{"meta":{"query_hash":"32dcf0616eaf","filters":{"venue":"Applied Food Research"},"cohort_total":25,"direct_labels_cover":0,"predictions_cover":25,"exported":25,"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/32dcf0616eaf","api":"https://metacan.xera.ac/api/v1/cohort?venue=Applied+Food+Research"},"results":[{"id":"W4206149809","doi":"10.1016/j.afres.2021.100040","title":"Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics","year":2022,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Germination; Microwave; Dehydration; Infrared; Materials science; Chemistry; Porosity; Infrared heater; Food science; Water content; Yield (engineering); Horticulture; Agronomy; Composite material; Biology; Biochemistry; Physics","score_opus":0.04497568898888066,"score_gpt":0.2920887770351572,"score_spread":0.24711308804627652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4206149809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975799,0.0007338857,0.0012767522,0.000012139559,0.000007208148,0.000010183941,0.00004809597,0.00002183958,0.00030989296],"genre_scores_gemma":[0.99653435,0.00044389162,0.0023496228,0.000019117895,0.0000039137303,0.000010496393,0.00007027553,0.000015717254,0.0005526655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993634,0.000008356017,0.0000064140563,0.000018523366,0.000020944733,0.0000093574035],"domain_scores_gemma":[0.99991536,0.000017473698,0.000031831056,0.000008569444,0.000013649797,0.000013028268],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012774346,0.00025480715,0.00021994207,0.00013960626,0.00007664623,0.00019450225,0.0001591987,0.000112134825,0.0004123167],"category_scores_gemma":[0.00017283522,0.00010542977,0.0002524338,0.00013810361,0.000102792306,0.00023769806,0.00011770923,0.00031492068,0.00006527874],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000871589,0.00002145039,0.0004426026,0.000049076938,0.000007940256,0.0000276783,0.000013819386,0.0001104959,0.9975442,0.00001769709,0.000013684135,0.0016640923],"study_design_scores_gemma":[0.000009151152,0.0005055588,0.0143009825,0.0000055220016,0.000038531394,0.000122025616,0.00003153809,0.0015951183,0.982576,0.00001580686,0.00078802195,0.0000117394475],"about_ca_topic_score_codex":0.00051894016,"about_ca_topic_score_gemma":0.0013707868,"teacher_disagreement_score":0.00051894016,"about_ca_system_score_codex":0.000118115575,"about_ca_system_score_gemma":0.000078000645,"threshold_uncertainty_score":0.0013793111},"labels":[],"label_agreement":null},{"id":"W4210721637","doi":"10.1016/j.afres.2022.100051","title":"Valorization of hemp hearts oils by advanced extraction techniques and their comparative physicochemical characterization","year":2022,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Phytochemicals and Antioxidant Activities","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":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Stigmasterol; Polyunsaturated fatty acid; Chemistry; Extraction (chemistry); Degree of unsaturation; Iodine value; Nutraceutical; Food science; Peroxide value; Linoleic acid; Tocopherol; Fatty acid; Phytosterol; Organic chemistry; Chromatography; Antioxidant; Vitamin E","score_opus":0.053051890984906425,"score_gpt":0.35378857259747876,"score_spread":0.30073668161257233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210721637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9799681,0.0031115855,0.013161079,0.00006876063,0.000036714464,0.000064358945,0.00054581126,0.000055795314,0.0029878283],"genre_scores_gemma":[0.9802145,0.0025730708,0.011626543,0.000059442114,0.000024274781,0.000078829005,0.0009141827,0.000071416165,0.004437584],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998827,0.000014286959,0.000007902329,0.000025248077,0.000043431814,0.000026486492],"domain_scores_gemma":[0.99986327,0.000030809744,0.000032989028,0.00001162268,0.000037374484,0.000023858838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017732651,0.00052203896,0.00022457218,0.0007087519,0.00017621524,0.00025708438,0.00014665835,0.00022426706,0.00089053303],"category_scores_gemma":[0.00029967292,0.000121380675,0.00039145022,0.0004854676,0.00018105279,0.0003171101,0.00028330693,0.0005799242,0.00032649896],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008203879,0.000011368898,0.00022017305,0.000042012423,0.0000055430046,0.00010022207,0.000025159843,0.000061033476,0.9964759,0.000031144886,0.000009832423,0.0029354673],"study_design_scores_gemma":[0.000007027564,0.00021462499,0.0062134787,0.000018501063,0.000032287724,0.00023072764,0.000055440632,0.00033507167,0.9908845,0.000073466384,0.0019244053,0.000010604963],"about_ca_topic_score_codex":0.00049932464,"about_ca_topic_score_gemma":0.00072090916,"teacher_disagreement_score":0.00089053303,"about_ca_system_score_codex":0.00012230677,"about_ca_system_score_gemma":0.00014751276,"threshold_uncertainty_score":0.0029790998},"labels":[],"label_agreement":null},{"id":"W4286776276","doi":"10.1016/j.afres.2022.100174","title":"Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan","year":2022,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Research Council Canada; Norges Forskningsråd; Norges Teknisk-Naturvitenskapelige Universitet","keywords":"Syneresis; Chemistry; Rheology; Emulsion; Shear thinning; Dynamic mechanical analysis; Gel point; Carrageenan; Isoelectric point; Viscosity; Chromatography; Chemical engineering; Materials science; Organic chemistry; Food science; Composite material; Polymer","score_opus":0.0559615396196703,"score_gpt":0.2809728276838783,"score_spread":0.22501128806420803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286776276","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97629356,0.0057277,0.016139919,0.00008372864,0.00006595249,0.00008777641,0.00027423576,0.00015425896,0.0011729244],"genre_scores_gemma":[0.9835608,0.0018707121,0.011373365,0.00008875499,0.000015590234,0.000071146125,0.00037997434,0.0000667882,0.0025728906],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999892,0.000013440081,0.000008803819,0.000032797994,0.000026571493,0.000026408929],"domain_scores_gemma":[0.9999112,0.0000125971155,0.00003542489,0.0000039880038,0.00001951375,0.000017212174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002449359,0.00043641886,0.00023072661,0.00026479797,0.00013725631,0.00023791775,0.00015593939,0.00026106308,0.000474374],"category_scores_gemma":[0.00014122027,0.0001486487,0.00025208938,0.00013019411,0.00018239043,0.0003027528,0.00018236034,0.00044573075,0.00014560619],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015906066,0.0000027926492,0.000015985035,0.000028384333,0.0000028257,0.000018907898,0.000009633367,0.000016825792,0.9996263,0.00001827942,0.000003941487,0.00024028658],"study_design_scores_gemma":[0.0000057922057,0.00009441046,0.000733587,0.0000065539716,0.000014818067,0.00006359514,0.000011832924,0.00019304603,0.9980363,0.000017943306,0.00081842154,0.0000035960372],"about_ca_topic_score_codex":0.00062896806,"about_ca_topic_score_gemma":0.0011930207,"teacher_disagreement_score":0.00062896806,"about_ca_system_score_codex":0.00023315097,"about_ca_system_score_gemma":0.00013996934,"threshold_uncertainty_score":0.0016915798},"labels":[],"label_agreement":null},{"id":"W4312085273","doi":"10.1016/j.afres.2022.100248","title":"A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends","year":2022,"lang":"en","type":"review","venue":"Applied