{"meta":{"query_hash":"0ee8e2ca8574","filters":{"venue":"Beverages"},"cohort_total":28,"direct_labels_cover":0,"predictions_cover":28,"exported":28,"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/0ee8e2ca8574","api":"https://metacan.xera.ac/api/v1/cohort?venue=Beverages"},"results":[{"id":"W2469836677","doi":"10.3390/beverages2030017","title":"Influence of Steep Time on Polyphenol Content and Antioxidant Capacity of Black, Green, Rooibos, and Herbal Teas","year":2016,"lang":"en","type":"article","venue":"Beverages","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":59,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Polyphenol; Chemistry; Antioxidant capacity; Food science; Black tea; Antioxidant; Steeping; DPPH; Green tea; Botany; Biochemistry; Biology","score_opus":0.019540967664990097,"score_gpt":0.23082123155227338,"score_spread":0.21128026388728327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2469836677","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99820757,0.00040356748,0.00001716387,0.00072682585,0.00001803138,0.00026280739,0.000041156618,0.000021724538,0.0003011301],"genre_scores_gemma":[0.9988042,0.00010653671,0.00011019044,0.00011031553,0.000033635304,0.0000030108017,6.779933e-7,0.000012322041,0.000819087],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99917054,0.00004205929,0.0002252448,0.00019941795,0.00019373819,0.00016898083],"domain_scores_gemma":[0.9993633,0.00013144407,0.000114016155,0.00021270831,0.00006426347,0.00011427425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014080449,0.00013629574,0.00035294305,0.000056302935,0.000023272127,0.0000040366594,0.00004660945,0.00006911497,0.00002541841],"category_scores_gemma":[0.00011225726,0.00008399279,0.000038019934,0.000051871943,0.00028397227,0.0000735156,0.000043488155,0.000064866115,0.000009070166],"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":[0.00031684418,0.00012718148,0.07598306,0.00027869354,0.00007943247,0.000014393296,0.00043771008,0.000003068018,0.9101686,0.00053961464,0.0001595934,0.011891792],"study_design_scores_gemma":[0.0020035957,0.00088792446,0.8892335,0.0007067018,0.000053067164,0.000028885745,0.00003637655,0.000017329121,0.10668381,0.00012113432,0.00012289063,0.000104733794],"about_ca_topic_score_codex":0.00051717344,"about_ca_topic_score_gemma":0.000012872999,"teacher_disagreement_score":0.8132505,"about_ca_system_score_codex":0.000016905109,"about_ca_system_score_gemma":0.00002303163,"threshold_uncertainty_score":0.34251264},"labels":[],"label_agreement":null},{"id":"W2552860075","doi":"10.3390/beverages2040032","title":"Influence of Wine Education on Wine Hedonic and Confidence Ratings by Millennial Wine Consumers of Different Ethnicities","year":2016,"lang":"en","type":"article","venue":"Beverages","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Kwantlen Polytechnic University; University of British Columbia; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Wine; Ethnic group; Psychology; Preference; Aroma of wine; Confidence interval; White Wine; Consumer confidence index; Advertising; Food science; Marketing; Mathematics; Sociology; Statistics; Chemistry","score_opus":0.008255777655036734,"score_gpt":0.21991506915251852,"score_spread":0.21165929149748178,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2552860075","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9848072,0.0001409977,0.00002068272,0.014070366,0.00011273554,0.00014836733,0.000011076041,0.000023724737,0.0006648846],"genre_scores_gemma":[0.99692583,0.00003342686,0.000013621594,0.000521327,0.0011869048,0.000007176494,0.000009137943,0.000009832987,0.0012927521],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991731,0.000013056229,0.00028996594,0.00019159689,0.00018507942,0.00014718849],"domain_scores_gemma":[0.9992662,0.00012559061,0.00028569132,0.00016438965,0.00014370114,0.000014443639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000110811045,0.00015424372,0.00023465852,0.00010026202,0.000054867603,0.000022828557,0.00012745771,0.00007166377,0.00010573182],"category_scores_gemma":[0.0001944299,0.00010685498,0.000033016,0.00010619498,0.00017800399,0.00043005738,0.000055133612,0.00008182997,0.0000069091066],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005312065,0.0008589979,0.08836757,0.001014367,0.0001559176,0.000007465497,0.00044367736,0.00009707202,0.6013098,0.009885032,0.27292827,0.024400653],"study_design_scores_gemma":[0.0031940783,0.00029601203,0.85387725,0.0024492948,0.00016390179,0.0000067909295,0.00044399596,0.00006999326,0.097158,0.005810841,0.035809424,0.0007204465],"about_ca_topic_score_codex":0.00039498188,"about_ca_topic_score_gemma":0.0000015479703,"teacher_disagreement_score":0.76550967,"about_ca_system_score_codex":0.000010992207,"about_ca_system_score_gemma":0.00003060306,"threshold_uncertainty_score":0.43574196},"labels":[],"label_agreement":null},{"id":"W2559771709","doi":"10.3390/beverages2040035","title":"Influence