogen; Yeast extract; Ethanol fermentation; Biochemistry; Enzyme; Organic chemistry; Materials science","score_opus":0.010007885202148667,"score_gpt":0.2413895724861515,"score_spread":0.23138168728400282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221066651","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986268,0.0003952752,0.00059913425,0.000029296276,0.000014567635,0.0000072443554,0.00006986659,0.000016007185,0.00024173254],"genre_scores_gemma":[0.99808455,0.00013676952,0.0007366262,0.000013271025,0.0000040142054,0.0000048693037,0.000112081376,0.00000839231,0.0008993877],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999856,0.000025348683,0.000012893266,0.00003174338,0.000030026498,0.00004399099],"domain_scores_gemma":[0.99989414,0.00001738941,0.000027287628,0.000008880879,0.000016982925,0.000035342695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017826144,0.00037909354,0.00033598166,0.00014092139,0.00016160203,0.0003629283,0.00017121936,0.0001504645,0.00077235233],"category_scores_gemma":[0.00020309673,0.00012455237,0.0003502135,0.00020531422,0.0001917296,0.00023023172,0.00020310505,0.00040103446,0.00015117363],"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":[0.0011605584,0.00009997581,0.0005948222,0.000047070916,0.000010392524,0.00004382214,0.000024748628,0.000060127615,0.9962387,0.000018235169,0.000028700042,0.0016727789],"study_design_scores_gemma":[0.000015133493,0.0005091377,0.008166625,0.000004456607,0.00003049912,0.00005708282,0.000047249363,0.0003801629,0.99052775,0.0000092282735,0.00024700674,0.000005736898],"about_ca_topic_score_codex":0.001200309,"about_ca_topic_score_gemma":0.0018605829,"teacher_disagreement_score":0.001200309,"about_ca_system_score_codex":0.00021383699,"about_ca_system_score_gemma":0.00028140715,"threshold_uncertainty_score":0.0025838017},"labels":[],"label_agreement":null},{"id":"W4223449430","doi":"10.3390/foods11070914","title":"GrainGenes: Tools and Content to Assist Breeders Improving Oat Quality","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"U.S. Department of Agriculture","keywords":"Quantitative trait locus; Avena; Biology; Genetic resources; Genome-wide association study; Gene; Biotechnology; Trait; Genome; Allele; Genetics; Computational biology; Agronomy; Computer science; Genotype","score_opus":0.14156181362660183,"score_gpt":0.3091444200295338,"score_spread":0.16758260640293196,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223449430","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":[0.013894388,0.0019672138,0.10094719,0.0017603488,0.00037999553,0.00046857583,0.37287614,0.48039404,0.027312174],"genre_scores_gemma":[0.035393454,0.002310311,0.21475865,0.0010525074,0.00014027659,0.00089944515,0.634435,0.088813215,0.022197125],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99936193,0.00010106194,0.00006245103,0.00015212962,0.00024454296,0.000077923796],"domain_scores_gemma":[0.99789315,0.00086042413,0.0002366216,0.00032951817,0.00044005594,0.00024024384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001971389,0.0023263907,0.0009867097,0.003894325,0.00081015413,0.0024279002,0.0023893816,0.00089140615,0.053958867],"category_scores_gemma":[0.0063494784,0.0010669515,0.0010514135,0.0038371906,0.00032823862,0.002761995,0.003633262,0.0013818364,0.039709155],"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":[0.00091624126,0.00022148069,0.006922302,0.002043853,0.00015048403,0.00043268513,0.0008768147,0.0016676527,0.01368915,0.0035542678,0.8095246,0.16000041],"study_design_scores_gemma":[0.00041435083,0.00010694691,0.013238102,0.0006074573,0.0001527468,0.0005545267,0.00059955684,0.0092877,0.014374861,0.009702218,0.9507721,0.00018946372],"about_ca_topic_score_codex":0.005555504,"about_ca_topic_score_gemma":0.009454996,"teacher_disagreement_score":0.053958867,"about_ca_system_score_codex":0.0008553507,"about_ca_system_score_gemma":0.0013467028,"threshold_uncertainty_score":0.1805104},"labels":[],"label_agreement":null},{"id":"W4223547467","doi":"10.1007/s00217-022-04010-1","title":"Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills","year":2022,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute; University of Manitoba; University of Saskatchewan","funders":"","keywords":"Starch; Phaseolus; Food science; Chemistry; Agronomy; Biology","score_opus":0.05172478038215444,"score_gpt":0.26082112716717776,"score_spread":0.2090963467850233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223547467","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990073,0.00028624447,0.00013770215,0.000011813008,0.00000533113,0.000002871333,0.0002016476,0.000002558207,0.00034458315],"genre_scores_gemma":[0.99806243,0.00013600779,0.00026653727,0.000025452344,0.0000035242895,0.000004850846,0.00052287563,0.0000067085466,0.000971622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982196,0.000032508902,0.000017724478,0.000041625146,0.000054606637,0.000031622018],"domain_scores_gemma":[0.99958235,0.00011537918,0.00006382657,0.000014043466,0.00011018245,0.0001141281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003444328,0.00031801834,0.00018409993,0.00068750116,0.00040678732,0.00042223532,0.00018407656,0.0003111164,0.00088116986],"category_scores_gemma":[0.0005159953,0.00017360091,0.0003300426,0.0005053029,0.00032036088,0.00022495323,0.00020179359,0.00051114534,0.00017053325],"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":[0.0015989345,0.00011041716,0.009586309,0.00012327678,0.000059169834,0.00024272822,0.00025900677,0.00020508807,0.9849615,0.00009452716,0.00007130917,0.0026876712],"study_design_scores_gemma":[0.00004892124,0.001651681,0.5176712,0.00003435405,0.00024829333,0.0010477183,0.0012273852,0.0010582624,0.4748067,0.00016914848,0.0019775585,0.00005869967],"about_ca_topic_score_codex":0.0039000285,"about_ca_topic_score_gemma":0.0036184296,"teacher_disagreement_score":0.0039000285,"about_ca_system_score_codex":0.00025732053,"about_ca_system_score_gemma":0.00023189107,"threshold_uncertainty_score":0.007754624},"labels":[],"label_agreement":null},{"id":"W4223570538","doi":"10.1007/s11032-022-01292-x","title":"Effects of the different waxy proteins on starch biosynthesis, starch physicochemical properties and Chinese noodle quality in wheat","year":2022,"lang":"en","type":"article","venue":"Molecular Breeding","topic":"Food composition and properties","field":"Nursing","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":"Agricultural Variety Improvement Project of Shandong Province; Shandong Academy of Agricultural Sciences","keywords":"Amylose; Starch; Amylopectin; Food science; Mutant; Starch synthase; Chemistry; Protein subunit; Biochemistry; Gene; Biology","score_opus":0.022916996505269793,"score_gpt":0.2530410213623203,"score_spread":0.23012402485705052,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223570538","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99956936,0.00015778685,0.00011167772,0.000021867178,0.0000044789676,0.0000032239848,0.00002953087,0.0000023909913,0.00009964702],"genre_scores_gemma":[0.9988066,0.00011866448,0.00016982347,0.000038366106,0.0000024328153,0.000006451125,0.00008381735,0.0000066168814,0.00076727354],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998579,0.000031432886,0.000013352239,0.00004268037,0.000018852386,0.000035740657],"domain_scores_gemma":[0.99975353,0.00004756853,0.00004214937,0.000018844523,0.00001728794,0.00012058694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025581,0.00038070278,0.0003166744,0.00035377452,0.000325718,0.0004316714,0.00016057874,0.00025479862,0.00055811566],"category_scores_gemma":[0.00022753574,0.00028788808,0.00037526808,0.0003013165,0.0006624609,0.00039187382,0.00030260507,0.00068210653,0.00006672645],"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":[0.0038051032,0.00012829529,0.0050074384,0.00004490756,0.000053457312,0.000103246566,0.00016704528,0.000069497175,0.98864377,0.00010338549,0.000020325395,0.0018534195],"study_design_scores_gemma":[0.0002387384,0.001915361,0.40666988,0.0000132583245,0.00034167297,0.0003162004,0.0007573507,0.0018224019,0.5860922,0.0003098343,0.001472655,0.000050541545],"about_ca_topic_score_codex":0.0031553183,"about_ca_topic_score_gemma":0.0033544048,"teacher_disagreement_score":0.0031553183,"about_ca_system_score_codex":0.00050979684,"about_ca_system_score_gemma":0.00034096753,"threshold_uncertainty_score":0.0062739253},"labels":[],"label_agreement":null},{"id":"W4224079455","doi":"10.1111/ijfs.15759","title":"Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum","year":2022,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Sorghum; Germination; Steeping; Brewing; Food science; Chemistry; Mathematics; Horticulture; Agronomy; Biology; Fermentation","score_opus":0.011206563939537827,"score_gpt":0.27325458880533104,"score_spread":0.2620480248657932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224079455","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99876297,0.00030026946,0.0006302645,0.000012362719,0.0000037651484,0.000007750845,0.00012330309,0.000008091293,0.00015118033],"genre_scores_gemma":[0.99860066,0.00021829188,0.0007014125,0.000010886527,0.0000013395016,0.0000043569094,0.0001977993,0.0000075982666,0.00025760298],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998548,0.000034679997,0.000018214732,0.000033558394,0.000038323862,0.000020313548],"domain_scores_gemma":[0.99968755,0.00012776603,0.00007434957,0.000027436792,0.000054147076,0.000028853885],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026064453,0.0002938501,0.00036226198,0.00025356436,0.00015859025,0.0007103132,0.00014459906,0.00015615692,0.00074956287],"category_scores_gemma":[0.00061619555,0.00016927657,0.00047283256,0.0003657366,0.0001826278,0.0003964015,0.00025652442,0.0005109549,0.000111751935],"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":[0.001997618,0.00023357672,0.02206076,0.00022739368,0.00014698325,0.00017605959,0.00021499922,0.0024162605,0.9596326,0.00006800173,0.000049843176,0.012775858],"study_design_scores_gemma":[0.000018044768,0.0037027067,0.24098057,0.00004172089,0.00029878443,0.00017796014,0.0005754785,0.0121842045,0.74045247,0.00012716698,0.0013809296,0.000059959766],"about_ca_topic_score_codex":0.0030365933,"about_ca_topic_score_gemma":0.0045205327,"teacher_disagreement_score":0.0030365933,"about_ca_system_score_codex":0.0002308474,"about_ca_system_score_gemma":0.00016170701,"threshold_uncertainty_score":0.0060378313},"labels":[],"label_agreement":null},{"id":"W4224260163","doi":"10.1016/j.carbpol.2022.119503","title":"Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality","year":2022,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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":"Amylopectin; Amylose; Chemistry; Starch; Food science; Amylase; Hydrolysis; Waxy corn; Resistant starch; Retrogradation (starch); Modified starch; Maize starch; Biochemistry; Enzyme","score_opus":0.01746780332560396,"score_gpt":0.23407409083067465,"score_spread":0.2166062875050707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224260163","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99774677,0.00021210445,0.0016523888,0.000015333631,0.0000092825685,0.0000075719863,0.000028361377,0.00001332646,0.0003148158],"genre_scores_gemma":[0.9982828,0.00016022677,0.00084764964,0.000010804425,0.0000014852127,0.0000049812693,0.00003974099,0.0000067530527,0.0006456462],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995494,0.0000048943098,0.000004016776,0.000008298281,0.000011637566,0.00001607518],"domain_scores_gemma":[0.9999385,0.000006609475,0.000021088688,0.000006823257,0.000009151414,0.000017772856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009793742,0.00026928447,0.00010499746,0.000114457616,0.000062156265,0.00019919754,0.000128187,0.00014917493,0.00045899578],"category_scores_gemma":[0.00013987941,0.00012215048,0.00025308446,0.00012714302,0.00012575196,0.00015712822,0.00014471218,0.00028208652,0.00008758171],"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":[0.000055982913,0.000008924404,0.00010151001,0.000010901777,0.0000032631553,0.00002881803,0.000011766909,0.000037530135,0.9990339,0.000041529474,0.0000042862985,0.0006617066],"study_design_scores_gemma":[0.000006019165,0.0001294374,0.0024923135,0.0000021065155,0.000010040934,0.00006126991,0.000016346408,0.00029096485,0.99655485,0.00002124683,0.00041259447,0.0000027359695],"about_ca_topic_score_codex":0.000359648,"about_ca_topic_score_gemma":0.00050516805,"teacher_disagreement_score":0.00045899578,"about_ca_system_score_codex":0.000091473674,"about_ca_system_score_gemma":0.0000865641,"threshold_uncertainty_score":0.0015354753},"labels":[],"label_agreement":null},{"id":"W4224271695","doi":"10.37077/25200860.2022.35.1.19","title":"The Chemical Composition and Quality Parameters of Biscuits: A Review","year":2022,"lang":"en","type":"review","venue":"Basrah Journal of Agricultural Sciences","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"University of Basrah","keywords":"Quality (philosophy); Shelf life; Food science; Business; Risk analysis (engineering); Chemistry","score_opus":0.13650812581844585,"score_gpt":0.3640484454525395,"score_spread":0.22754031963409366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224271695","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":[0.0008556233,0.9974706,0.00018024551,0.00013131622,0.00012114262,0.0000052218124,0.000053880256,0.00000845338,0.0011736223],"genre_scores_gemma":[0.0034693088,0.9950954,0.0003439964,0.00008677512,0.00009938651,0.0000056680615,0.00006897222,0.0000024855192,0.00082813605],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99972385,0.00003562028,0.000044684362,0.00005261867,0.00012248309,0.000020706233],"domain_scores_gemma":[0.9995679,0.00017861024,0.000100390775,0.000010166413,0.00012362287,0.000019284442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042960246,0.00094697275,0.0010353053,0.002629126,0.0003004688,0.00094891374,0.00058712653,0.0007228581,0.0034498875],"category_scores_gemma":[0.0008029894,0.0002552937,0.00064970314,0.0023417394,0.00030836393,0.0010705472,0.0004125324,0.0007386823,0.0010922165],"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":[0.0001365437,0.00018734357,0.0012047038,0.06644107,0.00020412196,0.000440274,0.00016449516,0.000637973,0.011563586,0.0021992319,0.016542917,0.9002777],"study_design_scores_gemma":[0.000009201055,0.0002867665,0.004349984,0.008506769,0.0004730483,0.0025943106,0.0002298288,0.00024795637,0.0066757314,0.0013594322,0.9752117,0.000055253313],"about_ca_topic_score_codex":0.0017892972,"about_ca_topic_score_gemma":0.0022108876,"teacher_disagreement_score":0.0034498875,"about_ca_system_score_codex":0.0003292048,"about_ca_system_score_gemma":0.00085682643,"threshold_uncertainty_score":0.011541009},"labels":[],"label_agreement":null},{"id":"W4224323102","doi":"10.1007/s11947-022-02816-1","title":"Effects of Seed Moisture Conditioning and Mechanical Scouring Pre-Treatments on Roller-Milled Green Lentil (Lens culinaris) and Chickpea (Cicer arietinum) Flours","year":2022,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Conditioning; Moisture; Water content; Food science; Agronomy; Materials science; Chemistry; Mathematics; Biology; Composite material","score_opus":0.006119390576869173,"score_gpt":0.21994291906762725,"score_spread":0.21382352849075809,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224323102","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905044,0.0003373017,0.00015676608,0.000014542909,0.000016092928,0.0000075478997,0.00010343233,0.000007572984,0.00030633595],"genre_scores_gemma":[0.9983133,0.00018554364,0.0004008415,0.000027431077,0.0000047261037,0.000006739182,0.00012650623,0.0000072241874,0.0009277208],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998486,0.000022192286,0.00001988731,0.000041248466,0.000028434732,0.000039508075],"domain_scores_gemma":[0.99962234,0.000112223024,0.00008209997,0.000019949513,0.00007886063,0.000084516396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019011725,0.0003282477,0.00023372454,0.00015610734,0.00019215164,0.00027693756,0.0001562138,0.00019155674,0.0016298176],"category_scores_gemma":[0.00037613144,0.00014926001,0.0002827319,0.0002086884,0.00022774193,0.00021022397,0.00013676377,0.00042661192,0.00013719611],"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":[0.001870151,0.00016158249,0.0007718734,0.00006965535,0.000019098292,0.000051306295,0.00007391489,0.00011481115,0.9947324,0.000025368825,0.000032867167,0.0020769679],"study_design_scores_gemma":[0.000016060743,0.0011617359,0.014753506,0.000008159396,0.000047982336,0.00003223797,0.00009080802,0.0003322538,0.98315734,0.00000964584,0.00038027714,0.000010039178],"about_ca_topic_score_codex":0.0032021652,"about_ca_topic_score_gemma":0.005833713,"teacher_disagreement_score":0.0032021652,"about_ca_system_score_codex":0.00023050036,"about_ca_system_score_gemma":0.00022887999,"threshold_uncertainty_score":0.0063670874},"labels":[],"label_agreement":null},{"id":"W4224863984","doi":"10.3390/foods11091237","title":"Physicochemical and Sensory Evaluation of Grain-Based Food","year":2022,"lang":"en","type":"editorial","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Sensory system; Food science; Chemistry; Psychology; Cognitive psychology","score_opus":0.036644299585070546,"score_gpt":0.3028662336714293,"score_spread":0.26622193408635875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224863984","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":[0.000552894,0.11617259,0.0004897255,0.028783556,0.8500843,0.000044030592,0.00016939703,0.00005498898,0.003648533],"genre_scores_gemma":[0.0054054256,0.12111359,0.00086579565,0.044012163,0.80521303,0.00007076492,0.00023784836,0.0000957823,0.022985544],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974093,0.00039131002,0.00031799116,0.00021497672,0.0015850324,0.00008149183],"domain_scores_gemma":[0.9886945,0.0037054229,0.0003855675,0.00019245227,0.0065751793,0.0004470098],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038339056,0.0016606103,0.0022830833,0.0020952278,0.0008731472,0.0029111984,0.0016275273,0.006209852,0.0023017894],"category_scores_gemma":[0.0089936955,0.00057835795,0.0013756695,0.0009882179,0.0015855324,0.0014404983,0.00063207455,0.0073661953,0.002764848],"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":[0.00024561846,0.000054446213,0.00015151131,0.0013990555,0.000097269636,0.0003573274,0.000036263114,0.000041748062,0.0014895615,0.0003552312,0.94693196,0.04884009],"study_design_scores_gemma":[0.00006673105,0.00020701408,0.0026109128,0.0010660588,0.00017896842,0.00082502386,0.00009459716,0.00023016956,0.0018010334,0.0007893896,0.9920831,0.000047052465],"about_ca_topic_score_codex":0.0025420855,"about_ca_topic_score_gemma":0.004576776,"teacher_disagreement_score":0.006209852,"about_ca_system_score_codex":0.0012221286,"about_ca_system_score_gemma":0.0011860919,"threshold_uncertainty_score":0.02027589},"labels":[],"label_agreement":null},{"id":"W4225376106","doi":"10.1186/s40795-022-00534-7","title":"Micronutrient status of individuals with overweight and obesity following 3 months’ supplementation with PolyGlycopleX (PGX®) or psyllium: a randomized controlled trial","year":2022,"lang":"en","type":"article","venue":"BMC Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"","keywords":"Psyllium; Micronutrient; Medicine; Overweight; Obesity; Placebo; Randomized controlled trial; Weight loss; Body mass index; Physiology; Internal medicine; Food science; Biology; Dietary fiber; Alternative medicine","score_opus":0.014639615447858351,"score_gpt":0.2568507413774266,"score_spread":0.24221112592956823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4225376106","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98801875,0.0043414114,0.0003507175,0.00037029714,0.00048423719,0.0050952653,0.00061329245,0.000056703484,0.0006693194],"genre_scores_gemma":[0.98112166,0.0029242244,0.0015643948,0.0007742698,0.0005023775,0.009682108,0.0008775166,0.000014163783,0.0025393807],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99865806,0.0005995114,0.00017188923,0.0002669424,0.00012880171,0.00017479119],"domain_scores_gemma":[0.9980003,0.00048054178,0.000557787,0.00016582501,0.00021029785,0.0005852313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026279658,0.001417584,0.004532724,0.0005828753,0.0008984961,0.0012880224,0.0011378878,0.0033505843,0.0056927907],"category_scores_gemma":[0.0025794536,0.0008710236,0.0035897917,0.0007097377,0.0012903042,0.0010697682,0.0007027495,0.0023615875,0.00071320886],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9895587,0.0048439074,0.0008418317,0.00051878014,0.00093398336,0.000019517829,0.000035159577,0.000032426713,0.0005916316,0.000011695101,0.00010535895,0.002507003],"study_design_scores_gemma":[0.85572743,0.13362734,0.007641594,0.00008805223,0.00197883,0.000023915987,0.000036476187,0.00019038789,0.0002562132,0.00006018566,0.00034911738,0.000020370848],"about_ca_topic_score_codex":0.0024662486,"about_ca_topic_score_gemma":0.003335938,"teacher_disagreement_score":0.0056927907,"about_ca_system_score_codex":0.0007253115,"about_ca_system_score_gemma":0.001646726,"threshold_uncertainty_score":0.01904422},"labels":[],"label_agreement":null},{"id":"W4225556890","doi":"10.1007/s00217-022-03996-y","title":"Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics","year":2022,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Consejo Superior de Investigaciones Científicas; Ministerio de Ciencia e Innovación","keywords":"Acorn; Food science; Ingredient; Rice flour; Gluten free; Starch; Wheat flour; Gluten; Chemistry; Health benefits; Biology; Raw material; Botany; Traditional medicine","score_opus":0.044803865849264005,"score_gpt":0.30309873848224,"score_spread":0.258294872632976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4225556890","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9898254,0.004838876,0.003262591,0.00009871385,0.0000673143,0.00008711227,0.000158666,0.00008088693,0.0015804184],"genre_scores_gemma":[0.9827576,0.0030024878,0.011209851,0.00013494023,0.0000286677,0.000046777703,0.00032539535,0.00004129354,0.0024529276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997961,0.000027949023,0.000015536834,0.000051369952,0.00008109483,0.000028020893],"domain_scores_gemma":[0.9999329,0.000009117423,0.000017737217,0.0000057364127,0.00001441804,0.00002009497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002282443,0.00056094676,0.0005329997,0.00067341415,0.0001666291,0.0005575396,0.00027015855,0.00035424146,0.0014287906],"category_scores_gemma":[0.00016927447,0.00017846467,0.0004754594,0.00043049981,0.00015365996,0.00030353517,0.00041496314,0.0006003158,0.00029404685],"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":[0.00021404104,0.00015467501,0.00037508312,0.00021457241,0.00002877844,0.00008758629,0.000022553993,0.00006628906,0.99241006,0.00005058433,0.00004263192,0.0063332203],"study_design_scores_gemma":[0.00011801736,0.0054115676,0.03114744,0.00013396222,0.00040181138,0.0007003526,0.0001503854,0.0016978931,0.9464938,0.00013036636,0.01356155,0.000052823583],"about_ca_topic_score_codex":0.000535025,"about_ca_topic_score_gemma":0.0016063137,"teacher_disagreement_score":0.0014287906,"about_ca_system_score_codex":0.00013076069,"about_ca_system_score_gemma":0.00015960254,"threshold_uncertainty_score":0.004779756},"labels":[],"label_agreement":null},{"id":"W4226236706","doi":"10.1016/j.foostr.2022.100272","title":"Sliced versus formulated potato chips – Does food structure alter lipid digestion?","year":2022,"lang":"en","type":"article","venue":"Food Structure","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Digestion (alchemy); Lipid droplet; Lipolysis; Lipid digestion; Chemistry; Food science; Biophysics; Chromatography; Biochemistry; Lipase; Enzyme; Biology; Adipose tissue","score_opus":0.014107282845612981,"score_gpt":0.23525944609532692,"score_spread":0.22115216324971393,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4226236706","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99880505,0.00062435755,0.000092198854,0.00006810738,0.000031830936,0.000011224804,0.000029066989,0.0000013433903,0.00033693688],"genre_scores_gemma":[0.9980171,0.00056862173,0.00019968038,0.00010661855,0.000014563976,0.000013875311,0.00004572227,0.0000041523763,0.0010296649],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998312,0.00006986431,0.00000819213,0.00003257481,0.000022515072,0.000035578847],"domain_scores_gemma":[0.9996314,0.00018931496,0.000076397424,0.000027780261,0.000027291751,0.000047846057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000533239,0.00022351692,0.00037608552,0.00009461046,0.00014586898,0.00047046752,0.00022441037,0.0005626662,0.0026779503],"category_scores_gemma":[0.0009696776,0.00022830111,0.0003267381,0.00011036338,0.00057574373,0.00046383307,0.00024418902,0.000561288,0.0002204661],"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":[0.2822649,0.0052530253,0.045464758,0.0010239143,0.0009639502,0.00041983946,0.0011782058,0.0005819884,0.60036117,0.00068669295,0.00044669476,0.061354935],"study_design_scores_gemma":[0.0023733315,0.07766196,0.8130204,0.00022073556,0.0013205188,0.00042997717,0.0030980909,0.0017568432,0.09518564,0.00120135,0.0036612267,0.00006985577],"about_ca_topic_score_codex":0.0019233575,"about_ca_topic_score_gemma":0.0032184448,"teacher_disagreement_score":0.0026779503,"about_ca_system_score_codex":0.000251944,"about_ca_system_score_gemma":0.00029613322,"threshold_uncertainty_score":0.008958638},"labels":[],"label_agreement":null},{"id":"W4229069989","doi":"10.1007/s13197-022-05467-4","title":"Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"Lethbridge College","funders":"Science and Engineering Research Board","keywords":"Carotenoid; Extrusion; Extrusion cooking; Food science; Mathematics; Agronomy; Biotechnology; Biology; Materials science; Composite material","score_opus":0.024685885372966756,"score_gpt":0.28978733160112147,"score_spread":0.26510144622815474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4229069989","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994967,0.00011997733,0.00015021658,0.0000030849906,0.0000037948892,0.0000027033518,0.000053695778,0.0000039261577,0.00016603107],"genre_scores_gemma":[0.99876165,0.00012093084,0.00027723296,0.0000072862085,0.0000015996992,0.0000031450854,0.00010920035,0.000008776792,0.00071024214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986386,0.00001432541,0.000009526968,0.000038249433,0.00004436589,0.000029609178],"domain_scores_gemma":[0.99977773,0.00007341827,0.000048855734,0.000012800105,0.000061004943,0.000026198017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000224545,0.00023320988,0.00021656306,0.00023926924,0.00018122584,0.0003073783,0.00012737552,0.00019373171,0.0019301617],"category_scores_gemma":[0.00039341915,0.0001345453,0.00037831624,0.00039979428,0.000151183,0.0002890203,0.00018869882,0.00035109854,0.0001828735],"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":[0.0051285224,0.00015053654,0.0067383554,0.00015512087,0.000055604953,0.00020920786,0.00014355409,0.0003560966,0.98082113,0.000059565074,0.000051788553,0.00613052],"study_design_scores_gemma":[0.000045683963,0.002753144,0.16178028,0.000017644998,0.000252628,0.00022577758,0.00043659087,0.001189592,0.8322443,0.000030163335,0.0009871486,0.000037122663],"about_ca_topic_score_codex":0.0010675819,"about_ca_topic_score_gemma":0.0020679976,"teacher_disagreement_score":0.0019301617,"about_ca_system_score_codex":0.00013751531,"about_ca_system_score_gemma":0.00011749482,"threshold_uncertainty_score":0.006456971},"labels":[],"label_agreement":null},{"id":"W4229073219","doi":"10.1002/cche.10561","title":"Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review","year":2022,"lang":"en","type":"review","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Natural Science Foundation of Jiangsu Province; China Scholarship Council; Western Grains Research Foundation","keywords":"Rheology; Mixing (physics); Food science; Viscoelasticity; Chemistry; Wheat flour; Materials science; Composite material; Physics","score_opus":0.05477109280419445,"score_gpt":0.26438117629326824,"score_spread":0.20961008348907378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4229073219","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":[0.0002811625,0.9992106,0.00007852899,0.00005130267,0.000048811726,0.0000039560446,0.000014835997,0.000004446077,0.00030631231],"genre_scores_gemma":[0.0011818209,0.9984168,0.00012197034,0.000042116706,0.000037337322,0.0000056980766,0.000019404017,0.0000011638424,0.00017361043],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997657,0.00003349491,0.000052577278,0.00005772805,0.00007007988,0.000020439093],"domain_scores_gemma":[0.99931276,0.00039207214,0.00012764751,0.000016495303,0.00012716415,0.000023894829],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070694234,0.0010917068,0.001674868,0.0025474944,0.0002760197,0.00092085835,0.00073942036,0.0008425014,0.0023341053],"category_scores_gemma":[0.0011723444,0.0004523624,0.0009524136,0.0027335577,0.00036144306,0.001160906,0.0005264831,0.0007427959,0.0008036814],"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":[0.00014906435,0.00012770094,0.0004533637,0.11668641,0.0003537138,0.00016573395,0.00013396084,0.0005992862,0.0044313595,0.0016005544,0.0093038,0.8659951],"study_design_scores_gemma":[0.000038852817,0.0005718412,0.0047593215,0.024326196,0.0019316702,0.0016358326,0.00024927073,0.00050705025,0.006067353,0.0015465214,0.9582807,0.000085437445],"about_ca_topic_score_codex":0.001652502,"about_ca_topic_score_gemma":0.0018631109,"teacher_disagreement_score":0.0025474944,"about_ca_system_score_codex":0.0003560275,"about_ca_system_score_gemma":0.0010754905,"threshold_uncertainty_score":0.0078083873},"labels":[],"label_agreement":null},{"id":"W4231541301","doi":"10.7455/ijfs.v8i1.499","title":"Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process","year":2019,"lang":"en","type":"article","venue":"International Journal of Food Studies","topic":"Food composition and properties","field":"Nursing","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":"Global Affairs Canada","keywords":"Response surface methodology; Extrusion; Lightness; Expansion ratio; Plastics extrusion; Composite number; Broken rice; Materials science; Moisture; Central composite design; Water content; Postharvest; Composite material; Extrusion cooking; Mathematics; Food science; Chemistry; Horticulture; Chromatography","score_opus":0.11842559415200901,"score_gpt":0.37834847646033243,"score_spread":0.2599228823083234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4231541301","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8183179,0.0013543803,0.17918582,0.000044278586,0.00003287281,0.0001741677,0.00017803647,0.000217359,0.0004951276],"genre_scores_gemma":[0.8505268,0.0010309806,0.14717318,0.00003764749,0.00000680454,0.00019178212,0.0002781136,0.000035137262,0.0007195957],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998885,0.00041334765,0.00009415171,0.00022152267,0.00033683697,0.00004915794],"domain_scores_gemma":[0.99949336,0.00021115124,0.00014528053,0.000039703173,0.00009745427,0.000013044746],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019048569,0.0008502197,0.00072648306,0.000417546,0.00010039613,0.00055736717,0.00042858085,0.0004623695,0.0003082546],"category_scores_gemma":[0.0012500563,0.00036987514,0.0010570358,0.0005991408,0.00021315058,0.000404483,0.00030547965,0.00052833586,0.00023417377],"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":[0.00035032496,0.00015756658,0.0013923938,0.00027373017,0.000068507565,0.000055732176,0.0000396665,0.006327476,0.9707101,0.00011889452,0.000020237689,0.020485438],"study_design_scores_gemma":[0.000034690085,0.002632035,0.0053005544,0.000015099737,0.00013948714,0.00016445386,0.00008154064,0.050759766,0.9396431,0.00010524444,0.0010861172,0.00003786145],"about_ca_topic_score_codex":0.0003780437,"about_ca_topic_score_gemma":0.0008736008,"teacher_disagreement_score":0.0019048569,"about_ca_system_score_codex":0.00022532974,"about_ca_system_score_gemma":0.0002296444,"threshold_uncertainty_score":0.01007396},"labels":[],"label_agreement":null},{"id":"W4232928156","doi":"10.1016/b978-0-12-814639-2.00012-5","title":"Banana and Mango Flours","year":2019,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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":"Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional; Swine Innovation Porc","keywords":"Nutraceutical; Food science; Polyphenol; Resistant starch; Antioxidant; Dietary fiber; Carotenoid; Functional food; Dietary fibre; Chemistry; Starch; Biology; Traditional medicine; Biochemistry; Medicine","score_opus":0.017119913254977137,"score_gpt":0.22687263938413607,"score_spread":0.20975272612915893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232928156","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":[0.008807679,0.069401085,0.0012987393,0.0011102505,0.001464302,0.000027246131,0.00010503973,0.00009717516,0.9176885],"genre_scores_gemma":[0.0101865865,0.02227506,0.0011554005,0.00038703228,0.0002342783,0.000015693227,0.000065600754,0.000035830293,0.96564466],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999751,0.0000034671352,0.000001252324,0.000006432916,0.000009977225,0.0000037064601],"domain_scores_gemma":[0.99998486,0.0000057997854,0.0000013879743,0.0000018477042,0.0000035333314,0.000002445631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000072760675,0.00054469664,0.00016412394,0.0006866316,0.0004795831,0.00076617923,0.0002447062,0.0004455532,0.04120022],"category_scores_gemma":[0.000069172675,0.00013373334,0.00014353073,0.0005144591,0.00024862398,0.0006159032,0.0005246428,0.00055552943,0.010586195],"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":[0.00009718482,0.00020533196,0.00045579072,0.00075401703,0.000007838913,0.00047674254,0.0006952879,0.00018333031,0.021665225,0.06003706,0.0697577,0.84566444],"study_design_scores_gemma":[0.0000023343982,0.00004325894,0.0014686119,0.00022693709,0.0000041651083,0.00035798803,0.0001735294,0.000052459713,0.0011195578,0.0046993946,0.991848,0.0000036486945],"about_ca_topic_score_codex":0.0014110188,"about_ca_topic_score_gemma":0.0048220386,"teacher_disagreement_score":0.04120022,"about_ca_system_score_codex":0.0002385117,"about_ca_system_score_gemma":0.00020704439,"threshold_uncertainty_score":0.13782847},"labels":[],"label_agreement":null},{"id":"W4234239928","doi":"10.1016/b978-0-444-64046-8.00241-x","title":"Resistant Starches in Foods","year":2019,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ingredient; Food science; Starch; Glycemic index; Food products; Organoleptic; Health benefits; Chemistry; Resistant starch; Food industry; Food quality; Food systems; Biotechnology; Biochemical engineering; Glycemic; Biology; Engineering; Traditional medicine; Agriculture; Food security; Medicine","score_opus":0.03114163212833652,"score_gpt":0.2515106845307785,"score_spread":0.220369052402442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234239928","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":[0.003317038,0.23952802,0.0038394537,0.00093640975,0.0024589791,0.0000358594,0.00008967549,0.00013665797,0.74965787],"genre_scores_gemma":[0.005808562,0.06857763,0.0020688276,0.00042196934,0.000480768,0.000040309336,0.00008883981,0.00005180206,0.92246133],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99993765,0.000008545494,0.0000039471765,0.000014227781,0.000029556684,0.000006030319],"domain_scores_gemma":[0.9999659,0.000013869365,0.0000027155377,0.000005685721,0.000008092453,0.0000036349695],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015336997,0.0010907276,0.00045374548,0.0011752973,0.00044152915,0.001156408,0.00048412773,0.00083589234,0.044064272],"category_scores_gemma":[0.00016170902,0.00029992787,0.0002774886,0.0011732779,0.0004862554,0.0013698642,0.00087362947,0.0011486904,0.021489328],"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":[0.000047460755,0.00013682242,0.00013044348,0.000904947,0.000011203511,0.00028459745,0.000506858,0.00035357557,0.010322822,0.070127204,0.083257906,0.8339162],"study_design_scores_gemma":[0.00000387252,0.0000395955,0.00038857348,0.00031127853,0.0000052538903,0.00035505692,0.00009025049,0.00008268332,0.0008512963,0.008900509,0.9889664,0.00000521961],"about_ca_topic_score_codex":0.001002693,"about_ca_topic_score_gemma":0.0018076702,"teacher_disagreement_score":0.044064272,"about_ca_system_score_codex":0.00039168613,"about_ca_system_score_gemma":0.00028420537,"threshold_uncertainty_score":0.14740974},"labels":[],"label_agreement":null},{"id":"W4234356468","doi":"10.1155/2011/671049","title":"Spectroscopic impact on protein and carbohydrate inherent molecular structures of barley, oat and corn combined with wheat DDGS","year":2011,"lang":"en","type":"article","venue":"Spectroscopy An International Journal","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Beef Cattle Research Council","keywords":"Avena; Chemistry; Carbohydrate; Food science; Agronomy; Storage protein; Infrared spectroscopy; Biochemistry; Biology; Organic chemistry","score_opus":0.015059695048058975,"score_gpt":0.2762829629298473,"score_spread":0.2612232678817883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234356468","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993456,0.00017957158,0.00025733607,0.000008350906,0.0000058205887,0.0000043350715,0.000047307585,0.0000042150996,0.00014752925],"genre_scores_gemma":[0.99830097,0.00016783441,0.00082549837,0.000022479306,0.0000037813086,0.000007922853,0.00009880186,0.000008809783,0.0005638288],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978155,0.000051842453,0.000017845045,0.000052634456,0.000058030902,0.0000380865],"domain_scores_gemma":[0.9997931,0.000049620896,0.000062788335,0.00001551295,0.00003095932,0.000048017093],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020621553,0.00038711523,0.00034182597,0.00026058813,0.0001302778,0.0003356908,0.00013916314,0.00018363603,0.000714156],"category_scores_gemma":[0.00026085958,0.00016436433,0.0002044492,0.00027186002,0.00023577406,0.0001875943,0.00017468253,0.00030117977,0.00008411924],"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":[0.0007013038,0.000029554585,0.00049609516,0.00002293772,0.000011278886,0.00001532728,0.000008880973,0.000037959624,0.9980013,0.0000061033556,0.0000029755847,0.00066623563],"study_design_scores_gemma":[0.000017780787,0.0014119959,0.01671855,0.000003964552,0.00005620239,0.00007062602,0.000055868604,0.000458312,0.9807287,0.00001623045,0.000456174,0.000005534876],"about_ca_topic_score_codex":0.0011002341,"about_ca_topic_score_gemma":0.0013197296,"teacher_disagreement_score":0.0011002341,"about_ca_system_score_codex":0.00026496718,"about_ca_system_score_gemma":0.00013157167,"threshold_uncertainty_score":0.0023890734},"labels":[],"label_agreement":null},{"id":"W4234493383","doi":"10.1094/9781891127649.011","title":"CHAPTER 11: Oat β-Glucan: Properties and Function","year":2011,"lang":"en","type":"book-chapter","venue":"AACC International, Inc. eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Glucan; Function (biology); Mode (computer interface); Chemistry; Computer science; Biology; Biochemistry; Human–computer interaction; Cell biology","score_opus":0.06454815569104706,"score_gpt":0.22660994082254032,"score_spread":0.16206178513149327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234493383","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":[0.004355086,0.20582241,0.008930016,0.0026899034,0.008474846,0.00019076461,0.00135133,0.00055250607,0.7676332],"genre_scores_gemma":[0.0047037667,0.062478367,0.004150315,0.0008299736,0.0005484326,0.00006669855,0.0006183005,0.00012526162,0.9264789],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999069,0.0000058331466,0.00000514162,0.000013896945,0.000060546274,0.0000076769065],"domain_scores_gemma":[0.9999342,0.000014210158,0.000006482913,0.0000040997834,0.00003164566,0.000009521925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012925697,0.00094042806,0.0004485182,0.0011552337,0.00057317014,0.0017404384,0.0004816745,0.0006539,0.03894462],"category_scores_gemma":[0.00022272875,0.00023293478,0.00039096654,0.0016882007,0.00031230334,0.0012721227,0.0005596072,0.0013260646,0.023089292],"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":[0.00007502936,0.00017929942,0.00019298789,0.00171716,0.00001005013,0.0002477633,0.00034320296,0.0005645408,0.015693782,0.02348396,0.37990886,0.57758343],"study_design_scores_gemma":[0.000002225264,0.000029605153,0.00039138572,0.0002860412,0.0000040419604,0.00025375126,0.00004799203,0.00007105111,0.0010187823,0.0030260289,0.9948631,0.0000059463646],"about_ca_topic_score_codex":0.0019504498,"about_ca_topic_score_gemma":0.0038774586,"teacher_disagreement_score":0.03894462,"about_ca_system_score_codex":0.0006170821,"about_ca_system_score_gemma":0.0007681729,"threshold_uncertainty_score":0.13028276},"labels":[],"label_agreement":null},{"id":"W4234945600","doi":"10.1002/9781118244975.ch5","title":"Cereal Grains","year":2011,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"","keywords":"Mathematics","score_opus":0.034717541393902075,"score_gpt":0.24632690185304615,"score_spread":0.21160936045914408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234945600","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":[0.002906069,0.0045990534,0.0014917796,0.0012875726,0.0014208851,0.00009693767,0.005220523,0.0005586731,0.9824185],"genre_scores_gemma":[0.0032528248,0.002455245,0.0012028567,0.00037842675,0.000063481704,0.000022916269,0.0029821869,0.00007390292,0.9895682],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981433,0.000010182642,0.000007441074,0.0000382156,0.00010728916,0.000022587945],"domain_scores_gemma":[0.9999157,0.0000063111015,0.000007465913,0.00001148218,0.00004507385,0.000013971298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002125148,0.00061322545,0.0002855683,0.00091825303,0.000584729,0.0013548764,0.00041044693,0.00048600585,0.24063],"category_scores_gemma":[0.00029833452,0.00014739213,0.00031923738,0.0010860959,0.00017229567,0.00064322446,0.00079438364,0.0006323357,0.11454604],"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":[0.00010597001,0.00010787752,0.00059983105,0.00034909477,0.0000043188347,0.00014010043,0.00013569744,0.00008843189,0.005653664,0.007918816,0.3736931,0.61120313],"study_design_scores_gemma":[0.0000032904977,0.000014508846,0.0010303259,0.000036739555,0.0000013581252,0.000037607504,0.000039330396,0.00000849674,0.00046256877,0.00038011387,0.99798405,0.0000016233007],"about_ca_topic_score_codex":0.008297662,"about_ca_topic_score_gemma":0.022632971,"teacher_disagreement_score":0.24063,"about_ca_system_score_codex":0.00094195566,"about_ca_system_score_gemma":0.001008613,"threshold_uncertainty_score":0.80498755},"labels":[],"label_agreement":null},{"id":"W4235376328","doi":"10.1006/jcrs.2001.0458","title":"Wheat Bread Quality as Influenced by the Substitution of Waxy and Regular Barley Flours in Their Native and Extruded Forms","year":2002,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; University of Alberta","funders":"","keywords":"Leavening agent; Food science; Barley flour; Chemistry; Wheat flour; Gluten; Bread making; Volume (thermodynamics); Wheat bread; Absorption of water; Gluten free; Steamed bread; Fermentation; Materials science; Composite material","score_opus":0.027192825718717877,"score_gpt":0.2883667567400373,"score_spread":0.2611739310213194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4235376328","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996722,0.00009624906,0.000054821456,0.000010073102,0.000005070835,0.0000033134986,0.000048284397,0.0000034730203,0.00010659644],"genre_scores_gemma":[0.9994141,0.00003954306,0.000057301382,0.000012776427,0.0000016399931,0.0000023801304,0.00006901986,0.0000067719916,0.00039649266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970967,0.00008315038,0.000019372012,0.00006769968,0.00005549367,0.00006455249],"domain_scores_gemma":[0.9989322,0.00028353903,0.00023879317,0.0000746154,0.00015558497,0.00031528276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004908218,0.00045280528,0.0004141412,0.0002940031,0.00029588773,0.00087752263,0.00017577608,0.0003595076,0.0021778967],"category_scores_gemma":[0.0009783976,0.00046684517,0.00038898265,0.00041361526,0.0008190321,0.0003540414,0.00023521586,0.00093800295,0.00022169924],"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":[0.10685945,0.00096431,0.054344047,0.00013189967,0.0004959977,0.0005593931,0.00092701684,0.0003071539,0.82965547,0.00015511106,0.00016847733,0.005431665],"study_design_scores_gemma":[0.0005340883,0.008092138,0.85056835,0.000013861594,0.0004080446,0.00052396016,0.0009807263,0.0017504157,0.13626784,0.00014683108,0.0006470513,0.00006670611],"about_ca_topic_score_codex":0.0046111695,"about_ca_topic_score_gemma":0.005173375,"teacher_disagreement_score":0.0046111695,"about_ca_system_score_codex":0.0003902899,"about_ca_system_score_gemma":0.0002921038,"threshold_uncertainty_score":0.009168625},"labels":[],"label_agreement":null},{"id":"W4237481299","doi":"10.15562/diabesity.2015.15","title":"Effects of barley on post-prandial glycemic response","year":2015,"lang":"en","type":"article","venue":"Diabesity","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Post-prandial; Glycemic; Medicine; Food science; Internal medicine; Diabetes mellitus; Endocrinology; Chemistry","score_opus":0.0147487042236753,"score_gpt":0.24230208092666505,"score_spread":0.22755337670298975,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4237481299","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99713445,0.0011347162,0.00012794815,0.000119970326,0.00007539912,0.000018949,0.00013016349,0.000020347037,0.001238168],"genre_scores_gemma":[0.9933863,0.0010644933,0.00044966213,0.00017027628,0.00003248147,0.00002585547,0.00019715281,0.000018106577,0.0046557053],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999095,0.000026558913,0.0000058672335,0.000013854862,0.000011438566,0.00003282964],"domain_scores_gemma":[0.9997398,0.00006347802,0.000038261984,0.00002075128,0.000028137594,0.00010956916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023155811,0.00034701664,0.00044952022,0.0001233934,0.00029158656,0.00050847826,0.00017950247,0.00034773813,0.0028691497],"category_scores_gemma":[0.0006751566,0.00011797465,0.0002893087,0.00021167978,0.00024261884,0.00026418117,0.00022799548,0.0008898969,0.0003815819],"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":[0.30829257,0.012175263,0.008091571,0.0008719574,0.00049467874,0.000656645,0.0006012212,0.000380339,0.5895165,0.0003777454,0.0010622458,0.07747923],"study_design_scores_gemma":[0.0032221791,0.21895987,0.50202054,0.0003382947,0.0011458894,0.0004939261,0.0024391252,0.0019038228,0.25481865,0.0011306126,0.013370201,0.00015675285],"about_ca_topic_score_codex":0.0027567216,"about_ca_topic_score_gemma":0.003775833,"teacher_disagreement_score":0.0028691497,"about_ca_system_score_codex":0.00029198127,"about_ca_system_score_gemma":0.0003039064,"threshold_uncertainty_score":0.009598315},"labels":[],"label_agreement":null},{"id":"W4237653505","doi":"10.4141/cjps08193","title":"Lu oat","year":2009,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Avena; Test weight; Agronomy; Yield (engineering); Biology; Maturity (psychological); Horticulture; Materials science","score_opus":0.02179363998616738,"score_gpt":0.22810223150891804,"score_spread":0.20630859152275066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4237653505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7683584,0.010503795,0.02155142,0.00063295354,0.00094875286,0.0015940194,0.040541384,0.0042959866,0.15157323],"genre_scores_gemma":[0.53581625,0.0039410954,0.024856366,0.0008862362,0.00011231054,0.00069272274,0.07053411,0.0012993924,0.3618615],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995999,0.00002555016,0.000040065537,0.00012735036,0.0001438581,0.00006332959],"domain_scores_gemma":[0.9998128,0.00000878675,0.00003299133,0.000022652886,0.00005713213,0.00006564145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002278086,0.0009873045,0.0007360574,0.0018003089,0.0010204755,0.0009422922,0.00074867834,0.00042494983,0.022181686],"category_scores_gemma":[0.00019858748,0.0001985426,0.0006406912,0.0011100549,0.00029178063,0.0006430813,0.00064017694,0.0007523409,0.012837779],"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":[0.00068474934,0.00020709068,0.0012422923,0.00026835589,0.000034504417,0.00055858976,0.00010106663,0.000059868584,0.96549827,0.0007253435,0.002778005,0.027841836],"study_design_scores_gemma":[0.00030569528,0.0028894618,0.08320487,0.00020871074,0.00027422397,0.00393498,0.0004427885,0.00074737775,0.26618794,0.00050449825,0.6411286,0.00017077255],"about_ca_topic_score_codex":0.007148215,"about_ca_topic_score_gemma":0.014302995,"teacher_disagreement_score":0.022181686,"about_ca_system_score_codex":0.0012154834,"about_ca_system_score_gemma":0.00039613084,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4238071912","doi":"10.22215/etd/2013-09918","title":"The antioxidant and anti-inflammatory activities of alkylresorcinols from rye bran","year":2013,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Carleton University; Agriculture and Agri-Food Canada","funders":"","keywords":"Oxygen radical absorbance capacity; Antioxidant; Bran; Chemistry; Food science; Nitric oxide; In vivo; Glutathione; Superoxide dismutase; Biochemistry; Enzyme; Antioxidant capacity; Biology; Biotechnology","score_opus":0.010439453579519887,"score_gpt":0.23367805060493413,"score_spread":0.22323859702541424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4238071912","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99297225,0.004767757,0.00073424977,0.000074210475,0.000025782632,0.000024562176,0.00019790667,0.000010887743,0.0011924049],"genre_scores_gemma":[0.9899138,0.003331239,0.001626826,0.00007621403,0.000021252154,0.000017953513,0.00066136726,0.000008472653,0.0043428475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994385,0.000010090341,0.0000056053973,0.000008348386,0.000013098305,0.000019026507],"domain_scores_gemma":[0.9999342,0.000008752454,0.000013016243,0.000005467262,0.000021581782,0.000017031323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012618162,0.00043544747,0.0001938705,0.00034536346,0.00015268213,0.00019770952,0.000104389976,0.00016223211,0.0013389305],"category_scores_gemma":[0.000102130165,0.00010965781,0.00043756186,0.00018874976,0.00014264075,0.00014676285,0.00013748568,0.00039718338,0.00018910102],"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":[0.0006533546,0.00008420207,0.00047338218,0.00015634757,0.00002527843,0.000076942626,0.000035436482,0.00004391918,0.9933066,0.00004350116,0.000021481512,0.005079658],"study_design_scores_gemma":[0.00007151547,0.0018801251,0.033114295,0.000046206675,0.00011541181,0.00021475572,0.00009002787,0.00016460712,0.9620441,0.000051250223,0.0021972633,0.000010505452],"about_ca_topic_score_codex":0.0013154848,"about_ca_topic_score_gemma":0.002530395,"teacher_disagreement_score":0.0013389305,"about_ca_system_score_codex":0.000090224705,"about_ca_system_score_gemma":0.00020293915,"threshold_uncertainty_score":0.00447917},"labels":[],"label_agreement":null},{"id":"W4238167100","doi":"10.1016/b978-0-444-64046-8.00240-8","title":"Functional Properties of Dietary Fiber","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"","keywords":"Dietary fiber; Fiber; Materials science; Food science; Chemistry; Composite material","score_opus":0.05733833518294557,"score_gpt":0.2214657288572341,"score_spread":0.16412739367428852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4238167100","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":[0.06507671,0.37072042,0.02655322,0.0019065525,0.0022318666,0.00006038279,0.00079840055,0.00021141229,0.532441],"genre_scores_gemma":[0.13356906,0.15699768,0.014780748,0.0006920021,0.00067296036,0.00011296009,0.0007728947,0.00011524924,0.69228643],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999691,0.0000033804129,0.0000021691949,0.000008004112,0.000013818804,0.0000034588347],"domain_scores_gemma":[0.99998224,0.000006385445,0.0000017296323,0.0000018449384,0.000005789028,0.0000019046579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121818506,0.0006281745,0.00022559136,0.0006559076,0.00024162457,0.0004686724,0.00027933635,0.00035192593,0.011265054],"category_scores_gemma":[0.00009178228,0.00014496643,0.00021749755,0.0005775479,0.0002451595,0.0006856511,0.00031893316,0.0005082069,0.0026980694],"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":[0.00017588107,0.00011070086,0.00066412817,0.0012653755,0.000019640149,0.00047481817,0.0003087246,0.00064366654,0.1403509,0.029150413,0.0120641515,0.8147716],"study_design_scores_gemma":[0.000012370468,0.00038082275,0.011148514,0.0008254792,0.000044063043,0.0025020295,0.00027632614,0.0010613981,0.058168054,0.02833464,0.8972042,0.000042103995],"about_ca_topic_score_codex":0.00096318667,"about_ca_topic_score_gemma":0.0010217966,"teacher_disagreement_score":0.011265054,"about_ca_system_score_codex":0.00020967747,"about_ca_system_score_gemma":0.00013487414,"threshold_uncertainty_score":0.037685394},"labels":[],"label_agreement":null},{"id":"W4240989632","doi":"10.1016/b978-0-12-394807-6.00207-0","title":"Starch Synthesis","year":2016,"lang":"en","type":"book-chapter","venue":"Encyclopedia of Applied Plant Sciences","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Starch; Amylopectin; Amylose; Starch synthase; Amyloplast; Endosperm; Biochemistry; Chemistry; Glycogen debranching enzyme; Biosynthesis; Enzyme; Granule (geology); Plastid; Biology; Glycogen phosphorylase; Gene","score_opus":0.028702176500706132,"score_gpt":0.23013761382648865,"score_spread":0.2014354373257825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4240989632","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":[0.025622351,0.07182246,0.07588471,0.002258351,0.0046181525,0.0002683955,0.0023235572,0.0023974748,0.8148046],"genre_scores_gemma":[0.08690916,0.045414586,0.024719605,0.0007956368,0.000328285,0.00025892054,0.0030581108,0.00058882823,0.83792686],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991643,0.000006203587,0.0000048658812,0.000031513486,0.000028879405,0.000012149637],"domain_scores_gemma":[0.9999708,0.0000034481861,0.0000026383252,0.0000076690985,0.000008262521,0.000007225162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017369611,0.0008433017,0.0003890681,0.00085018086,0.00029225755,0.0009779177,0.00040778687,0.00037902687,0.02408398],"category_scores_gemma":[0.00013823523,0.00031317008,0.00044411275,0.00061444,0.00032016577,0.0009959622,0.00075717893,0.0012071012,0.018502627],"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":[0.00016776405,0.000101694284,0.00013232215,0.0014685604,0.000033082273,0.00028845575,0.0002451945,0.0005792059,0.3743295,0.05698114,0.04285372,0.52281934],"study_design_scores_gemma":[0.000015010527,0.000089110814,0.00030367431,0.00013594062,0.000014840233,0.00030683447,0.000051778738,0.00027408905,0.16822298,0.008988705,0.82157826,0.000018703791],"about_ca_topic_score_codex":0.00055833464,"about_ca_topic_score_gemma":0.0008184462,"teacher_disagreement_score":0.02408398,"about_ca_system_score_codex":0.00060529524,"about_ca_system_score_gemma":0.0005124159,"threshold_uncertainty_score":0.08056891},"labels":[],"label_agreement":null},{"id":"W4241567176","doi":"10.1097/00001574-200003000-00014","title":"Resistant starches","year":2000,"lang":"en","type":"article","venue":"Current Opinion in Gastroenterology","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Resistant starch; Glycemic index; Gastroenterology; Type 2 diabetes; Medicine; Internal medicine; Postprandial; Colorectal cancer; Diabetes mellitus; Insulin resistance; Ulcerative colitis; Small intestine; Carbohydrate; Chemistry; Starch; Endocrinology; Cancer; Food science; Disease; Glycemic","score_opus":0.05269848369751959,"score_gpt":0.3155387669794467,"score_spread":0.2628402832819271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241567176","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":[0.16451205,0.5930687,0.07967863,0.009088661,0.008246394,0.0005569026,0.003045031,0.0013898298,0.14041379],"genre_scores_gemma":[0.454368,0.3160227,0.05317244,0.0062464275,0.001419893,0.00055240095,0.005314696,0.00062188774,0.16228156],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99962056,0.00006139143,0.00002920224,0.000112730304,0.0001223314,0.000053660657],"domain_scores_gemma":[0.9996923,0.000046392383,0.00008406266,0.00003172714,0.00007684894,0.000068691974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045373468,0.00075857027,0.000608469,0.0010442367,0.00034185383,0.0016721889,0.00046623766,0.0010271716,0.008554653],"category_scores_gemma":[0.00073609944,0.00029831805,0.0006350094,0.00075689174,0.0006204826,0.0013052007,0.0009047485,0.0017453649,0.0051703057],"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":[0.0010594835,0.0003016533,0.0016085352,0.005363157,0.00023944062,0.0016073314,0.00043357926,0.000881039,0.46192744,0.059276998,0.026699202,0.4406021],"study_design_scores_gemma":[0.00006658881,0.00060420873,0.0021479183,0.0004894051,0.00007674783,0.0020596788,0.00014544747,0.0003416499,0.06912029,0.010082042,0.91480637,0.000059565504],"about_ca_topic_score_codex":0.00043897837,"about_ca_topic_score_gemma":0.00032981517,"teacher_disagreement_score":0.008554653,"about_ca_system_score_codex":0.0003892087,"about_ca_system_score_gemma":0.00028495365,"threshold_uncertainty_score":0.028618217},"labels":[],"label_agreement":null},{"id":"W4241625696","doi":"10.1016/b978-0-08-100596-5.00096-2","title":"Health Effects of β-Glucans Found in Cereals","year":2015,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Endosperm; Food science; Glucan; Fermentation; Biology; Obesity; Type 2 diabetes; Meal; Whole grains; Health benefits; Diabetes mellitus; Chemistry; Botany; Biochemistry; Medicine; Traditional medicine; Endocrinology","score_opus":0.032730692096244136,"score_gpt":0.28419414555859795,"score_spread":0.2514634534623538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241625696","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":[0.44028744,0.38914973,0.00348002,0.0015030195,0.0015581053,0.00004612236,0.0005842015,0.00013125036,0.1632601],"genre_scores_gemma":[0.5408346,0.22436216,0.0050155967,0.0011185142,0.00038126233,0.000042575946,0.000518277,0.000045357574,0.22768156],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99997914,0.0000046462974,0.0000013950847,0.000004114562,0.000006597966,0.000004104674],"domain_scores_gemma":[0.99997985,0.0000082395,0.0000032245828,0.0000011353287,0.0000045003612,0.000003062343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007939535,0.00039023336,0.00013002464,0.00033149947,0.00012920187,0.00030469522,0.00016240003,0.00029367788,0.0043429676],"category_scores_gemma":[0.000076870725,0.00007915292,0.00017232129,0.00025971455,0.00014927881,0.00017425782,0.00021555138,0.00030342,0.0006555861],"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":[0.0013116709,0.0004240419,0.004065427,0.0016931567,0.000038302616,0.0016339956,0.0005960005,0.00040921906,0.27226076,0.0054439805,0.0074039367,0.70471954],"study_design_scores_gemma":[0.00008306576,0.007889803,0.1913838,0.0031765276,0.00027428035,0.008257492,0.0028239696,0.00071444985,0.1754548,0.018891802,0.59095675,0.000093272734],"about_ca_topic_score_codex":0.0015013797,"about_ca_topic_score_gemma":0.0017099362,"teacher_disagreement_score":0.0043429676,"about_ca_system_score_codex":0.00015641846,"about_ca_system_score_gemma":0.00012825732,"threshold_uncertainty_score":0.014528692},"labels":[],"label_agreement":null},{"id":"W4241733226","doi":"10.4141/cjps2013-197","title":"Shape flax","year":2013,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Canadian Food Inspection Agency","keywords":"Linum; Cultivar; Agriculture; Agronomy; Biology","score_opus":0.022372011262797226,"score_gpt":0.21570644209562348,"score_spread":0.19333443083282625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241733226","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6729084,0.009506258,0.028004363,0.001970043,0.0011448286,0.0010153842,0.039786924,0.0061680796,0.23949572],"genre_scores_gemma":[0.46265373,0.0031443147,0.025188802,0.0011857526,0.00006553898,0.00041599546,0.03231742,0.001097223,0.47393125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986756,0.0000070194205,0.0000068143327,0.000043516735,0.000057509453,0.00001765554],"domain_scores_gemma":[0.9998919,0.000008645212,0.000019927373,0.000013549236,0.000032941687,0.000033091055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016722007,0.0006903266,0.00028133742,0.00088355003,0.0006896148,0.00048392377,0.0003795857,0.000370088,0.03452074],"category_scores_gemma":[0.000114320275,0.0002547287,0.00045842913,0.0004103608,0.00018464225,0.00038315094,0.0005210668,0.00062706287,0.008458478],"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":[0.0007781446,0.000080208214,0.00071092264,0.00020134423,0.000014833661,0.0002419906,0.00006586011,0.000063996245,0.92917174,0.0009075431,0.007464893,0.060298543],"study_design_scores_gemma":[0.00020061001,0.0015050337,0.038679473,0.00013411712,0.0001137189,0.002429065,0.00014711604,0.00077399606,0.3901385,0.00063030235,0.5651647,0.0000834681],"about_ca_topic_score_codex":0.0033203,"about_ca_topic_score_gemma":0.008292356,"teacher_disagreement_score":0.03452074,"about_ca_system_score_codex":0.0004993472,"about_ca_system_score_gemma":0.00020280184,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4242314740","doi":"10.1016/b978-0-12-384947-2.00497-9","title":"Oats","year":2015,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Dietary fiber; Biological value; Human health; Chemistry; Resistant starch; Starch; Glucan; Biotechnology; Biology; Biochemistry; Medicine; Environmental health","score_opus":0.04762133674192336,"score_gpt":0.26539462716518286,"score_spread":0.2177732904232595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242314740","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":[0.0003906271,0.00196505,0.0011644738,0.00025379666,0.00057056046,0.000032628763,0.00029736906,0.00042763556,0.9948978],"genre_scores_gemma":[0.00051353,0.0006736449,0.00030134435,0.00007805636,0.00004645241,0.000012020517,0.0001477894,0.00009073118,0.9981364],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996803,0.000024441857,0.00001667766,0.0000785232,0.0001624025,0.000037614773],"domain_scores_gemma":[0.9997023,0.000050656156,0.000015874208,0.0000607529,0.00010939559,0.000061036066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000326042,0.001329501,0.0006477223,0.002697973,0.0013374105,0.0041418965,0.00090249866,0.0013366841,0.72026646],"category_scores_gemma":[0.0010182763,0.0004608301,0.0006318002,0.0024328944,0.00060977845,0.002940382,0.0028465213,0.00143094,0.5800525],"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":[0.000040080176,0.00006147447,0.0002160598,0.00034910027,0.000007456995,0.00016664421,0.00024540297,0.00025861117,0.0017400847,0.02011523,0.3327352,0.6440646],"study_design_scores_gemma":[0.0000028179581,0.000008921116,0.00025300615,0.0001274885,0.0000023481282,0.00009705939,0.0000686883,0.000078744844,0.0001695806,0.0015339059,0.997654,0.0000035030412],"about_ca_topic_score_codex":0.0036415067,"about_ca_topic_score_gemma":0.008941373,"teacher_disagreement_score":0.72026646,"about_ca_system_score_codex":0.0009088871,"about_ca_system_score_gemma":0.0009596966,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4242966549","doi":"10.22175/rmc2018.059","title":"Incorporation of ?-Glucans and Microcrystalline Cellulose in Meat Emulsions","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Microcrystalline cellulose; Food science; Starch; Dietary fiber; Fiber; Glycemic index; Chemistry; Ingredient; Emulsion; Glycemic; Materials science; Cellulose; Biotechnology; Biochemistry; Organic chemistry","score_opus":0.020921287973276106,"score_gpt":0.25590977680556376,"score_spread":0.23498848883228765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242966549","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969228,0.0013081313,0.0009936835,0.000014504673,0.00002198096,0.000040290837,0.00005620652,0.000020754016,0.0006216954],"genre_scores_gemma":[0.99384403,0.00093467266,0.0041498602,0.000023681103,0.000007822541,0.00002645456,0.00009073541,0.000010921231,0.00091182976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984086,0.000027867498,0.000015374344,0.00003926508,0.000042078107,0.000034524546],"domain_scores_gemma":[0.9998679,0.000022956354,0.00004979841,0.00000785651,0.000023357255,0.000028105314],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026681242,0.00030246546,0.00016091455,0.0002014639,0.000076223914,0.00019354469,0.00012919559,0.00016293344,0.00043258036],"category_scores_gemma":[0.00019850077,0.00012531696,0.00018716727,0.000121958205,0.00010541167,0.00017756117,0.00016949284,0.00024200245,0.00009486956],"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":[0.0001686698,0.00004526958,0.00015233528,0.000043589876,0.000005686951,0.000026816404,0.000011605331,0.00006529826,0.99744,0.000019644951,0.000008094799,0.0020129345],"study_design_scores_gemma":[0.000010272666,0.0009049984,0.0017849067,0.000007896942,0.000017284307,0.000032153817,0.000010740179,0.00034337793,0.99629337,0.0000059970525,0.00058562635,0.0000033900383],"about_ca_topic_score_codex":0.00085323385,"about_ca_topic_score_gemma":0.0010276296,"teacher_disagreement_score":0.00085323385,"about_ca_system_score_codex":0.00020774103,"about_ca_system_score_gemma":0.00017037088,"threshold_uncertainty_score":0.001696527},"labels":[],"label_agreement":null},{"id":"W4243188424","doi":"10.1094/cfw-65-6-0063","title":"Complementing Cereal Grains with Pulse Grains to Enhance the Nutritional and Environmental Sustainability Profiles of Manufactured Foods in Canada and the United States","year":2020,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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":"Sustainability; Whole grains; Cereal grain; Business; Agricultural economics; Food science; Environmental science; Chemistry; Biology; Economics; Ecology","score_opus":0.011125824895308972,"score_gpt":0.23299343011884097,"score_spread":0.221867605223532,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4243188424","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9425483,0.0031172775,0.0012664824,0.0063130804,0.0001951309,0.00012388168,0.0009249829,0.00009084187,0.04541997],"genre_scores_gemma":[0.9638718,0.0038348539,0.006358799,0.0017578283,0.000016461163,0.0000392627,0.00043509717,0.000030459078,0.023655465],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9997793,0.000025173582,0.0000053204794,0.000022689228,0.00008975878,0.000077725774],"domain_scores_gemma":[0.9995584,0.00002683745,0.000024611745,0.000010896656,0.00020547486,0.00017374911],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006805861,0.000095577736,0.00008941028,0.00033240902,0.0017886125,0.0009023886,0.0003270828,0.0001819704,0.0036525268],"category_scores_gemma":[0.00095191196,0.00006642026,0.00012926756,0.00060308224,0.00042258442,0.00018795651,0.0006086778,0.00043701273,0.00024404799],"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":[0.000928886,0.00094144256,0.20042253,0.0004748948,0.00005566445,0.0005818219,0.007943046,0.0005808146,0.0120126335,0.0045631286,0.03873043,0.73276466],"study_design_scores_gemma":[0.00009808802,0.00083690364,0.7411026,0.0007249577,0.00009553225,0.00028866043,0.018531004,0.0008216735,0.0056964885,0.0015558319,0.23019084,0.00005748694],"about_ca_topic_score_codex":0.9595619,"about_ca_topic_score_gemma":0.9917331,"teacher_disagreement_score":0.040438116,"about_ca_system_score_codex":0.011117279,"about_ca_system_score_gemma":0.038009416,"threshold_uncertainty_score":0.08135247},"labels":[],"label_agreement":null},{"id":"W4245157481","doi":"10.13034/cysj-2014-027","title":"Tartaric acid cross-linking of starch: effects of reaction conditions on the maximum tensile strength of cast plastic films","year":2014,"lang":"en","type":"article","venue":"Journal of Student Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Ultimate tensile strength; Tartaric acid; Materials science; Starch; Composite material; Chemistry; Organic chemistry; Citric acid","score_opus":0.01725489008465228,"score_gpt":0.2905803077944505,"score_spread":0.27332541770979824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4245157481","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974744,0.0006027794,0.00066497934,0.00002312109,0.000017992734,0.000014373062,0.00009740927,0.000018432704,0.0010864701],"genre_scores_gemma":[0.99781203,0.00042999932,0.00067410705,0.000023965715,0.000008332542,0.000013415588,0.00013701072,0.000024003479,0.00087714416],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997769,0.00004146835,0.000027444426,0.000041427797,0.000045431672,0.00006740189],"domain_scores_gemma":[0.9994222,0.00024079236,0.00015032849,0.000041880925,0.00007078681,0.000073982796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039357017,0.0004221413,0.0001663145,0.00026194446,0.00018818927,0.0002610676,0.00021235601,0.00028844745,0.002169218],"category_scores_gemma":[0.0005995921,0.0003266073,0.0003196744,0.00032214524,0.0002170658,0.0004298882,0.0001545354,0.00070903567,0.00023049791],"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":[0.000331597,0.000035485522,0.0001350255,0.000050614533,0.00001171421,0.000042382806,0.000056421366,0.0000986482,0.99819523,0.000027497235,0.000018545366,0.0009968907],"study_design_scores_gemma":[0.000007007909,0.00025773307,0.0011017269,0.0000055469386,0.000015332364,0.000014164198,0.000020921412,0.00015457727,0.9982735,0.0000050859107,0.00014048752,0.000003939814],"about_ca_topic_score_codex":0.00059287803,"about_ca_topic_score_gemma":0.0011583522,"teacher_disagreement_score":0.002169218,"about_ca_system_score_codex":0.00013569949,"about_ca_system_score_gemma":0.00015109869,"threshold_uncertainty_score":0.0072567463},"labels":[],"label_agreement":null},{"id":"W4245258851","doi":"10.1016/b978-0-12-814639-2.00006-x","title":"Flour and Bread From Black, Purple, and Blue-Colored Wheats","year":2019,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Colored; Anthocyanin; Food science; Pigment; Bran; Black rice; Composition (language); Wheat bread; Phytochemical; Chemistry; Biology; Botany; Wheat flour; Raw material; Materials science","score_opus":0.016371076342896612,"score_gpt":0.22368694101747086,"score_spread":0.20731586467457425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4245258851","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":[0.048459236,0.25994727,0.0047622826,0.002649131,0.004370081,0.000050815823,0.0002359479,0.00014296736,0.6793823],"genre_scores_gemma":[0.070843436,0.075446025,0.0045054243,0.0011867018,0.00057562685,0.00003671324,0.00022298744,0.00007592838,0.8471071],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996746,0.000004821612,0.000002211243,0.000005801466,0.000015634258,0.0000040873174],"domain_scores_gemma":[0.9999827,0.0000066739635,0.0000017712819,0.0000015122688,0.0000038073838,0.0000034801872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010185317,0.0004982098,0.0002152078,0.0005297811,0.0003139632,0.0007716755,0.00019475445,0.0003315848,0.013036746],"category_scores_gemma":[0.00013792753,0.00011953587,0.0001761341,0.0003954973,0.00027405904,0.00044623093,0.00047807442,0.00065919576,0.002538206],"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":[0.00034797585,0.00022257904,0.0007214959,0.0007852836,0.00001779375,0.00063870876,0.0008998236,0.00033445383,0.024884518,0.043149102,0.051605817,0.8763925],"study_design_scores_gemma":[0.000016476059,0.00027238036,0.007795402,0.000619736,0.000017579936,0.0011316284,0.0005696157,0.00024068358,0.003319513,0.020437349,0.96556795,0.000011733165],"about_ca_topic_score_codex":0.0011682665,"about_ca_topic_score_gemma":0.003064598,"teacher_disagreement_score":0.013036746,"about_ca_system_score_codex":0.00016103213,"about_ca_system_score_gemma":0.00019641155,"threshold_uncertainty_score":0.0436123},"labels":[],"label_agreement":null},{"id":"W4245721178","doi":"10.1002/app.45625","title":"Editorial Board, Aims &amp; Scope, Table of Contents","year":2018,"lang":"en","type":"paratext","venue":"Journal of Applied Polymer Science","topic":"Food composition and properties","field":"Nursing","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":"Concordia University","funders":"","keywords":"Scope (computer science); Table of contents; Table (database); Editorial board; Citation; Computer science; World Wide Web; Information retrieval; Library science; Database; Programming language","score_opus":0.021848599712113198,"score_gpt":0.28144786853865345,"score_spread":0.2595992688265403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4245721178","genre_codex":"editorial","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":[0.0003211279,0.009024909,0.0005867089,0.017761862,0.8353211,0.00014632265,0.00064025,0.00050866103,0.13568905],"genre_scores_gemma":[0.0021415018,0.00878414,0.00048262504,0.0074319886,0.4310145,0.000094509116,0.00062386075,0.0003651513,0.5490617],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99925905,0.00006939139,0.00008313144,0.00010014416,0.00041474096,0.00007351635],"domain_scores_gemma":[0.99293846,0.0009816394,0.00036515514,0.00033722876,0.0037081903,0.0016692707],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.001275724,0.0013143151,0.0009173419,0.0020294308,0.0011915779,0.004876223,0.0011811339,0.0025681464,0.2691315],"category_scores_gemma":[0.006858592,0.0005316606,0.0005869572,0.001071644,0.0006768155,0.0029554076,0.0009517215,0.002699801,0.21874979],"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":[0.000029744795,0.000020206111,0.000052599236,0.00022366819,0.0000023977998,0.000047659007,0.0000046283817,0.000037731163,0.00017387082,0.00036020894,0.96458125,0.0344661],"study_design_scores_gemma":[0.000007175604,0.000013299336,0.00021845009,0.000110015644,0.000002558433,0.00008580071,0.000011105835,0.000049270402,0.00012217031,0.00024161549,0.9991347,0.0000039108445],"about_ca_topic_score_codex":0.0006101051,"about_ca_topic_score_gemma":0.0013244553,"teacher_disagreement_score":0.73086846,"about_ca_system_score_codex":0.0011270386,"about_ca_system_score_gemma":0.0013644393,"threshold_uncertainty_score":0.9003346},"labels":[],"label_agreement":null},{"id":"W4246663766","doi":"10.1002/0471238961.06012013151819.a01.pub2","title":"Fat Replacers","year":2007,"lang":"en","type":"other","venue":"Kirk-Othmer Encyclopedia of Chemical Technology","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Fat substitute; Food science; Polydextrose; Calorie; Chemistry; Low calorie; Mouthfeel; Flavor; Ingredient; Raw material; Biology; Endocrinology; Organic chemistry","score_opus":0.008828305951358388,"score_gpt":0.25185972764794534,"score_spread":0.24303142169658695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4246663766","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":[0.018783214,0.65730554,0.008218748,0.00659206,0.011007794,0.00054646394,0.0060614306,0.0017681235,0.2897167],"genre_scores_gemma":[0.09002288,0.39202908,0.008380059,0.009791397,0.0031857328,0.0003536103,0.011837528,0.00049081916,0.48390895],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99940205,0.00007529327,0.00005602854,0.000106236526,0.00029218936,0.00006813535],"domain_scores_gemma":[0.9997218,0.000046165045,0.000060548,0.000023581115,0.00011504366,0.00003284252],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037584058,0.0010336875,0.00080566853,0.0015898265,0.00052717555,0.0013849305,0.0011306691,0.0015160093,0.10190415],"category_scores_gemma":[0.00076853717,0.0002445406,0.0011067648,0.0011252756,0.00032045314,0.000878846,0.00091939163,0.0015515345,0.060206845],"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":[0.0011508109,0.0003582185,0.0008923038,0.0083420295,0.00014799897,0.001980076,0.00009624398,0.00032284387,0.017942224,0.0049822205,0.12916581,0.8346193],"study_design_scores_gemma":[0.000077323195,0.00023597192,0.00088252616,0.0009040739,0.00006667813,0.0017858957,0.000043690565,0.00006635018,0.0059342775,0.00078129384,0.98920536,0.00001641164],"about_ca_topic_score_codex":0.0014062726,"about_ca_topic_score_gemma":0.0014174073,"teacher_disagreement_score":0.10190415,"about_ca_system_score_codex":0.0005826207,"about_ca_system_score_gemma":0.0007177079,"threshold_uncertainty_score":0.34090334},"labels":[],"label_agreement":null},{"id":"W4247113423","doi":"10.1007/978-3-030-41376-7_14","title":"Pea","year":2020,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Sativum; Starch; Food science; Field pea; Gluten; Postharvest; Resistant starch; Pisum; Dietary fiber; Chemical composition; Chemistry; Agronomy; Mathematics; Biology; Horticulture","score_opus":0.04130859718330018,"score_gpt":0.23233114775014382,"score_spread":0.19102255056684364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247113423","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":[0.00031572845,0.0012323897,0.0008525945,0.00033731607,0.0003233588,0.00002347977,0.0003416832,0.0004197534,0.99615365],"genre_scores_gemma":[0.00059945264,0.0003413193,0.00019584651,0.00011619845,0.000027015982,0.000008267824,0.00013467588,0.000071254246,0.99850595],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998196,0.000013962684,0.0000060921648,0.00005299781,0.00008023943,0.000027231807],"domain_scores_gemma":[0.99980503,0.000029224124,0.000007876322,0.000036290876,0.000077694574,0.00004389404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023643591,0.0011044376,0.0005504951,0.0021247326,0.0018214519,0.0027953798,0.00085916376,0.0012865333,0.72869474],"category_scores_gemma":[0.0006447908,0.00046516006,0.00041175212,0.0014595337,0.0004884306,0.0020252012,0.002031721,0.001529342,0.5887699],"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":[0.000055206565,0.00007663291,0.00030426774,0.00018241681,0.0000058179194,0.0002080474,0.00022413366,0.00014414087,0.0017389702,0.020762572,0.515177,0.46112084],"study_design_scores_gemma":[0.0000029960868,0.000011629183,0.00028887263,0.00004836975,0.0000015081644,0.00013220924,0.00005444397,0.000051708557,0.00026153104,0.0017217892,0.99742186,0.0000030511553],"about_ca_topic_score_codex":0.0035860876,"about_ca_topic_score_gemma":0.011898423,"teacher_disagreement_score":0.72869474,"about_ca_system_score_codex":0.00076158234,"about_ca_system_score_gemma":0.0005859436,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4247377028","doi":"10.5040/9781492595557.ch-007","title":"Digestion and Timing of Meals","year":2012,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Digestion (alchemy); Computer science; Food science; Chemistry; Chromatography","score_opus":0.03756565151106565,"score_gpt":0.26723234183433764,"score_spread":0.229666690323272,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247377028","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":[0.76963955,0.06486785,0.025720213,0.0018613546,0.0017495109,0.00035539942,0.004761313,0.00036934836,0.1306755],"genre_scores_gemma":[0.93685836,0.016920216,0.016302565,0.00079690834,0.00023767329,0.0001780145,0.0030655873,0.00022444544,0.025416264],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99953103,0.000118304284,0.000035458736,0.00014180127,0.00010953155,0.000063923624],"domain_scores_gemma":[0.9994185,0.00011296524,0.00014800309,0.00004250234,0.00019247121,0.00008555606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076309557,0.00045067992,0.00038762798,0.00074356754,0.0005552311,0.0021520527,0.00029546855,0.0006467335,0.006082052],"category_scores_gemma":[0.0028196778,0.00038638685,0.00038109656,0.0004799359,0.0003442872,0.00085459923,0.00064403197,0.0007812205,0.0026832523],"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":[0.015074818,0.0009232543,0.21797925,0.002921073,0.00074727135,0.0014296847,0.0058625117,0.001298457,0.15578762,0.010053434,0.024593057,0.5633296],"study_design_scores_gemma":[0.00009386295,0.0014877517,0.91519165,0.00085790124,0.00014874105,0.0021856835,0.0022126555,0.00091271126,0.012418687,0.0059644384,0.058363337,0.00016255553],"about_ca_topic_score_codex":0.005105846,"about_ca_topic_score_gemma":0.005968751,"teacher_disagreement_score":0.006082052,"about_ca_system_score_codex":0.0006280617,"about_ca_system_score_gemma":0.00048546024,"threshold_uncertainty_score":0.020346522},"labels":[],"label_agreement":null},{"id":"W4247796156","doi":"10.4141/cjps07186","title":"Tourco soybean","year":2008,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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":"Harrow; Glycine; Cultivar; Agronomy; Horticulture; Biology; Amino acid","score_opus":0.03129611524793395,"score_gpt":0.21953190639951883,"score_spread":0.1882357911515849,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247796156","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.56838614,0.0034068755,0.007164614,0.0006124074,0.00039865312,0.0013078046,0.14830756,0.004462441,0.2659535],"genre_scores_gemma":[0.4601827,0.0021084175,0.01222183,0.0007746846,0.000035921967,0.00082870596,0.2123196,0.0010896366,0.3104386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998276,0.000017304,0.000011371458,0.000057697172,0.000057765385,0.000028275053],"domain_scores_gemma":[0.9998301,0.0000097312795,0.000021781663,0.00002287851,0.00006561636,0.000049722355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016409374,0.00054679037,0.0003315513,0.00087666017,0.00057801214,0.00041243507,0.00046705102,0.00022358516,0.025299437],"category_scores_gemma":[0.00014780421,0.00019858957,0.00022520388,0.0005931287,0.00013380274,0.0001971119,0.0004502626,0.0003637038,0.008964846],"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":[0.0030128146,0.00033863386,0.010839017,0.0007705558,0.00005495354,0.0010650209,0.00025056087,0.00043828017,0.8365076,0.002061907,0.058184996,0.086475685],"study_design_scores_gemma":[0.00026128985,0.0011307271,0.072838314,0.00012701163,0.00009718391,0.0018452118,0.00031408906,0.00096626737,0.12363232,0.0002941969,0.7984167,0.00007665353],"about_ca_topic_score_codex":0.018242305,"about_ca_topic_score_gemma":0.05856428,"teacher_disagreement_score":0.025299437,"about_ca_system_score_codex":0.0012515206,"about_ca_system_score_gemma":0.0005315355,"threshold_uncertainty_score":0.08463502},"labels":[],"label_agreement":null},{"id":"W4248260220","doi":"10.21203/rs.3.rs-49977/v2","title":"Increasing levels of Parasutterella in the gut microbiome correlate with improving Low-Density Lipoprotein levels in healthy adults consuming resistant potato starch during a randomised trial","year":2020,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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; Brandon University","funders":"Health Canada; National Institutes of Health","keywords":"Gut microbiome; Microbiome; Food science; Starch; Resistant starch; Biology; Medicine; Bioinformatics","score_opus":0.0702246062553404,"score_gpt":0.34284774664759715,"score_spread":0.27262314039225677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4248260220","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979989,0.0006341249,0.00016888216,0.00011178548,0.00018564906,0.0003071761,0.00018265985,0.000014022583,0.00039673122],"genre_scores_gemma":[0.995552,0.00061628124,0.00087494927,0.00027896347,0.000073558476,0.00059798657,0.00021581865,0.000009836751,0.0017806009],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9994516,0.00023920527,0.000048589114,0.00013296522,0.000051323415,0.00007624788],"domain_scores_gemma":[0.9991868,0.00022558372,0.00016022526,0.000098426906,0.00011741877,0.00021153002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011644984,0.000625457,0.0011676118,0.00014593004,0.00040050226,0.00079260784,0.00032388917,0.001008885,0.0056403307],"category_scores_gemma":[0.0024490382,0.000480769,0.0010443457,0.00015025919,0.0005225046,0.0005765046,0.000519514,0.0012810407,0.0006144936],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9425262,0.014286875,0.0077272053,0.0009999089,0.0019202289,0.000042363423,0.0002737102,0.00012227567,0.009198908,0.00006179922,0.00060863775,0.022231963],"study_design_scores_gemma":[0.19449566,0.6770371,0.11089902,0.0004931954,0.0060834773,0.000082866114,0.00067192176,0.0008334228,0.005663231,0.0003803765,0.0032535451,0.00010601204],"about_ca_topic_score_codex":0.0012651809,"about_ca_topic_score_gemma":0.0014221795,"teacher_disagreement_score":0.0056403307,"about_ca_system_score_codex":0.0002751049,"about_ca_system_score_gemma":0.000551107,"threshold_uncertainty_score":0.018868804},"labels":[],"label_agreement":null},{"id":"W4249830072","doi":"10.5958/0974-181x.2016.00028.7","title":"Evaluation of Acacia nilotica Seeds for Protein and Carbohydrate Fractions, Gas Production, Energy Value and Mineral Contents from Diverse Locations in India","year":2016,"lang":"en","type":"article","venue":"Animal Nutrition and Feed Technology","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Acacia; Production (economics); Value (mathematics); Veterinary medicine; Environmental science; Mathematics; Biology; Medicine; Botany; Statistics; Economics","score_opus":0.026327146915708456,"score_gpt":0.26094728485316865,"score_spread":0.2346201379374602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4249830072","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888545,0.00016889925,0.00014976451,0.000012183949,0.000002650201,0.000019281588,0.00026050658,0.000011171285,0.0004902419],"genre_scores_gemma":[0.9969894,0.00021527943,0.0009145725,0.000045371115,0.0000025674524,0.00003425883,0.0010341823,0.000010288043,0.00075403],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99986386,0.000015821,0.00002283573,0.00003084957,0.000048172722,0.000018467137],"domain_scores_gemma":[0.99969983,0.000055699533,0.00008163342,0.000014608273,0.00008154223,0.00006677381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001323926,0.0002741939,0.0003219002,0.00078450376,0.0003302519,0.0004125253,0.00022484537,0.00014991828,0.0003146692],"category_scores_gemma":[0.0001990007,0.00011292825,0.00022735639,0.00047215517,0.00015531124,0.0001992931,0.00021322639,0.0002764208,0.00013984567],"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":[0.00020426667,0.00007386536,0.011179566,0.0000691272,0.000018237766,0.0003551856,0.00015219845,0.000044314886,0.9855994,0.000019607402,0.00001825233,0.0022659055],"study_design_scores_gemma":[0.000037046404,0.0017249631,0.78451335,0.000018847933,0.00012675433,0.0017040801,0.0013274015,0.00049418857,0.20769535,0.00005759053,0.0022738331,0.000026600588],"about_ca_topic_score_codex":0.0019937484,"about_ca_topic_score_gemma":0.0047212113,"teacher_disagreement_score":0.0019937484,"about_ca_system_score_codex":0.00027714437,"about_ca_system_score_gemma":0.00016684373,"threshold_uncertainty_score":0.0039643645},"labels":[],"label_agreement":null},{"id":"W4250213434","doi":"10.32920/ryerson.14661675","title":"Development of a static in vitro digestion model for determination of glycemic index","year":2021,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Toronto Metropolitan University","funders":"","keywords":"In vivo; Digestion (alchemy); Glycemic index; Glycemic; In vitro; Glycaemic index; Chemistry; Food science; Carbohydrate; Biochemistry; Chromatography; Biotechnology; Biology; Insulin","score_opus":0.04619620284565137,"score_gpt":0.29412732087469545,"score_spread":0.24793111802904408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4250213434","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":[0.39689025,0.004600538,0.585526,0.0004925624,0.0005890991,0.0011521576,0.0037870137,0.0017832599,0.005179093],"genre_scores_gemma":[0.47100505,0.0049652644,0.5089071,0.0003802963,0.0001564748,0.0023137992,0.0048389896,0.00044419523,0.006988832],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988839,0.00021576237,0.000112797614,0.00029553837,0.00039315815,0.00009881996],"domain_scores_gemma":[0.99895453,0.0002533988,0.00020302627,0.00018741652,0.0003038104,0.000097789096],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002155294,0.0010831521,0.0010571077,0.0008838779,0.00042789485,0.00096450216,0.000897495,0.0009109123,0.0012843559],"category_scores_gemma":[0.0012340853,0.0006703691,0.00076937943,0.00088885246,0.00040688112,0.0007016857,0.0008000828,0.0015550294,0.0009514078],"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":[0.00018418951,0.00012080792,0.0011969381,0.00011764735,0.000018498988,0.00007228763,0.00005579066,0.0006308266,0.9922362,0.00023614545,0.0002002381,0.0049305004],"study_design_scores_gemma":[0.000031446223,0.0009646161,0.006949095,0.000034201283,0.00009283547,0.00028881466,0.00007838374,0.015825784,0.9684254,0.00024069953,0.0070126,0.000056239565],"about_ca_topic_score_codex":0.0028298937,"about_ca_topic_score_gemma":0.0038012408,"teacher_disagreement_score":0.0028298937,"about_ca_system_score_codex":0.00058521464,"about_ca_system_score_gemma":0.0008673093,"threshold_uncertainty_score":0.011398375},"labels":[],"label_agreement":null},{"id":"W4253020536","doi":"10.1201/9781420027228-23","title":"millet has a very small amount of floury endosperm and barley, and rice [55]. The endosperm protein fraction of has both simple and compound starch granules [181]. Teff pearl millet contains low levels of lysine (1.4 g/100 g pro-has primarily simple starch granules with a small percent-tein), whereas the germ contains 5.16 g/100 g protein [2]. age of compound ones [127]. Pearl millet, fonio, and fox-Among millets, pearl and finger millets usually have the tail millet have simple starch granules only [82,127]. most lysine (Table 5). Teff and kodo millets are also high The germ can be large relative to the endosperm, as in in lysine. Proso and Japanese millets have the poorest es-pearl millet or fonio, or very small, as in proso and finger sential amino acid composition. However, when germinat-millets (Table 3). The pearl millet germ contains 24.5, ed, proso millet demonstrated an increase in lysine, trypto-32.8, and 7.2% of the total protein, fat, and ash found in phan, and other free amino acids as well as nonprotein the kernel, respectively [2]. nitrogen levels [147]. There were also increases in albu-mins and globulins and large decreases in prolamines [148]. Proteins in finger millets were better balanced than those in common and foxtail millets [159]. They also re-ported that the antitryptic activities if these millets were","year":2000,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Endosperm; Starch; Pearl; Agronomy; Food science; Horticulture; Chemistry; Biology; Botany","score_opus":0.02795192160126102,"score_gpt":0.2436810034089871,"score_spread":0.21572908180772607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253020536","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":[0.90599775,0.011041338,0.010512127,0.00018886356,0.00012010384,0.00011907159,0.023794277,0.00080851745,0.047417942],"genre_scores_gemma":[0.91260386,0.002311152,0.009613913,0.00026205208,0.000026764614,0.000075327975,0.02671675,0.0002010492,0.048189174],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99989736,0.000004681275,0.00000872364,0.000045366225,0.000025019108,0.000018821296],"domain_scores_gemma":[0.9998784,0.0000141928695,0.000026509199,0.000015970078,0.000026813777,0.000038147078],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00008059479,0.0007217519,0.00060181844,0.0009683126,0.0004081001,0.000634931,0.00029314467,0.00025989042,0.009328384],"category_scores_gemma":[0.0001328742,0.00024455297,0.00035205076,0.000911154,0.00013844499,0.00043717644,0.0004307476,0.0003366662,0.0041612047],"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":[0.0004579243,0.00011260414,0.011507722,0.00043313662,0.00014843591,0.0006066552,0.00006670735,0.000099422105,0.9279684,0.00036697357,0.0013178199,0.056914095],"study_design_scores_gemma":[0.00006173345,0.00082349987,0.63116544,0.00018892382,0.00033488232,0.006563169,0.0004045557,0.0005048776,0.20724179,0.00079068047,0.15181713,0.000103314494],"about_ca_topic_score_codex":0.002446733,"about_ca_topic_score_gemma":0.008746285,"teacher_disagreement_score":0.99067163,"about_ca_system_score_codex":0.00027902838,"about_ca_system_score_gemma":0.00019297052,"threshold_uncertainty_score":0.031206608},"labels":[],"label_agreement":null},{"id":"W4253390419","doi":"10.21203/rs.3.rs-49977/v1","title":"Increasing levels of Parasutterella in the gut microbiome correlate with improving Low-Density Lipoprotein levels in healthy adults consuming resistant potato starch during a randomised trial","year":2020,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brandon University; University of Manitoba","funders":"Public Health Agency; Public Health Agency of Canada","keywords":"Gut microbiome; Microbiome; Starch; Resistant starch; Food science; Biology; Randomized controlled trial; Physiology; Medicine; Microbiology; Internal medicine; Bioinformatics","score_opus":0.0702246062553404,"score_gpt":0.34284774664759715,"score_spread":0.27262314039225677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253390419","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979989,0.0006341249,0.00016888216,0.00011178548,0.00018564906,0.0003071761,0.00018265985,0.000014022583,0.00039673122],"genre_scores_gemma":[0.995552,0.00061628124,0.00087494927,0.00027896347,0.000073558476,0.00059798657,0.00021581865,0.000009836751,0.0017806009],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9994516,0.00023920527,0.000048589114,0.00013296522,0.000051323415,0.00007624788],"domain_scores_gemma":[0.9991868,0.00022558372,0.00016022526,0.000098426906,0.00011741877,0.00021153002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011644984,0.000625457,0.0011676118,0.00014593004,0.00040050226,0.00079260784,0.00032388917,0.001008885,0.0056403307],"category_scores_gemma":[0.0024490382,0.000480769,0.0010443457,0.00015025919,0.0005225046,0.0005765046,0.000519514,0.0012810407,0.0006144936],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9425262,0.014286875,0.0077272053,0.0009999089,0.0019202289,0.000042363423,0.0002737102,0.00012227567,0.009198908,0.00006179922,0.00060863775,0.022231963],"study_design_scores_gemma":[0.19449566,0.6770371,0.11089902,0.0004931954,0.0060834773,0.000082866114,0.00067192176,0.0008334228,0.005663231,0.0003803765,0.0032535451,0.00010601204],"about_ca_topic_score_codex":0.0012651809,"about_ca_topic_score_gemma":0.0014221795,"teacher_disagreement_score":0.0056403307,"about_ca_system_score_codex":0.0002751049,"about_ca_system_score_gemma":0.000551107,"threshold_uncertainty_score":0.018868804},"labels":[],"label_agreement":null},{"id":"W4253902887","doi":"10.1016/s0963-9969(04)00053-5","title":"The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours","year":2004,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Food science; Extrusion; Starch; Chemistry; Amylase; Resistant starch; Amylose; Barley flour; Wheat flour; Bread making; Enzyme; Biochemistry; Materials science","score_opus":0.03930237580062521,"score_gpt":0.3424991964707413,"score_spread":0.30319682067011605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253902887","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993292,0.00025900753,0.00015476596,0.0000072980215,0.000005877517,0.0000035921726,0.00004055514,0.0000044137937,0.00019524289],"genre_scores_gemma":[0.9988881,0.000112700785,0.00027409635,0.000017965935,0.0000038869402,0.0000038931616,0.00008593166,0.000013112908,0.00060041744],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979275,0.000055572167,0.000018576251,0.000043459153,0.00002442254,0.00006522417],"domain_scores_gemma":[0.9991792,0.0004290194,0.00012433749,0.000066416236,0.0000816869,0.00011934623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041240302,0.0002988979,0.000278466,0.00019790453,0.00021738207,0.00043429295,0.00013867301,0.00026358262,0.0018714489],"category_scores_gemma":[0.0006903358,0.0002528013,0.0004165485,0.00019092146,0.00040069682,0.0004055189,0.00025849073,0.00059969386,0.00016803732],"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":[0.0154136075,0.00015830566,0.003334765,0.00009485842,0.000053637195,0.00015710652,0.00021868276,0.000110822286,0.9766995,0.000060765924,0.00003500943,0.0036629841],"study_design_scores_gemma":[0.00009345675,0.0019139249,0.052851267,0.000011893018,0.000060105715,0.0001662382,0.00024814982,0.0003065279,0.94380206,0.000037939557,0.00048983714,0.00001856543],"about_ca_topic_score_codex":0.0008350306,"about_ca_topic_score_gemma":0.0008814441,"teacher_disagreement_score":0.0018714489,"about_ca_system_score_codex":0.00022629344,"about_ca_system_score_gemma":0.00015533759,"threshold_uncertainty_score":0.006260574},"labels":[],"label_agreement":null},{"id":"W4255619953","doi":"10.1007/978-3-642-20617-7_100429","title":"Single-Grain Chip Thickness","year":2014,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Trois-Rivières","funders":"","keywords":"Chip; Materials science; Computer science; Telecommunications","score_opus":0.03801947538007765,"score_gpt":0.23460322917195467,"score_spread":0.19658375379187704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4255619953","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":[0.036529955,0.02458162,0.17566824,0.0014772912,0.0066756145,0.00025724972,0.0014849341,0.0034044138,0.7499207],"genre_scores_gemma":[0.117941104,0.011541854,0.05547261,0.0008947789,0.0002911345,0.00015952093,0.0008723717,0.0008378019,0.81198883],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998691,0.0000036996862,0.000004632332,0.000038773356,0.000066862674,0.000016936321],"domain_scores_gemma":[0.99987805,0.000020920595,0.000010812035,0.000027343483,0.000054199816,0.0000085907095],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014227521,0.0006596089,0.00039535313,0.00049739244,0.00035877476,0.0007215301,0.0011340058,0.0005604607,0.022459943],"category_scores_gemma":[0.0002974589,0.0004684955,0.00030988347,0.0005376088,0.00031705142,0.0010051515,0.0007601293,0.0008347573,0.0100567015],"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":[0.00015521483,0.000075255244,0.00043028785,0.0013959054,0.000038025715,0.00039560348,0.0001890333,0.0035420228,0.32205993,0.0487014,0.073437996,0.5495793],"study_design_scores_gemma":[0.0000135016035,0.0002051682,0.0020723627,0.00018527872,0.000056741566,0.00086942315,0.00013609204,0.004408647,0.20575257,0.010216672,0.77604187,0.000041786367],"about_ca_topic_score_codex":0.00075253163,"about_ca_topic_score_gemma":0.0018518602,"teacher_disagreement_score":0.022459943,"about_ca_system_score_codex":0.00046605486,"about_ca_system_score_gemma":0.00049204816,"threshold_uncertainty_score":0.075136006},"labels":[],"label_agreement":null},{"id":"W4256141134","doi":"10.1093/ajcn/76.1.266s","title":"Glycemic index: overview of implications in health and disease,,,","year":2002,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":824,"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":"Medicine; Glycemic index; Postprandial; Glycemic; Diabetes mellitus; Glycemic load; Internal medicine; Endocrinology; Insulin; Physiology","score_opus":0.11930561609907366,"score_gpt":0.4128954997712094,"score_spread":0.29358988367213573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4256141134","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":[0.0037477834,0.98413,0.0047499,0.0037423207,0.0011132848,0.000023850807,0.00022803823,0.000059129525,0.0022056932],"genre_scores_gemma":[0.030017478,0.94919044,0.013739108,0.00167617,0.0034485625,0.000054279062,0.000369494,0.000021890397,0.0014825152],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99937457,0.00016233024,0.00014275513,0.00009225054,0.000203325,0.00002479863],"domain_scores_gemma":[0.9987727,0.00056329183,0.00018026715,0.000029091394,0.00035850468,0.00009613239],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019872133,0.0011731202,0.0021059127,0.00355841,0.0003294632,0.0020632383,0.0008009612,0.00097225857,0.00096704037],"category_scores_gemma":[0.0017948099,0.000287859,0.00081283704,0.003179919,0.0005061518,0.0014083486,0.0006080771,0.0018275932,0.00036796962],"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":[0.00059538364,0.00023944862,0.022285921,0.0056223706,0.000657926,0.00029474148,0.00014176188,0.0010258039,0.0017622719,0.005132807,0.02557418,0.93666744],"study_design_scores_gemma":[0.00012033976,0.0023440837,0.15482788,0.012564776,0.0025609967,0.009751609,0.0012151394,0.0066266865,0.0033444422,0.029140152,0.77719146,0.00031244257],"about_ca_topic_score_codex":0.0026033884,"about_ca_topic_score_gemma":0.0042825295,"teacher_disagreement_score":0.00355841,"about_ca_system_score_codex":0.00092063675,"about_ca_system_score_gemma":0.00088589475,"threshold_uncertainty_score":0.010509551},"labels":[],"label_agreement":null},{"id":"W4256179228","doi":"10.1094/cfw-65-5-0055","title":"Milling Flour for Asian Products","year":2020,"lang":"en","type":"article","venue":"Cereal Foods World","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"","keywords":"Food science; Business; Chemistry","score_opus":0.06012475824402378,"score_gpt":0.2732017195147837,"score_spread":0.21307696127075995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4256179228","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":[0.05971437,0.030827988,0.0038323565,0.00789132,0.0033315816,0.0003276038,0.0024426405,0.000771045,0.89086115],"genre_scores_gemma":[0.18794796,0.023979694,0.019142317,0.0050758915,0.0007247631,0.00016670379,0.0031213276,0.00039982112,0.75944144],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977344,0.000022596136,0.000017343193,0.00003738638,0.00010615274,0.00004304271],"domain_scores_gemma":[0.9997191,0.000021445987,0.00003757013,0.00003521903,0.000121463185,0.00006527611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006430911,0.00033981344,0.00012631608,0.0006625011,0.0007481698,0.001267519,0.00034729118,0.00038876868,0.05594969],"category_scores_gemma":[0.0004710621,0.000087580214,0.00022761992,0.0007412791,0.0002021358,0.0005595176,0.000980598,0.0008003482,0.01412108],"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":[0.00032264416,0.00032442802,0.004637152,0.0011423777,0.000020275062,0.0006235407,0.0011053656,0.00005835958,0.03071049,0.014612321,0.14091404,0.805529],"study_design_scores_gemma":[0.000010145532,0.00013212867,0.0106865335,0.00025051172,0.000011920932,0.00032766533,0.00044728574,0.000033325676,0.0033676026,0.00053736975,0.98418933,0.000006287548],"about_ca_topic_score_codex":0.0033803373,"about_ca_topic_score_gemma":0.009496754,"teacher_disagreement_score":0.05594969,"about_ca_system_score_codex":0.00041746878,"about_ca_system_score_gemma":0.0014269685,"threshold_uncertainty_score":0.18717033},"labels":[],"label_agreement":null},{"id":"W4256493809","doi":"10.2134/agronmonogr42.c9","title":"Silage Storage","year":2003,"lang":"en","type":"book-chapter","venue":"Agronomy monograph/Agronomy","topic":"Food composition and properties","field":"Nursing","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 Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Silo; Information silo; Bunker; Tower; Silage; Engineering; Waste management; Environmental science; Structural engineering; Mechanical engineering; Agronomy","score_opus":0.02116387058152208,"score_gpt":0.21794015859644153,"score_spread":0.19677628801491945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4256493809","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":[0.030101657,0.121876605,0.045267325,0.001029333,0.0030311306,0.000611271,0.004210207,0.0034565781,0.7904159],"genre_scores_gemma":[0.032039307,0.07435642,0.028896216,0.0005851931,0.00037003914,0.00019107696,0.0035532536,0.0006890928,0.85931945],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99986875,0.0000070554693,0.0000075501503,0.00002871575,0.00007381257,0.000014217537],"domain_scores_gemma":[0.99993134,0.000012449964,0.000008236853,0.0000102036265,0.000028295575,0.000009577598],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014324868,0.0007470036,0.00048120803,0.0013030141,0.00083005655,0.0016840501,0.000762497,0.00064975955,0.07767433],"category_scores_gemma":[0.00021080987,0.00028391505,0.00059456634,0.0015235724,0.00019670748,0.0016984837,0.0007131841,0.00063865405,0.038297877],"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":[0.0001729394,0.00022868007,0.00057602837,0.002031707,0.00001583828,0.0005552148,0.0005467006,0.0010301351,0.05728697,0.018500134,0.075555064,0.84350055],"study_design_scores_gemma":[0.0000055878368,0.0001172592,0.00089166505,0.00030623726,0.000010992044,0.00085936184,0.00009332373,0.0002256246,0.01618414,0.0015284932,0.9797609,0.000016382815],"about_ca_topic_score_codex":0.0011282095,"about_ca_topic_score_gemma":0.002378764,"teacher_disagreement_score":0.07767433,"about_ca_system_score_codex":0.0005353053,"about_ca_system_score_gemma":0.0004277876,"threshold_uncertainty_score":0.2598465},"labels":[],"label_agreement":null},{"id":"W4280515125","doi":"10.18697/ajfand.108.20500","title":"Impact of fermentation and incorporation of cashew flour on the micronutrient and macronutrient contents of millet flour sold on the market: Case of the city of Yamoussoukro","year":2022,"lang":"en","type":"article","venue":"African Journal of Food Agriculture Nutrition and Development","topic":"Food composition and properties","field":"Nursing","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":"Agence Française de Développement; International Development Research Centre","keywords":"Food science; Fermentation; Micronutrient; Chemistry; Wheat flour; Nutrient; Moisture; Fortification; Weaning; Mathematics; Animal science; Biology","score_opus":0.022797744335204297,"score_gpt":0.22609681503530477,"score_spread":0.20329907070010048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280515125","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997309,0.000039587598,0.000014706311,0.000014821838,0.0000016330749,0.0000040744662,0.000018600787,9.624957e-7,0.00017475932],"genre_scores_gemma":[0.9988127,0.0001519024,0.00025167203,0.00001600261,0.0000017191451,0.0000040957593,0.0000639321,0.0000037100544,0.00069425016],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997423,0.000055882807,0.0000084683425,0.000066533765,0.000053947577,0.00007285643],"domain_scores_gemma":[0.9997639,0.000039040126,0.000037057816,0.00001141134,0.0000727182,0.00007591163],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041835435,0.00029893813,0.00033155794,0.0006335718,0.0010198093,0.0011994318,0.00029603075,0.00061581336,0.0013558903],"category_scores_gemma":[0.0004762239,0.00016170267,0.0005556216,0.00057874835,0.0004504463,0.00036535988,0.0005472325,0.00033060374,0.00020387066],"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":[0.012662886,0.0050352584,0.27154294,0.00072428136,0.000429694,0.019202916,0.005497938,0.0055285385,0.63051856,0.00077414943,0.00094636454,0.0471365],"study_design_scores_gemma":[0.00018725007,0.011552646,0.83941966,0.00009362713,0.0005847978,0.0014679168,0.024660798,0.008353483,0.105508044,0.0001714316,0.007833796,0.00016653667],"about_ca_topic_score_codex":0.03954369,"about_ca_topic_score_gemma":0.07734892,"teacher_disagreement_score":0.03954369,"about_ca_system_score_codex":0.0012329938,"about_ca_system_score_gemma":0.0007051492,"threshold_uncertainty_score":0.07862705},"labels":[],"label_agreement":null},{"id":"W4280563649","doi":"10.3390/polym14102027","title":"Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules","year":2022,"lang":"en","type":"article","venue":"Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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; Centre in Green Chemistry and Catalysis","funders":"","keywords":"Enzymatic hydrolysis; Hydrolysis; Starch; Enzyme; Chemistry; Potato starch; Organic chemistry; Materials science; Chemical engineering","score_opus":0.020816020124526054,"score_gpt":0.2576943636211591,"score_spread":0.23687834349663306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280563649","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99201995,0.0014384573,0.0048064403,0.00003986496,0.0000290583,0.000037248385,0.0001452347,0.000041167965,0.0014425326],"genre_scores_gemma":[0.99319446,0.0010299776,0.003756231,0.000044645727,0.00000786732,0.000042259613,0.00026048967,0.000026451544,0.0016375645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998666,0.000018625324,0.000017961784,0.000040565497,0.000037184825,0.000019035399],"domain_scores_gemma":[0.999912,0.000014587358,0.00003820862,0.00001320986,0.00001266172,0.0000092617365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012654926,0.00036187956,0.00017262717,0.00011637809,0.000045424327,0.00021698099,0.0001341373,0.00019483989,0.000592956],"category_scores_gemma":[0.00019194125,0.0001659845,0.00031841273,0.000116894254,0.0001491694,0.00016128753,0.00015831813,0.00040026198,0.00020171473],"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":[0.000013490161,0.0000044292206,0.00002587399,0.000022023103,0.0000032305572,0.000020422152,0.0000040818954,0.000024250608,0.9994192,0.000014430369,0.0000030573703,0.00044557932],"study_design_scores_gemma":[0.000003963859,0.00015093456,0.0020624045,0.000004346623,0.0000103209895,0.00011950559,0.00000890022,0.00016784229,0.9965404,0.00001612938,0.0009112504,0.000004070801],"about_ca_topic_score_codex":0.00015912934,"about_ca_topic_score_gemma":0.00024927696,"teacher_disagreement_score":0.000592956,"about_ca_system_score_codex":0.0000886332,"about_ca_system_score_gemma":0.00007397325,"threshold_uncertainty_score":0.001983583},"labels":[],"label_agreement":null},{"id":"W4280623738","doi":"10.1016/j.carbpol.2022.119590","title":"Starch modification for non-food, industrial applications: Market intelligence and critical review","year":2022,"lang":"en","type":"review","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":177,"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; National Research Council Canada","funders":"National Research Council Canada","keywords":"Starch; Business; Sustainability; Food industry; Modified starch; Corn starch; Biotechnology; Food science; Chemistry","score_opus":0.17628417006074293,"score_gpt":0.36815781509400164,"score_spread":0.1918736450332587,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4280623738","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":[0.00009003793,0.9994199,0.000063941145,0.00012168384,0.00010757011,0.0000042774013,0.000008623358,0.000001983342,0.0001819472],"genre_scores_gemma":[0.00044982144,0.9989987,0.00014565828,0.00015758236,0.00009503355,0.0000057824955,0.000011300348,7.101228e-7,0.00013534933],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99966335,0.00005655767,0.00006267627,0.0000610642,0.00012263101,0.000033716966],"domain_scores_gemma":[0.99895966,0.00062141696,0.00013588322,0.000024087185,0.0002138873,0.000045113284],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001708113,0.001006683,0.00204871,0.0023730034,0.00023488463,0.0014428261,0.0009074407,0.0013344752,0.002309372],"category_scores_gemma":[0.0019243088,0.00051117607,0.0007679263,0.0025075353,0.0006063756,0.0017333003,0.00091757486,0.0018707775,0.0008024269],"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":[0.00015586244,0.00013359671,0.00016685532,0.0595171,0.0001909579,0.00016033227,0.000099622084,0.0003475349,0.0024104086,0.0037230654,0.018839374,0.9142553],"study_design_scores_gemma":[0.00007600174,0.0003669186,0.0011274169,0.020567412,0.0006364635,0.00091298565,0.0001525112,0.00026476037,0.0018557594,0.0024046958,0.971575,0.000060076538],"about_ca_topic_score_codex":0.00087621587,"about_ca_topic_score_gemma":0.002137353,"teacher_disagreement_score":0.0023730034,"about_ca_system_score_codex":0.00056972867,"about_ca_system_score_gemma":0.00172139,"threshold_uncertainty_score":0.009033501},"labels":[],"label_agreement":null},{"id":"W4281625772","doi":"10.1038/s41598-022-13124-1","title":"Characterization of in vitro stability for two processive endoglucanases as exogenous fibre biocatalysts in pig nutrition","year":2022,"lang":"en","type":"article","venue":"Scientific Reports","topic":"Food composition and properties","field":"Nursing","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":"Canadian Food Inspection Agency; University of Guelph","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Swine Innovation Porc; Ontario Pork","keywords":"Cellulase; Enzyme; In vitro; Proteases; Chemistry; Fermentation; Biochemistry; Dietary fibre; Biology; Food science","score_opus":0.02348650470573298,"score_gpt":0.2612852148573795,"score_spread":0.2377987101516465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281625772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99620205,0.0006160932,0.0027180286,0.000026348282,0.000012785185,0.000013893204,0.00017649337,0.000012759484,0.00022147152],"genre_scores_gemma":[0.9964677,0.00029762418,0.0018088707,0.000022380644,0.00000406006,0.0000158947,0.00050050707,0.000014757534,0.00086825417],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999694,0.00006531314,0.00004058976,0.000059252267,0.00009278037,0.000047942965],"domain_scores_gemma":[0.99968886,0.00006467951,0.00011144635,0.000031716685,0.000068120724,0.000035115605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044851136,0.00041593384,0.0002723563,0.00017490635,0.00010417578,0.0003999896,0.00016488816,0.00032793332,0.00038509065],"category_scores_gemma":[0.00048290106,0.00015701709,0.00036009037,0.00021503758,0.00016678408,0.0002582998,0.00015683139,0.0004458474,0.0001456248],"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":[0.000044472185,0.000013164118,0.00032652818,0.000016480184,0.000005776366,0.000013439564,0.000013258196,0.000055334283,0.999032,0.000007257434,0.0000055282458,0.0004667337],"study_design_scores_gemma":[0.0000020255316,0.00026426307,0.005321556,0.000003800097,0.000018636074,0.000053241645,0.000026267195,0.00053189654,0.9933977,0.00000808029,0.00036808345,0.000004503294],"about_ca_topic_score_codex":0.0007730633,"about_ca_topic_score_gemma":0.00066180027,"teacher_disagreement_score":0.0007730633,"about_ca_system_score_codex":0.00022340316,"about_ca_system_score_gemma":0.0001110754,"threshold_uncertainty_score":0.0023719668},"labels":[],"label_agreement":null},{"id":"W4281744602","doi":"10.1002/cche.10574","title":"Physical and microstructural quality of extruded snacks made from blends of barley and green lentil flours","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":40,"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":"University of Manitoba","keywords":"Die swell; Extrusion; Food science; Expansion ratio; Fiber; Texture (cosmology); Moisture; Water content; Whole grains; Materials science; Composite material; Chemistry","score_opus":0.018104358757804213,"score_gpt":0.26263690222950403,"score_spread":0.2445325434716998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281744602","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905235,0.00019416287,0.00031880342,0.0000051134366,0.0000036917177,0.0000053603126,0.00019795273,0.000008016313,0.00021443778],"genre_scores_gemma":[0.997703,0.000119424316,0.000656508,0.000014277585,0.0000015293156,0.000007706941,0.00042339918,0.000018848748,0.0010553602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998211,0.000019659385,0.000016748887,0.00004422126,0.000065282344,0.000032946802],"domain_scores_gemma":[0.9998085,0.00002434212,0.000060795464,0.00000995065,0.00005201977,0.000044521606],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027655603,0.00032839825,0.00019392597,0.0004285772,0.00017055016,0.0004758194,0.00012844542,0.00017702478,0.001056709],"category_scores_gemma":[0.00023606919,0.0002062521,0.00029100192,0.00034676283,0.00023332487,0.00029256643,0.00028654168,0.00040456862,0.00013239727],"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":[0.00043234,0.000029946315,0.0020907067,0.000039395873,0.000027646623,0.000055813372,0.000035099212,0.00010945396,0.9961623,0.000021255359,0.000013946066,0.0009820194],"study_design_scores_gemma":[0.000021091642,0.00089818845,0.19005005,0.000024839659,0.00009372602,0.00018118891,0.00020718982,0.0010967478,0.8065247,0.000023546803,0.0008551514,0.000023545499],"about_ca_topic_score_codex":0.0018814317,"about_ca_topic_score_gemma":0.0032906015,"teacher_disagreement_score":0.0018814317,"about_ca_system_score_codex":0.00029121788,"about_ca_system_score_gemma":0.00010907462,"threshold_uncertainty_score":0.0037409663},"labels":[],"label_agreement":null},{"id":"W4281760519","doi":"10.1016/j.crfs.2022.05.006","title":"Particle filled protein-starch composites as the basis for plant-based meat analogues","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lakehead University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Chewiness; Swelling; Materials science; Amylopectin; Food science; Dynamic mechanical analysis; Chemical engineering; Amorphous solid; Composite material; Chemistry; Polymer; Amylose; Crystallography","score_opus":0.22323522572683127,"score_gpt":0.4062485337019655,"score_spread":0.18301330797513424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281760519","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98555356,0.0021374724,0.0092948135,0.000060134425,0.00008716376,0.000054023956,0.00024772697,0.0001864055,0.00237862],"genre_scores_gemma":[0.9871082,0.000869488,0.008508117,0.000042926844,0.000009154448,0.000042800533,0.00023651909,0.000059871923,0.0031230752],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994016,0.000007393962,0.000004724618,0.000019491088,0.000017080903,0.000011160323],"domain_scores_gemma":[0.999946,0.000008002408,0.0000130428525,0.000003872144,0.000010794636,0.000018279197],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000815463,0.00024788952,0.00016157785,0.00018418209,0.00009366744,0.00024127052,0.00018056713,0.0002720433,0.00092067104],"category_scores_gemma":[0.00008410055,0.00016438942,0.00023198771,0.00015689377,0.00011183658,0.00018793662,0.00016020618,0.00045065914,0.0003067536],"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":[0.000027522623,0.000013894682,0.00002118395,0.00004680506,0.0000036907022,0.00004516416,0.000011481849,0.00006958653,0.9986424,0.00005311179,0.000023987945,0.0010412494],"study_design_scores_gemma":[0.0000065837294,0.0003870253,0.0014275671,0.0000099133385,0.000022061158,0.0001309042,0.00002504732,0.0008965847,0.9938042,0.000032541404,0.0032498355,0.00000766868],"about_ca_topic_score_codex":0.00020299877,"about_ca_topic_score_gemma":0.0005929009,"teacher_disagreement_score":0.00092067104,"about_ca_system_score_codex":0.000104513674,"about_ca_system_score_gemma":0.00006642514,"threshold_uncertainty_score":0.0030800104},"labels":[],"label_agreement":null},{"id":"W4281977448","doi":"10.1016/j.fufo.2022.100154","title":"High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life","year":2022,"lang":"en","type":"article","venue":"Future Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"University of Alberta; Shastri Indo-Canadian Institute","keywords":"Food science; Shelf life; Chemistry; Low-density polyethylene; Protein quality; Net protein utilization; Relative humidity; Moisture; Lipid oxidation; Biological value; Water activity; Water content; Polyethylene; Protein efficiency ratio; Biochemistry; Body weight; Weight gain; Biology; Organic chemistry","score_opus":0.041227217476986995,"score_gpt":0.313482591775565,"score_spread":0.272255374298578,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281977448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988576,0.00045359458,0.00043523347,0.000012114858,0.000008359908,0.000019760419,0.00009979157,0.000008119975,0.00010554726],"genre_scores_gemma":[0.99274904,0.0013327096,0.0028065236,0.00005782016,0.000009408048,0.000102278136,0.00047394153,0.000017700218,0.0024505444],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998932,0.000012775458,0.0000091960455,0.00003144947,0.000024929806,0.00002850684],"domain_scores_gemma":[0.999741,0.000026000032,0.00009920175,0.000021803417,0.00004742661,0.00006453383],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002593901,0.0006122998,0.00037759147,0.00038661956,0.0001788611,0.00021382229,0.00014785017,0.00034836488,0.0009942728],"category_scores_gemma":[0.00019573703,0.00023160559,0.0004011377,0.00019831937,0.0002404353,0.00036354313,0.00020788607,0.0007346695,0.0001532029],"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":[0.0046368237,0.0012994512,0.0046296567,0.00015719583,0.0000470797,0.000106513835,0.00012026878,0.00010391406,0.9844742,0.000046408273,0.000038094244,0.004340498],"study_design_scores_gemma":[0.0001314788,0.044717107,0.07816936,0.000049627975,0.000284066,0.00043355062,0.00038518725,0.00081115495,0.87310076,0.00007369373,0.0018072682,0.000036850215],"about_ca_topic_score_codex":0.00065246975,"about_ca_topic_score_gemma":0.0014760885,"teacher_disagreement_score":0.0009942728,"about_ca_system_score_codex":0.00015817009,"about_ca_system_score_gemma":0.00017143908,"threshold_uncertainty_score":0.0033261776},"labels":[],"label_agreement":null},{"id":"W4283014765","doi":"10.1080/03610470.2022.2065453","title":"Physicochemical Properties and Malting Potential of New Canadian Hulless Barley Genotypes","year":2022,"lang":"en","type":"article","venue":"Journal of the American Society of Brewing Chemists","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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; Agriculture and Agri-Food Canada","funders":"","keywords":"Starch; Food science; Arabinoxylan; Hydrolysis; Friability; Chemistry; Biochemistry; Metabolism","score_opus":0.01941304981241147,"score_gpt":0.2288971687070351,"score_spread":0.20948411889462365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283014765","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831295,0.00012567456,0.00026763105,0.000023319553,0.000004112677,0.000013160754,0.00050554797,0.000012039637,0.0007355041],"genre_scores_gemma":[0.9909196,0.00027276506,0.0018448842,0.000043335254,0.0000045867514,0.000016713699,0.002591819,0.000046713267,0.004259537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997594,0.000009393045,0.000014626584,0.00005849557,0.000112029025,0.000046095156],"domain_scores_gemma":[0.999705,0.00002116618,0.00003330397,0.000014922964,0.00012372037,0.000101858066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017488084,0.00057734834,0.00033499382,0.00080053316,0.0006848443,0.00062539557,0.00034639853,0.00025103573,0.00087517785],"category_scores_gemma":[0.00021777458,0.00015387284,0.00037923089,0.0008959229,0.00035272987,0.00020011763,0.00032551,0.0005018952,0.00014402319],"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":[0.0005415941,0.000053669566,0.012868989,0.00006225743,0.00004797869,0.0002181305,0.00047226247,0.00022346374,0.97895026,0.000108748114,0.00014063553,0.006312005],"study_design_scores_gemma":[0.000034311124,0.00063122786,0.8815548,0.000016316018,0.0002138521,0.0005002608,0.0010799787,0.0009537793,0.107290186,0.00005224822,0.0075975996,0.00007549186],"about_ca_topic_score_codex":0.3474177,"about_ca_topic_score_gemma":0.5409912,"teacher_disagreement_score":0.6525823,"about_ca_system_score_codex":0.0038366201,"about_ca_system_score_gemma":0.0013264271,"threshold_uncertainty_score":0.690791},"labels":[],"label_agreement":null},{"id":"W4283080028","doi":"10.3390/foods11121796","title":"Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products","year":2022,"lang":"en","type":"review","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Traceability; Quality (philosophy); Business; Sustainability; Product (mathematics); Process (computing); Food safety; Engineering; Computer science; Food science; Mathematics","score_opus":0.1322923742467941,"score_gpt":0.39218927589704067,"score_spread":0.2598969016502466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283080028","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":[0.0002441792,0.99881786,0.000057467816,0.00011128322,0.000055728677,0.000004677069,0.000015778667,0.0000019630809,0.0006910243],"genre_scores_gemma":[0.0012669436,0.9981931,0.00012998766,0.00009636271,0.000027616332,0.0000049621885,0.000016571625,8.405546e-7,0.00026360978],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964225,0.00008353023,0.00006335052,0.000064071246,0.00012110906,0.000025620639],"domain_scores_gemma":[0.9992963,0.00045641314,0.000102451966,0.000014199536,0.00011217006,0.000018412227],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010292336,0.0006006961,0.0010597203,0.0020469713,0.00020902694,0.0008987504,0.0005594595,0.00080824527,0.0034654452],"category_scores_gemma":[0.0013984579,0.00022689448,0.00082176673,0.0020507288,0.0002849914,0.000785918,0.0004988634,0.0008913819,0.0006376733],"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":[0.00009503045,0.00009512494,0.00022540317,0.10440534,0.00020589611,0.00014834794,0.00017403295,0.00034715675,0.0023747,0.004554607,0.00681752,0.88055694],"study_design_scores_gemma":[0.000018229182,0.00033651912,0.002383333,0.03562018,0.0005252294,0.0008858044,0.00020834498,0.000103995844,0.0013598723,0.0014814653,0.9570504,0.000026654907],"about_ca_topic_score_codex":0.0019459893,"about_ca_topic_score_gemma":0.00445121,"teacher_disagreement_score":0.0034654452,"about_ca_system_score_codex":0.0005182694,"about_ca_system_score_gemma":0.0010774159,"threshold_uncertainty_score":0.011593044},"labels":[],"label_agreement":null},{"id":"W4283331313","doi":"10.1039/d2fo00697a","title":"Unraveling the impact of viscosity and starch type on the <i>in vitro</i> starch digestibility of different gels","year":2022,"lang":"en","type":"article","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Agencia Estatal de Investigación; Generalitat Valenciana; European Regional Development Fund; Ministerio de Ciencia e Innovación; Xunta de Galicia; European Commission","keywords":"Starch; Viscometer; Viscosity; Hydrolysis; Chemistry; Amylose; Rheometer; Enzymatic hydrolysis; Apparent viscosity; Rheology; Intrinsic viscosity; Chemical engineering; Chromatography; Food science; Materials science; Biochemistry; Polymer; Organic chemistry; Composite material","score_opus":0.03649883712155372,"score_gpt":0.2678364399292567,"score_spread":0.231337602807703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283331313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98186827,0.004201633,0.010317369,0.00031978972,0.000073056064,0.000037549056,0.00041994097,0.000112279886,0.0026501908],"genre_scores_gemma":[0.9874817,0.00182406,0.008900753,0.00019055363,0.000045095738,0.00002810524,0.0003948248,0.00008982619,0.001045137],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997898,0.000069064175,0.000022283359,0.00004998707,0.000039642484,0.00002922836],"domain_scores_gemma":[0.9992168,0.00039913756,0.00016154945,0.000090946574,0.000082363425,0.00004926482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00077313,0.00042850553,0.00028831162,0.00026709217,0.00010203962,0.0008901474,0.0002181628,0.00031035623,0.002460335],"category_scores_gemma":[0.0012122991,0.00023452949,0.00040538944,0.00019243693,0.00027795252,0.00095953385,0.000263342,0.0008999385,0.0004674254],"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":[0.00036934254,0.00012512434,0.004244386,0.00016695556,0.000027535598,0.000043551383,0.000050133884,0.00024199054,0.98072904,0.00014071917,0.0001039043,0.013757208],"study_design_scores_gemma":[0.000024967541,0.0011243878,0.060196333,0.000059704566,0.000101195044,0.00035602655,0.00015400912,0.0040526963,0.930226,0.000558169,0.0030892284,0.000057321737],"about_ca_topic_score_codex":0.00070916064,"about_ca_topic_score_gemma":0.00073067466,"teacher_disagreement_score":0.002460335,"about_ca_system_score_codex":0.00012694701,"about_ca_system_score_gemma":0.0002134589,"threshold_uncertainty_score":0.008230627},"labels":[],"label_agreement":null},{"id":"W4283752243","doi":"10.1080/87559129.2022.2092747","title":"A Detailed Review on Quality Parameters of Functional Noodles","year":2022,"lang":"en","type":"review","venue":"Food Reviews International","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Functional food; Food science; Food industry; Quality (philosophy); Business; Biotechnology; Biochemical engineering; Computer science; Chemistry; Biology; Engineering","score_opus":0.2907692819635386,"score_gpt":0.4044952756813419,"score_spread":0.11372599371780334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283752243","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":[0.0005376303,0.99636555,0.00029696486,0.00012606366,0.00021725749,0.000016270695,0.00012520853,0.000012091895,0.0023029726],"genre_scores_gemma":[0.0026466965,0.9944988,0.0005409128,0.00015151601,0.00009888554,0.000025022811,0.00019463706,0.0000063244897,0.0018372994],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99963117,0.00006177206,0.000075468044,0.00006596977,0.00013720685,0.000028498282],"domain_scores_gemma":[0.99960405,0.00017106043,0.000081681355,0.000012718721,0.00011340517,0.000017140586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006670636,0.0011262633,0.001309771,0.0030047598,0.00030860218,0.000858703,0.0006751868,0.00071188237,0.008967642],"category_scores_gemma":[0.00094800146,0.000354791,0.0009725324,0.0024994845,0.00027727918,0.0014198702,0.0005057236,0.00086553145,0.0023069847],"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":[0.00020383229,0.00015582955,0.00033059224,0.112619795,0.00020088124,0.0002885351,0.00014296641,0.00040606264,0.012640198,0.0031304008,0.02788109,0.84199995],"study_design_scores_gemma":[0.00001761385,0.000281397,0.0016200934,0.008393263,0.0003374208,0.0012531206,0.00009976319,0.00011122534,0.00482397,0.0008969072,0.9821165,0.000048676367],"about_ca_topic_score_codex":0.0011941207,"about_ca_topic_score_gemma":0.001631427,"teacher_disagreement_score":0.008967642,"about_ca_system_score_codex":0.00038490177,"about_ca_system_score_gemma":0.0009807098,"threshold_uncertainty_score":0.029999733},"labels":[],"label_agreement":null},{"id":"W4283754392","doi":"10.1038/s41430-022-01176-5","title":"The importance of molecular weight in determining the minimum dose of oat β-glucan required to reduce the glycaemic response in healthy subjects without diabetes: a systematic review and meta-regression analysis","year":2022,"lang":"en","type":"review","venue":"European Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Artificial Intelligence in Medicine (Canada); University of Toronto; St. Michael's Hospital; Glycemic Index Laboratories","funders":"PepsiCo","keywords":"Medicine; Diabetes mellitus; Meta-regression; Confidence interval; Meta-analysis; Crossover study; Internal medicine; Cochrane Library; Meal; Insulin; Type 2 diabetes; Linear regression; Gastroenterology; Endocrinology; Mathematics","score_opus":0.11934588327779369,"score_gpt":0.4093951853882591,"score_spread":0.2900493021104654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283754392","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":[0.0048456346,0.99343336,0.0005691159,0.00016470169,0.00013794348,0.0003280251,0.0002493999,0.000022305088,0.0002494722],"genre_scores_gemma":[0.23180407,0.759953,0.0037598338,0.0012512441,0.00036236102,0.0017509748,0.00060027477,0.000048283622,0.00046988847],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9869466,0.0067252377,0.0038057433,0.00107067,0.0011906431,0.00026114055],"domain_scores_gemma":[0.97367,0.021541774,0.002940855,0.00051653275,0.0011466799,0.00018411379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.018882222,0.0027183057,0.021515282,0.0040260023,0.00045545067,0.0036972184,0.0021342805,0.0023656602,0.0027224154],"category_scores_gemma":[0.036572054,0.0015531833,0.03952361,0.0050074467,0.00081411336,0.002189048,0.0011825851,0.0022527666,0.00030924098],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041428464,0.000033516568,0.0022167754,0.36261243,0.61848277,0.00009578689,0.00006868474,0.0005329582,0.00023781146,0.00013894404,0.00033374137,0.011103677],"study_design_scores_gemma":[0.0012139585,0.00028308085,0.002249696,0.01749572,0.9772561,0.000057456924,0.00003074374,0.00021582266,0.00010413625,0.00017696475,0.0008968647,0.000019508301],"about_ca_topic_score_codex":0.005280568,"about_ca_topic_score_gemma":0.010116703,"teacher_disagreement_score":0.021515282,"about_ca_system_score_codex":0.0022698618,"about_ca_system_score_gemma":0.002253424,"threshold_uncertainty_score":0.09985995},"labels":[],"label_agreement":null},{"id":"W4284711340","doi":"10.1016/j.foodhyd.2022.107896","title":"Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS","year":2022,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"","keywords":"Starch; Starch gelatinization; Pulse (music); Materials science; Biological system; Chemistry; Chemical engineering; Food science; Biology; Physics; Optics; Engineering","score_opus":0.07563993070007372,"score_gpt":0.26691551835831867,"score_spread":0.19127558765824496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4284711340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9263301,0.00017274971,0.0715905,0.000037542937,0.000013088903,0.00003165264,0.00009951537,0.000109716486,0.0016151598],"genre_scores_gemma":[0.99203956,0.00012277864,0.0067427065,0.000008021533,0.0000017625525,0.000023336594,0.00005387584,0.000016226752,0.0009917864],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99994326,0.000005867096,0.000002423399,0.000019298383,0.000017698081,0.000011505372],"domain_scores_gemma":[0.9998629,0.00006100665,0.000028218537,0.00001549462,0.000023141936,0.0000092228875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017175355,0.00027692938,0.0001518457,0.00012832509,0.000074358126,0.00033393747,0.0002281503,0.00030944476,0.00050723244],"category_scores_gemma":[0.0003833844,0.0001301318,0.0002850683,0.00014305415,0.00021016726,0.0004099272,0.00016427127,0.00021015543,0.00013320264],"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":[0.0002645935,0.00010170069,0.006398264,0.00012178898,0.000024369228,0.00022820261,0.000072840965,0.5004736,0.47070327,0.0013357962,0.00017393545,0.020101741],"study_design_scores_gemma":[0.0000054124903,0.0000808526,0.0030433969,0.0000028060517,0.000008389524,0.000037826354,0.000019035584,0.9333579,0.06300743,0.0001698723,0.0002592089,0.000007907993],"about_ca_topic_score_codex":0.0019161372,"about_ca_topic_score_gemma":0.0012874545,"teacher_disagreement_score":0.0019161372,"about_ca_system_score_codex":0.00027548496,"about_ca_system_score_gemma":0.00019605305,"threshold_uncertainty_score":0.003809929},"labels":[],"label_agreement":null},{"id":"W4284966313","doi":"10.3390/foods11142026","title":"Chemical Composition and Antioxidant Profile of Sorghum (Sorghumbicolor (L.) Moench) and Pearl Millet (Pennisetumglaucum (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":72,"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":"Sorghum; Pearl; Chemical composition; Composition (language); Antioxidant; Biology; Agronomy; Botany; Chemistry; Geography","score_opus":0.019103656125392564,"score_gpt":0.23622997450959934,"score_spread":0.2171263183842068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4284966313","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99951184,0.00023921969,0.000026289372,0.0000057582192,0.0000013175736,0.000002156118,0.00013221806,0.0000011632559,0.000080101665],"genre_scores_gemma":[0.99885607,0.0002566259,0.00020704612,0.000017298287,0.0000015214298,0.00000564342,0.000305903,0.0000017333418,0.00034822623],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994993,0.000008930253,0.0000065625063,0.00001600455,0.000008003057,0.000010531495],"domain_scores_gemma":[0.9998969,0.000013923007,0.000034485183,0.000004124871,0.000026866515,0.000023768796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011521791,0.00034608197,0.00021921181,0.00095487083,0.00030473733,0.00022943997,0.00007935576,0.0001382906,0.0004508976],"category_scores_gemma":[0.00012718303,0.00012701155,0.00012553248,0.00079447066,0.00015181024,0.00014890548,0.00012882875,0.00013168815,0.000089561145],"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":[0.0010751867,0.00016496536,0.12064385,0.00024498746,0.000052321764,0.0005517056,0.0010447097,0.00015227032,0.8664362,0.00007173081,0.00009353498,0.00946857],"study_design_scores_gemma":[0.000008638229,0.00039083126,0.9841925,0.00001338234,0.00004246487,0.00030435764,0.0006460643,0.00013014987,0.013711438,0.00001917418,0.0005310988,0.000009892317],"about_ca_topic_score_codex":0.008113838,"about_ca_topic_score_gemma":0.013478785,"teacher_disagreement_score":0.008113838,"about_ca_system_score_codex":0.0001876061,"about_ca_system_score_gemma":0.00013574194,"threshold_uncertainty_score":0.01613319},"labels":[],"label_agreement":null},{"id":"W4285039769","doi":"10.22215/etd/2022-14994","title":"Development of Innovative Ultrasound-Treated Emulsion Gels for its Application in Dysphasia Food","year":2022,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Emulsion; Dysphagia; Food science; Inulin; Chemistry; Swallowing; Materials science; Chromatography; Medicine; Biochemistry; Dentistry; Surgery","score_opus":0.025356498290750994,"score_gpt":0.29892674034534616,"score_spread":0.2735702420545952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285039769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96055305,0.01672482,0.017668374,0.00017473902,0.00011866801,0.00013222537,0.000103318365,0.000097339114,0.004427513],"genre_scores_gemma":[0.96648973,0.0085574025,0.019360365,0.0001070772,0.000029386727,0.0000981045,0.00011798886,0.00002542191,0.0052144914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999616,0.000005306039,0.0000029558844,0.000009791434,0.0000125676315,0.000007830122],"domain_scores_gemma":[0.9999647,0.000006490664,0.0000094661145,0.0000017531304,0.000010742995,0.0000068886297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012247833,0.00022477719,0.00016763293,0.00022385368,0.000095517324,0.00020942852,0.00013128744,0.00026029412,0.0005580207],"category_scores_gemma":[0.00009713801,0.00010845772,0.00021531146,0.00010801206,0.0000991445,0.00020488302,0.0001436078,0.00027785578,0.00016627977],"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":[0.000025037081,0.000022682496,0.000026749156,0.00008032584,0.0000029799048,0.000042667154,0.000017011329,0.000056358043,0.9961901,0.00004953311,0.000021253802,0.003465319],"study_design_scores_gemma":[0.000017689512,0.0006345954,0.0010898582,0.000017151215,0.000030567215,0.00021740727,0.000029669256,0.00068783,0.99344194,0.000038338996,0.0037875753,0.0000073900314],"about_ca_topic_score_codex":0.0003393474,"about_ca_topic_score_gemma":0.00053445005,"teacher_disagreement_score":0.0005580207,"about_ca_system_score_codex":0.00012633584,"about_ca_system_score_gemma":0.00012723713,"threshold_uncertainty_score":0.0018667579},"labels":[],"label_agreement":null},{"id":"W4285193584","doi":"10.2139/ssrn.4113796","title":"Physicochemical, Functional, Pasting Properties and Fourier Transform Infrared Spectroscopy of Pure and Modified Cardaba Banana (Musa ABB) Starches","year":2022,"lang":"en","type":"article","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Fourier transform infrared spectroscopy; Infrared; Infrared spectroscopy; Fourier transform; Materials science; Spectroscopy; Banana peel; Chemistry; Food science; Mathematics; Chemical engineering; Physics; Organic chemistry; Optics; Engineering; Mathematical analysis","score_opus":0.02462599660207276,"score_gpt":0.22277579283675522,"score_spread":0.19814979623468246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285193584","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987716,0.0003968487,0.0003588909,0.0000128224165,0.000007903159,0.0000035783855,0.000085266496,0.0000037020877,0.0003594703],"genre_scores_gemma":[0.99844235,0.00019562517,0.00042930935,0.000017393662,0.000004336468,0.000004912166,0.0001347431,0.000004529954,0.0007669099],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998946,0.00001900881,0.000012345205,0.000024814446,0.000033187735,0.000015973294],"domain_scores_gemma":[0.9997416,0.00006315184,0.00005608672,0.00001785579,0.000080850106,0.000040410887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021909918,0.00029751335,0.0001317688,0.0004656938,0.00020662155,0.00029488403,0.00011446721,0.0002181965,0.00081893534],"category_scores_gemma":[0.00037051126,0.00014758634,0.00028854236,0.00044532306,0.00026132807,0.00036286635,0.00011906002,0.00043627262,0.00008088267],"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":[0.00034687298,0.0000460439,0.0019796847,0.00007090797,0.000020900074,0.00009503187,0.00010242151,0.00016593085,0.99445266,0.00008254677,0.000024051707,0.0026130439],"study_design_scores_gemma":[0.000016331283,0.0012761834,0.19511792,0.00002725334,0.00015429543,0.00066402194,0.000615811,0.0022809056,0.7978077,0.00016870751,0.0018147627,0.00005616458],"about_ca_topic_score_codex":0.001171636,"about_ca_topic_score_gemma":0.0012600824,"teacher_disagreement_score":0.001171636,"about_ca_system_score_codex":0.000085578446,"about_ca_system_score_gemma":0.00008680712,"threshold_uncertainty_score":0.0027396083},"labels":[],"label_agreement":null},{"id":"W4285310592","doi":"10.5267/j.ccl.2022.5.002","title":"Preparation of some functional bakeries for celiac patients","year":2022,"lang":"en","type":"article","venue":"Current Chemistry Letters","topic":"Food composition and properties","field":"Nursing","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 science; Chemistry; Gluten; Wheat flour; Gluten free; Raw material; Chemical composition; Organic chemistry","score_opus":0.023895109287881005,"score_gpt":0.26734784423344676,"score_spread":0.24345273494556577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285310592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9789786,0.008845683,0.0056907022,0.00021367136,0.00012952619,0.00024128555,0.00043812362,0.000116726376,0.0053457697],"genre_scores_gemma":[0.9555009,0.0053913738,0.023873184,0.00041302378,0.000064877546,0.00014805832,0.0011071953,0.00009871647,0.013402605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999366,0.000012286174,0.0000059970607,0.000012259066,0.000020612411,0.00001229588],"domain_scores_gemma":[0.9999467,0.000006412386,0.0000065208615,0.0000047582507,0.00002073241,0.000014851004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014318612,0.0004268934,0.00024338179,0.00069273676,0.00035050223,0.00022192577,0.00021094902,0.00027418215,0.0052519636],"category_scores_gemma":[0.00017997892,0.00016703778,0.00030202686,0.00034940947,0.00009614934,0.00020976264,0.00032822954,0.00036781444,0.0007658048],"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":[0.0010247927,0.00039294583,0.0023661973,0.00086434855,0.000052554413,0.0007482882,0.0002504485,0.0000911253,0.94504994,0.00022867163,0.0005016693,0.04842917],"study_design_scores_gemma":[0.00021841348,0.00660498,0.051693793,0.00024243427,0.00043786867,0.0038763355,0.0011134244,0.0005805466,0.87343293,0.0002534917,0.061464623,0.00008116837],"about_ca_topic_score_codex":0.00052270415,"about_ca_topic_score_gemma":0.0016414406,"teacher_disagreement_score":0.0052519636,"about_ca_system_score_codex":0.000068021465,"about_ca_system_score_gemma":0.000102345315,"threshold_uncertainty_score":0.017569602},"labels":[],"label_agreement":null},{"id":"W4286457114","doi":"10.17504/protocols.io.n2bvj644wlk5/v1","title":"[RETRACTED] Cannaleafz Cbd Gummies Canada Latest Review v1","year":2022,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Political science","score_opus":0.032374763911736694,"score_gpt":0.2685116854296351,"score_spread":0.23613692151789842,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286457114","genre_codex":"editorial","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":[0.0004161659,0.13652577,0.0013312151,0.20191467,0.37801653,0.0007529142,0.038933214,0.0028523814,0.23925716],"genre_scores_gemma":[0.0034779147,0.078273475,0.0022009762,0.089098506,0.03514719,0.00048114004,0.01651981,0.0021668717,0.7726342],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9934343,0.0004225541,0.000430466,0.00045731277,0.004321345,0.000933931],"domain_scores_gemma":[0.9665589,0.0022720676,0.0009862321,0.0012527993,0.025740545,0.0031895102],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0058493754,0.001887536,0.0029299257,0.006813441,0.0027365491,0.007168087,0.0058255354,0.008016278,0.28861755],"category_scores_gemma":[0.030546524,0.0009268156,0.0022334547,0.0072293547,0.0018484655,0.0035298816,0.0034614592,0.006307851,0.1672399],"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":[0.000017470096,0.0000024858953,0.000011830195,0.00019130512,0.0000038944077,0.000008545449,0.0000032713954,0.00000492761,0.000009648906,0.00018439071,0.9913298,0.008232448],"study_design_scores_gemma":[0.000022666627,0.000007808026,0.0002243977,0.0004674754,0.000017974919,0.000015491962,0.000013158558,0.000012136715,0.000057011075,0.00023185957,0.99892056,0.000009472857],"about_ca_topic_score_codex":0.3382175,"about_ca_topic_score_gemma":0.46130794,"teacher_disagreement_score":0.71138245,"about_ca_system_score_codex":0.014332227,"about_ca_system_score_gemma":0.04129656,"threshold_uncertainty_score":0.9655219},"labels":[],"label_agreement":null},{"id":"W4289528199","doi":"10.1016/j.powtec.2022.117803","title":"Characterization of roller and Ferkar-milled pulse flours using laser diffraction and scanning electron microscopy","year":2022,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Microstructure; Scanning electron microscope; Starch; Materials science; Porosity; Ingredient; Particle size; Pulse (music); Food science; Composite material; Chemistry; Optics","score_opus":0.011075267570930013,"score_gpt":0.25612586919590313,"score_spread":0.2450506016249731,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4289528199","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98698634,0.00071009685,0.009421415,0.000053340522,0.000020844052,0.00002971388,0.0006556515,0.00008514115,0.0020375256],"genre_scores_gemma":[0.98604,0.00042483807,0.009977019,0.00004634593,0.000006112574,0.000028057302,0.00071848725,0.000058004112,0.0027010303],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998362,0.00001021054,0.000015935084,0.00003583582,0.00007925429,0.000022470997],"domain_scores_gemma":[0.9997526,0.00006843352,0.00003467966,0.000024377207,0.00010032796,0.000019607896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029356813,0.00013735543,0.0002889313,0.0005997419,0.00032199814,0.0005055958,0.0002714904,0.00039415815,0.0013843351],"category_scores_gemma":[0.00039573098,0.00022056155,0.00023834188,0.00048007772,0.00028613955,0.00037795122,0.00013497785,0.00043187867,0.00021671508],"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":[0.00013260952,0.000022510889,0.000728881,0.000027165359,0.000004336731,0.00010411262,0.000058888858,0.00013832939,0.99430096,0.000112797934,0.000040519673,0.0043287626],"study_design_scores_gemma":[0.000015854856,0.00030587526,0.04768335,0.000011219384,0.000020784784,0.00042776304,0.0002133552,0.0022561734,0.94679517,0.000117824915,0.0021385355,0.000014255191],"about_ca_topic_score_codex":0.0016141428,"about_ca_topic_score_gemma":0.0023560098,"teacher_disagreement_score":0.0016141428,"about_ca_system_score_codex":0.00022214527,"about_ca_system_score_gemma":0.00022531878,"threshold_uncertainty_score":0.004631102},"labels":[],"label_agreement":null},{"id":"W4289536193","doi":"10.18103/mra.v10i7.2920","title":"Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market","year":2022,"lang":"en","type":"article","venue":"Medical Research Archives","topic":"Food composition and properties","field":"Nursing","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":"European Commission","keywords":"Recipe; Gluten; Ingredient; Food science; Olive oil; Sunflower oil; Mediterranean climate; Low calorie; Business; Mathematics; Geography; Biology","score_opus":0.10544308628581023,"score_gpt":0.3861839554469808,"score_spread":0.2807408691611706,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4289536193","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90165085,0.03385844,0.0003999824,0.013779385,0.0004297918,0.000039843115,0.00097755,0.00005464606,0.048809446],"genre_scores_gemma":[0.94906974,0.022787105,0.0012854994,0.006265742,0.00038073256,0.000025309786,0.00088500103,0.000038092447,0.019262794],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9998172,0.00004370077,0.000008164966,0.000024137862,0.0000723842,0.000034418335],"domain_scores_gemma":[0.9997123,0.000032439282,0.00006759721,0.000011109977,0.000103937644,0.00007264721],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004962003,0.00015044685,0.00025293513,0.0005565027,0.00041470674,0.001337429,0.00016071752,0.00037108373,0.011619859],"category_scores_gemma":[0.0008675502,0.000052490795,0.00014559341,0.0005982655,0.00032932786,0.00085508305,0.0003050027,0.00036627025,0.0014086424],"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":[0.0011835067,0.00040205684,0.27637988,0.0013418507,0.00011182403,0.0012800683,0.0075365817,0.00007245417,0.0086728325,0.0045786463,0.04631752,0.6521228],"study_design_scores_gemma":[0.000025509558,0.0005260843,0.74485165,0.00069372694,0.000046488552,0.0012089263,0.021468967,0.00008852469,0.00062107464,0.0011771126,0.22925845,0.00003350911],"about_ca_topic_score_codex":0.0042638895,"about_ca_topic_score_gemma":0.008049984,"teacher_disagreement_score":0.011619859,"about_ca_system_score_codex":0.00049090135,"about_ca_system_score_gemma":0.00022387011,"threshold_uncertainty_score":0.0388723},"labels":[],"label_agreement":null},{"id":"W4291150008","doi":"10.3390/ani12162053","title":"Effect of Fiber Fermentation and Protein Digestion Kinetics on Mineral Digestion in Pigs","year":2022,"lang":"en","type":"review","venue":"Animals","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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 Alberta","funders":"Mitacs","keywords":"Digestion (alchemy); Fermentation; Kinetics; Chemistry; Fiber; Anaerobic digestion; Food science; Chromatography; Methane; Organic chemistry","score_opus":0.039821368173167546,"score_gpt":0.3268898297506171,"score_spread":0.28706846157744953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4291150008","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":[0.9927598,0.005226165,0.0010379083,0.000049074257,0.000029908053,0.00002029304,0.00031137455,0.000012229676,0.00055332563],"genre_scores_gemma":[0.98685616,0.0074588265,0.0028282595,0.00016580906,0.000018751227,0.000049732713,0.00060534,0.00003340196,0.0019836952],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99966633,0.000101882775,0.00002327988,0.000088922156,0.00006421629,0.000055340275],"domain_scores_gemma":[0.99974126,0.00010671173,0.00007383061,0.000014701892,0.000028772338,0.00003488193],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007690401,0.00035690275,0.0003675722,0.00028166242,0.00013098145,0.00050647417,0.0001607684,0.00036286048,0.000542438],"category_scores_gemma":[0.0005563073,0.00020471858,0.0006483127,0.00025998434,0.00019244775,0.0003390751,0.00020861717,0.00042048484,0.00020236026],"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":[0.010837695,0.00048952823,0.02692226,0.001105379,0.00044800367,0.00028901192,0.00022793691,0.0008397686,0.92513514,0.00011472191,0.00024156949,0.03334904],"study_design_scores_gemma":[0.00018090828,0.017305266,0.5752734,0.0003968392,0.0011346957,0.0006668335,0.0004545722,0.003977956,0.3892693,0.0004309687,0.010776915,0.00013239571],"about_ca_topic_score_codex":0.0019175904,"about_ca_topic_score_gemma":0.0027138405,"teacher_disagreement_score":0.0019175904,"about_ca_system_score_codex":0.0004222828,"about_ca_system_score_gemma":0.00029696786,"threshold_uncertainty_score":0.0040670633},"labels":[],"label_agreement":null},{"id":"W4291755134","doi":"10.5539/jfr.v11n4p1","title":"Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)","year":2022,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Extrusion; Absorption of water; Food science; Ingredient; Swelling; Starch; Solubility; Moisture; Chemistry; Extrusion cooking; Water content; Functional food; Expansion ratio; Materials science; Chemical engineering; Composite material; Organic chemistry","score_opus":0.1875419445473855,"score_gpt":0.3699992679560673,"score_spread":0.18245732340868182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4291755134","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981846,0.0010206179,0.0003286821,0.000014829642,0.00001076496,0.0000066076173,0.00009249868,0.000008559092,0.0003328011],"genre_scores_gemma":[0.9978236,0.0006565768,0.00073427224,0.000025356332,0.000005673962,0.000009586438,0.00022214938,0.000014088087,0.0005085714],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997348,0.000053442272,0.000047143574,0.000055226596,0.000067250345,0.000042082233],"domain_scores_gemma":[0.9996426,0.00013455328,0.00010222373,0.000020192358,0.00006408544,0.000036318354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000286312,0.00033282567,0.00033564903,0.00018649534,0.00012772702,0.00032171982,0.00010648328,0.0002064459,0.00078201],"category_scores_gemma":[0.00045580033,0.00014880713,0.0003220875,0.0003034822,0.00016600476,0.00035576388,0.00019832693,0.0004408991,0.000117599164],"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":[0.0006969868,0.00006862894,0.0011734059,0.00012473283,0.000028476208,0.000115538685,0.00006081695,0.00011137568,0.9952141,0.00001959156,0.000021501672,0.0023649293],"study_design_scores_gemma":[0.000020882204,0.0013257496,0.03685901,0.000020819367,0.000088523455,0.0001568904,0.00008336098,0.00052781764,0.9597739,0.000017387121,0.0011059376,0.000019659734],"about_ca_topic_score_codex":0.00047056505,"about_ca_topic_score_gemma":0.0007474298,"teacher_disagreement_score":0.00078201,"about_ca_system_score_codex":0.00012023171,"about_ca_system_score_gemma":0.00008804034,"threshold_uncertainty_score":0.0026161075},"labels":[],"label_agreement":null},{"id":"W4292183262","doi":"10.1002/cche.10594","title":"Understanding structure, functionality, and digestibility of faba bean starch for potential industrial uses","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada","keywords":"Vicia faba; Starch; Chemistry; Tannin; Cultivar; Food science; Agronomy; Biology","score_opus":0.1445015870478813,"score_gpt":0.2800848972623814,"score_spread":0.1355833102145001,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292183262","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952572,0.0019359775,0.0022178276,0.000047739202,0.000002172784,0.0000048673414,0.00011574641,0.000010018158,0.00040853195],"genre_scores_gemma":[0.9971929,0.0005623559,0.0018166769,0.000018888206,0.0000016103676,0.0000034193627,0.00014913963,0.0000038469975,0.00025103873],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999416,0.000007716001,0.0000035573664,0.000017789973,0.000012139089,0.000017156157],"domain_scores_gemma":[0.99991286,0.000013627483,0.00003280193,0.000005989534,0.000018318064,0.000016396985],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023547212,0.00026944728,0.00016366776,0.00050363026,0.00013454082,0.00040607748,0.0001513812,0.00030966548,0.0004419077],"category_scores_gemma":[0.00016571091,0.00013500177,0.00032142154,0.00033617535,0.00013416915,0.00032928862,0.000120016935,0.00025496073,0.000074677264],"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":[0.00006994259,0.000015728387,0.0049453615,0.000048267542,0.00001148547,0.00003146723,0.00004133549,0.00014179491,0.9912306,0.000048767855,0.000011194923,0.0034041558],"study_design_scores_gemma":[0.000013390473,0.00059711345,0.51109225,0.000045221823,0.0001274884,0.00051972625,0.0005761616,0.0035748289,0.4787629,0.0004133966,0.0042560664,0.000021460348],"about_ca_topic_score_codex":0.0032617548,"about_ca_topic_score_gemma":0.00331367,"teacher_disagreement_score":0.0032617548,"about_ca_system_score_codex":0.00037257644,"about_ca_system_score_gemma":0.00023498813,"threshold_uncertainty_score":0.006485522},"labels":[],"label_agreement":null},{"id":"W4292553276","doi":"10.3390/polym14163418","title":"Cluster Size of Amylopectin and Nanosized Amylopectin Fragments Characterized by Pyrene Excimer Formation","year":2022,"lang":"en","type":"article","venue":"Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Pyrene; Chemistry; Excimer; Fluorescence; Amylose; Crystallography; Polysaccharide; Chemical engineering; Materials science; Starch; Organic chemistry","score_opus":0.009652178211008455,"score_gpt":0.22489222104180567,"score_spread":0.21524004283079723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292553276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985784,0.00008010949,0.0010292233,0.000008858847,0.0000016297167,0.000005051842,0.0000664136,0.000011440498,0.00021876031],"genre_scores_gemma":[0.9974191,0.00006695741,0.0017210161,0.000006368027,0.0000012909921,0.000018498953,0.00022293015,0.000010146047,0.00053360424],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992836,0.0000045264883,0.000003778983,0.000031084845,0.000020144076,0.000012079882],"domain_scores_gemma":[0.99984634,0.0000541054,0.000035630084,0.000010840395,0.000025862595,0.00002713519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010205967,0.00012406413,0.00013108466,0.00012675529,0.000094510186,0.00016774709,0.00013576589,0.00018028945,0.0005957005],"category_scores_gemma":[0.00029498947,0.000109240755,0.00011063808,0.00010572355,0.00018421968,0.00020006573,0.00010896267,0.00021669133,0.00009123141],"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":[0.000049789753,0.0000038692388,0.00024324567,0.000008780145,0.0000023029486,0.000008235481,0.000017048746,0.00020277529,0.99901557,0.000046847654,0.000008339475,0.00039315896],"study_design_scores_gemma":[0.000004467708,0.000085093125,0.005203152,0.0000020809807,0.000006544379,0.000030828418,0.000019148485,0.0032367813,0.9911408,0.000023872391,0.00024295627,0.000004328884],"about_ca_topic_score_codex":0.0009093756,"about_ca_topic_score_gemma":0.0005480946,"teacher_disagreement_score":0.0009093756,"about_ca_system_score_codex":0.0003458526,"about_ca_system_score_gemma":0.000085914835,"threshold_uncertainty_score":0.0025093555},"labels":[],"label_agreement":null},{"id":"W4293007967","doi":"10.11159/icbb22.030","title":"New Strategy to Develop Metabiotic Sourdoughs for GlutenFree Bread Functionalization","year":2022,"lang":"en","type":"article","venue":"Proceedings of the World Congress on New Technologies","topic":"Food composition and properties","field":"Nursing","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":"Colegiul Consultativ pentru Cercetare-Dezvoltare şi Inovare; Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii; Ministerul Cercetării, Inovării şi Digitalizării","keywords":"Surface modification; Computer science; Chemical engineering; Engineering","score_opus":0.03123466985174177,"score_gpt":0.26174678098484916,"score_spread":0.23051211113310738,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293007967","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.75757235,0.012857792,0.21223636,0.001343427,0.0004879234,0.0003854434,0.0004516816,0.0005613086,0.014103628],"genre_scores_gemma":[0.8341652,0.007445706,0.1455921,0.0005886646,0.000102660146,0.0002818571,0.00068286,0.00011279882,0.011028256],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986637,0.000015157406,0.000009615009,0.000041793068,0.000042514457,0.00002443608],"domain_scores_gemma":[0.9999523,0.000004168172,0.000012110197,0.00000651797,0.000012097985,0.0000128271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023199081,0.00069604424,0.00029650642,0.0004769617,0.00027684227,0.0005471016,0.00029150536,0.0004623089,0.0010546062],"category_scores_gemma":[0.00011207218,0.0001838659,0.00052551244,0.00029166104,0.00017826297,0.000628995,0.00061645254,0.00089903345,0.0005314367],"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":[0.00002824266,0.000041758107,0.00020735862,0.00009948843,0.000010627675,0.00008909839,0.000047224585,0.00009493352,0.9887242,0.00090159796,0.00009824368,0.009657208],"study_design_scores_gemma":[0.00003166454,0.001055474,0.0031209846,0.000056201912,0.00009301677,0.0005660184,0.00017515203,0.0025199074,0.9601221,0.001073896,0.031156369,0.000029118542],"about_ca_topic_score_codex":0.00022834766,"about_ca_topic_score_gemma":0.00046706508,"teacher_disagreement_score":0.0010546062,"about_ca_system_score_codex":0.00017988952,"about_ca_system_score_gemma":0.0002425883,"threshold_uncertainty_score":0.0035280585},"labels":[],"label_agreement":null},{"id":"W4293317918","doi":"10.1016/j.lwt.2022.113904","title":"Impact of drying methods on banana flour in the gluten-free bread quality","year":2022,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Secretaría de Educación Superior, Ciencia, Tecnología e Innovación; Escuela Superior Politécnica del Litoral","keywords":"Food science; Starch; Ingredient; Gluten; Resistant starch; Chemistry; Gluten free; Wheat flour; Organoleptic; Mathematics","score_opus":0.09247920245549375,"score_gpt":0.4281834264961256,"score_spread":0.3357042240406319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293317918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953497,0.0029106177,0.0008117824,0.00003629769,0.000030222644,0.000027447866,0.00011461648,0.000017302784,0.00070200226],"genre_scores_gemma":[0.99521637,0.0012760386,0.0024560913,0.00007355128,0.000011636026,0.000020483107,0.00016864676,0.000034701112,0.0007424521],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996387,0.00007189367,0.00003566371,0.00008206804,0.00013187352,0.00003981288],"domain_scores_gemma":[0.99970764,0.00006904632,0.00008074527,0.00003061403,0.00007325192,0.000038556493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004552191,0.0004255092,0.0002591056,0.00037562064,0.0002569121,0.0004373732,0.00017745318,0.00023967179,0.0013843799],"category_scores_gemma":[0.00062404963,0.00015641518,0.00039452876,0.00034124983,0.00023086347,0.000309861,0.00024534165,0.0004895467,0.00017513214],"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":[0.001301539,0.00020660732,0.006685768,0.0004000574,0.00011774736,0.00018216416,0.00023131135,0.0001818715,0.97805357,0.00007756565,0.000081558406,0.012480239],"study_design_scores_gemma":[0.000049940034,0.002268949,0.17498206,0.00011654874,0.00035398998,0.00060762075,0.0005203294,0.0009204534,0.8163961,0.00011412598,0.0036252616,0.00004465152],"about_ca_topic_score_codex":0.0010178661,"about_ca_topic_score_gemma":0.0025580917,"teacher_disagreement_score":0.0013843799,"about_ca_system_score_codex":0.00014880768,"about_ca_system_score_gemma":0.00011218306,"threshold_uncertainty_score":0.0046312213},"labels":[],"label_agreement":null},{"id":"W4293433529","doi":"10.1007/978-3-031-05611-6_8","title":"Cereal Based Fermented Foods and Non-alcohol Beverages","year":2022,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Lethbridge College","funders":"","keywords":"Food science; Leavening agent; Fermentation; Fortified Food; Micronutrient; Chemistry; Bioavailability; Biotechnology; Biology; Fortification","score_opus":0.028600158984956457,"score_gpt":0.24811132444017406,"score_spread":0.2195111654552176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293433529","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":[0.0018616428,0.062196214,0.0025124233,0.0010497804,0.0026413873,0.000047653415,0.00019440414,0.0000968541,0.92939967],"genre_scores_gemma":[0.0029592328,0.022101764,0.0015096663,0.00059997826,0.00030984395,0.000030166688,0.00011828117,0.000054620854,0.9723164],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99993646,0.000009951088,0.0000032309226,0.000008894682,0.00003453651,0.0000069020343],"domain_scores_gemma":[0.99995935,0.000019985111,0.000002816298,0.000003446549,0.000009845083,0.0000045100473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001266794,0.00080613006,0.000357648,0.00093779917,0.00059834623,0.0012080324,0.00055445085,0.00070341415,0.05548027],"category_scores_gemma":[0.00019937732,0.00021642826,0.0002887377,0.0012451184,0.0003385086,0.0011067769,0.0007660427,0.0011821886,0.017395703],"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":[0.00005479128,0.00024037594,0.00027607693,0.00074123236,0.000006815176,0.00035601843,0.00075592543,0.00046535427,0.0032412447,0.07188474,0.34104985,0.58092767],"study_design_scores_gemma":[0.0000017964717,0.000029096129,0.00071163324,0.0002501083,0.0000028735612,0.00028299176,0.0001549502,0.000081645165,0.0002727234,0.00703318,0.9911747,0.000004254822],"about_ca_topic_score_codex":0.0026699835,"about_ca_topic_score_gemma":0.010207623,"teacher_disagreement_score":0.05548027,"about_ca_system_score_codex":0.0005335128,"about_ca_system_score_gemma":0.00053230993,"threshold_uncertainty_score":0.18559998},"labels":[],"label_agreement":null},{"id":"W4294000794","doi":"10.1136/bmjdrc-2022-002784","title":"Effect of oats and oat ß-glucan on glycemic control in diabetes: a systematic review and meta-analysis of randomized controlled trials","year":2022,"lang":"en","type":"review","venue":"BMJ Open Diabetes Research & Care","topic":"Food composition and properties","field":"Nursing","cited_by":11,"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 Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Institute of Nutrition, Metabolism and Diabetes; European Association for the Study of Diabetes; University of Toronto; Canadian Society of Endocrinology and Metabolism; Ontario Ministry of Research, Innovation and Science; Government of Canada; National Honey Board; Physicians Committee for Responsible Medicine; Hospital for Sick Children; Danish Cancer Society Research Center; International Sweeteners Association; Alberta Pulse Growers Commission; Glycemic Index Foundation; Soy Nutrition Institute; Saskatchewan Pulse Growers; Canola Council of Canada; Loblaw Companies Limited; Coca-Cola Foundation; United Soybean Board; Agriculture and Agri-Food Canada; Advanced Foods and Materials Network; International Nut and Dried Fruit Council; European Foundation for the Study of Diabetes; Almond Board of California; Diabetes Canada; Danone; Dairy Farmers of Canada; Arizona State University; Banting and Best Diabetes Centre, University of Toronto; Mitacs; European Food Safety Authority; U.S. Department of Agriculture; Abbott Laboratories; Kellogg's; Eli Lilly and Company; Canadian Institutes of Health Research; PepsiCo; California Strawberry Commission; Herbalife Nutrition; General Mills; Alpro Foundation; Physicians' Services Incorporated Foundation; Canadian Nutrition Society; Canadian Diabetes Association","keywords":"Medicine; Glycemic; Meta-analysis; Postprandial; Diabetes mellitus; Internal medicine; Randomized controlled trial; Insulin resistance; Insulin; Type 2 diabetes; Glycemic index; Gastroenterology; Endocrinology","score_opus":0.2315834467457704,"score_gpt":0.5049025224150061,"score_spread":0.27331907566923574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294000794","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":[0.0016866769,0.9968726,0.0003902526,0.00014332119,0.00010678002,0.00039733722,0.00025497723,0.000018103841,0.00012997785],"genre_scores_gemma":[0.07253132,0.9196564,0.0035337708,0.0007737184,0.00028502816,0.002461311,0.0005234766,0.000029215787,0.00020573082],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.971693,0.014503927,0.008131471,0.0021717953,0.002929885,0.0005698861],"domain_scores_gemma":[0.95440054,0.034591254,0.0071967486,0.00096652255,0.0024852923,0.0003597137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.02807704,0.0037782984,0.031684957,0.010499004,0.0007182351,0.0046278923,0.0027658697,0.0029247177,0.0037680566],"category_scores_gemma":[0.058976937,0.0017874084,0.04296055,0.010977537,0.0011877952,0.0027604878,0.001802352,0.002205774,0.0002858238],"study_design_candidate":"meta_analysis","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":[0.0014245792,0.000025862844,0.0018069491,0.59767026,0.38435608,0.00008171371,0.00006724735,0.00048356582,0.00012713917,0.00016162876,0.0005151553,0.013279798],"study_design_scores_gemma":[0.0009839197,0.00024605112,0.0024187139,0.071756415,0.9220885,0.00008986766,0.000048613445,0.00024926412,0.00011737463,0.00031441936,0.0016579452,0.000028942059],"about_ca_topic_score_codex":0.0067584235,"about_ca_topic_score_gemma":0.013003937,"teacher_disagreement_score":0.031684957,"about_ca_system_score_codex":0.004784007,"about_ca_system_score_gemma":0.0064866645,"threshold_uncertainty_score":0.14848733},"labels":[],"label_agreement":null},{"id":"W4294030583","doi":"10.1016/j.jfutfo.2022.08.010","title":"Comparative Study on Nutrient Composition, Functional Property and Glycaemic Index of “Ogi” in Healthy Rats Prepared from Selected Cereal Grains","year":2022,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food composition and properties","field":"Nursing","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":"Federal University of Technology Akure","keywords":"Tannin; Sorghum; Food science; Chemistry; Glycemic index; Phytochemical; Composition (language); Oxalate; Potassium; Flavonoid; Animal science; Agronomy; Glycemic; Biology; Biochemistry; Biotechnology","score_opus":0.030623854125935997,"score_gpt":0.28367988848892106,"score_spread":0.25305603436298507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294030583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99891376,0.00030896877,0.00028858002,0.00003480569,0.000025706606,0.0000109777375,0.0001366984,0.000009812323,0.0002706298],"genre_scores_gemma":[0.9951356,0.0006180519,0.0006958245,0.00011632148,0.0000120475415,0.000039177023,0.00037704373,0.000011524276,0.0029942866],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991786,0.0000071423246,0.0000054512616,0.000025036185,0.000018736704,0.000025791041],"domain_scores_gemma":[0.99981505,0.000014447061,0.000039844865,0.000018803674,0.00003183934,0.00008007379],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016883425,0.00052687194,0.00041077592,0.0005188937,0.00036174935,0.00024602143,0.00012304162,0.00027247475,0.001197161],"category_scores_gemma":[0.00016584733,0.00027360217,0.00041244586,0.00028476896,0.0003654989,0.0003567813,0.00024315868,0.00096165994,0.0002048205],"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":[0.0097764945,0.003178248,0.012867184,0.00014042747,0.000094818635,0.0004327409,0.00031704447,0.00010348064,0.96499115,0.00015037663,0.00019848236,0.0077496143],"study_design_scores_gemma":[0.00050793425,0.051172845,0.4678974,0.000052535834,0.0004363075,0.0012528676,0.002044585,0.0012510128,0.4693541,0.0004699051,0.0054477626,0.00011277378],"about_ca_topic_score_codex":0.001106876,"about_ca_topic_score_gemma":0.0015305381,"teacher_disagreement_score":0.001197161,"about_ca_system_score_codex":0.00018285954,"about_ca_system_score_gemma":0.00018858138,"threshold_uncertainty_score":0.0040048957},"labels":[],"label_agreement":null},{"id":"W4294775237","doi":"10.1016/j.carbpol.2022.120080","title":"Changes to fine structure, size and mechanical modulus of phytoglycogen nanoparticles subjected to high-shear extrusion","year":2022,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Mirexus (Canada); University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Amylopectin; Materials science; Nanoparticle; Composite material; Shear (geology); Chemistry; Nanotechnology; Amylose; Starch; Organic chemistry","score_opus":0.013042660190169083,"score_gpt":0.22716744970558933,"score_spread":0.21412478951542024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294775237","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985582,0.00017521111,0.00086976006,0.000013467156,0.000004314369,0.000004968418,0.00007252667,0.0000142893605,0.00028725754],"genre_scores_gemma":[0.9982414,0.00014636159,0.0007280226,0.000018045524,0.0000023371658,0.000013106968,0.00012213526,0.000011082613,0.0007174664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000007744337,0.000005799384,0.000021030844,0.000026769345,0.000015356385],"domain_scores_gemma":[0.9998733,0.00003494121,0.00004356764,0.000008207317,0.000028151604,0.000011834722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001429857,0.0002321625,0.00013731299,0.00016103106,0.00010156066,0.00014793675,0.00007943579,0.00022054117,0.00092741504],"category_scores_gemma":[0.00021426434,0.00013087683,0.00019347918,0.000112314076,0.00020297398,0.00026546078,0.00012255837,0.00028129452,0.0001327477],"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":[0.000055853445,0.000003874181,0.00022866871,0.000016436254,0.0000031678005,0.000024618363,0.000017556204,0.000054131146,0.9991923,0.000014857047,0.000005550403,0.00038295204],"study_design_scores_gemma":[0.0000030150948,0.000105580504,0.00795658,0.0000024007138,0.000007717686,0.000041164818,0.00003601052,0.00051496894,0.99102694,0.000015621394,0.00028541227,0.0000045129786],"about_ca_topic_score_codex":0.0003993806,"about_ca_topic_score_gemma":0.0006773152,"teacher_disagreement_score":0.00092741504,"about_ca_system_score_codex":0.00013768509,"about_ca_system_score_gemma":0.000055570104,"threshold_uncertainty_score":0.003102541},"labels":[],"label_agreement":null},{"id":"W4296038578","doi":"10.1139/gen-2021-0114","title":"Fine