Food Research","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":172,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Probiotic; Food science; Spray drying; Lactose intolerance; Biotechnology; Bifidobacterium; Health benefits; Business; Lactose; Dairy industry; Food industry; Lactobacillus; Biology; Medicine; Chemistry; Bacteria; Fermentation; Traditional medicine","score_opus":0.19690885853071838,"score_gpt":0.3954561094619844,"score_spread":0.19854725093126602,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312085273","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":[0.00023566802,0.9985812,0.00017861968,0.00007927205,0.00012723307,0.000007930461,0.000035649125,0.0000091995125,0.0007452181],"genre_scores_gemma":[0.00064182334,0.9983552,0.00032063955,0.000076810225,0.00006624291,0.000009780647,0.000050751423,0.0000019376403,0.00047672025],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997762,0.000029639323,0.000041094634,0.00004029683,0.000093270006,0.000019399922],"domain_scores_gemma":[0.999734,0.00012981787,0.000052406012,0.000009025396,0.000056153192,0.000018584975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045763518,0.0010140887,0.0013535442,0.0025036645,0.00022392841,0.00093224377,0.00065262086,0.00076364767,0.0040599178],"category_scores_gemma":[0.0006065105,0.0003643055,0.0007668571,0.002550101,0.0002124907,0.0011727264,0.0004954332,0.0010396497,0.0015314026],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000110135676,0.00012439783,0.0001704312,0.082249634,0.00018884205,0.00024177923,0.00009055454,0.00054831285,0.010639261,0.0024846408,0.021814425,0.88133764],"study_design_scores_gemma":[0.000016363087,0.0002410742,0.00082268415,0.0069226623,0.00033394783,0.0009027786,0.00005058995,0.00013459094,0.002512077,0.00080035964,0.9872348,0.000028121269],"about_ca_topic_score_codex":0.0007924009,"about_ca_topic_score_gemma":0.0012266021,"teacher_disagreement_score":0.0040599178,"about_ca_system_score_codex":0.00036210974,"about_ca_system_score_gemma":0.00097088446,"threshold_uncertainty_score":0.013581753},"labels":[],"label_agreement":null},{"id":"W4317491746","doi":"10.1016/j.afres.2023.100273","title":"Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper)","year":2023,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Berry genetics and cultivation research","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"British Columbia Blueberry Council; British Columbia Institute of Technology; University of British Columbia","funders":"Canada Foundation for Innovation; Natural Sciences and Engineering Research Council of Canada; Mitacs; Government of Canada","keywords":"Shelf life; Horticulture; Environmental science; Biology; Food science","score_opus":0.11487617224673068,"score_gpt":0.33570308939414406,"score_spread":0.22082691714741337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4317491746","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990086,0.0005807206,0.00011881135,0.000021082464,0.000009779527,0.000006905218,0.000072776995,0.0000058147543,0.00017555346],"genre_scores_gemma":[0.99777514,0.0003082157,0.00034466086,0.000050627063,0.000007226196,0.000014977282,0.00018372395,0.000005949818,0.0013094457],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999025,0.00001965491,0.0000065979766,0.00002956901,0.000024848363,0.000016876731],"domain_scores_gemma":[0.9998073,0.00003606071,0.000049954397,0.000012533449,0.00005231592,0.000041902018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016611749,0.0002307565,0.00021559658,0.00011828046,0.00018203756,0.00028254167,0.00012765384,0.00022355423,0.0011660719],"category_scores_gemma":[0.00013471823,0.000107525586,0.00023148987,0.00012148199,0.00014540278,0.00022531493,0.00013523654,0.00038646607,0.00012239077],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010988425,0.00013308428,0.0017029628,0.00008655186,0.00001655126,0.00004956155,0.00006329951,0.000035125464,0.9942319,0.000011786211,0.000039329243,0.0025310423],"study_design_scores_gemma":[0.00006444046,0.011133117,0.28597558,0.000026192549,0.000106050895,0.00023632134,0.000368815,0.0006858677,0.69926256,0.00006203381,0.0020533022,0.000025733725],"about_ca_topic_score_codex":0.0010008896,"about_ca_topic_score_gemma":0.002024734,"teacher_disagreement_score":0.0011660719,"about_ca_system_score_codex":0.0001989142,"about_ca_system_score_gemma":0.00011772506,"threshold_uncertainty_score":0.0039008856},"labels":[],"label_agreement":null},{"id":"W4366606622","doi":"10.1016/j.afres.2023.100298","title":"Changes in Intergranular Air Properties and Processing Quality of Paddy Stored in a Large Cooled Warehouse","year":2023,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Postharvest Quality and Shelf Life Management","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":"University of Manitoba","funders":"","keywords":"Intergranular corrosion; Warehouse; Environmental science; Relative humidity; Moisture; Humidity; Materials science; Meteorology; Metallurgy; Geography; Composite material","score_opus":0.25145399708903715,"score_gpt":0.3548938319761842,"score_spread":0.10343983488714703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366606622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99957305,0.00007306088,0.00010870851,0.0000031992092,0.0000019559359,0.000003261437,0.0001294559,0.00000279601,0.0001044445],"genre_scores_gemma":[0.9990109,0.00005809976,0.00028495776,0.000013006197,0.0000028155275,0.0000070385067,0.00036276266,0.000003936649,0.00025642593],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998344,0.00001600374,0.000015077341,0.00006721229,0.000040179526,0.000027184493],"domain_scores_gemma":[0.9996624,0.000037761754,0.00013474497,0.000016913891,0.00010700974,0.000041090898],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002214867,0.0003169414,0.00038030033,0.0004697767,0.00029433376,0.00059899327,0.00019872538,0.00017986569,0.00053390424],"category_scores_gemma":[0.0002548256,0.0001590996,0.00034009537,0.00058912765,0.00020149232,0.00032835346,0.00021363625,0.00034373262,0.00014443412],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0016448247,0.00019769075,0.65971595,0.00016751415,0.00028476317,0.00033999459,0.0007750837,0.00038505314,0.32569364,0.000036770543,0.00012139448,0.010637267],"study_design_scores_gemma":[0.000002696101,0.00017056249,0.9936819,0.0000024981414,0.000025658765,0.000043297576,0.000253806,0.0002573018,0.0053864513,0.0000076195743,0.00016203387,0.000006225768],"about_ca_topic_score_codex":0.008028785,"about_ca_topic_score_gemma":0.01442766,"teacher_disagreement_score":0.008028785,"about_ca_system_score_codex":0.00046377713,"about_ca_system_score_gemma":0.0001888999,"threshold_uncertainty_score":0.01596409},"labels":[],"label_agreement":null},{"id":"W4384563362","doi":"10.1016/j.afres.2023.100320","title":"An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task","year":2023,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"Research