{"meta":{"query_hash":"41eef107c24b","filters":{"venue":"ACS Food Science & Technology"},"cohort_total":44,"direct_labels_cover":0,"predictions_cover":44,"exported":44,"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/41eef107c24b","api":"https://metacan.xera.ac/api/v1/cohort?venue=ACS+Food+Science+%26+Technology"},"results":[{"id":"W3116730394","doi":"10.1021/acsfoodscitech.0c00085","title":"Development of a Polymerase Chain Reaction Lateral Flow Immunoassay for Rapid Authentication of Venison in Food Products","year":2020,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; Tianjin Normal University; Ministry of Science and Technology of the People's Republic of China","keywords":"Agarose gel electrophoresis; Chromatography; Agarose; Polymerase chain reaction; Amplicon; Immunoassay; Detection limit; Chemistry; Molecular biology; Biology; Biochemistry; DNA; Antibody; Genetics; Gene","score_opus":0.028951489505360237,"score_gpt":0.2670534347981799,"score_spread":0.23810194529281964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3116730394","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":[0.21680233,0.007574906,0.7674299,0.0003105461,0.0003585861,0.00071788626,0.0005485313,0.002480129,0.0037771657],"genre_scores_gemma":[0.39505294,0.0028039198,0.5952804,0.0003584276,0.00011851417,0.0007130381,0.0008172368,0.000079625555,0.004775964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984132,0.0004391082,0.000079164056,0.00046484856,0.0004849197,0.00011873941],"domain_scores_gemma":[0.99905974,0.00041048386,0.00016946945,0.00007206518,0.00022561655,0.00006273624],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014776805,0.0011701611,0.00060250284,0.0010351944,0.00019363404,0.0005759855,0.0008641528,0.001092074,0.0008167883],"category_scores_gemma":[0.0017802515,0.00056946016,0.00043560416,0.0003054715,0.00056305085,0.0005806443,0.000489427,0.00084935536,0.0006255899],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000066933,0.00004728392,0.0009835658,0.00014583794,0.000012798006,0.00007468682,0.000032049637,0.00021173248,0.9827779,0.00015768253,0.000121463265,0.015368048],"study_design_scores_gemma":[0.000025130932,0.00053482864,0.0030508789,0.00003446285,0.000035951394,0.00079437776,0.00004725352,0.012228995,0.9784,0.00014538864,0.0046544536,0.000048346617],"about_ca_topic_score_codex":0.00042493647,"about_ca_topic_score_gemma":0.000811734,"teacher_disagreement_score":0.0014776805,"about_ca_system_score_codex":0.00034136663,"about_ca_system_score_gemma":0.00035295507,"threshold_uncertainty_score":0.007814765},"labels":[],"label_agreement":null},{"id":"W3182219142","doi":"10.1021/acsfoodscitech.1c00101","title":"Immobilized Reporter Phage on Electrospun Polymer Fibers for Improved Capture and Detection of <i>Escherichia coli</i> O157:H7","year":2021,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Biosensors and Analytical Detection","field":"Engineering","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 Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Alberta Agriculture and Forestry","keywords":"Escherichia coli; Bacteriophage; Microbiology; Bacteria; Tryptic soy broth; Biosensor; Pathogen; Foodborne pathogen; Chemistry; Chromatography; Biology; Biochemistry","score_opus":0.005623910886630109,"score_gpt":0.20885945189101088,"score_spread":0.20323554100438077,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3182219142","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9688756,0.0010389461,0.028189553,0.000081815466,0.000054755295,0.000058825146,0.00011962302,0.000327002,0.0012540021],"genre_scores_gemma":[0.9609758,0.0010065988,0.03530298,0.00007668847,0.00003206906,0.00006613999,0.00017927929,0.000051639523,0.00230875],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998078,0.000023453167,0.000009935016,0.000053661188,0.00007987171,0.000025438465],"domain_scores_gemma":[0.9998018,0.00004912462,0.00006368917,0.000013254462,0.000043901186,0.000028341381],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022773823,0.00043488102,0.00017146918,0.00025183544,0.000101513506,0.00027460072,0.00032243313,0.00045016193,0.00041735894],"category_scores_gemma":[0.00025497432,0.00021268326,0.0002037325,0.0001437422,0.00015794569,0.0003314906,0.00023992578,0.00028986996,0.00024855335],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010434137,0.0000072916864,0.00003996961,0.000010867845,0.0000011858742,0.00001707821,0.0000043726905,0.000045416895,0.99900657,0.000013539668,0.000007560925,0.00083564693],"study_design_scores_gemma":[0.000005492019,0.00011223604,0.0012004982,0.000004604895,0.000004792381,0.000078352496,0.000010528774,0.0019745152,0.99604297,0.000012409678,0.0005479328,0.0000056990657],"about_ca_topic_score_codex":0.00031071506,"about_ca_topic_score_gemma":0.0005401604,"teacher_disagreement_score":0.00045016193,"about_ca_system_score_codex":0.00016062928,"about_ca_system_score_gemma":0.00011347964,"threshold_uncertainty_score":0.0013961792},"labels":[],"label_agreement":null},{"id":"W3201533411","doi":"10.1021/acsfoodscitech.1c00167","title":"Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan","year":2021,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Alberta Innovates; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Pea protein; Carrageenan; Chemical engineering; Protein aggregation; Aggregate (composite); Chemistry; Soy protein; Protein isolate; Fourier transform infrared spectroscopy; Homogeneous; Transmission electron microscopy; Scanning electron microscope; Materials science; Chromatography; Food science; Biochemistry; Composite material","score_opus":0.028040834006955333,"score_gpt":0.24295076998306558,"score_spread":0.21490993597611024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201533411","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99323785,0.0015211942,0.0040104184,0.00005213649,0.000022263002,0.000024968358,0.00009053715,0.000055059016,0.0009855055],"genre_scores_gemma":[0.9959954,0.00046108098,0.0023142912,0.000039454502,0.0000064669657,0.000022885026,0.00010149781,0.00001184483,0.0010470856],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998853,0.000015210026,0.000009567818,0.00003035434,0.000033062137,0.000026604612],"domain_scores_gemma":[0.9998696,0.000021859023,0.00005726848,0.000008482549,0.000021121228,0.000021724934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013354755,0.00032956843,0.00016453807,0.00012737395,0.00012564493,0.00017096665,0.00010272323,0.00018336081,0.00051374343],"category_scores_gemma":[0.00015246012,0.00013220425,0.00019244573,0.00008589132,0.00016038699,0.00024482547,0.00016119759,0.00039155773,0.00013193525],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008404965,0.0000019058485,0.000029114939,0.00001457013,0.000001866092,0.000013105685,0.000009893756,0.000011942949,0.99975175,0.000010466475,0.0000034592274,0.00014346492],"study_design_scores_gemma":[0.0000032186856,0.000082998646,0.002374054,0.0000040721384,0.000007606566,0.00006418393,0.00001821879,0.0002561981,0.9965407,0.000023720531,0.0006211387,0.000003846275],"about_ca_topic_score_codex":0.0004494746,"about_ca_topic_score_gemma":0.00087908003,"teacher_disagreement_score":0.00051374343,"about_ca_system_score_codex":0.00012326663,"about_ca_system_score_gemma":0.00010540796,"threshold_uncertainty_score":0.0017185807},"labels":[],"label_agreement":null},{"id":"W3206871152","doi":"10.1021/acsfoodscitech.1c00248","title":"Uses of Cellular Agriculture in Plant-Based Meat Analogues for Improved Palatability","year":2021,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Palatability; Business; Agriculture; Production (economics); Population; Consumption (sociology); Biotechnology; Food science; Agricultural science; Biology; Economics","score_opus":0.009332978302580716,"score_gpt":0.21695295472774562,"score_spread":0.2076199764251649,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206871152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.47539538,0.37429646,0.08586883,0.0034650401,0.0015246861,0.00022540911,0.0010637875,0.00066833466,0.05749206],"genre_scores_gemma":[0.82452846,0.11169763,0.043606244,0.0013025781,0.00020410192,0.00015821969,0.0007842578,0.00014456989,0.017574009],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998834,0.000022362727,0.00000696043,0.000032929158,0.00003374694,0.000020589096],"domain_scores_gemma":[0.99991345,0.000023649489,0.00001855696,0.000008506633,0.000022968063,0.000012812982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022487067,0.00031301606,0.0002558615,0.00029341842,0.00019081244,0.0006168784,0.0002953353,0.00046880243,0.0016607074],"category_scores_gemma":[0.00015764943,0.00013341976,0.0004949485,0.00022212473,0.0003074979,0.0005889912,0.0004033635,0.00072632835,0.0007145968],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010794801,0.00008756065,0.00029751786,0.0017432581,0.000031090687,0.00033676237,0.00010302309,0.0006032185,0.9445416,0.0043944637,0.0011321398,0.04662137],"study_design_scores_gemma":[0.000015894098,0.0008496407,0.0018423822,0.00024278232,0.0000998555,0.00075015397,0.00018584292,0.0015223263,0.7737075,0.0022543424,0.21849218,0.000036999252],"about_ca_topic_score_codex":0.00021332056,"about_ca_topic_score_gemma":0.00057169946,"teacher_disagreement_score":0.0016607074,"about_ca_system_score_codex":0.00035978208,"about_ca_system_score_gemma":0.00014563397,"threshold_uncertainty_score":0.0055556297},"labels":[],"label_agreement":null},{"id":"W4206718130","doi":"10.1021/acsfoodscitech.1c00295","title":"Assessment of Preparation Methods to Produce a Postharvest Spinach Wash Water Model for Sanitizer Validation Studies and Comparison of Sanitizer Quantitation Methods","year":2022,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","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":"National Institute of Food and Agriculture; Department of Food Science, University of Massachusetts Amherst","keywords":"Hand sanitizer; Chlorine; Turbidity; Titration; Environmental science; Chemistry; Pulp and paper industry; Water quality; Food science; Engineering; Organic chemistry","score_opus":0.18100907644995548,"score_gpt":0.5157526456619513,"score_spread":0.3347435692119959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206718130","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7343624,0.0031856801,0.24531068,0.00086613774,0.00032220947,0.005736464,0.0025358284,0.0007958214,0.006884696],"genre_scores_gemma":[0.6223255,0.0043984503,0.3581467,0.0004630513,0.000055131186,0.004209457,0.0037785377,0.00044363394,0.006179537],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.995387,0.0011262803,0.0004250316,0.00065451395,0.0021605561,0.00024666573],"domain_scores_gemma":[0.996139,0.00092753035,0.00058336905,0.00047707575,0.001745798,0.00012714567],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007745338,0.001156766,0.00060860557,0.0010647172,0.00071984436,0.001769838,0.0011316933,0.0012693965,0.001824507],"category_scores_gemma":[0.0075835763,0.00040557495,0.00090849015,0.0007720157,0.0007705431,0.0012597146,0.0012423877,0.0012278295,0.0007461651],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00053338817,0.00088478177,0.005893709,0.00081848213,0.0000788477,0.00006256275,0.0003289403,0.0023369323,0.9450165,0.00075667264,0.0005284742,0.042760603],"study_design_scores_gemma":[0.00005375186,0.0047154985,0.01056676,0.0001943344,0.00014184396,0.00012941832,0.00042987076,0.00565445,0.9667285,0.00036063878,0.010971917,0.000053015396],"about_ca_topic_score_codex":0.0041171983,"about_ca_topic_score_gemma":0.0071612257,"teacher_disagreement_score":0.007745338,"about_ca_system_score_codex":0.0014567516,"about_ca_system_score_gemma":0.0020946027,"threshold_uncertainty_score":0.040961742},"labels":[],"label_agreement":null},{"id":"W4285006389","doi":"10.1021/acsfoodscitech.2c00129","title":"Amperometric