mapping of a major QTL <i>qPA7-1</i> for low hydrocyanic acid content in sorghum–sudangrass hybrid","year":2022,"lang":"en","type":"article","venue":"Genome","topic":"Food composition and properties","field":"Nursing","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":"National Natural Science Foundation of China","keywords":"Biology; Quantitative trait locus; Sorghum; Sweet sorghum; Content (measure theory); Agronomy; Genetics; Botany; Horticulture; Gene; Mathematics","score_opus":0.035597341633437245,"score_gpt":0.2269294481535464,"score_spread":0.19133210652010915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296038578","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998147,0.00013419868,0.0012800787,0.0000123752125,0.000004449726,0.000009350079,0.00015931095,0.000021455944,0.0002318018],"genre_scores_gemma":[0.99483275,0.00011962972,0.0029782567,0.000034549434,0.0000033543688,0.00001530421,0.00091376243,0.000024257824,0.0010781817],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999374,0.000007948489,0.0000047706108,0.000026145814,0.000011794849,0.000011871361],"domain_scores_gemma":[0.9998734,0.000033013694,0.00003151243,0.000010299753,0.000015091653,0.000036648817],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012595838,0.0002568171,0.00025631048,0.00035199925,0.00019015896,0.0001956775,0.00022710593,0.00017732296,0.00081255863],"category_scores_gemma":[0.00009481005,0.00016835102,0.0002752951,0.00017046383,0.00013489215,0.000085922366,0.00025878468,0.0003605835,0.00016621937],"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":[0.000055129945,0.000015617275,0.0015062098,0.000015739552,0.00000984987,0.000103300845,0.00003685452,0.00005609149,0.9969112,0.00004260189,0.000008625813,0.0012387044],"study_design_scores_gemma":[0.00020238929,0.0007624577,0.5233726,0.00003175783,0.0003224512,0.0025796515,0.0004914649,0.006088465,0.45790637,0.0004059528,0.0077771125,0.00005932092],"about_ca_topic_score_codex":0.0014955186,"about_ca_topic_score_gemma":0.0027717906,"teacher_disagreement_score":0.0014955186,"about_ca_system_score_codex":0.00021538249,"about_ca_system_score_gemma":0.00021948243,"threshold_uncertainty_score":0.0029736757},"labels":[],"label_agreement":null},{"id":"W4296096517","doi":"10.3389/fnut.2022.1004966","title":"Dietary compounds slow starch enzymatic digestion: A review","year":2022,"lang":"en","type":"review","venue":"Frontiers in Nutrition","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Fujian Normal University","keywords":"Starch; Digestion (alchemy); Polysaccharide; Enzyme; Chemistry; Postprandial; Biochemistry; Amylase; Food science; Carbohydrate; Polyphenol; Biology; Insulin; Antioxidant; Chromatography; Biotechnology","score_opus":0.06668873175055176,"score_gpt":0.31719829854313886,"score_spread":0.25050956679258707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296096517","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":[0.00020504685,0.9989318,0.000081166494,0.00009907004,0.0001187619,0.0000052321357,0.000026183567,0.000007222117,0.00052548235],"genre_scores_gemma":[0.0007624022,0.9986719,0.00013154837,0.000078441,0.00005208511,0.0000071814784,0.000034234854,0.0000014179928,0.0002608772],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983287,0.000023150931,0.000041224695,0.00003974845,0.000046640875,0.000016303495],"domain_scores_gemma":[0.9996637,0.00017678333,0.000056387827,0.000008822542,0.00007345941,0.000020933892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004305971,0.0009919524,0.0013952034,0.0019787946,0.00024603735,0.0008577707,0.0006772329,0.0009644299,0.0037529366],"category_scores_gemma":[0.0007035777,0.00036632316,0.00082520326,0.0018409113,0.0002912298,0.0010861482,0.00050702,0.0010318457,0.0012671798],"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":[0.00019418923,0.00013334077,0.0002509475,0.090124466,0.00030387894,0.00020253313,0.000079646474,0.00029133304,0.00366419,0.0016407148,0.019404067,0.8837107],"study_design_scores_gemma":[0.000043968095,0.0003429061,0.001980915,0.01129324,0.0007467173,0.0012912299,0.00008824295,0.00012815089,0.0019317425,0.0010917728,0.9810204,0.000040731687],"about_ca_topic_score_codex":0.0009898607,"about_ca_topic_score_gemma":0.0013513248,"teacher_disagreement_score":0.0037529366,"about_ca_system_score_codex":0.0003716312,"about_ca_system_score_gemma":0.0008910893,"threshold_uncertainty_score":0.012554884},"labels":[],"label_agreement":null},{"id":"W4296353939","doi":"10.3390/molecules27186098","title":"Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis","year":2022,"lang":"en","type":"article","venue":"Molecules","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"CYTED Ciencia y Tecnología para el Desarrollo","keywords":"Hydrolysis; Starch; Enzymatic hydrolysis; Chemistry; Amylose; Food science; Organic chemistry","score_opus":0.03504000613068657,"score_gpt":0.27020537014691753,"score_spread":0.23516536401623095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296353939","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901235,0.00034233415,0.00014073867,0.0000110558785,0.0000071077384,0.000006090422,0.000083124156,0.0000062193767,0.00039088706],"genre_scores_gemma":[0.99890506,0.00016627478,0.00020769032,0.000023160106,0.0000023845828,0.000008397111,0.00015916729,0.000014373719,0.00051348645],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997048,0.00005252121,0.000041213283,0.00007661697,0.00006404885,0.00006084809],"domain_scores_gemma":[0.9996424,0.00008057961,0.0001054973,0.00003802052,0.00007157412,0.000061926876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027143137,0.00045011647,0.0003749802,0.00023163362,0.00014837582,0.00076001993,0.00015886009,0.00025021823,0.0010649718],"category_scores_gemma":[0.00056508067,0.00022806549,0.00034908883,0.00038710856,0.0002712045,0.00039773277,0.00031443045,0.000522247,0.00016921814],"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":[0.00089478894,0.00006413399,0.002004524,0.000071411865,0.00004403676,0.000102327904,0.00010620436,0.0000892142,0.99473935,0.000032084015,0.000027632868,0.0018242495],"study_design_scores_gemma":[0.000025546316,0.0012133997,0.10435335,0.000029672483,0.00013867355,0.00023911882,0.00039469323,0.00059431046,0.8911408,0.00006970132,0.0017653103,0.000035493336],"about_ca_topic_score_codex":0.0009121987,"about_ca_topic_score_gemma":0.0011319504,"teacher_disagreement_score":0.0010649718,"about_ca_system_score_codex":0.00021211983,"about_ca_system_score_gemma":0.00013860097,"threshold_uncertainty_score":0.0035627484},"labels":[],"label_agreement":null},{"id":"W4296620579","doi":"10.1093/jas/skac247.657","title":"PSI-18 Effect of Heat Processing Methods on Carbohydrate Subfractions and Degradation in Relation to Carbohydrate Molecular Spectral Profile of Barley Grain Using Advanced Molecular Spectroscopy in Ruminants","year":2022,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Carbohydrate; Ruminant; Chemistry; Food science; Biochemistry; Biology; Agronomy; Pasture","score_opus":0.01952451830376065,"score_gpt":0.34696283972429065,"score_spread":0.32743832142053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296620579","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979457,0.00065697095,0.0009294728,0.000012578518,0.000009370697,0.000009778826,0.00014501312,0.000008511262,0.00028256993],"genre_scores_gemma":[0.99647886,0.0004438339,0.0017263473,0.000025657866,0.000004981466,0.000020562597,0.00026980907,0.000014221442,0.0010157836],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99985397,0.000032860837,0.000009579424,0.00003943161,0.000031289506,0.000032787553],"domain_scores_gemma":[0.99980515,0.000033236483,0.00007452301,0.00001528421,0.00003603643,0.000035866025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022901596,0.00030706023,0.0002001743,0.00027618633,0.00012948134,0.00032834377,0.000084599895,0.00019899444,0.0009813627],"category_scores_gemma":[0.00023500201,0.00014673907,0.00024404703,0.00030521853,0.00021741503,0.00018509827,0.00010949553,0.00033500214,0.0001710379],"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":[0.001116006,0.000052488267,0.005990397,0.00006573729,0.000030619085,0.00004603141,0.00004634468,0.000051073413,0.9899066,0.000016309074,0.000017663837,0.0026608475],"study_design_scores_gemma":[0.000014611094,0.0017970114,0.32503787,0.000016006186,0.00009325314,0.00022561935,0.00022368516,0.00082910695,0.6706724,0.00006742791,0.0010103621,0.000012629314],"about_ca_topic_score_codex":0.000716933,"about_ca_topic_score_gemma":0.00085348234,"teacher_disagreement_score":0.0009813627,"about_ca_system_score_codex":0.00013757564,"about_ca_system_score_gemma":0.00011510854,"threshold_uncertainty_score":0.0032829642},"labels":[],"label_agreement":null},{"id":"W4297200849","doi":"10.1016/j.jcs.2022.103563","title":"Zein and gluten interactions: A rheological and confocal Raman microscopy study","year":2022,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Viscoelasticity; Rheology; Raman spectroscopy; Materials science; Confocal; Gluten; Shearing (physics); Starch gelatinization; Microscopy; Network structure; Confocal microscopy; Dynamic mechanical analysis; Starch; Chemistry; Composite material; Polymer; Food science; Optics","score_opus":0.024412768385436507,"score_gpt":0.32358873459391035,"score_spread":0.29917596620847386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4297200849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952709,0.00059338106,0.0019836759,0.00007124515,0.000008864881,0.000017192757,0.000080361315,0.000018250092,0.001956027],"genre_scores_gemma":[0.995159,0.00034061068,0.0019122433,0.000039873084,0.000010503651,0.000017585708,0.000079339916,0.000011561313,0.002429264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985886,0.000020606054,0.0000049578816,0.000034138626,0.000039597577,0.000041766576],"domain_scores_gemma":[0.9998004,0.00009349357,0.000034908953,0.000017063605,0.000038268896,0.00001593129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002683045,0.00025292212,0.00016498487,0.00033160945,0.00050207484,0.0002480141,0.00035353415,0.00044876325,0.0023447224],"category_scores_gemma":[0.00022912255,0.0002433839,0.0002863491,0.00028132668,0.00044396266,0.0005550626,0.0003461638,0.0005719063,0.00029758256],"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":[0.00011543889,0.000023632698,0.0003877897,0.000021166807,0.0000062880194,0.00005400398,0.00008613087,0.0000626915,0.99835485,0.00010287685,0.000028509437,0.00075655186],"study_design_scores_gemma":[0.000022846652,0.00023480109,0.02678447,0.0000075033295,0.00003558196,0.00033961597,0.000440778,0.004005988,0.9659424,0.000114800176,0.0020418265,0.000029501183],"about_ca_topic_score_codex":0.001777403,"about_ca_topic_score_gemma":0.0017477666,"teacher_disagreement_score":0.0023447224,"about_ca_system_score_codex":0.00019784435,"about_ca_system_score_gemma":0.0001323064,"threshold_uncertainty_score":0.007843912},"labels":[],"label_agreement":null},{"id":"W4301067923","doi":"","title":"Paramétrage et validation d'une nouvelle espèce dans le modèle STICS : le triticale","year":2016,"lang":"fr","type":"preprint","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Food composition and properties","field":"Nursing","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":"Impact","funders":"","keywords":"Triticale; Biology; Agronomy","score_opus":0.02729254952103669,"score_gpt":0.24317644261747914,"score_spread":0.21588389309644246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4301067923","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.89747745,0.00057318184,0.0938752,0.00029519986,0.00017679093,0.00014305241,0.0028636828,0.0010182264,0.003577288],"genre_scores_gemma":[0.96347314,0.00018826287,0.030894961,0.000052675474,0.000018782377,0.0002785249,0.0021018682,0.00019105877,0.0028007636],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99884003,0.00037632263,0.000072800525,0.00041799952,0.00017288848,0.00011997217],"domain_scores_gemma":[0.9966133,0.0021464208,0.00018771876,0.00037866746,0.0005859812,0.00008793553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0034248878,0.001500317,0.0009944893,0.0011192732,0.000836893,0.0020222284,0.001338379,0.0020030779,0.0036747118],"category_scores_gemma":[0.006294893,0.000761332,0.0021467449,0.0012477831,0.0008154868,0.0013430038,0.0007085057,0.0017601136,0.0010715843],"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":[0.00037022465,0.00022364527,0.039126758,0.00029981232,0.00034582647,0.00017096319,0.00025434868,0.9166541,0.010407704,0.0007954513,0.0009559043,0.030395214],"study_design_scores_gemma":[0.000059981667,0.00021805128,0.037475802,0.00007661886,0.00011498146,0.00007820905,0.00013829287,0.9512485,0.0070895543,0.0004930825,0.0029329085,0.00007396639],"about_ca_topic_score_codex":0.075114265,"about_ca_topic_score_gemma":0.054949608,"teacher_disagreement_score":0.075114265,"about_ca_system_score_codex":0.0016379256,"about_ca_system_score_gemma":0.0020451352,"threshold_uncertainty_score":0.1493541},"labels":[],"label_agreement":null},{"id":"W4303696872","doi":"10.5539/jas.v14n11p54","title":"Scanning Electron Microscopic Observation on Chalkiness of Rice Mutant OsLHT1 Grains","year":2022,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Xinyang Normal University; National Natural Science Foundation of China","keywords":"Endosperm; Mutant; Starch; Japonica; Japonica rice; Scanning electron microscope; Biology; Botany; Food science; Agronomy; Gene; Materials science; Biochemistry; Composite material","score_opus":0.021511197844041537,"score_gpt":0.25837436625386584,"score_spread":0.2368631684098243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4303696872","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9886246,0.000815088,0.005760337,0.000073675445,0.000044900135,0.000017113049,0.00086925674,0.00022846533,0.00356655],"genre_scores_gemma":[0.98740923,0.00038993277,0.005192186,0.00008503211,0.00001357758,0.000035443918,0.0008673159,0.00005463625,0.0059527266],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99995446,0.0000036165259,0.0000046158198,0.000012886717,0.000013753062,0.000010619934],"domain_scores_gemma":[0.9998325,0.000031392665,0.000025741172,0.000018627692,0.000047427147,0.000044308432],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007407462,0.00020751475,0.00012961304,0.0005389557,0.00019538238,0.00014175494,0.00010613689,0.0002059259,0.0018208035],"category_scores_gemma":[0.000059788814,0.00012482119,0.00020628948,0.00020764103,0.00017215624,0.00015209871,0.00012209074,0.00034118426,0.00028667256],"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":[0.000115116556,0.000012864936,0.0015301602,0.00004449382,0.000009842099,0.0003780038,0.00009363784,0.00006502665,0.9962054,0.00014118275,0.00007533633,0.0013290135],"study_design_scores_gemma":[0.00004730254,0.00040639308,0.32266715,0.000049687744,0.00009611987,0.0033249578,0.0006553115,0.0041222395,0.66356283,0.0004260927,0.004594778,0.00004710217],"about_ca_topic_score_codex":0.0016989463,"about_ca_topic_score_gemma":0.0018627183,"teacher_disagreement_score":0.0018208035,"about_ca_system_score_codex":0.00016942967,"about_ca_system_score_gemma":0.00007883307,"threshold_uncertainty_score":0.0060911775},"labels":[],"label_agreement":null},{"id":"W4304208469","doi":"10.1093/nutrit/nuac081","title":"Nutritional and health-promoting attributes of millet: current and future perspectives","year":2022,"lang":"en","type":"review","venue":"Nutrition Reviews","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Pennisetum; Biotechnology; Pearl; Health benefits; Human health; Biology; Staple food; Medicine; Food science; Environmental health; Traditional medicine; Agronomy; Agriculture; Geography","score_opus":0.14255915984374362,"score_gpt":0.3807188629665562,"score_spread":0.2381597031228126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4304208469","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":[0.0010580126,0.99526227,0.00029123249,0.0017932743,0.00025952206,0.000006367584,0.000055137785,0.000016479597,0.0012575503],"genre_scores_gemma":[0.0035394675,0.99438286,0.0004710407,0.0006483314,0.0002925135,0.000011454145,0.00006305239,0.0000024085332,0.00058880955],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998287,0.000030460784,0.000023113971,0.000044840643,0.000045463024,0.000027385244],"domain_scores_gemma":[0.99943095,0.00024223494,0.0000882469,0.000011881075,0.00016227577,0.000064325766],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000752047,0.0006287604,0.001143382,0.00093794626,0.00025658458,0.0014606002,0.00079089665,0.0015202174,0.0059999973],"category_scores_gemma":[0.0008006461,0.00019159108,0.0006530474,0.0013437581,0.0004724879,0.0015502195,0.000558058,0.0018137288,0.001155105],"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":[0.0006485614,0.0002903931,0.0012485692,0.03248092,0.00019396518,0.0005806525,0.00021254226,0.0005039879,0.009579059,0.0054856893,0.018695235,0.9300804],"study_design_scores_gemma":[0.000071723756,0.0010160715,0.0050923023,0.008265067,0.00062880403,0.001474738,0.0007152632,0.00046947575,0.0025046482,0.009220128,0.970467,0.00007477284],"about_ca_topic_score_codex":0.00093674276,"about_ca_topic_score_gemma":0.0021907391,"teacher_disagreement_score":0.0059999973,"about_ca_system_score_codex":0.00047197135,"about_ca_system_score_gemma":0.0010757482,"threshold_uncertainty_score":0.020072043},"labels":[],"label_agreement":null},{"id":"W4306155071","doi":"10.1016/j.foodhyd.2022.108212","title":"The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review","year":2022,"lang":"en","type":"review","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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":"Qinglan Project of Jiangsu Province of China; Priority Academic Program Development of Jiangsu Higher Education Institutions; Natural Science Foundation of Jiangsu Province; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Food science; Gluten; Rheology; Bran; Starch; Chemistry; Yeast; Fermentation; Lactic acid; Wheat flour; Gluten free; Polysaccharide; Bacteria; Biochemistry; Raw material; Materials science; Biology; Organic chemistry","score_opus":0.023155756902770882,"score_gpt":0.26736087066646913,"score_spread":0.24420511376369824,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306155071","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":[0.0003973068,0.99919766,0.0000745505,0.000041289288,0.000057119203,0.0000037507032,0.000011781234,0.000002032479,0.00021454977],"genre_scores_gemma":[0.0012884361,0.99824154,0.00015516265,0.00004539904,0.000050040635,0.000005049097,0.000016679582,7.37771e-7,0.0001969197],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984026,0.00001948665,0.000031916177,0.000038112423,0.000056269226,0.000013930479],"domain_scores_gemma":[0.999624,0.00018805325,0.00008177824,0.000008880766,0.000079211706,0.000018031576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006281856,0.0009088737,0.0014969854,0.0015999844,0.0001772315,0.0007866083,0.00058622035,0.00080905476,0.0012841369],"category_scores_gemma":[0.0006901017,0.00035361183,0.00064933207,0.0018033013,0.00028560206,0.0009140831,0.0005043112,0.00086046726,0.000541781],"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":[0.00021878976,0.00020630179,0.0003428511,0.05958537,0.0002807621,0.00016354762,0.000095530224,0.00053275825,0.011678223,0.0011409046,0.0054641734,0.9202908],"study_design_scores_gemma":[0.00010861347,0.0013919837,0.005867503,0.014391721,0.001948224,0.0018128472,0.00029094622,0.0005009383,0.01551222,0.001376971,0.9566542,0.00014389676],"about_ca_topic_score_codex":0.0009951423,"about_ca_topic_score_gemma":0.0017215131,"teacher_disagreement_score":0.0015999844,"about_ca_system_score_codex":0.00022439283,"about_ca_system_score_gemma":0.0006124294,"threshold_uncertainty_score":0.004295826},"labels":[],"label_agreement":null},{"id":"W4306393202","doi":"10.1111/jpn.13775","title":"Interconnection between protein‐related chemical functional group spectral features of prairie oat (<i>Avena sativa</i> L.) varieties and ruminant relevant nutrition—Degradation, intestinal digestion and true nutrient supply to dairy cows","year":2022,"lang":"en","type":"article","venue":"Journal of Animal Physiology and Animal Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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 Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Avena; Ruminant; Nutrient; Digestion (alchemy); Agronomy; Biology; Fodder; Food science; Animal science; Chemistry; Crop; Ecology","score_opus":0.012156145485662857,"score_gpt":0.22572121853979948,"score_spread":0.21356507305413663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306393202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992285,0.00020867315,0.00030411754,0.000006568074,0.0000010177952,0.000002616384,0.00008027792,0.000003622257,0.00016462583],"genre_scores_gemma":[0.9984529,0.000103669,0.00084243686,0.000016007025,0.0000017378766,0.0000047422423,0.00024894573,0.0000048839483,0.00032473044],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998504,0.000022824013,0.000012850279,0.00006565851,0.000028718347,0.00001944901],"domain_scores_gemma":[0.9997538,0.000050017028,0.00010361229,0.000016853828,0.000046754216,0.000029042814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023894642,0.00017562046,0.00021313026,0.00041779224,0.0002250047,0.00042180822,0.00013498338,0.00016283793,0.00040205073],"category_scores_gemma":[0.00018210303,0.00012021199,0.00026492626,0.00039756164,0.00021267938,0.0002776916,0.0001433286,0.00025498917,0.000069822876],"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":[0.00039311612,0.00004467512,0.06048508,0.00006327532,0.00008071217,0.00008221346,0.00020887857,0.00009321782,0.9345872,0.000033783548,0.000020300762,0.00390751],"study_design_scores_gemma":[0.0000030992744,0.00018206738,0.97364116,0.0000028441218,0.00004296964,0.00015526898,0.00022364449,0.0005458707,0.024896778,0.000027763588,0.0002722071,0.000006413498],"about_ca_topic_score_codex":0.005447461,"about_ca_topic_score_gemma":0.0081231985,"teacher_disagreement_score":0.005447461,"about_ca_system_score_codex":0.00022241063,"about_ca_system_score_gemma":0.00015378674,"threshold_uncertainty_score":0.010831475},"labels":[],"label_agreement":null},{"id":"W4306404260","doi":"10.1002/star.202200167","title":"Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating","year":2022,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; University of Saskatchewan","keywords":"Amylose; Food science; Atmospheric temperature range; Materials science; Starch; Range (aeronautics); Chemical engineering; Chemistry; Composite material; Thermodynamics; Physics; Engineering","score_opus":0.0633766812631091,"score_gpt":0.277415566284536,"score_spread":0.21403888502142693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306404260","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992101,0.0001801613,0.00030282815,0.000005968282,0.000002866758,0.0000046947057,0.000056046534,0.000008069727,0.00022917098],"genre_scores_gemma":[0.9992631,0.000104620034,0.00026429858,0.000008018655,0.0000012438102,0.0000060048183,0.00007941308,0.000009800471,0.00026357346],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990106,0.000014910099,0.000008903192,0.000024332812,0.000023581362,0.000027203138],"domain_scores_gemma":[0.9998037,0.000051386905,0.00004833835,0.000019332969,0.000028851238,0.000048289094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016535468,0.00030562503,0.0001757677,0.00016254334,0.00010879841,0.00031556684,0.00011413185,0.000120998855,0.0010225587],"category_scores_gemma":[0.000271501,0.00015271007,0.00018528085,0.00021064574,0.00021621973,0.00019177167,0.00017183497,0.00033613498,0.000109876775],"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":[0.00031421002,0.000014637625,0.0006674391,0.000023081644,0.000009325374,0.000030506297,0.000027632752,0.00006390483,0.99819905,0.000013065017,0.0000066251346,0.0006305295],"study_design_scores_gemma":[0.000008317598,0.00047941518,0.022659661,0.0000063896637,0.000025423346,0.000056216842,0.00007716139,0.0003229908,0.97602946,0.000019234558,0.0003074332,0.000008275978],"about_ca_topic_score_codex":0.0007161375,"about_ca_topic_score_gemma":0.000720425,"teacher_disagreement_score":0.0010225587,"about_ca_system_score_codex":0.00013988314,"about_ca_system_score_gemma":0.000111331276,"threshold_uncertainty_score":0.0034207702},"labels":[],"label_agreement":null},{"id":"W4306869268","doi":"10.1002/star.202200142","title":"Valorizing Canadian Oat Cultivars to Obtain Non‐Conventional Starch: Pasting, Physicochemical, and Morphological Properties","year":2022,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"","keywords":"Amylose; Principal component analysis; Cultivar; Crystallinity; Starch; Food science; Mathematics; Chemistry; Horticulture; Statistics; Biology; Crystallography","score_opus":0.053440301694497254,"score_gpt":0.26745693176540297,"score_spread":0.2140166300709057,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306869268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984862,0.0001950687,0.00033303918,0.000011471692,0.0000054482143,0.000024952034,0.0004609271,0.000010116185,0.00047273553],"genre_scores_gemma":[0.9894978,0.00040961313,0.0031240531,0.000042563523,0.0000039051392,0.000037963364,0.0027978816,0.00004155431,0.004044638],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999718,0.00001177656,0.0000189921,0.0000747775,0.00010865172,0.00006783098],"domain_scores_gemma":[0.9996086,0.000035915033,0.00006296255,0.000024910853,0.00017788382,0.00008977752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030744483,0.00049731915,0.0003987424,0.00082837435,0.0007715299,0.0008956809,0.00029451848,0.00019120729,0.00089313835],"category_scores_gemma":[0.00034587915,0.0001360528,0.0005210921,0.0013997329,0.00042165507,0.00024849176,0.00028520913,0.0005293137,0.00014345575],"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":[0.00035987032,0.00006599926,0.008850116,0.000065117834,0.000046778794,0.000100311925,0.0001937622,0.00011840065,0.98582387,0.000036855352,0.00006789108,0.0042710924],"study_design_scores_gemma":[0.000013807629,0.0004189466,0.7993047,0.000018158029,0.00009221487,0.00013244526,0.0005797113,0.0004893948,0.19626887,0.000021890817,0.0026335504,0.000026242013],"about_ca_topic_score_codex":0.2979823,"about_ca_topic_score_gemma":0.46986422,"teacher_disagreement_score":0.70201766,"about_ca_system_score_codex":0.00256293,"about_ca_system_score_gemma":0.001545412,"threshold_uncertainty_score":0.5924957},"labels":[],"label_agreement":null},{"id":"W4306918642","doi":"10.3390/foods11203287","title":"Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review","year":2022,"lang":"en","type":"review","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":39,"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":"Rheology; Quality (philosophy); Food science; Materials science; Composite material; Chemistry; Physics","score_opus":0.15137671464420438,"score_gpt":0.39581909683292343,"score_spread":0.24444238218871905,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4306918642","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":[0.00012942374,0.9994887,0.00003640451,0.00006815588,0.00005084302,0.0000026324399,0.000009080831,0.0000016242464,0.00021312927],"genre_scores_gemma":[0.0005489534,0.9991373,0.00009334722,0.000059224014,0.000035698176,0.00000395013,0.000011866104,5.8790374e-7,0.000109072884],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997135,0.000050902538,0.000072499315,0.000060725255,0.000083212006,0.000019255987],"domain_scores_gemma":[0.9991529,0.0005274799,0.00012545133,0.000014257919,0.00015504725,0.000024809948],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008277888,0.00087484065,0.0015087381,0.0026620368,0.00023740929,0.0010443103,0.00066673156,0.0010905697,0.0022448376],"category_scores_gemma":[0.0014808521,0.00031914274,0.0008864272,0.0024266036,0.00035684064,0.0011300159,0.0005543111,0.00086500787,0.0006544231],"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":[0.00013677462,0.000121019584,0.00039622403,0.11856863,0.00034720651,0.0002149886,0.00015447804,0.00030446667,0.0027474994,0.0017884314,0.009094035,0.8661262],"study_design_scores_gemma":[0.000032819727,0.00047500595,0.0041192104,0.046770386,0.0014222773,0.0019758665,0.00026143584,0.00018287402,0.0020377687,0.0013479245,0.9413137,0.000060668754],"about_ca_topic_score_codex":0.0014220963,"about_ca_topic_score_gemma":0.0023366415,"teacher_disagreement_score":0.0026620368,"about_ca_system_score_codex":0.0004241762,"about_ca_system_score_gemma":0.0010778306,"threshold_uncertainty_score":0.0075097084},"labels":[],"label_agreement":null},{"id":"W4307044454","doi":"10.1139/cjas-2022-0088","title":"The effects of extrusion on nutrient content of Canadian pulses with a focus on protein and amino acids","year":2022,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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 Saskatchewan; University of Guelph; Genome Prairie","funders":"Mitacs; Saskatchewan Pulse Growers; Swine Innovation Porc","keywords":"Extrusion; Nutrient; Methionine; Food science; Ingredient; Soybean meal; Legume; Starch; Meal; Population; Biology; Agronomy; Amino acid; Chemistry; Raw material; Biochemistry; Materials science; Medicine","score_opus":0.020811440514487155,"score_gpt":0.21115826477791605,"score_spread":0.1903468242634289,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307044454","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99896634,0.000340385,0.00013745442,0.000011729746,0.0000034100754,0.0000039573715,0.000119698176,0.0000037662887,0.00041326068],"genre_scores_gemma":[0.9952586,0.0005030924,0.000824399,0.00006402407,0.000002429849,0.000010781602,0.0005583219,0.000014182857,0.002764239],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983346,0.000014832225,0.000012840078,0.000041069758,0.000059174472,0.00003856017],"domain_scores_gemma":[0.9997998,0.000035482884,0.00004730562,0.000011985077,0.00006578523,0.00003964935],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018458207,0.00027957588,0.00024082948,0.00023651817,0.00036003185,0.0004544803,0.00018037576,0.0001988099,0.00084979367],"category_scores_gemma":[0.00023889859,0.00013918875,0.00027934834,0.00036878278,0.00026621757,0.0002551414,0.00027406245,0.00039345497,0.00008737209],"study_design_candidate":"observational","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":[0.0021941662,0.000057151978,0.0045750937,0.00008053497,0.000042373715,0.00010912594,0.00015658679,0.0000667104,0.98907745,0.000038146765,0.000032349617,0.0035703743],"study_design_scores_gemma":[0.00003089466,0.0016823971,0.43293062,0.000025344802,0.0001398537,0.00024813393,0.0006444681,0.00044729628,0.55956453,0.000041733987,0.00421304,0.000031663698],"about_ca_topic_score_codex":0.038781494,"about_ca_topic_score_gemma":0.09853315,"teacher_disagreement_score":0.9612185,"about_ca_system_score_codex":0.0009384173,"about_ca_system_score_gemma":0.00047723704,"threshold_uncertainty_score":0.07711154},"labels":[],"label_agreement":null},{"id":"W4307739616","doi":"10.1016/j.foodres.2022.112049","title":"Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches","year":2022,"lang":"en","type":"review","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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":"Rheology; Glutenin; Food science; Wheat flour; Nitrogen; Chemistry; Gluten; Extensional definition; Agronomy; Composition (language); Materials science; Composite material; Biology; Biochemistry; Organic chemistry","score_opus":0.5742372385113806,"score_gpt":0.43920933322285066,"score_spread":0.13502790528852998,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307739616","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":[0.00041348362,0.9992379,0.00008907472,0.000057472247,0.00003118318,0.000002721019,0.000011889639,0.0000012636883,0.0001550047],"genre_scores_gemma":[0.0022231343,0.99732286,0.00018295003,0.000045596225,0.00004822075,0.0000069509465,0.000017081862,5.832374e-7,0.0001527554],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99973613,0.000048367867,0.000046164296,0.000070277114,0.00008379804,0.00001530521],"domain_scores_gemma":[0.9993119,0.00042403708,0.00014193766,0.000013457697,0.00009338081,0.000015295796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010899111,0.0009629068,0.0021568604,0.002447664,0.00016151115,0.00096418976,0.0008922257,0.00083681446,0.0016396577],"category_scores_gemma":[0.0015535525,0.0004352763,0.0009508079,0.0025797985,0.0005937458,0.0010334984,0.0005848728,0.0010733365,0.00038863867],"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":[0.00041377058,0.00019476813,0.0018945317,0.08109176,0.0009468396,0.0001881318,0.00013430948,0.00050975464,0.0041825273,0.0026058,0.0030615216,0.9047763],"study_design_scores_gemma":[0.00026808484,0.002823506,0.062692545,0.05687544,0.011448659,0.0042363354,0.0009753319,0.002406816,0.0135716,0.008108686,0.83618885,0.00040408844],"about_ca_topic_score_codex":0.0021119758,"about_ca_topic_score_gemma":0.003887594,"teacher_disagreement_score":0.002447664,"about_ca_system_score_codex":0.00041871564,"about_ca_system_score_gemma":0.0008420131,"threshold_uncertainty_score":0.005764067},"labels":[],"label_agreement":null},{"id":"W4307794513","doi":"10.21748/nszg5126","title":"Gluten as a unique protein building cereal product structure, is there an alternative?","year":2022,"lang":"en","type":"article","venue":"Proceedings of 2022 AOCS Annual Meeting &amp; Expo","topic":"Food composition and properties","field":"Nursing","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":"Gluten; Food science; Starch; Ingredient; Rheology; Plant protein; Population; Chemistry; Viscoelasticity; Wheat starch; Raw material; Chemical engineering; Materials science; Organic chemistry; Composite material","score_opus":0.019911595917643934,"score_gpt":0.2745542722650634,"score_spread":0.2546426763474195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307794513","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5947253,0.28417733,0.027796179,0.05161506,0.0043246327,0.000039007937,0.00024874986,0.00023540598,0.036838293],"genre_scores_gemma":[0.81051594,0.12528855,0.021779945,0.0065794187,0.0008141534,0.00003275123,0.00021949012,0.0001239314,0.03464584],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998555,0.000025903955,0.0000050711556,0.00004228013,0.000048141876,0.000023053279],"domain_scores_gemma":[0.9999106,0.000017644452,0.000024554807,0.000012958838,0.000015139035,0.00001910582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031795376,0.00028508084,0.000333404,0.00023032348,0.00040057919,0.002132155,0.0003278783,0.00096688134,0.0038107904],"category_scores_gemma":[0.00031724645,0.00016094127,0.00025483215,0.00031696228,0.0012224853,0.003253606,0.00047130146,0.0010095215,0.0005943793],"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":[0.0005465464,0.00015734106,0.0049599544,0.00230754,0.00012027319,0.0015205077,0.002391723,0.0006087881,0.7039031,0.10568837,0.006690465,0.17110553],"study_design_scores_gemma":[0.00004549454,0.0012397792,0.014447327,0.0008377049,0.00014915805,0.004032685,0.0057603917,0.0018480424,0.15598762,0.06613193,0.7494105,0.00010938121],"about_ca_topic_score_codex":0.0005129087,"about_ca_topic_score_gemma":0.0011676342,"teacher_disagreement_score":0.0038107904,"about_ca_system_score_codex":0.0005078822,"about_ca_system_score_gemma":0.0002679448,"threshold_uncertainty_score":0.012748361},"labels":[],"label_agreement":null},{"id":"W4307942401","doi":"10.3390/foods11213447","title":"Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Ingredient; Food science; Antioxidant; Fiber; Extrusion; Chemistry; Horticulture; Biology; Materials science; Composite material","score_opus":0.02140940230317419,"score_gpt":0.26018302943138605,"score_spread":0.23877362712821185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4307942401","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9883698,0.003925244,0.0054047853,0.000095141455,0.00006917035,0.000075840864,0.0003694187,0.00010873176,0.0015818869],"genre_scores_gemma":[0.98492426,0.0022251888,0.008767054,0.00008881143,0.000014857045,0.000040084044,0.0004939439,0.00005414487,0.003391539],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999248,0.000008838718,0.000004557868,0.000019622797,0.000025805246,0.00001649307],"domain_scores_gemma":[0.9999665,0.000003707167,0.000009713403,0.0000022323447,0.0000074809604,0.000010336679],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000092723385,0.00036371071,0.00032086,0.0003545805,0.0001228968,0.00024447675,0.00019166454,0.00023801964,0.00093824207],"category_scores_gemma":[0.00009899278,0.00013795502,0.00044778132,0.00023977921,0.000099769684,0.00025238638,0.00023562934,0.00036576588,0.00021598011],"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":[0.00010535853,0.000032401356,0.00012978997,0.00014687523,0.000014403708,0.00013237524,0.000014903835,0.000046462672,0.996752,0.00004091227,0.000039445218,0.0025449807],"study_design_scores_gemma":[0.000055824858,0.0011984213,0.010065254,0.000043371005,0.00012017094,0.00047029398,0.000056305904,0.00076512335,0.97868115,0.00005264635,0.008474315,0.000017098597],"about_ca_topic_score_codex":0.0005178546,"about_ca_topic_score_gemma":0.0014466426,"teacher_disagreement_score":0.00093824207,"about_ca_system_score_codex":0.00014520077,"about_ca_system_score_gemma":0.000088226916,"threshold_uncertainty_score":0.003138721},"labels":[],"label_agreement":null},{"id":"W4308026494","doi":"10.2337/figshare.21222365","title":"Glycemic Index versus Wheat Fiber on Arterial Wall Damage in Diabetes: a randomized controlled trial","year":2022,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"McMaster University; Impact; Health Sciences Centre; Sunnybrook Health Science Centre; University of Saskatchewan; Population Health Research Institute; Hamilton Health Sciences; University of Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Randomized controlled trial; Internal medicine; Glycemic; Clinical endpoint; Diabetes mellitus; Glycemic index; Type 2 diabetes; Gastroenterology; Endocrinology; Insulin","score_opus":0.023325694468354072,"score_gpt":0.2726418182914789,"score_spread":0.2493161238231248,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308026494","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94967496,0.03503688,0.0006176556,0.002684499,0.0023995321,0.003929485,0.0013335566,0.00015108552,0.0041724746],"genre_scores_gemma":[0.9736068,0.013111316,0.001336712,0.0025704599,0.0012746525,0.0047279126,0.0008067304,0.00001991133,0.0025455141],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9989858,0.00057280407,0.00010040324,0.0001502375,0.00006956162,0.00012113184],"domain_scores_gemma":[0.9986915,0.0005154406,0.00033780397,0.0000744207,0.000072304436,0.00030859295],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018145492,0.0011766461,0.003178967,0.00055635633,0.00048640303,0.0013661686,0.0009583653,0.0025410627,0.008857932],"category_scores_gemma":[0.0032721532,0.0005119975,0.0023704648,0.0007394792,0.00081858,0.0010246655,0.00046055103,0.002571668,0.0005882804],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9828403,0.002709708,0.00045973374,0.0018064873,0.0017318174,0.00003312623,0.000022365517,0.00010772657,0.0003384755,0.00010920805,0.0006450349,0.009196064],"study_design_scores_gemma":[0.9818766,0.014505314,0.0013436604,0.00019015954,0.0013420358,0.000014498155,0.000019339752,0.00019758778,0.000064854255,0.00014100884,0.00029592813,0.000008928597],"about_ca_topic_score_codex":0.001808931,"about_ca_topic_score_gemma":0.0023288922,"teacher_disagreement_score":0.008857932,"about_ca_system_score_codex":0.00072073296,"about_ca_system_score_gemma":0.0011191032,"threshold_uncertainty_score":0.029632747},"labels":[],"label_agreement":null},{"id":"W4308062258","doi":"10.2337/dc22-1028","title":"Glycemic Index Versus Wheat Fiber on Arterial Wall Damage in Diabetes: A Randomized Controlled Trial","year":2022,"lang":"en","type":"article","venue":"Diabetes Care","topic":"Food composition and properties","field":"Nursing","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":"Public Health Ontario; McMaster University; Impact; University of Saskatchewan; Population Health Research Institute; Health Sciences Centre; University of Windsor; Sunnybrook Health Science Centre; Hamilton Health Sciences; University of Toronto; St. Michael's Hospital","funders":"Canadian Institutes of Health Research; Canada Research Chairs; Loblaw Companies Limited; Unilever","keywords":"Medicine; Diabetes mellitus; Glycemic index; Randomized controlled trial; Glycemic; Internal medicine; Cardiology; Index (typography); Endocrinology","score_opus":0.01174064553705869,"score_gpt":0.23613860531798905,"score_spread":0.22439795978093036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308062258","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94779867,0.033103272,0.00095742516,0.002237642,0.0024451294,0.008104963,0.0015831639,0.00019598128,0.0035736451],"genre_scores_gemma":[0.9678426,0.011904529,0.002361321,0.0020924176,0.0014621484,0.010697165,0.0008154093,0.000026773223,0.002797647],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99822253,0.0010045057,0.00018638224,0.00027814554,0.00013415651,0.00017437685],"domain_scores_gemma":[0.9981489,0.00076388195,0.00055528886,0.000099595694,0.000106529566,0.00032578377],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026713817,0.0016557911,0.0039344653,0.0007646173,0.00058029575,0.0017169643,0.0011524782,0.003029835,0.009456386],"category_scores_gemma":[0.0045763464,0.0006028872,0.002954923,0.0008937424,0.0010595416,0.0010933164,0.0005624616,0.0028341503,0.0006837317],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9862045,0.0027116288,0.00036378237,0.0017837574,0.0018394437,0.000019795714,0.000018482684,0.00010365438,0.00029215642,0.000062462044,0.00032115148,0.0062792087],"study_design_scores_gemma":[0.98466057,0.012579175,0.0008211296,0.00016265686,0.0012535636,0.000009618292,0.000011734771,0.00016175008,0.000066478395,0.00008261126,0.00018402649,0.000006833776],"about_ca_topic_score_codex":0.0017128069,"about_ca_topic_score_gemma":0.0023794207,"teacher_disagreement_score":0.009456386,"about_ca_system_score_codex":0.0008465165,"about_ca_system_score_gemma":0.0014418784,"threshold_uncertainty_score":0.031634808},"labels":[],"label_agreement":null},{"id":"W4308157901","doi":"10.1007/s10924-022-02642-8","title":"Diffusion-Controlled Release of Sorghum Bran Polyphenols from Potato Starch–Zein Film Extends Shelf-Life of Chicken Meat","year":2022,"lang":"en","type":"article","venue":"Journal of Polymers and the Environment","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"","keywords":"Food science; Bran; Starch; Biopolymer; Shelf life; Lipid oxidation; TBARS; Materials science; Plasticizer; Chemistry; Polymer; Organic chemistry; Antioxidant; Lipid peroxidation","score_opus":0.0074647302333985446,"score_gpt":0.19791709107117295,"score_spread":0.1904523608377744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308157901","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892163,0.00025907034,0.00046975806,0.000018554172,0.0000083731475,0.0000045739343,0.000029466593,0.000011399791,0.00027716556],"genre_scores_gemma":[0.99823475,0.00023109817,0.0004902984,0.00001314975,0.0000024835194,0.000005060956,0.000034642402,0.00000867643,0.0009798297],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999603,0.000004438386,0.00000253364,0.000012276884,0.0000067038013,0.00001384554],"domain_scores_gemma":[0.99994075,0.000015858895,0.000017468743,0.000005312764,0.000009313073,0.000011241245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007678135,0.00019667672,0.000121852536,0.000087703316,0.000095509764,0.00024141686,0.00013349649,0.000178958,0.0008029573],"category_scores_gemma":[0.00012216516,0.00014199533,0.00016049836,0.00006671022,0.00011711864,0.00032128274,0.00014245888,0.00029648043,0.00015415438],"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":[0.00016916636,0.000011744152,0.0000676527,0.000024399353,0.0000027405147,0.000029114106,0.000018317838,0.000041755055,0.9987883,0.000019305526,0.000012369837,0.00081512565],"study_design_scores_gemma":[0.00002425376,0.0002914683,0.0020143879,0.000005464249,0.000012058958,0.000036906717,0.00003558825,0.00093510735,0.9960853,0.000009461936,0.0005443759,0.000005503945],"about_ca_topic_score_codex":0.00059424737,"about_ca_topic_score_gemma":0.0010076996,"teacher_disagreement_score":0.0008029573,"about_ca_system_score_codex":0.00014578985,"about_ca_system_score_gemma":0.000090837726,"threshold_uncertainty_score":0.0026862025},"labels":[],"label_agreement":null},{"id":"W4308490341","doi":"10.1016/j.foodchem.2022.134836","title":"Deciphering multi-scale structures and pasting properties of wheat starch in frozen dough following different freezing rates","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":49,"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":"","keywords":"Amylose; Amylopectin; Starch; Swelling; Viscosity; Solubility; Chemistry; Materials science; Chemical engineering; Food science; Organic chemistry; Composite material","score_opus":0.030809998887012142,"score_gpt":0.24493705807790772,"score_spread":0.21412705919089559,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308490341","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882084,0.0002113334,0.0006639575,0.000013348391,0.000007231797,0.0000024090812,0.000075331256,0.000005682417,0.00019976079],"genre_scores_gemma":[0.9986344,0.00015657279,0.0005438329,0.000015690259,0.00000406466,0.000004377327,0.00010853767,0.000007903866,0.00052468857],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999759,0.0000020344346,0.0000013489923,0.000009161772,0.00000376911,0.000007784443],"domain_scores_gemma":[0.99989593,0.000019314408,0.000029868384,0.0000097351685,0.000023199469,0.000021871505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010043817,0.000126089,0.00012035571,0.00025897397,0.00015044786,0.00029508342,0.00008773595,0.00018717673,0.0009360268],"category_scores_gemma":[0.00018218516,0.00014826536,0.0001684586,0.00020233596,0.0002910652,0.0004370325,0.00014081082,0.0003765641,0.000091170274],"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":[0.00056955323,0.000029016757,0.0078049195,0.000043258267,0.000035243596,0.0001296963,0.0002138867,0.00018316746,0.98723865,0.00010927483,0.00004768622,0.0035957587],"study_design_scores_gemma":[0.000024577084,0.00046288938,0.66745746,0.000024219578,0.00014004663,0.00048534293,0.001455652,0.0062709707,0.3215989,0.00052845036,0.001500993,0.00005051342],"about_ca_topic_score_codex":0.0014690679,"about_ca_topic_score_gemma":0.0020283812,"teacher_disagreement_score":0.0014690679,"about_ca_system_score_codex":0.0001042189,"about_ca_system_score_gemma":0.00008389038,"threshold_uncertainty_score":0.00313133},"labels":[],"label_agreement":null},{"id":"W4308494903","doi":"10.1002/star.202200189","title":"Performance of Starch Gels on In Vitro Enzymatic Hydrolysis Assessed by Rheological Methodologies","year":2022,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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","funders":"European Regional Development Fund; Agencia Estatal de Investigación; Xunta de Galicia; Generalitat Valenciana; European Commission","keywords":"Starch; Hydrolysis; Rheometer; Enzymatic hydrolysis; Rheology; Chemistry; Digestion (alchemy); Chromatography; Viscosity; Food science; Materials science; Biochemistry; Composite material","score_opus":0.07406195865875205,"score_gpt":0.32943478023768813,"score_spread":0.2553728215789361,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308494903","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99043477,0.0027198498,0.005177262,0.000032328673,0.00004520533,0.000053868203,0.00028645704,0.00004503274,0.0012051525],"genre_scores_gemma":[0.9916966,0.0013702897,0.005162542,0.00003441452,0.00002076426,0.00008269687,0.0003349661,0.000038248912,0.0012594317],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993699,0.00021279362,0.00007949803,0.00010147203,0.00015398095,0.00008237668],"domain_scores_gemma":[0.9991308,0.00035183787,0.00021661494,0.000080353784,0.00015324072,0.00006706578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010066048,0.000759663,0.00035253706,0.00031330326,0.0001567426,0.00045470285,0.00019155254,0.000401057,0.00084531953],"category_scores_gemma":[0.0011840396,0.00025682885,0.0004556706,0.00033809672,0.00022327476,0.00034501235,0.00022949075,0.0005959126,0.00029564972],"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":[0.00027456303,0.000056074914,0.00040459196,0.00008325645,0.000028226234,0.000025595444,0.00007508921,0.00026784724,0.9967373,0.000028457654,0.000019167377,0.0019997586],"study_design_scores_gemma":[0.000011316119,0.0011187546,0.0050360896,0.00001886053,0.000053217223,0.000043973414,0.000050040602,0.0013174058,0.9918697,0.000032811295,0.0004318767,0.000015938118],"about_ca_topic_score_codex":0.00043683342,"about_ca_topic_score_gemma":0.00039496267,"teacher_disagreement_score":0.0010066048,"about_ca_system_score_codex":0.00015414465,"about_ca_system_score_gemma":0.00012722488,"threshold_uncertainty_score":0.0053234696},"labels":[],"label_agreement":null},{"id":"W4308800461","doi":"10.1016/j.carbpol.2022.120319","title":"Debranched waxy maize resistant dextrin: Synthesis, ethanol fractionation, crystallization, and characterization","year":2022,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"National Research Foundation of Korea; Ministry of Science, ICT and Future Planning; Korea University","keywords":"Fractionation; Crystallization; Dextrin; Chemistry; Ethanol precipitation; Chromatography; Ethanol; Precipitation; Food science; Biochemistry; Organic chemistry","score_opus":0.013153023479529888,"score_gpt":0.2205731811295118,"score_spread":0.2074201576499819,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308800461","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9874729,0.0009318134,0.009152784,0.000042709093,0.0000074470668,0.000037292906,0.00024391821,0.00004036603,0.0020709136],"genre_scores_gemma":[0.9811109,0.001359484,0.011079005,0.00002001854,0.0000035066732,0.000021696851,0.0005401611,0.00004118517,0.0058239945],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995506,0.000005424435,0.000003314727,0.000010425314,0.000015341417,0.000010425732],"domain_scores_gemma":[0.9999583,0.000008385722,0.000010168628,0.000006701244,0.000007248578,0.0000092349455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010317264,0.00025736322,0.00013082655,0.00018202107,0.00011405026,0.0001942152,0.00012467608,0.00010010438,0.0005408963],"category_scores_gemma":[0.0001406875,0.000093822186,0.00012933686,0.00029811842,0.000111448004,0.00015440166,0.00013931529,0.0003522401,0.00019557118],"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":[0.000050663635,0.000015932583,0.00015432296,0.000019792276,0.0000036162098,0.00005288678,0.0000311438,0.00030253376,0.99503005,0.00010869248,0.000014419443,0.0042160614],"study_design_scores_gemma":[0.0000017677198,0.000029825866,0.0011911468,0.0000018531412,0.0000031399077,0.00004223349,0.000011245975,0.00035520844,0.99723345,0.000016793825,0.0011112392,0.0000021889484],"about_ca_topic_score_codex":0.001508318,"about_ca_topic_score_gemma":0.0016618662,"teacher_disagreement_score":0.001508318,"about_ca_system_score_codex":0.00020672956,"about_ca_system_score_gemma":0.00022803547,"threshold_uncertainty_score":0.0029990077},"labels":[],"label_agreement":null},{"id":"W4308980549","doi":"10.1016/j.foodchem.2022.134938","title":"Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content","year":2022,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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; McGill University; National Research Council Canada; University of Saskatchewan","funders":"National Research Council Canada; PerkinElmer; University of Saskatchewan","keywords":"Amylose; Starch; Food science; Resistant starch; Chemistry; Protein digestibility; In vitro; Pea protein; Biochemistry","score_opus":0.10795310175987011,"score_gpt":0.23147728005545645,"score_spread":0.12352417829558635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308980549","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911875,0.00018148622,0.00036885074,0.000010875474,0.0000036917588,0.0000043621185,0.00010757914,0.0000024736248,0.00020202275],"genre_scores_gemma":[0.9983347,0.00015001233,0.0005635772,0.000015946382,0.000002960242,0.0000059524396,0.00035557747,0.0000054698553,0.00056584476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998752,0.00002447989,0.000012200536,0.000031042106,0.000027719438,0.000029354109],"domain_scores_gemma":[0.9997781,0.00007108551,0.000037752583,0.000016092152,0.00004386273,0.000053049716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028645206,0.0003263032,0.00022438128,0.00031626108,0.00018571649,0.00040904267,0.00013565771,0.00025175407,0.0006479282],"category_scores_gemma":[0.0004127924,0.00017466354,0.0004056927,0.00038036957,0.00026057966,0.00042307275,0.00020197532,0.00049048295,0.00012015526],"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":[0.00035448684,0.000046997175,0.0010704688,0.000028436942,0.00001131398,0.000051121173,0.00006200693,0.00006262004,0.99744713,0.000026644851,0.0000060255193,0.0008327498],"study_design_scores_gemma":[0.000015145313,0.0020876694,0.071934626,0.000010939941,0.00007174168,0.0003606055,0.0003312059,0.00075918547,0.92356366,0.0000960246,0.0007516256,0.000017400074],"about_ca_topic_score_codex":0.00089391647,"about_ca_topic_score_gemma":0.00076301047,"teacher_disagreement_score":0.00089391647,"about_ca_system_score_codex":0.000121583624,"about_ca_system_score_gemma":0.0001221138,"threshold_uncertainty_score":0.002167523},"labels":[],"label_agreement":null},{"id":"W4309457213","doi":"10.5539/jps.v12n1p1","title":"Scanning Electron Microscopic Observation of Endosperm Chalkiness Traits of OsAAP1 Mutant in Rice Gains","year":2022,"lang":"en","type":"article","venue":"Journal of Plant Studies","topic":"Food composition and properties","field":"Nursing","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":"Xinyang Normal University; National Natural Science Foundation of China","keywords":"Endosperm; Starch; Mutant; Scanning electron microscope; Food science; Biology; Botany; Morphology (biology); Ultrastructure; Agronomy; Gene; Biochemistry; Materials science; Genetics","score_opus":0.059391890566001124,"score_gpt":0.3025548927279987,"score_spread":0.24316300216199754,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309457213","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9931037,0.00047327287,0.003590377,0.000041087278,0.000021035601,0.0000135069085,0.00071095984,0.00014340856,0.001902638],"genre_scores_gemma":[0.9884836,0.00031708847,0.004760752,0.00005479976,0.0000065809177,0.000034867942,0.00090276194,0.00005228257,0.0053871246],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999517,0.0000038557505,0.000005781778,0.0000135561995,0.000013945538,0.000011088607],"domain_scores_gemma":[0.9998468,0.000025231138,0.000027826793,0.000016343089,0.00003791061,0.000045953373],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000902149,0.00022258416,0.0001357862,0.0004751076,0.00015810254,0.00013499727,0.00012813423,0.00021384413,0.0013507516],"category_scores_gemma":[0.000063678184,0.00016695926,0.00024031407,0.00018840093,0.00015661934,0.00016692966,0.00017565327,0.00031934603,0.0002751655],"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":[0.00006147936,0.000005651973,0.0007000263,0.000024057166,0.0000048350716,0.00016758058,0.000043764478,0.000030500883,0.9982638,0.000055970813,0.000023668883,0.0006186867],"study_design_scores_gemma":[0.000034309913,0.00033551312,0.242617,0.000029142424,0.00008063896,0.0025177468,0.0004501527,0.0031224014,0.74733144,0.00028180357,0.0031626422,0.000037203088],"about_ca_topic_score_codex":0.0019261469,"about_ca_topic_score_gemma":0.0020858273,"teacher_disagreement_score":0.0019261469,"about_ca_system_score_codex":0.0001912598,"about_ca_system_score_gemma":0.000092481525,"threshold_uncertainty_score":0.0045187473},"labels":[],"label_agreement":null},{"id":"W4309492422","doi":"10.1002/cche.10623","title":"Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Research Manitoba; Cargill (Canada); Canadian Science Centre for Human and Animal Health; University of Manitoba; University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Soy protein; Food science; Protein quality; Chemistry; Plant protein; Protein efficiency ratio; Crop; Protein digestibility; Avena; Agronomy; Biotechnology; Biology; Feed conversion ratio","score_opus":0.01515168335127257,"score_gpt":0.2553522585474617,"score_spread":0.24020057519618912,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309492422","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99884135,0.00032057308,0.00037985,0.000008292501,0.0000066518796,0.000010191531,0.00015713333,0.0000057229963,0.0002701966],"genre_scores_gemma":[0.9978892,0.00012927408,0.00082358747,0.000033548622,0.000002896857,0.000010281951,0.00034885432,0.000019919426,0.000742378],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99965227,0.000088808694,0.000035129728,0.00009835459,0.0000715057,0.00005392425],"domain_scores_gemma":[0.9991084,0.0002550249,0.00025013712,0.00007924019,0.00016690204,0.00014040216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057425967,0.00043468748,0.0002437501,0.00026010038,0.00020377932,0.00061209267,0.00012900762,0.00018870496,0.0011340464],"category_scores_gemma":[0.00067255564,0.00023428454,0.0003320362,0.00026443443,0.00035738043,0.0002392615,0.00024275397,0.00063248706,0.0001301925],"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":[0.0020929414,0.00011570595,0.010270595,0.0000848452,0.00009238846,0.000034744837,0.00014767422,0.00009355688,0.9856646,0.000018693128,0.000023550732,0.0013607559],"study_design_scores_gemma":[0.000020820227,0.003566954,0.35161173,0.000020164362,0.00019051957,0.00015022793,0.00032606433,0.00069060177,0.6427864,0.000041774358,0.00057347765,0.000021237634],"about_ca_topic_score_codex":0.0022353216,"about_ca_topic_score_gemma":0.0040800925,"teacher_disagreement_score":0.0022353216,"about_ca_system_score_codex":0.00031397305,"about_ca_system_score_gemma":0.00017836975,"threshold_uncertainty_score":0.0044445395},"labels":[],"label_agreement":null},{"id":"W4309592068","doi":"10.1016/b978-0-323-90058-4.00010-4","title":"Biosynthesis of starch in tuberous crop plants","year":2022,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Amylopectin; Amylose; Starch; Biosynthesis; Amyloplast; Population; Granule (geology); Starch synthase; Chemistry; Biochemistry; Biology; Botany; Biotechnology; Enzyme; Gene; Plastid","score_opus":0.026048604145254773,"score_gpt":0.24430721191771237,"score_spread":0.2182586077724576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309592068","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":[0.07587919,0.31585988,0.0272148,0.0016041433,0.0015866297,0.00007794746,0.001189773,0.0006912127,0.57589644],"genre_scores_gemma":[0.08368632,0.15117674,0.0135454945,0.00047334723,0.00055915443,0.00008053624,0.0022697744,0.00021226164,0.74799633],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999838,0.0000013374892,0.0000013727919,0.0000051845595,0.0000062190807,0.000002117908],"domain_scores_gemma":[0.99997354,0.0000113532,0.0000029160599,0.0000024690428,0.0000036453982,0.000006094015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007395258,0.0004786231,0.00030946068,0.00052392174,0.00022341084,0.00077556283,0.00031376566,0.00039768044,0.009122262],"category_scores_gemma":[0.00005343041,0.00030125503,0.000197375,0.00074682175,0.00027533318,0.00067662523,0.00030810328,0.0008504069,0.0039621047],"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":[0.00020199787,0.00012091627,0.0003692704,0.00094866013,0.000010750736,0.0010952024,0.00032549837,0.000742979,0.40798482,0.019626804,0.011465521,0.5571076],"study_design_scores_gemma":[0.00002927904,0.0007027956,0.019494807,0.00078707264,0.000036185418,0.0059790113,0.00036043144,0.0008650667,0.11496816,0.02652374,0.8302081,0.00004537444],"about_ca_topic_score_codex":0.00085855863,"about_ca_topic_score_gemma":0.0013855953,"teacher_disagreement_score":0.009122262,"about_ca_system_score_codex":0.00037123926,"about_ca_system_score_gemma":0.0002547899,"threshold_uncertainty_score":0.030516982},"labels":[],"label_agreement":null},{"id":"W4309604358","doi":"10.37256/fse.4120231858","title":"Glycemic Index and Glycemic Load of Selected Omani Rice Dishes","year":2022,"lang":"en","type":"article","venue":"Food Science and Engineering","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Sultan Qaboos University","keywords":"Glycemic index; White rice; Glycemic load; Meal; Oryza sativa; Glycemic; Food science; Starch; Black rice; Proximate; Red rice; Medicine; Biology; Biotechnology; Biochemistry; Insulin","score_opus":0.009102422410263107,"score_gpt":0.19697866048864024,"score_spread":0.18787623807837714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309604358","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994091,0.00011829098,0.0000439884,0.000008326323,0.0000039627143,0.000004931104,0.00011424508,0.0000021588114,0.00029509596],"genre_scores_gemma":[0.99786454,0.00021790373,0.00041087333,0.000050184288,0.000010172538,0.000016820568,0.00039999204,0.0000029177515,0.0010264743],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999193,0.000010979737,0.000009180898,0.00001788654,0.000026938931,0.000015756632],"domain_scores_gemma":[0.9998621,0.000019697462,0.000048314483,0.000007787975,0.00003072532,0.00003134692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015284133,0.0003306485,0.0002434145,0.00056067016,0.0003689041,0.0003673762,0.000075866985,0.00022756112,0.0010663957],"category_scores_gemma":[0.0002109124,0.00011564565,0.00020156459,0.0007166311,0.0001153099,0.0001421743,0.00014954408,0.0002933306,0.0001853814],"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":[0.0048258924,0.0011723017,0.71421045,0.00020747841,0.00028523547,0.0011438661,0.0014368993,0.0001798834,0.25824788,0.000074033465,0.00043577162,0.017780362],"study_design_scores_gemma":[0.000012571808,0.0007717289,0.99296874,0.000005560381,0.000040887087,0.0002580292,0.00048506667,0.00015972563,0.0049153143,0.000018294297,0.00035582704,0.000008212061],"about_ca_topic_score_codex":0.0024807588,"about_ca_topic_score_gemma":0.005293123,"teacher_disagreement_score":0.0024807588,"about_ca_system_score_codex":0.00018269676,"about_ca_system_score_gemma":0.00008697541,"threshold_uncertainty_score":0.0049325824},"labels":[],"label_agreement":null},{"id":"W4309693774","doi":"10.1002/cche.10627","title":"Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Gluten; Microstructure; Food science; Texture (cosmology); Chemistry; Protein quality; Wheat gluten; Crystallography; Artificial intelligence; Computer science","score_opus":0.03699058382694915,"score_gpt":0.2745028494806395,"score_spread":0.23751226565369038,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309693774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988551,0.00025781317,0.0004633433,0.000009712022,0.0000016414847,0.0000051583947,0.00011378499,0.0000053250847,0.0002880294],"genre_scores_gemma":[0.9979146,0.00017879586,0.0011160108,0.000017477545,0.0000010360955,0.0000040656023,0.0001654926,0.000010795425,0.0005917445],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998826,0.000011870766,0.00000662046,0.000028164059,0.000050717597,0.00001990527],"domain_scores_gemma":[0.9997403,0.000036337875,0.000055540742,0.000018702942,0.000114669856,0.000034473207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029131758,0.00026209184,0.00021568377,0.00040895573,0.0003924058,0.00057696,0.0001601518,0.00016689862,0.00085130596],"category_scores_gemma":[0.00026911893,0.00018453016,0.00022681357,0.00036397623,0.0003010443,0.000297409,0.00017880004,0.00029369493,0.00007482082],"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":[0.0003231685,0.000019339177,0.017409842,0.00008982465,0.000038010476,0.0000761731,0.00015748174,0.00017871571,0.97829574,0.0000405063,0.000028096267,0.0033430755],"study_design_scores_gemma":[0.0000063880584,0.000311417,0.7787662,0.000014833952,0.00009596432,0.00019743173,0.00052432605,0.0010847775,0.21779893,0.00004183225,0.0011402149,0.000017566634],"about_ca_topic_score_codex":0.03584466,"about_ca_topic_score_gemma":0.08836287,"teacher_disagreement_score":0.03584466,"about_ca_system_score_codex":0.00062352023,"about_ca_system_score_gemma":0.00037372365,"threshold_uncertainty_score":0.071272016},"labels":[],"label_agreement":null},{"id":"W4309778599","doi":"10.1016/j.foodchem.2022.135009","title":"Factors influencing the starch digestibility of starchy foods: A review","year":2022,"lang":"en","type":"review","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":152,"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":"","keywords":"Starch; Food science; Digestion (alchemy); Retrogradation (starch); Food processing; Resistant starch; Chemistry; Amylose","score_opus":0.12711183272009188,"score_gpt":0.33788980250793627,"score_spread":0.21077796978784438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309778599","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":[0.00012279209,0.9996772,0.00003381704,0.000047499667,0.000035170295,0.0000017644766,0.000012091104,0.0000014431264,0.00006823475],"genre_scores_gemma":[0.00041461946,0.9993599,0.00008039122,0.000040712905,0.000039482173,0.0000026648345,0.000012925062,4.1491631e-7,0.000048992893],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999742,0.000038732876,0.00006450781,0.00006438058,0.00007435319,0.000016045507],"domain_scores_gemma":[0.9990564,0.0005690038,0.00017548536,0.000016354874,0.0001505513,0.000032285145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090793794,0.001137053,0.0023645204,0.0022147535,0.00016959112,0.0011013824,0.00076627126,0.00092669285,0.001847294],"category_scores_gemma":[0.0016912395,0.00038240963,0.0009517913,0.0025177726,0.00044305393,0.0010939415,0.0007152253,0.0010180804,0.0005955821],"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":[0.00026160097,0.00013254423,0.0010844237,0.07867137,0.000582866,0.00015433606,0.000067633984,0.0002447312,0.0017025648,0.0006162401,0.0069854497,0.9094963],"study_design_scores_gemma":[0.00020490763,0.0011251213,0.02568144,0.06828196,0.0067445184,0.004347974,0.00046546425,0.0004095031,0.0036076917,0.0035057804,0.8853995,0.00022607867],"about_ca_topic_score_codex":0.0018699655,"about_ca_topic_score_gemma":0.0027159515,"teacher_disagreement_score":0.0023645204,"about_ca_system_score_codex":0.0003436019,"about_ca_system_score_gemma":0.0010814958,"threshold_uncertainty_score":0.0061798096},"labels":[],"label_agreement":null},{"id":"W4309778753","doi":"10.1002/cche.10624","title":"Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":75,"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":"University of Manitoba","keywords":"Gluten; Chemistry; Food science; Gluten free; Gliadin; Biotechnology; Biochemical engineering; Biology; Engineering","score_opus":0.022968345141385713,"score_gpt":0.229869933684004,"score_spread":0.20690158854261828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309778753","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":[0.05418006,0.92689735,0.0074052666,0.0023586722,0.0012710843,0.000029063076,0.00018461805,0.000052529453,0.0076213805],"genre_scores_gemma":[0.2119295,0.76672363,0.00749623,0.0015589938,0.0006104821,0.000052080664,0.00033151923,0.000038948183,0.01125867],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998091,0.000032906242,0.000021543796,0.000051805728,0.00006695258,0.000017681536],"domain_scores_gemma":[0.9998944,0.000035884143,0.000025934823,0.0000056732524,0.000030327936,0.000007757397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035439985,0.00035504426,0.00040493463,0.00041376808,0.00016025767,0.0007752244,0.00019996904,0.000549024,0.0013954857],"category_scores_gemma":[0.000306279,0.00012136538,0.00023190037,0.00059248967,0.00035452048,0.0011230931,0.0002891096,0.0006299948,0.0004189478],"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":[0.00043736707,0.00012001401,0.002136487,0.033388812,0.00026380192,0.0013025689,0.00043435057,0.0008884159,0.35122904,0.026435,0.008491821,0.5748723],"study_design_scores_gemma":[0.0000275501,0.0007880006,0.008584323,0.0037470227,0.00035720528,0.003116487,0.00080541836,0.00076742633,0.11552262,0.0093228705,0.85690457,0.000056448487],"about_ca_topic_score_codex":0.00048987695,"about_ca_topic_score_gemma":0.00056561636,"teacher_disagreement_score":0.0013954857,"about_ca_system_score_codex":0.0002704387,"about_ca_system_score_gemma":0.000388735,"threshold_uncertainty_score":0.0046684146},"labels":[],"label_agreement":null},{"id":"W4309892774","doi":"10.1016/j.foodres.2022.112223","title":"Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals","year":2022,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Food science; Starch; Chemistry; Particle size; Particle (ecology); Starch gelatinization; Amylose; Chemical composition; Biology","score_opus":0.17840435611115302,"score_gpt":0.3930135252435459,"score_spread":0.21460916913239286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309892774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974268,0.0009021945,0.0010921999,0.000020556401,0.000018126728,0.000015126625,0.00003457467,0.000008660021,0.00048176246],"genre_scores_gemma":[0.9919327,0.0012545391,0.0048515666,0.000057004225,0.0000071731424,0.000013561567,0.00011251028,0.000020523848,0.0017504125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982846,0.000030104662,0.000015577261,0.00003571497,0.000060071303,0.000029986297],"domain_scores_gemma":[0.9996829,0.00014403257,0.000034250043,0.000039197,0.000043612883,0.000056087494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005296097,0.00023137692,0.0002769109,0.00042270208,0.00019039353,0.0004951353,0.00025362772,0.00018252422,0.0010149224],"category_scores_gemma":[0.0006031245,0.00012911738,0.00032397933,0.00049160304,0.00033814443,0.00031667986,0.00025982945,0.00044337905,0.00015284221],"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":[0.016622115,0.0016690887,0.017515596,0.00051636645,0.00013957846,0.00023226044,0.00059116795,0.0003807938,0.7893265,0.00041903355,0.00019478641,0.17239277],"study_design_scores_gemma":[0.00037215685,0.040914953,0.29946053,0.00010468923,0.00044311112,0.0017270767,0.0015303795,0.0018817566,0.6449029,0.00042681766,0.00817997,0.000055572356],"about_ca_topic_score_codex":0.00061023014,"about_ca_topic_score_gemma":0.0012856709,"teacher_disagreement_score":0.0010149224,"about_ca_system_score_codex":0.00014085528,"about_ca_system_score_gemma":0.00024490998,"threshold_uncertainty_score":0.0033952594},"labels":[],"label_agreement":null},{"id":"W4311093596","doi":"10.3389/fsufs.2022.1027762","title":"Plantain flour: A potential anti-obesity ingredient for intestinal flora regulation and improved hormone secretion","year":2022,"lang":"en","type":"article","venue":"Frontiers in Sustainable Food Systems","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Fundamental Research Funds for the Central Universities; Guangdong Academy of Agricultural Sciences; Natural Science Foundation of Guangdong Province","keywords":"Obesity; Ingredient; Resistant starch; Gut flora; Food science; Biology; Latin square; Starch; Functional food; Medicine; Endocrinology; Biochemistry; Fermentation","score_opus":0.008352886170152089,"score_gpt":0.204649145153414,"score_spread":0.19629625898326192,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311093596","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98116356,0.012796734,0.0033339153,0.00026755183,0.00006740415,0.000043339805,0.00040652425,0.00010695335,0.0018141107],"genre_scores_gemma":[0.991284,0.00369504,0.0030405922,0.00013843081,0.000028144663,0.000025211926,0.0002956507,0.000010032571,0.0014829274],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996126,0.000005287746,0.0000020689895,0.000009760869,0.000011625926,0.000010008861],"domain_scores_gemma":[0.99996924,0.000003956791,0.000010288095,0.0000015303049,0.0000052549403,0.0000097655275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008119286,0.0003027684,0.00022837774,0.00027664832,0.00010178549,0.00017136097,0.00016161929,0.00027692434,0.0011727471],"category_scores_gemma":[0.000048526847,0.000066193454,0.00024843254,0.00016692298,0.00013239424,0.00014593422,0.00014743907,0.00035367758,0.00010368728],"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":[0.0004335835,0.00014937688,0.0004945775,0.00024976206,0.000017860186,0.00011007127,0.000012252846,0.000051930256,0.98911464,0.0000744506,0.00007505599,0.009216475],"study_design_scores_gemma":[0.00014029809,0.0060400357,0.048207484,0.00009328157,0.00018434468,0.0011092451,0.00009573002,0.0007878642,0.93042946,0.00025013962,0.012636351,0.000025650768],"about_ca_topic_score_codex":0.0003433774,"about_ca_topic_score_gemma":0.00060300465,"teacher_disagreement_score":0.0011727471,"about_ca_system_score_codex":0.00009361976,"about_ca_system_score_gemma":0.00009748031,"threshold_uncertainty_score":0.0039232373},"labels":[],"label_agreement":null},{"id":"W4311441873","doi":"10.1139/cjas-2022-0108","title":"Processing effects on the starch and fibre composition of Canadian pulses","year":2022,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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 Saskatchewan; University of Guelph; Genome Prairie","funders":"Mitacs; Saskatchewan Pulse Growers; Swine Innovation Porc; University of Saskatchewan","keywords":"Dietary fibre; Starch; Food science; Composition (language); Chemistry; Corn starch; Meal; Grinding; Soybean meal; Materials science; Composite material; Raw material","score_opus":0.025227184056867233,"score_gpt":0.2441392200479301,"score_spread":0.21891203599106285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311441873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992859,0.00011503704,0.00005566675,0.0000041576864,0.0000010899478,0.0000050143094,0.000092788665,0.0000015826193,0.00043879828],"genre_scores_gemma":[0.9957041,0.0003015035,0.0007448568,0.000026532245,8.653952e-7,0.000012022107,0.00045812252,0.000010107827,0.002741886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998036,0.000013673207,0.000011450319,0.00004763197,0.00008161838,0.000042080912],"domain_scores_gemma":[0.9997038,0.000049550687,0.000048553844,0.000011345018,0.00011717071,0.00006959728],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020266902,0.00023013909,0.00015072513,0.00039047783,0.00047965097,0.00051806046,0.000240801,0.0001437503,0.0008259963],"category_scores_gemma":[0.00037706184,0.0001685563,0.00016301812,0.0005396592,0.00040090678,0.00014388893,0.00024371059,0.0002717872,0.00009765504],"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":[0.0035302667,0.00009463669,0.03205337,0.00014184124,0.000059539423,0.0002603975,0.0007823694,0.00017704473,0.94849133,0.000093306684,0.000087517794,0.01422827],"study_design_scores_gemma":[0.000014357726,0.00060713734,0.91638786,0.000014282383,0.000058792957,0.0001503378,0.00057530263,0.00026032884,0.08028566,0.000024407553,0.0016045992,0.000017054499],"about_ca_topic_score_codex":0.40781417,"about_ca_topic_score_gemma":0.6207434,"teacher_disagreement_score":0.59218585,"about_ca_system_score_codex":0.0027441697,"about_ca_system_score_gemma":0.0015443234,"threshold_uncertainty_score":0.8108809},"labels":[],"label_agreement":null},{"id":"W4311530097","doi":"10.3390/molecules27238458","title":"Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics","year":2022,"lang":"en","type":"article","venue":"Molecules","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Ministerio de Ciencia, Innovación y Universidades; Agencia Estatal de Investigación; University of Saskatchewan","keywords":"Chemistry; Food science; Enzymatic hydrolysis; Polyphenol; Hydrolysis; Antioxidant; Proanthocyanidin; Context (archaeology); Dry weight; Yield (engineering); Hydrolysate; Organic chemistry; Botany; Biology","score_opus":0.017094174767492365,"score_gpt":0.2593580667505755,"score_spread":0.24226389198308312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311530097","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9711425,0.0032405173,0.022975508,0.0000895394,0.00006324637,0.00027576365,0.00037249085,0.000113456954,0.0017270589],"genre_scores_gemma":[0.95422757,0.0026785012,0.038989503,0.00011999882,0.000038089765,0.00027146415,0.0011005428,0.000121805686,0.0024524601],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973315,0.00003697799,0.000027816544,0.00006917911,0.00008188738,0.000051051476],"domain_scores_gemma":[0.999845,0.000030007732,0.0000480467,0.00001705267,0.000032912634,0.000026908969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035753654,0.00075968757,0.00041244904,0.00042062992,0.0001675313,0.00053869653,0.00027646322,0.00030274183,0.0008735582],"category_scores_gemma":[0.00035370034,0.00020645396,0.00040437758,0.00028570363,0.0002063536,0.00033017696,0.00029733303,0.0006316202,0.00042459473],"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":[0.000034592525,0.000029976873,0.00013354646,0.000047830457,0.0000074127233,0.000038016227,0.000011905432,0.000042190874,0.99797887,0.000021295906,0.00001258424,0.001641814],"study_design_scores_gemma":[0.0000059001386,0.00017373642,0.0022413377,0.000008100213,0.000023063723,0.00007755361,0.00001985301,0.00027595594,0.9959792,0.000015237096,0.0011734298,0.0000065809068],"about_ca_topic_score_codex":0.00035945623,"about_ca_topic_score_gemma":0.0010340435,"teacher_disagreement_score":0.0008735582,"about_ca_system_score_codex":0.00019142912,"about_ca_system_score_gemma":0.00026534818,"threshold_uncertainty_score":0.0029223561},"labels":[],"label_agreement":null},{"id":"W4311772437","doi":"10.1016/j.advnut.2022.10.003","title":"Nutritional benefits of sourdoughs: A systematic review","year":2022,"lang":"en","type":"review","venue":"Advances in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":56,"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 Alberta","keywords":"Glycemic; Food science; Biotechnology; Biology; Medicine; Appetite; Fermentation; Randomized controlled trial; Gut flora; Insulin; Internal medicine; Biochemistry","score_opus":0.048462049841890335,"score_gpt":0.33884477756124604,"score_spread":0.2903827277193557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311772437","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":[0.001308714,0.99745435,0.000092708215,0.00018309458,0.000073618954,0.0002533017,0.0003943616,0.0000070752853,0.00023289511],"genre_scores_gemma":[0.013966009,0.9841467,0.0003945275,0.00050534814,0.00007371929,0.00048899854,0.00029638608,0.000004673626,0.0001236885],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9946057,0.0016616503,0.0021674256,0.00039975715,0.0009768403,0.00018867943],"domain_scores_gemma":[0.98131186,0.013060557,0.0037035146,0.00024262277,0.0014192149,0.00026225596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006199018,0.0014969719,0.00897521,0.012294403,0.0006438451,0.0028749914,0.0018016117,0.0020441797,0.0056957393],"category_scores_gemma":[0.02190276,0.0009345658,0.0062099816,0.013073497,0.00093073014,0.002068404,0.0015903783,0.00094782264,0.00037820154],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015781798,0.000009367807,0.00033843832,0.9819894,0.0044294535,0.00007620757,0.0001044219,0.00003346554,0.000117865566,0.000090371264,0.00059592334,0.012057267],"study_design_scores_gemma":[0.00028874673,0.00019632146,0.0032906611,0.92220134,0.059578918,0.00035330164,0.00027427461,0.00005518533,0.00015663565,0.00019499125,0.013379857,0.000029823841],"about_ca_topic_score_codex":0.00604782,"about_ca_topic_score_gemma":0.017846256,"teacher_disagreement_score":0.012294403,"about_ca_system_score_codex":0.0032215654,"about_ca_system_score_gemma":0.009357048,"threshold_uncertainty_score":0.032783926},"labels":[],"label_agreement":null},{"id":"W4312056395","doi":"10.1016/j.clnesp.2022.12.019","title":"The separate effects of whole oats and isolated beta-glucan on lipid profile: A systematic review and meta-analysis of randomized controlled trials","year":2022,"lang":"en","type":"review","venue":"Clinical Nutrition ESPEN","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Medicine; Confidence interval; Meta-analysis; Placebo; Randomized controlled trial; Internal medicine; Crossover study; Avena; Strictly standardized mean difference; Psychological intervention; Glucan; Gastroenterology; Alternative medicine; Pathology; Biochemistry","score_opus":0.18933590588227092,"score_gpt":0.44645137186311695,"score_spread":0.257115465980846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312056395","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":[0.0060146237,0.99272126,0.0004205657,0.00009203751,0.00016051582,0.00021659996,0.00021265094,0.000018682993,0.00014298156],"genre_scores_gemma":[0.18358947,0.8097396,0.0034795052,0.0012256664,0.0002873886,0.0006303867,0.00056213385,0.000049373677,0.00043647955],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99246806,0.0032208797,0.002341064,0.0010606342,0.0006529339,0.0002563902],"domain_scores_gemma":[0.9852808,0.011178623,0.0022423074,0.0004846771,0.00060025003,0.00021333655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.012710992,0.003464337,0.023384266,0.0034015537,0.0006357245,0.003804805,0.002400439,0.0030733254,0.004350258],"category_scores_gemma":[0.025505537,0.0019008032,0.03585689,0.004164474,0.0012560921,0.0024696449,0.0020520408,0.0030649288,0.0003491607],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.008994175,0.000058062837,0.0017142332,0.30957842,0.6658158,0.00007899355,0.000084125495,0.0002698591,0.0003769968,0.00009933594,0.0003280496,0.012602058],"study_design_scores_gemma":[0.0024470193,0.00032974803,0.001980508,0.009846237,0.98415345,0.00004108587,0.00004315916,0.0000733668,0.00009178996,0.00012201071,0.00084884715,0.00002286387],"about_ca_topic_score_codex":0.0048692767,"about_ca_topic_score_gemma":0.013644972,"teacher_disagreement_score":0.023384266,"about_ca_system_score_codex":0.0018726697,"about_ca_system_score_gemma":0.0026205597,"threshold_uncertainty_score":0.06722295},"labels":[],"label_agreement":null},{"id":"W4312847511","doi":"10.1007/978-981-19-4590-8_3","title":"Food Matrix: Implications for Nutritional Quality","year":2022,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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 Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Bioavailability; Nutrient; Micronutrient; Food science; Biology; Biotechnology; Chemistry; Ecology; Bioinformatics","score_opus":0.10179392776449972,"score_gpt":0.3398336988205,"score_spread":0.2380397710560003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312847511","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":[0.010829379,0.25257856,0.012774257,0.0065930802,0.004949828,0.000055274435,0.0004043268,0.000105803185,0.7117096],"genre_scores_gemma":[0.047637668,0.15745454,0.012011878,0.0025419022,0.0010830787,0.00012059477,0.0002811796,0.00010511063,0.77876407],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995637,0.00000948799,0.000002035299,0.000008482258,0.00001897331,0.000004678936],"domain_scores_gemma":[0.9999578,0.000020964448,0.0000029544613,0.0000022533961,0.000012584926,0.000003356862],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018799449,0.00058295584,0.000358779,0.0008359581,0.0007224273,0.0019408116,0.00040660155,0.00067204563,0.01912518],"category_scores_gemma":[0.00021598875,0.00017495506,0.00020749358,0.0011571,0.0006269741,0.0011716657,0.00086765975,0.00074874755,0.0035658097],"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":[0.00012084337,0.00017504474,0.000621732,0.0018939497,0.000020459856,0.00072936626,0.0012280579,0.0009326913,0.015683752,0.23154895,0.1468372,0.600208],"study_design_scores_gemma":[0.000006127941,0.00007003012,0.002206218,0.0007109228,0.000018220757,0.0010175869,0.00080858363,0.000452009,0.0024986507,0.066472024,0.9257203,0.0000193184],"about_ca_topic_score_codex":0.0022867161,"about_ca_topic_score_gemma":0.0060172295,"teacher_disagreement_score":0.01912518,"about_ca_system_score_codex":0.0006280557,"about_ca_system_score_gemma":0.0004902668,"threshold_uncertainty_score":0.06398016},"labels":[],"label_agreement":null},{"id":"W4313057989","doi":"10.13031/aea.15133","title":"3D Pore Structure Characterization of Stored Grain Bed","year":2022,"lang":"en","type":"article","venue":"Applied Engineering in Agriculture","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Tortuosity; Compaction; Porosity; Materials science; Airflow; Volume (thermodynamics); Composite material; Mineralogy; Geology; Engineering; Mechanical engineering; Thermodynamics","score_opus":0.003758657818898844,"score_gpt":0.16421409284404068,"score_spread":0.16045543502514184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313057989","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9608771,0.00035587643,0.035751227,0.000031297554,0.000008829682,0.000034404533,0.0011399874,0.00046155247,0.0013397133],"genre_scores_gemma":[0.98309255,0.00018463226,0.015192145,0.000011816627,0.000003318791,0.00002338869,0.0007129706,0.00005021575,0.00072911335],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99992335,0.000002946259,0.0000036338581,0.000017184631,0.000037907983,0.000015056725],"domain_scores_gemma":[0.99983263,0.000049738224,0.00002778503,0.00001760284,0.00005891843,0.000013385125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016824206,0.00016976957,0.00017062092,0.0008281123,0.000146681,0.00037826574,0.00020949064,0.00025260402,0.0012348143],"category_scores_gemma":[0.00025234403,0.00018468188,0.00018036804,0.0003832271,0.00021998989,0.0003199525,0.00015548179,0.00023691858,0.00018761326],"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":[0.000074323245,0.000016733826,0.0034100418,0.00008895192,0.00000748109,0.00020495313,0.00015443492,0.004679018,0.98147607,0.00036180744,0.000120729586,0.009405497],"study_design_scores_gemma":[0.000011738695,0.00012725373,0.079937465,0.000021009255,0.000032118827,0.0005418977,0.00033397155,0.101182096,0.814866,0.0002983929,0.0026002636,0.00004772984],"about_ca_topic_score_codex":0.0028490329,"about_ca_topic_score_gemma":0.0034553357,"teacher_disagreement_score":0.0028490329,"about_ca_system_score_codex":0.00023955802,"about_ca_system_score_gemma":0.00018739622,"threshold_uncertainty_score":0.0056649446},"labels":[],"label_agreement":null},{"id":"W4313831000","doi":"10.1016/j.foodchem.2023.135447","title":"The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Gluten; Rheology; Microstructure; Bran; Starch; Texture (cosmology); Retrogradation (starch); Particle size; Wheat flour; Cultivar; Chemistry; Materials science; Amylose; Agronomy; Composite material; Raw material; Biology","score_opus":0.01055754245139975,"score_gpt":0.21252093695642071,"score_spread":0.20196339450502096,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313831000","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995351,0.00014727871,0.000075534736,0.000011771801,0.0000053520207,0.0000036133754,0.000037509733,0.0000020054158,0.0001818731],"genre_scores_gemma":[0.9988618,0.00007876247,0.00016766418,0.00003330306,0.0000032266807,0.0000045776046,0.00007889063,0.000009357945,0.00076238764],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998191,0.00005797489,0.000018432,0.000050232644,0.000021538382,0.00003264426],"domain_scores_gemma":[0.99907243,0.00046122985,0.00010477599,0.0000555029,0.00008962307,0.00021628522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042439275,0.00024336252,0.00023093217,0.00016536067,0.00017941245,0.00043036728,0.00015833127,0.00020069278,0.0010238697],"category_scores_gemma":[0.0010356333,0.00028383438,0.00027312784,0.00016057766,0.00044263538,0.00039541343,0.00019216244,0.00043747952,0.0001402622],"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":[0.016891723,0.00040859226,0.019290278,0.00008377291,0.00010825987,0.00017622203,0.00028223547,0.00019640251,0.9567971,0.000057299218,0.00007074402,0.005637355],"study_design_scores_gemma":[0.00014220402,0.008234692,0.66839194,0.000012058902,0.00021470203,0.0003092377,0.0005326036,0.0013739993,0.31993836,0.000103808954,0.0007112778,0.000035217407],"about_ca_topic_score_codex":0.0015872824,"about_ca_topic_score_gemma":0.0038208193,"teacher_disagreement_score":0.0015872824,"about_ca_system_score_codex":0.00022853195,"about_ca_system_score_gemma":0.00019299572,"threshold_uncertainty_score":0.0034251213},"labels":[],"label_agreement":null},{"id":"W4315851720","doi":"10.47413/vidya.v1i1.32","title":"A CRITICAL REVIEW ON PHARMACOLOGICAL AND MECHANICAL PROPERTIES OF DAIDZEIN","year":2022,"lang":"en","type":"review","venue":"VIDYA - A JOURNAL OF GUJARAT UNIVERSITY","topic":"Food composition and properties","field":"Nursing","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":"Impact","funders":"","keywords":"Daidzein; Isoflavones; Genistein; Chemistry; Cancer; Medicine; Traditional medicine; Pharmacology; Biochemistry; Internal medicine","score_opus":0.1640161749520441,"score_gpt":0.341645007123363,"score_spread":0.1776288321713189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4315851720","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":[0.00011983939,0.9984932,0.00006995484,0.00018823182,0.00029097943,0.0000069818843,0.000031833137,0.0000063768484,0.0007925539],"genre_scores_gemma":[0.00055545266,0.99826294,0.00014915649,0.00016187664,0.00017625905,0.00000832771,0.000051118994,0.0000014575895,0.00063333585],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999795,0.00002781665,0.00004578276,0.00003874468,0.000075040305,0.000017571921],"domain_scores_gemma":[0.9996525,0.00015626436,0.000058436013,0.000009620692,0.000098749544,0.000024452951],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041501797,0.0010321764,0.0011841164,0.0029922668,0.00031528296,0.00091385236,0.00077084615,0.0008696105,0.007529557],"category_scores_gemma":[0.0008553022,0.0002964414,0.00087361736,0.002739317,0.000295557,0.0011095391,0.00048768675,0.0013909348,0.0020258916],"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":[0.00012863707,0.00011694234,0.00021342827,0.07346479,0.00021380311,0.0002864828,0.00011761925,0.00028714075,0.00300551,0.0026762486,0.06823903,0.85125023],"study_design_scores_gemma":[0.00001815914,0.00012577756,0.0009026117,0.007600242,0.0002586963,0.0009961512,0.0000588327,0.000054827855,0.0005513294,0.000725328,0.98868865,0.000019418809],"about_ca_topic_score_codex":0.0012237489,"about_ca_topic_score_gemma":0.002213222,"teacher_disagreement_score":0.007529557,"about_ca_system_score_codex":0.0005610112,"about_ca_system_score_gemma":0.0011013877,"threshold_uncertainty_score":0.025188863},"labels":[],"label_agreement":null},{"id":"W4316363542","doi":"10.3389/fanim.2023.1125061","title":"Evaluation of a yeast β-glucan blend in a pet food application to determine its impact on stool quality, apparent nutrient digestibility, and intestinal health when fed to dogs","year":2023,"lang":"en","type":"article","venue":"Frontiers in Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Feces; Glucan; Yeast; Food science; Nutrient; Animal science; Biology; Beta-glucan; Biochemistry; Microbiology","score_opus":0.07919659265515024,"score_gpt":0.3862392247284505,"score_spread":0.3070426320733003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4316363542","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992403,0.00012819807,0.0003701115,0.00000930758,0.000003746691,0.000028706132,0.00007739783,0.0000056403437,0.00013664717],"genre_scores_gemma":[0.99379456,0.00041368845,0.0040688193,0.000034971672,0.0000052835494,0.00006173288,0.00036007146,0.000014520445,0.0012463095],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99966776,0.00007006459,0.00003092564,0.00008770294,0.00010686642,0.00003658231],"domain_scores_gemma":[0.99976116,0.000043003693,0.00008451975,0.000018161098,0.000057311227,0.00003584557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041348772,0.00038974948,0.00043300717,0.00032432607,0.00017518259,0.00053070096,0.00025310568,0.00032001626,0.0006566425],"category_scores_gemma":[0.0003548365,0.00017682236,0.00039441822,0.0004085939,0.00022390726,0.00034230942,0.00017889777,0.0003542798,0.00011665118],"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":[0.0016351994,0.0005702714,0.0026607201,0.000112693524,0.000035852216,0.000084202155,0.00004989664,0.00017047627,0.9916162,0.0000201814,0.000017216063,0.003027135],"study_design_scores_gemma":[0.000052710897,0.033130407,0.053039715,0.000025779751,0.00021990226,0.0002595796,0.00027037426,0.0011610076,0.91042936,0.000022819171,0.0013712092,0.000017146995],"about_ca_topic_score_codex":0.0008912894,"about_ca_topic_score_gemma":0.0021574702,"teacher_disagreement_score":0.0008912894,"about_ca_system_score_codex":0.00037695272,"about_ca_system_score_gemma":0.00020471311,"threshold_uncertainty_score":0.0027350187},"labels":[],"label_agreement":null},{"id":"W4317702647","doi":"10.1016/j.bcdf.2023.100349","title":"Total fibre vs types and sources of fibre in subjects with and without diabetes: Role of molecular weight and viscosity","year":2023,"lang":"en","type":"article","venue":"Bioactive Carbohydrates and Dietary Fibre","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"","keywords":"Postprandial; Dietary fibre; Internal medicine; Diabetes mellitus; Carbohydrate; Endocrinology; Cholesterol; Medicine; Type 2 diabetes; Chemistry; Food science; Gastroenterology; Animal science; Biology","score_opus":0.008055111335241243,"score_gpt":0.21119815012551807,"score_spread":0.20314303879027681,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4317702647","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919885,0.00041368263,0.000022463655,0.000012887029,0.0000043862005,0.0000024760445,0.000055238117,9.256962e-7,0.0002890748],"genre_scores_gemma":[0.9993749,0.00011347123,0.000023943307,0.000010985424,0.000005406336,0.0000019346944,0.00006927472,9.892975e-7,0.00039921235],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998809,0.000024476645,0.000012584703,0.000028466122,0.000019110521,0.000034429035],"domain_scores_gemma":[0.9994468,0.00023156617,0.00013313511,0.000016434858,0.000041088537,0.00013094548],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003596852,0.00028805746,0.0005407105,0.0006375186,0.00033206408,0.00066566997,0.00017549205,0.0004953246,0.0018959617],"category_scores_gemma":[0.0010329664,0.00026777547,0.0005205356,0.000726724,0.00025747612,0.00047907475,0.00038941225,0.000595278,0.00019679639],"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":[0.006352332,0.00030094731,0.98589885,0.00004417899,0.0002464118,0.00017369092,0.00058775366,0.00006453226,0.0021652498,0.00005041777,0.00004683994,0.0040687528],"study_design_scores_gemma":[0.00001797888,0.000516934,0.99850357,0.0000040586237,0.00007805611,0.00007827184,0.00050077756,0.00013524148,0.00006922013,0.000036932546,0.000055077002,0.000003969915],"about_ca_topic_score_codex":0.0063663907,"about_ca_topic_score_gemma":0.005860347,"teacher_disagreement_score":0.0063663907,"about_ca_system_score_codex":0.00025381448,"about_ca_system_score_gemma":0.00014392064,"threshold_uncertainty_score":0.012658715},"labels":[],"label_agreement":null},{"id":"W4317951840","doi":"10.1364/boe.481689","title":"Investigation into the structure of crystalline maltodextrin particles by second harmonic generation microscopy","year":2023,"lang":"en","type":"article","venue":"Biomedical Optics Express","topic":"Food composition and properties","field":"Nursing","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":"Saint Mary's University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Research Nova Scotia; Saint Mary’s University","keywords":"Maltodextrin; Nucleation; Starch; Second-harmonic generation; Materials science; Microscopy; Absorbance; Optical microscope; Chemical engineering; Nanotechnology; Crystallography; Optics; Chemistry; Scanning electron microscope; Chromatography; Spray drying; Composite material; Laser; Food science","score_opus":0.029341649955973406,"score_gpt":0.2684280980451055,"score_spread":0.23908644808913207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4317951840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9925384,0.0002836323,0.00571527,0.000024300427,0.0000042670363,0.000015679721,0.00013152706,0.000033873464,0.0012530799],"genre_scores_gemma":[0.9938964,0.00025330507,0.0045078094,0.000013527143,0.0000029011617,0.000017964408,0.00015533717,0.000017334361,0.001135463],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999578,0.000003394437,0.0000025435331,0.0000116580395,0.000016420507,0.000008190183],"domain_scores_gemma":[0.9998735,0.000050608716,0.000023658764,0.000010452427,0.000031167052,0.000010664297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000887252,0.00012604608,0.000078412086,0.00020286391,0.00010338951,0.00026157312,0.00008982287,0.0001736673,0.0006887006],"category_scores_gemma":[0.0001542895,0.000112433656,0.000092198425,0.00014745594,0.00018024252,0.00014461105,0.00009326085,0.00024142952,0.00013131398],"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":[0.000019686799,0.000003657992,0.00038909505,0.000014898476,0.0000015603383,0.00003665869,0.00002301677,0.000083841216,0.998353,0.000096735435,0.00001205201,0.0009658657],"study_design_scores_gemma":[0.0000032571213,0.000060640545,0.009433395,0.0000023940904,0.000005182151,0.00009688631,0.000045552446,0.0018501591,0.98773694,0.000049436854,0.0007130883,0.0000030233186],"about_ca_topic_score_codex":0.00081627123,"about_ca_topic_score_gemma":0.00061819825,"teacher_disagreement_score":0.00081627123,"about_ca_system_score_codex":0.0001712481,"about_ca_system_score_gemma":0.00011275361,"threshold_uncertainty_score":0.002303958},"labels":[],"label_agreement":null},{"id":"W4318069770","doi":"10.1139/cjps-2022-0248","title":"AAC Douglas oat","year":2023,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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; Agriculture and Agri-Food Canada","funders":"Nature Conservancy of Canada; Nature Conservancy; Agriculture and Agri-Food Canada; University of Illinois at Urbana-Champaign; Canadian Food Inspection Agency","keywords":"Avena; Smut; Cultivar; Agronomy; Summit; High protein; Grain yield; Biology; Yield (engineering); Spring (device); Horticulture; Geography; Food science; Engineering; Physics","score_opus":0.034130633556737185,"score_gpt":0.24160306461749181,"score_spread":0.20747243106075464,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318069770","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":[0.6919213,0.007484185,0.009073063,0.0006871903,0.0013602094,0.001002203,0.040266514,0.0025593275,0.24564591],"genre_scores_gemma":[0.50828016,0.0030407198,0.01420213,0.0012488965,0.00010039022,0.0003821169,0.051669203,0.0007653994,0.42031103],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993048,0.000032563064,0.00003549706,0.0001763335,0.00032786443,0.00012294657],"domain_scores_gemma":[0.99960464,0.000017292456,0.000047475118,0.000034713437,0.00017001509,0.00012587184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025798797,0.0010895167,0.0007068962,0.0019698273,0.0017826292,0.0013673687,0.0008248463,0.00045217705,0.024045639],"category_scores_gemma":[0.00025325172,0.00026601917,0.0005302431,0.001542153,0.0003920743,0.00046310545,0.00066124706,0.0008601373,0.012301447],"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":[0.001625383,0.00057689246,0.009468735,0.00048314777,0.00009193429,0.001091766,0.0003259152,0.00025284092,0.89628065,0.0030003262,0.023032524,0.063769914],"study_design_scores_gemma":[0.00017771625,0.0008630629,0.10639413,0.000154763,0.0001712848,0.0015953789,0.000565527,0.0007580394,0.064674295,0.0004245882,0.82408535,0.00013591273],"about_ca_topic_score_codex":0.11766146,"about_ca_topic_score_gemma":0.22054344,"teacher_disagreement_score":0.11766146,"about_ca_system_score_codex":0.0034307926,"about_ca_system_score_gemma":0.0014132815,"threshold_uncertainty_score":0.23395324},"labels":[],"label_agreement":null},{"id":"W4318320747","doi":"10.1111/jfpe.14279","title":"Potential processing technologies for utilization of millets: An updated comprehensive review","year":2023,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food composition and properties","field":"Nursing","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":"National Institute of Food Technology Entrepreneurship and Management; Ministry of Food Processing Industries","keywords":"Biotechnology; Business; Agriculture; Food processing; Emerging technologies; Marketing; Biology; Food science; Computer science","score_opus":0.040103035677007466,"score_gpt":0.30006267791831615,"score_spread":0.2599596422413087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318320747","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":[0.0005150666,0.9977952,0.00027672894,0.00015292833,0.00017622705,0.000010816835,0.000049012942,0.000010626189,0.001013421],"genre_scores_gemma":[0.0016044626,0.99715996,0.0003708976,0.00016021743,0.0000944009,0.000010475563,0.0000754491,0.000002824549,0.000521345],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995999,0.00004918717,0.00007654949,0.000081149316,0.00014777508,0.000045571982],"domain_scores_gemma":[0.99941635,0.00026448892,0.00011448991,0.000016156871,0.00016116773,0.000027271544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008046941,0.00089486025,0.0011617717,0.0036962372,0.00029483764,0.0013959516,0.00073544495,0.00093034445,0.0036286816],"category_scores_gemma":[0.0009925725,0.0003526396,0.0011528855,0.003523405,0.00030741876,0.0017290497,0.0006322773,0.0011302307,0.0011143321],"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":[0.00012433411,0.00013605514,0.0005777388,0.070296496,0.00019559401,0.00034741638,0.00014756637,0.0006440301,0.007425317,0.0038705831,0.019294849,0.8969401],"study_design_scores_gemma":[0.000018292181,0.0002675824,0.0016021043,0.008377579,0.00044745769,0.0012069911,0.00015186786,0.00029201608,0.0035964607,0.0012849406,0.9827084,0.00004631571],"about_ca_topic_score_codex":0.0013438815,"about_ca_topic_score_gemma":0.0014907605,"teacher_disagreement_score":0.0036962372,"about_ca_system_score_codex":0.00055308826,"about_ca_system_score_gemma":0.0013367847,"threshold_uncertainty_score":0.012139142},"labels":[],"label_agreement":null},{"id":"W4318481420","doi":"10.2139/ssrn.4335467","title":"Nutritional, Amino Acid, Dietary Fibre and Rheological Functionality of Sorrel Seed Flour Addition on Bread as Influenced by Germination","year":2023,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Germination; Food science; Rheology; Dietary fibre; Wheat flour; Chemistry; Agronomy; Biology; Materials science; Composite material","score_opus":0.024512980091951353,"score_gpt":0.2733379605007231,"score_spread":0.24882498040877177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318481420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911886,0.00029374188,0.00010711529,0.0000178331,0.000011277589,0.0000045035927,0.00011542262,0.0000062511413,0.00032498047],"genre_scores_gemma":[0.998309,0.00011241471,0.00012539403,0.0000209782,0.0000036537342,0.0000052515315,0.00013322943,0.000013108231,0.0012769398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999853,0.00003610785,0.000007778233,0.00004485944,0.000017961487,0.000040270308],"domain_scores_gemma":[0.99965143,0.000121259254,0.000050848386,0.000021867638,0.00003660691,0.000117928874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022866295,0.00044391,0.00042676568,0.00014908308,0.00019694677,0.00044654644,0.00017717456,0.00028572488,0.0027779564],"category_scores_gemma":[0.00042334225,0.00022815421,0.00025854225,0.00020040902,0.00052204315,0.00028759922,0.0002669875,0.0007600478,0.00032056772],"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":[0.014153474,0.00022929207,0.0017296777,0.00006890803,0.00003095198,0.0001248836,0.0002325928,0.00007746113,0.9809653,0.000052287258,0.000067554814,0.002267483],"study_design_scores_gemma":[0.00022173772,0.0056795636,0.17521408,0.000042495878,0.00024708407,0.0001791233,0.0005679981,0.0017358477,0.81431615,0.00018849403,0.001552197,0.000055239223],"about_ca_topic_score_codex":0.0022392992,"about_ca_topic_score_gemma":0.002753115,"teacher_disagreement_score":0.0027779564,"about_ca_system_score_codex":0.00022300669,"about_ca_system_score_gemma":0.00018517912,"threshold_uncertainty_score":0.009293199},"labels":[],"label_agreement":null},{"id":"W4318813995","doi":"10.2139/ssrn.4236700","title":"Exploring the Functional Attributes and in Vitro Starch and Protein Digestibility of Pea Flours Having a Wide Range of Amylose Content","year":2022,"lang":"en","type":"article","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Government of Canada; Agriculture and Agri-Food Canada; National Research Council Canada; University of Saskatchewan","funders":"","keywords":"Amylose; Food science; Starch; Chemistry; Protein digestibility; In vitro; Pea protein; Range (aeronautics); Biotechnology; Biochemistry; Business; Biology; Materials science","score_opus":0.07635003051393095,"score_gpt":0.2391289338111334,"score_spread":0.16277890329720246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318813995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903595,0.00022270539,0.0003681328,0.000011434765,0.00000455934,0.000004923404,0.00013598111,0.0000027714175,0.00021349176],"genre_scores_gemma":[0.9981425,0.00017707139,0.00057590427,0.000017500535,0.0000035947874,0.0000069785406,0.00043957375,0.0000064420665,0.0006304655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998498,0.000027969509,0.000015660262,0.00003858611,0.000033197673,0.000034775207],"domain_scores_gemma":[0.9997608,0.00007324959,0.00004152364,0.000017878114,0.000048259535,0.00005828049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030455957,0.0003779844,0.00026506445,0.0003617904,0.0002012813,0.00045704006,0.00015275653,0.0002845638,0.0006755106],"category_scores_gemma":[0.00042755785,0.00018389674,0.00047556954,0.0004617762,0.0002650551,0.00046788747,0.00023271567,0.0005953948,0.00013237454],"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":[0.00040345965,0.00006693207,0.0012945422,0.000038641272,0.000016226026,0.00006465236,0.00007843158,0.00007822101,0.9969591,0.000031777017,0.000007556879,0.0009604412],"study_design_scores_gemma":[0.000017894108,0.0025823521,0.08305432,0.000015784359,0.000100383986,0.00040926464,0.00041107612,0.00087046897,0.9115033,0.000116317155,0.0008966192,0.00002206351],"about_ca_topic_score_codex":0.0009614062,"about_ca_topic_score_gemma":0.0008272624,"teacher_disagreement_score":0.0009614062,"about_ca_system_score_codex":0.00012628165,"about_ca_system_score_gemma":0.00013262648,"threshold_uncertainty_score":0.002259791},"labels":[],"label_agreement":null},{"id":"W4318975371","doi":"10.1557/s43580-023-00491-8","title":"Rheological characterization of Ramon starch (Brosimum alicastrum) suspensions with potential use for food-packaging film","year":2023,"lang":"en","type":"article","venue":"MRS Advances","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"International Development Research Centre","keywords":"Starch; Materials science; Rheology; Dispersity; Swelling; Distilled water; Viscoelasticity; Extraction (chemistry); Food science; Composite material; Polymer chemistry; Chromatography; Chemistry","score_opus":0.03379316564111756,"score_gpt":0.2727163051335432,"score_spread":0.23892313949242566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318975371","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9947141,0.0012178636,0.0021333117,0.000046313755,0.000030935138,0.000017381113,0.000114796996,0.00003058876,0.0016945757],"genre_scores_gemma":[0.9949137,0.00054988166,0.0021515675,0.00003180368,0.000009815942,0.00002016376,0.00018681226,0.000015075582,0.0021211375],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991834,0.000015823627,0.0000101288215,0.000018376608,0.000023581499,0.000013708556],"domain_scores_gemma":[0.99986887,0.000035734403,0.000031478827,0.000007459193,0.000040913936,0.000015573403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001763768,0.0001859339,0.00011753695,0.00020202789,0.00013232722,0.00021895718,0.00010767302,0.00023006079,0.0014338879],"category_scores_gemma":[0.0002656955,0.0000844631,0.00011563605,0.00015980782,0.00008338122,0.00019118305,0.00008477918,0.00029548374,0.00020764934],"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":[0.00007108183,0.000011945787,0.00013838385,0.00002793657,0.0000021381902,0.00004920282,0.000026867592,0.000034635646,0.9980096,0.000018777113,0.000024556695,0.0015849635],"study_design_scores_gemma":[0.0000072359285,0.00055253616,0.008013803,0.000011724635,0.000019848172,0.00012732173,0.00008876393,0.0006950888,0.98896885,0.00001904211,0.0014867885,0.000009033903],"about_ca_topic_score_codex":0.0002672256,"about_ca_topic_score_gemma":0.0004178271,"teacher_disagreement_score":0.0014338879,"about_ca_system_score_codex":0.0000683222,"about_ca_system_score_gemma":0.00005321044,"threshold_uncertainty_score":0.004796803},"labels":[],"label_agreement":null},{"id":"W4319659396","doi":"10.1016/j.ijbiomac.2023.123641","title":"An investigation into structural properties and stability of debranched starch-lycopene inclusion complexes with different branching degrees","year":2023,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Key Technologies Research and Development Program; National Natural Science Foundation of China","keywords":"Starch; Branching (polymer chemistry); Chemistry; Hydrogen bond; Lycopene; Zeta potential; Chemical engineering; Crystallography; Materials science; Organic chemistry; Nanotechnology; Molecule","score_opus":0.05335475735811537,"score_gpt":0.2890494290211568,"score_spread":0.23569467166304145,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319659396","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99898785,0.00017546178,0.00054634054,0.000009094823,0.0000032407938,0.0000041743588,0.000027415053,0.0000056195545,0.00024078324],"genre_scores_gemma":[0.99874157,0.00012690265,0.0005163806,0.000013257868,0.0000012740018,0.0000063145576,0.00006698253,0.000007937394,0.0005192869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991214,0.0000124345015,0.0000058972223,0.000025753929,0.000024123538,0.000019707168],"domain_scores_gemma":[0.99977416,0.00007328474,0.000055995017,0.000013621928,0.000047755148,0.000035154793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015774883,0.00016307768,0.00012854247,0.000119817974,0.00013079874,0.00026237112,0.0001557263,0.00019147093,0.0009928553],"category_scores_gemma":[0.00044637598,0.00010259254,0.00013348389,0.00017262273,0.00019563104,0.0002832942,0.00014944386,0.00038260582,0.00010891456],"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":[0.00010421472,0.000010455801,0.00024435556,0.000023954119,0.0000055117175,0.000024545081,0.00004415267,0.000054686556,0.99891126,0.00005382506,0.000008408541,0.00051470654],"study_design_scores_gemma":[0.000010851779,0.00023664418,0.0034628862,0.0000059318527,0.000018848008,0.00008163002,0.00006931273,0.0012286819,0.9939904,0.000038855636,0.000845818,0.0000099969175],"about_ca_topic_score_codex":0.00049630244,"about_ca_topic_score_gemma":0.0005369976,"teacher_disagreement_score":0.0009928553,"about_ca_system_score_codex":0.00014817477,"about_ca_system_score_gemma":0.00011241823,"threshold_uncertainty_score":0.0033214688},"labels":[],"label_agreement":null},{"id":"W4319791326","doi":"10.1002/cche.10653","title":"Effect of infrared heating on the nutritional properties of yellow pea and green lentil flours","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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; Saskatchewan Polytechnic; University of Saskatchewan","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Alberta Pulse Growers Commission; Saskatchewan Pulse Growers","keywords":"Chemistry; Food science; Starch; Moisture; Tempering; Pea protein; Infrared; Starch gelatinization; Materials science; Organic chemistry","score_opus":0.019865020313731007,"score_gpt":0.2348446904276514,"score_spread":0.2149796701139204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319791326","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999186,0.000290159,0.00026322753,0.0000056811723,0.0000026584873,0.0000056695953,0.00003485298,0.0000070212213,0.00020471757],"genre_scores_gemma":[0.9987582,0.00013187315,0.00065279455,0.00001679136,0.0000022616941,0.0000051799934,0.000061146144,0.000010144625,0.0003617622],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998801,0.000024140807,0.000009829424,0.00002812877,0.00003815256,0.000019716384],"domain_scores_gemma":[0.9997842,0.00005448779,0.00006716804,0.000015194424,0.000035541125,0.00004338217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026796473,0.00023015313,0.0001914353,0.00021039923,0.00012455534,0.00031674176,0.00013831275,0.00014010434,0.0008425821],"category_scores_gemma":[0.00028296383,0.00011659881,0.00020303941,0.00017009527,0.0002092826,0.000170966,0.00013869272,0.0003351935,0.000086960055],"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":[0.0004788073,0.00003653343,0.0010454803,0.000040872288,0.000011498791,0.000021814047,0.000023038709,0.000038887814,0.9968659,0.000011173584,0.0000059294944,0.0014200378],"study_design_scores_gemma":[0.00001588948,0.0016705415,0.06127941,0.000008755278,0.000051204388,0.00010545115,0.00006354016,0.00043004745,0.9358918,0.00002265992,0.00045212824,0.000008652293],"about_ca_topic_score_codex":0.00069061684,"about_ca_topic_score_gemma":0.00083895016,"teacher_disagreement_score":0.0008425821,"about_ca_system_score_codex":0.00023318898,"about_ca_system_score_gemma":0.000120987665,"threshold_uncertainty_score":0.0028187037},"labels":[],"label_agreement":null},{"id":"W4320169010","doi":"10.1016/j.tifs.2023.01.012","title":"Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Microstructure; Die swell; Texture (cosmology); Shrinkage; Food science; Materials science; Extrusion cooking; Process engineering; Computer science; Composite material; Chemistry; Engineering","score_opus":0.018621915248484798,"score_gpt":0.296468151157118,"score_spread":0.2778462359086332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320169010","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99717087,0.0012754445,0.00087155943,0.000032472584,0.000020050396,0.000027955504,0.000048490165,0.0000135868995,0.00053961395],"genre_scores_gemma":[0.9956579,0.0011195618,0.002001277,0.000046063666,0.000016048716,0.00002599777,0.00006867178,0.00001995237,0.001044431],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998667,0.00003050101,0.0000093350045,0.000029280187,0.000035649504,0.000028523027],"domain_scores_gemma":[0.9997664,0.000101738304,0.00005950812,0.000014497437,0.000031095406,0.000026762671],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002885506,0.0002852679,0.00025585174,0.00018136052,0.00021527964,0.00023151704,0.0001616592,0.00029493097,0.0016626646],"category_scores_gemma":[0.00045109238,0.0001966531,0.0002882531,0.00017692067,0.00024117713,0.00028193084,0.00023289859,0.00047587176,0.000119200886],"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":[0.0015676405,0.00013523528,0.0003951276,0.00010540696,0.000015503063,0.000049756545,0.000057469784,0.00005900199,0.9939896,0.000023515411,0.00002947809,0.0035722994],"study_design_scores_gemma":[0.000069832415,0.0019506528,0.010092924,0.000018525217,0.000049982995,0.0000954587,0.00007352695,0.00041030228,0.98645884,0.000014330614,0.0007564173,0.000009286929],"about_ca_topic_score_codex":0.0005416682,"about_ca_topic_score_gemma":0.0015427375,"teacher_disagreement_score":0.0016626646,"about_ca_system_score_codex":0.00011582234,"about_ca_system_score_gemma":0.00015291247,"threshold_uncertainty_score":0.0055621862},"labels":[],"label_agreement":null},{"id":"W4320339699","doi":"10.5281/zenodo.7012723","title":"EZ Burn Keto Gummies Canada Review- Fake or Legit? Check Ingredients","year":2022,"lang":"en","type":"article","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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":"Forensic engineering; Toxicology; Engineering; Biology","score_opus":0.0436512564200881,"score_gpt":0.24774572922575377,"score_spread":0.20409447280566567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320339699","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":[0.0014469799,0.40155923,0.0016612316,0.036544655,0.054701168,0.0011115996,0.006371608,0.0017743637,0.4948292],"genre_scores_gemma":[0.006968945,0.34327912,0.0026216318,0.021569332,0.009005752,0.00039395926,0.004866305,0.00056832,0.61072665],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9992449,0.00009773454,0.00006505503,0.000056149707,0.00047428874,0.00006183034],"domain_scores_gemma":[0.9962915,0.0006258231,0.00021885711,0.00013839842,0.0023862082,0.0003391992],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0010233875,0.00049680937,0.00076277053,0.001755673,0.0008076744,0.0026159051,0.0011591143,0.002049918,0.2891568],"category_scores_gemma":[0.0048483904,0.00030034993,0.00065897877,0.0012494029,0.0005312587,0.0019063316,0.0007972586,0.002242503,0.1319985],"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":[0.000061780716,0.00003498829,0.000034236153,0.0020241465,0.000006955702,0.000045054232,0.000022097438,0.000011210768,0.0003863319,0.00092245283,0.8499154,0.1465354],"study_design_scores_gemma":[0.000010183757,0.000014119654,0.00012024814,0.00047209053,0.0000056510967,0.00006353502,0.000017392815,0.00000536654,0.00009339346,0.00008398396,0.9991109,0.0000030713084],"about_ca_topic_score_codex":0.008087244,"about_ca_topic_score_gemma":0.020900134,"teacher_disagreement_score":0.7108432,"about_ca_system_score_codex":0.0013116315,"about_ca_system_score_gemma":0.003209075,"threshold_uncertainty_score":0.96732587},"labels":[],"label_agreement":null},{"id":"W4320404721","doi":"10.1016/j.jcs.2023.103641","title":"Exploring the role of the liquid phase in dough made with sprouted wheat wholemeal in bread production","year":2023,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Food science; Chemistry; Arabinoxylan; Rheology; Viscosity; Sugar; Gluten; Polysaccharide; Materials science; Composite material; Biochemistry","score_opus":0.060819705926542365,"score_gpt":0.29043603508667837,"score_spread":0.229616329160136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320404721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99855477,0.00059911615,0.0003930254,0.000028251718,0.000012901169,0.000008264602,0.000028536419,0.0000043355585,0.0003709104],"genre_scores_gemma":[0.998752,0.00019977293,0.0004306191,0.000015375304,0.0000023928826,0.0000039780048,0.000025960195,0.0000049336923,0.00056499185],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989057,0.000027510547,0.00000527304,0.000025824846,0.000018959923,0.000031830663],"domain_scores_gemma":[0.99985766,0.000045076948,0.000024395724,0.0000063788734,0.00002673593,0.000039735565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002761982,0.00021125618,0.00018027003,0.00024978395,0.00029094034,0.0007295864,0.00023274496,0.00032508202,0.0010423398],"category_scores_gemma":[0.00025925637,0.00015442831,0.00030335668,0.00016298892,0.0004558331,0.0006589118,0.00028819867,0.00044922315,0.00011288551],"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":[0.0025936193,0.00014774065,0.0032805514,0.00011267333,0.000019189032,0.00013254253,0.00020242149,0.00011040366,0.9898448,0.00018019682,0.000022229815,0.0033537033],"study_design_scores_gemma":[0.000086637796,0.003484086,0.08129717,0.00006595489,0.00015463913,0.00014563206,0.0024283854,0.0031977547,0.9060423,0.00037185862,0.0026948655,0.00003073811],"about_ca_topic_score_codex":0.0034308298,"about_ca_topic_score_gemma":0.0041822502,"teacher_disagreement_score":0.0034308298,"about_ca_system_score_codex":0.00031925715,"about_ca_system_score_gemma":0.00035838332,"threshold_uncertainty_score":0.0068217516},"labels":[],"label_agreement":null},{"id":"W4321106423","doi":"10.3390/molecules28041881","title":"Characterization of the Glucan-Branching Enzyme GlgB Gene from Swine Intestinal Bacteria","year":2023,"lang":"en","type":"article","venue":"Molecules","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Amylose; Resistant starch; Starch; Polysaccharide; Glucan; Biochemistry; Food science; Chemistry; Enzyme; Hydrolysis; Fermentation; Firmicutes; Oligosaccharide; Gene","score_opus":0.016803906566129994,"score_gpt":0.22594728886925577,"score_spread":0.2091433823031258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321106423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9924924,0.0007091263,0.0038586718,0.00012449508,0.000029293838,0.000059386224,0.0020804086,0.000023754568,0.0006224778],"genre_scores_gemma":[0.9629523,0.0009858744,0.018021092,0.00022661868,0.000034055443,0.00009929435,0.014856116,0.000059406946,0.0027650862],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986005,0.000015831733,0.000019507637,0.00003327494,0.0000381609,0.00003318041],"domain_scores_gemma":[0.99977607,0.000053167823,0.00005137637,0.000025721807,0.000058802107,0.00003489353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024171584,0.00036489902,0.00037172408,0.00042629766,0.0001167549,0.00039243253,0.00017246151,0.0003285614,0.0004122965],"category_scores_gemma":[0.00038889085,0.00013272162,0.00062976254,0.00059704453,0.00017880175,0.00021145667,0.00026881913,0.0004720618,0.000337701],"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":[0.00006512148,0.000037834987,0.0013317248,0.000047837075,0.000006228866,0.00006019669,0.000036805923,0.00003530219,0.996385,0.000022865524,0.000016334165,0.001954912],"study_design_scores_gemma":[0.00006196231,0.0015257932,0.18958794,0.000066991735,0.00024050682,0.0018267467,0.0006282542,0.00257632,0.7964774,0.0002077926,0.00676822,0.00003212141],"about_ca_topic_score_codex":0.0017631717,"about_ca_topic_score_gemma":0.0012694896,"teacher_disagreement_score":0.0017631717,"about_ca_system_score_codex":0.00017162734,"about_ca_system_score_gemma":0.00028811765,"threshold_uncertainty_score":0.003505826},"labels":[],"label_agreement":null},{"id":"W4321371714","doi":"10.3390/foods12040889","title":"Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Research Manitoba","keywords":"Extrusion; Emulsion; Particle size; Food science; Starch; Materials science; Chemical engineering; Viscosity; Corn flour; Particle-size distribution; Chemistry; Composite material; Raw material; Organic chemistry; Bran","score_opus":0.018950606095583435,"score_gpt":0.25268649379042785,"score_spread":0.2337358876948444,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321371714","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99236214,0.00066033093,0.006086208,0.000015567464,0.000010786908,0.00001884576,0.000105010906,0.000052607378,0.0006886531],"genre_scores_gemma":[0.99464583,0.0004963153,0.003817083,0.000020293179,0.0000042543015,0.000023863004,0.00013267754,0.00003000233,0.00082974014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989665,0.000010911451,0.000009736995,0.000029665944,0.000034191304,0.00001878302],"domain_scores_gemma":[0.9998934,0.000030953455,0.00003497505,0.000008170449,0.000022611286,0.000009833324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001880151,0.0003169088,0.00018733494,0.0001668972,0.00008665874,0.00027424464,0.00016288746,0.00017548319,0.00073638675],"category_scores_gemma":[0.00025448666,0.00016016845,0.0002506944,0.00018068269,0.00017635088,0.00034318154,0.00021512205,0.00043127558,0.00013178865],"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":[0.00006846713,0.000011359277,0.00019222035,0.000042665248,0.0000038510575,0.00003449701,0.000024826446,0.000044806875,0.9980368,0.000036516845,0.000008856895,0.0014951937],"study_design_scores_gemma":[0.0000046247746,0.00016050263,0.003303531,0.000003667147,0.00001119085,0.00005727855,0.000016350654,0.00035092284,0.9955236,0.000011257194,0.00055251765,0.0000046067225],"about_ca_topic_score_codex":0.00020451803,"about_ca_topic_score_gemma":0.0004365603,"teacher_disagreement_score":0.00073638675,"about_ca_system_score_codex":0.000104711595,"about_ca_system_score_gemma":0.000073880125,"threshold_uncertainty_score":0.00246346},"labels":[],"label_agreement":null},{"id":"W4321443671","doi":"10.22541/au.167700259.90749522/v1","title":"Effect of structuring psyllium (Plantago ovata) husk emulsion gels by ultrasound for the application in dysphasia food","year":2023,"lang":"en","type":"preprint","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Carleton University","funders":"","keywords":"Emulsion; Inulin; Particle size; Materials science; Chemistry; Chromatography; Particle-size distribution; Homogenization (climate); Food science; Biochemistry","score_opus":0.020296400261133437,"score_gpt":0.2936661198795581,"score_spread":0.27336971961842466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321443671","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959372,0.0019577167,0.0016068191,0.000034695226,0.000014382466,0.000013852207,0.000025433777,0.000019814213,0.00039013938],"genre_scores_gemma":[0.9949302,0.0012988796,0.0029438222,0.000041353524,0.00000747146,0.000012635431,0.000034022643,0.000014900065,0.0007166879],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999948,0.000013157429,0.000004383729,0.000012758797,0.000010960573,0.000010651949],"domain_scores_gemma":[0.9999294,0.00002027972,0.000023163988,0.0000037224297,0.000012075162,0.000011373526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012922677,0.00021601532,0.00016200502,0.00014787118,0.00010001564,0.00020162974,0.00010054176,0.00024554407,0.00059293763],"category_scores_gemma":[0.00015398086,0.00011203382,0.00016645792,0.000082181046,0.00015500483,0.00020082388,0.00016926705,0.0002249277,0.000109727785],"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":[0.00008502123,0.000012383115,0.000052135863,0.000058272013,0.0000035630565,0.00002221277,0.000015199395,0.000034676552,0.9985102,0.000008477449,0.0000061558867,0.0011917929],"study_design_scores_gemma":[0.00000819898,0.00058700563,0.0014292174,0.000005377643,0.000024314193,0.00006106574,0.000029108522,0.00026051153,0.9969296,0.0000094076295,0.0006524435,0.0000037416864],"about_ca_topic_score_codex":0.00031964332,"about_ca_topic_score_gemma":0.00062800694,"teacher_disagreement_score":0.00059293763,"about_ca_system_score_codex":0.000100321195,"about_ca_system_score_gemma":0.000089162684,"threshold_uncertainty_score":0.001983583},"labels":[],"label_agreement":null},{"id":"W4321595463","doi":"10.1016/j.jcmgh.2023.02.007","title":"Psyllium Fiber Protects Against Colitis Via Activation of Bile Acid Sensor Farnesoid X Receptor","year":2023,"lang":"en","type":"article","venue":"Cellular and Molecular Gastroenterology and Hepatology","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"National Institute of Diabetes and Digestive and Kidney Diseases; National Cancer Institute; National Institutes of Health; Crohn's and Colitis Foundation","keywords":"Farnesoid X receptor; Psyllium; Colitis; Bile acid; Cholesterol 7 alpha-hydroxylase; Chemistry; Internal medicine; Enterohepatic circulation; Cholestyramine; Endocrinology; Pharmacology; Biochemistry; Biology; Medicine; Cholesterol; Nuclear receptor; Food science; Dietary fiber; Transcription factor","score_opus":0.01002348028485125,"score_gpt":0.21649021703473348,"score_spread":0.20646673674988222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321595463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969254,0.0011859069,0.00088438025,0.00013013024,0.000034935012,0.00001732441,0.0002417579,0.000056066347,0.0005240591],"genre_scores_gemma":[0.99538124,0.001207707,0.000848897,0.00010682068,0.000015066191,0.000037094353,0.00042256396,0.000012136438,0.00196856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999113,0.000012841629,0.000007728869,0.00001873583,0.000017414703,0.000031907308],"domain_scores_gemma":[0.99992156,0.000006017664,0.00003477392,0.000006933347,0.000007291359,0.000023405604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009836309,0.0003923061,0.00031643812,0.00021704036,0.000109651104,0.0002157681,0.00014025658,0.0002839283,0.0017964058],"category_scores_gemma":[0.00008655139,0.0001294753,0.00026650686,0.00010852765,0.00020686048,0.00023014394,0.00018629148,0.00056300283,0.00026409252],"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":[0.0012180454,0.000081239385,0.00033202156,0.000056843102,0.0000125732995,0.000034737055,0.000007417009,0.000033861674,0.99682224,0.000031845157,0.000043793483,0.0013253918],"study_design_scores_gemma":[0.00020270234,0.0059224293,0.022671005,0.000024901623,0.0000850116,0.00027416757,0.00009190447,0.0006444706,0.9671104,0.00012545355,0.002833062,0.000014531279],"about_ca_topic_score_codex":0.00029444267,"about_ca_topic_score_gemma":0.0004724467,"teacher_disagreement_score":0.0017964058,"about_ca_system_score_codex":0.00017539268,"about_ca_system_score_gemma":0.00015033915,"threshold_uncertainty_score":0.006009519},"labels":[],"label_agreement":null},{"id":"W4321599619","doi":"10.1016/j.foodchem.2023.135661","title":"Distribution of micronutrients in Arborg oat (Avena sativa L.) using synchrotron X-ray fluorescence imaging","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Aleurone; Scutellum; Biofortification; Avena; Micronutrient; X-ray fluorescence; Synchrotron; Chemistry; Fluorescence; Caryopsis; Botany; Analytical Chemistry (journal); Biology; Poaceae; Physics; Optics; Environmental chemistry; Endosperm","score_opus":0.016016359838671123,"score_gpt":0.24693711634981735,"score_spread":0.23092075651114624,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321599619","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99634236,0.0004073874,0.0014270153,0.00003499879,0.0000032256896,0.0000074886893,0.0008251062,0.000068812646,0.0008835807],"genre_scores_gemma":[0.9900593,0.0004389303,0.0050166626,0.00004707099,0.0000036416247,0.00001965449,0.0012131134,0.000039270068,0.0031622923],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999504,0.0000030162032,0.0000034596312,0.00002291345,0.000010317761,0.000009797714],"domain_scores_gemma":[0.99994946,0.000006333298,0.000015306914,0.0000046302266,0.000015229203,0.000009094362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007477952,0.0001894918,0.00014256855,0.0004218179,0.00025668807,0.00027427994,0.0001742274,0.00020152787,0.000658489],"category_scores_gemma":[0.000050897015,0.00013447374,0.0002156671,0.0003337436,0.00013459046,0.00018117402,0.00014119524,0.00021153898,0.00015332786],"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":[0.000031243868,0.0000026906462,0.0014256636,0.000014350586,0.0000026334585,0.000023138098,0.000029132347,0.000033913213,0.99776936,0.00001698536,0.0000118446615,0.00063901517],"study_design_scores_gemma":[0.000019626903,0.00018832099,0.37218708,0.00001985718,0.00003981275,0.0005354032,0.00041459355,0.0032287855,0.61900175,0.00009464336,0.0042475234,0.00002260286],"about_ca_topic_score_codex":0.0124280155,"about_ca_topic_score_gemma":0.016877472,"teacher_disagreement_score":0.0124280155,"about_ca_system_score_codex":0.0005189308,"about_ca_system_score_gemma":0.00014208163,"threshold_uncertainty_score":0.02471137},"labels":[],"label_agreement":null},{"id":"W4323313441","doi":"10.3390/pharmaceutics15030834","title":"Anionic and Ampholytic High-Amylose Starch Derivatives as Excipients for Pharmaceutical and Biopharmaceutical Applications: Structure-Properties Correlations","year":2023,"lang":"en","type":"article","venue":"Pharmaceutics","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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 du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Courtois Foundation","keywords":"Starch; Thermogravimetric analysis; Modified starch; Amylose; Aqueous solution; Fourier transform infrared spectroscopy; Materials science; Chemical engineering; Drug delivery; Chemistry; Nuclear chemistry; Organic chemistry","score_opus":0.09040302358283898,"score_gpt":0.3753088535658804,"score_spread":0.2849058299830414,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323313441","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9698695,0.022391861,0.005696168,0.000076863296,0.000019584826,0.000030417754,0.00011204167,0.000027228258,0.0017764226],"genre_scores_gemma":[0.98744524,0.0074887318,0.0040879734,0.000033516437,0.000015328678,0.000015823864,0.000114497576,0.000007819848,0.0007911974],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999902,0.000024341449,0.000011535253,0.00001357035,0.000039749833,0.000008852503],"domain_scores_gemma":[0.99981374,0.000051016705,0.00007635753,0.000009409014,0.000034012788,0.000015508227],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026876508,0.00024778344,0.000113312366,0.0003056801,0.000039866045,0.0002721432,0.00010053773,0.00024211578,0.00045271704],"category_scores_gemma":[0.00025281965,0.00015649125,0.00015536841,0.0002836242,0.00012335951,0.00026654673,0.000098055825,0.00028135403,0.00014829816],"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":[0.000056794543,0.000026702792,0.0005776853,0.00009246699,0.000008254716,0.000039667586,0.000009129994,0.00015791299,0.99199593,0.00010251526,0.00001680689,0.006916165],"study_design_scores_gemma":[0.000010481189,0.0008649761,0.009535281,0.000014252934,0.000034063985,0.00033948285,0.000018337501,0.0014299423,0.9854834,0.00012979047,0.0021320966,0.0000079205765],"about_ca_topic_score_codex":0.00010387907,"about_ca_topic_score_gemma":0.00017145413,"teacher_disagreement_score":0.00045271704,"about_ca_system_score_codex":0.000097013224,"about_ca_system_score_gemma":0.00008219641,"threshold_uncertainty_score":0.0015144944},"labels":[],"label_agreement":null},{"id":"W4323348569","doi":"10.1111/1541-4337.13123","title":"Non‐destructive characterization of pulse flours—A review","year":2023,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada); University of Manitoba","funders":"","keywords":"Characterization (materials science); Synchrotron; Materials science; Pulse (music); Process engineering; Nanotechnology; Computer science; Optics; Physics; Engineering","score_opus":0.1197924472091193,"score_gpt":0.3562902977924547,"score_spread":0.2364978505833354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323348569","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":[0.0021212862,0.9907548,0.004742859,0.0001997097,0.0001591766,0.000024693769,0.00009899839,0.000043122014,0.0018553226],"genre_scores_gemma":[0.00899118,0.98315996,0.005899665,0.00024498854,0.00016793185,0.0000432099,0.0002340048,0.000019669704,0.0012393672],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99913293,0.00010873186,0.00010043268,0.0001732211,0.00044058712,0.000044126264],"domain_scores_gemma":[0.9982243,0.00094603613,0.00024327796,0.000061400824,0.00048883323,0.000036209734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015776317,0.0012774689,0.0012982282,0.0036785,0.00035666194,0.00128117,0.001307736,0.001363902,0.0015346213],"category_scores_gemma":[0.0014587562,0.00056122965,0.0008240647,0.0029676866,0.0007197085,0.0016953836,0.00057356333,0.0008983711,0.0010878562],"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":[0.00009310615,0.00015774458,0.0014175137,0.055247772,0.00023549667,0.0005972428,0.0003674856,0.0015941114,0.052137796,0.00498717,0.013853354,0.8693111],"study_design_scores_gemma":[0.000010652537,0.0004315687,0.004922077,0.0069753234,0.00046128329,0.0039651743,0.0005404604,0.0023347288,0.06371427,0.003363233,0.9131229,0.00015826187],"about_ca_topic_score_codex":0.0013282963,"about_ca_topic_score_gemma":0.0014368348,"teacher_disagreement_score":0.0036785,"about_ca_system_score_codex":0.00047360256,"about_ca_system_score_gemma":0.0009119557,"threshold_uncertainty_score":0.008343399},"labels":[],"label_agreement":null},{"id":"W4323362145","doi":"10.1007/s11756-023-01364-z","title":"Utilization of Indonesian root and tuber starches for glucose production by cold enzymatic hydrolysis","year":2023,"lang":"en","type":"article","venue":"Biologia","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Transportation of Ontario","funders":"","keywords":"Canna; Starch; Food science; Hydrolysis; Chemistry; Raw material; Yield (engineering); Enzymatic hydrolysis; Potato starch; Agronomy; Biology; Biochemistry; Organic chemistry; Materials science","score_opus":0.049509180152272673,"score_gpt":0.2789814129861795,"score_spread":0.22947223283390683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323362145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99717295,0.00037485367,0.0008685543,0.000014982554,0.000011084083,0.000007088848,0.000089269444,0.00000687354,0.0014542954],"genre_scores_gemma":[0.99641067,0.00023315118,0.0015221618,0.00001536718,0.0000042265274,0.000008358881,0.00032031274,0.000018213737,0.0014675128],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999145,0.000008948256,0.000007597707,0.000022312635,0.000015291233,0.000031354786],"domain_scores_gemma":[0.999905,0.00002097396,0.000015607839,0.000012235612,0.00001746807,0.000028634777],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013191601,0.0005026526,0.00034463793,0.0002060072,0.00018301286,0.0004467406,0.00019763244,0.00017293691,0.0008877711],"category_scores_gemma":[0.00016242497,0.0001835079,0.00045605632,0.00023672891,0.00019596727,0.00028641193,0.00027841533,0.0005137814,0.00024204399],"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":[0.00030788837,0.000022712433,0.00078231667,0.000035696863,0.0000060083603,0.00007068707,0.000041373598,0.000032386575,0.9965017,0.000036176905,0.000010275824,0.0021528138],"study_design_scores_gemma":[0.000009968169,0.00042499596,0.030047927,0.000018506442,0.000055515437,0.00026858714,0.00021930246,0.00049297506,0.9676205,0.000056148256,0.00077098457,0.00001461833],"about_ca_topic_score_codex":0.0013508031,"about_ca_topic_score_gemma":0.002200245,"teacher_disagreement_score":0.0013508031,"about_ca_system_score_codex":0.0001289787,"about_ca_system_score_gemma":0.00032936173,"threshold_uncertainty_score":0.0029699206},"labels":[],"label_agreement":null},{"id":"W4323854596","doi":"10.3390/nu15061347","title":"Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models","year":2023,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Essential amino acid; Protein quality; Amino acid; Food science; Biology; Lysine; Tryptophan; Digestion (alchemy); Nutrient; Agronomy; Chemistry; Biochemistry","score_opus":0.12218377430404469,"score_gpt":0.375664286839725,"score_spread":0.2534805125356803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323854596","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99486107,0.0016617456,0.002084268,0.000023401448,0.000013145954,0.00003364651,0.0004426162,0.000025403873,0.000854624],"genre_scores_gemma":[0.9900771,0.0010520003,0.00519488,0.000042176576,0.0000033420195,0.00003897795,0.0011671771,0.000030570725,0.002393781],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998294,0.000021046306,0.000014287466,0.000048626163,0.00006858023,0.000018072353],"domain_scores_gemma":[0.99983597,0.000033537734,0.000050549465,0.000011945435,0.000034051387,0.000033845867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002774672,0.00046537808,0.00027203167,0.00036974557,0.00017661897,0.00042700334,0.0001842434,0.00023694728,0.0005475523],"category_scores_gemma":[0.00019031603,0.00013481139,0.0002964355,0.0002844211,0.00021217528,0.00022149726,0.00023598906,0.00039438874,0.00012632163],"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":[0.000095081974,0.0000215734,0.0005027342,0.000048118793,0.000009236332,0.00003147616,0.000019564395,0.00003757021,0.99867874,0.000015068419,0.0000107002215,0.0005299806],"study_design_scores_gemma":[0.000014947425,0.0012146182,0.057333767,0.000033629658,0.000121653604,0.00032350517,0.0001674199,0.0014623055,0.9365542,0.00005389956,0.0026978326,0.000022144122],"about_ca_topic_score_codex":0.0030818412,"about_ca_topic_score_gemma":0.0071067913,"teacher_disagreement_score":0.0030818412,"about_ca_system_score_codex":0.00029279248,"about_ca_system_score_gemma":0.0001650985,"threshold_uncertainty_score":0.0061277747},"labels":[],"label_agreement":null},{"id":"W4327600930","doi":"10.1016/j.jcs.2023.103669","title":"Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough","year":2023,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Qinglan Project of Jiangsu Province of China; Priority Academic Program Development of Jiangsu Higher Education Institutions; Jiangsu Provincial Department of Finance; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Food science; Fermentation; Rheology; Ferulic acid; Chemistry; Lactobacillus plantarum; Bran; Yeast; Lactic acid; Wheat flour; Wheat bread; Raw material; Biochemistry; Materials science; Bacteria; Organic chemistry; Biology","score_opus":0.02986464769534392,"score_gpt":0.27656255609007446,"score_spread":0.24669790839473055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327600930","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887687,0.0005089101,0.00017883109,0.000036722304,0.000058369962,0.000011894311,0.00009456994,0.0000099420795,0.0002238734],"genre_scores_gemma":[0.99859875,0.00016838378,0.0003840844,0.000029846084,0.000015519217,0.000010011488,0.00010310189,0.000009528762,0.00068084284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997073,0.000076396675,0.000025357918,0.00006332027,0.000037362133,0.00009019584],"domain_scores_gemma":[0.9994861,0.00016827678,0.00008189166,0.000048465092,0.000068467365,0.0001467221],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035785077,0.00054369867,0.0006998065,0.00014562438,0.00029523313,0.0006165874,0.0002024419,0.00039094046,0.0017435164],"category_scores_gemma":[0.0008208077,0.00020978446,0.0003864777,0.00023501882,0.0003771301,0.00050468027,0.00040131056,0.0008663281,0.0002626998],"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":[0.030851869,0.0009831428,0.0012494158,0.000105236584,0.00006166806,0.00019971175,0.00009994139,0.00016994507,0.9618974,0.000039231592,0.00009128275,0.004251065],"study_design_scores_gemma":[0.00015458988,0.0046789143,0.010418238,0.00001479128,0.00007952257,0.00010833288,0.00016582718,0.0010992922,0.98250306,0.00002478957,0.0007229279,0.000029762776],"about_ca_topic_score_codex":0.0016673784,"about_ca_topic_score_gemma":0.0016276815,"teacher_disagreement_score":0.0017435164,"about_ca_system_score_codex":0.00032353273,"about_ca_system_score_gemma":0.00035020028,"threshold_uncertainty_score":0.005832672},"labels":[],"label_agreement":null},{"id":"W4360938169","doi":"10.1002/star.202200244","title":"Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying","year":2023,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Vlaamse regering; Fonds Wetenschappelijk Onderzoek; National Natural Science Foundation of China","keywords":"Guar gum; Starch; Food science; Chemistry; Modified starch; Polysaccharide; Spray drying; Thermal stability; Hydrolysis; Resistant starch; Sodium alginate; Sodium; Chemical engineering; Chromatography; Biochemistry; Organic chemistry","score_opus":0.015428536698924723,"score_gpt":0.2674963954448698,"score_spread":0.25206785874594506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360938169","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99766684,0.0007738548,0.0011703807,0.0000107496835,0.0000081399185,0.000012968462,0.000047750567,0.00001745417,0.00029195868],"genre_scores_gemma":[0.995544,0.00063644355,0.0028257424,0.000016215794,0.0000037514178,0.000025838983,0.00009709808,0.000017659246,0.00083328766],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985397,0.000029660603,0.000018725967,0.000029559624,0.000039992145,0.000028006942],"domain_scores_gemma":[0.99973816,0.00007437304,0.00010126132,0.00002001105,0.000040088584,0.000026072808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003272734,0.0003751665,0.00023020692,0.00011728437,0.000093756265,0.00021616223,0.0001534712,0.00019442827,0.00038959904],"category_scores_gemma":[0.0002869736,0.00018681888,0.00031481832,0.00010743723,0.00017605738,0.00018904729,0.00014000565,0.0003259137,0.000085193475],"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":[0.000039725735,0.0000091337815,0.00004420485,0.000020800024,0.0000031295915,0.000011734542,0.000019626787,0.000035771154,0.9994759,0.000009287462,0.000002798598,0.0003280754],"study_design_scores_gemma":[0.0000037133761,0.00025791884,0.001359961,0.0000049576956,0.000011674427,0.000027439155,0.00001404882,0.00044532734,0.9976507,0.0000047262656,0.00021464296,0.000004999106],"about_ca_topic_score_codex":0.0011338871,"about_ca_topic_score_gemma":0.0015738454,"teacher_disagreement_score":0.0011338871,"about_ca_system_score_codex":0.00017717254,"about_ca_system_score_gemma":0.00013477386,"threshold_uncertainty_score":0.0022545457},"labels":[],"label_agreement":null},{"id":"W4360999122","doi":"10.1016/j.nfs.2023.03.006","title":"Erratum to “Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed” [29(2022) 35–42]","year":2023,"lang":"en","type":"erratum","venue":"NFS Journal","topic":"Food composition and properties","field":"Nursing","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":"Food science; Composition (language); Breakfast cereal; Finger millet; Wheat flour; In vivo; Quality (philosophy); Biology; Biotechnology; Mathematics; Agronomy; Physics","score_opus":0.03306903961954796,"score_gpt":0.3141080290620087,"score_spread":0.28103898944246075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360999122","genre_codex":"editorial","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":[0.0009052114,0.0026956217,0.0008735584,0.035491236,0.9526145,0.00003500177,0.00081428833,0.0002998925,0.006270671],"genre_scores_gemma":[0.014567939,0.01755242,0.0061870366,0.14110698,0.2881316,0.0002342807,0.005307378,0.0009933466,0.525919],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99871075,0.00012989716,0.00032701268,0.0001644511,0.00055257144,0.00011532861],"domain_scores_gemma":[0.9947277,0.0012696832,0.00041110083,0.0003308329,0.0028400377,0.0004206496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015568028,0.00251216,0.0019667954,0.0025941506,0.0027631826,0.0018104506,0.0023913418,0.005861331,0.018538186],"category_scores_gemma":[0.00912556,0.0011418244,0.0017170021,0.0013274837,0.0012021231,0.0011744222,0.0010698615,0.006078251,0.019624665],"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":[0.00021361028,0.000050700277,0.00017984188,0.00011734082,0.000026120524,0.0009777138,0.000024621366,0.00005799924,0.00054599997,0.00035915367,0.9877642,0.009682793],"study_design_scores_gemma":[0.000059615028,0.00014844385,0.0027003014,0.00019047268,0.00009772813,0.0011936988,0.000079255944,0.00026937935,0.0015285895,0.0005797411,0.99309945,0.00005335215],"about_ca_topic_score_codex":0.017851798,"about_ca_topic_score_gemma":0.024101188,"teacher_disagreement_score":0.018538186,"about_ca_system_score_codex":0.0022690324,"about_ca_system_score_gemma":0.0035348313,"threshold_uncertainty_score":0.062016368},"labels":[],"label_agreement":null},{"id":"W4361011009","doi":"10.3390/nu15071611","title":"Dried Fruits: Bioactives, Effects on Gut Microbiota, and Possible Health Benefits—An Update","year":2023,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":62,"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 Toronto; St. Michael's Hospital","funders":"","keywords":"Dried fruit; Food science; Gut flora; Health benefits; Obesity; Faecalibacterium prausnitzii; Biology; Carotenoid; Traditional medicine; Antioxidant; Medicine; Biochemistry","score_opus":0.06366612447830097,"score_gpt":0.3463859709344876,"score_spread":0.28271984645618664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361011009","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":[0.00006536579,0.99958426,0.000022505863,0.00007563844,0.000081946346,0.0000028052534,0.000012327493,0.000002462575,0.00015269597],"genre_scores_gemma":[0.00030165122,0.9993349,0.00006515321,0.00008456231,0.000069745445,0.0000042268493,0.000019501038,6.387451e-7,0.00011966562],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997085,0.000053393895,0.00007684344,0.000045782373,0.00009179649,0.000023691726],"domain_scores_gemma":[0.99922633,0.00049861206,0.00009928646,0.000017133949,0.00012546091,0.000033113465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00079195667,0.0011061723,0.0023251274,0.0032512997,0.00029121953,0.0013683835,0.0008812068,0.0014805426,0.004620538],"category_scores_gemma":[0.0011896697,0.00039350637,0.0013108342,0.0027426772,0.0004317274,0.0015681335,0.00079768786,0.001574266,0.001195441],"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":[0.00018520516,0.00015004164,0.00027324472,0.10532554,0.00039810024,0.00020515305,0.00008666734,0.00020796087,0.0010638963,0.0014102174,0.023117252,0.86757666],"study_design_scores_gemma":[0.000071080765,0.00030493698,0.002591915,0.04128325,0.0015158206,0.0022265147,0.00015265582,0.00013002346,0.00049765524,0.0016261034,0.9495536,0.00004629581],"about_ca_topic_score_codex":0.0016197291,"about_ca_topic_score_gemma":0.002632436,"teacher_disagreement_score":0.004620538,"about_ca_system_score_codex":0.0004892899,"about_ca_system_score_gemma":0.0010269001,"threshold_uncertainty_score":0.0154572725},"labels":[],"label_agreement":null},{"id":"W4361280596","doi":"10.3390/molecules28073067","title":"Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt","year":2023,"lang":"en","type":"article","venue":"Molecules","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Ministry of Science and Technology of the People's Republic of China","keywords":"Food science; Chemistry; Fermentation; Pea protein; Glucan; Acetic acid; Acetone; Lactic acid; Fat substitute; Biochemistry; Bacteria; Biology","score_opus":0.02543544249391989,"score_gpt":0.23042769300102972,"score_spread":0.20499225050710984,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361280596","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99914587,0.00040198903,0.00021362095,0.0000083557925,0.000005578907,0.000007693886,0.000055918004,0.000005707026,0.00015518638],"genre_scores_gemma":[0.9978549,0.00041794582,0.00093233236,0.00003154879,0.000003201474,0.0000137537845,0.00012977037,0.0000088370925,0.0006075867],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990404,0.000021689868,0.000007789497,0.000019280922,0.000025052366,0.00002221736],"domain_scores_gemma":[0.999895,0.00001903113,0.000031006537,0.0000060496577,0.000019881158,0.000029068171],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013286837,0.000414066,0.00027736326,0.00018386713,0.00010305622,0.00028195584,0.000121229124,0.00017191675,0.0005738928],"category_scores_gemma":[0.00020294574,0.0001238437,0.000295692,0.00020420001,0.0001567287,0.0002646314,0.00019553631,0.00039645104,0.00007025273],"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":[0.00033394422,0.000030704137,0.00023329834,0.00003977683,0.0000074707523,0.000025407764,0.000012855709,0.000021969598,0.9985935,0.000005902749,0.000003369089,0.00069176673],"study_design_scores_gemma":[0.000016234251,0.0017543614,0.025730114,0.000014653352,0.000047994243,0.00007166571,0.00008414741,0.00045913647,0.9712596,0.000013481984,0.0005377795,0.000010836695],"about_ca_topic_score_codex":0.00082813005,"about_ca_topic_score_gemma":0.0013320353,"teacher_disagreement_score":0.00082813005,"about_ca_system_score_codex":0.00012586328,"about_ca_system_score_gemma":0.00012742994,"threshold_uncertainty_score":0.0019199252},"labels":[],"label_agreement":null},{"id":"W4361861615","doi":"10.26599/pbm.2023.9260005","title":"Biodegradation Behavior of Starch in Simulated White Water System of Old Corrugated Cardboard Pulping Process","year":2023,"lang":"en","type":"article","venue":"Paper and Biomaterials","topic":"Food composition and properties","field":"Nursing","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 New Brunswick","funders":"Tianjin University; China Postdoctoral Science Foundation; Guangxi University; National Natural Science Foundation of China","keywords":"Biodegradation; Starch; Hydrolysis; Chemistry; Degradation (telecommunications); Amylase; Chromatography; Chemical engineering; Materials science; Food science; Organic chemistry; Enzyme","score_opus":0.024172940517174567,"score_gpt":0.2747597004269961,"score_spread":0.25058675990982154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361861615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989773,0.00024518452,0.00040752647,0.000009305219,0.000004873212,0.0000068825634,0.000086270105,0.000008184166,0.00025438884],"genre_scores_gemma":[0.9976495,0.0004585328,0.0010532937,0.000012934454,0.0000026809132,0.0000132146315,0.00016017124,0.0000054748034,0.00064423337],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999894,0.00001163445,0.000013021829,0.000031070915,0.000028673621,0.000021577973],"domain_scores_gemma":[0.99991906,0.00001692312,0.000026699834,0.0000046644336,0.00002183714,0.0000107917],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012632934,0.0003069247,0.00025201848,0.00017958652,0.000106446125,0.00034138665,0.00014663402,0.00020381603,0.0003943327],"category_scores_gemma":[0.00018268824,0.00010517964,0.00025332926,0.0002342573,0.00013411057,0.0002970242,0.000119677075,0.00028783182,0.00008094934],"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":[0.00017267303,0.000032516287,0.0012642815,0.000092900904,0.000008290999,0.00009713413,0.000049213584,0.00037024842,0.99526805,0.000025276924,0.00002132822,0.002598096],"study_design_scores_gemma":[0.000006613871,0.0006110287,0.010940174,0.000009773867,0.000024265273,0.00006280742,0.00011885179,0.0017080643,0.9858782,0.000019429852,0.0006096366,0.000011172947],"about_ca_topic_score_codex":0.001810523,"about_ca_topic_score_gemma":0.002130267,"teacher_disagreement_score":0.001810523,"about_ca_system_score_codex":0.0001600245,"about_ca_system_score_gemma":0.00015488353,"threshold_uncertainty_score":0.0036000013},"labels":[],"label_agreement":null},{"id":"W4362589860","doi":"10.1016/j.foodchem.2023.136086","title":"The physicochemical and structural properties and in vitro digestibility of pea starch isolated from flour ground by milling and air classification","year":2023,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Canada; Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Starch; Differential scanning calorimetry; Resistant starch; Chemistry; Food science; Hydrolysis; Particle size; Polysaccharide; Scanning electron microscope; Enthalpy; Chemical engineering; Materials science; Biochemistry; Composite material","score_opus":0.028713609414318803,"score_gpt":0.2371555934161699,"score_spread":0.2084419840018511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362589860","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986389,0.00028165063,0.00038984948,0.000014908159,0.000009694506,0.0000050672365,0.00019387773,0.0000032352034,0.00046285533],"genre_scores_gemma":[0.9979532,0.00014212531,0.00040776125,0.000017997902,0.000004252679,0.0000041899184,0.00060438755,0.0000054942666,0.0008606191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998795,0.000024420233,0.000016404478,0.000029308248,0.000022623353,0.00002770539],"domain_scores_gemma":[0.99968433,0.00012327958,0.00005517685,0.000020604559,0.00005750566,0.00005903905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021220985,0.00031560264,0.00015469344,0.00039684292,0.00021546344,0.00027228153,0.00015599871,0.0002528247,0.0008851536],"category_scores_gemma":[0.00044103994,0.00017027245,0.00041758697,0.0004660644,0.00034889864,0.00026306973,0.00014429507,0.0005165551,0.00019060205],"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":[0.0006933846,0.00004919591,0.0028328914,0.000041636038,0.000023180068,0.00012237513,0.000113449845,0.00014476923,0.994422,0.000051221068,0.000019475934,0.0014862751],"study_design_scores_gemma":[0.000016177828,0.0015182026,0.11366725,0.000011995804,0.00007400688,0.0004056366,0.00034541625,0.0008790253,0.88217133,0.000106663545,0.00078266533,0.000021619191],"about_ca_topic_score_codex":0.0025382072,"about_ca_topic_score_gemma":0.0018362375,"teacher_disagreement_score":0.0025382072,"about_ca_system_score_codex":0.00013917932,"about_ca_system_score_gemma":0.0001798072,"threshold_uncertainty_score":0.0050468445},"labels":[],"label_agreement":null},{"id":"W4362693043","doi":"10.1093/pcp/pcad030","title":"Effects of Post-Anthesis High-Temperature Stress on Carbon Partitioning and Starch Biosynthesis in a Spring Wheat (<i>Triticum aestivum</i>L.) Adapted to Moderate Growth Temperatures","year":2023,"lang":"en","type":"article","venue":"Plant and Cell Physiology","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences","keywords":"Endosperm; Anthesis; Starch; Sucrose; Sucrose synthase; Chemistry; Horticulture; Carbohydrate; Agronomy; Cultivar; Botany; Biology; Food science; Invertase; Biochemistry","score_opus":0.0076813371541895005,"score_gpt":0.1980383064732992,"score_spread":0.1903569693191097,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362693043","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999498,0.00014330039,0.00014694412,0.00001636549,0.0000059816275,0.0000043617524,0.00009025965,0.0000060116795,0.00008875241],"genre_scores_gemma":[0.9989767,0.000103279606,0.00024488175,0.00003525179,0.0000034507689,0.000011129661,0.00027749743,0.000007893881,0.00033989013],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999074,0.000017399361,0.0000100014595,0.000031004496,0.000013484221,0.00002069418],"domain_scores_gemma":[0.99986243,0.000018298704,0.00003847786,0.000016952885,0.000014279042,0.000049446287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011290714,0.00035590722,0.00033989424,0.00012283635,0.00017641211,0.00032135475,0.00016355996,0.00022876785,0.0005682489],"category_scores_gemma":[0.000095622956,0.00017904061,0.00031231256,0.00013124838,0.00022111702,0.00020963869,0.00026286812,0.0004217968,0.00011097778],"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":[0.0004956621,0.000020420028,0.0008196548,0.000015336384,0.000012253892,0.00003485869,0.000027310767,0.000033274133,0.9981438,0.0000075108123,0.000009838817,0.00038003697],"study_design_scores_gemma":[0.000085577056,0.003253709,0.3516542,0.00001193633,0.000121011115,0.00041930124,0.00035055735,0.0018108062,0.640947,0.000079848876,0.0012306661,0.00003539665],"about_ca_topic_score_codex":0.002150365,"about_ca_topic_score_gemma":0.0029687975,"teacher_disagreement_score":0.002150365,"about_ca_system_score_codex":0.0004084015,"about_ca_system_score_gemma":0.0001704835,"threshold_uncertainty_score":0.0042756796},"labels":[],"label_agreement":null},{"id":"W4362704371","doi":"10.1016/j.focha.2023.100267","title":"Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada); University of Saskatchewan","funders":"","keywords":"Microwave; Starch; Germination; Materials science; Botany; Food science; Biology; Computer science; Telecommunications","score_opus":0.0418813893806627,"score_gpt":0.3389422803560838,"score_spread":0.2970608909754211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4362704371","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99819,0.0005170773,0.0006051066,0.000013511916,0.000012085857,0.000009439029,0.00015629294,0.000022522707,0.00047379904],"genre_scores_gemma":[0.9967014,0.000388508,0.0011089243,0.000036819154,0.000003456345,0.000014366787,0.00030748613,0.000023331675,0.0014156655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999405,0.000004908355,0.0000058839796,0.000017797045,0.000018869485,0.000012118372],"domain_scores_gemma":[0.99985516,0.000021065624,0.000054022246,0.000011366285,0.000031987987,0.000026447322],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010273528,0.00027423262,0.00014642152,0.00018032538,0.000096255215,0.00022273808,0.000116220726,0.00016310396,0.0009138836],"category_scores_gemma":[0.00019536522,0.00014869492,0.00027463923,0.00017091824,0.00015944435,0.00026250147,0.00009146417,0.0004335455,0.00011085679],"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":[0.000076766664,0.000013293259,0.00024137522,0.000033154945,0.0000048810866,0.000034718258,0.00002580401,0.000026293836,0.99880385,0.000018938124,0.000009591509,0.0007112683],"study_design_scores_gemma":[0.000010120543,0.0005188614,0.021626191,0.000008977736,0.00003245818,0.0001168337,0.000055929366,0.0005307605,0.9762605,0.000025788688,0.0007985151,0.000015011682],"about_ca_topic_score_codex":0.0009582525,"about_ca_topic_score_gemma":0.0016984143,"teacher_disagreement_score":0.0009582525,"about_ca_system_score_codex":0.00012899666,"about_ca_system_score_gemma":0.000110941386,"threshold_uncertainty_score":0.0030572414},"labels":[],"label_agreement":null},{"id":"W4363652147","doi":"10.1016/j.foodhyd.2023.108764","title":"Impact of starch-hydrocolloid interaction on pasting properties and enzymatic hydrolysis","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Agencia Estatal de Investigación; European Commission; European Regional Development Fund; Ministerio de Ciencia, Innovación y Universidades; University of Manitoba","keywords":"Guar gum; Starch; Locust bean gum; Food science; Chemistry; Hydrolysis; Xanthan gum; Enzymatic hydrolysis; Syneresis; Guar; Viscosity; Amylase; Modified starch; Rheology; Materials science; Biochemistry; Enzyme","score_opus":0.050342945838701386,"score_gpt":0.28875809833640187,"score_spread":0.23841515249770048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4363652147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99710065,0.0018596844,0.00046343086,0.000019421472,0.000011205351,0.0000102640315,0.00008452731,0.000007280302,0.00044348254],"genre_scores_gemma":[0.99813336,0.0006211423,0.00057698996,0.000020670195,0.00000362552,0.000010357283,0.000094442876,0.000007521593,0.0005320025],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99966264,0.00007644814,0.000038835435,0.000065001026,0.00010642234,0.000050698753],"domain_scores_gemma":[0.9994248,0.00020734605,0.00017183706,0.000031333213,0.00009984795,0.000064858825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032262408,0.0003318283,0.00029525647,0.00016970809,0.000101376245,0.0004419494,0.0001344745,0.00022632017,0.0008588196],"category_scores_gemma":[0.0006997452,0.00016446545,0.0002881517,0.00019376812,0.00019259479,0.00031858217,0.00019256046,0.0004876923,0.0001219403],"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":[0.00015507443,0.000024071334,0.00051824725,0.00007611838,0.000015387826,0.000039712057,0.00002439811,0.00009992698,0.9976998,0.000015514759,0.000010901951,0.0013209151],"study_design_scores_gemma":[0.0000052254954,0.0006215377,0.0081928205,0.0000133352205,0.00003626085,0.00007397242,0.00003826912,0.00046861506,0.9898851,0.000019700776,0.00063599646,0.000009199315],"about_ca_topic_score_codex":0.0004223442,"about_ca_topic_score_gemma":0.0005137018,"teacher_disagreement_score":0.0008588196,"about_ca_system_score_codex":0.00015061494,"about_ca_system_score_gemma":0.0001547976,"threshold_uncertainty_score":0.0028730035},"labels":[],"label_agreement":null},{"id":"W4364377091","doi":"10.1016/j.ajcnut.2023.04.012","title":"Supplementation with a β-glucan tablet has no effect on hyperlipidemia: a randomized, placebo-controlled clinical trial","year":2023,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Montreal Heart Institute; Université de Montréal","funders":"","keywords":"Hyperlipidemia; Placebo; Medicine; Apolipoprotein B; Cholesterol; Glucan; Internal medicine; Lipoprotein; Endocrinology; Lipid profile; High-density lipoprotein; Gastroenterology; Chemistry; Biochemistry; Diabetes mellitus; Pathology","score_opus":0.061733015939272586,"score_gpt":0.4006265876627764,"score_spread":0.3388935717235038,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4364377091","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9611502,0.023865288,0.0010903224,0.0017300874,0.0030190097,0.004436889,0.0012718381,0.00026192705,0.003174404],"genre_scores_gemma":[0.9752661,0.011253545,0.0017756611,0.0023210116,0.0016449164,0.0025804345,0.0009963007,0.000048121863,0.0041137775],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99890816,0.0005372251,0.000113567374,0.00023525134,0.000075623044,0.00013012583],"domain_scores_gemma":[0.9982041,0.0007235794,0.0003352567,0.00015231509,0.00014041748,0.00044429972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023997177,0.002334163,0.006685574,0.00069929985,0.00084299134,0.001536269,0.0014644517,0.0047991374,0.010298974],"category_scores_gemma":[0.003088062,0.0011392051,0.0032747923,0.0006825562,0.0022026938,0.0014854359,0.0005172362,0.004071655,0.0012850466],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.989949,0.0027608955,0.00013808915,0.0009103907,0.0013440385,0.000032384636,0.000018458299,0.00003684898,0.0011233101,0.00002937313,0.0002493394,0.0034079247],"study_design_scores_gemma":[0.9651869,0.031979684,0.0007819511,0.00006837805,0.0013622385,0.000015760508,0.000019112893,0.000099790224,0.00016252187,0.00006754881,0.00024295492,0.000013182759],"about_ca_topic_score_codex":0.0012428446,"about_ca_topic_score_gemma":0.0018782421,"teacher_disagreement_score":0.010298974,"about_ca_system_score_codex":0.0006450837,"about_ca_system_score_gemma":0.00089777674,"threshold_uncertainty_score":0.03445345},"labels":[],"label_agreement":null},{"id":"W4365459417","doi":"10.1139/cjas-2022-0127","title":"Extrusion effects on the starch and fibre composition of Canadian pulses","year":2023,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":7,"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 Saskatchewan; University of Guelph; Genome Prairie","funders":"Mitacs; Saskatchewan Pulse Growers; Swine Innovation Porc; University of Saskatchewan","keywords":"Extrusion; Extrusion cooking; Starch; Dietary fibre; Food science; Composition (language); Water content; Soybean meal; Meal; Chemistry; Animal science; Agronomy; Biology; Materials science; Composite material; Raw material","score_opus":0.032661838902326185,"score_gpt":0.25457980937920877,"score_spread":0.22191797047688258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365459417","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988845,0.00051426224,0.00012746996,0.000012279733,0.0000035974529,0.000005289159,0.00008263646,0.0000042887364,0.00036585648],"genre_scores_gemma":[0.9949561,0.00081539515,0.0007812206,0.00005919486,0.0000028186853,0.000010376946,0.00041174973,0.000014630964,0.002948435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982786,0.000014612696,0.000014238681,0.000043116415,0.00006116676,0.00003901828],"domain_scores_gemma":[0.99983823,0.000026127716,0.000044163182,0.000008030717,0.000047785634,0.000035603298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019610765,0.0003516799,0.00027728127,0.00028305204,0.00032272498,0.00041242997,0.00015214048,0.00019823939,0.0009103015],"category_scores_gemma":[0.00026421517,0.00017791809,0.0002991223,0.00038206417,0.000368283,0.00024877835,0.0002976609,0.00046810423,0.000080525126],"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":[0.0016407324,0.0000476106,0.002186127,0.000103613245,0.000040057745,0.00009903727,0.00013795371,0.000065581364,0.9923395,0.000034872144,0.000021461292,0.0032833868],"study_design_scores_gemma":[0.00004563934,0.0018243947,0.39880875,0.000036959937,0.00016607113,0.000289223,0.00048357947,0.0004420474,0.59274215,0.00004929089,0.0050702794,0.000041624662],"about_ca_topic_score_codex":0.038026918,"about_ca_topic_score_gemma":0.08310736,"teacher_disagreement_score":0.9619731,"about_ca_system_score_codex":0.00086885726,"about_ca_system_score_gemma":0.00044463607,"threshold_uncertainty_score":0.075611174},"labels":[],"label_agreement":null},{"id":"W4365510579","doi":"10.1111/ijfs.16451","title":"Inventions on keeping properties and non‐reactive ingredients in chemical leavening","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"","keywords":"Leavening agent; Food science; Chemistry; Starch; Organic chemistry; Fermentation","score_opus":0.04507043592839063,"score_gpt":0.2986444320190417,"score_spread":0.25357399609065107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365510579","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":[0.0070673884,0.9424642,0.0029399553,0.0009266851,0.0019267858,0.000054424974,0.00026196736,0.00005389432,0.044304725],"genre_scores_gemma":[0.035231028,0.9302882,0.004372202,0.0012938757,0.0014791694,0.000060450355,0.00046770053,0.000044458426,0.026762953],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995592,0.000046213383,0.000065171254,0.00008882702,0.00019591591,0.00004468966],"domain_scores_gemma":[0.9993019,0.00035923778,0.00009274115,0.000029201841,0.00019276967,0.00002412694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064020895,0.00066600565,0.00043090855,0.0023291737,0.00024236196,0.00082038925,0.00039699452,0.0005649361,0.0052106213],"category_scores_gemma":[0.0009161452,0.00019194398,0.00070961664,0.0020764265,0.0003931738,0.0014175355,0.0003284922,0.0008853185,0.0018425041],"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":[0.00020129261,0.0001796458,0.0007460043,0.022387164,0.00008561073,0.0007733263,0.00038000182,0.0009891442,0.033739753,0.029869087,0.036463298,0.8741857],"study_design_scores_gemma":[0.000008168128,0.00025276456,0.0012800545,0.0022963828,0.00008741242,0.0009793467,0.00006368128,0.00018723057,0.009461313,0.0028396691,0.9825233,0.00002059329],"about_ca_topic_score_codex":0.00071188575,"about_ca_topic_score_gemma":0.0006519222,"teacher_disagreement_score":0.0052106213,"about_ca_system_score_codex":0.0005933854,"about_ca_system_score_gemma":0.00050686684,"threshold_uncertainty_score":0.0174312},"labels":[],"label_agreement":null},{"id":"W4366144798","doi":"10.1016/j.jcs.2023.103683","title":"Behavior of protein aggregates via electrostatic interactions or hydrogen bonds during dough formation","year":2023,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Hydrogen bond; Chemistry; Covalent bond; Monomer; Hydrophobic effect; Gluten; Electrostatics; Acetic acid; Electrostatic interaction; Urea; Non-covalent interactions; Protein aggregation; Static electricity; Electrophoresis; Crystallography; Chromatography; Organic chemistry; Molecule; Polymer; Biochemistry; Chemical physics; Physical chemistry","score_opus":0.024545740977002652,"score_gpt":0.30306170732299287,"score_spread":0.27851596634599024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366144798","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983229,0.00025262396,0.000721499,0.00002933927,0.000011602982,0.000007324479,0.000081464095,0.00001427812,0.0005589329],"genre_scores_gemma":[0.9991291,0.00007102108,0.00017287486,0.000017864433,0.0000028943662,0.0000039365746,0.00006626998,0.0000073015303,0.0005287187],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988985,0.000012795804,0.000003189903,0.00003017409,0.00002190592,0.000041957424],"domain_scores_gemma":[0.99980384,0.000059631806,0.000048232352,0.000011202647,0.000031857664,0.000045253397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022225863,0.00017061653,0.00017700891,0.00015325856,0.00031648276,0.00038019178,0.00016360755,0.00018753491,0.0016619855],"category_scores_gemma":[0.00042783958,0.0001654531,0.00014458265,0.00014835701,0.00031466677,0.0004961102,0.00015469993,0.0004354369,0.00022683087],"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":[0.00093586766,0.000084598156,0.005057437,0.0000692548,0.000049329203,0.00022858872,0.0003407005,0.00060621154,0.98713624,0.00029508065,0.00024177397,0.0049549057],"study_design_scores_gemma":[0.000036235706,0.0006979887,0.07388944,0.000013366346,0.000048514914,0.00013483036,0.00058292865,0.0108827185,0.9117775,0.0002929741,0.0016075443,0.0000360327],"about_ca_topic_score_codex":0.0012520637,"about_ca_topic_score_gemma":0.0010807897,"teacher_disagreement_score":0.0016619855,"about_ca_system_score_codex":0.0002384578,"about_ca_system_score_gemma":0.00015084159,"threshold_uncertainty_score":0.0055599213},"labels":[],"label_agreement":null},{"id":"W4366963549","doi":"10.1007/978-3-031-23084-4_3","title":"Chemistry