of Freeze-Dried Yeast Starter Cultures on Volatile Compounds of Tchapalo, a Traditional Sorghum Beer from Côte d’Ivoire","year":2016,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie; Indian National Science Academy","keywords":"Starter; Food science; Organoleptic; Sorghum; Flavor; Chemistry; Yeast; Ethanol; Candida tropicalis; Taste; Biology; Biochemistry; Agronomy","score_opus":0.023546227527921956,"score_gpt":0.21466238696518075,"score_spread":0.1911161594372588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2559771709","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973354,0.000013578532,0.000003401864,0.0011189159,0.000024687495,0.000059110895,0.00090844295,0.000017053286,0.0005194393],"genre_scores_gemma":[0.9988293,0.000013094349,0.00004889959,0.00024098222,0.00007457012,0.000004193962,0.000120729426,7.3216336e-7,0.00066747254],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99917656,0.00006136503,0.00022330815,0.00017676073,0.00025803386,0.00010398272],"domain_scores_gemma":[0.99952143,0.00017404927,0.00012047338,0.000054809687,0.00008016357,0.000049093564],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00004897833,0.000097399534,0.00017676815,0.000014663869,0.000071033646,0.000011758954,0.0001397694,0.000054799923,0.0014848827],"category_scores_gemma":[0.000023652972,0.000033674933,0.000102853905,0.0001118479,0.00010550076,0.00011390195,0.000015554071,0.00004075255,0.00003020785],"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":[0.000062792344,0.00011479358,0.015950885,0.000002839284,0.000048297876,0.00000127623,0.00024778018,0.00007471743,0.978574,0.00056272896,0.0015123115,0.0028475926],"study_design_scores_gemma":[0.00026322604,0.00016688328,0.9057546,0.000049515034,0.00002111605,5.278517e-7,0.00015050273,0.000023999968,0.08922746,0.002280928,0.0019447948,0.00011640906],"about_ca_topic_score_codex":0.0002648394,"about_ca_topic_score_gemma":0.0002905342,"teacher_disagreement_score":0.88980377,"about_ca_system_score_codex":0.0000106995985,"about_ca_system_score_gemma":0.000005612708,"threshold_uncertainty_score":0.9994279},"labels":[],"label_agreement":null},{"id":"W2573053565","doi":"10.3390/beverages3010007","title":"The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition","year":2017,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada; Brock University","keywords":"Wine; Sugar; Chemistry; Food science; Aroma","score_opus":0.06566451509801045,"score_gpt":0.3135996529710168,"score_spread":0.2479351378730063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2573053565","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99452597,0.000022190372,0.00007931653,0.004455843,0.000036164416,0.00010216226,0.00020016936,0.0000123184045,0.0005658416],"genre_scores_gemma":[0.99904686,0.000057476558,0.000110102075,0.00004072039,0.0002781083,0.0000093987255,0.000348614,6.1854513e-7,0.00010808112],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993167,0.00014426594,0.000160163,0.00013717684,0.00012804524,0.0001136275],"domain_scores_gemma":[0.99940264,0.00032387636,0.00013887475,0.000055898283,0.00004208739,0.000036613365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027930728,0.00007803079,0.000109446795,0.000019471021,0.0007104821,0.000082540624,0.00008708185,0.00004171635,0.00030877665],"category_scores_gemma":[0.000054981152,0.00003064833,0.0000816618,0.000067625406,0.00006896835,0.00019332064,0.000016243755,0.00007678183,0.00000417254],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040699207,0.0006217855,0.0050052023,0.00001125385,0.00012362261,0.000010978784,0.00041259272,0.0019742416,0.9364089,0.0038708504,0.0070686983,0.0440849],"study_design_scores_gemma":[0.00024909325,0.0002635313,0.9900185,0.00003171263,0.000013654353,0.000005098423,0.00015535706,0.0031991345,0.003828275,0.0019358638,0.00021649088,0.00008332027],"about_ca_topic_score_codex":0.0003040362,"about_ca_topic_score_gemma":0.000108035594,"teacher_disagreement_score":0.98501325,"about_ca_system_score_codex":0.000029679968,"about_ca_system_score_gemma":0.000004595217,"threshold_uncertainty_score":0.5464526},"labels":[],"label_agreement":null},{"id":"W2788739324","doi":"10.3390/beverages4010010","title":"Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes","year":2018,"lang":"en","type":"article","venue":"Beverages","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Brock