Determination of Xanthine Using Nanostructured NiO Electrodes Loaded with Xanthine Oxidase","year":2022,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Electrochemical sensors and biosensors","field":"Engineering","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":"Queen's University; National Research Council Canada; National Institute for Nanotechnology; University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amperometry; Xanthine oxidase; Non-blocking I/O; Xanthine; Electrode; Materials science; Chemistry; Chromatography; Biochemistry; Enzyme; Electrochemistry; Catalysis","score_opus":0.007283983328474096,"score_gpt":0.20784447936972883,"score_spread":0.20056049604125473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4285006389","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9598722,0.0036269662,0.034190696,0.00018495259,0.00014648728,0.00008060332,0.00021528293,0.0002567193,0.0014262273],"genre_scores_gemma":[0.9293129,0.002623255,0.06394025,0.00015783316,0.0000569923,0.00016365538,0.00039724685,0.000034983754,0.0033129125],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995585,0.00005757579,0.00004683406,0.0001502528,0.00015109844,0.000035753983],"domain_scores_gemma":[0.99978155,0.00006594988,0.000045983117,0.0000200489,0.00006265386,0.000023709414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037289088,0.0006328147,0.00051790325,0.00025613682,0.00018979883,0.00037644117,0.0007987904,0.0007061003,0.00037661794],"category_scores_gemma":[0.0006274819,0.00036554472,0.00024203454,0.00030205914,0.00029804683,0.0005697897,0.00038029958,0.0006093868,0.00022182315],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012814295,0.00000631112,0.000033250464,0.000018467477,0.0000020635714,0.000012370899,0.000010479938,0.000014719023,0.99938,0.000013766689,0.0000043372215,0.00049143133],"study_design_scores_gemma":[0.000005904148,0.00010671825,0.0006156757,0.000004580473,0.0000094409315,0.00007996335,0.000021154076,0.0014256287,0.99723697,0.000028979868,0.00045970353,0.000005257291],"about_ca_topic_score_codex":0.00037336754,"about_ca_topic_score_gemma":0.0008475282,"teacher_disagreement_score":0.0007987904,"about_ca_system_score_codex":0.00033902438,"about_ca_system_score_gemma":0.00015990536,"threshold_uncertainty_score":0.0024598837},"labels":[],"label_agreement":null},{"id":"W4311904976","doi":"10.1021/acsfoodscitech.2c00289","title":"Cellulose Nanocrystals Examined by Atomic Force Microscopy: Applications and Fundamentals","year":2022,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Advanced Cellulose Research Studies","field":"Materials Science","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"","keywords":"Characterization (materials science); Nanotechnology; Materials science; Atomic force microscopy; Nanoscopic scale; Particle (ecology); Nanoparticle","score_opus":0.01409063057895172,"score_gpt":0.28759777843596,"score_spread":0.2735071478570083,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311904976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.53058887,0.1528973,0.26025614,0.0030454423,0.0005231287,0.00050047325,0.002096932,0.00092067634,0.049170986],"genre_scores_gemma":[0.7040269,0.06435212,0.22248064,0.00045378783,0.00021398308,0.00022355153,0.0006500378,0.00007334619,0.007525563],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99953187,0.000050929848,0.000030732226,0.00008230883,0.00026338146,0.00004087215],"domain_scores_gemma":[0.99974996,0.000088693705,0.000034050863,0.000019725838,0.000084715386,0.000022770979],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00076251844,0.0004837326,0.00028095624,0.0010431976,0.0003422166,0.0006240737,0.00051939744,0.00085884985,0.0008756442],"category_scores_gemma":[0.00048832566,0.0003100791,0.00022477827,0.00061346224,0.0003074973,0.0006752087,0.00027049283,0.0005343693,0.00046567607],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029959454,0.00003475384,0.00078553194,0.00042180618,0.0000091069305,0.00011024627,0.00007109371,0.00016905209,0.9703663,0.0011511828,0.00034267135,0.026508229],"study_design_scores_gemma":[0.0000051558995,0.000089737965,0.005106147,0.00007046529,0.0000168499,0.0007448977,0.00010327595,0.0046786605,0.9711006,0.0008172964,0.01723507,0.00003174194],"about_ca_topic_score_codex":0.0021397034,"about_ca_topic_score_gemma":0.0028801318,"teacher_disagreement_score":0.0021397034,"about_ca_system_score_codex":0.00063017436,"about_ca_system_score_gemma":0.00043753601,"threshold_uncertainty_score":0.0045722127},"labels":[],"label_agreement":null},{"id":"W4313592939","doi":"10.1021/acsfoodscitech.2c00372","title":"Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","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":"McGill University","funders":"McGill University","keywords":"Food waste; Food packaging; Sustainability; Active packaging; Business; Food systems; Environmental science; Environmental economics; Risk analysis (engineering); Waste management; Engineering; Food security; Agriculture","score_opus":0.07854787796446124,"score_gpt":0.2939989967941893,"score_spread":0.21545111882972806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313592939","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":[0.35528508,0.48614687,0.12497363,0.0024763073,0.0011650566,0.0002446644,0.00037299056,0.0010481995,0.028287333],"genre_scores_gemma":[0.7109193,0.21548663,0.06462486,0.0010049533,0.00025836166,0.00012290612,0.00019893625,0.00009001451,0.0072939787],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987936,0.000018463159,0.000008299932,0.000030375644,0.00004278737,0.00002060791],"domain_scores_gemma":[0.99985325,0.00004366568,0.000037005222,0.000009177298,0.000041675306,0.000015225327],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031648547,0.0005330505,0.00032372956,0.00048362356,0.00014488159,0.0007903249,0.00030329335,0.0006329803,0.0007356808],"category_scores_gemma":[0.00034432003,0.00020133983,0.0004468456,0.0003828835,0.00025176798,0.0009942482,0.00045254294,0.00072669523,0.00023034019],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000113444046,0.00008307361,0.00070791156,0.0028850276,0.000056118348,0.00040692103,0.00013026857,0.0009213345,0.840641,0.003093731,0.0015437389,0.14941739],"study_design_scores_gemma":[0.000014502298,0.0008611417,0.0021993231,0.0002566371,0.00014015839,0.00080681354,0.00012258935,0.005005212,0.9252613,0.0011742393,0.06410239,0.000055691533],"about_ca_topic_score_codex":0.00023330418,"about_ca_topic_score_gemma":0.0004243212,"teacher_disagreement_score":0.0007903249,"about_ca_system_score_codex":0.0002569959,"about_ca_system_score_gemma":0.00018523318,"threshold_uncertainty_score":0.0024610758},"labels":[],"label_agreement":null},{"id":"W4327551289","doi":"10.1021/acsfoodscitech.2c00438","title":"Applications of Ultrahigh Performance Liquid Chromatography Electrospray Ionization Q-Orbitrap Mass Spectrometry and QuEChERS for Fingerprinting and Identification of Molecular Markers in Orange Juices","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Food Inspection Agency","funders":"","keywords":"Quechers; Orbitrap; Chemistry; Chromatography; Hesperidin; Orange (colour); Orange juice; Mass spectrometry; Tandem mass spectrometry; Food science; Pesticide residue; Biology","score_opus":0.0075207592465711725,"score_gpt":0.2285592798642392,"score_spread":0.22103852061766804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4327551289","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":[0.8048125,0.005554617,0.17769812,0.00061253784,0.00010807142,0.00057547714,0.0020182747,0.0018806607,0.0067397994],"genre_scores_gemma":[0.7451642,0.003285619,0.23910983,0.00079241063,0.00005042677,0.00034542452,0.0019483422,0.00021153459,0.009092193],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993431,0.00009362887,0.000030984545,0.00024768958,0.000232379,0.000052166313],"domain_scores_gemma":[0.9995202,0.00016360103,0.00010591311,0.000055081993,0.000119637945,0.000035627017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012087655,0.000689173,0.0003319055,0.0014004275,0.00046362224,0.0008275242,0.0005872885,0.00069294905,0.001901396],"category_scores_gemma":[0.0014206148,0.0002449324,0.0003667958,0.0005626233,0.0006191337,0.0010007417,0.00056195393,0.0005368366,0.00045248703],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014593164,0.000023528017,0.002050945,0.000066224384,0.00002986476,0.00009988108,0.000045535973,0.0002357967,0.9805942,0.00036676295,0.00012251196,0.016218873],"study_design_scores_gemma":[0.000027884611,0.00042094654,0.027410747,0.000026871281,0.000065794135,0.0009936726,0.00008213277,0.0075426768,0.9576754,0.000430764,0.0052604545,0.000062751744],"about_ca_topic_score_codex":0.0043751025,"about_ca_topic_score_gemma":0.00956949,"teacher_disagreement_score":0.0043751025,"about_ca_system_score_codex":0.0009933345,"about_ca_system_score_gemma":0.0007245789,"threshold_uncertainty_score":0.008699298},"labels":[],"label_agreement":null},{"id":"W4328121515","doi":"10.1021/acsfoodscitech.2c00397","title":"Prediction of Maple Syrup Quality from Maple Sap with a Plasmonic Tongue and Ordinal Mixed-Effects Modeling","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Plant-Derived Bioactive Compounds","field":"Chemistry","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":"Centre Hospitalier Universitaire Sainte-Justine; Université de Montréal; Regroupement Québécois sur les Matériaux de Pointe","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Maple; Sugar; Electronic tongue; Food science; Chemistry; Brix; Mathematics; Botany; Biology; Taste","score_opus":0.03452285076806187,"score_gpt":0.2579321452211269,"score_spread":0.223409294453065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4328121515","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8148563,0.0003418624,0.18220864,0.00015226565,0.00004098917,0.00013972496,0.0009475625,0.00034899422,0.00096374546],"genre_scores_gemma":[0.97639424,0.00011179647,0.021226011,0.00003347535,0.000009784144,0.0001234612,0.00040954803,0.000016030966,0.0016756465],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99963033,0.00013714982,0.000021219796,0.00011652305,0.00004405528,0.00005063961],"domain_scores_gemma":[0.9989249,0.00080323283,0.00012484664,0.00003757001,0.00008153872,0.000027894963],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015185508,0.0008163864,0.00060042134,0.00053252536,0.00016897211,0.0007468972,0.0006146342,0.00069439574,0.0012698905],"category_scores_gemma":[0.0019346368,0.0003928014,0.0015579676,0.00027902357,0.00033509955,0.00030154665,0.0004343441,0.0008175666,0.00024625257],"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":[0.0011172532,0.0005624871,0.042199776,0.00021445777,0.00045932902,0.00015905916,0.00010152571,0.90472543,0.017455593,0.0015108782,0.00031407794,0.03118007],"study_design_scores_gemma":[0.000007665282,0.00016784169,0.004074001,0.0000035849791,0.000039103994,0.000008044448,0.00001072393,0.99428904,0.0010854382,0.0002089856,0.00009701702,0.000008458106],"about_ca_topic_score_codex":0.005853337,"about_ca_topic_score_gemma":0.004184141,"teacher_disagreement_score":0.005853337,"about_ca_system_score_codex":0.00048223545,"about_ca_system_score_gemma":0.00047729895,"threshold_uncertainty_score":0.011638522},"labels":[],"label_agreement":null},{"id":"W4367836392","doi":"10.1021/acsfoodscitech.3c00084","title":"Postharvest Treatments of Hass Avocado (<i>Persea americana</i> Mill.) and Estimation of Its Quality Using Hyperspectral Imaging (HSI)","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","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":"Natural Sciences and Engineering Research Council of