of Cereal Grains","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Chemistry","score_opus":0.038777687347142355,"score_gpt":0.2437040968628216,"score_spread":0.20492640951567925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366963549","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":[0.004905593,0.13738817,0.010465025,0.0017442349,0.003918063,0.000064760956,0.0002471236,0.00030428628,0.8409627],"genre_scores_gemma":[0.023882343,0.06392726,0.0028125043,0.00096927496,0.0004993175,0.00006109512,0.0002457962,0.00007449495,0.907528],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999548,0.000004395137,9.961235e-7,0.000011466892,0.000020290256,0.000008123834],"domain_scores_gemma":[0.9999888,0.000002396561,0.0000010282535,0.0000022868821,0.0000031060808,0.000002311973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006029737,0.000640613,0.0002999942,0.00046950072,0.00045347612,0.0006110674,0.0005110065,0.0003572682,0.030648109],"category_scores_gemma":[0.00008592196,0.00024782785,0.00018680732,0.0004751044,0.0004237379,0.000677111,0.0006670246,0.0010728253,0.012776419],"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":[0.00009897053,0.00012880852,0.00020577057,0.0015894804,0.000017391325,0.0006950141,0.00032228077,0.001334488,0.08190533,0.14060614,0.21879375,0.5543026],"study_design_scores_gemma":[0.0000031255474,0.000032261058,0.0003573542,0.00006235495,0.0000027439212,0.0002957079,0.000051808074,0.00014885585,0.008325471,0.010949022,0.97976583,0.0000053367653],"about_ca_topic_score_codex":0.001727046,"about_ca_topic_score_gemma":0.003344739,"teacher_disagreement_score":0.030648109,"about_ca_system_score_codex":0.00059006555,"about_ca_system_score_gemma":0.00046787763,"threshold_uncertainty_score":0.102528155},"labels":[],"label_agreement":null},{"id":"W4367307873","doi":"10.1021/acs.jmedchem.2c02103","title":"Inhibitory Effects of LRP1-Based Immunotherapy on Cardiac Extracellular Matrix Biophysical Alterations Induced by Hypercholesterolemia","year":2023,"lang":"en","type":"article","venue":"Journal of Medicinal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Fondo para la Investigación Científica y Tecnológica; European Regional Development Fund; Instituto de Salud Carlos III; Université de Toulouse; Universitat de Barcelona; International Union of Biochemistry and Molecular Biology; Ministerio de Economía y Competitividad; Centro de Investigación Biomédica en Red Enfermedades Cardiovasculares; Generalitat de Catalunya; Banco Bilbao Vizcaya Argentaria; Consejo Nacional de Investigaciones Científicas y Técnicas; Centro de Investigación Biomédica en Red Diabetes y Enfermedades Metabólicas Asociadas; Centres de Recerca de Catalunya; Consejo Superior de Investigaciones Científicas; Universidad Nacional de Córdoba; Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires; European Foundation for the Study of Diabetes; Fundación BBVA","keywords":"Chemistry; Extracellular matrix; Extracellular; Cardiac fibrosis; Fibrosis; Endocrinology; Internal medicine; Downregulation and upregulation; Biochemistry; Biology","score_opus":0.011316684836964973,"score_gpt":0.26928993849895816,"score_spread":0.2579732536619932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367307873","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9924258,0.0016669122,0.0026852577,0.00019064505,0.000056981786,0.000048216407,0.00031555106,0.00018463876,0.0024260092],"genre_scores_gemma":[0.987204,0.0017561248,0.004719307,0.00012377386,0.000034452347,0.00014522932,0.0005805794,0.00003411978,0.005402412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998951,0.000017437602,0.000008538678,0.000018750006,0.000023963126,0.000036219073],"domain_scores_gemma":[0.99995446,0.0000098514965,0.000009621855,0.0000049070195,0.0000075746552,0.00001350331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000161802,0.00029394985,0.00023677721,0.00025386046,0.00011048963,0.00012939272,0.00013532309,0.00023364677,0.001795979],"category_scores_gemma":[0.00006294764,0.000092151495,0.0001724699,0.00013035,0.00016232186,0.00017333015,0.000112207235,0.0005357147,0.0002833134],"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":[0.00031585415,0.00007933287,0.00006660458,0.000030862317,0.0000033378283,0.000024441662,0.000007861185,0.000023409122,0.99781215,0.000030115008,0.00007711817,0.0015289923],"study_design_scores_gemma":[0.000038369577,0.00089301064,0.0034568058,0.0000043350137,0.000014687725,0.00012302668,0.000016873317,0.00062227156,0.9939148,0.00002947562,0.0008835542,0.0000027501887],"about_ca_topic_score_codex":0.00023936441,"about_ca_topic_score_gemma":0.0003883568,"teacher_disagreement_score":0.001795979,"about_ca_system_score_codex":0.00011039528,"about_ca_system_score_gemma":0.00011719303,"threshold_uncertainty_score":0.006008148},"labels":[],"label_agreement":null},{"id":"W4367727015","doi":"10.29321/maj.10.001182","title":"Evaluation of Quality Charactertistics of Porridge from Kodo and Little Millet","year":2014,"lang":"en","type":"article","venue":"Madras Agricultural Journal","topic":"Food composition and properties","field":"Nursing","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":"Food science; Wheat flour; Chemistry; Mathematics","score_opus":0.04530395992558271,"score_gpt":0.29051053271846883,"score_spread":0.2452065727928861,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367727015","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99341303,0.00095933874,0.0039320583,0.00005459997,0.000022902357,0.00005543811,0.00040826015,0.000042253556,0.0011121087],"genre_scores_gemma":[0.98617524,0.0007647022,0.007966542,0.00009896365,0.0000092431865,0.000058645594,0.0011963227,0.0000999312,0.0036304067],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999585,0.000063898064,0.000053532905,0.00007290292,0.00018024606,0.000044423785],"domain_scores_gemma":[0.9992829,0.000144457,0.00019968688,0.000034843535,0.00025703662,0.00008111283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004680826,0.00042762535,0.00034551084,0.00067920506,0.00020049234,0.00059066457,0.00012788911,0.00025248577,0.00168708],"category_scores_gemma":[0.00093199103,0.00020380593,0.00040009947,0.00065700116,0.00031669374,0.00036682727,0.00025360426,0.00043896586,0.0002163183],"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":[0.00034893246,0.000053606505,0.0034047407,0.0001708062,0.000022087372,0.00020765349,0.00013323325,0.000097048105,0.9911221,0.000038380684,0.00004958959,0.00435183],"study_design_scores_gemma":[0.000028002314,0.0021690456,0.18516423,0.000067773915,0.00015568026,0.0010682899,0.00060372625,0.00078788184,0.80619043,0.000074182935,0.0036552139,0.000035585355],"about_ca_topic_score_codex":0.0010139622,"about_ca_topic_score_gemma":0.002337907,"teacher_disagreement_score":0.00168708,"about_ca_system_score_codex":0.00017007013,"about_ca_system_score_gemma":0.00016097593,"threshold_uncertainty_score":0.0056438446},"labels":[],"label_agreement":null},{"id":"W4372258147","doi":"10.1016/j.foodhyd.2023.108860","title":"Enhancing zein-starch dough and bread properties by addition of hydrocolloids","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":26,"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; Ontario Trillium Foundation","keywords":"Starch; Food science; Gluten; Guar gum; Xanthan gum; Chemistry; Viscoelasticity; Polysaccharide; Gluten free; Guar; Soy protein; Rheology; Materials science; Composite material; Organic chemistry","score_opus":0.02021506521828602,"score_gpt":0.2388198502263508,"score_spread":0.2186047850080648,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4372258147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998047,0.0006121538,0.0006716621,0.000032609347,0.000025319814,0.00003763442,0.00006304834,0.00001489239,0.000495628],"genre_scores_gemma":[0.9955421,0.0005522263,0.0022088538,0.000035164885,0.0000083921705,0.000025065576,0.00008260671,0.000012917267,0.0015326043],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999145,0.000016347361,0.000008754871,0.000017069346,0.000022110471,0.000021326063],"domain_scores_gemma":[0.9998472,0.00003184659,0.000032164393,0.000008618871,0.000028164886,0.000051989344],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014760815,0.00029200493,0.00022867035,0.00018738389,0.00009835464,0.00025288714,0.00015561734,0.00018491922,0.0012031978],"category_scores_gemma":[0.00023696694,0.00011261607,0.0002524723,0.00014805318,0.00020404704,0.0002659857,0.0002704709,0.00046262145,0.00013062087],"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":[0.0011047856,0.000084555926,0.00018589402,0.000085072046,0.000009636492,0.000040233048,0.000025532909,0.000054650758,0.9956001,0.000027815326,0.00001672137,0.0027649342],"study_design_scores_gemma":[0.00006138213,0.0012688355,0.004839744,0.000018300614,0.000044310873,0.00004717133,0.000056813056,0.0003580263,0.9915474,0.000026697544,0.0017219476,0.000009414996],"about_ca_topic_score_codex":0.0007274353,"about_ca_topic_score_gemma":0.0009998493,"teacher_disagreement_score":0.0012031978,"about_ca_system_score_codex":0.00014738497,"about_ca_system_score_gemma":0.00019018052,"threshold_uncertainty_score":0.0040251613},"labels":[],"label_agreement":null},{"id":"W4376125670","doi":"10.5539/jas.v15n6p30","title":"Impact of Trehalose as a Partial Replacement of Sugar on Physicochemical Properties of Brown Rice Tofu during Storage","year":2023,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Tojuro Iijima Foundation for Food Science and Technology","keywords":"Trehalose; Browning; Brown rice; Sugar; Food science; Chemistry; Reducing sugar; Food preservation; Shelf life; Horticulture; Biology; Biochemistry","score_opus":0.023287895557476176,"score_gpt":0.27386170066813975,"score_spread":0.25057380511066357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376125670","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977945,0.0009708819,0.00055854867,0.000021116066,0.00001931798,0.000012999828,0.00021745083,0.000020175643,0.00038507505],"genre_scores_gemma":[0.99744177,0.00043862115,0.0009287,0.000028986926,0.0000041402695,0.000017821323,0.00021940189,0.000019620646,0.000900765],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998306,0.000029262575,0.000016748263,0.000038782036,0.000042170996,0.00004228206],"domain_scores_gemma":[0.99979824,0.000027153377,0.000055327047,0.00001828267,0.00006342727,0.00003768737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021971045,0.00043648997,0.00041569798,0.00019037248,0.00019994806,0.00039851936,0.00016255991,0.0002095094,0.0008215068],"category_scores_gemma":[0.00037344193,0.000121793295,0.000368816,0.0002936787,0.00019676056,0.00040593738,0.00023899748,0.00045040913,0.00015812651],"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":[0.00042931712,0.000022447804,0.00051079865,0.000063999585,0.000011343926,0.00006339993,0.000038365615,0.000082528,0.9967147,0.000018292802,0.000021587144,0.002023322],"study_design_scores_gemma":[0.0000058161268,0.0006063767,0.0076329927,0.00001041579,0.0000291597,0.00007228591,0.000102002305,0.00040157218,0.99028045,0.000015310075,0.00082831766,0.000015439411],"about_ca_topic_score_codex":0.001239427,"about_ca_topic_score_gemma":0.0016824516,"teacher_disagreement_score":0.001239427,"about_ca_system_score_codex":0.00016688637,"about_ca_system_score_gemma":0.0002632461,"threshold_uncertainty_score":0.0027481914},"labels":[],"label_agreement":null},{"id":"W4376128610","doi":"10.1016/j.foodhyd.2023.108855","title":"Interactions between exogenous free fatty acids and maize starches varying in amylose content at high heating temperatures","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Chemistry; Amylose; Food science; Starch; Stearic acid; Oleic acid; Melting temperature; Palmitic acid; Linoleic acid; Enthalpy; Fatty acid; Myristic acid; Biochemistry; Organic chemistry; Materials science","score_opus":0.06324851395815942,"score_gpt":0.27334253247646245,"score_spread":0.21009401851830303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376128610","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991277,0.00027363576,0.00025301235,0.000012317233,0.000015506736,0.000007867887,0.000027027621,0.0000032995126,0.00027965402],"genre_scores_gemma":[0.99903214,0.00013849512,0.00023196865,0.00001870196,0.0000049066657,0.000007364738,0.00003552039,0.0000066941693,0.00052427914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980515,0.000047168654,0.000010728463,0.000036497182,0.000026770345,0.00007370131],"domain_scores_gemma":[0.99957556,0.00024150804,0.000057630772,0.000026636728,0.000033769094,0.000064934895],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002563985,0.00027997917,0.00024046237,0.00012898141,0.00019609774,0.00045795087,0.00021339033,0.00025851218,0.0015299136],"category_scores_gemma":[0.00046399338,0.00021631067,0.00032171982,0.00014715242,0.00044938934,0.00027310126,0.0002318694,0.00047408696,0.00015095885],"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":[0.0031393915,0.00006651552,0.00033234517,0.000061873994,0.000028256018,0.000072732255,0.00006042806,0.00017247515,0.9951643,0.000059894483,0.000018118548,0.0008237047],"study_design_scores_gemma":[0.00006763758,0.00081327226,0.0042433883,0.0000070683323,0.000036117024,0.000051162995,0.00013278078,0.000772382,0.9933941,0.00005088956,0.00042088726,0.000010351964],"about_ca_topic_score_codex":0.00088245206,"about_ca_topic_score_gemma":0.00080151664,"teacher_disagreement_score":0.0015299136,"about_ca_system_score_codex":0.00028374293,"about_ca_system_score_gemma":0.00021071444,"threshold_uncertainty_score":0.0051180124},"labels":[],"label_agreement":null},{"id":"W4376620011","doi":"10.1016/j.tifs.2023.05.004","title":"A review on the heavy metal adsorption capacity of dietary fibers derived from agro-based wastes: Opportunities and challenges for practical applications in the food industry","year":2023,"lang":"en","type":"review","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":81,"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":"Adsorption; Food industry; Heavy metals; Cadmium; Biochemical engineering; Environmental science; Food waste; Waste management; Business; Biotechnology; Chemistry; Environmental chemistry; Engineering; Food science; Biology","score_opus":0.4405205053096254,"score_gpt":0.3961028232665923,"score_spread":0.04441768204303309,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376620011","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":[0.0002356683,0.99898905,0.00011328752,0.00009395574,0.00010309193,0.0000037769712,0.000048145223,0.000004056862,0.00040893923],"genre_scores_gemma":[0.0006099911,0.9987525,0.0001680178,0.00008352515,0.00004816734,0.0000035259932,0.000035928104,9.3742517e-7,0.000297445],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977964,0.000029717998,0.000047400765,0.000044150234,0.000084158484,0.000014957391],"domain_scores_gemma":[0.99956006,0.00021780528,0.000080611564,0.000009816517,0.000115201685,0.000016360918],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006107652,0.00090306386,0.0019170418,0.0026084287,0.00020459312,0.0008990737,0.0007084926,0.0007529129,0.0024992228],"category_scores_gemma":[0.0007458946,0.00035530142,0.0009140587,0.0031667752,0.00022758608,0.0010011309,0.0005046473,0.00077517895,0.0009005286],"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":[0.00014761693,0.000095376934,0.00039374875,0.11985623,0.00042689653,0.00019835707,0.00009233059,0.00041323647,0.008276297,0.0016762953,0.01985805,0.8485656],"study_design_scores_gemma":[0.000022113854,0.00025203553,0.0023981815,0.014526603,0.0009795629,0.0007875897,0.00013133632,0.00014283831,0.0029048605,0.001099761,0.9766961,0.000059194757],"about_ca_topic_score_codex":0.0017621171,"about_ca_topic_score_gemma":0.0032475789,"teacher_disagreement_score":0.0026084287,"about_ca_system_score_codex":0.00036434893,"about_ca_system_score_gemma":0.0013414602,"threshold_uncertainty_score":0.0083607435},"labels":[],"label_agreement":null},{"id":"W4376879238","doi":"10.1016/j.ifset.2023.103385","title":"A facile strategy for plant protein fiber formation without extrusion or shear processing","year":2023,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food composition and properties","field":"Nursing","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":"Lakehead University; Canadian Light Source (Canada); University of Guelph","funders":"","keywords":"Extrusion; In situ; Swelling; Fiber; Materials science; Synchrotron; Matrix (chemical analysis); Small-angle X-ray scattering; Shear force; Chemical engineering; Chemistry; Composite material; Organic chemistry; Scattering","score_opus":0.09273331975149819,"score_gpt":0.3340550346650611,"score_spread":0.2413217149135629,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376879238","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.75992316,0.0034366446,0.22092351,0.0006781891,0.00027977943,0.00034829407,0.0005654371,0.0007068726,0.013138153],"genre_scores_gemma":[0.9077577,0.0020477409,0.082287654,0.00020363707,0.000040970423,0.00016844088,0.00043489248,0.000087497145,0.0069713783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986637,0.000012971149,0.000010698478,0.00004041196,0.00004088037,0.000028654926],"domain_scores_gemma":[0.9999397,0.000010669906,0.000020684096,0.000008770115,0.0000102582635,0.000009846316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020309632,0.0005093878,0.00021353828,0.00020306652,0.00026630744,0.00019101049,0.0002716675,0.00043170067,0.0010940394],"category_scores_gemma":[0.0001387713,0.00021239386,0.0002499474,0.00017457179,0.00017485299,0.0006131121,0.0004498222,0.0008721906,0.00066513504],"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":[0.0000360101,0.000028127088,0.000069601534,0.00008157609,0.0000059651866,0.00010526008,0.000052734973,0.00010925576,0.99227613,0.0006609249,0.0001690262,0.0064055338],"study_design_scores_gemma":[0.000010994253,0.00015102248,0.00050969125,0.000005805749,0.000008095629,0.00018523331,0.000023025863,0.0009368628,0.9918373,0.00016077564,0.006156795,0.0000143792495],"about_ca_topic_score_codex":0.0003359604,"about_ca_topic_score_gemma":0.00082651473,"teacher_disagreement_score":0.0010940394,"about_ca_system_score_codex":0.0001573345,"about_ca_system_score_gemma":0.00026931375,"threshold_uncertainty_score":0.0036599636},"labels":[],"label_agreement":null},{"id":"W4377081163","doi":"10.1007/978-3-030-89123-7_104-1","title":"Computational Modelling of Grain Storage","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Computer science","score_opus":0.08048007279778868,"score_gpt":0.25325500239330306,"score_spread":0.17277492959551438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377081163","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":[0.058439594,0.004984845,0.7224872,0.002665555,0.00050504704,0.00004899383,0.0015501888,0.0006264043,0.20869218],"genre_scores_gemma":[0.7082356,0.0044166828,0.13677022,0.0002753504,0.00023286416,0.00020338394,0.0014487954,0.00046001343,0.14795707],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999312,0.000014939214,0.000003597653,0.000017066652,0.000022537242,0.000010667394],"domain_scores_gemma":[0.9998369,0.00009251308,0.000011131313,0.000025635893,0.000022214683,0.000011648495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016140322,0.00039279836,0.0006789536,0.0003226739,0.00045584486,0.0015615938,0.001672423,0.0009967383,0.013715467],"category_scores_gemma":[0.000766544,0.00044756065,0.00077901373,0.0006012494,0.00089240464,0.0017750822,0.0007485432,0.0007897926,0.0016453085],"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":[0.000036417376,0.000026237907,0.00022948589,0.00009753792,0.000021014243,0.000085345666,0.00008766914,0.5236557,0.0017781993,0.45382935,0.0043573617,0.015795723],"study_design_scores_gemma":[0.00000647159,0.0000059128274,0.00018957723,0.000013662048,0.0000060110924,0.000039385162,0.000025826737,0.75240606,0.00045061662,0.23716363,0.009683841,0.0000090119875],"about_ca_topic_score_codex":0.0075251115,"about_ca_topic_score_gemma":0.0063391104,"teacher_disagreement_score":0.013715467,"about_ca_system_score_codex":0.00101244,"about_ca_system_score_gemma":0.00064693566,"threshold_uncertainty_score":0.04588282},"labels":[],"label_agreement":null},{"id":"W4377141400","doi":"10.1016/j.powtec.2023.118674","title":"Molecular characterization of green lentil flours using synchrotron X-rays and Fourier transform mid-infrared techniques","year":2023,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Saskatchewan Pulse Growers","keywords":"Crystallinity; Synchrotron; Fourier transform infrared spectroscopy; Fourier transform; Starch; Materials science; Principal component analysis; Infrared; Characterization (materials science); Analytical Chemistry (journal); Sugar; Chemistry; Optics; Food science; Mathematics; Nanotechnology; Physics; Composite material; Chromatography","score_opus":0.015365223609061866,"score_gpt":0.2515798098533392,"score_spread":0.23621458624427735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377141400","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946238,0.00049244927,0.0036269247,0.0000374598,0.000004899595,0.000009996593,0.00033884606,0.000029754283,0.0008360695],"genre_scores_gemma":[0.99302363,0.00043240614,0.0039153467,0.0000415373,0.0000039546308,0.000015399703,0.00062704145,0.000023811934,0.0019168721],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999949,0.000005193514,0.0000031117297,0.000009071628,0.000022055929,0.000011542573],"domain_scores_gemma":[0.9999341,0.000014051248,0.000019096651,0.000006148748,0.000016146905,0.000010532745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013090055,0.00013690496,0.00013827399,0.00033955468,0.00018396831,0.00022871309,0.00017813368,0.00012675613,0.00072768936],"category_scores_gemma":[0.000118441065,0.00008819949,0.00017832826,0.0002232405,0.00015173368,0.0001692835,0.0001011553,0.0002665297,0.00014683873],"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":[0.000053390595,0.000013761699,0.00044559553,0.000015774693,0.0000033591348,0.000028663686,0.000022490427,0.000066337525,0.99752873,0.000090674024,0.000019334488,0.001711876],"study_design_scores_gemma":[0.0000074086297,0.0002334417,0.034672495,0.000006661834,0.000018023062,0.00019695611,0.00009657438,0.0020053508,0.96055704,0.00014078665,0.0020568944,0.0000082791075],"about_ca_topic_score_codex":0.0012086625,"about_ca_topic_score_gemma":0.0011485388,"teacher_disagreement_score":0.0012086625,"about_ca_system_score_codex":0.00014225676,"about_ca_system_score_gemma":0.00011305549,"threshold_uncertainty_score":0.002434373},"labels":[],"label_agreement":null},{"id":"W4377157656","doi":"10.1016/j.lwt.2023.114873","title":"Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread","year":2023,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"European Commission","keywords":"Chewiness; Food science; Rice flour; Chemistry; Gluten free; Pea protein; Legume; Gluten; Mathematics; Raw material; Botany; Biology","score_opus":0.015491029199976625,"score_gpt":0.23517921510934028,"score_spread":0.21968818590936365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377157656","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888355,0.0002203826,0.0006989485,0.0000040466352,0.0000030764513,0.000015934027,0.000031479765,0.000005010575,0.00013750754],"genre_scores_gemma":[0.99683017,0.00024779208,0.0023737075,0.000011235479,0.000001730303,0.000020362138,0.00010037949,0.000007723012,0.00040690796],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977106,0.00005361124,0.000018856574,0.00005662972,0.00006389959,0.000035944515],"domain_scores_gemma":[0.9999026,0.000018866918,0.00003000225,0.000008238268,0.000017317483,0.000023013243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022543804,0.0004079451,0.00039629402,0.00020685454,0.00008580831,0.00036560203,0.0002208328,0.0001802728,0.0006374618],"category_scores_gemma":[0.00023027122,0.0001358046,0.00027489226,0.00019078789,0.00018474546,0.00014783155,0.00024377844,0.00029779147,0.00007769828],"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":[0.0010550765,0.0001336444,0.00048421562,0.000099377765,0.000030035586,0.00002955566,0.000021524953,0.0006023098,0.99422246,0.00002472022,0.000007985063,0.0032891515],"study_design_scores_gemma":[0.00010787551,0.01164654,0.030414576,0.000019816182,0.00021764016,0.00011268207,0.00009649613,0.004504954,0.95122683,0.00002895886,0.0016016575,0.000022082255],"about_ca_topic_score_codex":0.0013073724,"about_ca_topic_score_gemma":0.0021063767,"teacher_disagreement_score":0.0013073724,"about_ca_system_score_codex":0.0002557659,"about_ca_system_score_gemma":0.00017505602,"threshold_uncertainty_score":0.0025995374},"labels":[],"label_agreement":null},{"id":"W4377565105","doi":"10.1016/j.crfs.2023.100516","title":"Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","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":"Ministerio de Universidades; Status of Women Canada; Universidad Autónoma de Madrid; Universitat de Lleida; Winnipeg Arts Council; Ministerio de Ciencia e Innovación; Ministerio de Ciencia, Innovación y Universidades; Karen C. Drayer Wildlife Health Center; Comunidad de Madrid","keywords":"Extrusion; Chemistry; Moisture; Food science; Swelling capacity; Fiber; Antioxidant; Starch; Resistant starch; Swelling; Biochemistry; Organic chemistry; Chemical engineering; Materials science","score_opus":0.4154599212079782,"score_gpt":0.3989326885031603,"score_spread":0.016527232704817874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377565105","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969657,0.0009281837,0.0011972568,0.000016958687,0.00001083109,0.000013764062,0.0003120586,0.00002014157,0.00053510204],"genre_scores_gemma":[0.99513066,0.0005426354,0.0017860067,0.000043736807,0.000007069069,0.000031518153,0.0006362782,0.000038370563,0.0017837326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997979,0.000023753619,0.000019510277,0.00004864017,0.000061014023,0.00004914308],"domain_scores_gemma":[0.9998036,0.00003528777,0.000063326486,0.000015384625,0.000055260636,0.00002719727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003443172,0.00052633806,0.0003744765,0.0002992823,0.00013692962,0.0003761542,0.00011905242,0.00022803352,0.0011491096],"category_scores_gemma":[0.00031119058,0.00018691474,0.00041465097,0.00036694465,0.00028123177,0.0004152437,0.00016407434,0.000529796,0.00019445812],"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":[0.00024295642,0.000015935879,0.0004805741,0.000048963328,0.000010611576,0.000051841598,0.000026622398,0.000038658854,0.99830544,0.000013169456,0.000006364508,0.0007589023],"study_design_scores_gemma":[0.000006081669,0.0002871539,0.023016145,0.000012128386,0.00002986975,0.000082303544,0.0000705882,0.00031273585,0.97541237,0.000014262412,0.0007472125,0.000009203886],"about_ca_topic_score_codex":0.0008623366,"about_ca_topic_score_gemma":0.0011540256,"teacher_disagreement_score":0.0011491096,"about_ca_system_score_codex":0.00019796549,"about_ca_system_score_gemma":0.00011736302,"threshold_uncertainty_score":0.0038442016},"labels":[],"label_agreement":null},{"id":"W4377565408","doi":"10.1111/jtxs.12765","title":"Double‐nozzle <scp>3D</scp>‐printed bean paste buns: Effect of filling ratio and microwave heating time","year":2023,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food composition and properties","field":"Nursing","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; Higher Education Discipline Innovation Project; State Key Laboratory of Food Science and Technology; Government of Jiangsu Province","keywords":"Chewiness; Nozzle; Microwave; Materials science; Food science; Microwave power; Expansion ratio; Composite material; Chemistry; Engineering; Mechanical engineering","score_opus":0.021721775549711348,"score_gpt":0.2858133581437706,"score_spread":0.2640915825940593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377565408","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950984,0.00059700425,0.003428366,0.000019329751,0.000031608277,0.00001709007,0.000088253764,0.000091744805,0.00062827393],"genre_scores_gemma":[0.98865485,0.00035643994,0.009754215,0.00003071962,0.000005586045,0.00001895429,0.00009664324,0.000044255616,0.0010383952],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984455,0.000017901073,0.000017366689,0.000044995697,0.00005858072,0.000016640855],"domain_scores_gemma":[0.99975675,0.000080529826,0.00006871147,0.000028666378,0.000041322004,0.000023973227],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002147112,0.00024210908,0.0002652452,0.00019869619,0.000097231605,0.00028661705,0.00018286705,0.00027658846,0.000922791],"category_scores_gemma":[0.00044467425,0.00020506066,0.00031655096,0.00025239625,0.00012897182,0.00030979543,0.00013714224,0.00032120617,0.00018188384],"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":[0.00014353,0.000023769391,0.0002831773,0.00007260875,0.0000083059485,0.00009094004,0.000028067108,0.000108464636,0.9960322,0.0000135239925,0.000019747244,0.0031755832],"study_design_scores_gemma":[0.000013197943,0.00050821406,0.008493597,0.000006120126,0.00003260867,0.00022563888,0.00004353841,0.001456396,0.98843014,0.000011796278,0.00076380564,0.000014898289],"about_ca_topic_score_codex":0.00029056115,"about_ca_topic_score_gemma":0.00074945105,"teacher_disagreement_score":0.000922791,"about_ca_system_score_codex":0.00008314462,"about_ca_system_score_gemma":0.000054088094,"threshold_uncertainty_score":0.0030870438},"labels":[],"label_agreement":null},{"id":"W4378226861","doi":"10.3390/foods12112109","title":"Utilization of Intermediate Wheatgrass (Thinopyrum intermedium) as an Innovative Ingredient in Bread Making","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Ministry of Science and Higher Education of the Russian Federation","keywords":"Ingredient; Food science; Gluten; Bread making; Chemistry; Wheat flour; Mathematics","score_opus":0.06190158507762625,"score_gpt":0.3488901106402871,"score_spread":0.28698852556266086,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4378226861","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99091196,0.004325488,0.0033849338,0.00006812002,0.000035284906,0.000024762707,0.00017365917,0.000038981292,0.0010367434],"genre_scores_gemma":[0.99012405,0.0018759286,0.006730576,0.00006125586,0.000007722583,0.000009140514,0.000304954,0.0000118316375,0.00087464333],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999094,0.0000112704865,0.000008038676,0.000029612756,0.000022859844,0.000018856648],"domain_scores_gemma":[0.9999602,0.0000033188437,0.0000135776645,0.0000025932559,0.0000043185355,0.000015962492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012042562,0.00054999505,0.00023444477,0.00040565227,0.00020678849,0.00055743544,0.0002028314,0.00030679305,0.0006732861],"category_scores_gemma":[0.00006560069,0.000118780605,0.0003125422,0.00044686857,0.00019971428,0.00029882698,0.0003581209,0.0003730443,0.00013830233],"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":[0.000072419665,0.00003896281,0.0008356066,0.00011498898,0.000014680863,0.000073537594,0.000016344624,0.000042253374,0.99408734,0.00006540731,0.000017747792,0.0046206713],"study_design_scores_gemma":[0.000039205544,0.0029739973,0.0767129,0.00008913356,0.00028777577,0.00071767997,0.00037100096,0.00091543084,0.9048906,0.00036940817,0.012603847,0.00002907078],"about_ca_topic_score_codex":0.0008667488,"about_ca_topic_score_gemma":0.0024085382,"teacher_disagreement_score":0.0008667488,"about_ca_system_score_codex":0.00017139953,"about_ca_system_score_gemma":0.00014339667,"threshold_uncertainty_score":0.0022524},"labels":[],"label_agreement":null},{"id":"W4379137551","doi":"10.1007/s11694-023-01985-7","title":"Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours","year":2023,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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","keywords":"Extrusion; Food science; Fiber; Moisture; Extrusion cooking; Glycemic index; Materials science; Dietary fiber; Limiting; Chemistry; Composite material; Glycemic; Biology; Biotechnology","score_opus":0.06276405421974501,"score_gpt":0.26176242365440133,"score_spread":0.19899836943465632,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379137551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994916,0.0001780091,0.00012454182,0.0000070977867,0.00000791047,0.0000036478132,0.000050158465,0.000003808567,0.00013337594],"genre_scores_gemma":[0.9990765,0.000092255046,0.00026130694,0.000025895451,0.0000025646598,0.0000041301037,0.0000804323,0.000011689985,0.00044521564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970406,0.000072044844,0.000023368846,0.00007503648,0.00004932712,0.00007611738],"domain_scores_gemma":[0.9993119,0.0002700062,0.00012589728,0.0000365453,0.00012127461,0.00013429804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047612903,0.00044597875,0.00030709594,0.00025220186,0.00032453146,0.00053287577,0.00014692178,0.00033139455,0.0021119928],"category_scores_gemma":[0.0009380052,0.00026338192,0.00037903697,0.00028503677,0.0004116175,0.00033974313,0.00038498986,0.0006097633,0.0001659685],"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":[0.03700409,0.00048423363,0.009667975,0.00020316853,0.00021867112,0.00021023401,0.00037938386,0.00019348686,0.94646025,0.000058099613,0.00006309349,0.0050573563],"study_design_scores_gemma":[0.00019067615,0.006049495,0.12285802,0.000047899026,0.00038608623,0.00016539394,0.0005147409,0.00076557434,0.86831445,0.000038524155,0.0006257541,0.00004343988],"about_ca_topic_score_codex":0.0015556352,"about_ca_topic_score_gemma":0.0023297088,"teacher_disagreement_score":0.0021119928,"about_ca_system_score_codex":0.00022423478,"about_ca_system_score_gemma":0.00017340867,"threshold_uncertainty_score":0.007065356},"labels":[],"label_agreement":null},{"id":"W4379390487","doi":"10.1016/j.fbio.2023.102774","title":"Food-based uses of brewers spent grains: Current applications and future possibilities","year":2023,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","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":"Brewing; Bioprocess; Biotechnology; Nutraceutical; Food processing; Food systems; Population; Food science; Biochemical engineering; Functional food; Business; Fermentation; Engineering; Biology; Food security; Agriculture","score_opus":0.040495717834139154,"score_gpt":0.2854156466185807,"score_spread":0.24491992878444155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4379390487","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":[0.36366865,0.5882974,0.003479029,0.008793453,0.00042524567,0.000040250066,0.00032437118,0.000089570414,0.034882028],"genre_scores_gemma":[0.6444377,0.32957122,0.0068315696,0.0013978616,0.0003061268,0.00006542196,0.00022324784,0.000028919541,0.017137876],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997464,0.00008037746,0.000014221967,0.00004705527,0.00006724535,0.000044791308],"domain_scores_gemma":[0.9996057,0.00014858709,0.00007514711,0.00002292688,0.00010288294,0.000044791712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007723998,0.00038550037,0.0004204786,0.00080154295,0.00034849645,0.0014821353,0.0005485595,0.00073436677,0.007305779],"category_scores_gemma":[0.000622536,0.00008558807,0.00037807395,0.0011837336,0.00084093504,0.0005649363,0.00072687847,0.00034606914,0.00065450853],"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":[0.0010495917,0.00041653626,0.035024572,0.0015731596,0.000054707954,0.0003030617,0.0007692877,0.00019492615,0.022422185,0.0035122416,0.0017892933,0.93289036],"study_design_scores_gemma":[0.000101545345,0.00493162,0.37371504,0.0068118465,0.00040213086,0.003930533,0.01684117,0.0010792167,0.038182925,0.02039128,0.5335024,0.00011028236],"about_ca_topic_score_codex":0.0035202375,"about_ca_topic_score_gemma":0.008290018,"teacher_disagreement_score":0.007305779,"about_ca_system_score_codex":0.0007946948,"about_ca_system_score_gemma":0.0006536065,"threshold_uncertainty_score":0.024440229},"labels":[],"label_agreement":null},{"id":"W4380148433","doi":"10.1016/j.foohum.2023.06.007","title":"Improved functional properties of Dioscorea alata var. Purpurea flour after heat moisture treatment: Thermal, pasting, and granule stability","year":2023,"lang":"en","type":"article","venue":"Food and Humanity","topic":"Food composition and properties","field":"Nursing","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":"Université de Sherbrooke","funders":"Badan Riset dan Inovasi Nasional","keywords":"Moisture; Differential scanning calorimetry; Absorption of water; Granule (geology); Food science; Materials science; Wheat flour; Thermal stability; Scanning electron microscope; Chemistry; Water content; Chemical engineering; Composite material; Organic chemistry","score_opus":0.04870930653287943,"score_gpt":0.2207003054477388,"score_spread":0.17199099891485936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4380148433","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987949,0.00042277615,0.00035195597,0.000015991278,0.000010040774,0.0000051299103,0.00011147919,0.0000093181525,0.00027846298],"genre_scores_gemma":[0.99834526,0.00018612253,0.00048563458,0.000027978633,0.0000043743407,0.000006074329,0.00024612757,0.0000096191325,0.0006886856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999105,0.000013719486,0.000009715371,0.000022586692,0.000026122429,0.000017371909],"domain_scores_gemma":[0.9998499,0.00002275172,0.000032124288,0.000011697741,0.00003776329,0.00004559138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022182082,0.00033827647,0.00026628614,0.00044596434,0.00023843982,0.0003693628,0.00015747816,0.00019627078,0.0008043135],"category_scores_gemma":[0.00018758481,0.000109451066,0.00025966132,0.00041806337,0.00014167264,0.00030584363,0.0002005342,0.00045091737,0.00012275638],"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":[0.0002528005,0.0000730717,0.0010260378,0.000041023766,0.000013443026,0.000045881563,0.00003841724,0.000053543157,0.9960515,0.000028711784,0.000019568757,0.0023560417],"study_design_scores_gemma":[0.000027887918,0.0016958099,0.17673865,0.000021739192,0.00018885292,0.00044262197,0.00023850764,0.001270464,0.81646514,0.00012179652,0.0027609803,0.000027575315],"about_ca_topic_score_codex":0.0007692178,"about_ca_topic_score_gemma":0.0012343763,"teacher_disagreement_score":0.0008043135,"about_ca_system_score_codex":0.00012439309,"about_ca_system_score_gemma":0.00010084393,"threshold_uncertainty_score":0.0026906729},"labels":[],"label_agreement":null},{"id":"W4380148918","doi":"10.1016/j.jcs.2023.103715","title":"Effect of soluble dietary fibre from barley on the rheology, water mobility and baking quality of wheat flour dough","year":2023,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":21,"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":"Ontario Agri-Food Innovation Alliance; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Rheology; Absorption of water; Food science; Bread making; Chemistry; Wheat flour; Gluten; Dietary fibre; Barley flour; Materials science; Composite material","score_opus":0.04237973804032942,"score_gpt":0.32463961225727733,"score_spread":0.2822598742169479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4380148918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995339,0.0001750678,0.0000709027,0.000020968635,0.000012716216,0.0000038301314,0.000053550393,0.0000023428672,0.00012674573],"genre_scores_gemma":[0.99869233,0.0001122469,0.00019795672,0.00003214817,0.000006877214,0.0000048199017,0.00011881215,0.00001043799,0.0008242991],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984825,0.000037359663,0.000013467745,0.000034430603,0.000017725382,0.000048764872],"domain_scores_gemma":[0.99951506,0.00018312673,0.000060385333,0.00002560575,0.000048029702,0.00016777191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002544362,0.00036580145,0.00036224182,0.0001511304,0.00035286762,0.00043623833,0.00018833466,0.0003244807,0.0020519218],"category_scores_gemma":[0.00068606256,0.00024199991,0.0003212056,0.00021954103,0.0005516822,0.00035852415,0.00029250202,0.00074871193,0.00016697217],"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":[0.0471166,0.00056822435,0.0024733993,0.0001802973,0.00011486172,0.00014446897,0.00025086696,0.000157256,0.9451334,0.00005572766,0.000068124034,0.0037368645],"study_design_scores_gemma":[0.00044597857,0.009780522,0.0793755,0.0000408037,0.00026931497,0.00015051519,0.00050477276,0.0012386197,0.90677685,0.00013162695,0.0012396479,0.000045812958],"about_ca_topic_score_codex":0.004677576,"about_ca_topic_score_gemma":0.006186856,"teacher_disagreement_score":0.004677576,"about_ca_system_score_codex":0.00033599432,"about_ca_system_score_gemma":0.00033831922,"threshold_uncertainty_score":0.009300649},"labels":[],"label_agreement":null},{"id":"W4381848985","doi":"10.1002/9781119866923.ch4","title":"Value‐Added Processing of Lentils and Emerging Research Trends","year":2023,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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 Windsor","funders":"","keywords":"Food processing; Business; Biotechnology; Food technology; Food industry; Sustainability; Value added; Value (mathematics); Production (economics); Food science; Mathematics; Economics; Biology","score_opus":0.09555799218683311,"score_gpt":0.3884082663678934,"score_spread":0.29285027418106024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381848985","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":[0.0062565566,0.9409903,0.0026448143,0.0050181355,0.00072010735,0.000033388063,0.00011614714,0.000081818594,0.044138644],"genre_scores_gemma":[0.018451232,0.9643345,0.004402007,0.0013892393,0.0005456562,0.00003292115,0.00018003306,0.00003513323,0.010629353],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99957377,0.000056354584,0.000026387786,0.0000787615,0.00020972281,0.000055017274],"domain_scores_gemma":[0.9995042,0.0001953119,0.000055974026,0.000018977882,0.00016490495,0.000060534014],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014179265,0.0005233625,0.00046773808,0.0017259892,0.00034291713,0.0027601388,0.0007139845,0.0008775297,0.007422363],"category_scores_gemma":[0.000841778,0.00020093289,0.00044441808,0.0019640173,0.00077034056,0.0023334878,0.00092789007,0.0013362761,0.0018353787],"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":[0.00010988881,0.00021818597,0.00077055825,0.0070679826,0.000029164552,0.00026018583,0.00022009992,0.00035940504,0.01265706,0.036121525,0.013836161,0.92834973],"study_design_scores_gemma":[0.000010607288,0.00019921309,0.0009268139,0.0018258649,0.000026817444,0.0004851362,0.00032949893,0.00046051075,0.0087431185,0.01152947,0.9754376,0.000025409043],"about_ca_topic_score_codex":0.0014849501,"about_ca_topic_score_gemma":0.0022837513,"teacher_disagreement_score":0.007422363,"about_ca_system_score_codex":0.0013898377,"about_ca_system_score_gemma":0.0013611173,"threshold_uncertainty_score":0.024830282},"labels":[],"label_agreement":null},{"id":"W4381996404","doi":"10.1016/j.foodhyd.2023.108985","title":"Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Waterloo; University of Guelph","funders":"Mitacs; Good Food Institute; Aarhus Universitet","keywords":"Elasticity (physics); Dispersion (optics); Composite material; Materials science; Particulates; Tenderness; Food science; Chemistry; Organic chemistry","score_opus":0.025528765061697854,"score_gpt":0.2476827445701035,"score_spread":0.22215397950840565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381996404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983871,0.0004478323,0.0007396615,0.000013522319,0.0000065201793,0.000008158935,0.00004308283,0.0000131147335,0.00034098377],"genre_scores_gemma":[0.99698335,0.00041931428,0.0017864674,0.000017631766,0.0000041671665,0.00001905178,0.00008732033,0.00001911967,0.00066354295],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985766,0.00001546227,0.0000125739725,0.00004839345,0.000040563817,0.00002538787],"domain_scores_gemma":[0.99982136,0.000058659083,0.00006422019,0.000010694365,0.000026282643,0.000018671059],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015729207,0.00025196394,0.00016720941,0.00015481193,0.00012056338,0.000249909,0.00012715587,0.00023687455,0.00074322603],"category_scores_gemma":[0.00025899324,0.00013792279,0.00016136505,0.00012812237,0.00021122857,0.00023539018,0.0001882772,0.00045438696,0.00017685504],"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":[0.000026661835,0.000010589266,0.00007422025,0.000023627115,0.0000023058815,0.000013654048,0.000016431944,0.00003756187,0.99940205,0.0000096958,0.0000041167395,0.00037911697],"study_design_scores_gemma":[0.000002540819,0.00022308514,0.0018903925,0.0000060430684,0.000009985157,0.000022775526,0.000023823017,0.00040800346,0.99707663,0.000007304189,0.00032579925,0.0000036533954],"about_ca_topic_score_codex":0.0003878076,"about_ca_topic_score_gemma":0.00087778864,"teacher_disagreement_score":0.00074322603,"about_ca_system_score_codex":0.00012380556,"about_ca_system_score_gemma":0.0000614494,"threshold_uncertainty_score":0.0024864078},"labels":[],"label_agreement":null},{"id":"W4382940576","doi":"10.1016/j.focha.2023.100372","title":"Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Food science; Lightness; Wheat flour; Chemistry; Mathematics","score_opus":0.04240507517385507,"score_gpt":0.26494247850941177,"score_spread":0.22253740333555672,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382940576","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99828595,0.00065200595,0.0006047519,0.000015239083,0.000007776862,0.0000067340634,0.00004180966,0.00000766958,0.0003780462],"genre_scores_gemma":[0.99633825,0.0005764806,0.0019854016,0.000023419281,0.00000382693,0.000008496742,0.00013742976,0.000008512445,0.00091818086],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999398,0.00001276485,0.0000067349993,0.000014237694,0.00001429669,0.000012134115],"domain_scores_gemma":[0.9999294,0.0000124596445,0.000016754808,0.0000057990655,0.00001528824,0.000020263056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012157782,0.00028994985,0.0002668005,0.0002242446,0.00015324162,0.00030838008,0.00010591011,0.00019522855,0.0007411428],"category_scores_gemma":[0.00012457327,0.00009717376,0.00025903078,0.00020137362,0.000118956195,0.00018342167,0.00018930795,0.0003015901,0.000108495486],"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":[0.00024103539,0.00004095595,0.0008573919,0.000099340476,0.000011225387,0.00009558984,0.0000364126,0.000027719982,0.9961153,0.000029418019,0.000009361112,0.00243615],"study_design_scores_gemma":[0.000018816703,0.0026924794,0.07580728,0.00004720541,0.00016985934,0.000718916,0.00026461369,0.0006415464,0.91571814,0.00009093138,0.0038109093,0.00001942149],"about_ca_topic_score_codex":0.00033385502,"about_ca_topic_score_gemma":0.00086168275,"teacher_disagreement_score":0.0007411428,"about_ca_system_score_codex":0.00007054125,"about_ca_system_score_gemma":0.00008014775,"threshold_uncertainty_score":0.002479434},"labels":[],"label_agreement":null},{"id":"W4382986570","doi":"10.1007/s42535-023-00657-7","title":"Rice (Oryza sativa L.) landraces collected from Tamil Nadu, India shows enhanced level of nutritional composition and reduced in-vitro enzymatic digestibility","year":2023,"lang":"en","type":"article","venue":"Vegetos","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"Monsanto Company","keywords":"Starch; Oryza sativa; Biology; Forensic science; Amylopectin; Agronomy; Veterinary medicine; Biotechnology; Non-invasive ventilation; Animal science; Food science; Amylose; Medicine","score_opus":0.045684620520206505,"score_gpt":0.27072333115493197,"score_spread":0.22503871063472547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382986570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99929607,0.00006127261,0.00011994489,0.000010142095,0.0000029866226,0.0000034445288,0.0002459854,0.000007065598,0.00025299418],"genre_scores_gemma":[0.9962502,0.00014142225,0.0005802076,0.000036048972,0.000003463017,0.000011799117,0.0009171218,0.000011790544,0.0020479863],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993086,0.000009177039,0.0000076701535,0.00002131104,0.000012641049,0.000018353227],"domain_scores_gemma":[0.9998623,0.000021106476,0.000045648896,0.000015500314,0.00001996458,0.00003549783],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001011094,0.00041091084,0.00027903687,0.000569805,0.0003063675,0.0003105818,0.0001303101,0.00012462257,0.0011132365],"category_scores_gemma":[0.00008895674,0.00012794205,0.00021316866,0.00044918054,0.00026786947,0.00011755993,0.00018914882,0.0002681173,0.0003055225],"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":[0.00076956744,0.00015603771,0.020995272,0.000055417302,0.000033551412,0.00028118308,0.00037710115,0.00002745952,0.9748849,0.00006035287,0.00003894048,0.0023201986],"study_design_scores_gemma":[0.000027145059,0.0017754659,0.8977683,0.000011906382,0.00009924573,0.0012672186,0.0012882749,0.00011054875,0.09605539,0.000070926166,0.001506893,0.000018677745],"about_ca_topic_score_codex":0.0044043264,"about_ca_topic_score_gemma":0.007493543,"teacher_disagreement_score":0.0044043264,"about_ca_system_score_codex":0.00017984699,"about_ca_system_score_gemma":0.00020540957,"threshold_uncertainty_score":0.008757412},"labels":[],"label_agreement":null},{"id":"W4383262965","doi":"10.1016/j.focha.2023.100375","title":"Quality evaluation of value-added nutritious biscuit with high antidiabetic properties from blends of wheat flour and oyster mushroom","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Mushroom; Glycemic index; Chemistry; Wheat flour; Glycemic; Amylase; Postprandial; Biology; Enzyme; Biochemistry; Biotechnology; Insulin","score_opus":0.04051059120147184,"score_gpt":0.2788168526949711,"score_spread":0.23830626149349926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383262965","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969963,0.0015195294,0.0007741607,0.000021675522,0.000011282625,0.00002088371,0.00013675255,0.000013796444,0.0005056656],"genre_scores_gemma":[0.99400043,0.0009843025,0.0032915056,0.000050668823,0.0000048512566,0.000021559546,0.0004890217,0.00002288458,0.0011348581],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997913,0.00003355876,0.000023246472,0.000034940276,0.00009105381,0.000025919318],"domain_scores_gemma":[0.99985087,0.000012445697,0.00004154287,0.0000070412007,0.000060196868,0.000027886279],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029099945,0.00050127483,0.00040087447,0.0007408268,0.00025116236,0.0005462182,0.00017187446,0.0002603445,0.000882669],"category_scores_gemma":[0.00023961032,0.0001703998,0.00044603617,0.00055154687,0.0001607707,0.00034985476,0.00037034054,0.00034856508,0.00012045238],"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":[0.00030402697,0.00008729304,0.0017242067,0.0001901384,0.000028861921,0.00012009194,0.000025387886,0.000075400014,0.9939884,0.000029682493,0.000022771444,0.0034036632],"study_design_scores_gemma":[0.000030635012,0.0020106835,0.06320284,0.00007587208,0.00027076062,0.0006175926,0.00024395905,0.0010041142,0.93000245,0.00004360421,0.0024712917,0.00002634858],"about_ca_topic_score_codex":0.000996961,"about_ca_topic_score_gemma":0.0023570748,"teacher_disagreement_score":0.000996961,"about_ca_system_score_codex":0.00020253361,"about_ca_system_score_gemma":0.00013444577,"threshold_uncertainty_score":0.0029527545},"labels":[],"label_agreement":null},{"id":"W4383345753","doi":"10.1016/j.carbpol.2023.121165","title":"Exploring the impact of water on the morphology and crystallinity of xylan hydrate nanotiles","year":2023,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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 British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Agence Nationale de la Recherche","keywords":"Crystallinity; Xylan; Hydrate; Materials science; Scanning electron microscope; Chemical engineering; Electron microscope; Morphology (biology); Cellulose; Mineralogy; Crystallography; Chemistry; Composite material; Organic chemistry; Optics; Geology","score_opus":0.0755043039265664,"score_gpt":0.2709208223299662,"score_spread":0.19541651840339982,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383345753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998701,0.00011962279,0.00037903496,0.000013599471,0.000004734211,0.000003961882,0.000049226055,0.000007065102,0.00072174263],"genre_scores_gemma":[0.9988335,0.00012324586,0.00032465445,0.000011896868,0.0000020232324,0.000006319964,0.000042513086,0.000008280898,0.0006475243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.0000035533853,0.0000016478039,0.000009051873,0.000017807268,0.00001597046],"domain_scores_gemma":[0.99991405,0.00003610165,0.000020550218,0.0000055255964,0.000016843802,0.0000069527355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008382601,0.00014341909,0.000072574476,0.00008130351,0.00010354935,0.0001829977,0.000103118735,0.00014614519,0.0013751673],"category_scores_gemma":[0.00021166648,0.000083056024,0.00009448099,0.00009243373,0.0001668972,0.00030606182,0.00015231945,0.00019555438,0.00013973465],"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":[0.00006402555,0.000010431371,0.00036217607,0.000027600254,0.0000025242016,0.000030336605,0.00003240087,0.0002686963,0.9974559,0.0001094742,0.000026624462,0.0016099539],"study_design_scores_gemma":[0.0000034525158,0.00012283867,0.0029899147,0.0000024615495,0.0000046409436,0.000020370691,0.000057951944,0.0017169137,0.99463683,0.0000364662,0.00040354533,0.000004543937],"about_ca_topic_score_codex":0.00062960916,"about_ca_topic_score_gemma":0.0009824323,"teacher_disagreement_score":0.0013751673,"about_ca_system_score_codex":0.00013168903,"about_ca_system_score_gemma":0.00008532274,"threshold_uncertainty_score":0.0046004057},"labels":[],"label_agreement":null},{"id":"W4383426293","doi":"10.1016/b978-0-323-95295-8.00012-5","title":"Gluten-free bakery products","year":2023,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Gluten; Food science; Gluten free; Context (archaeology); Dietary fiber; Glycemic index; Chemistry; Biotechnology; Glycemic; Biology","score_opus":0.033151841769738524,"score_gpt":0.23688458088380643,"score_spread":0.20373273911406792,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383426293","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":[0.002919462,0.049192674,0.0023487997,0.0006820329,0.0012256717,0.000036663125,0.00015122509,0.00022826207,0.9432152],"genre_scores_gemma":[0.002372533,0.011976003,0.0008662462,0.00028552965,0.00010323845,0.000013570225,0.000089264955,0.000049052414,0.9842445],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999435,0.000003954954,0.0000026630207,0.000010662776,0.000033101638,0.000006161315],"domain_scores_gemma":[0.999966,0.000010830675,0.000002565898,0.0000049610144,0.000011113731,0.00000448757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013321178,0.00078442076,0.00029212885,0.00091281766,0.0005415902,0.0011366768,0.0004282176,0.0008175109,0.13034332],"category_scores_gemma":[0.00013605774,0.0002465279,0.00025894213,0.0007576629,0.0002064786,0.00095718034,0.0008007014,0.00097476976,0.056498367],"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":[0.00006938329,0.00028038505,0.00025300522,0.0008361353,0.000009853066,0.0003102378,0.0003355971,0.00020891562,0.014824417,0.021372445,0.18026976,0.78122985],"study_design_scores_gemma":[0.000003970257,0.00005467703,0.00078168826,0.00029952414,0.000005790799,0.00031116308,0.00007731285,0.000072826304,0.0012662765,0.0027661433,0.99435705,0.000003676937],"about_ca_topic_score_codex":0.0014232364,"about_ca_topic_score_gemma":0.0043834583,"teacher_disagreement_score":0.13034332,"about_ca_system_score_codex":0.00025935625,"about_ca_system_score_gemma":0.00032289303,"threshold_uncertainty_score":0.43604183},"labels":[],"label_agreement":null},{"id":"W4384203779","doi":"10.1002/cche.10699","title":"The entrainment and evolution of gas bubbles in bread dough—A review","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":24,"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; University of Manitoba","funders":"Institute of Nutrition, Metabolism and Diabetes; Natural Sciences and Engineering Research Council of Canada; Jiangsu Agricultural Science and Technology Innovation Fund; Natural Science Foundation of Jiangsu Province; Government of Jiangsu Province; Canadian Institutes of Health Research; China Scholarship Council; Western Grains Research Foundation","keywords":"Leavening agent; Bubble; Coalescence (physics); Chemistry; Food science; Entrainment (biomusicology); Bread making; Mechanics; Fermentation; Physics","score_opus":0.013373100194568017,"score_gpt":0.2475348187191292,"score_spread":0.23416171852456116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384203779","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":[0.00050831866,0.99875534,0.00021388555,0.000081812585,0.00008467905,0.0000028617965,0.000012138607,0.0000039445927,0.00033709418],"genre_scores_gemma":[0.0030124832,0.9962475,0.0002616422,0.00006975086,0.00012358584,0.000005857722,0.000019313742,0.0000015869326,0.0002582891],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998117,0.000023619834,0.000030746545,0.00005812127,0.00005799802,0.000017820295],"domain_scores_gemma":[0.9994281,0.00029899928,0.00010408067,0.000011269317,0.00013322826,0.000024242916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004965722,0.0007113347,0.0009203321,0.0018725893,0.00024943912,0.0010740535,0.0006319893,0.0009275012,0.0011786434],"category_scores_gemma":[0.00064084906,0.0003215506,0.00052052224,0.0019238081,0.00040674812,0.0013218996,0.00044167964,0.00077913405,0.00046934278],"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":[0.00022440814,0.00016806205,0.0012322946,0.07763141,0.00029855737,0.0005149135,0.00032079566,0.0018028064,0.015722781,0.0055956296,0.011359806,0.8851285],"study_design_scores_gemma":[0.000025725067,0.00066581235,0.007379668,0.013379998,0.0006953672,0.0028308658,0.00042499974,0.0013074232,0.014195891,0.0029172236,0.9560704,0.00010654785],"about_ca_topic_score_codex":0.0017890314,"about_ca_topic_score_gemma":0.0011913838,"teacher_disagreement_score":0.0018725893,"about_ca_system_score_codex":0.0003893165,"about_ca_system_score_gemma":0.0009442232,"threshold_uncertainty_score":0.0039429665},"labels":[],"label_agreement":null},{"id":"W4384207333","doi":"10.1002/cche.10694","title":"Introduction to Volume 100, Number 4","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Sydney","keywords":"Library science; Agricultural experiment station; Glutenin; Chemistry; Agricultural economics; Agriculture; Geography; Archaeology; Economics","score_opus":0.014716128719511067,"score_gpt":0.2558015943416982,"score_spread":0.24108546562218713,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384207333","genre_codex":"other","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00077086594,0.07427466,0.003368719,0.03207137,0.14849822,0.0004268902,0.0027872985,0.0019210867,0.735881],"genre_scores_gemma":[0.0029406394,0.034814715,0.0013256801,0.008212102,0.022446686,0.00017870884,0.0022396254,0.0006142083,0.9272276],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983773,0.00020471423,0.00011452521,0.0003134448,0.0008743829,0.00011564711],"domain_scores_gemma":[0.99646264,0.0005692283,0.00016710856,0.00036669328,0.0016732593,0.0007610433],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0015435655,0.0013670361,0.0009694951,0.0032167058,0.0014041621,0.00689077,0.0020326686,0.0024086563,0.4893291],"category_scores_gemma":[0.0059643476,0.0005017536,0.00092824554,0.0026788637,0.0009814481,0.00335078,0.0024377133,0.0028179944,0.40098792],"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":[0.000016950115,0.000019103163,0.00013779684,0.0002533377,0.0000034257696,0.000042037525,0.000030562653,0.000040160947,0.00024523368,0.0018718103,0.91812634,0.079213314],"study_design_scores_gemma":[0.0000017325485,0.000007539432,0.00013971962,0.00012519537,0.0000011475651,0.000059614893,0.000020442669,0.000014327071,0.00003958624,0.00046621065,0.99912184,0.0000026083696],"about_ca_topic_score_codex":0.0022627541,"about_ca_topic_score_gemma":0.004060205,"teacher_disagreement_score":0.4893291,"about_ca_system_score_codex":0.002215092,"about_ca_system_score_gemma":0.003908748,"threshold_uncertainty_score":0.72841007},"labels":[],"label_agreement":null},{"id":"W4384499639","doi":"10.1002/jsfa.12863","title":"Reduced <i>in vitro</i> starch hydrolysis and <i>in vivo</i> glycemic effects after addition of soy presscake to corn tortillas","year":2023,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"St. Boniface Hospital; University of Manitoba","funders":"University of Manitoba","keywords":"Glycemic; In vivo; Hydrolysis; Glycemic index; Starch; Food science; Corn starch; Chemistry; In vitro; Prediabetes; Biochemistry; Diabetes mellitus; Biotechnology; Medicine; Endocrinology; Biology; Type 2 diabetes","score_opus":0.006136052669286832,"score_gpt":0.21431355334092198,"score_spread":0.20817750067163515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384499639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999209,0.00031788996,0.00015257199,0.000018433862,0.000010228257,0.000009914041,0.000102701066,0.000008432316,0.0001708518],"genre_scores_gemma":[0.9977374,0.00027353896,0.0007715113,0.000045079618,0.000007081459,0.000018275561,0.00037339845,0.000012053207,0.00076159183],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997837,0.00006345756,0.000021612597,0.000044913093,0.000040252195,0.000046049176],"domain_scores_gemma":[0.99965584,0.00006122544,0.0001417995,0.000031614592,0.000041005987,0.0000685678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028139778,0.0005484575,0.00026680456,0.0002083363,0.00011155401,0.00035865762,0.00019124594,0.0002807557,0.001184082],"category_scores_gemma":[0.00032574593,0.00014153884,0.000451512,0.00021700062,0.00026940723,0.0002884216,0.00022572497,0.0006558801,0.00013467416],"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":[0.0036019308,0.00032695298,0.0011688438,0.00010257555,0.000052079566,0.000048534053,0.000040364008,0.00009183385,0.99230206,0.000020520158,0.00003249364,0.002211737],"study_design_scores_gemma":[0.000043857144,0.010088802,0.034954812,0.00001829682,0.0000855473,0.00010895226,0.00010642645,0.0004906215,0.95320594,0.000019006133,0.0008617892,0.000015814203],"about_ca_topic_score_codex":0.0016108082,"about_ca_topic_score_gemma":0.0013194984,"teacher_disagreement_score":0.0016108082,"about_ca_system_score_codex":0.00026400265,"about_ca_system_score_gemma":0.00015817914,"threshold_uncertainty_score":0.003961146},"labels":[],"label_agreement":null},{"id":"W4384827918","doi":"10.3390/nu15143180","title":"Oat Beta-Glucan Alone and in Combination with Hydrochlorothiazide Lowers High Blood Pressure in Male but Not Female Spontaneously Hypertensive Rats","year":2023,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Agriculture and Agri-Food Canada; St. Boniface Hospital","funders":"","keywords":"Hydrochlorothiazide; Medicine; Malondialdehyde; Blood pressure; Internal medicine; Endocrinology; Norepinephrine; Angiotensin II; Oxidative stress; Dopamine","score_opus":0.01375156576190227,"score_gpt":0.21734119654605197,"score_spread":0.2035896307841497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384827918","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978689,0.00080273504,0.00053632417,0.00012603984,0.000055628334,0.000015216079,0.00016387603,0.000059508966,0.00037177058],"genre_scores_gemma":[0.9917556,0.001684994,0.0016945428,0.00020283952,0.000050621024,0.000056031884,0.00032858827,0.00003346742,0.004193388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986935,0.000021301805,0.000012444503,0.000031876283,0.00002704263,0.00003799555],"domain_scores_gemma":[0.9997235,0.000017423125,0.00009665175,0.00002426549,0.000022221993,0.00011601263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013743875,0.00068060204,0.00060656865,0.00058481965,0.00021969956,0.00024460987,0.00021697537,0.00038924912,0.0016032883],"category_scores_gemma":[0.00014702801,0.0002561114,0.00034673902,0.00021240034,0.00029385544,0.00034885676,0.00020882295,0.00096044753,0.00023629503],"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":[0.0030848808,0.0006601212,0.00076225406,0.00006355114,0.000037605358,0.00006783499,0.000032596286,0.000027890044,0.9913271,0.000026298903,0.00007063894,0.0038392034],"study_design_scores_gemma":[0.00045239963,0.026396561,0.05852532,0.000034913308,0.00032707452,0.00028809963,0.00030400962,0.00085150445,0.9099422,0.00011264243,0.002725716,0.000039505107],"about_ca_topic_score_codex":0.0009228768,"about_ca_topic_score_gemma":0.0021036402,"teacher_disagreement_score":0.0016032883,"about_ca_system_score_codex":0.00017171605,"about_ca_system_score_gemma":0.0001998219,"threshold_uncertainty_score":0.0053634644},"labels":[],"label_agreement":null},{"id":"W4384923608","doi":"10.1080/09637486.2023.2236809","title":"Cross-linked phosphorylated RS4 wheat starch reduces glucose and insulin responses after 3 days of pre-feeding in healthy adults: an acute, double-blind, randomized controlled clinical trial","year":2023,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Glycemic Index Laboratories","funders":"","keywords":"Postprandial; Internal medicine; Double blind; Medicine; Insulin; Crossover study; Starch; Carbohydrate; Resistant starch; Endocrinology; Area under the curve; Randomized controlled trial; Chemistry; Food science; Placebo","score_opus":0.07310223746037979,"score_gpt":0.4097691330914481,"score_spread":0.3366668956310683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384923608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958508,0.0015756796,0.00037320776,0.00013348402,0.00022810296,0.001273255,0.00017840347,0.000049483388,0.0003376085],"genre_scores_gemma":[0.9899172,0.002128362,0.0016223077,0.00062023295,0.0004002742,0.0030356501,0.00047645863,0.000020001708,0.0017795326],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9992453,0.0003643866,0.00008159459,0.00013238718,0.000074310294,0.00010201153],"domain_scores_gemma":[0.99908364,0.00021063116,0.00024741964,0.00008426166,0.00008341925,0.00029068152],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020994833,0.0016786332,0.002877895,0.00043139703,0.0004540263,0.0009254956,0.00079714035,0.002146128,0.003070177],"category_scores_gemma":[0.0014631051,0.00077510177,0.0018365862,0.00038672792,0.0011606202,0.00094082905,0.00044873485,0.0022294915,0.0004879469],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.97306967,0.011806265,0.00033213294,0.00045112713,0.00066233525,0.00002518803,0.000026664162,0.000088377295,0.0072503183,0.0000233489,0.00013044363,0.0061340765],"study_design_scores_gemma":[0.5037436,0.488943,0.004056695,0.000045550856,0.000748674,0.000028424833,0.0000351451,0.00027213732,0.00172725,0.000054893597,0.00032413425,0.000020531948],"about_ca_topic_score_codex":0.0005735592,"about_ca_topic_score_gemma":0.001032497,"teacher_disagreement_score":0.003070177,"about_ca_system_score_codex":0.00045993723,"about_ca_system_score_gemma":0.00084147934,"threshold_uncertainty_score":0.011103272},"labels":[],"label_agreement":null},{"id":"W4385065275","doi":"10.1002/cche.10702","title":"A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties","year":2023,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"","funders":"","keywords":"Chemistry; Bran; Food science; Biofortification; Arabinoxylan; Bioavailability; Dietary fiber; Mineral; Fiber; Raw material; Polysaccharide; Micronutrient; Biochemistry; Organic chemistry; Biology","score_opus":0.13270591711335622,"score_gpt":0.3398248544138301,"score_spread":0.20711893730047387,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385065275","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99815804,0.0005440547,0.0008833133,0.0000128854945,0.000010214052,0.00001232434,0.00015750682,0.000007458605,0.00021414572],"genre_scores_gemma":[0.990917,0.00071510184,0.0055729933,0.00004250345,0.000009519049,0.000026260337,0.0008534265,0.000025617082,0.0018374206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998704,0.000012458447,0.000017271124,0.00004234831,0.000033376225,0.00002405258],"domain_scores_gemma":[0.9998524,0.000024924155,0.000037685746,0.000012898165,0.00004258723,0.000029555067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026655715,0.0005864648,0.0004038677,0.00050148705,0.00024552792,0.00063090725,0.00017749482,0.00019574877,0.0007462842],"category_scores_gemma":[0.00018892602,0.0001277822,0.00063442346,0.0005159926,0.00020042104,0.0004920951,0.0002204558,0.00043220425,0.00013079586],"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":[0.00019711765,0.00003689756,0.0016365575,0.00006840464,0.000021243824,0.000030970954,0.000022546594,0.00004146621,0.9953967,0.000011749419,0.0000048244683,0.0025315138],"study_design_scores_gemma":[0.000019681187,0.0011564799,0.10163594,0.000029425873,0.00015657047,0.00023091956,0.00033856332,0.00048726465,0.89437866,0.000040090275,0.0015100477,0.000016273372],"about_ca_topic_score_codex":0.0017169211,"about_ca_topic_score_gemma":0.0030053472,"teacher_disagreement_score":0.0017169211,"about_ca_system_score_codex":0.0002626552,"about_ca_system_score_gemma":0.00018527979,"threshold_uncertainty_score":0.003413856},"labels":[],"label_agreement":null},{"id":"W4385069630","doi":"10.3389/fnut.2023.1230043","title":"Does sourdough bread provide clinically relevant health benefits?","year":2023,"lang":"en","type":"review","venue":"Frontiers in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":42,"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 Alberta","funders":"Canada Research Chairs; Universiteit Maastricht; Amt der NÖ Landesregierung","keywords":"Leavening agent; Human health; Health benefits; Biotechnology; Food science; Population; Biology; Fermentation; Medicine; Environmental health","score_opus":0.06667881406792045,"score_gpt":0.3533017470124337,"score_spread":0.28662293294451324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385069630","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":[0.00014286228,0.9988626,0.00005955159,0.00032802013,0.00013900311,0.0000029526893,0.000015757012,0.0000023384596,0.00044698548],"genre_scores_gemma":[0.0012049207,0.9981275,0.00007878153,0.00022548686,0.00013432384,0.0000050646945,0.000018926563,8.50974e-7,0.00020410673],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99974054,0.0000662613,0.000052722116,0.000046404715,0.0000751129,0.000019083836],"domain_scores_gemma":[0.99942315,0.0003904955,0.000062453066,0.000010568394,0.00009683165,0.000016514094],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007928461,0.00048458387,0.0012624454,0.0008393519,0.00015046133,0.0009513688,0.00057552516,0.0012579479,0.0041825897],"category_scores_gemma":[0.0014683659,0.00015032884,0.00063544617,0.00078906893,0.00042572507,0.0008520899,0.00042835053,0.0010890015,0.0011354111],"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":[0.0002534871,0.00007452691,0.0001892861,0.07405993,0.00019288565,0.00015591142,0.00010953096,0.00012601887,0.0024476738,0.0031961154,0.011885008,0.9073097],"study_design_scores_gemma":[0.00008485992,0.00058408343,0.0026182148,0.035998378,0.0006349908,0.0018589504,0.00032846877,0.00011810173,0.0014570975,0.0035873184,0.95269215,0.000037420767],"about_ca_topic_score_codex":0.0006024976,"about_ca_topic_score_gemma":0.0010791272,"teacher_disagreement_score":0.0041825897,"about_ca_system_score_codex":0.00028818083,"about_ca_system_score_gemma":0.0006393934,"threshold_uncertainty_score":0.013992131},"labels":[],"label_agreement":null},{"id":"W4385291421","doi":"10.1002/jsfa.12886","title":"Effects of elevated nitrogen fertilizer on the multi‐level structure and thermal properties of rice starch granules and their relationship with chalkiness traits","year":2023,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Starch; Amylose; Amylopectin; Crystallinity; Granule (geology); Food science; Chemistry; Nitrogen; Fertilizer; Agronomy; Materials science; Crystallography; Organic chemistry; Biology; Composite material","score_opus":0.029564978979389152,"score_gpt":0.21691341943016593,"score_spread":0.18734844045077678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385291421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99837095,0.00047721676,0.00046294695,0.000029543546,0.000010060336,0.000011493669,0.00020249242,0.000022667944,0.000412615],"genre_scores_gemma":[0.99806815,0.00015980536,0.0004250023,0.000039372408,0.0000023581533,0.000027279933,0.00021709807,0.000011330335,0.001049478],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998313,0.000021939573,0.000017054079,0.00006537564,0.00003498165,0.000029328952],"domain_scores_gemma":[0.9997253,0.000050929357,0.00007860466,0.000016508438,0.000048404025,0.00008021808],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013689269,0.00033266644,0.0003696629,0.00022050773,0.00016244464,0.00036500965,0.00019192623,0.00032816635,0.00069069024],"category_scores_gemma":[0.00022794504,0.00018720602,0.00027754734,0.00019026577,0.00031780495,0.00024906316,0.00021023219,0.0004507517,0.00011493885],"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":[0.00044025338,0.0000305475,0.0015971218,0.000043742588,0.000010970725,0.000049914364,0.000025777088,0.00005535391,0.9970407,0.000015769574,0.00001380971,0.00067615503],"study_design_scores_gemma":[0.000050796934,0.0011022884,0.32283002,0.000018519384,0.00007880867,0.00021915007,0.00032349754,0.003150778,0.67007476,0.00018397877,0.0019213217,0.000046043056],"about_ca_topic_score_codex":0.003237034,"about_ca_topic_score_gemma":0.0031976586,"teacher_disagreement_score":0.003237034,"about_ca_system_score_codex":0.0005959609,"about_ca_system_score_gemma":0.00027427208,"threshold_uncertainty_score":0.0064364076},"labels":[],"label_agreement":null},{"id":"W4385415947","doi":"10.3389/fsufs.2023.1174597","title":"Preparation of lentil and quinoa protein complexes through protein–protein interactions and water kefir–assisted fermentation to improve protein quality and functionality","year":2023,"lang":"en","type":"article","venue":"Frontiers in Sustainable Food Systems","topic":"Food composition and properties","field":"Nursing","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":"Université de Moncton","funders":"King Saud University","keywords":"Fermentation; Food science; Pea protein; Chemistry; Kefir; Biochemistry; Biology","score_opus":0.03881266559117653,"score_gpt":0.31583561631986107,"score_spread":0.27702295072868455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385415947","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9806805,0.0019343955,0.015819078,0.00008711835,0.000019662712,0.000094890216,0.00010472313,0.00008761961,0.0011720009],"genre_scores_gemma":[0.98481447,0.00082395313,0.012237117,0.000051663133,0.0000073184583,0.00005210335,0.00016579965,0.000025547097,0.0018220422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976724,0.000046832585,0.000022098318,0.000050822717,0.000069287904,0.00004387012],"domain_scores_gemma":[0.9999244,0.00000805754,0.00003006268,0.0000072351213,0.000015119189,0.000015075908],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003402209,0.00056594174,0.00026489343,0.00022118787,0.0001647709,0.00033567334,0.000253634,0.0003468726,0.00055138627],"category_scores_gemma":[0.00015386654,0.00014403336,0.0003664147,0.00021871993,0.00019780097,0.00027158333,0.00032197052,0.0003536774,0.00023278603],"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":[0.000025099389,0.000016125508,0.0000963947,0.00003752717,0.0000069851462,0.000022713262,0.000010705437,0.000042478052,0.9984701,0.000032478358,0.0000123230675,0.0012270508],"study_design_scores_gemma":[0.0000055069463,0.00011422825,0.0008815127,0.0000036993683,0.000014440843,0.000079103374,0.000009228056,0.0004899068,0.99705243,0.000010761276,0.0013343606,0.000004853198],"about_ca_topic_score_codex":0.0005652229,"about_ca_topic_score_gemma":0.0009778785,"teacher_disagreement_score":0.00056594174,"about_ca_system_score_codex":0.00034377835,"about_ca_system_score_gemma":0.00019539149,"threshold_uncertainty_score":0.0024943352},"labels":[],"label_agreement":null},{"id":"W4385752177","doi":"10.1080/10408398.2023.2243510","title":"A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":58,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Conceptualization; Food industry; Rheology; Food science; Chemistry; Food waste; Biochemical engineering; Computer science; Materials science; Engineering; Composite material; Waste management","score_opus":0.38817848372450137,"score_gpt":0.37127867215313703,"score_spread":0.01689981157136433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385752177","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":[0.00025327207,0.99840444,0.00015742959,0.00013299032,0.00013575447,0.000005871972,0.000035213292,0.000006819114,0.00086821325],"genre_scores_gemma":[0.0008802768,0.9982153,0.00022827416,0.000092216935,0.00005870062,0.0000064278383,0.00003596636,0.0000014730126,0.00048145387],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997515,0.000043151995,0.00004817471,0.000044804357,0.00008915467,0.000023239714],"domain_scores_gemma":[0.99959666,0.00020672988,0.00007493531,0.00001046571,0.00009113972,0.000020084919],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005041172,0.0009977405,0.0011661929,0.0022914885,0.0002998235,0.0009854302,0.00058243243,0.0008047505,0.0039163968],"category_scores_gemma":[0.0008164175,0.00031229382,0.00082484126,0.0022237243,0.00030340438,0.0012027078,0.00051630475,0.0010375659,0.0011392002],"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":[0.000098872326,0.000107793356,0.00027067788,0.11606556,0.00023855183,0.00030859865,0.00021373334,0.0005487101,0.0104312645,0.0042425357,0.025903571,0.84157026],"study_design_scores_gemma":[0.000008342172,0.00017744323,0.0012108908,0.011789198,0.00033436346,0.0008726099,0.00011109008,0.00009924772,0.0019309323,0.0011882153,0.9822459,0.00003185517],"about_ca_topic_score_codex":0.0013406388,"about_ca_topic_score_gemma":0.0022328906,"teacher_disagreement_score":0.0039163968,"about_ca_system_score_codex":0.00040541723,"about_ca_system_score_gemma":0.0012535462,"threshold_uncertainty_score":0.013101578},"labels":[],"label_agreement":null},{"id":"W4386027233","doi":"","title":"Feasibility of using different attachments for measuring textural properties of dry tagliatelle shaped pasta","year":2015,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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":"Texture (cosmology); Materials science; Computer science; Artificial intelligence","score_opus":0.6349657397797269,"score_gpt":0.5557703264902174,"score_spread":0.07919541328950952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386027233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9749767,0.0021010716,0.019616604,0.00009475913,0.0001239965,0.00019226874,0.0007491244,0.00007825748,0.002067193],"genre_scores_gemma":[0.94312614,0.0017296349,0.04984195,0.00017638995,0.00005036355,0.000258409,0.0010814709,0.000049262282,0.0036863175],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99841607,0.00032562864,0.00011493723,0.00030991266,0.00076417177,0.000069205744],"domain_scores_gemma":[0.9987876,0.00034484974,0.00030748537,0.00009169925,0.00038173734,0.00008665301],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011757324,0.00074633333,0.0003031225,0.0009113238,0.00030127884,0.00048735025,0.00047383353,0.00054111937,0.0017106623],"category_scores_gemma":[0.0018581464,0.00031567848,0.00038203032,0.0008706888,0.00038556303,0.00043470217,0.0003810074,0.0007452023,0.00042578272],"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":[0.0007025236,0.00020393496,0.01839633,0.00025323444,0.00004426858,0.0001366547,0.00047096098,0.00013780032,0.95986074,0.000092701455,0.00011334594,0.019587478],"study_design_scores_gemma":[0.0000453735,0.0066025266,0.29867586,0.00011240785,0.00025728648,0.0008695493,0.0012255128,0.0021575824,0.68328273,0.00021372028,0.006474199,0.00008317836],"about_ca_topic_score_codex":0.0009015146,"about_ca_topic_score_gemma":0.0032768426,"teacher_disagreement_score":0.0017106623,"about_ca_system_score_codex":0.00019960766,"about_ca_system_score_gemma":0.00019900828,"threshold_uncertainty_score":0.0062179565},"labels":[],"label_agreement":null},{"id":"W4386200213","doi":"10.1016/j.foodres.2023.113409","title":"Probing gallic acid–starch interactions through Rapid ViscoAnalyzer in vitro digestion","year":2023,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"","keywords":"Starch; Chemistry; Digestion (alchemy); Food science; Amylase; Gallic acid; Biochemistry; Enzyme; Chromatography","score_opus":0.14771782930380795,"score_gpt":0.4103256642564465,"score_spread":0.26260783495263856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386200213","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93524325,0.001981758,0.0583964,0.00014256456,0.00012258907,0.000116118805,0.00033800834,0.00018931928,0.003469884],"genre_scores_gemma":[0.9418877,0.0022597907,0.047821376,0.00018319227,0.00003220014,0.00019826101,0.00048155998,0.00017402036,0.006961963],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995641,0.0001216465,0.000028169376,0.00009441432,0.00008482299,0.000106842905],"domain_scores_gemma":[0.99954,0.0002613516,0.000048571772,0.00004498015,0.00008049033,0.000024588418],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070745114,0.0006754259,0.0003344941,0.0003055251,0.00042256305,0.00064966816,0.0003270532,0.0005188148,0.0013716886],"category_scores_gemma":[0.0006308044,0.00043360813,0.0003536385,0.00031784616,0.00041863383,0.00041370813,0.00042535245,0.0012347032,0.00054457725],"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":[0.00005475842,0.000016030785,0.00013256754,0.000013140367,0.000004111451,0.0000124021935,0.000035875302,0.000037519625,0.9985599,0.00003995334,0.000016193368,0.0010775604],"study_design_scores_gemma":[0.0000056493013,0.00017391195,0.0029435502,0.0000051426878,0.000022256736,0.00004666469,0.00006773646,0.0014739066,0.9943171,0.00006145405,0.00087408023,0.000008502795],"about_ca_topic_score_codex":0.0018641859,"about_ca_topic_score_gemma":0.002858503,"teacher_disagreement_score":0.0018641859,"about_ca_system_score_codex":0.00028813246,"about_ca_system_score_gemma":0.0003458284,"threshold_uncertainty_score":0.004588723},"labels":[],"label_agreement":null},{"id":"W4386317167","doi":"10.1002/9781119862611.ch19","title":"Grain and Gluten‐Free Diets","year":2023,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Whole grains; Microbiome; Gut microbiome; Gluten free; Food science; Obesity; Dietary fiber; Gluten; Fiber; Biology; Chemistry; Bioinformatics; Endocrinology","score_opus":0.02232465200680611,"score_gpt":0.2489114813699711,"score_spread":0.226586829363165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386317167","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":[0.81494564,0.015737815,0.008390876,0.002179561,0.0018577938,0.0006771094,0.015680676,0.0005366369,0.13999385],"genre_scores_gemma":[0.7176039,0.015873503,0.019106222,0.002807185,0.00031917827,0.0011153939,0.01687383,0.00021945401,0.22608131],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998554,0.000022023556,0.000014719004,0.000038012742,0.00004251269,0.000027347765],"domain_scores_gemma":[0.99989915,0.000010369542,0.000022997783,0.000016990783,0.000019233594,0.000031313994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033279904,0.00039687759,0.00035315836,0.0005358469,0.00039635654,0.00062923454,0.0002983655,0.00043645484,0.015431179],"category_scores_gemma":[0.0002853745,0.00008054832,0.00033991857,0.00062229065,0.00030977593,0.0003271723,0.000637058,0.0005001206,0.0023178183],"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":[0.06281912,0.01562196,0.023980655,0.007082856,0.0014513008,0.0007776207,0.00081825384,0.00068111654,0.12100937,0.019877726,0.035408143,0.71047187],"study_design_scores_gemma":[0.0031100626,0.017523002,0.20470233,0.0016882659,0.0018690296,0.0012010771,0.00089666847,0.001113521,0.037441995,0.011324752,0.71898925,0.00014000421],"about_ca_topic_score_codex":0.003487747,"about_ca_topic_score_gemma":0.006049325,"teacher_disagreement_score":0.015431179,"about_ca_system_score_codex":0.00044547906,"about_ca_system_score_gemma":0.00038670542,"threshold_uncertainty_score":0.05162239},"labels":[],"label_agreement":null},{"id":"W4386525331","doi":"10.1016/j.ajcnut.2023.06.021","title":"Unveiling the optimal soluble dietary fiber for type 2 diabetes: galactomannans take the lead?","year":2023,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Research Canada; University of Toronto; St. Michael's Hospital","funders":"University of Toronto; Institute for the Advancement of Food and Nutrition Sciences; Canadian Institutes of Health Research; National Honey Board; International Life Sciences Institute; Ian's Friends Foundation; International Nut and Dried Fruit Council; Glycemic Index Foundation; Canada Foundation for Innovation; United Soybean Board; Ontario Research Foundation; Ontario Ministry of Research, Innovation and Science; U.S. Department of Agriculture","keywords":"Dietary fiber; Type 2 diabetes; Food science; Chemistry; Lead (geology); Biochemistry; Diabetes mellitus; Medicine; Endocrinology; Biology","score_opus":0.1259777979401498,"score_gpt":0.38163576296637197,"score_spread":0.2556579650262222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386525331","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0005212822,0.002910555,0.00007716731,0.98461044,0.010436134,0.0000054264297,0.000012171022,0.000010556372,0.0014163116],"genre_scores_gemma":[0.0049471734,0.0037566584,0.00048339297,0.94327533,0.041091636,0.000027809545,0.00001695996,0.000019080167,0.0063818465],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99833727,0.00045937524,0.0002601787,0.00014711387,0.0005726741,0.00022341961],"domain_scores_gemma":[0.99439275,0.0025255105,0.00037441295,0.00013014821,0.0011719562,0.0014051155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00318108,0.00067785283,0.0014704963,0.00048037872,0.0030543837,0.002138833,0.0011755684,0.0322189,0.0056156977],"category_scores_gemma":[0.011811997,0.00043078352,0.0007312974,0.00041451008,0.002199212,0.0038514738,0.0015516151,0.031511165,0.0036954943],"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":[0.00021662471,0.00022590072,0.0014309051,0.000119920165,0.000023841436,0.0018111605,0.00017514384,0.000067030065,0.0006088173,0.0036954524,0.9494044,0.042220756],"study_design_scores_gemma":[0.00029378655,0.00028287337,0.0023848834,0.0005335106,0.000046808123,0.0026050399,0.0010712811,0.0003834973,0.0003619096,0.016839875,0.9751244,0.00007214712],"about_ca_topic_score_codex":0.0067068394,"about_ca_topic_score_gemma":0.013901791,"teacher_disagreement_score":0.0322189,"about_ca_system_score_codex":0.0026386145,"about_ca_system_score_gemma":0.0047032493,"threshold_uncertainty_score":0.019144535},"labels":[],"label_agreement":null},{"id":"W4386570255","doi":"10.1016/j.xphs.2023.09.002","title":"Carboxymethyl Starch Films as Enteric Coatings: Processing and Mechanistic Insights","year":2023,"lang":"en","type":"article","venue":"Journal of Pharmaceutical Sciences","topic":"Food composition and properties","field":"Nursing","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":"Université du Québec à Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Courtois Foundation","keywords":"Plasticizer; Starch; Thermogravimetric analysis; Glycerol; Materials science; Fourier transform infrared spectroscopy; Aqueous solution; Chemical engineering; Sorbitol; Coating; Carboxymethyl cellulose; Chemistry; Nuclear chemistry; Organic chemistry; Composite material; Sodium","score_opus":0.08647360477202379,"score_gpt":0.3892526902919329,"score_spread":0.30277908551990906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386570255","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96491355,0.015337034,0.012236633,0.000422671,0.00013659649,0.000055533783,0.00009564233,0.00003776414,0.006764584],"genre_scores_gemma":[0.98688495,0.006370522,0.0047925203,0.000088162684,0.000030321129,0.000017270579,0.000055996286,0.000011955475,0.0017482426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998646,0.000020314095,0.00000872709,0.000020422329,0.000054202446,0.000031710217],"domain_scores_gemma":[0.99989176,0.000036968588,0.000028611223,0.000008052998,0.000025194138,0.0000094622565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031042428,0.000383336,0.00020812942,0.00016631513,0.00016620969,0.000538326,0.00020549753,0.00045670036,0.0005766079],"category_scores_gemma":[0.0002512996,0.00022227051,0.0002906919,0.00011542959,0.00029745352,0.0006607739,0.00018120666,0.0007636029,0.00013730094],"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":[0.00008397111,0.000044541033,0.00020799525,0.00015234537,0.0000073431866,0.00015104827,0.000072907715,0.0001934944,0.9937356,0.0009358255,0.000051246083,0.0043636234],"study_design_scores_gemma":[0.000010965916,0.00033598245,0.0021226462,0.000031372383,0.000024746458,0.00030809818,0.00012595089,0.0026258621,0.99032027,0.000532738,0.003549635,0.000011588613],"about_ca_topic_score_codex":0.00041547418,"about_ca_topic_score_gemma":0.0005152409,"teacher_disagreement_score":0.0005766079,"about_ca_system_score_codex":0.00020564141,"about_ca_system_score_gemma":0.00021107557,"threshold_uncertainty_score":0.0019289851},"labels":[],"label_agreement":null},{"id":"W4386727532","doi":"10.5539/jfr.v12n4p11","title":"Effect of Pinto Bean Starch Fortification on Bread Texture and Expected Glycemic Index","year":2023,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food composition and properties","field":"Nursing","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":"Chewiness; Starch; Food science; Glycemic index; Glycemic; Pinto bean; Chemistry; Fortification; Amylose; Resistant starch; Hydrolysis; Phaseolus; Biochemistry; Agronomy; Biology; Biotechnology","score_opus":0.0669313328949333,"score_gpt":0.3902640517382007,"score_spread":0.3233327188432674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386727532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998868,0.00039491634,0.0002449004,0.000026277323,0.00001443054,0.000022016373,0.0000695357,0.000017653574,0.00034238232],"genre_scores_gemma":[0.9975326,0.00026510324,0.00095649424,0.000049034963,0.0000044040944,0.000015543152,0.00010227554,0.00001358347,0.0010608291],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998758,0.000026919552,0.000014879537,0.000030268196,0.00002471026,0.00002738823],"domain_scores_gemma":[0.999757,0.00005802726,0.00006384746,0.000020734544,0.000031545565,0.000068806505],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001400799,0.00039073644,0.00030522494,0.00018412765,0.00010138572,0.00041565602,0.00018862182,0.0002922049,0.0012698984],"category_scores_gemma":[0.00040048413,0.00018603995,0.00021627684,0.00016783348,0.00022929847,0.00022670464,0.00023592608,0.0004955685,0.00014018947],"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":[0.0027225963,0.00023430338,0.00036885362,0.000092774404,0.000023966913,0.000060579274,0.000036709844,0.00007318511,0.9938314,0.000023116094,0.000019437859,0.002513042],"study_design_scores_gemma":[0.00007522105,0.006338039,0.014300308,0.000020606969,0.00006915005,0.00010482133,0.00008075044,0.00043487005,0.97735834,0.000025507827,0.0011773477,0.000014881933],"about_ca_topic_score_codex":0.0012995995,"about_ca_topic_score_gemma":0.0017543897,"teacher_disagreement_score":0.0012995995,"about_ca_system_score_codex":0.00017087717,"about_ca_system_score_gemma":0.00016148697,"threshold_uncertainty_score":0.0042482615},"labels":[],"label_agreement":null},{"id":"W4386754339","doi":"10.18280/ijdne.180401","title":"An Evaluation of Steamed Sponge Cake Comprising Ambon Banana Peel Flour and Dates: Exploration of Nutrient Composition, Glycemic Index, and Acceptability for Hyperglycemia Mitigation","year":2023,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food composition and properties","field":"Nursing","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":"Glycemic index; Food science; Nutrient; Index (typography); Mathematics; Glycemic; Chemistry; Biotechnology; Biology; Computer science; Insulin; Organic chemistry","score_opus":0.03705970959990351,"score_gpt":0.31778005135343323,"score_spread":0.2807203417535297,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386754339","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993806,0.00016797762,0.00019069627,0.000007636963,0.0000031338714,0.000038389768,0.00003365138,0.0000018449472,0.00017613964],"genre_scores_gemma":[0.9956339,0.0004430376,0.0031963096,0.000020097426,0.000005472169,0.00003123074,0.00009900775,0.000005723938,0.0005653617],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995691,0.0001293653,0.000029273317,0.000086935695,0.0001563281,0.000028951234],"domain_scores_gemma":[0.9995577,0.00014400727,0.0000974007,0.000023348228,0.00011507239,0.00006247928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011217447,0.00039903753,0.00047652973,0.00065254036,0.00041046942,0.00065083266,0.00035046766,0.00034911992,0.00097111386],"category_scores_gemma":[0.0011363107,0.00015704225,0.0005961634,0.00042730893,0.00034485894,0.0004455547,0.00039566137,0.00042191343,0.000099655204],"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":[0.017338218,0.0070642037,0.025551397,0.0024339056,0.00040497328,0.0010684197,0.0016865876,0.0013514697,0.8950736,0.00054306426,0.00019482712,0.04728939],"study_design_scores_gemma":[0.00047241146,0.22762477,0.2873219,0.00030978958,0.0016236103,0.0022149305,0.005309303,0.0048062787,0.46231896,0.0003505348,0.007449589,0.0001979264],"about_ca_topic_score_codex":0.0013452517,"about_ca_topic_score_gemma":0.0031987715,"teacher_disagreement_score":0.0013452517,"about_ca_system_score_codex":0.0003414485,"about_ca_system_score_gemma":0.00031497804,"threshold_uncertainty_score":0.0059324503},"labels":[],"label_agreement":null},{"id":"W4386774405","doi":"10.18280/ijdne.180420","title":"Extended Fermentation and Physical Scarification to Break Dormancy in Aren (Arenga pinnata) Seeds","year":2023,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food composition and properties","field":"Nursing","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":"Scarification; Dormancy; Engineering; Horticulture; Biology; Environmental science; Agricultural engineering; Germination","score_opus":0.016688916642442753,"score_gpt":0.2934364638040391,"score_spread":0.27674754716159633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386774405","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99826163,0.000642351,0.00060926523,0.000032461267,0.000018436978,0.00003881631,0.00005719689,0.000012194424,0.00032769024],"genre_scores_gemma":[0.9953035,0.00072382274,0.0022688163,0.000048202895,0.000008648256,0.00010307251,0.00014551241,0.000010124354,0.0013883441],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998,0.000038533955,0.000020530715,0.00006204052,0.00004377226,0.00003523411],"domain_scores_gemma":[0.999821,0.000028661358,0.0000548144,0.000016230511,0.000015569482,0.0000636879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002556252,0.00042471796,0.00046596842,0.0002769906,0.00025218265,0.00032591895,0.00029346402,0.0002000352,0.00077410863],"category_scores_gemma":[0.00017889384,0.0001680346,0.00039545092,0.00022937938,0.00024069451,0.00033572182,0.00029710238,0.0007725485,0.000077309596],"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":[0.0017986555,0.0007138149,0.0008793745,0.00020232714,0.00002247871,0.0000847795,0.000056988658,0.0001211642,0.9913942,0.000058661066,0.000023869865,0.004643702],"study_design_scores_gemma":[0.00030853972,0.024586504,0.09815739,0.00005878422,0.00019241252,0.0004083704,0.0003080699,0.0013217519,0.8704599,0.00013729442,0.004008021,0.000053045773],"about_ca_topic_score_codex":0.0009778407,"about_ca_topic_score_gemma":0.0019429402,"teacher_disagreement_score":0.0009778407,"about_ca_system_score_codex":0.00026434596,"about_ca_system_score_gemma":0.000360606,"threshold_uncertainty_score":0.0025897026},"labels":[],"label_agreement":null},{"id":"W4386787233","doi":"10.1016/j.foodhyd.2023.109283","title":"Improved protein extraction technology using deep eutectic solvent system for producing high purity fava bean protein isolates at mild conditions","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":100,"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":"Choline chloride; Extraction (chemistry); Deep eutectic solvent; Chemistry; Protein purification; Chromatography; Yield (engineering); Solvent; Glycerol; Eutectic system; Food science; Biochemistry; Materials science; Crystallography; Microstructure","score_opus":0.025035189579703545,"score_gpt":0.2706436752292812,"score_spread":0.24560848564957763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386787233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.84358156,0.0033028002,0.14925118,0.0002852705,0.00008947666,0.0001846428,0.00066995533,0.00042729857,0.002207749],"genre_scores_gemma":[0.8697536,0.0029109335,0.118634336,0.0001964361,0.00003644607,0.00015477715,0.0021910593,0.00016325523,0.005959212],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997143,0.00004036607,0.000033207707,0.000065039865,0.00010384126,0.000043230335],"domain_scores_gemma":[0.99989855,0.000016518909,0.000027748967,0.000010580796,0.000033010336,0.000013572684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002688189,0.0005783725,0.00052049296,0.0003558499,0.00027973903,0.00033800217,0.0002728072,0.00034033819,0.00046961664],"category_scores_gemma":[0.00023199212,0.00025346986,0.0004655449,0.0005138485,0.00021781569,0.00044783915,0.00048295697,0.0008828389,0.00046156184],"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":[0.000010365912,0.0000052811574,0.000049294886,0.000023221299,0.0000019811805,0.000029666155,0.000010862637,0.00001794191,0.99902976,0.0000143292355,0.000011064435,0.0007961666],"study_design_scores_gemma":[0.0000042013835,0.00008224391,0.001693328,0.000005881091,0.000018940433,0.0003336716,0.000023657169,0.00041985654,0.99567187,0.000032704575,0.0017055488,0.000008178741],"about_ca_topic_score_codex":0.0009854283,"about_ca_topic_score_gemma":0.0019825546,"teacher_disagreement_score":0.0009854283,"about_ca_system_score_codex":0.0002273527,"about_ca_system_score_gemma":0.0002857764,"threshold_uncertainty_score":0.001959443},"labels":[],"label_agreement":null},{"id":"W4387095370","doi":"10.1016/j.foodres.2023.113521","title":"Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model","year":2023,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Sugar; Starch; Particle size; Food science; Wheat flour; Digestion (alchemy); Chemistry; Chromatography","score_opus":0.315467543630195,"score_gpt":0.45041449200260353,"score_spread":0.1349469483724085,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387095370","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977742,0.00033048211,0.0008360193,0.00002035087,0.00002015454,0.000012716814,0.0004111381,0.00001438557,0.0005806434],"genre_scores_gemma":[0.9925368,0.00037438722,0.0020475364,0.000059072783,0.0000039921215,0.000023530381,0.00065638084,0.00002143422,0.004276875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998543,0.000019278841,0.000016073027,0.000053334603,0.000028447996,0.000028481822],"domain_scores_gemma":[0.9998586,0.000034681154,0.000032476935,0.00002009087,0.000028268973,0.000025903244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022173539,0.00036727116,0.0003509506,0.00018530135,0.00019672605,0.0004838991,0.00017761198,0.00022919901,0.001450423],"category_scores_gemma":[0.00018361415,0.00016292739,0.00030851067,0.000266438,0.00020236992,0.00025964994,0.000217516,0.0006991999,0.0002267699],"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":[0.00076956424,0.000084769286,0.00047136177,0.000023391438,0.0000084173125,0.000038012142,0.00003228252,0.00003850367,0.99758613,0.000025473191,0.000017345646,0.00090477674],"study_design_scores_gemma":[0.000019038278,0.0016306301,0.0209742,0.000011707374,0.000077497156,0.00010646209,0.00022502267,0.0008050932,0.9744139,0.00007205681,0.0016469755,0.000017518623],"about_ca_topic_score_codex":0.0020364716,"about_ca_topic_score_gemma":0.0029711723,"teacher_disagreement_score":0.0020364716,"about_ca_system_score_codex":0.00023521586,"about_ca_system_score_gemma":0.00017652602,"threshold_uncertainty_score":0.004852116},"labels":[],"label_agreement":null},{"id":"W4387203644","doi":"10.1016/b978-0-443-18981-4.00001-x","title":"Avocado seed starch: structure, functionality, and applications","year":2023,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Starch; Amylose; Retrogradation (starch); Crystallinity; Agriculture; Environmental pollution; Resistant starch; Horticulture; Yield (engineering); Food science; Mathematics; Biology; Chemistry; Environmental science; Environmental protection; Materials science","score_opus":0.03842347855717968,"score_gpt":0.2579533796675703,"score_spread":0.21952990111039064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387203644","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":[0.10476787,0.5747243,0.017933967,0.0011826254,0.0013604461,0.00006407257,0.0008589551,0.00043971912,0.29866806],"genre_scores_gemma":[0.15092021,0.25154912,0.017220398,0.0005243523,0.00029347485,0.000101425765,0.0010684174,0.0002097396,0.5781129],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997175,0.0000022218474,0.0000016407423,0.000008033705,0.00001352833,0.0000028183806],"domain_scores_gemma":[0.9999758,0.000008142869,0.000003694013,0.000002101636,0.00000601818,0.0000043230034],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011358358,0.0005939031,0.00025558914,0.0008443559,0.0002083981,0.00072129664,0.00026467102,0.00035352047,0.007108453],"category_scores_gemma":[0.00009211977,0.00022434277,0.00022635903,0.0007723214,0.00018586335,0.0005400124,0.00031811598,0.00057703286,0.002393772],"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":[0.00024648456,0.000115326504,0.00051887723,0.0010623591,0.000016155487,0.00048832386,0.00025947846,0.0004859687,0.24195716,0.013573741,0.013787657,0.7274885],"study_design_scores_gemma":[0.000020345422,0.0005055714,0.005888168,0.0006844391,0.000041287054,0.0027815527,0.00021544298,0.0007964146,0.05062247,0.008778789,0.9296343,0.000031268166],"about_ca_topic_score_codex":0.0012336241,"about_ca_topic_score_gemma":0.002197023,"teacher_disagreement_score":0.007108453,"about_ca_system_score_codex":0.00022349243,"about_ca_system_score_gemma":0.00017567219,"threshold_uncertainty_score":0.023780107},"labels":[],"label_agreement":null},{"id":"W4387304122","doi":"10.1002/fsn3.3734","title":"Impact of cooking on the protein quality of Russet potatoes","year":2023,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Food science; Protein quality; Protein digestibility; Chemistry; Limiting; Raw material; Digestion (alchemy); Protein efficiency ratio; Plant protein; Population; Cooking methods; Biology; Body weight; Chromatography; Feed conversion ratio","score_opus":0.07892705984744579,"score_gpt":0.3491111033405048,"score_spread":0.270184043493059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387304122","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99914014,0.00025089478,0.00025067283,0.0000075923003,0.000004478778,0.000007285168,0.000087433895,0.000007814651,0.00024358848],"genre_scores_gemma":[0.9978618,0.0003083777,0.00077438256,0.000044250923,0.0000035996832,0.000009765843,0.000351227,0.000018418703,0.00062818883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973685,0.00005504572,0.00002332259,0.00007564342,0.00006897561,0.00004007607],"domain_scores_gemma":[0.9994547,0.00012453129,0.00019557957,0.000045511682,0.00009977707,0.00007986308],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003872119,0.0005109461,0.00032566985,0.00025847915,0.00015405503,0.0006342421,0.00011777142,0.00020095012,0.0009326982],"category_scores_gemma":[0.0005808854,0.00022704963,0.00031791496,0.00022996671,0.00036403854,0.00023136412,0.00032009435,0.00051366485,0.00013617729],"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":[0.0009769361,0.000045698078,0.0040561697,0.000079762736,0.000050073104,0.000090758054,0.00007988651,0.00008925015,0.99325246,0.00001540616,0.0000140296215,0.001249502],"study_design_scores_gemma":[0.000024150853,0.0043155705,0.3160472,0.000034646302,0.00014745173,0.0004534467,0.0003077434,0.00071480876,0.6771693,0.000055013785,0.0007012372,0.000029391094],"about_ca_topic_score_codex":0.00078970566,"about_ca_topic_score_gemma":0.0016449953,"teacher_disagreement_score":0.0009326982,"about_ca_system_score_codex":0.00018203427,"about_ca_system_score_gemma":0.00012399683,"threshold_uncertainty_score":0.003120184},"labels":[],"label_agreement":null},{"id":"W4387335036","doi":"10.1016/j.tifs.2023.104196","title":"Whole grain chemistry and nutrition from a health perspective: Understanding the fibre-phenolic-starch ménage à trois","year":2023,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Food science; Whole grains; Chemistry; Polysaccharide; Nutrient; Bran; Dietary fiber; Biochemistry; Organic chemistry","score_opus":0.056025874729338766,"score_gpt":0.32708931768190486,"score_spread":0.27106344295256607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387335036","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":[0.3186376,0.5976081,0.028907904,0.026926672,0.001347444,0.0000669798,0.00039966608,0.00013761279,0.025968026],"genre_scores_gemma":[0.6695222,0.2926035,0.013819098,0.0052977554,0.0013089894,0.000041317315,0.00015572348,0.000036612302,0.017214784],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999056,0.000016894915,0.000005265602,0.000028794004,0.00002227009,0.00002119655],"domain_scores_gemma":[0.9998203,0.000046082845,0.000045563604,0.000010746372,0.000038667706,0.00003871759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044861142,0.00050386577,0.00050173135,0.00074975006,0.00031771773,0.0018615313,0.00046692952,0.0010506185,0.0018026636],"category_scores_gemma":[0.00034688102,0.00026956885,0.00033858363,0.00032659358,0.0011218725,0.0021112103,0.0008295873,0.0011482331,0.00031462207],"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":[0.0016574899,0.0009998899,0.057949062,0.004468821,0.0004284426,0.0020345103,0.0022954457,0.00230873,0.45015657,0.054621134,0.009782437,0.41329747],"study_design_scores_gemma":[0.00007055335,0.0035541442,0.32415023,0.0018301753,0.000614621,0.0050955936,0.008061254,0.01155859,0.091982886,0.19615059,0.35671195,0.00021945909],"about_ca_topic_score_codex":0.0032644582,"about_ca_topic_score_gemma":0.005033966,"teacher_disagreement_score":0.0032644582,"about_ca_system_score_codex":0.0005974478,"about_ca_system_score_gemma":0.0008274399,"threshold_uncertainty_score":0.006490886},"labels":[],"label_agreement":null},{"id":"W4387449344","doi":"10.1016/j.foodhyd.2023.109388","title":"Effects of ferulic acid on the polymerization behavior of gluten protein and its components","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":34,"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":"Qinglan Project of Jiangsu Province of China; Priority Academic Program Development of Jiangsu Higher Education Institutions; Natural Science Foundation of Jiangsu Province; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Glutenin; Gluten; Chemistry; Ferulic acid; Gliadin; Tryptophan; Food science; Polymerization; Tyrosine; Chromatography; Biochemistry; Amino acid; Polymer; Organic chemistry; Protein subunit","score_opus":0.021415303334636395,"score_gpt":0.23693168721919747,"score_spread":0.21551638388456107,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387449344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998447,0.0005570536,0.00023605967,0.000023566929,0.0000148212375,0.00000738869,0.000039912793,0.0000059779195,0.0006682173],"genre_scores_gemma":[0.9985362,0.0002522414,0.00027975565,0.000023132023,0.000006684787,0.0000048027828,0.000042811756,0.000006118087,0.0008482325],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998841,0.00002809789,0.0000068063987,0.000021629658,0.000015697571,0.000043654705],"domain_scores_gemma":[0.99971825,0.00011042467,0.00004946415,0.000019117837,0.000046654255,0.00005616602],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025000077,0.00034782532,0.00016759952,0.00016739365,0.00018381665,0.0001671936,0.00016019335,0.00026744558,0.0016424608],"category_scores_gemma":[0.0004958629,0.0001551505,0.00026578215,0.0002131075,0.0002850387,0.00027808212,0.00012015126,0.00043954406,0.00018738209],"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":[0.00470308,0.00015044135,0.00038365397,0.00006993452,0.000019617873,0.000103038336,0.00011035408,0.0001947725,0.991102,0.00006807301,0.0000340334,0.0030611157],"study_design_scores_gemma":[0.00003225811,0.000797463,0.0029396382,0.000005825037,0.000025405716,0.00003324504,0.00003345406,0.000563252,0.9951344,0.000023294617,0.00040312277,0.000008599172],"about_ca_topic_score_codex":0.0015472221,"about_ca_topic_score_gemma":0.0010198142,"teacher_disagreement_score":0.0016424608,"about_ca_system_score_codex":0.00020330599,"about_ca_system_score_gemma":0.00021440657,"threshold_uncertainty_score":0.0054945946},"labels":[],"label_agreement":null},{"id":"W4387468698","doi":"10.1016/j.focha.2023.100455","title":"Mature green plantain-amaranth flour inclusion improved wheat bread nutrients, antioxidant activities, glycemic index/load and carbohydrate hydrolyzing enzyme inhibitory activities","year":2023,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Amaranth; Food science; Chemistry; Glycemic index; DPPH; ABTS; Antioxidant; Biology; Glycemic; Biochemistry; Biotechnology","score_opus":0.006803236985208344,"score_gpt":0.22002605352027468,"score_spread":0.21322281653506633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387468698","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987306,0.00045077546,0.00048178373,0.000015383834,0.00000865467,0.0000061724086,0.00007519016,0.000019444355,0.00021191248],"genre_scores_gemma":[0.99716944,0.00030445913,0.001281712,0.00003091497,0.0000051171487,0.000007873095,0.000250197,0.00001961265,0.00093064323],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999044,0.000014026598,0.000009305473,0.000024159865,0.000028185093,0.000019994879],"domain_scores_gemma":[0.99990606,0.000010013874,0.000031215426,0.0000069579464,0.000016265565,0.000029529549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010277241,0.0003782719,0.00034071752,0.00024040003,0.00009273364,0.00026094317,0.00012304666,0.00018406236,0.00073382666],"category_scores_gemma":[0.00009178622,0.00011295787,0.00024832194,0.00014796935,0.000099005054,0.00017147585,0.00023711789,0.00036007975,0.00011570531],"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":[0.00010020084,0.000025888485,0.00013258916,0.000022995893,0.000007951891,0.000019773232,0.0000065349805,0.0000084863,0.99904305,0.00000755058,0.0000049652635,0.0006199842],"study_design_scores_gemma":[0.000035404264,0.0023073605,0.043379057,0.000018513298,0.00013544767,0.000309563,0.00006566308,0.00057078217,0.95053744,0.000042751748,0.0025864735,0.000011589957],"about_ca_topic_score_codex":0.0005241413,"about_ca_topic_score_gemma":0.0011881766,"teacher_disagreement_score":0.00073382666,"about_ca_system_score_codex":0.00011133626,"about_ca_system_score_gemma":0.00007634809,"threshold_uncertainty_score":0.002454877},"labels":[],"label_agreement":null},{"id":"W4387547002","doi":"10.1007/978-3-031-24861-0_104","title":"Computational Modelling of Grain Storage","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Computer science","score_opus":0.08048007279778868,"score_gpt":0.25325500239330306,"score_spread":0.17277492959551438,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387547002","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":[0.058439594,0.004984845,0.7224872,0.002665555,0.00050504704,0.00004899383,0.0015501888,0.0006264043,0.20869218],"genre_scores_gemma":[0.7082356,0.0044166828,0.13677022,0.0002753504,0.00023286416,0.00020338394,0.0014487954,0.00046001343,0.14795707],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999312,0.000014939214,0.000003597653,0.000017066652,0.000022537242,0.000010667394],"domain_scores_gemma":[0.9998369,0.00009251308,0.000011131313,0.000025635893,0.000022214683,0.000011648495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016140322,0.00039279836,0.0006789536,0.0003226739,0.00045584486,0.0015615938,0.001672423,0.0009967383,0.013715467],"category_scores_gemma":[0.000766544,0.00044756065,0.00077901373,0.0006012494,0.00089240464,0.0017750822,0.0007485432,0.0007897926,0.0016453085],"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":[0.000036417376,0.000026237907,0.00022948589,0.00009753792,0.000021014243,0.000085345666,0.00008766914,0.5236557,0.0017781993,0.45382935,0.0043573617,0.015795723],"study_design_scores_gemma":[0.00000647159,0.0000059128274,0.00018957723,0.000013662048,0.0000060110924,0.000039385162,0.000025826737,0.75240606,0.00045061662,0.23716363,0.009683841,0.0000090119875],"about_ca_topic_score_codex":0.0075251115,"about_ca_topic_score_gemma":0.0063391104,"teacher_disagreement_score":0.013715467,"about_ca_system_score_codex":0.00101244,"about_ca_system_score_gemma":0.00064693566,"threshold_uncertainty_score":0.04588282},"labels":[],"label_agreement":null},{"id":"W4387694173","doi":"10.1080/07373937.2023.2269224","title":"Drying technology development for future starchy staples food processing: Research progress, challenges, and application prospects","year":2023,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China","keywords":"Business; Arable land; Population; Food processing; Staple food; Agriculture; Unit (ring theory); Biotechnology; Environmental economics; Engineering; Marketing; Medicine; Environmental health; Geography; Food science; Economics; Mathematics; Biology","score_opus":0.0722210211338942,"score_gpt":0.33727779382136275,"score_spread":0.2650567726874685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387694173","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":[0.06452977,0.856222,0.053558186,0.004500532,0.0011351645,0.00007483342,0.00014856338,0.00021506289,0.019615896],"genre_scores_gemma":[0.15929541,0.7702657,0.058886893,0.0012436572,0.0006743326,0.000084843465,0.00029413332,0.00006253024,0.0091925515],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99964297,0.000039373692,0.000029332601,0.00009166251,0.00015426998,0.000042300337],"domain_scores_gemma":[0.9995266,0.00014894547,0.00007627557,0.00003044287,0.00018134573,0.00003637504],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010930847,0.0005066366,0.0004621322,0.0010811465,0.00030161653,0.0012705941,0.00045646733,0.00097538903,0.00246968],"category_scores_gemma":[0.0007374415,0.00025846486,0.00074674207,0.0013504679,0.00043141248,0.0022853198,0.00047014115,0.001003196,0.000814879],"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":[0.00013748193,0.00024282133,0.0043661995,0.0076985243,0.00008085731,0.0005427359,0.0005261418,0.0031983973,0.15721077,0.028078912,0.008615995,0.7893013],"study_design_scores_gemma":[0.00004041268,0.001495342,0.009065891,0.0020127997,0.00032623138,0.0027128377,0.0016060842,0.019347545,0.19856825,0.024444766,0.74018216,0.00019764935],"about_ca_topic_score_codex":0.0006572238,"about_ca_topic_score_gemma":0.0007812894,"teacher_disagreement_score":0.00246968,"about_ca_system_score_codex":0.00044222712,"about_ca_system_score_gemma":0.00077130063,"threshold_uncertainty_score":0.008261919},"labels":[],"label_agreement":null},{"id":"W4387709462","doi":"10.1016/j.carbpol.2023.121506","title":"Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches","year":2023,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","cited_by":35,"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":"Government of Saskatchewan; PerkinElmer; Ministry of Agriculture - Saskatchewan","keywords":"Crystallinity; Amylose; Differential scanning calorimetry; Chemistry; Starch; Food science; Pea protein; Moisture; Resistant starch; Amorphous solid; Enthalpy; Digestion (alchemy); Chemical engineering; Chromatography; Crystallography; Organic chemistry","score_opus":0.03474650083999929,"score_gpt":0.27550030946220383,"score_spread":0.24075380862220452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387709462","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99816895,0.00036121914,0.001010747,0.000019926283,0.00001360243,0.00000918553,0.00003726716,0.000012366211,0.00036669747],"genre_scores_gemma":[0.997837,0.00016201926,0.0009358022,0.000025672383,0.0000032599235,0.0000062461163,0.000051915704,0.000009740468,0.00096838485],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993336,0.0000085862375,0.0000059011054,0.000016104756,0.000013650317,0.00002225317],"domain_scores_gemma":[0.9999263,0.000017503377,0.000022707893,0.000009137131,0.000010527129,0.000013817726],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013149178,0.00019941686,0.0001000911,0.00013505766,0.00009913278,0.00014831782,0.0001476466,0.00018198429,0.0012569532],"category_scores_gemma":[0.00020039696,0.00013487671,0.00024151515,0.00012286904,0.00017919038,0.00023274163,0.00011001727,0.0003058973,0.000113043636],"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":[0.00015615701,0.000024958996,0.0001789813,0.000025772408,0.0000066574676,0.00003065012,0.000022761124,0.000047175145,0.9981458,0.00002951858,0.0000100931975,0.0013215395],"study_design_scores_gemma":[0.000007784201,0.0003498602,0.003936806,0.0000028886382,0.000011215986,0.00006214988,0.000022648424,0.00016692856,0.99497545,0.000016300251,0.00044458196,0.0000032892367],"about_ca_topic_score_codex":0.00041481425,"about_ca_topic_score_gemma":0.00067830324,"teacher_disagreement_score":0.0012569532,"about_ca_system_score_codex":0.00008609535,"about_ca_system_score_gemma":0.00008633928,"threshold_uncertainty_score":0.0042048693},"labels":[],"label_agreement":null},{"id":"W4387774120","doi":"10.1007/s11947-023-03223-w","title":"Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients","year":2023,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bamboo; Food science; Swelling capacity; Sugar; Chemistry; Fiber; Dietary fiber; Starch; Composition (language); Functional food; Porosity; Swelling; Materials science; Organic chemistry; Composite material","score_opus":0.025340976802963693,"score_gpt":0.23672288816645115,"score_spread":0.21138191136348747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387774120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6240806,0.0015537541,0.36164162,0.00020439425,0.000034155295,0.0002516778,0.0020614464,0.0005136668,0.009658696],"genre_scores_gemma":[0.6483714,0.001069902,0.34085333,0.00007985651,0.000009381025,0.00020240196,0.0021457586,0.00008282314,0.007185168],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981946,0.000023230305,0.000010136322,0.00007306544,0.00005230803,0.000021761896],"domain_scores_gemma":[0.99979657,0.000054162952,0.000042523086,0.00001706966,0.000071461494,0.000018109455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034890798,0.00061178644,0.00042441871,0.002023452,0.00048418978,0.0010523966,0.00050550164,0.00043044897,0.0017122754],"category_scores_gemma":[0.00041256682,0.00020860782,0.0006233378,0.001553108,0.00015966677,0.0004914379,0.0004446062,0.0003003631,0.00052579405],"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":[0.0003929806,0.00033499242,0.03726813,0.0005570765,0.000100064884,0.00047188238,0.0003762426,0.011052375,0.67119116,0.0029823317,0.0007286054,0.27454412],"study_design_scores_gemma":[0.00007011587,0.001177719,0.11794485,0.00024705983,0.00069080683,0.001816447,0.0033227229,0.15988767,0.656796,0.015414978,0.04251119,0.00012044364],"about_ca_topic_score_codex":0.0022494188,"about_ca_topic_score_gemma":0.003841925,"teacher_disagreement_score":0.0022494188,"about_ca_system_score_codex":0.00028190797,"about_ca_system_score_gemma":0.0007207432,"threshold_uncertainty_score":0.005728066},"labels":[],"label_agreement":null},{"id":"W4387904321","doi":"10.3390/nu15214495","title":"Minimal Effective Dose of Beans Required to Elicit a Significantly Lower Glycemic Response Than Commonly Consumed Starchy Foods: Predictions Based on In Vitro Digestion and Carbohydrate Analysis","year":2023,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Alberta Pulse Growers Commission","keywords":"Digestion (alchemy); Glycemic; Carbohydrate; Food science; In vitro; Glycemic index; Chemistry; Medicine; Biology; Biotechnology; Biochemistry; Insulin; Chromatography","score_opus":0.017068222823431647,"score_gpt":0.2689278503987824,"score_spread":0.2518596275753508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387904321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98493296,0.0033502406,0.009800432,0.00020958483,0.00006645501,0.00023236635,0.0004776627,0.000058773043,0.00087151217],"genre_scores_gemma":[0.9894246,0.0010116908,0.00825196,0.00014063064,0.000018852403,0.00016638827,0.00057079236,0.000011556533,0.00040351675],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995467,0.00014531781,0.000060440023,0.00006924739,0.0001240423,0.00005424291],"domain_scores_gemma":[0.9992648,0.00035151344,0.00019881489,0.00003772874,0.00006237478,0.000084762825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015254043,0.00060298166,0.0007803429,0.00028414847,0.00011055434,0.00046519772,0.00041333897,0.0006478865,0.0009308543],"category_scores_gemma":[0.0014390039,0.00029106133,0.00056124415,0.00015023383,0.00027044074,0.00028437123,0.00024126408,0.0007339585,0.000221132],"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":[0.0097177215,0.0012856645,0.008358832,0.0005399473,0.000121285855,0.00016313574,0.000064667955,0.0042098467,0.9652772,0.0003302549,0.00026488662,0.009666551],"study_design_scores_gemma":[0.0008823336,0.07747749,0.11422649,0.00014850729,0.0003694753,0.0006437093,0.0003540047,0.037543003,0.7630546,0.0010198749,0.004185494,0.00009500117],"about_ca_topic_score_codex":0.00064754917,"about_ca_topic_score_gemma":0.0008580201,"teacher_disagreement_score":0.0015254043,"about_ca_system_score_codex":0.00034117728,"about_ca_system_score_gemma":0.00018249342,"threshold_uncertainty_score":0.008067191},"labels":[],"label_agreement":null},{"id":"W4387976250","doi":"10.3390/foods12213935","title":"Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian Light Source (Canada); University of Lethbridge; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Indian Council of Agricultural Research; Canadian Light Source","keywords":"Microstructure; Nutrient; Synchrotron; Food spoilage; Agronomy; Chemistry; Food science; Horticulture; Biology; Materials science; Crystallography; Bacteria","score_opus":0.03153692007415522,"score_gpt":0.286295718364825,"score_spread":0.2547587982906698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387976250","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99902236,0.00034135598,0.00026332602,0.0000072859903,0.0000030467277,0.0000052491637,0.000170366,0.000004856303,0.00018209178],"genre_scores_gemma":[0.9975176,0.0002461147,0.00066996564,0.000016433778,0.0000027292915,0.000009346706,0.00034804145,0.000008680838,0.0011811367],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994814,0.000004600589,0.0000042248876,0.000013401541,0.000014547484,0.000015168999],"domain_scores_gemma":[0.9998474,0.000013600313,0.000046666642,0.00000914314,0.000055825712,0.00002730689],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014651257,0.00025373534,0.00019775571,0.00033084906,0.00034703582,0.00034960185,0.0001925441,0.00021320849,0.0005533949],"category_scores_gemma":[0.00014648672,0.00018764046,0.00016960276,0.0004925895,0.0002755031,0.00023975475,0.00012712993,0.0003147355,0.00010664739],"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":[0.00083429023,0.000033330118,0.010403328,0.00005789622,0.00002407127,0.00016858688,0.00023321967,0.00005023328,0.9859768,0.000019033554,0.000023663077,0.0021755097],"study_design_scores_gemma":[0.000015098446,0.00055048644,0.7910796,0.000013202435,0.00008047043,0.00040496487,0.00077983865,0.0005582038,0.20558803,0.00004505552,0.0008643594,0.000020736918],"about_ca_topic_score_codex":0.01713882,"about_ca_topic_score_gemma":0.027774278,"teacher_disagreement_score":0.01713882,"about_ca_system_score_codex":0.0004885105,"about_ca_system_score_gemma":0.00030663575,"threshold_uncertainty_score":0.03407812},"labels":[],"label_agreement":null},{"id":"W4388158658","doi":"10.1016/j.ijbiomac.2023.127748","title":"Exploring the effects of enzymatic and thermal treatments on banana starch characteristics","year":2023,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Secretaría de Educación Superior, Ciencia, Tecnología e Innovación; Escuela Superior Politécnica del Litoral","keywords":"Starch; Resistant starch; Thermostability; Food science; Chemistry; Absorption of water; Modified starch; Thermolabile; Ingredient; Enzyme; Biochemistry; Botany; Biology","score_opus":0.0723351327841675,"score_gpt":0.29311665099621387,"score_spread":0.22078151821204636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388158658","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968329,0.0011945184,0.00074766984,0.00003193421,0.000036282578,0.000022380094,0.0001473576,0.000011862776,0.000975142],"genre_scores_gemma":[0.9948915,0.00090598024,0.0014060288,0.000054568758,0.000010080112,0.000034514855,0.00020172591,0.000019870784,0.0024756172],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987245,0.000018897988,0.000013311239,0.00003415417,0.000029288705,0.0000317678],"domain_scores_gemma":[0.99978155,0.000059088616,0.00005128012,0.000020532902,0.000054701846,0.000032927623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020939676,0.00040887797,0.00026369852,0.00017603539,0.00019577901,0.00033956458,0.00016524119,0.000257179,0.0021505859],"category_scores_gemma":[0.00038305856,0.00020149714,0.0003818035,0.00032155178,0.0003042688,0.00038039227,0.00015081326,0.00067747536,0.00023816376],"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":[0.00057124364,0.000082899576,0.00042700346,0.00009571567,0.000013187988,0.000035209312,0.00006283692,0.00005857922,0.99640167,0.000037669102,0.000017715738,0.0021962537],"study_design_scores_gemma":[0.000011859267,0.00087299064,0.013491338,0.000014371832,0.000053975,0.0000673865,0.00019418931,0.00026098153,0.983537,0.0000447509,0.001434373,0.00001675341],"about_ca_topic_score_codex":0.00074200035,"about_ca_topic_score_gemma":0.0014198304,"teacher_disagreement_score":0.0021505859,"about_ca_system_score_codex":0.00011014207,"about_ca_system_score_gemma":0.00018389273,"threshold_uncertainty_score":0.0071944594},"labels":[],"label_agreement":null},{"id":"W4388301856","doi":"10.1007/s11130-023-01120-3","title":"Bioengineered Wheat Arabinoxylan – Fostering Next-Generation Prebiotics Targeting Health-Related Gut Microbes","year":2023,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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","funders":"Faculty of Health Sciences, University of Ottawa","keywords":"Arabinoxylan; Prebiotic; Faecalibacterium prausnitzii; Molar mass; Food science; Xylose; Arabinose; Resistant starch; Gut flora; Chemistry; Polysaccharide; Microorganism; Biochemistry; Dietary fiber; Bacteria; Biology; Fermentation; Organic chemistry; Starch","score_opus":0.11069253454118642,"score_gpt":0.2889522637723341,"score_spread":0.17825972923114763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388301856","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98019654,0.003462309,0.011842096,0.00012955445,0.00012895034,0.000056499513,0.00020879947,0.00008644149,0.0038887283],"genre_scores_gemma":[0.97844625,0.0022302016,0.014646168,0.00010429966,0.000015613075,0.00003928362,0.00019273003,0.000021290149,0.004304073],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995923,0.0000053815256,0.0000018906558,0.00000886915,0.0000142612635,0.000010266029],"domain_scores_gemma":[0.9999685,0.00000538075,0.000009373005,0.000002335799,0.000006198393,0.000008133574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009202609,0.00025355179,0.00010660408,0.00016033408,0.00006405781,0.0002805395,0.00012607026,0.0001903545,0.0012015377],"category_scores_gemma":[0.00007935288,0.00008435259,0.00017843099,0.00009805675,0.00008677807,0.00022644817,0.00020625602,0.00039011336,0.00025746875],"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":[0.00003647677,0.000031328294,0.00008739181,0.00003152256,0.000003642315,0.00002244311,0.000008135537,0.00016765734,0.9956209,0.00016803431,0.00003442145,0.0037880337],"study_design_scores_gemma":[0.000011505421,0.000510104,0.0012014541,0.000010575029,0.00002073727,0.00009262371,0.00003391233,0.0014768277,0.9910727,0.00012098095,0.0054431097,0.0000053843073],"about_ca_topic_score_codex":0.00027145492,"about_ca_topic_score_gemma":0.0006178237,"teacher_disagreement_score":0.0012015377,"about_ca_system_score_codex":0.0001391488,"about_ca_system_score_gemma":0.00014395316,"threshold_uncertainty_score":0.0040195584},"labels":[],"label_agreement":null},{"id":"W4388429998","doi":"10.1007/978-3-031-40308-8_2","title":"Breads","year":2023,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Food science; Raw material; Quality (philosophy); Product (mathematics); Biotechnology; Business; Mathematics; Chemistry; Biology","score_opus":0.04920867295014564,"score_gpt":0.251725140144372,"score_spread":0.20251646719422634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388429998","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":[0.0016994827,0.0028959909,0.00093017373,0.0007730983,0.0015036508,0.000058705027,0.00034279638,0.00025010228,0.991546],"genre_scores_gemma":[0.0018006812,0.00061533914,0.00043517846,0.00023447433,0.000053645224,0.000009552252,0.00014036437,0.00006159107,0.9966491],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983037,0.000016342292,0.000007354094,0.000047986283,0.00007210248,0.000025816544],"domain_scores_gemma":[0.9998945,0.000011357846,0.0000045947127,0.000020087053,0.00004723058,0.000022190427],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021711942,0.0010432816,0.00047439395,0.0013067133,0.00156884,0.0025467132,0.0005974906,0.00077171746,0.31013033],"category_scores_gemma":[0.00046845595,0.00027160172,0.0004509808,0.0010225544,0.0005075519,0.001260927,0.0015913903,0.001531466,0.1708107],"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":[0.0001624639,0.00013600595,0.00040205757,0.00030966752,0.000010888462,0.0003554689,0.00067481527,0.00010632809,0.0039329072,0.043734916,0.49171644,0.45845795],"study_design_scores_gemma":[0.0000032777916,0.00001985653,0.00035096018,0.000042307263,0.0000018830171,0.00007482393,0.00011533278,0.00001657677,0.00021116948,0.001261555,0.99789953,0.0000026695723],"about_ca_topic_score_codex":0.0037052792,"about_ca_topic_score_gemma":0.011364677,"teacher_disagreement_score":0.31013033,"about_ca_system_score_codex":0.0005654023,"about_ca_system_score_gemma":0.00050832465,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4388572350","doi":"10.1002/star.202300172","title":"Acid Hydrolyzed Pearl Millet Starch Nanoparticles: Synthesis and Characterization","year":2023,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"","keywords":"Starch; Amylose; Fourier transform infrared spectroscopy; Acid hydrolysis; Hydrolysis; Chemical engineering; Dynamic light scattering; Materials science; Nanoparticle; Swelling; Particle size; Modified starch; Chemistry; Solubility; Nuclear chemistry; Organic chemistry; Nanotechnology; Composite material","score_opus":0.027067415715873004,"score_gpt":0.2595799916721254,"score_spread":0.2325125759562524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388572350","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9818605,0.001026643,0.0141742015,0.000047629186,0.000023675384,0.00009533239,0.00047427803,0.00010749311,0.002190154],"genre_scores_gemma":[0.98966765,0.00032666206,0.007456015,0.000024962434,0.0000051206666,0.0000625385,0.0003178973,0.00002125133,0.002117965],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999393,0.0000048288343,0.000006351016,0.000016566326,0.000026397687,0.0000065636386],"domain_scores_gemma":[0.9999367,0.000013211875,0.000016921693,0.0000066635635,0.000017470855,0.000008944206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015834621,0.00019882698,0.00013105317,0.00019867896,0.00007154123,0.00016103596,0.00010293787,0.00023977348,0.0005386655],"category_scores_gemma":[0.00012969265,0.00010450093,0.00012727984,0.00013433097,0.0000976909,0.00012422666,0.000077026874,0.00019711096,0.0002340385],"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":[0.00001569927,0.00000826459,0.00006295899,0.000029440174,0.0000020772197,0.000036605325,0.000010669716,0.000085822045,0.99841344,0.0000392979,0.000017741504,0.0012780225],"study_design_scores_gemma":[0.000006114113,0.00017727267,0.001971887,0.000003107472,0.000005085919,0.000111286616,0.000010600653,0.001193827,0.9951905,0.000039924387,0.0012850986,0.0000052368],"about_ca_topic_score_codex":0.00015941486,"about_ca_topic_score_gemma":0.00029088653,"teacher_disagreement_score":0.0005386655,"about_ca_system_score_codex":0.00010161559,"about_ca_system_score_gemma":0.000050967097,"threshold_uncertainty_score":0.0018020272},"labels":[],"label_agreement":null},{"id":"W4388946178","doi":"10.1080/87559129.2023.2279613","title":"Ingredient Technologies and Process Modifications for Increasing the Use of Ancient Grains in Bakery Applications","year":2023,"lang":"en","type":"article","venue":"Food Reviews International","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Ingredient; Food products; Whole grains; Product (mathematics); Biochemical engineering; Biotechnology; Food science; Agricultural engineering; Mathematics; Chemistry; Biology; Engineering","score_opus":0.15562473027003776,"score_gpt":0.34641094743255835,"score_spread":0.1907862171625206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388946178","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":[0.3494658,0.48702306,0.106382415,0.0023082802,0.0014550266,0.000854129,0.0015837747,0.0006370264,0.05029045],"genre_scores_gemma":[0.5128694,0.32832986,0.1337967,0.0014450356,0.00029637045,0.00041326406,0.0013355018,0.00026041453,0.021253293],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996668,0.00004773226,0.000031285137,0.0000694393,0.00014748747,0.000037175658],"domain_scores_gemma":[0.9998503,0.00004120124,0.000046905934,0.000013298635,0.000037212674,0.00001106684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005662717,0.00056381745,0.00040114688,0.0012650063,0.00027993487,0.00076335453,0.0004126638,0.00064497703,0.0038679135],"category_scores_gemma":[0.0005597752,0.00029573543,0.0007613385,0.0010091956,0.00022555371,0.001160874,0.0005765106,0.0015901172,0.0011047907],"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":[0.00030719864,0.00038218583,0.0015741221,0.012878109,0.00016450092,0.00068705855,0.0004462512,0.00085576304,0.6982375,0.0071644173,0.002390666,0.27491224],"study_design_scores_gemma":[0.000073627234,0.002068456,0.014954813,0.0027169122,0.0006888054,0.0017522828,0.00060872314,0.0016599743,0.57944995,0.004421312,0.3914987,0.00010642904],"about_ca_topic_score_codex":0.00058356876,"about_ca_topic_score_gemma":0.001821699,"teacher_disagreement_score":0.0038679135,"about_ca_system_score_codex":0.0003365393,"about_ca_system_score_gemma":0.00039656746,"threshold_uncertainty_score":0.012939513},"labels":[],"label_agreement":null},{"id":"W4389007480","doi":"10.1096/fasebj.30.1_supplement.1175.6","title":"Effect of Barley &amp;[Beta]‐Glucan Consumption on Lipid Markers for Cardiovascular Disease Risk Reduction: a Systematic Review &amp; Meta‐Analysis of Randomized Controlled Trials","year":2016,"lang":"en","type":"review","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Medicine; Meta-analysis; Internal medicine; Randomized controlled trial; Relative risk; Gastroenterology; Apolipoprotein B; Confidence interval; Cholesterol","score_opus":0.08986756096377137,"score_gpt":0.35721498155280784,"score_spread":0.2673474205890365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389007480","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":[0.0027486281,0.9955338,0.00037145882,0.00017682549,0.00014768042,0.00045637938,0.00034799502,0.00002653269,0.0001905632],"genre_scores_gemma":[0.10137785,0.89109087,0.002819651,0.0009789261,0.0002799574,0.0023847562,0.00056770747,0.000039694325,0.00046060982],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98902506,0.005535531,0.003027497,0.0010248217,0.0010844887,0.00030261994],"domain_scores_gemma":[0.98494565,0.009832304,0.0034917484,0.00037335663,0.0011316815,0.00022519345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013285315,0.0033286912,0.020931402,0.0065774564,0.00066314155,0.0039156177,0.0018573526,0.0026722003,0.004074346],"category_scores_gemma":[0.0307698,0.0016520921,0.034284268,0.00755536,0.0009276236,0.0019578126,0.0015463878,0.0020138284,0.00034521718],"study_design_candidate":"meta_analysis","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":[0.0024062493,0.000023426735,0.0011700239,0.58859897,0.3962567,0.000076056676,0.0000633158,0.0002829126,0.00022568088,0.00010690407,0.0006588826,0.010130901],"study_design_scores_gemma":[0.0014452242,0.00023769739,0.0021785665,0.045830864,0.9479861,0.00007580453,0.00004318742,0.00015214374,0.00014495991,0.00017985581,0.0017006837,0.000024879855],"about_ca_topic_score_codex":0.0076340484,"about_ca_topic_score_gemma":0.0153924255,"teacher_disagreement_score":0.020931402,"about_ca_system_score_codex":0.003372158,"about_ca_system_score_gemma":0.004561647,"threshold_uncertainty_score":0.07026029},"labels":[],"label_agreement":null},{"id":"W4389008906","doi":"10.1096/fasebj.30.1_supplement.915.39","title":"Modulation of Ileal Starch Digestion by Exogenous Fibres and Different Genotypes of Potato in Growing Pigs Fed a High‐fat Basal Diet","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Guar gum; Food science; Potato starch; Starch; Chemistry; Digestion (alchemy); Randomized block design; Biology; Agronomy","score_opus":0.017026749739891437,"score_gpt":0.22992288803177413,"score_spread":0.2128961382918827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389008906","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996183,0.00007682874,0.00014839014,0.000013686457,0.0000056604463,0.0000069302664,0.00004218569,0.0000040822993,0.000083862586],"genre_scores_gemma":[0.996949,0.00021979726,0.0010894028,0.000060525235,0.000007763005,0.000050718812,0.0002218827,0.000014470196,0.0013864979],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99972624,0.00007590334,0.000022644748,0.0000813713,0.000034665787,0.000059127506],"domain_scores_gemma":[0.99952173,0.000121982535,0.00010216195,0.00004424889,0.00003616338,0.00017368326],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002904163,0.00038236717,0.000373103,0.00024673223,0.00014308785,0.0003387097,0.00019702321,0.00043519394,0.0006527994],"category_scores_gemma":[0.00026027873,0.00034865065,0.0003029249,0.00013649213,0.0004921366,0.0003250554,0.00021968324,0.00078439905,0.00016867432],"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":[0.0049009523,0.0002838468,0.0010234143,0.000037336213,0.000018402056,0.000039636954,0.00003841284,0.000035406,0.99282783,0.000010287178,0.000009756374,0.0007747787],"study_design_scores_gemma":[0.00051486114,0.044961322,0.15516958,0.000036672758,0.00026588852,0.00036567065,0.0005557478,0.001431505,0.7951343,0.0000918033,0.0014220449,0.000050618637],"about_ca_topic_score_codex":0.00059950014,"about_ca_topic_score_gemma":0.0012206621,"teacher_disagreement_score":0.0006527994,"about_ca_system_score_codex":0.00023083971,"about_ca_system_score_gemma":0.00018997627,"threshold_uncertainty_score":0.002183795},"labels":[],"label_agreement":null},{"id":"W4389018751","doi":"10.1096/fasebj.31.1_supplement.798.6","title":"A high fiber cookie made with VERSAFIBE&amp;[trade] 1490 dietary fiber reduces post‐prandial glucose and insulin responses in healthy adults","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Medicine; Food science; Glycemic; Meal; Dietary fiber; Post-prandial; Morning; Insulin; Wheat flour; Maltodextrin; Diabetes mellitus; Internal medicine; Chemistry; Endocrinology","score_opus":0.028413745313648493,"score_gpt":0.27113025632466825,"score_spread":0.24271651101101976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389018751","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971488,0.000995586,0.00037779243,0.000058184076,0.00005608303,0.00023690872,0.00031864844,0.00004757232,0.00076039496],"genre_scores_gemma":[0.9889231,0.0012101396,0.0035551654,0.00026409782,0.000055668257,0.0002821944,0.0012087101,0.000017171371,0.0044837324],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998832,0.000025199832,0.00001198338,0.000036400477,0.000027153948,0.000016045171],"domain_scores_gemma":[0.9998627,0.000023173134,0.000033414883,0.000015858792,0.000018131701,0.000046783487],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037220222,0.0005102297,0.0005081817,0.00036945048,0.00028392804,0.0002024112,0.00043130104,0.00059841893,0.0043413206],"category_scores_gemma":[0.00026738108,0.00033510887,0.0004024812,0.00021759505,0.00025630902,0.0002670341,0.0002767322,0.0007849486,0.0004009085],"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":[0.32537588,0.02408892,0.012024215,0.0012704735,0.00085137854,0.00024316441,0.00011899772,0.00021439107,0.4947468,0.00019296864,0.0029434883,0.13792932],"study_design_scores_gemma":[0.05123949,0.53930736,0.29141834,0.0002093332,0.0010872094,0.0012770138,0.00018699873,0.001023707,0.10317955,0.00010975438,0.010862156,0.000099064455],"about_ca_topic_score_codex":0.00087620044,"about_ca_topic_score_gemma":0.0016245254,"teacher_disagreement_score":0.0043413206,"about_ca_system_score_codex":0.0000995981,"about_ca_system_score_gemma":0.00018732814,"threshold_uncertainty_score":0.014523208},"labels":[],"label_agreement":null},{"id":"W4389018806","doi":"10.1096/fasebj.31.1_supplement.798.3","title":"Post‐prandial glycemic and insulin response to VERSAFIBE&amp;[trade] 2470 dietary fiber in healthy adults","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Morning; Medicine; Glycemic; Postprandial; Dietary fiber; Crossover study; Sucralose; Meal; Insulin; Evening; Food science; Internal medicine; Animal science; Placebo; Chemistry","score_opus":0.030673787684075735,"score_gpt":0.28688040340488025,"score_spread":0.2562066157208045,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389018806","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988444,0.0002451671,0.0000510093,0.000015063388,0.000013185265,0.000030784748,0.00016516568,0.0000075302396,0.0006276463],"genre_scores_gemma":[0.99732095,0.00019359638,0.00023576601,0.00010008241,0.000019720896,0.00005985725,0.00048352522,0.0000029121047,0.0015835626],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99993575,0.000013240193,0.0000054972647,0.000018493243,0.000014857131,0.0000121281655],"domain_scores_gemma":[0.99985516,0.000020537978,0.000032458185,0.000016927932,0.000018999888,0.000056005643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002261696,0.00033220815,0.00037867457,0.00011731971,0.00014697938,0.00017986946,0.00012616465,0.0003844544,0.0018046036],"category_scores_gemma":[0.00033431267,0.0001640734,0.00024961494,0.00016392265,0.00008887594,0.00016843966,0.00010633879,0.00045521004,0.0003411703],"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":[0.3260372,0.016970074,0.3791329,0.00052313943,0.0007989558,0.0007497244,0.00049549196,0.0003868169,0.120984375,0.000093387855,0.003250236,0.15057777],"study_design_scores_gemma":[0.0014654087,0.057001248,0.9362652,0.000017015207,0.00013829501,0.0002422842,0.0001285035,0.00025506062,0.0035321554,0.000019147705,0.00092106196,0.000014811645],"about_ca_topic_score_codex":0.00085917074,"about_ca_topic_score_gemma":0.0011640211,"teacher_disagreement_score":0.0018046036,"about_ca_system_score_codex":0.000101923215,"about_ca_system_score_gemma":0.00007108201,"threshold_uncertainty_score":0.0060369372},"labels":[],"label_agreement":null},{"id":"W4389020042","doi":"10.1096/fasebj.31.1_supplement.966.33","title":"The Effects of Consuming Smoothies Containing Faba Bean Ingredients on Post‐prandial Glycemia in Healthy Young Men","year":2017,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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; University of Toronto; Cargill (Canada)","funders":"Saskatchewan Pulse Growers","keywords":"Maltodextrin; Food science; Meal; Glycemic; Crossover study; Ingredient; Calorie; Resistant starch; Starch; Chemistry; Medicine; Insulin; Spray drying; Internal medicine","score_opus":0.01764090854814162,"score_gpt":0.27746299704797034,"score_spread":0.25982208849982874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389020042","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99958676,0.0002220272,0.000020078802,0.000009958694,0.000008206531,0.000014942302,0.000025302445,0.000002075308,0.000110618086],"genre_scores_gemma":[0.9988733,0.00024570225,0.00014611887,0.00004555984,0.00001813661,0.000023426039,0.00006108912,0.0000014785028,0.00058523536],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99973756,0.000101532794,0.000019897847,0.00004559269,0.000039273233,0.00005602897],"domain_scores_gemma":[0.99910825,0.00030323822,0.00017724845,0.00006253284,0.000041044703,0.00030759085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00093356415,0.00045018707,0.000492728,0.00020836887,0.00031865478,0.00027593158,0.0001874963,0.0005883999,0.0011190722],"category_scores_gemma":[0.0012206418,0.00058652274,0.0006577226,0.00019735655,0.0003253285,0.0002596019,0.00029562632,0.00072851893,0.00020594674],"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":[0.44813186,0.055464253,0.33186856,0.00070794206,0.0020760687,0.0005946905,0.0018323278,0.000504825,0.097603895,0.00009161001,0.0003935473,0.06073038],"study_design_scores_gemma":[0.0013762529,0.089654334,0.906145,0.00001222422,0.00043813136,0.000059483697,0.00016683505,0.00018168053,0.0017233087,0.000017935516,0.00021080977,0.000014051164],"about_ca_topic_score_codex":0.002349566,"about_ca_topic_score_gemma":0.0038417592,"teacher_disagreement_score":0.002349566,"about_ca_system_score_codex":0.00015508999,"about_ca_system_score_gemma":0.00020722095,"threshold_uncertainty_score":0.004937172},"labels":[],"label_agreement":null},{"id":"W4389025837","doi":"10.1096/fasebj.30.1_supplement.893.4","title":"Acute Effects of Lentil Fractions on Satiety and Glycemic Responses Before and After a Meal in Healthy Young Men","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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 Toronto","funders":"Agriculture and Agri-Food Canada; Saskatchewan Pulse Growers","keywords":"Meal; Glycemic; Appetite; Starch; Food science; Chemistry; Insulin; Glycemic index; Nutrient; Medicine; Internal medicine","score_opus":0.010895424734367276,"score_gpt":0.26097970604621284,"score_spread":0.25008428131184557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389025837","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997205,0.00012856448,0.000026942593,0.0000060919856,0.000005509416,0.000014116862,0.000027165304,0.0000026028388,0.0000685232],"genre_scores_gemma":[0.9988424,0.00015024614,0.00017099662,0.00005127179,0.000019767338,0.0000292912,0.000095520016,0.0000027551603,0.00063774857],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998599,0.00003703622,0.000008230172,0.00003354877,0.000021448273,0.000039808823],"domain_scores_gemma":[0.9996916,0.00007640007,0.000050848732,0.00002083805,0.000017118826,0.00014313146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031953547,0.0005049798,0.0005157,0.00023732848,0.0003211569,0.00028441977,0.00012350464,0.00035512363,0.0012724694],"category_scores_gemma":[0.00049654493,0.00044345533,0.00039837576,0.00013601559,0.00043635958,0.00021084445,0.000296667,0.00057956117,0.00017806405],"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":[0.35744813,0.026289871,0.103714846,0.00039508907,0.0005894753,0.0005533934,0.0011501372,0.00029283078,0.47524476,0.00005107493,0.00023741234,0.03403296],"study_design_scores_gemma":[0.0023858238,0.20567913,0.762935,0.0000147570145,0.00036628486,0.0001504848,0.00044643253,0.0003317624,0.02723952,0.00003587167,0.00038706872,0.000027879583],"about_ca_topic_score_codex":0.0013388137,"about_ca_topic_score_gemma":0.0026121184,"teacher_disagreement_score":0.0013388137,"about_ca_system_score_codex":0.00017399798,"about_ca_system_score_gemma":0.00015712867,"threshold_uncertainty_score":0.0042568445},"labels":[],"label_agreement":null},{"id":"W4389034333","doi":"10.1096/fasebj.30.1_supplement.893.12","title":"Predication of Glycemic Response of Extruded Pulse Products Using <i>In Vitro</i> Analysis","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"University of New Brunswick; University of Manitoba; Agriculture and Agri-Food Canada","funders":"","keywords":"Glycemic; Food science; Starch; Extrusion; Chemistry; Glycemic index; In vitro; Resistant starch; Pulse (music); Biochemistry; Biotechnology; Materials science; Biology; Insulin","score_opus":0.02604387260041023,"score_gpt":0.2625851377909134,"score_spread":0.23654126519050317,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389034333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97500175,0.005192976,0.014852204,0.00012239363,0.00010384541,0.000187041,0.002091283,0.00014826715,0.0023003344],"genre_scores_gemma":[0.9611589,0.004855036,0.02697005,0.00023151611,0.00004689391,0.00030112057,0.0030243178,0.00011184673,0.0033003334],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992995,0.00014619878,0.000077875775,0.00017186355,0.00023555299,0.00006897062],"domain_scores_gemma":[0.99943215,0.00017801311,0.00016701635,0.00004708348,0.00013818809,0.000037447542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090073457,0.0008405029,0.00068846927,0.0004940736,0.00022031754,0.00093335385,0.0002860127,0.00064494106,0.0010165917],"category_scores_gemma":[0.0008037711,0.0002887149,0.00096760015,0.00066923565,0.00025923387,0.0004330763,0.0003201026,0.0008972265,0.00039516547],"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":[0.00073372875,0.00024220972,0.0044340817,0.00028768464,0.0000699057,0.000110198416,0.00009426778,0.00069604383,0.98791516,0.000053704727,0.000117827294,0.005245186],"study_design_scores_gemma":[0.000022936505,0.003188258,0.025980711,0.000053365657,0.00022741903,0.00016126702,0.00022681366,0.0050260713,0.9625646,0.00006937178,0.0024310253,0.00004807411],"about_ca_topic_score_codex":0.0015319029,"about_ca_topic_score_gemma":0.0018957522,"teacher_disagreement_score":0.0015319029,"about_ca_system_score_codex":0.00031294802,"about_ca_system_score_gemma":0.00025087947,"threshold_uncertainty_score":0.004763603},"labels":[],"label_agreement":null},{"id":"W4389454340","doi":"10.1016/j.foodhyd.2023.109619","title":"Starch removal treatment, not the specific thermal processing techniques, improved protein digestibility of corn (Zea mays) gluten meal","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Starch; Chemistry; Corn gluten meal; Food science; Gluten; Extrusion; Soy protein; Biochemistry; Soybean meal; Materials science; Organic chemistry","score_opus":0.04102484298827111,"score_gpt":0.27394766366877077,"score_spread":0.23292282068049966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389454340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99861014,0.0003237632,0.0006574732,0.00002268778,0.00001724143,0.0000058863816,0.00010191548,0.000009354534,0.0002515207],"genre_scores_gemma":[0.99529207,0.0002992117,0.0012606302,0.000050085953,0.0000047198696,0.000011109389,0.0003612667,0.00002573507,0.0026951174],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999186,0.0000075015196,0.0000071763316,0.0000213057,0.00002199942,0.000023412033],"domain_scores_gemma":[0.9999212,0.000014578173,0.000019799956,0.000007654769,0.000013159661,0.00002366368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014175588,0.00043311078,0.0002768222,0.0002875356,0.00020133697,0.00023966194,0.00012313141,0.00020988469,0.0010336235],"category_scores_gemma":[0.00014396592,0.00019718314,0.00038196828,0.00022482414,0.00017494573,0.00016660288,0.0001740388,0.0005542212,0.0001564829],"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":[0.00028703007,0.000027865352,0.00019140958,0.000022212573,0.000006982787,0.000017072145,0.000016302196,0.00001773295,0.9986413,0.0000100574,0.000010641265,0.0007513323],"study_design_scores_gemma":[0.00001636132,0.0007725877,0.025054013,0.0000060718617,0.000050406077,0.00009547375,0.00004941139,0.00021931996,0.972874,0.000023450082,0.00083194586,0.0000069211624],"about_ca_topic_score_codex":0.0012171402,"about_ca_topic_score_gemma":0.002728951,"teacher_disagreement_score":0.0012171402,"about_ca_system_score_codex":0.00013924038,"about_ca_system_score_gemma":0.00019535387,"threshold_uncertainty_score":0.0034578443},"labels":[],"label_agreement":null},{"id":"W4389682938","doi":"10.61925/swb.2023.1206","title":"Millets for Health: Nutrigenomic Revelations and Innovative Processing Solutions","year":2023,"lang":"en","type":"article","venue":"SciWaveBulletin","topic":"Food composition and properties","field":"Nursing","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":"ASTER","funders":"","keywords":"Biotechnology; Nutraceutical; Agriculture; Biology; Food science; Food security; Eleusine; Globulin; Agronomy; Finger millet","score_opus":0.06672401322573801,"score_gpt":0.3205013839656845,"score_spread":0.2537773707399465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389682938","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":[0.3286818,0.5114801,0.06928057,0.030707158,0.0021833773,0.00025455985,0.0021364382,0.0008561998,0.054419737],"genre_scores_gemma":[0.5303561,0.27077085,0.13804981,0.010360842,0.0012394683,0.00029822043,0.0022613853,0.00023292754,0.04643032],"study_design_codex":"design_other","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99985087,0.000028954008,0.0000085873635,0.00003632405,0.000048555055,0.0000267242],"domain_scores_gemma":[0.999877,0.00002566285,0.000027779268,0.000012712225,0.000027854609,0.00002891136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000587704,0.0005454391,0.0003381517,0.0008803835,0.0003257214,0.0014518449,0.00040090218,0.0006170162,0.004037138],"category_scores_gemma":[0.0003147778,0.00015853778,0.00040445797,0.00075456634,0.0004542752,0.0015138217,0.0007749349,0.0010182055,0.00092970155],"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":[0.0007465005,0.0003245136,0.0049266214,0.0020163606,0.00008772372,0.00066578813,0.0005205296,0.00038208702,0.40644854,0.01760448,0.008665972,0.5576108],"study_design_scores_gemma":[0.00010733593,0.002089691,0.026944341,0.0014197619,0.00020714142,0.0021807833,0.0020647764,0.0019189431,0.24363807,0.045351326,0.6739614,0.00011634106],"about_ca_topic_score_codex":0.0002821734,"about_ca_topic_score_gemma":0.00076540024,"teacher_disagreement_score":0.004037138,"about_ca_system_score_codex":0.0005118355,"about_ca_system_score_gemma":0.0004247631,"threshold_uncertainty_score":0.013505578},"labels":[],"label_agreement":null},{"id":"W4389978533","doi":"10.3390/foods13010005","title":"Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges","year":2023,"lang":"en","type":"editorial","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Universitat Politècnica de València; Agriculture and Agri-Food Canada","keywords":"Characterization (materials science); Biotechnology; Business; Food science; Chemistry; Biology; Nanotechnology; Materials science","score_opus":0.028983678084190615,"score_gpt":0.2861494366752778,"score_spread":0.2571657585910872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389978533","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":[0.0000516678,0.02431501,0.00013207659,0.031789914,0.9426316,0.000015461172,0.00003867253,0.000033753466,0.0009918202],"genre_scores_gemma":[0.00043642067,0.02671686,0.00018332731,0.023056509,0.9416099,0.000021623011,0.000041867042,0.000035400793,0.007898097],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99487996,0.0007394598,0.0006932129,0.00044156556,0.0029921604,0.00025370254],"domain_scores_gemma":[0.9767853,0.008622405,0.0010092569,0.00048713546,0.010868513,0.0022273143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009420725,0.003241015,0.003489972,0.0024596516,0.0024090768,0.006663254,0.0030841436,0.013169651,0.005283075],"category_scores_gemma":[0.020726968,0.0012058573,0.0022191098,0.0016968173,0.0023140504,0.004472115,0.0013704299,0.017944701,0.0063634617],"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":[0.00005274696,0.00001671607,0.000027637287,0.0003943637,0.000024119214,0.00009319502,0.000017600934,0.00002350849,0.00013455133,0.0003354997,0.9875553,0.011324579],"study_design_scores_gemma":[0.000046159646,0.00005221642,0.00029890618,0.0005561749,0.000056181932,0.00020994667,0.000051977833,0.000108225475,0.00015029244,0.0010079863,0.99744034,0.00002160047],"about_ca_topic_score_codex":0.00321284,"about_ca_topic_score_gemma":0.009609775,"teacher_disagreement_score":0.013169651,"about_ca_system_score_codex":0.0028985774,"about_ca_system_score_gemma":0.0037831746,"threshold_uncertainty_score":0.04982215},"labels":[],"label_agreement":null},{"id":"W4390061253","doi":"10.1007/s11947-023-03289-6","title":"Effect of Infrared Treatment on Chemical and Structural Quality of Soybean: Quantitative Three-Dimensional Characterization Using X-Ray Microtomography","year":2023,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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","keywords":"Roasting; Palatability; Moisture; Food science; Microstructure; Absorption of water; Micronization; Materials science; Water content; Porosity; Chemistry; Composite material; Particle size; Metallurgy","score_opus":0.026612639645446554,"score_gpt":0.3043437711393619,"score_spread":0.2777311314939153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390061253","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974241,0.00042244967,0.0013503785,0.000022393582,0.0000055512432,0.0000068207264,0.000104453386,0.000017061893,0.0006466501],"genre_scores_gemma":[0.99639577,0.00028720326,0.0016617493,0.000026883175,0.0000029708856,0.00001052425,0.00018684128,0.000020024841,0.0014081042],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992263,0.000008789591,0.000006448511,0.000018980687,0.000026493537,0.000016645725],"domain_scores_gemma":[0.9998523,0.000043981556,0.00004585324,0.000010916869,0.00002710889,0.000019887382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001615723,0.00018492187,0.00014312797,0.00017688912,0.00012626828,0.0002131768,0.0001271709,0.00019984723,0.0009906127],"category_scores_gemma":[0.00018658407,0.00019000434,0.00020580637,0.00018647825,0.00025163312,0.00016897114,0.000101686055,0.00031807536,0.00011816097],"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":[0.00009554865,0.000007159536,0.00022885304,0.000010753385,0.0000019272,0.00001016296,0.000012767148,0.000023611525,0.999258,0.0000055826204,0.0000032637315,0.0003423906],"study_design_scores_gemma":[0.0000064658784,0.0001885567,0.024312213,0.0000020717832,0.000013754426,0.000050476396,0.000041564013,0.00039281396,0.97466516,0.000010946623,0.00031123907,0.0000047039507],"about_ca_topic_score_codex":0.001236942,"about_ca_topic_score_gemma":0.001982381,"teacher_disagreement_score":0.001236942,"about_ca_system_score_codex":0.00013934,"about_ca_system_score_gemma":0.000113974704,"threshold_uncertainty_score":0.003313899},"labels":[],"label_agreement":null},{"id":"W4390111120","doi":"10.1002/star.202300204","title":"Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties","year":2023,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Universidade Federal da Fronteira Sul","keywords":"Hydrolysis; Chemistry; Acid hydrolysis; Crystallinity; Yield (engineering); Thermal stability; Starch; Nuclear chemistry; Sonication; Chemical engineering; Chromatography; Organic chemistry; Materials science; Crystallography","score_opus":0.02894181167299452,"score_gpt":0.2757615010543875,"score_spread":0.24681968938139298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390111120","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981127,0.0004365584,0.00069688255,0.000009926234,0.000008706916,0.00000925705,0.000082314175,0.00001577321,0.0006278625],"genre_scores_gemma":[0.99831593,0.00016288378,0.0006715846,0.000008713699,0.0000018677673,0.00000951622,0.00009938226,0.000008946211,0.00072115165],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989927,0.000010378635,0.000008138682,0.0000273642,0.00003226875,0.000022565533],"domain_scores_gemma":[0.9999224,0.000013570445,0.000023612132,0.000007972572,0.000021874108,0.000010473864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012327473,0.00020475898,0.00016197954,0.00011806321,0.00009739315,0.00018668089,0.00009925309,0.00016021672,0.00074030383],"category_scores_gemma":[0.0001577932,0.00014260336,0.00024938132,0.00011406429,0.00012888035,0.00013172634,0.00008399628,0.00021980476,0.000130553],"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":[0.00004235112,0.0000073232327,0.000100111094,0.000018491284,0.000003880322,0.0000151503045,0.000007617696,0.000057507998,0.99910444,0.00001676941,0.00001018752,0.00061604823],"study_design_scores_gemma":[0.0000035078526,0.00012765081,0.0028498513,0.0000016890066,0.000007303996,0.000019845496,0.000011218055,0.0005473772,0.9960866,0.000005596025,0.00033589572,0.0000033584236],"about_ca_topic_score_codex":0.0016293725,"about_ca_topic_score_gemma":0.0021434838,"teacher_disagreement_score":0.0016293725,"about_ca_system_score_codex":0.00023062808,"about_ca_system_score_gemma":0.00010513061,"threshold_uncertainty_score":0.0032397509},"labels":[],"label_agreement":null},{"id":"W4390234034","doi":"10.18280/ijdne.180616","title":"Influence of Bamboo Shoots (Dendrocalamus asper) Flour Addition and Baking Temperatures on the Sensory and Physical Characteristics of Cookies","year":2023,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food composition and properties","field":"Nursing","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":"Bamboo; Bamboo shoot; Horticulture; Mathematics; Food science; Botany; Biology; Ecology","score_opus":0.014479365324320436,"score_gpt":0.2599542637183937,"score_spread":0.24547489839407327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390234034","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99899703,0.00034031272,0.0003275175,0.0000088856805,0.00000609553,0.000013160193,0.00006426823,0.000007230376,0.00023554233],"genre_scores_gemma":[0.9964103,0.0003848118,0.002279154,0.00003046958,0.0000041377634,0.00002569567,0.00012299047,0.000013887365,0.0007286507],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997688,0.000056658006,0.000021452352,0.000068980255,0.000052487616,0.000031689862],"domain_scores_gemma":[0.9997099,0.000097203294,0.00008237917,0.000017891085,0.00004436485,0.000048336256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028694133,0.00039466497,0.0003190524,0.00017725008,0.00016486237,0.00049784,0.00013597227,0.00018841548,0.001042905],"category_scores_gemma":[0.0004462543,0.00018030837,0.00023412064,0.00017319171,0.00019543919,0.00020803875,0.00018928359,0.0004313623,0.00014792588],"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":[0.0012384931,0.00010843931,0.0011090791,0.00012974563,0.00002198251,0.000032942524,0.00005431413,0.00009147499,0.99518824,0.000009645688,0.00000954007,0.002006181],"study_design_scores_gemma":[0.00004492974,0.007779613,0.09509744,0.00004351303,0.00019416898,0.00014965146,0.00028366593,0.00069356296,0.8941145,0.000033307948,0.0015360625,0.00002948836],"about_ca_topic_score_codex":0.0009410917,"about_ca_topic_score_gemma":0.0027330287,"teacher_disagreement_score":0.001042905,"about_ca_system_score_codex":0.00015205782,"about_ca_system_score_gemma":0.00014601773,"threshold_uncertainty_score":0.0034888387},"labels":[],"label_agreement":null},{"id":"W4390452470","doi":"10.1016/j.foodhyd.2023.109723","title":"Composition and properties of ethanol-precipitated chickpea aquafaba","year":2023,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"Genome Prairie; University of Saskatchewan","funders":"","keywords":"Chemistry; Food science; Raffinose; Sugar; Ethanol precipitation; Aqueous solution; Trehalose; Polysaccharide; Arabinose; Ethanol; Ingredient; Starch; Sucrose; Xylose; Organic chemistry; Fermentation","score_opus":0.03259952456913777,"score_gpt":0.24822174178906045,"score_spread":0.2156222172199227,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390452470","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831593,0.00038211167,0.00032306463,0.000015390739,0.000006696557,0.0000088314,0.00021472342,0.0000040336963,0.0007293171],"genre_scores_gemma":[0.996002,0.00031909312,0.0006275175,0.000030066225,0.0000025732793,0.000011804482,0.00045228016,0.000009255517,0.0025454422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992156,0.000011064569,0.0000063373263,0.000019374083,0.000023084898,0.000018598286],"domain_scores_gemma":[0.99981636,0.000038008286,0.000035731402,0.000007905799,0.00006868537,0.000033312157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013766775,0.00023549165,0.00013109304,0.00050039764,0.0002508204,0.0002290435,0.00011743657,0.00016225716,0.0011391102],"category_scores_gemma":[0.00023228009,0.00011899408,0.00018674837,0.0003790491,0.0002495847,0.00021319652,0.00015120405,0.00027394778,0.00013236975],"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":[0.00037125224,0.00002640683,0.002067401,0.000045881825,0.00001189423,0.000089835085,0.00006894315,0.0001068067,0.994806,0.000039524137,0.000016862537,0.0023492067],"study_design_scores_gemma":[0.00002038856,0.00069110957,0.18636721,0.000023813147,0.00007536343,0.0002988445,0.000576855,0.00083605165,0.80819565,0.00007896258,0.0028029822,0.000032652213],"about_ca_topic_score_codex":0.006760821,"about_ca_topic_score_gemma":0.005607446,"teacher_disagreement_score":0.006760821,"about_ca_system_score_codex":0.00028440703,"about_ca_system_score_gemma":0.0002534068,"threshold_uncertainty_score":0.013442993},"labels":[],"label_agreement":null},{"id":"W4390467814","doi":"10.3390/foods13010135","title":"Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"European Regional Development Fund; Fundação para a Ciência e a Tecnologia; European Commission","keywords":"Glycaemic index; Index (typography); Food science; Quality (philosophy); Mathematics; Statistics; Chemistry; Environmental science; Biotechnology; Glycemic index; Biology; Computer science; Physics","score_opus":0.10736918141173392,"score_gpt":0.3380979635318864,"score_spread":0.23072878212015252,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390467814","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993754,0.00009423136,0.00022551701,0.000004094012,0.0000017796717,0.0000024163933,0.00010881459,0.00000434916,0.00018347731],"genre_scores_gemma":[0.99919933,0.000039002713,0.00033176568,0.000005762757,0.0000014782013,0.0000030564295,0.00019272415,0.0000036452584,0.00022332929],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998847,0.0000234471,0.000014095878,0.000035358476,0.000025394585,0.000016960135],"domain_scores_gemma":[0.9994842,0.00011324082,0.00020340607,0.00004810601,0.000070041635,0.00008098747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030681762,0.00029977548,0.00017719957,0.00038155096,0.000115205934,0.00045219774,0.00007998474,0.00017124662,0.0007904574],"category_scores_gemma":[0.00080650003,0.0001232175,0.000244442,0.0003595083,0.00015618655,0.00013641226,0.00019371934,0.0003254225,0.00014351514],"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":[0.0015450332,0.00011617469,0.94167686,0.000035260582,0.00026728373,0.00013890426,0.00022547464,0.0005270357,0.048073158,0.00006260416,0.000106955355,0.007225145],"study_design_scores_gemma":[0.000002418911,0.00015189304,0.99719703,0.0000023351615,0.00002876189,0.00010139548,0.00008457888,0.00048320286,0.001801221,0.000030708048,0.00011141469,0.000005096397],"about_ca_topic_score_codex":0.0011967164,"about_ca_topic_score_gemma":0.001469606,"teacher_disagreement_score":0.0011967164,"about_ca_system_score_codex":0.00012175823,"about_ca_system_score_gemma":0.00008004342,"threshold_uncertainty_score":0.0026443005},"labels":[],"label_agreement":null},{"id":"W4390532050","doi":"10.1016/j.powtec.2024.119374","title":"A comprehensive assessment of microscopic characterization techniques to accurately determine the particle size distribution of roller-milled yellow pea flours","year":2024,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Manitoba","funders":"","keywords":"Particle-size distribution; Synchrotron; Characterization (materials science); Particle size; Materials science; Particle (ecology); Scanning electron microscope; Texture (cosmology); Brightness; Diffraction; Mineralogy; Composite material; Nanotechnology; Optics; Chemical engineering; Chemistry; Computer science; Physics","score_opus":0.026253268707927355,"score_gpt":0.31663743447821,"score_spread":0.29038416577028264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390532050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6930017,0.005158016,0.29477274,0.0002393115,0.000075622374,0.00043371206,0.0007973513,0.0005978273,0.004923743],"genre_scores_gemma":[0.813364,0.0038383708,0.17666863,0.00014754012,0.00003458778,0.00029635368,0.00093132776,0.0001310172,0.004588184],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990941,0.00011596458,0.000064829015,0.00010059279,0.0005885142,0.000036025634],"domain_scores_gemma":[0.9983438,0.00041507778,0.00020496601,0.00016536213,0.0008296826,0.000041129988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019931034,0.00052757194,0.0003136969,0.0013742585,0.0003556864,0.00056165777,0.00040243706,0.00042020332,0.0006035618],"category_scores_gemma":[0.00222504,0.0002956717,0.00026472352,0.0005803102,0.0003192398,0.00060094753,0.00036768103,0.00041538785,0.00025027266],"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":[0.000060516402,0.000047038266,0.0035445245,0.000087789245,0.000014644664,0.00003224148,0.000039646355,0.00030371474,0.9722002,0.0001011309,0.00007854898,0.023490027],"study_design_scores_gemma":[0.0000071488134,0.0005827929,0.04998859,0.000020606862,0.000052261326,0.00039181983,0.00009375522,0.0058331983,0.9397357,0.00011741699,0.0031598965,0.000016701],"about_ca_topic_score_codex":0.0013729295,"about_ca_topic_score_gemma":0.0034252063,"teacher_disagreement_score":0.0019931034,"about_ca_system_score_codex":0.0003117105,"about_ca_system_score_gemma":0.0004896232,"threshold_uncertainty_score":0.010540664},"labels":[],"label_agreement":null},{"id":"W4390671623","doi":"10.1002/cche.10745","title":"Factors affecting dehulling of hairless canary seed (<i>Phalaris canariensis</i> L.)","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Tempering; Agronomy; Horticulture; Chemistry; Animal science; Mathematics; Food science; Biology; Materials science; Composite