Nova Scotia; Canada Foundation for Innovation","keywords":"Aftertaste; Perception; Task (project management); Association (psychology); Word Association; Psychology; Food science; Computer science; Chemistry; Artificial intelligence; Engineering","score_opus":0.14793267471152055,"score_gpt":0.3804731001004671,"score_spread":0.23254042538894654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384563362","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.999456,0.000012154238,0.00017065709,0.000006416272,0.000002327275,0.000029267741,0.00002694448,0.0000022051117,0.0002939405],"genre_scores_gemma":[0.99574524,0.00007428115,0.0027218692,0.00007593717,0.000007577667,0.00019494402,0.00017346471,0.0000067632955,0.0009998025],"study_design_codex":"bench_or_experimental","study_design_gemma":"qualitative","domain_scores_codex":[0.9997354,0.00007198708,0.000026530013,0.00005513517,0.000083461564,0.000027442293],"domain_scores_gemma":[0.99801135,0.0012304861,0.00038184194,0.000083011415,0.00019980839,0.00009343475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009485034,0.00032050873,0.0003955637,0.00021215017,0.00022724239,0.0005990161,0.00022505384,0.00046421614,0.0022053039],"category_scores_gemma":[0.0033800995,0.00021533856,0.00032164776,0.00015447808,0.00023432476,0.000567989,0.0003894453,0.00045693183,0.0001891306],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.024864752,0.008006241,0.23807776,0.0017804462,0.000398038,0.0009901485,0.03038964,0.0007319337,0.643617,0.0007581154,0.0009855487,0.049400415],"study_design_scores_gemma":[0.0005993606,0.0137925735,0.9468922,0.00006505207,0.00020858989,0.00049531285,0.009930297,0.0045386604,0.021444943,0.00036121276,0.001570694,0.00010122499],"about_ca_topic_score_codex":0.000903625,"about_ca_topic_score_gemma":0.0013212237,"teacher_disagreement_score":0.0022053039,"about_ca_system_score_codex":0.00012559761,"about_ca_system_score_gemma":0.000112676,"threshold_uncertainty_score":0.0073775053},"labels":[],"label_agreement":null},{"id":"W4403532402","doi":"10.1016/j.afres.2024.100564","title":"Nutritional, phytochemical, and bioactive prospects of black chokeberry (Aronia melanocarpa) and saskatoon berry (Amelanchier ovalis) grown in the Republic of Kazakhstan","year":2024,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Phytochemical; Berry; Traditional medicine; Botany; Biology; Medicine","score_opus":0.044426893068694906,"score_gpt":0.3326244003063758,"score_spread":0.2881975072376809,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403532402","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9990101,0.00031858688,0.000051944484,0.000017000075,0.0000033381789,0.0000071139884,0.00026819264,0.0000042622733,0.0003195542],"genre_scores_gemma":[0.9974241,0.00032646809,0.00037590764,0.000044069955,0.0000023485031,0.000010600196,0.00076897314,0.0000039726783,0.0010434447],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99993527,0.0000080832115,0.0000068145664,0.000015991958,0.000015553658,0.000018316745],"domain_scores_gemma":[0.99991417,0.000009324059,0.000018234221,0.0000033045326,0.00003167818,0.000023282742],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008354319,0.00030721189,0.00027071728,0.0005346832,0.0004816396,0.00034734845,0.00007130271,0.00014115256,0.00045466638],"category_scores_gemma":[0.00007861333,0.00010048281,0.00025642783,0.00049042405,0.00016076333,0.00015153154,0.0001591521,0.00020947245,0.0000868679],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024042629,0.000075810065,0.010503888,0.00010566168,0.000028634482,0.00019970817,0.00022333131,0.000041833053,0.9851563,0.000029161789,0.000049808576,0.0033454252],"study_design_scores_gemma":[0.0000143666375,0.000706483,0.90040016,0.000018566137,0.00011486336,0.0005235544,0.0012301559,0.0002865105,0.09361157,0.000035147496,0.003036479,0.000022152371],"about_ca_topic_score_codex":0.014076771,"about_ca_topic_score_gemma":0.035247967,"teacher_disagreement_score":0.014076771,"about_ca_system_score_codex":0.00030353805,"about_ca_system_score_gemma":0.0004246186,"threshold_uncertainty_score":0.027989686},"labels":[],"label_agreement":null},{"id":"W4405781003","doi":"10.1016/j.afres.2024.100676","title":"Unleashing the antimicrobial potential of high-pressure processing on beverages, sauces, purées, and milk: A predictive modelling approach","year":2024,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"United Arab Emirates University; University of Sharjah","keywords":"Antimicrobial; Food science; Pascalization; High pressure; Chemistry; Engineering; Engineering physics; Organic chemistry","score_opus":0.04117619923200443,"score_gpt":0.3160284414330646,"score_spread":0.27485224220106014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405781003","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6003458,0.16345383,0.20569934,0.0021047855,0.00032625181,0.00057997747,0.003232611,0.00051374093,0.023743605],"genre_scores_gemma":[0.8806216,0.084712334,0.029368963,0.0001427138,0.000093405855,0.00054563617,0.0009872369,0.000036723,0.0034913474],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998123,0.000065235894,0.00002298947,0.000023820361,0.0000580674,0.00001760196],"domain_scores_gemma":[0.9993598,0.0004860131,0.00006769347,0.000011368934,0.00006821373,0.0000069193875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007000213,0.000887596,0.0011246143,0.0009819336,0.00019519523,0.0012917185,0.00085795997,0.0011217571,0.0010291875],"category_scores_gemma":[0.001247085,0.00038865014,0.0021369206,0.0011420953,0.0001935698,0.00087298366,0.00032427104,0.0005388126,0.00026627394],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020843821,0.0001732482,0.0041970606,0.010067598,0.00066330755,0.000484819,0.00013648297,0.88515234,0.020032944,0.0030551762,0.00082289585,0.0750058],"study_design_scores_gemma":[0.000034736866,0.0007508804,0.004069584,0.0005278463,0.00065702084,0.0001424589,0.000109702545,0.97800475,0.0074132676,0.0016510832,0.006598346,0.000040268693],"about_ca_topic_score_codex":0.0055541345,"about_ca_topic_score_gemma":0.004898435,"teacher_disagreement_score":0.0055541345,"about_ca_system_score_codex":0.000540052,"about_ca_system_score_gemma":0.0009549159,"threshold_uncertainty_score":0.011043608},"labels":[],"label_agreement":null},{"id":"W4406142201","doi":"10.1016/j.afres.2025.100701","title":"Monitoring of milk rennet coagulation: Chemical and physical perspective using Raman spectroscopy","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","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":"Innovation Cluster (Canada)","funders":"Syddansk Universitet","keywords":"Rennet; Coagulation; Raman spectroscopy; Perspective (graphical); Chemistry; Food science; Medicine; Computer science; Internal medicine; Physics; Artificial