Canada","keywords":"Persea; Postharvest; Hyperspectral imaging; Shelf life; Horticulture; Environmental science; Food science; Chemistry; Biology; Artificial intelligence; Computer science","score_opus":0.050963114075264916,"score_gpt":0.3063830969289416,"score_spread":0.2554199828536767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4367836392","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951696,0.0012430901,0.0024210194,0.00004516813,0.00002202119,0.00002412604,0.0003268981,0.00004815042,0.0006998844],"genre_scores_gemma":[0.99070704,0.00078374794,0.005592188,0.000092616916,0.000008878941,0.000028843506,0.0005886494,0.000029343108,0.0021687348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989605,0.000010737321,0.0000071676473,0.000038617894,0.000033240834,0.000014215281],"domain_scores_gemma":[0.9998361,0.00002972234,0.000060668215,0.000012183921,0.0000417169,0.000019593961],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019306345,0.0003985463,0.00021824207,0.00027808637,0.00015930012,0.00046158562,0.00018789664,0.00027767863,0.00052856957],"category_scores_gemma":[0.00016334551,0.00013027954,0.00037715223,0.0002280696,0.0001574738,0.00028512432,0.00012799891,0.00066490343,0.000115940005],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007588189,0.000013544624,0.00050341594,0.000050222792,0.000009617867,0.000021222351,0.0000141800865,0.00007281036,0.99721116,0.000011850165,0.000014953692,0.0020011885],"study_design_scores_gemma":[0.0000087809785,0.0010691487,0.04538663,0.0000216846,0.00009664103,0.00015440321,0.00012253033,0.0013800743,0.94944173,0.000049408434,0.002250384,0.000018537638],"about_ca_topic_score_codex":0.0024753935,"about_ca_topic_score_gemma":0.0056320806,"teacher_disagreement_score":0.0024753935,"about_ca_system_score_codex":0.000350656,"about_ca_system_score_gemma":0.00014360218,"threshold_uncertainty_score":0.0049219728},"labels":[],"label_agreement":null},{"id":"W4382932180","doi":"10.1021/acsfoodscitech.3c00146","title":"Synergistic Effect of Acarbose–Chlorogenic Acid on α-Glucosidase Inhibition: Kinetics and Interaction Studies Reveal Mixed-Type Inhibition and Denaturant Effect of Chlorogenic Acid","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Natural Antidiabetic Agents Studies","field":"Medicine","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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Acarbose; Chlorogenic acid; Non-competitive inhibition; Chemistry; Nutraceutical; Biochemistry; Kinetics; Pharmacology; Enzyme; Food science; Biology","score_opus":0.016592599429362472,"score_gpt":0.30185282774870587,"score_spread":0.2852602283193434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382932180","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99195814,0.0022003858,0.0044813375,0.000039606653,0.000016042173,0.000039538572,0.00019101007,0.00005422413,0.0010196306],"genre_scores_gemma":[0.99434054,0.0008251303,0.0033464916,0.00003088223,0.0000059913004,0.000030289248,0.0001725478,0.000018766495,0.0012293409],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99970657,0.00007201762,0.000017274948,0.00006287146,0.000077806144,0.000063413594],"domain_scores_gemma":[0.99981827,0.000054819113,0.000038031634,0.000023935934,0.000036841,0.000028128801],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023489023,0.0004447711,0.0005194405,0.00013895628,0.00010088317,0.00027159395,0.00021021176,0.00024725197,0.0006317731],"category_scores_gemma":[0.00027706008,0.00016794779,0.0003176175,0.000200474,0.00017992212,0.00017767295,0.00019492742,0.0004169718,0.00021596384],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022012075,0.00001962551,0.00009931124,0.000034503184,0.000010874359,0.000013434214,0.000011217879,0.00006743784,0.99874485,0.000018824414,0.000012642755,0.00074707734],"study_design_scores_gemma":[0.0000054380425,0.00022162704,0.001110346,0.0000027448598,0.000013820903,0.000027946564,0.0000072503876,0.0007742976,0.99735606,0.0000068450086,0.00046895805,0.0000047348244],"about_ca_topic_score_codex":0.0016773943,"about_ca_topic_score_gemma":0.0019779718,"teacher_disagreement_score":0.0016773943,"about_ca_system_score_codex":0.00023501189,"about_ca_system_score_gemma":0.00025956082,"threshold_uncertainty_score":0.0033352375},"labels":[],"label_agreement":null},{"id":"W4383895775","doi":"10.1021/acsfoodscitech.3c00153","title":"Scalable Dialysis-Based Method for the Isolation of Strontium from Milk for Radioanalysis","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Radioactive contamination and transfer","field":"Environmental Science","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; Health Canada","funders":"","keywords":"Strontium; Chromatography; Strontium-90; Certified reference materials; Chemistry; Materials science; Detection limit; Radionuclide; Organic chemistry","score_opus":0.016606549474303615,"score_gpt":0.2779741102575823,"score_spread":0.26136756078327866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383895775","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":[0.12776302,0.004705927,0.85473543,0.00059032073,0.00027666733,0.00085237675,0.0016759428,0.004954231,0.0044461163],"genre_scores_gemma":[0.3249032,0.0052461657,0.6494042,0.00060954894,0.0001310852,0.002120229,0.0034181746,0.00060668116,0.013560694],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99947613,0.000069345864,0.00003959303,0.00015286739,0.00021883401,0.000043213073],"domain_scores_gemma":[0.9997869,0.000054758926,0.00003892481,0.000038584014,0.00006197028,0.000018802892],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007050702,0.0006603295,0.00047859873,0.0005472912,0.0002962671,0.00037975726,0.0007960082,0.00068279303,0.0029122045],"category_scores_gemma":[0.0005772639,0.00034580528,0.00034178002,0.00031099515,0.00026972799,0.00044993282,0.0007109078,0.0013121463,0.0027536168],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017543985,0.000015513937,0.00005598944,0.000051061586,0.000007508849,0.00003084067,0.000018278088,0.00004867222,0.995331,0.00014940974,0.00031730434,0.0039568385],"study_design_scores_gemma":[0.000013870791,0.00010337031,0.00079942174,0.000013094283,0.000014146688,0.00031782564,0.000021660218,0.0013478239,0.9849519,0.00019115122,0.012208189,0.000017658234],"about_ca_topic_score_codex":0.00030783346,"about_ca_topic_score_gemma":0.0006229452,"teacher_disagreement_score":0.0029122045,"about_ca_system_score_codex":0.00029350127,"about_ca_system_score_gemma":0.00046958152,"threshold_uncertainty_score":0.00974226},"labels":[],"label_agreement":null},{"id":"W4389780454","doi":"10.1021/acsfoodscitech.3c00391","title":"Chemical Characterization of Hemp (<i>Cannabis sativa</i> L.)-Derived Products and Potential for Animal Feed","year":2023,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Cannabis and Cannabinoid Research","field":"Medicine","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":"St. Boniface Hospital; University of Manitoba","funders":"","keywords":"Animal feed; European commission; Food science; Livestock; Meal; Chemistry; Animal food; Biotechnology; European union; Biology; Business","score_opus":0.014447886495186482,"score_gpt":0.2782132057371648,"score_spread":0.2637653192419783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389780454","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99056447,0.0012040103,0.002845589,0.00005427813,0.0000099018125,0.00006377985,0.0009993012,0.000041349766,0.0042172577],"genre_scores_gemma":[0.98526186,0.0013273776,0.006562072,0.00011705695,0.00000608185,0.00004941881,0.0014747782,0.000047005124,0.0051544495],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999008,0.000006239779,0.000004195578,0.000018987805,0.00005408487,0.000015623707],"domain_scores_gemma":[0.9998605,0.000018114482,0.000040694205,0.000008981013,0.000051770756,0.000020005655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011027596,0.00024660453,0.0001080775,0.0006002414,0.00030289023,0.0002356109,0.00014409394,0.00016982641,0.00116867],"category_scores_gemma":[0.00019037465,0.00008116469,0.00024446484,0.00029975205,0.00022956602,0.00019488392,0.00019067785,0.00032185606,0.00022188896],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010536614,0.000013738922,0.002523373,0.00008765928,0.000013113084,0.00014383341,0.00003991269,0.000101042446,0.9909474,0.000104049934,0.000054677363,0.0058657057],"study_design_scores_gemma":[0.000008000038,0.00038077976,0.091200456,0.00005754241,0.000060738068,0.00059073814,0.00021907315,0.0009375729,0.8980257,0.000164433,0.008327244,0.000027774942],"about_ca_topic_score_codex":0.008007849,"about_ca_topic_score_gemma":0.015171776,"teacher_disagreement_score":0.008007849,"about_ca_system_score_codex":0.000409092,"about_ca_system_score_gemma":0.00050465984,"threshold_uncertainty_score":0.015922487},"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":"W4391882205","doi":"10.1021/acsfoodscitech.3c00614","title":"Pea Protein–Curcumin Interactions and Their Effects on In Vitro Protein Digestibility","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Curcumin; Protein digestibility; In vitro; Chemistry; Food science; Biochemistry","score_opus":0.01646675529727184,"score_gpt":0.24370702366169894,"score_spread":0.2272402683644271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391882205","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99369884,0.0033683705,0.0018041299,0.000059919435,0.00003347203,0.000029280372,0.00014205475,0.000028060436,0.0008358183],"genre_scores_gemma":[0.9946464,0.0012043543,0.0023573323,0.000046995006,0.0000114583945,0.000034304296,0.00021263542,0.00001957876,0.00146695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995314,0.000176006,0.000031105206,0.00008595249,0.00009881492,0.000076798555],"domain_scores_gemma":[0.99962664,0.0001538053,0.000086126354,0.000024504376,0.00005830402,0.000050566843],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045285403,0.00052294513,0.0005027264,0.0001594439,0.00017354795,0.00026897297,0.00013884382,0.00037082663,0.0007854758],"category_scores_gemma":[0.0005407159,0.00021087643,0.000359606,0.00016855277,0.00018926374,0.00028508547,0.00024784912,0.00058088347,0.0002055228],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018810826,0.00003390794,0.00012641921,0.00006968288,0.000017833245,0.000024782748,0.000017557235,0.0000454972,0.998887,0.000007452487,0.000011177932,0.0005704987],"study_design_scores_gemma":[0.0000053593603,0.0004458576,0.0032005275,0.0000046056152,0.000020656435,0.000054476404,0.000018655499,0.0003281803,0.9952349,0.000009241397,0.0006728722,0.000004746274],"about_ca_topic_score_codex":0.0009215012,"about_ca_topic_score_gemma":0.0014779698,"teacher_disagreement_score":0.0009215012,"about_ca_system_score_codex":0.00025270035,"about_ca_system_score_gemma":0.0001868823,"threshold_uncertainty_score":0.0026276708},"labels":[],"label_agreement":null},{"id":"W4394709719","doi":"10.1021/acsfoodscitech.3c00561","title":"On the Role of Starchy Grains in Ice Nucleation Processes","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Atmospheric chemistry and aerosols","field":"Earth and Planetary Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Canada Foundation for Innovation; Natural Sciences and Engineering Research Council of Canada; McGill University","keywords":"Nucleation; Ice nucleus; Crystallinity; Chemical engineering; Chemistry; Materials science; Crystallography; Organic