material","score_opus":0.021253765211801088,"score_gpt":0.2458650433578422,"score_spread":0.22461127814604112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390671623","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992286,0.000103499515,0.00021425523,0.000008816666,0.0000025224376,0.000010334708,0.000105909894,0.0000109872935,0.00031505103],"genre_scores_gemma":[0.99825305,0.00006892429,0.0005767959,0.000021698293,0.0000015112231,0.000012598097,0.00037851033,0.000015943966,0.00067093864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998041,0.000030306317,0.000019042143,0.00006369035,0.000055187775,0.000027709695],"domain_scores_gemma":[0.99932456,0.00020915866,0.0001909864,0.00003583928,0.00009813049,0.00014129902],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002594057,0.000350472,0.00026365576,0.0004709404,0.00029864899,0.0005163372,0.00026938488,0.00018824113,0.0009724893],"category_scores_gemma":[0.0004334414,0.00017521919,0.0002861859,0.00039813714,0.00025483556,0.00026737447,0.00030852947,0.00046758246,0.00016782964],"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":[0.00030535663,0.00006900352,0.0146008255,0.00007324738,0.000041730036,0.0001527362,0.0000902388,0.0001070452,0.98239213,0.000022613984,0.000031324536,0.002113838],"study_design_scores_gemma":[0.000009338836,0.00047566876,0.91439354,0.0000067023384,0.00006156101,0.000215652,0.00028688615,0.0006757841,0.08328319,0.000025411602,0.0005504701,0.000015760406],"about_ca_topic_score_codex":0.0059198732,"about_ca_topic_score_gemma":0.011102028,"teacher_disagreement_score":0.0059198732,"about_ca_system_score_codex":0.0005245454,"about_ca_system_score_gemma":0.00021784434,"threshold_uncertainty_score":0.011770844},"labels":[],"label_agreement":null},{"id":"W4390683423","doi":"10.1016/j.jspr.2023.102236","title":"Rice storage under controlled conditions: Changes in its physicochemical and functional properties","year":2024,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Amylose; Food science; Chemistry; Texture (cosmology); Absorption of water; Agronomy; Botany; Starch; Biology","score_opus":0.12264610194868159,"score_gpt":0.35266903721792464,"score_spread":0.23002293526924306,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390683423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814,0.00058209576,0.00046582601,0.000024556342,0.000023875482,0.000007961686,0.00018612083,0.000018911176,0.0005506527],"genre_scores_gemma":[0.9982862,0.00018049682,0.0002980485,0.000023931118,0.000007505761,0.0000086908485,0.00020162623,0.000014349095,0.0009791404],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99982363,0.000029603863,0.000014326965,0.00004660825,0.000035656944,0.00005021994],"domain_scores_gemma":[0.9997582,0.00004241987,0.00006368809,0.00003244739,0.000063065614,0.00004021004],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002784886,0.00036330975,0.0003248506,0.00016662975,0.000268424,0.00046214872,0.00018517542,0.00028963186,0.0021185605],"category_scores_gemma":[0.00045836795,0.00014404516,0.00031287732,0.00033622998,0.00041675702,0.00041889152,0.00021892336,0.00042183438,0.00034415643],"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":[0.002217994,0.000049663176,0.0015518967,0.000069690584,0.000021993266,0.00010580624,0.00009339879,0.000087336164,0.99313545,0.000043095395,0.000060751998,0.0025630118],"study_design_scores_gemma":[0.000033475397,0.0011557165,0.03059706,0.000018271037,0.00008995799,0.00021910729,0.000377906,0.0006943335,0.96529907,0.00006393539,0.0014159229,0.00003527058],"about_ca_topic_score_codex":0.001442589,"about_ca_topic_score_gemma":0.0012535619,"teacher_disagreement_score":0.0021185605,"about_ca_system_score_codex":0.0002735865,"about_ca_system_score_gemma":0.00034333617,"threshold_uncertainty_score":0.0070872903},"labels":[],"label_agreement":null},{"id":"W4390685910","doi":"10.2139/ssrn.4687901","title":"Impact of Ultracentrifugal Milling on the Thermo-Rheological, Functional and Physicochemical Properties of Yellow and Green Pea Flour","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Rheology; Food science; Chemistry; Chemical engineering; Mathematics; Materials science; Composite material; Engineering","score_opus":0.02584884375809579,"score_gpt":0.2477885425982326,"score_spread":0.2219396988401368,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390685910","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99833006,0.00060828286,0.0005145654,0.00004060906,0.000030848696,0.000005758881,0.00011423509,0.00003295076,0.00032264428],"genre_scores_gemma":[0.99737656,0.000393923,0.0011629111,0.00007162707,0.00001570206,0.000011025656,0.00024899415,0.00007320548,0.00064602535],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968135,0.00006025282,0.000033748263,0.000073356176,0.00008937682,0.00006189475],"domain_scores_gemma":[0.99890566,0.00053149945,0.00019123818,0.00012543118,0.00015780288,0.000088410634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000517803,0.0003563858,0.00036668425,0.00029121703,0.00050582696,0.00092746754,0.00023176773,0.00028998413,0.0014209158],"category_scores_gemma":[0.001907416,0.0002217244,0.00033825534,0.00036734086,0.00040827168,0.00038846603,0.0002989122,0.0006406658,0.0003323285],"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":[0.0029173896,0.0002122445,0.0034534747,0.000117620584,0.000060158247,0.00013036458,0.0004367306,0.00082138093,0.97897136,0.00019623473,0.00026017264,0.012422784],"study_design_scores_gemma":[0.000049755876,0.0010648771,0.04308741,0.000040003764,0.0001527444,0.00014812233,0.00024350244,0.0033801435,0.9498056,0.00015523413,0.0018368218,0.000035788053],"about_ca_topic_score_codex":0.0014793735,"about_ca_topic_score_gemma":0.0015027577,"teacher_disagreement_score":0.0014793735,"about_ca_system_score_codex":0.00037568886,"about_ca_system_score_gemma":0.00038074725,"threshold_uncertainty_score":0.004753411},"labels":[],"label_agreement":null},{"id":"W4390727927","doi":"10.1016/j.foodhyd.2024.109746","title":"Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":12,"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":"Agence Universitaire de la Francophonie","keywords":"Food science; Pomace; Chemistry; Spreadability; Flavor; Rheology; Sensory analysis; Rheometry; Lightness; Water activity; Emulsion; Ingredient; Water content; Materials science","score_opus":0.022244965118857724,"score_gpt":0.27731199290268266,"score_spread":0.25506702778382495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390727927","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961592,0.0019520251,0.00081656326,0.000035400582,0.00003435562,0.000015309291,0.000038495557,0.000013633296,0.0009350416],"genre_scores_gemma":[0.99465275,0.0012634594,0.001135606,0.000027980914,0.000007082973,0.000005997172,0.00004161374,0.000008354238,0.0028570883],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995756,0.0000051141133,0.0000023902937,0.000010545486,0.000014162164,0.000010194594],"domain_scores_gemma":[0.9999678,0.00000648936,0.000007150526,0.0000015280962,0.000007030831,0.000009983853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008564367,0.00018887091,0.0001685301,0.0001905054,0.00016401536,0.00017548117,0.00013998176,0.0001427021,0.0010399489],"category_scores_gemma":[0.00010826749,0.00009049742,0.00025651022,0.00010960387,0.00012566075,0.00017184087,0.00014997277,0.00028933183,0.00010415283],"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":[0.000330639,0.00006468929,0.0001283269,0.00013069615,0.000012463544,0.00010151996,0.000033889446,0.000080590544,0.9949746,0.00006560544,0.000035322217,0.004041668],"study_design_scores_gemma":[0.000018711347,0.0007125922,0.0016445052,0.00001320878,0.00004851198,0.00008218041,0.000044944576,0.00035553848,0.99580777,0.000020962372,0.0012450967,0.0000059182935],"about_ca_topic_score_codex":0.0008264388,"about_ca_topic_score_gemma":0.0018179397,"teacher_disagreement_score":0.0010399489,"about_ca_system_score_codex":0.000087354434,"about_ca_system_score_gemma":0.00015071507,"threshold_uncertainty_score":0.003479004},"labels":[],"label_agreement":null},{"id":"W4390732264","doi":"10.2139/ssrn.4692218","title":"Digital Monitoring and Response Surface Methodology Optimization of Wheat Bran Bleaching by Hydrogen Peroxide and its Incorporation into Wheat Flour","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"","keywords":"Bran; Hydrogen peroxide; Download; Response surface methodology; Wheat flour; Food science; Chemistry; Computer science; World Wide Web; Biochemistry; Organic chemistry; Chromatography","score_opus":0.02554834402826569,"score_gpt":0.28755324325064463,"score_spread":0.26200489922237896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390732264","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99052,0.00041392868,0.008357009,0.00003384348,0.00002407684,0.00001605265,0.00011196851,0.0000507907,0.00047237484],"genre_scores_gemma":[0.99235934,0.00034168953,0.0054511405,0.00001658313,0.0000055870505,0.000025484285,0.000116948104,0.000015223342,0.0016680219],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998437,0.000020762998,0.000009962832,0.000053741885,0.000051130166,0.000020667992],"domain_scores_gemma":[0.9999049,0.000025597643,0.000025226325,0.000012487055,0.000025014191,0.0000066839602],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022531857,0.00024702694,0.00021112227,0.00013344546,0.00009235453,0.0002877989,0.0001797508,0.00025312236,0.00068757654],"category_scores_gemma":[0.00021003262,0.00012829597,0.00023431671,0.00020700885,0.00015478284,0.00016739764,0.00014345042,0.0002953539,0.00014772714],"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":[0.00010610556,0.000025475681,0.00013717836,0.000021308984,0.0000031777997,0.000005475685,0.00001386696,0.00011833364,0.9968458,0.00002177422,0.000014153628,0.0026873038],"study_design_scores_gemma":[0.000003237543,0.00018003753,0.0014283907,9.498328e-7,0.000006976433,0.000008484858,0.0000136193385,0.00088865886,0.9972589,0.00000794675,0.00019978917,0.0000029625899],"about_ca_topic_score_codex":0.00049277145,"about_ca_topic_score_gemma":0.0007339134,"teacher_disagreement_score":0.00068757654,"about_ca_system_score_codex":0.00016762796,"about_ca_system_score_gemma":0.00011493841,"threshold_uncertainty_score":0.0023001432},"labels":[],"label_agreement":null},{"id":"W4391133571","doi":"10.1016/j.carbpol.2024.121845","title":"Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan","year":2024,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Arabinoxylan; Chemistry; Food science; Biochemistry; Enzyme","score_opus":0.015749725831663227,"score_gpt":0.23717866187221678,"score_spread":0.22142893604055355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391133571","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9574302,0.007890877,0.022715852,0.0007553197,0.00009679383,0.000022747074,0.00014206822,0.00006430886,0.010881827],"genre_scores_gemma":[0.98394394,0.004481562,0.0084161,0.0001449673,0.000024826373,0.0000075928892,0.0000791934,0.000028265757,0.0028735355],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996483,0.000007046437,0.0000014055319,0.0000070069536,0.000007369329,0.000012265846],"domain_scores_gemma":[0.9999635,0.000009240244,0.000008245214,0.000004408734,0.0000047297917,0.000009803469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014087623,0.0003794739,0.00010568564,0.00014496283,0.0001326481,0.00045283142,0.00016739844,0.00020016934,0.0010709985],"category_scores_gemma":[0.00011872399,0.00010595062,0.0001658826,0.00016655859,0.0002642414,0.00066867145,0.00022677876,0.00068046193,0.00021439964],"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":[0.00008361598,0.00003516172,0.00024387361,0.000075334196,0.0000065663207,0.00017658592,0.00007475179,0.000512498,0.98060566,0.0045220936,0.000068748566,0.013595092],"study_design_scores_gemma":[0.000012334111,0.0003941433,0.002234968,0.00002916833,0.000021863807,0.0003280164,0.00022561422,0.0024793437,0.9712511,0.0034437708,0.019564385,0.00001527295],"about_ca_topic_score_codex":0.00029638715,"about_ca_topic_score_gemma":0.00040333945,"teacher_disagreement_score":0.0010709985,"about_ca_system_score_codex":0.00012655914,"about_ca_system_score_gemma":0.00017256795,"threshold_uncertainty_score":0.0035828948},"labels":[],"label_agreement":null},{"id":"W4391155287","doi":"10.1016/s2213-8587(23)00344-3","title":"Association of glycaemic index and glycaemic load with type 2 diabetes, cardiovascular disease, cancer, and all-cause mortality: a meta-analysis of mega cohorts of more than 100 000 participants","year":2024,"lang":"en","type":"review","venue":"The Lancet Diabetes & Endocrinology","topic":"Food composition and properties","field":"Nursing","cited_by":98,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Impact; Public Health Ontario; University of Toronto; Hamilton Health Sciences; McMaster University; University of Saskatchewan; Population Health Research Institute; St. Michael's Hospital","funders":"Temerty Faculty of Medicine, University of Toronto; Obesity Canada; Novo Nordisk; University of Toronto; International Sweeteners Association; Alberta Pulse Growers Commission; Canadian Nutrition Society; Danone; Diabetes Canada; Canadian Cardiovascular Society; Centre International de Recherche sur le Cancer; Loblaw Companies Limited; Canola Council of Canada; United Soybean Board; Soy Nutrition Institute; Dairy Farmers of Canada; McMaster University; National Honey Board; International Nut and Dried Fruit Council; Almond Board of California; Harvard University; General Mills; AstraZeneca; Eli Lilly and Company; Canadian Institutes of Health Research; PepsiCo; Kowa Company; Guangdong Provincial Hospital of Traditional Chinese Medicine; World Health Organization; Sanofi","keywords":"Medicine; Meta-analysis; Type 2 diabetes; Disease; Internal medicine; Diabetes mellitus; Mega-; Cohort study; Oncology; Endocrinology","score_opus":0.14288038811393786,"score_gpt":0.3577246968681067,"score_spread":0.21484430875416885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391155287","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":[0.012962861,0.98518735,0.0006377271,0.00020071997,0.0002399153,0.000056254048,0.0004915476,0.00003922741,0.00018448528],"genre_scores_gemma":[0.2928782,0.70028526,0.0028951631,0.0013837186,0.00037884287,0.00021567501,0.0011985998,0.000060191403,0.00070426776],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9974353,0.001232304,0.0005056349,0.0004408863,0.0002313698,0.00015454234],"domain_scores_gemma":[0.9959359,0.0028562502,0.0005120054,0.00028232837,0.00029413102,0.00011932835],"candidate_categories":["metaepi_broad"],"consensus_categories":[],"category_scores_codex":[0.0053172493,0.0022138245,0.010141181,0.001455713,0.00040429298,0.0018176136,0.0016012783,0.0018679651,0.0024634383],"category_scores_gemma":[0.009697837,0.0013593561,0.027880443,0.0025506855,0.00039626117,0.0008793883,0.0014420309,0.0021762757,0.00037529203],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005194794,0.000044019038,0.009597667,0.07948682,0.8830688,0.000115764546,0.000080245736,0.00044693373,0.00041446657,0.00011642807,0.0011293867,0.020304605],"study_design_scores_gemma":[0.00086600665,0.00023718875,0.009749091,0.0034545998,0.983177,0.00007178068,0.000039116017,0.00012063943,0.000088721456,0.00018578387,0.0019817268,0.000028223396],"about_ca_topic_score_codex":0.009376711,"about_ca_topic_score_gemma":0.01918002,"teacher_disagreement_score":0.9898588,"about_ca_system_score_codex":0.0009552158,"about_ca_system_score_gemma":0.0015863299,"threshold_uncertainty_score":0.028120697},"labels":[],"label_agreement":null},{"id":"W4391214361","doi":"10.1146/annurev-food-110923-034834","title":"Wheat Sourdough Breadmaking: A Scoping Review","year":2024,"lang":"en","type":"review","venue":"Annual Review of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Staatssekretariat für Bildung, Forschung und Innovation; KU Leuven; Vlaamse regering; European Commission; HORIZON EUROPE Framework Programme; Fonds Wetenschappelijk Onderzoek; Canada Research Chairs; Vrije Universiteit Brussel; Agentschap Innoveren en Ondernemen","keywords":"Leavening agent; Food science; Quality (philosophy); Standardization; Biotechnology; Health benefits; Bread making; Fermentation; Biology; Computer science; Medicine; Traditional medicine","score_opus":0.049533284728843274,"score_gpt":0.38361819673833925,"score_spread":0.33408491200949597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391214361","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":[0.0001428031,0.9992004,0.00006520903,0.00013995905,0.000081091355,0.000041536434,0.000053774802,0.0000035318226,0.00027163822],"genre_scores_gemma":[0.0011681641,0.9982791,0.00017427969,0.00014271415,0.000025934765,0.000052484833,0.000056440153,0.0000015090504,0.00009934637],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9978168,0.0005585627,0.00081144314,0.00019195084,0.00052549934,0.00009573642],"domain_scores_gemma":[0.9926165,0.0048607043,0.0012550623,0.00013043315,0.001019394,0.00011779114],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040948563,0.0013322643,0.003792234,0.010126989,0.000720347,0.0026356683,0.0014094796,0.0016404118,0.0043944954],"category_scores_gemma":[0.013042919,0.00075907685,0.0034200945,0.012274905,0.0007252306,0.00196209,0.0015716426,0.0011081273,0.00059192575],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008119996,0.000025863723,0.0002732195,0.7715064,0.00109613,0.00015143784,0.0003452781,0.00014864608,0.00031071933,0.0010024352,0.0071322327,0.21792653],"study_design_scores_gemma":[0.000028900753,0.00008938468,0.0014152034,0.85377824,0.0058893217,0.00043732117,0.00038558157,0.00006550302,0.00020900385,0.0006369995,0.13703953,0.000024923915],"about_ca_topic_score_codex":0.008782665,"about_ca_topic_score_gemma":0.02006656,"teacher_disagreement_score":0.010126989,"about_ca_system_score_codex":0.002411473,"about_ca_system_score_gemma":0.00925658,"threshold_uncertainty_score":0.021655917},"labels":[],"label_agreement":null},{"id":"W4391219053","doi":"10.1021/acsfoodscitech.3c00387","title":"Investigation of <i>In Situ</i> and <i>Ex Situ</i> Mode of LAB Incorporation and the Effect on Dough Viscoelasticity, Bread Texture, and Overall Physical Quality Postbaking","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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; McGill University","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"In situ; Viscoelasticity; Texture (cosmology); Quality (philosophy); Food science; Materials science; Mode (computer interface); Composite material; Chemistry; Computer science; Physics; Human–computer interaction; Artificial intelligence; Meteorology","score_opus":0.017070634628676536,"score_gpt":0.28396507197948007,"score_spread":0.26689443735080354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391219053","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9925487,0.0018780715,0.0043788077,0.00005280956,0.000038864124,0.000026783415,0.0001767891,0.00004459088,0.0008545885],"genre_scores_gemma":[0.989799,0.0020818235,0.0061735655,0.000077817,0.000019184467,0.0000271305,0.00026964193,0.000039362618,0.0015123759],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984014,0.000025932477,0.000015256495,0.00004224349,0.000045701592,0.000030793995],"domain_scores_gemma":[0.99980456,0.000028310937,0.00007932611,0.000019822735,0.000047984406,0.000019955527],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017051179,0.00047373484,0.000314776,0.0001912341,0.00010976944,0.00045291128,0.00019215785,0.0002910333,0.0006927807],"category_scores_gemma":[0.00019083264,0.000131562,0.00040835285,0.00017972871,0.00015521796,0.00035481245,0.00020122278,0.00031989333,0.00019548822],"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":[0.000090576155,0.00003754111,0.0004465764,0.00009206845,0.000008045672,0.000029311337,0.000016600468,0.000039953462,0.9965946,0.000012128402,0.000014789438,0.0026177869],"study_design_scores_gemma":[0.000004023564,0.0008133077,0.007395727,0.000011646568,0.000053232172,0.000091582195,0.00008061647,0.0005545832,0.9895828,0.00002233727,0.0013794202,0.000010782805],"about_ca_topic_score_codex":0.00034434022,"about_ca_topic_score_gemma":0.00062354014,"teacher_disagreement_score":0.0006927807,"about_ca_system_score_codex":0.0001072131,"about_ca_system_score_gemma":0.0001530512,"threshold_uncertainty_score":0.0023176074},"labels":[],"label_agreement":null},{"id":"W4391288940","doi":"10.1016/j.powtec.2024.119470","title":"Unravelling particle morphology and flour porosity of roller-milled green lentil flour using scanning electron microscopy and synchrotron X-ray micro-computed tomography","year":2024,"lang":"en","type":"article","venue":"Powder Technology","topic":"Food composition and properties","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Manitoba","funders":"Saskatchewan Pulse Growers; University of Manitoba","keywords":"Porosity; Scanning electron microscope; Materials science; Synchrotron; Particle size; Particle (ecology); Composite material; Mineralogy; Microstructure; Optics; Chemistry","score_opus":0.012457506541626934,"score_gpt":0.25839629730858144,"score_spread":0.2459387907669545,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391288940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99118257,0.0003754049,0.0077280393,0.000030001602,0.000005250875,0.000009046364,0.00014177356,0.00005560835,0.0004723632],"genre_scores_gemma":[0.9939016,0.00022117575,0.005321422,0.000019204368,0.0000025008205,0.0000070392953,0.0000955616,0.000020624158,0.00041090656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994123,0.0000043225327,0.00000439527,0.000013588676,0.000025198124,0.000011337772],"domain_scores_gemma":[0.99982625,0.000058825306,0.000035517784,0.000018195688,0.00004745576,0.000013825423],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002277708,0.00012205221,0.00015192259,0.00045839592,0.00019178975,0.00045755747,0.00015732342,0.0002543108,0.00039924966],"category_scores_gemma":[0.00023977076,0.00018050704,0.00016498094,0.00021250629,0.00032518155,0.00043045267,0.00015412159,0.00030476347,0.000078709425],"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":[0.00006807411,0.000014732522,0.0032491586,0.00003010779,0.0000062798426,0.000121079516,0.00007269231,0.00024684676,0.99227,0.0001332515,0.000025736525,0.003762193],"study_design_scores_gemma":[0.00001171823,0.0001761854,0.21139786,0.000016194475,0.000039256378,0.00094855955,0.000410816,0.014942322,0.7702214,0.0003357736,0.001470791,0.00002902246],"about_ca_topic_score_codex":0.0024972276,"about_ca_topic_score_gemma":0.00323784,"teacher_disagreement_score":0.0024972276,"about_ca_system_score_codex":0.00020201654,"about_ca_system_score_gemma":0.00023410212,"threshold_uncertainty_score":0.0049654245},"labels":[],"label_agreement":null},{"id":"W4391320672","doi":"10.1002/fsn3.3922","title":"Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour","year":2024,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Orange (colour); Food science; Chemistry; Wheat flour; Sorghum; Biology; Agronomy","score_opus":0.04488016700801871,"score_gpt":0.26384680622411844,"score_spread":0.2189666392160997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391320672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99895155,0.00020109693,0.00045144142,0.000004895417,0.0000029244477,0.0000059833537,0.00012428379,0.000007273457,0.000250475],"genre_scores_gemma":[0.99790925,0.00018181256,0.0010497447,0.000015526883,0.0000018376107,0.000013157565,0.00032090096,0.0000108409995,0.00049694104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998423,0.000030603496,0.000019921672,0.000033851502,0.00005403582,0.00001927903],"domain_scores_gemma":[0.9998042,0.00003503783,0.000048937844,0.000008450029,0.000053820182,0.000049452556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026594082,0.00036323446,0.0002712035,0.0005149092,0.00015609038,0.0003677508,0.0000839793,0.00017530273,0.00063267176],"category_scores_gemma":[0.00023352029,0.00018902477,0.00020809252,0.0005095563,0.0001534175,0.00015775513,0.00019239656,0.00029754656,0.00009890786],"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":[0.0002144303,0.000025478133,0.0011454582,0.000036282214,0.000014494786,0.00005024725,0.000025176718,0.000053359836,0.99757415,0.000011649765,0.000009415139,0.00083988125],"study_design_scores_gemma":[0.000034574387,0.0014887315,0.20452298,0.000030922958,0.00017685117,0.0006412371,0.00040635272,0.0015157389,0.78916675,0.000064674576,0.0019168558,0.000034245215],"about_ca_topic_score_codex":0.0006422358,"about_ca_topic_score_gemma":0.0010635777,"teacher_disagreement_score":0.0006422358,"about_ca_system_score_codex":0.000089606256,"about_ca_system_score_gemma":0.00009696975,"threshold_uncertainty_score":0.0021165013},"labels":[],"label_agreement":null},{"id":"W4391466977","doi":"10.1186/s42523-024-00292-w","title":"Monomodular and multifunctional processive endocellulases: implications for swine nutrition and gut microbiome","year":2024,"lang":"en","type":"article","venue":"Animal Microbiome","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Food Inspection Agency; University of Guelph","funders":"China Scholarship Council; Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; Swine Innovation Porc","keywords":"Cellulase; Nutrient; Biology; Biotechnology; Food science; Cellulose; Biochemistry; Ecology","score_opus":0.02071905875905825,"score_gpt":0.2671919964745472,"score_spread":0.24647293771548898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391466977","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8919325,0.085496515,0.011684715,0.0037593246,0.00021413654,0.00004307282,0.0013821548,0.00008921211,0.005398327],"genre_scores_gemma":[0.9495883,0.03676978,0.009378345,0.0010229881,0.000095354284,0.00004081729,0.0009804262,0.000017744236,0.0021062724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998361,0.00003133783,0.000009272505,0.00005491705,0.000023570612,0.00004471453],"domain_scores_gemma":[0.9998118,0.000026555228,0.00006914537,0.000010909984,0.000040344683,0.000041286265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047452532,0.00029579914,0.00022253726,0.00027522427,0.00017095916,0.0009708942,0.0001517435,0.00052707683,0.0006250681],"category_scores_gemma":[0.00027981773,0.000098187564,0.00025332876,0.0003086463,0.00038346247,0.00065261964,0.000412475,0.00045163534,0.00015228214],"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":[0.00039329537,0.00009838813,0.055903982,0.0013131073,0.00013870148,0.0005364806,0.0005000509,0.0006338839,0.81860435,0.0031546676,0.0013163383,0.117406756],"study_design_scores_gemma":[0.00004378076,0.00225833,0.594974,0.0007319193,0.0004751967,0.0026380464,0.003905549,0.0062726084,0.18711714,0.013973686,0.18745509,0.00015466425],"about_ca_topic_score_codex":0.0009357121,"about_ca_topic_score_gemma":0.0013709605,"teacher_disagreement_score":0.0009708942,"about_ca_system_score_codex":0.0003156538,"about_ca_system_score_gemma":0.0006037516,"threshold_uncertainty_score":0.002509594},"labels":[],"label_agreement":null},{"id":"W4391473959","doi":"10.53555/sfs.v10i1s.2118","title":"FERMENTATION ENHANCED NUTRITIONAL QUALITY OF FOOD- A REVIEW","year":2023,"lang":"en","type":"review","venue":"Journal of Survey in Fisheries Sciences","topic":"Food composition and properties","field":"Nursing","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":"Food science; Fermentation; Quality (philosophy); Biotechnology; Biology; Physics","score_opus":0.5794588958333643,"score_gpt":0.43896924945250804,"score_spread":0.14048964638085626,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391473959","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":[0.00013582275,0.999281,0.000032454802,0.00006921023,0.000079720834,0.0000030223187,0.000014500282,0.0000025794222,0.0003817431],"genre_scores_gemma":[0.0005901706,0.9990766,0.00007364423,0.00004347161,0.00004709892,0.000003323937,0.0000174077,7.3042213e-7,0.00014756256],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997359,0.00003872208,0.00005766344,0.000055276505,0.0000896919,0.000022677557],"domain_scores_gemma":[0.99939847,0.00033384707,0.000101724334,0.000013267626,0.000123134,0.000029529425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000570819,0.0010086121,0.0014972335,0.0028105834,0.00030741494,0.0012334025,0.0008185129,0.00093024515,0.0042039366],"category_scores_gemma":[0.0011655099,0.0002864933,0.0008671134,0.0030399456,0.0004219657,0.0012249775,0.00059696595,0.0009845978,0.0010387839],"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":[0.00014229772,0.0001524733,0.0004130752,0.09197218,0.00022865261,0.00017574205,0.00009925715,0.0002823849,0.001382068,0.0019386268,0.018724805,0.8844886],"study_design_scores_gemma":[0.000025192485,0.00025655757,0.0029901601,0.031431533,0.00063513784,0.0019513677,0.0001565578,0.00013010923,0.00123064,0.0013763369,0.95977545,0.000040967945],"about_ca_topic_score_codex":0.0017996313,"about_ca_topic_score_gemma":0.002048627,"teacher_disagreement_score":0.0042039366,"about_ca_system_score_codex":0.0005511351,"about_ca_system_score_gemma":0.0011093905,"threshold_uncertainty_score":0.014063597},"labels":[],"label_agreement":null},{"id":"W4391480523","doi":"10.1111/ijfs.16943","title":"Effects of dietary fibre source and content and extrusion conditions on the physicochemical composition and physical quality of fibre‐enriched lentil snacks","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dietary fibre; Food science; Extrusion cooking; Composition (language); Extrusion; Quality (philosophy); Chemistry; Materials science; Composite material; Starch; Physics","score_opus":0.03071427924261863,"score_gpt":0.3114675189875426,"score_spread":0.28075323974492394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391480523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887174,0.00044658646,0.00015522284,0.000010222271,0.000006640337,0.0000149816515,0.00013782231,0.0000063759817,0.00035034996],"genre_scores_gemma":[0.99731135,0.00029817942,0.0008019228,0.00004567129,0.0000054028137,0.000020216554,0.00033327605,0.000020179648,0.0011639151],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99968064,0.00007255448,0.000032243453,0.00007142105,0.00008200349,0.00006114695],"domain_scores_gemma":[0.9994803,0.00014196565,0.00013916483,0.000026080457,0.00009093516,0.000121640136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052173727,0.00034921148,0.00030841274,0.00029088932,0.00020678336,0.00065480487,0.00020740497,0.00022418305,0.0014515574],"category_scores_gemma":[0.00052323577,0.00020444355,0.00032448937,0.0002736053,0.0003604182,0.0003804943,0.0003296894,0.00060533936,0.00018658496],"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":[0.0030905763,0.00027512427,0.0033400564,0.00016292119,0.00007513579,0.000087760905,0.000113304275,0.00012378892,0.9902086,0.00003584273,0.00002903718,0.0024578313],"study_design_scores_gemma":[0.000058590373,0.004700935,0.16795951,0.000069655,0.00017175253,0.00012212411,0.00032983182,0.00096652075,0.8235349,0.000063576015,0.0019748064,0.00004781076],"about_ca_topic_score_codex":0.0016603519,"about_ca_topic_score_gemma":0.0030773894,"teacher_disagreement_score":0.0016603519,"about_ca_system_score_codex":0.0002685512,"about_ca_system_score_gemma":0.00017719738,"threshold_uncertainty_score":0.004855931},"labels":[],"label_agreement":null},{"id":"W4391527252","doi":"10.1016/j.jcs.2024.103867","title":"Utilization of cereal-based protein ingredients in food applications","year":2024,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Sustainability; Context (archaeology); Biotechnology; Business; Health benefits; Resource (disambiguation); Food industry; Food science; Food security; Product (mathematics); Agriculture; Biology; Computer science; Mathematics","score_opus":0.04220681999747684,"score_gpt":0.31606240775380484,"score_spread":0.273855587756328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391527252","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.990175,0.0045420886,0.0012429344,0.00009515337,0.00003706532,0.000023449598,0.00007037722,0.000014551428,0.0037994585],"genre_scores_gemma":[0.9923109,0.0025770683,0.0028296122,0.00005255938,0.00000724873,0.000014507633,0.00012844062,0.000010030932,0.0020698095],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99970645,0.00009786877,0.000017419006,0.000051147625,0.0000786577,0.0000484884],"domain_scores_gemma":[0.9998388,0.00003833349,0.000036383484,0.000009013612,0.00004869916,0.000028638042],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047877303,0.00031729153,0.00015125236,0.00057276216,0.0003377834,0.00063328113,0.00027481758,0.0002800574,0.0015009765],"category_scores_gemma":[0.00058004697,0.00008332908,0.00030765534,0.0005409881,0.00013849582,0.00023124262,0.00036792754,0.00023977783,0.00035064245],"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":[0.0019839539,0.0010720833,0.046774287,0.0011417879,0.000073495365,0.00081093435,0.00073819165,0.00018323472,0.7894128,0.0007438459,0.0004487969,0.15661666],"study_design_scores_gemma":[0.000054641696,0.009757066,0.30781814,0.0009104231,0.00036805263,0.0038118158,0.003856197,0.0016177522,0.633363,0.00071056135,0.037690196,0.00004210231],"about_ca_topic_score_codex":0.0017537912,"about_ca_topic_score_gemma":0.0023699068,"teacher_disagreement_score":0.0017537912,"about_ca_system_score_codex":0.00032459272,"about_ca_system_score_gemma":0.00044628556,"threshold_uncertainty_score":0.0050212145},"labels":[],"label_agreement":null},{"id":"W4391630413","doi":"10.1002/j.1536-4801.2006.tb13896.x","title":"STARCH DIGESTION PATHWAYS MAPPED BY RECOMBINANT HUMAN N‐TERMINAL MALTASE‐GLUCOAMYLASE AND α‐AMYLASE ASSAYS","year":2006,"lang":"en","type":"article","venue":"Journal of Pediatric Gastroenterology and Nutrition","topic":"Food composition and properties","field":"Nursing","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 British Columbia; University of Toronto","funders":"","keywords":"Medicine; Amylase; Recombinant DNA; Maltase; Digestion (alchemy); Starch; Terminal (telecommunication); Biochemistry; Enzyme; Gene; Biology; Chromatography; Chemistry","score_opus":0.011190974225608271,"score_gpt":0.2286292339614878,"score_spread":0.21743825973587952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391630413","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97565335,0.0013809374,0.019259727,0.00006991282,0.000018121897,0.00006632621,0.0015849423,0.00012407108,0.0018426587],"genre_scores_gemma":[0.930134,0.002537579,0.046290804,0.00006459115,0.000013421308,0.00020017927,0.01397216,0.00006320469,0.0067240433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988604,0.000016895325,0.000014278318,0.000032003954,0.000027254351,0.000023398614],"domain_scores_gemma":[0.99987364,0.000023536453,0.000045212208,0.000014801903,0.00002180298,0.00002101659],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016770103,0.00032785485,0.00015806653,0.00050714205,0.000080614096,0.00031667715,0.00018813077,0.00017547983,0.0016557887],"category_scores_gemma":[0.00019190025,0.0001481242,0.00040345232,0.0004117592,0.000120479264,0.00016475443,0.00016080489,0.00029729534,0.0009790163],"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":[0.00026719875,0.000029440636,0.0023048467,0.000051537987,0.000012532906,0.000048924678,0.000026660075,0.00007886571,0.99323046,0.00005833929,0.000059841524,0.003831231],"study_design_scores_gemma":[0.00009542182,0.0008141112,0.09520751,0.000034395358,0.000079893005,0.0016635117,0.000131932,0.004575098,0.8887002,0.00027683887,0.008403959,0.00001719616],"about_ca_topic_score_codex":0.0008730947,"about_ca_topic_score_gemma":0.0008048437,"teacher_disagreement_score":0.0016557887,"about_ca_system_score_codex":0.0001936839,"about_ca_system_score_gemma":0.00010528249,"threshold_uncertainty_score":0.005539179},"labels":[],"label_agreement":null},{"id":"W4391676386","doi":"10.1139/cjas-2023-0086","title":"Porcine in vitro digestion and solubilization of non-starch polysaccharides in corn and wheat supplemented with xylanase and feruloyl esterase","year":2024,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Aarhus Universitets Forskningsfond","keywords":"Xylanase; Polysaccharide; Starch; Digestion (alchemy); In vitro; Chemistry; Esterase; Food science; Arabinoxylan; Solubilization; Agronomy; Enzyme; Biochemistry; Biology; Chromatography","score_opus":0.014645533110616372,"score_gpt":0.25493418968290593,"score_spread":0.24028865657228957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391676386","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977658,0.0009389387,0.00076551666,0.000014382128,0.000012467616,0.000012273224,0.00013006417,0.0000061629416,0.00035443407],"genre_scores_gemma":[0.9941129,0.00084684236,0.0021108442,0.00005185342,0.000008729735,0.000022381993,0.0009390713,0.000017927925,0.0018894015],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997607,0.000062746796,0.000025143432,0.000054033833,0.000045039535,0.00005233115],"domain_scores_gemma":[0.9997743,0.00007445494,0.000061195155,0.000020842515,0.00002195741,0.000047365178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039250604,0.0006149887,0.00040489715,0.00020783771,0.0001282375,0.00029954693,0.00016840416,0.00027444944,0.00051865587],"category_scores_gemma":[0.00021030416,0.00025838896,0.0004490292,0.0002536183,0.00021058349,0.00027445285,0.00017339709,0.0005539392,0.00014491833],"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":[0.00037222,0.00006798333,0.00026528392,0.00004293482,0.000009829607,0.000027929642,0.000016566839,0.00004568218,0.99863225,0.000015003992,0.00000594467,0.00049823173],"study_design_scores_gemma":[0.000024317584,0.0022746734,0.009620856,0.000010443732,0.000043600794,0.0001224635,0.00003150364,0.00041003028,0.9867775,0.000019791485,0.0006584488,0.0000064061915],"about_ca_topic_score_codex":0.0013193953,"about_ca_topic_score_gemma":0.0017797627,"teacher_disagreement_score":0.0013193953,"about_ca_system_score_codex":0.00028025024,"about_ca_system_score_gemma":0.00025204898,"threshold_uncertainty_score":0.0026234388},"labels":[],"label_agreement":null},{"id":"W4391793830","doi":"10.53555/sfs.v10i1s.2164","title":"Comparative in-silico Study of The Major Prolamin Protein of Wheat and Rice in Relation to Celiac Disease","year":2023,"lang":"en","type":"article","venue":"Journal of Survey in Fisheries Sciences","topic":"Food composition and properties","field":"Nursing","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":"Department of Biotechnology, Government of West Bengal","keywords":"Prolamin; In silico; Relation (database); Agronomy; Biology; Genetics; Storage protein; Computer science; Data mining; Gene","score_opus":0.16991403989518813,"score_gpt":0.3124829807027191,"score_spread":0.142568940807531,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391793830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.971823,0.0037344643,0.0047642128,0.00046768162,0.00013738373,0.00008239231,0.013726187,0.0008779976,0.004386718],"genre_scores_gemma":[0.95061255,0.0014585136,0.010117281,0.00019376556,0.00003204386,0.00005705385,0.035581846,0.00020898289,0.0017380697],"study_design_codex":"observational","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999566,0.00009130422,0.000033138687,0.00015318587,0.00007834078,0.0000780693],"domain_scores_gemma":[0.99953353,0.00025821204,0.00006123173,0.000023800754,0.00006620059,0.00005695712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075410237,0.0011032562,0.0011615759,0.0014820795,0.0007875346,0.001436746,0.00064782816,0.00080716086,0.0044683376],"category_scores_gemma":[0.0014174012,0.0002808735,0.002602434,0.0012595989,0.00023043508,0.00048839895,0.00044483744,0.0005533079,0.0015386876],"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":[0.0062659886,0.0016949871,0.60314196,0.00402737,0.004365303,0.008744259,0.0007674431,0.19736616,0.09960093,0.0025937965,0.022780435,0.048651315],"study_design_scores_gemma":[0.00033675577,0.0013728625,0.26934776,0.00041086893,0.0030741144,0.0051183403,0.0017399701,0.66423875,0.018787086,0.002926523,0.032474395,0.0001725594],"about_ca_topic_score_codex":0.0061393166,"about_ca_topic_score_gemma":0.008070625,"teacher_disagreement_score":0.0061393166,"about_ca_system_score_codex":0.00056656916,"about_ca_system_score_gemma":0.00085963175,"threshold_uncertainty_score":0.01494813},"labels":[],"label_agreement":null},{"id":"W4391969609","doi":"10.21203/rs.3.rs-3895187/v1","title":"Postprandial blood glucose and insulin response in healthy adults when lentils replace high glycemic index food ingredients in muffins, chilies and soups","year":2024,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Postprandial; Glycemic; Food science; Insulin; Medicine; Glycemic index; Crossover study; Internal medicine; Chemistry","score_opus":0.028799687739435968,"score_gpt":0.32726706085313056,"score_spread":0.2984673731136946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391969609","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993864,0.00014753528,0.000017294107,0.000029529181,0.000014956884,0.0000108092745,0.00004462517,0.0000019363795,0.00034677325],"genre_scores_gemma":[0.99740916,0.000106120686,0.000088334535,0.00014620723,0.000008246071,0.000014867382,0.00011596293,0.000002908995,0.0021081958],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99991786,0.000020028643,0.000004171281,0.00001928012,0.000016513824,0.000022059849],"domain_scores_gemma":[0.99980766,0.000034799716,0.000025458581,0.000009652717,0.000034237983,0.000088196524],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003832355,0.00028021366,0.00031929003,0.00023329351,0.0004188969,0.00036265817,0.00015708059,0.00045978054,0.0020320786],"category_scores_gemma":[0.0007390463,0.00021017046,0.00025465753,0.00016543557,0.000266944,0.00029268363,0.00016268117,0.000556399,0.00023112954],"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":[0.3118531,0.012795619,0.47558004,0.00039708312,0.0007640715,0.0011267266,0.0035077787,0.00021464759,0.104730085,0.00030852002,0.0031248485,0.08559737],"study_design_scores_gemma":[0.0006529966,0.018429123,0.97312886,0.00004650529,0.00029421385,0.00013715032,0.0016097738,0.00039362223,0.00405548,0.000068550995,0.001162812,0.000020969612],"about_ca_topic_score_codex":0.022160063,"about_ca_topic_score_gemma":0.021422317,"teacher_disagreement_score":0.022160063,"about_ca_system_score_codex":0.000507157,"about_ca_system_score_gemma":0.00022770501,"threshold_uncertainty_score":0.044062138},"labels":[],"label_agreement":null},{"id":"W4392176195","doi":"10.35219/foodtechnology.2023.2.13","title":"Effect of combined germination and spontaneous fermentation on the bioactive, mineral, and microbial profile of red sorghum and pearl millet flours","year":2023,"lang":"en","type":"article","venue":"The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology","topic":"Food composition and properties","field":"Nursing","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":"Agence Universitaire de la Francophonie","keywords":"Sorghum; Pearl; Germination; Fermentation; Agronomy; Biology; Food science","score_opus":0.018487518528658223,"score_gpt":0.2413477080653582,"score_spread":0.2228601895367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392176195","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99838316,0.0009475262,0.0002942341,0.000016588458,0.000011234218,0.000010203637,0.00006967829,0.000009249851,0.0002581459],"genre_scores_gemma":[0.99798125,0.00037890454,0.0009440575,0.000024588477,0.0000073441342,0.000013580264,0.00013334495,0.000008775221,0.00050811947],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997404,0.00008012373,0.000024129335,0.000051364248,0.00006637767,0.00003765322],"domain_scores_gemma":[0.99977404,0.000048700276,0.00006312191,0.000022123773,0.000035590696,0.00005639491],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027157814,0.0003367084,0.00040940233,0.00020555183,0.00015917198,0.00041573922,0.00014299522,0.00020412313,0.0007376967],"category_scores_gemma":[0.0002794994,0.00014384421,0.0002714909,0.00021010694,0.00012848512,0.00018217109,0.00031336868,0.00039788862,0.00014425615],"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":[0.0015634168,0.00022448829,0.0015840628,0.000088130386,0.00003514458,0.00010755956,0.000038035527,0.0000782402,0.99156404,0.00001973882,0.000027862703,0.004669306],"study_design_scores_gemma":[0.000079863465,0.008823606,0.09424517,0.000032996064,0.0001624179,0.00047366548,0.00015997367,0.00095041905,0.8928128,0.00003795528,0.002195315,0.000025901973],"about_ca_topic_score_codex":0.000520489,"about_ca_topic_score_gemma":0.0011681858,"teacher_disagreement_score":0.0007376967,"about_ca_system_score_codex":0.00012706412,"about_ca_system_score_gemma":0.00017162669,"threshold_uncertainty_score":0.0024678707},"labels":[],"label_agreement":null},{"id":"W4392245522","doi":"10.1016/j.ijfoodmicro.2024.110646","title":"Use of Bacillus spp. as beneficial fermentation microbes in baking","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Microbiology","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Consejo Nacional de Ciencia y Tecnología; Canada Research Chairs","keywords":"Fermentation; Food science; Biology; Food microbiology; Bacillus (shape); Biotechnology; Bacteria; Microbiology","score_opus":0.032929382889395016,"score_gpt":0.29367792964081385,"score_spread":0.26074854675141884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392245522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9929998,0.0024964402,0.0013854107,0.00026403024,0.00009265206,0.00004231032,0.00010171957,0.00003963766,0.0025779402],"genre_scores_gemma":[0.9897976,0.0018500388,0.0059825582,0.00007492575,0.000029697632,0.000022531056,0.0001256165,0.000017826966,0.0020991692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99931693,0.00017537952,0.000049581984,0.00010349474,0.00021443669,0.00014023458],"domain_scores_gemma":[0.999582,0.00009163707,0.00006481906,0.00003046233,0.000118566146,0.000112552894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005192739,0.0004920618,0.0005421622,0.0005815399,0.00053597614,0.00093476265,0.00030732495,0.0004164899,0.0016366715],"category_scores_gemma":[0.000597207,0.0001871944,0.00042903278,0.0003934302,0.0002680943,0.0005090289,0.00083154486,0.0005530627,0.0005617801],"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":[0.0010628582,0.0005261088,0.005914284,0.00030686046,0.000025936662,0.00022404874,0.0001982217,0.00006170744,0.95613384,0.0001010231,0.00012919966,0.03531591],"study_design_scores_gemma":[0.00003112665,0.0055992664,0.019727143,0.00011169229,0.00019218141,0.0010704217,0.0007927382,0.00045692147,0.968811,0.000102388796,0.0030832554,0.000021785574],"about_ca_topic_score_codex":0.0007373355,"about_ca_topic_score_gemma":0.0014879006,"teacher_disagreement_score":0.0016366715,"about_ca_system_score_codex":0.00014950473,"about_ca_system_score_gemma":0.00039608308,"threshold_uncertainty_score":0.0054752827},"labels":[],"label_agreement":null},{"id":"W4392261353","doi":"","title":"Comparing proteins and carbohydrates molecular structures in different sorghum cultivars using fourier transform infrared spectroscopy (FTIR) and multivariate analyses","year":2015,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Fourier transform infrared spectroscopy; Fourier transform; Sorghum; Cultivar; Multivariate statistics; Infrared; Infrared spectroscopy; Chemistry; Analytical Chemistry (journal); Materials science; Mathematics; Biology; Botany; Agronomy; Chromatography; Physics; Organic chemistry; Optics; Statistics; Mathematical analysis","score_opus":0.34170539277641887,"score_gpt":0.5391319009378623,"score_spread":0.19742650816144347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392261353","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99736196,0.00038045537,0.0015923476,0.000013301567,0.000005465516,0.000009045587,0.00028868264,0.000016907441,0.00033181917],"genre_scores_gemma":[0.98920363,0.00035067665,0.008983694,0.000030957595,0.0000050646368,0.000030081173,0.00067636836,0.000014763727,0.0007047358],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986625,0.000027622158,0.000018227904,0.000037854483,0.000035038,0.000014994938],"domain_scores_gemma":[0.9997873,0.000053667252,0.00007125891,0.000016091994,0.000058401994,0.000013356759],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024343283,0.00020808933,0.00020969407,0.00088380516,0.00020064054,0.00031577813,0.000089886016,0.00021677812,0.00050344114],"category_scores_gemma":[0.00029816816,0.00011112435,0.00026495405,0.0008114684,0.00012443651,0.00022326624,0.00010242254,0.00020903572,0.000106463376],"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":[0.00042317004,0.00007695475,0.024878988,0.00013951938,0.0000726623,0.000104426246,0.00022548006,0.00014460424,0.95809025,0.00006419296,0.00004904022,0.015730698],"study_design_scores_gemma":[0.000011898683,0.0009839311,0.7933709,0.000021092117,0.00018431949,0.000851439,0.0007222473,0.0021495225,0.19918181,0.00016282062,0.0023209827,0.000038952192],"about_ca_topic_score_codex":0.0009107799,"about_ca_topic_score_gemma":0.001583627,"teacher_disagreement_score":0.0009107799,"about_ca_system_score_codex":0.000097994875,"about_ca_system_score_gemma":0.00008120386,"threshold_uncertainty_score":0.0018109083},"labels":[],"label_agreement":null},{"id":"W4392408534","doi":"10.4025/actascibiolsci.v45i1.70169","title":"To eat or not to eat: premature sprouting (vivipary) in cereal and fruit crops","year":2023,"lang":"en","type":"article","venue":"Acta Scientiarum Biological Sciences","topic":"Food composition and properties","field":"Nursing","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":"College of Engineering, Michigan State University; Michigan State University; Purdue University","keywords":"Sprouting; Biology; Agronomy; Horticulture","score_opus":0.08401815487039174,"score_gpt":0.33106606035963687,"score_spread":0.24704790548924513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392408534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97234476,0.018116564,0.00085140724,0.0004217898,0.000048363145,0.000016630318,0.000152888,0.000014405907,0.008033189],"genre_scores_gemma":[0.99352515,0.004088722,0.00058768125,0.00014871583,0.000024201761,0.0000077526665,0.00008706999,0.000004785658,0.0015259283],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99986434,0.000034039953,0.000008592411,0.000033305245,0.00003226867,0.000027444734],"domain_scores_gemma":[0.99966216,0.000079902435,0.00017018127,0.000009673356,0.000027828368,0.00005026314],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027213592,0.00012869798,0.00013484276,0.00037545938,0.00052405236,0.00041118963,0.00015158804,0.0002322626,0.0011490373],"category_scores_gemma":[0.0005605173,0.00005776722,0.00012253837,0.0004489798,0.0004356075,0.00028523497,0.00035086228,0.00031168136,0.0001511193],"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":[0.0010831364,0.0005081773,0.44586128,0.002234733,0.0001307993,0.010687073,0.017203167,0.00039652857,0.11699929,0.006497009,0.0047294796,0.39366937],"study_design_scores_gemma":[0.000012976143,0.00071433245,0.9360841,0.00027512194,0.000065394575,0.015360351,0.0073946603,0.00025916795,0.004000776,0.0026391917,0.0331519,0.000042101765],"about_ca_topic_score_codex":0.0023859334,"about_ca_topic_score_gemma":0.0042419336,"teacher_disagreement_score":0.0023859334,"about_ca_system_score_codex":0.00033376558,"about_ca_system_score_gemma":0.00024830608,"threshold_uncertainty_score":0.004744053},"labels":[],"label_agreement":null},{"id":"W4392446234","doi":"10.1016/j.jcs.2024.103880","title":"Pilot scale air classification of flours from hulled and hull-less barley for the production of protein enriched ingredients","year":2024,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fractionation; Ingredient; Starch; Chemistry; Food science; Granule (geology); Fraction (chemistry); High protein; Glucan; Beta-glucan; Chromatography; Biology; Biochemistry","score_opus":0.042277390625074726,"score_gpt":0.29035351568552376,"score_spread":0.24807612506044902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392446234","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99689496,0.00021975662,0.0017320494,0.000044892746,0.00005320769,0.000092350274,0.00039774078,0.00003053867,0.0005344019],"genre_scores_gemma":[0.9924384,0.00043300528,0.0040739486,0.0000662155,0.000016052632,0.000048056118,0.00057205226,0.000051257433,0.0023010853],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996964,0.000049162092,0.00001743166,0.00007862773,0.00008822321,0.000070218106],"domain_scores_gemma":[0.999716,0.00008298762,0.000039755138,0.000016691702,0.00008722054,0.000057288195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005165602,0.0004550332,0.0006440203,0.00036112964,0.0006101348,0.0008323388,0.00039792014,0.00044017745,0.0015699489],"category_scores_gemma":[0.000596197,0.00016238842,0.0006156646,0.00054028264,0.00042917696,0.00038344474,0.00042003932,0.000942505,0.00040801588],"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":[0.0016827583,0.00045935792,0.0013586625,0.00017024942,0.000029858098,0.00014160553,0.00013760738,0.0002598654,0.9899511,0.00004589111,0.00013483452,0.0056282436],"study_design_scores_gemma":[0.000109077315,0.004572187,0.031707536,0.00004752056,0.0001528636,0.00016831522,0.0005988963,0.0015026457,0.95860803,0.00005795655,0.0024442947,0.000030717674],"about_ca_topic_score_codex":0.006907799,"about_ca_topic_score_gemma":0.010292463,"teacher_disagreement_score":0.006907799,"about_ca_system_score_codex":0.0004237048,"about_ca_system_score_gemma":0.0005301249,"threshold_uncertainty_score":0.013735175},"labels":[],"label_agreement":null},{"id":"W4392453970","doi":"10.1097/hep.0000000000000819","title":"Fiber and whole grain intakes in relation to liver cancer risk: An analysis in 2 prospective cohorts and systematic review and meta-analysis of prospective studies","year":2024,"lang":"en","type":"review","venue":"Hepatology","topic":"Food composition and properties","field":"Nursing","cited_by":19,"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":"National Cancer Institute; Canadian Institutes of Health Research; National Institutes of Health; U.S. Department of Health and Human Services","keywords":"Meta-analysis; Prospective cohort study; Medicine; Whole grains; Internal medicine; Oncology; Biology; Food science","score_opus":0.07958486999716717,"score_gpt":0.37911898246987397,"score_spread":0.2995341124727068,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392453970","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":[0.011972711,0.98519045,0.0011208971,0.00017755237,0.00013655463,0.00026554792,0.00090730214,0.000043639782,0.00018543236],"genre_scores_gemma":[0.3049597,0.68533707,0.0047269203,0.00091515697,0.00026809337,0.0014174838,0.002014618,0.00006331353,0.00029756053],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.988872,0.0050596567,0.00327564,0.0014188155,0.0010173378,0.0003565832],"domain_scores_gemma":[0.9795674,0.014321761,0.0034170616,0.0009843089,0.00143237,0.0002771009],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.01528094,0.0028773462,0.014796123,0.00851991,0.00076560624,0.0032132203,0.002043742,0.0018955591,0.0020130926],"category_scores_gemma":[0.026962388,0.0021328107,0.048305504,0.009995974,0.0006326688,0.0013465381,0.0017848426,0.0017150082,0.00023374526],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001782937,0.000027023185,0.013006005,0.11177029,0.86500025,0.00016238455,0.00006630503,0.00065663963,0.0002444096,0.000075932294,0.0003954562,0.006812313],"study_design_scores_gemma":[0.0002530128,0.00008249246,0.004934812,0.0047833347,0.98898214,0.00007746228,0.000022792554,0.00016020019,0.00008259086,0.0000949314,0.00051037536,0.000015757554],"about_ca_topic_score_codex":0.007643692,"about_ca_topic_score_gemma":0.015563179,"teacher_disagreement_score":0.01528094,"about_ca_system_score_codex":0.0022381053,"about_ca_system_score_gemma":0.0035393424,"threshold_uncertainty_score":0.08081436},"labels":[],"label_agreement":null},{"id":"W4392454995","doi":"10.1016/j.ijbiomac.2024.130629","title":"Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":33,"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":"Starch; Brown rice; Swallowing; Food science; Flavor; Resistant starch; Digestion (alchemy); Chemistry; Animal science; Agronomy; Biology; Medicine; Dentistry","score_opus":0.02307248319259256,"score_gpt":0.29161698548976656,"score_spread":0.26854450229717397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392454995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986884,0.0003390359,0.0006875234,0.0000093751305,0.000017181865,0.000004033124,0.000055969853,0.000013682008,0.00018486698],"genre_scores_gemma":[0.9973894,0.00034060955,0.0013113365,0.000033854452,0.000004440412,0.000011917477,0.00006200595,0.000011865731,0.0008346598],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999521,0.0000055478727,0.0000040162818,0.000014882446,0.000012040098,0.000011414185],"domain_scores_gemma":[0.9999039,0.000022410368,0.000030384128,0.000008456081,0.000017169963,0.000017617733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010627593,0.0002017963,0.00016912234,0.00013684244,0.00006287901,0.0002457455,0.00011029679,0.00022769306,0.00090282806],"category_scores_gemma":[0.0002867488,0.00014440947,0.00029051295,0.00010795461,0.000113665046,0.00022990575,0.00016388671,0.00029090958,0.0001159399],"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":[0.00045487177,0.000045006607,0.00033387452,0.00006679771,0.000010649346,0.00005827677,0.000049834027,0.00013288224,0.9958527,0.000029769262,0.000031945554,0.0029333401],"study_design_scores_gemma":[0.000029436318,0.0009751308,0.012904323,0.000012694884,0.000077005825,0.00013960131,0.000103419974,0.00148437,0.9832013,0.000040430998,0.0010071375,0.000025087089],"about_ca_topic_score_codex":0.00024404659,"about_ca_topic_score_gemma":0.00037998395,"teacher_disagreement_score":0.00090282806,"about_ca_system_score_codex":0.00008203072,"about_ca_system_score_gemma":0.000045625813,"threshold_uncertainty_score":0.0030202866},"labels":[],"label_agreement":null},{"id":"W4392475890","doi":"10.1039/d3fo04394k","title":"Efficacy of oats in dyslipidemia: a systematic review and meta-analysis","year":2024,"lang":"en","type":"review","venue":"Food & Function","topic":"Food composition and properties","field":"Nursing","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":"McMaster University; Impact","funders":"National Program for Support of Top-notch Young Professionals","keywords":"Dyslipidemia; Meta-analysis; Medicine; Internal medicine; Obesity","score_opus":0.13985630805614058,"score_gpt":0.3514277615262788,"score_spread":0.21157145347013823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392475890","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":[0.002536176,0.99669987,0.00013522278,0.00010554308,0.000087312066,0.00008227678,0.00019178023,0.000008548438,0.00015329606],"genre_scores_gemma":[0.06091835,0.9370331,0.0006205938,0.00053230836,0.00016378312,0.00019403518,0.00029680235,0.000008337096,0.00023273121],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9978042,0.00090151647,0.00064278266,0.00024658846,0.00029188694,0.00011300079],"domain_scores_gemma":[0.9950597,0.0034851201,0.0008396933,0.00011881418,0.00040493655,0.00009173039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004981686,0.0019455844,0.01168658,0.0024327682,0.00048097875,0.001997166,0.0011960235,0.0016632505,0.0042582634],"category_scores_gemma":[0.01175296,0.00080183137,0.018955434,0.00377948,0.0004976625,0.0010980859,0.0010536993,0.0016863693,0.00028078436],"study_design_candidate":"meta_analysis","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":[0.004492672,0.000071586874,0.003107462,0.61702573,0.33314258,0.0001484649,0.00009504526,0.00036714924,0.00042686306,0.00016564604,0.0015444756,0.03941236],"study_design_scores_gemma":[0.0014664897,0.0003484242,0.0049156733,0.043883402,0.94500947,0.00014260357,0.000056297606,0.00014904034,0.00016451889,0.00019200245,0.0036438343,0.000028339491],"about_ca_topic_score_codex":0.005329983,"about_ca_topic_score_gemma":0.015213527,"teacher_disagreement_score":0.01168658,"about_ca_system_score_codex":0.0012882088,"about_ca_system_score_gemma":0.001949958,"threshold_uncertainty_score":0.026345968},"labels":[],"label_agreement":null},{"id":"W4392576424","doi":"10.1016/j.foodchem.2024.138896","title":"Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":15,"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":"Mitacs; Home Office","keywords":"Particle size; Starch; Food science; Particle (ecology); Bulk density; Materials science; Fiber; Chemistry; Dietary fiber; Composite material","score_opus":0.011582910071898373,"score_gpt":0.21903583339758723,"score_spread":0.20745292332568885,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392576424","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989311,0.00028387585,0.00040329277,0.000008027496,0.000006518813,0.00000386386,0.000037607457,0.000006662318,0.00031903782],"genre_scores_gemma":[0.9991708,0.000095322976,0.00027124523,0.000007634981,0.0000023338732,0.0000033643018,0.000049688333,0.000007025093,0.00039258884],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998834,0.000018130972,0.000010013637,0.000028109072,0.000024503683,0.000035783996],"domain_scores_gemma":[0.9996946,0.00010529986,0.00004535858,0.000023136054,0.00006336097,0.00006823932],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023174452,0.00018292789,0.0001774158,0.00022461374,0.00023297942,0.00034615837,0.00009763139,0.00017414919,0.0009628619],"category_scores_gemma":[0.00041410845,0.00013991009,0.00024588188,0.00013646742,0.00028502702,0.00026087475,0.00013755754,0.0003367306,0.00009989735],"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":[0.0007355696,0.000024651245,0.0021034533,0.000049213682,0.000014058185,0.000056497585,0.00013026847,0.00013239034,0.9945109,0.00006738328,0.000017907381,0.00215771],"study_design_scores_gemma":[0.000009073599,0.00039191244,0.036235236,0.0000065400823,0.000039785184,0.000076330936,0.00017444488,0.00087628554,0.96181566,0.000054761265,0.00030717452,0.000012868027],"about_ca_topic_score_codex":0.0008635708,"about_ca_topic_score_gemma":0.00088431983,"teacher_disagreement_score":0.0009628619,"about_ca_system_score_codex":0.00013046365,"about_ca_system_score_gemma":0.00014025459,"threshold_uncertainty_score":0.0032210946},"labels":[],"label_agreement":null},{"id":"W4392591521","doi":"10.1016/j.heliyon.2024.e27469","title":"Effect of polyphenols from Ascophyllum nodosum seaweeds on the rheology and digestion of corn starch gels and gluten-free bread features","year":2024,"lang":"en","type":"article","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","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":"Ministerio de Ciencia e Innovación; Federación Española de Enfermedades Raras; European Regional Development Fund; Ministerio de Ciencia, Innovación y Universidades","keywords":"Chewiness; Polyphenol; Ascophyllum; Chemistry; Rheology; Starch; Food science; Viscoelasticity; Gluten free; Dynamic mechanical analysis; Gluten; Materials science; Botany; Biochemistry; Organic chemistry; Composite material; Polymer; Biology","score_opus":0.010776675603602324,"score_gpt":0.25233058332096603,"score_spread":0.2415539077173637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392591521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99906117,0.00046074585,0.000096428405,0.00001435013,0.00000833809,0.0000054126854,0.00008563548,0.0000059741797,0.00026194312],"genre_scores_gemma":[0.99805117,0.00040595062,0.0003663169,0.000026416024,0.000004432481,0.000006207541,0.00015845262,0.0000070393808,0.0009740422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999356,0.0000141751225,0.0000063481702,0.000016136493,0.00001328594,0.000014508204],"domain_scores_gemma":[0.99986076,0.00003113612,0.000028967912,0.000010741898,0.000021398704,0.000046929068],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000778841,0.0002987851,0.00014856426,0.00019008842,0.00013911232,0.00019135959,0.0000773208,0.00015929998,0.0007823723],"category_scores_gemma":[0.0002332281,0.00010718488,0.00020069125,0.00014632521,0.00012549944,0.00015202505,0.0001540186,0.00026564964,0.00009619199],"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":[0.00060906325,0.000059455215,0.0003637509,0.0000771003,0.000016092416,0.00003168605,0.000025258827,0.00006891186,0.99708456,0.000012883894,0.000019394247,0.0016319093],"study_design_scores_gemma":[0.000024484398,0.0011577454,0.016374791,0.0000148014615,0.000064131105,0.000057642388,0.00006124384,0.00036890002,0.98076504,0.000017243936,0.0010837609,0.000010209001],"about_ca_topic_score_codex":0.001857715,"about_ca_topic_score_gemma":0.003529092,"teacher_disagreement_score":0.001857715,"about_ca_system_score_codex":0.000119146905,"about_ca_system_score_gemma":0.00015886585,"threshold_uncertainty_score":0.0036937594},"labels":[],"label_agreement":null},{"id":"W4392695842","doi":"10.3390/fermentation10030162","title":"Acidogenic Fermentation of Food Waste for the Production of Short-Chain Fatty Acids: The Impact of Inoculum Type and Inoculum Heat Pretreatment","year":2024,"lang":"en","type":"article","venue":"Fermentation","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"Agriculture and Agri-Food Canada","keywords":"Acidogenesis; Fermentation; Food waste; Food science; Production (economics); Food chain; Chemistry; Biotechnology; Pulp and paper industry; Biology; Anaerobic digestion; Economics; Ecology; Engineering","score_opus":0.034957165698447895,"score_gpt":0.3101514841133114,"score_spread":0.2751943184148635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392695842","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961409,0.0010635577,0.0020371692,0.000037056834,0.00002515755,0.000042672862,0.000094702234,0.000014066033,0.00054468564],"genre_scores_gemma":[0.9940532,0.0010304956,0.0042476743,0.000024781059,0.0000084042595,0.000025219504,0.00016797609,0.000009982952,0.0004322349],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995654,0.00012611959,0.000053723343,0.000052378142,0.00014322398,0.000059109992],"domain_scores_gemma":[0.9997744,0.00007586872,0.000042139556,0.000013485539,0.000060919738,0.000033181208],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006099124,0.00049599196,0.0006057361,0.0002923328,0.00019516137,0.0007781761,0.00020122161,0.00036783458,0.0005588657],"category_scores_gemma":[0.0005772342,0.00014915502,0.00035101085,0.00034978875,0.00018544753,0.00036153902,0.0002725332,0.00049057254,0.00015669313],"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":[0.00034889748,0.00011369125,0.0011153757,0.00008738885,0.000011818429,0.000058254842,0.000014305892,0.00036690538,0.99481934,0.000029681789,0.000009253348,0.0030250372],"study_design_scores_gemma":[0.000010343229,0.001153216,0.008971946,0.00002878879,0.00003325695,0.00008961069,0.00008645772,0.0014060709,0.9876864,0.000034784378,0.00048771998,0.000011506125],"about_ca_topic_score_codex":0.0009507332,"about_ca_topic_score_gemma":0.0015420369,"teacher_disagreement_score":0.0009507332,"about_ca_system_score_codex":0.00024079597,"about_ca_system_score_gemma":0.00038007923,"threshold_uncertainty_score":0.0032256246},"labels":[],"label_agreement":null},{"id":"W4392775561","doi":"10.1139/apnm-2023-0440","title":"Oat protein modulates cholesterol metabolism and improves cardiac systolic function in high fat, high sucrose fed rats","year":2024,"lang":"en","type":"article","venue":"Applied Physiology Nutrition and Metabolism","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Internal medicine; Endocrinology; Cholesterol; Casein; Metabolic syndrome; Medicine; Metabolism; Blood pressure; Lipid metabolism; Food science; Chemistry; Biology; Obesity","score_opus":0.008575883102736707,"score_gpt":0.21662202463144248,"score_spread":0.20804614152870576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392775561","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99866986,0.00048243257,0.0004173024,0.000074565854,0.000017923441,0.000010151352,0.00009267498,0.000017482449,0.00021754968],"genre_scores_gemma":[0.9947078,0.0012092125,0.0013414038,0.00010762741,0.000019745812,0.000039405262,0.00030367306,0.000014753739,0.0022562968],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999168,0.000015472873,0.000008323325,0.000016498174,0.000017824139,0.000024988785],"domain_scores_gemma":[0.99984133,0.000010811164,0.00004669975,0.000014198193,0.00002045396,0.00006636209],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015097686,0.0004910174,0.0003863515,0.00055697525,0.00021259424,0.00020276335,0.0001749836,0.00030276118,0.0008679826],"category_scores_gemma":[0.00012251851,0.00016153579,0.00028421349,0.00023916225,0.00028759483,0.0002675425,0.00018390955,0.0006482228,0.00013300896],"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":[0.004298122,0.00074734236,0.00092453643,0.000082481805,0.000029569366,0.00007648185,0.00003651956,0.000050922,0.9904164,0.000043687272,0.00005061022,0.0032433702],"study_design_scores_gemma":[0.00051112485,0.021491902,0.0795616,0.00004792154,0.00024481263,0.0003167905,0.0003637233,0.0016502765,0.8932652,0.00025364035,0.0022545746,0.000038469407],"about_ca_topic_score_codex":0.0010811837,"about_ca_topic_score_gemma":0.0015215267,"teacher_disagreement_score":0.0010811837,"about_ca_system_score_codex":0.00017884404,"about_ca_system_score_gemma":0.00028037612,"threshold_uncertainty_score":0.0029036999},"labels":[],"label_agreement":null},{"id":"W4392949406","doi":"10.1016/j.fbio.2024.103921","title":"Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"Chemistry; Fiber; Food science; Dietary fiber; Pulp and paper industry; Chemical engineering; Organic chemistry; Engineering","score_opus":0.02357840978844779,"score_gpt":0.24874144169263798,"score_spread":0.22516303190419018,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392949406","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99797183,0.0008156848,0.00078193727,0.0000136090985,0.000009819753,0.000008757081,0.00004907967,0.0000074077525,0.0003417365],"genre_scores_gemma":[0.995518,0.0008344078,0.0022527634,0.000026437932,0.0000055131363,0.000009567234,0.0001376952,0.000013133813,0.001202556],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993443,0.0000098041555,0.000005964389,0.000014252656,0.00001546915,0.000020029185],"domain_scores_gemma":[0.99992657,0.000011984917,0.000023390883,0.0000039027695,0.00001797369,0.000016139486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016093192,0.00036532173,0.00020850741,0.00024176606,0.00012120602,0.0001618216,0.00009762469,0.0001211725,0.0009113628],"category_scores_gemma":[0.00016792184,0.00008708047,0.00026887143,0.00018739085,0.00013245105,0.00031270046,0.00014624598,0.00033328545,0.000091706344],"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":[0.00045509255,0.000052649015,0.00072753825,0.0000928952,0.000012723286,0.000024162406,0.000024764246,0.00008510571,0.994429,0.000031603286,0.000012067483,0.0040524895],"study_design_scores_gemma":[0.00001037147,0.00050585286,0.008294083,0.00001079693,0.00007012935,0.000046212,0.000045712743,0.0005099197,0.9895835,0.000017911667,0.0008987752,0.0000067015376],"about_ca_topic_score_codex":0.0011564867,"about_ca_topic_score_gemma":0.0023571888,"teacher_disagreement_score":0.0011564867,"about_ca_system_score_codex":0.00010862364,"about_ca_system_score_gemma":0.00019590094,"threshold_uncertainty_score":0.0030487776},"labels":[],"label_agreement":null},{"id":"W4392977142","doi":"10.1016/j.foodchem.2024.139062","title":"Yeast cell wall capsules for delivery of oat biomarker avenanthramide-C","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Education and Child Care","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Yeast; Bioavailability; Chemistry; Cell wall; Biomarker; Biophysics; Biochemistry; Biology; Pharmacology","score_opus":0.02116826704684673,"score_gpt":0.2372844704694148,"score_spread":0.21611620342256807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392977142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98814195,0.0011375134,0.008894871,0.000064118845,0.00005592812,0.00004628704,0.00020202393,0.00010185467,0.0013553832],"genre_scores_gemma":[0.98909456,0.0008013594,0.0058952244,0.00004921399,0.0000067173987,0.000032907377,0.00017629839,0.000023111692,0.003920613],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992883,0.000005570328,0.00000417227,0.00002119575,0.00002384721,0.000016355672],"domain_scores_gemma":[0.9999298,0.0000099723775,0.000024866938,0.000005022855,0.000014713418,0.00001564599],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011677404,0.00028306068,0.00015902497,0.00009357665,0.0001066357,0.00022386905,0.00015014161,0.00025222186,0.00089402986],"category_scores_gemma":[0.00012869945,0.000095859315,0.0001942513,0.00008307162,0.00010517943,0.00019315975,0.00020863328,0.0002691056,0.00025626237],"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":[0.00005689912,0.000006641085,0.000034061824,0.000019990315,0.0000015858911,0.000017563216,0.000005649055,0.000031199143,0.99894994,0.000030018091,0.00001612655,0.00083037873],"study_design_scores_gemma":[0.0000037523898,0.00018479011,0.0003900434,0.0000023125676,0.0000038572707,0.000030786927,0.000009988105,0.00033181682,0.99835795,0.000006573401,0.0006755081,0.0000026412895],"about_ca_topic_score_codex":0.0006874275,"about_ca_topic_score_gemma":0.0008026547,"teacher_disagreement_score":0.00089402986,"about_ca_system_score_codex":0.00020235949,"about_ca_system_score_gemma":0.00021794428,"threshold_uncertainty_score":0.0029908419},"labels":[],"label_agreement":null},{"id":"W4393167235","doi":"10.1016/j.foodcont.2024.110469","title":"Impacts of novel non-thermal processing (NTP) on anti-nutritional compounds of food grains and seeds","year":2024,"lang":"en","type":"article","venue":"Food Control","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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":"Food science; Chemistry; Environmental chemistry","score_opus":0.018916147747649364,"score_gpt":0.25141339496545967,"score_spread":0.23249724721781032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393167235","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971071,0.0008343082,0.00084542896,0.000038338647,0.000036090198,0.00002543201,0.000098593395,0.000016334081,0.0009983081],"genre_scores_gemma":[0.99453944,0.0006879325,0.0018482646,0.000059120717,0.000009910924,0.000022570055,0.000094980176,0.000014037247,0.0027236629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993014,0.0000103100765,0.0000042604693,0.00002170405,0.000017595763,0.00001593962],"domain_scores_gemma":[0.9999262,0.000017603214,0.000021183045,0.0000055358755,0.000013792512,0.000015644486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012558719,0.00024054422,0.00018520084,0.00011619779,0.00015049377,0.00028899164,0.00021640702,0.0002291667,0.003210355],"category_scores_gemma":[0.0002223642,0.000099771205,0.00025889179,0.0000831229,0.00020372764,0.00019109229,0.00018562142,0.00035900538,0.000200504],"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":[0.0019918361,0.00018334575,0.00037177277,0.00015700783,0.000013512113,0.00007902375,0.00001867412,0.00013116308,0.99089277,0.00010769258,0.00003976077,0.0060135536],"study_design_scores_gemma":[0.000052042902,0.0030872081,0.0085397465,0.000020930342,0.000053845633,0.00020182075,0.00007677797,0.00063266966,0.9851167,0.00010932464,0.002097545,0.000011251193],"about_ca_topic_score_codex":0.0005925038,"about_ca_topic_score_gemma":0.0009837998,"teacher_disagreement_score":0.003210355,"about_ca_system_score_codex":0.00014929859,"about_ca_system_score_gemma":0.00022079301,"threshold_uncertainty_score":0.010739744},"labels":[],"label_agreement":null},{"id":"W4393545066","doi":"10.1002/0471238961.2505011916151420.a01.pub3","title":"Bakery Processes, Yeast‐Leavened Products","year":2024,"lang":"en","type":"other","venue":"Kirk-Othmer Encyclopedia of Chemical Technology","topic":"Food composition and properties","field":"Nursing","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":"Cegep de Saint Hyacinthe; Agriculture and Agri-Food Canada","funders":"","keywords":"Leavening agent; Yeast; Food science; Chemistry; Biochemistry; Fermentation","score_opus":0.00894673371467202,"score_gpt":0.2376117582741136,"score_spread":0.22866502455944157,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393545066","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":[0.048531987,0.4826577,0.029628731,0.0012416579,0.004188532,0.00044518473,0.0023076462,0.0011643374,0.42983428],"genre_scores_gemma":[0.12311107,0.38501483,0.038100813,0.001295404,0.00075820286,0.00019205504,0.0023737585,0.00045021923,0.44870365],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998165,0.000009227052,0.000010423143,0.000037700676,0.000108426,0.00001778637],"domain_scores_gemma":[0.9999701,0.00000599995,0.000005361881,0.0000021440621,0.000011743502,0.0000046449795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012931897,0.0006503456,0.0002573296,0.001135131,0.00039517038,0.00085046317,0.0005035323,0.00044384145,0.02217186],"category_scores_gemma":[0.00014770165,0.00015051688,0.00023745996,0.0012881033,0.00018465125,0.00088716444,0.0006981176,0.0005614675,0.008842201],"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":[0.00032763454,0.0003897456,0.0004591872,0.005877468,0.000013541347,0.0014068922,0.0002525349,0.0009076037,0.20433913,0.020818641,0.01981361,0.74539393],"study_design_scores_gemma":[0.000013211381,0.00019586599,0.0011268832,0.000543707,0.00001170248,0.00068487896,0.000121712714,0.00025999328,0.05776129,0.0014031371,0.93786573,0.000011821528],"about_ca_topic_score_codex":0.0020044222,"about_ca_topic_score_gemma":0.0030704308,"teacher_disagreement_score":0.02217186,"about_ca_system_score_codex":0.00048016905,"about_ca_system_score_gemma":0.00039851328,"threshold_uncertainty_score":0.07417226},"labels":[],"label_agreement":null},{"id":"W4393850970","doi":"10.53555/sfs.v11i4.2409","title":"Harnessing the Health Benefits of Pulses (Fabaceae): Pulses (Fabaceae) Nutrient Contents &amp; Phytochemical Composition.","year":2024,"lang":"en","type":"article","venue":"Journal of Survey in Fisheries Sciences","topic":"Food composition and properties","field":"Nursing","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":"Fabaceae; Phytochemical; Composition (language); Nutrient; Biology; Health benefits; Botany; Traditional medicine; Medicine; Ecology; Philosophy","score_opus":0.18805691612511985,"score_gpt":0.3191100063466162,"score_spread":0.13105309022149633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393850970","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":[0.08778193,0.84281224,0.016351452,0.003256487,0.001405661,0.000108820605,0.0027704658,0.00044761048,0.045065377],"genre_scores_gemma":[0.42709565,0.51671433,0.019214578,0.003672925,0.00054793764,0.00013378501,0.0029328568,0.00016119449,0.02952666],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99984944,0.000023559825,0.000011597618,0.000038651575,0.00005091077,0.000025924779],"domain_scores_gemma":[0.9998883,0.000037050373,0.000025911773,0.000006914944,0.000028840557,0.000013040719],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025403986,0.00055565446,0.00048977335,0.0014093461,0.000512296,0.0010634155,0.0003391197,0.0006897913,0.0048017227],"category_scores_gemma":[0.00033431267,0.00016600317,0.0004897462,0.0010157475,0.00025426474,0.0011059059,0.0006878659,0.0009404599,0.001206588],"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":[0.0003428305,0.00023843255,0.0023263432,0.019752642,0.00027235228,0.001272296,0.0005213839,0.00075593655,0.36820528,0.011492904,0.015066857,0.5797527],"study_design_scores_gemma":[0.00003217158,0.0005604444,0.009888893,0.0019959663,0.00040468184,0.0028080763,0.00047055658,0.00046570576,0.08103887,0.006893633,0.8953469,0.00009408583],"about_ca_topic_score_codex":0.0012169523,"about_ca_topic_score_gemma":0.0022615928,"teacher_disagreement_score":0.0048017227,"about_ca_system_score_codex":0.0003559583,"about_ca_system_score_gemma":0.0004696912,"threshold_uncertainty_score":0.016063333},"labels":[],"label_agreement":null},{"id":"W4393864892","doi":"10.1002/cche.10786","title":"Incorporation of intermediate wheatgrass (<i>Thinopyrum intermedium</i>) into bread wheat doughs: Effects on pasting and rheological properties","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Chemistry; Food science; Rheology; Agronomy; Biology","score_opus":0.01269461396819579,"score_gpt":0.23452151024058848,"score_spread":0.2218268962723927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393864892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991824,0.00023550831,0.00029142754,0.000012306306,0.000009393545,0.0000061904016,0.000057770132,0.00000984008,0.0001950685],"genre_scores_gemma":[0.99808973,0.0001865696,0.001163195,0.00002488387,0.000002771104,0.000006804844,0.00011179373,0.000009447419,0.00040477907],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998878,0.000015162272,0.00001202654,0.000030335143,0.00002802138,0.000026651807],"domain_scores_gemma":[0.9998528,0.000016841293,0.00005272266,0.000007936229,0.00002054122,0.0000492848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014075686,0.00035070744,0.00022824298,0.00018267447,0.00014433348,0.00047012256,0.00016605083,0.00018191368,0.0011291675],"category_scores_gemma":[0.00015313382,0.00010804689,0.00023863064,0.00020299065,0.00018703456,0.00024252935,0.0002284422,0.00048491076,0.00009217539],"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":[0.00022450401,0.000075756194,0.00041137525,0.000046231962,0.00001061561,0.000018511215,0.000017523978,0.00003137344,0.99798894,0.00001724749,0.000008846696,0.001149182],"study_design_scores_gemma":[0.000024253168,0.0023061293,0.018989425,0.000022553724,0.00008340546,0.0000708579,0.00015411731,0.000621453,0.9763055,0.000025044772,0.001383028,0.000014254425],"about_ca_topic_score_codex":0.0010632718,"about_ca_topic_score_gemma":0.0017515119,"teacher_disagreement_score":0.0011291675,"about_ca_system_score_codex":0.00014550459,"about_ca_system_score_gemma":0.00012819594,"threshold_uncertainty_score":0.003777504},"labels":[],"label_agreement":null},{"id":"W4393950139","doi":"10.1007/s11947-024-03397-x","title":"Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth","year":2024,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Innovation Cluster (Canada)","funders":"Kasetsart University Research and Development Institute","keywords":"Mung bean; Retrogradation (starch); Coat; Starch; Ice crystals; Polysaccharide; Chemistry; Chemical engineering; Food science; Materials science; Biochemistry; Composite material; Optics; Engineering; Physics; Amylose","score_opus":0.016956265618111584,"score_gpt":0.23759035786688842,"score_spread":0.22063409224877684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393950139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99828404,0.0004330954,0.0008277935,0.00001933192,0.000009566635,0.0000072150456,0.00003249244,0.000010839488,0.00037568566],"genre_scores_gemma":[0.9985832,0.0002388851,0.00042714365,0.000014983639,0.0000026935243,0.0000042382844,0.000046770692,0.000007219486,0.0006748539],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995494,0.000004527485,0.0000023676905,0.000010872375,0.000011287846,0.000015965925],"domain_scores_gemma":[0.9999169,0.000016136128,0.000023945968,0.0000071072977,0.000017823055,0.000017976414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010940014,0.00018842267,0.00012678115,0.0001193014,0.00015364867,0.0001577932,0.00013093924,0.000101756086,0.00077962084],"category_scores_gemma":[0.00014111178,0.00010090279,0.00025199493,0.000070117596,0.00018317715,0.00019295432,0.00011384382,0.00028412516,0.00007875147],"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":[0.00009431175,0.000010849218,0.00016549214,0.000017264389,0.000004207555,0.000024226203,0.000029094575,0.000031895288,0.9989467,0.00004165674,0.000010252709,0.0006240698],"study_design_scores_gemma":[0.0000053721246,0.00009995964,0.0055458373,0.00000343186,0.000009145414,0.00004149141,0.000024369778,0.0005088817,0.9935169,0.000015416406,0.00022455619,0.0000047310014],"about_ca_topic_score_codex":0.0010944569,"about_ca_topic_score_gemma":0.0010260972,"teacher_disagreement_score":0.0010944569,"about_ca_system_score_codex":0.0001372728,"about_ca_system_score_gemma":0.00015124788,"threshold_uncertainty_score":0.0026081204},"labels":[],"label_agreement":null},{"id":"W4393952290","doi":"10.1016/j.lwt.2024.115969","title":"Exploring the integration of orange peel for sustainable gluten-free flatbread making","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"HORIZON EUROPE Framework Programme; European Commission","keywords":"Food science; Orange (colour); Chemistry; Ingredient","score_opus":0.12403724221075413,"score_gpt":0.30577369415005035,"score_spread":0.18173645193929622,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4393952290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98805296,0.0019711028,0.005840937,0.00005260797,0.000032078107,0.000044943514,0.0001712892,0.000047904763,0.0037861436],"genre_scores_gemma":[0.9827726,0.0019612513,0.010635814,0.00005700079,0.0000076651495,0.00002848625,0.0002456499,0.000027964063,0.0042636446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994504,0.00000490571,0.000002315831,0.00001472726,0.000016835957,0.000016217205],"domain_scores_gemma":[0.999967,0.000004950796,0.0000092694645,0.0000027878682,0.000006721784,0.000009303792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000096909855,0.00042333253,0.00016574614,0.00031897362,0.00012002552,0.0003872481,0.00015498592,0.00021974691,0.001538128],"category_scores_gemma":[0.00009416376,0.00012032197,0.00028421564,0.00025705324,0.000099081655,0.0004743722,0.0003777661,0.00047064113,0.00031176727],"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":[0.00007860444,0.000047256515,0.00040897887,0.00021234134,0.000011134944,0.00022165812,0.000029513965,0.00027321023,0.9917393,0.0003221169,0.000047657868,0.006608209],"study_design_scores_gemma":[0.000018607707,0.0008519628,0.010813822,0.000057998524,0.00007084563,0.00045029688,0.00019539197,0.0022884104,0.9715271,0.00026544937,0.013435506,0.000024477244],"about_ca_topic_score_codex":0.00035729204,"about_ca_topic_score_gemma":0.0015520169,"teacher_disagreement_score":0.001538128,"about_ca_system_score_codex":0.00014248714,"about_ca_system_score_gemma":0.00011923556,"threshold_uncertainty_score":0.00514555},"labels":[],"label_agreement":null},{"id":"W4394071100","doi":"10.6084/m9.figshare.13114767","title":"Additional file 2 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Gene; Transporter; Identification (biology); Genetics; Biology; Genome; Computational biology; Botany","score_opus":0.03295789461777784,"score_gpt":0.24460202528739933,"score_spread":0.21164413066962148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394071100","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000049510836,0.000014383747,0.000020979145,0.000015426522,0.0000036588713,0.000005497962,0.999747,0.00003310214,0.00011050252],"genre_scores_gemma":[0.000944264,0.000043874697,0.00028094338,0.00007952868,0.000008459097,0.00016603582,0.9976599,0.00006558311,0.0007514589],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99952257,0.000069926326,0.00006644426,0.00020268599,0.000063477484,0.00007481472],"domain_scores_gemma":[0.9962768,0.0023896666,0.00027107293,0.00031848942,0.00054721895,0.0001967857],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00094972044,0.001220683,0.0015364746,0.0019965654,0.0007018393,0.0016580059,0.001990656,0.0015948517,0.44526568],"category_scores_gemma":[0.007984837,0.0005682947,0.0011388416,0.0041801613,0.0002965248,0.0013664654,0.0011398944,0.0011841062,0.097018085],"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":[0.00023712206,0.000047335125,0.002894561,0.0039440673,0.0000985161,0.000052197905,0.00004564634,0.0004427977,0.00018071718,0.00056343613,0.9882345,0.0032591836],"study_design_scores_gemma":[0.0028303463,0.0001284872,0.029272158,0.0022127694,0.00029805387,0.0002476578,0.00022972743,0.0008592342,0.0005302016,0.0042500068,0.9590559,0.000085444044],"about_ca_topic_score_codex":0.013224227,"about_ca_topic_score_gemma":0.02246112,"teacher_disagreement_score":0.44526568,"about_ca_system_score_codex":0.00094222947,"about_ca_system_score_gemma":0.0014424255,"threshold_uncertainty_score":0.7912612},"labels":[],"label_agreement":null},{"id":"W4394103915","doi":"10.6084/m9.figshare.13114773","title":"Additional file 4 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Gene; Identification (biology); Transporter; Genetics; Genome; Biology; Computational biology; Chemistry; Botany","score_opus":0.03372880483667833,"score_gpt":0.24510714072866047,"score_spread":0.21137833589198213,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394103915","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000047602436,0.000016055874,0.000021044312,0.000016055812,0.000004088069,0.000004822475,0.99973935,0.000042782845,0.00010816501],"genre_scores_gemma":[0.0008960677,0.000045255638,0.0002788562,0.000076812525,0.0000082980305,0.00013114387,0.99779296,0.00006386019,0.0007067564],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994698,0.00007791215,0.000077144396,0.00022059082,0.00007273169,0.000081946106],"domain_scores_gemma":[0.99608815,0.0024793125,0.00028842202,0.00034926864,0.0005937267,0.00020113107],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0009789038,0.0013761661,0.0016339577,0.0021527195,0.00071235164,0.0018031766,0.0021305801,0.0017798829,0.43033805],"category_scores_gemma":[0.008344411,0.00059130613,0.0012945037,0.00420416,0.0003173493,0.001476473,0.0012360888,0.001343559,0.10484151],"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":[0.00023984791,0.000049370206,0.003196001,0.0041155457,0.000108656466,0.00005278985,0.00004531566,0.0005087119,0.00019817169,0.00051235815,0.9876779,0.0032954507],"study_design_scores_gemma":[0.0025802555,0.00011442654,0.025711706,0.0021339925,0.00029137693,0.00022600347,0.0002135369,0.0009488487,0.000556231,0.004235339,0.9628995,0.000088745954],"about_ca_topic_score_codex":0.0136638135,"about_ca_topic_score_gemma":0.025027568,"teacher_disagreement_score":0.43033805,"about_ca_system_score_codex":0.0010285479,"about_ca_system_score_gemma":0.0014976963,"threshold_uncertainty_score":0.81255364},"labels":[],"label_agreement":null},{"id":"W4394207434","doi":"10.6084/m9.figshare.13114779","title":"Additional file 6 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Gene; Genetics; Biology; Identification (biology); Genome; Transporter; Computational biology; Botany","score_opus":0.03348159882753632,"score_gpt":0.24483810276547754,"score_spread":0.21135650393794123,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394207434","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00005115281,0.000013760609,0.000021733744,0.000015685506,0.000003701474,0.000004669901,0.99973243,0.000043785334,0.000113077695],"genre_scores_gemma":[0.0010324069,0.00004183604,0.0002963369,0.00006509844,0.00000775024,0.00012719817,0.99768376,0.00007281452,0.00067277777],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99945635,0.00007916603,0.0000802118,0.00022251392,0.000077128716,0.00008470455],"domain_scores_gemma":[0.99559563,0.0028320157,0.0003132187,0.00041594263,0.0006205665,0.0002225788],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0010262277,0.0013300001,0.0016275684,0.0022806993,0.00077088946,0.0018069922,0.0021667166,0.0017478499,0.44404083],"category_scores_gemma":[0.008704354,0.00062713603,0.0011970885,0.0045753974,0.00032822014,0.0014843309,0.0012172485,0.0012799681,0.10012003],"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":[0.00021976246,0.0000502003,0.0032711802,0.004158746,0.000110869376,0.000062510444,0.00005644166,0.00054445316,0.000236953,0.0006093772,0.9873905,0.0032889792],"study_design_scores_gemma":[0.0027307896,0.00011277019,0.030704174,0.001959938,0.00029441423,0.00025496786,0.00023730446,0.00092194875,0.0006139816,0.004409491,0.9576655,0.000094673924],"about_ca_topic_score_codex":0.012880609,"about_ca_topic_score_gemma":0.024356902,"teacher_disagreement_score":0.44404083,"about_ca_system_score_codex":0.0010192605,"about_ca_system_score_gemma":0.0015136839,"threshold_uncertainty_score":0.79300827},"labels":[],"label_agreement":null},{"id":"W4394216155","doi":"10.6084/m9.figshare.13114770","title":"Additional file 3 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Genetics; Gene; Biology; Identification (biology); Computational biology; Transporter; Botany","score_opus":0.03348284984743089,"score_gpt":0.24474063209662994,"score_spread":0.21125778224919906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394216155","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00004060313,0.000012779571,0.0000217449,0.000013645829,0.0000036584904,0.000004847387,0.9997496,0.000046195968,0.000106930216],"genre_scores_gemma":[0.0006046319,0.00003325327,0.00024875387,0.000057353245,0.0000056622785,0.0001080536,0.99834394,0.000065214495,0.00053318724],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99945945,0.000074348194,0.00007459934,0.00022764524,0.00007961395,0.00008439543],"domain_scores_gemma":[0.996579,0.002127776,0.00024940821,0.0002998873,0.00054317334,0.00020087814],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0010086366,0.0015144814,0.0016863558,0.002276855,0.0007879643,0.001784085,0.0022557054,0.0017834437,0.4156596],"category_scores_gemma":[0.006984845,0.00061695743,0.0012505756,0.0044125803,0.00036381913,0.0014810059,0.0013196083,0.001336812,0.10968887],"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":[0.00023376085,0.000050722723,0.002460346,0.0041503697,0.00009477093,0.000056829027,0.000050178805,0.000499218,0.00025881926,0.000564102,0.9885041,0.003076835],"study_design_scores_gemma":[0.0022450488,0.00010442591,0.0211828,0.0018443911,0.00025587514,0.00022702922,0.00020764087,0.0008643766,0.0006877764,0.0038996188,0.9683967,0.000084223975],"about_ca_topic_score_codex":0.012869162,"about_ca_topic_score_gemma":0.02482493,"teacher_disagreement_score":0.4156596,"about_ca_system_score_codex":0.0011090693,"about_ca_system_score_gemma":0.0016730631,"threshold_uncertainty_score":0.8334906},"labels":[],"label_agreement":null},{"id":"W4394233587","doi":"10.6084/m9.figshare.13114782","title":"Additional file 7 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Genetics; Gene; Biology; Transporter; Computational biology; Botany","score_opus":0.03351645228883554,"score_gpt":0.24491837946716752,"score_spread":0.21140192717833198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394233587","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000048093065,0.000014672775,0.000022356355,0.000017927552,0.000004688587,0.0000059542253,0.9997081,0.00005262908,0.00012544707],"genre_scores_gemma":[0.0007048588,0.000037105583,0.0002799262,0.00007094612,0.000006733761,0.00012738141,0.9980812,0.00006156873,0.00063026545],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99948716,0.00007397314,0.000072638606,0.00020649601,0.0000786607,0.00008103947],"domain_scores_gemma":[0.99626404,0.0023064292,0.00024527672,0.00032942506,0.0006404625,0.00021431866],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0009591431,0.0014180142,0.0015409713,0.002095162,0.0007759051,0.0016747469,0.002182324,0.0018209725,0.41580287],"category_scores_gemma":[0.007106024,0.00060716266,0.0012481065,0.0039116247,0.0003387249,0.0014415481,0.0012414273,0.00131064,0.10460329],"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":[0.00020707364,0.00005497685,0.0021767677,0.0036239715,0.000088750436,0.000050879957,0.000045399065,0.00045005622,0.0002776141,0.0004750457,0.9895023,0.0030471443],"study_design_scores_gemma":[0.002415211,0.00011143033,0.021740144,0.0018310989,0.00023944837,0.00022132962,0.00020521598,0.0009034072,0.0007151507,0.003622255,0.9679068,0.000088535104],"about_ca_topic_score_codex":0.013412932,"about_ca_topic_score_gemma":0.027408587,"teacher_disagreement_score":0.41580287,"about_ca_system_score_codex":0.0011265901,"about_ca_system_score_gemma":0.0016403346,"threshold_uncertainty_score":0.8332863},"labels":[],"label_agreement":null},{"id":"W4394258578","doi":"10.6084/m9.figshare.13114776","title":"Additional file 5 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Biology; Gene; Genetics; Identification (biology); Genome; Transporter; Computational biology; Botany","score_opus":0.033485011479143324,"score_gpt":0.2448745172473463,"score_spread":0.21138950576820298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394258578","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000053725304,0.000016140186,0.000022350356,0.000016555352,0.000004025422,0.000005078861,0.999724,0.00004532597,0.0001127825],"genre_scores_gemma":[0.0009494766,0.000043987566,0.0002932198,0.00007819788,0.000008153606,0.00012723576,0.997718,0.00006535522,0.0007164114],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995189,0.000073116025,0.00007112234,0.0001967924,0.00006528053,0.00007474934],"domain_scores_gemma":[0.9960983,0.002531843,0.00028136093,0.00032753593,0.00056169543,0.00019934248],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00093466335,0.0012954115,0.0015538179,0.0021078375,0.00068859756,0.0016991809,0.0020028548,0.001666188,0.43070275],"category_scores_gemma":[0.007823576,0.00057595863,0.0011933908,0.0040687174,0.0002904033,0.0013986003,0.0011566877,0.0012263422,0.099843524],"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":[0.00024289043,0.000053956017,0.003385292,0.00425505,0.00010766178,0.000058959875,0.00004854585,0.0005120508,0.0002280772,0.00051570823,0.9870684,0.003523364],"study_design_scores_gemma":[0.0027005775,0.00012264404,0.030264957,0.00219337,0.00029125306,0.0002448696,0.00022576522,0.0009534413,0.0006156854,0.00423784,0.9580586,0.00009099237],"about_ca_topic_score_codex":0.012382076,"about_ca_topic_score_gemma":0.023064265,"teacher_disagreement_score":0.43070275,"about_ca_system_score_codex":0.0009604063,"about_ca_system_score_gemma":0.0014032144,"threshold_uncertainty_score":0.8120334},"labels":[],"label_agreement":null},{"id":"W4394351127","doi":"10.6084/m9.figshare.13114785","title":"Additional file 8 of Genome-wide identification of ATP binding cassette (ABC) transporter and heavy metal associated (HMA) gene families in flax (Linum usitatissimum L.)","year":2020,"lang":"en","type":"dataset","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"National Research Council Canada; University of Ottawa; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; ATP-binding cassette transporter; Gene; Biology; Genetics; Identification (biology); Transporter; Botany","score_opus":0.03349144994139845,"score_gpt":0.24487854798998135,"score_spread":0.2113870980485829,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394351127","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00005124305,0.000013361824,0.000024603898,0.000015086218,0.0000042031215,0.0000043457753,0.9997106,0.00006157468,0.00011502175],"genre_scores_gemma":[0.00077482435,0.00003321414,0.00026589757,0.000055421693,0.0000063398584,0.00009603007,0.99811125,0.00007506898,0.000581951],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994531,0.00007690614,0.00007550953,0.0002207475,0.00008434428,0.00008935675],"domain_scores_gemma":[0.9963431,0.0022479878,0.00025929126,0.00038055688,0.00055527524,0.00021385626],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0010327637,0.0014555702,0.0016449459,0.0023591218,0.00077177223,0.0019046738,0.0024012649,0.0017248647,0.41746283],"category_scores_gemma":[0.007826353,0.00065463484,0.0012878329,0.0044469037,0.00034925944,0.0014903636,0.0013213998,0.0013382133,0.11864471],"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":[0.00018370875,0.00004637979,0.002943775,0.0032776792,0.000099961326,0.00005662668,0.000050289415,0.00051545247,0.0002504044,0.0005410856,0.9890225,0.0030121394],"study_design_scores_gemma":[0.00224406,0.00009523694,0.026620945,0.0015918391,0.00025132543,0.00023267798,0.00021499708,0.0009522936,0.00063395663,0.004129194,0.96293986,0.000093725466],"about_ca_topic_score_codex":0.012327167,"about_ca_topic_score_gemma":0.024808286,"teacher_disagreement_score":0.41746283,"about_ca_system_score_codex":0.001000299,"about_ca_system_score_gemma":0.0014887538,"threshold_uncertainty_score":0.83091855},"labels":[],"label_agreement":null},{"id":"W4394610639","doi":"10.1016/j.fochx.2024.101358","title":"Functional foods with a tailored glycemic response based on food matrix and its interactions: Can it be a reality?","year":2024,"lang":"en","type":"review","venue":"Food Chemistry X","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Indian Agricultural Research Institute; Indian Council of Agricultural Research; Department of Biotechnology, Ministry of Science and Technology, India; Ministry of Agriculture - Saskatchewan","keywords":"Functional food; Sustainability; Glycemic index; Ternary operation; Glycemic; Starch; Biochemical engineering; Matrix (chemical analysis); Computer science; Food science; Chemistry; Biotechnology; Biology; Engineering; Ecology","score_opus":0.07735624868640646,"score_gpt":0.330629978857232,"score_spread":0.25327373017082555,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394610639","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":[0.0011149123,0.99611497,0.0006791653,0.00058772205,0.00022629464,0.0000076582955,0.000029697836,0.000012367215,0.0012272582],"genre_scores_gemma":[0.007126282,0.99012786,0.001131974,0.00034281707,0.00012353789,0.000019035213,0.00004944568,0.0000052908354,0.001073775],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998528,0.000030918032,0.000016110645,0.000030493113,0.000052392646,0.000017294258],"domain_scores_gemma":[0.9997869,0.00012121255,0.00003237115,0.000008350387,0.00004073827,0.0000103764105],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005677944,0.00052111276,0.0008553898,0.0006175019,0.00015227706,0.0009169936,0.00045508918,0.0009883681,0.0020772102],"category_scores_gemma":[0.00082326494,0.00019400864,0.0005653956,0.000639203,0.00031816756,0.0011974564,0.00040307367,0.0010485841,0.00075554923],"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":[0.00011100981,0.00009372896,0.0003894407,0.038769316,0.000166984,0.00019653843,0.00011151723,0.0007840109,0.011222729,0.012005398,0.012262836,0.9238864],"study_design_scores_gemma":[0.000024053548,0.0003755433,0.0015948266,0.008049458,0.00029563118,0.001143865,0.00020847695,0.000665044,0.005367792,0.005293573,0.9769331,0.000048657672],"about_ca_topic_score_codex":0.00073403504,"about_ca_topic_score_gemma":0.0010083641,"teacher_disagreement_score":0.0020772102,"about_ca_system_score_codex":0.0003127571,"about_ca_system_score_gemma":0.0005779964,"threshold_uncertainty_score":0.0069490075},"labels":[],"label_agreement":null},{"id":"W4394795503","doi":"10.1016/j.anscip.2024.02.087","title":"86. In vitro fermentation characteristics of four agro-industrial protein by-products compared to soyabean meal","year":2024,"lang":"en","type":"article","venue":"Animal - science proceedings","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"European Commission","keywords":"Fermentation; Food science; Meal; In vitro; Biotechnology; Chemistry; Biology; Biochemistry","score_opus":0.05133767514649059,"score_gpt":0.2817959161031987,"score_spread":0.2304582409567081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394795503","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99628323,0.0004968614,0.00072793796,0.000030084468,0.00003829236,0.000023070455,0.0005027868,0.000013804813,0.0018839366],"genre_scores_gemma":[0.9943733,0.00027875544,0.0012449374,0.0000239029,0.000008181772,0.000015152455,0.0015611568,0.000015618574,0.002478994],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998153,0.000057453162,0.000022702901,0.00002876868,0.00003223073,0.00004369681],"domain_scores_gemma":[0.9996828,0.00013991997,0.0000414141,0.000016299882,0.000063405554,0.000056132754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033811718,0.0005010224,0.00022720319,0.00028333554,0.00021003584,0.00031650087,0.00016200534,0.00026572894,0.0015759397],"category_scores_gemma":[0.000386061,0.0001656937,0.0006204362,0.0004052675,0.00019954923,0.00024428242,0.00022875477,0.00036510694,0.00054021704],"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":[0.0018370363,0.0001335429,0.0012706595,0.000052027026,0.00001700888,0.00010925522,0.00006436789,0.0001305122,0.99485624,0.00003728885,0.000047665293,0.001444445],"study_design_scores_gemma":[0.000019535219,0.002636133,0.020418368,0.000010875651,0.00008054387,0.000106471314,0.00013682341,0.00054370693,0.97547275,0.000019991847,0.0005457089,0.000009037702],"about_ca_topic_score_codex":0.0033240453,"about_ca_topic_score_gemma":0.002256198,"teacher_disagreement_score":0.0033240453,"about_ca_system_score_codex":0.00018231758,"about_ca_system_score_gemma":0.00025092132,"threshold_uncertainty_score":0.0066093802},"labels":[],"label_agreement":null},{"id":"W4394894140","doi":"10.1016/j.tifs.2024.104493","title":"Rice analogues: Processing methods and product quality","year":2024,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":14,"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":"Glycemic index; Staple food; Rice protein; Food science; Brown rice; White rice; Biotechnology; Health benefits; Food processing; Glycemic; Agriculture; Chemistry; Biology; Traditional medicine; Medicine","score_opus":0.08300095616922269,"score_gpt":0.4228161567642257,"score_spread":0.339815200595003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394894140","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":[0.9438632,0.034891136,0.007506145,0.00033690585,0.00020625343,0.00010968138,0.0005123904,0.00012652815,0.012447775],"genre_scores_gemma":[0.9553934,0.016179737,0.010602392,0.00025158632,0.00009576125,0.000053194304,0.000446592,0.00013487396,0.016842453],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995944,0.00014204091,0.000029945984,0.00006942957,0.00012400316,0.00004022259],"domain_scores_gemma":[0.99965024,0.000117817886,0.00010040144,0.000029472738,0.000068908426,0.000033110115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00080020976,0.00039303888,0.00024458795,0.00035103512,0.00017173783,0.0005500336,0.0002703871,0.00028887953,0.0042078844],"category_scores_gemma":[0.0011970749,0.00018555667,0.00030289832,0.0005144601,0.0002743333,0.00037048795,0.0003322845,0.0005889777,0.00066849875],"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":[0.0054476727,0.00022785923,0.0025699877,0.0009118804,0.00006592599,0.00014603155,0.00017744121,0.0005024201,0.91946334,0.00056359946,0.00054592703,0.06937787],"study_design_scores_gemma":[0.00009671943,0.0040877745,0.022976879,0.00011239419,0.00019239652,0.00042224687,0.00023121602,0.0008258981,0.94576484,0.00023324181,0.025006758,0.000049700175],"about_ca_topic_score_codex":0.0010945972,"about_ca_topic_score_gemma":0.0015052108,"teacher_disagreement_score":0.0042078844,"about_ca_system_score_codex":0.00023191758,"about_ca_system_score_gemma":0.00028812778,"threshold_uncertainty_score":0.014076769},"labels":[],"label_agreement":null},{"id":"W4395096454","doi":"10.2139/ssrn.4757239","title":"Inequality Relations for Nmr-Based Polymer Homoblock Analysis and Extended Application: Reanalysis of Historical Data on Alginates, Chitosans, Homogalacturonans, and Galactomannans","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Polymer; Inequality; Polymer science; Materials science; Chemical engineering; Chemistry; Mathematics; Organic chemistry; Engineering","score_opus":0.020691237816502336,"score_gpt":0.28807700851333895,"score_spread":0.2673857706968366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395096454","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":[0.18396603,0.0061267396,0.7958576,0.0007223144,0.00017147261,0.00008512352,0.002236784,0.00019200452,0.010641984],"genre_scores_gemma":[0.83177894,0.0039635184,0.15491618,0.00016329075,0.00038067013,0.00015854086,0.002535534,0.00023007272,0.005873158],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99902284,0.00037395136,0.000059041857,0.00021784834,0.00022740936,0.00009884002],"domain_scores_gemma":[0.99175644,0.0054406556,0.00063017645,0.00061685557,0.0013825007,0.00017343315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002860379,0.00037408312,0.0004606724,0.0026455303,0.00046986924,0.0011157353,0.000848626,0.00034142993,0.0040605734],"category_scores_gemma":[0.013918867,0.00016445197,0.00081525336,0.002125226,0.00095817586,0.0019256216,0.0007487547,0.0013198773,0.00065302994],"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":[0.0004291621,0.00025566586,0.031763073,0.0008897866,0.00038683144,0.0006772574,0.0011923136,0.15186101,0.021285068,0.32224295,0.007011226,0.4620057],"study_design_scores_gemma":[0.00001352963,0.00012890091,0.031484243,0.00019076315,0.00011484458,0.00024051472,0.00031022634,0.7549232,0.0076280423,0.19070601,0.014172389,0.0000873464],"about_ca_topic_score_codex":0.0077226176,"about_ca_topic_score_gemma":0.005752979,"teacher_disagreement_score":0.0077226176,"about_ca_system_score_codex":0.0009950043,"about_ca_system_score_gemma":0.0007657216,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4395703137","doi":"10.2139/ssrn.4809851","title":"Thermophilic and Mesophilic Anaerobic Digestion of Soybean Molasses: A Performance vs. Stability Trade-Off","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Université de Montréal","funders":"","keywords":"Mesophile; Thermophile; Anaerobic digestion; Digestion (alchemy); Anaerobic exercise; Food science; Chemistry; Pulp and paper industry; Biology; Methane; Biochemistry; Chromatography; Engineering; Bacteria; Enzyme","score_opus":0.014646462566282699,"score_gpt":0.24147780869198118,"score_spread":0.2268313461256985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395703137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982374,0.000803913,0.0003312778,0.000036916183,0.000009762943,0.0000018145291,0.00006155241,0.000003902573,0.000513423],"genre_scores_gemma":[0.99905795,0.0002856081,0.000091203416,0.000008190433,0.0000052029936,0.0000011223713,0.000059690836,0.000004569814,0.0004864106],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986124,0.000023357812,0.000008602371,0.000023807695,0.00003781417,0.000045199107],"domain_scores_gemma":[0.9998362,0.000057254667,0.000029609799,0.0000125109655,0.000031085718,0.000033290267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042786772,0.00022842347,0.00026534614,0.00024904747,0.00016905641,0.00053338695,0.00012195844,0.00023933678,0.0011567853],"category_scores_gemma":[0.00042617923,0.0001322335,0.00023033931,0.0001969323,0.00022982928,0.00043178894,0.00032625376,0.00029474657,0.00021099388],"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":[0.0026893737,0.000055167602,0.0033661155,0.00007150972,0.00002568139,0.000054226653,0.00005799988,0.0011484108,0.983515,0.00018649954,0.00006081519,0.008769154],"study_design_scores_gemma":[0.00002516167,0.001331263,0.046275925,0.000021089993,0.00004711114,0.00011138798,0.00015859652,0.0045974897,0.94641113,0.0002335693,0.00076996366,0.000017200857],"about_ca_topic_score_codex":0.0011824341,"about_ca_topic_score_gemma":0.0014482932,"teacher_disagreement_score":0.0011824341,"about_ca_system_score_codex":0.00024412246,"about_ca_system_score_gemma":0.00022332414,"threshold_uncertainty_score":0.0038698316},"labels":[],"label_agreement":null},{"id":"W4396567884","doi":"10.1542/gr.51-5-57","title":"Consumption of 100% Fruit Juice and Weight Gain: A Re-evaluation","year":2024,"lang":"en","type":"article","venue":"AAP Grand Rounds","topic":"Food composition and properties","field":"Nursing","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":"Medicine; Fruit juice; Food science; Weight gain; Consumption (sociology); Body weight; Internal medicine; Biology; Aesthetics","score_opus":0.0558618674631803,"score_gpt":0.3140460080182829,"score_spread":0.25818414055510264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396567884","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":[0.0011156613,0.99720925,0.000116191615,0.0004353045,0.00034229748,0.00010895183,0.00039020964,0.000009472532,0.00027258528],"genre_scores_gemma":[0.036088012,0.95979035,0.0007755872,0.0017124556,0.0005359083,0.0002980737,0.00055815896,0.000023659839,0.00021779811],"study_design_codex":"systematic_review","study_design_gemma":"observational","domain_scores_codex":[0.98830056,0.004172255,0.0034725692,0.0012176839,0.0024812943,0.00035564785],"domain_scores_gemma":[0.9554602,0.029503291,0.005772546,0.001741379,0.007088451,0.00043413477],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.023048332,0.0020376435,0.011517895,0.0071868785,0.00048470448,0.0037578407,0.0022694836,0.0018874435,0.006790701],"category_scores_gemma":[0.059385825,0.0014313135,0.029599262,0.006783838,0.00091655605,0.0029054377,0.0017378664,0.0026992103,0.0007186578],"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":[0.0034089612,0.00009050239,0.004808417,0.68885416,0.20141208,0.00013974453,0.00017573166,0.00020627334,0.0002943006,0.0003818496,0.0047727334,0.09545519],"study_design_scores_gemma":[0.0032994717,0.0009044028,0.02353836,0.28475714,0.6609126,0.00040073047,0.00020658251,0.00018882578,0.00029529913,0.00058306777,0.024797559,0.00011601565],"about_ca_topic_score_codex":0.014847153,"about_ca_topic_score_gemma":0.031148015,"teacher_disagreement_score":0.023048332,"about_ca_system_score_codex":0.0041099624,"about_ca_system_score_gemma":0.006174104,"threshold_uncertainty_score":0.12189263},"labels":[],"label_agreement":null},{"id":"W4396634064","doi":"10.1016/j.carbpol.2024.122234","title":"Low density methacrylated pea, corn, and tapioca starch covalent cryogels with excellent elasticity and water/oil absorption capacity","year":2024,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Ministry of Agriculture - Saskatchewan; University of Saskatchewan","keywords":"Starch; Absorption of water; Thermal stability; Amylose; Chemical engineering; Swelling; Materials science; Composite material; Chemistry; Hydrolysis; Maize starch; Food science; Organic chemistry","score_opus":0.01711394302575231,"score_gpt":0.2245234589465686,"score_spread":0.2074095159208163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396634064","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940859,0.00075010443,0.0036227307,0.000042552838,0.0000276124,0.000014800685,0.000047924823,0.000043301796,0.0013650409],"genre_scores_gemma":[0.9955988,0.0003818802,0.0021117413,0.000052975076,0.0000052228356,0.000019175068,0.00004263992,0.000013480876,0.0017740638],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996006,0.0000037377795,0.0000033876015,0.000008798863,0.0000118810185,0.000012187989],"domain_scores_gemma":[0.9999099,0.00001287057,0.000030561787,0.0000075144426,0.000016379088,0.000022889022],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013869868,0.00027257425,0.000081178856,0.0001493107,0.000085479434,0.0001627693,0.00012948654,0.00017736167,0.0007127047],"category_scores_gemma":[0.0001257239,0.00012620629,0.00016217766,0.0000970444,0.00016342902,0.000261084,0.00023221408,0.00027419132,0.00011741126],"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":[0.00003508309,0.000008726202,0.00012917891,0.00004098836,0.0000041162857,0.00004979113,0.00002018431,0.00006207271,0.99808514,0.00011951712,0.00003092035,0.0014142146],"study_design_scores_gemma":[0.000009912304,0.00026892748,0.003507775,0.000009204755,0.000017287943,0.0001915782,0.000039452818,0.00041977945,0.994238,0.00004608197,0.0012442815,0.000007632669],"about_ca_topic_score_codex":0.00020160264,"about_ca_topic_score_gemma":0.00062237965,"teacher_disagreement_score":0.0007127047,"about_ca_system_score_codex":0.00008879749,"about_ca_system_score_gemma":0.00009218832,"threshold_uncertainty_score":0.0023841858},"labels":[],"label_agreement":null},{"id":"W4396637321","doi":"10.1007/s11694-024-02568-w","title":"Comparison of single-stage and gradual reduction milling on pulse flour quality","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Food science; Starch; Wheat flour; Water content; Pulp and paper industry; Particle size; Pulse (music); Mathematics; Materials science; Chemistry; Engineering; Chemical engineering","score_opus":0.18535795068120653,"score_gpt":0.3408133596135412,"score_spread":0.15545540893233467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396637321","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902715,0.00096893596,0.006945715,0.000029367264,0.000037250098,0.000024540148,0.00018360844,0.00007259186,0.0014664204],"genre_scores_gemma":[0.99187136,0.00050822826,0.005211481,0.000027873413,0.000010231676,0.000013544135,0.00016911216,0.000030340676,0.0021578225],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999546,0.000042874548,0.000025645695,0.00008913057,0.00025442007,0.0000419871],"domain_scores_gemma":[0.999151,0.00027705953,0.00010380047,0.00008055613,0.00034809925,0.000039504273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004387784,0.00025399725,0.00036446287,0.00029668145,0.0001946501,0.00037005026,0.00028540255,0.00022910596,0.0015871511],"category_scores_gemma":[0.000948982,0.00018804506,0.00052752567,0.000465194,0.00018453754,0.0002653517,0.0001977838,0.00040942672,0.000247493],"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":[0.0015692879,0.00008324674,0.0053911335,0.00023582086,0.000041279985,0.000066623885,0.00015223809,0.0004166662,0.9421388,0.00008262136,0.00014730846,0.049674828],"study_design_scores_gemma":[0.00002955199,0.0014243617,0.111408986,0.00001306087,0.00013524576,0.00016138908,0.00015668989,0.0023149126,0.88294303,0.000035759134,0.0013499734,0.000026915091],"about_ca_topic_score_codex":0.0014902502,"about_ca_topic_score_gemma":0.0034059903,"teacher_disagreement_score":0.0015871511,"about_ca_system_score_codex":0.00019402252,"about_ca_system_score_gemma":0.00023113747,"threshold_uncertainty_score":0.0053095818},"labels":[],"label_agreement":null},{"id":"W4396731712","doi":"10.1021/acs.biomac.3c01438","title":"Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels <i>In Situ</i>","year":2024,"lang":"en","type":"article","venue":"Biomacromolecules","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada); University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Self-healing hydrogels; Amylose; Starch; Shrinkage; Synchrotron; Materials science; Microstructure; Biopolymer; Dispersity; Swelling; Scanning electron microscope; Chemical engineering; Small-angle X-ray scattering; Chemistry; Composite material; Polymer chemistry; Polymer; Scattering; Food science; Optics","score_opus":0.011874413619464893,"score_gpt":0.2734035227427911,"score_spread":0.2615291091233262,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396731712","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9044554,0.0017735322,0.08978774,0.00019190315,0.00005919158,0.00006192839,0.0003939163,0.00036587636,0.0029104962],"genre_scores_gemma":[0.9141572,0.0012436311,0.08227432,0.00009287424,0.0000209716,0.000068704954,0.00023949625,0.00005420149,0.0018486779],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994695,0.0000057999523,0.000004455442,0.000014754772,0.000016762502,0.000011232495],"domain_scores_gemma":[0.9998771,0.000029671588,0.000042319367,0.000016377426,0.000024392803,0.000010042321],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014912942,0.00030960765,0.00014379046,0.00023731308,0.00010207359,0.00033247747,0.0002234956,0.0002716048,0.0008165766],"category_scores_gemma":[0.00016804694,0.00018649107,0.00018833087,0.00018611943,0.00022501759,0.0003773921,0.00018680963,0.00036161832,0.00015211018],"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":[0.00001542694,0.0000058725745,0.00019704044,0.000038082766,0.0000033861388,0.00002979332,0.0000078176645,0.0002170438,0.9983193,0.000108222965,0.000025221101,0.0010327924],"study_design_scores_gemma":[0.000004907318,0.00005709571,0.0021926016,0.000006117597,0.000009204223,0.00016302946,0.00002482847,0.0053974865,0.99123526,0.000068452995,0.00083371275,0.0000072980815],"about_ca_topic_score_codex":0.00065353274,"about_ca_topic_score_gemma":0.0012057486,"teacher_disagreement_score":0.0008165766,"about_ca_system_score_codex":0.00018940346,"about_ca_system_score_gemma":0.00020686994,"threshold_uncertainty_score":0.0027317405},"labels":[],"label_agreement":null},{"id":"W4396837278","doi":"10.2139/ssrn.4825376","title":"Investigation of in Situ and Ex Situ Mode of Lactic Acid Bacteria Incorporation and the Effect on Dough Extensibility, Bread Texture and Flavor Quality During Shelf-Life","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Shelf life; Lactic acid; Food science; Flavor; In situ; Extensibility; Bacteria; Texture (cosmology); Chemistry; Computer science; Biology; Artificial intelligence; Organic chemistry; Image (mathematics)","score_opus":0.01661648225049399,"score_gpt":0.27704831892100434,"score_spread":0.26043183667051034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396837278","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970732,0.0008809739,0.0015091881,0.000012811115,0.000017730685,0.000013316994,0.0001534979,0.000013951087,0.00032532803],"genre_scores_gemma":[0.9950659,0.0006427612,0.001825784,0.000021846272,0.0000096378835,0.000030941093,0.00013827205,0.00002586024,0.0022389845],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998356,0.00002415742,0.000009763012,0.000065339096,0.000032069987,0.00003298925],"domain_scores_gemma":[0.9997626,0.000076038465,0.00005676155,0.000028586855,0.000048984974,0.000027033348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002496423,0.0003816854,0.00039365643,0.00012568088,0.00013367661,0.0004287666,0.00017266028,0.00030800843,0.00097283116],"category_scores_gemma":[0.0003134446,0.00020924809,0.0002955071,0.0002236523,0.00025204298,0.00037693477,0.00019785058,0.00041253673,0.00019026795],"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":[0.00050220883,0.000035009994,0.00033016482,0.000030789877,0.00000500785,0.00001544935,0.000030449686,0.00002533281,0.99782443,0.000010922015,0.0000046803957,0.0011855662],"study_design_scores_gemma":[0.000006861125,0.00061688916,0.0051219733,0.0000045178367,0.00002374034,0.00002979095,0.000056080557,0.00024378154,0.99351305,0.000012049414,0.0003646831,0.0000067111087],"about_ca_topic_score_codex":0.0004573824,"about_ca_topic_score_gemma":0.0006248956,"teacher_disagreement_score":0.00097283116,"about_ca_system_score_codex":0.00012730692,"about_ca_system_score_gemma":0.00009659597,"threshold_uncertainty_score":0.0032544732},"labels":[],"label_agreement":null},{"id":"W4396929577","doi":"10.3390/foods13101532","title":"Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":10,"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":"Fractionation; Sustainability; Agricultural engineering; Business; Sustainable energy; Environmental science; Process engineering; Environmental economics; Chemistry; Engineering; Biology; Economics","score_opus":0.021642865883958178,"score_gpt":0.3033388871580701,"score_spread":0.2816960212741119,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396929577","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":[0.100131825,0.75602967,0.03827828,0.014690972,0.000703533,0.0001316585,0.00026173683,0.00010341723,0.089668855],"genre_scores_gemma":[0.2843834,0.6697935,0.030255245,0.0019137122,0.00017609147,0.00008124946,0.00014680938,0.00003217402,0.013217798],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978167,0.000056460132,0.00001767569,0.000044097094,0.000062990395,0.000037127807],"domain_scores_gemma":[0.9998857,0.0000450835,0.000023888582,0.0000059041336,0.000029838156,0.000009707812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00054072955,0.0003996182,0.00032528696,0.0007842937,0.00033002277,0.0014516279,0.000456961,0.00060661056,0.0021609643],"category_scores_gemma":[0.00032602865,0.00016524876,0.00047624815,0.0010110033,0.0006059596,0.0014219466,0.00054957054,0.0007563788,0.0003602691],"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":[0.00013526075,0.0002516795,0.0046602897,0.01564833,0.00010928603,0.0014663071,0.0041806195,0.0029452702,0.07278192,0.14088109,0.0076058498,0.7493341],"study_design_scores_gemma":[0.000014813877,0.00052598986,0.016569098,0.0048887576,0.00013041789,0.0012118932,0.004916765,0.00182765,0.017354207,0.049310457,0.903196,0.000054005883],"about_ca_topic_score_codex":0.0024014055,"about_ca_topic_score_gemma":0.0048634927,"teacher_disagreement_score":0.0024014055,"about_ca_system_score_codex":0.0009096494,"about_ca_system_score_gemma":0.0013324122,"threshold_uncertainty_score":0.0072291493},"labels":[],"label_agreement":null},{"id":"W4397007345","doi":"10.1002/cche.10790","title":"Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications","year":2024,"lang":"en","type":"review","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Health Sciences Centre; University of Manitoba","funders":"","keywords":"Nutraceutical; Chemistry; Micronutrient; Food science; Agriculture; Organic chemistry; Ecology; Biology","score_opus":0.06053365032002434,"score_gpt":0.33730693060797146,"score_spread":0.2767732802879471,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397007345","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":[0.00012916041,0.9994567,0.000052206837,0.00007267429,0.00005005369,0.0000022004897,0.000013456155,0.0000028633635,0.00022078595],"genre_scores_gemma":[0.00078093144,0.99878436,0.000120671386,0.000058984435,0.000042330405,0.000003771576,0.000019294866,8.5921425e-7,0.00018874857],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997788,0.000031482716,0.000047836278,0.00005489804,0.0000697147,0.00001730773],"domain_scores_gemma":[0.9993531,0.00033807335,0.00011188806,0.000018203385,0.00014941981,0.000029354454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072265277,0.00094792293,0.0015923724,0.003966629,0.00026356932,0.00092036714,0.0006103529,0.0008282334,0.0024282292],"category_scores_gemma":[0.00091090886,0.0003883677,0.0008008494,0.0040560905,0.0004803364,0.0010961592,0.00056753773,0.0010019084,0.0007236669],"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":[0.00013843349,0.000113991584,0.00046331307,0.07493053,0.00031085176,0.0001635497,0.00010924912,0.0003800656,0.0031482298,0.0022366848,0.01235154,0.90565366],"study_design_scores_gemma":[0.000031816126,0.0003283571,0.0047639958,0.019665305,0.0009441315,0.0017793307,0.00021316028,0.00021335918,0.0018003642,0.0020369391,0.9681674,0.000055864555],"about_ca_topic_score_codex":0.0021330279,"about_ca_topic_score_gemma":0.0030379088,"teacher_disagreement_score":0.003966629,"about_ca_system_score_codex":0.00053061324,"about_ca_system_score_gemma":0.0013385663,"threshold_uncertainty_score":0.008123279},"labels":[],"label_agreement":null},{"id":"W4397032151","doi":"10.1038/s41538-024-00271-0","title":"Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage","year":2024,"lang":"en","type":"article","venue":"npj Science of Food","topic":"Food composition and properties","field":"Nursing","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 Lethbridge; Canadian Light Source (Canada); University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Government of Canada; Indian Council of Agricultural Research; Canadian Light Source","keywords":"Agronomy; Food spoilage; Moisture; Spring (device); Water content; Biology; Materials science; Composite material; Engineering","score_opus":0.011219754552611249,"score_gpt":0.25325248663424976,"score_spread":0.2420327320816385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397032151","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99596846,0.0002569448,0.0023332601,0.00001893345,0.000010896606,0.000014274296,0.0004758337,0.00002783857,0.000893537],"genre_scores_gemma":[0.992382,0.00041460476,0.0038007903,0.000035247216,0.000004727274,0.00002471751,0.00092858117,0.0000359755,0.0023733543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995947,0.0000030714818,0.0000045405595,0.000013449962,0.000012402307,0.0000070386486],"domain_scores_gemma":[0.99988437,0.000018935267,0.000027836093,0.000014242281,0.00004088481,0.000013723289],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009662887,0.0001515639,0.0000940899,0.0002721214,0.00019384426,0.00027284128,0.00013049004,0.00016955992,0.0007265277],"category_scores_gemma":[0.0001325189,0.00014701665,0.00013388493,0.0002927827,0.00013846319,0.00016756501,0.00008792196,0.00017499794,0.0001552899],"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":[0.000046692552,0.0000055385276,0.0018436812,0.000023363838,0.0000021173103,0.00010319902,0.00008719866,0.000040033436,0.9966097,0.000025537456,0.000027471238,0.0011854952],"study_design_scores_gemma":[0.0000109080975,0.0003746481,0.3154543,0.000018136721,0.000047940048,0.0011907995,0.0007591611,0.0017718216,0.6761367,0.0000846974,0.004134362,0.000016506445],"about_ca_topic_score_codex":0.0016652445,"about_ca_topic_score_gemma":0.003982141,"teacher_disagreement_score":0.0016652445,"about_ca_system_score_codex":0.00010806152,"about_ca_system_score_gemma":0.00008360312,"threshold_uncertainty_score":0.0033110976},"labels":[],"label_agreement":null},{"id":"W4397289356","doi":"10.1016/j.fochx.2024.101493","title":"Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours","year":2024,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Key Research and Development Project of Hainan Province","keywords":"Composite number; Amylose; Food science; Crystallinity; Chemistry; Materials science; Composite material; Starch","score_opus":0.011790923664780142,"score_gpt":0.231694811490132,"score_spread":0.21990388782535186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4397289356","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99576724,0.0004883542,0.002925635,0.000015257217,0.000012304169,0.000020296906,0.00020748461,0.000023017925,0.00054051477],"genre_scores_gemma":[0.99365956,0.00037003026,0.0047550565,0.000031092244,0.000004439893,0.00002235033,0.00032064767,0.000027591661,0.00080927205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998191,0.000022534778,0.000013514055,0.000045497545,0.000081066544,0.00001833129],"domain_scores_gemma":[0.999846,0.000027883405,0.000033476364,0.0000075816674,0.000057471534,0.000027568622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025580366,0.0003031251,0.00022883459,0.0004304315,0.00013440284,0.0002657008,0.000094868206,0.00020435818,0.0005614587],"category_scores_gemma":[0.00033434966,0.00014789318,0.00025105177,0.00036441372,0.00013865755,0.00018685701,0.00014234481,0.0003319818,0.00012809256],"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":[0.00006453185,0.000016094913,0.00082198466,0.000054594966,0.000012323275,0.00007242121,0.0000252295,0.00007418601,0.99722594,0.000015637826,0.000014360289,0.0016025364],"study_design_scores_gemma":[0.000011805935,0.00073800044,0.055877097,0.000014494209,0.000083324296,0.00061376387,0.00018600721,0.0013040416,0.93921643,0.000043593303,0.0018886228,0.000022881753],"about_ca_topic_score_codex":0.0005881094,"about_ca_topic_score_gemma":0.00091548864,"teacher_disagreement_score":0.0005881094,"about_ca_system_score_codex":0.00007736041,"about_ca_system_score_gemma":0.00011334198,"threshold_uncertainty_score":0.001878202},"labels":[],"label_agreement":null},{"id":"W4398251051","doi":"10.1111/ppa.13946","title":"Microbiome dynamics during malting of barley grains infested by <i>Fusarium graminearum</i> strains","year":2024,"lang":"en","type":"article","venue":"Plant Pathology","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Government of Manitoba","keywords":"Biology; Fusarium; Agronomy; Microbiome; Mycotoxin; Botany","score_opus":0.009099379920650227,"score_gpt":0.2222051349192285,"score_spread":0.21310575499857826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398251051","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988166,0.00006318692,0.00030005685,0.000016650321,0.0000050450685,0.000012958766,0.0005629659,0.000009626923,0.00021299772],"genre_scores_gemma":[0.9976301,0.00006313251,0.0005339062,0.00004283304,0.0000029046516,0.000023551285,0.00075167726,0.000010985106,0.0009409108],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998846,0.000012701196,0.0000061979613,0.000038601065,0.000022375532,0.000035481225],"domain_scores_gemma":[0.9998084,0.000020847281,0.00006216765,0.000012557655,0.00004181803,0.000054172528],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012327638,0.00023495294,0.00034076476,0.00018323376,0.0003048143,0.0005894523,0.00012456685,0.00019352864,0.0010475297],"category_scores_gemma":[0.00020996797,0.00013701401,0.00022298841,0.00022770696,0.00018173875,0.00024245279,0.00032783297,0.0004581369,0.00022361413],"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":[0.0004896773,0.000042333115,0.008638526,0.00002065159,0.000012511832,0.000043290587,0.00011791845,0.000051814717,0.9893792,0.00001448617,0.000040067385,0.0011494035],"study_design_scores_gemma":[0.000010471528,0.0011426776,0.8313741,0.00001316976,0.00004804195,0.00015955736,0.0011259087,0.0009162071,0.16395208,0.00006489991,0.0011672936,0.000025688678],"about_ca_topic_score_codex":0.0043026228,"about_ca_topic_score_gemma":0.004854945,"teacher_disagreement_score":0.0043026228,"about_ca_system_score_codex":0.00033927234,"about_ca_system_score_gemma":0.00019913584,"threshold_uncertainty_score":0.008555174},"labels":[],"label_agreement":null},{"id":"W4398767145","doi":"10.1016/b978-0-443-18965-4.00006-6","title":"Grain storage and management","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Lethbridge College","funders":"","keywords":"Business; Computer science","score_opus":0.01751760444334233,"score_gpt":0.23672181907805295,"score_spread":0.21920421463471063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398767145","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":[0.005715534,0.022974791,0.00899766,0.0017035091,0.0011797567,0.00007965717,0.0006359463,0.0008576576,0.95785546],"genre_scores_gemma":[0.0040515084,0.0035833037,0.001921021,0.00012797912,0.00007458687,0.0000154118,0.00021331247,0.00007595263,0.98993695],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99990356,0.0000068050444,0.000006546501,0.00002593417,0.000044394652,0.000012752099],"domain_scores_gemma":[0.999931,0.000011640074,0.000004815669,0.000017704007,0.000024530449,0.0000104037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021690113,0.00056873524,0.00034715247,0.0007348141,0.0007515144,0.0017631935,0.0006159323,0.000792331,0.1616948],"category_scores_gemma":[0.00022351781,0.0002998361,0.00024261398,0.0013282311,0.00030861923,0.0012874134,0.00089943095,0.0007679449,0.07390124],"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":[0.000059714515,0.000062000494,0.00032726958,0.00018753101,0.0000036498134,0.00008878323,0.0002173552,0.00030775636,0.0052990452,0.010195204,0.105211124,0.87804055],"study_design_scores_gemma":[0.000004131637,0.000039886323,0.001356135,0.00013928028,0.0000044644307,0.00016407458,0.00014836833,0.00026373347,0.0012265301,0.0034451878,0.99320304,0.000005179887],"about_ca_topic_score_codex":0.00514939,"about_ca_topic_score_gemma":0.010487691,"teacher_disagreement_score":0.1616948,"about_ca_system_score_codex":0.0006912779,"about_ca_system_score_gemma":0.0007254885,"threshold_uncertainty_score":0.540923},"labels":[],"label_agreement":null},{"id":"W4398780357","doi":"10.1111/1750-3841.17117","title":"Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":17,"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":"Natural Sciences and Engineering Research Council of Canada; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Lightness; Mass transfer; Biological system; Browning; Moisture; Water content; Chemistry; Food science; Computer science; Artificial intelligence; Chromatography","score_opus":0.044673885221591006,"score_gpt":0.26998407647368794,"score_spread":0.22531019125209695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398780357","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94895643,0.0018302194,0.046721764,0.000117712036,0.000020761561,0.00006447344,0.00029016467,0.00019208697,0.0018063935],"genre_scores_gemma":[0.9888494,0.0009198345,0.008672343,0.000016718655,0.0000048160473,0.000029479537,0.0001474275,0.000029557712,0.0013304421],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998134,0.00002729758,0.00000992971,0.000047814443,0.000080466445,0.00002114251],"domain_scores_gemma":[0.99948055,0.00020799911,0.00009503179,0.000042989162,0.0001561234,0.00001737678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005701437,0.00041781116,0.00023525198,0.00042245514,0.00020395503,0.00058301305,0.0003556893,0.00029303823,0.0009284764],"category_scores_gemma":[0.0008949617,0.00026973156,0.0005174088,0.00030100983,0.0003029448,0.0007443041,0.00023429997,0.0005117618,0.0002615559],"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":[0.00030792865,0.00012485242,0.023684012,0.0005174425,0.0000542605,0.00014747016,0.00026707878,0.02229316,0.9197662,0.0009401855,0.00020646615,0.03169101],"study_design_scores_gemma":[0.000008776447,0.0005223123,0.08406477,0.000026809892,0.000082465376,0.00029385672,0.0002575457,0.1373,0.77471286,0.00050530187,0.0021700312,0.000055206834],"about_ca_topic_score_codex":0.003875402,"about_ca_topic_score_gemma":0.0035527472,"teacher_disagreement_score":0.003875402,"about_ca_system_score_codex":0.00057560083,"about_ca_system_score_gemma":0.0003283851,"threshold_uncertainty_score":0.0077056885},"labels":[],"label_agreement":null},{"id":"W4398788350","doi":"10.1016/b978-0-323-96102-8.00009-7","title":"Starch synthesis in plants","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Biology; Food science","score_opus":0.028155246678678893,"score_gpt":0.25340568882514836,"score_spread":0.22525044214646947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398788350","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":[0.017265357,0.34947237,0.018012298,0.0015260066,0.0013034546,0.000057778478,0.00069277495,0.0007961462,0.6108739],"genre_scores_gemma":[0.030210737,0.11446659,0.0053634313,0.0004080919,0.0003313958,0.00006505311,0.001057398,0.0001445462,0.8479528],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99997604,0.0000016101749,0.0000012886693,0.000008191379,0.000009289584,0.000003522403],"domain_scores_gemma":[0.99998486,0.000005010243,0.0000013294293,0.0000028349205,0.000002869744,0.0000031434645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000954758,0.00063633826,0.0004264757,0.0006964473,0.0002781707,0.00089981843,0.00037062183,0.0005399975,0.022005659],"category_scores_gemma":[0.00004948971,0.00040468303,0.00028929737,0.00087702734,0.00034932437,0.0009931243,0.00048742438,0.0010231604,0.013739536],"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":[0.000102415484,0.0000821901,0.00014450833,0.000962852,0.000013929625,0.00030892895,0.00034819086,0.0007627039,0.15695326,0.02604207,0.024191508,0.79008746],"study_design_scores_gemma":[0.000017843175,0.00014731633,0.0025523293,0.00041991015,0.00001840633,0.0008121073,0.00016960275,0.00042119194,0.03188351,0.017069506,0.9464732,0.000015203881],"about_ca_topic_score_codex":0.0013284013,"about_ca_topic_score_gemma":0.0020909728,"teacher_disagreement_score":0.022005659,"about_ca_system_score_codex":0.0005732731,"about_ca_system_score_gemma":0.0002663463,"threshold_uncertainty_score":0.07361621},"labels":[],"label_agreement":null},{"id":"W4398788364","doi":"10.1016/b978-0-323-96102-8.00005-x","title":"Pulse starch","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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; Agriculture and Agri-Food Canada","funders":"","keywords":"Materials science","score_opus":0.026050521888180123,"score_gpt":0.2594928893919751,"score_spread":0.233442367503795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398788364","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":[0.0007356641,0.004854634,0.0026549113,0.000291002,0.0005217844,0.00005766911,0.0005151893,0.0008037268,0.9895655],"genre_scores_gemma":[0.0006009794,0.0010993205,0.0006236559,0.00008971652,0.000037545826,0.000019399895,0.00020066257,0.0001354338,0.9971933],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998017,0.000016409398,0.000009950524,0.000058286878,0.00009066586,0.000023030394],"domain_scores_gemma":[0.99968636,0.000074227195,0.00001428865,0.000074785974,0.000104638595,0.000045677745],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00030140296,0.001801822,0.0010271394,0.0023936706,0.0012967403,0.0025808723,0.001162437,0.0014364251,0.6729574],"category_scores_gemma":[0.00073134934,0.0007929021,0.0006637862,0.0024081557,0.00051568187,0.0025464976,0.0021536753,0.0022082543,0.55963844],"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":[0.00008765782,0.00012306508,0.0001606759,0.0004938704,0.000010946716,0.00021396289,0.00019460372,0.0002273348,0.0048469882,0.012136663,0.29565597,0.6858482],"study_design_scores_gemma":[0.000012075866,0.000044639546,0.00037328393,0.00016536278,0.000006409561,0.0002164679,0.00006579026,0.00011469026,0.0006682026,0.002010007,0.99631625,0.0000067301667],"about_ca_topic_score_codex":0.0020431206,"about_ca_topic_score_gemma":0.005267749,"teacher_disagreement_score":0.6729574,"about_ca_system_score_codex":0.00043469225,"about_ca_system_score_gemma":0.00055576087,"threshold_uncertainty_score":0.4664865},"labels":[],"label_agreement":null},{"id":"W4398788462","doi":"10.1016/b978-0-323-96102-8.00018-8","title":"Understanding starch structure and functionality","year":2024,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Starch; Computer science; Polymer science; Materials science; Chemistry; Food science","score_opus":0.07354540542460117,"score_gpt":0.2648597563347028,"score_spread":0.19131435091010165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398788462","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":[0.011628708,0.102926984,0.036261138,0.002197073,0.0011030975,0.000028664854,0.00031511695,0.0005120097,0.8450273],"genre_scores_gemma":[0.028896688,0.0666351,0.01563691,0.00083209795,0.00026265671,0.00005655889,0.000420828,0.0001875217,0.8870716],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99995863,0.0000031981551,0.000001496223,0.000011726648,0.000020468806,0.0000044340163],"domain_scores_gemma":[0.9999758,0.000010480068,0.000001695784,0.0000032639775,0.000005579102,0.0000031418897],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012549083,0.00078587636,0.00036170075,0.0007809258,0.0003794949,0.0018399969,0.00045184977,0.0008676647,0.04045123],"category_scores_gemma":[0.00014997977,0.00035818745,0.00030464667,0.0007682585,0.0006183555,0.0021007385,0.00075745065,0.0010580729,0.012764005],"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":[0.000045266814,0.000074861826,0.00034964894,0.00059845985,0.000015073282,0.00030440578,0.00085566344,0.0009406156,0.032684088,0.117515415,0.057648778,0.78896767],"study_design_scores_gemma":[0.0000062249933,0.0000564454,0.0018892052,0.0005180519,0.00001652855,0.00080508174,0.0006287548,0.0013532756,0.0062766178,0.12012735,0.8683018,0.000020774629],"about_ca_topic_score_codex":0.0019268235,"about_ca_topic_score_gemma":0.0030887125,"teacher_disagreement_score":0.04045123,"about_ca_system_score_codex":0.0005549031,"about_ca_system_score_gemma":0.0003349485,"threshold_uncertainty_score":0.13532287},"labels":[],"label_agreement":null},{"id":"W4399210420","doi":"10.1016/j.foodhyd.2024.110236","title":"The impact of different hydrocolloids on gluten-free bazlama bread quality","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Xanthan gum; Chewiness; Gluten; Chemistry; Ingredient; Gluten free; Rheology; Guar gum; Wheat flour; Materials science; Composite material","score_opus":0.026255139192144897,"score_gpt":0.3153151539635036,"score_spread":0.28906001477135873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399210420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985275,0.00091930456,0.00013972988,0.00002486062,0.000013112088,0.000009973314,0.000055126566,0.00000473161,0.0003056601],"genre_scores_gemma":[0.99834085,0.000457995,0.00034526925,0.000029881547,0.000003821786,0.000009192641,0.00007425805,0.000009313295,0.00072947267],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996842,0.00008463745,0.000022074306,0.00005142076,0.00010735502,0.00005030765],"domain_scores_gemma":[0.99961936,0.00006764542,0.00009044028,0.000021789912,0.000090387424,0.0001102434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035109033,0.00035513652,0.00030070578,0.00040465544,0.00025200215,0.000582375,0.0001430371,0.00020773982,0.0014274599],"category_scores_gemma":[0.00061102805,0.00012655203,0.00032183426,0.00031565232,0.00030132825,0.00027548996,0.0005125952,0.0004414768,0.00012884865],"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":[0.011639195,0.0002776887,0.005741724,0.00036438293,0.000110158166,0.00015868465,0.00024120444,0.00020481515,0.96801466,0.000067183166,0.00007292393,0.013107269],"study_design_scores_gemma":[0.00022677719,0.009622041,0.17968392,0.00011231533,0.00056609424,0.00028124286,0.0013279809,0.00071303884,0.80264866,0.00013108332,0.0046250764,0.000061888684],"about_ca_topic_score_codex":0.0018006242,"about_ca_topic_score_gemma":0.0024583018,"teacher_disagreement_score":0.0018006242,"about_ca_system_score_codex":0.0002992709,"about_ca_system_score_gemma":0.0002362081,"threshold_uncertainty_score":0.0047753453},"labels":[],"label_agreement":null},{"id":"W4399393090","doi":"10.3390/foods13111786","title":"Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Saskatchewan; University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Composition (language); Biology; Botany; Genotype; Food science; Horticulture; Agronomy; Biochemistry","score_opus":0.013619795814540057,"score_gpt":0.21108595514510461,"score_spread":0.19746615933056455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399393090","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989982,0.00013601591,0.00029658928,0.000013460555,0.000010999468,0.000019357412,0.00021782158,0.000017801278,0.00028974697],"genre_scores_gemma":[0.9957476,0.00010763804,0.0012428014,0.000093513096,0.0000058891155,0.00006579204,0.00072118465,0.00006475263,0.0019509068],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.998993,0.00024543802,0.00009651869,0.0004024622,0.00015415423,0.00010855035],"domain_scores_gemma":[0.9978886,0.00080570416,0.0003499634,0.00017855164,0.00021797071,0.0005592223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070568564,0.0006551401,0.0006971057,0.00061057165,0.00040153388,0.0007262186,0.000539858,0.00044910537,0.001262381],"category_scores_gemma":[0.0008011345,0.00044762617,0.00047630427,0.0005669881,0.00054989,0.00040980024,0.0006111195,0.00095673127,0.0002578048],"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":[0.004051499,0.0007339273,0.013167587,0.00007813622,0.00017944159,0.00020755289,0.00029309842,0.00018212023,0.977715,0.00007779041,0.00006904854,0.0032447139],"study_design_scores_gemma":[0.000090344416,0.0033775007,0.90666384,0.0000135892005,0.0003171138,0.00020091975,0.00036684686,0.0018151656,0.085695334,0.00009435168,0.0012777444,0.00008719266],"about_ca_topic_score_codex":0.005321803,"about_ca_topic_score_gemma":0.011043799,"teacher_disagreement_score":0.005321803,"about_ca_system_score_codex":0.0008950159,"about_ca_system_score_gemma":0.0004018115,"threshold_uncertainty_score":0.010581672},"labels":[],"label_agreement":null},{"id":"W4399529977","doi":"10.1080/19490976.2024.2363021","title":"Adaptation to tolerate high doses of arabinoxylan is associated with fecal levels of <i>Bifidobacterium longum</i>","year":2024,"lang":"en","type":"article","venue":"Gut Microbes","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"European Research Council; Canadian Institutes of Health Research","keywords":"Biology; Bifidobacterium longum; Adaptation (eye); Microbiology; Feces; Arabinoxylan; Bifidobacterium; Probiotic; Bacteria; Genetics; Lactobacillus","score_opus":0.024895638398697746,"score_gpt":0.2413232078236396,"score_spread":0.21642756942494187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399529977","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875116,0.00071764796,0.00024348809,0.000043904598,0.000014901064,0.00004130769,0.000047558875,0.000008819288,0.00013118895],"genre_scores_gemma":[0.99830663,0.00041313667,0.00076477433,0.00007641145,0.000018490318,0.000049617574,0.00010023341,0.00000419617,0.00026647744],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99966264,0.00013874398,0.000030320098,0.000075067874,0.00005254845,0.000040777897],"domain_scores_gemma":[0.99940467,0.00010599676,0.000303927,0.000056126348,0.000035866397,0.0000934637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006958897,0.00024384145,0.00048119543,0.0001095932,0.0001651185,0.00023385651,0.00013189865,0.00020526959,0.0006660526],"category_scores_gemma":[0.00052131194,0.00013188556,0.0003120081,0.00011445511,0.0002679024,0.00016725884,0.00018157455,0.00049879303,0.00006771831],"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":[0.16471988,0.0073094605,0.04071953,0.0012714427,0.001307942,0.00011690999,0.00019630509,0.0006041095,0.69230306,0.0000729802,0.00041479888,0.09096353],"study_design_scores_gemma":[0.0045103226,0.32919827,0.5756588,0.00008488525,0.00082878565,0.00029611733,0.0002228113,0.0009100833,0.08595278,0.00011209705,0.0021923576,0.000032791475],"about_ca_topic_score_codex":0.00054215215,"about_ca_topic_score_gemma":0.001253572,"teacher_disagreement_score":0.0006958897,"about_ca_system_score_codex":0.00016987856,"about_ca_system_score_gemma":0.00022339252,"threshold_uncertainty_score":0.0036802292},"labels":[],"label_agreement":null},{"id":"W4399661917","doi":"10.1016/j.ijbiomac.2024.133185","title":"Value addition of mango kernel for development and characterization of starch with starch nanoparticles for packaging applications","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"University of British Columbia","funders":"Chiang Mai University","keywords":"Starch; Kernel (algebra); Nanoparticle; Characterization (materials science); Value (mathematics); Food science; Chemistry; Mathematics; Chemical engineering; Materials science; Nanotechnology; Combinatorics; Engineering; Statistics","score_opus":0.033097731680508516,"score_gpt":0.2982648618410838,"score_spread":0.2651671301605753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399661917","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936098,0.00045247623,0.0047645527,0.000029560864,0.000022264885,0.000026310589,0.0000579059,0.00004640073,0.000990813],"genre_scores_gemma":[0.9931953,0.00025223743,0.004751874,0.000014979595,0.000003549862,0.000021101623,0.00010190409,0.000024328108,0.0016347339],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991095,0.000009892227,0.000009561632,0.000027095617,0.000027014112,0.000015408274],"domain_scores_gemma":[0.9999068,0.000017323353,0.000028577864,0.000009698763,0.00002559586,0.0000119010465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012855155,0.00030587747,0.00011565347,0.00021390711,0.00010872934,0.00023645799,0.00013834455,0.00021172482,0.0005897839],"category_scores_gemma":[0.00024077322,0.00015043854,0.00022327072,0.00014313357,0.00013319934,0.00029127175,0.00016930788,0.00029870335,0.00012360867],"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":[0.000017774355,0.000008395803,0.00011744441,0.000023235028,0.0000023976804,0.000026552347,0.000014643881,0.000038200134,0.9988695,0.000036571928,0.000007607433,0.0008377819],"study_design_scores_gemma":[0.0000012665924,0.000100569356,0.001152637,0.0000029275934,0.000012698356,0.000038735572,0.0000108370305,0.00039977164,0.99763334,0.000012199319,0.00063197827,0.0000030077365],"about_ca_topic_score_codex":0.00044897545,"about_ca_topic_score_gemma":0.001043054,"teacher_disagreement_score":0.0005897839,"about_ca_system_score_codex":0.00014441952,"about_ca_system_score_gemma":0.0001140098,"threshold_uncertainty_score":0.001973033},"labels":[],"label_agreement":null},{"id":"W4399758218","doi":"10.48305/arya.2023.11749.2380","title":"A Hospital-Based Case-Control Study on Whole- and Refined-Grain Intake and Risk of Stroke.","year":2023,"lang":"en","type":"article","venue":"PubMed","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Food Security Research Center, Isfahan University of Medical Sciences; Alzahra University; Isfahan University of Medical Sciences","keywords":"Medicine; Stroke (engine); Stroke risk; Emergency medicine; Ischemic stroke; Internal medicine; Mechanical engineering","score_opus":0.019913328211539506,"score_gpt":0.22801494827858154,"score_spread":0.20810162006704203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399758218","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989937,0.00027612335,0.00016005793,0.000019614738,0.000013183916,0.00004159578,0.00025864269,0.000003842399,0.00023312977],"genre_scores_gemma":[0.99860805,0.00015138481,0.00032204666,0.000058709327,0.000025725687,0.00005132452,0.0005358473,0.0000017428241,0.00024512966],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9993844,0.00016898845,0.00008336959,0.00017333726,0.00011914294,0.000070695765],"domain_scores_gemma":[0.9994759,0.00007132781,0.00020343387,0.00007781936,0.00009345244,0.00007815262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000638777,0.00047444733,0.00051387836,0.0007506251,0.0005124005,0.00035681023,0.0004104072,0.00047724755,0.0014703542],"category_scores_gemma":[0.0008892459,0.00051219907,0.00046745525,0.0014079073,0.00033519033,0.00029688294,0.00020266823,0.0003842441,0.00024985493],"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":[0.00071053277,0.00031419273,0.99556965,0.000035689573,0.00022657143,0.000317722,0.0001955326,0.000024589719,0.00083795347,0.000022436177,0.0001505137,0.0015945123],"study_design_scores_gemma":[0.00012974058,0.00053583464,0.99799407,0.000006455819,0.00008805383,0.0006190805,0.0001234102,0.00007473973,0.000092835726,0.000015473033,0.00031473895,0.000005618372],"about_ca_topic_score_codex":0.0046107275,"about_ca_topic_score_gemma":0.005170718,"teacher_disagreement_score":0.0046107275,"about_ca_system_score_codex":0.0003115842,"about_ca_system_score_gemma":0.0003343519,"threshold_uncertainty_score":0.009167731},"labels":[],"label_agreement":null},{"id":"W4400038416","doi":"10.1080/19315260.2024.2369892","title":"Extraction methods, industrial uses, and nutritional benefits of vegetable byproducts","year":2024,"lang":"en","type":"article","venue":"International Journal of Vegetable Science","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University; University of Manitoba","funders":"","keywords":"Environmental science; Extraction (chemistry); Agroforestry; Business; Agricultural science; Chemistry","score_opus":0.06360860901191537,"score_gpt":0.366096448506979,"score_spread":0.30248783949506364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400038416","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":[0.41310996,0.49824807,0.041316297,0.0016216259,0.0007688884,0.00041954548,0.0021045825,0.00033054122,0.042080533],"genre_scores_gemma":[0.65569174,0.2897157,0.038029667,0.00087630225,0.00023597729,0.000273178,0.0019287192,0.00020061464,0.01304799],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99945956,0.000082201754,0.00004143843,0.00011576375,0.00023819576,0.00006288775],"domain_scores_gemma":[0.9998085,0.000053011478,0.000038671747,0.000019796402,0.000066234206,0.000013874035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006941821,0.00072747027,0.00047501954,0.0013994277,0.00045762202,0.00082197424,0.0002951529,0.00047527044,0.0018933518],"category_scores_gemma":[0.00057710934,0.00027654812,0.0007725158,0.0012446963,0.00034927373,0.0010816143,0.0006291823,0.0008436964,0.0008985295],"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":[0.0003988992,0.00018078349,0.004442619,0.009335685,0.00018810813,0.00083701214,0.00037578825,0.00055017986,0.8149283,0.002674396,0.0016605194,0.16442774],"study_design_scores_gemma":[0.00003212027,0.0009447531,0.01677872,0.00135253,0.0002953049,0.0019517896,0.00063256134,0.0004974607,0.78033483,0.0018640552,0.1952301,0.00008573226],"about_ca_topic_score_codex":0.0006842108,"about_ca_topic_score_gemma":0.0015442822,"teacher_disagreement_score":0.0018933518,"about_ca_system_score_codex":0.0003688642,"about_ca_system_score_gemma":0.00040616712,"threshold_uncertainty_score":0.0063338876},"labels":[],"label_agreement":null},{"id":"W4400143048","doi":"10.1016/j.foodchem.2024.140285","title":"Unlocking the potential health improving properties of sprouted wheat","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Sprouting; Gallic acid; Chemistry; Health benefits; Food science; Acrylamide; Asparagine; Bioavailability; Biotechnology; Biochemistry; Biology; Antioxidant; Botany; Amino acid; Medicine; Bioinformatics","score_opus":0.018412860894655977,"score_gpt":0.2307680853091513,"score_spread":0.21235522441449534,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400143048","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9863837,0.004422772,0.003746413,0.0016405105,0.00017711491,0.000017682587,0.000098738106,0.00006263464,0.0034504968],"genre_scores_gemma":[0.9826329,0.0037720087,0.007519685,0.00070493686,0.00007268996,0.00001002881,0.00010938814,0.000024671303,0.005153709],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999397,0.000014774574,0.0000029556702,0.00001026851,0.000017726194,0.000014533799],"domain_scores_gemma":[0.99989223,0.000022323036,0.000022530108,0.000008760304,0.000025244342,0.000028843613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032046658,0.00020972845,0.0001673121,0.00019225241,0.00024139477,0.00054640067,0.00017666511,0.00027340112,0.0022996156],"category_scores_gemma":[0.00027313642,0.000080207385,0.00020157457,0.000112777154,0.00028292416,0.00034135004,0.0003488135,0.000609784,0.00028470327],"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":[0.0028960328,0.00077669,0.011472534,0.00061731314,0.00007234388,0.00018889125,0.00036598393,0.0002739149,0.8202861,0.0012416958,0.0010436083,0.16076492],"study_design_scores_gemma":[0.0004242572,0.032660205,0.3813401,0.0005332625,0.0004967984,0.0024081985,0.004252949,0.0034395754,0.48254824,0.010523871,0.08128387,0.000088737936],"about_ca_topic_score_codex":0.0014487596,"about_ca_topic_score_gemma":0.0028187917,"teacher_disagreement_score":0.0022996156,"about_ca_system_score_codex":0.00017741647,"about_ca_system_score_gemma":0.00033468357,"threshold_uncertainty_score":0.007692933},"labels":[],"label_agreement":null},{"id":"W4400391889","doi":"10.1016/j.fochms.2024.100212","title":"Is the CslF6 gene involved in the accumulation of (1,3;1,4)-β-D-glucan in wheats, their wild relatives and their hybrids?","year":2024,"lang":"en","type":"article","venue":"Food Chemistry Molecular Sciences","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Universita degli Studi di Bari Aldo Moro","keywords":"Glycosidic bond; Hybrid; Common wheat; Biology; Gene; Cell wall; Food science; Botany; Biochemistry; Chemistry; Chromosome; Enzyme","score_opus":0.05554725799370291,"score_gpt":0.29242399327300833,"score_spread":0.23687673527930542,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400391889","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987471,0.00039400978,0.0003644707,0.000037361682,0.000005368179,0.0000031104123,0.0002757413,0.000009043882,0.00016387424],"genre_scores_gemma":[0.99789834,0.00025133803,0.00028444338,0.0000484485,0.000004724608,0.000004691329,0.0006426386,0.000007928408,0.00085745385],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991906,0.000008504053,0.000007929446,0.00003467247,0.000014054333,0.000015664858],"domain_scores_gemma":[0.999895,0.00001759563,0.000043415454,0.000010751008,0.000010205259,0.00002297467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006937164,0.0001771234,0.00016210316,0.00024351386,0.00012766103,0.00023486403,0.00012943629,0.00029956666,0.00070067606],"category_scores_gemma":[0.00009872741,0.0001304481,0.00025803052,0.00019816984,0.00021228474,0.00019957361,0.00012777247,0.00030071783,0.00026282904],"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":[0.00018572889,0.000016902626,0.006860419,0.00002690481,0.000010216629,0.00010673827,0.00005548297,0.000020564912,0.99099934,0.000037748632,0.000018519271,0.0016616035],"study_design_scores_gemma":[0.000048723978,0.0005742514,0.7356401,0.00001942697,0.00012839641,0.0026357085,0.00063854473,0.001180583,0.2545654,0.00021430702,0.0043223184,0.000032221295],"about_ca_topic_score_codex":0.0006740399,"about_ca_topic_score_gemma":0.0006235868,"teacher_disagreement_score":0.00070067606,"about_ca_system_score_codex":0.00013750089,"about_ca_system_score_gemma":0.000064890955,"threshold_uncertainty_score":0.0023440123},"labels":[],"label_agreement":null},{"id":"W4400404238","doi":"10.5539/jas.v16n8p31","title":"Comparisons of Appearance and Eating Quality Traits Between Early and Late Maturing Soft Rice","year":2024,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Amylopectin; Amylose; Food science; Japonica rice; Japonica; Chemistry; Starch; Botany; Biology","score_opus":0.03454185354074076,"score_gpt":0.2943779839616639,"score_spread":0.2598361304209232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400404238","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996327,0.00002975222,0.0001593893,0.000002523554,8.43888e-7,0.0000020787945,0.000057394976,0.0000027355147,0.00011257761],"genre_scores_gemma":[0.99865973,0.000034540608,0.0004939084,0.000015073867,0.0000017954558,0.0000061646706,0.00024201338,0.000005936596,0.0005407864],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999367,0.000007011917,0.0000068695826,0.000022675322,0.00001096281,0.000015705627],"domain_scores_gemma":[0.99974245,0.00003331141,0.00007739029,0.000016388753,0.000032794185,0.00009771981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015024429,0.00021831616,0.00013965378,0.0004762861,0.000111612324,0.00020808239,0.000075076474,0.00010415144,0.00048731748],"category_scores_gemma":[0.00015632794,0.000093724986,0.00020252279,0.00025882243,0.00013919233,0.00017126475,0.00016736747,0.00024118565,0.00007857579],"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":[0.0006579777,0.00007424605,0.11071812,0.000043380707,0.00003742002,0.00018475462,0.0003122592,0.000053959855,0.8825435,0.00003826188,0.000034424116,0.0053015943],"study_design_scores_gemma":[0.000004124128,0.00026428798,0.9898636,0.0000011697181,0.00001478522,0.000091152055,0.00014249071,0.00011051194,0.009353967,0.000011406374,0.00013753078,0.000004771123],"about_ca_topic_score_codex":0.0012180164,"about_ca_topic_score_gemma":0.0022972352,"teacher_disagreement_score":0.0012180164,"about_ca_system_score_codex":0.00011021951,"about_ca_system_score_gemma":0.000080776925,"threshold_uncertainty_score":0.002421856},"labels":[],"label_agreement":null},{"id":"W4400483489","doi":"10.2139/ssrn.4890742","title":"Upcycling of Industrial Pea Starch by Rapid Spray Nanoprecipitation to Develop Plant-Derived Oil Encapsulated Starch Nanoparticles for Potential Agricultural Applications","year":2024,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Starch; Nanoparticle; Corn starch; Spray drying; Agriculture; Chemical engineering; Materials science; Chemistry; Nanotechnology; Food science; Engineering; Biology","score_opus":0.024183837606959958,"score_gpt":0.26620431332104333,"score_spread":0.24202047571408336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400483489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9846325,0.00055876607,0.012677152,0.000052539668,0.00004126073,0.00006139253,0.00014069868,0.00016476536,0.0016708343],"genre_scores_gemma":[0.991217,0.0002822852,0.006107895,0.000028623728,0.0000073960455,0.000039002065,0.00012863093,0.000090998044,0.002098265],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988985,0.0000069157727,0.000008680248,0.000036074827,0.000031378062,0.000027096572],"domain_scores_gemma":[0.9998964,0.000024016921,0.00003054107,0.000018014796,0.000017857976,0.000013193715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012334505,0.00031870368,0.00021257173,0.00013155711,0.000121182784,0.00018789449,0.00017899947,0.00023694547,0.0011126068],"category_scores_gemma":[0.00024087931,0.00014183254,0.00035808844,0.00013317965,0.00013908076,0.00021639958,0.00024027674,0.0005251154,0.00035105954],"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":[0.000016550784,0.000006336555,0.00002832055,0.000020557161,0.0000021445828,0.000016060889,0.000014274487,0.000060804105,0.9988116,0.000025996183,0.000015173043,0.0009822559],"study_design_scores_gemma":[0.0000019385143,0.00005799687,0.00033686202,0.0000011431903,0.0000031771735,0.000015918642,0.000004112219,0.00036905557,0.9988417,0.000011874434,0.00035408628,0.0000022310376],"about_ca_topic_score_codex":0.0006377405,"about_ca_topic_score_gemma":0.0013022355,"teacher_disagreement_score":0.0011126068,"about_ca_system_score_codex":0.00023948174,"about_ca_system_score_gemma":0.00019916793,"threshold_uncertainty_score":0.0037220716},"labels":[],"label_agreement":null},{"id":"W4400612811","doi":"10.1016/j.foodhyd.2024.110419","title":"Differences in structure, physicochemical properties, and in vitro digestibility of three types of starch complexed with tannic acid","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Basic Public Welfare Research Program of Zhejiang Province","keywords":"Tannic acid; Starch; Chemistry; In vitro; Food science; Biochemistry; Organic chemistry","score_opus":0.0356637449204543,"score_gpt":0.2408403262207571,"score_spread":0.2051765813003028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400612811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921894,0.000237589,0.00032160233,0.0000065697777,0.0000063408384,0.000008865576,0.000038268387,0.000002589466,0.00015920955],"genre_scores_gemma":[0.9985002,0.00017391279,0.0005302554,0.00001747808,0.0000024976468,0.000011786908,0.0001026342,0.000008257264,0.0006529431],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997917,0.000055368964,0.000028317212,0.000041539184,0.000040684026,0.00004244079],"domain_scores_gemma":[0.99939954,0.00018760124,0.00012148181,0.000040702216,0.00011566731,0.00013488965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031142385,0.00034313672,0.000257895,0.00038336686,0.00012823958,0.00034997435,0.00017838336,0.0003103382,0.00058203755],"category_scores_gemma":[0.0007274037,0.0002810677,0.00043932564,0.00027751506,0.00037307222,0.0002868177,0.00018723244,0.00037278622,0.00007466373],"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":[0.0012130874,0.000040287738,0.00061839935,0.00003867372,0.000027562292,0.000035694353,0.00006728511,0.000104297535,0.99713707,0.000039186172,0.0000064289284,0.0006719498],"study_design_scores_gemma":[0.000052059277,0.0016549792,0.02396555,0.000013425584,0.00010746569,0.00011447434,0.00013909389,0.0011213913,0.9722765,0.000052752916,0.00048270382,0.000019659627],"about_ca_topic_score_codex":0.0012220406,"about_ca_topic_score_gemma":0.00091604696,"teacher_disagreement_score":0.0012220406,"about_ca_system_score_codex":0.00021278627,"about_ca_system_score_gemma":0.00020967268,"threshold_uncertainty_score":0.0024297833},"labels":[],"label_agreement":null},{"id":"W4400614556","doi":"10.1016/j.ijbiomac.2024.133808","title":"Cross-linking affecting properties and in-vitro digestibility of starch-sucrose ester complexes","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"In vitro; Chemistry; Sucrose; Starch; Food science; Biochemistry","score_opus":0.05772287615999127,"score_gpt":0.324862402264899,"score_spread":0.2671395261049077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400614556","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986627,0.00035286517,0.00046756244,0.00001271198,0.000011300965,0.000007714633,0.00008056592,0.0000068395984,0.00039772136],"genre_scores_gemma":[0.9979989,0.00021669167,0.00046172345,0.000015403059,0.0000037678624,0.0000072928538,0.00022377327,0.000010589022,0.0010617999],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998191,0.000046852925,0.000023354312,0.0000378182,0.000027628177,0.000045287725],"domain_scores_gemma":[0.9996635,0.0001271433,0.00008992718,0.000023014873,0.000050836537,0.00004550704],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003724042,0.00035097872,0.00016253712,0.00017939245,0.000120969555,0.00020763252,0.0001708586,0.00023368152,0.001291425],"category_scores_gemma":[0.00054201705,0.00015688987,0.00027831102,0.00021104437,0.00014939885,0.00024244172,0.00013573094,0.00035292548,0.00017014425],"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":[0.00038506422,0.000047868416,0.00030899496,0.000037480302,0.000018443412,0.00003396665,0.000044855653,0.00018767318,0.9981357,0.000047096724,0.000018297982,0.0007345653],"study_design_scores_gemma":[0.000005136621,0.00021855117,0.0013910286,0.0000032063326,0.000015640306,0.000027777847,0.00001675355,0.0003869686,0.9976266,0.000010462959,0.00029425407,0.000003608905],"about_ca_topic_score_codex":0.0007015423,"about_ca_topic_score_gemma":0.0004994451,"teacher_disagreement_score":0.001291425,"about_ca_system_score_codex":0.00017691543,"about_ca_system_score_gemma":0.00014737947,"threshold_uncertainty_score":0.004320264},"labels":[],"label_agreement":null},{"id":"W4400690268","doi":"10.1016/j.ijbiomac.2024.133913","title":"Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Starch; Food science; Chemistry; In vitro; Protein digestibility; Biochemistry","score_opus":0.02558395346202162,"score_gpt":0.2761091955756568,"score_spread":0.25052524211363514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400690268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999616,0.00011111159,0.0000799444,0.000005011381,0.000004702448,0.0000031434977,0.000036975103,0.000002218508,0.00014099867],"genre_scores_gemma":[0.9983449,0.00012445306,0.00035007167,0.000017814764,0.000001919387,0.0000051029347,0.00009956634,0.0000058006535,0.0010504193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999088,0.000012994803,0.000009170922,0.000025446569,0.00001529577,0.000028274275],"domain_scores_gemma":[0.99969006,0.00010579381,0.00005095229,0.00002316549,0.00003784341,0.00009210057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016987986,0.0003660212,0.00020310796,0.00012840808,0.00012930602,0.0003135396,0.00012078581,0.00017400163,0.0009897711],"category_scores_gemma":[0.00034586826,0.00018320476,0.00025088617,0.00013462768,0.00029112736,0.00021092327,0.0001690996,0.00050475675,0.00013061838],"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":[0.0031582646,0.00010407023,0.001066881,0.000045521054,0.000015258088,0.00007342646,0.000091143105,0.00007197173,0.9941141,0.000021723914,0.00001020857,0.0012274346],"study_design_scores_gemma":[0.000039877083,0.0038758824,0.04315097,0.000013724714,0.000049292557,0.00009625608,0.00032234847,0.0005381415,0.95122254,0.000040609757,0.00063147745,0.000018749051],"about_ca_topic_score_codex":0.0022037013,"about_ca_topic_score_gemma":0.0023362525,"teacher_disagreement_score":0.0022037013,"about_ca_system_score_codex":0.00018333914,"about_ca_system_score_gemma":0.00024418577,"threshold_uncertainty_score":0.004381776},"labels":[],"label_agreement":null},{"id":"W4400742403","doi":"10.2196/59227","title":"Effects of Defatted Rice Bran–Fortified Bread on the Gut Microbiota Composition of Healthy Adults With Low Dietary Fiber Intake: Protocol for a Crossover Randomized Controlled Trial","year":2024,"lang":"en","type":"article","venue":"JMIR Research Protocols","topic":"Food composition and properties","field":"Nursing","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 science; Crossover study; Bran; Preprint; Composition (language); Medicine; Whole grains; Protocol (science); Fortified Food; Biotechnology; Biology; Fortification; Placebo; Computer science","score_opus":0.07806532510853839,"score_gpt":0.4560045306086014,"score_spread":0.377939205500063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400742403","genre_codex":"protocol","genre_gemma":"protocol","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"protocol","genre_consensus":"protocol","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.013411005,0.00056352647,0.0013721805,0.0003440925,0.00073070545,0.981174,0.0011876302,0.00017192175,0.0010448815],"genre_scores_gemma":[0.012480346,0.0003832043,0.0024292108,0.00036045947,0.00021228305,0.98286426,0.00025947078,0.000012934662,0.0009977209],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99154764,0.0037984587,0.0010238647,0.0013206898,0.0010160222,0.0012932963],"domain_scores_gemma":[0.9928885,0.0012940896,0.0015542589,0.0008783103,0.0018284221,0.0015564868],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.013646897,0.0062364726,0.013946534,0.0017177738,0.0033245208,0.0038135264,0.0035161932,0.007062056,0.037502896],"category_scores_gemma":[0.013788893,0.003340374,0.004747513,0.0023018988,0.0036627771,0.0032993162,0.0018951757,0.007143621,0.008325772],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.97296846,0.0134691,0.00023534171,0.0027774482,0.00088862865,0.00004977888,0.00010328184,0.0004939331,0.0011890616,0.0004025297,0.0019341777,0.005488371],"study_design_scores_gemma":[0.9675408,0.02685694,0.0006657116,0.00026743737,0.0004310546,0.000011240779,0.000030511112,0.00043120753,0.00020684769,0.000356976,0.0031638765,0.000037429192],"about_ca_topic_score_codex":0.0025726098,"about_ca_topic_score_gemma":0.0043822513,"teacher_disagreement_score":0.037502896,"about_ca_system_score_codex":0.0032353143,"about_ca_system_score_gemma":0.009276848,"threshold_uncertainty_score":0.12545967},"labels":[],"label_agreement":null},{"id":"W4400967301","doi":"10.1016/j.foodhyd.2024.110416","title":"Heat-treated