intelligence; Optics","score_opus":0.07002648559885939,"score_gpt":0.4135532702054484,"score_spread":0.34352678460658903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406142201","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91712266,0.004631943,0.07532786,0.0002380362,0.0000659106,0.000099957586,0.00033276106,0.0003784269,0.0018024062],"genre_scores_gemma":[0.93259656,0.0029492998,0.062064756,0.00014685126,0.0000438622,0.00005651156,0.00028058307,0.000067625806,0.0017938546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9994112,0.00012401426,0.000027609243,0.00015456139,0.0002422313,0.000040357987],"domain_scores_gemma":[0.99953663,0.00016330955,0.00012374627,0.000032025593,0.00012339732,0.000020754067],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011219372,0.0006866437,0.0004881737,0.0006616593,0.00020100245,0.00074945786,0.00027786638,0.0007356682,0.0005786711],"category_scores_gemma":[0.0010127269,0.00025096774,0.00058532483,0.00063124346,0.0002938557,0.00057303766,0.00031562583,0.0006947728,0.00020671063],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017747997,0.000052867443,0.00780399,0.00013859668,0.0000499047,0.00008772626,0.00009264423,0.0019969991,0.9675702,0.00017048058,0.000085853506,0.0217732],"study_design_scores_gemma":[0.000007052194,0.0006764737,0.053180438,0.000025718527,0.00010390844,0.0003763973,0.00021125293,0.05144698,0.89107525,0.00035381212,0.0024821053,0.0000606329],"about_ca_topic_score_codex":0.001689861,"about_ca_topic_score_gemma":0.0022012608,"teacher_disagreement_score":0.001689861,"about_ca_system_score_codex":0.00036094862,"about_ca_system_score_gemma":0.00028493706,"threshold_uncertainty_score":0.0059334636},"labels":[],"label_agreement":null},{"id":"W4407205306","doi":"10.1016/j.afres.2025.100747","title":"Effects of 0–12% soy proteins (four texturized and one isolate) on a lean hybrid meat system: cooking loss, texture, dynamic rheology, microstructure, and T2 NMR","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Food and Agriculture; Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Rheology; Microstructure; Food science; Texture (cosmology); Soy protein; Materials science; Chemistry; Composite material; Computer science; Computer vision","score_opus":0.031964763616880415,"score_gpt":0.27494023209721075,"score_spread":0.24297546848033033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407205306","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99929035,0.00031662537,0.00020810119,0.00000883033,0.0000055736828,0.000008781404,0.000057049965,0.000007302075,0.000097283315],"genre_scores_gemma":[0.9975273,0.00040471958,0.0010707723,0.000035973015,0.0000035270052,0.000016507905,0.00019892075,0.000012705861,0.0007295326],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986315,0.000029497687,0.000012477403,0.00003113091,0.000033760134,0.000029903318],"domain_scores_gemma":[0.9998665,0.000022741555,0.000037717597,0.0000057072652,0.000024737925,0.000042571788],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019737578,0.0004355303,0.000300311,0.00020253245,0.00013610185,0.00023175556,0.0001415854,0.00021503039,0.00080002984],"category_scores_gemma":[0.00015238572,0.00017975595,0.0002980778,0.00019510479,0.00021229303,0.00021683642,0.00025349017,0.0004157105,0.000114444956],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008546314,0.00008021888,0.00019741361,0.00005575342,0.000016351909,0.000024115378,0.000019303732,0.00004890954,0.9981146,0.000004213868,0.000008714716,0.00057573745],"study_design_scores_gemma":[0.000031166564,0.0046326583,0.013267176,0.00001071458,0.00008653252,0.00006776423,0.00008645712,0.0006033706,0.9805253,0.000010065243,0.00066652434,0.000012298533],"about_ca_topic_score_codex":0.0012205435,"about_ca_topic_score_gemma":0.002264782,"teacher_disagreement_score":0.0012205435,"about_ca_system_score_codex":0.00015929755,"about_ca_system_score_gemma":0.00015669344,"threshold_uncertainty_score":0.0026764274},"labels":[],"label_agreement":null},{"id":"W4407233592","doi":"10.1016/j.afres.2025.100761","title":"Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Food Chemistry and Fat Analysis","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":"Intertek (Canada)","funders":"NextGenerationEU; Università degli Studi di Camerino; Università degli Studi di Udine","keywords":"Sugar; Food science; Glycemic; Pulse (music); Glycemic index; Chemistry; Diabetes mellitus; Biology; Physics; Endocrinology; Optics","score_opus":0.034162497047884176,"score_gpt":0.2799954960822851,"score_spread":0.2458329990344009,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407233592","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98765707,0.00057500036,0.0101007335,0.000033753706,0.000020021826,0.00014899341,0.00033712146,0.00018896945,0.0009383612],"genre_scores_gemma":[0.94887275,0.00087281415,0.041729636,0.00012599083,0.000008682132,0.00019715003,0.0012461423,0.0001993397,0.006747512],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999213,0.000007499851,0.0000056156027,0.00002364016,0.000024597259,0.000017404549],"domain_scores_gemma":[0.9998977,0.000013001452,0.000022475895,0.000008913162,0.00002840553,0.000029440813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023205209,0.00040831938,0.00022622138,0.0003246017,0.00010751584,0.00025602937,0.00028261842,0.00027413561,0.0020222985],"category_scores_gemma":[0.00021376746,0.0001984671,0.00041526748,0.0001420789,0.0001307935,0.00024098612,0.0003438403,0.00064490945,0.0003140455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014838604,0.00008942403,0.00023412223,0.00006395298,0.000015924896,0.00003795577,0.000015296751,0.00009159898,0.9950718,0.000037145543,0.000043576474,0.004150755],"study_design_scores_gemma":[0.0000723877,0.0020674346,0.022901207,0.000033088385,0.00009613061,0.00030320248,0.00002649738,0.0022652256,0.9687526,0.000027052507,0.0034320552,0.000023153694],"about_ca_topic_score_codex":0.0012991936,"about_ca_topic_score_gemma":0.003241132,"teacher_disagreement_score":0.0020222985,"about_ca_system_score_codex":0.0001853457,"about_ca_system_score_gemma":0.00018637834,"threshold_uncertainty_score":0.0067652464},"labels":[],"label_agreement":null},{"id":"W4407397952","doi":"10.1016/j.afres.2025.100764","title":"Microencapsulation of fermented wild blueberry to improve the stability of (poly)phenols","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","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":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Phenols; Fermentation; Food science; Chemistry; Chromatography; Organic