University","funders":"","keywords":"Pectinase; Ethanol; Chemistry; Protease; Enzyme; Enzyme assay; Wine; Food science; Chromatography; Biochemistry","score_opus":0.03711275562047044,"score_gpt":0.26423948214064136,"score_spread":0.2271267265201709,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2788739324","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997267,0.00040310918,0.0000027722665,0.00042289152,0.00011248822,0.0001693667,0.000026173708,0.000024848976,0.0015713184],"genre_scores_gemma":[0.99919134,0.00006182745,0.00004664376,0.00007937597,0.00023602243,0.000007032295,0.000008694362,7.102936e-7,0.0003683641],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99912673,0.00015381255,0.00009710988,0.00019777476,0.00028285428,0.00014172452],"domain_scores_gemma":[0.9994666,0.00021679146,0.00008203867,0.000043779582,0.00014634371,0.000044431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00066833175,0.0000940657,0.000117986965,0.000009185414,0.00016509733,0.000048809845,0.0000725457,0.000082750776,0.0003500161],"category_scores_gemma":[0.000098793185,0.00003819966,0.000029458015,0.00011364122,0.0000491302,0.00010686099,0.000037772374,0.000081049046,0.0000061801843],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000015292779,0.00002877459,0.0005114884,0.0000036961092,0.000014620254,8.0334854e-7,0.00009995205,0.0000049184127,0.9297534,0.000076401004,0.00029033292,0.0692003],"study_design_scores_gemma":[0.0002386747,0.00028865325,0.15526122,0.000037355294,0.00006599837,0.00002441984,0.00010687805,0.0010898462,0.84035045,0.001586946,0.00075305696,0.00019648107],"about_ca_topic_score_codex":0.00066362025,"about_ca_topic_score_gemma":0.000536946,"teacher_disagreement_score":0.15474972,"about_ca_system_score_codex":0.000014490461,"about_ca_system_score_gemma":0.000015898944,"threshold_uncertainty_score":0.38324308},"labels":[],"label_agreement":null},{"id":"W2791549575","doi":"10.3390/beverages4010015","title":"Total Polyphenol Content and Antioxidant Capacity of Tea Bags: Comparison of Black, Green, Red Rooibos, Chamomile and Peppermint over Different Steep Times","year":2018,"lang":"en","type":"article","venue":"Beverages","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada; Universities Space Research Association","keywords":"Polyphenol; Food science; Chemistry; Black tea; Antioxidant capacity; Orange (colour); Antioxidant; Health benefits; Green tea; By-product; Traditional medicine; Biochemistry","score_opus":0.03496574641238547,"score_gpt":0.2773376589467046,"score_spread":0.2423719125343191,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791549575","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975176,0.00095135585,0.000048176196,0.0003723397,0.00011236331,0.00045360398,0.00005849637,0.000030058869,0.00045603386],"genre_scores_gemma":[0.9988172,0.00006008354,0.00017579348,0.000054277283,0.00013334276,0.0000064154865,0.0000075414778,0.000021189551,0.00072416896],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99874586,0.00006182075,0.00039625014,0.00028246155,0.00026382587,0.00024976375],"domain_scores_gemma":[0.999176,0.000090424015,0.00019174154,0.00027983985,0.00010292766,0.00015903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012121721,0.00022361835,0.00071619183,0.000089414716,0.000057301284,0.000011312441,0.000055901583,0.00010485965,0.00014025258],"category_scores_gemma":[0.00006232759,0.00016599873,0.000076181626,0.00006556391,0.00047172888,0.00006392268,0.00010661737,0.00013279288,0.000002748239],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00068499846,0.00064761186,0.39181086,0.0007870592,0.0002769535,0.000010228016,0.0057064453,8.9866853e-7,0.5879409,0.0005203002,0.0016755679,0.009938169],"study_design_scores_gemma":[0.0022888246,0.001446279,0.8733589,0.00033126428,0.00012519503,0.000031292402,0.0005589198,0.00092812435,0.12061474,0.000053331856,0.00010541483,0.00015769231],"about_ca_topic_score_codex":0.0009793672,"about_ca_topic_score_gemma":0.00010138512,"teacher_disagreement_score":0.48154804,"about_ca_system_score_codex":0.000023542998,"about_ca_system_score_gemma":0.000021451951,"threshold_uncertainty_score":0.67692316},"labels":[],"label_agreement":null},{"id":"W2794601683","doi":"10.3390/beverages4020029","title":"Feasibility