bean flour: Exploring techno-functionality via starch-protein structure-function analysis","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs; University of Guelph","keywords":"Starch; Food science; Extrusion; Absorption of water; Chemistry; Resistant starch; Plant protein; Wheat flour; Materials science; Botany; Biology; Composite material","score_opus":0.02770774982748874,"score_gpt":0.24248511732603073,"score_spread":0.21477736749854198,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400967301","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99273443,0.0010853582,0.005553723,0.000026701553,0.0000117763075,0.000018683153,0.0001462761,0.000024155488,0.00039884637],"genre_scores_gemma":[0.99499476,0.0006723426,0.0033300966,0.00003705923,0.0000046715045,0.000020788604,0.0002271041,0.000018607772,0.0006945993],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999088,0.000013311608,0.0000050290423,0.000024021116,0.000027937196,0.000020948071],"domain_scores_gemma":[0.9999317,0.000012087378,0.000022315935,0.000005465934,0.000018612582,0.000009881995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020500318,0.00032834284,0.00023843734,0.00016868074,0.0000980546,0.000237011,0.0001519762,0.00029895778,0.0005235568],"category_scores_gemma":[0.0001507638,0.00017796102,0.0003682521,0.00021509704,0.00015605941,0.00023013033,0.00012634632,0.00043530553,0.0001490194],"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":[0.00005978578,0.000011659502,0.00017194387,0.000029520588,0.0000060174084,0.000018657702,0.000010149572,0.000040485425,0.99895084,0.000017076865,0.000005853905,0.0006779862],"study_design_scores_gemma":[0.000007028237,0.00035816606,0.014847383,0.000005394413,0.00003208971,0.00014419832,0.000036265403,0.0011910063,0.98260856,0.00003563825,0.000723664,0.000010559652],"about_ca_topic_score_codex":0.0005498795,"about_ca_topic_score_gemma":0.00076176744,"teacher_disagreement_score":0.0005498795,"about_ca_system_score_codex":0.00013889084,"about_ca_system_score_gemma":0.00007513298,"threshold_uncertainty_score":0.0017514825},"labels":[],"label_agreement":null},{"id":"W4401029097","doi":"10.1016/j.nutres.2024.07.006","title":"Increasing particle size of oat flours decreases postprandial glycemia and increases appetite in healthy adults","year":2024,"lang":"en","type":"article","venue":"Nutrition Research","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; University of Toronto","funders":"","keywords":"Postprandial; Appetite; Particle size; Internal medicine; Endocrinology; Obesity; Food science; Medicine; Chemistry; Diabetes mellitus","score_opus":0.04059376792481867,"score_gpt":0.3570481100394093,"score_spread":0.3164543421145906,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401029097","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99879754,0.0005014723,0.0001730718,0.00007301896,0.00004549343,0.000011189835,0.00006185879,0.000014482628,0.00032179523],"genre_scores_gemma":[0.9977677,0.00030625556,0.000605428,0.00019418522,0.000021374752,0.00001291002,0.00013708306,0.000008388397,0.00094661344],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99989927,0.00002293204,0.000010790313,0.000022924734,0.000029180645,0.000014803552],"domain_scores_gemma":[0.9998062,0.000044786557,0.000047544912,0.000013428472,0.000023784894,0.00006416216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024040553,0.00034724994,0.00044923107,0.00023145658,0.00026682642,0.0003162454,0.00012449443,0.00038113326,0.0014552728],"category_scores_gemma":[0.0006355167,0.0002051299,0.00032805497,0.00010797025,0.00014117248,0.00026232086,0.00021713888,0.00044906174,0.00023404142],"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":[0.08433745,0.011443276,0.20495196,0.00066748715,0.0014801149,0.00045245988,0.0007669206,0.00034761243,0.5675831,0.00019031667,0.0025676242,0.1252117],"study_design_scores_gemma":[0.00092042255,0.029915249,0.9401805,0.00005648799,0.00054261397,0.0004509772,0.0004690948,0.0008711822,0.024700645,0.00018039405,0.0016820661,0.000030424373],"about_ca_topic_score_codex":0.0016297152,"about_ca_topic_score_gemma":0.0018195672,"teacher_disagreement_score":0.0016297152,"about_ca_system_score_codex":0.00012228753,"about_ca_system_score_gemma":0.00011465556,"threshold_uncertainty_score":0.004868388},"labels":[],"label_agreement":null},{"id":"W4401122429","doi":"10.3390/foods13152411","title":"Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Extrusion; Pea protein; Nitrogen; Protein quality; Food science; Environmental science; Biotechnology; Chemistry; Agronomy; Biology; Materials science; Metallurgy; Organic chemistry","score_opus":0.049452154723047224,"score_gpt":0.2949069418427912,"score_spread":0.24545478711974397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401122429","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99512047,0.0008566022,0.0034496651,0.00001885427,0.000014331528,0.000019771605,0.00005221708,0.000017989158,0.0004501248],"genre_scores_gemma":[0.9899644,0.0009634344,0.00739689,0.000039121318,0.000005752361,0.000033390097,0.00016941727,0.000025359752,0.0014022059],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999864,0.000022671036,0.0000100901125,0.000030074052,0.00005041776,0.000022693532],"domain_scores_gemma":[0.99993944,0.000012887065,0.000021421542,0.0000037596606,0.000015259639,0.0000072113335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026766956,0.00030536434,0.00022450626,0.0002454413,0.00012139803,0.00020324589,0.00016874944,0.00017701078,0.00058591395],"category_scores_gemma":[0.00020177283,0.00011608328,0.00033271272,0.00019934881,0.00013829878,0.00036914172,0.00033473174,0.00029165603,0.000087618726],"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":[0.00024136576,0.000033631513,0.00032360805,0.00006553576,0.000007860574,0.000040247236,0.000021401947,0.00007685771,0.9967608,0.000037636783,0.000012088502,0.0023791522],"study_design_scores_gemma":[0.000018384315,0.00052300596,0.008917774,0.000015322163,0.000033916698,0.000083481835,0.00004967506,0.0012720831,0.9878842,0.000023240484,0.0011687767,0.00001007852],"about_ca_topic_score_codex":0.0006112541,"about_ca_topic_score_gemma":0.0017919469,"teacher_disagreement_score":0.0006112541,"about_ca_system_score_codex":0.0001460258,"about_ca_system_score_gemma":0.000101707876,"threshold_uncertainty_score":0.0019600987},"labels":[],"label_agreement":null},{"id":"W4401171092","doi":"10.1016/j.foodchem.2024.140701","title":"Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":25,"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":"Streptococcus thermophilus; Food science; Resistant starch; Fermentation; Lactobacillus; Lactobacillus plantarum; Flavor; Retrogradation (starch); Bifidobacterium; Starch; Chemistry; Biology; Lactic acid; Bacteria; Amylose","score_opus":0.026741782478714934,"score_gpt":0.25006049595523644,"score_spread":0.2233187134765215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401171092","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99592006,0.00045972408,0.0025937827,0.000023226616,0.000025286876,0.000009883463,0.0001342358,0.000059985603,0.00077386614],"genre_scores_gemma":[0.99152327,0.00048104042,0.0060833744,0.000032536173,0.0000067799665,0.000019440824,0.00016938041,0.000036784906,0.0016474307],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998796,0.000012657385,0.000011620631,0.0000233184,0.00004734442,0.000025528858],"domain_scores_gemma":[0.99989545,0.000021092366,0.000031528398,0.000011744731,0.00002353892,0.000016608818],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016649108,0.0004052675,0.00027264547,0.00025492086,0.0001248481,0.0003897517,0.00014922374,0.0002881072,0.000844031],"category_scores_gemma":[0.00021276377,0.0002085629,0.0006699504,0.00022763143,0.00013075309,0.00027103804,0.0002486015,0.0003571245,0.00018865835],"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":[0.00009224289,0.00001991017,0.00014168407,0.00003158659,0.000004269232,0.000041468906,0.000016503718,0.00013152523,0.99781656,0.000020450358,0.000012449561,0.0016712734],"study_design_scores_gemma":[0.0000071797144,0.00024112947,0.004010195,0.0000048287447,0.000029304956,0.000064831,0.00002642213,0.00093895954,0.99410546,0.000016107437,0.0005444305,0.000011220337],"about_ca_topic_score_codex":0.00044237383,"about_ca_topic_score_gemma":0.0008663413,"teacher_disagreement_score":0.000844031,"about_ca_system_score_codex":0.00013129193,"about_ca_system_score_gemma":0.00011924454,"threshold_uncertainty_score":0.0028235912},"labels":[],"label_agreement":null},{"id":"W4401215147","doi":"10.1101/2024.07.31.24311298","title":"Biofortification and Fortification of Wheat Flour: Qualitative analysis for implementation and acceptance","year":2024,"lang":"en","type":"preprint","venue":"medRxiv","topic":"Food composition and properties","field":"Nursing","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":"Biofortification; Fortification; Biotechnology; Food fortification; Business; Food science; Chemistry; Biology; Micronutrient","score_opus":0.08369273660050328,"score_gpt":0.4129651185452399,"score_spread":0.3292723819447366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401215147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9778438,0.00038486853,0.0054203374,0.0028375466,0.00005903783,0.0033753465,0.0012204963,0.000022308677,0.008836377],"genre_scores_gemma":[0.9803231,0.00068929186,0.0075462433,0.0006477299,0.000016516906,0.0065033427,0.0005057213,0.000027218066,0.0037408592],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9897856,0.0069647245,0.0003992148,0.00040622748,0.0009005634,0.0015437746],"domain_scores_gemma":[0.98326564,0.011533604,0.0011300485,0.000366516,0.003011291,0.0006929725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.021438712,0.00047590034,0.0006832698,0.0023583116,0.003849455,0.0031360537,0.0014614064,0.00090566743,0.0058321566],"category_scores_gemma":[0.0205146,0.00047920085,0.0006744418,0.0033920377,0.003475546,0.0025973357,0.0042704963,0.0018253642,0.000404314],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000776748,0.00018941975,0.010936418,0.0006986243,0.000008471638,0.0003704982,0.9636209,0.00010656274,0.00083879894,0.0029213664,0.0008919156,0.019339386],"study_design_scores_gemma":[0.000009086267,0.00010033808,0.005807757,0.0003273319,0.00000574235,0.000054234002,0.98803514,0.00019667663,0.00034292313,0.0006257301,0.0044828886,0.000012101934],"about_ca_topic_score_codex":0.013757685,"about_ca_topic_score_gemma":0.015386038,"teacher_disagreement_score":0.021438712,"about_ca_system_score_codex":0.0079715485,"about_ca_system_score_gemma":0.0094821835,"threshold_uncertainty_score":0.113380134},"labels":[],"label_agreement":null},{"id":"W4401248668","doi":"10.1371/journal.pone.0308509","title":"Correction: Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs","year":2024,"lang":"en","type":"erratum","venue":"PLoS ONE","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Taurine; Correct name; Animal science; Medicine; Internal medicine; Biology; Food science; Endocrinology; Biochemistry; Botany","score_opus":0.04298407391117327,"score_gpt":0.2633647035452994,"score_spread":0.22038062963412614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401248668","genre_codex":"editorial","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":[0.00032880934,0.0012949873,0.0009862545,0.023650894,0.9694315,0.000030396135,0.0029696228,0.00046985655,0.00083769805],"genre_scores_gemma":[0.046154417,0.015674667,0.022814816,0.09425697,0.54245764,0.00085452,0.016132792,0.005548997,0.2561052],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99648076,0.00070052186,0.000822233,0.00051415316,0.0012759258,0.00020638718],"domain_scores_gemma":[0.9708453,0.008156517,0.0014711597,0.0014737899,0.016856462,0.001196752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0050738663,0.003112516,0.0027842156,0.002690968,0.0022049556,0.0021832574,0.0042893933,0.004935699,0.06035591],"category_scores_gemma":[0.059520934,0.0012637777,0.002162142,0.002043134,0.0018481261,0.0016182015,0.0015875017,0.006442667,0.015015805],"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":[0.00016538761,0.000009042365,0.00011720044,0.00042094156,0.000050044546,0.00030136228,0.00004891963,0.00006450479,0.00010496296,0.00041383095,0.99334127,0.0049624518],"study_design_scores_gemma":[0.00033879164,0.00013680368,0.0038158759,0.0016828785,0.00033673877,0.0014992296,0.00021658691,0.0007991839,0.0009485937,0.0024132885,0.98765093,0.00016119564],"about_ca_topic_score_codex":0.03177446,"about_ca_topic_score_gemma":0.040704988,"teacher_disagreement_score":0.06035591,"about_ca_system_score_codex":0.0037690396,"about_ca_system_score_gemma":0.0055953376,"threshold_uncertainty_score":0.20191061},"labels":[],"label_agreement":null},{"id":"W4401361774","doi":"10.1016/j.foodres.2024.114878","title":"Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Food science; Chemistry","score_opus":0.11479013797071236,"score_gpt":0.3830300657776707,"score_spread":0.2682399278069583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401361774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99342597,0.0035124223,0.002202235,0.000042553598,0.000032291635,0.000029559651,0.00014480627,0.000028516735,0.000581557],"genre_scores_gemma":[0.9897662,0.0018370571,0.0060368,0.00007046082,0.000008329544,0.000032219712,0.00024463303,0.000023862096,0.001980481],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998252,0.00003008634,0.0000102452095,0.00004327634,0.000059355178,0.000031884636],"domain_scores_gemma":[0.9999304,0.000013662127,0.000020568828,0.000005015453,0.0000121471185,0.000018137323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022541097,0.00041400385,0.00029128228,0.00039120478,0.00014941381,0.00040362467,0.0002704549,0.00032033309,0.0010058973],"category_scores_gemma":[0.00016511536,0.00017552686,0.00044687584,0.0002633877,0.00016224355,0.00037970024,0.00036208832,0.0006450914,0.00020147485],"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":[0.00024215142,0.00008063293,0.0002720796,0.00023128673,0.000018790563,0.000063168736,0.000027224505,0.00009497286,0.99513537,0.000042085754,0.000023652476,0.0037686895],"study_design_scores_gemma":[0.000018685987,0.002233142,0.010111603,0.00005136371,0.00008467096,0.00017841495,0.00013005675,0.0007049312,0.98268676,0.00004314102,0.003740387,0.000016843302],"about_ca_topic_score_codex":0.0008380928,"about_ca_topic_score_gemma":0.002832495,"teacher_disagreement_score":0.0010058973,"about_ca_system_score_codex":0.00017750615,"about_ca_system_score_gemma":0.00012251946,"threshold_uncertainty_score":0.0033650398},"labels":[],"label_agreement":null},{"id":"W4401378053","doi":"10.1002/leg3.252","title":"Lentils: A Recent Review on Global Trade and Popular Regional Cuisines","year":2024,"lang":"en","type":"review","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"Calorie; Ingredient; Consumption (sociology); Middle East; Agricultural economics; Mediterranean diet; Geography; Food science; Economics; Biology; Social science; Sociology; Medicine","score_opus":0.10520753168164891,"score_gpt":0.3789576497302792,"score_spread":0.27375011804863025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401378053","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":[0.00012604138,0.99913895,0.000028288445,0.00012344003,0.000083672065,0.0000046193577,0.0000413574,0.000003877996,0.00044967936],"genre_scores_gemma":[0.00053019717,0.9990921,0.00006078679,0.000090266454,0.00004165931,0.0000032539042,0.000033956097,8.1239153e-7,0.00014702685],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99968684,0.00006915619,0.00007019756,0.000056751076,0.00009284945,0.000024214345],"domain_scores_gemma":[0.99921286,0.00043159872,0.00014702036,0.000014993329,0.00015927161,0.000034257715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076678477,0.00082544197,0.0016711116,0.004448023,0.00032680633,0.0012988863,0.0007363366,0.00072944036,0.00760974],"category_scores_gemma":[0.0015253078,0.00027734076,0.0011827868,0.005441084,0.00035505355,0.0011603998,0.0007451082,0.0009053223,0.00096240646],"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":[0.00011418161,0.000070565235,0.0004344093,0.19218105,0.00045457936,0.00018132756,0.0002603898,0.00017841473,0.000721809,0.0020031778,0.025068266,0.7783319],"study_design_scores_gemma":[0.000024341027,0.00014275243,0.0029241662,0.052793454,0.0011585244,0.0008406653,0.0002496256,0.000060935643,0.0002412128,0.00084365543,0.9406916,0.000029168006],"about_ca_topic_score_codex":0.0032796753,"about_ca_topic_score_gemma":0.0067460854,"teacher_disagreement_score":0.00760974,"about_ca_system_score_codex":0.0005701858,"about_ca_system_score_gemma":0.0017534065,"threshold_uncertainty_score":0.025457144},"labels":[],"label_agreement":null},{"id":"W4401536955","doi":"10.21203/rs.3.rs-4764910/v1","title":"A straightforward method for disaccharide characterization by a simplified version of time domain nuclear magnetic resonance","year":2024,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"","keywords":"Disaccharide; Trehalose; Maltose; Chemistry; Sugar; Lactose; Relaxation (psychology); Relaxometry; Sucrose; Analytical Chemistry (journal); Biological system; Chromatography; Food science; Magnetic resonance imaging; Organic chemistry; Spin echo","score_opus":0.03401428859914909,"score_gpt":0.3592605487567231,"score_spread":0.325246260157574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401536955","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":[0.0038981421,0.00015478383,0.9935847,0.00005392693,0.000106607644,0.0000930275,0.00033104263,0.00065686926,0.0011208873],"genre_scores_gemma":[0.034771312,0.00068302953,0.9552834,0.00014600514,0.00008107569,0.00035782266,0.00086246413,0.00028140654,0.007533501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996327,0.000052418447,0.000023546765,0.00011892573,0.0001424778,0.000029851411],"domain_scores_gemma":[0.99946934,0.00009409841,0.000037023237,0.0002550387,0.00012190172,0.000022620196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042060588,0.0014170342,0.00087776635,0.0011497171,0.0004266357,0.00073060987,0.0011547925,0.0007571948,0.007927705],"category_scores_gemma":[0.0012067069,0.00041852132,0.0009753457,0.000706513,0.00049558224,0.0010868722,0.0009594712,0.0016260078,0.006007168],"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":[0.00014976414,0.00013877335,0.00030012056,0.00041301743,0.00008205231,0.00025660318,0.00005810778,0.0020882245,0.845623,0.013228165,0.0029200667,0.13474204],"study_design_scores_gemma":[0.00009393861,0.00048276153,0.0049300715,0.000055627494,0.00028174394,0.0033392543,0.000104582825,0.108724855,0.7627767,0.03635363,0.08257122,0.00028574877],"about_ca_topic_score_codex":0.001050714,"about_ca_topic_score_gemma":0.0015906799,"teacher_disagreement_score":0.007927705,"about_ca_system_score_codex":0.00020524845,"about_ca_system_score_gemma":0.00071104977,"threshold_uncertainty_score":0.026520848},"labels":[],"label_agreement":null},{"id":"W4401548288","doi":"10.3390/nu16162669","title":"Postprandial Blood Glucose and Insulin Response in Healthy Adults When Lentils Replace High-Glycemic Index Food Ingredients in Muffins, Chilies and Soups","year":2024,"lang":"en","type":"article","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Agriculture and Agri-Food Canada","keywords":"Postprandial; Glycemic; Food science; Glycemic index; Medicine; Insulin; Chemistry; Internal medicine","score_opus":0.008915659087935256,"score_gpt":0.233921672301544,"score_spread":0.22500601321360875,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401548288","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99967074,0.00014400859,0.000022596378,0.000011567789,0.0000069464845,0.00002403753,0.00002667348,0.0000018420609,0.00009170002],"genre_scores_gemma":[0.99826366,0.00018742876,0.00038008712,0.00013413747,0.00001094355,0.000059647587,0.00014225823,0.0000018835714,0.00082006527],"study_design_codex":"bench_or_experimental","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9998752,0.000031575302,0.000009419288,0.00003498989,0.000027457492,0.000021408607],"domain_scores_gemma":[0.999841,0.00002385378,0.000043970955,0.000010341612,0.000019822739,0.00006105082],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040953525,0.00043273065,0.0004443272,0.00018680998,0.00028887732,0.00025451166,0.0001481098,0.0003942513,0.0014424318],"category_scores_gemma":[0.00041058523,0.00021532869,0.00027650513,0.00014172873,0.00027968438,0.00026140356,0.00017209962,0.00047854285,0.000141379],"study_design_candidate":"randomized_trial","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":[0.26529768,0.01666811,0.0849524,0.00078431464,0.00066229963,0.00055035244,0.001110419,0.00020629884,0.58067477,0.00010955288,0.00067581655,0.048308104],"study_design_scores_gemma":[0.0033346196,0.23527221,0.72599566,0.000070028625,0.0005096953,0.0004035511,0.001022538,0.00049324275,0.030678572,0.000048643422,0.0021247475,0.000046490746],"about_ca_topic_score_codex":0.0038897605,"about_ca_topic_score_gemma":0.0059239776,"teacher_disagreement_score":0.0038897605,"about_ca_system_score_codex":0.0003291157,"about_ca_system_score_gemma":0.00018272272,"threshold_uncertainty_score":0.007734239},"labels":[],"label_agreement":null},{"id":"W4401659956","doi":"10.1111/ijfs.17441","title":"Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties","year":2024,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"Partnership for Research and Innovation in the Mediterranean Area; European Commission","keywords":"Food science; Business; Chemistry","score_opus":0.03590985973824198,"score_gpt":0.3272170520216868,"score_spread":0.29130719228344487,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401659956","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99790287,0.0011633772,0.00019729456,0.000011990676,0.000010154019,0.000027028958,0.00014927087,0.0000045650095,0.00053357525],"genre_scores_gemma":[0.9955383,0.00076588505,0.0011338856,0.000031666346,0.000003866833,0.000021985714,0.00044563596,0.000007394955,0.0020513579],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980325,0.00004288444,0.000013252105,0.000039063787,0.000073166615,0.000028423574],"domain_scores_gemma":[0.99981374,0.000043439053,0.000034315013,0.000008130423,0.00005304807,0.00004741043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002790116,0.00041557717,0.00030061178,0.0005262771,0.00018240574,0.00043456443,0.00015933234,0.00028241752,0.0018773655],"category_scores_gemma":[0.00022459726,0.00011565657,0.00036765353,0.00041315815,0.00015307908,0.0002846072,0.00029453138,0.0003615477,0.0001867229],"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":[0.0031445518,0.00059756276,0.0030042243,0.00050601567,0.00007244597,0.00011944743,0.00009615305,0.00011602476,0.9847055,0.000064226006,0.000043736305,0.007530173],"study_design_scores_gemma":[0.00014163005,0.028856391,0.15110381,0.00017842645,0.000435865,0.00045065265,0.0009705584,0.0006965175,0.8113114,0.000107826236,0.0057035536,0.000043333857],"about_ca_topic_score_codex":0.0011177155,"about_ca_topic_score_gemma":0.0023174898,"teacher_disagreement_score":0.0018773655,"about_ca_system_score_codex":0.00017114509,"about_ca_system_score_gemma":0.00015741795,"threshold_uncertainty_score":0.006280422},"labels":[],"label_agreement":null},{"id":"W4401715728","doi":"10.1080/10408398.2024.2388279","title":"The solid state and nanostructure of starch: Effects on starch functionality","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Crystallinity; Starch; Retrogradation (starch); Chemical engineering; Crystallization; Materials science; Maize starch; Chemistry; Food science; Crystallography; Organic chemistry","score_opus":0.10325216638244628,"score_gpt":0.40381535017754405,"score_spread":0.3005631837950978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401715728","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":[0.0007794016,0.99779886,0.00017054156,0.00007988078,0.000096348725,0.000004731613,0.000019435516,0.0000067397636,0.0010440304],"genre_scores_gemma":[0.0031422707,0.9957345,0.0002405082,0.000066098764,0.0000459604,0.000008490671,0.000030822295,0.000002028597,0.00072927057],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987936,0.000016481754,0.000017221953,0.000024259833,0.0000472232,0.000015500727],"domain_scores_gemma":[0.9998909,0.00005086382,0.00001979879,0.0000042252987,0.000026287258,0.000007883425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029633858,0.00057617965,0.0008207533,0.0010693606,0.00013672166,0.0006665127,0.00033045345,0.0005823683,0.001683497],"category_scores_gemma":[0.00040953152,0.00023403628,0.00045916034,0.0009183839,0.00027170038,0.00075111305,0.00043156833,0.0007062255,0.0008511052],"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":[0.000115436625,0.00007050641,0.00025912898,0.047492955,0.00014201888,0.00024153272,0.0001333167,0.00057483674,0.036195837,0.003460128,0.0077758506,0.9035384],"study_design_scores_gemma":[0.000022249771,0.00040038384,0.0027922469,0.0062150075,0.00026485618,0.0018306145,0.00011383015,0.00019584142,0.011841171,0.0017599466,0.97452176,0.000042179225],"about_ca_topic_score_codex":0.0006399558,"about_ca_topic_score_gemma":0.0009145401,"teacher_disagreement_score":0.001683497,"about_ca_system_score_codex":0.0002741526,"about_ca_system_score_gemma":0.00042132905,"threshold_uncertainty_score":0.005631864},"labels":[],"label_agreement":null},{"id":"W4401737234","doi":"10.1016/j.jcs.2024.104009","title":"Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography","year":2024,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Manitoba Beekeepers' Association; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Computed tomography; X-ray; Tomography; X-ray microtomography; Food science; Materials science; Agronomy; Biology; Medicine; Radiology; Physics; Optics","score_opus":0.031070360702924824,"score_gpt":0.32308383080632813,"score_spread":0.2920134701034033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401737234","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987645,0.00030277393,0.0005103186,0.000008491933,0.0000024407184,0.0000032852415,0.00017628372,0.00000520556,0.00022666232],"genre_scores_gemma":[0.9979031,0.00018430808,0.0007437174,0.000014895868,0.0000012454054,0.0000043341593,0.00024097868,0.000008720892,0.00089871715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999305,0.0000053178037,0.000005534658,0.000024074268,0.000023136392,0.000011445549],"domain_scores_gemma":[0.9998387,0.00002146613,0.00004091325,0.000010633379,0.000065179906,0.000023143804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015715818,0.00019877047,0.00018430561,0.00054779375,0.0002593528,0.0004358451,0.00013936896,0.00024861807,0.00063166925],"category_scores_gemma":[0.00012852592,0.00027348014,0.00028524804,0.00048797828,0.0002489765,0.00022531342,0.0001541432,0.00024212639,0.000084351945],"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":[0.0003953223,0.000017801613,0.0077970116,0.000055478857,0.00004199638,0.00012226908,0.00007041258,0.00033758255,0.9896745,0.000031118918,0.000018606268,0.0014378414],"study_design_scores_gemma":[0.000016308726,0.00023902135,0.7507712,0.00001382974,0.00016183345,0.00049080583,0.00031643914,0.0030993435,0.24382992,0.00004518332,0.0009931268,0.000022846729],"about_ca_topic_score_codex":0.009890556,"about_ca_topic_score_gemma":0.01541119,"teacher_disagreement_score":0.009890556,"about_ca_system_score_codex":0.0003254892,"about_ca_system_score_gemma":0.00015666593,"threshold_uncertainty_score":0.019665956},"labels":[],"label_agreement":null},{"id":"W4401799159","doi":"10.1016/j.tjnut.2024.08.017","title":"Potatoes Compared with Rice in Meals with either Animal or Plant Protein Reduce Postprandial Glycemia and Increase Satiety in Healthy Adults: A Randomized Crossover Study","year":2024,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Medical Council of Canada; University of Toronto","funders":"University of Toronto","keywords":"Postprandial; Medicine; Food science; Appetite; Biology; Insulin; Endocrinology","score_opus":0.015766339692815563,"score_gpt":0.2760521417871815,"score_spread":0.26028580209436597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401799159","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9936475,0.0012034497,0.00047129876,0.00019707155,0.0004899993,0.0030042445,0.00048287437,0.000081009006,0.00042250333],"genre_scores_gemma":[0.9811762,0.0023794181,0.0029925664,0.00091722544,0.00071684254,0.00759659,0.00071839086,0.00003973128,0.0034630257],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99890983,0.00045190714,0.000115083705,0.0002397311,0.00011160488,0.00017196454],"domain_scores_gemma":[0.9984408,0.00036925575,0.0002885917,0.00016558413,0.00016217887,0.00057352934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002375808,0.0019414519,0.0040108934,0.0007571349,0.0010732306,0.0011506227,0.0011659286,0.0022275448,0.0069824117],"category_scores_gemma":[0.0021613478,0.0012256497,0.0019338995,0.00070325664,0.0013532012,0.001130235,0.0005659056,0.0025681818,0.0009983539],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.96318763,0.03019444,0.00032944855,0.00024544512,0.0005964647,0.000016989696,0.000044302797,0.00004044609,0.0019716788,0.000019484913,0.00016942216,0.0031841954],"study_design_scores_gemma":[0.7768015,0.21889608,0.0028657368,0.000025230258,0.0005338476,0.000013160131,0.000035566525,0.0001658827,0.00035858213,0.000051457355,0.00023660657,0.000016358643],"about_ca_topic_score_codex":0.0019872247,"about_ca_topic_score_gemma":0.0032690929,"teacher_disagreement_score":0.0069824117,"about_ca_system_score_codex":0.00059783115,"about_ca_system_score_gemma":0.0014258532,"threshold_uncertainty_score":0.023358524},"labels":[],"label_agreement":null},{"id":"W4401819562","doi":"10.1007/s13197-024-06064-3","title":"Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain","year":2024,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Università degli Studi di Foggia","keywords":"Multivariate statistics; Sensory system; Food science; Multivariate analysis; Chemometrics; Statistics; Mathematics; Agricultural engineering; Chemistry; Biology; Engineering; Chromatography","score_opus":0.029235205856738385,"score_gpt":0.2748456029742023,"score_spread":0.2456103971174639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401819562","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.72459984,0.0004583185,0.27214652,0.00009794133,0.000038849885,0.00022000703,0.00051125954,0.00040249954,0.0015247903],"genre_scores_gemma":[0.8445371,0.00039286455,0.15308607,0.000032389275,0.000029426046,0.00034964178,0.00060705957,0.00006517772,0.0009003455],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995011,0.00017448854,0.000026404143,0.00011420233,0.00013755215,0.00004619061],"domain_scores_gemma":[0.9995154,0.00024137217,0.00006697244,0.000045626963,0.00010143649,0.000029190482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011443071,0.00062972406,0.0005407182,0.0017086945,0.00033027548,0.000552722,0.00023516003,0.00025518663,0.0010271834],"category_scores_gemma":[0.0014852541,0.00016110278,0.0007686265,0.0015440146,0.00029686,0.00029704685,0.00046627008,0.0005950179,0.00020999879],"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":[0.0009782364,0.0010513207,0.049228054,0.00044180482,0.0006173418,0.00016806794,0.0008170284,0.009332765,0.5688598,0.00094972656,0.00042874945,0.3671271],"study_design_scores_gemma":[0.00005456639,0.0024162494,0.65844697,0.00003641307,0.0003729139,0.0006822048,0.0010775792,0.22965781,0.10065857,0.0019598796,0.0044365763,0.00020026958],"about_ca_topic_score_codex":0.0021502627,"about_ca_topic_score_gemma":0.0019497391,"teacher_disagreement_score":0.0021502627,"about_ca_system_score_codex":0.0001784623,"about_ca_system_score_gemma":0.00033650352,"threshold_uncertainty_score":0.006051719},"labels":[],"label_agreement":null},{"id":"W4401875243","doi":"10.1016/j.lwt.2024.116673","title":"Unlocking hidden potential of rice bran: Enzymatic treatment for enhancing techno-functional properties","year":2024,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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","funders":"Agencia Estatal de Investigación; Ministerio de Ciencia e Innovación; European Commission; European Regional Development Fund; Ministerio de Ciencia, Innovación y Universidades","keywords":"Bran; Chemistry; Enzyme; Biotechnology; Food science; Biochemistry; Biology; Organic chemistry; Raw material","score_opus":0.031806212586654774,"score_gpt":0.2506427619574772,"score_spread":0.21883654937082242,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401875243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98929554,0.0038505073,0.0051409183,0.000111249195,0.000038592974,0.000028020731,0.0002134389,0.0000683783,0.0012533225],"genre_scores_gemma":[0.9909099,0.0019354047,0.0048245946,0.00008402254,0.000009692757,0.000031323652,0.00026329828,0.0000418802,0.0018998956],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998964,0.000012694227,0.000008222557,0.00002167494,0.000031437696,0.00002949656],"domain_scores_gemma":[0.9999418,0.0000073769156,0.000018841261,0.000006171513,0.000013535242,0.000012246967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015370786,0.0005195772,0.00027552407,0.00021937741,0.00012872474,0.00037839287,0.00014060542,0.00021035771,0.0010298344],"category_scores_gemma":[0.00011691956,0.00014493299,0.00040380977,0.0002173348,0.00022198542,0.00021178194,0.00021840922,0.00056096655,0.0002766254],"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":[0.00005348763,0.000011577477,0.0001335611,0.000072750874,0.000005787455,0.00002711407,0.0000091962775,0.00004086122,0.9983139,0.000019935545,0.000014779842,0.0012970823],"study_design_scores_gemma":[0.000005808231,0.00023831069,0.003999419,0.000009476574,0.000023117753,0.000094437215,0.000032814394,0.00025707931,0.99402595,0.000024048564,0.0012836485,0.0000058252444],"about_ca_topic_score_codex":0.0006385591,"about_ca_topic_score_gemma":0.0015287865,"teacher_disagreement_score":0.0010298344,"about_ca_system_score_codex":0.00014948477,"about_ca_system_score_gemma":0.0001942152,"threshold_uncertainty_score":0.003445208},"labels":[],"label_agreement":null},{"id":"W4401953244","doi":"10.1002/star.202400085","title":"Breadmaking Potential of Andean Roots and Tuber Starches from Ahipa (<i>Pachyrhizus ahipa</i>), Oca (<i>Oxalis tuberosa</i>), and Arracacha (<i>Arracacia xanthorrhiza</i>)","year":2024,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Consejo Nacional de Investigaciones Científicas y Técnicas","keywords":"Leavening agent; Chemistry; Starch; Food science; Gluten free; Hydrolysis; Amylose; Fermentation; Amylase; Gluten; Biochemistry","score_opus":0.01513329803337842,"score_gpt":0.2591241367599554,"score_spread":0.24399083872657695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401953244","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99937433,0.00017564402,0.00007425408,0.0000043697805,0.0000014347039,0.00000384077,0.00006094074,0.0000023618923,0.0003028392],"genre_scores_gemma":[0.99830246,0.00020489517,0.00053920894,0.000010953184,0.000001430377,0.000007525745,0.00031406013,0.000009818689,0.0006096772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.000015150567,0.000011380869,0.00002243863,0.000023801298,0.000023819146],"domain_scores_gemma":[0.9998215,0.000034696837,0.00003576728,0.000016658842,0.00003582641,0.000055611297],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018686503,0.0003642345,0.0002995201,0.0004685739,0.00018955106,0.00047308597,0.0001568269,0.0001687993,0.0007523223],"category_scores_gemma":[0.0002302236,0.0001027827,0.00039863866,0.00036463645,0.0001620696,0.0002596722,0.00030597867,0.0003396246,0.00011715906],"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":[0.00030278155,0.00004290659,0.0015187298,0.000059179652,0.00001613721,0.000065732755,0.00006727751,0.00004194253,0.9957634,0.000021415204,0.000008141653,0.0020922662],"study_design_scores_gemma":[0.00006033092,0.004330043,0.2791399,0.000058793914,0.00030491134,0.0007209735,0.0011453056,0.0009425732,0.7095466,0.00011094999,0.0035958719,0.000043754182],"about_ca_topic_score_codex":0.0016793341,"about_ca_topic_score_gemma":0.0028352423,"teacher_disagreement_score":0.0016793341,"about_ca_system_score_codex":0.00016578218,"about_ca_system_score_gemma":0.00015542531,"threshold_uncertainty_score":0.0033391714},"labels":[],"label_agreement":null},{"id":"W4401970593","doi":"10.1155/2024/2930130","title":"Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange‐Fleshed Sweet Potato Flour Blends","year":2024,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"","keywords":"Food science; Orange (colour); Sorghum; Sensory system; Chemistry; Agronomy; Biology","score_opus":0.05252791214136634,"score_gpt":0.2919470306842028,"score_spread":0.23941911854283646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401970593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905175,0.00024008665,0.0004001606,0.0000070485817,0.0000035501932,0.000009489581,0.000115290335,0.0000047304115,0.00016788713],"genre_scores_gemma":[0.99572986,0.00046491445,0.0023794507,0.000028704239,0.0000032163305,0.000020745418,0.0005206561,0.000017778711,0.00083466934],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976295,0.00004980377,0.000028996474,0.00004207029,0.00008401185,0.000032244967],"domain_scores_gemma":[0.99976593,0.000050630595,0.000060627288,0.000015592428,0.00006185414,0.000045308338],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039030774,0.0004952108,0.0003949668,0.000468077,0.0001640673,0.0004217534,0.00013839918,0.00022234512,0.00073467335],"category_scores_gemma":[0.00035981432,0.00019735825,0.0003708362,0.0005408177,0.00018099738,0.00031472556,0.00032770456,0.0004207982,0.00012863369],"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":[0.00036219135,0.000053604323,0.0017373251,0.00008257911,0.000028860359,0.00008082456,0.000049003924,0.000046669207,0.99581796,0.000013327287,0.0000073323044,0.0017202505],"study_design_scores_gemma":[0.000027368318,0.0032292355,0.15219739,0.000049357073,0.0002015216,0.00054926355,0.00056677905,0.00057112187,0.84064025,0.000032065844,0.0019097632,0.000025915462],"about_ca_topic_score_codex":0.0004354448,"about_ca_topic_score_gemma":0.0011745101,"teacher_disagreement_score":0.00073467335,"about_ca_system_score_codex":0.0001014599,"about_ca_system_score_gemma":0.00012283049,"threshold_uncertainty_score":0.0024577975},"labels":[],"label_agreement":null},{"id":"W4402133985","doi":"10.3390/nu16172908","title":"The Dairy Matrix: Its Importance, Definition, and Current Application in the Context of Nutrition and Health","year":2024,"lang":"en","type":"review","venue":"Nutrients","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dairy Farmers Of Canada; Dairy Farmers of Ontario","funders":"","keywords":"Current (fluid); Context (archaeology); Matrix (chemical analysis); Computer science; Biology; Chemistry; Engineering","score_opus":0.09288315223781095,"score_gpt":0.37870325847897857,"score_spread":0.2858201062411676,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402133985","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":[0.0002707675,0.9936208,0.00096095976,0.0026471394,0.0005421356,0.000013257905,0.000033198812,0.00000600359,0.0019057286],"genre_scores_gemma":[0.0044083875,0.99117154,0.001902599,0.0013922778,0.0005202785,0.000037252958,0.000045630743,0.000007921634,0.0005141217],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99455786,0.0025689,0.0007914169,0.00051296776,0.001387511,0.00018143922],"domain_scores_gemma":[0.99021053,0.007699824,0.0008379657,0.00020202716,0.0009211867,0.00012841407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007315018,0.0008248232,0.0023288159,0.0059639853,0.0008817544,0.005158823,0.002025875,0.002662895,0.002790559],"category_scores_gemma":[0.009713199,0.00047369988,0.0014372091,0.0107597355,0.005972424,0.0051235566,0.0034510824,0.0038995782,0.00071563915],"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":[0.00012273305,0.00005607047,0.0011111115,0.054627087,0.0002679618,0.00029510577,0.0030690401,0.00039109332,0.0008871839,0.16753776,0.020888032,0.7507468],"study_design_scores_gemma":[0.000012993044,0.000062146515,0.0019172977,0.034296453,0.00017341613,0.0013083392,0.001613126,0.0001262119,0.00026251914,0.025620593,0.93455327,0.000053566135],"about_ca_topic_score_codex":0.006917543,"about_ca_topic_score_gemma":0.007998581,"teacher_disagreement_score":0.007315018,"about_ca_system_score_codex":0.003109196,"about_ca_system_score_gemma":0.007147393,"threshold_uncertainty_score":0.038686037},"labels":[],"label_agreement":null},{"id":"W4402134803","doi":"10.1016/j.ajcnut.2024.07.004","title":"Perspective on the health value of carbohydrate-rich foods: glycemic index and load; fiber and whole grains","year":2024,"lang":"en","type":"article","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","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 Toronto; St. Michael's Hospital","funders":"","keywords":"Glycemic load; Glycemic index; Whole grains; Dietary fiber; Carbohydrate; Glycemic; Food science; Glycaemic index; Refined grains; Perspective (graphical); Medicine; Disease; Health benefits; Environmental health; Internal medicine; Biology; Insulin; Traditional medicine; Mathematics","score_opus":0.032470596444348396,"score_gpt":0.36322896624555057,"score_spread":0.33075836980120216,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402134803","genre_codex":"review","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0022549997,0.50824386,0.0018502445,0.46919686,0.0119832195,0.000010549233,0.0003823643,0.000034488352,0.0060434123],"genre_scores_gemma":[0.05056603,0.61992383,0.0048499117,0.27959147,0.040839437,0.000057890356,0.00028671487,0.000031052918,0.0038536582],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997971,0.0010639388,0.00014563519,0.00026871485,0.00045614789,0.00009455214],"domain_scores_gemma":[0.98907286,0.0071345177,0.0007777957,0.00023156557,0.002214615,0.00056860637],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0048283422,0.0012646563,0.0019719058,0.0018001735,0.0007528343,0.003053668,0.0013153326,0.0067341086,0.006240236],"category_scores_gemma":[0.0073718736,0.0003021781,0.0011902755,0.0013912208,0.0034271784,0.0030629232,0.0015631627,0.010283617,0.0015739602],"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":[0.0015986158,0.00031709726,0.010807993,0.00994977,0.0014079429,0.0015072537,0.001146317,0.001414512,0.0051296204,0.08283652,0.43014964,0.45373476],"study_design_scores_gemma":[0.00019036977,0.0010280864,0.019661203,0.015262339,0.0011531692,0.0022285248,0.0034110092,0.000888027,0.0013582841,0.17585695,0.7787254,0.00023663786],"about_ca_topic_score_codex":0.005459578,"about_ca_topic_score_gemma":0.008778657,"teacher_disagreement_score":0.0067341086,"about_ca_system_score_codex":0.0017983331,"about_ca_system_score_gemma":0.002455442,"threshold_uncertainty_score":0.025535047},"labels":[],"label_agreement":null},{"id":"W4402378314","doi":"10.1002/star.202400063","title":"Physiochemical, Pasting, and Morphological Properties of Native Oat Starch and Citrate‐Modified Oat Starch","year":2024,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Starch; Chemistry; Food science","score_opus":0.0608778488225439,"score_gpt":0.29290257827495075,"score_spread":0.23202472945240685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402378314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988103,0.00024773678,0.00044943645,0.000006634909,0.000006351327,0.000005361923,0.00007746848,0.000006913381,0.0003899794],"genre_scores_gemma":[0.998359,0.00015732158,0.000690534,0.0000082013685,0.0000030091526,0.000007628276,0.000109880966,0.00000479971,0.00065975124],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999931,0.0000083022605,0.0000071344257,0.000015140903,0.000027155222,0.000011256894],"domain_scores_gemma":[0.99985754,0.000023581728,0.0000504899,0.000009389024,0.000032507454,0.000026430744],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014527515,0.00018081884,0.00007899682,0.00032700328,0.00008228189,0.00020591747,0.00006814684,0.00014721122,0.000617333],"category_scores_gemma":[0.00021809229,0.00009341581,0.00016997432,0.00023445325,0.00015905304,0.00018394832,0.000077264565,0.0001669615,0.00006285377],"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":[0.000041091436,0.000008164807,0.00048974453,0.000018479388,0.000004251905,0.000052057367,0.000021395475,0.00007793108,0.99859315,0.00003253314,0.0000072375024,0.0006538997],"study_design_scores_gemma":[0.0000073840183,0.00039135493,0.041418213,0.0000070637493,0.000018444376,0.00028011156,0.00013566576,0.0016201275,0.95526665,0.000041046493,0.00080185645,0.000012103075],"about_ca_topic_score_codex":0.0007251778,"about_ca_topic_score_gemma":0.0007079357,"teacher_disagreement_score":0.0007251778,"about_ca_system_score_codex":0.0001173365,"about_ca_system_score_gemma":0.00006375279,"threshold_uncertainty_score":0.0020651817},"labels":[],"label_agreement":null},{"id":"W4402524728","doi":"10.1016/j.jff.2024.106447","title":"The effect of sprouted wheat wholemeal inclusion in bread recipes on postprandial blood glucose and satiety responses in healthy adults: a randomized trial","year":2024,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Postprandial; Food science; Inclusion (mineral); Randomized controlled trial; Medicine; Biotechnology; Chemistry; Biology; Insulin; Internal medicine","score_opus":0.012124373707632276,"score_gpt":0.28075636241688734,"score_spread":0.2686319887092551,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402524728","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893048,0.0028147597,0.0005370347,0.0002952549,0.000668573,0.0050822687,0.00046123684,0.000082886916,0.00075307663],"genre_scores_gemma":[0.9819403,0.0027041058,0.0020563377,0.00074642926,0.000624858,0.007849043,0.0005255405,0.000029924071,0.0035233998],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99900585,0.00042933584,0.00010612516,0.000239705,0.00007871344,0.0001402677],"domain_scores_gemma":[0.9987035,0.00036471695,0.00019423783,0.00010332612,0.00013507881,0.0004990355],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019735855,0.0017676052,0.0043865014,0.0005479123,0.0009188128,0.0012204511,0.0010453077,0.002854727,0.0056520454],"category_scores_gemma":[0.0019166305,0.0011420507,0.001994647,0.0005519655,0.0013134799,0.001121459,0.0006796965,0.002870438,0.0009173974],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.98298925,0.011695856,0.00014742656,0.00028745004,0.00037059112,0.000015570584,0.000027022275,0.00003944619,0.0012544966,0.00001737599,0.000094760224,0.0030607393],"study_design_scores_gemma":[0.7397946,0.25665528,0.0019051877,0.000025059964,0.00059720513,0.000010032091,0.00003305913,0.00019596855,0.00040057607,0.00005857767,0.00030628528,0.000018084856],"about_ca_topic_score_codex":0.0016877587,"about_ca_topic_score_gemma":0.0023804915,"teacher_disagreement_score":0.0056520454,"about_ca_system_score_codex":0.0005830522,"about_ca_system_score_gemma":0.0011672826,"threshold_uncertainty_score":0.018907964},"labels":[],"label_agreement":null},{"id":"W4402528993","doi":"10.3389/fnut.2024.1433406","title":"Assessing the impact of dietary choices on fiber deficiency: insights from the 2017–2020 Polish national adult nutrition survey","year":2024,"lang":"en","type":"article","venue":"Frontiers in Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"Ministry of Health, British Columbia","keywords":"Dietary fiber; Medicine; Environmental health; Psychology; Food science; Biology","score_opus":0.035341075866269084,"score_gpt":0.3172619668305724,"score_spread":0.2819208909643033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402528993","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98257345,0.0016075765,0.00048004746,0.00030584933,0.000017357346,0.00007954723,0.013956701,0.000009790706,0.00096977054],"genre_scores_gemma":[0.98074704,0.0015380121,0.0008521961,0.00015186484,0.000015500675,0.00013013816,0.016067935,0.0000073724564,0.00048982265],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991392,0.00023845187,0.00017514327,0.00014680593,0.00017414262,0.00012629747],"domain_scores_gemma":[0.99916434,0.00010011996,0.00035787074,0.000052855503,0.00023432543,0.000090502625],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017175236,0.00036055205,0.0005172473,0.0014852837,0.00018566658,0.00059130724,0.00037581855,0.00034629006,0.00068627996],"category_scores_gemma":[0.0020550212,0.00030991185,0.0008025469,0.0024308376,0.00016257526,0.00048864924,0.00102469,0.00034519297,0.00021410077],"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":[0.00009155938,0.000029521208,0.99250495,0.00012664209,0.00021462998,0.00004664601,0.00021261799,0.00011629546,0.00015610865,0.00003770581,0.00062575785,0.0058376514],"study_design_scores_gemma":[0.0000024765702,0.000019654357,0.99880505,0.000020431766,0.000035867484,0.000023851255,0.00021424,0.000096283584,0.00002640773,0.000015735815,0.0007372519,0.0000027614547],"about_ca_topic_score_codex":0.05187465,"about_ca_topic_score_gemma":0.059443932,"teacher_disagreement_score":0.05187465,"about_ca_system_score_codex":0.00065029104,"about_ca_system_score_gemma":0.0008754602,"threshold_uncertainty_score":0.10314536},"labels":[],"label_agreement":null},{"id":"W4402533319","doi":"10.1093/jas/skae234.248","title":"57 In vitro degradation kinetics of protein and starch from equine feedstuffs (corn, beet pulp, oat hulls, soybean meal, whey, timothy, and alfalfa hay)","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Hay; Beet pulp; Soybean meal; Starch; Meal; Agronomy; Food science; Pulp (tooth); Chemistry; Biology; Raw material; Medicine","score_opus":0.031885230514244495,"score_gpt":0.27776079499683215,"score_spread":0.24587556448258766,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402533319","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967528,0.0013943991,0.00085468875,0.000010085621,0.000007982021,0.0000137831485,0.00025652966,0.000005810993,0.00070392137],"genre_scores_gemma":[0.9931589,0.000988001,0.0018377232,0.000022796967,0.0000049447917,0.000027754373,0.0007959425,0.0000150722735,0.0031489115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997875,0.000052943677,0.000025882093,0.000044974215,0.00005101634,0.000037739042],"domain_scores_gemma":[0.99980897,0.000055370347,0.000049119728,0.000015347456,0.00004810801,0.00002312745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040989128,0.00037375482,0.00030975766,0.000203299,0.00013410993,0.00036731738,0.00009813018,0.000234572,0.00090260705],"category_scores_gemma":[0.00026280948,0.00019231092,0.00030639698,0.00027310752,0.00016707632,0.0002443388,0.00016061579,0.00031122557,0.00034985028],"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":[0.00043725918,0.000056349778,0.0013469495,0.0000673723,0.000014064651,0.000046887715,0.00007085081,0.00023286077,0.99558336,0.000023912095,0.0000227461,0.0020974115],"study_design_scores_gemma":[0.000006111481,0.00087011105,0.011437651,0.000018623516,0.000021618205,0.00006958366,0.00007586537,0.001794084,0.9847342,0.000016119522,0.0009478601,0.000008204861],"about_ca_topic_score_codex":0.002073343,"about_ca_topic_score_gemma":0.0022012503,"teacher_disagreement_score":0.002073343,"about_ca_system_score_codex":0.00027706457,"about_ca_system_score_gemma":0.0001551101,"threshold_uncertainty_score":0.0041225553},"labels":[],"label_agreement":null},{"id":"W4402537700","doi":"10.1016/j.foodhyd.2024.110646","title":"The multiscale structure of banana starch related to the physicochemical, thermal, functional and digestibility characteristics: A review","year":2024,"lang":"en","type":"review","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional; Secretaría de Investigación y Posgrado, Instituto Politécnico Nacional; Consejo Nacional de Ciencia y Tecnología","keywords":"Starch; Food science; Chemistry; Chemical engineering; Engineering","score_opus":0.027525340046228492,"score_gpt":0.30069050108033335,"score_spread":0.2731651610341049,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402537700","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":[0.0008047808,0.9984352,0.00024042132,0.000075116695,0.000059803435,0.0000037793006,0.000022284301,0.0000035740975,0.00035499418],"genre_scores_gemma":[0.0027886797,0.9963393,0.00037953394,0.00006490924,0.000072776194,0.0000059551317,0.000030127621,0.0000013636808,0.0003174114],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99989736,0.000011715355,0.000015920261,0.00003135613,0.00003448086,0.000009195645],"domain_scores_gemma":[0.9997768,0.00010345196,0.00005318338,0.0000060052644,0.00004755471,0.000013105939],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003845435,0.00078919594,0.0011731649,0.0018667555,0.00016989572,0.0008814247,0.00051018764,0.00068021,0.0010876247],"category_scores_gemma":[0.0005556057,0.00031597295,0.0005123216,0.0019016784,0.00037627615,0.0010018531,0.00054131594,0.0007860643,0.0003513969],"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":[0.00015238172,0.000114289185,0.00075215,0.05046101,0.00027776152,0.0003680225,0.00016761672,0.00080632494,0.024392828,0.0037406785,0.006333911,0.912433],"study_design_scores_gemma":[0.000040059364,0.00059633976,0.007944893,0.009502003,0.0011675231,0.0034230135,0.00037456915,0.0010997159,0.019217985,0.004982864,0.95146495,0.00018622061],"about_ca_topic_score_codex":0.0010140733,"about_ca_topic_score_gemma":0.0012080547,"teacher_disagreement_score":0.0018667555,"about_ca_system_score_codex":0.00025084574,"about_ca_system_score_gemma":0.0005871441,"threshold_uncertainty_score":0.003638506},"labels":[],"label_agreement":null},{"id":"W4402540892","doi":"10.1093/jas/skae234.270","title":"244 Comparative crude protein solubilization in yellow pea and fava bean protein concentrates in a simulated porcine gastric and intestinal digestion model","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Digestion (alchemy); Solubilization; Pea protein; Food science; Chemistry; Biology; Biochemistry; Chromatography","score_opus":0.04712627097833342,"score_gpt":0.3017776805735848,"score_spread":0.25465140959525134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402540892","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99604636,0.00089432986,0.002215043,0.000019562613,0.0000072091298,0.000028647335,0.00022500448,0.000023314851,0.00054050074],"genre_scores_gemma":[0.9929711,0.00075380545,0.004504236,0.00002743505,0.000003292226,0.000039537677,0.00053974515,0.000025920912,0.0011349242],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996406,0.00009964823,0.000029925017,0.00007682482,0.00008872521,0.00006419223],"domain_scores_gemma":[0.99981695,0.00004862542,0.000046554764,0.000014676346,0.000038348884,0.000034791145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053778745,0.00042874762,0.00047591125,0.00039890365,0.0001261507,0.00039810297,0.00015754905,0.00027231424,0.00044029806],"category_scores_gemma":[0.0002931609,0.00015887494,0.00044705713,0.0004607396,0.0002084595,0.0002802099,0.00029622501,0.00038933227,0.00018773404],"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":[0.0005432984,0.00005099525,0.00081347197,0.00007634355,0.000018039455,0.0000641419,0.000031495467,0.00032910018,0.9971123,0.000021499745,0.000016000828,0.000923329],"study_design_scores_gemma":[0.000020893114,0.0026587944,0.015272519,0.000021778691,0.00007221813,0.0001843481,0.00010908638,0.0058538322,0.97444814,0.000034320903,0.0013067963,0.000017250524],"about_ca_topic_score_codex":0.0033720648,"about_ca_topic_score_gemma":0.003445385,"teacher_disagreement_score":0.0033720648,"about_ca_system_score_codex":0.0004019327,"about_ca_system_score_gemma":0.00029914823,"threshold_uncertainty_score":0.006704867},"labels":[],"label_agreement":null},{"id":"W4402541373","doi":"10.1093/jas/skae234.192","title":"488 Evaluation of the newly developed value-added blended fat stimulated feed product (BFSFP): Comparison with commercial protein and energy feeds on invitro fermentation characteristics","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Food science; Fermentation; In vitro; Chemistry; Biotechnology; Biology; Biochemistry","score_opus":0.053986107620789654,"score_gpt":0.3211388352390845,"score_spread":0.26715272761829484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541373","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99716693,0.0009439085,0.0010698522,0.000014924209,0.000023091468,0.00003886103,0.00027375354,0.000009904485,0.00045885134],"genre_scores_gemma":[0.9873843,0.001183372,0.008879359,0.00003139054,0.000013183276,0.00006884709,0.0009146069,0.000020758687,0.0015041668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999619,0.000078730365,0.000039935,0.000057428137,0.000169679,0.000035252837],"domain_scores_gemma":[0.9998086,0.00003430757,0.0000470696,0.0000100539855,0.000056104658,0.00004379589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057926076,0.00053173286,0.00057093,0.0005645999,0.00016697632,0.00064424996,0.00022995617,0.00032747188,0.00092563883],"category_scores_gemma":[0.00035389952,0.000110135035,0.0005729216,0.0006277846,0.00017670706,0.00039022404,0.00035292917,0.0004476379,0.00020577655],"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":[0.0019513943,0.0004901212,0.001759159,0.00036316464,0.000050485174,0.00010398249,0.000044585355,0.0002408667,0.9854748,0.00005461634,0.000029879944,0.009436921],"study_design_scores_gemma":[0.0000484949,0.01219317,0.025064435,0.00007250984,0.00023356761,0.00031205657,0.00017993573,0.0011403065,0.9576981,0.000038297196,0.0029918102,0.000027251603],"about_ca_topic_score_codex":0.0006287043,"about_ca_topic_score_gemma":0.0014707434,"teacher_disagreement_score":0.00092563883,"about_ca_system_score_codex":0.00028578372,"about_ca_system_score_gemma":0.00025092062,"threshold_uncertainty_score":0.003096521},"labels":[],"label_agreement":null},{"id":"W4402541456","doi":"10.1093/jas/skae234.663","title":"PSVIII-4 Physiochemical and nutrient profile study: Effect of oat varieties and types (feed type vs. milling type)","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Nutrient; Food science; Type (biology); Agronomy; Chemistry; Biology; Organic chemistry; Ecology","score_opus":0.014464295051008685,"score_gpt":0.2874815542080814,"score_spread":0.27301725915707276,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541456","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984205,0.00016790109,0.00026931553,0.000007462644,0.0000064768906,0.00002559533,0.0005347116,0.000009885058,0.0005582798],"genre_scores_gemma":[0.99170494,0.00024355498,0.002062391,0.000038822087,0.0000069300677,0.00006763922,0.002407695,0.000026295007,0.003441783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99962306,0.0000405352,0.000038879403,0.00012584079,0.00012971598,0.00004190517],"domain_scores_gemma":[0.9994795,0.000074979,0.00016044806,0.000044218083,0.00013234474,0.00010850031],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048350487,0.00040519933,0.000586055,0.0006002548,0.0005296854,0.0011258825,0.0002802107,0.00020361267,0.0018157667],"category_scores_gemma":[0.00029800844,0.00016090229,0.0008609585,0.001166728,0.00029435204,0.00046507118,0.0003087799,0.00046848142,0.00041599848],"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":[0.0035778084,0.00081272,0.122009076,0.0003353135,0.00021478717,0.00028384128,0.00023804673,0.00043205527,0.8576233,0.000100729216,0.00018030919,0.014192023],"study_design_scores_gemma":[0.000027201208,0.003378553,0.8707062,0.00001753872,0.00017592066,0.00012272951,0.0005310103,0.00082608516,0.12165941,0.000055500936,0.0024797176,0.000020143041],"about_ca_topic_score_codex":0.008972012,"about_ca_topic_score_gemma":0.014753567,"teacher_disagreement_score":0.008972012,"about_ca_system_score_codex":0.0008756459,"about_ca_system_score_gemma":0.0007070731,"threshold_uncertainty_score":0.01783961},"labels":[],"label_agreement":null},{"id":"W4402541510","doi":"10.1093/jas/skae234.782","title":"PSI-26 Effects of particle size and enzyme supplementation on the energy value of field peas fed to growing pigs","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Value (mathematics); Animal science; Particle size; Enzyme; Food science; Chemistry; Biology; Mathematics; Biochemistry; Statistics","score_opus":0.016150704293599123,"score_gpt":0.28394396608771294,"score_spread":0.26779326179411383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541510","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920243,0.0002046569,0.00013705569,0.000016026817,0.000012662379,0.000019469464,0.00015495013,0.000008695566,0.00024412647],"genre_scores_gemma":[0.99554753,0.00025958283,0.0008503272,0.000070114205,0.000011395227,0.00007551742,0.000434216,0.00001669652,0.0027346357],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99973565,0.000057018427,0.000022115204,0.00008808199,0.00004873655,0.000048316113],"domain_scores_gemma":[0.99940026,0.00013677361,0.00015415958,0.000042902164,0.00007441161,0.00019147122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043499505,0.000458295,0.00059709797,0.00041432458,0.00028755615,0.0006336772,0.00027519805,0.0004756752,0.0021108456],"category_scores_gemma":[0.00041244493,0.0002377427,0.0003811676,0.00027407787,0.0003917657,0.00038175637,0.0002959591,0.0006437672,0.0003433139],"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":[0.029654525,0.001812774,0.0043019396,0.00019462068,0.000077059645,0.00010395113,0.00009889739,0.00012618229,0.9573142,0.000035580862,0.00008441727,0.006195863],"study_design_scores_gemma":[0.00071810954,0.10663519,0.25709686,0.00008634141,0.00033100002,0.00027973313,0.0005598003,0.0011543598,0.628758,0.00011617376,0.0041990834,0.00006535984],"about_ca_topic_score_codex":0.0015104667,"about_ca_topic_score_gemma":0.002265696,"teacher_disagreement_score":0.0021108456,"about_ca_system_score_codex":0.0004607609,"about_ca_system_score_gemma":0.0003112152,"threshold_uncertainty_score":0.0070614815},"labels":[],"label_agreement":null},{"id":"W4402541529","doi":"10.1093/jas/skae234.661","title":"PSVIII-3 The functional properties and digestibility of round and wrinkled pea flour in swine diets","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"Genome Prairie; University of Saskatchewan","funders":"","keywords":"Food science; Biology; Agronomy","score_opus":0.05721589039835445,"score_gpt":0.27365708280626755,"score_spread":0.2164411924079131,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541529","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995158,0.00010806011,0.00012336156,0.0000068598574,0.0000027227102,0.0000057927323,0.00013135865,0.0000025317195,0.000103502105],"genre_scores_gemma":[0.99739325,0.00014109038,0.00050203485,0.00003629778,0.0000040423165,0.000021819404,0.0005808199,0.000011226066,0.0013094677],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980706,0.00002553124,0.000018652141,0.000058531226,0.000046606412,0.000043696535],"domain_scores_gemma":[0.9996693,0.000047756424,0.00009713838,0.000015866375,0.000055010518,0.00011488797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030275484,0.0003136936,0.00036995043,0.00038591973,0.00019074931,0.00048508804,0.00015092346,0.00036331877,0.0008088235],"category_scores_gemma":[0.0002287506,0.00019716077,0.00043523998,0.00024697912,0.0002818908,0.0003495089,0.00017112502,0.00042168863,0.00018769556],"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":[0.0026841385,0.00025933507,0.008944305,0.00006447829,0.00005642888,0.000096222204,0.00009029487,0.00010391844,0.9850482,0.000029772393,0.000027595477,0.0025953548],"study_design_scores_gemma":[0.00011810417,0.012845838,0.66524345,0.000031859297,0.00014921596,0.0003724584,0.00048003995,0.0015019788,0.31756172,0.00009411606,0.0015658736,0.000035373487],"about_ca_topic_score_codex":0.0018832145,"about_ca_topic_score_gemma":0.0018288107,"teacher_disagreement_score":0.0018832145,"about_ca_system_score_codex":0.00033938655,"about_ca_system_score_gemma":0.00023190831,"threshold_uncertainty_score":0.003744483},"labels":[],"label_agreement":null},{"id":"W4402541674","doi":"10.1093/jas/skae234.190","title":"491 Processing and stomach pH influenced in vitro gastric protein solubilization kinetics in sunflower meal","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Sunflower; Meal; Food science; Stomach; Solubilization; Chemistry; In vitro; Kinetics; Biochemistry; Agronomy; Biology","score_opus":0.017846286388123946,"score_gpt":0.2852489035591232,"score_spread":0.2674026171709992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99830973,0.00039308,0.0008187121,0.000010783994,0.0000056343115,0.0000116903075,0.00017401365,0.000010756005,0.00026560493],"genre_scores_gemma":[0.99675804,0.0005219381,0.0019064695,0.000013234175,0.0000024585415,0.000020599355,0.00030227925,0.000011043866,0.00046390828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985385,0.00003078922,0.0000096045505,0.000033182107,0.0000457051,0.000026887352],"domain_scores_gemma":[0.9999021,0.00003935844,0.000025596473,0.0000049476434,0.000015971586,0.000011995064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038690638,0.0003168801,0.00042844485,0.00015991955,0.00010911779,0.00032920792,0.00016513487,0.00024517282,0.0007312232],"category_scores_gemma":[0.00026379406,0.00012589317,0.0005243696,0.0001851634,0.00012011322,0.000252224,0.0001958326,0.00032628517,0.00016320634],"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":[0.0010723559,0.00013411342,0.0034452274,0.00020346596,0.00004721559,0.00011047324,0.000045720306,0.00352274,0.9889263,0.00004728404,0.000054157885,0.0023908652],"study_design_scores_gemma":[0.000047347894,0.003372849,0.032566853,0.000026053007,0.000110374356,0.00011943535,0.0001061312,0.053239968,0.9091435,0.00006803152,0.0011637268,0.000035727324],"about_ca_topic_score_codex":0.0025350004,"about_ca_topic_score_gemma":0.0015362727,"teacher_disagreement_score":0.0025350004,"about_ca_system_score_codex":0.00028998993,"about_ca_system_score_gemma":0.00024125785,"threshold_uncertainty_score":0.005040467},"labels":[],"label_agreement":null},{"id":"W4402541976","doi":"10.1093/jas/skae234.304","title":"48 Dietary functional fiber properties for improved health and disease outcomes in pigs","year":2024,"lang":"en","type":"article","venue":"Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Dietary fiber; Disease; Fiber; Animal science; Medicine; Food science; Biology; Chemistry; Internal medicine","score_opus":0.05579153716316586,"score_gpt":0.30716432335916083,"score_spread":0.25137278619599496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402541976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965804,0.0009905959,0.0008422808,0.00012102147,0.000039181665,0.00003686883,0.0006161092,0.000021800375,0.0007516372],"genre_scores_gemma":[0.9922879,0.0006735607,0.0019520156,0.00020080732,0.00001788104,0.00008447296,0.0010593875,0.000027388836,0.003696666],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999778,0.00004350611,0.000014879556,0.000062716834,0.000043018732,0.000057934092],"domain_scores_gemma":[0.99974185,0.000039887607,0.00009437476,0.000017006025,0.000036652946,0.00007015464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047725817,0.00032522276,0.00032838574,0.00047285963,0.00022485993,0.0005740588,0.00018248454,0.00049297843,0.0025871634],"category_scores_gemma":[0.0001950451,0.00015919126,0.0004913093,0.0002893222,0.0002772046,0.00036825368,0.00027182346,0.00059180084,0.0003967962],"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":[0.0033328524,0.00081548665,0.00756861,0.00021914442,0.00007799481,0.00010217866,0.00005649481,0.000116465555,0.97700447,0.00010049069,0.0001293168,0.010476519],"study_design_scores_gemma":[0.0003563274,0.039690834,0.45810696,0.00025943364,0.0005871115,0.00046637794,0.00046220035,0.0014591585,0.4857806,0.00052561704,0.01221418,0.00009119354],"about_ca_topic_score_codex":0.0008813642,"about_ca_topic_score_gemma":0.00104289,"teacher_disagreement_score":0.0025871634,"about_ca_system_score_codex":0.00037127358,"about_ca_system_score_gemma":0.00026826252,"threshold_uncertainty_score":0.008654952},"labels":[],"label_agreement":null},{"id":"W4402619790","doi":"10.1139/cjas-2022-0059","title":"Ruminal degradation and intestinal digestion of developed oat (<i>Avena sativa</i> L.) varieties in comparison with barley grain in dairy cows","year":2024,"lang":"en","type":"article","venue":"Canadian Journal of Animal Science","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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":"Basic and Applied Basic Research Foundation of Guangdong Province; Natural Sciences and Engineering Research Council of Canada","keywords":"Avena; Agronomy; Digestion (alchemy); Degradation (telecommunications); Rumen; Chemistry; Biology; Food science; Fermentation; Chromatography","score_opus":0.029532187228400945,"score_gpt":0.2621159315817072,"score_spread":0.23258374435330625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402619790","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99974746,0.000112645415,0.000038344937,0.0000032583125,9.369596e-7,0.0000013089109,0.000041000796,0.0000012790485,0.000053807737],"genre_scores_gemma":[0.9985985,0.00016580483,0.0002945983,0.000020779446,0.0000015016877,0.0000058267583,0.0003294267,0.0000059703425,0.00057756173],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989176,0.000013260409,0.000010775722,0.000041748674,0.000018016088,0.000024526307],"domain_scores_gemma":[0.9998435,0.000015123503,0.000059870945,0.000010150923,0.000020599822,0.000050738352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013968375,0.00027022732,0.0002656775,0.00035496472,0.00024070483,0.0004427816,0.00012257355,0.00019289582,0.00033811672],"category_scores_gemma":[0.00013956033,0.00012080919,0.0002741382,0.0003004496,0.0002362207,0.00022938421,0.00017055211,0.00029184157,0.000074875206],"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":[0.0019305764,0.00007541613,0.015275999,0.000058148376,0.00004466903,0.000087427354,0.0001449676,0.00005926936,0.980626,0.000025176483,0.000017247776,0.0016551218],"study_design_scores_gemma":[0.000033586315,0.0023383799,0.8683196,0.000009989049,0.00009091573,0.00023543923,0.00055528973,0.0005497738,0.12700728,0.00003621669,0.00080881524,0.000014632668],"about_ca_topic_score_codex":0.005957809,"about_ca_topic_score_gemma":0.008919798,"teacher_disagreement_score":0.005957809,"about_ca_system_score_codex":0.0005333674,"about_ca_system_score_gemma":0.0001750088,"threshold_uncertainty_score":0.011846244},"labels":[],"label_agreement":null},{"id":"W4402724894","doi":"","title":"Sorghum grain germination reveals new opportunities to improve kafirin digestibility: biochemical insights and Mass-spectrometry label-free based quantitative proteomics","year":2023,"lang":"en","type":"article","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Food composition and properties","field":"Nursing","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":"IONICS Mass Spectrometry (Canada)","funders":"","keywords":"Sorghum; Germination; Proteomics; Mass spectrometry; Chemistry; Agronomy; Wheat grain; Computer science; Computational biology; Biology; Chromatography; Biochemistry","score_opus":0.03946171672148404,"score_gpt":0.26592224340128645,"score_spread":0.2264605266798024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402724894","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9841464,0.0025019126,0.010892831,0.00041766642,0.00005454485,0.000021387628,0.0006625206,0.00016104855,0.0011415855],"genre_scores_gemma":[0.98685664,0.0008839213,0.009782139,0.00012430546,0.000011577149,0.000010297304,0.0005477038,0.00006893127,0.0017145739],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999894,0.000015187344,0.000008233899,0.000037859652,0.000027212935,0.000017515886],"domain_scores_gemma":[0.99984586,0.00003399303,0.000045798974,0.000019858162,0.000030967392,0.000023511482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028501643,0.00039957042,0.0003825635,0.0001835345,0.00016992749,0.0006562925,0.00016863491,0.00042101988,0.0011559393],"category_scores_gemma":[0.00020584778,0.00016651189,0.00027336203,0.00015965383,0.00021609812,0.00046153567,0.0002108545,0.00060349825,0.00033281237],"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":[0.00012770394,0.00001035901,0.0002183023,0.000020243715,0.000002756149,0.00001050185,0.0000066505113,0.000017002998,0.99866354,0.000034261808,0.00001560966,0.00087301777],"study_design_scores_gemma":[0.000017311699,0.00025675606,0.021709371,0.000012689532,0.000028629647,0.0001076521,0.00010952741,0.00097067235,0.9741813,0.00017911082,0.0024138235,0.00001316132],"about_ca_topic_score_codex":0.0008158195,"about_ca_topic_score_gemma":0.0016452953,"teacher_disagreement_score":0.0011559393,"about_ca_system_score_codex":0.0002736987,"about_ca_system_score_gemma":0.0002499383,"threshold_uncertainty_score":0.0038670301},"labels":[],"label_agreement":null},{"id":"W4402733169","doi":"10.1016/j.ifset.2024.103827","title":"Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave","year":2024,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food composition and properties","field":"Nursing","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":"McGill University","funders":"Northwest A and F University; Key Technology Research and Development Program of Shandong; National Natural Science Foundation of China","keywords":"Intensity (physics); Starch; Thermal; Materials science; Radio frequency; Agronomy; Food science; Physics; Telecommunications; Chemistry; Optics; Biology; Engineering; Thermodynamics","score_opus":0.018421959266451716,"score_gpt":0.25354603775046963,"score_spread":0.23512407848401792,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402733169","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976882,0.00045783963,0.0011644621,0.000027767483,0.000015822643,0.000006187249,0.000014643436,0.000010281959,0.0006148993],"genre_scores_gemma":[0.99830437,0.00026110996,0.00060690776,0.000025937796,0.0000057355805,0.000007830613,0.000015456751,0.0000057988914,0.0007667425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999598,0.000006164695,0.0000020932473,0.000009496015,0.000009653092,0.000012767918],"domain_scores_gemma":[0.99993706,0.000016917602,0.000022164299,0.0000053658273,0.0000088384895,0.000009701685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007642093,0.00013381933,0.00007025688,0.00007835849,0.000074885276,0.00015512815,0.00012957645,0.00013584332,0.0011350726],"category_scores_gemma":[0.00012879497,0.00008733378,0.00016005166,0.000047952915,0.0001784099,0.00014462389,0.00011145747,0.00020946967,0.000119923585],"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":[0.00011271298,0.000012671496,0.00009447199,0.000020320373,0.0000020165462,0.000008314307,0.000011542457,0.00002491904,0.9989077,0.000054052955,0.000009380391,0.00074186927],"study_design_scores_gemma":[0.000030361083,0.00039385565,0.0054029464,0.000004403537,0.00001502934,0.000047437115,0.000039091065,0.00094129634,0.99238706,0.00006958369,0.0006613411,0.000007509293],"about_ca_topic_score_codex":0.00017672087,"about_ca_topic_score_gemma":0.00021502217,"teacher_disagreement_score":0.0011350726,"about_ca_system_score_codex":0.00007527139,"about_ca_system_score_gemma":0.00006671302,"threshold_uncertainty_score":0.003797233},"labels":[],"label_agreement":null},{"id":"W4402899127","doi":"10.1016/j.fochx.2024.101857","title":"Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life","year":2024,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Shelf life; Extensibility; Flavor; Lactic acid; In situ; Food science; Texture (cosmology); Bacteria; Chemistry; Materials science; Biology; Computer science; Artificial intelligence; Organic chemistry","score_opus":0.01944262678136671,"score_gpt":0.2639688779051856,"score_spread":0.24452625112381887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402899127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964455,0.0010181727,0.0018232536,0.000028724373,0.00001601919,0.000021720562,0.00021236931,0.000029524303,0.00040469808],"genre_scores_gemma":[0.992574,0.0012493476,0.0040613096,0.000048390146,0.000008963689,0.000053323867,0.0003997624,0.00003515228,0.0015697588],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978286,0.000033991702,0.000020328522,0.000061754334,0.00005492696,0.00004612579],"domain_scores_gemma":[0.99977416,0.00004059557,0.00007535126,0.000024440724,0.000053718264,0.000031749834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030208132,0.00065816246,0.00040883935,0.00015825564,0.00010209783,0.0005576366,0.00021001781,0.00030786544,0.00055991346],"category_scores_gemma":[0.00025580465,0.00019926329,0.00035635981,0.00023082475,0.00015114337,0.00032566147,0.0002405759,0.00035528262,0.00019001412],"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":[0.00006586234,0.000020613743,0.0001806728,0.000045814963,0.0000041145668,0.000020741094,0.000012695473,0.000019955398,0.9988794,0.000005930364,0.0000058748938,0.00073837733],"study_design_scores_gemma":[0.000003998525,0.00046491847,0.0039658644,0.0000070175356,0.00002759903,0.00005242708,0.000041986645,0.00018405521,0.99470633,0.0000069944845,0.00053325813,0.0000055705414],"about_ca_topic_score_codex":0.00037530618,"about_ca_topic_score_gemma":0.00063486205,"teacher_disagreement_score":0.00065816246,"about_ca_system_score_codex":0.00011793787,"about_ca_system_score_gemma":0.00010204225,"threshold_uncertainty_score":0.0018731356},"labels":[],"label_agreement":null},{"id":"W4403013845","doi":"10.1016/j.tjnut.2024.09.011","title":"A Comparison of Dry Bean and Pea Consumption on Serum Cholesterol: A Randomized Controlled Trial in Adults with Mild Hypercholesterolemia","year":2024,"lang":"en","type":"article","venue":"Journal of Nutrition","topic":"Food composition and properties","field":"Nursing","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":"St. Boniface Hospital; University of Alberta","funders":"Alberta Innovates; Alberta Innovates Bio Solutions; Alberta Pulse Growers Commission","keywords":"Cholesterol; Randomized controlled trial; Food science; Consumption (sociology); Ldl cholesterol; Medicine; Internal medicine; Animal science; Chemistry; Biology","score_opus":0.02762884778306452,"score_gpt":0.30609599605142335,"score_spread":0.27846714826835883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403013845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98863107,0.005848854,0.00052752596,0.00065786304,0.00092568336,0.0015798404,0.0006304737,0.00009665898,0.001102019],"genre_scores_gemma":[0.99035925,0.0030305118,0.0010134635,0.0009693702,0.00063063926,0.0015020143,0.00055932265,0.000019378409,0.0019159496],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9987394,0.0005575771,0.00013908633,0.00028860092,0.00009075101,0.0001846292],"domain_scores_gemma":[0.9984176,0.00058956986,0.000292696,0.00010137544,0.000112206384,0.00048657611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019359298,0.0022797023,0.0061744493,0.00068234,0.00094365346,0.0015982328,0.001408509,0.0034629547,0.009117298],"category_scores_gemma":[0.002960265,0.0015242398,0.0035348313,0.00073781906,0.0019058844,0.0018347794,0.0009488291,0.004142644,0.0008968807],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9938626,0.0023991899,0.0002595407,0.00035097945,0.00096511026,0.000016110278,0.000019701169,0.000039580496,0.00041810144,0.00001914813,0.000074477044,0.0015753782],"study_design_scores_gemma":[0.96640813,0.029599804,0.0017835523,0.00003787714,0.0016865662,0.00001007956,0.000030806408,0.00013267204,0.000105417974,0.000049092214,0.00014309824,0.0000128720385],"about_ca_topic_score_codex":0.004361094,"about_ca_topic_score_gemma":0.0060989177,"teacher_disagreement_score":0.009117298,"about_ca_system_score_codex":0.0010518569,"about_ca_system_score_gemma":0.0012698694,"threshold_uncertainty_score":0.030500412},"labels":[],"label_agreement":null},{"id":"W4403180724","doi":"10.1111/1541-4337.70028","title":"Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies","year":2024,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Qinglan Project of Jiangsu Province of China; National Natural Science Foundation of China","keywords":"Food science; Gluten; Raw material; Starch; Yeast; Chemistry; Food processing; Biochemistry","score_opus":0.08336394681305422,"score_gpt":0.344539292326367,"score_spread":0.2611753455133128,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403180724","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":[0.060802076,0.9165885,0.016217861,0.00081572053,0.00029658174,0.00010332473,0.00024639838,0.00010580829,0.004823664],"genre_scores_gemma":[0.17006111,0.7984638,0.025186766,0.0005435293,0.0001887367,0.00009450583,0.0005199041,0.000041852603,0.0048998157],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998078,0.000018822017,0.000021777274,0.000049307357,0.000077490025,0.000024835113],"domain_scores_gemma":[0.999918,0.000016549631,0.000023338409,0.0000043217806,0.00003124469,0.0000065123468],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048656604,0.0007863022,0.0006182512,0.0010170654,0.00023249832,0.0007129843,0.00043443043,0.0005297874,0.00095882785],"category_scores_gemma":[0.00026560685,0.00037423315,0.0006179844,0.0008782821,0.00024067042,0.0013134793,0.00034712767,0.0009065985,0.00029928487],"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":[0.00031143922,0.00022957913,0.002916423,0.025136627,0.00021839843,0.0008029612,0.0004331041,0.002285622,0.4731191,0.007931993,0.0031311156,0.48348367],"study_design_scores_gemma":[0.000070209244,0.002313184,0.017010817,0.0031747872,0.0011242311,0.0031220454,0.0005883175,0.0061264383,0.45253935,0.0061434903,0.50761855,0.00016856335],"about_ca_topic_score_codex":0.0011712048,"about_ca_topic_score_gemma":0.0017026074,"teacher_disagreement_score":0.0011712048,"about_ca_system_score_codex":0.00045110847,"about_ca_system_score_gemma":0.00048139886,"threshold_uncertainty_score":0.0032730103},"labels":[],"label_agreement":null},{"id":"W4403189487","doi":"10.3390/metabo14100536","title":"Resistant Potato Starch Supplementation Reduces Serum Free Fatty Acid Levels and Influences Bile Acid Metabolism","year":2024,"lang":"en","type":"article","venue":"Metabolites","topic":"Food composition and properties","field":"Nursing","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome British Columbia; University of Victoria","funders":"Genome Canada","keywords":"Resistant starch; Prebiotic; Starch; Metabolism; Food science; Fatty acid; Chemistry; Amylose; Potato starch; Lipid metabolism; Bile acid; Maize starch; Fatty acid metabolism; Biochemistry","score_opus":0.033545228706491445,"score_gpt":0.29833049095314296,"score_spread":0.2647852622466515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403189487","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99905545,0.00038085142,0.0002426761,0.000035753852,0.000014160066,0.000019714671,0.00008514858,0.00003085551,0.00013534322],"genre_scores_gemma":[0.99702746,0.0004292889,0.0008478248,0.00006782039,0.000021669173,0.00007092646,0.00030188033,0.000024306564,0.0012089045],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980456,0.000065536566,0.000025034495,0.00003978874,0.000027312022,0.000037834896],"domain_scores_gemma":[0.99948907,0.00009739457,0.00019078336,0.000053691885,0.000044012606,0.00012511139],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003509369,0.0005008543,0.00068870554,0.0002810819,0.00009375269,0.00030186967,0.00018870062,0.00033611286,0.0017773329],"category_scores_gemma":[0.0005544889,0.00023270858,0.00027475104,0.00019047815,0.00036853307,0.00031236676,0.00022419801,0.00073589076,0.0002376652],"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":[0.083439216,0.0020041722,0.0017597326,0.00021468927,0.00013115647,0.000054661166,0.00004971159,0.00010871915,0.9013824,0.00003129762,0.00011917005,0.010705139],"study_design_scores_gemma":[0.008360272,0.21346033,0.09365488,0.00009031212,0.00060704525,0.00034653835,0.00022274538,0.0014209257,0.6783757,0.00023122612,0.003182944,0.000047088033],"about_ca_topic_score_codex":0.00040614174,"about_ca_topic_score_gemma":0.0004305727,"teacher_disagreement_score":0.0017773329,"about_ca_system_score_codex":0.00017385518,"about_ca_system_score_gemma":0.00023340342,"threshold_uncertainty_score":0.005945742},"labels":[],"label_agreement":null},{"id":"W4403312445","doi":"10.1016/j.rechem.2024.101853","title":"Ageing, optical and life-cycle analysis of clay-reinforced cassava starch biocomposites","year":2024,"lang":"en","type":"article","venue":"Results in Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"Starch; Materials science; Polymer science; Food science; Chemistry","score_opus":0.017842589203286074,"score_gpt":0.2836863269743515,"score_spread":0.2658437377710654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403312445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831367,0.0004402523,0.0007197652,0.0000036693532,0.000003288726,0.000006134453,0.000121140176,0.000010820299,0.00038116667],"genre_scores_gemma":[0.99749064,0.0003814171,0.000995257,0.000005867163,0.0000021335368,0.000017723702,0.00014964798,0.000006988537,0.0009502964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991095,0.000010678313,0.000012611127,0.0000196598,0.000032438646,0.000013682201],"domain_scores_gemma":[0.9998092,0.000032232256,0.000059445207,0.00001103174,0.000071043265,0.000017034132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014956619,0.00019032529,0.0001248637,0.00056032796,0.00011206812,0.00018796725,0.00008806847,0.00016099622,0.00040825264],"category_scores_gemma":[0.00017724148,0.00009939051,0.00020376145,0.00032611788,0.000105471,0.00016816716,0.00010041988,0.00018108386,0.00012512639],"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":[0.00006895224,0.000016200687,0.001821794,0.00004308067,0.0000046747414,0.000045963734,0.00005894548,0.00019314415,0.99600047,0.000024542294,0.0000098136,0.0017124218],"study_design_scores_gemma":[0.0000021965343,0.00031426392,0.028247593,0.000009548538,0.000023065115,0.00009581839,0.00010534938,0.0015986967,0.96885407,0.000024344408,0.0007142507,0.000010749797],"about_ca_topic_score_codex":0.00073171634,"about_ca_topic_score_gemma":0.0008964425,"teacher_disagreement_score":0.00073171634,"about_ca_system_score_codex":0.00013024204,"about_ca_system_score_gemma":0.00007287768,"threshold_uncertainty_score":0.0014548898},"labels":[],"label_agreement":null},{"id":"W4403348597","doi":"10.1016/j.foodhyd.2024.110742","title":"Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Dietary fibre; Food science; Rheology; Composition (language); Chemistry; Enzyme; Phase (matter); Dietary fiber; Materials science; Biochemistry; Organic chemistry; Composite material","score_opus":0.07203993249326181,"score_gpt":0.29843255221394793,"score_spread":0.22639261972068614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403348597","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981071,0.00046396168,0.0010311346,0.000024977122,0.000012102637,0.000010285746,0.00006870592,0.000008923074,0.0002727152],"genre_scores_gemma":[0.99567336,0.00044710212,0.0018388564,0.000034451343,0.000004686453,0.00001167675,0.00013654336,0.000012489413,0.001840876],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999522,0.000007773783,0.000004033363,0.000012885313,0.000012727034,0.00001031907],"domain_scores_gemma":[0.9999254,0.000012459368,0.00002375531,0.0000072491553,0.000012345348,0.000018759534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001372694,0.00025531516,0.00012879436,0.00010606141,0.00008715133,0.00016926463,0.00011035117,0.0001699834,0.0012678492],"category_scores_gemma":[0.00014995504,0.00012595477,0.00019319014,0.00010246132,0.00014696857,0.00022844199,0.0001453691,0.0003745729,0.0001175299],"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":[0.00047857303,0.000051449017,0.00021680954,0.00003278186,0.0000070884253,0.000014483642,0.000017947019,0.00002673917,0.9970145,0.000027201699,0.000008972102,0.0021033043],"study_design_scores_gemma":[0.00003064764,0.001192011,0.021498004,0.000013853605,0.00005529965,0.000082496954,0.000049280967,0.00034751435,0.97559774,0.000043268185,0.0010817846,0.00000816167],"about_ca_topic_score_codex":0.00044211437,"about_ca_topic_score_gemma":0.00078668026,"teacher_disagreement_score":0.0012678492,"about_ca_system_score_codex":0.00008870896,"about_ca_system_score_gemma":0.000104709696,"threshold_uncertainty_score":0.004241407},"labels":[],"label_agreement":null},{"id":"W4403361208","doi":"10.5539/jas.v16n11p1","title":"Effects of Degree of Milling on Nutritional and Edible Quality of High-Resistant Starch Rice","year":2024,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food composition and properties","field":"Nursing","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":"Degree (music); Starch; Resistant starch; Food science; Quality (philosophy); Biotechnology; Business; Chemistry; Biology; Physics","score_opus":0.03516141146242349,"score_gpt":0.2904450372790741,"score_spread":0.25528362581665065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403361208","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994351,0.00013434407,0.00022205175,0.0000078480325,0.000004155679,0.000004248864,0.00004017834,0.000005371221,0.00014667826],"genre_scores_gemma":[0.998749,0.00011079702,0.00063034164,0.000025645124,0.0000026865262,0.00000668166,0.0000751879,0.000009433567,0.00039012122],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998481,0.000029516295,0.000023147839,0.000041486455,0.00003084391,0.000026840698],"domain_scores_gemma":[0.99962306,0.00008200535,0.0001387057,0.000032551758,0.000044638884,0.00007900981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020210825,0.00030034332,0.00019628368,0.00016818769,0.00014011477,0.000402031,0.00012298122,0.00015852871,0.00083581073],"category_scores_gemma":[0.00034838464,0.00015202115,0.00029365098,0.00021737005,0.00021920429,0.00028391829,0.0002443551,0.000520062,0.000105072075],"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":[0.0013699969,0.00008964961,0.0035303368,0.0000682964,0.000020787751,0.000046942518,0.00006363745,0.00009742963,0.9922619,0.000017697877,0.000013537558,0.0024196971],"study_design_scores_gemma":[0.00004881455,0.0029756192,0.121447176,0.000013386225,0.0000985237,0.00017262579,0.00027771777,0.0007557558,0.8731848,0.0000680092,0.0009292852,0.000028174853],"about_ca_topic_score_codex":0.00039118814,"about_ca_topic_score_gemma":0.00083731976,"teacher_disagreement_score":0.00083581073,"about_ca_system_score_codex":0.00017187627,"about_ca_system_score_gemma":0.0001079544,"threshold_uncertainty_score":0.002796054},"labels":[],"label_agreement":null},{"id":"W4403437639","doi":"10.1002/cche.10839","title":"Gelation and dough‐forming properties of canary seed protein concentrate in comparison with commercial soy protein concentrate and vital wheat gluten","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Saskatchewan; Saskatchewan Health Authority","funders":"Foundation for Food and Agriculture Research; Ministry of Agriculture - Saskatchewan","keywords":"Chemistry; Soy protein; Gluten; Wheat gluten; Food science; Plant protein; Soy flour","score_opus":0.016717505168208628,"score_gpt":0.22873516836852226,"score_spread":0.21201766320031362,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403437639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963116,0.001339239,0.0016877489,0.000023818615,0.000008562647,0.000021150496,0.00006431529,0.000013863283,0.00052970776],"genre_scores_gemma":[0.9948866,0.0007083443,0.0028943596,0.000021580947,0.0000049498003,0.000021796513,0.00019657725,0.000016224663,0.0012495831],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998331,0.000027550448,0.000013729025,0.000030560954,0.00007078925,0.000024204497],"domain_scores_gemma":[0.9998361,0.000032940698,0.000045782064,0.000008337597,0.00004578709,0.000031081916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027816618,0.0003576371,0.00022292144,0.0002921996,0.00015804918,0.00023576415,0.00017011457,0.00019076369,0.00063504564],"category_scores_gemma":[0.00022668019,0.000104626764,0.00024748262,0.00021339358,0.00019828476,0.00022570323,0.00019167733,0.0003051912,0.000116515555],"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":[0.00009613529,0.000021277807,0.00020146395,0.000060754304,0.000010672789,0.000017348993,0.000019816534,0.000030392901,0.99868006,0.000012186964,0.000006871898,0.0008429432],"study_design_scores_gemma":[0.000006496145,0.0004335084,0.0073756753,0.000007390267,0.00005214165,0.0000823682,0.0000359747,0.0004518668,0.9908063,0.000009478871,0.0007340473,0.000004813031],"about_ca_topic_score_codex":0.0013129696,"about_ca_topic_score_gemma":0.0024116933,"teacher_disagreement_score":0.0013129696,"about_ca_system_score_codex":0.00023408917,"about_ca_system_score_gemma":0.00017860053,"threshold_uncertainty_score":0.0026106834},"labels":[],"label_agreement":null},{"id":"W4403467040","doi":"10.1016/j.carbpol.2024.122861","title":"Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch","year":2024,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Government of Saskatchewan; University of Saskatchewan","keywords":"Glycemic; Starch; Hydrothermal circulation; Chemistry; Nanotechnology; Biochemistry; Diabetes mellitus; Chemical engineering; Materials science; Engineering; Biology; Endocrinology","score_opus":0.03724742981675729,"score_gpt":0.29118126160440533,"score_spread":0.25393383178764806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403467040","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":[0.9816098,0.0018893208,0.0150978705,0.00006266313,0.00008074808,0.00005344783,0.00012136344,0.00007878434,0.0010059755],"genre_scores_gemma":[0.9874631,0.0008189377,0.009688745,0.000063633175,0.000019907038,0.000042393447,0.00011168844,0.000026505773,0.0017649969],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999291,0.000008699318,0.0000075401645,0.00002309822,0.000020593807,0.00001094455],"domain_scores_gemma":[0.9999509,0.000009056052,0.00001818451,0.000006079197,0.000009950985,0.0000058752203],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000112312686,0.00020311493,0.000154893,0.00009959944,0.00006375802,0.00015921844,0.00013513766,0.00021873976,0.0006112605],"category_scores_gemma":[0.00019915085,0.0001253851,0.00027722522,0.00007965356,0.000110734334,0.000221302,0.00014301855,0.00035214474,0.000100372585],"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":[0.00003935716,0.000010219308,0.00008006289,0.00003639595,0.00000472397,0.000034194098,0.0000083436125,0.000029809265,0.9983413,0.00003188429,0.000014894054,0.001368755],"study_design_scores_gemma":[0.000014486079,0.0003311711,0.0020172063,0.000004218963,0.00002073573,0.00017783575,0.000015312347,0.0006417476,0.99521846,0.00002588207,0.0015269913,0.000005892692],"about_ca_topic_score_codex":0.0001449392,"about_ca_topic_score_gemma":0.00035319087,"teacher_disagreement_score":0.0006112605,"about_ca_system_score_codex":0.00006911959,"about_ca_system_score_gemma":0.000049505852,"threshold_uncertainty_score":0.002044797},"labels":[],"label_agreement":null},{"id":"W4403498488","doi":"10.5937/ffr0-52510","title":"The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread","year":2024,"lang":"en","type":"article","venue":"Food and Feed Research","topic":"Food composition and properties","field":"Nursing","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":"Leavening agent; Berry; Food science; Volume (thermodynamics); Chemistry; Horticulture; Fermentation; Biology; Physics; Thermodynamics","score_opus":0.060685060470324376,"score_gpt":0.28471550146067043,"score_spread":0.22403044099034605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403498488","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987865,0.0005900626,0.00016576583,0.000021529399,0.000013070874,0.000018106952,0.000066754816,0.000007622589,0.00033053424],"genre_scores_gemma":[0.9972038,0.00049143756,0.0011178253,0.000056347166,0.000009500091,0.000014157956,0.00017089395,0.000014436825,0.00092148234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997069,0.000100634425,0.000029266324,0.00006035938,0.00005926196,0.0000434963],"domain_scores_gemma":[0.9995183,0.00013805009,0.000101176316,0.000030722105,0.00008588687,0.00012587645],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030729157,0.0004793105,0.00036523904,0.00018398497,0.00017929293,0.00052437716,0.00019971219,0.00026488712,0.001300934],"category_scores_gemma":[0.00065178605,0.00018477876,0.0002803117,0.0001731818,0.00025572197,0.0003964701,0.00030750287,0.00054213824,0.00014630763],"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":[0.0014251089,0.00013469446,0.0009303655,0.00012683083,0.000032070944,0.00006155827,0.000069685506,0.00007266555,0.99449617,0.000013661266,0.000015040928,0.0026221364],"study_design_scores_gemma":[0.00007569874,0.010403503,0.058648217,0.00004097482,0.00018185562,0.00016843519,0.00034800143,0.0005105022,0.92748415,0.000031771597,0.0020770119,0.00002985693],"about_ca_topic_score_codex":0.0011600163,"about_ca_topic_score_gemma":0.0026166467,"teacher_disagreement_score":0.001300934,"about_ca_system_score_codex":0.00021112368,"about_ca_system_score_gemma":0.00019853428,"threshold_uncertainty_score":0.004352033},"labels":[],"label_agreement":null},{"id":"W4403605887","doi":"10.1080/07373937.2024.2414390","title":"Novel insight into the cross-linking of typical wheat starch-based food components during freeze-drying: Starch, lipids, proteins and their ternary mixtures","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food composition and properties","field":"Nursing","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":"Starch; Food science; Ternary operation; Wheat starch; Chemistry; Wheat flour; Wet-milling; Chromatography; Chemical engineering; Organic chemistry; Computer science; Engineering","score_opus":0.023650947929912482,"score_gpt":0.2589275559377526,"score_spread":0.2352766080078401,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403605887","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9112126,0.024908924,0.054789525,0.0005265037,0.00017405885,0.00007978591,0.00015364785,0.0001723859,0.007982492],"genre_scores_gemma":[0.9762732,0.0066389,0.013764118,0.00026191358,0.000029011557,0.000033960154,0.000094930576,0.00002331151,0.0028806014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994695,0.0000058075134,0.0000027358292,0.000016951555,0.000017505155,0.00000998933],"domain_scores_gemma":[0.9999658,0.000006976269,0.000011146761,0.0000025161485,0.0000071335926,0.000006400447],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012638814,0.00030713665,0.00013439413,0.000253166,0.0001486266,0.00018693559,0.00023472703,0.00031905907,0.0013220418],"category_scores_gemma":[0.00010298942,0.00015666235,0.00022551631,0.00015135927,0.0002411176,0.00062016246,0.00022123195,0.0006310967,0.00013700512],"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":[0.00007932035,0.000023978144,0.00036235122,0.00027439045,0.0000134143565,0.00041994874,0.00009366413,0.00020851188,0.9906001,0.001404508,0.000108988024,0.006410603],"study_design_scores_gemma":[0.000014136284,0.00033873966,0.0047014235,0.00004574167,0.000048631984,0.001400294,0.00019911007,0.008114349,0.97571737,0.0018377164,0.0075591076,0.000023408593],"about_ca_topic_score_codex":0.00027066827,"about_ca_topic_score_gemma":0.00039824896,"teacher_disagreement_score":0.0013220418,"about_ca_system_score_codex":0.00014427527,"about_ca_system_score_gemma":0.000094022624,"threshold_uncertainty_score":0.004422605},"labels":[],"label_agreement":null},{"id":"W4403637834","doi":"10.1021/acsfoodscitech.4c00223","title":"Development and Application of Magnesium Citrate-Functionalized Starch-Based Nanomaterials in Enhancing the Fortification of Vitamin D<sub>3</sub>: Batch and Release Performance Studies","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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 Calgary","funders":"","keywords":"Nanomaterials; Fortification; Magnesium; Chemistry; Materials science; Nanotechnology; Food science; Organic chemistry","score_opus":0.019911811726204053,"score_gpt":0.2588769056058433,"score_spread":0.23896509387963927,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403637834","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98893845,0.0018741898,0.0077448706,0.00005902765,0.000032128057,0.00006609869,0.00016581194,0.000089800466,0.0010295337],"genre_scores_gemma":[0.97626776,0.0009521347,0.021281986,0.000035287863,0.000008891116,0.000054888922,0.000119550255,0.000024242056,0.0012554121],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990714,0.000011993911,0.000011957069,0.000026571213,0.000033218672,0.000009106874],"domain_scores_gemma":[0.9998846,0.000024600718,0.000030135825,0.000010573172,0.000035539713,0.000014493193],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001820952,0.00024484974,0.00016687364,0.00016589192,0.00009192514,0.00020992533,0.00016093097,0.00033444815,0.00029157766],"category_scores_gemma":[0.00025304392,0.0001417901,0.0002612725,0.00012758058,0.00012267834,0.00017725045,0.00014025191,0.00019000254,0.0001394704],"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":[0.000017283246,0.000006206696,0.00006183074,0.000022851862,0.0000021506116,0.000016157486,0.000007740153,0.00007319727,0.99865985,0.00002282222,0.000013075624,0.0010969162],"study_design_scores_gemma":[0.000002866975,0.00011275704,0.0008533647,0.0000020538314,0.0000071094732,0.00004427968,0.000009095982,0.00090856827,0.99737966,0.000011039915,0.00066378777,0.000005358457],"about_ca_topic_score_codex":0.0005859712,"about_ca_topic_score_gemma":0.0010114773,"teacher_disagreement_score":0.0005859712,"about_ca_system_score_codex":0.00020070387,"about_ca_system_score_gemma":0.00011044475,"threshold_uncertainty_score":0.0014562011},"labels":[],"label_agreement":null},{"id":"W4403656185","doi":"10.1016/j.procbio.2024.10.010","title":"New insights into recent development, health benefits, emerging technologies, and future trends of cereal-based fermented products","year":2024,"lang":"en","type":"article","venue":"Process Biochemistry","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Biotechnology; Fermentation; Health benefits; Business; Emerging technologies; Biochemical engineering; Food science; Chemistry; Biology; Computer science; Engineering; Traditional medicine; Medicine","score_opus":0.01567894418052449,"score_gpt":0.2703830038310913,"score_spread":0.2547040596505668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403656185","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":[0.055359285,0.92683196,0.0058465586,0.005777934,0.0005025487,0.000015688358,0.00017515129,0.00004662541,0.005444249],"genre_scores_gemma":[0.15971684,0.8259385,0.008193847,0.001651646,0.0008305152,0.000024112125,0.00021260709,0.000018130952,0.0034137904],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997851,0.000051385065,0.00002578683,0.000052128402,0.000056091834,0.000029482393],"domain_scores_gemma":[0.9992422,0.00036191856,0.00011704057,0.00003533212,0.00018404373,0.00005946852],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011274376,0.00042739854,0.0005075862,0.0009863329,0.00019324946,0.0018774914,0.000392614,0.0005854308,0.0025766557],"category_scores_gemma":[0.001121754,0.00014358714,0.00043757903,0.0012146345,0.00078406616,0.0022251054,0.00042333253,0.000863672,0.00030103108],"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":[0.0013417217,0.00047191035,0.011597556,0.006697201,0.00011212637,0.00072260585,0.0008662376,0.0009687922,0.09437421,0.017784437,0.0032062063,0.86185694],"study_design_scores_gemma":[0.00009316137,0.004083647,0.08571713,0.004714217,0.00064509676,0.0048352345,0.006711781,0.0050077713,0.073200576,0.061326575,0.75345236,0.00021236525],"about_ca_topic_score_codex":0.0012188009,"about_ca_topic_score_gemma":0.0020080626,"teacher_disagreement_score":0.0025766557,"about_ca_system_score_codex":0.00084577396,"about_ca_system_score_gemma":0.0009679893,"threshold_uncertainty_score":0.008619726},"labels":[],"label_agreement":null},{"id":"W4403776875","doi":"10.1007/s11947-024-03638-z","title":"Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree","year":2024,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Universitat Politècnica de València","keywords":"Degree (music); Production (economics); Refining (metallurgy); Industrial production; Food science; Biotechnology; Agricultural engineering; Pulp and paper industry; Chemistry; Engineering; Biology; Economics","score_opus":0.06204759800602933,"score_gpt":0.28541799802791956,"score_spread":0.22337040002189024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403776875","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99841714,0.0005908301,0.00045908065,0.000010475615,0.000006079832,0.000018675586,0.00015610043,0.000008911761,0.00033264098],"genre_scores_gemma":[0.9973105,0.0005464286,0.0011678513,0.000013983463,0.000003220023,0.000017592529,0.00033251414,0.000017818043,0.0005900973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99960405,0.000063155974,0.000045589037,0.00006793148,0.00015693675,0.00006233084],"domain_scores_gemma":[0.9995523,0.00008692537,0.00012055578,0.000033841432,0.00012745059,0.00007876191],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058995705,0.00049742585,0.0003523489,0.0005298301,0.00020235196,0.0005938717,0.00018166268,0.00023778327,0.000898717],"category_scores_gemma":[0.000749978,0.00020315521,0.000522177,0.00069856417,0.00017756304,0.0003982199,0.00032072913,0.0006220876,0.00021109087],"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":[0.0003943651,0.000090202695,0.0017696297,0.00010332799,0.000028703329,0.00004811806,0.000049582704,0.000281391,0.99429494,0.000020785674,0.000014781747,0.00290418],"study_design_scores_gemma":[0.0000150185815,0.0025455018,0.047446888,0.000028132517,0.00013196951,0.0000809105,0.00014017166,0.0010888207,0.9475487,0.00002143136,0.0009337772,0.000018700304],"about_ca_topic_score_codex":0.0013056701,"about_ca_topic_score_gemma":0.0022641444,"teacher_disagreement_score":0.0013056701,"about_ca_system_score_codex":0.00024052427,"about_ca_system_score_gemma":0.00018868173,"threshold_uncertainty_score":0.0031200051},"labels":[],"label_agreement":null},{"id":"W4404029040","doi":"10.1016/j.fbio.2024.105397","title":"Nutritional characteristics and physicochemical properties of ancient wheat species for food applications","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","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":"Health Sciences Centre; Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Food science; Chemistry","score_opus":0.0418166221392557,"score_gpt":0.25061228551947573,"score_spread":0.20879566338022004,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404029040","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8599116,0.11754648,0.00931678,0.0006264276,0.00023358614,0.000047248628,0.0016899364,0.000049991762,0.010577869],"genre_scores_gemma":[0.9235793,0.06166548,0.009394206,0.00025030776,0.00009910221,0.00003319448,0.0011601044,0.000025899017,0.0037924764],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991643,0.00001528915,0.000010715658,0.000014759571,0.000033164,0.000009639527],"domain_scores_gemma":[0.999926,0.000014232799,0.000020183967,0.0000044224607,0.000026940397,0.000008303756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023645867,0.0003059151,0.0002336265,0.0006349985,0.00019708465,0.00041168774,0.00015220535,0.00028932688,0.0008496969],"category_scores_gemma":[0.00025191423,0.00009266787,0.00023287792,0.0008992348,0.000119797856,0.0003165558,0.00017168003,0.00033909417,0.0002100755],"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":[0.00020283202,0.0000624216,0.008296791,0.0023095226,0.00008344136,0.00053561316,0.0002590266,0.00047763475,0.8480179,0.0011989028,0.0008618087,0.13769422],"study_design_scores_gemma":[0.000040348772,0.001907485,0.28641406,0.00085135986,0.0006517125,0.00459582,0.0014721835,0.0033550097,0.46582395,0.0049246154,0.2298405,0.00012292281],"about_ca_topic_score_codex":0.000695967,"about_ca_topic_score_gemma":0.001420163,"teacher_disagreement_score":0.0008496969,"about_ca_system_score_codex":0.00015060474,"about_ca_system_score_gemma":0.00014136457,"threshold_uncertainty_score":0.002842486},"labels":[],"label_agreement":null},{"id":"W4404160916","doi":"10.1016/j.jcs.2024.104059","title":"Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread","year":2024,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Germination; Alpha-amylase; Wheat grain; Amylase; Food science; Wheat bread; Agronomy; Chemistry; Wheat flour; Biology; Enzyme; Biochemistry","score_opus":0.04308307147678078,"score_gpt":0.3480795709593848,"score_spread":0.304996499482604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404160916","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9914443,0.0017872794,0.0055383868,0.00004447641,0.000040368905,0.000056897425,0.00028188986,0.00008767672,0.000718765],"genre_scores_gemma":[0.9893651,0.0013682524,0.0070125274,0.00007478245,0.0000072461903,0.00004709387,0.0005221291,0.000055970544,0.0015469121],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999863,0.000015464917,0.00001905144,0.00005123043,0.000033859567,0.000017295391],"domain_scores_gemma":[0.9998653,0.00002736755,0.000038888826,0.000021362752,0.000024872996,0.00002218212],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017169822,0.00038664645,0.00027671218,0.00014390924,0.00009253092,0.0004811035,0.00016547376,0.0002414095,0.0010134836],"category_scores_gemma":[0.00022487709,0.00016005716,0.00029776848,0.00018540281,0.00014808564,0.00028387932,0.00017479798,0.0005164234,0.00017245246],"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":[0.00004626549,0.000017046163,0.00012992862,0.000029996825,0.000002569228,0.000013912393,0.000009345738,0.000019454485,0.9988136,0.0000075318176,0.0000064160386,0.0009037238],"study_design_scores_gemma":[0.000008918979,0.00131227,0.014911539,0.00001190957,0.000036936002,0.00009190649,0.000048165544,0.0004091031,0.98146284,0.000029350493,0.0016695298,0.0000075161806],"about_ca_topic_score_codex":0.0005652118,"about_ca_topic_score_gemma":0.000843197,"teacher_disagreement_score":0.0010134836,"about_ca_system_score_codex":0.00015757578,"about_ca_system_score_gemma":0.00009933632,"threshold_uncertainty_score":0.0033904314},"labels":[],"label_agreement":null},{"id":"W4404424981","doi":"10.35219/foodtechnology.2024.1.08","title":"Quality attributes of pasta produced from cassava starch, egg powder and spiced with ginger flour","year":2024,"lang":"en","type":"article","venue":"The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology","topic":"Food composition and properties","field":"Nursing","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":"Alberta Energy","funders":"","keywords":"Food science; Starch; Aroma; Wheat flour; Absorption of water; Proximate; Mathematics; Chemistry; Biology; Botany","score_opus":0.05347798838831529,"score_gpt":0.27404676633219877,"score_spread":0.22056877794388347,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404424981","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99863595,0.00046708132,0.00060749566,0.000004638769,0.000005213842,0.0000136816025,0.0001039032,0.0000035290095,0.00015847487],"genre_scores_gemma":[0.9958977,0.0003071872,0.002876851,0.000012096848,0.0000026792804,0.00002343942,0.00045468737,0.000009124757,0.00041611207],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999438,0.00014581367,0.000082406885,0.000106329346,0.00018062495,0.000046807694],"domain_scores_gemma":[0.9996438,0.00009043645,0.000108755194,0.0000286828,0.00008728372,0.000040997755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010701163,0.0004251909,0.00057246775,0.00057949877,0.00024211738,0.0006008567,0.0001680519,0.00022211374,0.0005816036],"category_scores_gemma":[0.0004909154,0.00021572491,0.0010091725,0.00053673354,0.00020713184,0.0003080234,0.0002996329,0.00039926716,0.000096719115],"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":[0.003440943,0.0005363632,0.011870738,0.0003324922,0.00021825219,0.000086808584,0.000104676896,0.0012678662,0.9713188,0.000046496407,0.000029200843,0.010747396],"study_design_scores_gemma":[0.00015820288,0.028720142,0.38968626,0.000080458405,0.000921048,0.0004743994,0.0004021164,0.005468608,0.57185394,0.00012879049,0.002047325,0.000058738904],"about_ca_topic_score_codex":0.0005930097,"about_ca_topic_score_gemma":0.0010160945,"teacher_disagreement_score":0.0010701163,"about_ca_system_score_codex":0.00026319013,"about_ca_system_score_gemma":0.0001441992,"threshold_uncertainty_score":0.005659342},"labels":[],"label_agreement":null},{"id":"W4404443356","doi":"10.1002/star.202400138","title":"Optimization of Amylose to Amylopectin Ratio and Degree of Substitution in Quaternized Starch as a Tool to Improve Paper Strength","year":2024,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"University of New Brunswick","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions; National Natural Science Foundation of China","keywords":"Amylopectin; Amylose; Starch; Substitution (logic); Degree (music); Chemistry; Polymer science; Materials science; Food science; Computer science; Physics","score_opus":0.024482975645016128,"score_gpt":0.2886969319358217,"score_spread":0.2642139562908056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404443356","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948289,0.00067127694,0.0036853976,0.00003250687,0.000015020253,0.000026417742,0.00003892403,0.000038451406,0.0006632172],"genre_scores_gemma":[0.9950712,0.00040036745,0.004058049,0.000017620248,0.000003977415,0.0000139689055,0.000024444076,0.0000108715785,0.00039951075],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998584,0.00003108344,0.000017211298,0.00003417728,0.000042511318,0.000016656071],"domain_scores_gemma":[0.99985635,0.000028376358,0.000061652194,0.000011165519,0.00001989304,0.000022525928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026437192,0.0004218141,0.00017004352,0.00021988669,0.000068166984,0.00038012164,0.00017863169,0.00020588998,0.00063347217],"category_scores_gemma":[0.00033692038,0.00017170755,0.00013106278,0.00020321857,0.00016214132,0.00034509506,0.00016773812,0.0003621781,0.00014539114],"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":[0.000032844386,0.000026236821,0.00012855075,0.000020812375,0.000004963378,0.000012009135,0.000008186029,0.00016275277,0.9982114,0.000038791928,0.000008371617,0.001345168],"study_design_scores_gemma":[0.0000063757043,0.00025624654,0.0010413835,0.000003454154,0.000012112052,0.000020468631,0.00001093806,0.00093292637,0.99725395,0.000012815528,0.00044430135,0.000004961522],"about_ca_topic_score_codex":0.00020207877,"about_ca_topic_score_gemma":0.00042197152,"teacher_disagreement_score":0.00063347217,"about_ca_system_score_codex":0.00014972057,"about_ca_system_score_gemma":0.00010323365,"threshold_uncertainty_score":0.0021191835},"labels":[],"label_agreement":null},{"id":"W4404446793","doi":"10.1016/j.ijbiomac.2024.137812","title":"Influence of the induced Na+/Cl− ionic polarization effects on multi-scale structures of maize starch during radio frequency heating","year":2024,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Ionic bonding; Polarization (electrochemistry); Scale (ratio); Starch; Chemistry; Materials science; Chemical engineering; Food science; Physics; Physical chemistry; Ion; Engineering; Organic chemistry","score_opus":0.018360379796396924,"score_gpt":0.2847442968961777,"score_spread":0.26638391709978076,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404446793","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890554,0.000164856,0.00041049116,0.000016188023,0.000008619133,0.0000047462117,0.00003904509,0.0000092637065,0.0004412792],"genre_scores_gemma":[0.99954635,0.00006503643,0.00012026384,0.000010675152,0.0000026148566,0.000004171083,0.00002578505,0.0000069067146,0.00021822394],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99991524,0.000014782288,0.0000039879556,0.000019549838,0.000012683611,0.00003381977],"domain_scores_gemma":[0.9997539,0.000094012976,0.00006625164,0.000020159623,0.00003271356,0.0000329892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015606031,0.00019186566,0.000118238524,0.00007950596,0.00016327482,0.00030650187,0.0001465802,0.00016189754,0.0015722464],"category_scores_gemma":[0.00043446358,0.00015877983,0.00016714915,0.00009967412,0.00037875073,0.00023941917,0.0001259764,0.00036294473,0.00012341811],"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":[0.0007075478,0.000015243062,0.00039583462,0.00003438433,0.000009402986,0.000077047844,0.00008219632,0.00013562069,0.9975642,0.00007282051,0.000023363276,0.0008823426],"study_design_scores_gemma":[0.000015601823,0.00014961841,0.005891292,0.000004648869,0.000014137589,0.000046645346,0.0000871518,0.000671417,0.9927407,0.00003488012,0.00033541824,0.000008480349],"about_ca_topic_score_codex":0.0005884399,"about_ca_topic_score_gemma":0.00040034976,"teacher_disagreement_score":0.0015722464,"about_ca_system_score_codex":0.00016052638,"about_ca_system_score_gemma":0.00012780073,"threshold_uncertainty_score":0.0052596927},"labels":[],"label_agreement":null},{"id":"W4404503673","doi":"10.1016/j.foodres.2024.115349","title":"Real-time thermal imaging of expansion dynamics during extrusion of protein-fortified snacks: Effects of nitrogen gas and protein concentration","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; University of Manitoba","keywords":"Extrusion; Chemistry; Nitrogen; Nitrogen gas; Dynamics (music); Food science; Extrusion cooking; Thermal; Biophysics; Chemical engineering; Materials science; Thermodynamics; Organic chemistry; Composite material; Physics; Biology","score_opus":0.017711436023422282,"score_gpt":0.3012424672541249,"score_spread":0.2835310312307026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404503673","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98576725,0.0011008979,0.010663478,0.00007006206,0.000036032063,0.000037985068,0.00060710235,0.00018654337,0.0015306077],"genre_scores_gemma":[0.9697021,0.0014891562,0.023000672,0.00011709036,0.000017070563,0.00019492379,0.00088001386,0.00012779598,0.0044711144],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989367,0.000011408338,0.0000065105796,0.00003626897,0.000031557403,0.00002045692],"domain_scores_gemma":[0.99982375,0.000061714825,0.000042673335,0.000009155086,0.000044068092,0.00001858856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028283463,0.00038405915,0.0002539379,0.0002120715,0.00014264429,0.0002514897,0.00016822762,0.00034375506,0.0013058006],"category_scores_gemma":[0.00021524966,0.00021361161,0.00027400313,0.00018972554,0.00025695132,0.00042802296,0.00021264007,0.0007040486,0.00023830144],"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":[0.00012345254,0.00001420031,0.00026724758,0.00003649504,0.0000027016144,0.000026645268,0.000038168168,0.00005476428,0.99820113,0.000020981253,0.000035557787,0.0011787115],"study_design_scores_gemma":[0.00000663269,0.00016691645,0.009897639,0.00001012845,0.0000099066665,0.00006982023,0.00007690868,0.0024682737,0.98638356,0.0000241108,0.0008733444,0.000012900536],"about_ca_topic_score_codex":0.00073826284,"about_ca_topic_score_gemma":0.0015045583,"teacher_disagreement_score":0.0013058006,"about_ca_system_score_codex":0.00018479883,"about_ca_system_score_gemma":0.00011925989,"threshold_uncertainty_score":0.004368305},"labels":[],"label_agreement":null},{"id":"W4404630760","doi":"10.1016/j.foodchem.2024.142216","title":"Effect of different milling methods on isolation of pinto bean starch, and the characteristics of the isolated starches","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Pinto bean; Isolation (microbiology); Food science; Chemistry; Botany; Biology; Phaseolus; Microbiology","score_opus":0.014330657528584744,"score_gpt":0.2811424836534708,"score_spread":0.266811826124886,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404630760","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9950217,0.0017932487,0.002557165,0.000029350125,0.0000242299,0.000035991437,0.0001065968,0.000028118862,0.00040369033],"genre_scores_gemma":[0.9901097,0.0014657947,0.0072794054,0.00009090471,0.000015203497,0.000042612923,0.00022155234,0.00003953843,0.00073537725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996841,0.000062282765,0.000050102528,0.00008766223,0.00007588234,0.000040012856],"domain_scores_gemma":[0.9995314,0.00016616813,0.00015198298,0.000039822124,0.00004614173,0.00006442857],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035088908,0.00057384325,0.00031507114,0.00030624922,0.00015986132,0.00040430203,0.00016396314,0.00023991162,0.000713504],"category_scores_gemma":[0.00066715805,0.0002453138,0.000339759,0.00030116914,0.00021559227,0.00039462,0.00027961025,0.0006929979,0.00013760003],"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":[0.0003360507,0.00005261883,0.00052031677,0.00012848049,0.000021684415,0.00004869069,0.000037466518,0.000050057104,0.99613523,0.000009301781,0.000009799616,0.0026502544],"study_design_scores_gemma":[0.00001850853,0.0014224004,0.021448951,0.000014142305,0.0000604995,0.0001597587,0.00006824982,0.0003339652,0.97556895,0.000022429542,0.000866237,0.00001593353],"about_ca_topic_score_codex":0.0002016728,"about_ca_topic_score_gemma":0.0006366161,"teacher_disagreement_score":0.000713504,"about_ca_system_score_codex":0.0001087647,"about_ca_system_score_gemma":0.00009727037,"threshold_uncertainty_score":0.002386868},"labels":[],"label_agreement":null},{"id":"W4404730715","doi":"10.1016/j.jff.2024.106607","title":"Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma","year":2024,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","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":"European Commission","keywords":"Aroma; In vitro; Antioxidant; Food science; Chemistry; Functional food; Antioxidant capacity; Biotechnology; Biochemistry; Biology","score_opus":0.05659192650008454,"score_gpt":0.24492165559341747,"score_spread":0.18832972909333293,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404730715","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99834585,0.0009203429,0.0003535676,0.000016183707,0.0000065768454,0.000012352089,0.00005606731,0.000005530311,0.00028358266],"genre_scores_gemma":[0.9964026,0.0006711441,0.0019304826,0.000041850668,0.000005319863,0.000010803583,0.00022721471,0.0000064181545,0.00070408284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998832,0.000026080521,0.000009330477,0.000028975192,0.00002752827,0.000024975128],"domain_scores_gemma":[0.9998734,0.00002408812,0.00003139269,0.000009025682,0.000022456452,0.000039685405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002714182,0.0005241665,0.00034388667,0.00032725403,0.00018439525,0.0004482246,0.00015596242,0.00036845525,0.0008105422],"category_scores_gemma":[0.00011705075,0.0001186838,0.00048085678,0.00022351161,0.00019232834,0.00037343713,0.00025636033,0.00032100658,0.00014151495],"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":[0.00021449327,0.000037308015,0.0004760557,0.00009857694,0.000010675152,0.000041920175,0.000017148097,0.00002068491,0.9978224,0.000013103991,0.0000041214153,0.0012435016],"study_design_scores_gemma":[0.00002567281,0.0044737943,0.04743261,0.000037922928,0.000116279116,0.00037765663,0.00022278745,0.00026923473,0.94492453,0.000037080463,0.002065339,0.000017157943],"about_ca_topic_score_codex":0.0005257807,"about_ca_topic_score_gemma":0.0016694918,"teacher_disagreement_score":0.0008105422,"about_ca_system_score_codex":0.00021093513,"about_ca_system_score_gemma":0.00014709237,"threshold_uncertainty_score":0.0027115345},"labels":[],"label_agreement":null},{"id":"W4404768958","doi":"10.1186/s40795-024-00962-7","title":"Consumption of resistant potato starch produces changes in gut microbiota that correlate with improvements in abnormal bowel symptoms: a secondary analysis of a clinical trial","year":2024,"lang":"en","type":"article","venue":"BMC Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Sumitomo Precision Products (Canada)","funders":"University of Nebraska-Lincoln","keywords":"Medicine; Bloating; Internal medicine; Abdominal pain; Placebo; Diarrhea; Gastroenterology; Constipation; Population; Gut flora; Immunology; Pathology","score_opus":0.060199995548132185,"score_gpt":0.3363005691742478,"score_spread":0.2761005736261156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404768958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98707134,0.003114947,0.00065879844,0.0003312978,0.0002574115,0.0052783173,0.0016391261,0.00008819405,0.0015605415],"genre_scores_gemma":[0.98891544,0.0014320423,0.0011057095,0.00039812335,0.00036417143,0.004616689,0.0012669945,0.000024037288,0.0018767201],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.99825734,0.0009413447,0.00016781267,0.00026440452,0.0001414706,0.0002276051],"domain_scores_gemma":[0.99582267,0.0013702599,0.0011025805,0.00047085684,0.00054788106,0.00068583037],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004389026,0.0016108105,0.0030158267,0.0006115233,0.0005461505,0.0013901328,0.0006498199,0.0011750249,0.0074555045],"category_scores_gemma":[0.0039789598,0.00047154888,0.0036828613,0.000700828,0.001078229,0.0007999464,0.0005286476,0.0019014196,0.0009188876],"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":[0.96917737,0.008110024,0.0028433779,0.0012325008,0.004417693,0.000072972114,0.00007807665,0.0001886039,0.0050317114,0.00004514573,0.00056355825,0.00823904],"study_design_scores_gemma":[0.6688556,0.29893935,0.022306366,0.00009510071,0.006193467,0.000101239,0.000070724425,0.00040753215,0.001732828,0.00013563306,0.0011281524,0.000033950553],"about_ca_topic_score_codex":0.0008114054,"about_ca_topic_score_gemma":0.0013799986,"teacher_disagreement_score":0.0074555045,"about_ca_system_score_codex":0.000644327,"about_ca_system_score_gemma":0.00143851,"threshold_uncertainty_score":0.024941146},"labels":[],"label_agreement":null},{"id":"W4404825736","doi":"10.29303/jpm.v19i6.7475","title":"Determination of Optimum Temperature for Amount Lactic Acid Bacteria and Antioxidant Activity from Pickled Bamboo Betung Boobs (Dendrocalamus asper)","year":2024,"lang":"en","type":"article","venue":"JURNAL PIJAR MIPA","topic":"Food composition and properties","field":"Nursing","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":"Bamboo; Lactic acid; Antioxidant; Food science; Bacteria; Pulp and paper industry; Chemistry; Horticulture; Botany; Biology; Biochemistry; Engineering","score_opus":0.0156584280117904,"score_gpt":0.2646879465199149,"score_spread":0.2490295185081245,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404825736","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9945294,0.0024306334,0.0011668559,0.000086773834,0.000036666537,0.000048510035,0.0006353655,0.000021697306,0.0010441256],"genre_scores_gemma":[0.986837,0.0016703348,0.006613183,0.0000958388,0.000015720048,0.00013399558,0.0016082744,0.00003276608,0.0029928724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997136,0.000041995863,0.000030041812,0.000083500025,0.00008859563,0.000042325282],"domain_scores_gemma":[0.9997371,0.0000685118,0.0000804409,0.00001478583,0.00005390759,0.000045240973],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002489193,0.0004798659,0.0006798465,0.0003364089,0.0002780005,0.00069451827,0.00022293482,0.0003427756,0.0009298747],"category_scores_gemma":[0.00038802394,0.00022354572,0.00041472967,0.00039158756,0.00019131799,0.00037058827,0.00025474787,0.0005858121,0.0003195903],"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":[0.00027018684,0.000064825304,0.0011941202,0.00014617053,0.00000786478,0.00005652158,0.000059907827,0.00006361865,0.9967681,0.000010936977,0.000028589544,0.0013292108],"study_design_scores_gemma":[0.000032248416,0.0024289722,0.09364197,0.00010602627,0.00011527619,0.00030593734,0.00057245407,0.0008673802,0.8983322,0.000070083435,0.0034810195,0.000046537963],"about_ca_topic_score_codex":0.0011460673,"about_ca_topic_score_gemma":0.0028203872,"teacher_disagreement_score":0.0011460673,"about_ca_system_score_codex":0.0002400235,"about_ca_system_score_gemma":0.0002249985,"threshold_uncertainty_score":0.0031107068},"labels":[],"label_agreement":null},{"id":"W4404932798","doi":"10.1002/cche.10855","title":"Exploring the noodle‐making potential and digestibility of native oat starch and citric acid cross‐linked resistant oat starch","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Government of Canada","keywords":"Chemistry; Citric acid; Starch; Food science; Resistant starch","score_opus":0.06512368210178275,"score_gpt":0.2981740641191927,"score_spread":0.23305038201740996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404932798","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973309,0.0008295521,0.0014263906,0.000010916737,0.0000062320805,0.000012672396,0.00006674964,0.000007855566,0.00030879237],"genre_scores_gemma":[0.99331576,0.00080382405,0.004876042,0.000021561076,0.0000035221801,0.000023503484,0.00016966056,0.000012961029,0.000773224],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998541,0.00002628531,0.000015313848,0.000035601963,0.00004434058,0.00002440057],"domain_scores_gemma":[0.9998024,0.000032974505,0.00008145352,0.000017355773,0.000038496066,0.000027322021],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027187634,0.00030889237,0.00018349758,0.00030095645,0.000082273495,0.00046337684,0.0001075423,0.00020154689,0.00047434555],"category_scores_gemma":[0.00031939385,0.00012486131,0.00032667175,0.00020568159,0.00012686073,0.00034328774,0.0001590855,0.00028084914,0.00008652011],"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":[0.00007832338,0.000018710653,0.00059408025,0.000060246846,0.0000101400665,0.00002806943,0.000013536841,0.000063962754,0.99757856,0.000028478144,0.000005712514,0.0015202892],"study_design_scores_gemma":[0.000009679031,0.00102868,0.016797988,0.000023311064,0.00005087687,0.00016170519,0.00010165476,0.00095617207,0.97931963,0.000040578016,0.001493199,0.000016397144],"about_ca_topic_score_codex":0.00039964225,"about_ca_topic_score_gemma":0.00069206103,"teacher_disagreement_score":0.00047434555,"about_ca_system_score_codex":0.00013748594,"about_ca_system_score_gemma":0.00010300003,"threshold_uncertainty_score":0.0015867949},"labels":[],"label_agreement":null},{"id":"W4404990495","doi":"10.1016/j.indcrop.2024.120197","title":"Extraction and characterization of rubberwood starch for accurate structural and physicochemical properties analysis","year":2024,"lang":"en","type":"article","venue":"Industrial Crops and Products","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Guangzhou Municipal Science and Technology Project; Agriculture Research System of China; Natural Science Foundation of Hainan Province; National Natural Science Foundation of China","keywords":"Starch; Extraction (chemistry); Characterization (materials science); Chemistry; Chromatography; Pulp and paper industry; Food science; Materials science; Engineering; Nanotechnology","score_opus":0.0663308910101607,"score_gpt":0.29407922269105274,"score_spread":0.22774833168089204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404990495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8554735,0.004798972,0.13308407,0.00015956015,0.00006905223,0.00029908714,0.0017496033,0.0002576751,0.004108513],"genre_scores_gemma":[0.8549813,0.0035044344,0.13370575,0.00013005265,0.000025675645,0.00038762356,0.0028514625,0.00011898764,0.0042947186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982446,0.000017505065,0.000027328826,0.00004239583,0.00007047024,0.000017927228],"domain_scores_gemma":[0.9998136,0.00003444826,0.000033754855,0.000022598013,0.000080839745,0.000014799462],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030412755,0.00043511452,0.00028790015,0.0007954195,0.00017358667,0.00021103653,0.0002057687,0.00029579716,0.0010051554],"category_scores_gemma":[0.00037538938,0.00017117056,0.0003608746,0.00065633905,0.00014464029,0.00036778604,0.00017492087,0.00041126294,0.00039761432],"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":[0.000017098702,0.000012584332,0.0005107977,0.00010174706,0.000003978129,0.00012461745,0.000034443518,0.000075312826,0.99258065,0.00007887622,0.000036262463,0.006423591],"study_design_scores_gemma":[0.000010496309,0.00024233181,0.015682748,0.000034597793,0.000030073877,0.00077821733,0.00012864525,0.002506907,0.9737362,0.00027772936,0.0065425094,0.000029612878],"about_ca_topic_score_codex":0.0006285036,"about_ca_topic_score_gemma":0.0012193593,"teacher_disagreement_score":0.0010051554,"about_ca_system_score_codex":0.000087411005,"about_ca_system_score_gemma":0.00022622268,"threshold_uncertainty_score":0.0033625364},"labels":[],"label_agreement":null},{"id":"W4405264932","doi":"10.1007/s11947-024-03694-5","title":"Effect of Protein Content and Particle Size on Functional Properties of Air-Classified Fava Bean Flour Fractions","year":2024,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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; Canada Research Chairs","keywords":"Chemistry; Food science; Particle size; Starch; CTL*; Wheat flour; Fraction (chemistry); Chromatography; Solubility; Biochemistry; In vitro","score_opus":0.02962592664009412,"score_gpt":0.23978618195574075,"score_spread":0.21016025531564664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405264932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920964,0.00025449845,0.00023447041,0.000011496811,0.000009259539,0.0000035888631,0.000062105544,0.0000061143187,0.00020868196],"genre_scores_gemma":[0.9989164,0.00009597143,0.00030844376,0.000022905828,0.000004188806,0.0000044006833,0.00011892848,0.000012165705,0.0005166508],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997744,0.000047260863,0.000025551306,0.00006620114,0.000032862514,0.000053731754],"domain_scores_gemma":[0.99957687,0.00017884704,0.000062354055,0.000020693673,0.0000749124,0.00008627792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003067135,0.00027173926,0.00025351022,0.00019166288,0.00017698715,0.00037314533,0.00016077622,0.00024896345,0.001069726],"category_scores_gemma":[0.0006137491,0.00016322485,0.00026371158,0.00019707129,0.00030527063,0.00030291567,0.00018805025,0.00034079727,0.0002150792],"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":[0.0025319492,0.00007672796,0.001955828,0.000053810152,0.000025125722,0.00005392893,0.00006626485,0.00010634636,0.9934794,0.00001752804,0.000019606863,0.0016135419],"study_design_scores_gemma":[0.000020135209,0.0011990923,0.035434876,0.000008591808,0.00007965733,0.0000974258,0.00012374335,0.0007036956,0.9618889,0.000020555066,0.00041058435,0.000012780774],"about_ca_topic_score_codex":0.001909597,"about_ca_topic_score_gemma":0.002165018,"teacher_disagreement_score":0.001909597,"about_ca_system_score_codex":0.00016390062,"about_ca_system_score_gemma":0.00015184497,"threshold_uncertainty_score":0.0037969947},"labels":[],"label_agreement":null},{"id":"W4405436835","doi":"10.1016/j.foodhyd.2024.110998","title":"Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization","year":2024,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Natural Science Foundation of Heilongjiang Province; China Scholarship Council","keywords":"Curdlan; Rheology; Gluten; Characterization (materials science); Chemistry; Chemical engineering; Food science; Polymer science; Materials science; Nanotechnology; Biochemistry; Composite material; Polysaccharide","score_opus":0.01171984634801665,"score_gpt":0.22892375761242853,"score_spread":0.21720391126441188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405436835","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9911555,0.00025139982,0.007248637,0.00006293404,0.000010776855,0.00002366292,0.0000870494,0.000041374118,0.0011186423],"genre_scores_gemma":[0.99555784,0.00015977249,0.0028650437,0.00003593087,0.0000018616287,0.000019611902,0.00008710048,0.000010329494,0.0012625605],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999434,0.0000066307457,0.0000033911585,0.000012054848,0.0000177098,0.000016803384],"domain_scores_gemma":[0.9999305,0.000014301316,0.000024364275,0.0000076797305,0.000011734954,0.000011566955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019664146,0.00023744864,0.0000941161,0.00008898949,0.0001435414,0.000167431,0.00015244282,0.00017366068,0.0008539822],"category_scores_gemma":[0.00012587049,0.00009418738,0.0001821942,0.000065887325,0.0002656142,0.00029536826,0.00015607431,0.00039749494,0.000120838005],"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":[0.000042839074,0.000011219846,0.00009127819,0.00002251737,0.0000016558256,0.000048597736,0.000026508627,0.00007890171,0.9988133,0.00026926116,0.000009794853,0.0005840333],"study_design_scores_gemma":[0.0000042375855,0.00004361105,0.0010202428,0.0000017667682,0.0000022293482,0.000031329946,0.000024689194,0.00083341537,0.9974287,0.000058720354,0.0005480351,0.0000029522237],"about_ca_topic_score_codex":0.0004174996,"about_ca_topic_score_gemma":0.00069521286,"teacher_disagreement_score":0.0008539822,"about_ca_system_score_codex":0.00020471976,"about_ca_system_score_gemma":0.00017924506,"threshold_uncertainty_score":0.0028568506},"labels":[],"label_agreement":null},{"id":"W4405564956","doi":"10.1186/s44316-024-00022-x","title":"Soy-derived materials: a sustainable resource and their applications in medicine and tissue engineering","year":2024,"lang":"en","type":"article","venue":"Biotechnology for Sustainable Materials","topic":"Food composition and properties","field":"Nursing","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":"Tissue engineering; Resource (disambiguation); Biochemical engineering; Engineering; Environmental science; Biomedical engineering; Materials science; Computer science","score_opus":0.011462822956930152,"score_gpt":0.25284804650888953,"score_spread":0.24138522355195938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405564956","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":[0.010259219,0.97408277,0.00488382,0.0014320558,0.0004372531,0.00002054106,0.00012858135,0.000027975962,0.008727725],"genre_scores_gemma":[0.053145327,0.9355671,0.005871688,0.0005209953,0.00026734069,0.000035225035,0.00018287453,0.000020618108,0.0043888655],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99967086,0.000065900254,0.000034179608,0.000046003774,0.00015191725,0.00003111186],"domain_scores_gemma":[0.9997993,0.00009352335,0.000047204292,0.0000068226,0.000039113624,0.0000140461125],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006468161,0.00046498765,0.0004735299,0.001642793,0.00031947394,0.001363154,0.00030836335,0.0009778244,0.0020499034],"category_scores_gemma":[0.00052553025,0.00023349779,0.0004156334,0.0012106634,0.0005224997,0.0013223422,0.00076329557,0.0007937862,0.00064617896],"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":[0.00017744175,0.00013080801,0.001946991,0.024986112,0.00015568538,0.0016303923,0.00073849567,0.0015328332,0.18354169,0.05313746,0.009778259,0.72224385],"study_design_scores_gemma":[0.000006579464,0.0002874111,0.0020443092,0.0042846105,0.00009687353,0.0018605405,0.0006728419,0.00045980225,0.04533222,0.009849254,0.9350561,0.00004949137],"about_ca_topic_score_codex":0.0005781542,"about_ca_topic_score_gemma":0.0011350764,"teacher_disagreement_score":0.0020499034,"about_ca_system_score_codex":0.0004158635,"about_ca_system_score_gemma":0.0005384481,"threshold_uncertainty_score":0.006857574},"labels":[],"label_agreement":null},{"id":"W4405613177","doi":"10.1016/j.jcs.2024.104094","title":"Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics","year":2024,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":9,"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":"National Key Research and Development Program of China","keywords":"Adipate; Fermentation; Food science; Chemistry; Acetylation; Biochemistry; Polymer chemistry","score_opus":0.013296993114155541,"score_gpt":0.2854966954287489,"score_spread":0.27219970231459334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405613177","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992429,0.0002768502,0.00013460971,0.000016569162,0.000018995028,0.0000065856307,0.00009594266,0.0000036441384,0.0002041046],"genre_scores_gemma":[0.99862874,0.0002125245,0.00022593727,0.000027537712,0.000005663786,0.0000053780773,0.0001733931,0.0000054064226,0.00071544823],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988496,0.000029241291,0.00001256372,0.00002061058,0.000019988638,0.0000325967],"domain_scores_gemma":[0.99977595,0.00006491256,0.00003821632,0.000019414909,0.000045965935,0.000055442015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018638671,0.0003132447,0.00024025475,0.00010816956,0.00015621679,0.00023631644,0.0001484916,0.000178151,0.0016017791],"category_scores_gemma":[0.00038616318,0.00013649826,0.00029670013,0.00018633572,0.00029349452,0.00026138962,0.00019143824,0.00043940375,0.00013816802],"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":[0.01007388,0.00014998853,0.0012035298,0.00006641478,0.000039241044,0.00009648404,0.000103833794,0.0001570952,0.9861794,0.000047966652,0.00003161679,0.0018504922],"study_design_scores_gemma":[0.000073148985,0.0028007734,0.014507126,0.000010998786,0.00007535807,0.000060474522,0.00015145204,0.00049757515,0.9812289,0.000022641405,0.00055471447,0.000016958516],"about_ca_topic_score_codex":0.002287084,"about_ca_topic_score_gemma":0.0027565015,"teacher_disagreement_score":0.002287084,"about_ca_system_score_codex":0.00017257157,"about_ca_system_score_gemma":0.00027699856,"threshold_uncertainty_score":0.005358517},"labels":[],"label_agreement":null},{"id":"W4405842298","doi":"10.1016/j.foodchem.2024.142627","title":"Enhancing the nutritional value of sorghum grains bred for northern Europe through processing: A perspective on phenolic bioaccessibility and protein digestibility","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; Miller Group (Canada)","funders":"Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Consejo de Desarrollo Científico, Humanístico, Tecnológico y de las Artes, Universidad de Los Andes Venezuela; Universidade Federal do Estado do Rio de Janeiro; Fundação de Amparo à Pesquisa do Estado da Bahia; Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Sorghum; Protein digestibility; Food science; Value (mathematics); Perspective (graphical); Chemistry; Agronomy; Biology; Mathematics","score_opus":0.023237656035084694,"score_gpt":0.282639362665776,"score_spread":0.2594017066306913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405842298","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986143,0.00046374172,0.0004456185,0.000016671303,0.0000021971257,0.0000032456092,0.00011944348,0.0000069207704,0.0003278626],"genre_scores_gemma":[0.9956157,0.00048919296,0.0025602903,0.000027019782,0.0000015473294,0.000006535994,0.00039037323,0.000014788035,0.00089451193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999088,0.00002205647,0.000009433342,0.000029390838,0.000015440603,0.0000148138615],"domain_scores_gemma":[0.99990904,0.0000206031,0.000025103984,0.000012095718,0.000016210344,0.000016874748],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002403599,0.00026688495,0.0002213115,0.00030861096,0.00016439773,0.00042669568,0.00012406342,0.00013713726,0.00050870876],"category_scores_gemma":[0.0001408013,0.00007852651,0.0001316791,0.000345671,0.00015085137,0.00015493583,0.00018912843,0.00014508619,0.00008235411],"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":[0.00016830256,0.000015358952,0.0018024839,0.0000349303,0.000014682963,0.000030794177,0.000024129471,0.00006111527,0.9955778,0.000032220232,0.000009039194,0.0022291313],"study_design_scores_gemma":[0.00002694629,0.0009219498,0.24677409,0.000030470994,0.00016753678,0.0005417234,0.0003902743,0.00085996086,0.7430503,0.00012678775,0.0070795147,0.000030557683],"about_ca_topic_score_codex":0.0027958732,"about_ca_topic_score_gemma":0.007535286,"teacher_disagreement_score":0.0027958732,"about_ca_system_score_codex":0.0003114197,"about_ca_system_score_gemma":0.00017060172,"threshold_uncertainty_score":0.005559206},"labels":[],"label_agreement":null},{"id":"W4405883831","doi":"10.1007/s11694-024-03082-9","title":"Investigating the particle morphology and molecular structure of roller-milled yellow pea flours using high-resolution imaging, mid-infrared spectroscopy, and synchrotron X-rays","year":2024,"lang":"en","type":"article","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","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":"University of Winnipeg; Canadian Light Source (Canada); University of Manitoba","funders":"","keywords":"Crystallinity; Materials science; Synchrotron; Starch; Lamellar structure; Analytical Chemistry (journal); Infrared spectroscopy; Scanning electron microscope; Crystallography; Chemistry; Food science; Chromatography; Optics; Composite material; Organic chemistry","score_opus":0.02180014146574875,"score_gpt":0.23771360535593028,"score_spread":0.21591346389018154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405883831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99776363,0.00016909986,0.0016450315,0.000015867465,0.0000030077852,0.000004722389,0.00006839403,0.000020000785,0.00031035143],"genre_scores_gemma":[0.99705124,0.00011736106,0.0017401935,0.000015966682,0.0000018521964,0.0000047824865,0.0001604847,0.000010744187,0.0008973493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993527,0.000004962883,0.000003998493,0.000019737266,0.000024072731,0.000011838536],"domain_scores_gemma":[0.9999038,0.000020915668,0.00002384552,0.000009235059,0.00003058831,0.00001152795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000120599376,0.00009761594,0.00010872498,0.00022555672,0.00016086716,0.0003068703,0.00014725684,0.00023090949,0.0005066671],"category_scores_gemma":[0.00015681943,0.00013736381,0.00015563368,0.00011545602,0.0001445493,0.00027015546,0.00009357906,0.00022991846,0.0001362491],"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":[0.000039521336,0.000008155618,0.0009369646,0.0000070079227,0.0000031253496,0.000027422608,0.000024450632,0.00003630239,0.9980622,0.000023428747,0.000010073774,0.0008213919],"study_design_scores_gemma":[0.0000072884777,0.0001711031,0.105648644,0.000002776713,0.000017825847,0.00021778881,0.00013434199,0.0027442235,0.8903929,0.000040718405,0.0006144888,0.000007780833],"about_ca_topic_score_codex":0.001546223,"about_ca_topic_score_gemma":0.0016188842,"teacher_disagreement_score":0.001546223,"about_ca_system_score_codex":0.00015878073,"about_ca_system_score_gemma":0.0000794977,"threshold_uncertainty_score":0.0030744076},"labels":[],"label_agreement":null},{"id":"W4405893330","doi":"10.1016/j.fochx.2024.102132","title":"Biomimic models for in vitro glycemic index: Scope of sensor integration and artificial intelligence","year":2024,"lang":"en","type":"review","venue":"Food Chemistry X","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Indian Agricultural Research Institute; Ministry of Agriculture of the People's Republic of China; Ministry of Agriculture and Farmers Welfare; Indian Council of Agricultural Research; Ministry of Agriculture - Saskatchewan","keywords":"Scope (computer science); Glycemic index; Index (typography); Artificial intelligence; Computer science; Glycemic; Biomedical engineering; Medicine; Diabetes mellitus; Endocrinology","score_opus":0.09196062143904604,"score_gpt":0.3297416679763782,"score_spread":0.23778104653733217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405893330","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":[0.0013315853,0.9708055,0.023574559,0.0005564267,0.00035993097,0.000041211286,0.00012760241,0.000082331484,0.0031209092],"genre_scores_gemma":[0.01493657,0.97085875,0.011638931,0.00033175456,0.00025720347,0.00010839565,0.00022513713,0.000026497159,0.0016167071],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994998,0.0001336295,0.00004630001,0.000117782416,0.00017720551,0.000025209973],"domain_scores_gemma":[0.9990445,0.0006244944,0.00009464283,0.000059921254,0.00015753909,0.000018853978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015134383,0.0013654629,0.002196538,0.0017961852,0.00019442975,0.0017077342,0.0016290576,0.0013790578,0.0016228651],"category_scores_gemma":[0.0021970638,0.0005412904,0.001391812,0.0016784918,0.00068392104,0.0018523487,0.0007862194,0.0020330902,0.0011914195],"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":[0.00012455296,0.0002142239,0.00091245817,0.031470254,0.0004751668,0.00030082473,0.00015294744,0.012560565,0.019957822,0.047742933,0.01160855,0.87447965],"study_design_scores_gemma":[0.00003517642,0.00060745917,0.002138865,0.008377373,0.0008944041,0.0016627404,0.00020470115,0.030929375,0.03005885,0.032718275,0.892125,0.0002476459],"about_ca_topic_score_codex":0.0013557897,"about_ca_topic_score_gemma":0.0010160601,"teacher_disagreement_score":0.002196538,"about_ca_system_score_codex":0.00074521184,"about_ca_system_score_gemma":0.00085458014,"threshold_uncertainty_score":0.0080038905},"labels":[],"label_agreement":null},{"id":"W4405915305","doi":"10.1002/cche.10866","title":"High amylose maize starch can produce an inclusion complex with extract of medicinal plants of <i>Amphipterygium adstringent</i>","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Chemistry; Amylose; Starch; Food science; Inclusion (mineral); Botany; Mineralogy","score_opus":0.02506609762471007,"score_gpt":0.2638930390861157,"score_spread":0.23882694146140565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405915305","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963347,0.0007647686,0.001754692,0.00004222666,0.000015444051,0.000021597689,0.00010088618,0.000035141125,0.0009306359],"genre_scores_gemma":[0.99614197,0.00029939067,0.0020170207,0.000038129303,0.0000043952796,0.0000139676895,0.00015037505,0.000011858408,0.001322847],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999342,0.0000122240035,0.000006887277,0.000017863624,0.000018922598,0.000009874925],"domain_scores_gemma":[0.99994206,0.000011303104,0.000022909893,0.000006785333,0.000007517523,0.000009447718],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008431842,0.00022928623,0.0001538815,0.00013712092,0.0000711807,0.00018342937,0.00012809379,0.00017990427,0.0010565092],"category_scores_gemma":[0.00011044139,0.00009435368,0.00020755155,0.000103770464,0.00010867399,0.0001492808,0.0001889927,0.00022777318,0.00016132061],"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":[0.000047706875,0.000008030246,0.00006105755,0.000031799158,0.0000044780554,0.000012465608,0.000005248665,0.000014325732,0.99925333,0.000026748274,0.000009361532,0.00052550616],"study_design_scores_gemma":[0.000010770963,0.00029318425,0.0021539943,0.0000053628974,0.000015789754,0.000085721535,0.0000102881195,0.00029732933,0.99535805,0.000022847536,0.0017438032,0.0000028727811],"about_ca_topic_score_codex":0.00017483899,"about_ca_topic_score_gemma":0.0002418343,"teacher_disagreement_score":0.0010565092,"about_ca_system_score_codex":0.000098086406,"about_ca_system_score_gemma":0.00006249892,"threshold_uncertainty_score":0.0035344362},"labels":[],"label_agreement":null},{"id":"W4405925463","doi":"10.1016/j.foodchem.2024.142716","title":"Quantifying intestinal lipolysis with MRI and TD-NMR: Proof of concept using dairy cream digested in vitro","year":2024,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"H2020 Marie Skłodowska-Curie Actions; Horizon 2020; Institute of Circulatory and Respiratory Health; Centre National de la Recherche Scientifique","keywords":"Lipolysis; In vitro; Chemistry; Proof of concept; Food science; Chromatography; Biochemistry; Computer science","score_opus":0.03384063987485637,"score_gpt":0.26769606993607015,"score_spread":0.2338554300612138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405925463","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8666664,0.0056620794,0.12340701,0.00074475724,0.00015676559,0.0006218162,0.0006864838,0.00033438238,0.0017203323],"genre_scores_gemma":[0.8148213,0.0056967833,0.17525248,0.00035419338,0.00007526892,0.00047712866,0.00050004566,0.000105945146,0.0027168035],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996785,0.00009245883,0.000019443867,0.000071149916,0.00010479056,0.0000337178],"domain_scores_gemma":[0.99969375,0.00010954573,0.00006411507,0.000025114261,0.00006507537,0.000042443196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012998946,0.00075374916,0.00045827185,0.00022510492,0.00017587784,0.00044211352,0.0005261906,0.000884305,0.00060582475],"category_scores_gemma":[0.0006151924,0.00031771985,0.00033568856,0.00014449019,0.00040287216,0.0005906502,0.000452276,0.00085118675,0.00027055782],"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":[0.00006691503,0.000039701084,0.000039913943,0.00006815963,0.0000036801193,0.000022764023,0.000014041557,0.000095718526,0.99838233,0.00002180824,0.000020222195,0.0012247884],"study_design_scores_gemma":[0.00001556129,0.00038403322,0.00036419343,0.0000074067443,0.000013111469,0.00006717322,0.000022720733,0.0015242839,0.9969343,0.000025440579,0.0006336364,0.000008198644],"about_ca_topic_score_codex":0.000604095,"about_ca_topic_score_gemma":0.0005725831,"teacher_disagreement_score":0.0012998946,"about_ca_system_score_codex":0.0003041104,"about_ca_system_score_gemma":0.00025856393,"threshold_uncertainty_score":0.0068745613},"labels":[],"label_agreement":null},{"id":"W4405926811","doi":"10.1016/j.foodres.2024.115593","title":"High pressure processing at different hydration levels as a tool to enhance rice bran stability and techno-functionality","year":2024,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Agencia Estatal de Investigación; European Regional Development Fund; Ministerio de Ciencia e Innovación; European Commission; University of Manitoba","keywords":"Bran; Pascalization; Food science; Stability (learning theory); Process engineering; Chemistry; High pressure; Biochemical engineering; Computer science; Biotechnology; Biology; Engineering; Organic chemistry; Machine learning; Engineering physics","score_opus":0.07627658280827433,"score_gpt":0.37877324141113294,"score_spread":0.3024966586028586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405926811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9897468,0.00157265,0.0067682974,0.000084190295,0.000025711803,0.00004272212,0.00020024783,0.000107876425,0.0014515157],"genre_scores_gemma":[0.9938194,0.0007096023,0.0037813797,0.00004335125,0.000008166888,0.000036626872,0.00015499278,0.00004512733,0.0014013433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989426,0.0000117090085,0.000006935049,0.00002069456,0.00004604237,0.000020403586],"domain_scores_gemma":[0.99991953,0.000013837425,0.000029087323,0.0000069369244,0.000019306668,0.0000112665175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017021809,0.00035442805,0.00013546497,0.00014416059,0.0001152256,0.00021244289,0.00014034782,0.00017082292,0.0015457828],"category_scores_gemma":[0.00018248663,0.00016227542,0.0002552144,0.00013857876,0.00017287066,0.00031397847,0.00024884526,0.00057297485,0.00023406773],"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":[0.00004385341,0.000011367026,0.00013442045,0.00006797644,0.0000040940185,0.00002721905,0.000019061383,0.00006003656,0.99816823,0.00002626137,0.000029707104,0.001407666],"study_design_scores_gemma":[0.0000055932933,0.00032421338,0.0048522167,0.0000071695445,0.0000170345,0.00008014541,0.00003143683,0.00046745755,0.9929056,0.00002183565,0.0012802493,0.0000070037295],"about_ca_topic_score_codex":0.00061249506,"about_ca_topic_score_gemma":0.0011480297,"teacher_disagreement_score":0.0015457828,"about_ca_system_score_codex":0.0001366681,"about_ca_system_score_gemma":0.00014869435,"threshold_uncertainty_score":0.00517118},"labels":[],"label_agreement":null},{"id":"W4405946196","doi":"10.1002/cche.10862","title":"Ultrasound‐assisted extraction and modification of pulse starches: A review","year":2024,"lang":"en","type":"review","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","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":"Chemistry; Ultrasound; Extraction (chemistry); Pulse (music); Chromatography; Radiology; Optics","score_opus":0.09592023783651339,"score_gpt":0.3707413279254027,"score_spread":0.27482109008888933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405946196","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":[0.000496646,0.9983878,0.00026330163,0.0000840079,0.00008360597,0.00000705388,0.000018331166,0.000009124874,0.000650062],"genre_scores_gemma":[0.0017975211,0.99734914,0.00030202238,0.000060627877,0.000050552775,0.00001023438,0.000025826455,0.0000020517814,0.00040208938],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977773,0.000028279737,0.000037580936,0.00005088576,0.00008107626,0.000024469544],"domain_scores_gemma":[0.99955565,0.00024215867,0.000083559644,0.000012239004,0.000087559565,0.000018877015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005740222,0.0010134088,0.0011003724,0.0023517087,0.00024229544,0.00077321246,0.0006072049,0.0007951061,0.002340708],"category_scores_gemma":[0.0007959912,0.0004497928,0.00078609237,0.0022605,0.000323866,0.0010856801,0.00043653784,0.0007873219,0.00084016134],"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":[0.00010677668,0.00017157425,0.00038406427,0.0959049,0.00024252194,0.000323093,0.0001513472,0.0008975611,0.012662064,0.002828324,0.012260673,0.8740672],"study_design_scores_gemma":[0.00002314714,0.00041944184,0.0020467138,0.0101467585,0.000563429,0.0016136124,0.00015106013,0.00054767914,0.01041741,0.0013380686,0.9726714,0.0000612259],"about_ca_topic_score_codex":0.0009924538,"about_ca_topic_score_gemma":0.0012105331,"teacher_disagreement_score":0.0023517087,"about_ca_system_score_codex":0.0003342598,"about_ca_system_score_gemma":0.00084113056,"threshold_uncertainty_score":0.007830441},"labels":[],"label_agreement":null},{"id":"W4405952672","doi":"10.1002/cche.10863","title":"Quality of resistant starch‐enriched breadcrumbs extrudates","year":2024,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Chemistry; Food science; Resistant starch; Starch","score_opus":0.03639321695880065,"score_gpt":0.3067333685804085,"score_spread":0.27034015162160785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405952672","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978236,0.0008137794,0.00071518373,0.000013783067,0.000009453632,0.000011707693,0.00026009072,0.000019011983,0.00033357157],"genre_scores_gemma":[0.9948801,0.00051104696,0.0018976772,0.000029583445,0.00000397197,0.000016859289,0.0008313321,0.00004530657,0.0017841936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999671,0.000056583674,0.000038013706,0.00007723199,0.00011514088,0.0000420724],"domain_scores_gemma":[0.99964917,0.00003698705,0.00011496883,0.000021470005,0.0001275184,0.000049912593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039432032,0.00064351846,0.00043357981,0.0005113559,0.00015734996,0.00068038574,0.00016499117,0.00023375574,0.001073205],"category_scores_gemma":[0.0003870626,0.00022725583,0.00047525638,0.00042636658,0.00017961924,0.0003574368,0.00037869095,0.00055081473,0.00019061078],"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":[0.00042644504,0.000028027838,0.0013591917,0.000095718584,0.000039823248,0.000076158074,0.000033449283,0.00007807653,0.99585056,0.000019671117,0.000020506328,0.0019724283],"study_design_scores_gemma":[0.000026618223,0.0010212903,0.05033784,0.00005793796,0.00013410581,0.00023971555,0.00018266293,0.00054299494,0.94539714,0.000025991352,0.0020104654,0.000023217073],"about_ca_topic_score_codex":0.0008481175,"about_ca_topic_score_gemma":0.0013458432,"teacher_disagreement_score":0.001073205,"about_ca_system_score_codex":0.00018224127,"about_ca_system_score_gemma":0.00012585321,"threshold_uncertainty_score":0.0035902262},"labels":[],"label_agreement":null},{"id":"W4405952809","doi":"10.1155/sci5/9550396","title":"Unleashing the Potential of Biochar Composite as Organic Nutrient Source: Implications as Soil Ameliorant, Seed Yield, and Physiological Attributes of <i>Helianthus annuus</i> L.","year":2024,"lang":"en","type":"article","venue":"Scientifica","topic":"Food composition and properties","field":"Nursing","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":"Alberta Agricultural Research Institute","keywords":"Biochar; Helianthus annuus; Yield (engineering); Agronomy; Environmental science; Nutrient; Soil conditioner; Sunflower; Soil nutrients; Chemistry; Soil water; Biology; Pyrolysis; Materials science; Soil science","score_opus":0.025616888350336143,"score_gpt":0.25590444550375424,"score_spread":0.2302875571534181,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405952809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99660134,0.0013459518,0.0010313321,0.0000895878,0.000012565503,0.000009143882,0.00022295328,0.000026830217,0.0006601869],"genre_scores_gemma":[0.9967969,0.00051604916,0.0015010722,0.000042704552,0.0000037636187,0.000006608961,0.00022129205,0.000008906705,0.00090259215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994504,0.000007284219,0.0000044481826,0.000015557252,0.000016383508,0.000011341113],"domain_scores_gemma":[0.99992096,0.00001423767,0.000023881568,0.0000062710815,0.000017324392,0.00001734522],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014489001,0.00025874915,0.00019259533,0.0002322185,0.00013579593,0.0002711771,0.00016004601,0.00018475074,0.0003825648],"category_scores_gemma":[0.00007861409,0.00007762911,0.00023710661,0.00015039206,0.00012924636,0.00017694716,0.00016908575,0.00027838984,0.00007873345],"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":[0.00004982484,0.000010423436,0.0006372411,0.000038617192,0.0000053622302,0.000024166296,0.000005635455,0.000043478143,0.9979944,0.00001391248,0.000009956342,0.0011669587],"study_design_scores_gemma":[0.000008261613,0.0006408279,0.041237235,0.000016130058,0.00006606761,0.0002824599,0.00011408037,0.0011063709,0.95379025,0.000106011394,0.0026197005,0.000012594418],"about_ca_topic_score_codex":0.0015140034,"about_ca_topic_score_gemma":0.0036663292,"teacher_disagreement_score":0.0015140034,"about_ca_system_score_codex":0.0002511686,"about_ca_system_score_gemma":0.00019470413,"threshold_uncertainty_score":0.0030103922},"labels":[],"label_agreement":null},{"id":"W4406085830","doi":"10.1002/jsfa.14098","title":"Effects of genotype and environment on the physiochemical properties of Canadian oat varieties","year":2025,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Avena; Amylose; Starch; Growing season; Agriculture; Genotype; Biology; Agronomy; Food science; Ecology","score_opus":0.006983879372822728,"score_gpt":0.1723802671721526,"score_spread":0.16539638779932989,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406085830","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982041,0.0001874015,0.0001280258,0.00001396362,0.0000025833501,0.000006169461,0.00082324544,0.0000090615695,0.0006254353],"genre_scores_gemma":[0.9965822,0.00015269015,0.00044641457,0.000019840381,0.0000013867227,0.000008485686,0.0017262571,0.000022760498,0.0010400019],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995946,0.000024387282,0.000020943788,0.00012613375,0.00015761261,0.00007625676],"domain_scores_gemma":[0.999252,0.000098264776,0.00011708883,0.00004816152,0.0003533862,0.00013105513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032618723,0.00037811254,0.00035293153,0.0009610297,0.0010638655,0.00089803344,0.0003596996,0.00020407642,0.000757708],"category_scores_gemma":[0.00045983706,0.00018088851,0.00036779165,0.0016437483,0.0005487436,0.0001936523,0.00029231358,0.0002831198,0.00015958548],"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":[0.001665027,0.00007233954,0.52819973,0.00013763735,0.00031260296,0.00041666545,0.0015607626,0.00085219985,0.4499878,0.00017940812,0.00050751725,0.016108358],"study_design_scores_gemma":[0.0000018121341,0.000029469167,0.9966859,0.000002188333,0.000023050019,0.000041864085,0.00015121323,0.00011696012,0.002382778,0.000007744904,0.000548853,0.000008136507],"about_ca_topic_score_codex":0.7478128,"about_ca_topic_score_gemma":0.88035375,"teacher_disagreement_score":0.2521872,"about_ca_system_score_codex":0.0056786058,"about_ca_system_score_gemma":0.002884786,"threshold_uncertainty_score":0.5073447},"labels":[],"label_agreement":null},{"id":"W4406090612","doi":"10.1007/s11130-024-01281-9","title":"Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana","year":2025,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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","keywords":"Food science; Chemistry; Glycaemic index; Wheat flour; Gallic acid; ABTS; Fermentation; Fermentation in food processing; DPPH; Polyphenol; Antioxidant; Glycemic index; Glycemic; Lactic acid; Biology; Biotechnology; Bacteria; Biochemistry","score_opus":0.043816913212956436,"score_gpt":0.2739969382469796,"score_spread":0.23018002503402318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406090612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987016,0.00040983924,0.00023913795,0.00003829069,0.000016991875,0.000009995012,0.00011038361,0.000016026608,0.0004576142],"genre_scores_gemma":[0.99518543,0.00042058638,0.001165209,0.00011372127,0.000005883888,0.000017261298,0.00036291147,0.000036552065,0.0026923819],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998685,0.000020540465,0.0000064671794,0.000036136724,0.000025766662,0.00004266963],"domain_scores_gemma":[0.9998741,0.000021628328,0.000021614718,0.000007903527,0.000025977715,0.00004880442],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017269123,0.00038006803,0.00044878785,0.00027612314,0.0003852081,0.00065177307,0.00028516917,0.00027257868,0.002353777],"category_scores_gemma":[0.0002467567,0.00014790402,0.00034094448,0.00029696786,0.00024534843,0.00036437603,0.00054632203,0.00057919393,0.00034259917],"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":[0.0013128812,0.00017011305,0.0005500505,0.00008495669,0.000020697782,0.00006747549,0.000058657162,0.000025112384,0.9958054,0.000040341594,0.000028835235,0.0018354383],"study_design_scores_gemma":[0.00006763449,0.0033879806,0.06203691,0.00005315379,0.0003098215,0.00031954382,0.0005962721,0.00075878884,0.92754143,0.00018895404,0.0047051343,0.000034324363],"about_ca_topic_score_codex":0.001912542,"about_ca_topic_score_gemma":0.0037114413,"teacher_disagreement_score":0.002353777,"about_ca_system_score_codex":0.00023465743,"about_ca_system_score_gemma":0.00033480197,"threshold_uncertainty_score":0.007874191},"labels":[],"label_agreement":null},{"id":"W4406153059","doi":"10.1139/cjps-2024-0105","title":"Variation in cadmium concentration in seed and its association with phenotypic traits of 166 diverse flax (<i>Linum usitatissimum</i> L.) pure lines grown in western Canada","year":2025,"lang":"en","type":"article","venue":"Canadian Journal of Plant Science","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Linum; Biology; Cadmium; Phenotype; Agronomy; Botany; Genetics; Gene; Chemistry","score_opus":0.009305763793308677,"score_gpt":0.20655364077091087,"score_spread":0.1972478769776022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406153059","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99928147,0.00003612925,0.000069111265,0.000004836346,7.18712e-7,0.000010328534,0.0003611715,0.0000070988804,0.00022923983],"genre_scores_gemma":[0.99663997,0.00005943658,0.00043393637,0.000027032105,5.4783334e-7,0.00002277009,0.0013662165,0.000010673276,0.0014394242],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980646,0.000014482845,0.000014936425,0.00007048531,0.000054127293,0.000039626593],"domain_scores_gemma":[0.9994561,0.000057793008,0.00008104175,0.000027090551,0.00024207891,0.00013592417],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023026003,0.00033173437,0.00034560377,0.0011423309,0.0007906597,0.0005163043,0.00042898025,0.000206528,0.00056620635],"category_scores_gemma":[0.00023278335,0.00021786678,0.0002155861,0.0008343375,0.00032705817,0.000121612255,0.0002985428,0.0002993431,0.00015153804],"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":[0.0011800161,0.00017595047,0.41670898,0.00006817491,0.00020793533,0.00047425233,0.0012998425,0.00031231198,0.5715524,0.0000671136,0.00023046015,0.007722571],"study_design_scores_gemma":[0.0000064327346,0.000081438186,0.9931612,0.0000028266038,0.000024739893,0.00006721435,0.00038283598,0.00019170024,0.005666605,0.0000046639943,0.0004010918,0.000009103469],"about_ca_topic_score_codex":0.5604262,"about_ca_topic_score_gemma":0.82681745,"teacher_disagreement_score":0.43957382,"about_ca_system_score_codex":0.0038384136,"about_ca_system_score_gemma":0.0012151818,"threshold_uncertainty_score":0.88432515},"labels":[],"label_agreement":null},{"id":"W4406352060","doi":"","title":"AgMIP Soybean Phase 1: Multi-Model Sensitivity to CO 2 , Temperature, Water, and Nitrogen: AgMIP Soybean Phase 1: Multi-Model Sensitivity Analysis to CO2, Temperature, Water, and Nitrogen.","year":2019,"lang":"en","type":"article","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"","keywords":"Sensitivity (control systems); Nitrogen; Phase (matter); Environmental science; Materials science; Chemistry; Engineering; Electronic engineering","score_opus":0.02020480165459657,"score_gpt":0.26823344596683585,"score_spread":0.24802864431223928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406352060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.84161913,0.0005009939,0.040949553,0.0009547111,0.00021000531,0.0012777867,0.076672174,0.0038033691,0.034012336],"genre_scores_gemma":[0.89843756,0.00020376052,0.047787376,0.00020317973,0.00003208354,0.0015769188,0.04424522,0.0009064122,0.006607418],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99967587,0.00014776982,0.000009262675,0.000044027216,0.00006694194,0.000056123485],"domain_scores_gemma":[0.99834514,0.0009967966,0.00009362095,0.00013241192,0.000350902,0.00008113267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016679007,0.0016603762,0.0009932338,0.0005319557,0.0004535457,0.00045405075,0.0015940208,0.0009743218,0.010675411],"category_scores_gemma":[0.0025830546,0.00076474884,0.0021243517,0.00059460005,0.00022545524,0.0006011792,0.00061014324,0.0013954425,0.0010743502],"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":[0.0025657648,0.0008204036,0.01050363,0.0008778845,0.0006132263,0.000449224,0.00007929032,0.9209971,0.012628753,0.002134015,0.03137046,0.016960263],"study_design_scores_gemma":[0.0014112393,0.0018976387,0.02172122,0.000058048743,0.00022329677,0.00010350735,0.00010557182,0.95047414,0.012698622,0.0019797406,0.00922073,0.00010622675],"about_ca_topic_score_codex":0.025412688,"about_ca_topic_score_gemma":0.020889292,"teacher_disagreement_score":0.025412688,"about_ca_system_score_codex":0.0007866822,"about_ca_system_score_gemma":0.0014160702,"threshold_uncertainty_score":0.05052954},"labels":[],"label_agreement":null},{"id":"W4406374171","doi":"10.1002/cche.10865","title":"Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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 Saskatchewan; University of Manitoba","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Food