chemistry","score_opus":0.05964393612404436,"score_gpt":0.3176216805196088,"score_spread":0.2579777443955645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407397952","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9966022,0.0005022715,0.002488882,0.000020164069,0.000011436646,0.000012617269,0.00004835997,0.000021315787,0.000292876],"genre_scores_gemma":[0.9934635,0.0004770384,0.004257114,0.000019407125,0.000004476773,0.000014605312,0.00009198361,0.000018528319,0.0016532635],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993074,0.0000059422473,0.000005668029,0.00002497896,0.000017243068,0.000015284659],"domain_scores_gemma":[0.99993944,0.0000073610295,0.00002527394,0.00000554856,0.000012616371,0.000009735946],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000083778374,0.0003452466,0.00018311306,0.00014367532,0.00009194846,0.00024119714,0.00012291111,0.00017066143,0.0004884278],"category_scores_gemma":[0.00008330008,0.00013271642,0.00021934895,0.000092048904,0.00009694108,0.00023544159,0.00018776627,0.00027696634,0.00011319066],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011107837,0.0000057626585,0.00005224698,0.0000132302275,0.0000026079654,0.000015726904,0.000008097633,0.000030952837,0.99934524,0.000011270855,0.000003695999,0.0004999914],"study_design_scores_gemma":[0.0000012137928,0.00008332495,0.0010933568,0.0000020971854,0.000007985327,0.000032739557,0.000007983941,0.00031981803,0.9980914,0.0000037083264,0.00035475977,0.0000016801968],"about_ca_topic_score_codex":0.00064051745,"about_ca_topic_score_gemma":0.0013121557,"teacher_disagreement_score":0.00064051745,"about_ca_system_score_codex":0.00018880375,"about_ca_system_score_gemma":0.000107241314,"threshold_uncertainty_score":0.0016339421},"labels":[],"label_agreement":null},{"id":"W4408499356","doi":"10.1016/j.afres.2025.100838","title":"The nexus of IoT and aquaculture: A bibliometric analysis","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Water Quality Monitoring Technologies","field":"Environmental Science","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Nexus (standard); Aquaculture; Internet of Things; Data science; Fishery; Geography; Regional science; Business; Computer science; Fish <Actinopterygii>; World Wide Web; Biology","score_opus":0.07220284410064148,"score_gpt":0.3664894739088666,"score_spread":0.2942866298082251,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408499356","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":[0.4016137,0.4330274,0.010749584,0.011491143,0.0007432153,0.0011175527,0.084476106,0.00048976135,0.05629168],"genre_scores_gemma":[0.7153609,0.23932609,0.01483462,0.00058607094,0.00051706797,0.0008235578,0.026223792,0.00009597649,0.0022320652],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.989753,0.0019275304,0.0029338694,0.0009026816,0.004067213,0.00041578806],"domain_scores_gemma":[0.9423818,0.03847217,0.008143331,0.0015370188,0.008633492,0.0008321431],"candidate_categories":["bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.007682233,0.0007040157,0.0016631498,0.18285143,0.0015503427,0.0055722757,0.0008955534,0.0007515677,0.0033684962],"category_scores_gemma":[0.04349207,0.00034131375,0.0016357577,0.25618586,0.0011195808,0.004013839,0.0027715587,0.00058715366,0.00057916215],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003127285,0.00012593773,0.29677802,0.09352012,0.0035503523,0.0017622042,0.009475321,0.0025225058,0.0027046823,0.015396212,0.03398428,0.5398677],"study_design_scores_gemma":[0.00006107716,0.0002731247,0.58675313,0.048797444,0.008617554,0.003597825,0.025108978,0.0063893357,0.0027276378,0.01469263,0.3026988,0.00028244246],"about_ca_topic_score_codex":0.008468559,"about_ca_topic_score_gemma":0.012838419,"teacher_disagreement_score":0.81714857,"about_ca_system_score_codex":0.0032981357,"about_ca_system_score_gemma":0.0076818005,"threshold_uncertainty_score":0.040628016},"labels":[],"label_agreement":null},{"id":"W4409202491","doi":"10.1016/j.afres.2025.100878","title":"Basic and practical analysis of LF-NMR and straightforward toolbox to its successful operation","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"NMR spectroscopy and applications","field":"Physics and Astronomy","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Toolbox; Computer science; Programming language","score_opus":0.04166483915254115,"score_gpt":0.45370793290755124,"score_spread":0.4120430937550101,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409202491","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":[0.03312385,0.015410084,0.85208523,0.005632191,0.0016750125,0.0015593622,0.0035265523,0.0109966295,0.07599109],"genre_scores_gemma":[0.26188427,0.025305321,0.6619822,0.002344029,0.0019350158,0.002948229,0.004630845,0.0026178116,0.036352273],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9970541,0.00048193484,0.00013323974,0.0004379095,0.0016959771,0.00019684328],"domain_scores_gemma":[0.9959466,0.0011713274,0.00031862594,0.0005758895,0.0018206106,0.00016684324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0035354057,0.0018596762,0.00087873207,0.0019776952,0.0013426681,0.001899201,0.0016359128,0.001762487,0.020170871],"category_scores_gemma":[0.0070215235,0.0008149104,0.0007091691,0.0016830756,0.0016160413,0.0029679562,0.0018600613,0.002257975,0.015322972],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00045842744,0.00030992998,0.003278257,0.0049750754,0.00006345311,0.0017593025,0.0010926884,0.005060523,0.53100914,0.027272852,0.051593967,0.37312642],"study_design_scores_gemma":[0.00006286688,0.0009615964,0.0050123357,0.0011788716,0.00009083081,0.005438865,0.0009370529,0.028867068,0.48610404,0.01987986,0.4510578,0.00040875873],"about_ca_topic_score_codex":0.0014575134,"about_ca_topic_score_gemma":0.001458975,"teacher_disagreement_score":0.020170871,"about_ca_system_score_codex":0.000985126,"about_ca_system_score_gemma":0.0018722428,"threshold_uncertainty_score":0.0674783},"labels":[],"label_agreement":null},{"id":"W4409815958","doi":"10.1016/j.afres.2025.100918","title":"Bioaccessibility of iron, zinc, and copper from edible insects available on the European market","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Research Council Canada; Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro; Universidade do Estado do Rio de Janeiro; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Zinc; Copper; Metallurgy; Business; Chemistry; Food science; Materials science","score_opus":0.068744994680312,"score_gpt":0.28757773996717695,"score_spread":0.21883274528686494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409815958","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99718636,0.0016787061,0.00030910675,0.000011641816,0.0000025817008,0.0000044124604,0.0002722096,0.0000068117815,0.00052817515],"genre_scores_gemma":[0.9960239,0.0015054864,0.0006341647,0.000024800842,0.0000048204142,0.000007333632,0.00054812897,0.000005801137,0.0012454827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987674,0.000012557699,0.000009148781,0.000031796942,0.000046216428,0.000023519227],"domain_scores_gemma":[0.999907,0.000011459948,0.00003962713,0.0000059790264,0.000025532285,0.000010400881],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012972791,0.00035149438,0.0001779466,0.0010438632,0.0001899165,0.00041953794,0.000115378214,0.00021321136,0.0006443448],"category_scores_gemma":[0.0001895948,0.00012646819,0.00016811104,0.0004725104,0.000118180134,0.00018954619,0.00020263172,0.00017173015,0.0001391427],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00077827944,0.000045242294,0.048048273,0.00030223798,0.00011781259,0.00037075847,0.0002140937,0.00020172403,0.9130651,0.00010116138,0.000117356074,0.036638133],"study_design_scores_gemma":[0.000017047641,0.00092750526,0.637792,0.00009807322,0.00019149446,0.0012066554,0.00058356026,0.0009908293,0.34866863,0.00012853375,0.009371291,0.000024395667],"about_ca_topic_score_codex":0.0026134218,"about_ca_topic_score_gemma":0.0031740628,"teacher_disagreement_score":0.0026134218,"about_ca_system_score_codex":0.00023714414,"about_ca_system_score_gemma":0.000106007115,"threshold_uncertainty_score":0.005196452},"labels":[],"label_agreement":null},{"id":"W4409993904","doi":"10.1016/j.afres.2025.100941","title":"Authentication