of a Novel Industrial-Scale Treatment of Green Cold-Pressed Juices by UV-C Light Exposure","year":2018,"lang":"en","type":"article","venue":"Beverages","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Browning; Food spoilage; Chemistry; Lactic acid; Microorganism; Bacteria; Aerobic bacteria; Organoleptic; Enzyme; Biology; Biochemistry","score_opus":0.05805867555257925,"score_gpt":0.3270670506279492,"score_spread":0.26900837507536995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2794601683","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99746,0.0002654398,0.0010809993,0.00015466315,0.00009737188,0.0002870866,0.00019164746,0.0000064814567,0.00045627824],"genre_scores_gemma":[0.99353385,0.000042509993,0.003516832,0.00003708397,0.00019927684,0.000012118682,0.000053927248,0.000012762223,0.0025916467],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999166,0.00010145853,0.00026178517,0.00026047495,0.000089147856,0.00012109721],"domain_scores_gemma":[0.99918646,0.000024844061,0.00019897307,0.0003845184,0.00016203785,0.000043140684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016146965,0.00012604213,0.00022119704,0.000026198219,0.00003411995,0.000005887137,0.00013945643,0.00019641982,0.00006341451],"category_scores_gemma":[0.00006900357,0.00010899322,0.00007843911,0.000088977846,0.00010874257,0.00000462923,0.000048163118,0.000030198024,0.0000010535368],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016667561,0.00044885156,0.010885478,0.00001563114,0.000056690227,1.2416957e-7,0.00014070002,0.0000012741708,0.98363394,0.000007185815,0.0033205848,0.0013228526],"study_design_scores_gemma":[0.001494231,0.0009338545,0.0036309548,0.000011930253,0.000024274615,0.000001097576,0.000035318535,0.0000024568817,0.96901244,0.000007398832,0.024747714,0.00009831113],"about_ca_topic_score_codex":0.00028652404,"about_ca_topic_score_gemma":0.000065273576,"teacher_disagreement_score":0.021427128,"about_ca_system_score_codex":0.000020521697,"about_ca_system_score_gemma":0.00006415529,"threshold_uncertainty_score":0.44446144},"labels":[],"label_agreement":null},{"id":"W2858900680","doi":"10.3390/beverages4030047","title":"Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects","year":2018,"lang":"en","type":"article","venue":"Beverages","topic":"Food composition and properties","field":"Nursing","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Syneresis; Passion fruit; Food science; Chemistry; Lactic acid; Dietary fiber; Shelf life; Bacteria; Biology","score_opus":0.050777330449006626,"score_gpt":0.24281828433328412,"score_spread":0.1920409538842775,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2858900680","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98995954,0.0005022138,0.0000038635526,0.008990098,0.00007329823,0.00022308737,0.000015068304,0.00006141009,0.00017144044],"genre_scores_gemma":[0.9981433,0.00017869426,0.00033860782,0.0011543613,0.000042881617,0.000008215257,0.0000058367286,0.000009677374,0.00011839448],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990828,0.00014653588,0.00017845424,0.00031012378,0.000088377594,0.00019371642],"domain_scores_gemma":[0.9994042,0.00018961837,0.00007588804,0.00024168949,0.00005908847,0.000029545721],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013198065,0.00014478312,0.0002025874,0.00005442228,0.00014414125,0.00007058928,0.00010841979,0.00012734544,0.00003773962],"category_scores_gemma":[0.00021823891,0.00008530968,0.000022806393,0.00013815859,0.00060776283,0.00008500846,0.00010704686,0.00017464909,0.000011650792],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027074793,0.00013995463,0.00012857866,0.000019943192,0.000009838749,0.0000018417136,0.00011753256,0.0000017398507,0.98057204,0.00019214737,0.013994952,0.004550695],"study_design_scores_gemma":[0.0002448839,0.0008923318,0.0014051772,0.0001274147,0.00000849731,0.0000089274645,0.00007262026,0.000034390992,0.9785821,0.0010542772,0.01742611,0.00014327823],"about_ca_topic_score_codex":0.000032700762,"about_ca_topic_score_gemma":0.0000021819442,"teacher_disagreement_score":0.008183811,"about_ca_system_score_codex":0.000011726609,"about_ca_system_score_gemma":0.0000044406975,"threshold_uncertainty_score":0.34788278},"labels":[],"label_agreement":null},{"id":"W2972082011","doi":"10.3390/beverages5030057","title":"Modelling