science; Biotechnology; Biology","score_opus":0.029723680194640605,"score_gpt":0.30838338493513495,"score_spread":0.27865970474049434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406374171","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99911696,0.000084435895,0.00016595704,0.0000069741836,0.0000015588763,0.00001095958,0.00021457275,0.0000040945074,0.00039441435],"genre_scores_gemma":[0.993964,0.00024257255,0.0024651557,0.000035656623,9.2197826e-7,0.00001359258,0.0013105149,0.000023313509,0.0019441482],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996201,0.000021230831,0.000019994723,0.00012658874,0.00014301589,0.00006910113],"domain_scores_gemma":[0.99958366,0.000051410298,0.000055996523,0.000028070219,0.00021332521,0.00006756286],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043792182,0.00044730352,0.0003722888,0.0006211767,0.0012031278,0.00098836,0.0004862151,0.00024666026,0.0005968667],"category_scores_gemma":[0.00035482433,0.00018245618,0.00034464023,0.001063373,0.00046153372,0.00028887953,0.0003673802,0.0003936052,0.00011911021],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007818628,0.00014148891,0.045309797,0.00013207499,0.00009587726,0.000251556,0.0011020455,0.0003636074,0.9415277,0.00011696231,0.00010897689,0.010068004],"study_design_scores_gemma":[0.000012006325,0.0004618748,0.9309248,0.000019956293,0.00011266154,0.00014712416,0.0020188983,0.00072831416,0.063144065,0.000024242712,0.0023783727,0.000027601869],"about_ca_topic_score_codex":0.52847743,"about_ca_topic_score_gemma":0.8178255,"teacher_disagreement_score":0.47152257,"about_ca_system_score_codex":0.0041568535,"about_ca_system_score_gemma":0.001919686,"threshold_uncertainty_score":0.9485989},"labels":[],"label_agreement":null},{"id":"W4406464161","doi":"10.3390/foods14020283","title":"Assessment of Protein Quality and Nutritional Characteristics of Commonly Consumed Pulses in the Caribbean Diet by Different In Vitro Assays","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"In vitro; Food science; Biology; Quality (philosophy); Protein quality; Biochemistry; Physics","score_opus":0.03081423822520342,"score_gpt":0.3238510462570237,"score_spread":0.2930368080318203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406464161","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978265,0.0006470353,0.0006461011,0.00000782626,0.000003005139,0.000016642607,0.00030265952,0.000005983641,0.00054419006],"genre_scores_gemma":[0.99245715,0.0012273893,0.0032888907,0.000048372087,0.0000032462833,0.000044926615,0.0012206782,0.000019411795,0.0016899619],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9997845,0.000032046642,0.00001821861,0.000060610728,0.00006719773,0.00003739582],"domain_scores_gemma":[0.9997309,0.000038544888,0.00008750161,0.000018778956,0.000079144505,0.00004521033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025760673,0.0005665721,0.00030052697,0.0004471144,0.00030758994,0.00049375463,0.00018420196,0.00021685832,0.0006004866],"category_scores_gemma":[0.00030592995,0.00021423861,0.00024822963,0.0005503844,0.00023379765,0.00018927654,0.0002854782,0.00038944642,0.00012318496],"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":[0.000428105,0.00007855833,0.008416605,0.00015247692,0.000060641643,0.0000700308,0.0002715749,0.000045236462,0.98830414,0.000020682417,0.000017594402,0.0021342866],"study_design_scores_gemma":[0.00001685503,0.0020681676,0.52882046,0.000060839513,0.00033190506,0.00048293697,0.0009422132,0.0009896446,0.46348915,0.000051841107,0.0027062008,0.00003982441],"about_ca_topic_score_codex":0.008155196,"about_ca_topic_score_gemma":0.025254449,"teacher_disagreement_score":0.008155196,"about_ca_system_score_codex":0.0003045395,"about_ca_system_score_gemma":0.00021447263,"threshold_uncertainty_score":0.016215444},"labels":[],"label_agreement":null},{"id":"W4406565809","doi":"10.1016/s9999-9994(12)20740-8","title":"10.1016/s9999-9994(12)20740-8","year":2000,"lang":"en","type":"article","venue":"Time to knit","topic":"Food composition and properties","field":"Nursing","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":"Production (economics); Composition (language); Food composition data; Food processing; Food science; Business; Environmental science; Biology; Economics; Art","score_opus":0.010199229460208696,"score_gpt":0.1841550512972758,"score_spread":0.1739558218370671,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406565809","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":[0.000514767,0.00042938284,0.0004591261,0.000324757,0.00031822428,0.000101966594,0.0005453376,0.00060715753,0.9966994],"genre_scores_gemma":[0.0005727625,0.00019240589,0.00033633263,0.00022496843,0.00007153298,0.00006799515,0.0003067956,0.00012516769,0.9981021],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9992274,0.000064707514,0.00007805253,0.00024268038,0.00021097047,0.00017628186],"domain_scores_gemma":[0.99788207,0.0006053995,0.0001327859,0.00021155359,0.00043183405,0.0007363455],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0013017023,0.0030885863,0.0019037004,0.002981146,0.002633637,0.0031987105,0.003780345,0.0068459753,0.9910239],"category_scores_gemma":[0.0017682288,0.0010209121,0.0017104237,0.0024119527,0.0020907193,0.005209242,0.0040238136,0.0027858592,0.9923774],"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":[0.00045158563,0.00032101458,0.0010597897,0.00087586715,0.000039546667,0.00036389646,0.00013495873,0.00042239288,0.0019931411,0.0046561183,0.31729463,0.67238706],"study_design_scores_gemma":[0.00006721588,0.00018725573,0.0010473904,0.0005188199,0.000014789581,0.00047349883,0.0001621885,0.00022053008,0.00036973093,0.00063980283,0.99627066,0.000028062319],"about_ca_topic_score_codex":0.003967867,"about_ca_topic_score_gemma":0.0035631675,"teacher_disagreement_score":0.008976102,"about_ca_system_score_codex":0.0011683878,"about_ca_system_score_gemma":0.0011134852,"threshold_uncertainty_score":0.0128032565},"labels":[],"label_agreement":null},{"id":"W4406579424","doi":"10.1016/s1541-9800(07)70438-6","title":"10.1016/s1541-9800(07)70438-6","year":2000,"lang":"en","type":"article","venue":"Time to knit","topic":"Food composition and properties","field":"Nursing","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":"Dietary fiber; Diabetes mellitus; Type 2 diabetes; Fiber; Medicine; Food science; Environmental health; Endocrinology; Biology; Materials science; Composite material","score_opus":0.00976678794212745,"score_gpt":0.18763272685933224,"score_spread":0.17786593891720479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406579424","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":[0.0005775823,0.0005014864,0.00054562493,0.00038541856,0.00028039346,0.000113999726,0.00056456804,0.0007473686,0.9962836],"genre_scores_gemma":[0.00053432724,0.00020725695,0.00030878896,0.00022162621,0.000063875596,0.00006203884,0.00027102052,0.00012986282,0.99820113],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99936265,0.000051237916,0.000058719575,0.00020773156,0.00017122849,0.00014846103],"domain_scores_gemma":[0.9976311,0.00069065264,0.00015089686,0.00020598677,0.00047252307,0.0008488362],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0010860328,0.0030039258,0.0017384869,0.0028108025,0.0024323482,0.0032308104,0.0033000438,0.006337615,0.9902962],"category_scores_gemma":[0.0016712109,0.0008928308,0.0014743311,0.0023115792,0.0016967165,0.0049499986,0.0034833234,0.002758711,0.99172044],"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":[0.00036957426,0.00029319804,0.0009023886,0.00071974687,0.00003549011,0.0002914534,0.000121420446,0.00036784972,0.0019521723,0.0038008073,0.30459204,0.6865539],"study_design_scores_gemma":[0.00006626049,0.00017498649,0.0010526606,0.00046463351,0.000016019098,0.00038177997,0.00014889086,0.00021376056,0.00043585154,0.0005651004,0.9964539,0.000026221216],"about_ca_topic_score_codex":0.004188019,"about_ca_topic_score_gemma":0.0037667875,"teacher_disagreement_score":0.009703815,"about_ca_system_score_codex":0.0010921848,"about_ca_system_score_gemma":0.0010977413,"threshold_uncertainty_score":0.013841331},"labels":[],"label_agreement":null},{"id":"W4406756902","doi":"10.1016/j.lwt.2025.117419","title":"Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties","year":2025,"lang":"en","type":"article","venue":"LWT","topic":"Food composition and properties","field":"Nursing","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":"Canadian International Grains Institute","funders":"Ministerstwo Edukacji i Nauki","keywords":"Ingredient; Food science; Glycoside; Degradation (telecommunications); Chemistry; Functional food; Fermentation; Biochemistry; Organic chemistry; Computer science","score_opus":0.010886100461781496,"score_gpt":0.2059160151724515,"score_spread":0.19502991471067002,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406756902","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99694806,0.0014030869,0.00087932864,0.000078273275,0.000026892792,0.000026213263,0.00020841803,0.000027464635,0.0004022454],"genre_scores_gemma":[0.99387735,0.0007393084,0.0032906004,0.000066316694,0.000008868482,0.000024281975,0.0006317284,0.000021321259,0.0013401773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977905,0.000051811385,0.000027864367,0.000042351672,0.00005211889,0.000046846446],"domain_scores_gemma":[0.99985814,0.000017600907,0.000042601852,0.000018470288,0.000029750587,0.000033419772],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002190641,0.0006966909,0.0005514864,0.00017642607,0.00017271264,0.00045263546,0.00019598371,0.00032741978,0.00070928904],"category_scores_gemma":[0.00016256844,0.00011539703,0.00056786265,0.00025549193,0.00013858445,0.0003176526,0.0002986991,0.0005197381,0.000300161],"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":[0.00011538069,0.000051910814,0.00017186083,0.000037217666,0.000007427486,0.000034468638,0.000006686768,0.00001628278,0.99888927,0.000004654593,0.0000068756913,0.000657998],"study_design_scores_gemma":[0.000008449496,0.0007134201,0.0058259335,0.000012873047,0.000032000386,0.00015029816,0.000046717207,0.00020697399,0.99212086,0.000009475512,0.0008666198,0.0000064207584],"about_ca_topic_score_codex":0.0010462945,"about_ca_topic_score_gemma":0.0013596099,"teacher_disagreement_score":0.0010462945,"about_ca_system_score_codex":0.00019799231,"about_ca_system_score_gemma":0.00024166005,"threshold_uncertainty_score":0.0023728013},"labels":[],"label_agreement":null},{"id":"W4406791797","doi":"10.1016/j.jbiosc.2024.12.015","title":"Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures","year":2025,"lang":"en","type":"article","venue":"Journal of Bioscience and Bioengineering","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; University of Saskatchewan","funders":"National Research Council Canada; Natural Sciences and Engineering Research Council of Canada; Ministry of Agriculture - Saskatchewan","keywords":"Starter; Aspergillus oryzae; Lactobacillus plantarum; Food science; Fermentation; Legume; Lactobacillus; Fermentation starter; Biology; Microbiology; Starch; Aspergillus; Chemistry; Bacteria; Lactic acid; Botany","score_opus":0.01043250422556171,"score_gpt":0.24143344470323286,"score_spread":0.23100094047767114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406791797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986633,0.00026761467,0.0007413621,0.00001719653,0.000011384351,0.000010098026,0.00009061334,0.000007975879,0.00019048271],"genre_scores_gemma":[0.99693227,0.00027169162,0.0018900099,0.0000132119085,0.0000069931766,0.000011621779,0.00028660716,0.000010364214,0.0005772547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997404,0.0000634297,0.000024934867,0.00004019234,0.0000632327,0.000067752655],"domain_scores_gemma":[0.9998423,0.00003100079,0.000026820915,0.0000105745,0.00003503796,0.00005426263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041890488,0.0006270022,0.0004992775,0.0002905653,0.00025390982,0.00064198335,0.00021785642,0.00017879833,0.00030229997],"category_scores_gemma":[0.00030182107,0.00015311746,0.0005050763,0.00041585416,0.00019009695,0.0002997775,0.0004054922,0.00044640063,0.0001434161],"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":[0.00024178746,0.000035635465,0.00029337057,0.00002416345,0.000007835826,0.000049130253,0.000031245236,0.00005622598,0.9986451,0.000017406986,0.0000068289582,0.0005912057],"study_design_scores_gemma":[0.00001002716,0.00052682887,0.004717204,0.000009310525,0.00003312185,0.000083721316,0.000091936905,0.00051990314,0.99375856,0.000015484435,0.00022832096,0.000005526814],"about_ca_topic_score_codex":0.0012960155,"about_ca_topic_score_gemma":0.0014723318,"teacher_disagreement_score":0.0012960155,"about_ca_system_score_codex":0.00020335833,"about_ca_system_score_gemma":0.00030391593,"threshold_uncertainty_score":0.0025770068},"labels":[],"label_agreement":null},{"id":"W4406821075","doi":"10.1016/j.heliyon.2025.e42118","title":"Innovative strategies for valorization of byproducts from soybean industry: A review on status, challenges, and sustainable approaches towards zero-waste processing systems","year":2025,"lang":"en","type":"review","venue":"Heliyon","topic":"Food composition and properties","field":"Nursing","cited_by":41,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Zero waste; Zero emission; Zero (linguistics); Waste management; Engineering; Business","score_opus":0.13550931672413577,"score_gpt":0.32679479893566266,"score_spread":0.19128548221152689,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406821075","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":[0.0019284716,0.993414,0.0016071249,0.00025109257,0.00013243766,0.000025875976,0.00005801111,0.000015451,0.0025675145],"genre_scores_gemma":[0.0065197796,0.99125755,0.0012071922,0.00014785475,0.000055199147,0.00002364706,0.000070232636,0.0000050407934,0.0007135324],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995259,0.00006606134,0.0000826129,0.000092977156,0.00017837905,0.000054132022],"domain_scores_gemma":[0.9997248,0.00012634679,0.0000660932,0.000011505602,0.000057460948,0.000013773646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007222501,0.0011229626,0.0013930259,0.0024547286,0.0004881942,0.0015211035,0.00074599235,0.0010750178,0.0023405233],"category_scores_gemma":[0.00053823896,0.00051680254,0.001524665,0.0024136857,0.0004969377,0.0020571258,0.00074634864,0.0012235438,0.00076557964],"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":[0.00014357215,0.0002344374,0.0008186258,0.13471064,0.00047948846,0.0009048194,0.00054897,0.0040822746,0.047945246,0.024246413,0.011147021,0.77473843],"study_design_scores_gemma":[0.00001831933,0.0004573055,0.0013874774,0.008047928,0.00047026045,0.0010989445,0.00032382418,0.00088443834,0.016452868,0.0044167005,0.9663748,0.00006709911],"about_ca_topic_score_codex":0.00128256,"about_ca_topic_score_gemma":0.0022427868,"teacher_disagreement_score":0.0024547286,"about_ca_system_score_codex":0.0006295779,"about_ca_system_score_gemma":0.001365236,"threshold_uncertainty_score":0.007829845},"labels":[],"label_agreement":null},{"id":"W4407253577","doi":"10.3390/foods14040547","title":"Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba; University of Saskatchewan","funders":"Government of Saskatchewan; Canada Foundation for Innovation","keywords":"Extrusion; Food science; Biology; Materials science; Composite material","score_opus":0.007754760278496485,"score_gpt":0.2443148835244842,"score_spread":0.2365601232459877,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407253577","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99767035,0.0011050387,0.0008226957,0.000019486386,0.0000063367615,0.00001136839,0.00009191844,0.00001279751,0.00026015795],"genre_scores_gemma":[0.9957164,0.00078418356,0.0022312761,0.000028770828,0.0000047163594,0.00002444817,0.00031389933,0.000026123813,0.00087017944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997223,0.000054386248,0.000034865105,0.000069576265,0.000079272926,0.000039567705],"domain_scores_gemma":[0.9998147,0.000046737357,0.000074746225,0.000009607876,0.000032485794,0.000021687641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003958866,0.00032862122,0.00033926865,0.00026858115,0.00014670144,0.00037540245,0.00016347623,0.00025976507,0.00061749836],"category_scores_gemma":[0.00040098245,0.00015523084,0.00029073158,0.00033418555,0.00016648204,0.00042196148,0.00020942034,0.00042746981,0.00013889786],"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":[0.00022651974,0.000033775024,0.00058991264,0.00008866538,0.000012858808,0.000061553576,0.000041812324,0.00010143438,0.99736553,0.000015431233,0.000010208764,0.001452393],"study_design_scores_gemma":[0.000010464342,0.0006979299,0.018457867,0.00001954206,0.000055582037,0.00014628367,0.00008977996,0.0004121181,0.97864574,0.000013374119,0.0014376217,0.000013681305],"about_ca_topic_score_codex":0.00053916965,"about_ca_topic_score_gemma":0.0010722083,"teacher_disagreement_score":0.00061749836,"about_ca_system_score_codex":0.00016723858,"about_ca_system_score_gemma":0.00009149872,"threshold_uncertainty_score":0.0020936131},"labels":[],"label_agreement":null},{"id":"W4407261038","doi":"10.1016/j.foodhyd.2025.111182","title":"Harnessing glucan branching enzymes for amylose-based starch nanoparticle formation: A novel bottom-up approach","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Diabetes Foundation","keywords":"Amylose; Glucan; Branching (polymer chemistry); Starch; Chemistry; Nanoparticle; Amylopectin; Enzyme; Biochemistry; Food science; Chemical engineering; Nanotechnology; Materials science; Organic chemistry","score_opus":0.029546265808437198,"score_gpt":0.2735164411115312,"score_spread":0.24397017530309403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407261038","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8081902,0.0070716487,0.1588097,0.0008100679,0.0005749075,0.00046314482,0.00049053156,0.0008952331,0.022694532],"genre_scores_gemma":[0.9448162,0.002733633,0.04345211,0.00027143586,0.00003789685,0.00017814903,0.00018312609,0.000085154395,0.008242451],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998472,0.000018838147,0.000011680429,0.000042480082,0.00004508357,0.00003479953],"domain_scores_gemma":[0.9999081,0.00001971393,0.000020301848,0.00001386855,0.000019039984,0.000019009101],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018238538,0.000506627,0.00028146003,0.00017172884,0.00012854321,0.00042003533,0.00029913086,0.00042867626,0.0010016074],"category_scores_gemma":[0.00024520088,0.00020419963,0.00039922242,0.00013353482,0.00023189769,0.00043021434,0.0005475278,0.0008673725,0.0006775044],"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":[0.00003408631,0.00004399413,0.000055688677,0.00010118751,0.000008306815,0.00008716156,0.000042745167,0.00015250195,0.9908003,0.000606278,0.0002038482,0.0078638885],"study_design_scores_gemma":[0.0000054448356,0.00012380493,0.0001580844,0.000006625691,0.0000072079883,0.00007712535,0.000018238306,0.0007783469,0.9949668,0.00012359506,0.0037254787,0.0000091922575],"about_ca_topic_score_codex":0.00024576002,"about_ca_topic_score_gemma":0.0005571255,"teacher_disagreement_score":0.0010016074,"about_ca_system_score_codex":0.00020643134,"about_ca_system_score_gemma":0.00020570122,"threshold_uncertainty_score":0.003350675},"labels":[],"label_agreement":null},{"id":"W4407269125","doi":"10.1093/ijfood/vvaf040","title":"Development of chickpea beverages through enzymatic treatments: from rapid visco analyser to pilot plant production","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Consejo Nacional de Ciencia y Tecnología; Canada Foundation for Innovation; Global Affairs Canada; University of Manitoba","keywords":"Food science; Amylase; Chemistry; Homogenization (climate); Enzyme; Viscosity; Materials science; Biochemistry; Biology","score_opus":0.03124238429732566,"score_gpt":0.3084805194595557,"score_spread":0.27723813516223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407269125","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":[0.9811994,0.00064398797,0.01638837,0.00007940811,0.000031341035,0.00023771837,0.00037877262,0.00024753524,0.00079350924],"genre_scores_gemma":[0.9481704,0.00088420283,0.048193097,0.00004827443,0.000011510389,0.00016749237,0.0006824352,0.000108504624,0.001733999],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996581,0.00008506574,0.000026346357,0.000088979024,0.0001057041,0.000035763653],"domain_scores_gemma":[0.9997887,0.000052381845,0.000052461033,0.000032025084,0.000038581507,0.000035844438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048946345,0.00059882173,0.00054759043,0.00022829782,0.00020666549,0.0005346294,0.0004244901,0.00041280538,0.00070030853],"category_scores_gemma":[0.00041040563,0.00020726855,0.0006109264,0.0002917392,0.00021567718,0.00030043183,0.00032162046,0.00087473146,0.00040832875],"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":[0.00009901478,0.000074145995,0.00028355836,0.000052769974,0.000011678141,0.000045147488,0.000017021666,0.00020721232,0.9972318,0.000015826703,0.000020631722,0.0019412629],"study_design_scores_gemma":[0.00001243227,0.0009638919,0.003193948,0.000009565163,0.000042406693,0.000096973665,0.000023454426,0.0011671784,0.99362385,0.0000127822805,0.00084414805,0.000009341261],"about_ca_topic_score_codex":0.0015538121,"about_ca_topic_score_gemma":0.0017157054,"teacher_disagreement_score":0.0015538121,"about_ca_system_score_codex":0.0002866239,"about_ca_system_score_gemma":0.00025148535,"threshold_uncertainty_score":0.0030896068},"labels":[],"label_agreement":null},{"id":"W4407274871","doi":"10.1016/j.jspr.2025.102576","title":"Application of synchrotron imaging techniques for study of changes in microstructural and nutritional properties of different wheat classes in storage","year":2025,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food composition and properties","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian Light Source (Canada); University of Lethbridge; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; National Research Council; Canadian Institutes of Health Research; Canada Foundation for Innovation; Government of Saskatchewan; Indian Council of Agricultural Research; University of Saskatchewan","keywords":"Synchrotron; Materials science; Synchrotron radiation; Biomedical engineering; Biology; Medicine; Optics; Physics","score_opus":0.04665939061809621,"score_gpt":0.35286810643174876,"score_spread":0.30620871581365255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407274871","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9793363,0.0015632652,0.016272789,0.000078294375,0.00002048482,0.000059416736,0.000785675,0.00009536211,0.0017884149],"genre_scores_gemma":[0.95391303,0.0017932408,0.040070914,0.00010748865,0.000010287609,0.00010943008,0.0010336152,0.000039882736,0.0029221023],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999461,0.000008208369,0.0000043435293,0.000011712508,0.00001756692,0.000012092373],"domain_scores_gemma":[0.99985254,0.000019299721,0.00003760938,0.000016982183,0.000059331676,0.000014097669],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023231262,0.00019372546,0.00015850905,0.00040173085,0.00028163692,0.00024513705,0.00019152588,0.00026182935,0.00085677416],"category_scores_gemma":[0.00012406035,0.00021359613,0.00017673975,0.0006386464,0.00016811778,0.00020473752,0.00015036897,0.00037153612,0.00015671854],"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":[0.00006577279,0.0000112694515,0.002439256,0.000032887132,0.0000061207516,0.000027165142,0.00004281419,0.000036134465,0.99431956,0.00003281035,0.00004338378,0.0029427167],"study_design_scores_gemma":[0.000022683334,0.0005639481,0.351467,0.000021390584,0.00007292242,0.0007069457,0.00045162812,0.0022783629,0.6399341,0.0001410589,0.0043139434,0.000025894016],"about_ca_topic_score_codex":0.0069437595,"about_ca_topic_score_gemma":0.019459883,"teacher_disagreement_score":0.0069437595,"about_ca_system_score_codex":0.00034765608,"about_ca_system_score_gemma":0.00035213062,"threshold_uncertainty_score":0.013806701},"labels":[],"label_agreement":null},{"id":"W4407295674","doi":"10.1111/1750-3841.70022","title":"Germinated/fermented legume flours as functional ingredients in wheat‐based bread: A review","year":2025,"lang":"en","type":"review","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"","keywords":"Legume; Germination; Food science; Ingredient; Fermentation; Fermentation in food processing; Functional food; Micronutrient; Wheat flour; Biotechnology; Biology; Agronomy; Chemistry; Lactic acid","score_opus":0.05621125387739553,"score_gpt":0.35619987913809514,"score_spread":0.29998862526069964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407295674","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":[0.0003870089,0.99889636,0.00010707162,0.000074845695,0.00007695689,0.000006507468,0.000024334946,0.0000046994883,0.0004221362],"genre_scores_gemma":[0.001331545,0.99806243,0.0002370062,0.00007901619,0.000040770985,0.00000776548,0.000037588805,0.0000014803956,0.00020241403],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997582,0.00004009092,0.000056184446,0.000052273757,0.0000737349,0.000019498471],"domain_scores_gemma":[0.9994299,0.00032202012,0.000112363006,0.000012179645,0.00009495496,0.000028615741],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005818384,0.00096928875,0.0012686398,0.0028515253,0.00026554707,0.0012459732,0.0006654131,0.0009061179,0.002529654],"category_scores_gemma":[0.00087271637,0.00033828712,0.00089531275,0.0026400653,0.00028848537,0.0011208587,0.0004964316,0.00084165536,0.0007020831],"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":[0.00019298751,0.00019212406,0.0006013644,0.15377212,0.00049694424,0.00047853915,0.0002591394,0.0006632412,0.007953587,0.0025742345,0.01278673,0.8200289],"study_design_scores_gemma":[0.000027381182,0.0004853426,0.00294719,0.022831248,0.0011381968,0.0015449425,0.00021482096,0.0002493129,0.0026728974,0.0013077134,0.9665332,0.000047837726],"about_ca_topic_score_codex":0.0012531977,"about_ca_topic_score_gemma":0.001730036,"teacher_disagreement_score":0.0028515253,"about_ca_system_score_codex":0.00032981168,"about_ca_system_score_gemma":0.0011089372,"threshold_uncertainty_score":0.008462548},"labels":[],"label_agreement":null},{"id":"W4407347113","doi":"10.1002/jsfa.14179","title":"Porcine <scp><i>in vitro</i></scp> digestion and matrix structure of undigested residue of xylanase‐ and cellulase‐supplemented maize and wheat","year":2025,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada)","funders":"Canadian Institutes of Health Research; Aarhus Universitets Forskningsfond; Canadian Light Source; Aarhus Universitet","keywords":"Endosperm; Xylanase; Chemistry; Cellulase; Residue (chemistry); Food science; Digestion (alchemy); Arabinoxylan; Enzyme; Biochemistry; Agronomy; Biology; Chromatography","score_opus":0.005181050534384634,"score_gpt":0.2205305339841264,"score_spread":0.21534948344974175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407347113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984491,0.0002929901,0.0008393222,0.000009396915,0.000004078357,0.000007961828,0.00014708853,0.000007562459,0.00024256906],"genre_scores_gemma":[0.99596465,0.00026593087,0.0021083842,0.000029339135,0.0000034021382,0.000014010693,0.00058575114,0.000017378983,0.001011149],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998367,0.000041001364,0.000014504264,0.000044433276,0.000030956242,0.000032376585],"domain_scores_gemma":[0.9997464,0.00006446818,0.00008932851,0.000020809739,0.00003247029,0.00004654677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026979047,0.0004625057,0.00027580373,0.00015009193,0.00009842126,0.00034035457,0.00013510042,0.0002147337,0.00059081404],"category_scores_gemma":[0.00016700687,0.00019121585,0.00031796197,0.00016593748,0.00023836984,0.00019964078,0.0001311453,0.00040203065,0.00013566055],"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":[0.00013252102,0.0000069419225,0.0001358795,0.000013543026,0.0000038696953,0.000008236805,0.0000050615326,0.00001599409,0.9995517,0.0000037242967,0.0000017664404,0.00012080384],"study_design_scores_gemma":[0.0000075502544,0.00059611624,0.012713806,0.000004825577,0.000022498607,0.000067042354,0.000035907648,0.00039363097,0.98581254,0.0000087416,0.00033335865,0.00000416587],"about_ca_topic_score_codex":0.001723408,"about_ca_topic_score_gemma":0.0016999713,"teacher_disagreement_score":0.001723408,"about_ca_system_score_codex":0.00024652368,"about_ca_system_score_gemma":0.00020984908,"threshold_uncertainty_score":0.0034267306},"labels":[],"label_agreement":null},{"id":"W4407350340","doi":"10.9734/ajrb/2025/v15i1361","title":"Chemical Composition and Storage Study of Debittered Orange-Seed Flour","year":2025,"lang":"en","type":"article","venue":"Asian Journal of Research in Biochemistry","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Orange (colour); Food science; Chemical composition; Composition (language); Chemistry; Horticulture; Biology; Art; Organic chemistry; Literature","score_opus":0.041236034446679844,"score_gpt":0.3628408076214715,"score_spread":0.32160477317479164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407350340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984913,0.00047649568,0.00027296256,0.0000108686645,0.000010957994,0.000007516989,0.00025280612,0.00000653045,0.00047052858],"genre_scores_gemma":[0.9969997,0.0003946889,0.0007072691,0.000034475823,0.000007360136,0.00000842182,0.0004905915,0.000013083438,0.0013443201],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998932,0.000006710304,0.000007791835,0.000026728083,0.00004686149,0.000018812749],"domain_scores_gemma":[0.99985266,0.000010313545,0.000041203344,0.000007976944,0.00006286649,0.000025021951],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012473005,0.00019789058,0.00021828827,0.00031796045,0.0002404502,0.00024054974,0.00013173412,0.0001902618,0.0010719197],"category_scores_gemma":[0.00018431965,0.00009330435,0.00019797683,0.00038272495,0.00013328217,0.00026676385,0.00012768878,0.0002607842,0.00021399607],"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":[0.00032482136,0.000048891998,0.0080716675,0.00007043846,0.00001388617,0.0003587556,0.00015143819,0.00009021347,0.9870789,0.000029306384,0.00006176745,0.0037000594],"study_design_scores_gemma":[0.000018839495,0.0016603733,0.2331489,0.00002921248,0.00008766198,0.0006992233,0.0009335152,0.0015625217,0.7567062,0.00005602405,0.0050465693,0.000050918665],"about_ca_topic_score_codex":0.001836552,"about_ca_topic_score_gemma":0.00271757,"teacher_disagreement_score":0.001836552,"about_ca_system_score_codex":0.00015599871,"about_ca_system_score_gemma":0.00011006007,"threshold_uncertainty_score":0.0036516786},"labels":[],"label_agreement":null},{"id":"W4407358880","doi":"10.1016/j.foodhyd.2025.111204","title":"Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"Tianjin Science and Technology Program; Tianjin Enterprise Technology Commissioner Project; National Natural Science Foundation of China","keywords":"Xanthan gum; Trifluoroacetic acid; Food science; Chemistry; Gluten; Food chemistry; Gluten free; Wheat gluten; Rheology; Chromatography; Organic chemistry; Materials science; Composite material; Green chemistry","score_opus":0.022363311249404043,"score_gpt":0.24418102246828485,"score_spread":0.2218177112188808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407358880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966763,0.0010794257,0.0015728727,0.000025003308,0.000014218198,0.000020368532,0.000027370119,0.000014102803,0.00057018583],"genre_scores_gemma":[0.99434894,0.0006953424,0.0032982726,0.000029670187,0.000007900298,0.00001718522,0.000044871584,0.0000094249,0.0015482727],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992394,0.000018555846,0.0000061940686,0.000012515011,0.000020684756,0.000017984807],"domain_scores_gemma":[0.99990153,0.00001604207,0.000041138057,0.0000060771295,0.000014791506,0.000020452946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019095768,0.00028646816,0.00012333634,0.00015444082,0.00010268679,0.00013187928,0.00010378581,0.000179249,0.00075369066],"category_scores_gemma":[0.00019580589,0.00010373683,0.00024892142,0.00010843497,0.000106001746,0.00024185644,0.00014882245,0.00026385495,0.00011477642],"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":[0.0002384625,0.00003898946,0.0001612395,0.000069121044,0.000007044761,0.000058299476,0.000024135843,0.00006552755,0.99491334,0.000046579084,0.000018824641,0.0043584206],"study_design_scores_gemma":[0.000012802068,0.00087704166,0.0030913644,0.000009721483,0.000027811813,0.0001206194,0.00002854974,0.0004926241,0.99418217,0.000014425427,0.0011350119,0.000007745713],"about_ca_topic_score_codex":0.00026916846,"about_ca_topic_score_gemma":0.00041404882,"teacher_disagreement_score":0.00075369066,"about_ca_system_score_codex":0.00006920797,"about_ca_system_score_gemma":0.000103124636,"threshold_uncertainty_score":0.0025213957},"labels":[],"label_agreement":null},{"id":"W4407418834","doi":"10.1016/j.foodhyd.2025.111220","title":"Effects of pulsed electric field and freezing pretreatments on structure and physicochemical properties of different crystalline starches","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":23,"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":"Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation; Ministère de l'Enseignement Supérieur et de la Recherche; Ministère de l'Education Nationale, de l'Enseignement Superieur et de la Recherche; National Natural Science Foundation of China; The Ministry of Economic Affairs and Employment; Ministère de l'Europe et des Affaires Étrangères; Providence Health Care","keywords":"Starch; Chemistry; Chemical engineering; Field (mathematics); Materials science; Food science; Mathematics; Engineering","score_opus":0.00759235044004537,"score_gpt":0.2187650771166162,"score_spread":0.21117272667657083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407418834","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991303,0.000292106,0.000269778,0.000012118928,0.000012055275,0.0000085973115,0.000053550724,0.000003262994,0.00021825756],"genre_scores_gemma":[0.9986137,0.0002478085,0.0004539083,0.000023518838,0.0000046884866,0.000009417369,0.0000840338,0.000005061921,0.0005578678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999114,0.000014640224,0.000009766565,0.000023722267,0.000016093438,0.00002427702],"domain_scores_gemma":[0.9996455,0.00013460117,0.000069084774,0.00002832744,0.00007060083,0.000051979256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017099209,0.00023141154,0.00017272976,0.00010981644,0.000116778174,0.0002053702,0.0001210905,0.00018346644,0.0012054353],"category_scores_gemma":[0.0005474678,0.00015135651,0.00024185482,0.00018680713,0.00031788708,0.00028060342,0.00010393397,0.0004435033,0.00009034559],"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":[0.0016361024,0.00006864345,0.00054876466,0.000045404962,0.00001530432,0.00008195262,0.00005877105,0.00009320012,0.9956268,0.00002875417,0.000014864752,0.0017814514],"study_design_scores_gemma":[0.000029945237,0.0015199798,0.016721629,0.000008635313,0.00003995854,0.000091786445,0.00013747471,0.00039257077,0.98061556,0.00004377452,0.00038531917,0.000013411957],"about_ca_topic_score_codex":0.0008763711,"about_ca_topic_score_gemma":0.00090258,"teacher_disagreement_score":0.0012054353,"about_ca_system_score_codex":0.00013102517,"about_ca_system_score_gemma":0.00022655704,"threshold_uncertainty_score":0.004032612},"labels":[],"label_agreement":null},{"id":"W4407540884","doi":"10.1007/s00217-025-04675-4","title":"Contribution of sourdough fermentation and yeast invertase to degradation of FODMAPs in sourdough bread and pasta","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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 Alberta","funders":"Canada Research Chairs","keywords":"Food science; Yeast; Invertase; Fermentation; Chemistry; Biochemistry; Sucrose","score_opus":0.034310157355112836,"score_gpt":0.31971547418960483,"score_spread":0.285405316834492,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407540884","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974955,0.0013485067,0.00052365795,0.0000352524,0.000014485531,0.000008891197,0.000086741784,0.0000056349695,0.00048133294],"genre_scores_gemma":[0.9983675,0.00032853425,0.00041884894,0.000017501156,0.000004050048,0.0000038579255,0.00012317048,0.00000675802,0.00072976697],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978536,0.000048567297,0.0000146467855,0.00004056994,0.000035259538,0.00007552793],"domain_scores_gemma":[0.99971193,0.000072742296,0.000043586042,0.000024419285,0.00008042222,0.000066803856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035469697,0.00058813824,0.0004489661,0.00035876108,0.00035600885,0.0006715239,0.00017443403,0.000454687,0.0008278622],"category_scores_gemma":[0.0004607069,0.00024092593,0.0004909056,0.00030063812,0.0004828872,0.00041658862,0.00027655653,0.00048435325,0.00018354256],"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":[0.0015820214,0.000036574776,0.0036700773,0.00008018235,0.000032567434,0.00025311942,0.00019479118,0.00012993622,0.99107414,0.000062858824,0.000017449489,0.0028662817],"study_design_scores_gemma":[0.00001506305,0.000502594,0.046829723,0.000024745217,0.000058636506,0.00025751,0.00065251783,0.001070366,0.9497744,0.000074834985,0.0007191908,0.000020458237],"about_ca_topic_score_codex":0.007974147,"about_ca_topic_score_gemma":0.005210507,"teacher_disagreement_score":0.007974147,"about_ca_system_score_codex":0.0004247787,"about_ca_system_score_gemma":0.0004657415,"threshold_uncertainty_score":0.015855491},"labels":[],"label_agreement":null},{"id":"W4407697127","doi":"10.1039/d4sm00980k","title":"A refined mechanistic model for swelling kinetics of starch granules","year":2025,"lang":"en","type":"article","venue":"Soft Matter","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; British Columbia Knowledge Development Fund; National Institute of Food and Agriculture; China Scholarship Council; U.S. Department of Agriculture","keywords":"Swelling; Kinetics; Chemistry; Starch; Chemical engineering; Thermodynamics; Food science; Physics; Engineering","score_opus":0.027169661338957533,"score_gpt":0.27791163458693985,"score_spread":0.2507419732479823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407697127","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":[0.08496948,0.0009853836,0.8801693,0.0014847728,0.00038698016,0.00039886768,0.00072242756,0.0003699178,0.030513015],"genre_scores_gemma":[0.89651,0.0013621602,0.0697749,0.0006194277,0.00016836722,0.0010503471,0.0005208379,0.00012496654,0.029869074],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999846,0.000022752889,0.00000818136,0.000044056003,0.000057939305,0.000021048923],"domain_scores_gemma":[0.9998203,0.00005697129,0.000026401973,0.00003697042,0.00004313694,0.000016132692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044836797,0.0006396073,0.0005757962,0.00039423158,0.00037251093,0.00070747547,0.001769982,0.0015739384,0.0035659657],"category_scores_gemma":[0.0010262927,0.0003492892,0.0010451449,0.0003391005,0.00084062136,0.0017500177,0.00052625407,0.0012731678,0.0008882233],"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":[0.000040555977,0.00011803899,0.00052616873,0.00017522564,0.000035393972,0.0003861263,0.00015773579,0.7661017,0.045067746,0.17918901,0.001398223,0.0068040625],"study_design_scores_gemma":[0.0000160733,0.000029533423,0.0002685357,0.0000062741497,0.00000719094,0.000085836786,0.00000985342,0.9803759,0.0013414092,0.016020983,0.0018249087,0.0000134692755],"about_ca_topic_score_codex":0.002625878,"about_ca_topic_score_gemma":0.0017378681,"teacher_disagreement_score":0.0035659657,"about_ca_system_score_codex":0.00083137926,"about_ca_system_score_gemma":0.0008197223,"threshold_uncertainty_score":0.011929333},"labels":[],"label_agreement":null},{"id":"W4407723126","doi":"10.1016/j.jfoodeng.2025.112536","title":"Effects of ingredients on the gas phase of whole wheat flour dough","year":2025,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China; Salt Science Research Foundation","keywords":"Food science; Whole wheat; Wheat flour; Bread making; Wheat gluten; Chemistry; Wheat bread; Gluten","score_opus":0.010952710360449676,"score_gpt":0.23872931122070637,"score_spread":0.2277766008602567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407723126","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99831164,0.00056743395,0.00016892784,0.000028007134,0.000036085,0.000010236483,0.00014912352,0.000008827135,0.00071963744],"genre_scores_gemma":[0.99758697,0.00022080271,0.00037442538,0.00005495046,0.000010584297,0.0000063330904,0.00018924753,0.000024875033,0.0015318416],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981326,0.000049301845,0.000015774505,0.000043080312,0.000026592596,0.00005202101],"domain_scores_gemma":[0.99960834,0.00018116349,0.000045660156,0.000022965676,0.00006286918,0.000079020785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023797517,0.00033789387,0.000282122,0.00018948565,0.00026996929,0.00045348908,0.000221132,0.00029735456,0.0031542866],"category_scores_gemma":[0.00052702683,0.00021480107,0.0003126629,0.00019307357,0.00033757256,0.0005089801,0.00023570978,0.00053025095,0.0002929237],"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":[0.043290067,0.00051631377,0.0015544143,0.00019785383,0.00005702452,0.00012589255,0.00019155447,0.00015834042,0.9488272,0.00009969449,0.000088775196,0.0048928843],"study_design_scores_gemma":[0.00011030421,0.004002629,0.011274896,0.000020427475,0.0001058886,0.000041161264,0.00023289108,0.0005421413,0.98239374,0.000047114765,0.001213994,0.000014729924],"about_ca_topic_score_codex":0.0017976116,"about_ca_topic_score_gemma":0.0015772014,"teacher_disagreement_score":0.0031542866,"about_ca_system_score_codex":0.00022353654,"about_ca_system_score_gemma":0.00021453868,"threshold_uncertainty_score":0.010552108},"labels":[],"label_agreement":null},{"id":"W4407723154","doi":"10.1016/j.foodhyd.2025.111252","title":"Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Fonds Wetenschappelijk Onderzoek; Agentschap Innoveren en Ondernemen","keywords":"Food science; Lactic acid; Context (archaeology); Chemistry; Acetic acid; Succinic acid; Biochemistry; Bacteria; Biology","score_opus":0.01736191845298752,"score_gpt":0.26629566681392186,"score_spread":0.24893374836093435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407723154","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992348,0.0002775551,0.000114915914,0.000011368618,0.000007858396,0.000003194326,0.000056594432,0.0000020890584,0.00029158432],"genre_scores_gemma":[0.9995043,0.00008942373,0.000108122884,0.000009325242,0.0000015856683,0.0000015933584,0.000047589067,0.000003185363,0.00023484284],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998547,0.0000314341,0.0000069045373,0.00003434254,0.000026511098,0.00004618902],"domain_scores_gemma":[0.9997745,0.000058138678,0.000042133175,0.000008878817,0.00004472632,0.000071639646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002457605,0.00020165436,0.00022248,0.00012666322,0.00026779872,0.0005121202,0.00015309149,0.0001958341,0.0015225273],"category_scores_gemma":[0.0003823327,0.00013019286,0.00022214063,0.00017639359,0.0003232315,0.0002610718,0.00016448522,0.00029134616,0.00014574217],"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":[0.0020304895,0.000070289854,0.0033896244,0.000067420166,0.000031069216,0.000086274,0.00012384396,0.00034275136,0.9921653,0.00009929148,0.000032387416,0.0015612581],"study_design_scores_gemma":[0.00003063144,0.0009960372,0.080331065,0.000019516447,0.00006978757,0.000086348664,0.000772705,0.0034237262,0.91300464,0.00016070741,0.0010693584,0.000035531026],"about_ca_topic_score_codex":0.0038004247,"about_ca_topic_score_gemma":0.0042881896,"teacher_disagreement_score":0.0038004247,"about_ca_system_score_codex":0.00027322263,"about_ca_system_score_gemma":0.0003029763,"threshold_uncertainty_score":0.0075566173},"labels":[],"label_agreement":null},{"id":"W4407799617","doi":"10.1080/09637486.2025.2465763","title":"Improving the structure of lentil proteins during fermentation and their association with nutritional values and solubility","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Qatar National Library; Universiti Sains Malaysia; Jordan University of Science and Technology; King Saud University","keywords":"Fermentation; Solubility; Food science; Association (psychology); Biotechnology; Chemistry; Biology; Psychology; Organic chemistry","score_opus":0.010513207236061663,"score_gpt":0.25263686892233783,"score_spread":0.24212366168627616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407799617","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977022,0.0006113432,0.0011654994,0.000049546125,0.000007532827,0.000008818046,0.00007914059,0.0000109138255,0.00036505767],"genre_scores_gemma":[0.99756515,0.0002781891,0.001354774,0.00004140614,0.000004160562,0.000009248655,0.00012847647,0.000010485078,0.00060815335],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982506,0.00004033452,0.000012400297,0.000025859283,0.00005501867,0.00004125694],"domain_scores_gemma":[0.999811,0.00002546163,0.000081196566,0.000011498509,0.000041178802,0.000029750774],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023269483,0.00023718324,0.00018563452,0.00015875591,0.00015450489,0.000513495,0.00014802763,0.00024841857,0.000433417],"category_scores_gemma":[0.00039316274,0.000121732686,0.00025709393,0.00019071513,0.00022222579,0.00036180625,0.00021161379,0.0004585834,0.000096033065],"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":[0.00011413036,0.000017529,0.00084987923,0.00001941733,0.0000049943596,0.000025958616,0.000029342706,0.00004466205,0.9977307,0.000026594716,0.000008920747,0.0011278695],"study_design_scores_gemma":[0.000004543249,0.00022486059,0.019082094,0.0000068257355,0.00001365472,0.000092170376,0.000060689643,0.0007741734,0.97903824,0.000041700005,0.00065158313,0.000009500258],"about_ca_topic_score_codex":0.00088956795,"about_ca_topic_score_gemma":0.00081215805,"teacher_disagreement_score":0.00088956795,"about_ca_system_score_codex":0.0002765721,"about_ca_system_score_gemma":0.00019514648,"threshold_uncertainty_score":0.00200665},"labels":[],"label_agreement":null},{"id":"W4407870915","doi":"10.1016/j.jfca.2025.107407","title":"Influence of coarse particles on nutritional quality of flour ingredients: A comparison between cereals and pulses","year":2025,"lang":"en","type":"article","venue":"Journal of Food Composition and Analysis","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto; Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"Government of Saskatchewan; Prairie Oat Growers Association; University of Saskatchewan","keywords":"Food science; Wheat flour; Food composition data; Quality (philosophy); Chemistry; Physics","score_opus":0.04024086872061961,"score_gpt":0.3368331019827257,"score_spread":0.2965922332621061,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407870915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9996302,0.000115049465,0.00008586577,0.0000025579154,0.0000011851873,0.0000032589123,0.000037600268,0.0000016281599,0.00012263595],"genre_scores_gemma":[0.99907625,0.00009187257,0.00032092375,0.000013697207,0.000001673862,0.000003708603,0.00017688934,0.000005268334,0.00030969642],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998423,0.000023912231,0.000018129775,0.000044737288,0.00004791634,0.000022974511],"domain_scores_gemma":[0.9994972,0.0001412003,0.00011126613,0.000030282255,0.0000872477,0.0001328211],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025839734,0.00018242834,0.00019670861,0.00036141137,0.00017308588,0.00059024134,0.00008677402,0.00015411321,0.00065770413],"category_scores_gemma":[0.000580024,0.00018156173,0.00026194646,0.00023188553,0.00023274696,0.00020296103,0.0002360615,0.00020666569,0.00011126579],"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":[0.0042672777,0.00013275788,0.103909075,0.00015954845,0.00019510106,0.00032542733,0.00032079924,0.00012720482,0.8824459,0.000048288228,0.0000372445,0.008031412],"study_design_scores_gemma":[0.000016896465,0.0014483068,0.94363874,0.000008352057,0.00007116697,0.00030829498,0.00021002008,0.0002228421,0.05363377,0.00003322671,0.00039993512,0.000008396918],"about_ca_topic_score_codex":0.0021078114,"about_ca_topic_score_gemma":0.003649049,"teacher_disagreement_score":0.0021078114,"about_ca_system_score_codex":0.00018196467,"about_ca_system_score_gemma":0.00013376765,"threshold_uncertainty_score":0.004191041},"labels":[],"label_agreement":null},{"id":"W4407955210","doi":"10.1016/j.ijbiomac.2025.141534","title":"Effect of fructose on the processing, micro- and macrostructural properties of starch noodles containing cassava starch","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"China Scholarship Council; Shandong Academy of Agricultural Sciences; Fonds Wetenschappelijk Onderzoek; National Natural Science Foundation of China; Hercules Foundation","keywords":"Starch; Fructose; Food science; Chemistry; Modified starch","score_opus":0.025856556072233923,"score_gpt":0.30382013896760107,"score_spread":0.27796358289536716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407955210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992766,0.00023639466,0.00011339732,0.000009573061,0.000012300825,0.0000029526598,0.000036269375,0.0000032108976,0.00030939744],"genre_scores_gemma":[0.99894685,0.00011404989,0.00024232944,0.000018205672,0.0000037854586,0.000002832764,0.000060273353,0.000008483065,0.0006031519],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989736,0.000025744856,0.000009265045,0.000023915922,0.000013397959,0.000030355717],"domain_scores_gemma":[0.999616,0.00016503605,0.000065807966,0.00002250542,0.000060662962,0.000069928596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018793876,0.00024832785,0.00014908507,0.00012159881,0.00015171747,0.00033457062,0.00014795411,0.0001650302,0.0018631978],"category_scores_gemma":[0.00054741226,0.00013649097,0.00017351171,0.00014312564,0.00026272933,0.00030200183,0.0001462372,0.00034534323,0.00015067369],"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":[0.007311904,0.00014556685,0.0012482642,0.0000930516,0.000034248456,0.00013872319,0.00010345217,0.00019405868,0.98779184,0.00009639649,0.000045886052,0.0027965659],"study_design_scores_gemma":[0.000024399369,0.0013101096,0.008482461,0.0000133862095,0.000040600225,0.000043081927,0.000091520546,0.0005318039,0.98874503,0.00002752283,0.0006762163,0.000013844365],"about_ca_topic_score_codex":0.0011263415,"about_ca_topic_score_gemma":0.0012780293,"teacher_disagreement_score":0.0018631978,"about_ca_system_score_codex":0.00014548365,"about_ca_system_score_gemma":0.00013973184,"threshold_uncertainty_score":0.0062330365},"labels":[],"label_agreement":null},{"id":"W4408042849","doi":"10.1007/s00217-025-04667-4","title":"Modulating texturized pea protein characteristics through extrusion process parameters for application in hybrid and vegan burger patties","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; University of Manitoba","funders":"Government of Saskatchewan; Canada Foundation for Innovation","keywords":"Extrusion; Pea protein; Food science; Biotechnology; Process (computing); Agricultural engineering; Process engineering; Materials science; Biochemical engineering; Manufacturing engineering; Polymer science; Engineering; Chemistry; Biology; Computer science; Composite material","score_opus":0.0439746513639205,"score_gpt":0.3284722402263497,"score_spread":0.2844975888624292,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408042849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952668,0.0007436966,0.0033853073,0.000027908083,0.000012797568,0.000020768603,0.00006938744,0.000042224226,0.00043121318],"genre_scores_gemma":[0.9918685,0.0006848921,0.0049554314,0.000040992058,0.00000608215,0.000033186883,0.00015502762,0.00003318068,0.0022228241],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989784,0.00001306569,0.0000070727733,0.000033516466,0.000030576226,0.000017915436],"domain_scores_gemma":[0.9999168,0.00002448649,0.000025092762,0.0000052974997,0.000018397726,0.000009912967],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023199036,0.00029780314,0.00026707153,0.0002099924,0.00014857757,0.0004483675,0.00023187227,0.0003338394,0.0011992999],"category_scores_gemma":[0.0002556223,0.00014240999,0.00026490784,0.0002426008,0.00015449148,0.00036565223,0.00025060648,0.00045181363,0.000251108],"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":[0.00019091187,0.000044842476,0.00017388344,0.000059529753,0.0000063309203,0.000025569829,0.000025079473,0.000097082906,0.99676394,0.000022471213,0.000016323196,0.002574019],"study_design_scores_gemma":[0.000015198751,0.00064052385,0.0049084756,0.000011355138,0.00003914846,0.00008121868,0.00005231514,0.0008433366,0.9920535,0.000018814206,0.0013247343,0.000011348761],"about_ca_topic_score_codex":0.00026363466,"about_ca_topic_score_gemma":0.0005161621,"teacher_disagreement_score":0.0011992999,"about_ca_system_score_codex":0.00013429446,"about_ca_system_score_gemma":0.00008135562,"threshold_uncertainty_score":0.0040120482},"labels":[],"label_agreement":null},{"id":"W4408225118","doi":"10.1101/2025.03.04.641473","title":"Climate change and the thermal performance of a high protein food source: <i>Wolffia globosa</i>","year":2025,"lang":"en","type":"preprint","venue":"bioRxiv (Cold Spring Harbor Laboratory)","topic":"Food composition and properties","field":"Nursing","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 Guelph; University of Waterloo","funders":"","keywords":"Biology; Botany","score_opus":0.016216169948794257,"score_gpt":0.20200472585280532,"score_spread":0.18578855590401105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408225118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988967,0.000048555605,0.00011404101,0.000019467256,0.0000010842505,9.375436e-7,0.0002557136,0.000007750323,0.0006557724],"genre_scores_gemma":[0.9995659,0.000017305478,0.00005577041,0.000007796553,6.983971e-7,0.0000016496483,0.00023373427,0.0000037019447,0.000113378024],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999578,0.000006388054,0.0000027105482,0.000015045918,0.0000055165606,0.000012538947],"domain_scores_gemma":[0.9998073,0.00003380967,0.00006934198,0.000012351404,0.00004194436,0.000035264686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012720742,0.00021832115,0.00011219001,0.0003124856,0.00017988318,0.00041914417,0.00015020833,0.00020141971,0.001294346],"category_scores_gemma":[0.00021503879,0.000061025377,0.00016676867,0.00026488764,0.00015373938,0.0002161847,0.00020028408,0.00017234265,0.00030283103],"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":[0.00033122813,0.000073594354,0.7727459,0.00010216151,0.00013028308,0.0002705172,0.0002601811,0.0061770366,0.20681027,0.0002189182,0.00096238987,0.011917598],"study_design_scores_gemma":[0.0000041439635,0.0000881717,0.9904322,0.000006831934,0.000016117247,0.00014923974,0.00024891883,0.0027806747,0.005143582,0.00008353177,0.0010386857,0.000008028442],"about_ca_topic_score_codex":0.0075437957,"about_ca_topic_score_gemma":0.008156095,"teacher_disagreement_score":0.0075437957,"about_ca_system_score_codex":0.00040635746,"about_ca_system_score_gemma":0.00007952575,"threshold_uncertainty_score":0.014999807},"labels":[],"label_agreement":null},{"id":"W4408247138","doi":"10.1080/87559129.2025.2467160","title":"Germinated Flours from Different Botanical Sources: A Comprehensive Exploration of Their Influence on Dough Performance and Bread Quality","year":2025,"lang":"en","type":"article","venue":"Food Reviews International","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Germination; Food science; Starch; Chemistry; Wheat flour; Biology; Horticulture","score_opus":0.07848139735359977,"score_gpt":0.33355927779827477,"score_spread":0.255077880444675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408247138","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":[0.48369718,0.5110909,0.0018830709,0.00019597531,0.000098718185,0.00004968821,0.000439539,0.000030082205,0.0025148664],"genre_scores_gemma":[0.60418564,0.38580772,0.0055306456,0.00030557852,0.00009448559,0.00004039186,0.00089077215,0.000035122383,0.0031095943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980956,0.000032448843,0.00001625207,0.000042948395,0.00008234873,0.000016499049],"domain_scores_gemma":[0.9998729,0.00003682194,0.00003996328,0.000006997589,0.000030992218,0.00001228087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044191655,0.0004782847,0.00062274723,0.0012302364,0.00015018843,0.0006220067,0.0001877677,0.00035760453,0.0007042966],"category_scores_gemma":[0.00026413507,0.00013355493,0.0005215682,0.0010155602,0.00019423907,0.0003223446,0.00025848852,0.0004696104,0.00016268723],"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":[0.0020204792,0.0007761636,0.008106088,0.008945618,0.0005258203,0.0006523691,0.00038715213,0.00041661714,0.61009586,0.00046837682,0.0005713362,0.3670341],"study_design_scores_gemma":[0.00021365545,0.02280318,0.40847522,0.004314597,0.0034815888,0.0037513815,0.0011438276,0.00078862254,0.41314566,0.0012100101,0.14051488,0.00015732303],"about_ca_topic_score_codex":0.00055684947,"about_ca_topic_score_gemma":0.0009437348,"teacher_disagreement_score":0.0012302364,"about_ca_system_score_codex":0.00017852493,"about_ca_system_score_gemma":0.00019990327,"threshold_uncertainty_score":0.0023560524},"labels":[],"label_agreement":null},{"id":"W4408527477","doi":"10.1016/j.carbpol.2025.123498","title":"Corrigendum to “Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat” [Carbohydrate Polymers; 2021, volume 257, 117623]","year":2025,"lang":"en","type":"erratum","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"","keywords":"Gluten; Starch; Food science; Volume (thermodynamics); Wheat starch; Chemistry; Polymer; Carbohydrate; Chemical engineering; Polymer science; Biochemistry; Thermodynamics; Organic chemistry; Physics","score_opus":0.021479046595676822,"score_gpt":0.24774108985590707,"score_spread":0.22626204326023025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408527477","genre_codex":"editorial","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":[0.00012927917,0.0031019114,0.0007193174,0.021391544,0.967601,0.000044054625,0.0005019751,0.00023018036,0.006280844],"genre_scores_gemma":[0.0050439723,0.013802057,0.0032868127,0.07366405,0.3091546,0.00022081708,0.0026082026,0.0007896332,0.59142977],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972915,0.00024564957,0.0003196376,0.0004370893,0.001445995,0.00025998874],"domain_scores_gemma":[0.990569,0.001599368,0.0003461047,0.0005365014,0.0064527104,0.00049626926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00235991,0.0030807501,0.0032305536,0.004284606,0.0035815549,0.0031108223,0.0046356525,0.007333323,0.07999188],"category_scores_gemma":[0.01564782,0.0012759003,0.0030908524,0.0027373093,0.0015828831,0.001837201,0.0020715806,0.0067045144,0.052946832],"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":[0.00004070893,0.000015888949,0.000036763566,0.00010536097,0.000009724695,0.00015701704,0.000008130162,0.00006119409,0.0002062982,0.0002663332,0.9912533,0.007839267],"study_design_scores_gemma":[0.000044239267,0.00005493262,0.0015856386,0.000171603,0.00007504111,0.00033726823,0.00003914832,0.00048263528,0.001121454,0.0011289322,0.9949055,0.00005379451],"about_ca_topic_score_codex":0.039733548,"about_ca_topic_score_gemma":0.063514926,"teacher_disagreement_score":0.07999188,"about_ca_system_score_codex":0.0043038405,"about_ca_system_score_gemma":0.003950738,"threshold_uncertainty_score":0.26759946},"labels":[],"label_agreement":null},{"id":"W4408735922","doi":"10.1007/s00217-025-04703-3","title":"High- and low-protein pea genotypes: a comparative study of the composition, quality, and functionality of flour","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","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 Manitoba; University of Saskatchewan","funders":"","keywords":"Pea protein; Composition (language); Food science; Quality (philosophy); Biotechnology; Chemistry; Biology","score_opus":0.10171644648191858,"score_gpt":0.36344586066369555,"score_spread":0.261729414181777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408735922","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994591,0.00007941828,0.00021210952,0.000007963211,0.000004241642,0.0000040025348,0.000105442756,0.000002777885,0.00012493867],"genre_scores_gemma":[0.998288,0.000093875395,0.000285123,0.000025539073,0.0000034118766,0.000006842994,0.00034722476,0.00001610975,0.00093381753],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99969184,0.0000473891,0.000026625476,0.00011158686,0.000063082836,0.000059603295],"domain_scores_gemma":[0.99957293,0.00013704087,0.000062530366,0.000038350056,0.000048686674,0.00014040797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033330198,0.0003175978,0.0005121778,0.0008982863,0.00041542525,0.0004921394,0.00025757286,0.0004920325,0.0013620373],"category_scores_gemma":[0.00038118943,0.00020219556,0.00042657877,0.0007123666,0.00056360656,0.00033806195,0.00042946203,0.0005208823,0.00023961671],"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":[0.004163815,0.00030547098,0.011876005,0.000044918906,0.00012502153,0.0004160535,0.0004297405,0.000037421858,0.97987944,0.00011276018,0.00003461263,0.0025747153],"study_design_scores_gemma":[0.0000824521,0.0035502438,0.8866141,0.000018056788,0.00030307955,0.002153524,0.0014833099,0.00059803965,0.10311299,0.00021605591,0.0018182154,0.00004989958],"about_ca_topic_score_codex":0.0016269928,"about_ca_topic_score_gemma":0.0019859504,"teacher_disagreement_score":0.0016269928,"about_ca_system_score_codex":0.00027751533,"about_ca_system_score_gemma":0.0001742382,"threshold_uncertainty_score":0.0045564175},"labels":[],"label_agreement":null},{"id":"W4408742009","doi":"10.1007/s00217-025-04702-4","title":"Optimising bread preservation: use of sourdough in combination with other clean label approaches for enhanced mould-free shelf life of bread","year":2025,"lang":"en","type":"article","venue":"European Food Research and Technology","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Shelf life; Food science; Biotechnology; Environmental science; Business; Chemistry; Biology","score_opus":0.14680422979718,"score_gpt":0.3176081375732661,"score_spread":0.17080390777608612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408742009","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9816549,0.0033737626,0.013030715,0.00015279707,0.00009221546,0.000079914505,0.00013140716,0.00015216814,0.0013322],"genre_scores_gemma":[0.9812666,0.0014992437,0.014840553,0.000105664985,0.00002053951,0.00003193724,0.00014501264,0.00008036775,0.0020099988],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979883,0.000026304446,0.0000129196815,0.000060095997,0.000059356047,0.000042508058],"domain_scores_gemma":[0.99990845,0.000018349212,0.00001953135,0.000012822281,0.000022155044,0.00001864553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028909638,0.00050140504,0.00050326745,0.00034894308,0.0002697398,0.0009687753,0.00025086847,0.0004698002,0.001362814],"category_scores_gemma":[0.00028025932,0.00018154425,0.0005656295,0.00022912912,0.0002558827,0.0005839157,0.0006561786,0.00051363424,0.00030495008],"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":[0.0002302257,0.00004259966,0.00018171096,0.000097000346,0.000007044905,0.000027949103,0.000025547864,0.00011654304,0.9935371,0.000050772298,0.000033197157,0.0056503504],"study_design_scores_gemma":[0.000026452528,0.0008413025,0.0027467876,0.00002628981,0.00005000953,0.000086531094,0.00006288557,0.00120502,0.9929208,0.000052558342,0.0019630443,0.000018306642],"about_ca_topic_score_codex":0.0007427694,"about_ca_topic_score_gemma":0.0015435383,"teacher_disagreement_score":0.001362814,"about_ca_system_score_codex":0.00020779035,"about_ca_system_score_gemma":0.00022154837,"threshold_uncertainty_score":0.00455904},"labels":[],"label_agreement":null},{"id":"W4408776977","doi":"10.1002/star.70006","title":"Extraction, Structure, Physiological Functions, and Perspectives of Soybean Non‐Starch Polysaccharides: A Review","year":2025,"lang":"en","type":"review","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Natural Science Foundation of Guangxi Province; National Natural Science Foundation of China","keywords":"Polysaccharide; Starch; Extraction (chemistry); Chemistry; Polymer science; Food science; Biochemistry; Chromatography","score_opus":0.06507012829191056,"score_gpt":0.3618453035346181,"score_spread":0.2967751752427075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408776977","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":[0.00027142983,0.9987863,0.00010522255,0.000102380734,0.000101213634,0.0000041837575,0.000026694266,0.000004612472,0.00059800135],"genre_scores_gemma":[0.0010077934,0.99841297,0.0001592308,0.00006730186,0.00004715255,0.00000511405,0.00003158679,9.4851913e-7,0.00026789893],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998517,0.000022968286,0.000030757365,0.000030849547,0.0000488669,0.000014786186],"domain_scores_gemma":[0.9997539,0.00010469598,0.000051974977,0.000006626164,0.00006516705,0.000017598568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004342224,0.0009063373,0.0010033977,0.0027545977,0.00026915176,0.0007505131,0.00045766722,0.0006304363,0.0026303402],"category_scores_gemma":[0.0006403499,0.00031242424,0.00074267027,0.0026564242,0.00022299455,0.00095287734,0.00040907116,0.00091255025,0.0007893626],"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":[0.0001450536,0.000148496,0.00044207278,0.09323777,0.00027467334,0.00032997,0.00013406338,0.00054754823,0.0072614145,0.0031795537,0.018701632,0.87559783],"study_design_scores_gemma":[0.000024352725,0.00025669273,0.0023002606,0.011306098,0.00055115815,0.0016289401,0.00013402279,0.00022156129,0.00256758,0.0015741728,0.9793936,0.00004151884],"about_ca_topic_score_codex":0.0013641787,"about_ca_topic_score_gemma":0.0017440012,"teacher_disagreement_score":0.0027545977,"about_ca_system_score_codex":0.0003397399,"about_ca_system_score_gemma":0.0010522773,"threshold_uncertainty_score":0.008799434},"labels":[],"label_agreement":null},{"id":"W4408889179","doi":"10.1016/j.foodchem.2025.144013","title":"Bean flour under pressure: Probing the techno-functionality through processing-structure-function analysis","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Pascalization; Chemistry; Function (biology); Biological system; Biology; High pressure; Physics; Thermodynamics","score_opus":0.014033789665009814,"score_gpt":0.24332333551321383,"score_spread":0.22928954584820402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408889179","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9883719,0.00058422954,0.009793217,0.00004650908,0.000013004464,0.000020102983,0.00017337664,0.000058397407,0.0009393189],"genre_scores_gemma":[0.99441916,0.0005118015,0.003556422,0.000048396676,0.000009110914,0.000030855645,0.00028705836,0.000027165011,0.0011100762],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998528,0.0000164149,0.000005687073,0.000032168868,0.000058488316,0.00003442045],"domain_scores_gemma":[0.99989843,0.000024425493,0.000029627969,0.000006580845,0.000028969776,0.000011930641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023627521,0.0003762383,0.0001985837,0.00016627564,0.00017348045,0.0002641978,0.00022653176,0.00036808592,0.0011286079],"category_scores_gemma":[0.00021892086,0.0002256006,0.00033168914,0.00029524748,0.00019501738,0.00033145776,0.00017926471,0.00071285147,0.00023777309],"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":[0.000038360766,0.000008532784,0.0001883155,0.000020488438,0.00000480516,0.000026454985,0.000016698736,0.000037291928,0.9988009,0.000023235558,0.000013522996,0.00082152954],"study_design_scores_gemma":[0.0000061450382,0.00030576103,0.016289147,0.00000326265,0.00001961011,0.00022313873,0.000040401716,0.0021964402,0.98017955,0.00005853588,0.00066729786,0.0000105991285],"about_ca_topic_score_codex":0.00079516176,"about_ca_topic_score_gemma":0.00070837775,"teacher_disagreement_score":0.0011286079,"about_ca_system_score_codex":0.0001643982,"about_ca_system_score_gemma":0.000097992626,"threshold_uncertainty_score":0.0037755966},"labels":[],"label_agreement":null},{"id":"W4408934167","doi":"10.1016/j.foostr.2025.100424","title":"Exploration of structural differences between dairy and plant-based cheese","year":2025,"lang":"en","type":"article","venue":"Food Structure","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Government of Saskatchewan; Natural Sciences and Engineering Research Council of Canada; National Research Council; Canadian Institutes of Health Research; Canada Foundation for Innovation; University of Saskatchewan","keywords":"Food science; Materials science; Chemistry; Biological system; Biology","score_opus":0.032722539712491366,"score_gpt":0.26040639108904295,"score_spread":0.2276838513765516,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408934167","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961092,0.0004897464,0.0016750923,0.000023154784,0.0000049328064,0.000013446701,0.00050217344,0.000041430172,0.0011408249],"genre_scores_gemma":[0.9944488,0.00038417606,0.003171805,0.000045780045,0.00000463651,0.00002358259,0.0010418447,0.000035753677,0.00084366614],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999039,0.000007762786,0.0000055821492,0.000024876093,0.00003828593,0.00001951497],"domain_scores_gemma":[0.9999013,0.000021321672,0.000023669145,0.0000073825136,0.00003214859,0.000014055183],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018173129,0.00018923792,0.00017202678,0.00056537107,0.00013522299,0.000422314,0.00019388732,0.00030242017,0.0011213105],"category_scores_gemma":[0.00024647266,0.00022408091,0.00033128337,0.00034873374,0.0001649245,0.00021460293,0.00022400165,0.00023679662,0.00018410044],"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":[0.00011910277,0.000013646497,0.0041634357,0.00011998735,0.000020250742,0.00021497237,0.00011139662,0.00030432965,0.9915678,0.00011450267,0.000076585,0.0031739045],"study_design_scores_gemma":[0.000024562643,0.00042452585,0.30159268,0.0000534256,0.00017303869,0.0016766816,0.0008447139,0.012562806,0.6744407,0.00031903878,0.00781638,0.00007142035],"about_ca_topic_score_codex":0.0011305043,"about_ca_topic_score_gemma":0.001760391,"teacher_disagreement_score":0.0011305043,"about_ca_system_score_codex":0.00018231201,"about_ca_system_score_gemma":0.00011159774,"threshold_uncertainty_score":0.0037511587},"labels":[],"label_agreement":null},{"id":"W4408988858","doi":"10.1016/j.ijbiomac.2025.142491","title":"Changes in starch structure, function and enzyme activity in early-season indica rice under simulating high temperature and strong light during grain filling","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Guangzhou Municipal Science and Technology Project; Natural Science Foundation of Jiangxi Province; National Natural Science Foundation of China","keywords":"Starch; Agronomy; Function (biology); Poaceae; Botany; Enzyme; Chemistry; Materials science; Biology; Food science; Biochemistry; Cell biology","score_opus":0.01456663188716342,"score_gpt":0.2662920603689971,"score_spread":0.2517254284818337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408988858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999729,0.000030305428,0.000110496854,0.0000069141456,0.000003240323,0.0000017184265,0.000051842893,0.0000039981446,0.00006256262],"genre_scores_gemma":[0.9995035,0.000020546817,0.00011138712,0.0000100966845,0.0000010875724,0.0000070314413,0.0001002453,0.000003857765,0.00024224212],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996877,0.0000035402938,0.000002069913,0.000011252211,0.00000385983,0.000010553209],"domain_scores_gemma":[0.99992037,0.00001422036,0.000019471307,0.0000065466734,0.000011437293,0.000027994647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007026372,0.0002082138,0.00025107904,0.0000956785,0.00018144007,0.00024397795,0.00014726429,0.00014916382,0.0004768494],"category_scores_gemma":[0.00012129389,0.0001597318,0.00026223133,0.000117542,0.0002928768,0.00021337485,0.00013374457,0.0003694188,0.000055797325],"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":[0.0046795458,0.000097849705,0.011690255,0.000045453424,0.000026528325,0.00013223318,0.00021820494,0.00029996742,0.98155355,0.000057228004,0.00005325271,0.001145826],"study_design_scores_gemma":[0.00006997527,0.0013771296,0.70947075,0.000007944182,0.00011701053,0.00022608165,0.0010063993,0.006186758,0.2806694,0.0001998155,0.00061838794,0.000050391587],"about_ca_topic_score_codex":0.0033348205,"about_ca_topic_score_gemma":0.003895431,"teacher_disagreement_score":0.0033348205,"about_ca_system_score_codex":0.00027803626,"about_ca_system_score_gemma":0.00024463225,"threshold_uncertainty_score":0.006630838},"labels":[],"label_agreement":null},{"id":"W4409037592","doi":"10.1002/cbdv.202500280","title":"Exploring the Nutritional Excellence and Pharmacological Potentials of Millets: A Comprehensive Review","year":2025,"lang":"en","type":"review","venue":"Chemistry & Biodiversity","topic":"Food composition and properties","field":"Nursing","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":"Columbia College","funders":"","keywords":"Phytochemical; Health benefits; Antioxidant; Antimicrobial; Biotechnology; Neuroprotection; Oxidative stress; Excellence; Traditional medicine; Chemistry; Medicine; Pharmacology; Biology; Biochemistry; Microbiology","score_opus":0.1815307024835841,"score_gpt":0.3214918270310092,"score_spread":0.1399611245474251,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409037592","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":[0.00026389232,0.9984341,0.000104508224,0.0001452649,0.00009678519,0.0000043070254,0.000026333604,0.0000058162063,0.0009190341],"genre_scores_gemma":[0.0009709617,0.9981592,0.00018383429,0.000102077975,0.000063871266,0.000004359675,0.000034056913,0.0000012339202,0.00048037426],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987936,0.0000190483,0.000022486287,0.000027455302,0.000039417646,0.000012186691],"domain_scores_gemma":[0.9998129,0.00009729224,0.000032043303,0.000005101639,0.00003690667,0.000015740688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003414952,0.0007885705,0.0010440855,0.0027336564,0.00030148344,0.0011349883,0.0005098301,0.00069820875,0.0040929355],"category_scores_gemma":[0.00050545105,0.00022028708,0.0005396422,0.0023976522,0.0002841395,0.0010030736,0.0006110039,0.0010006846,0.0011312421],"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":[0.000100515615,0.00009954468,0.00022538804,0.05114578,0.00013283748,0.00022278767,0.00014441626,0.00024049837,0.0039573284,0.0031223213,0.014590451,0.9260182],"study_design_scores_gemma":[0.000012287434,0.0001450378,0.0013153993,0.008653824,0.00022606982,0.0011009834,0.00013737823,0.00007621526,0.0010135811,0.0015903709,0.98570377,0.000025259493],"about_ca_topic_score_codex":0.0009332067,"about_ca_topic_score_gemma":0.0018825872,"teacher_disagreement_score":0.0040929355,"about_ca_system_score_codex":0.0003486305,"about_ca_system_score_gemma":0.00075342244,"threshold_uncertainty_score":0.0136922},"labels":[],"label_agreement":null},{"id":"W4409187415","doi":"10.1016/j.foodhyd.2025.111401","title":"Lipid complexation improves the mechanical properties and functionality of legume starch gels","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"Natural Sciences and Engineering Research Council of Canada; Canadian Light Source","keywords":"Starch; Legume; Chemistry; Chemical engineering; Food science; Nanotechnology; Materials science; Botany; Biology; Engineering","score_opus":0.03854793373879784,"score_gpt":0.25773580474659136,"score_spread":0.21918787100779352,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409187415","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784505,0.0007462121,0.0009461913,0.000040608575,0.00001095531,0.000011885278,0.00005406419,0.000021718424,0.00032333413],"genre_scores_gemma":[0.99731797,0.00039534277,0.0012111514,0.00006577299,0.000003915986,0.000010592338,0.00013565423,0.000017176248,0.0008425083],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983525,0.000032911998,0.000021155236,0.0000350571,0.00004434905,0.00003127504],"domain_scores_gemma":[0.9998779,0.000020036936,0.000045052937,0.000007704687,0.000021686135,0.000027598178],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015669837,0.0004586577,0.0003088865,0.00018583998,0.00010559931,0.0004272967,0.00019504175,0.00032949523,0.00076283276],"category_scores_gemma":[0.00021829283,0.0001621421,0.00023631082,0.00014159498,0.00012739726,0.00022307325,0.00024682964,0.0003775305,0.00014965078],"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":[0.000040867202,0.0000056855074,0.00004192237,0.000016905617,0.000004524879,0.000012521288,0.000006053162,0.0000202465,0.99951565,0.000006473028,0.0000038407934,0.00032532634],"study_design_scores_gemma":[0.000008041468,0.00032765884,0.0032774715,0.0000061177084,0.00002272263,0.000068283545,0.000018010756,0.00032688168,0.99478287,0.000013662702,0.0011415099,0.0000067708784],"about_ca_topic_score_codex":0.00055663165,"about_ca_topic_score_gemma":0.00086101174,"teacher_disagreement_score":0.00076283276,"about_ca_system_score_codex":0.00020147389,"about_ca_system_score_gemma":0.00011039538,"threshold_uncertainty_score":0.0025519133},"labels":[],"label_agreement":null},{"id":"W4409200020","doi":"10.1016/j.jcs.2025.104177","title":"Unraveling the relationship between large-magnitude extensibility of Lamian dough with gluten molecular interactions and subunit composition","year":2025,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"National Natural Science Foundation of China","keywords":"Extensibility; Gluten; Protein subunit; Composition (language); Glutenin; Food science; Wheat gluten; Magnitude (astronomy); Chemistry; Biochemistry; Computer science; Physics; Gene","score_opus":0.03037129438074773,"score_gpt":0.3228742899474378,"score_spread":0.29250299556669007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409200020","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99652076,0.00046096995,0.0025613336,0.00006985262,0.00000785869,0.0000037950094,0.000026204078,0.00001777996,0.0003314729],"genre_scores_gemma":[0.9988722,0.00010263455,0.0007436747,0.00002156067,0.0000060846805,0.00000290773,0.000018833352,0.0000057505295,0.00022619417],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999267,0.000015007145,0.0000048867464,0.000026802776,0.000014173468,0.000012485564],"domain_scores_gemma":[0.9994766,0.00024199802,0.00014107989,0.00005153914,0.000038121896,0.00005070015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038864533,0.00022762034,0.00013792425,0.00027553592,0.0001442263,0.0004368086,0.0002738697,0.00022089998,0.0010390611],"category_scores_gemma":[0.0009014652,0.00025512435,0.00011241908,0.00017467437,0.00033783528,0.0008780207,0.00030941938,0.0005784676,0.000118413634],"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":[0.00016264494,0.000075308926,0.02405589,0.0000654741,0.000039537197,0.000064681684,0.00015323017,0.00047083976,0.9663204,0.0008256768,0.00006637786,0.0076999967],"study_design_scores_gemma":[0.00001821686,0.0003371224,0.60265446,0.000023559152,0.00006808945,0.00042228322,0.00066316355,0.030131428,0.3610516,0.0027290354,0.001855853,0.000045276232],"about_ca_topic_score_codex":0.0004830265,"about_ca_topic_score_gemma":0.0007207192,"teacher_disagreement_score":0.0010390611,"about_ca_system_score_codex":0.00010388393,"about_ca_system_score_gemma":0.00010822011,"threshold_uncertainty_score":0.0034760237},"labels":[],"label_agreement":null},{"id":"W4409259625","doi":"10.1016/j.jcs.2025.104184","title":"Microstructural evolution of wheat kernels during germination: a multi-scale approach","year":2025,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":5,"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 Winnipeg; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Rajarata University of Sri Lanka; University of Manitoba; Asian Development Bank","keywords":"Germination; Scale (ratio); Botany; Biological system; Mathematics; Biology; Physics","score_opus":0.014471792238282098,"score_gpt":0.277739932850889,"score_spread":0.2632681406126069,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409259625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99036354,0.001171315,0.0064608664,0.000020023475,0.00000964363,0.00005308925,0.00071493036,0.00012122005,0.001085298],"genre_scores_gemma":[0.99136895,0.0007073256,0.0060188565,0.000023370378,0.0000060087445,0.00003595317,0.0006923985,0.000035445966,0.0011117775],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993527,0.0000022587435,0.0000026164628,0.000021167343,0.000025431085,0.000013286823],"domain_scores_gemma":[0.9998574,0.000011921587,0.000038217902,0.000010797901,0.000060067832,0.000021558568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012205687,0.00019986782,0.00021755148,0.0006594352,0.0002765302,0.0003738462,0.00019321279,0.00025401663,0.00062510686],"category_scores_gemma":[0.000117715055,0.00023561473,0.00024846522,0.00045434106,0.0002570346,0.00025368333,0.00028411893,0.0003486498,0.00011301087],"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":[0.00007110892,0.000013652782,0.0049188985,0.000060101294,0.000016281178,0.000055564575,0.00010376455,0.00022617342,0.9903003,0.000030943633,0.00004384467,0.0041594543],"study_design_scores_gemma":[0.0000067216984,0.00025813404,0.78218603,0.000018129973,0.000117123076,0.00037423344,0.00046195972,0.0059367996,0.20834075,0.00009256622,0.0021760555,0.000031519066],"about_ca_topic_score_codex":0.010174319,"about_ca_topic_score_gemma":0.019564843,"teacher_disagreement_score":0.010174319,"about_ca_system_score_codex":0.00038282928,"about_ca_system_score_gemma":0.00019966229,"threshold_uncertainty_score":0.020230234},"labels":[],"label_agreement":null},{"id":"W4409290664","doi":"10.1016/j.carbpol.2025.123597","title":"Starch functionality in cosmetics and personal care products","year":2025,"lang":"en","type":"review","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Cosmetics; Personal care; Starch; Polymer science; Chemistry; Skin care; Business; Biochemical engineering; Food science; Organic chemistry; Medicine; Engineering","score_opus":0.04240288336541862,"score_gpt":0.3048172840044839,"score_spread":0.26241440063906524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409290664","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":[0.0013565869,0.99309033,0.00044274033,0.00021198936,0.00026010213,0.000013264064,0.000035447356,0.0000135907385,0.0045760544],"genre_scores_gemma":[0.0074365367,0.98952675,0.0006480899,0.00018885364,0.00010043208,0.000014717288,0.000048477625,0.000004385705,0.0020318006],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996717,0.000050829683,0.00004946553,0.000057286314,0.0001420099,0.000028664377],"domain_scores_gemma":[0.999828,0.000080212405,0.000037558497,0.0000073705905,0.00003554658,0.000011402411],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004539934,0.0008015285,0.000727714,0.0021781807,0.0002830353,0.0009277955,0.0003586552,0.0010280242,0.0037698275],"category_scores_gemma":[0.0004976613,0.00027595577,0.00056166685,0.0015538321,0.00041176684,0.001005734,0.0006501036,0.001207226,0.0011701661],"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":[0.00006865393,0.00010704346,0.00029408289,0.033238564,0.00009768937,0.00034461232,0.0001702047,0.00044672916,0.017622719,0.009479868,0.00897633,0.9291535],"study_design_scores_gemma":[0.000010366115,0.00019204484,0.0013345417,0.005735011,0.00011443978,0.0015877256,0.00013189498,0.00013837947,0.0066579618,0.0024300287,0.98164225,0.000025431169],"about_ca_topic_score_codex":0.0008550546,"about_ca_topic_score_gemma":0.0012758195,"teacher_disagreement_score":0.0037698275,"about_ca_system_score_codex":0.00038175893,"about_ca_system_score_gemma":0.0006006374,"threshold_uncertainty_score":0.01261127},"labels":[],"label_agreement":null},{"id":"W4409353269","doi":"10.1007/s13197-025-06277-0","title":"Techno-functional and sensory properties of pigeon pea–rice protein blends for beverage applications","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Ministry of Agriculture - Saskatchewan","keywords":"Food science; Pea protein; Sensory system; Biotechnology; Biology; Neuroscience","score_opus":0.020599970487781408,"score_gpt":0.24749619146718102,"score_spread":0.2268962209793996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409353269","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99808574,0.00041285824,0.0007607448,0.000020224457,0.000013055601,0.00000880885,0.00007713012,0.000012424816,0.00060900475],"genre_scores_gemma":[0.99762636,0.0002499112,0.00077903207,0.000024302777,0.0000025289105,0.000008060187,0.00011132297,0.000013235185,0.0011852579],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999181,0.0000105652925,0.0000048513025,0.000016915345,0.00003172199,0.000017801704],"domain_scores_gemma":[0.99993074,0.000010159042,0.000016513706,0.0000040006375,0.000018699511,0.000019758834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015432319,0.00024388445,0.00009387678,0.00023695178,0.00013532206,0.0002354472,0.00012261096,0.00020113339,0.0014105507],"category_scores_gemma":[0.0001644388,0.00011397558,0.00019169597,0.0002489962,0.00011903129,0.00025266013,0.00016541396,0.0003158766,0.00020074868],"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":[0.00018404597,0.000020435808,0.00023530007,0.000025069368,0.0000059588206,0.000029050598,0.000015071682,0.000056791258,0.9980952,0.000021817588,0.000020000201,0.0012912769],"study_design_scores_gemma":[0.000011769473,0.00056994555,0.011864753,0.000008446487,0.000036363992,0.00009940059,0.00008936567,0.0011290454,0.98503083,0.000020489771,0.001129703,0.000009910796],"about_ca_topic_score_codex":0.0006446003,"about_ca_topic_score_gemma":0.001210174,"teacher_disagreement_score":0.0014105507,"about_ca_system_score_codex":0.00012464517,"about_ca_system_score_gemma":0.00008804438,"threshold_uncertainty_score":0.004718721},"labels":[],"label_agreement":null},{"id":"W4409593459","doi":"10.1016/j.foodchem.2025.144417","title":"Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Université de Sherbrooke","funders":"Innovate UK","keywords":"Extrusion; Moisture; Food science; Extrusion cooking; Value (mathematics); Chemistry; Environmental science; Agronomy; Materials science; Mathematics; Biology; Composite material","score_opus":0.009234809375451009,"score_gpt":0.24433748610101666,"score_spread":0.23510267672556565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409593459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99817395,0.0003899877,0.0010202829,0.000013917519,0.000008696944,0.00000981796,0.000085582695,0.00001347888,0.00028432123],"genre_scores_gemma":[0.9962698,0.00040859714,0.0019682872,0.000024103058,0.0000031235388,0.000011025264,0.00020185055,0.000023213575,0.0010898979],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988496,0.000012654532,0.0000132966625,0.000029095307,0.000037788825,0.000022082211],"domain_scores_gemma":[0.9999355,0.000011448641,0.000024246898,0.000004691573,0.000014485598,0.000009661874],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016643744,0.00032744659,0.00022497638,0.00019029589,0.00010196308,0.00029292342,0.00010929775,0.00020339264,0.0007327425],"category_scores_gemma":[0.0001565314,0.00011308558,0.00024438096,0.0002030917,0.00012331447,0.0003235219,0.00020131565,0.0003440785,0.00011598833],"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":[0.0000793009,0.000014818347,0.00015415427,0.00001844022,0.0000052400424,0.000016324062,0.000007458861,0.000025443254,0.998998,0.00001023771,0.0000035398025,0.0006669999],"study_design_scores_gemma":[0.0000047055937,0.00015119278,0.0026007225,0.0000034885798,0.00001815512,0.000034830897,0.000019115194,0.00025609968,0.996403,0.000007997533,0.00049747096,0.0000031867041],"about_ca_topic_score_codex":0.00041511134,"about_ca_topic_score_gemma":0.0009557779,"teacher_disagreement_score":0.0007327425,"about_ca_system_score_codex":0.00016852592,"about_ca_system_score_gemma":0.00008012674,"threshold_uncertainty_score":0.0024513006},"labels":[],"label_agreement":null},{"id":"W4409621173","doi":"10.1002/fbe2.70011","title":"Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties","year":2025,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Food composition and properties","field":"Nursing","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":"Gluten; Wheat gluten; Texture (cosmology); Mathematics; Food science; Artificial intelligence; Computer science; Biology; Image (mathematics)","score_opus":0.03158557428307951,"score_gpt":0.22404068992227136,"score_spread":0.19245511563919185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409621173","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995988,0.00006639042,0.00012255026,0.000003691807,7.0397573e-7,0.0000029740759,0.00009972962,0.0000020539615,0.000103174934],"genre_scores_gemma":[0.9990152,0.000089961744,0.000349604,0.000010950347,6.8266274e-7,0.0000033745837,0.00029591398,0.0000036395018,0.00023065989],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999205,0.00001165398,0.000006827619,0.000024392395,0.00002239288,0.000014243951],"domain_scores_gemma":[0.99986327,0.000025779922,0.00003536959,0.000009568903,0.000037448193,0.000028535036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020052482,0.00027099386,0.0002494522,0.000721317,0.00022170453,0.00035507994,0.00009967155,0.00018706862,0.0004606518],"category_scores_gemma":[0.00017138253,0.000101306374,0.00028072973,0.0006256286,0.00017850875,0.00019817211,0.00025487953,0.00021192232,0.00008189355],"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":[0.00041908966,0.00008822499,0.054409426,0.00008439476,0.00006684285,0.00017239252,0.00037120382,0.00011956801,0.9387814,0.000033940887,0.000029438199,0.005424047],"study_design_scores_gemma":[0.0000057696,0.00036544667,0.9588082,0.000006446614,0.00006845042,0.0002156991,0.0004806313,0.000620982,0.038828753,0.000033558867,0.00055402634,0.000012090896],"about_ca_topic_score_codex":0.004062485,"about_ca_topic_score_gemma":0.008166254,"teacher_disagreement_score":0.004062485,"about_ca_system_score_codex":0.00020603728,"about_ca_system_score_gemma":0.00009653962,"threshold_uncertainty_score":0.008077681},"labels":[],"label_agreement":null},{"id":"W4409661589","doi":"10.1021/acs.jafc.5c00999","title":"Comparative Study of Three Diverse Glycogen Branching Enzymes for Efficient Generation of Highly Surface Branched Starch Granules with Enhanced Digestive Resistance","year":2025,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Minnow Environmental (Canada)","funders":"Danmarks Frie Forskningsfond","keywords":"Starch; Glycogen branching enzyme; Resistant starch; Granule (geology); Amylose; Biochemistry; Glycogen debranching enzyme; Polysaccharide; Enzyme; Pullulanase; Chemistry; Branching (polymer chemistry); Food science; Glycogen synthase; Biology; Organic chemistry","score_opus":0.024959593335583237,"score_gpt":0.24955629914650396,"score_spread":0.22459670581092073,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409661589","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954709,0.0015582327,0.0020261137,0.00004017342,0.000015773874,0.000027986256,0.0001390395,0.000020073985,0.00070177316],"genre_scores_gemma":[0.99391407,0.001001385,0.0037529797,0.000027768143,0.000004052568,0.000024429208,0.00035065936,0.000015574213,0.0009090486],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998629,0.000018964896,0.000016555397,0.000027118384,0.000042495416,0.00003190543],"domain_scores_gemma":[0.9999398,0.0000070662263,0.000015884007,0.000005808225,0.00001293134,0.000018607921],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020773945,0.000440211,0.00027137523,0.0002701766,0.000066522,0.00029252714,0.00014156786,0.0002334662,0.0003223855],"category_scores_gemma":[0.00019292507,0.000127428,0.00036252127,0.0002921411,0.000115176495,0.00028652063,0.00022471292,0.00034908115,0.00009695866],"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":[0.000099105586,0.000042629665,0.00024201172,0.000056497807,0.000010690438,0.000034059427,0.00001091143,0.00009050228,0.99699426,0.000056094446,0.000018868333,0.0023443555],"study_design_scores_gemma":[0.000022154742,0.00076613756,0.004542142,0.000010403036,0.00003891955,0.000112899404,0.000035925972,0.0009745595,0.99205595,0.00003118113,0.0014006322,0.000009046611],"about_ca_topic_score_codex":0.00029528266,"about_ca_topic_score_gemma":0.0004671975,"teacher_disagreement_score":0.000440211,"about_ca_system_score_codex":0.00012400084,"about_ca_system_score_gemma":0.00010571165,"threshold_uncertainty_score":0.0010986328},"labels":[],"label_agreement":null},{"id":"W4409678329","doi":"10.1111/1750-3841.70206","title":"Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extrusion; Food science; Absorption of water; Die swell; Chemistry; Wheat flour; Extrusion cooking; Distilled water; Starch; Crystallinity; Water content; Materials science; Chromatography; Composite material","score_opus":0.05771201372489051,"score_gpt":0.35275604866494525,"score_spread":0.29504403494005477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409678329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942602,0.00200741,0.0031796512,0.000028744402,0.0000119390015,0.000015218473,0.000046681467,0.000018008212,0.00043212707],"genre_scores_gemma":[0.9892754,0.0014154438,0.007916052,0.000044383556,0.0000081532435,0.000014001259,0.00012532042,0.000016706761,0.0011846715],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987125,0.000021294942,0.0000135832815,0.000034762124,0.000037686634,0.00002147035],"domain_scores_gemma":[0.9999492,0.00000732241,0.00002134251,0.000004402495,0.000009760864,0.00000792914],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014798233,0.00046380368,0.0004434621,0.00019614001,0.0001026677,0.00031103456,0.00015479539,0.00025272107,0.00047097474],"category_scores_gemma":[0.000110396526,0.00016318564,0.0003400142,0.00020124408,0.00014552083,0.00022477205,0.00025070683,0.00040702795,0.000119942815],"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":[0.000075715914,0.000014944352,0.00018444091,0.000051648392,0.0000102752865,0.000030226678,0.000009529205,0.000041546235,0.99768853,0.000013689365,0.0000047958592,0.0018747314],"study_design_scores_gemma":[0.000013387191,0.0004896411,0.007019667,0.000007324321,0.000071968796,0.00021844904,0.0000308973,0.00041740364,0.99016505,0.000016415162,0.0015430356,0.0000068227414],"about_ca_topic_score_codex":0.00018276526,"about_ca_topic_score_gemma":0.0006935556,"teacher_disagreement_score":0.00047097474,"about_ca_system_score_codex":0.00009448261,"about_ca_system_score_gemma":0.000079690864,"threshold_uncertainty_score":0.0015755296},"labels":[],"label_agreement":null},{"id":"W4409783122","doi":"10.1007/978-3-031-77872-8_3","title":"Mix Ingredients","year":2025,"lang":"es","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Business","score_opus":0.026966649452575528,"score_gpt":0.2541108946932837,"score_spread":0.22714424524070814,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409783122","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":[0.0023538875,0.0018868734,0.00905179,0.0003491695,0.0010862722,0.0003677516,0.0012405547,0.0016856024,0.9819781],"genre_scores_gemma":[0.003796302,0.00087483734,0.004013399,0.00038138762,0.00008807167,0.00010840152,0.00076536427,0.00039193485,0.98958033],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997398,0.000016437669,0.000010606178,0.000051069885,0.00015669124,0.000025386305],"domain_scores_gemma":[0.9998746,0.000021380316,0.000008868771,0.00002386466,0.0000531793,0.000018151779],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00024075258,0.0016951843,0.00078860245,0.0021357473,0.0009491619,0.0015952392,0.0012764168,0.0011639445,0.4305806],"category_scores_gemma":[0.0005754264,0.0005658649,0.00070040696,0.0010281036,0.00029119843,0.0018638019,0.0018923655,0.001591116,0.27890936],"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":[0.00038057295,0.0006511175,0.00030533402,0.0013240163,0.000017928807,0.0003332594,0.0002206683,0.0004698098,0.030194795,0.021004317,0.28518897,0.6599092],"study_design_scores_gemma":[0.00001362186,0.000091909904,0.0002975624,0.00013704674,0.000008651358,0.00016749158,0.000058669273,0.00017790882,0.006833712,0.0022498749,0.9899541,0.000009468478],"about_ca_topic_score_codex":0.0007297995,"about_ca_topic_score_gemma":0.0018419281,"teacher_disagreement_score":0.4305806,"about_ca_system_score_codex":0.00034382998,"about_ca_system_score_gemma":0.0004081077,"threshold_uncertainty_score":0.8122077},"labels":[],"label_agreement":null},{"id":"W4409801203","doi":"10.1007/978-3-031-77872-8_13","title":"Formulations for Specialty Products","year":2025,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Business","score_opus":0.0443000238891778,"score_gpt":0.27193813022172125,"score_spread":0.22763810633254344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409801203","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":[0.0025633436,0.048446067,0.0106480345,0.0008956078,0.0030276475,0.00015242278,0.0002750272,0.0003400015,0.93365175],"genre_scores_gemma":[0.0039707264,0.015328135,0.0037838619,0.00083539373,0.00027566784,0.000056253804,0.0001805083,0.0001176994,0.97545177],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998722,0.000014337654,0.00000455822,0.000018679772,0.000075131524,0.000015087505],"domain_scores_gemma":[0.99994946,0.000012943581,0.000006558712,0.000006486234,0.000017558183,0.0000070435603],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017330519,0.0010921791,0.00044947263,0.0014718685,0.0007045033,0.0012378372,0.00059933617,0.0009406126,0.10242639],"category_scores_gemma":[0.00027049825,0.00033377606,0.00042738632,0.00083040586,0.0002944101,0.001355778,0.0012423416,0.0018920068,0.04978556],"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":[0.000069619215,0.00022459388,0.00007072238,0.0010076088,0.000010881526,0.0003191228,0.00020432685,0.00045291637,0.022383984,0.033304915,0.27663684,0.6653144],"study_design_scores_gemma":[0.000003406131,0.000047313966,0.00013284992,0.0001594722,0.0000042298884,0.00030553775,0.00004459312,0.00014879406,0.0024174624,0.003110656,0.9936213,0.0000043339774],"about_ca_topic_score_codex":0.000756012,"about_ca_topic_score_gemma":0.0025807435,"teacher_disagreement_score":0.10242639,"about_ca_system_score_codex":0.00041382646,"about_ca_system_score_gemma":0.00036878823,"threshold_uncertainty_score":0.34265035},"labels":[],"label_agreement":null},{"id":"W4409838865","doi":"10.1016/j.focha.2025.100994","title":"Exploration of the functional properties of hydrothermally treated Canary seed (Phalaris canariensis L.) flour for food applications","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Horticulture; Food science; Botany; Chemistry; Agronomy; Biology","score_opus":0.02282864063460662,"score_gpt":0.2285387542787635,"score_spread":0.20571011364415687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409838865","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942222,0.0020473716,0.0020493367,0.000054828502,0.000014050232,0.00002173896,0.0002737679,0.000023692488,0.0012928951],"genre_scores_gemma":[0.9954085,0.00091643824,0.0020457446,0.00003637042,0.0000050792573,0.000015698482,0.00038262425,0.00001770056,0.0011717312],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994195,0.000006447861,0.0000036448866,0.000011970012,0.000024390802,0.000011530984],"domain_scores_gemma":[0.9999409,0.000010574494,0.0000118885655,0.0000036730355,0.000019781017,0.000013160396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000112587935,0.00035062106,0.00022649115,0.0002777271,0.00016164209,0.00024931025,0.00016504688,0.00023867411,0.00065937045],"category_scores_gemma":[0.00013940712,0.000106153886,0.00038164668,0.00029228153,0.00011305377,0.00023332554,0.00013137222,0.00036315012,0.00014593477],"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":[0.000039752624,0.000014961512,0.00033317812,0.000081771694,0.000007788817,0.0000471228,0.000011504948,0.000053686235,0.99773264,0.000020768934,0.0000150589385,0.0016417666],"study_design_scores_gemma":[0.000008950108,0.00040381178,0.02739922,0.0000106669,0.00007463921,0.00025127776,0.00009746632,0.0010024766,0.96869755,0.00005837952,0.001980731,0.00001483651],"about_ca_topic_score_codex":0.0013102232,"about_ca_topic_score_gemma":0.002881655,"teacher_disagreement_score":0.0013102232,"about_ca_system_score_codex":0.00016650696,"about_ca_system_score_gemma":0.00013901472,"threshold_uncertainty_score":0.0026051998},"labels":[],"label_agreement":null},{"id":"W4409838914","doi":"10.1016/j.eng.2025.04.014","title":"Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops","year":2025,"lang":"en","type":"article","venue":"Engineering","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"National Key Research and Development Program of China; Fujian Provincial Department of Science and Technology","keywords":"Staple food; Nutrient; Food processing; Biotechnology; Agricultural engineering; Business; Environmental science; Food science; Agriculture; Engineering; Biology","score_opus":0.01711582089226686,"score_gpt":0.2462078585146577,"score_spread":0.22909203762239083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409838914","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.4667801,0.31399754,0.16844094,0.0026529434,0.0011275676,0.0003664981,0.0008049376,0.0004506706,0.045378797],"genre_scores_gemma":[0.6239096,0.23001835,0.13374597,0.0010174275,0.0003927592,0.00027636433,0.0004633816,0.00009214797,0.010083982],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998288,0.000024813853,0.000012713164,0.00003638614,0.000069571004,0.00002763111],"domain_scores_gemma":[0.99991477,0.000020712318,0.000028807975,0.000005314171,0.000022740029,0.0000075579896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003392971,0.00045745328,0.00032896947,0.00090671604,0.0002556925,0.00061629247,0.00029338765,0.0005571239,0.0013553061],"category_scores_gemma":[0.00027458763,0.00023220657,0.00050010555,0.00067099766,0.00024870224,0.0010370368,0.00047198418,0.0007952815,0.00045037142],"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":[0.00009820879,0.00009460522,0.00074100605,0.0040121167,0.000049835337,0.00037255257,0.000121104094,0.0012272055,0.88084364,0.005925064,0.0007282951,0.10578636],"study_design_scores_gemma":[0.0000414474,0.0011593584,0.0072762514,0.00083569187,0.00019613902,0.0016892987,0.00035912608,0.0049923835,0.8084721,0.008122628,0.16678171,0.00007383663],"about_ca_topic_score_codex":0.00027056297,"about_ca_topic_score_gemma":0.0006579778,"teacher_disagreement_score":0.0013553061,"about_ca_system_score_codex":0.00028144472,"about_ca_system_score_gemma":0.00033643714,"threshold_uncertainty_score":0.004534006},"labels":[],"label_agreement":null},{"id":"W4409893016","doi":"10.1016/j.ajcnut.2025.03.022","title":"Reply to Pemberton and Brown","year":2025,"lang":"en","type":"letter","venue":"American Journal of Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":0,"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":"Medical Research Council; University of Bath; Biotechnology and Biological Sciences Research Council; American Academy of Sleep Medicine Foundation; Rare Disease Foundation; PepsiCo; British Heart Foundation; GlaxoSmithKline","keywords":"Art","score_opus":0.040363436191558105,"score_gpt":0.36073130475604437,"score_spread":0.3203678685644863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409893016","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021518394,0.0006948446,0.000038372193,0.97294056,0.023433719,0.000012417961,0.00003142591,0.000015566258,0.0026179643],"genre_scores_gemma":[0.0011211393,0.00041006223,0.000058099486,0.97310233,0.0149954,0.000030893538,0.0000120056175,0.00001375527,0.01025628],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9959559,0.0008395082,0.00048156056,0.0005904746,0.0011437832,0.000988782],"domain_scores_gemma":[0.9845918,0.007238661,0.0008690598,0.00039376752,0.0025405693,0.0043662162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00554233,0.001209694,0.0021092412,0.001216059,0.009650786,0.005934635,0.0028370533,0.10706533,0.01603163],"category_scores_gemma":[0.0305238,0.0015727833,0.0015183006,0.0011497561,0.0034166425,0.004340049,0.0035612683,0.06788102,0.011731845],"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":[0.000029503399,0.0000148151485,0.00027202998,0.000024266217,0.00000622135,0.00055853993,0.00013527124,0.000017014121,0.000050748687,0.0008246113,0.99602294,0.0020440891],"study_design_scores_gemma":[0.00009588605,0.00006315056,0.002139041,0.00046392897,0.000042834417,0.0011136681,0.0014721919,0.0002266064,0.000149561,0.0047448077,0.98940957,0.00007876578],"about_ca_topic_score_codex":0.024064496,"about_ca_topic_score_gemma":0.047103263,"teacher_disagreement_score":0.10706533,"about_ca_system_score_codex":0.0075237723,"about_ca_system_score_gemma":0.011122894,"threshold_uncertainty_score":0.054589093},"labels":[],"label_agreement":null},{"id":"W4409905374","doi":"10.1021/acsfoodscitech.5c00007","title":"Contrasting Impacts of Pre-harvest Field Sprouting on the Functionality of Bread Wheat and Durum Wheat","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Agriculture and Agri-Food Canada","keywords":"Sprouting; Agronomy; Winter wheat; Biology; Field (mathematics); Whole wheat; Agricultural engineering; Engineering; Mathematics; Horticulture; Food science","score_opus":0.019157825426204825,"score_gpt":0.2694570848566107,"score_spread":0.2502992594304059,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409905374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875176,0.00020066975,0.00033979464,0.000010677241,0.0000043423483,0.000008914603,0.00015370821,0.000017322329,0.00051287725],"genre_scores_gemma":[0.99644935,0.00014865822,0.00077478454,0.000035999932,0.0000016743829,0.000010935167,0.00043947433,0.000018322078,0.0021207943],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999082,0.0000070349997,0.0000048387888,0.000026452384,0.000027279788,0.000026079408],"domain_scores_gemma":[0.999819,0.000031868964,0.00003593349,0.000012328459,0.0000444608,0.000056467354],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014983883,0.00030413797,0.00017964646,0.00019137381,0.00018522238,0.0003293919,0.00016637128,0.00016178073,0.0010896843],"category_scores_gemma":[0.00011580091,0.00012142987,0.00019995742,0.000117106465,0.00017705112,0.00019457014,0.00019684201,0.00037496985,0.00011695703],"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":[0.00026810175,0.000021915146,0.002417571,0.000024659186,0.0000049846876,0.00006121558,0.00005365124,0.000031350293,0.99544525,0.00001278459,0.000018642368,0.0016398856],"study_design_scores_gemma":[0.000010172342,0.0011812617,0.41370916,0.000008048521,0.000027112465,0.00021701714,0.0005265262,0.0006996325,0.5817717,0.000036200196,0.0017984224,0.000014795337],"about_ca_topic_score_codex":0.009521285,"about_ca_topic_score_gemma":0.022886258,"teacher_disagreement_score":0.009521285,"about_ca_system_score_codex":0.0004170646,"about_ca_system_score_gemma":0.00022093495,"threshold_uncertainty_score":0.018931687},"labels":[],"label_agreement":null},{"id":"W4410050175","doi":"10.1016/j.foodchem.2025.144456","title":"Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":8,"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":"European Commission; Horizon 2020; University of Manitoba","keywords":"Polyphenol; Food science; Chemistry; Hydrolysis; Gluten free; In vitro; Starch; Gluten; Biochemistry","score_opus":0.014028311897584566,"score_gpt":0.22992732086630505,"score_spread":0.21589900896872047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410050175","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99930036,0.00016990822,0.00014323927,0.0000108155,0.0000050530793,0.0000050022745,0.00005878791,0.0000018190183,0.00030503204],"genre_scores_gemma":[0.99681914,0.0001924017,0.0003657276,0.000024663164,0.0000023708235,0.0000065708973,0.00017535273,0.000005664019,0.0024081257],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999306,0.000012091874,0.0000038222397,0.000018087509,0.000011832049,0.00002354242],"domain_scores_gemma":[0.9998683,0.000050763716,0.000016619391,0.000009699241,0.00002223823,0.000032413696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018177358,0.00025445974,0.00016467244,0.00018565613,0.00018982563,0.0004729002,0.00013201176,0.00025554578,0.0016349964],"category_scores_gemma":[0.00018914593,0.00014205994,0.00022449855,0.00015396002,0.00027589264,0.00027959986,0.0002112749,0.00046958443,0.00026821677],"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":[0.00086731254,0.000054911747,0.0013382538,0.00003106741,0.00000721366,0.00005112893,0.00008167084,0.000038232203,0.99651635,0.000039439507,0.000009093112,0.00096532435],"study_design_scores_gemma":[0.000022320453,0.0017609486,0.08261737,0.000012481701,0.000043885673,0.000120734585,0.0005973676,0.0005929854,0.9132372,0.00008221081,0.0008968114,0.000015649633],"about_ca_topic_score_codex":0.0026475363,"about_ca_topic_score_gemma":0.0036367571,"teacher_disagreement_score":0.0026475363,"about_ca_system_score_codex":0.00019438729,"about_ca_system_score_gemma":0.00021878876,"threshold_uncertainty_score":0.0054695606},"labels":[],"label_agreement":null},{"id":"W4410055756","doi":"10.1016/j.ifset.2025.104036","title":"Sensitivity analysis of system condition, sample structure, and material property to radio frequency heating characteristics of multi-component rice using computer simulation","year":2025,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food composition and properties","field":"Nursing","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":"Key Research and Development Projects of Shaanxi Province; Key Technology Research and Development Program of Shandong","keywords":"Sensitivity (control systems); Component (thermodynamics); Property (philosophy); Sample (material); Radio frequency; Computer science; Acoustics; Electronic engineering; Engineering; Telecommunications; Physics","score_opus":0.03152695568408468,"score_gpt":0.3030795602562023,"score_spread":0.2715526045721176,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410055756","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9357904,0.00016256765,0.060868174,0.00006429341,0.000020081807,0.00011430255,0.0002889254,0.0003817199,0.0023094795],"genre_scores_gemma":[0.99302787,0.00006108783,0.0063158288,0.000010201568,0.0000014318688,0.00008343634,0.00011176276,0.00001655616,0.0003718401],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997811,0.00006150396,0.000015836553,0.000047404992,0.000059231894,0.00003497699],"domain_scores_gemma":[0.9988613,0.0008553462,0.00006493208,0.000080423946,0.00012666079,0.000011324511],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006236685,0.00061671966,0.0005761453,0.00046457292,0.0002616003,0.00040751774,0.000436588,0.00056656974,0.001303693],"category_scores_gemma":[0.0016053139,0.0003410724,0.0007294912,0.00042429467,0.00029184658,0.00034101875,0.00032099037,0.00037985446,0.00008918428],"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":[0.00012176522,0.000039980885,0.0030419484,0.00010338487,0.000036786027,0.000048807477,0.000052434785,0.97896564,0.013205621,0.0002675249,0.00008132861,0.0040347567],"study_design_scores_gemma":[0.0000070590104,0.000069396534,0.00082263193,0.000003075738,0.000014279312,0.000008807646,0.000013921143,0.9928242,0.0060483785,0.00006918606,0.000112319125,0.000006693734],"about_ca_topic_score_codex":0.006813931,"about_ca_topic_score_gemma":0.0038688967,"teacher_disagreement_score":0.006813931,"about_ca_system_score_codex":0.0005502263,"about_ca_system_score_gemma":0.0004307757,"threshold_uncertainty_score":0.013548553},"labels":[],"label_agreement":null},{"id":"W4410213013","doi":"10.1007/s42452-025-06969-4","title":"Visualising and analysing the research trends of dietary fiber: a bibliometric study","year":2025,"lang":"en","type":"article","venue":"Discover Applied Sciences","topic":"Food composition and properties","field":"Nursing","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":"Bibliometrics; Regional science; Data science; Geography; Computer science; Library science","score_opus":0.12246402014812006,"score_gpt":0.42677048092675113,"score_spread":0.30430646077863105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410213013","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90498674,0.022585483,0.0056260102,0.0028988111,0.00015625078,0.00040917489,0.041972164,0.0004694456,0.02089591],"genre_scores_gemma":[0.9662229,0.009447439,0.008073123,0.000098634395,0.00017292527,0.00027662385,0.0143030975,0.00006464026,0.0013407294],"study_design_codex":"observational","study_design_gemma":"not_applicable","domain_scores_codex":[0.9921903,0.0019535464,0.0018123696,0.00064578257,0.003071552,0.00032638287],"domain_scores_gemma":[0.9424809,0.03599731,0.011123061,0.0016429846,0.0078538265,0.0009020017],"candidate_categories":["bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.006682832,0.00042119308,0.0009818531,0.12751997,0.0008530127,0.0045749303,0.0005288009,0.00054907607,0.0027375487],"category_scores_gemma":[0.041965526,0.00017557222,0.0010939066,0.16006616,0.0006036029,0.0032273557,0.0018243047,0.0003885866,0.00057648675],"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":[0.00023118331,0.00012543963,0.7132166,0.008423422,0.0014883894,0.00056589517,0.0066072736,0.0018832975,0.0029976447,0.004998891,0.01152117,0.24794087],"study_design_scores_gemma":[0.000025718988,0.00016265479,0.9283077,0.0019281196,0.0007440826,0.00084018783,0.013320054,0.005496092,0.0013955596,0.0036758196,0.04401053,0.00009352208],"about_ca_topic_score_codex":0.005953953,"about_ca_topic_score_gemma":0.007525539,"teacher_disagreement_score":0.87248003,"about_ca_system_score_codex":0.0014478988,"about_ca_system_score_gemma":0.0023751345,"threshold_uncertainty_score":0.035342574},"labels":[],"label_agreement":null},{"id":"W4410215719","doi":"10.1002/leg3.70030","title":"Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality","year":2025,"lang":"en","type":"article","venue":"Legume Science","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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; Saskatchewan Research Council (Canada)","funders":"National Research Council Canada","keywords":"Flavour; Nutrient; Composition (language); Food science; Radio frequency; Chemistry; Agronomy; Biology; Computer science; Ecology; Telecommunications","score_opus":0.012211781576331592,"score_gpt":0.26494883793427615,"score_spread":0.2527370563579446,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410215719","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99716645,0.0009007861,0.00113686,0.000019598756,0.000010238334,0.000012868067,0.00012795274,0.00002459393,0.0006006982],"genre_scores_gemma":[0.9977063,0.0003602651,0.0007847675,0.000022189512,0.000003604443,0.00000984725,0.00014511499,0.000013171171,0.0009548051],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991596,0.000011358588,0.0000056255367,0.000018963588,0.000024911005,0.000023167366],"domain_scores_gemma":[0.999897,0.000019194338,0.00003362061,0.000008255783,0.000024584582,0.000017314595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012766625,0.00032910437,0.0001753151,0.00018610702,0.00011682171,0.00019652882,0.00012188623,0.00020748685,0.0010492571],"category_scores_gemma":[0.00014032054,0.00013112879,0.00030501027,0.00015008221,0.0001441118,0.0001515759,0.00011330708,0.0003616859,0.00019651608],"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":[0.00004405803,0.000007292722,0.00010374845,0.00002536783,0.0000031408472,0.000018189023,0.0000067604624,0.000019233326,0.9993686,0.00000403778,0.0000049871346,0.00039469925],"study_design_scores_gemma":[0.0000042387787,0.00030122156,0.0093944315,0.0000044746357,0.0000142559375,0.00007542606,0.000022829228,0.00015089249,0.9895471,0.000006674758,0.00047355593,0.0000048262664],"about_ca_topic_score_codex":0.00043870186,"about_ca_topic_score_gemma":0.0007270967,"teacher_disagreement_score":0.0010492571,"about_ca_system_score_codex":0.00010773947,"about_ca_system_score_gemma":0.00006547157,"threshold_uncertainty_score":0.0035101175},"labels":[],"label_agreement":null},{"id":"W4410246538","doi":"10.5376/bm.2025.16.0008","title":"Innovative Approaches in Wheat Starch and Gluten Separation: Techniques, Functional Modifications, and Emerging Applications","year":2025,"lang":"en","type":"article","venue":"Bioscience Methods","topic":"Food composition and properties","field":"Nursing","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":"Gluten; Starch; Wheat gluten; Separation (statistics); Food science; Computer science; Biochemical engineering; Chemistry; Engineering; Machine learning","score_opus":0.13013044179409733,"score_gpt":0.4158734128176388,"score_spread":0.28574297102354146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410246538","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":[0.2742633,0.49907357,0.20562717,0.002172671,0.00067896716,0.00019690051,0.000096896394,0.00023200763,0.017658507],"genre_scores_gemma":[0.47540268,0.35386628,0.15867285,0.0008274647,0.00047311833,0.0002153417,0.00017638999,0.000060369082,0.010305441],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997526,0.000046608315,0.000016576128,0.000060847633,0.0000985203,0.000024824436],"domain_scores_gemma":[0.99990237,0.000028724166,0.000029939361,0.000009165381,0.00002132194,0.000008528666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064477883,0.0006478859,0.00026358842,0.0007035157,0.0002142997,0.0006570353,0.00043833422,0.00058032206,0.000647137],"category_scores_gemma":[0.00025036882,0.00027132864,0.0004203772,0.0006244414,0.00055087224,0.0012727797,0.00044213227,0.00069727213,0.00030750904],"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":[0.000088078894,0.00012937501,0.0006728971,0.0017122322,0.000045064615,0.00033996013,0.0003072775,0.000869,0.8504989,0.008752791,0.00033549423,0.13624884],"study_design_scores_gemma":[0.000029740804,0.0011363892,0.0029851114,0.00029105938,0.00009623237,0.0022424483,0.00035876466,0.005669305,0.8642454,0.006620464,0.116258286,0.00006672627],"about_ca_topic_score_codex":0.0002297206,"about_ca_topic_score_gemma":0.00044828866,"teacher_disagreement_score":0.0007035157,"about_ca_system_score_codex":0.00036203917,"about_ca_system_score_gemma":0.0002175799,"threshold_uncertainty_score":0.0034099221},"labels":[],"label_agreement":null},{"id":"W4410252529","doi":"10.15353/cfs-rcea.v12i1.593","title":"Milk &amp; Bread","year":2025,"lang":"en","type":"article","venue":"Canadian Food Studies / La Revue canadienne des études sur l alimentation","topic":"Food composition and properties","field":"Nursing","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; Biology","score_opus":0.05044674964817152,"score_gpt":0.27318341897130455,"score_spread":0.22273666932313302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410252529","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":[0.009235799,0.0053590606,0.0018255215,0.011156487,0.006623008,0.00024962332,0.0023038373,0.001444514,0.9618022],"genre_scores_gemma":[0.017959736,0.001971513,0.002323245,0.0017847584,0.0003566007,0.00004449297,0.00072630984,0.00036488895,0.9744684],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99921703,0.000056528967,0.000027282102,0.00012566318,0.00047232013,0.00010116733],"domain_scores_gemma":[0.9988643,0.00011000276,0.00005672488,0.00012166329,0.00051605684,0.00033135028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008419196,0.0005497191,0.00029367843,0.0012608754,0.003379746,0.0028908108,0.00085384713,0.0010804161,0.21548186],"category_scores_gemma":[0.0021068216,0.00032587544,0.00032474098,0.0010250078,0.001196285,0.0012518538,0.002096641,0.0013659715,0.060723834],"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":[0.00019440886,0.00005100449,0.0019139741,0.00023855368,0.000005988865,0.00069556624,0.0010309898,0.00006030846,0.003517436,0.017945854,0.7494981,0.22484775],"study_design_scores_gemma":[0.0000037614643,0.000013960004,0.0010855589,0.00002458903,8.8667633e-7,0.00009158291,0.00013079544,0.000010004863,0.00023904811,0.00019366313,0.99820256,0.0000036060605],"about_ca_topic_score_codex":0.07011967,"about_ca_topic_score_gemma":0.18048635,"teacher_disagreement_score":0.21548186,"about_ca_system_score_codex":0.0031503548,"about_ca_system_score_gemma":0.003478619,"threshold_uncertainty_score":0.72085863},"labels":[],"label_agreement":null},{"id":"W4410433445","doi":"10.1001/jamanetworkopen.2025.11056","title":"Dietary Carbohydrate Intake, Carbohydrate Quality, and Healthy Aging in Women","year":2025,"lang":"en","type":"article","venue":"JAMA Network Open","topic":"Food composition and properties","field":"Nursing","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":"University of Toronto","funders":"National Center for Advancing Translational Sciences; National Institute of Diabetes and Digestive and Kidney Diseases; National Cancer Institute; National Heart, Lung, and Blood Institute","keywords":"Glycemic load; Medicine; Glycemic index; Odds ratio; Carbohydrate; Glycemic; Logistic regression; Cohort; Gerontology; Prospective cohort study; Environmental health; Physiology; Diabetes mellitus; Internal medicine; Endocrinology","score_opus":0.04535800843084379,"score_gpt":0.3306303784132282,"score_spread":0.28527236998238437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410433445","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9884216,0.007705076,0.00024582774,0.0005894743,0.00005698552,0.000016390306,0.0014290931,0.000008089791,0.0015273046],"genre_scores_gemma":[0.9973947,0.0013998827,0.00025244997,0.00010303907,0.000051249892,0.000010651584,0.00049774506,0.0000018816588,0.00028831296],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99981636,0.000060177284,0.000022053297,0.000037567625,0.00003432315,0.000029507024],"domain_scores_gemma":[0.9991738,0.00013005856,0.0004958286,0.00004394656,0.00006468622,0.00009165698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00064355833,0.00024310463,0.00019990574,0.00043796145,0.00023694591,0.00051467,0.00024598764,0.0003148171,0.0014941557],"category_scores_gemma":[0.0021709441,0.00016339116,0.00031000224,0.000950212,0.00026947426,0.00033064568,0.0003463386,0.00036171815,0.0001816774],"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":[0.0000804133,0.000022082175,0.9972492,0.00003053149,0.000096708325,0.000020217434,0.000032697455,0.000018465204,0.00008280749,0.000018832145,0.00014413509,0.002204011],"study_design_scores_gemma":[0.0000057508305,0.00006893955,0.99915135,0.000025505738,0.00006831577,0.00007075413,0.000045130157,0.00008545557,0.000028659104,0.00006439338,0.00038336404,0.000002386841],"about_ca_topic_score_codex":0.005544104,"about_ca_topic_score_gemma":0.0077413307,"teacher_disagreement_score":0.005544104,"about_ca_system_score_codex":0.00020084553,"about_ca_system_score_gemma":0.00028488736,"threshold_uncertainty_score":0.011023641},"labels":[],"label_agreement":null},{"id":"W4410508793","doi":"10.1186/s12866-025-04028-x","title":"Prebiotic potential of oligosaccharides extracted from improved Ugandan varieties of millet, sesame, soybean, and sorghum: enhancing probiotic growth and enteric pathogen inhibition","year":2025,"lang":"en","type":"article","venue":"BMC Microbiology","topic":"Food composition and properties","field":"Nursing","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":"Mastercard Foundation","keywords":"Biology; Sorghum; Prebiotic; Probiotic; Pathogen; Biotechnology; Agronomy; Food science; Microbiology; Bacteria","score_opus":0.006323303286707409,"score_gpt":0.2055247349443851,"score_spread":0.1992014316576777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410508793","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987703,0.0006275898,0.00023183088,0.000011758957,0.0000053209624,0.000012486275,0.00007090801,0.0000025813001,0.0002671912],"genre_scores_gemma":[0.9959786,0.00074726663,0.002172038,0.000030827294,0.0000037715768,0.000017557344,0.00025597276,0.0000048760653,0.0007890259],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999207,0.00002122169,0.000009361149,0.000012316621,0.000019926674,0.000016379687],"domain_scores_gemma":[0.99991906,0.000014439679,0.000027446917,0.000005867961,0.00001916374,0.000014080092],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015463268,0.0004957431,0.00026159902,0.0003098356,0.00011952071,0.0003149408,0.00013323706,0.00015866404,0.0004184836],"category_scores_gemma":[0.00013778923,0.00011829006,0.00021701366,0.00029386242,0.000098676115,0.00028183544,0.00025894903,0.0003252392,0.00006217862],"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":[0.00014512695,0.0000589693,0.00067263836,0.00007503647,0.00000823696,0.000029393419,0.000022450717,0.000031376654,0.99752873,0.000015695054,0.0000046300875,0.0014078191],"study_design_scores_gemma":[0.00001952627,0.0032251426,0.03894341,0.000047183257,0.00011067513,0.0002550175,0.00025497007,0.00030618213,0.9547512,0.000032709515,0.002041734,0.000012235155],"about_ca_topic_score_codex":0.000471867,"about_ca_topic_score_gemma":0.0018562442,"teacher_disagreement_score":0.0004957431,"about_ca_system_score_codex":0.00011118466,"about_ca_system_score_gemma":0.00016564535,"threshold_uncertainty_score":0.0013999939},"labels":[],"label_agreement":null},{"id":"W4410535262","doi":"10.1007/s11947-025-03886-7","title":"Impact of Extrusion Process on the Macro- and Micro-nutrient in Extruded Food Products: Challenges and Future Trends","year":2025,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Extrusion; Macro; Extrusion cooking; Process (computing); Environmental science; Process engineering; Food science; Pulp and paper industry; Chemistry; Materials science; Engineering; Computer science; Metallurgy","score_opus":0.015455852694100478,"score_gpt":0.26610915953094866,"score_spread":0.25065330683684817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410535262","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":[0.3663178,0.59105384,0.015692277,0.0070905183,0.00096674723,0.000044115863,0.00041489425,0.00010255641,0.018317232],"genre_scores_gemma":[0.53261495,0.43552864,0.015925543,0.0015252585,0.0006930028,0.000042502368,0.00039022064,0.000060250575,0.01321964],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9992686,0.00012215629,0.000055865272,0.00015691503,0.0003209072,0.00007557793],"domain_scores_gemma":[0.9988381,0.00052053086,0.00018124432,0.00003575791,0.00038854155,0.000035826142],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001605093,0.00040493574,0.00078644796,0.00048054496,0.000242131,0.0019031145,0.0005938154,0.0009458773,0.0025494422],"category_scores_gemma":[0.0011517627,0.00015689123,0.0005543496,0.00078678597,0.00052650215,0.0020911081,0.0006381852,0.0006883109,0.00066219864],"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":[0.0013463312,0.0005561261,0.016681911,0.005903712,0.00015285924,0.0012861529,0.00047893432,0.005159686,0.38052663,0.008099455,0.003252594,0.57655567],"study_design_scores_gemma":[0.000050944134,0.0031211546,0.057327293,0.0019806703,0.00041559828,0.002870248,0.0055058724,0.016698232,0.62096095,0.01179375,0.27906236,0.00021299542],"about_ca_topic_score_codex":0.0009207377,"about_ca_topic_score_gemma":0.001703947,"teacher_disagreement_score":0.0025494422,"about_ca_system_score_codex":0.0005497987,"about_ca_system_score_gemma":0.0006321221,"threshold_uncertainty_score":0.008528709},"labels":[],"label_agreement":null},{"id":"W4410590212","doi":"10.3390/foods14111846","title":"Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking—Air Drying Technology","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Maltodextrin; Anthocyanin; Food science; Plastics extrusion; Expansion ratio; Water content; Spray drying; Chemistry; Moisture; Materials science; Matrix (chemical analysis); Toughness; Antioxidant; Composite material; Chromatography; Biochemistry","score_opus":0.02158003197181045,"score_gpt":0.3034056589843443,"score_spread":0.28182562701253383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410590212","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9855613,0.0027827967,0.010565474,0.000048486803,0.000027467036,0.00006740919,0.00019527403,0.00005780839,0.0006939753],"genre_scores_gemma":[0.9772539,0.0026090425,0.017098488,0.0000628113,0.00001306874,0.00008568781,0.00042391045,0.0000474907,0.002405552],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998448,0.000021380942,0.000013863085,0.000040599447,0.000061527884,0.000017886812],"domain_scores_gemma":[0.9999032,0.000012380516,0.00003527742,0.000005527592,0.000027975379,0.00001556025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025904385,0.0003425884,0.00030379312,0.00026619982,0.00016459754,0.0003548331,0.00018097786,0.00033348566,0.00048693168],"category_scores_gemma":[0.00017691746,0.0001745119,0.00043033678,0.00023453888,0.0001319111,0.00034623034,0.0002181187,0.0005249137,0.00019919794],"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":[0.000025660898,0.000015811604,0.000049333266,0.000056783545,0.000005798072,0.000025931437,0.000008272754,0.000057684407,0.9989975,0.000016617782,0.0000071859104,0.00073346175],"study_design_scores_gemma":[0.000007299114,0.0004068204,0.0019243419,0.000010765253,0.000032927383,0.00012458513,0.000021384,0.000619752,0.99509615,0.000009950177,0.0017380032,0.000007858066],"about_ca_topic_score_codex":0.0003066913,"about_ca_topic_score_gemma":0.0008178463,"teacher_disagreement_score":0.00048693168,"about_ca_system_score_codex":0.00014445203,"about_ca_system_score_gemma":0.00010381283,"threshold_uncertainty_score":0.0016289949},"labels":[],"label_agreement":null},{"id":"W4410868521","doi":"10.1016/j.cdnut.2025.107164","title":"The Impact of Yeast Mannan Supplementation on Microbial Diversity and Short Chain Fatty Acids","year":2025,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Lallemand (Canada)","funders":"","keywords":"Mannan; Yeast; Food science; Chemistry; Diversity (politics); Biochemistry; Microbiology; Biology; Polysaccharide; Political science","score_opus":0.03381805017328159,"score_gpt":0.3201434449712125,"score_spread":0.2863253947979309,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410868521","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983069,0.00096176344,0.00017031771,0.000071368144,0.00004269491,0.000012240815,0.00008476244,0.000007098378,0.0003428992],"genre_scores_gemma":[0.99720687,0.0005582418,0.00056433707,0.0000663375,0.00001438278,0.000016699838,0.000115378316,0.000007218438,0.0014504914],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997714,0.00007796264,0.000016006059,0.00004374722,0.000041828214,0.00004903546],"domain_scores_gemma":[0.9996706,0.00007615535,0.000043887052,0.000021381336,0.00006832879,0.00011975881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003220617,0.0003988945,0.0005218571,0.00018280341,0.00023159101,0.00065637595,0.00024045275,0.00039276542,0.001408953],"category_scores_gemma":[0.0006112436,0.00013669534,0.00028427716,0.00020332845,0.0003017457,0.00032128827,0.000436819,0.0004667099,0.00016720526],"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":[0.05086316,0.0014382761,0.0041497457,0.0002047707,0.000103301834,0.00011830688,0.0001286667,0.0002022245,0.91782504,0.00009274393,0.0001341562,0.024739617],"study_design_scores_gemma":[0.0007395216,0.04347724,0.09978215,0.00015369373,0.00055509206,0.00030686863,0.000982069,0.001956543,0.8456976,0.00043124915,0.005862446,0.00005551442],"about_ca_topic_score_codex":0.0022354152,"about_ca_topic_score_gemma":0.0029630868,"teacher_disagreement_score":0.0022354152,"about_ca_system_score_codex":0.00030741785,"about_ca_system_score_gemma":0.0006444114,"threshold_uncertainty_score":0.0047134757},"labels":[],"label_agreement":null},{"id":"W4410870117","doi":"10.1002/star.70026","title":"Dual Non‐Thermal Physical and Chemical Modification Methods of Starch: Unlocking New Potentials for High‐Performance Polymer Composites","year":2025,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","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 de Montréal","funders":"","keywords":"Starch; Chemical modification; Amylopectin; Materials science; Modified starch; Polymer; Amylose; Surface modification; Nanotechnology; Chemical engineering; Composite material; Chemistry; Organic chemistry; Polymer chemistry; Engineering","score_opus":0.045374001259315386,"score_gpt":0.3528870455369134,"score_spread":0.307513044277598,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410870117","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":[0.3639565,0.5426812,0.057527486,0.001341503,0.00126608,0.00015839793,0.00019577824,0.0004113454,0.03246173],"genre_scores_gemma":[0.7457906,0.20628446,0.02995524,0.00069953105,0.0003468676,0.00015744568,0.00016848919,0.00010754827,0.016489778],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987876,0.000017571181,0.000008096927,0.000026141115,0.00005069772,0.00001875494],"domain_scores_gemma":[0.9999281,0.000024476774,0.000018689941,0.0000050536405,0.00001430723,0.000009320579],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002635947,0.00031510115,0.00027775488,0.00038813511,0.0001012075,0.00042148386,0.00020987888,0.00035640836,0.0011794413],"category_scores_gemma":[0.00018543037,0.00023116634,0.00034727211,0.0002658432,0.0002536229,0.00071100396,0.00030614907,0.0007253886,0.00039054037],"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":[0.00008199992,0.00007527284,0.00016753814,0.0024419448,0.000038292466,0.0002103384,0.00008769531,0.00038305233,0.91949326,0.004596867,0.0007445142,0.07167923],"study_design_scores_gemma":[0.000032762044,0.0008462247,0.0027053778,0.000310746,0.00012039757,0.0009409273,0.00012344118,0.0019650382,0.83548236,0.0027986579,0.15462147,0.00005253935],"about_ca_topic_score_codex":0.00012691034,"about_ca_topic_score_gemma":0.00028198538,"teacher_disagreement_score":0.0011794413,"about_ca_system_score_codex":0.00017698799,"about_ca_system_score_gemma":0.00014828573,"threshold_uncertainty_score":0.003945589},"labels":[],"label_agreement":null},{"id":"W4410876651","doi":"10.1016/j.ijbiomac.2025.144754","title":"Effects of pressure-cooking and freeze-drying on the quality and functionality of instant black rice: Starch crystallinity, bioactive properties, and digestibility","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Suranaree University of Technology","keywords":"Starch; Crystallinity; Food science; Instant; Black rice; Resistant starch; Amylose; Starch gelatinization; Chemistry; Amylopectin; Differential scanning calorimetry; Raw material; Organic chemistry; Crystallography; Physics","score_opus":0.06245056578903401,"score_gpt":0.31832770785075093,"score_spread":0.2558771420617169,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410876651","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987608,0.00052184024,0.00032820634,0.000019323783,0.0000125087545,0.0000078936955,0.00007078019,0.0000114899585,0.00026721746],"genre_scores_gemma":[0.9985851,0.00023935716,0.00052004674,0.000032882355,0.0000061356236,0.000007025624,0.000095069605,0.00002115318,0.00049315725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998647,0.000023441487,0.000012578715,0.00003070607,0.000028870449,0.000039687864],"domain_scores_gemma":[0.99948454,0.00020781872,0.000112905276,0.000040060226,0.00006627858,0.00008839752],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037036827,0.0003951325,0.0002883559,0.00018918488,0.00020475157,0.0002602517,0.00019593532,0.00023667971,0.0016648599],"category_scores_gemma":[0.00063245057,0.00021512328,0.0003496892,0.00022020983,0.00045271614,0.00037125056,0.00019624813,0.00059001945,0.00012737747],"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":[0.003601934,0.00012735365,0.0010961205,0.00008027453,0.00003869057,0.00008056942,0.00011097066,0.00013643611,0.99200165,0.000039126335,0.000030393985,0.0026565483],"study_design_scores_gemma":[0.000030068122,0.0008676276,0.012338327,0.000006289429,0.00004044615,0.000081577884,0.00006695973,0.00042264754,0.9858537,0.000025841531,0.00025257713,0.000013872108],"about_ca_topic_score_codex":0.0010091066,"about_ca_topic_score_gemma":0.0014119605,"teacher_disagreement_score":0.0016648599,"about_ca_system_score_codex":0.0002041971,"about_ca_system_score_gemma":0.00019611194,"threshold_uncertainty_score":0.005569458},"labels":[],"label_agreement":null},{"id":"W4410942114","doi":"10.1016/j.ijbiomac.2025.144860","title":"Ultrasound, microwave, and their synergism assisted non-thermal isolation of pinto bean starch: Effects on physicochemical, techno-functional, rheological, and in vitro digestibility properties","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rheology; Pinto bean; Chemistry; Starch; Food science; In vitro; Ultrasound; Chemical engineering; Botany; Materials science; Biochemistry; Composite material; Biology; Medicine; Phaseolus","score_opus":0.019830425522167287,"score_gpt":0.2508170124385022,"score_spread":0.2309865869163349,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410942114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99202526,0.004280461,0.0028383937,0.000037711456,0.000032139727,0.000033124517,0.000052502673,0.000024715602,0.0006756135],"genre_scores_gemma":[0.9934569,0.0016720418,0.0036779693,0.000039646602,0.00001769815,0.000035741323,0.00009466242,0.0000151248105,0.0009901301],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998054,0.000052853313,0.000019884665,0.00004487322,0.000041012285,0.000036033543],"domain_scores_gemma":[0.9998734,0.00004423863,0.00003580839,0.000011620803,0.000017452263,0.000017541519],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027173848,0.00041382585,0.00035427604,0.0002707142,0.00009095327,0.0002204228,0.00014378237,0.00024285559,0.00063313026],"category_scores_gemma":[0.00025285894,0.00017029064,0.0003355241,0.00017742628,0.00016109234,0.00029652988,0.00020146984,0.00035698255,0.00012263353],"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":[0.00028853983,0.000032530425,0.00012323388,0.000120241035,0.000017209506,0.000025872769,0.00001195515,0.000043702643,0.996899,0.000011411187,0.000009300705,0.0024170033],"study_design_scores_gemma":[0.000011375433,0.0011345872,0.0032190506,0.000005710574,0.000066768436,0.00013510768,0.00002443885,0.0003274507,0.99420494,0.000012943344,0.0008493246,0.000008427039],"about_ca_topic_score_codex":0.00014382749,"about_ca_topic_score_gemma":0.00038595469,"teacher_disagreement_score":0.00063313026,"about_ca_system_score_codex":0.00007013773,"about_ca_system_score_gemma":0.000101495214,"threshold_uncertainty_score":0.0021179914},"labels":[],"label_agreement":null},{"id":"W4410980028","doi":"10.1016/j.carres.2025.109562","title":"Thermo-functional characterization of the carbohydrate-rich fractions of pea (CRFP) as influenced by particle size","year":2025,"lang":"en","type":"article","venue":"Carbohydrate Research","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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":"Amylose; Chemistry; Amylopectin; Particle size; Fraction (chemistry); Raman spectroscopy; Enthalpy; Analytical Chemistry (journal); Crystallography; Chromatography; Food science; Starch; Physical chemistry; Thermodynamics","score_opus":0.03365735752510648,"score_gpt":0.3183121178258835,"score_spread":0.284654760300777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410980028","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99757856,0.0004825034,0.0007703334,0.0000240501,0.0000115135645,0.0000074296904,0.0001804518,0.000007390766,0.00093779387],"genre_scores_gemma":[0.99726415,0.00021272224,0.0004889572,0.000029484969,0.000005588467,0.0000112860425,0.00036000193,0.000013445421,0.0016144494],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999126,0.000009812116,0.0000041071735,0.000023509016,0.000020904088,0.000029094115],"domain_scores_gemma":[0.99985766,0.000051511954,0.00002643556,0.000009626063,0.000031687054,0.000023004113],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015249937,0.0002074538,0.00012984274,0.00023303162,0.00022258736,0.00020940776,0.00013673509,0.00017523253,0.0016445944],"category_scores_gemma":[0.00031464727,0.00011488308,0.0002570155,0.00022998425,0.00024049632,0.00026229385,0.00013873637,0.00032546345,0.00022782836],"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":[0.0001723566,0.000010191364,0.00046365088,0.000016436448,0.0000055252026,0.000030376998,0.00003451741,0.00004643478,0.9983469,0.00003145826,0.000014562275,0.0008276427],"study_design_scores_gemma":[0.0000062936074,0.00025398808,0.042240717,0.0000063583398,0.000019430188,0.00012161625,0.00010220985,0.00081078813,0.9555589,0.00006365199,0.00080400484,0.0000120571285],"about_ca_topic_score_codex":0.0017354988,"about_ca_topic_score_gemma":0.0015525136,"teacher_disagreement_score":0.0017354988,"about_ca_system_score_codex":0.00014405849,"about_ca_system_score_gemma":0.00013148939,"threshold_uncertainty_score":0.0055016875},"labels":[],"label_agreement":null},{"id":"W4410984966","doi":"10.1093/plphys/kiaf216","title":"Plastidial starch phosphorylase regulates maltodextrin turnover during starch granule initiation in Arabidopsis leaves","year":2025,"lang":"en","type":"article","venue":"PLANT PHYSIOLOGY","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Max-Planck-Gesellschaft","keywords":"Starch; Arabidopsis; Glycogen phosphorylase; Maltodextrin; Granule (geology); Biochemistry; Chemistry; Biology; Botany; Enzyme; Gene","score_opus":0.015730863094407514,"score_gpt":0.2442265729367421,"score_spread":0.22849570984233458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410984966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972096,0.00047417523,0.0010516647,0.00006343934,0.000011573233,0.000009150432,0.0005299385,0.000098575416,0.0005518296],"genre_scores_gemma":[0.994849,0.00021721622,0.0007410401,0.000054711443,0.0000058783667,0.00002261876,0.0009369616,0.000055171266,0.0031172973],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993634,0.0000042810075,0.000005049886,0.000026840045,0.000013685759,0.000013796966],"domain_scores_gemma":[0.9999119,0.000007991656,0.000025145677,0.000007309704,0.00001286354,0.00003482147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000054323653,0.00035511566,0.00022513692,0.00022688755,0.00012586244,0.00031150316,0.00016870888,0.00023455679,0.00072569493],"category_scores_gemma":[0.00006088703,0.00030573257,0.00026803653,0.00011991364,0.00014612512,0.00024201584,0.00022192048,0.00052235177,0.0003439529],"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":[0.000039387396,0.0000043084538,0.00016414985,0.0000059622116,0.0000010775336,0.00001704158,0.000008126273,0.000009560071,0.9995609,0.000012275445,0.000011019348,0.00016622503],"study_design_scores_gemma":[0.000037732934,0.00011207921,0.11484387,0.0000075741286,0.000020860054,0.00024090594,0.000099729055,0.0022891061,0.880976,0.000122064455,0.0012300792,0.000019891919],"about_ca_topic_score_codex":0.0017261461,"about_ca_topic_score_gemma":0.0017360522,"teacher_disagreement_score":0.0017261461,"about_ca_system_score_codex":0.000421514,"about_ca_system_score_gemma":0.00017230518,"threshold_uncertainty_score":0.0034322143},"labels":[],"label_agreement":null},{"id":"W4411080971","doi":"10.1016/j.jcs.2025.104222","title":"Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase","year":2025,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"","keywords":"Rheology; Food science; Dietary fibre; Chemistry; Quality (philosophy); Phase (matter); Enzyme; Biotechnology; Biochemistry; Materials science; Biology; Organic chemistry; Composite material; Physics","score_opus":0.019038384091047696,"score_gpt":0.33451945272506456,"score_spread":0.31548106863401687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411080971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9902734,0.0068538412,0.0022924095,0.000108667235,0.00003582221,0.00002964415,0.000079482255,0.000020461963,0.0003063839],"genre_scores_gemma":[0.9938491,0.0021708028,0.0031176081,0.000045604156,0.000009645349,0.000010652374,0.00008527635,0.000009998595,0.00070139195],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998367,0.00004210414,0.000017422504,0.000046924713,0.000028013828,0.000028864133],"domain_scores_gemma":[0.99984014,0.00004811543,0.000042206924,0.000013519315,0.000020742777,0.000035218254],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036710416,0.00045936,0.00042422657,0.00029019295,0.00014515275,0.0005103039,0.00018481593,0.00043742845,0.00074753124],"category_scores_gemma":[0.00039625526,0.00022264635,0.00045090215,0.00041382216,0.00035984552,0.00036422492,0.00021911277,0.00062388374,0.00009408738],"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":[0.0043690186,0.0003438934,0.00071780925,0.00016742133,0.000037842685,0.000058377267,0.000030471025,0.00015014093,0.9826569,0.000050792623,0.000026390904,0.0113909105],"study_design_scores_gemma":[0.0001256453,0.0040194164,0.0090448875,0.000025566515,0.00015435941,0.000117667674,0.00006177525,0.00050264393,0.9849316,0.00003675053,0.00096970133,0.0000099575345],"about_ca_topic_score_codex":0.0015363173,"about_ca_topic_score_gemma":0.0020172275,"teacher_disagreement_score":0.0015363173,"about_ca_system_score_codex":0.00025103905,"about_ca_system_score_gemma":0.00031653378,"threshold_uncertainty_score":0.003054738},"labels":[],"label_agreement":null},{"id":"W4411202202","doi":"10.1007/s11694-025-03335-1","title":"Effective strategies for producing low glycemic index wheat bread and their impact on technological properties: a review","year":2025,"lang":"en","type":"review","venue":"Journal of Food Measurement & Characterization","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Glycemic index; Index (typography); Glycemic; Food science; Medicine; Diabetes mellitus; Computer science; Chemistry; Endocrinology","score_opus":0.06129482409957373,"score_gpt":0.30588169724654135,"score_spread":0.24458687314696761,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411202202","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":[0.0001358077,0.9995915,0.00006447676,0.00007510858,0.000030813917,0.0000050382655,0.000010972799,0.0000022390539,0.00008409435],"genre_scores_gemma":[0.00071149186,0.9988759,0.00022029958,0.00009231494,0.00002704213,0.0000069232833,0.000011383582,6.9198734e-7,0.00005398787],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99952865,0.00007625841,0.00012897215,0.00009293291,0.0001417009,0.0000315927],"domain_scores_gemma":[0.9986607,0.0008475861,0.00026105274,0.000023497949,0.00017398552,0.000033204484],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016355141,0.0011225477,0.0026381365,0.0028925254,0.0002520728,0.0012682122,0.0011268905,0.0013460758,0.0025999288],"category_scores_gemma":[0.0021994412,0.00048284742,0.0013390642,0.0023326988,0.000502212,0.0013218706,0.0008165112,0.0012637194,0.00055912544],"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":[0.00026188602,0.00020735034,0.00047951916,0.14268602,0.00071547565,0.0001271682,0.000101065954,0.0002847783,0.0021182636,0.0013569938,0.0055218833,0.84613955],"study_design_scores_gemma":[0.00033890794,0.0018447407,0.009131472,0.12547159,0.008530739,0.0020981794,0.0005802288,0.0004890627,0.004017616,0.002619215,0.8446948,0.00018341967],"about_ca_topic_score_codex":0.0016087237,"about_ca_topic_score_gemma":0.0034489252,"teacher_disagreement_score":0.0028925254,"about_ca_system_score_codex":0.0005319052,"about_ca_system_score_gemma":0.0015072605,"threshold_uncertainty_score":0.008697629},"labels":[],"label_agreement":null},{"id":"W4411433971","doi":"10.1002/cche.10894","title":"Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Mitacs","keywords":"Food science; Chemistry; Xylanase; Wheat flour; Dietary fiber; Starch; Resistant starch; Control sample; Whole wheat; Biochemistry; Enzyme","score_opus":0.1775626264441925,"score_gpt":0.41743029764016726,"score_spread":0.23986767119597477,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411433971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99885404,0.0003641239,0.0004580054,0.0000079371675,0.0000040041805,0.000008003861,0.00013293503,0.000005575358,0.00016531542],"genre_scores_gemma":[0.9969873,0.00026406028,0.0018203616,0.000021489446,0.0000025738577,0.0000124020435,0.00038936938,0.000014896937,0.0004875793],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971384,0.000043235388,0.00002292418,0.00006547772,0.00011364749,0.000040801075],"domain_scores_gemma":[0.99963045,0.000055376775,0.000121040655,0.000017588172,0.00012895037,0.00004657401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042211195,0.00028843808,0.00025132956,0.00025141586,0.00021199064,0.00050089246,0.0001485151,0.00019708202,0.0006149887],"category_scores_gemma":[0.00038554007,0.0001381027,0.0002699724,0.00034423615,0.00019326808,0.00028336444,0.00015109725,0.00034130446,0.00011728481],"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":[0.0005016206,0.00006747054,0.006150095,0.000100842495,0.00003103871,0.000029678871,0.000054039265,0.00008807483,0.99022186,0.000011206709,0.000025341538,0.0027186933],"study_design_scores_gemma":[0.00001175108,0.0022040221,0.19162944,0.000024275165,0.00013736276,0.000120972174,0.00021466227,0.00093719066,0.80380464,0.000017552995,0.0008824854,0.000015569018],"about_ca_topic_score_codex":0.0018661594,"about_ca_topic_score_gemma":0.0040456923,"teacher_disagreement_score":0.0018661594,"about_ca_system_score_codex":0.00026258585,"about_ca_system_score_gemma":0.00016090166,"threshold_uncertainty_score":0.0037106276},"labels":[],"label_agreement":null},{"id":"W4411515456","doi":"10.1016/j.foostr.2025.100442","title":"Effect of pretreatment methods of Kabuli chickpea on microstructure and physical properties of enriched bread","year":2025,"lang":"en","type":"article","venue":"Food Structure","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; University of Winnipeg; Manitoba Beekeepers' Association; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microstructure; Food science; Materials science; Chemistry; Mathematics; Composite material","score_opus":0.009580218449878322,"score_gpt":0.2938905845888622,"score_spread":0.28431036613898386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411515456","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99371207,0.0024277547,0.0024454333,0.000042210122,0.000022604161,0.0000497687,0.0002983273,0.00004313798,0.000958695],"genre_scores_gemma":[0.9911863,0.0015949619,0.0055015455,0.00007039053,0.0000053733716,0.000038166934,0.0003971581,0.000054670363,0.001151442],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982196,0.00003208821,0.00001460276,0.000057801542,0.00004490346,0.00002859548],"domain_scores_gemma":[0.9998667,0.000026363066,0.000041014722,0.000013063464,0.000028137034,0.000024684836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018030389,0.0005933003,0.00038377274,0.00028659002,0.00021167395,0.0004635584,0.0001731336,0.00024740573,0.0008101464],"category_scores_gemma":[0.00029134366,0.00025826533,0.00030827225,0.0002754264,0.00018547935,0.0002259252,0.00017959937,0.0005793723,0.00022668559],"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":[0.00013470836,0.000014631291,0.0003485308,0.00006613227,0.000014831471,0.00004117779,0.000025413265,0.00006019913,0.998204,0.0000113291,0.000010966757,0.001068035],"study_design_scores_gemma":[0.000009761254,0.00040057144,0.041884866,0.00001963503,0.00009418822,0.00016220343,0.00009730476,0.00046467123,0.95456225,0.000020476366,0.0022676135,0.00001640376],"about_ca_topic_score_codex":0.0028217728,"about_ca_topic_score_gemma":0.007271178,"teacher_disagreement_score":0.0028217728,"about_ca_system_score_codex":0.0002593372,"about_ca_system_score_gemma":0.000204457,"threshold_uncertainty_score":0.005610645},"labels":[],"label_agreement":null},{"id":"W4411568541","doi":"10.1039/9781837676699-00423","title":"Bread Doughs and Baking Foams","year":2025,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Materials science; Food science; Chemistry","score_opus":0.022694564597383643,"score_gpt":0.24303147446145137,"score_spread":0.22033690986406773,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411568541","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":[0.0077179354,0.1400838,0.006811113,0.0016300482,0.0023100013,0.000065997054,0.00018283035,0.00038833186,0.84081006],"genre_scores_gemma":[0.022509992,0.0491504,0.0078007034,0.0008213206,0.00043499496,0.000038851293,0.00018663796,0.00018995875,0.91886723],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999279,0.000008471522,0.0000028310633,0.000017840732,0.0000354414,0.000007541198],"domain_scores_gemma":[0.99996567,0.000011575606,0.000002543786,0.0000039437723,0.000010029772,0.000006273264],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000088270506,0.000625094,0.00024141064,0.0006304612,0.0006352981,0.0014347573,0.00037126685,0.00050936476,0.019680351],"category_scores_gemma":[0.00016741232,0.00019751488,0.00018759967,0.00061736215,0.00064368406,0.0012552721,0.00069042965,0.0007362787,0.007085038],"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":[0.000072355455,0.0000742516,0.00021476766,0.001128805,0.0000068035247,0.00035038718,0.002474711,0.00048829545,0.016441718,0.25230345,0.12431712,0.6021273],"study_design_scores_gemma":[0.0000016135394,0.000022459952,0.00026552455,0.00013249963,0.000002228339,0.00022776549,0.00014444225,0.00011159823,0.0007535776,0.009212375,0.98912257,0.0000032859934],"about_ca_topic_score_codex":0.0021439274,"about_ca_topic_score_gemma":0.0043706866,"teacher_disagreement_score":0.019680351,"about_ca_system_score_codex":0.00055974,"about_ca_system_score_gemma":0.0003414021,"threshold_uncertainty_score":0.06583732},"labels":[],"label_agreement":null},{"id":"W4411569616","doi":"10.1002/pmic.13981","title":"Defining the Molecular Impacts of Humalite Application on Field‐Grown Wheat ( <i>Triticum aestivum</i> L.) Using Quantitative Proteomics","year":2025,"lang":"en","type":"article","venue":"PROTEOMICS","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Mitacs","keywords":"Proteomics; Biology; Quantitative proteomics; Computational biology; Agronomy; Biochemistry","score_opus":0.015499041877434784,"score_gpt":0.29853484732335966,"score_spread":0.2830358054459249,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411569616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9948206,0.00081039494,0.0023518647,0.00007539624,0.000022239356,0.00004004199,0.0010476429,0.00007549913,0.00075619936],"genre_scores_gemma":[0.99153286,0.000951183,0.004205639,0.00024044055,0.000010939063,0.00007093623,0.0011639294,0.000029043367,0.0017949278],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998733,0.000013482397,0.000007637363,0.000051129336,0.000032220923,0.000022272683],"domain_scores_gemma":[0.9998777,0.000026960583,0.000042464566,0.0000082058195,0.000028652788,0.00001604461],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018433828,0.0002941231,0.00027271046,0.00019746553,0.000249869,0.00042880053,0.0001710893,0.00034545042,0.000556104],"category_scores_gemma":[0.00014509601,0.00013124787,0.00027753043,0.00021601078,0.0002307891,0.0003076228,0.00016581143,0.00041847545,0.0001215471],"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":[0.00004561186,0.000008953457,0.00043847307,0.000026495753,0.000004996626,0.000008127522,0.000011226992,0.00002127153,0.9988863,0.00000860448,0.0000123949885,0.0005275626],"study_design_scores_gemma":[0.000009247291,0.00038678307,0.09097156,0.000008796586,0.000043321237,0.00008082374,0.00016721294,0.0014288406,0.90533334,0.000055064935,0.0015009792,0.000014014473],"about_ca_topic_score_codex":0.003482724,"about_ca_topic_score_gemma":0.004866875,"teacher_disagreement_score":0.003482724,"about_ca_system_score_codex":0.000443389,"about_ca_system_score_gemma":0.00021709956,"threshold_uncertainty_score":0.0069249272},"labels":[],"label_agreement":null},{"id":"W4411657594","doi":"10.51847/ergc3gg","title":"10.51847/eRGC3gg","year":2000,"lang":"en","type":"article","venue":"Time to knit","topic":"Food composition and properties","field":"Nursing","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":"Bran; Salt (chemistry); Chemistry; Characterization (materials science); Food science; Agronomy; Materials science; Nanotechnology; Biology; Organic chemistry","score_opus":0.010459756317790447,"score_gpt":0.19591783132508306,"score_spread":0.1854580750072926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411657594","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":[0.013926149,0.0012765381,0.0074754735,0.0011999717,0.0010654576,0.00013878458,0.0028082903,0.0048116725,0.96729773],"genre_scores_gemma":[0.01988984,0.0003309922,0.004194581,0.00047614786,0.000100382524,0.000076026125,0.0031577444,0.00048531705,0.971289],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99974245,0.000018750092,0.000011804172,0.000065677596,0.00009623408,0.00006513337],"domain_scores_gemma":[0.99964917,0.000044443714,0.000018779838,0.00007469716,0.000114661045,0.00009818831],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00034470315,0.0010599096,0.0004106553,0.0018199128,0.0008085476,0.0017188272,0.0008178089,0.0019473722,0.8256535],"category_scores_gemma":[0.0004411888,0.00024336879,0.00046388552,0.0012776959,0.00055041275,0.0007546264,0.0012277465,0.0007822247,0.84202445],"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":[0.0009455349,0.0007077338,0.0028849703,0.0003918539,0.000039534007,0.0011642857,0.00015893613,0.0011424603,0.0839025,0.011596814,0.18718563,0.70987976],"study_design_scores_gemma":[0.00009408101,0.00014415447,0.0044241897,0.00015213467,0.000022563407,0.0016515891,0.00012475971,0.0019963726,0.015631363,0.002451533,0.97327405,0.000033250428],"about_ca_topic_score_codex":0.0025135356,"about_ca_topic_score_gemma":0.002295105,"teacher_disagreement_score":0.1743465,"about_ca_system_score_codex":0.00090097013,"about_ca_system_score_gemma":0.0005881369,"threshold_uncertainty_score":0.24868417},"labels":[],"label_agreement":null},{"id":"W4411808727","doi":"10.1002/fft2.70069","title":"Sustainable Protein Processing of Flaxseed By‐Product: Nutritional Quality and Functional Properties","year":2025,"lang":"en","type":"article","venue":"Food Frontiers","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Food science; Quality (philosophy); Protein quality; Product (mathematics); Functional food; Chemistry; Mathematics; Physics","score_opus":0.022666056758316337,"score_gpt":0.23967672658207254,"score_spread":0.2170106698237562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411808727","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99528825,0.0010513144,0.002592832,0.00003778026,0.000010479199,0.000021579554,0.000205594,0.000017258013,0.00077484804],"genre_scores_gemma":[0.99232566,0.0005990087,0.0049312315,0.000025639238,0.000004380847,0.000030456236,0.0003530175,0.000017632467,0.0017129928],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998888,0.000017405677,0.000009773202,0.000023753397,0.000041177962,0.000019135856],"domain_scores_gemma":[0.9999161,0.0000102219365,0.0000319337,0.000004592122,0.000025501999,0.000011616978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021177327,0.0004113484,0.00017191921,0.0002693515,0.00015034777,0.00025213455,0.000109493856,0.0001928081,0.00075561187],"category_scores_gemma":[0.00012858158,0.0000939142,0.0003332289,0.00023771165,0.00010743989,0.00017444267,0.00014602568,0.00027106234,0.0001530099],"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":[0.00008885224,0.000014097454,0.00026632767,0.000058551363,0.00000863542,0.000020040976,0.000006287737,0.00006513911,0.9982376,0.000018436747,0.000012379995,0.0012035497],"study_design_scores_gemma":[0.000006725203,0.00044339953,0.009603611,0.00001541377,0.00004088348,0.000084695086,0.000028292056,0.0008156765,0.9875832,0.000029961553,0.001341688,0.0000063947637],"about_ca_topic_score_codex":0.00092736684,"about_ca_topic_score_gemma":0.0019673074,"teacher_disagreement_score":0.00092736684,"about_ca_system_score_codex":0.00023646138,"about_ca_system_score_gemma":0.00019037974,"threshold_uncertainty_score":0.0025277734},"labels":[],"label_agreement":null},{"id":"W4411812829","doi":"10.31579/2835-9216/016","title":"Colon Cancer: Dietary Fiber and Beyond","year":2023,"lang":"en","type":"article","venue":"Carcinogenesis and Chemotherapy","topic":"Food composition and properties","field":"Nursing","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 Karachi; University of Calgary","keywords":"Dietary fiber; Cancer; Colorectal cancer; Fiber; Medicine; Food science; Biology; Chemistry; Internal medicine","score_opus":0.02527370772943083,"score_gpt":0.2655257492249777,"score_spread":0.24025204149554685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411812829","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":[0.036773626,0.884812,0.0018893987,0.023445617,0.0017772531,0.000030016252,0.0006629738,0.00009889559,0.05051012],"genre_scores_gemma":[0.17999282,0.746654,0.0036396708,0.009184639,0.0025560607,0.00006575462,0.0005510268,0.00006370422,0.05729233],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99988115,0.000029532812,0.00000693,0.000029598623,0.000030914398,0.000021918499],"domain_scores_gemma":[0.99982977,0.000036660014,0.000037190974,0.000013152787,0.000047884907,0.000035321016],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020585877,0.00033604095,0.00047594003,0.0012086832,0.0005161434,0.0015071005,0.00022078227,0.00089451164,0.00767829],"category_scores_gemma":[0.00033444786,0.0001257829,0.00029719103,0.001193742,0.0007188185,0.0012450188,0.0007479414,0.0010050989,0.001216611],"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":[0.00088383176,0.00025699442,0.008190041,0.0057025165,0.00020598902,0.0018791314,0.0011370117,0.0004008492,0.037689723,0.06753632,0.049995683,0.826122],"study_design_scores_gemma":[0.000024560866,0.0002975905,0.020212743,0.00228559,0.0000865918,0.0022022037,0.00090524124,0.00012277259,0.0031749648,0.023530625,0.9471042,0.00005280011],"about_ca_topic_score_codex":0.004179784,"about_ca_topic_score_gemma":0.005843827,"teacher_disagreement_score":0.00767829,"about_ca_system_score_codex":0.00097377383,"about_ca_system_score_gemma":0.00054387125,"threshold_uncertainty_score":0.025686502},"labels":[],"label_agreement":null},{"id":"W4411946784","doi":"10.58430/jib.v131i2.76","title":"Reflections","year":2025,"lang":"en","type":"article","venue":"Journal of the Institute of Brewing","topic":"Food composition and properties","field":"Nursing","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":"Central City Brewers and Distillers (Canada)","funders":"","keywords":"Chemistry","score_opus":0.037650976014838584,"score_gpt":0.32714217776729526,"score_spread":0.2894912017524567,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411946784","genre_codex":"commentary","genre_gemma":"commentary","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"commentary","genre_consensus":"commentary","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008041376,0.0053527183,0.0005367509,0.55046177,0.39624748,0.000053322205,0.00018499618,0.00020019957,0.04615859],"genre_scores_gemma":[0.011204521,0.010070242,0.0008533315,0.5362077,0.14640082,0.0001601075,0.0003021818,0.00047108234,0.29433],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99418193,0.0015778401,0.0002509605,0.00065675343,0.0024034134,0.00092907954],"domain_scores_gemma":[0.98037684,0.004480695,0.0007810458,0.0009627958,0.008026808,0.005371867],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0052254745,0.0010406937,0.00060381065,0.000888239,0.004693244,0.009280303,0.0020713992,0.0071020755,0.06339335],"category_scores_gemma":[0.040737595,0.0005256502,0.0010020913,0.00084655604,0.0029143323,0.0065791733,0.0050509227,0.020151744,0.03778214],"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":[0.000013481498,0.000016880731,0.00005783589,0.00004044012,0.0000020471327,0.000066078755,0.00032707662,0.000009025243,0.000049447488,0.0014681192,0.9903983,0.0075513413],"study_design_scores_gemma":[0.000003023797,0.00001118671,0.000101555524,0.000088891335,0.0000014570136,0.0001141495,0.0008206754,0.000007916265,0.000044614026,0.0006512466,0.9981493,0.0000060995467],"about_ca_topic_score_codex":0.0020276536,"about_ca_topic_score_gemma":0.004086864,"teacher_disagreement_score":0.06339335,"about_ca_system_score_codex":0.003204548,"about_ca_system_score_gemma":0.005589252,"threshold_uncertainty_score":0.2120719},"labels":[],"label_agreement":null},{"id":"W4411986040","doi":"10.1016/j.foodchem.2025.145377","title":"Oat protein extraction: The role of oat flourcomposition on extraction yield, purity, and functionality","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Extraction (chemistry); Yield (engineering); Chromatography; Chemistry; Avena; Protein purification; Biology; Botany; Materials science","score_opus":0.015233649584604112,"score_gpt":0.24809056395838383,"score_spread":0.23285691437377973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411986040","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9873734,0.0029904854,0.0074681006,0.00006703047,0.00001593769,0.00014254967,0.00035535387,0.000048015427,0.0015392011],"genre_scores_gemma":[0.97883177,0.0019217787,0.01564278,0.00011484481,0.000008437753,0.00013670218,0.00115254,0.00008999952,0.0021012148],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992066,0.00013465168,0.00008721976,0.0002107457,0.00026732348,0.000093503826],"domain_scores_gemma":[0.9995573,0.00017645613,0.00011245581,0.000027060836,0.00009214694,0.00003453257],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010848591,0.00062896893,0.0004626636,0.00032823734,0.00031530941,0.00103917,0.0002454418,0.00029708084,0.0006876601],"category_scores_gemma":[0.00085923134,0.0002143189,0.00027701413,0.0004925015,0.00040843152,0.0007288821,0.00043563245,0.0004569976,0.00020949941],"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":[0.0001558433,0.000022767428,0.0010549206,0.00005579571,0.000008342235,0.000019327903,0.000023282393,0.00004864779,0.9967231,0.000019591145,0.000009892318,0.0018584114],"study_design_scores_gemma":[0.000009202515,0.0003042158,0.024951916,0.00002661191,0.00003807845,0.00011255857,0.00006442973,0.00076429825,0.97263837,0.00003467099,0.0010437095,0.000012078506],"about_ca_topic_score_codex":0.0025639543,"about_ca_topic_score_gemma":0.005928801,"teacher_disagreement_score":0.0025639543,"about_ca_system_score_codex":0.00044578238,"about_ca_system_score_gemma":0.00036868016,"threshold_uncertainty_score":0.0057373643},"labels":[],"label_agreement":null},{"id":"W4411989969","doi":"10.1016/j.bcab.2025.103681","title":"Chemical and nutraceutical characterization of coproducts obtained during the protein concentrate preparation from azufrado common (Phaseolus vulgaris) bean grains","year":2025,"lang":"en","type":"article","venue":"Biocatalysis and Agricultural Biotechnology","topic":"Food composition and properties","field":"Nursing","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 Ottawa","funders":"Instituto Politécnico Nacional","keywords":"Phaseolus; Nutraceutical; Coproduct; Chemistry; Characterization (materials science); Food science; Botany; Biology; Mathematics; Materials science; Nanotechnology; Pure mathematics","score_opus":0.0056200964549687794,"score_gpt":0.21830233938253107,"score_spread":0.2126822429275623,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411989969","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964205,0.00052784174,0.0018239288,0.000020682954,0.000009579451,0.000016353826,0.00027419557,0.000012166804,0.0008947242],"genre_scores_gemma":[0.9948726,0.00033897965,0.0018146324,0.0000291228,0.0000051948036,0.000017485892,0.0005042754,0.000021644913,0.002395967],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988925,0.000010041274,0.000007020323,0.000032972715,0.000035362955,0.000025235338],"domain_scores_gemma":[0.9999161,0.000015033802,0.000023463648,0.0000064356714,0.000024524657,0.000014352032],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010646053,0.00029336222,0.00016833241,0.0003658114,0.00021827014,0.00020823939,0.00012055855,0.00020750228,0.0008777338],"category_scores_gemma":[0.00017439478,0.00011285494,0.00028074151,0.00030071812,0.00017168003,0.0001554059,0.000093873285,0.00030210926,0.00015707295],"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":[0.000092440634,0.000008920906,0.00014039851,0.000019738834,0.000005594734,0.000030787796,0.000013307167,0.000047204558,0.99886143,0.00001721824,0.000007706321,0.00075526856],"study_design_scores_gemma":[0.0000025902227,0.000115774674,0.0051765516,0.000003319017,0.000014558801,0.000047559795,0.000024238614,0.00014523847,0.9940791,0.000008668117,0.00037868525,0.000003688952],"about_ca_topic_score_codex":0.0016937443,"about_ca_topic_score_gemma":0.002482481,"teacher_disagreement_score":0.0016937443,"about_ca_system_score_codex":0.00017767753,"about_ca_system_score_gemma":0.00017484116,"threshold_uncertainty_score":0.003367722},"labels":[],"label_agreement":null},{"id":"W4412076619","doi":"10.1016/j.clnu.2025.06.021","title":"The impact of dietary fiber consumption on human health: An umbrella review of evidence from 17,155,277 individuals","year":2025,"lang":"en","type":"article","venue":"Clinical Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ottawa Hospital","funders":"King Saud University","keywords":"Medicine; Observational study; Disease; Environmental health; Diverticular disease; Pancreatic cancer; Internal medicine; Gerontology; Cancer","score_opus":0.4414808363865382,"score_gpt":0.5393384531003083,"score_spread":0.09785761671377008,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412076619","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":[0.0057702423,0.9930194,0.000071099705,0.00023194564,0.000035948313,0.000021081714,0.00035473958,0.0000020796924,0.00049340224],"genre_scores_gemma":[0.031932283,0.96675336,0.00037048888,0.00046633466,0.000060285234,0.000026705577,0.00029770596,0.000003105718,0.000089684356],"study_design_codex":"design_other","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99747235,0.0007625544,0.0008358234,0.00031811168,0.00052811834,0.000083129016],"domain_scores_gemma":[0.98515075,0.011520164,0.002128547,0.00020475476,0.0008781543,0.00011753469],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006833492,0.00077633327,0.0017541711,0.0045398385,0.00035128384,0.0019506086,0.00058675394,0.0008460762,0.0011926993],"category_scores_gemma":[0.016162159,0.0004886788,0.0021597382,0.005374964,0.0006824788,0.0009301185,0.0010960846,0.0006599809,0.00017959133],"study_design_candidate":"meta_analysis","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":[0.0021554853,0.00014662759,0.061273765,0.37629834,0.033702876,0.00036847373,0.0009130604,0.00023942108,0.0012990776,0.00074220233,0.004759661,0.5181011],"study_design_scores_gemma":[0.00053441204,0.001872448,0.29498938,0.42569017,0.16720584,0.001598047,0.0022228914,0.00015387098,0.0019022512,0.0012692778,0.102395386,0.0001660962],"about_ca_topic_score_codex":0.007873383,"about_ca_topic_score_gemma":0.02477521,"teacher_disagreement_score":0.007873383,"about_ca_system_score_codex":0.0008630563,"about_ca_system_score_gemma":0.0029051157,"threshold_uncertainty_score":0.03613943},"labels":[],"label_agreement":null},{"id":"W4412353560","doi":"10.1093/nutrit/nuaf083","title":"Cereal Fibers and Satiety: A Systematic Review","year":2025,"lang":"en","type":"review","venue":"Nutrition Reviews","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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":"Appetite; Medicine; Context (archaeology); Crossover study; Food science; Environmental health; Internal