chemistry","score_opus":0.009483184029191806,"score_gpt":0.21416698687565477,"score_spread":0.20468380284646298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394709719","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9866595,0.001448278,0.00767492,0.000074350704,0.000020125766,0.000019611296,0.00041375414,0.000058830778,0.0036306551],"genre_scores_gemma":[0.98573107,0.0012992007,0.009612376,0.000058993475,0.000008039007,0.00002317084,0.00043752577,0.000044727367,0.0027849104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999682,0.0000036517426,0.0000019084077,0.000011315328,0.000008230553,0.0000066922735],"domain_scores_gemma":[0.9999293,0.000033909026,0.000013824027,0.000004778176,0.000010817045,0.00000734627],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011304374,0.00016833915,0.00009446991,0.00015535211,0.00010722578,0.0002769798,0.00010127797,0.00013784312,0.002342573],"category_scores_gemma":[0.00011637398,0.00010835104,0.00012423401,0.00010386293,0.00015647634,0.00023219615,0.00009575507,0.00020074924,0.00023678082],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053104803,0.000004894994,0.00067146384,0.000054379234,0.0000041721155,0.00005884896,0.000020724367,0.000076660835,0.99767524,0.00009011687,0.00003628042,0.0012541157],"study_design_scores_gemma":[0.000006016612,0.000084570864,0.025008598,0.000015313373,0.00001221839,0.0002191734,0.000087237706,0.0022470371,0.97030276,0.00015114176,0.0018598016,0.000006111628],"about_ca_topic_score_codex":0.00079145987,"about_ca_topic_score_gemma":0.0011636041,"teacher_disagreement_score":0.002342573,"about_ca_system_score_codex":0.000101209815,"about_ca_system_score_gemma":0.00008005769,"threshold_uncertainty_score":0.0078366995},"labels":[],"label_agreement":null},{"id":"W4399320958","doi":"10.1021/acsfoodscitech.4c00079","title":"Antimicrobial Assay of Metal Ions Using Yeast and Its Relevance to Food Preservation","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Nanoparticles: synthesis and applications","field":"Materials Science","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 Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yeast; Antimicrobial; Relevance (law); Metal ions in aqueous solution; Metal; Chemistry; Food science; Biochemical engineering; Biology; Microbiology; Biochemistry; Engineering; Organic chemistry; Political science","score_opus":0.03844954109287738,"score_gpt":0.285501846552627,"score_spread":0.24705230545974963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399320958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8822465,0.014086879,0.09942908,0.00048660487,0.00019520138,0.00018404119,0.000642403,0.00044287796,0.0022864193],"genre_scores_gemma":[0.93820286,0.005730646,0.053601395,0.000104785315,0.000025205043,0.00010146963,0.0003858483,0.00002793016,0.0018199359],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99953127,0.00014847956,0.000045363457,0.00007785135,0.0001718521,0.000025214758],"domain_scores_gemma":[0.9997087,0.0000946653,0.000071313,0.00002434742,0.00007991012,0.000020958665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004025963,0.0006598529,0.00035971435,0.00032180327,0.00014390184,0.00042791117,0.00036479696,0.00046551338,0.0003118609],"category_scores_gemma":[0.0005851996,0.00017510493,0.00020736166,0.00034741237,0.00038973312,0.00021441068,0.0003276071,0.0004367595,0.00014236016],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016473085,0.000010554856,0.00023127135,0.00008575421,0.0000034903612,0.000019798359,0.000016501213,0.00006782494,0.9978878,0.000036511396,0.000016153526,0.0016079491],"study_design_scores_gemma":[0.0000018478944,0.00019792504,0.0009510899,0.000009623396,0.000008682943,0.000076520126,0.00003400979,0.0006208676,0.99737334,0.000034228317,0.00068644196,0.000005296021],"about_ca_topic_score_codex":0.0008384938,"about_ca_topic_score_gemma":0.0010676149,"teacher_disagreement_score":0.0008384938,"about_ca_system_score_codex":0.00015239122,"about_ca_system_score_gemma":0.00018423039,"threshold_uncertainty_score":0.0021291971},"labels":[],"label_agreement":null},{"id":"W4399723210","doi":"10.1021/acsfoodscitech.4c00207","title":"Establishing a Novel Packaging Film by Longan Seed and Tea Polyphenols: Properties and Preservation Action","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","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":"Fundamental Research Funds for the Central Universities; Department of Science and Technology of Sichuan Province; National Natural Science Foundation of China","keywords":"Polyphenol; Action (physics); Chemistry; Food science; Organic chemistry; Physics; Antioxidant","score_opus":0.03170723940234664,"score_gpt":0.25400854789221994,"score_spread":0.22230130848987328,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399723210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99037546,0.002530335,0.0057718353,0.00006912773,0.00003452886,0.000036663147,0.00007919179,0.00006176686,0.0010412151],"genre_scores_gemma":[0.9882196,0.0009421103,0.009204364,0.00004574322,0.000007702197,0.000026494125,0.00008911265,0.000020123129,0.0014447949],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994636,0.000007675071,0.000004570067,0.000017539269,0.000013505724,0.000010399991],"domain_scores_gemma":[0.99991333,0.00001695323,0.000027032009,0.0000066283465,0.000020256526,0.000015753472],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014022717,0.00044109355,0.00013908486,0.00017350938,0.00016675706,0.000239603,0.00018848375,0.00033170337,0.00056422333],"category_scores_gemma":[0.00013047262,0.0001350686,0.00020880505,0.00013999337,0.00009410802,0.00053312746,0.0001585098,0.00037411737,0.00010956572],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014633721,0.000007454021,0.00007385712,0.00004470272,0.0000033954032,0.0000410241,0.000012735744,0.000013853356,0.9986792,0.000024761626,0.000010821743,0.001073502],"study_design_scores_gemma":[0.0000024741644,0.00021096777,0.0019286912,0.0000053610556,0.000024290635,0.00015742397,0.000024792933,0.00042123476,0.99595994,0.000014184881,0.0012453172,0.0000052690334],"about_ca_topic_score_codex":0.0002469078,"about_ca_topic_score_gemma":0.00087329367,"teacher_disagreement_score":0.00056422333,"about_ca_system_score_codex":0.00012919141,"about_ca_system_score_gemma":0.000100376026,"threshold_uncertainty_score":0.0018875003},"labels":[],"label_agreement":null},{"id":"W4400870202","doi":"10.1021/acsfoodscitech.4c00298","title":"Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"The Metabolomics Innovation Centre; University of Alberta","funders":"Directorate for Biological Sciences; National Institutes of Health; Multiple Sclerosis International Federation; National Center for Complementary and Integrative Health; Canada Foundation for Innovation; University of Alberta; Alberta Innovates; Office of Dietary Supplements","keywords":"Wine; Profiling (computer programming); Nuclear magnetic resonance; Nuclear magnetic resonance spectroscopy; Spectroscopy; Materials science; Chemistry; Analytical Chemistry (journal); Physics; Computer science; Environmental chemistry","score_opus":0.00971192039974268,"score_gpt":0.23519940591011268,"score_spread":0.22548748551037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400870202","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":[0.4008621,0.0018447825,0.5408427,0.00044952106,0.00022924798,0.0006089045,0.016192414,0.02845541,0.010514983],"genre_scores_gemma":[0.30075744,0.0014520419,0.66779226,0.00045882477,0.00010683446,0.0006007468,0.017849635,0.0031425124,0.007839722],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99940157,0.000051320996,0.000034684348,0.00023387177,0.00022393675,0.000054625496],"domain_scores_gemma":[0.99949014,0.00011939761,0.000058386642,0.00006422978,0.00023654057,0.000031356456],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006870018,0.0010849574,0.0007184661,0.002381835,0.0005133846,0.0012444799,0.0006637233,0.0007285699,0.0042653517],"category_scores_gemma":[0.0012603123,0.0004984133,0.0007699978,0.00086130237,0.00022873729,0.00102312,0.0008711503,0.00070903427,0.0025188685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019218403,0.000036872072,0.0015121528,0.0001520369,0.00004285446,0.000074704374,0.000034553676,0.0004635117,0.96060014,0.00026729304,0.0015211485,0.035102595],"study_design_scores_gemma":[0.00003496211,0.0001694925,0.0127089815,0.000022677626,0.000060503262,0.00031446523,0.000053786705,0.032503635,0.93682414,0.00088406,0.016330276,0.00009307],"about_ca_topic_score_codex":0.0010897975,"about_ca_topic_score_gemma":0.0020092633,"teacher_disagreement_score":0.0042653517,"about_ca_system_score_codex":0.0003785531,"about_ca_system_score_gemma":0.00043468727,"threshold_uncertainty_score":0.014268994},"labels":[],"label_agreement":null},{"id":"W4401732532","doi":"10.1021/acsfoodscitech.4c00331","title":"Freshness in Salmon by Hand-Held Devices: Methods in Feature Selection and Data Fusion for Spectroscopy","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"Innovate UK; National Oceanic and Atmospheric Administration; Directorate for Biological Sciences; Queen's University Belfast; Queen's University; Small Business Innovation Research","keywords":"Fillet (mechanics); Principal component analysis; Feature selection; Fluorescence spectroscopy; Linear discriminant analysis; Absorbance; Spectroscopy; Biological system; Pattern recognition (psychology); Analytical Chemistry (journal); Context (archaeology); Artificial intelligence; Mathematics; Chemistry; Computer science; Fluorescence; Materials science; Optics; Chromatography; Physics; Biology","score_opus":0.029488780441930592,"score_gpt":0.38451116995978246,"score_spread":0.35502238951785187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401732532","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":[0.058127888,0.00034351746,0.9392456,0.000099710196,0.00002653157,0.00010112617,0.0002390156,0.0013961463,0.00042039694],"genre_scores_gemma":[0.31704494,0.0003059107,0.68035495,0.00009894083,0.000030236604,0.00030962328,0.0005075333,0.00016305539,0.0011847806],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990877,0.00023273475,0.000055236553,0.00030035904,0.00026662287,0.00005728365],"domain_scores_gemma":[0.998804,0.00058493897,0.00016102029,0.00020219422,0.00021397922,0.00003393103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026419607,0.00075153226,0.0008245686,0.0009405733,0.00035101973,0.00082450255,0.00092642417,0.00066955655,0.0010109368],"category_scores_gemma":[0.0031950471,0.00037169995,0.0008195056,0.0012032711,0.0003759108,0.00088513707,0.0009520217,0.0010283946,0.0005925103],"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":[0.00052464695,0.000444787,0.014779157,0.0003072615,0.00035904712,0.00017132438,0.0005334739,0.051350717,0.20239304,0.0032395548,0.0020711026,0.7238259],"study_design_scores_gemma":[0.000029533066,0.00044943843,0.027610414,0.000040171977,0.00008067706,0.00026341394,0.00023303466,0.8749784,0.084189124,0.00830755,0.0036943187,0.00012376519],"about_ca_topic_score_codex":0.001982213,"about_ca_topic_score_gemma":0.0027565171,"teacher_disagreement_score":0.0026419607,"about_ca_system_score_codex":0.0005392457,"about_ca_system_score_gemma":0.00047813295,"threshold_uncertainty_score":0.013972163},"labels":[],"label_agreement":null},{"id":"W4402079113","doi":"10.1021/acsfoodscitech.1c00279","title":"Acrylamide Mitigation in French Fries: The Effects of the Surface-to-Volume Ratio of Potato Strips and Timing of In-season Nitrogen Applications","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge","funders":"Agriculture and Agri-Food Canada; Alberta Innovates","keywords":"French fries; Volume (thermodynamics); Nitrogen; Acrylamide; Environmental science; Surface-area-to-volume ratio; Chemistry; Food science; Chemical engineering; Polymer; Engineering; Organic