Changes in Volatile Compounds in British Columbian Varietal Wines That Were Bottle Aged for Up to 120 Months","year":2019,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","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 British Columbia; Agriculture and Agri-Food Canada","funders":"","keywords":"Wine; Chemistry; Dimethyl sulfide; Acetaldehyde; Ethyl acetate; Bottle; Vintage; Isovalerate; Alcohol; Dimethyl trisulfide; Bottling line; Chromatography; Food science; Ethanol; Organic chemistry; Sulfur; Fermentation; Biochemistry; Dimethyl disulfide","score_opus":0.03366772196009161,"score_gpt":0.23227518918574633,"score_spread":0.19860746722565473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972082011","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99802214,0.00004550849,0.000023024168,0.0010934955,0.000105623854,0.00035838492,0.000047658516,0.000023189985,0.00028096922],"genre_scores_gemma":[0.99166644,0.000023782912,0.00013506858,0.000326623,0.000053540265,0.000032865883,0.00010615013,0.000001298938,0.007654211],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99925864,0.00004413677,0.00013688771,0.0002437099,0.00011661569,0.00019998777],"domain_scores_gemma":[0.99974954,0.0001065257,0.000035856177,0.00003697258,0.000020358513,0.000050721632],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012910557,0.00008025829,0.00019144143,0.00002257238,0.00007861216,0.000117773176,0.00011531936,0.000059540867,0.0005214412],"category_scores_gemma":[0.000009347939,0.000051348004,0.000058024896,0.00020190106,0.000011143995,0.00011310203,0.000025618214,0.000059034493,0.000014945968],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020935031,0.0003067843,0.78625256,0.000067602276,0.000053643478,0.000025367028,0.0028994826,0.033023532,0.139224,0.000085434665,0.006387298,0.03146496],"study_design_scores_gemma":[0.0008327695,0.00025661816,0.9377745,0.00009123096,0.000013084357,0.0000034356158,0.003413849,0.04673757,0.0015190768,0.00046360437,0.008479126,0.00041518154],"about_ca_topic_score_codex":0.0041442513,"about_ca_topic_score_gemma":0.13403164,"teacher_disagreement_score":0.15152189,"about_ca_system_score_codex":0.000023707404,"about_ca_system_score_gemma":0.0000034553677,"threshold_uncertainty_score":0.88177},"labels":[],"label_agreement":null},{"id":"W2993134531","doi":"10.3390/beverages5040069","title":"Red Rooibos Tea Stimulates Osteoblast Mineralization in a Dose-Dependent Manner","year":2019,"lang":"en","type":"article","venue":"Beverages","topic":"Bone Metabolism and Diseases","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":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Mineralization (soil science); Sclerostin; Osteopontin; Chemistry; Osteoblast; Alkaline phosphatase; Endocrinology; Internal medicine; Downregulation and upregulation; Cell growth; Biochemistry; Enzyme; Biology; Signal transduction; Medicine; Gene","score_opus":0.004517933979668797,"score_gpt":0.22071070397659798,"score_spread":0.21619276999692918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2993134531","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99670553,0.0010268693,0.00007281163,0.00012845344,0.00016312665,0.00021675382,0.000021008527,0.000016118474,0.001649329],"genre_scores_gemma":[0.99317384,0.000108555105,0.00013496513,0.00021178664,0.00011141651,0.000015751522,0.00018628834,0.000019505353,0.006037914],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992346,0.00004709181,0.00015299938,0.00028072236,0.0001080049,0.00017654442],"domain_scores_gemma":[0.9996112,0.0000068912477,0.000041521445,0.00025366835,0.000034300163,0.000052404033],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006988444,0.00012383601,0.00012533173,0.00005157231,0.00002119336,0.000025302312,0.00010414773,0.000093076625,0.000121003446],"category_scores_gemma":[0.0000381212,0.00011270801,0.000050451017,0.00007093147,0.0000146148195,0.0000072055022,0.0000724581,