medicine; Biology","score_opus":0.05555044201710117,"score_gpt":0.3462887562129136,"score_spread":0.2907383141958124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412353560","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":[0.0010455688,0.99801207,0.00006796153,0.00016264735,0.00007754185,0.00019638613,0.00022776607,0.00000521139,0.00020481193],"genre_scores_gemma":[0.012269549,0.98628145,0.00032301497,0.0003722985,0.00007064738,0.00039485484,0.00017053702,0.0000035996559,0.000114041555],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9963648,0.001275163,0.0012281721,0.0002940058,0.0006842916,0.00015373429],"domain_scores_gemma":[0.98499423,0.010427779,0.0031912026,0.00017273867,0.0010175369,0.00019636154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004765653,0.0012740782,0.006441828,0.007159134,0.0006174754,0.0022229245,0.0016556744,0.00182413,0.0059435028],"category_scores_gemma":[0.022429114,0.0007785121,0.0062673716,0.008416904,0.0007885296,0.00191136,0.0012321408,0.0009661295,0.00035352857],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021965457,0.000016725018,0.0004824232,0.97141063,0.0040458282,0.00008300171,0.0001329395,0.00004113834,0.00007384493,0.0001113565,0.0011619632,0.022220507],"study_design_scores_gemma":[0.00033951452,0.000251412,0.004891112,0.93804467,0.04143227,0.00040679623,0.00027270173,0.000058459478,0.00009871686,0.00022178212,0.013954114,0.00002849022],"about_ca_topic_score_codex":0.008444952,"about_ca_topic_score_gemma":0.021168834,"teacher_disagreement_score":0.008444952,"about_ca_system_score_codex":0.0031785513,"about_ca_system_score_gemma":0.009624062,"threshold_uncertainty_score":0.025203526},"labels":[],"label_agreement":null},{"id":"W4412438551","doi":"10.1016/j.jfutfo.2025.07.001","title":"Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China; Key Technologies Research and Development Program","keywords":"Dysphagia; Pea protein; Nanotechnology; Food science; Computer science; Materials science; Medicine; Biology; Radiology","score_opus":0.008733343308350608,"score_gpt":0.2553894182915114,"score_spread":0.2466560749831608,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412438551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92913437,0.0049138544,0.058169488,0.00016371916,0.00013661335,0.00010832172,0.00057596376,0.0005744217,0.006223227],"genre_scores_gemma":[0.9501287,0.0021106459,0.043440625,0.000100128724,0.000015522066,0.000079977406,0.00035395322,0.00008993036,0.0036805593],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998673,0.000014123702,0.000010443445,0.00003258611,0.00005947367,0.000015949627],"domain_scores_gemma":[0.99989915,0.000023480467,0.000032549167,0.000012022045,0.000021485761,0.000011323981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014975313,0.0003362709,0.00016853702,0.00033266578,0.00013244411,0.0003811549,0.0002201359,0.00033078695,0.0008358908],"category_scores_gemma":[0.00024313453,0.00017032135,0.000423155,0.00023687657,0.00013168112,0.00029541782,0.0002587595,0.00038142243,0.00037094578],"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":[0.000029935905,0.00001650557,0.00018312658,0.00010946685,0.000008180877,0.0001638544,0.00003126128,0.0002607907,0.9938445,0.00010757811,0.000053934342,0.0051907767],"study_design_scores_gemma":[0.000004624171,0.00015826932,0.0015174972,0.000011340826,0.000027175613,0.00036240806,0.000022801729,0.0017486919,0.9918819,0.00005275365,0.004200334,0.000012210241],"about_ca_topic_score_codex":0.00027039458,"about_ca_topic_score_gemma":0.0006694615,"teacher_disagreement_score":0.0008358908,"about_ca_system_score_codex":0.00013169844,"about_ca_system_score_gemma":0.00011552111,"threshold_uncertainty_score":0.002796352},"labels":[],"label_agreement":null},{"id":"W4412441296","doi":"10.1016/j.jff.2025.106955","title":"Synthesis and potential application of slowly digestible starch","year":2025,"lang":"en","type":"article","venue":"Journal of Functional Foods","topic":"Food composition and properties","field":"Nursing","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":"Carleton University","funders":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries; Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry; Rural Development Administration; Ministry of Agriculture, Food and Rural Affairs","keywords":"Starch; Chemistry; Food science; Chemical engineering; Engineering","score_opus":0.014860656669315582,"score_gpt":0.25508579516755914,"score_spread":0.24022513849824356,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412441296","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.4759388,0.3278849,0.11381898,0.001979271,0.0035020101,0.00081726373,0.0019183549,0.0006108415,0.073529564],"genre_scores_gemma":[0.74756783,0.1689748,0.06688259,0.0007449533,0.00029105388,0.0005076222,0.0013198708,0.00012557943,0.013585738],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998845,0.000016658827,0.000013821588,0.000026290372,0.00003632118,0.000022381484],"domain_scores_gemma":[0.9999573,0.0000063765174,0.000009172759,0.000004192084,0.000012095679,0.00001087404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025494953,0.0005323701,0.0003837693,0.0006004797,0.00018375654,0.0004602958,0.0002489829,0.0005720112,0.001628131],"category_scores_gemma":[0.000259669,0.00024158909,0.00054859347,0.00056277536,0.00014243757,0.00056337693,0.00038510733,0.0006367517,0.00074047706],"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":[0.00017296188,0.00016200719,0.0004021895,0.0044200844,0.00007285479,0.0019841576,0.00028980477,0.001763801,0.85885864,0.014007912,0.0029217484,0.11494384],"study_design_scores_gemma":[0.00007167605,0.0019620142,0.0020509365,0.00074707565,0.00011270258,0.0016971142,0.0002124086,0.0023238782,0.6253808,0.005407996,0.3599233,0.00011010611],"about_ca_topic_score_codex":0.00022998732,"about_ca_topic_score_gemma":0.00040303046,"teacher_disagreement_score":0.001628131,"about_ca_system_score_codex":0.00019659667,"about_ca_system_score_gemma":0.00030290236,"threshold_uncertainty_score":0.005446613},"labels":[],"label_agreement":null},{"id":"W4412455950","doi":"10.1016/j.carbpol.2025.124037","title":"Effect of electron beam irradiation pretreatment on the structure, physicochemical properties, and digestibility of starch-tannic acid complexes","year":2025,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture, Food and Rural Affairs","funders":"Basic Public Welfare Research Program of Zhejiang Province","keywords":"Tannic acid; Starch; Irradiation; Chemistry; Electron beam processing; Food science; Polysaccharide; Biochemistry; Organic chemistry","score_opus":0.012000083808561423,"score_gpt":0.2431391751494829,"score_spread":0.23113909134092148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412455950","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988311,0.00044245675,0.00026908884,0.000014043741,0.000009314812,0.0000072781236,0.000063061474,0.0000048323686,0.0003587119],"genre_scores_gemma":[0.9982716,0.00026840615,0.00037305895,0.000023482164,0.0000028014172,0.0000056986833,0.00011312264,0.0000070305755,0.0009347476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999268,0.0000138029145,0.000005701603,0.000017255275,0.000012637888,0.0000237582],"domain_scores_gemma":[0.9997775,0.000111088855,0.000037536764,0.000017977574,0.00003315278,0.000022773038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016567283,0.0002178934,0.00019483449,0.00011074754,0.00013592457,0.00019121039,0.00012463768,0.00027246593,0.001828238],"category_scores_gemma":[0.0003386332,0.00020009854,0.00019166965,0.00015939662,0.00023775108,0.00020828944,0.00007679687,0.00035790345,0.00017649707],"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":[0.00096979446,0.00003725124,0.00052399427,0.000034844412,0.00001363022,0.000053918382,0.000041483192,0.000064243504,0.9971148,0.000023404009,0.0000175534,0.0011050148],"study_design_scores_gemma":[0.000013122454,0.0003101819,0.009838014,0.0000038982666,0.000019014415,0.00003886598,0.000032439075,0.00022210745,0.9891611,0.0000106122425,0.00034590787,0.0000048523784],"about_ca_topic_score_codex":0.0010894903,"about_ca_topic_score_gemma":0.0013909355,"teacher_disagreement_score":0.001828238,"about_ca_system_score_codex":0.0001420112,"about_ca_system_score_gemma":0.00015462382,"threshold_uncertainty_score":0.0061160326},"labels":[],"label_agreement":null},{"id":"W4412525311","doi":"10.1128/jb.00198-25","title":"Artificial cellulose derivatives are metabolized by select human gut Bacteroidota upon priming with common plant β-glucans","year":2025,"lang":"en","type":"article","venue":"Journal of Bacteriology","topic":"Food composition and properties","field":"Nursing","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":"Canada's Michael Smith Genome Sciences Centre; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research","keywords":"Biology; Priming (agriculture); Cellulose; Biochemistry; Microbiology; Botany","score_opus":0.021275581209787293,"score_gpt":0.26784388895977124,"score_spread":0.24656830774998395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412525311","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99888414,0.00013630462,0.0005650178,0.00001628883,0.0000042749525,0.000015701924,0.00015428258,0.000014110891,0.00020978769],"genre_scores_gemma":[0.99744666,0.00012717035,0.0012906204,0.000027704877,0.000005135955,0.000026715217,0.00043421204,0.000007654367,0.00063406635],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99982375,0.000038977283,0.000019168676,0.00004812437,0.000029786868,0.00004024041],"domain_scores_gemma":[0.99989843,0.000018962315,0.000025817537,0.000015394096,0.0000137491315,0.000027619437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016819923,0.00025636304,0.00019876631,0.000116592026,0.00007516473,0.00020061855,0.0000770811,0.00015231204,0.00057988166],"category_scores_gemma":[0.00021936193,0.00011951855,0.00017280209,0.00010718294,0.00012453314,0.000103209444,0.00027591342,0.00018162614,0.00018321295],"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":[0.00010068625,0.000012049963,0.00047943968,0.000010306497,0.0000016660051,0.00002126664,0.0000134306465,0.000010804309,0.9989825,0.0000072645107,0.000005279508,0.00035539817],"study_design_scores_gemma":[0.00001318055,0.0012828767,0.028191915,0.000006490167,0.000023462546,0.0004428525,0.00016849542,0.0004985577,0.9686221,0.00003028982,0.0007103742,0.000009555798],"about_ca_topic_score_codex":0.00047421534,"about_ca_topic_score_gemma":0.0003837232,"teacher_disagreement_score":0.00057988166,"about_ca_system_score_codex":0.00007338734,"about_ca_system_score_gemma":0.00009879541,"threshold_uncertainty_score":0.0019399524},"labels":[],"label_agreement":null},{"id":"W4412588253","doi":"10.1016/bs.afnr.2025.06.001","title":"Innovations in extruded products with improved nutritional quality","year":2025,"lang":"en","type":"book-chapter","venue":"Advances in food and nutrition research","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"","keywords":"Quality (philosophy); Food science; Biotechnology; Biology; Business; Biochemical engineering; Engineering; Physics","score_opus":0.0794917881707249,"score_gpt":0.38161050716860284,"score_spread":0.30211871899787796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412588253","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":[0.17399381,0.4423776,0.0525892,0.0056847786,0.004907451,0.00020256666,0.00028872892,0.00034298562,0.31961295],"genre_scores_gemma":[0.3140287,0.24376024,0.07750052,0.0037721738,0.0017238478,0.00015648239,0.0004051342,0.00022251222,0.35843036],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979836,0.000039400325,0.00001250026,0.000043797827,0.000090198555,0.000015710195],"domain_scores_gemma":[0.9998963,0.000046335077,0.000014668764,0.000011867409,0.00002401321,0.00000688697],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056120614,0.000513332,0.00025315757,0.0006866745,0.00021975655,0.0010523665,0.00073875906,0.0007791259,0.008047895],"category_scores_gemma":[0.00044313102,0.000184888,0.00044555785,0.0008053868,0.00061592314,0.0015286971,0.0007542946,0.0011111351,0.0010224642],"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":[0.00039657115,0.0004230824,0.0005205718,0.002605632,0.000037339203,0.00084935187,0.00077546993,0.001155536,0.10032095,0.07640868,0.007774626,0.80873215],"study_design_scores_gemma":[0.000059363894,0.0014263899,0.0056783296,0.0014925327,0.00008297048,0.0028533202,0.00048086702,0.0018505733,0.070432566,0.022912279,0.8926812,0.00004962286],"about_ca_topic_score_codex":0.0003070011,"about_ca_topic_score_gemma":0.0005622279,"teacher_disagreement_score":0.008047895,"about_ca_system_score_codex":0.00043892066,"about_ca_system_score_gemma":0.00019831784,"threshold_uncertainty_score":0.026922941},"labels":[],"label_agreement":null},{"id":"W4412860546","doi":"10.1016/j.foodhyd.2025.111802","title":"Synergistic role of amylose and amylopectin in starch nanoparticle fabrication","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Starch; Nanoparticle; Chemistry; Fabrication; Polysaccharide; Chemical engineering; Nanotechnology; Food science; Materials science; Organic chemistry; Engineering; Medicine","score_opus":0.00904539064198737,"score_gpt":0.24650045107863489,"score_spread":0.23745506043664752,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412860546","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98465365,0.0015544262,0.00949449,0.00010608007,0.00007661559,0.000030800133,0.000051056068,0.00008632132,0.003946536],"genre_scores_gemma":[0.9902458,0.0005391813,0.007070136,0.00004574517,0.000010162041,0.00004003313,0.000026319947,0.00002885464,0.0019937388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998747,0.000022015265,0.00000979232,0.000036304344,0.000033203913,0.000023953295],"domain_scores_gemma":[0.9998392,0.00006035597,0.00003364301,0.000015756243,0.0000335904,0.000017425873],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021513457,0.00030832927,0.00015596882,0.00011202496,0.00010787002,0.00033563047,0.000141157,0.00023402869,0.0008292039],"category_scores_gemma":[0.00029056252,0.00015451241,0.00017231047,0.00009206664,0.00018145927,0.0003791743,0.00032205984,0.00027562972,0.00021739576],"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":[0.000051334093,0.000006847438,0.00004618234,0.00004342432,0.000002740978,0.000026029618,0.00001958972,0.000068218775,0.9980659,0.0001400613,0.000026745678,0.0015030089],"study_design_scores_gemma":[0.000003953653,0.00007304545,0.00023900233,0.0000044503186,0.000006368917,0.00002995739,0.000015628235,0.0006123842,0.99828845,0.000023813718,0.0006996552,0.0000031794862],"about_ca_topic_score_codex":0.00014839918,"about_ca_topic_score_gemma":0.00046827426,"teacher_disagreement_score":0.0008292039,"about_ca_system_score_codex":0.00015128725,"about_ca_system_score_gemma":0.00011255681,"threshold_uncertainty_score":0.0027739406},"labels":[],"label_agreement":null},{"id":"W4412930412","doi":"10.14309/ajg.0000000000003700","title":"Ultraprocessed Grains and Risk of Inflammatory Bowel Disease: Results From the Prospective Urban Rural Epidemiology Study","year":2025,"lang":"en","type":"article","venue":"The American Journal of Gastroenterology","topic":"Food composition and properties","field":"Nursing","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":"Queen's University; Population Health Research Institute","funders":"","keywords":"Medicine; Hazard ratio; Epidemiology; Confounding; Confidence interval; Prospective cohort study; Environmental health; Refined grains; Ulcerative colitis; Proportional hazards model; Multivariate analysis; Internal medicine; Disease; Food science; Whole grains","score_opus":0.009750388950375779,"score_gpt":0.2610539925490088,"score_spread":0.251303603598633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412930412","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972257,0.0004977153,0.00015814141,0.000049944534,0.0000041643807,0.000019513212,0.001627091,0.000004664651,0.00041311266],"genre_scores_gemma":[0.9979699,0.0002542688,0.00016488894,0.000032803764,0.000007971694,0.00002589918,0.0013457702,0.0000028320699,0.00019559824],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99951136,0.00020967152,0.00004564606,0.00009483382,0.0000892755,0.00004929039],"domain_scores_gemma":[0.9985915,0.00020646566,0.00071267923,0.00012170455,0.00017211774,0.0001955514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008155665,0.00029263226,0.0002802342,0.0007462928,0.00019276254,0.00042312292,0.00026335154,0.00023709598,0.0010639294],"category_scores_gemma":[0.0014861737,0.00030187485,0.0004141998,0.0014736699,0.00013829087,0.0002606182,0.00045855084,0.00033812269,0.00014597054],"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":[0.00021616498,0.000029619334,0.9983437,0.00002677502,0.00014478182,0.000026077147,0.000060776838,0.00003413423,0.00015463826,0.0000093271965,0.00014108942,0.0008128044],"study_design_scores_gemma":[0.000014151052,0.00006113385,0.99950933,0.000005799975,0.00005054977,0.00005496983,0.00009213277,0.000047061887,0.000019490737,0.000008356967,0.00013490098,0.0000021652036],"about_ca_topic_score_codex":0.004379699,"about_ca_topic_score_gemma":0.005467459,"teacher_disagreement_score":0.004379699,"about_ca_system_score_codex":0.000108901484,"about_ca_system_score_gemma":0.00017703693,"threshold_uncertainty_score":0.008708417},"labels":[],"label_agreement":null},{"id":"W4412967444","doi":"10.1016/j.jfutfo.2024.12.010","title":"Effects of sodium sulfonate with different alkyl chain lengths on starch in starch-rich system: structure, surface properties, and interaction mechanism","year":2025,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Food composition and properties","field":"Nursing","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 Toronto","funders":"Science and Technology Department of Hubei Province; Wuhan Municipal Science and Technology Bureau; Natural Science Foundation of Hubei Province; China Association for Science and Technology","keywords":"Alkyl; Sulfonate; Starch; Mechanism (biology); Sodium; Chain (unit); Chemistry; Chemical engineering; Materials science; Polymer chemistry; Organic chemistry; Physics; Engineering","score_opus":0.010124593401005806,"score_gpt":0.23196828503595443,"score_spread":0.22184369163494863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412967444","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99882513,0.00032939838,0.00038583306,0.000018838302,0.000008841451,0.0000053623403,0.000029621438,0.0000129572445,0.00038400624],"genre_scores_gemma":[0.9985464,0.00037485393,0.0005557545,0.000017341212,0.0000022734187,0.0000086017,0.000055567398,0.000006636307,0.0004324592],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991214,0.000012093196,0.0000079669035,0.000018027455,0.000029124916,0.00002060839],"domain_scores_gemma":[0.9999058,0.000026804055,0.000027204926,0.0000061358924,0.0000189217,0.00001513342],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010681563,0.00023841416,0.00017605972,0.00009102051,0.00012484334,0.00018093457,0.00019536933,0.00019733286,0.0010748217],"category_scores_gemma":[0.00023201556,0.00014136457,0.00022014619,0.00014766573,0.00019824354,0.00025098328,0.0001621274,0.00029442893,0.000120472374],"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":[0.00024297734,0.00004420016,0.0010958161,0.00019328677,0.000022059216,0.00011575191,0.00007498635,0.0013706093,0.99392915,0.0002797503,0.000087925226,0.002543542],"study_design_scores_gemma":[0.000018261795,0.00044657616,0.0035453395,0.00000917122,0.00002842338,0.00006839105,0.000096349664,0.008791858,0.98546916,0.00008113671,0.0014289449,0.000016428336],"about_ca_topic_score_codex":0.0011561882,"about_ca_topic_score_gemma":0.0017800998,"teacher_disagreement_score":0.0011561882,"about_ca_system_score_codex":0.00020095146,"about_ca_system_score_gemma":0.00016145156,"threshold_uncertainty_score":0.0035956502},"labels":[],"label_agreement":null},{"id":"W4412981420","doi":"10.1016/j.foostr.2025.100456","title":"Evaluation of the performance of physically processed bean flours in gluten-free cake production","year":2025,"lang":"en","type":"article","venue":"Food Structure","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Ontario Ministry of Food and Agriculture; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Production (economics); Gluten; Gluten free; Wheat gluten; Pulp and paper industry; Chemistry; Engineering; Economics","score_opus":0.014625332667331447,"score_gpt":0.25104358726626175,"score_spread":0.2364182545989303,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412981420","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997421,0.00084723707,0.0009828964,0.000018273044,0.000015756736,0.000029713163,0.00019977173,0.000026148753,0.00045907596],"genre_scores_gemma":[0.9945471,0.0006291125,0.0032241289,0.000034047476,0.0000061940473,0.000035662164,0.00038797158,0.00004145121,0.0010942501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996371,0.000053430733,0.000035589554,0.0000849277,0.00013084807,0.000058021575],"domain_scores_gemma":[0.99964726,0.000060326893,0.00007823634,0.00003185425,0.000100713965,0.000081531725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039671417,0.00049426814,0.00043920585,0.0003893126,0.00021172258,0.0005055197,0.00025669028,0.00039723396,0.000825979],"category_scores_gemma":[0.0004959579,0.00021254335,0.00048900454,0.00035369562,0.00019735863,0.00035592145,0.00034663227,0.00063023536,0.00022532888],"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":[0.00025576729,0.00005756414,0.00032218805,0.00012098287,0.000020280911,0.000056156336,0.000029700735,0.00006857079,0.9978829,0.0000118201215,0.000014429403,0.0011597056],"study_design_scores_gemma":[0.000024819848,0.001979799,0.02086602,0.000028441229,0.00011897087,0.000222287,0.000105073064,0.00040532945,0.97466666,0.00001758979,0.0015431284,0.000021849697],"about_ca_topic_score_codex":0.0009774314,"about_ca_topic_score_gemma":0.002647573,"teacher_disagreement_score":0.0009774314,"about_ca_system_score_codex":0.00016104073,"about_ca_system_score_gemma":0.00015116007,"threshold_uncertainty_score":0.0027631521},"labels":[],"label_agreement":null},{"id":"W4413138244","doi":"10.1002/jsfa.70133","title":"Functional role of citrus fiber as an emulsifier in dough rheology, gluten structure formation and bread quality characteristics","year":2025,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"Korea Environmental Industry and Technology Institute; Ministry of Education, India; Ministry of Environment; Public Safety Canada","keywords":"Food science; Gluten; Ingredient; Rheology; Chemistry; Dietary fiber; Fiber; Dynamic mechanical analysis; Gluten free; Materials science; Composite material; Polymer; Organic chemistry","score_opus":0.010952400603708225,"score_gpt":0.2472390018508123,"score_spread":0.23628660124710407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413138244","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99571,0.0028244054,0.00062434573,0.000044987544,0.000009257906,0.000013246701,0.000083730025,0.000012300047,0.00067777815],"genre_scores_gemma":[0.99785656,0.0004937658,0.0010454807,0.000031726584,0.0000030701365,0.000008168531,0.00008074617,0.0000050820754,0.00047529783],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987006,0.00003067655,0.000011867199,0.000037522164,0.000026517144,0.000023308754],"domain_scores_gemma":[0.99980515,0.00004076147,0.000056053173,0.000008729919,0.000035539837,0.0000538943],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032369187,0.00042800137,0.00013532786,0.00022656373,0.00014322558,0.00031738862,0.0001489488,0.00035535934,0.00089501246],"category_scores_gemma":[0.0002341711,0.0000881556,0.00017129545,0.00012839436,0.00027806172,0.00040658528,0.00014734069,0.00024876153,0.00009645478],"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":[0.00033467362,0.00003320288,0.0011750184,0.00009895896,0.000011306659,0.00002859345,0.00002665899,0.00006120074,0.99605954,0.000041975694,0.000013400944,0.0021154636],"study_design_scores_gemma":[0.000013581865,0.00071431376,0.036613196,0.000042617678,0.00005632416,0.000114233364,0.0000687759,0.0006778106,0.96044654,0.00004528713,0.0011952937,0.000012032085],"about_ca_topic_score_codex":0.00067710975,"about_ca_topic_score_gemma":0.0007104537,"teacher_disagreement_score":0.00089501246,"about_ca_system_score_codex":0.0002481733,"about_ca_system_score_gemma":0.00014534596,"threshold_uncertainty_score":0.0029941797},"labels":[],"label_agreement":null},{"id":"W4413144183","doi":"10.1016/b978-0-443-23954-0.00011-2","title":"Gluten-free doughs and bakery products","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Gluten free; Food science; Business; Gluten; Chemistry","score_opus":0.016868031738499514,"score_gpt":0.22570210928958725,"score_spread":0.20883407755108774,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413144183","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":[0.0042000846,0.1332679,0.0036459765,0.0008330222,0.0018265201,0.000044716962,0.0001329039,0.00020575727,0.8558431],"genre_scores_gemma":[0.0033626943,0.026637992,0.0013725131,0.00031421706,0.00017395479,0.00001962316,0.000074094045,0.00004924068,0.9679958],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999424,0.000005220504,0.000003094592,0.000010435109,0.000032061118,0.0000067842034],"domain_scores_gemma":[0.99996686,0.000013407416,0.0000026013533,0.0000040037207,0.000008180811,0.0000048980987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015825155,0.0009336353,0.00033800956,0.0010017806,0.00053248985,0.0010264898,0.00049136556,0.00090883987,0.08577628],"category_scores_gemma":[0.00012527741,0.00028149036,0.00025552945,0.00092755334,0.00025147147,0.0011486374,0.0008218302,0.0010140573,0.032595757],"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":[0.00008529242,0.00027224582,0.00020188071,0.0008556776,0.000008770527,0.0002948402,0.00040797982,0.00034719004,0.012027765,0.027151814,0.104520366,0.85382617],"study_design_scores_gemma":[0.0000047902945,0.00007440061,0.00076644536,0.00034232246,0.0000073786887,0.00033855828,0.00011730237,0.00011118735,0.0013573018,0.0044169426,0.99245924,0.00000429118],"about_ca_topic_score_codex":0.0015262004,"about_ca_topic_score_gemma":0.0048023835,"teacher_disagreement_score":0.08577628,"about_ca_system_score_codex":0.0003253155,"about_ca_system_score_gemma":0.000344204,"threshold_uncertainty_score":0.28695023},"labels":[],"label_agreement":null},{"id":"W4413174436","doi":"10.3390/gels11080639","title":"Temperature-Mediated Gel Texture Transformation in Starch Noodles: In Respect of Glass Transition Temperature Tg’","year":2025,"lang":"en","type":"article","venue":"Gels","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"National Natural Science Foundation of China","keywords":"Chewiness; Retrogradation (starch); Starch; Texture (cosmology); Materials science; Starch gelatinization; Glass transition; Supercooling; Food science; Microstructure; Chemistry; Chemical engineering; Amylose; Composite material; Thermodynamics; Polymer","score_opus":0.009538617640688194,"score_gpt":0.25419360014476367,"score_spread":0.24465498250407547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413174436","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997993,0.0006377217,0.0008591404,0.000019892697,0.00001359084,0.0000120802115,0.000097728145,0.000017201237,0.0003496927],"genre_scores_gemma":[0.9982673,0.0003986094,0.0006855992,0.000032933705,0.000002564137,0.000017801694,0.00013558601,0.000014435513,0.00044510968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992275,0.0000071789077,0.0000054327816,0.000027882543,0.00001706688,0.00001963399],"domain_scores_gemma":[0.99990284,0.000020496085,0.000034570345,0.0000072718067,0.000019249737,0.000015659823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012868007,0.00022949882,0.00016158032,0.000105568804,0.0001180694,0.00026759403,0.00010629215,0.00015717362,0.0005877368],"category_scores_gemma":[0.0002481307,0.0001449522,0.00019895515,0.00009410658,0.00029265517,0.0003521053,0.00017621458,0.00041853506,0.00008252186],"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":[0.00009159678,0.000007939663,0.00059535896,0.000053252425,0.000007228567,0.000045211003,0.00006565771,0.00010888035,0.9978236,0.00003833522,0.00002254796,0.0011403121],"study_design_scores_gemma":[0.000008014263,0.00023373714,0.021092083,0.000015853038,0.000022942872,0.00011997509,0.00013696216,0.0013180412,0.97593325,0.00007047734,0.0010302066,0.00001846316],"about_ca_topic_score_codex":0.0009054608,"about_ca_topic_score_gemma":0.0011909696,"teacher_disagreement_score":0.0009054608,"about_ca_system_score_codex":0.00018569913,"about_ca_system_score_gemma":0.00009728994,"threshold_uncertainty_score":0.0019661784},"labels":[],"label_agreement":null},{"id":"W4413388997","doi":"10.1016/j.ijbiomac.2025.147018","title":"Unlocking the potential of bean starch (Phaseolus vulgaris L.): How sequential dual modification by γ-radiation and dry heat enhances structural, thermal, and functional properties","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Phaseolus; Starch; Dry bean; Chemistry; Food science; Botany; Biology","score_opus":0.02694872694631105,"score_gpt":0.2730751748820897,"score_spread":0.24612644793577865,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413388997","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9922713,0.0010240548,0.0052493894,0.00008685956,0.000042581425,0.000013137328,0.00005896435,0.00007137776,0.0011822467],"genre_scores_gemma":[0.99628794,0.00041869745,0.0019283176,0.00006171813,0.000007190771,0.00001070671,0.000043412907,0.0000311334,0.0012108586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999521,0.0000050835674,0.0000025815586,0.000016360545,0.0000097599695,0.000014064533],"domain_scores_gemma":[0.999938,0.000010477665,0.000022457582,0.000008683447,0.0000073457313,0.000013058941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000904517,0.0002590708,0.00013496843,0.00008813812,0.000084165054,0.00025658435,0.00016125878,0.00026363795,0.00087675743],"category_scores_gemma":[0.00010637712,0.00014411798,0.0002006771,0.00006929356,0.0002539028,0.0002397664,0.00022312069,0.00047118156,0.00020555967],"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":[0.000029088182,0.000004056746,0.000028856668,0.000019954241,0.0000018866161,0.000008715077,0.0000073340725,0.000020667723,0.9991892,0.00004992356,0.000008390765,0.0006319542],"study_design_scores_gemma":[0.0000056569916,0.00013995694,0.00069586537,0.000003467415,0.000010540971,0.0000585176,0.000014717924,0.00022765728,0.9976077,0.000043331882,0.0011875948,0.000004893333],"about_ca_topic_score_codex":0.00022017286,"about_ca_topic_score_gemma":0.00037042348,"teacher_disagreement_score":0.00087675743,"about_ca_system_score_codex":0.00009446424,"about_ca_system_score_gemma":0.00009553355,"threshold_uncertainty_score":0.0029330254},"labels":[],"label_agreement":null},{"id":"W4413625848","doi":"10.1016/j.foodhyd.2025.111886","title":"Impacts of gluten aggregation behavior on the gassing properties of steamed bread during the wheat flour post-ripening","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Qinglan Project of Jiangsu Province of China; Jiangnan University","keywords":"Steamed bread; Food science; Gluten; Ripening; Wheat gluten; Chemistry; Wheat flour; Bread making; Cheese ripening","score_opus":0.016943480466108964,"score_gpt":0.2405502017502357,"score_spread":0.22360672128412673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413625848","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995435,0.00010745882,0.00013033194,0.0000072115304,0.000004197584,0.000002875363,0.00003607795,0.0000039846827,0.00016429654],"genre_scores_gemma":[0.99946827,0.000050053935,0.000090366775,0.0000068417417,0.0000016295985,0.000002652587,0.00005497009,0.0000040018313,0.00032118018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991345,0.000013203746,0.0000051494662,0.000020800815,0.00002291715,0.000024475994],"domain_scores_gemma":[0.9998585,0.00004161635,0.00002800835,0.0000095410915,0.000034004257,0.00002829802],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001573986,0.00016862832,0.00016936408,0.000109727465,0.00016466567,0.00027043815,0.000094028095,0.00013997895,0.0017197202],"category_scores_gemma":[0.000398458,0.00011043013,0.00019997779,0.00015071133,0.00019444885,0.00025651586,0.0001590309,0.00028490258,0.00017484066],"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":[0.0016382027,0.00006643268,0.0053060204,0.000046381378,0.000023328295,0.00012771416,0.00018326147,0.00023617435,0.9887876,0.0000371708,0.000048174483,0.0034995384],"study_design_scores_gemma":[0.000019137597,0.0013676926,0.21725602,0.000012432898,0.000056072364,0.00014665212,0.0005689216,0.0039037794,0.7757909,0.00005741019,0.0007943552,0.000026615493],"about_ca_topic_score_codex":0.0018050452,"about_ca_topic_score_gemma":0.0021644845,"teacher_disagreement_score":0.0018050452,"about_ca_system_score_codex":0.00015334175,"about_ca_system_score_gemma":0.00010982021,"threshold_uncertainty_score":0.0057530403},"labels":[],"label_agreement":null},{"id":"W4413801136","doi":"10.1016/j.afres.2025.101305","title":"Fortification of lentil chips with multiple vitamins and minerals using hot extrusion technology: effects of moisture, extrusion temperature, conditioning, and storage techniques","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan; Global Institute for Water Security; Saskatchewan Research Council (Canada)","funders":"Bangladesh Agricultural Research Council; National Research Council Canada; Krishi Gobeshona Foundation; University of Saskatchewan","keywords":"Extrusion; Conditioning; Moisture; Materials science; Extrusion cooking; Food science; Process engineering; Environmental science; Metallurgy; Chemistry; Composite material; Engineering; Mathematics","score_opus":0.026951003333206682,"score_gpt":0.3089923495497671,"score_spread":0.28204134621656046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413801136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967847,0.0012736508,0.0015722803,0.0000138071255,0.0000067869173,0.000013436163,0.00005914393,0.00001262071,0.00026354427],"genre_scores_gemma":[0.99382436,0.00093649747,0.0041881604,0.000022287602,0.000003932229,0.000011543496,0.00011503599,0.000012896922,0.0008853825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982136,0.000028364488,0.000020742524,0.000044260465,0.00005908781,0.000026206608],"domain_scores_gemma":[0.99986434,0.000029906205,0.00005583012,0.000014309961,0.000023819486,0.000011775678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023553231,0.00028771002,0.0003388177,0.00021998861,0.000113560396,0.00039704822,0.0002070055,0.00021839756,0.0004526609],"category_scores_gemma":[0.0001915719,0.00015700092,0.0003862112,0.00019511969,0.00014230465,0.00038898725,0.00022314535,0.00032389627,0.000093644136],"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":[0.0001071376,0.000030868698,0.0006239857,0.00006549716,0.0000141804985,0.00004638919,0.000021191034,0.000118854434,0.99650526,0.000018244327,0.0000049591354,0.0024434433],"study_design_scores_gemma":[0.000004423498,0.0005391304,0.0055451817,0.0000070921,0.00003480871,0.00012978721,0.000028636796,0.0003743858,0.9926394,0.000008651197,0.0006808894,0.000007694519],"about_ca_topic_score_codex":0.00055580377,"about_ca_topic_score_gemma":0.0012439501,"teacher_disagreement_score":0.00055580377,"about_ca_system_score_codex":0.00014021434,"about_ca_system_score_gemma":0.00011552364,"threshold_uncertainty_score":0.0015143156},"labels":[],"label_agreement":null},{"id":"W4413840333","doi":"10.1002/sfp2.70031","title":"Impacts of Tempering and Infrared Heating of Pulse Seeds on the Functionality and Digestibility of Air‐Classified Fine Stream","year":2025,"lang":"en","type":"article","venue":"Sustainable Food Proteins","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Government of Canada; University of Saskatchewan","keywords":"Tempering; Pulse (music); Infrared; Environmental science; Materials science; Composite material; Computer science; Telecommunications; Optics; Physics","score_opus":0.015481182750248878,"score_gpt":0.24520946257769502,"score_spread":0.22972827982744615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413840333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99781215,0.00041100752,0.0012783153,0.000007821522,0.0000072876996,0.000014922462,0.000083107545,0.000021658656,0.0003637151],"genre_scores_gemma":[0.9967386,0.00023781206,0.0019309955,0.000030039231,0.0000037830857,0.000020695199,0.00018883051,0.00003407363,0.000815065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988866,0.000013183929,0.0000080883865,0.00003542981,0.000034536508,0.000020006772],"domain_scores_gemma":[0.99982905,0.000038326532,0.000050296898,0.000014421246,0.000038773065,0.00002909207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015591737,0.00033837534,0.0002842536,0.00019821293,0.00012733763,0.00032732144,0.00011607961,0.00017666898,0.0010226492],"category_scores_gemma":[0.00028267258,0.00013869563,0.00023316251,0.000189458,0.00018643097,0.00023244623,0.00015217051,0.0005219021,0.00017622682],"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":[0.000089018096,0.000008138601,0.00030860756,0.000023538303,0.0000035848232,0.000016109281,0.000015732481,0.000023359917,0.998899,0.0000057530806,0.00000446513,0.0006026607],"study_design_scores_gemma":[0.000005060661,0.00034877044,0.018709559,0.000005645484,0.000020021527,0.000067840425,0.000045993045,0.00042463315,0.9798545,0.000011695964,0.0004999755,0.000006422656],"about_ca_topic_score_codex":0.0007318548,"about_ca_topic_score_gemma":0.0012626318,"teacher_disagreement_score":0.0010226492,"about_ca_system_score_codex":0.00018935,"about_ca_system_score_gemma":0.000095007534,"threshold_uncertainty_score":0.0034210682},"labels":[],"label_agreement":null},{"id":"W4413884879","doi":"10.1016/j.foodchem.2026.149491","title":"Effects of novel protein extraction methods on structure-functional properties and protein quality of fava bean protein isolates: A comparative study","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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 Research Chairs","keywords":"Protein quality; Extraction (chemistry); Quality (philosophy); Protein purification; Chemistry; Food science; Chromatography; Physics","score_opus":0.06964529121809186,"score_gpt":0.34672837075015583,"score_spread":0.27708307953206396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413884879","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99248356,0.0036120827,0.0030493592,0.000038707927,0.000024487748,0.000044637563,0.00021164234,0.000030351153,0.0005052451],"genre_scores_gemma":[0.98430413,0.0035787954,0.009952544,0.00012413136,0.000023069306,0.00007047032,0.0007394971,0.00006242563,0.0011449027],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995902,0.00008804323,0.00006112936,0.0000838779,0.00011760685,0.000059182417],"domain_scores_gemma":[0.9996598,0.000095702446,0.000098940494,0.000021525915,0.00008204081,0.00004213871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004736886,0.00065586134,0.00052133854,0.00038912895,0.00019504398,0.0003760099,0.00015439252,0.00028599906,0.00040737152],"category_scores_gemma":[0.00060739217,0.00020446499,0.00043824024,0.0004114888,0.00025649948,0.0004294921,0.00034548942,0.00047389066,0.00014751473],"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":[0.00014041773,0.000024129638,0.0003325128,0.00009985026,0.000020601317,0.00004173126,0.000023414139,0.000034723256,0.9980611,0.000005715081,0.0000071316254,0.0012087744],"study_design_scores_gemma":[0.000008042717,0.0005662567,0.0117213465,0.000016442636,0.0000974134,0.00028911815,0.00006077927,0.0003222213,0.9857421,0.000016055663,0.0011460801,0.000014268182],"about_ca_topic_score_codex":0.00054454483,"about_ca_topic_score_gemma":0.001583345,"teacher_disagreement_score":0.00065586134,"about_ca_system_score_codex":0.0001611409,"about_ca_system_score_gemma":0.00015738118,"threshold_uncertainty_score":0.0025051832},"labels":[],"label_agreement":null},{"id":"W4414142138","doi":"10.1016/j.carbpol.2025.124379","title":"Understanding the formation of starch structure during grain development in two wheat cultivars with different filling rate","year":2025,"lang":"en","type":"article","venue":"Carbohydrate Polymers","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"Taishan Scholar Foundation of Shandong Province; National Science and Technology Major Project; Agriculture Research System of China; Natural Science Foundation of Shandong Province","keywords":"Amylose; Starch; Elongation; Cultivar; Granule (geology); Starch synthase; Biosynthesis","score_opus":0.029078510500418292,"score_gpt":0.25511689665679177,"score_spread":0.22603838615637348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414142138","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971571,0.00036561757,0.001971634,0.000024176805,0.000005273441,0.0000076214983,0.00017486302,0.000014498609,0.00027934447],"genre_scores_gemma":[0.99638003,0.00021578198,0.0023880627,0.00004888978,0.0000023393534,0.000020346888,0.0004204568,0.000016661566,0.0005073709],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993,0.000007058911,0.000008825843,0.00003061281,0.000010251386,0.000013275608],"domain_scores_gemma":[0.9998938,0.000021367232,0.00003368993,0.000012135721,0.000018491197,0.000020450449],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011736649,0.00017605048,0.00019898666,0.0002727406,0.00011520758,0.00032146505,0.00010290313,0.00026832675,0.0003062983],"category_scores_gemma":[0.00013491749,0.00021392548,0.00026326568,0.00025838084,0.00018045919,0.00045549282,0.00017646242,0.0003675885,0.000064324144],"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":[0.000088685556,0.000009243293,0.0023386055,0.000021232674,0.000003909197,0.000026551146,0.00007387891,0.00002821319,0.9962082,0.000027903941,0.0000070642495,0.0011664409],"study_design_scores_gemma":[0.000018135868,0.0004544144,0.65832186,0.000013785941,0.000071729024,0.0003914967,0.0003721606,0.0028095602,0.33559844,0.00026363748,0.0016570705,0.000027678856],"about_ca_topic_score_codex":0.0009960097,"about_ca_topic_score_gemma":0.0013975544,"teacher_disagreement_score":0.0009960097,"about_ca_system_score_codex":0.0002528541,"about_ca_system_score_gemma":0.000106916414,"threshold_uncertainty_score":0.0019803643},"labels":[],"label_agreement":null},{"id":"W4414156327","doi":"10.3390/foods14173113","title":"Optimization of Gluten-Free Bread Formulation Using Whole Sorghum-Based Flour by Response Surface Methodology","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"National Institute of Food and Agriculture; Tecnológico Nacional de México; Oklahoma State University; Oklahoma Agricultural Experiment Station; Hatch; U.S. Department of Agriculture","keywords":"Leavening agent; Response surface methodology; Moisture; Gluten free; Volume (thermodynamics); Psyllium; Gluten","score_opus":0.06345127047067343,"score_gpt":0.33365826276143334,"score_spread":0.2702069922907599,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414156327","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9788245,0.002303102,0.016755296,0.00011102231,0.000044743723,0.00016662465,0.00037211075,0.00009705293,0.0013256697],"genre_scores_gemma":[0.9571916,0.002081107,0.038343422,0.00007125097,0.000007799277,0.0002138572,0.0006264781,0.00005324626,0.0014112692],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996093,0.00007042323,0.00004583034,0.00007913805,0.0001464346,0.00004889938],"domain_scores_gemma":[0.9999112,0.000021273563,0.000025457697,0.000006541664,0.0000272845,0.0000081988655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052778947,0.0006279638,0.000631239,0.00043550873,0.0001462174,0.00067161565,0.00033942246,0.00048682373,0.00062442804],"category_scores_gemma":[0.00037581244,0.00025336863,0.0008556907,0.00057376234,0.00014750095,0.00031792105,0.00031562822,0.00054894364,0.00024645598],"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":[0.000107497945,0.00014112279,0.00031619667,0.00025718132,0.000029572424,0.00007541299,0.000033819953,0.0022390366,0.99029595,0.000098378,0.000058040307,0.0063475887],"study_design_scores_gemma":[0.000052955264,0.0026158814,0.0062256334,0.000047447607,0.000115155,0.00012948051,0.00014877839,0.018368132,0.9678298,0.00012477067,0.004294448,0.00004750248],"about_ca_topic_score_codex":0.0007892486,"about_ca_topic_score_gemma":0.001645155,"teacher_disagreement_score":0.0007892486,"about_ca_system_score_codex":0.00023254554,"about_ca_system_score_gemma":0.00024513004,"threshold_uncertainty_score":0.002791226},"labels":[],"label_agreement":null},{"id":"W4414163880","doi":"10.1111/1750-3841.70531","title":"Rheological, Baking, and Microstructural Properties of Proso Millet‐Hydrocolloid‐Based Gluten‐Free Bread","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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 Institute of Food and Agriculture","keywords":"Starch; Wheat flour; Lightness; Wheat bread; Bread making; Wheat starch; Resistant starch; Food products","score_opus":0.02216547170476476,"score_gpt":0.2589800644565851,"score_spread":0.23681459275182035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414163880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99814487,0.0009667359,0.00037443207,0.00001604302,0.000009431233,0.000010209573,0.00015415004,0.00000642793,0.00031782108],"genre_scores_gemma":[0.99735284,0.0006676388,0.00094113464,0.000026803678,0.0000041444628,0.000015482363,0.00027932366,0.000009171667,0.00070344453],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986875,0.00002168449,0.00001733519,0.000028383476,0.000047240173,0.000016624792],"domain_scores_gemma":[0.99983644,0.000030477117,0.000049663005,0.000009096214,0.00004196703,0.000032327276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001965277,0.00032061417,0.00019658318,0.00029290695,0.0001172307,0.0002899413,0.00009786946,0.0001458819,0.0006608677],"category_scores_gemma":[0.00031141704,0.00011951284,0.00027994823,0.00030619724,0.00012474658,0.0002973316,0.00016794537,0.0004375235,0.00009930687],"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":[0.00022153277,0.00003259529,0.0009331581,0.00010718389,0.0000150934775,0.000059387756,0.000050829458,0.000122059064,0.9961622,0.000018823588,0.000023748906,0.0022534127],"study_design_scores_gemma":[0.000019152234,0.0017057955,0.066616476,0.000039549283,0.00015257622,0.00022214852,0.00021746922,0.0010913743,0.92774045,0.00004615726,0.0021152636,0.000033518783],"about_ca_topic_score_codex":0.0005239842,"about_ca_topic_score_gemma":0.0011174701,"teacher_disagreement_score":0.0006608677,"about_ca_system_score_codex":0.00008789152,"about_ca_system_score_gemma":0.00009853159,"threshold_uncertainty_score":0.0022107959},"labels":[],"label_agreement":null},{"id":"W4414221175","doi":"10.1016/j.foodhyd.2025.111953","title":"Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":6,"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":"Tianjin Science and Technology Program; National Natural Science Foundation of China","keywords":"Gluten; Farinograph; Rheology; Breakage; Viscosity; Glutenin; Depolymerization; Rheometry; Network structure","score_opus":0.00496300788687563,"score_gpt":0.22328924513974074,"score_spread":0.21832623725286512,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414221175","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988913,0.00015640052,0.0005276097,0.000022053831,0.000011359931,0.0000045886495,0.000052290627,0.000012156932,0.00032231284],"genre_scores_gemma":[0.9992798,0.000065389395,0.00018145854,0.000008433138,0.0000028431525,0.000004193212,0.000041380354,0.000010752625,0.00040571918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999391,0.000007660099,0.0000022437366,0.00001750684,0.000010750683,0.00002280728],"domain_scores_gemma":[0.9998448,0.000055123375,0.000025789699,0.000015026939,0.000023926481,0.0000353627],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013162386,0.0001915067,0.00019664709,0.0001163923,0.00018527856,0.00045052855,0.00015597268,0.0001979555,0.002006774],"category_scores_gemma":[0.0004908934,0.00012618848,0.00018844027,0.000133287,0.0002459025,0.00046953475,0.0001578561,0.00034604638,0.00018698284],"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":[0.0028824005,0.00015240941,0.00457491,0.000059142592,0.000018752638,0.00019157559,0.0002862403,0.0004143901,0.98485166,0.000097035045,0.00011409276,0.006357442],"study_design_scores_gemma":[0.00006895572,0.0015441204,0.16640735,0.000026781045,0.000090904534,0.00025295196,0.0010604814,0.017120784,0.81172264,0.00022542945,0.001425944,0.000053609023],"about_ca_topic_score_codex":0.0012979482,"about_ca_topic_score_gemma":0.00119019,"teacher_disagreement_score":0.002006774,"about_ca_system_score_codex":0.00016771846,"about_ca_system_score_gemma":0.00013629315,"threshold_uncertainty_score":0.0067133307},"labels":[],"label_agreement":null},{"id":"W4414285300","doi":"10.1016/j.foodchem.2025.146454","title":"Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of mung bean starch","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Saskatchewan","funders":"Key Research and Development Program of Hunan Province of China; International Science and Technology Cooperation Program of Shanxi Province; National Natural Science Foundation of China","keywords":"Fermentation; Mung bean; Starch; Crystallinity; Viscosity; Solubility; Particle size","score_opus":0.02376971204975031,"score_gpt":0.2579626042334865,"score_spread":0.23419289218373618,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414285300","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99965477,0.00007387732,0.00006080705,0.000009594455,0.000005188858,0.0000034817745,0.000041489868,0.0000025701656,0.00014825255],"genre_scores_gemma":[0.9990534,0.00009292505,0.0002175743,0.000023218705,0.0000018300985,0.0000039854876,0.000068428715,0.000006563405,0.0005320959],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998067,0.000037164307,0.00000975402,0.00003382584,0.00003629301,0.000076222546],"domain_scores_gemma":[0.9996873,0.00007832862,0.000056180623,0.00001831554,0.000042827116,0.00011711392],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022164958,0.00048504095,0.00038206088,0.00016432391,0.0004151921,0.00085343275,0.00018255346,0.0002561251,0.0018179839],"category_scores_gemma":[0.00048875035,0.00023405591,0.00034030894,0.00033090016,0.00048355974,0.00033590832,0.00048119927,0.00067611027,0.00021470955],"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":[0.014650317,0.0005519694,0.00336669,0.00006837537,0.000032537337,0.00019307551,0.0001817035,0.0002302002,0.97583324,0.00004922812,0.000044510183,0.0047981665],"study_design_scores_gemma":[0.00008649217,0.006345736,0.13531488,0.000036232366,0.00011943137,0.00015837318,0.001350432,0.001685573,0.8540018,0.00014765792,0.00070118444,0.000052156254],"about_ca_topic_score_codex":0.008129906,"about_ca_topic_score_gemma":0.0086844545,"teacher_disagreement_score":0.008129906,"about_ca_system_score_codex":0.0006014423,"about_ca_system_score_gemma":0.00063777727,"threshold_uncertainty_score":0.016165137},"labels":[],"label_agreement":null},{"id":"W4414365988","doi":"10.3168/jds.2025-26735","title":"The effects of inclusion level of an extruded flaxseed-pea supplement on nitrogen balance and flow of amino and fatty acids in a dual-flow continuous culture system","year":2025,"lang":"en","type":"article","venue":"Journal of Dairy Science","topic":"Food composition and properties","field":"Nursing","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 Regina","funders":"O and T Farms; University of Florida","keywords":"Latin square; Industrial fermentation; Nitrogen; Inclusion (mineral); Fatty acid; Fermentation; Nitrogen balance","score_opus":0.013278615235492487,"score_gpt":0.2647535605414587,"score_spread":0.2514749453059662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414365988","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989503,0.00024980985,0.00038715868,0.00002848838,0.000019721434,0.000029104422,0.00014047623,0.000010215483,0.00018475046],"genre_scores_gemma":[0.9908925,0.00045993907,0.005854252,0.00008675716,0.000016562788,0.00011572171,0.00033499498,0.000014292022,0.0022249199],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999579,0.00007985039,0.000053170326,0.00014240209,0.0000850827,0.00006046711],"domain_scores_gemma":[0.9995435,0.0001052186,0.00012484047,0.00003529602,0.000074406234,0.00011679984],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040763235,0.0004079268,0.00074121304,0.00020505616,0.00026561468,0.0006550795,0.00042160542,0.00041479015,0.0006510234],"category_scores_gemma":[0.0003161643,0.00020964787,0.0004213614,0.00025921853,0.00031841913,0.00043117115,0.00046454015,0.00080611516,0.00012010348],"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":[0.00415757,0.00045439124,0.0005646885,0.00006299631,0.00001769467,0.000029272935,0.000053517884,0.00011040707,0.99298227,0.000014658587,0.000026761916,0.001525779],"study_design_scores_gemma":[0.00017827761,0.011188816,0.013966853,0.000017935803,0.00013576545,0.00005577757,0.00020266627,0.003197505,0.96969855,0.000033913893,0.0012907364,0.00003329373],"about_ca_topic_score_codex":0.004565674,"about_ca_topic_score_gemma":0.0066399486,"teacher_disagreement_score":0.004565674,"about_ca_system_score_codex":0.00066678366,"about_ca_system_score_gemma":0.0006089859,"threshold_uncertainty_score":0.009078205},"labels":[],"label_agreement":null},{"id":"W4414367050","doi":"10.5376/rgg.2025.16.0019","title":"Regulation of Starch Biosynthesis Pathway for Improved Grain Quality in Rice","year":2025,"lang":"en","type":"article","venue":"Rice Genomics and Genetics","topic":"Food composition and properties","field":"Nursing","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":"Starch; Quality (philosophy); Biosynthesis; Enzyme","score_opus":0.026069870752771507,"score_gpt":0.2802058749404653,"score_spread":0.2541360041876938,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414367050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98839325,0.00064303976,0.008431855,0.00034634946,0.000057006113,0.000027368427,0.0004033607,0.00019788808,0.0014998736],"genre_scores_gemma":[0.99101627,0.0002693198,0.0043054037,0.00016575737,0.0000074016953,0.000021925458,0.00031917772,0.00007220096,0.0038224896],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999902,0.000012304674,0.0000071264126,0.00003465485,0.000019877809,0.000023910923],"domain_scores_gemma":[0.9999193,0.000009375725,0.000026044378,0.000009874006,0.000009935119,0.000025515972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015655169,0.00035734364,0.00022610667,0.00016324337,0.00017406966,0.00036803243,0.0002891923,0.0002299121,0.0013531981],"category_scores_gemma":[0.00008227616,0.00019037756,0.0003594,0.000119563454,0.000364987,0.00020384735,0.0004429019,0.00075593597,0.0003249079],"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":[0.00010516499,0.000011123659,0.00015329606,0.00001259542,0.000002119548,0.00002065831,0.0000117229365,0.0000482384,0.99877316,0.00016898547,0.000023858136,0.0006691525],"study_design_scores_gemma":[0.00008174566,0.00020149216,0.02846118,0.000013037387,0.000057705904,0.0001449891,0.00013620932,0.0042460067,0.9622979,0.000423495,0.003915374,0.000020899077],"about_ca_topic_score_codex":0.0015947357,"about_ca_topic_score_gemma":0.0017669575,"teacher_disagreement_score":0.0015947357,"about_ca_system_score_codex":0.0005790256,"about_ca_system_score_gemma":0.0005640494,"threshold_uncertainty_score":0.004526913},"labels":[],"label_agreement":null},{"id":"W4414398845","doi":"10.1016/j.foodhyd.2025.112005","title":"Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Qinglan Project of Jiangsu Province of China; Jiangnan University","keywords":"Glutenin; Steaming; Gluten; Starch; Gluten free; Gliadin; Fermentation; Wine","score_opus":0.018585469634418657,"score_gpt":0.270343275270433,"score_spread":0.25175780563601435,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414398845","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99864906,0.00025926135,0.0007788742,0.000018137278,0.000008386557,0.000004064464,0.00003788351,0.000011265989,0.00023306513],"genre_scores_gemma":[0.9985018,0.00014163066,0.00060994143,0.000013367488,0.0000024260266,0.000001870329,0.000068311085,0.000012551462,0.00064826984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999436,0.000010162943,0.000003430682,0.00001081326,0.000015330681,0.000016591284],"domain_scores_gemma":[0.99994075,0.000009638898,0.000013136057,0.0000060274056,0.00001336861,0.00001711072],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013403055,0.0002908175,0.00017566264,0.00012573374,0.00013933296,0.00025181432,0.00008671462,0.00013448297,0.0011991675],"category_scores_gemma":[0.00014644372,0.00011488089,0.0002859816,0.000114943236,0.00021346012,0.00019704801,0.00017937722,0.00037946718,0.00009656623],"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":[0.0001991099,0.000010219681,0.0002501404,0.000014098841,0.0000043334717,0.000019115887,0.000021551294,0.000023716011,0.9986682,0.000013691286,0.000004871737,0.00077106565],"study_design_scores_gemma":[0.000009101703,0.00041927354,0.018191785,0.000004300292,0.000024946648,0.000070084614,0.000061854116,0.00032995874,0.98053586,0.000016177857,0.00033143678,0.0000051849165],"about_ca_topic_score_codex":0.0008953848,"about_ca_topic_score_gemma":0.0013591284,"teacher_disagreement_score":0.0011991675,"about_ca_system_score_codex":0.00010588528,"about_ca_system_score_gemma":0.00012291298,"threshold_uncertainty_score":0.0040115714},"labels":[],"label_agreement":null},{"id":"W4414575465","doi":"10.1021/acs.jafc.5c05443","title":"Effects of β-Glucan from Three Different Sources on Glucolipid Metabolism in Mice with Metabolic Syndrome","year":2025,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"Key Research and Development Program of Jiangxi Province; Jiangxi Provincial Department of Science and Technology; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"CD36; Metabolic syndrome; Lipid metabolism; Inflammation; Metabolism; Prebiotic; CCL2; Adipose tissue","score_opus":0.004776756380136923,"score_gpt":0.1827928303682191,"score_spread":0.1780160739880822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414575465","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99712366,0.00072966143,0.00072982593,0.00019744532,0.00006898585,0.00005148435,0.0005189101,0.00007724257,0.0005028421],"genre_scores_gemma":[0.9916312,0.0015068953,0.0018072149,0.0002735251,0.000026489188,0.00020957022,0.000930629,0.000049247126,0.0035651291],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999686,0.000062710824,0.000033722426,0.000052017167,0.00005211747,0.00011348869],"domain_scores_gemma":[0.9997106,0.000017757695,0.000065114466,0.000024409172,0.000023644849,0.00015847787],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003475323,0.0009803295,0.0007691852,0.0010737655,0.00033818022,0.00046554243,0.0002796689,0.0007687481,0.0013451037],"category_scores_gemma":[0.0001571453,0.00045844904,0.0007230379,0.00054365414,0.0005910171,0.00045964753,0.00032470012,0.0021173712,0.00026452544],"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":[0.009448513,0.0018405144,0.0009070213,0.0000954981,0.000059796188,0.00014381303,0.0000711698,0.00015538659,0.9839528,0.00011218364,0.00010683883,0.0031063985],"study_design_scores_gemma":[0.0009894875,0.023133317,0.029857019,0.00004713185,0.00030691444,0.00029706204,0.00040561613,0.0019433253,0.940314,0.000332118,0.0023145806,0.000059451744],"about_ca_topic_score_codex":0.001548021,"about_ca_topic_score_gemma":0.002106972,"teacher_disagreement_score":0.001548021,"about_ca_system_score_codex":0.00040237012,"about_ca_system_score_gemma":0.00046641415,"threshold_uncertainty_score":0.004499793},"labels":[],"label_agreement":null},{"id":"W4414615270","doi":"10.1080/10408398.2025.2564889","title":"Advances and challenges in breakfast cereals: nutrition, innovation, and sustainability","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Sustainability; Demographics; Relevance (law); Consumer demand; Health benefits; Food processing; Consumer behaviour; Food sector","score_opus":0.12439546195373771,"score_gpt":0.40859339195561073,"score_spread":0.284197930001873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414615270","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":[0.000112167254,0.998654,0.00006428153,0.00044319118,0.00019882055,0.0000022307333,0.000006179032,0.0000026692019,0.00051641464],"genre_scores_gemma":[0.00089671736,0.99838686,0.00014167232,0.00021441269,0.00010160722,0.0000042422225,0.000010997844,0.000001028363,0.0002425084],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9992329,0.00020635135,0.00013118466,0.000114592964,0.00025015182,0.00006483691],"domain_scores_gemma":[0.9984497,0.0010248533,0.00016595476,0.000033522614,0.000257581,0.000068427486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001471287,0.00067372195,0.0012790863,0.0019539646,0.0004330484,0.0021572742,0.0006961036,0.0016523808,0.0039301696],"category_scores_gemma":[0.002321956,0.00022116552,0.0007234987,0.0026159796,0.00091009605,0.0022617811,0.0009940891,0.0017057615,0.00086191884],"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":[0.00007963866,0.00006639613,0.00023576473,0.072351374,0.00012318113,0.00020418786,0.00039559847,0.00018608509,0.0017145309,0.011459807,0.016935099,0.8962484],"study_design_scores_gemma":[0.000011479961,0.00012057079,0.0012213034,0.018703517,0.00015142867,0.00060843054,0.00040455625,0.000058439222,0.00044789407,0.0042333636,0.9740174,0.000021741844],"about_ca_topic_score_codex":0.0021792795,"about_ca_topic_score_gemma":0.0036851612,"teacher_disagreement_score":0.0039301696,"about_ca_system_score_codex":0.000998546,"about_ca_system_score_gemma":0.0028515416,"threshold_uncertainty_score":0.013147771},"labels":[],"label_agreement":null},{"id":"W4414708895","doi":"10.1016/j.fbio.2025.107688","title":"Transforming traditional tarhana into a functional food: Impact of pulse flour substitution on nutritional and rheological properties","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Wheat flour; Fermentation; Fermentation in food processing; Functional food; Rheology; Antioxidant; Fortified Food; Dietary fibre","score_opus":0.06206364520456961,"score_gpt":0.2610834415250818,"score_spread":0.19901979632051217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414708895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986771,0.00061684503,0.00030364294,0.000016545036,0.0000069877806,0.000011951451,0.00007774537,0.000007799887,0.00028126495],"genre_scores_gemma":[0.99629277,0.0006003147,0.002195802,0.000044078195,0.0000033670954,0.000014094311,0.00018570005,0.000013198499,0.00065073214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998698,0.000021148322,0.000012257453,0.000034983965,0.00004043099,0.000021330703],"domain_scores_gemma":[0.9999057,0.000019672489,0.000028129734,0.000009323846,0.00001658205,0.000020542384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020831545,0.0003243734,0.00035846877,0.0003232503,0.00012919633,0.0004681491,0.0002660869,0.00023262293,0.00094428705],"category_scores_gemma":[0.00018737852,0.00014139287,0.0003722924,0.00029405527,0.00016040352,0.00036722404,0.0002955691,0.00049795624,0.00011195629],"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":[0.0003002027,0.0000734544,0.0006749596,0.00010726754,0.000026140791,0.0000707422,0.000030366824,0.000057754845,0.99603575,0.00003958194,0.000010027888,0.0025738303],"study_design_scores_gemma":[0.00003885066,0.0030144828,0.046862062,0.00005218792,0.00021385192,0.0005701696,0.00024955894,0.001095513,0.94361264,0.00007175682,0.0041933074,0.000025638732],"about_ca_topic_score_codex":0.0007444701,"about_ca_topic_score_gemma":0.0017547974,"teacher_disagreement_score":0.00094428705,"about_ca_system_score_codex":0.00016694303,"about_ca_system_score_gemma":0.00013023868,"threshold_uncertainty_score":0.003158927},"labels":[],"label_agreement":null},{"id":"W4414715867","doi":"10.1016/j.fufo.2025.100778","title":"Microstructure dynamics-texture relationships in plant protein-fortified puffed snacks: Insights into gas-assisted extrusion cooking","year":2025,"lang":"en","type":"article","venue":"Future Foods","topic":"Food composition and properties","field":"Nursing","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":"Orthopaedic Innovation Centre; University of Winnipeg; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; University of Manitoba","keywords":"Die swell; Extrusion; Microstructure; Nitrogen; Cell size; Expansion ratio","score_opus":0.01393979774222282,"score_gpt":0.24240473409927277,"score_spread":0.22846493635704995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414715867","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99427384,0.0015723002,0.0032750915,0.000032046442,0.00001109833,0.000014131147,0.00031643576,0.000040586445,0.00046447973],"genre_scores_gemma":[0.99430287,0.0013488892,0.0026034375,0.00003854295,0.0000058592764,0.000024433799,0.00049181504,0.000032142478,0.001152052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999006,0.000011843434,0.000005783738,0.000037572365,0.000027229287,0.000017001767],"domain_scores_gemma":[0.9998197,0.000040630108,0.00006167639,0.000007767751,0.000056097146,0.000014195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003195967,0.00032968752,0.00031651446,0.00036959228,0.000117021176,0.00043100776,0.00014992744,0.00030776887,0.000906197],"category_scores_gemma":[0.00028760606,0.00026593017,0.00037952274,0.00030839158,0.00018814637,0.0004464954,0.00022331905,0.00055378006,0.00016592372],"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":[0.0003158614,0.000046686117,0.009246339,0.00021589584,0.000048800626,0.00013881933,0.00015962288,0.0006939272,0.9843701,0.0001059924,0.00007624225,0.004581696],"study_design_scores_gemma":[0.000020903486,0.00060829247,0.38802165,0.00007874829,0.00018318294,0.00038484464,0.0006870628,0.022179332,0.5843929,0.00035988583,0.0029834018,0.00009977633],"about_ca_topic_score_codex":0.0021406452,"about_ca_topic_score_gemma":0.0037980857,"teacher_disagreement_score":0.0021406452,"about_ca_system_score_codex":0.00024150343,"about_ca_system_score_gemma":0.00010932965,"threshold_uncertainty_score":0.0042563677},"labels":[],"label_agreement":null},{"id":"W4414761197","doi":"10.2196/69340","title":"Dietary Fiber Estimate of DialBetesPlus App Users: Secondary Analysis of Data From a Randomized Controlled Trial","year":2025,"lang":"en","type":"article","venue":"JMIR Formative Research","topic":"Food composition and properties","field":"Nursing","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":"Dietary fiber; Randomized controlled trial; mHealth; Diabetes mellitus; Type 2 diabetes; Nutritional epidemiology","score_opus":0.08547286527304543,"score_gpt":0.4274461469379927,"score_spread":0.3419732816649473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414761197","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8410929,0.04152,0.013281617,0.0016127864,0.002669506,0.061474353,0.02838078,0.0007378078,0.0092303045],"genre_scores_gemma":[0.91767657,0.0031522424,0.006988865,0.001408269,0.00047489596,0.061824948,0.006570859,0.0000917791,0.0018116087],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9790645,0.011920412,0.0034569998,0.0028755013,0.0018512123,0.0008313059],"domain_scores_gemma":[0.9721166,0.013085263,0.007876433,0.0026919527,0.0033410992,0.0008887287],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.023636146,0.0020026632,0.0067610485,0.0016455271,0.00086553104,0.0020227106,0.0011721518,0.0019846333,0.009236447],"category_scores_gemma":[0.034581583,0.0008357773,0.009700287,0.0018674175,0.00096613093,0.002384507,0.001444319,0.0029414434,0.0008443218],"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":[0.7922067,0.0047788927,0.033049926,0.028704882,0.10705266,0.00015170172,0.0004538619,0.0005743631,0.0013586904,0.0005389964,0.00587653,0.025252754],"study_design_scores_gemma":[0.6455692,0.0721708,0.1255999,0.0035206748,0.13796888,0.000198991,0.0004386611,0.0030654694,0.0017199118,0.0019643453,0.0075486414,0.00023452392],"about_ca_topic_score_codex":0.0010640261,"about_ca_topic_score_gemma":0.0014653429,"teacher_disagreement_score":0.023636146,"about_ca_system_score_codex":0.0010040785,"about_ca_system_score_gemma":0.0015217825,"threshold_uncertainty_score":0.12500137},"labels":[],"label_agreement":null},{"id":"W4414817707","doi":"10.2139/ssrn.5564183","title":"Effect of Pre-treatment on Structural and Functional Properties of Deep Eutectic Solvent Extracted Fava Bean Protein Isolates","year":2025,"lang":"en","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Deep eutectic solvent; Sonication; Yield (engineering); Response surface methodology; Enzymatic hydrolysis; Hydrolysis; Particle size","score_opus":0.010418585365045106,"score_gpt":0.24452989702240918,"score_spread":0.23411131165736407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414817707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978161,0.00056424126,0.00052906974,0.00004489632,0.000028986356,0.000014406287,0.00030806378,0.000014407592,0.00067984813],"genre_scores_gemma":[0.99454075,0.00038166982,0.0008643875,0.000072830866,0.000010756629,0.000020141251,0.0009149071,0.00003285905,0.0031616292],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998154,0.000028269802,0.000019120534,0.000045539226,0.00003470811,0.000057082718],"domain_scores_gemma":[0.9998311,0.00005275999,0.000030482071,0.000015414096,0.000037717084,0.000032550797],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001285584,0.00032891054,0.0003039455,0.00011308352,0.00013607681,0.00020848594,0.00019140338,0.00024602024,0.0026112588],"category_scores_gemma":[0.00037033999,0.00015432364,0.00025279218,0.00017992384,0.00022144699,0.00019345742,0.00018677526,0.0005629986,0.00050149683],"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":[0.0005098053,0.00005130636,0.00019409556,0.000048714966,0.000010518996,0.000037333077,0.000035153254,0.000052141862,0.99836415,0.000014861293,0.000029104187,0.0006527875],"study_design_scores_gemma":[0.000008351221,0.00039708626,0.0055076154,0.0000063843713,0.000022822445,0.00006493646,0.00004918176,0.00016902998,0.9928986,0.000011491879,0.00085752516,0.0000069742596],"about_ca_topic_score_codex":0.0011771562,"about_ca_topic_score_gemma":0.0017224556,"teacher_disagreement_score":0.0026112588,"about_ca_system_score_codex":0.00015512858,"about_ca_system_score_gemma":0.0001899413,"threshold_uncertainty_score":0.008735478},"labels":[],"label_agreement":null},{"id":"W4414825033","doi":"10.1016/j.foodchem.2025.146650","title":"Impacts of gluten protein characteristics on the cracking behavior of dumpling wrappers during freeze-thaw cycles","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; National Natural Science Foundation of China","keywords":"Gluten; Cracking; Rheology; Plant protein; Water content; Ultimate tensile strength; Wheat flour","score_opus":0.01607394166763769,"score_gpt":0.24689673890265137,"score_spread":0.2308227972350137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414825033","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99939287,0.00015327682,0.00017949978,0.000008181934,0.000005036472,0.000005415985,0.000043540105,0.0000048910547,0.00020732063],"genre_scores_gemma":[0.99908555,0.00012180112,0.0002526224,0.00001644911,0.0000018298432,0.000006453616,0.000072483635,0.00000904951,0.00043377475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998306,0.000024853922,0.00001060963,0.00003996014,0.000046045192,0.000047958027],"domain_scores_gemma":[0.99946624,0.00016970598,0.00011565164,0.000033507782,0.00014724568,0.00006755982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031885505,0.00024579518,0.00019895232,0.00016237232,0.0002318694,0.00033518008,0.00016091349,0.0002140677,0.0017183936],"category_scores_gemma":[0.0011413553,0.00014585715,0.00018829032,0.00023520511,0.0002668885,0.00035002557,0.00020540548,0.0002971338,0.00021093333],"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":[0.0015749086,0.00008278407,0.005040345,0.000094692165,0.00002586346,0.00011998648,0.0002269135,0.0005883595,0.98601115,0.000044513625,0.00007065921,0.006119874],"study_design_scores_gemma":[0.000011886077,0.0011782326,0.06091598,0.000023593739,0.000046029385,0.00008999225,0.00043157698,0.002208468,0.9342958,0.0000402311,0.0007365773,0.000021647838],"about_ca_topic_score_codex":0.0012201599,"about_ca_topic_score_gemma":0.0018084274,"teacher_disagreement_score":0.0017183936,"about_ca_system_score_codex":0.00021946945,"about_ca_system_score_gemma":0.00017489269,"threshold_uncertainty_score":0.0057486296},"labels":[],"label_agreement":null},{"id":"W4415046832","doi":"10.3390/metabo15100661","title":"Resistant Potato Starch Supplementation Increases Serum Antioxidant Levels in a Randomized Trial","year":2025,"lang":"en","type":"article","venue":"Metabolites","topic":"Food composition and properties","field":"Nursing","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":"University of Victoria","funders":"Metabolomics Innovation Centre; Genome British Columbia","keywords":"Coenzyme Q10; Antioxidant; Resistant starch; Polyphenol; Crossover study; Tryptophan; Uric acid; Potato starch; Catechin; Glycation","score_opus":0.025245699762980484,"score_gpt":0.3087089369366265,"score_spread":0.283463237173646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415046832","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9762364,0.011603877,0.0011969843,0.0015074724,0.0017054292,0.005095797,0.0008760824,0.00022159157,0.0015564137],"genre_scores_gemma":[0.98136383,0.004427428,0.0023707964,0.001581477,0.0007334201,0.0064214068,0.0006845892,0.000033812965,0.0023833155],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9977507,0.0014155067,0.00019888561,0.0003306383,0.00012303595,0.00018131084],"domain_scores_gemma":[0.9978967,0.00053917535,0.00073354493,0.00019539056,0.00018468253,0.0004506158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0033921858,0.0013916893,0.003389624,0.00044420143,0.0004516827,0.0012807046,0.00068254484,0.0019253113,0.006233728],"category_scores_gemma":[0.0034186775,0.0007083984,0.0020959019,0.00057837943,0.000946667,0.00093493855,0.0005306919,0.0020369426,0.00067632773],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9876908,0.0024011254,0.0004697422,0.0005965701,0.0020365673,0.000027502847,0.000019492527,0.00007438109,0.0013037205,0.000033889464,0.00034940566,0.004996673],"study_design_scores_gemma":[0.9503251,0.04523798,0.0018424039,0.00006865657,0.0015141196,0.000019755997,0.000018000414,0.00020217933,0.00021082613,0.00010165633,0.00044791747,0.000011378971],"about_ca_topic_score_codex":0.00059986307,"about_ca_topic_score_gemma":0.0011954403,"teacher_disagreement_score":0.006233728,"about_ca_system_score_codex":0.0006046206,"about_ca_system_score_gemma":0.0012215036,"threshold_uncertainty_score":0.020853877},"labels":[],"label_agreement":null},{"id":"W4415309346","doi":"10.1021/acssuschemeng.5c07319","title":"Expanding the Applications of High-amylose Fava Bean Starch: Optimization Strategies for Sustainable Valorization Into Aerogels","year":2025,"lang":"en","type":"article","venue":"ACS Sustainable Chemistry & Engineering","topic":"Food composition and properties","field":"Nursing","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":"Canadian Light Source (Canada); University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Starch; Response surface methodology; Thermal stability; Porosity; Aerogel; Fabrication; Retrogradation (starch); Cellulose","score_opus":0.00663726362537781,"score_gpt":0.23334139622355538,"score_spread":0.22670413259817757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415309346","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97873104,0.0037240412,0.015747506,0.00009186726,0.000019657527,0.000037028243,0.00010918011,0.000091255584,0.0014485149],"genre_scores_gemma":[0.98524576,0.0021629252,0.0118736755,0.000028389146,0.0000050091853,0.00003194289,0.00009476405,0.000020802552,0.0005367324],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989295,0.000014104977,0.000011460596,0.000029029243,0.000027989876,0.000024488007],"domain_scores_gemma":[0.99992454,0.000018098892,0.000022365311,0.000007032123,0.000014891207,0.0000130677845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022686656,0.00036388205,0.00023231597,0.00019704048,0.000096394186,0.00032702886,0.00014992343,0.00023450176,0.0002858058],"category_scores_gemma":[0.00015896783,0.00014642319,0.00041202124,0.00015335345,0.00015459582,0.0003038406,0.0002231194,0.0003027346,0.000121058634],"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":[0.00001642741,0.000008551893,0.000089018235,0.000065969776,0.0000050605317,0.000028450551,0.000016166052,0.00027008943,0.9978484,0.00006539874,0.000010633537,0.0015757408],"study_design_scores_gemma":[0.0000056571084,0.00018201032,0.0011605392,0.000009237827,0.000019514375,0.000084860556,0.000027065418,0.002321167,0.9941485,0.000056985074,0.0019759578,0.000008507468],"about_ca_topic_score_codex":0.00042908432,"about_ca_topic_score_gemma":0.0011181857,"teacher_disagreement_score":0.00042908432,"about_ca_system_score_codex":0.0002280683,"about_ca_system_score_gemma":0.00015451417,"threshold_uncertainty_score":0.0016547441},"labels":[],"label_agreement":null},{"id":"W4415374152","doi":"10.1016/j.fbio.2025.107796","title":"Effect of hydrophilic colloids containing resveratrol on dough processing and bread quality","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","cited_by":4,"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; Canada Foundation for Innovation; Research Manitoba","keywords":"Starch; Hydrolysis; Locust bean gum; Xanthan gum; Polyphenol; Polysaccharide; Resistant starch; Modified starch","score_opus":0.01893395816003421,"score_gpt":0.3166534063542197,"score_spread":0.2977194481941855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415374152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9949531,0.0025444427,0.0009796888,0.00006226114,0.00006902348,0.00003925828,0.00011874935,0.00006828859,0.0011652192],"genre_scores_gemma":[0.99476093,0.0011497694,0.0024561854,0.000108721346,0.000017523791,0.00003326132,0.0001597873,0.00005108663,0.0012627247],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978286,0.00003527223,0.00001856792,0.000057618432,0.00006201839,0.000043684267],"domain_scores_gemma":[0.9997881,0.000049303708,0.000049146962,0.000012262508,0.00005292417,0.000048275033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022118639,0.0003795593,0.00027829353,0.00020489786,0.00018305545,0.00038816413,0.00018007778,0.00036741034,0.0009863272],"category_scores_gemma":[0.00046783526,0.00021176276,0.0004178924,0.000117002994,0.0001590726,0.0003238938,0.00031464818,0.00052680966,0.00024662146],"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":[0.00016474904,0.00003404815,0.00010723033,0.00014090323,0.00002264806,0.000045889294,0.000035928864,0.00006528002,0.99731064,0.000022947328,0.000064236636,0.001985621],"study_design_scores_gemma":[0.000023873481,0.0007057297,0.0026997302,0.000024713281,0.000080062484,0.00007171637,0.000063947016,0.0006966528,0.99371594,0.000018116472,0.0018777213,0.00002171016],"about_ca_topic_score_codex":0.0013948081,"about_ca_topic_score_gemma":0.0021799535,"teacher_disagreement_score":0.0013948081,"about_ca_system_score_codex":0.00020560181,"about_ca_system_score_gemma":0.00017811703,"threshold_uncertainty_score":0.0032996535},"labels":[],"label_agreement":null},{"id":"W4415387284","doi":"10.1016/j.ijbiomac.2025.148419","title":"Combining proteolytic enzyme with non-thermal ultrasound and microwave methods for enhanced extractability and modified functionality of dry bean (Phaseolus vulgaris) starch: A chemical-free strategy","year":2025,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Amylose; Extraction (chemistry); Retrogradation (starch); Mung bean; Ultrasound; Swelling; Microwave; Proteolytic enzymes","score_opus":0.03638102417207106,"score_gpt":0.3321005669375506,"score_spread":0.2957195427654795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415387284","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94656664,0.0068235677,0.04430317,0.00015343614,0.00006344023,0.00016891019,0.00012740749,0.00012006415,0.001673429],"genre_scores_gemma":[0.9704514,0.0027404649,0.024566835,0.0001292654,0.000028332597,0.00009192693,0.00019615248,0.00003342448,0.0017621865],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977034,0.00004026337,0.000022928776,0.000051901286,0.00007083836,0.000043830525],"domain_scores_gemma":[0.9998933,0.000021351983,0.000041889398,0.000011725691,0.000017769105,0.000013968241],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027155664,0.0004986388,0.0003520667,0.0002351883,0.00009156103,0.00032540015,0.0002750438,0.000434949,0.00046300367],"category_scores_gemma":[0.00021343691,0.00020347972,0.00047730145,0.00018952957,0.00019606222,0.00031215895,0.0002563381,0.00054097624,0.0002595091],"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":[0.000017565797,0.000014582626,0.00002957425,0.00004598455,0.0000056435797,0.000023423845,0.000006649084,0.00002074274,0.998553,0.000021020702,0.0000050843423,0.0012567877],"study_design_scores_gemma":[0.000006231578,0.0002475859,0.00089581584,0.0000045794613,0.00002379799,0.0001687647,0.00001100737,0.00026409046,0.9973418,0.000015004081,0.0010151394,0.000006198765],"about_ca_topic_score_codex":0.00018080609,"about_ca_topic_score_gemma":0.00040632475,"teacher_disagreement_score":0.0004986388,"about_ca_system_score_codex":0.00012311438,"about_ca_system_score_gemma":0.000117390446,"threshold_uncertainty_score":0.0015489459},"labels":[],"label_agreement":null},{"id":"W4415539496","doi":"10.1016/b978-0-12-819518-5.00010-3","title":"Application of extrusion in protein-based foods","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Raw material; Leverage (statistics); Process (computing); Sustainability; Product (mathematics); Production (economics); New product development","score_opus":0.014159279359325197,"score_gpt":0.2445370546354683,"score_spread":0.2303777752761431,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415539496","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":[0.019711643,0.37059027,0.110617034,0.0018024319,0.0039378945,0.00010703255,0.00023306823,0.00058578764,0.49241486],"genre_scores_gemma":[0.049188916,0.24393666,0.059743065,0.0010478774,0.0008983757,0.00017140649,0.00031937307,0.00025956184,0.6444348],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999025,0.000011376583,0.000006631373,0.00002581789,0.000046540412,0.0000071221766],"domain_scores_gemma":[0.9999504,0.00002828473,0.0000037139866,0.00000544033,0.000009313083,0.0000028813274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002839911,0.00076693314,0.00055119523,0.00085409445,0.00037642373,0.0010102277,0.00056780444,0.00089055503,0.013201331],"category_scores_gemma":[0.0001505509,0.00029436802,0.00058700924,0.00089061406,0.00050420593,0.0010989372,0.00079605717,0.0012327789,0.005380611],"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":[0.00012715324,0.00022052415,0.00016500107,0.0022503783,0.000020552434,0.000770259,0.00039982714,0.001245835,0.20552252,0.06139181,0.012277911,0.71560824],"study_design_scores_gemma":[0.000012903481,0.0002388881,0.0010601884,0.00062989036,0.000026315822,0.001796901,0.000111591384,0.001057712,0.07025044,0.01486618,0.90992653,0.000022459197],"about_ca_topic_score_codex":0.00029587926,"about_ca_topic_score_gemma":0.00048208426,"teacher_disagreement_score":0.013201331,"about_ca_system_score_codex":0.00028236394,"about_ca_system_score_gemma":0.00019692347,"threshold_uncertainty_score":0.04416281},"labels":[],"label_agreement":null},{"id":"W4415539963","doi":"10.1016/b978-0-12-819518-5.00006-1","title":"Application of extrusion in cereal-based products","year":2025,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Extrusion cooking; Product (mathematics); Food industry; Quality (philosophy); Food processing; Food products","score_opus":0.015631867365794343,"score_gpt":0.24354738273293003,"score_spread":0.2279155153671357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415539963","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":[0.016527664,0.31850284,0.05103838,0.0010719046,0.0033830695,0.00008972204,0.00018541455,0.0003480172,0.608853],"genre_scores_gemma":[0.043905053,0.19028729,0.03120726,0.00074320944,0.0008417298,0.000105536594,0.0002525801,0.00018612592,0.73247117],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998971,0.000014195463,0.000007949595,0.000026790354,0.000044970137,0.000008943715],"domain_scores_gemma":[0.99995196,0.000026813219,0.0000034398051,0.0000058854553,0.000009237046,0.0000027085039],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023945526,0.000857461,0.0005130852,0.0009945642,0.00038238248,0.0010145269,0.00055678416,0.00086649734,0.024598302],"category_scores_gemma":[0.00017637394,0.0002688589,0.00059652544,0.0010611463,0.00040796708,0.0009458006,0.0008048621,0.0009661594,0.0070307087],"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":[0.00011683218,0.000201558,0.00021293314,0.0020162847,0.000014976583,0.0009874149,0.00038641214,0.00088972657,0.10000272,0.039346382,0.01424185,0.841583],"study_design_scores_gemma":[0.000008526799,0.00023428648,0.0014653566,0.0007191871,0.000022226743,0.0020228284,0.00014728948,0.0005799005,0.026047241,0.008574602,0.9601621,0.000016395883],"about_ca_topic_score_codex":0.00038629517,"about_ca_topic_score_gemma":0.0007590052,"teacher_disagreement_score":0.024598302,"about_ca_system_score_codex":0.0002747141,"about_ca_system_score_gemma":0.0002260295,"threshold_uncertainty_score":0.08228952},"labels":[],"label_agreement":null},{"id":"W4415604413","doi":"10.1002/fft2.70099","title":"Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements","year":2025,"lang":"en","type":"article","venue":"Food Frontiers","topic":"Food composition and properties","field":"Nursing","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":"Université de Sherbrooke; McGill University; Université Laval","funders":"","keywords":"Fermentation; Nutraceutical; Probiotic; Fermentation in food processing; Food products; Health benefits; Functional food","score_opus":0.01967364938319646,"score_gpt":0.2720795852598068,"score_spread":0.25240593587661037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415604413","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6378982,0.14348489,0.13640901,0.007365007,0.0026465505,0.00060522225,0.0018778949,0.0013011954,0.06841206],"genre_scores_gemma":[0.9138486,0.044517014,0.030040495,0.0011176708,0.0001831884,0.00017527015,0.00061351154,0.00015674598,0.009347537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997608,0.00003618435,0.000014915785,0.0000458826,0.00007989219,0.00006234751],"domain_scores_gemma":[0.9998858,0.000013969202,0.000029341601,0.000010361031,0.00003331085,0.000027320288],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031820548,0.00063332514,0.00039267467,0.0004891022,0.00029121008,0.00096784503,0.00045271983,0.0007354502,0.0023586461],"category_scores_gemma":[0.00029482358,0.00028801328,0.00066190684,0.00039604702,0.00032133452,0.001419326,0.0009617089,0.0013773299,0.0011218409],"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":[0.00017382932,0.00020282452,0.00075739523,0.0020627263,0.00009716372,0.0005054317,0.00016543528,0.0019456398,0.9180558,0.010421905,0.005101019,0.06051086],"study_design_scores_gemma":[0.00006432926,0.0007533914,0.002266181,0.0005438964,0.00013763997,0.00047142364,0.00038686075,0.00897727,0.82115656,0.0052968115,0.15985288,0.00009286127],"about_ca_topic_score_codex":0.00048429272,"about_ca_topic_score_gemma":0.0011642728,"teacher_disagreement_score":0.0023586461,"about_ca_system_score_codex":0.0005597395,"about_ca_system_score_gemma":0.00049955864,"threshold_uncertainty_score":0.007890463},"labels":[],"label_agreement":null},{"id":"W4415716782","doi":"10.1016/j.fochx.2025.103224","title":"Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment","year":2025,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Food composition and properties","field":"Nursing","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":"Science North","funders":"Universitatea Tehnică din Cluj-Napoca","keywords":"Starch; Black rice; Crystallinity; Granule (geology); Fourier transform infrared spectroscopy; Microwave; Disulfide bond","score_opus":0.01848869336531978,"score_gpt":0.2760923212181867,"score_spread":0.25760362785286695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415716782","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984682,0.000460319,0.0005677617,0.000007936524,0.0000049829077,0.0000040965692,0.00006278801,0.000009428019,0.00041438467],"genre_scores_gemma":[0.99746895,0.00036146032,0.0010282857,0.000024165924,0.0000048528645,0.000010871285,0.00015408518,0.000012984215,0.0009342699],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993885,0.00001229511,0.000003536277,0.0000151026325,0.00001445985,0.000015787686],"domain_scores_gemma":[0.9998785,0.000024529072,0.000040121216,0.000007204199,0.000026018068,0.000023521714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013567013,0.000225731,0.00015420979,0.00017723945,0.000114438735,0.0001610541,0.000066715955,0.00012887729,0.00079595024],"category_scores_gemma":[0.00016938314,0.00011626872,0.00028092842,0.00014172141,0.0001804795,0.00012787618,0.00007832286,0.00019466903,0.00012427666],"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":[0.00020267721,0.000008938743,0.00064081844,0.000031530733,0.000008161453,0.000025944784,0.00003880396,0.0000361663,0.99801445,0.000016113017,0.00001019176,0.00096604513],"study_design_scores_gemma":[0.000012815536,0.0007060972,0.078450575,0.000007927942,0.00006244474,0.0002085875,0.00016531235,0.0007016494,0.91841,0.000043388896,0.0012173627,0.000013846885],"about_ca_topic_score_codex":0.00057517993,"about_ca_topic_score_gemma":0.00066451094,"teacher_disagreement_score":0.00079595024,"about_ca_system_score_codex":0.00009174282,"about_ca_system_score_gemma":0.00007281322,"threshold_uncertainty_score":0.002662778},"labels":[],"label_agreement":null},{"id":"W4415717739","doi":"10.1016/j.cdnut.2025.107594","title":"Equivalent Glycemic Load and Insulinemic Responses Elicited by Low-Carbohydrate Foods: A Randomized Trial in Healthy Adults","year":2025,"lang":"en","type":"article","venue":"Current Developments in Nutrition","topic":"Food composition and properties","field":"Nursing","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":"Systems, Applications & Products in Data Processing (Canada)","funders":"General Mills","keywords":"Randomized controlled trial; Glycemic; Insulin; Measure (data warehouse); Diabetes mellitus; Pancreatic hormone","score_opus":0.019214816139351405,"score_gpt":0.31185154904963874,"score_spread":0.29263673291028736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415717739","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98649395,0.002213866,0.00085749436,0.00073179475,0.0011167052,0.0069901804,0.00045246887,0.00009168286,0.0010517794],"genre_scores_gemma":[0.9781417,0.0013190248,0.0027106039,0.0017173091,0.0010741155,0.012549307,0.0005067978,0.000021319665,0.0019597786],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9954846,0.002787454,0.0003737261,0.00064612797,0.00023740686,0.000470695],"domain_scores_gemma":[0.9958539,0.0014689165,0.0009736605,0.0003693305,0.00030072263,0.001033508],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006520127,0.0024357778,0.0044746697,0.00074258324,0.0010732107,0.0017383073,0.0012320176,0.0044049616,0.007084518],"category_scores_gemma":[0.0062729544,0.0013415695,0.0034019784,0.0008363943,0.0025211973,0.0021336481,0.0009862304,0.0047541033,0.0010946451],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.99185234,0.0049208244,0.0004944239,0.00015936769,0.00040902122,0.000012829297,0.000019446996,0.000051769664,0.00025181254,0.000028439812,0.00008193803,0.001717811],"study_design_scores_gemma":[0.91753113,0.079862006,0.001408927,0.000028154322,0.0005307022,0.000009197408,0.000020972058,0.00026016415,0.00010478412,0.00011768092,0.00011455331,0.000011756184],"about_ca_topic_score_codex":0.0015183693,"about_ca_topic_score_gemma":0.0018971206,"teacher_disagreement_score":0.007084518,"about_ca_system_score_codex":0.001128389,"about_ca_system_score_gemma":0.002058909,"threshold_uncertainty_score":0.03448212},"labels":[],"label_agreement":null},{"id":"W4415772225","doi":"10.1002/cche.70020","title":"Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility","year":2025,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Research Manitoba","keywords":"Germination; Viscosity; Starch; Wheat flour; Falling Number; Intrinsic viscosity; Enzyme; Wheat bread","score_opus":0.02070494085865218,"score_gpt":0.30688566761589864,"score_spread":0.2861807267572465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415772225","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966203,0.0006398992,0.0023206787,0.000017473913,0.000009854596,0.000013577403,0.000119423115,0.000024831032,0.00023404688],"genre_scores_gemma":[0.99786735,0.000103982864,0.0017208277,0.000008499271,0.0000042976767,0.000006589347,0.0001085435,0.0000049200703,0.00017502962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997733,0.000072265226,0.000026800477,0.000054093398,0.000052678915,0.000020794429],"domain_scores_gemma":[0.9990299,0.0002602847,0.00047009578,0.000044960452,0.00010772221,0.00008708915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005824579,0.00036799593,0.00027953667,0.000492183,0.000081801925,0.0005825643,0.00010429594,0.00021933517,0.0007848439],"category_scores_gemma":[0.0011832808,0.00016066404,0.00020363228,0.0003229783,0.00015107405,0.00019527249,0.00013149178,0.00046443962,0.00011496648],"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":[0.0030464474,0.00044587883,0.42531294,0.00020417402,0.00025174525,0.00017541129,0.00010427741,0.0008674355,0.5433689,0.00007916735,0.0001253443,0.0260183],"study_design_scores_gemma":[0.000019259089,0.0017581751,0.9208166,0.000018374749,0.00009589826,0.00033067312,0.000059947237,0.0029646663,0.07359445,0.000072212875,0.00025299992,0.000016730479],"about_ca_topic_score_codex":0.00047814206,"about_ca_topic_score_gemma":0.000513108,"teacher_disagreement_score":0.0007848439,"about_ca_system_score_codex":0.0001339954,"about_ca_system_score_gemma":0.00008672786,"threshold_uncertainty_score":0.003080368},"labels":[],"label_agreement":null},{"id":"W4416041637","doi":"10.1016/j.ifset.2025.104355","title":"Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers","year":2025,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food composition and properties","field":"Nursing","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":"Université Laval","funders":"Ministère de l'Économie, de l’Innovation et des Exportations du Québec","keywords":"Crystallinity; Porosity; Adsorption; Fiber; Specific surface area; Mixing (physics); Swelling capacity","score_opus":0.020280177342258777,"score_gpt":0.2558932693515459,"score_spread":0.2356130920092871,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416041637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999255,0.00029805308,0.00025441733,0.000009699598,0.0000064359015,0.0000064253536,0.000030859024,0.000005846525,0.00013314816],"genre_scores_gemma":[0.998811,0.00022447926,0.000638284,0.000018021792,0.0000055417486,0.000007598519,0.000049463586,0.0000059474355,0.00023962693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985754,0.000030272726,0.000020186457,0.000030361487,0.000036263755,0.000025387768],"domain_scores_gemma":[0.9997379,0.00006509029,0.00011961437,0.000012258034,0.000028075408,0.000036966707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000277609,0.00043779847,0.00018637425,0.0002021435,0.00012110781,0.00027240356,0.00008506359,0.00019929216,0.00068257935],"category_scores_gemma":[0.00033996458,0.0001848577,0.00027820596,0.0001857103,0.00018935362,0.00027021108,0.00017188495,0.0003972065,0.00008279238],"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":[0.00017459459,0.00001943692,0.0004568674,0.000023336095,0.00001208265,0.00002087824,0.000017034085,0.0000892124,0.9984906,0.000011310877,0.0000060936773,0.00067848054],"study_design_scores_gemma":[0.000008191018,0.0005432324,0.010026275,0.0000041960175,0.000030799023,0.000040538485,0.000029950274,0.000972555,0.9880855,0.000008432263,0.00024294556,0.000007366502],"about_ca_topic_score_codex":0.00053088815,"about_ca_topic_score_gemma":0.0007030489,"teacher_disagreement_score":0.00068257935,"about_ca_system_score_codex":0.00018411853,"about_ca_system_score_gemma":0.0000998564,"threshold_uncertainty_score":0.0022835135},"labels":[],"label_agreement":null},{"id":"W4416119774","doi":"10.1016/j.foodchem.2025.147071","title":"Gluten protein network formation induced by a novel laminated sheeting process: Effect on the textural stability of cooked noodles","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province; Jiangnan University; National Natural Science Foundation of China","keywords":"Confocal laser scanning microscopy; Gluten; Network structure; Confocal laser scanning microscope; Ultimate tensile strength; Confocal","score_opus":0.014406242269499776,"score_gpt":0.23474842809381133,"score_spread":0.22034218582431156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416119774","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965688,0.00071861787,0.00216743,0.00001994666,0.000016489668,0.000020197804,0.000047423877,0.000043629632,0.000397394],"genre_scores_gemma":[0.9927059,0.0008551568,0.0053225607,0.000038919723,0.0000080755935,0.00003176632,0.0000836233,0.000019454137,0.00093455275],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999231,0.000010679972,0.000006446645,0.000027137869,0.00001737907,0.00001520635],"domain_scores_gemma":[0.9998776,0.000021266012,0.00004715516,0.000010334873,0.000020946558,0.00002257964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016197783,0.00048475293,0.00018133249,0.00018548236,0.00014120653,0.00028340417,0.00016631132,0.00027408963,0.0004935871],"category_scores_gemma":[0.00020174013,0.00017622617,0.00024116864,0.00011885913,0.00015969084,0.00039566477,0.00017656104,0.00038694034,0.00012140161],"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":[0.00002626293,0.000011195048,0.00005830799,0.000043363187,0.000003569628,0.000023985916,0.000017350627,0.000042086882,0.9989951,0.000011557038,0.0000056778563,0.0007614891],"study_design_scores_gemma":[0.0000044318735,0.00019961283,0.0019667589,0.000006415008,0.000014961941,0.00005028122,0.000020409187,0.00054820103,0.9966647,0.000007709604,0.000511322,0.0000051725087],"about_ca_topic_score_codex":0.00020707972,"about_ca_topic_score_gemma":0.0005792249,"teacher_disagreement_score":0.0004935871,"about_ca_system_score_codex":0.000100200836,"about_ca_system_score_gemma":0.0000789432,"threshold_uncertainty_score":0.0016512275},"labels":[],"label_agreement":null},{"id":"W4416186330","doi":"10.1016/j.foodhyd.2025.112238","title":"Evaluation of pasting and gelling properties of chickpea-corn flour blends","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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 Prince Edward Island; Lethbridge College; University of Lethbridge","funders":"Western Economic Diversification Canada; Canada Foundation for Innovation; Results Driven Agriculture Research","keywords":"Rheology; Chewiness; Swelling; Viscoelasticity; Dilution; Adhesive; Viscosity; Retrogradation (starch); Gluten","score_opus":0.043118582353332414,"score_gpt":0.2717514602829406,"score_spread":0.2286328779296082,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416186330","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99910444,0.00033636056,0.00026853607,0.000006809138,0.0000037107668,0.00001053233,0.000059123653,0.0000033250221,0.00020717838],"genre_scores_gemma":[0.9977718,0.00034609842,0.0010508836,0.000010576147,0.0000014319021,0.000007017519,0.00010972149,0.000006120876,0.00069634564],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998379,0.00003581668,0.000011951155,0.000028070774,0.0000583436,0.000027896398],"domain_scores_gemma":[0.9996592,0.00007463261,0.0000673795,0.000018876846,0.00010163634,0.00007829206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003391181,0.00028009614,0.00015703354,0.00029678526,0.00018294099,0.0002282371,0.000095950316,0.00015889114,0.0005475281],"category_scores_gemma":[0.00044651816,0.00010133632,0.00023316297,0.00027786667,0.00016046455,0.00022904766,0.00016280687,0.0003126498,0.00006131886],"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":[0.00068270724,0.00007222908,0.0012319027,0.000052739102,0.000014644811,0.00004535577,0.000037791502,0.0001488945,0.99487346,0.000016615508,0.000009862696,0.0028138494],"study_design_scores_gemma":[0.000018217015,0.002491627,0.027823457,0.000013499912,0.0000762976,0.00011989775,0.00012464289,0.0007212102,0.9677871,0.000012522068,0.00080122205,0.000010388735],"about_ca_topic_score_codex":0.0016219197,"about_ca_topic_score_gemma":0.002337758,"teacher_disagreement_score":0.0016219197,"about_ca_system_score_codex":0.00021231631,"about_ca_system_score_gemma":0.00019058933,"threshold_uncertainty_score":0.0032249093},"labels":[],"label_agreement":null},{"id":"W4416212658","doi":"10.2139/ssrn.5748535","title":"Elevated soak resistance of takeaway cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains","year":2025,"lang":"","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Gluten; Wheat flour; Glutenin; Network structure; Disulfide bond; Wheat gluten; Plant protein; Polymerization","score_opus":0.014707131673269527,"score_gpt":0.2520588488044915,"score_spread":0.23735171713122194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416212658","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990662,0.0001974351,0.0003925412,0.000027613694,0.0000121823205,0.0000062807726,0.000072097406,0.000014106344,0.00021162858],"genre_scores_gemma":[0.99737656,0.00013231991,0.00040731992,0.000039413284,0.0000031374607,0.000009034908,0.00010047809,0.000022430022,0.0019093314],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999378,0.000005433303,0.000002260762,0.000024010726,0.000009335401,0.000021236405],"domain_scores_gemma":[0.9998621,0.000020841364,0.000038862636,0.000014745404,0.000015694844,0.000047730613],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008596703,0.00030472165,0.0002210837,0.00010716393,0.00012324605,0.00028779038,0.00013770098,0.00025591004,0.0026647511],"category_scores_gemma":[0.00016410422,0.00017729524,0.00021546897,0.000055801,0.0001949341,0.00021051361,0.00024637117,0.0005344534,0.00020318854],"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":[0.00040219488,0.000010525815,0.00020965659,0.000017942551,0.0000046901746,0.000015897098,0.000017192795,0.0000062406166,0.9989932,0.000011466489,0.000009871477,0.0003011621],"study_design_scores_gemma":[0.000028442597,0.00082198513,0.107566886,0.000010205448,0.000039713952,0.00014032847,0.00015000772,0.00052488403,0.88983095,0.00008267687,0.00079354615,0.000010376813],"about_ca_topic_score_codex":0.0011465226,"about_ca_topic_score_gemma":0.0020799271,"teacher_disagreement_score":0.0026647511,"about_ca_system_score_codex":0.00018516288,"about_ca_system_score_gemma":0.000114950475,"threshold_uncertainty_score":0.008914471},"labels":[],"label_agreement":null},{"id":"W4416286769","doi":"10.1007/s44187-025-00669-z","title":"Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles","year":2025,"lang":"en","type":"article","venue":"Discover Food","topic":"Food composition and properties","field":"Nursing","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":"Lethbridge College","funders":"Mahidol University; Indian Council of Agricultural Research","keywords":"Flavor; Wheat flour; Sugar; Glycemic index; Dietary fiber; Glycemic; Sensory analysis; Functional food","score_opus":0.025832486347974463,"score_gpt":0.23609161790364444,"score_spread":0.21025913155566997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416286769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982658,0.00080120197,0.0003491121,0.000012053967,0.000011273228,0.000022315522,0.00008905555,0.000017734432,0.0004314803],"genre_scores_gemma":[0.99635494,0.0006236801,0.001662484,0.00005496514,0.000005013033,0.000025621252,0.00016574498,0.000022528175,0.0010851857],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998167,0.000037596492,0.000014229372,0.00004043887,0.000057953966,0.000033162807],"domain_scores_gemma":[0.99981433,0.00003424115,0.000049026017,0.000008413688,0.00003982816,0.000054269964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024492282,0.00040389405,0.0002993043,0.00026987458,0.00015562239,0.00058152183,0.00020122854,0.00022907801,0.0008335809],"category_scores_gemma":[0.0003418128,0.00012808047,0.00026887862,0.00018406253,0.00017547199,0.00033597078,0.00029068583,0.0005438497,0.000115576964],"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":[0.0006113638,0.00022243931,0.0005920485,0.00012281479,0.000023076585,0.000060907467,0.00004417606,0.000045290435,0.99461305,0.000025840289,0.000026207845,0.0036127837],"study_design_scores_gemma":[0.000034093035,0.0036093588,0.023640005,0.000047039728,0.000115682684,0.00014585596,0.000110526234,0.0008387774,0.9690591,0.000025467987,0.0023432348,0.00003097821],"about_ca_topic_score_codex":0.0006947125,"about_ca_topic_score_gemma":0.0011968354,"teacher_disagreement_score":0.0008335809,"about_ca_system_score_codex":0.0001629552,"about_ca_system_score_gemma":0.000110814406,"threshold_uncertainty_score":0.0027885437},"labels":[],"label_agreement":null},{"id":"W4416392685","doi":"10.3390/foods14223963","title":"The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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 Manitoba","funders":"Government of Jiangsu Province; Natural Science Foundation of Jiangsu Province; National Natural Science Foundation of China","keywords":"Gluten; Rheology; Xylanase; Starch; Arabinoxylan; Bubble","score_opus":0.029793436236879866,"score_gpt":0.2907766489982664,"score_spread":0.26098321276138653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416392685","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":[0.44296175,0.5339602,0.01660018,0.00040702146,0.00021510263,0.00009930771,0.00018793154,0.00008273654,0.005485786],"genre_scores_gemma":[0.7191933,0.2595105,0.01639097,0.0002682127,0.00008653855,0.000077466204,0.00017393465,0.000031214844,0.0042678723],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998398,0.000027659251,0.000017926632,0.000043152308,0.00004513021,0.00002633818],"domain_scores_gemma":[0.99993885,0.000017798697,0.00001909372,0.0000035154897,0.000014183038,0.000006523983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027716366,0.00052397844,0.00044202927,0.0003692767,0.00010894199,0.0004486159,0.00022569355,0.00045757776,0.00046722897],"category_scores_gemma":[0.00022051636,0.00018391534,0.0004502939,0.00035686465,0.00015292093,0.0005441085,0.00022353505,0.0005186717,0.0001368106],"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":[0.00019440828,0.00011176871,0.0006943499,0.004613728,0.00014468555,0.00024421312,0.000061521445,0.00040497826,0.91848016,0.0006376761,0.00021479321,0.074197784],"study_design_scores_gemma":[0.000033833923,0.0018601882,0.009799639,0.00035820997,0.0005819243,0.0007621391,0.00010444038,0.0014861332,0.9389535,0.00031544038,0.04570413,0.00004040595],"about_ca_topic_score_codex":0.00039540138,"about_ca_topic_score_gemma":0.0008755612,"teacher_disagreement_score":0.00052397844,"about_ca_system_score_codex":0.00021106047,"about_ca_system_score_gemma":0.00019977445,"threshold_uncertainty_score":0.0015630722},"labels":[],"label_agreement":null},{"id":"W4416410458","doi":"10.1016/j.jcs.2025.104320","title":"Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach","year":2025,"lang":"en","type":"article","venue":"Journal of Cereal Science","topic":"Food composition and properties","field":"Nursing","cited_by":2,"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 Science and Technology, Ministry of Science and Technology, India; European Commission; Global Affairs Canada; Bill and Melinda Gates Foundation","keywords":"Pearl; Shelf life; Fatty acid; Polyunsaturated fatty acid; Peroxide value; Micronutrient; Lipid oxidation; Hydrolysis","score_opus":0.06429363726188358,"score_gpt":0.2786132038004846,"score_spread":0.21431956653860101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416410458","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9957202,0.0006925014,0.0021270905,0.00005787895,0.000014318519,0.00002672563,0.00049606286,0.000019837556,0.0008454016],"genre_scores_gemma":[0.9935266,0.0005730598,0.0027066679,0.000086091015,0.000010325017,0.00002470836,0.00067707815,0.00001429019,0.0023811683],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999293,0.000010375256,0.0000044727594,0.000021033662,0.000017191964,0.000017640912],"domain_scores_gemma":[0.99989665,0.000023458742,0.000020541474,0.0000059693307,0.000034292276,0.000019079282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002190687,0.0003902949,0.0002217893,0.00041670795,0.00024733003,0.00046369203,0.0001677311,0.0003272734,0.0012636104],"category_scores_gemma":[0.00016186452,0.00016802306,0.0002548346,0.00025100197,0.00020898448,0.00031267246,0.00024077782,0.0005633107,0.00018115208],"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":[0.0002515483,0.000025109664,0.0010511461,0.000031817934,0.0000119215565,0.00007107701,0.00003609177,0.00004487296,0.99716574,0.00006246676,0.000011310378,0.0012370453],"study_design_scores_gemma":[0.00004202389,0.00090913987,0.08951608,0.000029148154,0.00011344374,0.0004265501,0.0005409412,0.002636185,0.90267396,0.00030534528,0.002774262,0.000032901455],"about_ca_topic_score_codex":0.0013542927,"about_ca_topic_score_gemma":0.0023747832,"teacher_disagreement_score":0.0013542927,"about_ca_system_score_codex":0.00020101067,"about_ca_system_score_gemma":0.00018853067,"threshold_uncertainty_score":0.004227221},"labels":[],"label_agreement":null},{"id":"W4416428031","doi":"10.1016/j.fbio.2025.107892","title":"Proteomics of flour from domesticated varieties and wild barley reveals differences in their hordein compositions","year":2025,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food composition and properties","field":"Nursing","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":"IONICS Mass Spectrometry (Canada)","funders":"Danmarks Frie Forskningsfond; Graduate School of Technical Sciences, Aarhus University; Austrian Science Fund","keywords":"Hordein; Hordeum vulgare; Brewing; Proteomics; Proteome; Hordeum","score_opus":0.02112106950714519,"score_gpt":0.23970232590149806,"score_spread":0.21858125639435289,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416428031","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871707,0.00023863728,0.00036436174,0.00001375622,0.000008050008,0.0000021303194,0.00042508318,0.000008355752,0.00022252096],"genre_scores_gemma":[0.99651563,0.00020060311,0.0007247682,0.000038173956,0.0000040858217,0.0000060739158,0.0016636404,0.000026662248,0.0008203592],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993885,0.0000055139835,0.000006499509,0.000026627991,0.0000098298515,0.000012688521],"domain_scores_gemma":[0.99992037,0.000014932926,0.00002079941,0.000010055579,0.0000109912735,0.000022963688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010037862,0.00024469898,0.00019753033,0.00031036217,0.00016600697,0.00026111837,0.00011519572,0.00015732266,0.00059786707],"category_scores_gemma":[0.0001302429,0.00011042517,0.00023148987,0.0002706734,0.00019607718,0.00015255246,0.0001928037,0.0002678424,0.00015753943],"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":[0.0001962829,0.000008988101,0.0021304653,0.000021781609,0.000015137387,0.000103738785,0.00006213388,0.000010121315,0.99669915,0.00001985899,0.000016090433,0.00071634905],"study_design_scores_gemma":[0.000017273864,0.00042528124,0.6762096,0.00001262766,0.000070992166,0.0017396997,0.00060987467,0.0003478069,0.31828913,0.00013950493,0.0021245263,0.000013578403],"about_ca_topic_score_codex":0.0007729351,"about_ca_topic_score_gemma":0.00095776335,"teacher_disagreement_score":0.0007729351,"about_ca_system_score_codex":0.00016566856,"about_ca_system_score_gemma":0.00006129641,"threshold_uncertainty_score":0.0020000339},"labels":[],"label_agreement":null},{"id":"W4416443270","doi":"10.5376/be.2025.15.0009","title":"Construction and Evaluation of a Quality Control Index System for Compound Dietary Fiber Formulations","year":2025,"lang":"","type":"article","venue":"Biological Evidence","topic":"Food composition and properties","field":"Nursing","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":"Dietary fiber; Quality (philosophy); Production (economics); Fiber; Consistency (knowledge bases); Control (management)","score_opus":0.2164983360947782,"score_gpt":0.40067985092571806,"score_spread":0.18418151483093986,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416443270","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":[0.3214214,0.0019434468,0.6698147,0.00013999076,0.00010078995,0.0009918859,0.00031371057,0.00083676534,0.004437283],"genre_scores_gemma":[0.7291574,0.00092561217,0.26769677,0.000060730195,0.000035347377,0.0005518908,0.00052126474,0.000059004815,0.0009920633],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99841595,0.00026426802,0.00015130575,0.0002854009,0.00082001556,0.00006309445],"domain_scores_gemma":[0.998852,0.00016613725,0.00022682748,0.000084722305,0.00062781334,0.000042399046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024277638,0.00071333436,0.00078292197,0.001700524,0.00045887547,0.0010985589,0.00056491996,0.00044645282,0.00073532865],"category_scores_gemma":[0.002802784,0.00024443664,0.0006459616,0.0010381769,0.00045309693,0.0010988525,0.0005859849,0.0004477668,0.0001861111],"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":[0.0008465158,0.00044626143,0.018306142,0.0009728583,0.00014980172,0.00014261542,0.00024301776,0.02611058,0.63128257,0.0038731399,0.0007762756,0.31685022],"study_design_scores_gemma":[0.00014184428,0.003603335,0.036839433,0.00009064971,0.00044600162,0.00038253661,0.00023672132,0.37606674,0.5712007,0.0016716952,0.00908486,0.00023549526],"about_ca_topic_score_codex":0.0018080049,"about_ca_topic_score_gemma":0.0013824478,"teacher_disagreement_score":0.0024277638,"about_ca_system_score_codex":0.0008778379,"about_ca_system_score_gemma":0.00091736193,"threshold_uncertainty_score":0.012839377},"labels":[],"label_agreement":null},{"id":"W4416454290","doi":"10.1002/jsfa.70338","title":"Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation","year":2025,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Research Manitoba","keywords":"Starch; Retrogradation (starch); Thickening; Food chemistry; Agriculture; Polysaccharide","score_opus":0.009289675507035803,"score_gpt":0.2251637224902703,"score_spread":0.2158740469832345,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416454290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989133,0.0003095511,0.0004993556,0.000008627942,0.0000023149685,0.000004646571,0.000063127496,0.0000075810703,0.00019146097],"genre_scores_gemma":[0.9988921,0.0001852388,0.00055590586,0.000010384312,0.000001743757,0.0000056678846,0.000047268848,0.000005262689,0.0002963443],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999323,0.000012964484,0.0000048878924,0.000016423723,0.000014815468,0.000018595383],"domain_scores_gemma":[0.99987936,0.000021556243,0.0000492043,0.00000902103,0.000015741089,0.000025056073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000117666365,0.00029416324,0.00012962626,0.00012544225,0.000077506615,0.0002866712,0.00009899071,0.00012961056,0.0005689706],"category_scores_gemma":[0.00012859519,0.0001054345,0.00014460817,0.00011504796,0.00017070194,0.00019089195,0.00012614745,0.00028693123,0.000078863675],"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":[0.0000477101,0.000005703389,0.00011834914,0.000009872897,0.0000023008506,0.000005548475,0.0000044724807,0.000018188639,0.99956673,0.000012958249,0.0000022695408,0.00020595426],"study_design_scores_gemma":[0.0000031922332,0.00014050187,0.0053180633,0.000002755501,0.000007744033,0.00001892318,0.000017535112,0.00028356267,0.9938631,0.00001901816,0.00032293942,0.0000027288088],"about_ca_topic_score_codex":0.00047423798,"about_ca_topic_score_gemma":0.0006847754,"teacher_disagreement_score":0.0005689706,"about_ca_system_score_codex":0.00016397957,"about_ca_system_score_gemma":0.00010811563,"threshold_uncertainty_score":0.0019033551},"labels":[],"label_agreement":null},{"id":"W4416509775","doi":"10.3390/foods14233996","title":"Dietary Intervention with Resistant Starch-Rich Unripe Plantain Flour Restores Gut Microbiome–Metabolome Axis and Ameliorates Type 2 Diabetes in Rats","year":2025,"lang":"en","type":"article","venue":"Foods","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China","keywords":"Gut flora; Resistant starch; Ursodeoxycholic acid; Type 2 diabetes; Bile acid; Deoxycholic acid; Prebiotic; Type 2 Diabetes Mellitus; Functional food","score_opus":0.014805516124918039,"score_gpt":0.25885760491184595,"score_spread":0.2440520887869279,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416509775","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99646497,0.001189758,0.0011242873,0.00020809208,0.0000790806,0.000030178498,0.00031007786,0.00012569399,0.00046776913],"genre_scores_gemma":[0.9915181,0.0013954769,0.002249546,0.000348809,0.000034105342,0.0001079747,0.0006245793,0.000039958377,0.0036814492],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998559,0.000020321517,0.000012173617,0.00003765627,0.000026585818,0.0000474165],"domain_scores_gemma":[0.9998228,0.000011007371,0.00005620683,0.000013809563,0.000019804844,0.00007637002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018134736,0.000676456,0.0007293035,0.0006850688,0.00024078517,0.00035471117,0.00022995904,0.00057991454,0.0015795926],"category_scores_gemma":[0.00017509575,0.00026455877,0.00055668893,0.00021706,0.0003178583,0.00039178284,0.0003535444,0.001464292,0.0002203936],"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":[0.0073905494,0.002480386,0.0015564818,0.00030963696,0.00011672439,0.00024097491,0.00008527109,0.000129336,0.97479194,0.00014754951,0.00027748055,0.01247367],"study_design_scores_gemma":[0.0015265659,0.03686628,0.10168254,0.00024074658,0.00084366906,0.0008986918,0.0007394127,0.0041416795,0.8390267,0.0010307392,0.012889771,0.00011323958],"about_ca_topic_score_codex":0.00083381496,"about_ca_topic_score_gemma":0.0013249132,"teacher_disagreement_score":0.0015795926,"about_ca_system_score_codex":0.00021110516,"about_ca_system_score_gemma":0.00026576617,"threshold_uncertainty_score":0.00528425},"labels":[],"label_agreement":null},{"id":"W4416793699","doi":"10.1155/ijfo/7084868","title":"Sorghum and Sorghum‐Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Science","topic":"Food composition and properties","field":"Nursing","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":"Memorial University of Newfoundland","funders":"","keywords":"Prebiotic; Sorghum; Health benefits; Micronutrient; Crop; Functional food; Gut flora; Sweet sorghum","score_opus":0.024438795768806042,"score_gpt":0.3095031407377176,"score_spread":0.2850643449689116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416793699","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":[0.21617293,0.7626757,0.0034170873,0.0014541759,0.0006224177,0.00005457863,0.001278135,0.00009468614,0.014230322],"genre_scores_gemma":[0.5227028,0.45166743,0.009588517,0.00094796973,0.00028338283,0.00006666039,0.0015301785,0.00004065401,0.013172273],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99987805,0.000032185697,0.000015623873,0.000023822859,0.00003536138,0.000014962346],"domain_scores_gemma":[0.99989057,0.000042955722,0.000027701179,0.000004614442,0.000026115833,0.0000080395685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002483899,0.00035559622,0.00035948772,0.0008262238,0.00022386947,0.00075347273,0.00013864154,0.0003994478,0.002901444],"category_scores_gemma":[0.00031855423,0.000112441376,0.0002801255,0.0007084571,0.00017040386,0.00037342522,0.00038548233,0.0004465462,0.00044107882],"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":[0.0013828044,0.00019561435,0.010802659,0.019197874,0.0004408418,0.0012678088,0.00086384284,0.00033896678,0.32634458,0.0044384347,0.005165724,0.62956077],"study_design_scores_gemma":[0.000051784165,0.0030349537,0.16740331,0.0061223703,0.0012901596,0.005915128,0.0024569097,0.00058868795,0.10865737,0.0066180145,0.6976887,0.00017258638],"about_ca_topic_score_codex":0.00089834834,"about_ca_topic_score_gemma":0.0017919785,"teacher_disagreement_score":0.002901444,"about_ca_system_score_codex":0.00017312384,"about_ca_system_score_gemma":0.00019675118,"threshold_uncertainty_score":0.009706259},"labels":[],"label_agreement":null},{"id":"W4416818755","doi":"10.1016/j.foostr.2025.100490","title":"Impact of various enzymes on bran-rich wheat dough properties and sweet bread quality","year":2025,"lang":"en","type":"article","venue":"Food Structure","topic":"Food composition and properties","field":"Nursing","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":"National Key Research and Development Program of China; Dalian Polytechnic University","keywords":"Xylanase; Starch; Amylase; Absorption of water; Retrogradation (starch); Rheology; Cellulase; Volume (thermodynamics)","score_opus":0.03072577647971638,"score_gpt":0.298247452173304,"score_spread":0.26752167569358765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416818755","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989009,0.0006726931,0.00011607248,0.000020350411,0.000011923252,0.000008268719,0.00006346094,0.0000031169225,0.00020318407],"genre_scores_gemma":[0.99844354,0.00028289293,0.00029665703,0.000026782654,0.000004102763,0.000005285453,0.00008594767,0.0000071855907,0.0008475501],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977964,0.00006502109,0.000023892226,0.000052123545,0.00003153804,0.00004784626],"domain_scores_gemma":[0.9996953,0.00010406591,0.000056789995,0.00002004052,0.000036668618,0.000087052045],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038438223,0.00040885573,0.000452766,0.00021887221,0.0002218075,0.00064103934,0.00017477365,0.00026532108,0.0017608653],"category_scores_gemma":[0.00061111106,0.00022060172,0.00037824773,0.0003284878,0.0005236055,0.00029562152,0.00026388137,0.00045634288,0.00015392933],"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":[0.114801064,0.0019811504,0.025618443,0.00039573535,0.00034919058,0.00027885046,0.00038703738,0.00039812317,0.83516055,0.00014159108,0.00010613081,0.020382205],"study_design_scores_gemma":[0.0006680021,0.015220306,0.18489397,0.00006761061,0.00076180196,0.00029096118,0.00087603176,0.0012236403,0.7938584,0.00014202946,0.001956348,0.00004089403],"about_ca_topic_score_codex":0.0025378584,"about_ca_topic_score_gemma":0.0037150297,"teacher_disagreement_score":0.0025378584,"about_ca_system_score_codex":0.00027601048,"about_ca_system_score_gemma":0.00031364337,"threshold_uncertainty_score":0.005890727},"labels":[],"label_agreement":null},{"id":"W4416851410","doi":"10.1007/s11947-025-04108-w","title":"The Role of Physicochemical Properties of Maize in Shaping the Amylolytic and Proteolytic Dynamics of Malts","year":2025,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food composition and properties","field":"Nursing","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":"Germination; Raw material; Enzyme assay; Enzyme; Proteolytic enzymes","score_opus":0.009029770260735518,"score_gpt":0.22015380981356805,"score_spread":0.21112403955283254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416851410","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99765044,0.00038389166,0.0010080851,0.000066346125,0.000007697294,0.000006247707,0.000071832495,0.000007767902,0.0007976663],"genre_scores_gemma":[0.9992488,0.000149714,0.00031567033,0.000014055056,0.0000037264467,0.0000021084584,0.000035846,0.000008338192,0.00022165324],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984586,0.00003140569,0.000009127531,0.000031281637,0.000039801314,0.000042404336],"domain_scores_gemma":[0.99971527,0.00008896247,0.00007940743,0.00001906298,0.000057312147,0.000039956256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028330204,0.00021367252,0.00018606852,0.00030034935,0.0002553889,0.000953024,0.00019842642,0.0002792072,0.0010727784],"category_scores_gemma":[0.0007872499,0.00019436804,0.00023553119,0.00028300696,0.000388379,0.00055471464,0.00029607423,0.0003421437,0.00020400308],"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":[0.00028777597,0.000028711409,0.008511787,0.000038039263,0.000024596586,0.00008719273,0.000093371775,0.0005573756,0.9860372,0.00044813493,0.0000474501,0.00383849],"study_design_scores_gemma":[0.00002186569,0.0004973552,0.32102466,0.000018682818,0.00005812955,0.0004609906,0.00088719727,0.008905182,0.66383195,0.0013645563,0.0028647,0.00006470586],"about_ca_topic_score_codex":0.0014449091,"about_ca_topic_score_gemma":0.0011926009,"teacher_disagreement_score":0.0014449091,"about_ca_system_score_codex":0.00031949466,"about_ca_system_score_gemma":0.0002462298,"threshold_uncertainty_score":0.003588736},"labels":[],"label_agreement":null},{"id":"W4416854988","doi":"10.2139/ssrn.5839286","title":"Unveiling the quality enhancement mechanism of whole grain highland barley slurry via thermal turbulent pretreatment: Lubrication, microstructural, and rheological behavior","year":2025,"lang":"","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Dalhousie University","funders":"","keywords":"Slurry; Rheology; Viscosity; Palatability; Sedimentation; Grain size; Particle size; Thermal stability","score_opus":0.01646060530325122,"score_gpt":0.2819218082856933,"score_spread":0.2654612029824421,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416854988","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997801,0.00021639079,0.0016691615,0.00003173623,0.000007659949,0.000004796217,0.000058037196,0.00001292966,0.00019833156],"genre_scores_gemma":[0.99878377,0.00012311967,0.0006567296,0.000009200335,0.0000020968077,0.000002673026,0.000050099243,0.0000076000947,0.00036458284],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999554,0.000004506186,0.0000023288198,0.000012732442,0.000009710952,0.000015276162],"domain_scores_gemma":[0.99994755,0.000011642654,0.000014365014,0.000006374831,0.000013738666,0.000006310833],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013291514,0.00016669999,0.00019146653,0.000096522504,0.00017886571,0.00034500626,0.00013050596,0.000217824,0.0008995086],"category_scores_gemma":[0.00017654976,0.0001186019,0.00019103455,0.00016799744,0.00022448508,0.00026506395,0.0001144514,0.00031282572,0.00013849225],"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":[0.00010708113,0.000008172849,0.0005665237,0.00001960116,0.0000031102425,0.000025085285,0.000025771726,0.00009339212,0.9982736,0.00003444789,0.00001165422,0.00083150034],"study_design_scores_gemma":[0.000007912845,0.00022970687,0.011619306,0.000002996385,0.0000167153,0.00004724969,0.00012187256,0.0022668715,0.98511213,0.000055419205,0.00051424117,0.000005601803],"about_ca_topic_score_codex":0.0026086783,"about_ca_topic_score_gemma":0.002455302,"teacher_disagreement_score":0.0026086783,"about_ca_system_score_codex":0.00019294329,"about_ca_system_score_gemma":0.00022364485,"threshold_uncertainty_score":0.005186975},"labels":[],"label_agreement":null},{"id":"W4417046759","doi":"10.3390/dietetics4040056","title":"Comparative Analysis of the Nutritional Composition of Gluten-Free and Gluten-Containing Bars Marketed to Children in Ontario","year":2025,"lang":"en","type":"article","venue":"Dietetics","topic":"Food composition and properties","field":"Nursing","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":"University of Guelph","funders":"","keywords":"Dietary fibre; Composition (language); Snack food; Inulin","score_opus":0.01865714712742813,"score_gpt":0.26149940095320273,"score_spread":0.2428422538257746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417046759","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985025,0.00009527094,0.000027915814,0.000021591613,0.0000016258284,0.000010022855,0.00037509654,0.0000021617336,0.0009637902],"genre_scores_gemma":[0.99767524,0.00025648266,0.00016420448,0.000023923156,0.000001798197,0.000012117607,0.00040478466,0.000004853373,0.001456719],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9993967,0.00003182365,0.000025143747,0.00008738549,0.00029862372,0.00016029345],"domain_scores_gemma":[0.99920446,0.00006283011,0.0002864564,0.000019143252,0.0002557609,0.00017141018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031951597,0.000257387,0.00028594618,0.0011214147,0.0010343159,0.000729185,0.00036180005,0.00021203452,0.0025582316],"category_scores_gemma":[0.00084534206,0.000251383,0.0003902235,0.0020676295,0.0005885908,0.00021683704,0.0004292361,0.00021869282,0.0002234773],"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":[0.00031380943,0.00006410831,0.97864324,0.00013201335,0.000048282604,0.00040073195,0.006786557,0.00003745186,0.0043163723,0.00010372079,0.0003837975,0.008769973],"study_design_scores_gemma":[0.0000019534411,0.000045399058,0.99728,0.000007548707,0.000008501603,0.00004145032,0.0019735682,0.000019083673,0.00011788183,0.0000032156038,0.0004986285,0.0000026069179],"about_ca_topic_score_codex":0.88014287,"about_ca_topic_score_gemma":0.96128696,"teacher_disagreement_score":0.11985713,"about_ca_system_score_codex":0.00819205,"about_ca_system_score_gemma":0.004475481,"threshold_uncertainty_score":0.24112594},"labels":[],"label_agreement":null},{"id":"W4417261452","doi":"10.1021/acs.jafc.5c14669","title":"Metabolic and Starch Biosynthetic Networks Underlying Yam Waxiness Formation Revealed by Integrated Transcriptomics and Proteomics","year":2025,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Agriculture Research System of China; Zhejiang University","keywords":"Amylopectin; Starch; Transcriptome; Proteomics; Amylose; Polysaccharide; Sucrose","score_opus":0.012685115685857527,"score_gpt":0.21898134649729226,"score_spread":0.20629623081143472,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417261452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99031866,0.00078811124,0.0067439247,0.000040495644,0.0000073181322,0.000017479491,0.001423853,0.00008386668,0.0005763666],"genre_scores_gemma":[0.98584694,0.00071058044,0.008013605,0.00006986588,0.000007157145,0.00004528211,0.003616832,0.000035932022,0.0016537585],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999199,0.0000053726017,0.000006065302,0.0000418444,0.000010977482,0.000015895312],"domain_scores_gemma":[0.99993765,0.0000106454,0.000021183207,0.000006583048,0.0000129767,0.000010921955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000103094746,0.00023876858,0.00024540693,0.00027138507,0.00014910582,0.00042861135,0.000090912,0.00023264556,0.0006042856],"category_scores_gemma":[0.000078365294,0.0002212714,0.00034067495,0.0003467949,0.00014433058,0.00029120455,0.00024712752,0.00030722652,0.00020763825],"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":[0.00008225985,0.00000413811,0.0017089611,0.000026240152,0.000006642096,0.00003178558,0.000025834248,0.00003997724,0.99703276,0.000034960536,0.000012891496,0.0009935959],"study_design_scores_gemma":[0.000022471695,0.00034139716,0.5781856,0.000031722553,0.0001662411,0.0005499542,0.0005869325,0.00806925,0.40814337,0.0005267887,0.0033434038,0.000032718304],"about_ca_topic_score_codex":0.0007859845,"about_ca_topic_score_gemma":0.0015509519,"teacher_disagreement_score":0.0007859845,"about_ca_system_score_codex":0.00015501148,"about_ca_system_score_gemma":0.00017179205,"threshold_uncertainty_score":0.0020214915},"labels":[],"label_agreement":null},{"id":"W4417266188","doi":"10.1016/j.xplc.2025.101673","title":"Three transcription factors, OsNF-YC8, OsNF-YC9, and OsNF-YC10, function redundantly to promote amylopectin synthesis by activating SBE3 expression in rice endosperm","year":2025,"lang":"en","type":"article","venue":"Plant Communications","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture","funders":"National Key Research and Development Program of China; Qinglan Project of Jiangsu Province of China; Government of Jiangsu Province; Priority Academic Program Development of Jiangsu Higher Education Institutions; Key Technologies Research and Development Program; National Natural Science Foundation of China","keywords":"Endosperm; Amylopectin; Starch; Mutant; Gene; Enzyme; Transcription factor; Gene expression","score_opus":0.03526547766230493,"score_gpt":0.26271480642168393,"score_spread":0.227449328759379,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417266188","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99254626,0.0009601338,0.0045210333,0.00007201581,0.00002856908,0.000018728682,0.00068645616,0.00012065797,0.0010462396],"genre_scores_gemma":[0.9884538,0.0005033405,0.0040186103,0.00005232723,0.0000077005625,0.00003770729,0.0019044585,0.00003425883,0.0049878713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998871,0.0000059874724,0.000008443931,0.00003195669,0.0000306216,0.000035881556],"domain_scores_gemma":[0.9999176,0.000007819913,0.000022437473,0.000006786158,0.000014216388,0.00003110702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006901237,0.0005306865,0.00019430909,0.00017263525,0.00016186482,0.0001996882,0.00018686842,0.0001640016,0.0010324311],"category_scores_gemma":[0.000080090605,0.000106434054,0.00027143114,0.00012794291,0.00021206362,0.00014826792,0.00027343762,0.00047866238,0.00041867755],"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":[0.00005024117,0.000006826503,0.0004057632,0.000016759286,0.0000015324509,0.00003273192,0.000008010906,0.000021905684,0.9986765,0.000037918275,0.000017795715,0.0007240095],"study_design_scores_gemma":[0.000026603815,0.00009665906,0.020992422,0.0000098729615,0.000025554353,0.0004549786,0.00010127803,0.0018081435,0.97185856,0.00008703983,0.0045317262,0.000007076946],"about_ca_topic_score_codex":0.0016885952,"about_ca_topic_score_gemma":0.0023144886,"teacher_disagreement_score":0.0016885952,"about_ca_system_score_codex":0.0004917127,"about_ca_system_score_gemma":0.00043604727,"threshold_uncertainty_score":0.003567636},"labels":[],"label_agreement":null},{"id":"W50391858","doi":"10.1096/fasebj.23.1_supplement.563.16","title":"Effect of non‐oil seed pulses on glycemic control: A meta‐analysis of randomized controlled trials in humans.","year":2009,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Muscular Dystrophy Canada; University of Toronto","funders":"","keywords":"Glycemic; Meta-analysis; Medicine; Glycemic index; Randomized controlled trial; CINAHL; Internal medicine; Cochrane Library; MEDLINE; Subgroup analysis; Insulin; Biology; Biochemistry","score_opus":0.02874814459078192,"score_gpt":0.3107579653603458,"score_spread":0.2820098207695639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W50391858","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":[0.009146315,0.9874024,0.0010674755,0.00024987457,0.00040753832,0.0007778561,0.0005058479,0.00004201533,0.00040073207],"genre_scores_gemma":[0.38594404,0.59874094,0.006117599,0.0019632734,0.00056752854,0.0044186334,0.0012203665,0.000084719584,0.00094296405],"study_design_codex":"meta_analysis","study_design_gemma":"meta_analysis","domain_scores_codex":[0.98344606,0.009730847,0.003992888,0.0014120846,0.0010164784,0.00040165227],"domain_scores_gemma":[0.98319685,0.01216735,0.0029623886,0.00062657957,0.00080123555,0.000245665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.017382838,0.0032348821,0.019446813,0.0035016164,0.00063201156,0.0035104905,0.0019263412,0.0029302908,0.004399722],"category_scores_gemma":[0.03548207,0.0016130082,0.03775256,0.0044550705,0.0009240219,0.0020877228,0.0012588707,0.002794912,0.00042758678],"study_design_candidate":"meta_analysis","study_design_consensus":"meta_analysis","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.013804315,0.000058738206,0.0015157026,0.19537723,0.78115135,0.00007463727,0.000047447855,0.00041128992,0.00024011316,0.000118492375,0.00037322086,0.0068274625],"study_design_scores_gemma":[0.005949534,0.0006288939,0.0019982597,0.010405955,0.9793818,0.00005336854,0.00003068868,0.00019649926,0.00012333748,0.0002630632,0.0009491777,0.000019474737],"about_ca_topic_score_codex":0.0050742514,"about_ca_topic_score_gemma":0.008787806,"teacher_disagreement_score":0.019446813,"about_ca_system_score_codex":0.002441616,"about_ca_system_score_gemma":0.002253144,"threshold_uncertainty_score":0.09193039},"labels":[],"label_agreement":null},{"id":"W560020749","doi":"10.1016/j.foodres.2015.06.006","title":"Pressurized aqueous ethanol extraction of β-glucans and phenolic compounds from waxy barley","year":2015,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":36,"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 Alberta","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":"Chemistry; Extraction (chemistry); Ethanol; Yield (engineering); Chromatography; Glucan; Aqueous solution; Food science; Biochemistry; Organic chemistry; Materials science","score_opus":0.16802593285712744,"score_gpt":0.39669693053066807,"score_spread":0.22867099767354063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W560020749","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943844,0.001498755,0.0023367987,0.000058244703,0.000042762713,0.000021577296,0.00027725767,0.000014732046,0.0013654131],"genre_scores_gemma":[0.98593765,0.0016830678,0.0026937043,0.000080736754,0.000026468915,0.000025294226,0.0009147657,0.000029433768,0.008608838],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999435,0.0000062953955,0.0000042342585,0.000011675875,0.000009587821,0.00002468607],"domain_scores_gemma":[0.9999368,0.000015791718,0.000010373226,0.000006382086,0.0000128761085,0.000017804858],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009446711,0.00048735627,0.0002453419,0.0002947255,0.00028755833,0.0002483719,0.00013189539,0.00016552804,0.001714316],"category_scores_gemma":[0.00014188544,0.00015588185,0.0002603075,0.00043989831,0.00022791376,0.00032281113,0.00018505786,0.0006348357,0.00040602832],"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":[0.0004846438,0.00002469824,0.00046401998,0.000055733766,0.000011381289,0.00016660211,0.00006406865,0.000050643775,0.99516845,0.000047759808,0.000025548383,0.003436418],"study_design_scores_gemma":[0.000020617666,0.00034130435,0.018646399,0.000018434046,0.000044855373,0.00031226437,0.0002476458,0.000238508,0.97775376,0.000079416095,0.002286682,0.000010163078],"about_ca_topic_score_codex":0.0029986298,"about_ca_topic_score_gemma":0.00307112,"teacher_disagreement_score":0.0029986298,"about_ca_system_score_codex":0.00019272449,"about_ca_system_score_gemma":0.0004174447,"threshold_uncertainty_score":0.005962312},"labels":[],"label_agreement":null},{"id":"W595502183","doi":"10.1006/jaer.2000.0608","title":"PH—Postharvest Technology","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural Engineering Research","topic":"Food composition and properties","field":"Nursing","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 Guelph; University of Saskatchewan","funders":"","keywords":"Breakage; Moisture; Sieve (category theory); Postharvest; Water content; Impeller; Pulp and paper industry; Materials science; Composite material; Environmental science; Horticulture; Mathematics; Engineering; Biology; Geotechnical engineering; Mechanical engineering","score_opus":0.024244356605592546,"score_gpt":0.2852105724564755,"score_spread":0.260966215850883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W595502183","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":[0.4162185,0.016173065,0.08523095,0.0039048276,0.005439912,0.0013241237,0.012071315,0.005152879,0.45448446],"genre_scores_gemma":[0.6018648,0.012756347,0.03384721,0.0017618074,0.0004775325,0.0004915487,0.0057360684,0.0006207275,0.34244394],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997646,0.000014600293,0.000015767722,0.00005918456,0.00010609067,0.000039806735],"domain_scores_gemma":[0.99985814,0.000020748274,0.000029735214,0.00002171441,0.000041769013,0.000028019027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019267837,0.00058093714,0.00025506745,0.00047400812,0.0004841231,0.0008484882,0.00054123154,0.00047174803,0.043995712],"category_scores_gemma":[0.00024676,0.00016947553,0.00031352436,0.0005192791,0.00028946679,0.0011689233,0.0006456083,0.001248723,0.01578848],"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":[0.0009933767,0.0005197345,0.0024601202,0.0009869847,0.000019901867,0.00049425085,0.00009131124,0.0006366506,0.5710991,0.0073958198,0.016163833,0.399139],"study_design_scores_gemma":[0.000055423825,0.002420863,0.020897614,0.000078126744,0.000029719527,0.0011238331,0.00022456885,0.0006960896,0.6398535,0.0027938278,0.33178657,0.00003982477],"about_ca_topic_score_codex":0.00043531464,"about_ca_topic_score_gemma":0.00051342207,"teacher_disagreement_score":0.043995712,"about_ca_system_score_codex":0.00034365317,"about_ca_system_score_gemma":0.00041675183,"threshold_uncertainty_score":0.14718032},"labels":[],"label_agreement":null},{"id":"W6884599598","doi":"10.1139/cjps2013-094","title":"Effects of sprout damage on durum wheat milling and pasta processing quality","year":2014,"lang":"en","type":"article","venue":"BioOne Complete (BioOne)","topic":"Food composition and properties","field":"Nursing","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":"Falling Number; Gluten; Texture (cosmology); Wheat flour; Sprouting; Pigment","score_opus":0.22919905328352252,"score_gpt":0.27014336599261485,"score_spread":0.04094431270909232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6884599598","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99804854,0.0007389063,0.00034965746,0.00002555541,0.0000087623985,0.000021887445,0.00019833916,0.000015011205,0.00059336796],"genre_scores_gemma":[0.99785405,0.0002300405,0.0004104656,0.00006057475,0.0000030740837,0.000009003563,0.0002934719,0.000014693801,0.0011246179],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992335,0.000109118555,0.00008251261,0.00018895864,0.0003033714,0.00008254047],"domain_scores_gemma":[0.99831045,0.00027987518,0.0006771175,0.00009398922,0.0003969177,0.00024167231],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000645365,0.0004945226,0.0003336657,0.0003022147,0.00046842205,0.00074363523,0.00023463483,0.00037208694,0.0014384113],"category_scores_gemma":[0.0009933567,0.00023169127,0.0004669393,0.00040846324,0.000328972,0.0002809268,0.00039120048,0.0007335502,0.00021045782],"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":[0.002292127,0.00023680362,0.029151933,0.00022309208,0.00013103856,0.00024092878,0.00031004893,0.00036533424,0.9577685,0.00002030098,0.000115806666,0.0091439495],"study_design_scores_gemma":[0.000021162985,0.0060965386,0.56136566,0.000035932735,0.00017309458,0.00036532775,0.00052149367,0.0006912794,0.4289257,0.000043905547,0.0017330113,0.000026802038],"about_ca_topic_score_codex":0.008160315,"about_ca_topic_score_gemma":0.014624544,"teacher_disagreement_score":0.008160315,"about_ca_system_score_codex":0.00082829344,"about_ca_system_score_gemma":0.0002781617,"threshold_uncertainty_score":0.016225636},"labels":[],"label_agreement":null},{"id":"W6889051372","doi":"10.25384/sage.12123417","title":"FST915363 Supplemental Material4 - Supplemental material for Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Sage Journals Data","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Spring (device); Chemical composition; Quality (philosophy); Enzyme","score_opus":0.0549075730358726,"score_gpt":0.32330586113296483,"score_spread":0.2683982880970922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6889051372","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.01466474,0.00020216401,0.0038339444,0.00021487003,0.00023139788,0.00059343537,0.95727044,0.0015165107,0.02147244],"genre_scores_gemma":[0.019267792,0.00034303675,0.009948308,0.00020844405,0.000021648359,0.0005414514,0.92815673,0.0006301084,0.040882476],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990746,0.00003587497,0.00006668828,0.00013594759,0.00054839207,0.00013847578],"domain_scores_gemma":[0.9973558,0.0003386856,0.00014269778,0.00021567899,0.0017330666,0.00021409325],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0008467638,0.0014136235,0.00094215985,0.0028347098,0.002063899,0.00085256994,0.001944025,0.0005792787,0.4008528],"category_scores_gemma":[0.0016456321,0.0006458681,0.0011192061,0.0031660136,0.00033042228,0.00053548696,0.00077324006,0.0011683878,0.05083849],"study_design_candidate":"bench_or_experimental","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":[0.003201238,0.0015432424,0.011232062,0.0022617488,0.00024335973,0.0003097968,0.00031720818,0.0011578354,0.2580945,0.0016938474,0.6413391,0.07860601],"study_design_scores_gemma":[0.0006418127,0.001238273,0.1779231,0.00038001887,0.0003865793,0.00023890098,0.00056662003,0.0020046893,0.15832432,0.0013575958,0.65665835,0.0002797263],"about_ca_topic_score_codex":0.2804075,"about_ca_topic_score_gemma":0.52069175,"teacher_disagreement_score":0.7195925,"about_ca_system_score_codex":0.0035537805,"about_ca_system_score_gemma":0.0053380504,"threshold_uncertainty_score":0.85461074},"labels":[],"label_agreement":null},{"id":"W6901926275","doi":"10.6084/m9.figshare.19703822.v1","title":"Additional file 1 of Micronutrient status of individuals with overweight and obesity following 3 months’ supplementation with PolyGlycopleX (PGX®) or psyllium: a randomized controlled trial","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"","keywords":"Randomized controlled trial; Overweight; Micronutrient; Obesity; Body mass index","score_opus":0.015920578798458294,"score_gpt":0.24097116271167401,"score_spread":0.22505058391321572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6901926275","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":[0.0020193052,0.00047303666,0.00064629875,0.000754401,0.00018019252,0.0055679246,0.9852856,0.00031475295,0.0047584283],"genre_scores_gemma":[0.11747768,0.0025723143,0.020403218,0.0056083146,0.0009703804,0.2172033,0.5457748,0.00093194906,0.08905806],"study_design_codex":"not_applicable","study_design_gemma":"randomized_trial","domain_scores_codex":[0.999226,0.00027838768,0.00014469627,0.00013497005,0.000111791494,0.00010403243],"domain_scores_gemma":[0.9849177,0.011470114,0.0015753405,0.00046476602,0.0011715917,0.00040044804],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0025487232,0.0011418827,0.0019633519,0.00090273435,0.0007252348,0.0011821802,0.0013885365,0.0012618046,0.8397352],"category_scores_gemma":[0.024385255,0.0007201168,0.0013776592,0.0019229668,0.00028110712,0.0016015208,0.00055251736,0.001062282,0.043683253],"study_design_candidate":"randomized_trial","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":[0.028132234,0.00076249876,0.0020399191,0.0629145,0.0011266632,0.00012868947,0.00016847922,0.0007113617,0.0003149621,0.0025101176,0.8700644,0.031126302],"study_design_scores_gemma":[0.5574636,0.0063945665,0.04161633,0.029885713,0.0038655545,0.0005641813,0.0004502616,0.0030332794,0.0011824783,0.012739286,0.34253123,0.00027362016],"about_ca_topic_score_codex":0.0037517368,"about_ca_topic_score_gemma":0.006165044,"teacher_disagreement_score":0.8397352,"about_ca_system_score_codex":0.0010207872,"about_ca_system_score_gemma":0.0018689823,"threshold_uncertainty_score":0.2285983},"labels":[],"label_agreement":null},{"id":"W6902114941","doi":"10.6084/m9.figshare.19766601.v1","title":"Additional file 6 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Arabinoxylan; Dietary fiber; Microcrystalline cellulose; Feces; Digestion (alchemy); Bile acid; Cellulose; Cecum","score_opus":0.019695672573716,"score_gpt":0.21394546651738305,"score_spread":0.19424979394366707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6902114941","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00015282695,0.000022822664,0.00017799147,0.000099788485,0.00003147774,0.00008856913,0.9985915,0.00015548282,0.0006796128],"genre_scores_gemma":[0.0152086625,0.00036000618,0.0071004382,0.001519694,0.00029025506,0.004906573,0.94978905,0.0013803205,0.019444948],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990374,0.00019049447,0.00017214632,0.000247224,0.0002113538,0.00014139494],"domain_scores_gemma":[0.96941996,0.02409822,0.0013959018,0.0014685671,0.0030245122,0.00059277844],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0019783915,0.0012226286,0.0016527426,0.0017436717,0.0011175377,0.0020127678,0.0019034088,0.0015891069,0.9079383],"category_scores_gemma":[0.044953123,0.000682379,0.0013022096,0.0025816716,0.0003142276,0.0019748623,0.0012296279,0.001024304,0.14967763],"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":[0.00087395654,0.0001444718,0.0037191217,0.0075489143,0.00011346818,0.000097894255,0.000093622366,0.000443181,0.00016309993,0.00067449064,0.975024,0.011103839],"study_design_scores_gemma":[0.015289252,0.00079486903,0.05422315,0.013298716,0.00065839605,0.00085658045,0.00095331937,0.0028461553,0.0014123527,0.017697927,0.8916595,0.00030980242],"about_ca_topic_score_codex":0.0112019,"about_ca_topic_score_gemma":0.018680625,"teacher_disagreement_score":0.9079383,"about_ca_system_score_codex":0.0010141811,"about_ca_system_score_gemma":0.0021723195,"threshold_uncertainty_score":0.13131487},"labels":[],"label_agreement":null},{"id":"W6902137364","doi":"10.6084/m9.figshare.19766586","title":"Additional file 1 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Dietary fiber; Gut flora; Fiber; Gut microbiome; Dietary fibre; Lactobacillus","score_opus":0.02012969638867227,"score_gpt":0.21421922327149018,"score_spread":0.19408952688281791,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6902137364","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002862105,0.00003836769,0.00052702223,0.00015749305,0.00004558023,0.0003319597,0.99708897,0.0001984079,0.001325957],"genre_scores_gemma":[0.026760504,0.0006466,0.017891668,0.0019697472,0.00038225678,0.021472104,0.89414,0.0017430235,0.034994114],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.9990595,0.000258013,0.00015403649,0.00021655342,0.00020427509,0.00010768649],"domain_scores_gemma":[0.96399075,0.029438231,0.0014198102,0.001415403,0.0031469301,0.0005889133],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0025820644,0.0011133665,0.0014627548,0.0017202261,0.001104926,0.0013961244,0.0017370699,0.0013086937,0.915167],"category_scores_gemma":[0.04329946,0.0005987347,0.0009784657,0.0027331924,0.00033254118,0.0014743543,0.00091678044,0.0010306529,0.14601845],"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":[0.0010868408,0.00024550039,0.0020465818,0.0070826192,0.00007195931,0.000056557994,0.000113062444,0.00047424444,0.00013297526,0.0009787207,0.97140783,0.016303204],"study_design_scores_gemma":[0.019131878,0.0015000849,0.04207891,0.012800467,0.0005451762,0.0007272937,0.0010207009,0.003188541,0.0012144189,0.022317871,0.895188,0.00028664427],"about_ca_topic_score_codex":0.0076017817,"about_ca_topic_score_gemma":0.012259542,"teacher_disagreement_score":0.915167,"about_ca_system_score_codex":0.0010229212,"about_ca_system_score_gemma":0.0023594159,"threshold_uncertainty_score":0.121003926},"labels":[],"label_agreement":null},{"id":"W6902159501","doi":"10.6084/m9.figshare.19766601","title":"Additional file 6 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Arabinoxylan; Dietary fiber; Microcrystalline cellulose; Feces; Digestion (alchemy); Bile acid; Cellulose; Cecum","score_opus":0.019695672573716,"score_gpt":0.21394546651738305,"score_spread":0.19424979394366707,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6902159501","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00015282695,0.000022822664,0.00017799147,0.000099788485,0.00003147774,0.00008856913,0.9985915,0.00015548282,0.0006796128],"genre_scores_gemma":[0.0152086625,0.00036000618,0.0071004382,0.001519694,0.00029025506,0.004906573,0.94978905,0.0013803205,0.019444948],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990374,0.00019049447,0.00017214632,0.000247224,0.0002113538,0.00014139494],"domain_scores_gemma":[0.96941996,0.02409822,0.0013959018,0.0014685671,0.0030245122,0.00059277844],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0019783915,0.0012226286,0.0016527426,0.0017436717,0.0011175377,0.0020127678,0.0019034088,0.0015891069,0.9079383],"category_scores_gemma":[0.044953123,0.000682379,0.0013022096,0.0025816716,0.0003142276,0.0019748623,0.0012296279,0.001024304,0.14967763],"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":[0.00087395654,0.0001444718,0.0037191217,0.0075489143,0.00011346818,0.000097894255,0.000093622366,0.000443181,0.00016309993,0.00067449064,0.975024,0.011103839],"study_design_scores_gemma":[0.015289252,0.00079486903,0.05422315,0.013298716,0.00065839605,0.00085658045,0.00095331937,0.0028461553,0.0014123527,0.017697927,0.8916595,0.00030980242],"about_ca_topic_score_codex":0.0112019,"about_ca_topic_score_gemma":0.018680625,"teacher_disagreement_score":0.9079383,"about_ca_system_score_codex":0.0010141811,"about_ca_system_score_gemma":0.0021723195,"threshold_uncertainty_score":0.13131487},"labels":[],"label_agreement":null},{"id":"W6902213878","doi":"10.6084/m9.figshare.19766607.v1","title":"Additional file 8 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Relative species abundance; Incubation; Gut flora; Ex vivo; Feces; Microbiome; Dietary fiber; Abundance (ecology)","score_opus":0.019705242320178767,"score_gpt":0.21400119161070197,"score_spread":0.1942959492905232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6902213878","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00014412936,0.000021351325,0.00023014504,0.000081685714,0.00003837895,0.00006915844,0.99843127,0.000304593,0.00067924976],"genre_scores_gemma":[0.007869017,0.00024186117,0.005861065,0.0008427241,0.00017324778,0.0022456853,0.96725714,0.001564917,0.013944243],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990823,0.00014727308,0.00014341276,0.00023105739,0.0002570728,0.00013890077],"domain_scores_gemma":[0.97934467,0.015425131,0.0009207612,0.0010994766,0.002711221,0.0004987847],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.001852882,0.0013955767,0.0016288287,0.0020322632,0.0011046145,0.0021587424,0.0019842347,0.0014357462,0.9053686],"category_scores_gemma":[0.030228239,0.0007104686,0.0012346003,0.0028714545,0.0003231671,0.002038459,0.0013343234,0.0010102148,0.22865644],"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":[0.00057317456,0.00013442112,0.002742018,0.0058149192,0.000085445616,0.00008856505,0.00007934144,0.00045025672,0.00034542137,0.000518249,0.9781463,0.011021874],"study_design_scores_gemma":[0.0064203334,0.00052571314,0.036266312,0.006600936,0.00032590452,0.0005613241,0.00058964716,0.0022820851,0.0018873917,0.011671858,0.9326252,0.00024331562],"about_ca_topic_score_codex":0.0070828274,"about_ca_topic_score_gemma":0.0140506085,"teacher_disagreement_score":0.094631374,"about_ca_system_score_codex":0.0009822325,"about_ca_system_score_gemma":0.0019434062,"threshold_uncertainty_score":0.1349802},"labels":[],"label_agreement":null},{"id":"W6907881114","doi":"10.25384/sage.12123417.v1","title":"FST915363 Supplemental Material4 - Supplemental material for Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Spring (device); Chemical composition; Quality (philosophy); Enzyme","score_opus":0.038201401368291504,"score_gpt":0.28111916755644334,"score_spread":0.24291776618815183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6907881114","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.028537273,0.0006049392,0.010880222,0.000455164,0.0005642322,0.0010973784,0.9074803,0.0033489016,0.04703166],"genre_scores_gemma":[0.037660263,0.00067878235,0.021357428,0.00035126114,0.000036703615,0.0007040689,0.8525405,0.0012999681,0.08537103],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993067,0.000028618433,0.000038924412,0.00010572168,0.0004096156,0.00011051498],"domain_scores_gemma":[0.99871945,0.00016631809,0.00007137422,0.0001188759,0.0007948058,0.00012922539],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00068495097,0.0012683166,0.00078846235,0.002216488,0.0020284073,0.00079068047,0.0019509965,0.00059859775,0.3453836],"category_scores_gemma":[0.0010142854,0.00062396075,0.0010401099,0.00221703,0.00031676138,0.0004555171,0.0007485649,0.0011794346,0.043798085],"study_design_candidate":"bench_or_experimental","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":[0.0022485158,0.0009985982,0.0050325207,0.0017353548,0.00015280533,0.00031393467,0.00026403475,0.0011219459,0.4524626,0.0019023035,0.46738753,0.06637985],"study_design_scores_gemma":[0.00045858868,0.00093224464,0.09921454,0.0002897688,0.0003230201,0.00026394133,0.0003924421,0.0022048182,0.23834166,0.001183352,0.6561567,0.00023895055],"about_ca_topic_score_codex":0.20710556,"about_ca_topic_score_gemma":0.43022248,"teacher_disagreement_score":0.7928944,"about_ca_system_score_codex":0.003366758,"about_ca_system_score_gemma":0.0042197714,"threshold_uncertainty_score":0.93373084},"labels":[],"label_agreement":null},{"id":"W6907989677","doi":"10.25549/independent-c69-46080","title":"Reports - Blue Ribbon Commision on Public Safety and Community Relations: A Report to the County Executive Prince George's County, Maryland 1990","year":2021,"lang":"en","type":"dataset","venue":"University of Southern California Digital Library","topic":"Food composition and properties","field":"Nursing","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":"Commission; Ribbon; Royal Commission; Executive branch","score_opus":0.01112286961437365,"score_gpt":0.18584148541002474,"score_spread":0.1747186157956511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6907989677","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0001004914,0.00004527317,0.000014543124,0.0000771428,0.000023536315,0.0000049206897,0.9992243,0.000051122766,0.0004586832],"genre_scores_gemma":[0.00028607406,0.000067469424,0.00008254111,0.000039715196,0.000008990587,0.000047801524,0.9983658,0.000018800374,0.001082825],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985905,0.00016521207,0.00022186854,0.00029004528,0.0005120717,0.00022012978],"domain_scores_gemma":[0.9941263,0.00094747613,0.0007562159,0.000642865,0.002960832,0.00056623184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015478338,0.001804061,0.0017114532,0.0049912035,0.0011202408,0.0030822384,0.0023577497,0.0016307932,0.033834558],"category_scores_gemma":[0.008229615,0.0009973447,0.0010166222,0.0121824145,0.00035569794,0.001303155,0.0018076109,0.002227847,0.05135852],"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":[0.000021604585,0.000010555133,0.0008265882,0.00016877006,0.00000821135,0.0000072485645,0.000009280875,0.000065343505,0.000009804511,0.00013836201,0.9977921,0.0009421905],"study_design_scores_gemma":[0.00016221851,0.000016060598,0.026964981,0.0004541383,0.000034184504,0.000027210968,0.00015700326,0.00028731892,0.00018817424,0.000400189,0.971281,0.000027601522],"about_ca_topic_score_codex":0.26081145,"about_ca_topic_score_gemma":0.29890066,"teacher_disagreement_score":0.26081145,"about_ca_system_score_codex":0.00429044,"about_ca_system_score_gemma":0.0073596537,"threshold_uncertainty_score":0.51858675},"labels":[],"label_agreement":null},{"id":"W6911499964","doi":"10.5281/zenodo.11486860","title":"Glycogen Control Canada Reviews – Not REAL! Don't Buy This! Truth EXPOSED!","year":2024,"lang":"en","type":"article","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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":"Glycogen; Product (mathematics); Blood sugar; Control (management); Athletes; Diabetes mellitus; Duty; Sugar","score_opus":0.0424934509412995,"score_gpt":0.24599637599971025,"score_spread":0.20350292505841075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6911499964","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":[0.00046347734,0.012377501,0.0004310744,0.053408045,0.028936246,0.00034749348,0.014658005,0.0025502671,0.886828],"genre_scores_gemma":[0.0025970996,0.00822002,0.00081130624,0.015007256,0.0016899667,0.00012297992,0.0047535324,0.00093696377,0.9658609],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971511,0.00020220855,0.00009884506,0.00020924363,0.0019902359,0.00034840632],"domain_scores_gemma":[0.9794462,0.0013018468,0.00046059696,0.00081312604,0.013876663,0.004101456],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0016141621,0.000735543,0.0008410656,0.0020716547,0.003124801,0.0068113785,0.0019572517,0.0032043925,0.7200744],"category_scores_gemma":[0.014969724,0.0005932373,0.00073101034,0.003030826,0.0014013267,0.0025542658,0.0014899373,0.0030293697,0.5197278],"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":[0.0000070852293,0.000007575606,0.000025040317,0.000056405446,0.0000012669349,0.000006986821,0.000008218947,0.0000030332512,0.000025002853,0.00022439886,0.9917997,0.007835286],"study_design_scores_gemma":[0.0000060611974,0.0000029694645,0.00019886917,0.000089236906,0.0000017149334,0.000012097628,0.000043955184,0.0000049086616,0.000031355048,0.0000651096,0.99953866,0.0000050803565],"about_ca_topic_score_codex":0.5187998,"about_ca_topic_score_gemma":0.75056976,"teacher_disagreement_score":0.5187998,"about_ca_system_score_codex":0.013575744,"about_ca_system_score_gemma":0.038229015,"threshold_uncertainty_score":0.9680682},"labels":[],"label_agreement":null},{"id":"W6920654599","doi":"10.6084/m9.figshare.19766592","title":"Additional file 3 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Arabinoxylan; Dietary fiber; Microcrystalline cellulose; Cellulose; Calorie; Dietary fibre","score_opus":0.019695513462420603,"score_gpt":0.2138292053792662,"score_spread":0.1941336919168456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6920654599","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":[0.00020961196,0.000024233103,0.00021572606,0.0001135481,0.000028752393,0.0001386279,0.9982844,0.00015165997,0.000833369],"genre_scores_gemma":[0.017899444,0.0003754045,0.007791049,0.0016219029,0.00027050023,0.008087846,0.9391955,0.0013203166,0.023438027],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991385,0.00016988588,0.00015604838,0.00020545885,0.00020083976,0.00012925273],"domain_scores_gemma":[0.9745267,0.019848747,0.0012430588,0.0010821486,0.0027992027,0.0005001388],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0019021898,0.0011468136,0.0014890196,0.001570659,0.0010954379,0.0018896844,0.0018166224,0.0014018568,0.9042269],"category_scores_gemma":[0.043352507,0.00059678196,0.0012024278,0.0024034851,0.00027680953,0.0018451684,0.0011550462,0.00092712924,0.140486],"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":[0.0009439196,0.00015668465,0.0039143604,0.007395522,0.000094476025,0.00009190649,0.00011594802,0.0003834184,0.00014462395,0.0007093421,0.97320575,0.012844134],"study_design_scores_gemma":[0.015578977,0.00085431023,0.062102508,0.014278338,0.00061453483,0.00095600495,0.0012721029,0.0030115945,0.001461528,0.018735215,0.88083875,0.00029607292],"about_ca_topic_score_codex":0.013079733,"about_ca_topic_score_gemma":0.02000011,"teacher_disagreement_score":0.9042269,"about_ca_system_score_codex":0.0010597651,"about_ca_system_score_gemma":0.002217723,"threshold_uncertainty_score":0.1366086},"labels":[],"label_agreement":null},{"id":"W6920827682","doi":"10.6084/m9.figshare.19766595.v1","title":"Additional file 4 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Arabinoxylan; Dietary fiber; Microcrystalline cellulose; Cellulose; Polysaccharide; Gut microbiome; Gut flora","score_opus":0.019880749016245963,"score_gpt":0.2142506625240312,"score_spread":0.19436991350778524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6920827682","genre_codex":"dataset","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":[0.0001825388,0.000033809785,0.00021632144,0.00012354045,0.000031622025,0.0001197789,0.9984053,0.00013893163,0.0007481378],"genre_scores_gemma":[0.018653339,0.0005272093,0.007735903,0.0018542481,0.0003185728,0.007003848,0.94016117,0.0012975546,0.022448134],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99893993,0.00023035497,0.00019643697,0.0002547046,0.00022963379,0.00014891116],"domain_scores_gemma":[0.96658564,0.027011335,0.0015833839,0.0013947805,0.0028960614,0.00052872737],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0022713188,0.0012502773,0.0016455483,0.0018591424,0.0009924746,0.0020565768,0.001976835,0.0016192048,0.90817535],"category_scores_gemma":[0.04917937,0.00069662224,0.0013524811,0.002752093,0.00030862892,0.0019727112,0.001191512,0.0010616614,0.14155611],"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":[0.0011562612,0.00017181454,0.003932214,0.009569279,0.00013943203,0.000103658684,0.00010593963,0.00052814506,0.00015059857,0.00095014623,0.97013694,0.013055576],"study_design_scores_gemma":[0.01701285,0.00088811637,0.050567973,0.015927097,0.00071916607,0.00093176373,0.0009927934,0.0032237151,0.0012189905,0.020985164,0.8872285,0.000303825],"about_ca_topic_score_codex":0.009660677,"about_ca_topic_score_gemma":0.014996612,"teacher_disagreement_score":0.90817535,"about_ca_system_score_codex":0.0010757139,"about_ca_system_score_gemma":0.0022547923,"threshold_uncertainty_score":0.13097662},"labels":[],"label_agreement":null},{"id":"W6920858163","doi":"10.6084/m9.figshare.19766607","title":"Additional file 8 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Relative species abundance; Incubation; Gut flora; Ex vivo; Feces; Microbiome; Dietary fiber; Abundance (ecology)","score_opus":0.019705242320178767,"score_gpt":0.21400119161070197,"score_spread":0.1942959492905232,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6920858163","genre_codex":"dataset","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":[0.00014412962,0.000021351345,0.00023014525,0.00008168564,0.00003837895,0.00006915851,0.99843127,0.00030459356,0.00067925104],"genre_scores_gemma":[0.007869017,0.00024186139,0.0058610677,0.0008427233,0.00017324778,0.0022456865,0.96725714,0.0015649177,0.01394425],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990823,0.00014727295,0.00014341249,0.00023105694,0.00025707256,0.00013890077],"domain_scores_gemma":[0.97934467,0.0154251,0.0009207595,0.0010994744,0.0027112185,0.0004987845],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0018528812,0.001395576,0.0016288287,0.0020322641,0.0011046134,0.0021587415,0.0019842337,0.0014357448,0.9053686],"category_scores_gemma":[0.030228207,0.0007104686,0.0012345996,0.0028714575,0.0003231671,0.0020384581,0.0013343215,0.0010102137,0.22865656],"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":[0.00057317456,0.00013442135,0.0027420195,0.0058149192,0.00008544553,0.00008856505,0.00007934144,0.0004502571,0.000345422,0.0005182487,0.9781463,0.01102189],"study_design_scores_gemma":[0.006420336,0.00052571367,0.03626635,0.0066009327,0.00032590452,0.0005613244,0.00058964716,0.0022820884,0.0018873943,0.011671858,0.9326252,0.00024331543],"about_ca_topic_score_codex":0.0070828204,"about_ca_topic_score_gemma":0.0140505945,"teacher_disagreement_score":0.9053686,"about_ca_system_score_codex":0.0009822325,"about_ca_system_score_gemma":0.0019434062,"threshold_uncertainty_score":0.1349802},"labels":[],"label_agreement":null},{"id":"W6921820331","doi":"10.1139/cjps2013-301","title":"Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada","year":2014,"lang":"en","type":"article","venue":"BioOne Complete (BioOne)","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; DPPH; Nutrient; Antioxidant; Starch; Phenols","score_opus":0.22177478639692427,"score_gpt":0.2181002597846214,"score_spread":0.0036745266123028864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6921820331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988955,0.00011910443,0.000083553765,0.000015649286,0.0000035763321,0.000009956041,0.0004244208,0.000004492477,0.00044366464],"genre_scores_gemma":[0.99593854,0.00017113204,0.00045435317,0.000055028642,0.0000014567427,0.00001122619,0.0010746157,0.000016700465,0.0022769913],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99951947,0.000019999938,0.000020315492,0.00017450005,0.00012791558,0.00013765703],"domain_scores_gemma":[0.9994043,0.000043014916,0.000072734765,0.000021649133,0.00029616733,0.00016204025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020763528,0.0005472265,0.00060615456,0.0008955004,0.0020053687,0.0011560236,0.00058182207,0.00032065573,0.0007508869],"category_scores_gemma":[0.00028027428,0.00031642694,0.00040048204,0.0017210812,0.0007068254,0.00022622873,0.00043209508,0.00043712353,0.00017854042],"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":[0.0018314425,0.0002728353,0.35762155,0.00019100054,0.0002974325,0.0015607536,0.005998589,0.00026554734,0.6150243,0.00015628336,0.0005831474,0.016197141],"study_design_scores_gemma":[0.000004114482,0.000072232186,0.99426275,0.0000068367026,0.000029196242,0.00008414603,0.0016046424,0.000116096824,0.0030953486,0.000007594217,0.0007025597,0.000014372917],"about_ca_topic_score_codex":0.88630676,"about_ca_topic_score_gemma":0.96338725,"teacher_disagreement_score":0.11369324,"about_ca_system_score_codex":0.010076089,"about_ca_system_score_gemma":0.0054645482,"threshold_uncertainty_score":0.22872555},"labels":[],"label_agreement":null},{"id":"W6930434819","doi":"10.5281/zenodo.12371937","title":"Chicken layer cage dimensions pdf","year":2024,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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":"Nucleofection; Limiting; Layer (electronics); Diafiltration","score_opus":0.037934525265047564,"score_gpt":0.25696857004390367,"score_spread":0.2190340447788561,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6930434819","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":[0.0048670513,0.0009852274,0.009337434,0.00096503965,0.0023048169,0.000621598,0.03379496,0.010721518,0.93640226],"genre_scores_gemma":[0.0077353753,0.00077206345,0.005895253,0.00058035593,0.0001622179,0.00024005595,0.013781868,0.0044163913,0.96641636],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99965596,0.000017855826,0.000021620144,0.000061433195,0.00020461471,0.000038570422],"domain_scores_gemma":[0.9985843,0.00016068501,0.000060163457,0.0001559624,0.0007323617,0.00030661057],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00038207695,0.0012173094,0.00070062367,0.0013140899,0.0008159516,0.0018252659,0.0011475026,0.0010846247,0.74315435],"category_scores_gemma":[0.0013198924,0.000580527,0.0006709075,0.00071584585,0.0003821414,0.0018729726,0.0019553103,0.0013560085,0.5680212],"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":[0.00021784705,0.000091822614,0.00041389136,0.0005459205,0.000008355263,0.00017013888,0.00008469881,0.00023904126,0.013182822,0.0021048144,0.8811855,0.1017552],"study_design_scores_gemma":[0.000029124143,0.00010006143,0.0016704027,0.000097838725,0.000009280307,0.00017142677,0.00008184942,0.0002026156,0.0045026997,0.00040233773,0.992714,0.000018419361],"about_ca_topic_score_codex":0.0021523589,"about_ca_topic_score_gemma":0.0064426395,"teacher_disagreement_score":0.25684565,"about_ca_system_score_codex":0.00056917156,"about_ca_system_score_gemma":0.0006919839,"threshold_uncertainty_score":0.3663591},"labels":[],"label_agreement":null},{"id":"W6930683487","doi":"10.5281/zenodo.15019753","title":"Figs 263–267 in West Palaearctic species of Euura Newman, 1837 (Hymenoptera, Tenthredinidae)","year":2025,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"","keywords":"Genus; Vegetation (pathology); Fauna","score_opus":0.0324210602100181,"score_gpt":0.2447882625416218,"score_spread":0.21236720233160372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6930683487","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":[0.0066202097,0.007249235,0.0023787592,0.00044756642,0.0037101463,0.0004678697,0.040501043,0.00069745566,0.9379276],"genre_scores_gemma":[0.082818806,0.0077023464,0.010897743,0.00063924247,0.0020098337,0.00078121363,0.10822379,0.0010950259,0.785832],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998666,0.000024879053,0.0000126227205,0.00003941729,0.000030424777,0.000026000298],"domain_scores_gemma":[0.9998085,0.000041874824,0.000044738077,0.00001751063,0.000057654866,0.000029778177],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010333136,0.00112145,0.00047007145,0.0028193023,0.0010175335,0.0005202737,0.00087269687,0.00054542144,0.26556113],"category_scores_gemma":[0.0004075562,0.00034685587,0.0005554217,0.0034913602,0.00079047517,0.0010910528,0.0005402978,0.0011071038,0.10894236],"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":[0.0003359024,0.000087024855,0.004120961,0.000993956,0.000036243644,0.0005040257,0.0005925876,0.0006414256,0.0023105035,0.007488584,0.79417557,0.18871324],"study_design_scores_gemma":[0.00002934343,0.000019993713,0.026861522,0.00015459076,0.000008677318,0.0003031972,0.00024394035,0.00010692921,0.00014221262,0.0009580161,0.9711629,0.0000086532955],"about_ca_topic_score_codex":0.015085736,"about_ca_topic_score_gemma":0.04417525,"teacher_disagreement_score":0.26556113,"about_ca_system_score_codex":0.0009773863,"about_ca_system_score_gemma":0.00030985894,"threshold_uncertainty_score":0.8883905},"labels":[],"label_agreement":null},{"id":"W6936335277","doi":"10.57907/mirri/h0nbbc","title":"MIRRI0039706","year":2022,"lang":"en","type":"dataset","venue":"Entrepôt