chemistry; Physics; Thermodynamics","score_opus":0.010975036830329772,"score_gpt":0.2421672809303591,"score_spread":0.23119224410002934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402079113","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99849045,0.0005400212,0.00040232213,0.000019509735,0.000004424547,0.000007683679,0.00010243928,0.000016218732,0.00041686828],"genre_scores_gemma":[0.99707735,0.00032403882,0.0012267113,0.000047364436,0.0000021592905,0.0000115418525,0.00030288313,0.000018642808,0.0009892673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986887,0.000020021835,0.000005745276,0.000052611344,0.000022259546,0.000030452478],"domain_scores_gemma":[0.99981314,0.00002792142,0.000069727605,0.000014670566,0.000034103454,0.00004045122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020675044,0.00043622774,0.00022329285,0.00022652291,0.00028979898,0.0005747569,0.00027366323,0.00023091058,0.0006515793],"category_scores_gemma":[0.00017945404,0.00013673314,0.00024768044,0.00018196763,0.00019176325,0.00022370754,0.00017306476,0.0003058582,0.00009310215],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013299513,0.000010321331,0.0022391526,0.000035328263,0.00001693036,0.000028361947,0.000026131338,0.00006156666,0.9962179,0.0000073456376,0.000011947813,0.0012119778],"study_design_scores_gemma":[0.00001571103,0.0009841004,0.38156864,0.00001776416,0.00009288548,0.00022136538,0.00031898764,0.00058167503,0.61268455,0.000026957458,0.0034657368,0.00002163091],"about_ca_topic_score_codex":0.029624494,"about_ca_topic_score_gemma":0.07460365,"teacher_disagreement_score":0.029624494,"about_ca_system_score_codex":0.0009336922,"about_ca_system_score_gemma":0.00039107297,"threshold_uncertainty_score":0.05890411},"labels":[],"label_agreement":null},{"id":"W4402865783","doi":"10.1021/acsfoodscitech.4c00579","title":"Study on Characteristic Aroma in Special Beers Brewed with Coriander (<i>Coriandrum sativum</i> L.) Seeds: Profiling of Flavor Compounds Derived from Coriander Seeds in Different Growing Areas","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Coriandrum; Aroma; Sativum; Flavor; Chemistry; Food science; Horticulture; Biology","score_opus":0.022371924599425382,"score_gpt":0.24209403669914023,"score_spread":0.21972211209971484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402865783","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985825,0.0005279705,0.00026450172,0.000015174251,0.0000048061665,0.000014498218,0.00020659657,0.00001103726,0.00037301786],"genre_scores_gemma":[0.99696225,0.0004208885,0.00097329135,0.00005198479,0.000002815859,0.000014050591,0.00043904208,0.0000144193355,0.0011211968],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999155,0.0000059978493,0.000004040414,0.000026565203,0.00002420536,0.00002365829],"domain_scores_gemma":[0.99988973,0.000013386094,0.000022181244,0.0000065164,0.000043932854,0.000024235156],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007492735,0.00039953578,0.00028173818,0.0005607861,0.00028055074,0.0003488413,0.00011971975,0.0002295958,0.0005399668],"category_scores_gemma":[0.00012884362,0.00011577253,0.0003128758,0.00044555106,0.0002060412,0.00018326975,0.00021036172,0.00033872263,0.000119457014],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000103722035,0.000024128873,0.0041893823,0.00006584252,0.000025320916,0.00020547071,0.00016715105,0.000024104884,0.9929911,0.000013492966,0.000019359659,0.002170968],"study_design_scores_gemma":[0.000011898756,0.00059312023,0.48938352,0.000023831934,0.00011360595,0.0011965304,0.0012703028,0.0006530355,0.5035555,0.000048527505,0.0031122314,0.000037928952],"about_ca_topic_score_codex":0.0078062653,"about_ca_topic_score_gemma":0.013886327,"teacher_disagreement_score":0.0078062653,"about_ca_system_score_codex":0.00027407944,"about_ca_system_score_gemma":0.00024124362,"threshold_uncertainty_score":0.015521646},"labels":[],"label_agreement":null},{"id":"W4403061778","doi":"10.1021/acsfoodscitech.4c00373","title":"Microbrewidics: A Microfluidic Platform to Investigate What Stabilizes Hop Oil Emulsions in Beer","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","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 Malting (Canada); University of Victoria","funders":"Canadians for Leading Edge Alzheimer Research Foundation; British Columbia Knowledge Development Fund; Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; Michael Smith Health Research BC; Canada Foundation for Innovation","keywords":"Hop (telecommunications); Microfluidics; Nanotechnology; Computer science; Materials science; Telecommunications","score_opus":0.08692080431304584,"score_gpt":0.40520471905235667,"score_spread":0.31828391473931084,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403061778","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7397465,0.008541846,0.22702408,0.0020239537,0.0011480445,0.0009826003,0.0045039416,0.0049002315,0.011128704],"genre_scores_gemma":[0.7136609,0.0044057462,0.26634648,0.0009170951,0.00022679832,0.0012163918,0.00168385,0.00015348489,0.011389268],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997503,0.00002268364,0.000017883656,0.00007964639,0.00009726601,0.00003218634],"domain_scores_gemma":[0.99986136,0.000051038598,0.000034521305,0.000012603878,0.000018465664,0.000021940003],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030659014,0.0004744672,0.0003238376,0.0003823442,0.000324602,0.00046995273,0.0006079798,0.0005057057,0.0016319769],"category_scores_gemma":[0.00030469606,0.0002820217,0.00031417247,0.00016219344,0.0002444723,0.00041943835,0.0005148663,0.0006245328,0.00056969473],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000052370746,0.00005028704,0.00029903156,0.0001196623,0.000015674288,0.00004857755,0.000029407935,0.00024213862,0.9902311,0.0008414723,0.0005886408,0.0074815447],"study_design_scores_gemma":[0.000023418208,0.0002045472,0.0009999662,0.00000842836,0.000020295434,0.00009562199,0.000017610459,0.004738923,0.9842582,0.00018250343,0.009426556,0.000023934239],"about_ca_topic_score_codex":0.000621431,"about_ca_topic_score_gemma":0.0010538031,"teacher_disagreement_score":0.0016319769,"about_ca_system_score_codex":0.00047089352,"about_ca_system_score_gemma":0.00049360667,"threshold_uncertainty_score":0.0054594874},"labels":[],"label_agreement":null},{"id":"W4403208447","doi":"10.1021/acsfoodscitech.4c00399","title":"Kurarinone, a Lavandulyl Flavanone from <i>Sophora flavescens</i>, Inhibits T-type Calcium Channels and Exerts Analgesic Effects in a Mouse Model of Inflammatory Pain","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Bioactive natural compounds","field":"Biochemistry, Genetics and Molecular Biology","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 Calgary","funders":"Canadian Institutes of Health Research; Mitacs; Canada Research Chairs; Hotchkiss Brain Institute, University of Calgary; University of Calgary","keywords":"Sophora flavescens; Flavanone; Analgesic; Pharmacology; Medicine; Calcium; Chemistry; Internal medicine; Biochemistry; Flavonoid; Chromatography","score_opus":0.011106657115625862,"score_gpt":0.24118481522525406,"score_spread":0.2300781581096282,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403208447","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.991895,0.0031546666,0.0021473316,0.000089940026,0.000026194615,0.0000321223,0.00041478086,0.00009382093,0.0021461032],"genre_scores_gemma":[0.9946414,0.0020424572,0.0014295384,0.0000780475,0.000012070925,0.00001598781,0.00065155275,0.000008994163,0.0011198206],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999713,0.0000044590024,0.000004212742,0.0000057853545,0.0000070454544,0.000007331579],"domain_scores_gemma":[0.9999696,0.0000030139752,0.000011107889,0.0000021903666,0.000004968205,0.000009111595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000055758497,0.0003233671,0.0002111573,0.00017731839,0.00009472023,0.00009970729,0.00011591603,0.00013801883,0.00078299275],"category_scores_gemma":[0.000044979864,0.000071361144,0.00038643638,0.00008015768,0.000101722035,0.00015269364,0.00011550315,0.00025537965,0.00014681072],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000092288225,0.000015564536,0.00022403627,0.0000746081,0.000009681261,0.00003557716,0.0000051795346,0.000047717363,0.9973002,0.000024735455,0.00002753682,0.002142921],"study_design_scores_gemma":[0.000060841878,0.0023415487,0.02102183,0.000018238818,0.00009462819,0.0004411105,0.00003573627,0.00071625935,0.9705192,0.000044911387,0.0046885335,0.000017185328],"about_ca_topic_score_codex":0.0007025412,"about_ca_topic_score_gemma":0.0016151867,"teacher_disagreement_score":0.00078299275,"about_ca_system_score_codex":0.0000989706,"about_ca_system_score_gemma":0.00012647639,"threshold_uncertainty_score":0.0026193857},"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":"W4405730830","doi":"10.1021/acsfoodscitech.4c00896","title":"Automated Beer Analysis by NMR Spectroscopy","year":2024,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Metabolomics and Mass Spectrometry Studies","field":"Biochemistry, Genetics and Molecular Biology","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":"The Metabolomics Innovation Centre; University of Alberta","funders":"Canada Foundation for Innovation; National Center for Complementary and Integrative Health; Genome Canada; Alberta Innovates; Office of Dietary Supplements","keywords":"Profiling (computer programming); Nuclear magnetic resonance spectroscopy; Proton NMR; NMR spectra database; Chemistry; Analytical Chemistry (journal); Spectral line; Computer science; Chromatography; Physics; Stereochemistry; Programming language","score_opus":0.0060725918733149364,"score_gpt":0.2673018723326534,"score_spread":0.26122928045933846,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405730830","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":[0.18655987,0.0030138912,0.73171383,0.00045021655,0.00029859153,0.0006242462,0.01675876,0.05261582,0.007964785],"genre_scores_gemma":[0.2514283,0.0025686875,0.71770895,0.00058066455,0.0001807099,0.0006569076,0.015926214,0.0052710944,0.0056785513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9984596,0.00017493818,0.00008897368,0.00053114805,0.0006258367,0.000119482625],"domain_scores_gemma":[0.99864906,0.00036072815,0.00014536173,0.00020281033,0.00058671966,0.000055423643],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012117588,0.00199546,0.001283086,0.0033659807,0.00076552277,0.00202216,0.0013506621,0.0011246648,0.0086859735],"category_scores_gemma":[0.0034136144,0.00073744124,0.0012630984,0.0017481062,0.0003266534,0.0011718498,0.0020371985,0.0010550312,0.0067262505],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011493192,0.00016426509,0.0072297906,0.0011931635,0.00037232137,0.0005770931,0.00029232106,0.0050966893,0.74368304,0.0012164965,0.013024382,0.22600102],"study_design_scores_gemma":[0.00009505111,0.0003477067,0.029352857,0.00018824158,0.0002726832,0.0015547307,0.00039383685,0.1715341,0.7259659,0.004452127,0.06542067,0.0004221582],"about_ca_topic_score_codex":0.002039282,"about_ca_topic_score_gemma":0.00261267,"teacher_disagreement_score":0.0086859735,"about_ca_system_score_codex":0.0005349411,"about_ca_system_score_gemma":0.0009021367,"threshold_uncertainty_score":0.029057503},"labels":[],"label_agreement":null},{"id":"W4406161683","doi":"10.1021/acsfoodscitech.4c00730","title":"Innovative Infrared Spectroscopic Technologies for the Prediction of Deoxynivalenol in Wheat","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":7,"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":"Horizon 2020 Framework Programme; Directorate for Biological Sciences; Universität Ulm; Norges Miljø- og Biovitenskapelige Universitet; Universität für Bodenkultur Wien; Queen's University; Science Foundation Ireland; Norges Forskningsråd; Queen's University Belfast","keywords":"Mycotoxin; Contamination; Fusarium; Spectrometer; Environmental science; Environmental chemistry; Food