0.000039907332,0.000058288064],"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":[0.0003014815,0.00020776285,0.15343712,0.000055649412,0.000034049644,0.000013906244,0.00007672501,0.0059896964,0.83132064,0.00018323986,0.005796938,0.0025827892],"study_design_scores_gemma":[0.0059674713,0.00033457036,0.74480635,0.000077941695,0.000053936532,0.00001601778,0.00017541701,0.0009161936,0.18890302,0.00042372665,0.05747306,0.0008523198],"about_ca_topic_score_codex":0.000068302754,"about_ca_topic_score_gemma":0.00008873581,"teacher_disagreement_score":0.6424176,"about_ca_system_score_codex":0.0000064744127,"about_ca_system_score_gemma":0.000028778066,"threshold_uncertainty_score":0.45960993},"labels":[],"label_agreement":null},{"id":"W3005559214","doi":"10.3390/beverages6010010","title":"Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage","year":2020,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Yeast; Acclimatization; Food science; Sugar; Wine; Nutrient; Fermentation; Yeast in winemaking; Free amino nitrogen; Botany; Biology; Chemistry; Animal science; Biochemistry; Saccharomyces cerevisiae; Ecology","score_opus":0.023968678372349998,"score_gpt":0.22338416826176602,"score_spread":0.19941548988941601,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3005559214","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99750334,0.000027144764,0.000090726775,0.0016912061,0.000029750696,0.0003307832,0.00024306845,0.000053454234,0.000030507492],"genre_scores_gemma":[0.99827015,0.00008281811,0.00015613546,0.00087418867,0.00020634122,0.000030782212,0.0002678536,0.0000019135687,0.00010983261],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99918365,0.000047030906,0.00018441628,0.000283526,0.0001506512,0.00015071782],"domain_scores_gemma":[0.9995781,0.000076912984,0.00008303656,0.000028481722,0.0001050006,0.0001284674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000071693124,0.00012222168,0.00012908713,0.000023101325,0.0002611376,0.000093507544,0.00007119952,0.000044898872,0.0002568611],"category_scores_gemma":[0.00014665563,0.000066636654,0.0000502777,0.00021697217,0.000017313067,0.00020542298,0.000027956112,0.000047727393,0.000064777516],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016880473,0.000055539902,0.0060800584,0.000104049745,0.000011846528,0.00000259579,0.0003383937,0.00080179557,0.9914115,0.00005632015,0.00028544076,0.0006836542],"study_design_scores_gemma":[0.00096390204,0.000383348,0.29715776,0.00014690953,0.00007518526,0.0000035548317,0.00072128937,0.00343621,0.69549316,0.00017147472,0.0009838955,0.00046331837],"about_ca_topic_score_codex":0.0000072840076,"about_ca_topic_score_gemma":0.000007857515,"teacher_disagreement_score":0.29591838,"about_ca_system_score_codex":0.000018012835,"about_ca_system_score_gemma":0.000003137524,"threshold_uncertainty_score":0.28124487},"labels":[],"label_agreement":null},{"id":"W3090822373","doi":"10.3390/beverages6040059","title":"Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices","year":2020,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Dalhousie University","funders":"","keywords":"Aroma; Chemistry; 1-Methylcyclopropene; Food science; Composition (language); Controlled atmosphere; Warehouse; Atmosphere (unit); Modified atmosphere; Maturity (psychological); Organic chemistry; Shelf life; Ethylene","score_opus":0.013033413337564637,"score_gpt":0.21482721501322455,"score_spread":0.2017938016756599,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090822373","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977168,0.00010206585,0.0000010838905,0.0017752864,0.000008259099,0.00014153133,0.000024335443,0.000009164262,0.00022148919],"genre_scores_gemma":[0.9996188,0.000051806423,0.000022140468,0.00021372244,0.000023858158,0.0000027860603,0.000016520004,5.236727e-7,0.00004984034],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994468,0.00017208507,0.00010654943,0.00011972886,0.00010255312,0.000052280262],"domain_scores_gemma":[0.99953514,0.00031775716,0.00007398894,0.000024476127,0.000014893989,0.000033713703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012501262,0.000066032066,0.00014529703,0.0000014423752,0.00008543583,0.000016336988,0.000057879948,0.00002697982,0.00023615986],"category_scores_gemma":[0.000018603216,0.000021454685,0.00003505991,0.000111151305,0.000055679073,0.000039479288,0.00002612791,0.000044