of rapeseed variety based on hyperspectral imaging and chemometrics","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Ministry of Agriculture and Rural Affairs of the People's Republic of China; National Key Research and Development Program of China; Agriculture Research System of China; Chinese Academy of Agricultural Sciences; Ministry of Science and Technology of the People's Republic of China","keywords":"Hyperspectral imaging; Chemometrics; Rapeseed; Variety (cybernetics); Computer science; Authentication (law); Artificial intelligence; Chemistry; Machine learning; Food science; Computer security","score_opus":0.03276292684613892,"score_gpt":0.34720331121139203,"score_spread":0.3144403843652531,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409993904","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.71459895,0.0012523822,0.27963844,0.00020361664,0.000050347884,0.00008753569,0.0003855001,0.0006302317,0.003152914],"genre_scores_gemma":[0.89035255,0.00060938037,0.107226506,0.000060342347,0.000019526093,0.000042393796,0.00032269803,0.000033262866,0.0013332927],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99958986,0.00006936354,0.000022737713,0.0001337933,0.0001616141,0.000022679564],"domain_scores_gemma":[0.99975926,0.000053833573,0.00006725353,0.000025471509,0.00008317932,0.000011013171],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005556602,0.0005505765,0.00027584215,0.0010763285,0.00021332565,0.00037545327,0.00021843796,0.00037397008,0.000449245],"category_scores_gemma":[0.0008059914,0.00014419536,0.0004097637,0.0006503853,0.00031675413,0.00053120096,0.00024997,0.00033990204,0.00031301426],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017741218,0.00004181961,0.007986568,0.000095155345,0.00003291468,0.00009121377,0.00006456487,0.0023480633,0.92888004,0.0004918132,0.00018702289,0.059603475],"study_design_scores_gemma":[0.000014058471,0.00034168275,0.058654245,0.000021774142,0.00010789726,0.0008071785,0.00016156044,0.14696082,0.78867996,0.00081885076,0.0033459198,0.00008605781],"about_ca_topic_score_codex":0.00092592114,"about_ca_topic_score_gemma":0.0014927783,"teacher_disagreement_score":0.0010763285,"about_ca_system_score_codex":0.00022335311,"about_ca_system_score_gemma":0.00018940058,"threshold_uncertainty_score":0.0029386878},"labels":[],"label_agreement":null},{"id":"W4410459287","doi":"10.1016/j.afres.2025.100976","title":"Efficacy of green processing techniques on the recovery of phenolic compounds from canola meal","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"St. Boniface Hospital; University of Manitoba; Orthopaedic Innovation Centre","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Canola Producers Commission; Alberta Diabetes Foundation; Canola Council of Canada; Saskatchewan Canola Development Commission","keywords":"Canola; Meal; Food science; Chemistry; Business","score_opus":0.06705203375505299,"score_gpt":0.35814113741034886,"score_spread":0.2910891036552959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410459287","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99550146,0.0019157586,0.0016256188,0.000058778787,0.000017247228,0.000025160949,0.00009304559,0.000030043491,0.00073296245],"genre_scores_gemma":[0.9915064,0.0021477703,0.003722101,0.00008488651,0.000011183727,0.00002164863,0.00021700232,0.000027873948,0.0022610673],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999018,0.000014356754,0.000005559028,0.000019008692,0.000036842495,0.000022434142],"domain_scores_gemma":[0.9998878,0.000026436988,0.00003487168,0.000009544521,0.000024786248,0.000016511154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014059537,0.0005175114,0.00020413152,0.00032617914,0.00015718292,0.00026800306,0.00012777478,0.00023935571,0.00078460167],"category_scores_gemma":[0.00020500943,0.00014674256,0.00028229665,0.0001652998,0.00017712964,0.0002901614,0.00021180639,0.00041720006,0.00018589455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009121102,0.000011349019,0.000096941796,0.00006154044,0.0000081938415,0.00003437631,0.000014829917,0.00003907006,0.99842393,0.000010828008,0.00000814904,0.0011995793],"study_design_scores_gemma":[0.000003111657,0.00018282687,0.0021470292,0.0000058220344,0.000021768044,0.000055340483,0.000024612735,0.00014669287,0.99669904,0.000010005659,0.0006987581,0.000005058783],"about_ca_topic_score_codex":0.00092690665,"about_ca_topic_score_gemma":0.0032930751,"teacher_disagreement_score":0.00092690665,"about_ca_system_score_codex":0.0001306241,"about_ca_system_score_gemma":0.00017788468,"threshold_uncertainty_score":0.0026247501},"labels":[],"label_agreement":null},{"id":"W4411965423","doi":"10.1016/j.afres.2025.101128","title":"Gelatin from red tilapia (Oreochromis spp.) scales: Optimization of its extraction and detailed characterization of its chemical and viscoelastic properties","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Nationale de la Recherche; Providence Health Care; Ministère de l'Enseignement Supérieur et de la Recherche; Université de Lorraine","keywords":"Tilapia; Viscoelasticity; Gelatin; Extraction (chemistry); Characterization (materials science); Oreochromis; Biological system; Biology; Chemistry; Fish <Actinopterygii>; Materials science; Fishery; Chromatography; Nanotechnology; Composite material; Biochemistry","score_opus":0.03562537421693871,"score_gpt":0.29143864927800506,"score_spread":0.2558132750610663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411965423","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99501085,0.0008054031,0.0034014243,0.000034022414,0.000007340671,0.000061899096,0.0001776036,0.00001668905,0.00048476024],"genre_scores_gemma":[0.98610175,0.0010124245,0.009801242,0.000057589765,0.0000066297325,0.00014173778,0.0005079376,0.000020093144,0.002350587],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988294,0.000016128903,0.0000150031265,0.000033018066,0.000035118705,0.000017676182],"domain_scores_gemma":[0.999925,0.000017913035,0.000029408082,0.00000438385,0.0000122521,0.000010958145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020874411,0.00033567208,0.0002697213,0.0001943647,0.00009676441,0.0002790039,0.00009414221,0.00017949495,0.00047945193],"category_scores_gemma":[0.0001963739,0.00009340601,0.00027737117,0.00018528332,0.00020715929,0.00020819908,0.00020903553,0.00027180818,0.00012179144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051803592,0.00001541596,0.00020189489,0.00006141787,0.0000031398615,0.000022680772,0.000008439575,0.00008817477,0.9985568,0.000007428937,0.0000054156417,0.000977511],"study_design_scores_gemma":[0.000013323477,0.0007387278,0.015527572,0.000018384802,0.0000407768,0.00014562819,0.000042691845,0.0006766156,0.9813448,0.00003049233,0.0014109662,0.000009899299],"about_ca_topic_score_codex":0.0005244953,"about_ca_topic_score_gemma":0.0011872244,"teacher_disagreement_score":0.0005244953,"about_ca_system_score_codex":0.00017827301,"about_ca_system_score_gemma":0.00021627746,"threshold_uncertainty_score":0.001603961},"labels":[],"label_agreement":null},{"id":"W4412778025","doi":"10.1016/j.afres.2025.101223","title":"Multidimensional