science; Chemistry; Biology; Physics; Optics; Horticulture","score_opus":0.015223599308658593,"score_gpt":0.24260676044181625,"score_spread":0.22738316113315765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406161683","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8017252,0.0024373718,0.19098867,0.00020013284,0.00013190709,0.00012156057,0.0009791506,0.0011264824,0.002289521],"genre_scores_gemma":[0.84511167,0.0020368935,0.14976178,0.00016889992,0.00003663661,0.00009457473,0.00062387757,0.000060272876,0.002105363],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996401,0.00005425295,0.00001951209,0.0001291542,0.00013278374,0.00002414763],"domain_scores_gemma":[0.9997794,0.000059884922,0.00006487014,0.000024043398,0.00006166913,0.00001018891],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063398766,0.00050208037,0.0002328091,0.0006766375,0.00020355424,0.0006073837,0.00037496735,0.00068550574,0.0007384324],"category_scores_gemma":[0.00057026214,0.00020071764,0.00031598922,0.00061912223,0.00018330329,0.00048749588,0.00031106835,0.00046189016,0.00034513258],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017844125,0.00005753179,0.004375665,0.00009611607,0.000021342887,0.00006685245,0.00004230533,0.0012709568,0.97048306,0.00013793132,0.00015930184,0.023110557],"study_design_scores_gemma":[0.000028313863,0.00072522036,0.03253605,0.000027908945,0.000118498996,0.00047882213,0.00015496241,0.07200332,0.890433,0.00040653523,0.0030300813,0.000057344732],"about_ca_topic_score_codex":0.001057842,"about_ca_topic_score_gemma":0.0017885112,"teacher_disagreement_score":0.001057842,"about_ca_system_score_codex":0.00024891004,"about_ca_system_score_gemma":0.00020483494,"threshold_uncertainty_score":0.0033528805},"labels":[],"label_agreement":null},{"id":"W4406949826","doi":"10.1021/acsfoodscitech.4c00874","title":"Antioxidant Activity of Hempseed-Infused Kombucha: An In Vivo Study Using <i>Caenorhabditis elegans</i>","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"Consejo Nacional de Ciencia y Tecnología; Universidad de las Américas Puebla; University of Ottawa","keywords":"Caenorhabditis elegans; Antioxidant; In vivo; Chemistry; Food science; Pharmacology; Biology; Biochemistry; Biotechnology; Gene","score_opus":0.018109139518060844,"score_gpt":0.30834640637965754,"score_spread":0.2902372668615967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406949826","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970294,0.00043099583,0.0012420116,0.00005341336,0.000031331896,0.00003780963,0.00043385,0.00008462759,0.0006564065],"genre_scores_gemma":[0.9881395,0.00087688636,0.004588017,0.00007717553,0.000015630074,0.00009189457,0.0006574939,0.00003286432,0.0055204937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993,0.0000048925726,0.0000060654447,0.000025232252,0.000015615271,0.000018147197],"domain_scores_gemma":[0.9998516,0.000020418383,0.00004775611,0.000011234766,0.000026130758,0.00004281916],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016126431,0.00042737307,0.00027254928,0.0002848415,0.00015231162,0.00021718527,0.00020753969,0.0003411984,0.0013110989],"category_scores_gemma":[0.00008904008,0.00013469138,0.00029696163,0.00013458265,0.0001864971,0.0002854812,0.00012477336,0.00060053234,0.0001457287],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034349508,0.00010784012,0.000115464405,0.000030968687,0.000005190779,0.000021657888,0.0000101218475,0.000021058837,0.99863356,0.000011873101,0.000020701686,0.00067796675],"study_design_scores_gemma":[0.000021768577,0.0017205016,0.0050937654,0.000006810516,0.000026912183,0.000043905515,0.000030770512,0.00033237258,0.9921807,0.00001303486,0.0005238264,0.000005635352],"about_ca_topic_score_codex":0.0010493561,"about_ca_topic_score_gemma":0.0021030526,"teacher_disagreement_score":0.0013110989,"about_ca_system_score_codex":0.00020743287,"about_ca_system_score_gemma":0.00017029015,"threshold_uncertainty_score":0.0043860674},"labels":[],"label_agreement":null},{"id":"W4407389605","doi":"10.1021/acsfoodscitech.4c00842","title":"RuBisCO Protein as an Antioxidant Emulsifier: Influence of Flavourzyme Enzymatic Modification on Oxidative Stability of Flaxseed Oil-in-Water Emulsion","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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 Ottawa","funders":"University of Ottawa","keywords":"Emulsion; Antioxidant; Oxidative phosphorylation; Chemistry; Enzyme; Biochemistry; Food science; Chromatography","score_opus":0.011593813011105342,"score_gpt":0.2745867323319098,"score_spread":0.26299291932080443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407389605","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962993,0.0013215425,0.0018687167,0.00003484973,0.000016905995,0.000021849,0.000051932537,0.000020499472,0.00036450734],"genre_scores_gemma":[0.99597424,0.0007888299,0.0023595993,0.000025378366,0.0000049699875,0.000016925478,0.00008749514,0.000013369786,0.00072916166],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984217,0.000025410924,0.000017637572,0.000041788826,0.000043223787,0.000029711158],"domain_scores_gemma":[0.999884,0.000021398302,0.00004264889,0.000007261767,0.000024365581,0.000020307789],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027801612,0.00042510746,0.00026512032,0.00012449561,0.0001116991,0.00024189196,0.0001550783,0.00022242442,0.00040210233],"category_scores_gemma":[0.00026823083,0.00010260995,0.00020273743,0.0001361321,0.00017846978,0.0002963459,0.00016812402,0.0004365503,0.00011555845],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053505046,0.000013014219,0.000070463524,0.000025680401,0.0000036862614,0.000013745873,0.000008425544,0.000023658866,0.9992611,0.0000067638166,0.0000035896026,0.0005164255],"study_design_scores_gemma":[0.0000032710109,0.00013117085,0.0007250774,0.0000022227066,0.00000860412,0.000020154775,0.000007811788,0.00023269007,0.9986217,0.000003864365,0.00024119017,0.0000023640468],"about_ca_topic_score_codex":0.0008653199,"about_ca_topic_score_gemma":0.0012167223,"teacher_disagreement_score":0.0008653199,"about_ca_system_score_codex":0.0001565938,"about_ca_system_score_gemma":0.00016327838,"threshold_uncertainty_score":0.0017206073},"labels":[],"label_agreement":null},{"id":"W4408481238","doi":"10.1021/acsfoodscitech.4c00996","title":"Air-Frying Improves the Bioactive Compounds of Thermally Processed <i>Brassica oleracea</i> Vegetables","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba; St. Boniface Hospital","funders":"","keywords":"Brassica oleracea; Brassica; Horticulture; Food science; Chemistry; Biology","score_opus":0.01756001386607717,"score_gpt":0.24621944274695054,"score_spread":0.22865942888087337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408481238","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99721354,0.0014863112,0.0007234627,0.000029449639,0.000009708867,0.0000069668745,0.00009214285,0.000026453881,0.0004119221],"genre_scores_gemma":[0.9972752,0.000526334,0.0009951753,0.000047408183,0.000005065507,0.0000069858283,0.00019769634,0.000023503155,0.0009225904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988496,0.000021067497,0.000009938663,0.00003273439,0.00002098112,0.000030312412],"domain_scores_gemma":[0.9998902,0.000014583645,0.0000441023,0.0000111278305,0.000021791244,0.000018154937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016347202,0.0005149404,0.00028389256,0.00023968982,0.00021114582,0.00030424295,0.00011683564,0.00021176843,0.0011103912],"category_scores_gemma":[0.00013852751,0.00014623985,0.0004488332,0.00014655896,0.00016216622,0.00030386786,0.00020066657,0.00047803312,0.00017978424],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020042276,0.000019261155,0.00021200137,0.00004147317,0.000012638075,0.000016200858,0.000019149193,0.00002367464,0.99858654,0.000008636437,0.000008893743,0.0008511958],"study_design_scores_gemma":[0.000018288238,0.0010457672,0.033082478,0.000022728802,0.00009445971,0.00012143961,0.00014077208,0.0003333647,0.9633207,0.000036165296,0.0017683249,0.000015543854],"about_ca_topic_score_codex":0.002049455,"about_ca_topic_score_gemma":0.0032740373,"teacher_disagreement_score":0.002049455,"about_ca_system_score_codex":0.00018601441,"about_ca_system_score_gemma":0.00011545546,"threshold_uncertainty_score":0.0040750504},"labels":[],"label_agreement":null},{"id":"W4408924757","doi":"10.1021/acsfoodscitech.4c00877","title":"Physicochemical and Functional Properties of Blue Lupin and White Lupin Protein Isolates","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Botanical Research and Chemistry","field":"Agricultural and Biological Sciences","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","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; University of Manitoba","keywords":"Lupinus; White (mutation); Biology; Protein isolate; Botany; Food science; Biochemistry","score_opus":0.01544572831614201,"score_gpt":0.21788320620052726,"score_spread":0.20243747788438524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408924757","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975305,0.00039324115,0.0009556243,0.00003436383,0.0000055918263,0.00001722154,0.0005229362,0.000016827515,0.0005236863],"genre_scores_gemma":[0.9940111,0.00033719154,0.0025334,0.00003901485,0.00000850133,0.000032550284,0.0015519866,0.000021959797,0.0014642372],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980444,0.000042204047,0.000018120067,0.00003268634,0.0000741239,0.000028458895],"domain_scores_gemma":[0.9998197,0.000037570688,0.00004404514,0.0000079996125,0.000054153566,0.000036541736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024016657,0.00040500565,0.00028231708,0.000514203,0.0001939537,0.0003600394,0.00013948556,0.00021587922,0.0005401601],"category_scores_gemma":[0.00035427604,0.0000931581,0.00025897668,0.00056188833,0.00018081677,0.00024686754,0.0001623943,0.00028774622,0.00017066697],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008843474,0.000028244773,0.00075155834,0.00003795291,0.000008400607,0.00006375939,0.000031926014,0.000058514986,0.9979942,0.000017939401,0.000021377322,0.0008978015],"study_design_scores_gemma":[0.000014041503,0.00068642903,0.07813613,0.0000126389505,0.000081164566,0.0009566748,0.0002744212,0.0019686264,0.91461587,0.000092665185,0.0031370267,0.000024336252],"about_ca_topic_score_codex":0.0017945204,"about_ca_topic_score_gemma":0.0015585329,"teacher_disagreement_score":0.0017945204,"about_ca_system_score_codex":0.00018681586,"about_ca_system_score_gemma":0.00017128076,"threshold_uncertainty_score":0.0035681725},"labels":[],"label_agreement":null},{"id":"W4409034729","doi":"10.1021/acsfoodscitech.4c00984","title":"Advances in Protein-Based Materials for Functional Food Packaging","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"biodegradable polymer synthesis and properties","field":"Materials Science","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 Waterloo; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Food packaging; Food science; Materials science; Computer