522545,0.0000028783677],"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":[0.00034653745,0.000036380407,0.010079386,0.000045866607,0.000042870597,0.0000016045351,0.00047544294,0.000072780895,0.96088815,0.00015931245,0.00044508188,0.027406596],"study_design_scores_gemma":[0.0005354559,0.0036587995,0.82086265,0.0000427277,0.00010061586,0.0000021934788,0.0012226229,0.0032059923,0.16790916,0.000107802734,0.0021680132,0.00018399606],"about_ca_topic_score_codex":0.00007322287,"about_ca_topic_score_gemma":0.000015329499,"teacher_disagreement_score":0.81078327,"about_ca_system_score_codex":0.0000020344341,"about_ca_system_score_gemma":8.408788e-7,"threshold_uncertainty_score":0.25857848},"labels":[],"label_agreement":null},{"id":"W3106082971","doi":"10.3390/beverages6040066","title":"Investigating How the Disclosure of Production Methods Influences Consumers’ Sensory Perceptions of Sparkling Wines","year":2020,"lang":"en","type":"article","venue":"Beverages","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Acadia University","funders":"Department of Agriculture, Nova Scotia","keywords":"Wine; Perception; Production (economics); Nova scotia; Psychology; Advertising; Marketing; Food science; Business; Geography; Economics","score_opus":0.07159592597770628,"score_gpt":0.2949264805621892,"score_spread":0.2233305545844829,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3106082971","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94655323,0.0000938602,0.0003750589,0.05183966,0.00018951832,0.00015349139,0.000002670904,0.000045989516,0.0007465348],"genre_scores_gemma":[0.99224067,0.0000062115364,0.004797463,0.0003858241,0.002297596,0.0000056184817,0.000004969063,0.000010302941,0.00025132782],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99929965,0.00006335061,0.0002088286,0.00016626042,0.00015209052,0.00010981228],"domain_scores_gemma":[0.99931633,0.00011124325,0.00028692072,0.00013541685,0.00014059365,0.000009479684],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041574083,0.000106658335,0.00017194274,0.000050830044,0.00018397263,0.00005859394,0.00015265997,0.000052713516,0.000053397813],"category_scores_gemma":[0.0012420076,0.000075024036,0.00006250873,0.0003682771,0.00020126511,0.0005725574,0.00008206939,0.00019740759,0.000005895856],"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":[0.000019096813,0.00006725513,0.58755255,0.0014643021,0.00017833896,0.0000033322476,0.0032694866,0.0021602395,0.3693444,0.0009873576,0.021915797,0.013037837],"study_design_scores_gemma":[0.0006545411,0.00004313611,0.8562024,0.0005318669,0.0005465254,0.000009725791,0.024054483,0.006083446,0.06447476,0.00435963,0.04234791,0.0006915228],"about_ca_topic_score_codex":0.00010607059,"about_ca_topic_score_gemma":0.0000022299869,"teacher_disagreement_score":0.30486965,"about_ca_system_score_codex":0.000002799104,"about_ca_system_score_gemma":0.000017305263,"threshold_uncertainty_score":0.30593914},"labels":[],"label_agreement":null},{"id":"W3159784499","doi":"10.3390/beverages7020023","title":"Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Ethanol; Taste; Food science; Fructose; Acetaldehyde; Alcohol; Umami; Biochemistry","score_opus":0.020325248136741508,"score_gpt":0.28453218562563487,"score_spread":0.26420693748889335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3159784499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99499273,0.0018418401,0.00019757128,0.0023976476,0.00006537019,0.00007007121,0.0000056993676,0.0000916924,0.00033737544],"genre_scores_gemma":[0.9934421,0.00015912608,0.0057767946,0.000406008,0.000045740937,0.0000022176982,0.00002775769,0.000016729564,0.00012353658],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99909747,0.000083146246,0.0002297317,0.00026818566,0.0001584786,0.00016301413],"domain_scores_gemma":[0.9994704,0.00008158848,0.00008615257,0.00020233568,0.00010843836,0.00005104665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012294181,0.00013232893,0.000273124,0.000057099554,0.00007067724,0.000031113013,0.00006110584,0.00012731472,0.00004703936],"category_scores_gemma":[0.000099278324,0.00011721241,0.00009434451,0.0001256271,0.00009855938,0.000045254557,0.000060824506,0.00014934252,0.0000024123906],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000068455374,0.00006023837,0.00074601866,0.00004999867,0.000028929748,0.00003344169,0.00048449778,0.