assessment of nutritional composition, contaminants and biological properties of bee pollen","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Insect and Pesticide Research","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":true,"ca_institutions":"Université du Québec à Montréal; Université de Sherbrooke","funders":"Liber Ero Foundation","keywords":"Pollen; Bee pollen; Contamination; Composition (language); Environmental chemistry; Environmental science; Biology; Chemistry; Ecology","score_opus":0.11180133930754996,"score_gpt":0.35219891357107036,"score_spread":0.2403975742635204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412778025","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944013,0.00083473173,0.0017420804,0.00003730135,0.000004507912,0.000026980182,0.001554295,0.000023119845,0.0013756842],"genre_scores_gemma":[0.99049056,0.00071272056,0.0048519224,0.00006169869,0.0000042749066,0.00003099039,0.0018972472,0.000014729683,0.001935897],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998271,0.000015039088,0.000006527908,0.000042718188,0.00008214529,0.000026499447],"domain_scores_gemma":[0.99987185,0.000017232815,0.00002532951,0.0000058285323,0.00006484639,0.000014789403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019075786,0.0002697169,0.00019177677,0.0015472118,0.0007326671,0.00071556447,0.00017602782,0.0003063304,0.0007594762],"category_scores_gemma":[0.00018045904,0.00009297111,0.00019763525,0.00095272576,0.00033134085,0.00012216782,0.00024199483,0.00020305684,0.00012452232],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016931327,0.00003621904,0.09837822,0.00013121103,0.00011395941,0.00019012489,0.00034880743,0.00042544815,0.8847316,0.00009347968,0.00022922334,0.015152385],"study_design_scores_gemma":[0.0000034881152,0.0000691057,0.9635908,0.000016317417,0.000047253132,0.00028003802,0.0004444305,0.0013258118,0.03185794,0.00004316502,0.0023063503,0.000015364036],"about_ca_topic_score_codex":0.16408253,"about_ca_topic_score_gemma":0.34544182,"teacher_disagreement_score":0.16408253,"about_ca_system_score_codex":0.0009866472,"about_ca_system_score_gemma":0.000644761,"threshold_uncertainty_score":0.3262549},"labels":[],"label_agreement":null},{"id":"W4413801136","doi":"10.1016/j.afres.2025.101305","title":"Fortification of lentil chips with multiple vitamins and minerals using hot extrusion technology: effects of moisture, extrusion temperature, conditioning, and storage techniques","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Food composition and properties","field":"Nursing","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; Global Institute for Water Security; Saskatchewan Research Council (Canada)","funders":"Bangladesh Agricultural Research Council; National Research Council Canada; Krishi Gobeshona Foundation; University of Saskatchewan","keywords":"Extrusion; Conditioning; Moisture; Materials science; Extrusion cooking; Food science; Process engineering; Environmental science; Metallurgy; Chemistry; Composite material; Engineering; Mathematics","score_opus":0.026951003333206682,"score_gpt":0.3089923495497671,"score_spread":0.28204134621656046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413801136","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967847,0.0012736508,0.0015722803,0.0000138071255,0.0000067869173,0.000013436163,0.00005914393,0.00001262071,0.00026354427],"genre_scores_gemma":[0.99382436,0.00093649747,0.0041881604,0.000022287602,0.000003932229,0.000011543496,0.00011503599,0.000012896922,0.0008853825],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982136,0.000028364488,0.000020742524,0.000044260465,0.00005908781,0.000026206608],"domain_scores_gemma":[0.99986434,0.000029906205,0.00005583012,0.000014309961,0.000023819486,0.000011775678],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023553231,0.00028771002,0.0003388177,0.00021998861,0.000113560396,0.00039704822,0.0002070055,0.00021839756,0.0004526609],"category_scores_gemma":[0.0001915719,0.00015700092,0.0003862112,0.00019511969,0.00014230465,0.00038898725,0.00022314535,0.00032389627,0.000093644136],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001071376,0.000030868698,0.0006239857,0.00006549716,0.0000141804985,0.00004638919,0.000021191034,0.000118854434,0.99650526,0.000018244327,0.0000049591354,0.0024434433],"study_design_scores_gemma":[0.000004423498,0.0005391304,0.0055451817,0.0000070921,0.00003480871,0.00012978721,0.000028636796,0.0003743858,0.9926394,0.000008651197,0.0006808894,0.000007694519],"about_ca_topic_score_codex":0.00055580377,"about_ca_topic_score_gemma":0.0012439501,"teacher_disagreement_score":0.00055580377,"about_ca_system_score_codex":0.00014021434,"about_ca_system_score_gemma":0.00011552364,"threshold_uncertainty_score":0.0015143156},"labels":[],"label_agreement":null},{"id":"W4416102986","doi":"10.1016/j.afres.2025.101507","title":"Membrane fractionation improved the multifunctional properties of fava bean protein hydrolysate","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","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 Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Hydrolysate; Amino acid; Peptide; Fractionation; Linoleic acid; DPPH; Ultrafiltration (renal); Membrane","score_opus":0.03429447441386594,"score_gpt":0.2931148222512246,"score_spread":0.25882034783735863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416102986","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9910272,0.0025461123,0.0050598686,0.00009515828,0.000032205982,0.00002322694,0.00020694328,0.000062113955,0.00094707956],"genre_scores_gemma":[0.9921212,0.001374177,0.0039782096,0.000095242256,0.000012239398,0.000020538226,0.0005215305,0.00003974728,0.0018371509],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986994,0.00001653645,0.000012272497,0.000034978064,0.000025828598,0.00004043547],"domain_scores_gemma":[0.99992394,0.000012346343,0.000020441177,0.000006009168,0.000020057072,0.000017344513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016081992,0.00048033477,0.00035808468,0.00021225862,0.0001301194,0.00030804132,0.00010246583,0.0002364386,0.0005919848],"category_scores_gemma":[0.00014276076,0.00013225216,0.0004216083,0.0001380216,0.00013512516,0.000259642,0.00019011689,0.00045393215,0.0002656451],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014484161,0.0000023675836,0.000038161117,0.000013276312,0.000002118541,0.000008755278,0.0000035036494,0.0000071910654,0.9996408,0.0000045357115,0.000002933065,0.00026178436],"study_design_scores_gemma":[0.0000036763508,0.00013816696,0.0064009205,0.000006335848,0.000024551828,0.00018904699,0.000020039803,0.00023240583,0.9917686,0.00001585037,0.001195614,0.000004689429],"about_ca_topic_score_codex":0.0009002648,"about_ca_topic_score_gemma":0.0011396327,"teacher_disagreement_score":0.0009002648,"about_ca_system_score_codex":0.00022202164,"about_ca_system_score_gemma":0.00015782495,"threshold_uncertainty_score":0.001980424},"labels":[],"label_agreement":null},{"id":"W7082077245","doi":"10.1016/j.afres.2025.101347","title":"Antimicrobial