science; Chemistry","score_opus":0.019191250704743097,"score_gpt":0.24743073003086197,"score_spread":0.22823947932611888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409034729","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":[0.008162944,0.95650303,0.014183466,0.0012191486,0.00084352534,0.00005353427,0.00009907771,0.00008899803,0.018846303],"genre_scores_gemma":[0.047365353,0.9270561,0.0187406,0.00080832344,0.00052059744,0.00009352478,0.00016201187,0.00003575302,0.0052177818],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959606,0.00008193224,0.000041470266,0.00007022178,0.00016722272,0.000043186825],"domain_scores_gemma":[0.9997583,0.00010868999,0.000043527292,0.0000142045155,0.0000601119,0.0000152765],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011162157,0.0007786827,0.00054615753,0.0009469444,0.00029467407,0.00093093363,0.0005505717,0.0012619741,0.0027203734],"category_scores_gemma":[0.0005593931,0.00043581144,0.00046907485,0.00095561397,0.0004840096,0.0018853571,0.0007590674,0.0014388573,0.0020547651],"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":[0.000106148684,0.00021312592,0.00037229725,0.03398117,0.000108870474,0.0012054801,0.00046487607,0.0023560685,0.36282596,0.0796092,0.012751614,0.5060052],"study_design_scores_gemma":[0.000011360643,0.000292751,0.0005071872,0.0011700769,0.000053692624,0.0013470195,0.00009158421,0.0010390363,0.07831061,0.008503019,0.9086337,0.000039922936],"about_ca_topic_score_codex":0.00025759055,"about_ca_topic_score_gemma":0.00042595319,"teacher_disagreement_score":0.0027203734,"about_ca_system_score_codex":0.0005641975,"about_ca_system_score_gemma":0.0004986081,"threshold_uncertainty_score":0.009100616},"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":"W4410550812","doi":"10.1021/acsfoodscitech.5c00191","title":"Metal-Chelating Peptides Derived from Sunflower Meal Protein: Preparation, Isolation, Identification, and Antioxidant Properties","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","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":"Wilfrid Laurier University; University of Ottawa","funders":"Agence Nationale de la Recherche","keywords":"Sunflower; Chelation; Antioxidant; Isolation (microbiology); Chemistry; Meal; Metal; Food science; Chromatography; Biochemistry; Biology; Organic chemistry; Microbiology; Agronomy","score_opus":0.010890296443504305,"score_gpt":0.2480109119105193,"score_spread":0.237120615467015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410550812","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946004,0.0020050365,0.0028808836,0.00003700846,0.000010316274,0.000033471555,0.00020924032,0.00001734234,0.00020633158],"genre_scores_gemma":[0.981912,0.0018062611,0.013679399,0.00005929877,0.00002003525,0.00004917579,0.0011507022,0.00002171815,0.0013013864],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992085,0.000009130339,0.0000074368722,0.000022160135,0.000023129507,0.000017392958],"domain_scores_gemma":[0.9999027,0.0000123134405,0.000036637906,0.000004091644,0.0000142399085,0.000030107502],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019613495,0.00055248657,0.0002811934,0.0002342077,0.00013297281,0.00018409378,0.00014046792,0.0002444723,0.00032854071],"category_scores_gemma":[0.00015182456,0.00011242594,0.0002936146,0.00020735692,0.00012986726,0.00018610257,0.00012737686,0.0002966379,0.00010949105],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007294772,0.000011225143,0.00018657596,0.000049765615,0.0000038267167,0.000039306018,0.000008640927,0.000026311138,0.9983456,0.0000053383815,0.0000075336175,0.0012428444],"study_design_scores_gemma":[0.000011503552,0.00048514717,0.014972122,0.0000116493575,0.000033266857,0.0004877104,0.000028551802,0.0006091135,0.98196894,0.000019805568,0.0013642599,0.0000080146065],"about_ca_topic_score_codex":0.0004266483,"about_ca_topic_score_gemma":0.000604493,"teacher_disagreement_score":0.00055248657,"about_ca_system_score_codex":0.00015060244,"about_ca_system_score_gemma":0.00016225624,"threshold_uncertainty_score":0.00109905},"labels":[],"label_agreement":null},{"id":"W4412071309","doi":"10.1021/acsfoodscitech.5c00110","title":"Effect of Fermentation on <i>In Vitro</i> Protein Digestibility, Physicochemical Properties, and <i>In Vivo</i> Antioxidant Capacity of Hempseed (<i>Cannabis sativa</i> sb. <i>sativa</i>) Added Kombucha","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"Consejo Nacional de Ciencia y Tecnología; Universidad de las Américas Puebla; University of Ottawa","keywords":"Cannabis sativa; Fermentation; Antioxidant capacity; Food science; Chemistry; In vivo; In vitro; Antioxidant; Biochemistry; Biotechnology; Botany; Biology","score_opus":0.011863503356922512,"score_gpt":0.25597455485135817,"score_spread":0.24411105149443565,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412071309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901175,0.00020136141,0.00024567117,0.000018297473,0.000006465632,0.0000067360616,0.00019886768,0.000010577603,0.00030017958],"genre_scores_gemma":[0.9969073,0.00029999725,0.000947194,0.000033851873,0.0000040139007,0.000015605006,0.0005329168,0.000012835641,0.0012461209],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999908,0.000015491829,0.000009251971,0.000022031372,0.000019387831,0.000025791329],"domain_scores_gemma":[0.9998869,0.000022018872,0.000037092006,0.000009405396,0.00001679955,0.00002784248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010619753,0.0003745545,0.0002520877,0.00013326184,0.00013238515,0.0003070886,0.00011490193,0.00014905109,0.00095639727],"category_scores_gemma":[0.00014839167,0.00012070925,0.00024870745,0.00019149738,0.0001301725,0.0002575505,0.00020995976,0.000401096,0.00013681425],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004637001,0.000051147174,0.00041116163,0.000022695447,0.0000064434953,0.000023770974,0.000016491067,0.000025259946,0.9982924,0.000008446793,0.00001092499,0.0006676396],"study_design_scores_gemma":[0.000008655219,0.0008497636,0.02503593,0.000007875955,0.00003081418,0.000052741263,0.00008078464,0.0003694302,0.97298175,0.0000144966425,0.00055953773,0.000008110921],"about_ca_topic_score_codex":0.0012576316,"about_ca_topic_score_gemma":0.001701009,"teacher_disagreement_score":0.0012576316,"about_ca_system_score_codex":0.00018282451,"about_ca_system_score_gemma":0.00015638892,"threshold_uncertainty_score":0.0031994581},"labels":[],"label_agreement":null},{"id":"W4412784194","doi":"10.1021/acsfoodscitech.5c00424","title":"Curcumin Interaction with Pea Albumin, Glutelin, and Globulin Protein Fractions: Impact on Physicochemical Properties, Microstructure, and <i>In Vitro</i> Gastric Digestion","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada; University of Ottawa","keywords":"Glutelin; Curcumin; Globulin; Albumin; Chemistry; In vitro; Food science; Gliadin; Digestion (alchemy); Prolamin; Biochemistry; Chromatography; Biology; Storage protein; Immunology; Gluten","score_opus":0.01116080477164319,"score_gpt":0.23532758577378443,"score_spread":0.22416678100214124,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412784194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99685836,0.0010070662,0.0012537343,0.0000299419,0.0000105591425,0.000023381795,0.00011745815,0.0000252947,0.00067417324],"genre_scores_gemma":[0.99537057,0.00068169605,0.0021601487,0.000042017688,0.000004318911,0.00003497836,0.0001734426,0.000021902282,0.0015108606],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984956,0.00003067888,0.000013331146,0.000041766427,0.00003026365,0.000034316174],"domain_scores_gemma":[0.9998759,0.00003707837,0.000030028641,0.000010366631,0.000026450467,0.000020159545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023216517,0.00034672697,0.00029363504,0.00017448094,0.00014615341,0.00019826,0.00013101893,0.00024517282,0.0007025583],"category_scores_gemma":[0.00029583127,0.00013951656,0.00028602718,0.00015956222,0.00018130742,0.00019753823,0.00016634953,0.00026462233,0.00014587885],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008139151,0.000011873941,0.00018708546,0.000044431898,0.000007989184,0.00001931294,0.000013891962,0.00003496882,0.99899465,0.000007212164,0.000010153086,0.0005870506],"study_design_scores_gemma":[0.0000036421143,0.00019822392,0.0036032307,0.0000029272942,0.000018912537,0.00004602824,0.000017732458,0.00030446245,0.9953011,0.000007845771,0.0004916175,0.0000041938115],"about_ca_topic_score_codex":0.0013034622,"about_ca_topic_score_gemma":0.00198055,"teacher_disagreement_score":0.0013034622,"about_ca_system_score_codex":0.00025500666,"about_ca_system_score_gemma":0.00016882701,"threshold_uncertainty_score":0.0025916696},"labels":[],"label_agreement":null},{"id":"W4412956389","doi":"10.1021/acsfoodscitech.5c00603","title":"Canola Proteins at the Air–Water Interface","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Canada Foundation for Innovation","keywords":"Canola; Interface (matter); Air water; Environmental science; Biology; Engineering; Agronomy; Chemical engineering; Mechanics; Physics; Pulmonary surfactant","score_opus":0.015105115105212195,"score_gpt":0.24034435428133144,"score_spread":0.22523923917611924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412956389","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9943356,0.0014490092,0.0030114828,0.00008463711,0.000021114065,0.000019767205,0.000081385326,0.000034849905,0.00096212665],"genre_scores_gemma":[0.9956279,0.0010027864,0.0017883524,0.00008988109,0.000014648022,0.00002477831,0.00017442925,0.00001785074,0.001259516],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998209,0.000021288628,0.000008166195,0.000036331345,0.00006542511,0.000047815163],"domain_scores_gemma":[0.99980384,0.000075303346,0.000039100967,0.000008463947,0.000050011808,0.00002330343],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018855081,0.00043526135,0.00020551261,0.00022967394,0.00024075809,0.00032713084,0.00021341577,0.00035706747,0.0009525039],"category_scores_gemma":[0.00039567077,0.00012739871,0.00017702563,0.00020221272,0.00023447427,0.0011091982,0.00024060044,0.0005090005,0.00033846567],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025100731,0.0000065236204,0.00010368385,0.000026172616,0.0000023984828,0.0000156495,0.000029158176,0.00002971136,0.9991742,0.00003218746,0.000009901298,0.0005453603],"study_design_scores_gemma":[0.0000019674242,0.000062850406,0.0015448604,0.0000034241518,0.000006789494,0.000040291787,0.000045605662,0.00071367365,0.9968208,0.00004611241,0.0007073315,0.000006172279],"about_ca_topic_score_codex":0.0007685793,"about_ca_topic_score_gemma":0.000779101,"teacher_disagreement_score":0.0009525039,"about_ca_system_score_codex":0.00015641472,"about_ca_system_score_gemma":0.00015100896,"threshold_uncertainty_score":0.0031864643},"labels":[],"label_agreement":null},{"id":"W4413003132","doi":"10.1021/acsfoodscitech.5c00268","title":"Automatic NMR Spectral Profiling of Commercial Cow’s Milk","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"The Metabolomics Innovation Centre; University of Alberta","funders":"Alberta Innovates; Canada Foundation for Innovation; National Center for Complementary and Integrative Health; Genome Canada","keywords":"Profiling (computer programming); Chemistry; Computer science; Operating system","score_opus":0.01492553742292313,"score_gpt":0.2967459914382398,"score_spread":0.2818204540153167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413003132","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8175153,0.0014541192,0.15970777,0.0002519683,0.00010730776,0.00025090674,0.008886772,0.00769756,0.004128299],"genre_scores_gemma":[0.58746445,0.0012341003,0.39092442,0.00042964544,0.00006898547,0.0004851918,0.0130002545,0.0014649798,0.004927946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99943024,0.00007004641,0.000028245278,0.00016271204,0.0002630748,0.000045723522],"domain_scores_gemma":[0.9995054,0.00014309034,0.000072610426,0.000052056097,0.00020192756,0.000024914887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066453376,0.0006867998,0.00052527105,0.0013130208,0.00033907866,0.0006146986,0.0005342224,0.00063858036,0.0021349986],"category_scores_gemma":[0.0013502088,0.00030336418,0.00040494485,0.0009979422,0.00014938916,0.00045177634,0.0005658226,0.0004016282,0.0007865124],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032522297,0.000027406231,0.0020872771,0.00014064177,0.000033737386,0.000067111374,0.000052027535,0.0005356659,0.97289,0.00012350241,0.0009448273,0.022772584],"study_design_scores_gemma":[0.000030148261,0.00018773948,0.019193009,0.00001975946,0.000050768205,0.00036716196,0.000075159594,0.02950536,0.9387527,0.00025349556,0.011503811,0.000060823157],"about_ca_topic_score_codex":0.0011679305,"about_ca_topic_score_gemma":0.0021653539,"teacher_disagreement_score":0.0021349986,"about_ca_system_score_codex":0.0003860916,"about_ca_system_score_gemma":0.00040276255,"threshold_uncertainty_score":0.0071423054},"labels":[],"label_agreement":null},{"id":"W4413799721","doi":"10.1021/acsfoodscitech.5c00651","title":"Spray-Deposited