pour orphelin","topic":"Food composition and properties","field":"Nursing","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":"Organism; Yeast; Taxon; Key (lock)","score_opus":0.019567577017522743,"score_gpt":0.25749733771872274,"score_spread":0.2379297607012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6936335277","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000072429255,0.00006019859,0.000048039747,0.000038407354,0.000024514922,0.000008282381,0.9986864,0.000438145,0.0006235643],"genre_scores_gemma":[0.00018677856,0.00004843653,0.0002472883,0.00004760921,0.0000061156243,0.000043720254,0.99856937,0.00012742136,0.00072320347],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985719,0.00021059634,0.000117323005,0.00052530953,0.00033308554,0.00024174321],"domain_scores_gemma":[0.9972193,0.0008149314,0.00021855175,0.00070437975,0.0006460147,0.0003968395],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0014117158,0.003895446,0.0022596223,0.005291125,0.0015603245,0.0040609417,0.0039060237,0.003790885,0.20798308],"category_scores_gemma":[0.007821926,0.0011649011,0.0017947074,0.008134175,0.0008195997,0.0017455692,0.0026143033,0.0022051593,0.30715427],"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":[0.000087352426,0.000025586394,0.00046228123,0.0006913715,0.000027342474,0.000018607647,0.000032176682,0.00021996239,0.00017708521,0.0003177412,0.9962823,0.0016581772],"study_design_scores_gemma":[0.00045753244,0.000039277144,0.0026421438,0.00031016412,0.00006044363,0.00005405003,0.0000908732,0.0004330467,0.00042168522,0.0012477563,0.9941988,0.000044278142],"about_ca_topic_score_codex":0.030233057,"about_ca_topic_score_gemma":0.047554784,"teacher_disagreement_score":0.7920169,"about_ca_system_score_codex":0.0017861046,"about_ca_system_score_gemma":0.004198967,"threshold_uncertainty_score":0.6957727},"labels":[],"label_agreement":null},{"id":"W6939435053","doi":"10.6084/m9.figshare.12832086","title":"Additional file 7 of Gut microbiota modulation with long-chain corn bran arabinoxylan in adults with overweight and obesity is linked to an individualized temporal increase in fecal propionate","year":2020,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Arabinoxylan; Gut flora; Bran; Obesity; Overweight; Propionate; Meal; Short-chain fatty acid; Feces","score_opus":0.019661571035607815,"score_gpt":0.21870807189257824,"score_spread":0.19904650085697043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6939435053","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00059065863,0.00002464159,0.00015188984,0.00014090732,0.00003628143,0.00015635158,0.99807125,0.00017454426,0.0006534305],"genre_scores_gemma":[0.02967471,0.0003082161,0.007914577,0.0014315684,0.00030076463,0.0076600616,0.9251981,0.00093952933,0.026572553],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.9992223,0.000127162,0.00014650723,0.00017700161,0.00016978158,0.00015733318],"domain_scores_gemma":[0.9824697,0.012595155,0.0014872889,0.00082433777,0.0020501316,0.0005733512],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0013858863,0.0012041699,0.0015429623,0.0014839739,0.001031623,0.0015908873,0.002181676,0.0014829314,0.88252515],"category_scores_gemma":[0.03135648,0.0006122648,0.0014428549,0.0024498096,0.0002308364,0.0020000164,0.0011546589,0.00083185476,0.11472617],"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":[0.001936777,0.00030537107,0.011323121,0.008898077,0.00019125678,0.0002156303,0.00015999407,0.0004210708,0.00029685724,0.00057342905,0.95720524,0.018473173],"study_design_scores_gemma":[0.036227196,0.0021043778,0.25706553,0.020733759,0.00097235676,0.0017289392,0.0020714747,0.004864358,0.002686917,0.012328708,0.6586959,0.0005204787],"about_ca_topic_score_codex":0.010272853,"about_ca_topic_score_gemma":0.019056268,"teacher_disagreement_score":0.88252515,"about_ca_system_score_codex":0.0008147373,"about_ca_system_score_gemma":0.0017823644,"threshold_uncertainty_score":0.16756362},"labels":[],"label_agreement":null},{"id":"W6943674387","doi":"10.16210/j.cnki.1007-7561.2024.01.007","title":"Whole Grain Food Standard System Construction Status and Development Direction","year":2024,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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":"Whole grains; Production (economics); Raw material; Whole food; International standard; Standard system; Food processing","score_opus":0.15201990960394435,"score_gpt":0.47088682445439195,"score_spread":0.3188669148504476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6943674387","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":[0.26823446,0.047636066,0.19309653,0.0651098,0.0072944276,0.003375152,0.008148731,0.0067839106,0.40032086],"genre_scores_gemma":[0.59364086,0.032539953,0.23894642,0.010475435,0.0009529786,0.0014315941,0.031537514,0.00093623815,0.089539014],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99070054,0.0014472844,0.0012358148,0.0014056031,0.0040883175,0.0011224976],"domain_scores_gemma":[0.97670037,0.0013812083,0.0013107965,0.001756696,0.017375601,0.0014753486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.01595174,0.00074609334,0.00049518415,0.0048820963,0.00190509,0.0049416157,0.0030867704,0.0023934918,0.0053844987],"category_scores_gemma":[0.010572295,0.00055335613,0.0009895628,0.004692153,0.002272255,0.005998721,0.0023657244,0.002617849,0.0018632484],"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":[0.00038854952,0.00045255586,0.077184215,0.0030642923,0.00010758118,0.0007573069,0.003069036,0.0056595528,0.019786328,0.24277805,0.09529071,0.5514617],"study_design_scores_gemma":[0.000068619804,0.0004934881,0.07585963,0.0011416647,0.000113154994,0.00053712114,0.002893765,0.005772933,0.009206282,0.021280669,0.8823723,0.00026033603],"about_ca_topic_score_codex":0.063241355,"about_ca_topic_score_gemma":0.024456315,"teacher_disagreement_score":0.063241355,"about_ca_system_score_codex":0.009282048,"about_ca_system_score_gemma":0.042744193,"threshold_uncertainty_score":0.12574649},"labels":[],"label_agreement":null},{"id":"W6957884405","doi":"10.60692/vdzwd-b5w68","title":"Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)","year":2020,"lang":"en","type":"article","venue":"Greater South Information System","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan; University of Toronto","funders":"","keywords":"Dietary fibre; Cell wall; Labelling; Carbohydrate; Dietary fiber; Polysaccharide; Digestive tract","score_opus":0.09027648210707953,"score_gpt":0.24678522469414788,"score_spread":0.15650874258706834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6957884405","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":[0.021072853,0.12704936,0.04161813,0.13844177,0.027276864,0.007228218,0.17357644,0.002122615,0.46161377],"genre_scores_gemma":[0.1109247,0.10008529,0.15301688,0.09230494,0.0051756324,0.013209034,0.28689778,0.0018096078,0.23657604],"study_design_codex":"not_applicable","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9901106,0.0013615103,0.0013679174,0.0006648371,0.005565986,0.00092912215],"domain_scores_gemma":[0.9731269,0.0020038313,0.0019431525,0.0008812263,0.019665346,0.0023795892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.016621033,0.0008955051,0.0010181919,0.004847507,0.0012414131,0.0033434264,0.0033798008,0.0030865518,0.01369284],"category_scores_gemma":[0.015496159,0.00042366076,0.0015660467,0.0074435063,0.00096504483,0.0014474909,0.0031627407,0.0038949524,0.004880248],"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":[0.00083253527,0.00029285182,0.008990559,0.0041852207,0.00017666581,0.00018727605,0.00041322564,0.00048145826,0.002293221,0.009761578,0.6990406,0.2733448],"study_design_scores_gemma":[0.00007296742,0.000071064605,0.02425635,0.0026786022,0.000078060744,0.000074579766,0.00019732698,0.00013680139,0.00056857493,0.0012097995,0.9706179,0.000038002756],"about_ca_topic_score_codex":0.11130097,"about_ca_topic_score_gemma":0.06953026,"teacher_disagreement_score":0.11130097,"about_ca_system_score_codex":0.0065389248,"about_ca_system_score_gemma":0.021177635,"threshold_uncertainty_score":0.22130626},"labels":[],"label_agreement":null},{"id":"W6958454894","doi":"10.6084/m9.figshare.19703822","title":"Additional file 1 of Micronutrient status of individuals with overweight and obesity following 3 months’ supplementation with PolyGlycopleX (PGX®) or psyllium: a randomized controlled trial","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 British Columbia","funders":"","keywords":"Randomized controlled trial; Overweight; Micronutrient; Obesity; Body mass index","score_opus":0.015920578798458294,"score_gpt":0.24097116271167401,"score_spread":0.22505058391321572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6958454894","genre_codex":"dataset","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":[0.0020193052,0.00047303666,0.00064629875,0.000754401,0.00018019252,0.0055679246,0.9852856,0.00031475295,0.0047584283],"genre_scores_gemma":[0.11747768,0.0025723143,0.020403218,0.0056083146,0.0009703804,0.2172033,0.5457748,0.00093194906,0.08905806],"study_design_codex":"not_applicable","study_design_gemma":"randomized_trial","domain_scores_codex":[0.999226,0.00027838768,0.00014469627,0.00013497005,0.000111791494,0.00010403243],"domain_scores_gemma":[0.9849177,0.011470114,0.0015753405,0.00046476602,0.0011715917,0.00040044804],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0025487232,0.0011418827,0.0019633519,0.00090273435,0.0007252348,0.0011821802,0.0013885365,0.0012618046,0.8397352],"category_scores_gemma":[0.024385255,0.0007201168,0.0013776592,0.0019229668,0.00028110712,0.0016015208,0.00055251736,0.001062282,0.043683253],"study_design_candidate":"randomized_trial","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":[0.028132234,0.00076249876,0.0020399191,0.0629145,0.0011266632,0.00012868947,0.00016847922,0.0007113617,0.0003149621,0.0025101176,0.8700644,0.031126302],"study_design_scores_gemma":[0.5574636,0.0063945665,0.04161633,0.029885713,0.0038655545,0.0005641813,0.0004502616,0.0030332794,0.0011824783,0.012739286,0.34253123,0.00027362016],"about_ca_topic_score_codex":0.0037517368,"about_ca_topic_score_gemma":0.006165044,"teacher_disagreement_score":0.8397352,"about_ca_system_score_codex":0.0010207872,"about_ca_system_score_gemma":0.0018689823,"threshold_uncertainty_score":0.2285983},"labels":[],"label_agreement":null},{"id":"W6962677212","doi":"10.15468/qkj6v8","title":"A New Cotalpa Burmeister Taken On Post Oak In Eastern Texas With Notes And A Key To Species In The Genus (Scarabaeidae: Rutelinae)","year":2002,"lang":"en","type":"dataset","venue":"Open MIND","topic":"Food composition and properties","field":"Nursing","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":"Holotype; Key (lock); Genus; Java; Taxonomy (biology)","score_opus":0.05558646830694146,"score_gpt":0.2841972057375247,"score_spread":0.22861073743058324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6962677212","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.022422828,0.00019802565,0.00028142918,0.000060639057,0.000056917663,0.000082067185,0.96729594,0.00015529388,0.009446834],"genre_scores_gemma":[0.030618865,0.00024922244,0.0018652455,0.00008817583,0.000019829526,0.00029341114,0.95708686,0.000059549628,0.00971888],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.999749,0.000018030358,0.000025319974,0.00007962442,0.000085102205,0.000042963817],"domain_scores_gemma":[0.9991702,0.00008463315,0.00027629384,0.00012745804,0.00026019022,0.000081289756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018363095,0.00063198624,0.00038442563,0.0024391285,0.00060529436,0.00048412956,0.0010508111,0.00044038057,0.017272765],"category_scores_gemma":[0.0007653725,0.000301666,0.00025466213,0.0036987083,0.0001710304,0.0003690212,0.00058267755,0.000601211,0.010253677],"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":[0.00028676153,0.000118359436,0.09972152,0.0012104572,0.00008146168,0.0004669119,0.0006955146,0.00075066666,0.00132603,0.00063589826,0.837084,0.05762249],"study_design_scores_gemma":[0.000050084735,0.000025848083,0.2288429,0.00022480698,0.00003496158,0.0001836633,0.00077526015,0.00025927543,0.00065208785,0.00014123728,0.7687828,0.000027092947],"about_ca_topic_score_codex":0.07842818,"about_ca_topic_score_gemma":0.23562361,"teacher_disagreement_score":0.07842818,"about_ca_system_score_codex":0.0009303489,"about_ca_system_score_gemma":0.0010596632,"threshold_uncertainty_score":0.15594333},"labels":[],"label_agreement":null},{"id":"W6964351398","doi":"10.25384/sage.12123414","title":"FST915363 Supplemental Material3 - Supplemental material for Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars","year":2020,"lang":"en","type":"article","venue":"Sage Journals Data","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Spring (device); Chemical composition; Quality (philosophy); Enzyme","score_opus":0.0549075730358726,"score_gpt":0.32330586113296483,"score_spread":0.2683982880970922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6964351398","genre_codex":"dataset","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":[0.0132978195,0.00019018666,0.0037581064,0.00021367565,0.00022722414,0.0005614602,0.95938814,0.0015466352,0.020816728],"genre_scores_gemma":[0.018228319,0.00033862048,0.009506996,0.00021068318,0.00002115258,0.0005306803,0.93088686,0.0006743652,0.03960237],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990996,0.000034538556,0.00006577585,0.00012883863,0.0005389416,0.00013235286],"domain_scores_gemma":[0.9973431,0.00034930807,0.00014229889,0.00022158865,0.0017322018,0.00021147847],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0008485723,0.0014042492,0.00093782553,0.0027251886,0.0020312269,0.0008543248,0.0019186566,0.0005935992,0.41947043],"category_scores_gemma":[0.0016551228,0.00064721133,0.0011204472,0.0032084922,0.0003219116,0.00054329744,0.0007691449,0.0011485629,0.055763602],"study_design_candidate":"bench_or_experimental","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":[0.0029813978,0.001476684,0.010003738,0.0021610814,0.00021855869,0.00031489882,0.0002991209,0.0010559686,0.23545903,0.0016262316,0.6694371,0.07496619],"study_design_scores_gemma":[0.0006620337,0.0011842846,0.1642895,0.00038672393,0.00035937343,0.0002508765,0.0005313267,0.002019051,0.155441,0.0013980063,0.673202,0.00027580617],"about_ca_topic_score_codex":0.25589588,"about_ca_topic_score_gemma":0.49620456,"teacher_disagreement_score":0.74410415,"about_ca_system_score_codex":0.0033525229,"about_ca_system_score_gemma":0.00509686,"threshold_uncertainty_score":0.82805496},"labels":[],"label_agreement":null},{"id":"W6968415451","doi":"10.5281/zenodo.4169561","title":"Guarda Possessor (2020) Film Completo Streaming Italiano HD Gratis rnf","year":2020,"lang":"es","type":"article","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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":"Nucleofection; Gestational period; TSG101; Dysgeusia; Liquation; Diafiltration; Fusible alloy; Hyporeflexia; Triacetin","score_opus":0.04584678303574687,"score_gpt":0.2553379519696644,"score_spread":0.20949116893391753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6968415451","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":[0.000784164,0.00034889876,0.00045848146,0.0006804941,0.001626275,0.00018070843,0.0077497503,0.0032850688,0.9848861],"genre_scores_gemma":[0.003141768,0.0003303605,0.00048985437,0.0003068993,0.0004103498,0.00007527651,0.0042377133,0.0018590188,0.9891488],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997805,0.000013034041,0.0000070976316,0.000040004732,0.000097557124,0.00006167538],"domain_scores_gemma":[0.9992841,0.000056658413,0.00002535289,0.000094991825,0.00024110627,0.0002977978],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00035442214,0.0008331184,0.00040621936,0.0012006881,0.0014615427,0.0037026608,0.0007961884,0.0010895665,0.91040397],"category_scores_gemma":[0.0011686138,0.00048078876,0.000617856,0.0007884571,0.00023976411,0.0026905776,0.002230405,0.0012417407,0.7396412],"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":[0.000055790904,0.000015736126,0.00009279833,0.00007957743,0.0000020280984,0.000047309313,0.000055306664,0.000013419987,0.00038073154,0.00086261454,0.97671574,0.021678854],"study_design_scores_gemma":[0.000012512591,0.000016021486,0.0007326701,0.00004335656,0.0000023729726,0.00007155285,0.0000612202,0.000028102524,0.0001878958,0.00013343555,0.9987061,0.000004805676],"about_ca_topic_score_codex":0.004710737,"about_ca_topic_score_gemma":0.015014501,"teacher_disagreement_score":0.08959603,"about_ca_system_score_codex":0.00071626244,"about_ca_system_score_gemma":0.0005167287,"threshold_uncertainty_score":0.12779778},"labels":[],"label_agreement":null},{"id":"W6976358698","doi":"10.60692/xh7gz-2r694","title":"Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)","year":2020,"lang":"en","type":"article","venue":"Greater South Information System","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan; University of Toronto","funders":"","keywords":"Dietary fibre; Cell wall; Labelling; Carbohydrate; Dietary fiber; Polysaccharide; Digestive tract","score_opus":0.09027648210707953,"score_gpt":0.24678522469414788,"score_spread":0.15650874258706834,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6976358698","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":[0.021072853,0.12704936,0.04161813,0.13844177,0.027276864,0.007228218,0.17357644,0.002122615,0.46161377],"genre_scores_gemma":[0.1109247,0.10008529,0.15301688,0.09230494,0.0051756324,0.013209034,0.28689778,0.0018096078,0.23657604],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9901106,0.0013615103,0.0013679174,0.0006648371,0.005565986,0.00092912215],"domain_scores_gemma":[0.9731269,0.0020038313,0.0019431525,0.0008812263,0.019665346,0.0023795892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.016621033,0.0008955051,0.0010181919,0.004847507,0.0012414131,0.0033434264,0.0033798008,0.0030865518,0.01369284],"category_scores_gemma":[0.015496159,0.00042366076,0.0015660467,0.0074435063,0.00096504483,0.0014474909,0.0031627407,0.0038949524,0.004880248],"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":[0.00083253527,0.00029285182,0.008990559,0.0041852207,0.00017666581,0.00018727605,0.00041322564,0.00048145826,0.002293221,0.009761578,0.6990406,0.2733448],"study_design_scores_gemma":[0.00007296742,0.000071064605,0.02425635,0.0026786022,0.000078060744,0.000074579766,0.00019732698,0.00013680139,0.00056857493,0.0012097995,0.9706179,0.000038002756],"about_ca_topic_score_codex":0.11130097,"about_ca_topic_score_gemma":0.06953026,"teacher_disagreement_score":0.11130097,"about_ca_system_score_codex":0.0065389248,"about_ca_system_score_gemma":0.021177635,"threshold_uncertainty_score":0.22130626},"labels":[],"label_agreement":null},{"id":"W6977110528","doi":"10.6084/m9.figshare.19766592.v1","title":"Additional file 3 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"University of Alberta","funders":"","keywords":"Arabinoxylan; Dietary fiber; Microcrystalline cellulose; Cellulose; Calorie; Dietary fibre","score_opus":0.019695513462420603,"score_gpt":0.2138292053792662,"score_spread":0.1941336919168456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6977110528","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020961196,0.000024233103,0.00021572606,0.0001135481,0.000028752393,0.0001386279,0.9982844,0.00015165997,0.000833369],"genre_scores_gemma":[0.017899444,0.0003754045,0.007791049,0.0016219029,0.00027050023,0.008087846,0.9391955,0.0013203166,0.023438027],"study_design_codex":"not_applicable","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991385,0.00016988588,0.00015604838,0.00020545885,0.00020083976,0.00012925273],"domain_scores_gemma":[0.9745267,0.019848747,0.0012430588,0.0010821486,0.0027992027,0.0005001388],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0019021898,0.0011468136,0.0014890196,0.001570659,0.0010954379,0.0018896844,0.0018166224,0.0014018568,0.9042269],"category_scores_gemma":[0.043352507,0.00059678196,0.0012024278,0.0024034851,0.00027680953,0.0018451684,0.0011550462,0.00092712924,0.140486],"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":[0.0009439196,0.00015668465,0.0039143604,0.007395522,0.000094476025,0.00009190649,0.00011594802,0.0003834184,0.00014462395,0.0007093421,0.97320575,0.012844134],"study_design_scores_gemma":[0.015578977,0.00085431023,0.062102508,0.014278338,0.00061453483,0.00095600495,0.0012721029,0.0030115945,0.001461528,0.018735215,0.88083875,0.00029607292],"about_ca_topic_score_codex":0.013079733,"about_ca_topic_score_gemma":0.02000011,"teacher_disagreement_score":0.9042269,"about_ca_system_score_codex":0.0010597651,"about_ca_system_score_gemma":0.002217723,"threshold_uncertainty_score":0.1366086},"labels":[],"label_agreement":null},{"id":"W6977245990","doi":"10.6084/m9.figshare.19766589","title":"Additional file 2 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Dietary fiber; Arabinoxylan; Gut flora; Gut microbiome; Resistant starch; Fiber","score_opus":0.019299530333654714,"score_gpt":0.21365783825361404,"score_spread":0.1943583079199593,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6977245990","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00018359683,0.000027431595,0.00022486389,0.00011835218,0.000028579567,0.00010820103,0.9983683,0.00012715888,0.00081357127],"genre_scores_gemma":[0.014795068,0.00039560022,0.0066267634,0.0015072774,0.0002577632,0.0056334743,0.95140034,0.0010374748,0.018346285],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.99909294,0.00019295445,0.00016604393,0.00022643238,0.00020372377,0.00011790267],"domain_scores_gemma":[0.97112626,0.023102185,0.0013272195,0.0012485778,0.0026894235,0.0005062781],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0020584203,0.001036935,0.0014179879,0.0017215811,0.00092895207,0.0018233785,0.0016958565,0.0013892171,0.8960534],"category_scores_gemma":[0.0438203,0.0005780229,0.0010135063,0.0026391165,0.00027489854,0.0017346671,0.0011021285,0.0009369624,0.14512385],"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":[0.0007534241,0.00014280224,0.0029547901,0.006007428,0.00008410095,0.00007815088,0.00008469658,0.00039192312,0.000115053175,0.0008505958,0.9764755,0.012061495],"study_design_scores_gemma":[0.011231329,0.00067527866,0.040198527,0.010970664,0.00045403387,0.0007875969,0.0008559049,0.0024817784,0.0010451422,0.018730825,0.91233605,0.00023284605],"about_ca_topic_score_codex":0.008058713,"about_ca_topic_score_gemma":0.012549009,"teacher_disagreement_score":0.8960534,"about_ca_system_score_codex":0.0009534341,"about_ca_system_score_gemma":0.0020550955,"threshold_uncertainty_score":0.14826727},"labels":[],"label_agreement":null},{"id":"W6977468832","doi":"10.6084/m9.figshare.19766577","title":"Additional file 11 of Elucidating the role of the gut microbiota in the physiological effects of dietary fiber","year":2022,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Dietary fiber; Feces; Gut flora; Arabinoxylan; Lithocholic acid; Calprotectin; Fecal coliform; Lactobacillus reuteri","score_opus":0.020638381200525965,"score_gpt":0.21601615826265538,"score_spread":0.19537777706212942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6977468832","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00018868202,0.000021596994,0.0002807964,0.000093307244,0.00003096383,0.000064904496,0.99822944,0.00030793695,0.0007823491],"genre_scores_gemma":[0.012403657,0.00023504916,0.0073138736,0.00087523286,0.00016868245,0.0028460962,0.95741796,0.0019225948,0.016816873],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99918634,0.00015887356,0.00011301657,0.00022721764,0.00018485474,0.00012964213],"domain_scores_gemma":[0.97808504,0.017277343,0.0009304433,0.0011154538,0.002122975,0.0004687287],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0018082932,0.0013757481,0.0017131601,0.0020554457,0.0010582161,0.0020517665,0.0021559217,0.0015605942,0.91167974],"category_scores_gemma":[0.033305626,0.0007244753,0.0012093536,0.0032074982,0.00028022702,0.0019238887,0.0012085364,0.0009791502,0.2063105],"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":[0.00056123454,0.00013385565,0.0038157392,0.0048710075,0.00008764799,0.000105430765,0.00009795022,0.00047278128,0.00019806443,0.0006934208,0.9775185,0.011444392],"study_design_scores_gemma":[0.007917462,0.0005257191,0.057332277,0.0079135485,0.00040174226,0.0007336858,0.00084801164,0.0031935195,0.0013353061,0.015817024,0.9036992,0.00028245672],"about_ca_topic_score_codex":0.008933453,"about_ca_topic_score_gemma":0.016447797,"teacher_disagreement_score":0.91167974,"about_ca_system_score_codex":0.0009458055,"about_ca_system_score_gemma":0.0015684165,"threshold_uncertainty_score":0.12597805},"labels":[],"label_agreement":null},{"id":"W6981739660","doi":"","title":"Évolution des contacts sociaux des Québécois selon le statut de comorbidités et le statut vaccinal avant et pendant la pandémie de COVID-19","year":2022,"lang":"fr","type":"other","venue":"Corpus Université Laval (Université Laval)","topic":"Food composition and properties","field":"Nursing","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":"Human immunodeficiency virus (HIV); Sexual behavior; Ile de france; Sexual contact","score_opus":0.0273506562548072,"score_gpt":0.25105769161795244,"score_spread":0.22370703536314523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6981739660","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99652183,0.00042198115,0.00012465945,0.00021739397,0.000011555637,0.000025459534,0.0010351976,0.0000051629463,0.0016366997],"genre_scores_gemma":[0.9967853,0.00022583916,0.00013670968,0.00006634367,0.0000044553294,0.000034239078,0.0005436984,0.0000030349056,0.0022004126],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99951875,0.00007402714,0.00001938927,0.00011931987,0.00008570821,0.00018280566],"domain_scores_gemma":[0.99870825,0.00011584133,0.0003135774,0.000055657234,0.00041482615,0.0003919267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050010794,0.00030101155,0.00041620395,0.0009087944,0.002060697,0.0013003281,0.00056213635,0.00061214605,0.004713076],"category_scores_gemma":[0.0017987184,0.00024032895,0.00036551055,0.0012539524,0.0005427413,0.0006742934,0.0007049913,0.0006737213,0.0003116998],"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":[0.00020270745,0.00006110086,0.98380315,0.00004030402,0.00010396967,0.0001331851,0.005031763,0.00011424401,0.00072581915,0.00016272785,0.0007729528,0.008848062],"study_design_scores_gemma":[0.0000017991264,0.000032090844,0.9975637,0.000018456396,0.000016043638,0.000023766788,0.0016460804,0.00011455034,0.000033205168,0.000018221375,0.0005270218,0.0000050302992],"about_ca_topic_score_codex":0.86329293,"about_ca_topic_score_gemma":0.91821516,"teacher_disagreement_score":0.13670707,"about_ca_system_score_codex":0.0063385135,"about_ca_system_score_gemma":0.0041917237,"threshold_uncertainty_score":0.2750243},"labels":[],"label_agreement":null},{"id":"W6987264957","doi":"","title":"A scientific investigation on the detection of potential loss of germinative capacity during storage of malting barley","year":2006,"lang":"en","type":"article","venue":"NPARC","topic":"Food composition and properties","field":"Nursing","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":"Yield (engineering); Cultivar; Hordeum vulgare; Cold storage","score_opus":0.022174051371749146,"score_gpt":0.2144405418780412,"score_spread":0.19226649050629208,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6987264957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919659,0.0025592404,0.0007349397,0.0003102639,0.000108171706,0.000058912145,0.00034622755,0.000011031746,0.003905293],"genre_scores_gemma":[0.9894042,0.0022169736,0.0014450909,0.00018227678,0.00008920381,0.000042828102,0.00053912523,0.000012483376,0.0060678725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959284,0.00012011814,0.00006820876,0.00007315345,0.000098688666,0.000047069992],"domain_scores_gemma":[0.998283,0.00073330494,0.0003062665,0.00012913099,0.00044379063,0.00010450137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016629907,0.00024957638,0.00024670849,0.0007955813,0.0010620377,0.0006981994,0.00045119127,0.0007043174,0.0021525035],"category_scores_gemma":[0.0017739944,0.00011926864,0.00043800427,0.0010058508,0.0008085126,0.0006543766,0.00032873903,0.00053814304,0.0003944799],"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":[0.01549494,0.0006744942,0.07239411,0.0012658591,0.00009131595,0.0020765543,0.0014505261,0.0001207255,0.84503496,0.00066096464,0.0007312232,0.06000438],"study_design_scores_gemma":[0.00008668921,0.013485491,0.2968031,0.00012150077,0.00022736662,0.001838603,0.0033546095,0.00026768833,0.67098665,0.00056833227,0.012215268,0.000044583794],"about_ca_topic_score_codex":0.0025906959,"about_ca_topic_score_gemma":0.001537431,"teacher_disagreement_score":0.0025906959,"about_ca_system_score_codex":0.00050363457,"about_ca_system_score_gemma":0.00092330953,"threshold_uncertainty_score":0.008794785},"labels":[],"label_agreement":null},{"id":"W6987880726","doi":"","title":"VALUE ADDED FRACTIONATION OF CANARYSEED (Phalaris canariensis L.) STORAGE PROTEINS","year":2023,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Food composition and properties","field":"Nursing","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":"Foundation for Food and Agriculture Research; Ministry of Agriculture - Saskatchewan","keywords":"Endosperm; Fractionation; Linoleic acid; Emulsion; Germ; Phytic acid; Hexane; Canola; Phospholipid","score_opus":0.009037746544461472,"score_gpt":0.18265469343501206,"score_spread":0.1736169468905506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6987880726","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9795058,0.004760954,0.011817809,0.00014456673,0.000045498186,0.00013494752,0.00041446782,0.0001013783,0.0030745126],"genre_scores_gemma":[0.9672445,0.0031982048,0.020067684,0.00015472948,0.000020917647,0.000073790245,0.0017058457,0.00007727563,0.007457112],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988055,0.00001188846,0.00000853214,0.000027413475,0.00004654303,0.000025121184],"domain_scores_gemma":[0.9999267,0.000008080807,0.000015038263,0.000004697208,0.000025614978,0.00001992976],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002066188,0.0006746321,0.00041579633,0.00056028285,0.00028020324,0.0004462345,0.0003447672,0.0002710967,0.00061555696],"category_scores_gemma":[0.00011554754,0.00016729058,0.0005504524,0.00043164325,0.00019662347,0.00044874166,0.00042301486,0.0005314638,0.0003399401],"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":[0.00004212778,0.00002356922,0.00012679797,0.000076615725,0.0000070393253,0.000031157306,0.000011309208,0.000051842326,0.99809474,0.00003243848,0.000017295753,0.0014851333],"study_design_scores_gemma":[0.000006606625,0.00023534396,0.0042260233,0.000014868026,0.0000495676,0.00013591767,0.00004122283,0.00068237697,0.9909576,0.00003815842,0.003602698,0.000009582853],"about_ca_topic_score_codex":0.003442729,"about_ca_topic_score_gemma":0.008443611,"teacher_disagreement_score":0.003442729,"about_ca_system_score_codex":0.00050905364,"about_ca_system_score_gemma":0.0003471902,"threshold_uncertainty_score":0.0068454146},"labels":[],"label_agreement":null},{"id":"W6989910634","doi":"","title":"Cold-climate grown sorghum: their physicochemical and functional properties related to starch and phenolic contents","year":2024,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Starch; Sorghum; Phytochemical; Anthocyanin; Musa × paradisiaca; ABTS; Crystallinity","score_opus":0.024193545274533268,"score_gpt":0.2075416016352296,"score_spread":0.18334805636069634,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6989910634","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903846,0.00026426843,0.0002096037,0.000009416452,0.0000028031304,0.0000028015806,0.00023971533,0.000004782919,0.00022800965],"genre_scores_gemma":[0.99824655,0.0001446896,0.000488815,0.00002034224,0.000001924315,0.0000070810397,0.0005356151,0.0000070202555,0.0005479446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993575,0.0000071445093,0.000008367113,0.000022636235,0.0000146573175,0.000011435834],"domain_scores_gemma":[0.99989367,0.000012958965,0.000029792644,0.000008523566,0.000036435864,0.000018601846],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009337743,0.00018643771,0.00020252742,0.0003781089,0.0002188741,0.00031975092,0.0000728772,0.00017636921,0.0004982371],"category_scores_gemma":[0.00010947111,0.00012389636,0.00021171068,0.0003941801,0.00012336423,0.0001963988,0.00013884979,0.00024294222,0.000091259426],"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":[0.00011977013,0.000021616564,0.008946762,0.000064305554,0.000020278938,0.00010556923,0.00014810328,0.000044366876,0.9885793,0.000036098096,0.000040150306,0.001873855],"study_design_scores_gemma":[0.000011479828,0.0003490285,0.80152565,0.000024297093,0.000084484716,0.00085390697,0.00091422495,0.00062494323,0.19251007,0.00014139233,0.0029230125,0.000037548976],"about_ca_topic_score_codex":0.0018423569,"about_ca_topic_score_gemma":0.0026504728,"teacher_disagreement_score":0.0018423569,"about_ca_system_score_codex":0.00011237986,"about_ca_system_score_gemma":0.0000839962,"threshold_uncertainty_score":0.0036633015},"labels":[],"label_agreement":null},{"id":"W6990699961","doi":"","title":"Effect of yellow whole and split pea flours with different particle sizes on bread quality and antioxidant activity in pan breads","year":2017,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Leavening agent; Wheat bread; Wheat flour; Bread making; Gluten; Whole wheat; Antioxidant; Wheat gluten","score_opus":0.017985101040675612,"score_gpt":0.2515040252660874,"score_spread":0.2335189242254118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6990699961","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993857,0.00025673944,0.0000828312,0.000009286793,0.0000044115013,0.00001354938,0.00004023748,0.000004008659,0.00020323326],"genre_scores_gemma":[0.9971545,0.00042353623,0.0011543521,0.000036617545,0.0000025377235,0.000015160357,0.00011046569,0.000007556832,0.001095388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977404,0.000036739908,0.000020308189,0.000053840737,0.00007445839,0.000040672057],"domain_scores_gemma":[0.9997813,0.00004711956,0.000035212288,0.000012701133,0.000050152004,0.000073558134],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031548383,0.0003551314,0.00031280515,0.000272776,0.0002549318,0.00040445142,0.00020682398,0.00021073874,0.0010388558],"category_scores_gemma":[0.00030670734,0.00018456481,0.00026074768,0.00024963016,0.00028386712,0.00019652862,0.0002515024,0.00039360262,0.00010475733],"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":[0.0026630836,0.00023833034,0.0017364956,0.00010459473,0.000036923164,0.00006261728,0.0001260185,0.00009604781,0.9910759,0.00001782301,0.000022505163,0.0038195748],"study_design_scores_gemma":[0.00012504366,0.015345003,0.11719405,0.00003378171,0.0002052693,0.00017921298,0.000582924,0.0005301175,0.8635139,0.000024438332,0.0022431337,0.00002311344],"about_ca_topic_score_codex":0.013107097,"about_ca_topic_score_gemma":0.034593746,"teacher_disagreement_score":0.013107097,"about_ca_system_score_codex":0.000452043,"about_ca_system_score_gemma":0.00033129158,"threshold_uncertainty_score":0.026061594},"labels":[],"label_agreement":null},{"id":"W6990702484","doi":"","title":"Effects of micronization on the physicochemical and rheological properties of wheat varieties","year":2002,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Micronization; Rheology; Solubility; Absorption of water; Gluten; Fractionation; Moisture; Plant protein; Wheat flour","score_opus":0.014282887395606863,"score_gpt":0.1821405048956392,"score_spread":0.16785761750003234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6990702484","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991992,0.00032135748,0.00020083625,0.000010819523,0.00000468356,0.000006260104,0.00003977474,0.000007961012,0.00020916374],"genre_scores_gemma":[0.99856573,0.00019946137,0.00043106097,0.000030200243,0.0000031341397,0.00000892457,0.000113247515,0.000008694883,0.00063960353],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999012,0.000016324118,0.000010689192,0.000027268385,0.000022638173,0.000021806409],"domain_scores_gemma":[0.99981064,0.000036633766,0.00007372372,0.000018009061,0.000029717077,0.000031249678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011053411,0.00027960545,0.00018923233,0.00012247296,0.000119470686,0.00021160816,0.00009160793,0.00014237143,0.00086741085],"category_scores_gemma":[0.00021995988,0.00012176113,0.000188807,0.000088197135,0.00015602937,0.00013741896,0.00018649764,0.0003027687,0.00008692764],"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":[0.00018399373,0.000019352705,0.00064605096,0.000018751329,0.0000074323066,0.000018665118,0.000026166908,0.000028928627,0.9982439,0.000007561345,0.0000068287677,0.00079244643],"study_design_scores_gemma":[0.000012067755,0.001644908,0.09081893,0.000007904572,0.00004967964,0.000121099445,0.00012273522,0.00032942332,0.90589446,0.000021063728,0.0009676475,0.00001007668],"about_ca_topic_score_codex":0.00075841555,"about_ca_topic_score_gemma":0.0014233096,"teacher_disagreement_score":0.00086741085,"about_ca_system_score_codex":0.00015870323,"about_ca_system_score_gemma":0.000078338024,"threshold_uncertainty_score":0.002901733},"labels":[],"label_agreement":null},{"id":"W6995437327","doi":"","title":"Off-policy evaluation in Markov decision processes","year":2013,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food composition and properties","field":"Nursing","cited_by":3,"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":"McGill University","keywords":"Estimator; Markov decision process; Context (archaeology); Set (abstract data type); Variance (accounting); Markov chain; Partially observable Markov decision process; Markov process","score_opus":0.02545570819455352,"score_gpt":0.2925463041592849,"score_spread":0.2670905959647314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6995437327","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":[0.04708483,0.001729048,0.9462303,0.00072649407,0.000087644104,0.00015438335,0.00008324911,0.00020154138,0.0037025337],"genre_scores_gemma":[0.8267087,0.0018311923,0.16742502,0.00032339006,0.00011451001,0.00043543082,0.0002059557,0.00012177827,0.0028340297],"study_design_codex":"simulation_or_modeling","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9806178,0.01407341,0.000630632,0.0017846797,0.002250202,0.0006431964],"domain_scores_gemma":[0.8260347,0.16353366,0.0044416524,0.0025468564,0.0028439115,0.00059919176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.03159426,0.0013362252,0.0025685912,0.0016069853,0.0007627121,0.0033541978,0.0017426054,0.0019515295,0.0029164157],"category_scores_gemma":[0.12705621,0.0008984177,0.0011779218,0.0014069638,0.0033576826,0.0046821735,0.0027023957,0.0032388219,0.00028004457],"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":[0.00027233054,0.000114249124,0.004384897,0.00032312583,0.00015777374,0.00012937989,0.00033138876,0.673396,0.00047124238,0.26773185,0.00055487175,0.052132864],"study_design_scores_gemma":[0.000028170918,0.00007765425,0.00047474052,0.000085328895,0.0000219823,0.000027891085,0.000045466102,0.8737626,0.0004827743,0.124377936,0.0005923452,0.000022972532],"about_ca_topic_score_codex":0.0039009138,"about_ca_topic_score_gemma":0.0024106107,"teacher_disagreement_score":0.03159426,"about_ca_system_score_codex":0.0041617244,"about_ca_system_score_gemma":0.0033202164,"threshold_uncertainty_score":0.16708845},"labels":[],"label_agreement":null},{"id":"W6995588947","doi":"","title":"Organisation des soins en odontologie (analyse comparative entre la France et le Québec)","year":2005,"lang":"fr","type":"other","venue":"OpenGrey (Institut de l'Information Scientifique et Technique)","topic":"Food composition and properties","field":"Nursing","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":"Context (archaeology); Government (linguistics); Field (mathematics); Work (physics)","score_opus":0.03288333354944832,"score_gpt":0.2987263234715347,"score_spread":0.2658429899220864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6995588947","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9135725,0.020235699,0.0012366276,0.0026297048,0.00014351745,0.00015140028,0.013989813,0.00009574393,0.047945015],"genre_scores_gemma":[0.9328839,0.0059538386,0.0014769953,0.00023133834,0.000040153835,0.00010121452,0.004627701,0.000042399333,0.054642517],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99878424,0.00019903012,0.00006593984,0.00013908649,0.00037352723,0.00043814888],"domain_scores_gemma":[0.9966234,0.00036949269,0.00047345692,0.000095027106,0.0018539682,0.00058471545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012647996,0.0005484047,0.00043151528,0.0067498214,0.0030574342,0.0028648896,0.00089878496,0.00063465873,0.0101822615],"category_scores_gemma":[0.0027463394,0.00027108303,0.0007970443,0.01419322,0.0008594512,0.0010574753,0.0013217491,0.0007291079,0.00088224525],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":true,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029322723,0.00013468831,0.79924494,0.00032024411,0.00026951163,0.00044586608,0.011155862,0.0009091578,0.0005553403,0.0058546904,0.016218802,0.1645977],"study_design_scores_gemma":[0.0000041039048,0.000021487302,0.9799687,0.00012085127,0.000030962554,0.000053291908,0.0046625324,0.00020444408,0.00008085068,0.00007003713,0.0147731,0.000009603797],"about_ca_topic_score_codex":0.99172133,"about_ca_topic_score_gemma":0.9951448,"teacher_disagreement_score":0.95663285,"about_ca_system_score_codex":0.043367125,"about_ca_system_score_gemma":0.03533833,"threshold_uncertainty_score":0.31465197},"labels":[],"label_agreement":null},{"id":"W6999781915","doi":"","title":"De rol van pectine polysachariden bij het hard-to-cook probleem van gewone bonen","year":2015,"lang":"en","type":"article","venue":"Lirias (KU Leuven)","topic":"Food composition and properties","field":"Nursing","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":"Pectin; Sugar; JAMS; Polysaccharide; Added sugar","score_opus":0.047529029958000964,"score_gpt":0.2739705596800725,"score_spread":0.22644152972207154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6999781915","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6870754,0.21305646,0.05450021,0.0046227314,0.0016992476,0.00034229705,0.0027056423,0.00039460606,0.03560343],"genre_scores_gemma":[0.83981365,0.07669414,0.04857691,0.0006105096,0.00025102487,0.00018486692,0.0021234052,0.00047335136,0.031272203],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99930406,0.00015347761,0.000047063975,0.0001736504,0.00024282957,0.00007896675],"domain_scores_gemma":[0.9997744,0.000088498244,0.00004541159,0.000012615252,0.00003919143,0.000039870498],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051689026,0.00067338755,0.00055950636,0.00062607124,0.00050367106,0.003090222,0.00043400514,0.0007793969,0.005394214],"category_scores_gemma":[0.00070418714,0.00056797685,0.00048333645,0.00066583016,0.00066061685,0.0011451462,0.00075683487,0.0021871377,0.0012339536],"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":[0.001184757,0.0005853785,0.0034948231,0.004316119,0.00036413036,0.0018710401,0.0010098723,0.0024894238,0.7994179,0.008989708,0.0031622218,0.17311466],"study_design_scores_gemma":[0.00028253722,0.0011744441,0.040724542,0.0021291748,0.0007153549,0.007799876,0.0021599499,0.012584136,0.42076027,0.019344648,0.4919865,0.00033859763],"about_ca_topic_score_codex":0.005846756,"about_ca_topic_score_gemma":0.0065998905,"teacher_disagreement_score":0.005846756,"about_ca_system_score_codex":0.00062025053,"about_ca_system_score_gemma":0.00081909925,"threshold_uncertainty_score":0.018045485},"labels":[],"label_agreement":null},{"id":"W6999855564","doi":"","title":"Développement d'une approche de thérapie génique pour l'ataxie de Friedreich par la délétion de l'expansion GAA dans le gène de la frataxine","year":2023,"lang":"fr","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Dow Chemical (Canada)","funders":"Fonds de Recherche du Québec - Santé; Canadian Institutes of Health Research; Ataxia Canada","keywords":"Transplantation; Transcription (linguistics); Genetic inheritance","score_opus":0.016007499268020087,"score_gpt":0.26881902196392493,"score_spread":0.25281152269590484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6999855564","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.48265564,0.14559916,0.31472263,0.006996393,0.0026661993,0.0024600541,0.0022884754,0.004815673,0.0377958],"genre_scores_gemma":[0.7373827,0.06637693,0.14946188,0.0037052245,0.00039140604,0.0015964578,0.0027365112,0.00042534602,0.03792348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938166,0.00009077075,0.0000328543,0.00017003294,0.00025167037,0.00007296112],"domain_scores_gemma":[0.9998229,0.000038444025,0.000035418492,0.00002733397,0.000051665138,0.000024320543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007532222,0.00070443284,0.00092574774,0.00063024677,0.00037467736,0.0013217297,0.0010357843,0.0015499878,0.0036908465],"category_scores_gemma":[0.00042678867,0.00040673124,0.0012065087,0.0002980346,0.0005142816,0.0006145997,0.00044117658,0.0020172775,0.0013953348],"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":[0.00062504906,0.00074319914,0.00061560015,0.0012761188,0.00020900044,0.00039586835,0.0001591507,0.001671263,0.835168,0.0019397126,0.0024798005,0.15471727],"study_design_scores_gemma":[0.0008965185,0.008482847,0.0035204727,0.0003369844,0.00088858104,0.0028823968,0.00011919518,0.0060122367,0.78341484,0.0013502947,0.19198872,0.000106874104],"about_ca_topic_score_codex":0.0016440927,"about_ca_topic_score_gemma":0.0022934997,"teacher_disagreement_score":0.0036908465,"about_ca_system_score_codex":0.00067744986,"about_ca_system_score_gemma":0.00078572205,"threshold_uncertainty_score":0.012347102},"labels":[],"label_agreement":null},{"id":"W7000102761","doi":"","title":"Effects of barley cultivars, fractionation and cooking on its compositional, nutritional and textural properties","year":2008,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture, Food and Rural Affairs; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Starch; Cultivar; Resistant starch; Digestion (alchemy); Amylose; Fractionation; Carbohydrate; Glycemic index","score_opus":0.020580764648250014,"score_gpt":0.22626110487693954,"score_spread":0.20568034022868953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000102761","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892825,0.00028825057,0.0002151155,0.000012999206,0.000006654685,0.00000812024,0.00012471213,0.000008645706,0.0004070926],"genre_scores_gemma":[0.9964767,0.00026223558,0.0006698166,0.00004968686,0.000003939134,0.000011612404,0.0002800664,0.000031751766,0.0022142888],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998547,0.000025751959,0.000010449201,0.000053921696,0.000019762607,0.00003540594],"domain_scores_gemma":[0.9997018,0.00007887893,0.00005768369,0.000026220523,0.00004498571,0.00009051245],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018168849,0.00036922446,0.00027821606,0.00017148208,0.00022958395,0.00058988144,0.00015936972,0.00016280128,0.001794429],"category_scores_gemma":[0.00037701902,0.00017590351,0.00021061963,0.00028175188,0.00028598707,0.00020685139,0.00023016807,0.0003706593,0.00032376844],"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":[0.003547454,0.000092312344,0.0040444406,0.0000688723,0.000034909106,0.00014164315,0.00013288947,0.000057621506,0.9873908,0.000027194734,0.0000453356,0.004416415],"study_design_scores_gemma":[0.000046831756,0.0029546379,0.3376559,0.000020858542,0.00016043388,0.00042665473,0.0005256116,0.00039999242,0.65530795,0.00011639178,0.0023561895,0.000028566315],"about_ca_topic_score_codex":0.002224501,"about_ca_topic_score_gemma":0.0040747616,"teacher_disagreement_score":0.002224501,"about_ca_system_score_codex":0.00040471772,"about_ca_system_score_gemma":0.0002138484,"threshold_uncertainty_score":0.0060029626},"labels":[],"label_agreement":null},{"id":"W7000118598","doi":"","title":"Effets du β-glucane chez les patients atteints de dyslipidémie","year":2022,"lang":"fr","type":"dissertation","venue":"Papyrus : Institutional Repository (Université de Montréal)","topic":"Food composition and properties","field":"Nursing","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":"Institut de Cardiologie de Montréal","keywords":"Medical screening; Coronary heart disease; Population; Triglycerides blood","score_opus":0.005672239487753697,"score_gpt":0.1752471193795504,"score_spread":0.1695748798917967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000118598","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9594943,0.03463798,0.00021055681,0.0012191039,0.00033645742,0.00013390828,0.0006001281,0.00002797079,0.0033395423],"genre_scores_gemma":[0.9800307,0.014170364,0.00057724206,0.0011517475,0.00028180805,0.00014955256,0.0004109583,0.0000075338403,0.0032200688],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99973935,0.000120870885,0.000038242408,0.000031603126,0.00003866568,0.00003124155],"domain_scores_gemma":[0.9993437,0.00027944276,0.00014797931,0.000028008884,0.000095027666,0.00010581698],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063377083,0.00024546168,0.000839894,0.00024111691,0.0002171062,0.00061902957,0.00011181706,0.00053804944,0.0035360272],"category_scores_gemma":[0.0016668442,0.00014100352,0.00079489173,0.00034488723,0.0001455905,0.00027277184,0.00017449907,0.00071504916,0.00039930842],"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":[0.26221257,0.0040958193,0.24319296,0.0040619113,0.004370789,0.0012385554,0.001134271,0.00046275122,0.021859542,0.00032186447,0.005595583,0.45145333],"study_design_scores_gemma":[0.02039542,0.14871953,0.7675245,0.0017293418,0.011571933,0.0018727715,0.0018445335,0.0011378883,0.009118241,0.0008144014,0.035142526,0.00012896564],"about_ca_topic_score_codex":0.0017600358,"about_ca_topic_score_gemma":0.0032465728,"teacher_disagreement_score":0.0035360272,"about_ca_system_score_codex":0.00022470327,"about_ca_system_score_gemma":0.00039905825,"threshold_uncertainty_score":0.011829138},"labels":[],"label_agreement":null},{"id":"W7000179881","doi":"","title":"Effect of β-glucan molecular weight and viscosity on the mechanism of cholesterol lowering in humans","year":2015,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Cholesterol; Mechanism of action; Washout; Allele; Bile acid; Crossover study; Cholesterol lowering; Cholesterol 7 alpha-hydroxylase","score_opus":0.010401615337872408,"score_gpt":0.2189246915560067,"score_spread":0.2085230762181343,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000179881","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943692,0.0046006064,0.00023863457,0.00008492969,0.000025300234,0.00004727725,0.00005087873,0.000013871492,0.0005693028],"genre_scores_gemma":[0.9966053,0.001906409,0.00052030344,0.00013993104,0.000045223118,0.00003520509,0.000056929457,0.000004885792,0.00068576843],"study_design_codex":"randomized_trial","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996705,0.00018777742,0.000019726658,0.000046651534,0.00004676945,0.000028532257],"domain_scores_gemma":[0.9996896,0.000108251676,0.00008962722,0.00003660771,0.000013464143,0.00006248192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00073071604,0.00033851908,0.00054850563,0.00023249145,0.00012785668,0.00036487606,0.00019870662,0.0004435018,0.0014162234],"category_scores_gemma":[0.0006658226,0.00027378823,0.00036345684,0.00018148696,0.00040318587,0.00023041488,0.0001526814,0.00042571308,0.00016636509],"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":[0.46620116,0.012304593,0.041978322,0.00092292717,0.001871512,0.00029869194,0.00015656243,0.0003570786,0.3614217,0.00034147492,0.00044156463,0.11370442],"study_design_scores_gemma":[0.011447269,0.3901163,0.53532374,0.0001249977,0.0020542738,0.00062460755,0.00016271386,0.0010467339,0.05439805,0.00072132866,0.0039216303,0.000058286714],"about_ca_topic_score_codex":0.00022703472,"about_ca_topic_score_gemma":0.0002338759,"teacher_disagreement_score":0.0014162234,"about_ca_system_score_codex":0.00013537703,"about_ca_system_score_gemma":0.00013152776,"threshold_uncertainty_score":0.0047377944},"labels":[],"label_agreement":null},{"id":"W7000912644","doi":"","title":"Incorporation of selected pulse flours into dried Asian white salted noodles","year":2012,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Saskatchewan Pulse Growers","keywords":"Flavour; Wheat flour; Texture (cosmology); Sensory analysis; Pulse (music); Organoleptic","score_opus":0.012883857189951718,"score_gpt":0.2089992343301436,"score_spread":0.1961153771401919,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000912644","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992017,0.0001571425,0.00036619682,0.000004884158,0.00000409703,0.000009828808,0.000034577617,0.0000046865607,0.00021685976],"genre_scores_gemma":[0.99617827,0.00028010912,0.002173181,0.00002608665,0.0000034710195,0.000011301786,0.00019818962,0.000018162664,0.0011111728],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985313,0.000023262392,0.00001416255,0.000036825142,0.00004749765,0.000025120326],"domain_scores_gemma":[0.9997863,0.000045939767,0.000043740445,0.000016518708,0.000044648776,0.0000627821],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023237598,0.00022715553,0.00027557847,0.0001952978,0.00013013378,0.0003851294,0.0001831113,0.00017456016,0.0006568794],"category_scores_gemma":[0.00021819859,0.00012942012,0.00024879567,0.00017920748,0.00016875024,0.00022490947,0.00025231225,0.0003638113,0.00011706705],"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":[0.00035701852,0.00005313542,0.0006024872,0.00004216607,0.000009087564,0.000037444992,0.000037170958,0.000030655498,0.9974311,0.000016899101,0.0000047689477,0.0013779893],"study_design_scores_gemma":[0.000021300282,0.0028137993,0.026672645,0.000016948736,0.0000647413,0.000139342,0.00016824227,0.00032503903,0.9686603,0.000015278256,0.0010908906,0.000011485217],"about_ca_topic_score_codex":0.00070795394,"about_ca_topic_score_gemma":0.0019844784,"teacher_disagreement_score":0.00070795394,"about_ca_system_score_codex":0.00015236987,"about_ca_system_score_gemma":0.00013021918,"threshold_uncertainty_score":0.0021974444},"labels":[],"label_agreement":null},{"id":"W7000960355","doi":"","title":"Impact of fava bean flour particle size on the quality of blended flour and bread made from it","year":2024,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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; Research Manitoba","keywords":"Wheat flour; Particle size; Ingredient; Starch; Rice flour; Food products; Particle (ecology)","score_opus":0.034515630040755085,"score_gpt":0.27119389273873207,"score_spread":0.23667826269797698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000960355","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983588,0.0005200117,0.0005794669,0.000013465122,0.000007901941,0.0000073266497,0.00010529714,0.00001715511,0.00039055588],"genre_scores_gemma":[0.99803346,0.00017542258,0.0011104493,0.000024502588,0.0000017355419,0.000009006668,0.0001455127,0.000019807312,0.00047994038],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976176,0.000032214626,0.00002603824,0.000070364214,0.00007200786,0.000037719867],"domain_scores_gemma":[0.9998221,0.000036623813,0.00005354724,0.000012375711,0.00004228271,0.00003317349],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026280023,0.00028628553,0.0002894223,0.00028995232,0.00014699913,0.00047393178,0.00013422662,0.000204598,0.00083776505],"category_scores_gemma":[0.00035259774,0.00017963002,0.0002987837,0.00020766855,0.00018880123,0.00021127451,0.00022619052,0.0003767404,0.0001656392],"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":[0.00029203732,0.000022345788,0.0018353487,0.000048854905,0.000017756689,0.000055114175,0.000042044092,0.000051669915,0.9958859,0.000014428322,0.000020294156,0.001714138],"study_design_scores_gemma":[0.000020377925,0.0009868364,0.12014338,0.000023836867,0.00013424968,0.00034479532,0.00021777577,0.0010730335,0.8754986,0.0000319608,0.0014999311,0.00002528493],"about_ca_topic_score_codex":0.0011950362,"about_ca_topic_score_gemma":0.00255608,"teacher_disagreement_score":0.998805,"about_ca_system_score_codex":0.00013129669,"about_ca_system_score_gemma":0.00007791634,"threshold_uncertainty_score":0.0028026104},"labels":[],"label_agreement":null},{"id":"W7006456532","doi":"","title":"Use of millets for partial wheat replacement in bakery products","year":2015,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food composition and properties","field":"Nursing","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":"International Development Research Centre; Government of Canada","keywords":"Foxtail; Gluten; Absorption of water; Adaptability; Wheat flour; Finger millet","score_opus":0.05975488757429091,"score_gpt":0.28326833889664904,"score_spread":0.22351345132235811,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7006456532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98525697,0.0057335505,0.005355727,0.00008493055,0.000052567673,0.00007489465,0.000807056,0.00011343372,0.002520699],"genre_scores_gemma":[0.97988725,0.002245065,0.011420936,0.00009442184,0.000008507266,0.00005098035,0.0007119128,0.00003610852,0.00554479],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982005,0.000029290468,0.000017248018,0.000053420736,0.000058943988,0.00002094707],"domain_scores_gemma":[0.99990785,0.000014998192,0.000033735123,0.000013127346,0.000017272629,0.000013005751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021738498,0.0002986222,0.00029632077,0.00045610085,0.000253791,0.0004265895,0.0004790535,0.00031055335,0.0016676593],"category_scores_gemma":[0.00016532725,0.00014389635,0.00045846513,0.0006629691,0.00012247155,0.00036247514,0.0002805946,0.00039296935,0.0006490546],"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":[0.0004207916,0.0001816331,0.0027494447,0.00054792035,0.000045671462,0.00054087007,0.00009022938,0.00030457004,0.9682215,0.00017801914,0.00018667191,0.02653265],"study_design_scores_gemma":[0.000036490015,0.002738835,0.031157365,0.000095984666,0.00014921336,0.0015513367,0.00025252777,0.0010122596,0.9395275,0.00015415176,0.023290828,0.000033476466],"about_ca_topic_score_codex":0.0006435605,"about_ca_topic_score_gemma":0.0018075851,"teacher_disagreement_score":0.0016676593,"about_ca_system_score_codex":0.00017775768,"about_ca_system_score_gemma":0.00012927606,"threshold_uncertainty_score":0.005578816},"labels":[],"label_agreement":null},{"id":"W7008023913","doi":"","title":"Antioxidant properties of alkaline extracts from insoluble and soluble dietary fibre derived from selected whole-grain cereals","year":2012,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"DPPH; Antioxidant; Extraction (chemistry); Dietary fibre; Phenolic acid; Composition (language)","score_opus":0.025680502499755016,"score_gpt":0.2108675710705448,"score_spread":0.1851870685707898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7008023913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982539,0.00064161926,0.0004403099,0.000012081272,0.00000471724,0.00001140886,0.000229079,0.000003978107,0.0004027688],"genre_scores_gemma":[0.99283123,0.0012190416,0.0025170676,0.000036395315,0.000008023274,0.000021692962,0.0012450725,0.000007406331,0.002114085],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999546,0.000006803678,0.000004357324,0.000008667896,0.0000119365695,0.000013598529],"domain_scores_gemma":[0.99992585,0.000018356044,0.000014645282,0.0000031533912,0.000021963484,0.000015999542],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015760523,0.00036269517,0.00022204703,0.0004642905,0.00015595678,0.00021403546,0.00006739009,0.00012632128,0.0006477846],"category_scores_gemma":[0.00014440258,0.000097267955,0.00018956172,0.0003791051,0.00012399742,0.00009331395,0.00011125031,0.00021051521,0.00012114351],"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":[0.0001987121,0.000021350608,0.0013655428,0.000058377642,0.000009534906,0.000033107408,0.000041495514,0.00002695086,0.9955948,0.0000125916595,0.000011903752,0.0026256565],"study_design_scores_gemma":[0.00003075019,0.0015286757,0.18839404,0.000041842475,0.00011564089,0.00036612662,0.0002857765,0.00033417044,0.80669343,0.000045008393,0.0021524008,0.000012083315],"about_ca_topic_score_codex":0.0019910529,"about_ca_topic_score_gemma":0.003354759,"teacher_disagreement_score":0.0019910529,"about_ca_system_score_codex":0.00015749333,"about_ca_system_score_gemma":0.00016466223,"threshold_uncertainty_score":0.003958881},"labels":[],"label_agreement":null},{"id":"W7008160863","doi":"","title":"Beans for Healthy Aging: An Exploration of Factors Related to Bean Consumption in Older Adults and An Examination of the Effects of Canned Beans of Multiple Varieties in Different Daily Amounts on Cardiovascular Disease Risk Biomarkers in Adults with Elevated LDL Cholesterol","year":2021,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Food composition and properties","field":"Nursing","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":"Consumption (sociology); Healthy aging; Legume; Disease; Lipid profile; Older people; Health benefits","score_opus":0.013913487761661408,"score_gpt":0.22611912982089852,"score_spread":0.21220564205923712,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7008160863","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982193,0.00069262384,0.00006641663,0.0004729397,0.000012379555,0.000074355085,0.000077475524,0.0000018129499,0.0003827428],"genre_scores_gemma":[0.9964547,0.0015902175,0.00082168076,0.0004256848,0.00002597583,0.00016162843,0.000077417826,0.0000011172635,0.0004415708],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99948585,0.00020184062,0.00006602266,0.000055991793,0.00010557085,0.00008476184],"domain_scores_gemma":[0.99873656,0.0003628388,0.00047677706,0.000045832094,0.00014845846,0.0002294673],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024763108,0.0002538912,0.00042436528,0.0006126492,0.0010769807,0.0007143881,0.00030692443,0.00075954426,0.0012548299],"category_scores_gemma":[0.0026183682,0.00035677417,0.0012431637,0.00056521426,0.00035502206,0.00097172195,0.0009586562,0.00061262643,0.00014516423],"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":[0.00028140427,0.0016373117,0.95036334,0.0008669969,0.00020656335,0.00017403704,0.014765678,0.000039092123,0.00075794884,0.0001700885,0.00068264303,0.030054836],"study_design_scores_gemma":[0.000025065994,0.0010382475,0.9866485,0.00016666696,0.00012812113,0.00009965721,0.010795479,0.000096736454,0.00006785845,0.00007394836,0.00084952504,0.000010096872],"about_ca_topic_score_codex":0.007074857,"about_ca_topic_score_gemma":0.018543428,"teacher_disagreement_score":0.007074857,"about_ca_system_score_codex":0.00049264607,"about_ca_system_score_gemma":0.001517445,"threshold_uncertainty_score":0.014067352},"labels":[],"label_agreement":null},{"id":"W7009509023","doi":"","title":"Enhancing separation efficiency and functional properties of starch and protein from air-classified starch-rich pulse flours using wet extraction","year":2024,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Food composition and properties","field":"Nursing","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":"College of Agriculture and Bioresources, University of Saskatchewan","keywords":"Starch; Extraction (chemistry); Protein isolate; Protein purification; Pulse (music); Aroma; Flavor; Potato starch","score_opus":0.017990806375411707,"score_gpt":0.2090046350077418,"score_spread":0.1910138286323301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7009509023","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9824547,0.0015139143,0.014697162,0.000043574873,0.000020462514,0.000042607215,0.00020638831,0.000061198,0.00095987314],"genre_scores_gemma":[0.97857946,0.001706675,0.016822815,0.00011119678,0.000015017277,0.00007357113,0.00068879,0.00006414461,0.0019383031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982685,0.000018117673,0.000014846378,0.000039063812,0.0000696405,0.00003154181],"domain_scores_gemma":[0.9999031,0.000019163652,0.000030276675,0.000005438854,0.000028285873,0.00001377563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022766743,0.00044671292,0.0003183159,0.00035649026,0.00013520391,0.00040793983,0.00020867586,0.0002701611,0.00054128416],"category_scores_gemma":[0.0002687069,0.00018934929,0.00034297368,0.00031977438,0.0001768139,0.00035736867,0.00032617417,0.0005033099,0.00026115097],"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":[0.0000199535,0.00000962184,0.00023451907,0.000040639745,0.0000039610154,0.000028117514,0.000013525533,0.000022916434,0.99825877,0.000013647316,0.000010311569,0.0013439849],"study_design_scores_gemma":[0.000007703666,0.00023972418,0.011555229,0.000014270211,0.000030058643,0.00026075693,0.00007203229,0.0010720234,0.98531264,0.0000336251,0.0013902171,0.000011708034],"about_ca_topic_score_codex":0.0006279234,"about_ca_topic_score_gemma":0.0013271284,"teacher_disagreement_score":0.0006279234,"about_ca_system_score_codex":0.00010713849,"about_ca_system_score_gemma":0.00014360218,"threshold_uncertainty_score":0.0018107295},"labels":[],"label_agreement":null},{"id":"W7015834283","doi":"","title":"Unlocking the value of Canadian oats: evaluating oat starch by-product through starch noodle production","year":2024,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Starch; Amylose; Resistant starch; Citric acid; Cultivar; Modified starch","score_opus":0.04440602480236673,"score_gpt":0.2668197411649943,"score_spread":0.22241371636262758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7015834283","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99754035,0.0005457558,0.0009051935,0.00003610629,0.000006044985,0.000035353103,0.00017637704,0.000013837914,0.00074096926],"genre_scores_gemma":[0.98976934,0.0011930637,0.0054437546,0.00004979621,0.0000030313893,0.000022109727,0.0006537291,0.000034329132,0.0028308576],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99971336,0.000019137407,0.000016308775,0.0000627883,0.0001476117,0.0000406699],"domain_scores_gemma":[0.99968576,0.000034180703,0.00006453366,0.000019316258,0.00013292943,0.000063272964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042685293,0.00038488122,0.000285817,0.00055707054,0.0004882228,0.0009526082,0.00031698917,0.00029536235,0.000597897],"category_scores_gemma":[0.00044768717,0.00015418215,0.00036732265,0.00065753114,0.00038792647,0.0004609911,0.0003183229,0.00051436696,0.00009723077],"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":[0.000097625554,0.000028743825,0.0016497426,0.000049088747,0.000008996608,0.000046933903,0.000052667347,0.00006918286,0.9957585,0.00003131464,0.0000126213945,0.0021945776],"study_design_scores_gemma":[0.000010158168,0.0011678367,0.08810061,0.000028784341,0.00010396647,0.00011107543,0.0004680462,0.000860709,0.9055139,0.00004049553,0.0035658304,0.00002854896],"about_ca_topic_score_codex":0.09328158,"about_ca_topic_score_gemma":0.16587992,"teacher_disagreement_score":0.90671843,"about_ca_system_score_codex":0.0019688827,"about_ca_system_score_gemma":0.00079315715,"threshold_uncertainty_score":0.1854772},"labels":[],"label_agreement":null},{"id":"W7017891583","doi":"","title":"Characterization Of Chemical, Nutritional, And Techno-functional Properties of Protein-rich Fractions Obtained From Canola Cold-pressed Cake","year":2024,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Food composition and properties","field":"Nursing","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":"Canola; Fractionation; Meal; Soybean meal; Solubility; Sugar; Hexane; Fraction (chemistry)","score_opus":0.009300343552301473,"score_gpt":0.16461892537079553,"score_spread":0.15531858181849406,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7017891583","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99679726,0.0011332134,0.00089781324,0.000028038781,0.00000796178,0.000017594968,0.00035346654,0.000008707582,0.00075600785],"genre_scores_gemma":[0.99311405,0.00072601973,0.0024379839,0.00005203026,0.0000073650185,0.00002784825,0.0012531497,0.00002678628,0.0023548368],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999125,0.000010205944,0.0000061897103,0.000021144426,0.000028625273,0.000021290132],"domain_scores_gemma":[0.9998549,0.000028359598,0.000022703369,0.000008744351,0.00005087402,0.0000343986],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015816452,0.00036548145,0.00020624345,0.0005228145,0.00021638657,0.0004085947,0.0001754049,0.000266245,0.00051085063],"category_scores_gemma":[0.00024345836,0.000105597894,0.0003154868,0.0004561987,0.0001954418,0.0003487384,0.00011766332,0.00041199572,0.00022852694],"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":[0.00008392032,0.000018650764,0.0006557958,0.000059514434,0.000010237589,0.00004920167,0.0000273912,0.000041923904,0.9979254,0.000015755473,0.0000078107505,0.0011043802],"study_design_scores_gemma":[0.000004969701,0.00022585575,0.043174323,0.000016042848,0.000050946746,0.00021724065,0.00019767822,0.00032787502,0.9539371,0.000033132048,0.0018019959,0.000012798138],"about_ca_topic_score_codex":0.0022509904,"about_ca_topic_score_gemma":0.0036033872,"teacher_disagreement_score":0.0022509904,"about_ca_system_score_codex":0.00016504106,"about_ca_system_score_gemma":0.00024187627,"threshold_uncertainty_score":0.004475713},"labels":[],"label_agreement":null},{"id":"W7018919045","doi":"","title":"Effects of in vitro gastrointestinal digestion on extractability of nutrient and bioactive compounds from wheat bran","year":2012,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","keywords":"Digestion (alchemy); Bran; Nutrient; Solubility; Starch; In vitro; Small intestine","score_opus":0.010972881872235309,"score_gpt":0.20686755022882036,"score_spread":0.19589466835658506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7018919045","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997607,0.000582225,0.0009498029,0.000021247244,0.000008533613,0.000016016143,0.00013831642,0.000007382178,0.00066943833],"genre_scores_gemma":[0.9945798,0.0009410974,0.0023424483,0.000048869442,0.000006638505,0.000027333755,0.0003808659,0.000015087276,0.0016580145],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984217,0.000055437067,0.000015591148,0.000029385967,0.000029336992,0.00002810695],"domain_scores_gemma":[0.9998178,0.0000867242,0.000036300687,0.000015123835,0.000021573098,0.00002247577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027968304,0.00041792088,0.0002379275,0.000116202325,0.0001633237,0.00026275514,0.00012999823,0.00018706897,0.0008347728],"category_scores_gemma":[0.000226279,0.00016838538,0.00018922404,0.00015007432,0.000198448,0.0001767153,0.00017470984,0.00042717185,0.0001426477],"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":[0.00028902068,0.000037263504,0.00022450875,0.00003447274,0.000005179753,0.00001909728,0.000020049176,0.000063184685,0.9986975,0.0000061840233,0.00000744554,0.00059592223],"study_design_scores_gemma":[0.000009252925,0.0007385797,0.0044733216,0.0000044596477,0.000014845857,0.00003653779,0.000027950047,0.00028525773,0.9940626,0.000008068697,0.0003355759,0.000003560475],"about_ca_topic_score_codex":0.0013411656,"about_ca_topic_score_gemma":0.0029270046,"teacher_disagreement_score":0.0013411656,"about_ca_system_score_codex":0.0002287794,"about_ca_system_score_gemma":0.00020467662,"threshold_uncertainty_score":0.0027925372},"labels":[],"label_agreement":null},{"id":"W7019277082","doi":"","title":"Food grains outlook - 1982 - View from Canada","year":2022,"lang":"en","type":"article","venue":"RePEc: Research Papers in Economics","topic":"Food composition and properties","field":"Nursing","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":"","score_opus":0.03442954881214169,"score_gpt":0.27466133518068464,"score_spread":0.24023178636854295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7019277082","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":[0.009032417,0.05206162,0.0006309981,0.035225764,0.017378872,0.00034750038,0.54766685,0.0018052384,0.33585072],"genre_scores_gemma":[0.02454888,0.04145922,0.0012149137,0.0057408498,0.0010939299,0.00017144872,0.13733894,0.00030766247,0.788124],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99877995,0.000026683256,0.00004050719,0.00009028232,0.00076759624,0.00029496703],"domain_scores_gemma":[0.9974728,0.000037416103,0.0000837459,0.000026695927,0.0019649551,0.00041437583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008821322,0.0020967678,0.001136805,0.0033611562,0.0018975503,0.0044220444,0.0012878402,0.002905218,0.05182906],"category_scores_gemma":[0.0013776592,0.0005977027,0.0009781893,0.011034096,0.0003248283,0.0015205389,0.0010795144,0.0026041635,0.0180209],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024078401,0.000046152774,0.001561116,0.0006098264,0.000020960524,0.000090193906,0.000025614743,0.0004716368,0.00018204388,0.0011146495,0.963812,0.03182496],"study_design_scores_gemma":[0.000062608255,0.000030649604,0.026792653,0.0003059358,0.000031449174,0.000037192778,0.00014385999,0.00023160272,0.00021330423,0.00020067816,0.97192514,0.000024924202],"about_ca_topic_score_codex":0.9716249,"about_ca_topic_score_gemma":0.9830957,"teacher_disagreement_score":0.05182906,"about_ca_system_score_codex":0.029751455,"about_ca_system_score_gemma":0.067595676,"threshold_uncertainty_score":0.21586293},"labels":[],"label_agreement":null},{"id":"W7024043017","doi":"","title":"Physiological Effects of Barley: Examining the Effects of Cultivar, Processing and Food Form on Glycemia, Glycemic Index, Satiety and the Physico-chemical Properties of β-glucan","year":2013,"lang":"en","type":"dissertation","venue":"Library and Archives Canada (Government of Canada)","topic":"Food composition and properties","field":"Nursing","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":"Cultivar; Glycemic index; Glycaemic index; Dietary fiber; Glycemic; Starch; Resistant starch; Whole grains; Dietary fibre","score_opus":0.004905331138907305,"score_gpt":0.15761204248927,"score_spread":0.15270671135036268,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7024043017","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994135,0.00022114479,0.00008691951,0.00001870214,0.000007447439,0.000012227102,0.000056909346,0.0000018719564,0.0001812068],"genre_scores_gemma":[0.9971,0.00047423298,0.0006759766,0.00007186534,0.00001175177,0.00003780084,0.00020152287,0.000007077887,0.0014198052],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985147,0.000036202993,0.000010233019,0.00004749169,0.0000247849,0.000029788518],"domain_scores_gemma":[0.9998109,0.00004476874,0.00004636887,0.000018120356,0.000025977904,0.00005386727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003088138,0.00032949867,0.0003828795,0.00013473428,0.00026438528,0.00045920085,0.0001378242,0.00029522297,0.0012111616],"category_scores_gemma":[0.00030088847,0.00016366901,0.00035312015,0.00024882794,0.00031609045,0.00031349895,0.00020720808,0.00047823187,0.00022541526],"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":[0.01003698,0.0008037719,0.0076591964,0.00014248039,0.000054871765,0.00008296317,0.0001685606,0.000040879208,0.97505367,0.00003092447,0.000051717725,0.0058740475],"study_design_scores_gemma":[0.00015662369,0.034155,0.73662984,0.000026645343,0.00023715918,0.0002383423,0.0006999994,0.0004806476,0.22601065,0.00009950804,0.0012365632,0.000029077462],"about_ca_topic_score_codex":0.0016945871,"about_ca_topic_score_gemma":0.0025424226,"teacher_disagreement_score":0.0016945871,"about_ca_system_score_codex":0.00033957782,"about_ca_system_score_gemma":0.00024862683,"threshold_uncertainty_score":0.004051745},"labels":[],"label_agreement":null},{"id":"W7024639489","doi":"","title":"Sensory and chemical characteristics, glycaemic response, and nutritional studies of white pan bread fortified with split yellow pea (Pisum sativum L.) flour","year":2022,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Sensory analysis; Sativum; Breakfast cereal; Phytochemical; Organoleptic; Fermentation; Metabolomics; Sensory system; Wheat flour","score_opus":0.023595323784066532,"score_gpt":0.23470451671043585,"score_spread":0.21110919292636932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7024639489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99925095,0.00018903476,0.00026500257,0.0000070900983,0.0000035160242,0.000011402984,0.000111254,0.0000035978735,0.00015805838],"genre_scores_gemma":[0.99761677,0.0002142567,0.00092899724,0.000029387185,0.0000021806827,0.00001694421,0.00037809325,0.000006652943,0.0008068047],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998888,0.000015603762,0.000010672519,0.000030198526,0.00003852525,0.00001623898],"domain_scores_gemma":[0.99991524,0.000010119714,0.000022522678,0.0000064858755,0.00002701871,0.000018547937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017801278,0.00032349446,0.00022750578,0.00019283293,0.0001805406,0.00022465915,0.00009277274,0.00018117866,0.00086259056],"category_scores_gemma":[0.00013028887,0.000114024704,0.00033572968,0.00023859926,0.00015342614,0.00016593748,0.0002202012,0.00030015814,0.00011022854],"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":[0.0006209806,0.00010672209,0.0025717472,0.00005736923,0.000020523377,0.00006996482,0.00006984815,0.0000351015,0.99503267,0.000008752616,0.000017965694,0.0013884489],"study_design_scores_gemma":[0.0000549497,0.009825278,0.32993385,0.000026593083,0.00017571081,0.00050353823,0.00050804205,0.0007554659,0.65651584,0.00003541694,0.0016381361,0.000027180735],"about_ca_topic_score_codex":0.0012053628,"about_ca_topic_score_gemma":0.0017526838,"teacher_disagreement_score":0.0012053628,"about_ca_system_score_codex":0.00012620496,"about_ca_system_score_gemma":0.0000956401,"threshold_uncertainty_score":0.0028856993},"labels":[],"label_agreement":null},{"id":"W7025250043","doi":"","title":"Variability of phytochemical profiles in organic production: khorasan wheat case study","year":2013,"lang":"en","type":"article","venue":"Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)","topic":"Food composition and properties","field":"Nursing","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":"Phytochemical; Nutraceutical; Triticum turgidum; Organic farming; Crop; Raw material; Antioxidant; Dietary fibre; Carotenoid","score_opus":0.017904823027141786,"score_gpt":0.23226208155262348,"score_spread":0.2143572585254817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7025250043","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99924505,0.000048915277,0.000045393263,0.000015042795,0.0000011065453,0.0000061077103,0.00017310347,0.000001608036,0.00046372204],"genre_scores_gemma":[0.99898857,0.000116003874,0.00011633424,0.000014665458,0.0000049416617,0.000005126259,0.00042085623,0.0000022591246,0.00033130302],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997651,0.000027545,0.000019193745,0.00008242277,0.00004274577,0.00006290897],"domain_scores_gemma":[0.9996706,0.00006858582,0.00011847267,0.000035097084,0.00005077498,0.000056520228],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018651328,0.00026504652,0.00024994,0.0009773565,0.00067223207,0.00063101185,0.00023987821,0.00033764882,0.0010038577],"category_scores_gemma":[0.0003181357,0.00012534791,0.00022658728,0.0022871732,0.0004958015,0.00021697806,0.0006149026,0.00019538701,0.0001785828],"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":[0.00020740312,0.00022938022,0.978914,0.00005806619,0.00007239153,0.0063149924,0.0027369056,0.00030105546,0.0022656412,0.00013301526,0.0003589772,0.008408126],"study_design_scores_gemma":[0.00000629361,0.00012040766,0.99229115,0.000010582458,0.00002261929,0.001346941,0.0043108887,0.0003410898,0.0002739082,0.000048725706,0.0012191555,0.000008316713],"about_ca_topic_score_codex":0.032743458,"about_ca_topic_score_gemma":0.05082109,"teacher_disagreement_score":0.032743458,"about_ca_system_score_codex":0.00069370394,"about_ca_system_score_gemma":0.00035746733,"threshold_uncertainty_score":0.065105736},"labels":[],"label_agreement":null},{"id":"W7028262836","doi":"","title":"Elucidation of changes in food grains due to spoilage in bulk storage using advanced imaging for post-harvest management","year":2024,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Food spoilage; Microstructure; Moisture; Dwell time; Water content; Food preservation","score_opus":0.016662666688359102,"score_gpt":0.23532054998524457,"score_spread":0.21865788329688546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7028262836","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98227924,0.0011456761,0.014760099,0.000038485425,0.00001996154,0.000055218534,0.00077991537,0.00013857085,0.0007828421],"genre_scores_gemma":[0.96376306,0.0015836777,0.031181645,0.00006473929,0.0000114766135,0.000117215845,0.0011723166,0.00009049441,0.0020153867],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993706,0.0000047933654,0.0000045946977,0.00002086552,0.000018650404,0.00001407954],"domain_scores_gemma":[0.99987674,0.000018540395,0.000034006112,0.000016416703,0.000040697967,0.000013681526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022314748,0.00034754485,0.00023344325,0.0003236666,0.00018536372,0.00037689632,0.00021077048,0.00028202788,0.0006895997],"category_scores_gemma":[0.00017701313,0.00025788296,0.00017647856,0.00038105153,0.00018225554,0.00030978568,0.00020869577,0.00036564856,0.00021753364],"study_design_candidate":"observational","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":[0.00008891345,0.000008308168,0.0011644636,0.000034947618,0.0000032138823,0.000047261856,0.00003944935,0.000054242602,0.9962035,0.000017474835,0.000029717901,0.0023085554],"study_design_scores_gemma":[0.000011233571,0.00047181285,0.12898576,0.000022973858,0.000058615027,0.0004577278,0.00028115232,0.0027475585,0.8646201,0.00009058702,0.0022268165,0.000025672196],"about_ca_topic_score_codex":0.0012539051,"about_ca_topic_score_gemma":0.0033253266,"teacher_disagreement_score":0.9987461,"about_ca_system_score_codex":0.00020456036,"about_ca_system_score_gemma":0.00014995274,"threshold_uncertainty_score":0.0024932027},"labels":[],"label_agreement":null},{"id":"W7030403853","doi":"","title":"Non-starch polysaccharides in malting barley and their modification during malting and mashing","year":2017,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Nucleofection; Diafiltration; Gestational period; Liquation; Articular cartilage damage; Fusible alloy","score_opus":0.022412292600716137,"score_gpt":0.2310216919290673,"score_spread":0.20860939932835115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7030403853","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964606,0.0012746552,0.0003083226,0.000035613746,0.000007919794,0.000012312033,0.00024272356,0.000005929837,0.0016518916],"genre_scores_gemma":[0.98588055,0.00243285,0.0009180384,0.000059810467,0.000005315806,0.000015454227,0.0004793232,0.00001669194,0.010192012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.0000029165756,0.0000017143177,0.000009775982,0.000016120513,0.000017553288],"domain_scores_gemma":[0.9999112,0.000009787916,0.000019837218,0.0000035748715,0.000029914452,0.000025685667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000098296514,0.00019488244,0.00014289505,0.00034423763,0.00030068716,0.00041196452,0.00010889971,0.00010398482,0.0011310972],"category_scores_gemma":[0.00013582624,0.000121184064,0.00019346425,0.00063544494,0.00019447778,0.00017312616,0.000108281834,0.00035922718,0.00016939898],"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":[0.0005230538,0.00004356608,0.009950535,0.00013497437,0.000024661924,0.00018976672,0.00094253,0.00007476789,0.97230184,0.00017351443,0.0001331765,0.015507552],"study_design_scores_gemma":[0.000008035349,0.0002994821,0.8170219,0.000032562042,0.00004720179,0.0002080187,0.0015053722,0.0001947916,0.17547978,0.00014825028,0.0050352057,0.000019473413],"about_ca_topic_score_codex":0.045374885,"about_ca_topic_score_gemma":0.08874179,"teacher_disagreement_score":0.045374885,"about_ca_system_score_codex":0.00071267964,"about_ca_system_score_gemma":0.0007103159,"threshold_uncertainty_score":0.090221524},"labels":[],"label_agreement":null},{"id":"W7036004790","doi":"","title":"Alberta laid out new rules for wind, solar power. Some say it should do the same for oil","year":2024,"lang":"en","type":"other","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Work (physics); Government (linguistics); Product (mathematics); Production (economics); Petroleum","score_opus":0.04484312917828952,"score_gpt":0.30007227733935354,"score_spread":0.255229148161064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7036004790","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":[0.0024703539,0.00079748523,0.0010951104,0.017141426,0.0026159734,0.00009171198,0.003773263,0.0005045059,0.9715101],"genre_scores_gemma":[0.0030275767,0.00021229716,0.00061743334,0.00216379,0.000054611566,0.000014629866,0.00055951317,0.00007671359,0.9932735],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99898833,0.000045550874,0.000026797292,0.000055330544,0.00063033006,0.000253601],"domain_scores_gemma":[0.9982077,0.00014824704,0.000036846955,0.00007934244,0.0011243337,0.00040340118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010897627,0.00048451594,0.00026864107,0.0010412515,0.003258162,0.0029605548,0.00091551954,0.0035747918,0.10595186],"category_scores_gemma":[0.0019220272,0.000541773,0.0003997899,0.0009143976,0.00097124476,0.0007204157,0.0011855853,0.003982495,0.027341595],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029120614,0.000043549153,0.0015822416,0.00003846338,0.0000028102368,0.00007464481,0.00015327123,0.00017000629,0.00040479316,0.019719115,0.94395095,0.033831038],"study_design_scores_gemma":[0.000004089533,0.000004427211,0.003174063,0.000018871202,0.0000016866093,0.000015854392,0.00011615012,0.000070441354,0.00014051031,0.00040993656,0.9960349,0.000009101312],"about_ca_topic_score_codex":0.7983704,"about_ca_topic_score_gemma":0.94640124,"teacher_disagreement_score":0.20162958,"about_ca_system_score_codex":0.010006879,"about_ca_system_score_gemma":0.021663522,"threshold_uncertainty_score":0.405634},"labels":[],"label_agreement":null},{"id":"W7042862800","doi":"","title":"Properties of starch and vital gluten isolated from wheat flour by three different wet-milling methods","year":2019,"lang":"en","type":"article","venue":"eArşiv - KMÜ (Karamanoğlu Mehmetbey University)","topic":"Food composition and properties","field":"Nursing","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":"Gluten; Starch; Wheat starch; Hydrocyclone; Wheat gluten; Wheat flour; Potato starch; Amylopectin","score_opus":0.02143923397498748,"score_gpt":0.22433534816759812,"score_spread":0.20289611419261064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7042862800","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99887913,0.0004783087,0.00031001616,0.0000073763877,0.000005131625,0.0000063365665,0.00008880122,0.000004885539,0.00022004476],"genre_scores_gemma":[0.99745744,0.0004992875,0.00078129384,0.00002333813,0.0000044042245,0.000012420039,0.00035776332,0.000008273292,0.000855894],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978,0.000027370594,0.000028790691,0.00004484667,0.00009031388,0.000028585717],"domain_scores_gemma":[0.9996803,0.00006689048,0.00010859697,0.000023456843,0.000069644244,0.000051237974],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027309163,0.0003339674,0.00016373754,0.00037926217,0.00012065297,0.00020377815,0.00013540698,0.00022171088,0.00068784005],"category_scores_gemma":[0.00040410645,0.00012893985,0.0003247769,0.00041742442,0.0002076232,0.00027095433,0.0001890201,0.00035668217,0.00010709702],"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":[0.00029873464,0.000059873095,0.002109034,0.00009676293,0.000022485518,0.00004645775,0.00007559421,0.00012630742,0.99453765,0.000029608256,0.000024070447,0.0025732564],"study_design_scores_gemma":[0.0000223475,0.0022933488,0.0889907,0.000013062335,0.00009791091,0.00023377148,0.00021042151,0.0007359015,0.90627456,0.00002992477,0.0010724238,0.000025577127],"about_ca_topic_score_codex":0.00062545604,"about_ca_topic_score_gemma":0.00085795304,"teacher_disagreement_score":0.00068784005,"about_ca_system_score_codex":0.00011940918,"about_ca_system_score_gemma":0.000099122946,"threshold_uncertainty_score":0.0023010373},"labels":[],"label_agreement":null},{"id":"W7044070978","doi":"","title":"In vitro Activity of Ceftaroline Against Isolates of Gram-Positive Bacteria from Patients with Bloodstream Infections Collected as a Part of ATLAS Between 2017 and 2020","year":2024,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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":"Broth microdilution; Tigecycline; Antimicrobial; Minimum inhibitory concentration; Staphylococcus aureus; Streptococcus pyogenes; Cephalosporin; Staphylococcus","score_opus":0.07605862806303641,"score_gpt":0.43380125494357713,"score_spread":0.3577426268805407,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7044070978","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99016935,0.0049150786,0.00032296704,0.000310608,0.0001413577,0.000080238504,0.002474611,0.000024817224,0.0015609021],"genre_scores_gemma":[0.98792166,0.0023404504,0.0011245813,0.00026332814,0.00011451229,0.000069293455,0.007530957,0.000008188309,0.00062705],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978567,0.00046104565,0.0004396049,0.00028853345,0.0007769932,0.00017708044],"domain_scores_gemma":[0.99766624,0.0005178749,0.0006792937,0.00012259642,0.0008091768,0.00020477494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014647007,0.0005475696,0.0007539173,0.00080132385,0.00018318553,0.00089608383,0.00043025843,0.00039943904,0.0006546055],"category_scores_gemma":[0.0025816187,0.00021556535,0.0005562094,0.0010192989,0.00024975894,0.00039051098,0.00046590294,0.0005513395,0.00032487133],"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":[0.015607396,0.0022547294,0.7811661,0.0009679521,0.0008575368,0.0009258059,0.00122959,0.0016989838,0.122523524,0.00018295243,0.004543721,0.068041794],"study_design_scores_gemma":[0.0006692932,0.02379837,0.8703383,0.0002914791,0.0006467807,0.0034067628,0.0011435896,0.0028877133,0.08568093,0.00012312282,0.010920444,0.00009316862],"about_ca_topic_score_codex":0.00308127,"about_ca_topic_score_gemma":0.0042889104,"teacher_disagreement_score":0.00308127,"about_ca_system_score_codex":0.00065986865,"about_ca_system_score_gemma":0.00084620476,"threshold_uncertainty_score":0.00774616},"labels":[],"label_agreement":null},{"id":"W7066552577","doi":"","title":"Identification of nutritional profiles associated with lower predicted glycemic load among potato cultivars","year":2011,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food composition and properties","field":"Nursing","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":"Glycemic index; Glycemic; Glycemic load; Starch; Cultivar; Resistant starch","score_opus":0.014428292371190334,"score_gpt":0.22669083524842046,"score_spread":0.21226254287723012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7066552577","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99953794,0.00004374714,0.000044550667,0.000007104204,7.263703e-7,0.000002475763,0.00015307261,0.0000023658165,0.00020805451],"genre_scores_gemma":[0.9987072,0.000056840876,0.00020378147,0.000014876028,7.1244807e-7,0.0000034244767,0.00046211068,0.000005422613,0.0005456378],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998802,0.000012547232,0.000006423208,0.000047955233,0.00002766285,0.000025140203],"domain_scores_gemma":[0.99970824,0.000043432192,0.00008406384,0.000020918958,0.000080070815,0.000063295396],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017083791,0.00021274367,0.00022387375,0.00042398012,0.00040265618,0.0005913416,0.00015874593,0.00019450966,0.0009369462],"category_scores_gemma":[0.00042453624,0.00013204185,0.00017388884,0.0006328564,0.00024793466,0.00013334675,0.00022474142,0.00031365053,0.00014221147],"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":[0.0017145076,0.00015850803,0.8423906,0.00005172054,0.00018547504,0.00016783125,0.0011066231,0.00020571901,0.14150335,0.000056957364,0.00021136129,0.01224725],"study_design_scores_gemma":[0.0000023109963,0.000060312857,0.9988135,0.0000018368271,0.000013341917,0.000032636755,0.00016076176,0.00010634584,0.00070788286,0.000006434653,0.00009197587,0.000002656569],"about_ca_topic_score_codex":0.15019237,"about_ca_topic_score_gemma":0.25495502,"teacher_disagreement_score":0.15019237,"about_ca_system_score_codex":0.00089182623,"about_ca_system_score_gemma":0.00047670188,"threshold_uncertainty_score":0.29863632},"labels":[],"label_agreement":null},{"id":"W7067840900","doi":"","title":"Novosadski golozrni, a spring oat variety","year":2001,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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":"Variety (cybernetics); Yield (engineering); Avena; New Variety","score_opus":0.2613093236774538,"score_gpt":0.5251342947193202,"score_spread":0.26382497104186636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7067840900","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9878731,0.0004070897,0.0016029202,0.0000575679,0.000049881244,0.00016832174,0.0016765874,0.000059942322,0.00810463],"genre_scores_gemma":[0.91789544,0.0010709537,0.013963128,0.0001270166,0.000019029909,0.00023243878,0.009165788,0.00011534229,0.0574108],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99980015,0.000016145434,0.000015784532,0.000049401824,0.000078826975,0.00003976664],"domain_scores_gemma":[0.9998671,0.000011565186,0.00002874513,0.000013656012,0.000027337446,0.000051670573],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022039106,0.000395598,0.0003451754,0.0009261991,0.00074385316,0.00042561814,0.0003872036,0.00015713945,0.0021948246],"category_scores_gemma":[0.00008935309,0.00014132576,0.00028511017,0.00040468958,0.00032249154,0.00017548335,0.0005166004,0.00044918054,0.0007966567],"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":[0.0009077995,0.00031589353,0.009478913,0.0001029849,0.000028096514,0.00071570004,0.0003189841,0.00011576706,0.9706032,0.0011641651,0.0005798918,0.015668526],"study_design_scores_gemma":[0.0003346709,0.005656874,0.6440327,0.00007433243,0.00018354901,0.004361131,0.0010699541,0.0008886475,0.20370348,0.0003081064,0.13928182,0.000104681065],"about_ca_topic_score_codex":0.011153076,"about_ca_topic_score_gemma":0.03710637,"teacher_disagreement_score":0.011153076,"about_ca_system_score_codex":0.0009162491,"about_ca_system_score_gemma":0.00045248168,"threshold_uncertainty_score":0.022176325},"labels":[],"label_agreement":null},{"id":"W7070565051","doi":"","title":"Physicochemical properties of wheat starches and their relationship to liquefaction and fermentative bioethanol performance","year":2010,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food composition and properties","field":"Nursing","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":"Amylopectin; Amylose; Starch; Fermentation; Sugar; Hydrolysis; Polysaccharide; Carbohydrate; Liquefaction; Biofuel","score_opus":0.03240044837725193,"score_gpt":0.23122626775889607,"score_spread":0.19882581938164415,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7070565051","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9997025,0.000038006132,0.00002547237,0.0000019603895,2.2676302e-7,0.000002012147,0.000106665066,9.6301e-7,0.00012213545],"genre_scores_gemma":[0.99859136,0.00008748819,0.00018613628,0.00000535647,3.913348e-7,0.0000032015828,0.00056264905,0.000002726628,0.00056069763],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998927,0.0000079055135,0.000010573562,0.000025466261,0.000032921547,0.000030456924],"domain_scores_gemma":[0.99969375,0.000032389806,0.000050779498,0.000011711406,0.0001412127,0.00007024372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018019081,0.0002658716,0.00021757388,0.0009100647,0.00050369697,0.0005612717,0.00014734647,0.00012729295,0.0004626849],"category_scores_gemma":[0.00035138818,0.00017751072,0.0001698324,0.001148681,0.00035330653,0.00014705591,0.00017922335,0.00016161513,0.00010288988],"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":[0.0008652279,0.0001480053,0.5246262,0.000059667622,0.00010350001,0.0002929142,0.0011786455,0.00026867964,0.46100777,0.000049327507,0.00006386718,0.011336151],"study_design_scores_gemma":[0.0000025432626,0.00013220748,0.9906561,0.0000013994236,0.00001230844,0.00006494173,0.00036600794,0.000088642155,0.008517588,0.0000061848946,0.00014886091,0.0000033010588],"about_ca_topic_score_codex":0.1849379,"about_ca_topic_score_gemma":0.32907164,"teacher_disagreement_score":0.1849379,"about_ca_system_score_codex":0.0012849033,"about_ca_system_score_gemma":0.0004911403,"threshold_uncertainty_score":0.36772287},"labels":[],"label_agreement":null},{"id":"W7083634764","doi":"","title":"Avis de l’Anses relatif à la prise en compte, parmi les facteurs nutritionnels et environnementaux via l’alimentation durant les 1 000 premiers jours (c’est-à-dire entre la période périconventionnelle jusqu’à l’âge de 2 ans), de la phase d’allaitement maternel en s’appuyant sur les derniers travaux de l’étude CONTA-LAIT, volet « risques chimiques »","year":2024,"lang":"fr","type":"report","venue":"HAL (Le Centre pour la Communication Scientifique Directe)","topic":"Food composition and properties","field":"Nursing","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":"Ile de france; Phase (matter); Quarter (Canadian coin)","score_opus":0.023178181141570754,"score_gpt":0.27450386517632314,"score_spread":0.25132568403475236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7083634764","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":[0.58020127,0.05715775,0.002394748,0.07720308,0.009109484,0.00075687905,0.029284302,0.00026890848,0.24362361],"genre_scores_gemma":[0.6767391,0.030069163,0.0031304152,0.009494134,0.002991924,0.0009374588,0.013515826,0.00017111792,0.2629508],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981445,0.0003291253,0.00016581322,0.00022491856,0.00088573754,0.00024983313],"domain_scores_gemma":[0.9955231,0.0012358548,0.0011601684,0.0002865727,0.001275622,0.0005187048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021945552,0.00028245762,0.00026739843,0.0008896387,0.0011822894,0.0010044781,0.0004920571,0.0013610332,0.022370318],"category_scores_gemma":[0.005584118,0.00023476643,0.0005061641,0.0009649691,0.00037931223,0.0005664153,0.0013560433,0.0014549652,0.004151232],"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":[0.0026180816,0.0009486342,0.3798834,0.001455997,0.00020223184,0.00280233,0.009118361,0.00038294983,0.0102165695,0.0048522362,0.17182156,0.4156977],"study_design_scores_gemma":[0.000021805845,0.0005491363,0.77977824,0.000533972,0.00004916667,0.0009106107,0.003458651,0.00006155494,0.0021338593,0.00048078774,0.21199273,0.000029445853],"about_ca_topic_score_codex":0.06304134,"about_ca_topic_score_gemma":0.07882817,"teacher_disagreement_score":0.06304134,"about_ca_system_score_codex":0.0017919991,"about_ca_system_score_gemma":0.0039189854,"threshold_uncertainty_score":0.12534875},"labels":[],"label_agreement":null},{"id":"W7084037643","doi":"10.6084/m9.figshare.30039317","title":"Additional file 3 of Health of Black children and youth in Canada: a scoping review","year":2025,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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":"Western University; University of Alberta; University of Calgary; University of Lethbridge","funders":"","keywords":"Public health; Qualitative research; Data collection; MEDLINE; Confidentiality","score_opus":0.04079085675016729,"score_gpt":0.27159280930449947,"score_spread":0.23080195255433217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7084037643","genre_codex":"dataset","genre_gemma":"dataset","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"dataset","genre_consensus":"dataset","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00009341427,0.00021077185,0.00002624801,0.00014196253,0.000036565547,0.00020977581,0.99797446,0.000041162475,0.0012656597],"genre_scores_gemma":[0.011706918,0.0042360383,0.0035874876,0.0018802121,0.00016020706,0.008938023,0.94274616,0.00038161594,0.026363365],"study_design_codex":"not_applicable","study_design_gemma":"systematic_review","domain_scores_codex":[0.9975032,0.00025362495,0.00070852006,0.00031240494,0.00077664986,0.00044564257],"domain_scores_gemma":[0.9543317,0.023010656,0.0035404295,0.0010806132,0.016512109,0.00152459],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0033735123,0.0014044524,0.0028703543,0.013849458,0.0018275306,0.004256066,0.0026787375,0.0019037675,0.7576865],"category_scores_gemma":[0.05488437,0.0011557329,0.0033357637,0.028900534,0.00072517915,0.0021698745,0.0021563189,0.0012463678,0.041332234],"study_design_candidate":"systematic_review","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":[0.00022100536,0.00005442277,0.0025114366,0.04004374,0.00021473285,0.00007253114,0.00015577262,0.00028397387,0.000024216331,0.00067426654,0.9436077,0.012136271],"study_design_scores_gemma":[0.005821878,0.00011420293,0.06707241,0.079580635,0.0015687165,0.00027664655,0.0017110424,0.0007009067,0.00021956602,0.0045564855,0.83814114,0.00023633875],"about_ca_topic_score_codex":0.81610066,"about_ca_topic_score_gemma":0.87271017,"teacher_disagreement_score":0.7576865,"about_ca_system_score_codex":0.020499844,"about_ca_system_score_gemma":0.05858059,"threshold_uncertainty_score":0.36996472},"labels":[],"label_agreement":null},{"id":"W7084147046","doi":"10.6084/m9.figshare.30109786.v1","title":"Additional file 8 of Small nucleolar RNA dysregulation and potential roles in bovine subclinical mastitis","year":2025,"lang":"en","type":"article","venue":"Figshare","topic":"Food composition and properties","field":"Nursing","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; Agriculture and Agri-Food Canada","funders":"","keywords":"Staphylococcus aureus; Gene; Mastitis; Principal component analysis; RNA; Small nucleolar RNA; Staphylococcus; Transcriptome","score_opus":0.02129165580110479,"score_gpt":0.23837294399378797,"score_spread":0.21708128819268319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7084147046","genre_codex":"dataset","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":[0.00034121523,0.000057448895,0.0003835795,0.00008036086,0.000048405574,0.000049648934,0.9980292,0.00035109368,0.0006589838],"genre_scores_gemma":[0.011243603,0.00027216322,0.005295108,0.00060496863,0.00012702569,0.0013041234,0.97024477,0.0010030809,0.009905224],"study_design_codex":"not_applicable","study_design_gemma":"observational","domain_scores_codex":[0.9991731,0.00012567958,0.000121770565,0.00025918227,0.00019585405,0.0001244505],"domain_scores_gemma":[0.98777497,0.008983042,0.0007373256,0.0006637538,0.0014685651,0.00037228348],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.001356179,0.0011522312,0.0014403634,0.0021232115,0.0010859392,0.0017740078,0.0017201295,0.001314272,0.8454954],"category_scores_gemma":[0.019847807,0.0005243601,0.0011004516,0.002785022,0.00025105054,0.0013819239,0.0009894699,0.00083530997,0.15608762],"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":[0.00082020427,0.00014606815,0.006400563,0.0060653286,0.000115772345,0.00020030334,0.00011922998,0.000559685,0.0007430361,0.0006829328,0.9664817,0.017665109],"study_design_scores_gemma":[0.0039104572,0.0005451715,0.0865131,0.0064003156,0.00044085336,0.0014583647,0.0007904055,0.0033715186,0.002244741,0.011587562,0.8825103,0.00022720752],"about_ca_topic_score_codex":0.007449812,"about_ca_topic_score_gemma":0.0123722125,"teacher_disagreement_score":0.8454954,"about_ca_system_score_codex":0.0009314269,"about_ca_system_score_gemma":0.0015231878,"threshold_uncertainty_score":0.2203821},"labels":[],"label_agreement":null},{"id":"W7084255444","doi":"","title":"Transplant Without Borders: Clinical Outcomes and Challenges in Transborder Living Donor Pediatric Liver Transplantation in Jordan","year":2025,"lang":"en","type":"article","venue":"Dove Medical Press (Taylor and Francis Group)","topic":"Food composition and properties","field":"Nursing","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":"University hospital; Liver transplantation; Medical school; Transplantation; Medical record; Retrospective cohort study","score_opus":0.040620935826951914,"score_gpt":0.3100783535801774,"score_spread":0.26945741775322546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7084255444","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9935441,0.0029110415,0.00015587857,0.001769513,0.000059623748,0.00001759549,0.00016703326,0.0000044411386,0.0013708728],"genre_scores_gemma":[0.99642307,0.0021106023,0.00022151179,0.0005235606,0.0000994674,0.000024276243,0.00035906548,0.000007074734,0.00023142042],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992785,0.00010027226,0.00012491325,0.0000910381,0.00013407753,0.00027117823],"domain_scores_gemma":[0.9978885,0.00020948148,0.0008705974,0.000023964718,0.00018353065,0.00082385243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000694466,0.00022137671,0.00044934842,0.00067443954,0.0010050156,0.0016719071,0.00050324923,0.00057875994,0.0020200633],"category_scores_gemma":[0.0027548163,0.00015575495,0.0003068729,0.0012425605,0.00044523898,0.0015868676,0.0013957815,0.0013278174,0.00019911818],"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":[0.00008506001,0.00014644,0.98534447,0.00006404809,0.000021112703,0.0031902497,0.0008147555,0.000084345214,0.00011905544,0.00025772885,0.00093191466,0.008940883],"study_design_scores_gemma":[0.000026374008,0.00024257618,0.9575863,0.0004511282,0.00005235792,0.0171897,0.01907241,0.00068036263,0.00015625166,0.0010712041,0.0034250477,0.000046362882],"about_ca_topic_score_codex":0.0032283913,"about_ca_topic_score_gemma":0.006402929,"teacher_disagreement_score":0.0032283913,"about_ca_system_score_codex":0.00095302035,"about_ca_system_score_gemma":0.0016420488,"threshold_uncertainty_score":0.0069146752},"labels":[],"label_agreement":null},{"id":"W7085542043","doi":"10.5281/zenodo.17298270","title":"Collaborative Distributed Science Guide","year":2025,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food composition and properties","field":"Nursing","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 Guelph","funders":"National Science Foundation","keywords":"Resource (disambiguation); Face (sociological concept); Collaborative software; Shared resource; The Internet; Web site","score_opus":0.019800380697714934,"score_gpt":0.2678678624497515,"score_spread":0.24806748175203658,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7085542043","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":[0.0006891137,0.0018317129,0.3302283,0.003654909,0.0016680075,0.0023580645,0.040032066,0.103272215,0.51626563],"genre_scores_gemma":[0.0063584563,0.0034405005,0.28337854,0.003118246,0.00057691435,0.005462892,0.070228145,0.034308087,0.59312826],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99666303,0.000691831,0.0002626215,0.00048363017,0.001673097,0.00022584462],"domain_scores_gemma":[0.9893582,0.0027407182,0.0002795835,0.0024073336,0.0039224396,0.0012916632],"candidate_categories":["open_science","insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.005142489,0.0016835339,0.0011193282,0.003735007,0.002043533,0.0067050355,0.0036711341,0.0024614423,0.3991174],"category_scores_gemma":[0.012689341,0.0014615128,0.0011821402,0.0036677052,0.0007375593,0.0045638797,0.0049300767,0.002613985,0.4093555],"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":[0.00006161906,0.000050143542,0.000075684315,0.00030478768,0.0000072782846,0.00004965198,0.00014386761,0.00059384655,0.0006517611,0.010339434,0.88141924,0.10630274],"study_design_scores_gemma":[0.00001857113,0.000009210612,0.000045688397,0.00005256446,0.0000022679765,0.000041756444,0.000023329341,0.00043967846,0.00024022737,0.0034662501,0.9956508,0.000009575721],"about_ca_topic_score_codex":0.008152044,"about_ca_topic_score_gemma":0.010251751,"teacher_disagreement_score":0.9963289,"about_ca_system_score_codex":0.0023777178,"about_ca_system_score_gemma":0.0056360983,"threshold_uncertainty_score":0.85708606},"labels":[],"label_agreement":null},{"id":"W7096355426","doi":"","title":"Open Access Effect of Extraction Methods and Wheat Cultivars on Gluten Functionality","year":2015,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Farinograph; Gluten; Extraction (chemistry); Wheat flour; Cultivar; Starch; Plant protein","score_opus":0.1762001707661091,"score_gpt":0.49277670407553187,"score_spread":0.31657653330942276,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7096355426","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9904174,0.0029681139,0.002311653,0.00005422796,0.000065829496,0.00008400818,0.00051197154,0.000069837435,0.003516832],"genre_scores_gemma":[0.97979033,0.002481156,0.008063416,0.00013771803,0.00004114621,0.00007420968,0.0015291078,0.000109070854,0.0077738566],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990951,0.00022733494,0.00011307287,0.00017219747,0.00029659513,0.00009582031],"domain_scores_gemma":[0.99909997,0.00025632896,0.00023985335,0.000131811,0.00018798803,0.00008415623],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090720516,0.00039590205,0.00035442083,0.00056467816,0.00020973205,0.0006555348,0.00019981008,0.0003118053,0.0045466856],"category_scores_gemma":[0.0009699229,0.00016385296,0.00033712568,0.0005339872,0.00020938618,0.0004245791,0.0006033363,0.00029510367,0.0008031934],"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":[0.0016623903,0.00026086785,0.0042559747,0.00027476225,0.000055649438,0.00020285374,0.00008056992,0.00004504957,0.9723818,0.00007457243,0.00010845838,0.020597186],"study_design_scores_gemma":[0.000037754915,0.0032847526,0.04813754,0.000051450254,0.00017515178,0.0006839372,0.00018658506,0.00043102933,0.939182,0.00007619709,0.007731421,0.000022287746],"about_ca_topic_score_codex":0.00032714455,"about_ca_topic_score_gemma":0.0008635729,"teacher_disagreement_score":0.0045466856,"about_ca_system_score_codex":0.00012929345,"about_ca_system_score_gemma":0.00015761351,"threshold_uncertainty_score":0.015210152},"labels":[],"label_agreement":null},{"id":"W7099878978","doi":"","title":"Copenhagen Business School","year":2009,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Unobservable; Valuation (finance); Cognition; Affect (linguistics); Drop out; School dropout","score_opus":0.01923912743347681,"score_gpt":0.25449191670207844,"score_spread":0.23525278926860163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7099878978","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":[0.01155069,0.0071853125,0.0012721231,0.0025933804,0.0009253052,0.00013066379,0.30645257,0.001116556,0.6687735],"genre_scores_gemma":[0.05339815,0.007821536,0.0023543253,0.00055197685,0.00015195555,0.00014535213,0.21172656,0.0006951873,0.72315496],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975368,0.00014348014,0.00020075831,0.0005925229,0.0010497838,0.00047673527],"domain_scores_gemma":[0.9976584,0.00029892733,0.0002982007,0.00037489992,0.0007429364,0.00062670076],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00081965514,0.0009658005,0.00093370385,0.003675988,0.0014582507,0.0070842593,0.0011828318,0.0013262111,0.38221174],"category_scores_gemma":[0.0044854176,0.0007236424,0.00063986983,0.006308793,0.00045407994,0.0023314706,0.0019603998,0.0013552016,0.26510522],"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":[0.0001569027,0.00009264546,0.012098167,0.00079268607,0.000049101014,0.0002896054,0.00029486726,0.00083774974,0.00038854053,0.023545159,0.78861195,0.17284262],"study_design_scores_gemma":[0.000012675028,0.000011135118,0.0101195825,0.00017441725,0.000005881874,0.00007137198,0.00020677075,0.00020724101,0.00012897053,0.0008984492,0.9881445,0.000019069963],"about_ca_topic_score_codex":0.13813873,"about_ca_topic_score_gemma":0.15306693,"teacher_disagreement_score":0.61778826,"about_ca_system_score_codex":0.0042794743,"about_ca_system_score_gemma":0.008232726,"threshold_uncertainty_score":0.88119996},"labels":[],"label_agreement":null},{"id":"W7100706278","doi":"","title":"By","year":2009,"lang":"en","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Glycemic; Glycemic index; Carbohydrate; Digestion (alchemy); Blood stream; Blood sugar","score_opus":0.014117866467209608,"score_gpt":0.24337153627703728,"score_spread":0.22925366980982767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7100706278","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":[0.0009901428,0.0038930846,0.0010015822,0.0027070097,0.0015665819,0.00012352866,0.0031171846,0.0007313399,0.9858695],"genre_scores_gemma":[0.002462926,0.0022571324,0.00091746834,0.00061527605,0.00009326539,0.000056538116,0.0014440406,0.0001734077,0.99197984],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991848,0.000094361574,0.00004235295,0.00021270085,0.00031190843,0.00015377603],"domain_scores_gemma":[0.99891603,0.000117951065,0.000049551414,0.00015231618,0.00039305928,0.00037115006],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00073794526,0.0010940139,0.0005317704,0.0014657449,0.0023820796,0.004487454,0.0011839698,0.002219076,0.8293326],"category_scores_gemma":[0.0017534673,0.0004517027,0.0006597976,0.0016337819,0.00081977854,0.001855581,0.0033144713,0.0016835988,0.64791155],"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":[0.00010584778,0.00008166881,0.0011498732,0.00042142422,0.000012118349,0.00047225843,0.00032184058,0.000098440585,0.0012569044,0.011916742,0.6692074,0.3149555],"study_design_scores_gemma":[0.00000793451,0.000014495083,0.0007468528,0.0001197867,0.0000023223647,0.00014109397,0.000120766854,0.000032627282,0.0001032491,0.0003749042,0.99833125,0.0000046546293],"about_ca_topic_score_codex":0.034498192,"about_ca_topic_score_gemma":0.08232125,"teacher_disagreement_score":0.17066741,"about_ca_system_score_codex":0.0030459417,"about_ca_system_score_gemma":0.004851099,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W7105007940","doi":"10.71781/30457","title":"Effets du β-glucane chez les patients atteints de dyslipidémie","year":2022,"lang":"fr","type":"dissertation","venue":"Papyrus : Institutional Repository (Université de Montréal)","topic":"Food composition and properties","field":"Nursing","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":"Medical screening; Coronary heart disease; Population; Triglycerides blood","score_opus":0.005672239487753697,"score_gpt":0.1752471193795504,"score_spread":0.1695748798917967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7105007940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95871305,0.036358435,0.00019436971,0.001111512,0.00028331947,0.00010620063,0.0005797437,0.000024116303,0.002629342],"genre_scores_gemma":[0.9809914,0.014499832,0.0004391955,0.0008718691,0.00027323846,0.0001256587,0.00038816463,0.0000066832326,0.0024038872],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9997043,0.0001339253,0.00004176068,0.000036104404,0.000050145703,0.000033796226],"domain_scores_gemma":[0.9993074,0.00027402685,0.00016687483,0.000029222201,0.00010590541,0.000116588424],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059505337,0.00026657368,0.0009011612,0.0002967669,0.00023627927,0.0006069104,0.00010452973,0.0005354494,0.0029077774],"category_scores_gemma":[0.001920798,0.00016045889,0.0008109374,0.00041682651,0.00015083785,0.0002760005,0.00017665484,0.00083406793,0.00035324422],"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":[0.25234866,0.0038868894,0.31052044,0.004313335,0.005062643,0.0014649571,0.0012677942,0.00048809528,0.020248841,0.00032527276,0.0052416264,0.39483145],"study_design_scores_gemma":[0.017148044,0.11161317,0.81737375,0.0014992438,0.011205588,0.0021716787,0.0017229987,0.000925919,0.0068763066,0.00079452846,0.028546166,0.00012253402],"about_ca_topic_score_codex":0.0016939209,"about_ca_topic_score_gemma":0.0029764106,"teacher_disagreement_score":0.0029077774,"about_ca_system_score_codex":0.000234101,"about_ca_system_score_gemma":0.00044369974,"threshold_uncertainty_score":0.009727478},"labels":[],"label_agreement":null},{"id":"W7115808733","doi":"","title":"Twin-Screw Extrusion for a Functional Food Ingredient","year":2018,"lang":"en","type":"dissertation","venue":"MacSphere (McMaster University)","topic":"Food composition and properties","field":"Nursing","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":"Extrusion; Ingredient; Differential scanning calorimetry; Starch; Digestion (alchemy); Resistant starch; Iodine value; Functional food; Maize starch","score_opus":0.02679032603628105,"score_gpt":0.2184835421208608,"score_spread":0.19169321608457973,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7115808733","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.86116666,0.0044206246,0.12452124,0.00015007856,0.00020648974,0.00039552842,0.0011582732,0.00096148293,0.00701964],"genre_scores_gemma":[0.81879526,0.0034292662,0.15578954,0.00011929815,0.00003212539,0.00020856965,0.0023328583,0.0002803087,0.019012757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995666,0.000027614222,0.00004247732,0.000099533914,0.00023614234,0.000027607271],"domain_scores_gemma":[0.99985015,0.00002276336,0.000048188424,0.000021550413,0.00004639715,0.000010976161],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048087144,0.00044667456,0.0004011048,0.00043393314,0.0002055528,0.00044022425,0.00044808444,0.0003526497,0.0022210144],"category_scores_gemma":[0.00030555655,0.00027617422,0.00053957297,0.00063968386,0.00016462251,0.00053738547,0.00029906043,0.00066881865,0.0009563891],"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":[0.00008894584,0.00002784681,0.00021832058,0.000110139525,0.000008181266,0.00009760335,0.000031674626,0.000107679196,0.99083775,0.00022205703,0.00009170848,0.0081580905],"study_design_scores_gemma":[0.000017273635,0.00039121622,0.003968023,0.00001710531,0.000033656845,0.00031041805,0.000027087939,0.0012885404,0.9800005,0.00004131395,0.01389176,0.000013139109],"about_ca_topic_score_codex":0.0008669651,"about_ca_topic_score_gemma":0.0020035612,"teacher_disagreement_score":0.0022210144,"about_ca_system_score_codex":0.00025816512,"about_ca_system_score_gemma":0.00028772836,"threshold_uncertainty_score":0.007430017},"labels":[],"label_agreement":null},{"id":"W7116423795","doi":"10.1016/j.foodhyd.2025.112385","title":"Effects of soaking and germination treatment on quinoa flour properties, dough viscoelasticity, and the quality and staling of quinoa-wheat composite bread","year":2025,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Key Research and Development Projects of Shaanxi Province; National Key Research and Development Program of China; Ministry of Science and Technology of the People's Republic of China","keywords":"Germination; Starch; Gluten free; Gluten; Rheology; Viscoelasticity; Composite number; Amylose","score_opus":0.021608837595072677,"score_gpt":0.2837453453603086,"score_spread":0.2621365077652359,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7116423795","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993326,0.0002664091,0.00015141479,0.000013703452,0.000017456021,0.000007703599,0.000038603164,0.0000057230163,0.00016636054],"genre_scores_gemma":[0.998678,0.00020555679,0.00040596162,0.000021837139,0.0000042051797,0.000007750976,0.000049212435,0.000007076862,0.00062036794],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987745,0.00001983027,0.000016677226,0.000031131796,0.00002133874,0.00003350287],"domain_scores_gemma":[0.99961674,0.00009987637,0.00008170989,0.000029103263,0.000065503016,0.00010702333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019501385,0.00040143455,0.00027566098,0.000143912,0.00019420408,0.0002863786,0.00012687742,0.00020371347,0.0012179954],"category_scores_gemma":[0.00047397582,0.00020777827,0.00028197063,0.00018844496,0.00030727312,0.00027799333,0.0001607914,0.00052511564,0.00012247355],"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":[0.0016606291,0.000114464565,0.00056651403,0.000061005743,0.000010388156,0.000051777573,0.0000862593,0.0000317303,0.99616194,0.00001179851,0.000012321871,0.0012311782],"study_design_scores_gemma":[0.000031296495,0.0027099936,0.027837627,0.0000095742025,0.00007912929,0.000069179245,0.0002347255,0.0004231491,0.9680242,0.000017338078,0.0005424501,0.000021401831],"about_ca_topic_score_codex":0.0014470705,"about_ca_topic_score_gemma":0.0033038037,"teacher_disagreement_score":0.0014470705,"about_ca_system_score_codex":0.00012855939,"about_ca_system_score_gemma":0.00019705138,"threshold_uncertainty_score":0.0040745735},"labels":[],"label_agreement":null},{"id":"W7117249990","doi":"10.2139/ssrn.5966974","title":"Dry-direct seeding with non-flooded regime improved gelatinization through regulating starch structure in water-saving and drought-resistance rice","year":2025,"lang":"","type":"preprint","venue":"SSRN Electronic Journal","topic":"Food composition and properties","field":"Nursing","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":"Kwantlen Polytechnic University","funders":"","keywords":"Amylopectin; Starch; Seeding; Retrogradation (starch); Sorghum; Crystallinity; Swelling; Helix (gastropod)","score_opus":0.00781990739675118,"score_gpt":0.23690312087732812,"score_spread":0.22908321348057695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117249990","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982223,0.00019630803,0.0011250812,0.00002535176,0.00002127976,0.000010155128,0.00007886893,0.00003901905,0.00028167656],"genre_scores_gemma":[0.99626994,0.0001250674,0.001650186,0.000046727855,0.000008876937,0.000026466103,0.00013404766,0.000033041135,0.0017055345],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999366,0.0000050894164,0.000004483289,0.000031212512,0.000008454372,0.000014067708],"domain_scores_gemma":[0.9999188,0.000011943896,0.000018687824,0.0000093534745,0.000005989913,0.000035242727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009531379,0.0002507011,0.0002690163,0.00013393076,0.00011237161,0.00024270815,0.00019413447,0.00016128307,0.0016484124],"category_scores_gemma":[0.00011380647,0.00012625396,0.00020589979,0.00012304842,0.00025231586,0.0002651575,0.00027880553,0.00064556993,0.0001504206],"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":[0.00019343283,0.000033197997,0.00014875249,0.000021239102,0.000002998267,0.000013135418,0.00002441556,0.000018747804,0.9987056,0.000018230774,0.000017177965,0.00080300256],"study_design_scores_gemma":[0.000097392476,0.0018013444,0.046954427,0.00001200745,0.00007619502,0.00014478812,0.00017074485,0.001986027,0.9461749,0.00015380637,0.0024024937,0.000025825444],"about_ca_topic_score_codex":0.0007769405,"about_ca_topic_score_gemma":0.0011704146,"teacher_disagreement_score":0.0016484124,"about_ca_system_score_codex":0.00017061831,"about_ca_system_score_gemma":0.000119167926,"threshold_uncertainty_score":0.005514562},"labels":[],"label_agreement":null},{"id":"W7119239106","doi":"","title":"Práticas de pesquisas bibliométricas em tópicos de ciências farmacêuticas","year":2022,"lang":"pt","type":"book","venue":"LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)","topic":"Food composition and properties","field":"Nursing","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":"Order (exchange); Software; Identification (biology); Control (management)","score_opus":0.0366002389755584,"score_gpt":0.27236672541055273,"score_spread":0.23576648643499434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7119239106","genre_codex":"review","genre_gemma":"methods","domain_codex":null,"domain_gemma":"methods","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":"methods","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.15099707,0.2851107,0.10987913,0.033336207,0.0050828485,0.010418785,0.2615852,0.0077222195,0.13586797],"genre_scores_gemma":[0.574758,0.1346163,0.18379825,0.0031663612,0.0025488131,0.017647378,0.067018814,0.0015774784,0.014868627],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.8836783,0.033262797,0.033768035,0.009184059,0.037985716,0.0021210965],"domain_scores_gemma":[0.58907074,0.26702568,0.046123326,0.018575003,0.07684881,0.0023564254],"candidate_categories":["metaresearch","bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.07355284,0.0024527735,0.006523568,0.15058549,0.0032403695,0.02011713,0.003098624,0.0019043111,0.016517794],"category_scores_gemma":[0.30651882,0.001093472,0.0056809676,0.1973439,0.0027835167,0.011412296,0.0062056426,0.002178158,0.0034869697],"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":[0.0007421786,0.00022096543,0.1322903,0.17986044,0.009847753,0.000535438,0.01763926,0.0031719147,0.0036686272,0.028640224,0.058495115,0.56488776],"study_design_scores_gemma":[0.00028390397,0.00041677448,0.20187113,0.04388838,0.01396588,0.0014173973,0.028269632,0.0073042787,0.007402448,0.055290107,0.6391841,0.0007059296],"about_ca_topic_score_codex":0.011406767,"about_ca_topic_score_gemma":0.011822626,"teacher_disagreement_score":0.92644715,"about_ca_system_score_codex":0.0060509825,"about_ca_system_score_gemma":0.02038925,"threshold_uncertainty_score":0.38898927},"labels":[{"model":"gemma","categories":["bibliometrics"],"domain":null,"study_design":"observational","genre":"empirical","about_ca_system":false,"about_ca_topic":false,"confidence":"low"},{"model":"gpt","categories":["bibliometrics"],"domain":null,"study_design":"not_applicable","genre":"other","about_ca_system":false,"about_ca_topic":false,"confidence":"medium"}],"label_agreement":"split"},{"id":"W7119371045","doi":"","title":"Qualidade Comercial do Grao de Trigo Importado Pelo Estado do Ceara nos Anos de 2005 e 2006","year":2007,"lang":"pt","type":"dissertation","venue":"LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)","topic":"Food composition and properties","field":"Nursing","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":"Common wheat; Limiting; Grain yield; Quality (philosophy)","score_opus":0.025316713087246985,"score_gpt":0.28563964675873643,"score_spread":0.26032293367148945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7119371045","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9960885,0.00045092092,0.00014123341,0.000030458754,0.0000035614353,0.000007279129,0.00095928455,0.0000067977376,0.0023119426],"genre_scores_gemma":[0.99471104,0.0005526922,0.0005115327,0.00002416343,0.0000047283647,0.000012487723,0.0011214028,0.0000042006604,0.0030577718],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99968636,0.000034019355,0.000021271884,0.00008884382,0.00011724779,0.00005232187],"domain_scores_gemma":[0.9989002,0.00015246694,0.0004795433,0.000047216115,0.00031865816,0.00010199711],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035334646,0.00018491519,0.00023207598,0.00081819156,0.0003935966,0.0009698864,0.00020247856,0.00017220582,0.0011499866],"category_scores_gemma":[0.0006042185,0.00011166352,0.00025369663,0.0013455412,0.0002295159,0.00027331253,0.0002678069,0.0001681181,0.00017042516],"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":[0.00019672225,0.000025072472,0.97124904,0.00011397459,0.00008920316,0.00022959495,0.0020026278,0.00023274819,0.009036051,0.00018352644,0.0003606912,0.016280754],"study_design_scores_gemma":[4.3664065e-7,0.000040059993,0.9975618,0.000008989183,0.000013322923,0.000035778008,0.0005064647,0.00005131678,0.00027793468,0.000008073335,0.0014932128,0.000002544636],"about_ca_topic_score_codex":0.0922402,"about_ca_topic_score_gemma":0.24003668,"teacher_disagreement_score":0.0922402,"about_ca_system_score_codex":0.0012352761,"about_ca_system_score_gemma":0.0006567849,"threshold_uncertainty_score":0.18340665},"labels":[],"label_agreement":null},{"id":"W7120424061","doi":"","title":"Whole grain wheat flour: Definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products","year":2018,"lang":"en","type":"book-chapter","venue":"LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)","topic":"Food composition and properties","field":"Nursing","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":"Whole grains; Whole wheat; Wheat grain; Wheat flour; Quality (philosophy); Product (mathematics); Texture (cosmology); Farinograph","score_opus":0.03473955262053958,"score_gpt":0.23666844697202635,"score_spread":0.20192889435148678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7120424061","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":[0.03482698,0.76779956,0.052182667,0.007258537,0.0047822837,0.00041261615,0.002022208,0.00068326236,0.13003191],"genre_scores_gemma":[0.094191395,0.62764674,0.10533019,0.003903252,0.002460857,0.000613297,0.0038511339,0.0005113626,0.1614918],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970216,0.00003963818,0.000054335178,0.000053541786,0.000128798,0.00002148339],"domain_scores_gemma":[0.9998591,0.00003494178,0.000032358425,0.000011247532,0.000046590616,0.000015769934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005547201,0.0010729505,0.00059715146,0.0015966882,0.00044858234,0.0022564179,0.00050784636,0.00096980785,0.0054993113],"category_scores_gemma":[0.0004184433,0.00043026684,0.0004015394,0.002777543,0.00069990155,0.0014522183,0.0008783893,0.0019726953,0.00377001],"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":[0.00020262993,0.00027590696,0.0018512746,0.0058253105,0.00003568018,0.0014781797,0.0020733813,0.0009863144,0.120800816,0.045237284,0.044174943,0.77705824],"study_design_scores_gemma":[0.000006211207,0.00017701315,0.005971796,0.0009954008,0.000017967512,0.001503654,0.00037184206,0.00031538433,0.0056667062,0.0074141663,0.9775317,0.000028215101],"about_ca_topic_score_codex":0.0016951518,"about_ca_topic_score_gemma":0.002621613,"teacher_disagreement_score":0.0054993113,"about_ca_system_score_codex":0.00054609997,"about_ca_system_score_gemma":0.0006727188,"threshold_uncertainty_score":0.018396974},"labels":[],"label_agreement":null},{"id":"W7120861817","doi":"","title":"Correlation between sensory and instrumental texture analysis of expanded and flake-shaped breakfast cereals","year":2019,"lang":"pt","type":"dissertation","venue":"UNESP Institutional Repository (São Paulo State University)","topic":"Food composition and properties","field":"Nursing","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":"Texture (cosmology); Sensory system; Negative correlation","score_opus":0.014084707545750974,"score_gpt":0.2236256253152634,"score_spread":0.20954091776951242,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7120861817","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998075,0.00034791612,0.00081717025,0.000009979696,0.000009017882,0.000009958513,0.0001920734,0.000011578218,0.00052733894],"genre_scores_gemma":[0.99775296,0.00013181496,0.0009614769,0.000027492471,0.0000043290956,0.000009574485,0.00023672944,0.000007084292,0.0008686833],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996401,0.000062204876,0.000022561835,0.00011192009,0.00011453159,0.000048734448],"domain_scores_gemma":[0.99890757,0.0003443625,0.0002767309,0.00005281849,0.0003297619,0.000088824156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005633061,0.0003899,0.00029757238,0.00067784253,0.00016766442,0.00083950674,0.00017860309,0.00044238713,0.0024333887],"category_scores_gemma":[0.0014597032,0.00018467272,0.00038840328,0.00056207017,0.00028163102,0.0003514614,0.00033878445,0.00037052663,0.00029255808],"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":[0.00452945,0.00022362744,0.1900388,0.00044305442,0.0003886298,0.00035746832,0.00065600587,0.00039975744,0.7749357,0.00008965317,0.00023347819,0.027704343],"study_design_scores_gemma":[0.000011094878,0.00096978707,0.9577441,0.000019262776,0.000095330426,0.00039467117,0.0005325026,0.00086630724,0.038441703,0.00005396159,0.00084832276,0.000022941855],"about_ca_topic_score_codex":0.0016442696,"about_ca_topic_score_gemma":0.0022255902,"teacher_disagreement_score":0.0024333887,"about_ca_system_score_codex":0.000174804,"about_ca_system_score_gemma":0.00012891661,"threshold_uncertainty_score":0.008140504},"labels":[],"label_agreement":null},{"id":"W7131894966","doi":"10.5376/ijmms.2025.15.0010","title":"The Study on the Impact of the Ingredient Ratio of Compound Dietary Fiber Preparations on Gut Microecological Regulation Function","year":2025,"lang":"","type":"article","venue":"International Journal of Molecular Medical Science","topic":"Food composition and properties","field":"Nursing","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":"Ingredient; Dietary fiber; Fiber; Function (biology); Fermentation","score_opus":0.02766518950714736,"score_gpt":0.35177346534384013,"score_spread":0.32410827583669277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7131894966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978734,0.0011280949,0.00041486757,0.000042780688,0.000025756653,0.00001986601,0.00007352819,0.0000040172545,0.000417503],"genre_scores_gemma":[0.9956279,0.001141759,0.0015653783,0.000085039945,0.000016874874,0.000036459536,0.00012692345,0.0000085571955,0.0013911461],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998729,0.0000317626,0.000010450906,0.000040345225,0.000023766957,0.000020695876],"domain_scores_gemma":[0.99985945,0.000049425675,0.000028714388,0.000012106475,0.000024286941,0.000025897982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019512321,0.00028760248,0.0002652604,0.00015631766,0.00011128033,0.00025575832,0.00013437145,0.00021888038,0.0018184736],"category_scores_gemma":[0.00032847308,0.00009592443,0.000294947,0.00012842864,0.00019190482,0.0004020243,0.00016808813,0.00037676195,0.00016016998],"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":[0.006366674,0.00038258245,0.0021476992,0.00015486089,0.000030410767,0.000050662264,0.0000498346,0.000056219702,0.9793762,0.0000778878,0.00003131441,0.011275662],"study_design_scores_gemma":[0.00018855058,0.017881937,0.08571458,0.00006538313,0.00039273038,0.00030940387,0.00043522433,0.0011527367,0.8894057,0.00022710512,0.004199552,0.000027100332],"about_ca_topic_score_codex":0.0003580212,"about_ca_topic_score_gemma":0.00045744807,"teacher_disagreement_score":0.0018184736,"about_ca_system_score_codex":0.0001182834,"about_ca_system_score_gemma":0.00018190796,"threshold_uncertainty_score":0.006083429},"labels":[],"label_agreement":null},{"id":"W7132950701","doi":"","title":"The effect of barley beta-glucan concentrate on LDL-cholesterol and other risk factors for cardiovascular disease","year":2007,"lang":"","type":"dissertation","venue":"TSpace","topic":"Food composition and properties","field":"Nursing","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 Alberta","keywords":"Postprandial; Crossover study; Glycemic; Diabetes mellitus; Disease; Type 2 diabetes; Randomized controlled trial; Glycemic index","score_opus":0.020018118177780684,"score_gpt":0.314886319071933,"score_spread":0.2948682008941523,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7132950701","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9905442,0.0071323356,0.00011926633,0.0002558932,0.00012433676,0.00015456496,0.00014574765,0.00001310506,0.0015105138],"genre_scores_gemma":[0.99480176,0.0019398003,0.0003697021,0.00020120913,0.00008160134,0.00009501574,0.00008550165,0.000003863751,0.0024215996],"study_design_codex":"randomized_trial","study_design_gemma":"observational","domain_scores_codex":[0.9994653,0.0002749469,0.000041360378,0.00008762498,0.0000733143,0.000057592933],"domain_scores_gemma":[0.9990957,0.00037831193,0.00014736004,0.000078551035,0.000074014235,0.00022619388],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011993491,0.0005394655,0.0010662382,0.00015213671,0.00018589258,0.00041366316,0.00024483222,0.0008254958,0.0028195116],"category_scores_gemma":[0.00158122,0.00022785833,0.0009858876,0.0001709828,0.00021919509,0.00022469687,0.00020406162,0.0008378165,0.00023851215],"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":[0.8614087,0.014652936,0.013788387,0.0017259581,0.006828397,0.00016256074,0.00018740288,0.00028037129,0.035196956,0.00013367533,0.00091176527,0.06472277],"study_design_scores_gemma":[0.063431,0.4159655,0.48462468,0.00036018516,0.009956557,0.00022981543,0.00018866686,0.0008301314,0.020171069,0.00034198473,0.0038364278,0.00006386816],"about_ca_topic_score_codex":0.0010194115,"about_ca_topic_score_gemma":0.0015114516,"teacher_disagreement_score":0.0028195116,"about_ca_system_score_codex":0.00023545754,"about_ca_system_score_gemma":0.00044753615,"threshold_uncertainty_score":0.009432197},"labels":[],"label_agreement":null},{"id":"W7132967628","doi":"","title":"The Impact of Particle Size in Cereal and Pulse Flours on Postprandial Glycemia and Appetite in Healthy Adults","year":2023,"lang":"","type":"dissertation","venue":"TSpace","topic":"Food composition and properties","field":"Nursing","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":"Ministry of Agriculture - Saskatchewan","keywords":"Postprandial; Appetite; Particle size; Food intake; Meal; Insulin; Obesity","score_opus":0.016650429481420766,"score_gpt":0.3437783170287899,"score_spread":0.32712788754736916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7132967628","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99922764,0.00035598123,0.000043464293,0.000030406407,0.000008580505,0.000017258311,0.00006401414,0.0000021910491,0.00025050336],"genre_scores_gemma":[0.99817,0.00031182115,0.0002910437,0.00011019647,0.000012935811,0.000028981101,0.00012701475,0.0000017235859,0.0009462711],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9999039,0.000022976059,0.000008462728,0.000024435225,0.000024425022,0.000015762762],"domain_scores_gemma":[0.99976736,0.0000773613,0.000051141233,0.000010082268,0.000022010676,0.00007204281],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036264988,0.0002158539,0.00027679844,0.00014518278,0.00019640443,0.00022862588,0.00008234947,0.00032637978,0.0016007951],"category_scores_gemma":[0.0005024183,0.00017755051,0.00027557663,0.000101605314,0.00014273667,0.00016049699,0.00016684723,0.00036175796,0.00021890104],"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":[0.23628144,0.018630119,0.31391722,0.00080414116,0.0009136085,0.00055637973,0.001185324,0.0004005212,0.29448625,0.00015439258,0.0013612058,0.13130939],"study_design_scores_gemma":[0.0006388368,0.051414136,0.9414636,0.00001637768,0.0001704058,0.00013859669,0.00020100322,0.00018938557,0.005233908,0.00004759502,0.0004758792,0.000010218236],"about_ca_topic_score_codex":0.001050564,"about_ca_topic_score_gemma":0.0014331486,"teacher_disagreement_score":0.0016007951,"about_ca_system_score_codex":0.00012207293,"about_ca_system_score_gemma":0.000101038946,"threshold_uncertainty_score":0.005355239},"labels":[],"label_agreement":null},{"id":"W7132976036","doi":"","title":"The effect of oat beta-glucan on glycemia and blood lipid risk factors for cardiovascular disease","year":2007,"lang":"","type":"dissertation","venue":"TSpace","topic":"Food composition and properties","field":"Nursing","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":"Canadian Nutrition Society; Library and Archives Canada","funders":"University of Alberta","keywords":"Postprandial; Glycemic; Diabetes mellitus; Disease; Blood lipids; Type 2 diabetes; Avena; Coronary heart disease","score_opus":0.014460256839288907,"score_gpt":0.2992931748260282,"score_spread":0.28483291798673926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7132976036","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9679109,0.023270411,0.00028901212,0.00035183964,0.00006594858,0.00005676276,0.00016475837,0.00001119403,0.0078791585],"genre_scores_gemma":[0.9634105,0.024545172,0.0014605954,0.0002506651,0.00008524344,0.000038065784,0.00021609032,0.000007982394,0.00998578],"study_design_codex":"design_other","study_design_gemma":"randomized_trial","domain_scores_codex":[0.99994135,0.0000158962,0.0000034439242,0.000007197613,0.000021567697,0.00001047667],"domain_scores_gemma":[0.9999039,0.00002628206,0.000020042406,0.0000046974415,0.000020610638,0.000024474595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002395603,0.0001700972,0.00014874483,0.00025866946,0.00014016608,0.00026448283,0.000072824536,0.00018043493,0.0029951788],"category_scores_gemma":[0.00038565142,0.00006268515,0.00022571614,0.00018826265,0.00008209903,0.00008509912,0.000091962494,0.00024367434,0.00033987628],"study_design_candidate":"randomized_trial","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":[0.011009645,0.0056645344,0.061746735,0.0013198489,0.00056712184,0.00039590144,0.00034179713,0.00047861057,0.40084356,0.0005964477,0.0017156581,0.51532006],"study_design_scores_gemma":[0.00038003377,0.02328108,0.8622126,0.00039126756,0.0006164279,0.0007004302,0.00035506432,0.00046492228,0.0946864,0.00058624905,0.01629981,0.000025691257],"about_ca_topic_score_codex":0.0006350336,"about_ca_topic_score_gemma":0.00072806113,"teacher_disagreement_score":0.0029951788,"about_ca_system_score_codex":0.0000882562,"about_ca_system_score_gemma":0.00019663396,"threshold_uncertainty_score":0.010019898},"labels":[],"label_agreement":null},{"id":"W7133023112","doi":"","title":"Some determinants of the glycaemic index of bread","year":2007,"lang":"","type":"dissertation","venue":"TSpace","topic":"Food composition and properties","field":"Nursing","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":"Library and Archives Canada","funders":"","keywords":"Glycaemic index; Wheat bread; Glycemic index; Whole wheat; Dietary fibre; Fermentation","score_opus":0.026457211102156094,"score_gpt":0.3528079096673728,"score_spread":0.3263506985652167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7133023112","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99838173,0.000627031,0.000088994144,0.000030313318,0.0000036844297,0.0000054962115,0.00008874083,0.0000026596376,0.0007713905],"genre_scores_gemma":[0.99955386,0.00010470199,0.000052137224,0.000010283027,0.000002919699,0.0000018575612,0.00006971078,0.0000014927703,0.00020295054],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99989843,0.000025545605,0.000008122586,0.000024660489,0.000025177156,0.000018093346],"domain_scores_gemma":[0.9996741,0.00008062898,0.000091179805,0.00002256695,0.000044439777,0.00008712685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025350513,0.0001764604,0.00015342541,0.00027989084,0.00016119574,0.00044434797,0.00010592941,0.00021116315,0.0017431554],"category_scores_gemma":[0.0007914523,0.00012400097,0.00016666851,0.00028713344,0.00017401091,0.0001073768,0.00013959229,0.00042114593,0.00023861791],"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":[0.003962913,0.00033229496,0.8997839,0.000072214345,0.00023284458,0.00045053978,0.0004414233,0.00013293097,0.07769468,0.00015845326,0.00025571292,0.016482135],"study_design_scores_gemma":[0.0000070306014,0.00020260437,0.9984086,0.0000017631132,0.00001988226,0.00008902685,0.000035946166,0.00007684599,0.0010316261,0.000027167429,0.00009783731,0.0000016638862],"about_ca_topic_score_codex":0.0020194752,"about_ca_topic_score_gemma":0.0012797213,"teacher_disagreement_score":0.0020194752,"about_ca_system_score_codex":0.00014148607,"about_ca_system_score_gemma":0.000076526165,"threshold_uncertainty_score":0.00583148},"labels":[],"label_agreement":null},{"id":"W7154607600","doi":"10.1093/ijfood/vvag077","title":"Effect of germination on purple wheat functionality and starch hydrolysis in bread","year":2025,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food composition and properties","field":"Nursing","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":"University of Manitoba","funders":"Canada Foundation for Innovation; Research Manitoba","keywords":"Germination; Starch; Hydrolysis; Wheat flour; Falling Number; Polysaccharide; Wheat starch; Wheat bread","score_opus":0.010537835500183512,"score_gpt":0.3071553445050229,"score_spread":0.2966175090048394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7154607600","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99920195,0.00033525948,0.00016499932,0.000010232937,0.0000057565103,0.00000743283,0.00007484189,0.000011259216,0.00018833058],"genre_scores_gemma":[0.99908376,0.00010764618,0.00022478438,0.000017067807,0.0000020801112,0.000004499777,0.00009130029,0.0000059357194,0.00046298534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991226,0.000030242207,0.000006836893,0.00001876598,0.00001443128,0.00001745722],"domain_scores_gemma":[0.9997644,0.000044196702,0.00007259573,0.000022024784,0.000023318227,0.00007346532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014466388,0.0003241026,0.00024176974,0.00011897604,0.00008315889,0.0002680787,0.0000703329,0.00013629459,0.00096688134],"category_scores_gemma":[0.00025079027,0.00011535466,0.00019790925,0.000104383995,0.00014606563,0.00010439037,0.00013942653,0.00039980077,0.000119847115],"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":[0.0014352401,0.00008369801,0.0011594333,0.000033351338,0.000014253318,0.000047877988,0.0000299217,0.00003812574,0.995635,0.000010296185,0.000015619966,0.0014972705],"study_design_scores_gemma":[0.000059510523,0.008027541,0.27232087,0.000016849483,0.00007501507,0.00020495124,0.00014665879,0.0008547498,0.7172887,0.000045605288,0.00094199117,0.000017534547],"about_ca_topic_score_codex":0.0008022238,"about_ca_topic_score_gemma":0.00088588125,"teacher_disagreement_score":0.00096688134,"about_ca_system_score_codex":0.00013779764,"about_ca_system_score_gemma":0.000085332336,"threshold_uncertainty_score":0.0032345057},"labels":[],"label_agreement":null},{"id":"W7154608424","doi":"10.2310/6620.2008.00005ii","title":"Glyceryl Monothioglycolate (GTG): A Review","year":2008,"lang":"en","type":"article","venue":"Dermatitis","topic":"Food composition and properties","field":"Nursing","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":"","score_opus":0.02611038583726296,"score_gpt":0.2474355865215577,"score_spread":0.22132520068429473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7154608424","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":[0.00079247594,0.99825555,0.000117237534,0.000121845675,0.00011317801,0.000004592377,0.000010276069,0.0000036168328,0.0005812153],"genre_scores_gemma":[0.0026727233,0.99631613,0.00026114672,0.00012364636,0.00015019065,0.000007378555,0.000014720937,0.0000015834303,0.00045257964],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99976057,0.000037431924,0.000060041562,0.00004645541,0.0000772731,0.000018245297],"domain_scores_gemma":[0.9994584,0.00027095745,0.0001253459,0.000015685664,0.00009859347,0.000030970572],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005707948,0.00094660564,0.0016094644,0.0026525676,0.00022645273,0.0008919409,0.0006652609,0.0009415587,0.0019284501],"category_scores_gemma":[0.0007493257,0.00024938086,0.0004586105,0.002453888,0.00042440978,0.0013639033,0.00051650265,0.0005966694,0.0009250569],"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":[0.00031229464,0.00020705076,0.00093646947,0.015262323,0.00012169473,0.0006901949,0.000058892245,0.00014626392,0.0035599174,0.00052978995,0.0048760404,0.97329897],"study_design_scores_gemma":[0.00012516273,0.0013057619,0.007797358,0.009865192,0.0010795234,0.012253661,0.0005487843,0.00021645719,0.0075611537,0.0014430962,0.9577425,0.000061298306],"about_ca_topic_score_codex":0.0011408948,"about_ca_topic_score_gemma":0.0017306678,"teacher_disagreement_score":0.0026525676,"about_ca_system_score_codex":0.0003854877,"about_ca_system_score_gemma":0.00078279997,"threshold_uncertainty_score":0.0064513087},"labels":[],"label_agreement":null},{"id":"W7155529101","doi":"10.22271/foodsci.2025.v6.i2d.313","title":"Formulating high-protein pea flour pasta with optimized cooking tolerance using manitoba yellow field pea fractions","year":2025,"lang":"","type":"article","venue":"Journal of Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","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":"Dietary fiber; Wheat flour; Field pea; Crop; Recipe","score_opus":0.16038041763742525,"score_gpt":0.4229951776212773,"score_spread":0.2626147599838521,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7155529101","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981573,0.0002003452,0.00065448886,0.000017997121,0.0000038116964,0.000041098425,0.0000659134,0.000012948125,0.0008461734],"genre_scores_gemma":[0.98944014,0.0005019604,0.0050278776,0.00002947201,0.0000018008928,0.000030387724,0.00030702984,0.000023485529,0.0046378984],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999018,0.0000099519,0.000006348428,0.000024817227,0.00003195475,0.000025218862],"domain_scores_gemma":[0.99995303,0.000002866551,0.000010301035,0.0000031233078,0.000015986981,0.000014699581],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020293704,0.00040666494,0.0002713364,0.00033995876,0.00026177842,0.0004805835,0.00029808687,0.0001725704,0.0007387914],"category_scores_gemma":[0.00008377519,0.00018110596,0.0003080046,0.00033926894,0.00017163127,0.000228825,0.00029625438,0.00038335155,0.0001645365],"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":[0.00011046144,0.00008736886,0.0007730947,0.00003289259,0.000008648775,0.000053842155,0.000041659117,0.00012174411,0.99677294,0.000030216195,0.000016001472,0.0019510987],"study_design_scores_gemma":[0.0000419455,0.0023044257,0.033541966,0.000025849711,0.00010919408,0.00017246255,0.00040639972,0.0016489252,0.95464945,0.00003005221,0.00704965,0.000019580313],"about_ca_topic_score_codex":0.02883433,"about_ca_topic_score_gemma":0.120296225,"teacher_disagreement_score":0.02883433,"about_ca_system_score_codex":0.0008417082,"about_ca_system_score_gemma":0.0005400286,"threshold_uncertainty_score":0.057332993},"labels":[],"label_agreement":null},{"id":"W7162145287","doi":"10.82308/7559","title":"Identification of nutritional profiles associated with lower predicted glycemic load among potato cultivars","year":2011,"lang":"en","type":"dissertation","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Glycemic index; Glycemic; Glycemic load; Starch; Cultivar; Resistant starch","score_opus":0.012468053465682577,"score_gpt":0.23638864341831903,"score_spread":0.22392058995263645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7162145287","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99957997,0.000049465845,0.000056381166,0.0000050912895,6.8351784e-7,0.0000023302555,0.00013634234,0.0000022049333,0.00016749359],"genre_scores_gemma":[0.99864894,0.00007211239,0.00024849884,0.000011558136,7.1794886e-7,0.000003767635,0.00046739596,0.0000048949705,0.0005420878],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998864,0.000011402968,0.0000057497614,0.00004768296,0.000025906387,0.000022910759],"domain_scores_gemma":[0.99975127,0.000032482436,0.00007400427,0.000016175269,0.000072868745,0.000053237945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016367948,0.00022999871,0.00023218931,0.00037815253,0.0003633742,0.0006132442,0.00014460678,0.00018112185,0.0006689519],"category_scores_gemma":[0.00035128486,0.00012066966,0.00016698061,0.0005973707,0.00021632182,0.00013321216,0.00021135167,0.00031526524,0.00012008402],"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":[0.0020022995,0.00020900546,0.7483329,0.00006611159,0.00020676146,0.00019159986,0.0011505457,0.00022669701,0.23458521,0.00006185423,0.00019662183,0.012770437],"study_design_scores_gemma":[0.000002468025,0.00007082463,0.99801457,0.00000212668,0.000018000195,0.000041941406,0.00017894375,0.0001492527,0.0013956125,0.000007806056,0.00011529064,0.000003054407],"about_ca_topic_score_codex":0.099134974,"about_ca_topic_score_gemma":0.16480199,"teacher_disagreement_score":0.099134974,"about_ca_system_score_codex":0.0007598056,"about_ca_system_score_gemma":0.00042714886,"threshold_uncertainty_score":0.1971159},"labels":[],"label_agreement":null},{"id":"W7162521276","doi":"10.7290/utiapub/w926d","title":"Diabetes and Plate Method","year":2020,"lang":"","type":"article","venue":"","topic":"Food composition and properties","field":"Nursing","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":"Diabetes mellitus; Blood sugar; Quarter (Canadian coin); Sugar; Balance (ability)","score_opus":0.04228012570141292,"score_gpt":0.2783433854379013,"score_spread":0.2360632597364884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7162521276","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":[0.012076197,0.011136567,0.038520932,0.024394158,0.018266633,0.0031774754,0.010737039,0.0052285767,0.87646246],"genre_scores_gemma":[0.046708077,0.012359087,0.108202755,0.027969042,0.002319853,0.006109245,0.008117649,0.0018156124,0.7863988],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981007,0.0005806468,0.00013574152,0.00024128443,0.0007586992,0.00018287126],"domain_scores_gemma":[0.9979873,0.00052437343,0.00011746025,0.00023561616,0.00070052186,0.00043485692],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001843633,0.0006504708,0.0003953746,0.0012494214,0.0008311345,0.0019810682,0.0011698378,0.0013812588,0.15358864],"category_scores_gemma":[0.00733509,0.00035115826,0.00071275805,0.00096961984,0.00042537454,0.00092455203,0.0020007323,0.0022218935,0.048870564],"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":[0.00035949965,0.00036713033,0.0020908965,0.00044477754,0.000019353542,0.00026081575,0.00029059077,0.00008612635,0.0004880749,0.0070282784,0.50894386,0.47962055],"study_design_scores_gemma":[0.00012256681,0.0001685911,0.0044429684,0.000547284,0.000024298532,0.0010929658,0.00037628954,0.00014971712,0.0006185731,0.0021632295,0.9902506,0.00004296046],"about_ca_topic_score_codex":0.0045134355,"about_ca_topic_score_gemma":0.006651858,"teacher_disagreement_score":0.15358864,"about_ca_system_score_codex":0.0008171577,"about_ca_system_score_gemma":0.0021369879,"threshold_uncertainty_score":0.51380515},"labels":[],"label_agreement":null},{"id":"W7165708299","doi":"","title":"Effect of different growth stages on nutritional quality of feed oats","year":2023,"lang":"zh","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food composition and properties","field":"Nursing","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":"Hay; Yield (engineering); Fiber; Neutral Detergent Fiber; Avena; Dry matter","score_opus":0.27756595862717864,"score_gpt":0.5493694070540575,"score_spread":0.2718034484268788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7165708299","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988921,0.00031434302,0.00013499832,0.000014330664,0.0000050372428,0.0000099888475,0.00017168243,0.0000075964117,0.00044997403],"genre_scores_gemma":[0.995146,0.00026165496,0.00046054364,0.00005359937,0.000003048903,0.000020537364,0.00073862914,0.000017311537,0.0032988016],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998392,0.000021076943,0.000013319659,0.00004502117,0.000040436382,0.0000409627],"domain_scores_gemma":[0.9995571,0.000055858705,0.00008259658,0.00002127104,0.000099977515,0.0001832293],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016390313,0.00044275165,0.00030033247,0.00038943175,0.0003418387,0.0006478562,0.00018936048,0.00023370604,0.00093578966],"category_scores_gemma":[0.0002599209,0.00018092214,0.00035628743,0.00030130614,0.00023969462,0.00032140838,0.00029191197,0.0005098155,0.00014574843],"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":[0.0014624113,0.00006371437,0.008525709,0.00005297316,0.000036675377,0.00014446831,0.000109873115,0.000053364452,0.98791796,0.000018363704,0.000033588913,0.0015808644],"study_design_scores_gemma":[0.00004327283,0.0015027567,0.812966,0.000016019609,0.00011453761,0.00015766008,0.00054703135,0.00058307115,0.18189755,0.000031110754,0.0020952572,0.000045716988],"about_ca_topic_score_codex":0.044264596,"about_ca_topic_score_gemma":0.08647545,"teacher_disagreement_score":0.044264596,"about_ca_system_score_codex":0.0013018481,"about_ca_system_score_gemma":0.0005075291,"threshold_uncertainty_score":0.08801389},"labels":[],"label_agreement":null},{"id":"W797702625","doi":"10.1016/j.apt.2015.06.008","title":"Packing density of irregular shape particles: DEM simulations applied to anode-grade coke aggregates","year":2015,"lang":"en","type":"article","venue":"Advanced Powder Technology","topic":"Food composition and properties","field":"Nursing","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":"Alcoa (Canada); Natural Sciences and Engineering Research Council; Université Laval","funders":"","keywords":"Coke; Sphere packing; Materials science; Atomic packing factor; Discrete element method; Aggregate (composite); Particle (ecology); Particle-size distribution; Anode; Composite material; Particle density; Work (physics); Particle size; Chemical engineering; Metallurgy; Mechanics; Volume (thermodynamics); Mechanical engineering; Crystallography; Chemistry; Engineering; Thermodynamics; Physics; Electrode","score_opus":0.029108948296455644,"score_gpt":0.2784140127417255,"score_spread":0.24930506444526987,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W797702625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9739352,0.00024783972,0.0065426454,0.00044587997,0.000075655225,0.000060514532,0.0011888602,0.00016531839,0.01733808],"genre_scores_gemma":[0.9961959,0.000083856656,0.0019856223,0.00005676872,0.000016097496,0.000041001862,0.00038015484,0.000047544992,0.0011930095],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99983454,0.000030358588,0.0000089412115,0.000025118135,0.0000395195,0.00006142074],"domain_scores_gemma":[0.9985019,0.00084222923,0.000085642576,0.00011531109,0.00030376168,0.00015122099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006312221,0.00051753485,0.0008590034,0.0007497611,0.0011769588,0.0009951569,0.0011585382,0.0022482022,0.0038355885],"category_scores_gemma":[0.0026725864,0.00068630907,0.0008317933,0.0011283755,0.0008605398,0.0009580723,0.0005801357,0.0010485147,0.00037521368],"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":[0.00011277337,0.000058556685,0.0023819976,0.000043142703,0.000019656052,0.00015950469,0.00006902579,0.9934229,0.00094307493,0.0013434798,0.00047267295,0.0009732072],"study_design_scores_gemma":[0.000029380464,0.000021498978,0.0009782888,0.0000069229964,0.000006051108,0.000010968098,0.000045011373,0.9979547,0.00040168408,0.00035725193,0.00018008618,0.000008117782],"about_ca_topic_score_codex":0.036668144,"about_ca_topic_score_gemma":0.017210752,"teacher_disagreement_score":0.036668144,"about_ca_system_score_codex":0.0017510818,"about_ca_system_score_gemma":0.0014094308,"threshold_uncertainty_score":0.072909415},"labels":[],"label_agreement":null},{"id":"W834912446","doi":"10.1096/fasebj.29.1_supplement.922.18","title":"Avenanthramide‐Enriched Oats Have an Anti‐Inflammatory Action: A Pilot Clinical Trial","year":2015,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","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":"Agriculture and Agri-Food Canada","funders":"American Association of Family and Consumer Sciences; U.S. Department of Agriculture","keywords":"Avena; Placebo; Beta-glucan; Medicine; Inflammation; Food science; Bran; Antioxidant; Functional food; Internal medicine; Endocrinology; Chemistry; Biology; Biochemistry; Glucan; Raw material","score_opus":0.24333552413878032,"score_gpt":0.39099472745640973,"score_spread":0.1476592033176294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W834912446","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98878855,0.005239228,0.0003698204,0.0005575241,0.0002955199,0.0026125568,0.00068166986,0.000092216025,0.0013627886],"genre_scores_gemma":[0.98535466,0.004480396,0.0011776746,0.0011658972,0.00054492237,0.0029884623,0.0009376239,0.00001653087,0.0033338452],"study_design_codex":"randomized_trial","study_design_gemma":"randomized_trial","domain_scores_codex":[0.9996941,0.00011589112,0.000023236918,0.00006038728,0.000026046535,0.00008025063],"domain_scores_gemma":[0.99948263,0.00010954734,0.00007977777,0.000045318833,0.000044826662,0.00023785804],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012704622,0.001511286,0.00227543,0.00033699183,0.00046460304,0.00085734006,0.00078299956,0.0019323804,0.004476188],"category_scores_gemma":[0.00072639756,0.0005335769,0.0016681626,0.00042456476,0.0011392962,0.0008791068,0.00031897635,0.0025205896,0.0007195844],"study_design_candidate":"randomized_trial","study_design_consensus":"randomized_trial","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.9306461,0.025270713,0.00083987706,0.001218851,0.00081413216,0.0001726824,0.00008649742,0.00019885632,0.017678251,0.000103502534,0.00093501265,0.022035543],"study_design_scores_gemma":[0.72621125,0.2674419,0.003535563,0.000040206134,0.000382483,0.000077158125,0.000036622976,0.00022707877,0.0010651045,0.0000767536,0.00088998245,0.00001598533],"about_ca_topic_score_codex":0.0006111947,"about_ca_topic_score_gemma":0.0014246019,"teacher_disagreement_score":0.004476188,"about_ca_system_score_codex":0.00041004992,"about_ca_system_score_gemma":0.0008162996,"threshold_uncertainty_score":0.014974356},"labels":[],"label_agreement":null},{"id":"W913500161","doi":"10.1016/b978-0-08-100868-3.00003-2","title":"Understanding Starch Structure and Functionality","year":2017,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food composition and properties","field":"Nursing","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 Saskatchewan","funders":"","keywords":"Amylopectin; Syneresis; Starch; Amylose; Retrogradation (starch); Food science; Ingredient; Crystallinity; Chemistry","score_opus":0.09514820309130036,"score_gpt":0.2759975530776878,"score_spread":0.18084934998638746,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W913500161","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":[0.018074378,0.1460754,0.048139773,0.0031293058,0.002023297,0.0000327848,0.0002771606,0.00049298326,0.78175485],"genre_scores_gemma":[0.04371569,0.09764437,0.021002078,0.0010667737,0.00050497253,0.000075453136,0.0004340571,0.00023739542,0.8353193],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999467,0.0000054279035,0.000002029813,0.000015392492,0.000024715007,0.000005749725],"domain_scores_gemma":[0.99997103,0.000012670849,0.0000019095855,0.000003730385,0.0000067799733,0.0000038319313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015621916,0.00087924715,0.00035641144,0.00079951965,0.00038327588,0.0019374774,0.00045365703,0.00081948796,0.028649233],"category_scores_gemma":[0.00020572632,0.00030435086,0.00031014858,0.00072910613,0.0008060176,0.002315406,0.00092169666,0.0011487566,0.008395879],"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":[0.000046174122,0.00007869973,0.00037724318,0.000712778,0.000016752114,0.0002914409,0.0011059771,0.00092169066,0.027946072,0.1431326,0.043076854,0.78229374],"study_design_scores_gemma":[0.000006046961,0.000048984755,0.001604775,0.0006396642,0.000015693257,0.0006802897,0.00069736,0.0011519551,0.005871355,0.14556639,0.8436948,0.00002260717],"about_ca_topic_score_codex":0.0013845124,"about_ca_topic_score_gemma":0.0020572736,"teacher_disagreement_score":0.028649233,"about_ca_system_score_codex":0.0006078019,"about_ca_system_score_gemma":0.0004373536,"threshold_uncertainty_score":0.09584123},"labels":[],"label_agreement":null},{"id":"W933220663","doi":"10.1096/fasebj.27.1_supplement.1078.11","title":"Barley beta‐Glucan Consumption Decreases Serum Cholesterol Level and Increases 7 alpha‐Hydroxy‐4‐Cholesten‐3‐One Level in Hypercholesterolemic Adults","year":2013,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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 Guelph; University of Manitoba","funders":"","keywords":"Cholesterol; Bile acid; Internal medicine; Metabolism; Beta-glucan; Chemistry; Endocrinology; Crossover study; Glucan; Cholesterol lowering; Food science; Biochemistry; Biology; Medicine","score_opus":0.05597516709981832,"score_gpt":0.2562906436880073,"score_spread":0.200315476588189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W933220663","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994968,0.00022930212,0.00007241707,0.000032523476,0.000015700261,0.000024957431,0.000039893042,0.0000110613455,0.000077203],"genre_scores_gemma":[0.99748623,0.0003660544,0.00045678322,0.00011333707,0.000024608738,0.000076421435,0.00018797243,0.0000055587197,0.001282979],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998252,0.00006616259,0.000016607033,0.000031225998,0.000025634077,0.000035316203],"domain_scores_gemma":[0.9997458,0.000034910576,0.000059549468,0.00002305937,0.000020486379,0.00011620368],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003912521,0.00059636997,0.00089698756,0.00020835597,0.00025095986,0.00027667286,0.00024367202,0.00051285664,0.0014581576],"category_scores_gemma":[0.0003810915,0.00037030925,0.0003434907,0.00017848017,0.0003884499,0.00024303442,0.00018470496,0.0007911432,0.00023588535],"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":[0.4439917,0.021950807,0.009953937,0.0003473172,0.0005631979,0.00013438934,0.00018588759,0.00015273789,0.4961437,0.000048386344,0.00049332145,0.026034646],"study_design_scores_gemma":[0.04393294,0.5953888,0.28240073,0.00005453812,0.00089410576,0.00029234626,0.00024358925,0.0012163415,0.07367731,0.0001339203,0.0017262343,0.00003920363],"about_ca_topic_score_codex":0.0013204883,"about_ca_topic_score_gemma":0.0017511277,"teacher_disagreement_score":0.0014581576,"about_ca_system_score_codex":0.00021980892,"about_ca_system_score_gemma":0.00028331313,"threshold_uncertainty_score":0.004878044},"labels":[],"label_agreement":null},{"id":"W969130834","doi":"","title":"The Feeding value of Canadian Western Barley for Bacon Hogs1","year":2016,"lang":"en","type":"article","venue":"Scientific Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":1,"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":"Value (mathematics); Mathematics; Animal science; Agronomy; Biology; Statistics","score_opus":0.01634204724667341,"score_gpt":0.21843328132596598,"score_spread":0.20209123407929258,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W969130834","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994214,0.0005765174,0.000062788706,0.0001440272,0.000013340125,0.0000059708086,0.00038799384,0.0000050408116,0.0045903637],"genre_scores_gemma":[0.99243706,0.00061940297,0.00039976803,0.00011209997,0.000005351781,0.0000046704226,0.00050541613,0.000011319947,0.005904976],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959964,0.000034494533,0.0000070252804,0.00006312601,0.00016647244,0.00012931251],"domain_scores_gemma":[0.9989755,0.00008015441,0.00011595988,0.000025997077,0.00047195208,0.00033047132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057312887,0.0004247949,0.00024812005,0.0011167806,0.004182786,0.0015353404,0.00069353107,0.00046474766,0.0031546673],"category_scores_gemma":[0.0009856955,0.00016901319,0.00024115782,0.0014825319,0.0010225158,0.0002692642,0.00040654247,0.00038316686,0.00045592934],"study_design_candidate":"bench_or_experimental","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":[0.0071602366,0.00039502082,0.7726654,0.0003231802,0.00028518753,0.0010965414,0.0058891755,0.0003992191,0.11075184,0.001183694,0.0062997914,0.093550704],"study_design_scores_gemma":[0.000005601303,0.0001742084,0.9916475,0.000025961865,0.000028086168,0.000094640614,0.0025072615,0.00010848644,0.0020005032,0.000060133658,0.0033297886,0.000017751267],"about_ca_topic_score_codex":0.9326776,"about_ca_topic_score_gemma":0.98348755,"teacher_disagreement_score":0.06732237,"about_ca_system_score_codex":0.01384227,"about_ca_system_score_gemma":0.0075210137,"threshold_uncertainty_score":0.13543767},"labels":[],"label_agreement":null},{"id":"W9937587","doi":"10.31274/ans_air-180814-1363","title":"Identifying Dietary Fiber Components that Best Predict the Digestible and Metabolizable Energy Content in Nine Corn Co-Products Fed to Growing Pigs","year":2014,"lang":"en","type":"report","venue":"","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"Iowa State University; National Pork Board","keywords":"Bran; Food science; Chemistry; Corn gluten meal; Xylose; Distillers grains; Monosaccharide; Gluten; Meal; Polysaccharide; Arabinose; Corn starch; Starch; Dietary fiber; Soybean meal; Fermentation; Raw material; Biochemistry","score_opus":0.16836585260687206,"score_gpt":0.30509361761785264,"score_spread":0.13672776501098058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W9937587","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995834,0.000025370933,0.00027484776,0.0000031930974,0.0000010301407,0.000012913904,0.00005418214,0.0000024168135,0.000042622654],"genre_scores_gemma":[0.9953112,0.00006887102,0.0034667042,0.000027212725,0.0000023526352,0.000051171715,0.000588651,0.0000062671284,0.00047753722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99977607,0.000043659482,0.000022379654,0.00008296444,0.000044490367,0.000030443962],"domain_scores_gemma":[0.9994468,0.00024492224,0.00010832214,0.000022522672,0.00008413585,0.00009328313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090443087,0.0005182089,0.00043818215,0.00056696514,0.00028866067,0.00041396832,0.00019081935,0.00052091957,0.0003149663],"category_scores_gemma":[0.00063745974,0.00031503147,0.0002933015,0.0002816804,0.00033541743,0.00033704937,0.00017009366,0.00032767613,0.00015197376],"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":[0.01158967,0.0030844857,0.44665554,0.00012798645,0.00021120484,0.00034372724,0.00029785297,0.001712479,0.51783067,0.000042837153,0.00011629762,0.017987266],"study_design_scores_gemma":[0.0001035252,0.011931092,0.91314256,0.000013036392,0.00016381902,0.00023434681,0.00024116837,0.00508897,0.06873277,0.00003467352,0.00028946743,0.000024681698],"about_ca_topic_score_codex":0.004026251,"about_ca_topic_score_gemma":0.0077345422,"teacher_disagreement_score":0.004026251,"about_ca_system_score_codex":0.00046498186,"about_ca_system_score_gemma":0.00028134923,"threshold_uncertainty_score":0.008005679},"labels":[],"label_agreement":null},{"id":"W99961654","doi":"10.1007/978-1-4614-5425-0_8","title":"Sourdough: A Tool to Improve Bread Structure","year":2012,"lang":"en","type":"book-chapter","venue":"","topic":"Food composition and properties","field":"Nursing","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 Alberta","funders":"","keywords":"Food science; Flavor; Fermentation; Yeast; Chemistry; Lactic acid; Bread making; Bacteria; Biochemistry; Biology","score_opus":0.017488208690533795,"score_gpt":0.23328891642192803,"score_spread":0.21580070773139423,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W99961654","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":[0.03502624,0.17294559,0.13740969,0.006477538,0.0054680035,0.00030749995,0.00089017197,0.0023171385,0.63915807],"genre_scores_gemma":[0.038738962,0.0678344,0.08846934,0.0025084435,0.00049811316,0.0001765024,0.0006564367,0.0011707988,0.79994714],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990547,0.000010283368,0.000003915575,0.000017288341,0.000055122622,0.000007934543],"domain_scores_gemma":[0.99995434,0.000019939129,0.0000026317434,0.000004967457,0.0000132409805,0.000004836871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026265995,0.0008485367,0.00046824347,0.001237783,0.00059045036,0.001201354,0.0007059204,0.0006368012,0.021777906],"category_scores_gemma":[0.00030347035,0.00023396891,0.0003985794,0.0010722204,0.00039132097,0.0012458396,0.0009539216,0.0010444849,0.005639397],"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":[0.0000978356,0.00011998483,0.00029973433,0.0009862575,0.000013344864,0.00021813145,0.0007134168,0.0005219501,0.023881577,0.020265417,0.052571498,0.9003109],"study_design_scores_gemma":[0.000014520253,0.00012936356,0.0021749288,0.00047291795,0.00003309628,0.0007277752,0.00032220906,0.0007044206,0.008663777,0.011669233,0.9750601,0.000027640664],"about_ca_topic_score_codex":0.0015410138,"about_ca_topic_score_gemma":0.0041730455,"teacher_disagreement_score":0.021777906,"about_ca_system_score_codex":0.00041714992,"about_ca_system_score_gemma":0.000506119,"threshold_uncertainty_score":0.07285434},"labels":[],"label_agreement":null}]}