activity of complexes formed from pea (Pisum sativum L.) proteins and red beet (Beta vulgaris L.) extract – effect of foam fractionation","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Geochemistry and Geologic Mapping","field":"Computer Science","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":"National Research Council Canada; Queen Elizabeth II Health Sciences Centre; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Antimicrobial; Sativum; Pisum; Escherichia coli; Fractionation; Biological activity; Pea protein; Sugar beet","score_opus":0.02986153272967003,"score_gpt":0.30968581279149004,"score_spread":0.27982428006182003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7082077245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959997,0.0020650288,0.0009624088,0.000042180913,0.000021026262,0.000027301865,0.00008037101,0.00003219975,0.00076976727],"genre_scores_gemma":[0.9962353,0.00073179795,0.0015090277,0.00006156386,0.000008025203,0.000023394252,0.00027229538,0.000012240802,0.0011463923],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976057,0.000053922842,0.00002724355,0.000042440362,0.000068178706,0.000047624108],"domain_scores_gemma":[0.99987185,0.000028932644,0.000037111833,0.0000060806246,0.00002988026,0.000026074133],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023477314,0.00042022974,0.00029820172,0.00022312853,0.00013749642,0.00022704987,0.00019479939,0.0003543176,0.00070985506],"category_scores_gemma":[0.00028534813,0.00017987375,0.0003465206,0.00016710484,0.00012805787,0.00022839363,0.0002269979,0.0002896832,0.00016320695],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016514483,0.000030782332,0.000119403754,0.000097162556,0.000017966959,0.00002768903,0.000023080858,0.00005321226,0.9982498,0.000019314155,0.000031685075,0.0011646654],"study_design_scores_gemma":[0.00001757118,0.0008380819,0.002424578,0.000010994527,0.000030957897,0.00010545504,0.000026089185,0.00045996494,0.99502546,0.000011854938,0.001040599,0.000008373204],"about_ca_topic_score_codex":0.00055903353,"about_ca_topic_score_gemma":0.00091312954,"teacher_disagreement_score":0.00070985506,"about_ca_system_score_codex":0.00014774545,"about_ca_system_score_gemma":0.00009010958,"threshold_uncertainty_score":0.0023747087},"labels":[],"label_agreement":null},{"id":"W7106488243","doi":"10.1016/j.afres.2025.101543","title":"Innovative home-compostable modified starch coatings with enhanced heat sealability for paper packaging","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","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":"ProAmpac (Canada); Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Polytechnique Montréal; Centre de Recherche sur les Systèmes Polymères et Composites à Haute Performance","keywords":"Plasticizer; Starch; Adhesive; Surface roughness; Thermal stability; Thermoplastic; Food packaging; Coating; Polymer","score_opus":0.034322826328684754,"score_gpt":0.3299816197074683,"score_spread":0.29565879337878354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7106488243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98444575,0.0038161674,0.010065102,0.000042526222,0.00006331762,0.000034744095,0.00006537838,0.000085083964,0.001381914],"genre_scores_gemma":[0.98962396,0.0011971137,0.008030591,0.000023573375,0.000011478648,0.000018601753,0.000052318275,0.000018588416,0.0010239383],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999361,0.000008084991,0.0000062428203,0.000013789833,0.000024736275,0.000011073871],"domain_scores_gemma":[0.99994564,0.000007572191,0.000018337281,0.0000038955254,0.000014184596,0.000010308172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011367156,0.0003099922,0.00012637343,0.00017899468,0.000060363705,0.0002549651,0.00018294726,0.0002919849,0.00040905474],"category_scores_gemma":[0.00014097326,0.00011947569,0.00019616171,0.000107193264,0.00008972133,0.00026792512,0.0001528033,0.00031967837,0.00011061708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014389078,0.000008926649,0.00004557106,0.000048063965,0.0000035400403,0.000037564034,0.000008155828,0.00005904351,0.9972193,0.000043226908,0.000015653763,0.0024965107],"study_design_scores_gemma":[0.000007426502,0.00029422107,0.0012235834,0.0000062065183,0.000013596627,0.00015323012,0.000014400453,0.00087596383,0.99538136,0.000023137049,0.0020000727,0.0000066688667],"about_ca_topic_score_codex":0.00013388658,"about_ca_topic_score_gemma":0.00037632458,"teacher_disagreement_score":0.00040905474,"about_ca_system_score_codex":0.00009900496,"about_ca_system_score_gemma":0.00006605542,"threshold_uncertainty_score":0.001368463},"labels":[],"label_agreement":null},{"id":"W7117133504","doi":"10.1016/j.afres.2025.101627","title":"High-moisture extrusion modifies texture and improves nutritional value of sunflower meal-pea protein meat analogues","year":2025,"lang":"en","type":"article","venue":"Applied Food Research","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Texture (cosmology); Sunflower; Extrusion; Value (mathematics); Food storage; Sunflower oil; Processed meat","score_opus":0.03721512286900598,"score_gpt":0.28405178429292616,"score_spread":0.2468366614239202,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117133504","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99892455,0.00022086296,0.00055207027,0.000007559367,0.000004206386,0.000003834549,0.000054528704,0.000008301398,0.00022407397],"genre_scores_gemma":[0.9981353,0.00017510534,0.0007719624,0.000019771134,0.0000021473863,0.000004860383,0.00016104191,0.000012385091,0.00071733986],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992514,0.000009359476,0.000004715167,0.000018686625,0.000022880859,0.000019123692],"domain_scores_gemma":[0.99994564,0.000008209844,0.000022364353,0.0000031125207,0.000007887789,0.000012786331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012740443,0.00023175357,0.00014703165,0.00015377354,0.00009246124,0.00019872596,0.000105167295,0.00015289687,0.0008673927],"category_scores_gemma":[0.00010379343,0.000120089055,0.0002395258,0.00012375443,0.0001184884,0.00017852357,0.00015112577,0.00033766363,0.0001209835],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013670538,0.000016834038,0.00038109836,0.00002169174,0.0000054837665,0.00002950411,0.000007990637,0.00003445609,0.9987608,0.00000950241,0.000006508714,0.0005894391],"study_design_scores_gemma":[0.000010853149,0.0006547026,0.030812599,0.000008024085,0.00002611448,0.00016612526,0.000048459315,0.0005248096,0.96669644,0.000012394615,0.0010333871,0.00000611194],"about_ca_topic_score_codex":0.00029864727,"about_ca_topic_score_gemma":0.000682404,"teacher_disagreement_score":0.0008673927,"about_ca_system_score_codex":0.00010474115,"about_ca_system_score_gemma":0.00004797808,"threshold_uncertainty_score":0.002901733},"labels":[],"label_agreement":null}]}