Epigallocatechin Gallate-Based Metal–Phenolic Networks as Innovative Edible Coatings for Fresh Produce Preservation","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","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 British Columbia","funders":"British Columbia Knowledge Development Fund; Natural Sciences and Engineering Research Council of Canada; University of British Columbia; Canada Foundation for Innovation","keywords":"Epigallocatechin gallate; Gallate; Metal; Materials science; Chemistry; Food science; Chemical engineering; Nanotechnology; Polyphenol; Metallurgy; Antioxidant; Nuclear chemistry; Organic chemistry; Engineering","score_opus":0.016225300322372137,"score_gpt":0.29473909326149617,"score_spread":0.27851379293912404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413799721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9873541,0.003430466,0.0071160775,0.00006681586,0.000043459007,0.000039718347,0.00017327642,0.000141299,0.0016347712],"genre_scores_gemma":[0.99051064,0.0016195442,0.0059349807,0.00004132036,0.000006153425,0.000019968344,0.00010743402,0.000025411207,0.0017346168],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991786,0.000007634993,0.0000045810816,0.000020194568,0.00003242619,0.0000173522],"domain_scores_gemma":[0.9999474,0.0000073752403,0.000016425065,0.0000051995526,0.000016058571,0.0000074821087],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012154744,0.0003381554,0.00015069755,0.0001908228,0.00009474814,0.00023689351,0.00020124523,0.00031745428,0.00044352826],"category_scores_gemma":[0.00012902754,0.00016002862,0.00019623166,0.00010553176,0.00012506412,0.00023725358,0.0001747505,0.00026942985,0.00012656144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019814775,0.0000040367026,0.00003498091,0.000038796814,0.0000029611044,0.00002100806,0.000007204936,0.00006285632,0.9985361,0.000020658825,0.000018718201,0.001232898],"study_design_scores_gemma":[0.0000026837997,0.000085712345,0.0008070323,0.0000043179034,0.000013511071,0.000040910712,0.000011128243,0.0005963318,0.9973683,0.00001109607,0.0010556717,0.0000032910461],"about_ca_topic_score_codex":0.0005958328,"about_ca_topic_score_gemma":0.0017412713,"teacher_disagreement_score":0.0005958328,"about_ca_system_score_codex":0.00021733379,"about_ca_system_score_gemma":0.0000902513,"threshold_uncertainty_score":0.0015769005},"labels":[],"label_agreement":null},{"id":"W4414626143","doi":"10.1021/acsfoodscitech.5c00317","title":"A Comprehensive Review of Synthesis and Surface Modifications of Starch Nanomaterials for Fortification of Vitamin D<sub>3</sub>","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Nanoparticles: synthesis and applications","field":"Materials Science","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":"Micronutrient; Food fortification; Surface modification; Nanomaterials; Applications of nanotechnology; Starch","score_opus":0.027928698969998472,"score_gpt":0.2924696886576027,"score_spread":0.2645409896876042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414626143","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":[0.0024015838,0.9928411,0.0012235508,0.00019586485,0.00021794195,0.000026901576,0.00034673652,0.00005714977,0.0026891201],"genre_scores_gemma":[0.005049994,0.9889943,0.0026355337,0.00020968277,0.000098775075,0.000035553774,0.00039650922,0.000014696692,0.0025649974],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997905,0.000035204146,0.000045029796,0.00004159074,0.00007030319,0.000017311877],"domain_scores_gemma":[0.9996847,0.000116898926,0.00008789232,0.000011784954,0.00007837661,0.000020224988],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034334618,0.001058876,0.0011685119,0.0029591434,0.0002031316,0.0007329146,0.00037534986,0.00056718267,0.0042459136],"category_scores_gemma":[0.0005547389,0.00034667275,0.00066801725,0.0033399232,0.0001801154,0.0010398261,0.00034091962,0.00046363173,0.0014727581],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002056828,0.00014507187,0.00049777253,0.11575571,0.00034239315,0.00036096145,0.00016981692,0.0016096884,0.062360868,0.0026560267,0.027034787,0.7888611],"study_design_scores_gemma":[0.000018917735,0.0004957208,0.003115635,0.0064569176,0.0006629695,0.00090670615,0.00014481407,0.0003672999,0.020139655,0.0008873603,0.9667513,0.000052643063],"about_ca_topic_score_codex":0.0009209342,"about_ca_topic_score_gemma":0.0017314012,"teacher_disagreement_score":0.0042459136,"about_ca_system_score_codex":0.00041392192,"about_ca_system_score_gemma":0.001284228,"threshold_uncertainty_score":0.014203966},"labels":[],"label_agreement":null},{"id":"W4415115970","doi":"10.1021/acsfoodscitech.5c00610","title":"Bioactive Compounds of Indigenous Canadian Small Fruits: UHPLC-HRMS-Based Phytochemical Characterization, Mineral Composition and Their Antioxidant Activity","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Antioxidant; Phytochemical; Chemical composition; Composition (language); Indigenous","score_opus":0.011290602024222409,"score_gpt":0.2427079544092745,"score_spread":0.2314173523850521,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415115970","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9893965,0.001121941,0.0025980244,0.00007335368,0.0000074024765,0.00009298649,0.002623494,0.00009341723,0.0039927503],"genre_scores_gemma":[0.9822645,0.0010273221,0.008638763,0.00010537273,0.0000062414633,0.000052979784,0.0022676955,0.000035627472,0.0056014536],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999044,0.0000027448646,0.0000023733674,0.00003079327,0.000037094745,0.00002258132],"domain_scores_gemma":[0.9999112,0.000008904114,0.000011745028,0.0000043040445,0.000049274662,0.000014596864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000094014285,0.0004209244,0.00020289427,0.00111252,0.0007257101,0.00056829146,0.00025633298,0.00020382286,0.0023043882],"category_scores_gemma":[0.00014058678,0.00013659813,0.0001680306,0.0006700324,0.0003277961,0.00020722054,0.00021274367,0.00033574313,0.00024786283],"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":[0.0001349666,0.000022262324,0.0074329716,0.0000884509,0.00003075469,0.00008766905,0.00016076637,0.000056088444,0.9823424,0.00008340911,0.0001464719,0.009413579],"study_design_scores_gemma":[0.0000210303,0.00016810648,0.7128322,0.0000246042,0.00015157854,0.00058306835,0.0007345216,0.0016965772,0.27497432,0.000095978496,0.008673015,0.000045041266],"about_ca_topic_score_codex":0.24731062,"about_ca_topic_score_gemma":0.48313186,"teacher_disagreement_score":0.75268936,"about_ca_system_score_codex":0.0009800274,"about_ca_system_score_gemma":0.0010579323,"threshold_uncertainty_score":0.49174225},"labels":[],"label_agreement":null},{"id":"W4415169848","doi":"10.1021/acsfoodscitech.5c00734","title":"Influence of the Processing on Composition, Protein Structure, and Techno-Functional Properties of Pork Byproduct Isolates Produced by Isoelectric Precipitation and Ultrafiltration–Diafiltration","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Food Industry and Aquatic Biology","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Isoelectric point; Solubility; Precipitation; Denaturation (fissile materials); Protein precipitation; Volume (thermodynamics)","score_opus":0.009944803420952046,"score_gpt":0.1959155982298297,"score_spread":0.18597079480887765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415169848","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964562,0.0006954331,0.00198451,0.0000311632,0.000016425389,0.000022096412,0.00018397678,0.000019739511,0.00059050537],"genre_scores_gemma":[0.994735,0.00081886834,0.0031496899,0.000040000796,0.000006356423,0.000032653617,0.0004215708,0.000039973038,0.00075592234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99972695,0.00005219317,0.000028246819,0.000061100065,0.00006830886,0.00006323021],"domain_scores_gemma":[0.99985003,0.000035923607,0.000044300927,0.000012188136,0.000033940374,0.000023576291],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035911112,0.0005694751,0.00027900338,0.00021925697,0.00017021321,0.00059539056,0.00019285022,0.00025658286,0.00055038754],"category_scores_gemma":[0.00047169568,0.00015163778,0.00032519022,0.00027713669,0.00022880732,0.00034916255,0.0002516962,0.0005906772,0.00022525842],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000121172714,0.000041548465,0.00052023196,0.00005894351,0.000012898159,0.00004588079,0.00003167283,0.00008039339,0.997393,0.000018793897,0.000016989661,0.0016585037],"study_design_scores_gemma":[0.000003569806,0.00030293866,0.010317531,0.000009259319,0.000034504927,0.00010016119,0.000055553905,0.00045460087,0.98803306,0.000016109947,0.00066636817,0.000006481504],"about_ca_topic_score_codex":0.0007005168,"about_ca_topic_score_gemma":0.0010642431,"teacher_disagreement_score":0.0007005168,"about_ca_system_score_codex":0.00018812467,"about_ca_system_score_gemma":0.00020325945,"threshold_uncertainty_score":0.0018992424},"labels":[],"label_agreement":null},{"id":"W4416706217","doi":"10.1021/acsfoodscitech.5c00746","title":"Spray Gelation of Ionic Polysaccharide Microgels","year":2025,"lang":"en","type":"article","venue":"ACS Food Science & Technology","topic":"Hydrogels: synthesis, properties, applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"British Columbia Knowledge Development Fund; Canada Foundation for Innovation","keywords":"Pectin; Fabrication; Ionic bonding; Polysaccharide; Ionic strength; Particle size; Reproducibility","score_opus":0.011000956245609868,"score_gpt":0.25330885008109955,"score_spread":0.24230789383548967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416706217","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9586368,0.002265954,0.035492852,0.00010798231,0.00010289908,0.00010390095,0.00024689906,0.0003643566,0.0026782996],"genre_scores_gemma":[0.9659733,0.0016452941,0.02837664,0.00014087286,0.000028367534,0.000070795955,0.0001885659,0.000090546986,0.0034857097],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999002,0.000009502542,0.000007798983,0.00002955293,0.00003424491,0.000018781295],"domain_scores_gemma":[0.99986434,0.000033483648,0.000045239613,0.0000145820995,0.00002570745,0.000016567754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001867747,0.00031471628,0.00016700226,0.00018133438,0.0000842011,0.00015313747,0.00015820419,0.0002400807,0.00093130406],"category_scores_gemma":[0.00020942611,0.00011476166,0.0002471829,0.00009746014,0.00017013388,0.00023280733,0.0002462143,0.00044382687,0.00021710181],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00000409331,0.0000016310676,0.0000109333305,0.000020432248,0.0000015944786,0.000014182581,0.000006684398,0.000024458419,0.9992193,0.00002514257,0.000009586573,0.00066210434],"study_design_scores_gemma":[0.0000023124626,0.000041157145,0.00019638047,0.0000025120987,0.0000026335863,0.00003251677,0.000003649579,0.00026415198,0.99887353,0.000009688232,0.00056980725,0.0000017414977],"about_ca_topic_score_codex":0.00026645578,"about_ca_topic_score_gemma":0.000522079,"teacher_disagreement_score":0.00093130406,"about_ca_system_score_codex":0.00016911815,"about_ca_system_score_gemma":0.000110025445,"threshold_uncertainty_score":0.0031154752},"labels":[],"label_agreement":null}]}