0000051124994,0.94321066,0.00003217831,0.00093885633,0.05434159],"study_design_scores_gemma":[0.00045940012,0.000291266,0.005766886,0.0002911678,0.0001575313,0.00012567171,0.0004387728,0.0019455737,0.986879,0.0023400893,0.0010265644,0.00027809502],"about_ca_topic_score_codex":0.00006961904,"about_ca_topic_score_gemma":0.000003208264,"teacher_disagreement_score":0.05406349,"about_ca_system_score_codex":0.000023784496,"about_ca_system_score_gemma":0.0000117280015,"threshold_uncertainty_score":0.47797832},"labels":[],"label_agreement":null},{"id":"W3160804602","doi":"10.3390/beverages7020024","title":"The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Aftertaste; Food science; Chemistry; Taste","score_opus":0.12452912845499059,"score_gpt":0.31986704964535084,"score_spread":0.19533792119036025,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3160804602","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974315,0.0007352846,0.00028922906,0.0013505694,0.000037938666,0.00007998356,0.000027049433,0.000013917007,0.00003449907],"genre_scores_gemma":[0.99547094,0.00034076255,0.0030783992,0.00043105494,0.000025608668,0.000008572425,0.000018039953,0.0000011217364,0.0006255266],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99890405,0.00027546423,0.0001864718,0.00027147532,0.00018373197,0.00017883492],"domain_scores_gemma":[0.99869436,0.0010021086,0.000058410205,0.000059787897,0.000065320535,0.000120033495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037187702,0.00010327601,0.00018836439,0.0000053606814,0.00020372617,0.00013517258,0.00007835304,0.000047689693,0.000057482044],"category_scores_gemma":[0.00040907052,0.000036992766,0.000040768777,0.00015433585,0.00012496843,0.00007084974,0.000068748035,0.000061836254,0.0000011817399],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006927338,0.000053565578,0.022726452,0.00001409669,0.000068493995,0.000021401558,0.0009434005,0.000041324813,0.45945477,0.0004651467,0.002502298,0.5136398],"study_design_scores_gemma":[0.00046235893,0.0003783983,0.7147617,0.00007037451,0.00015588314,0.000021169171,0.010550638,0.0035189004,0.14043848,0.003942921,0.12489862,0.00080057513],"about_ca_topic_score_codex":0.00043939386,"about_ca_topic_score_gemma":0.00013614839,"teacher_disagreement_score":0.6920352,"about_ca_system_score_codex":0.0000049293362,"about_ca_system_score_gemma":0.000006406907,"threshold_uncertainty_score":0.15669176},"labels":[],"label_agreement":null},{"id":"W3167947534","doi":"10.3390/beverages7020041","title":"Optimization and Application of the Wine Neophobia Scale","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Brock University","funders":"Social Sciences and Humanities Research Council of Canada; Natural Sciences and Engineering Research Council of Canada; Brock University","keywords":"Neophobia; Wine; Scale (ratio); Product (mathematics); Wine tasting; Business; Marketing; Psychology; Food science; Geography; Mathematics; Developmental psychology","score_opus":0.006426721942567761,"score_gpt":0.19273970901824541,"score_spread":0.18631298707567764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3167947534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9484601,0.00013458123,0.009194007,0.02428987,0.00030651028,0.00022404906,0.000003133769,0.000059076854,0.01732864],"genre_scores_gemma":[0.99679005,0.0000031989432,0.0003901112,0.00046474085,0.0013841317,0.000004324035,0.000012260061,0.0000055988457,0.0009455935],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99971914,0.0000039816696,0.00007645114,0.000085842395,0.00006513658,0.00004947179],"domain_scores_gemma":[0.99974597,0.000008577561,0.000062175575,0.00011903938,0.00006157687,0.0000026427497],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000046132074,0.000041141968,0.00005164652,0.00001651754,0.00006934351,0.000037227772,0.000053382868,0.000032157346,0.00007128686],"category_scores_gemma":[0.000021416,0.000031691423,0.000017334032,0.00019205705,0.000021105832,0.00019339968,0.00007593772,0.00004109234,0.000005640045],"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":[0.000043993507,0.0005190273,0.6306598,0.00077572826,0.0001194898,0.000021788093,0.0002573348,0.092956945,0.024624225,0.013080169,0.17885669,0.058084782],"study_design_scores_gemma":[0.0010617744,0.0000058695223,0.6447422,0.00010558361,0.00015316384,0.0000176518,0.0002240232,0.06802378,0.01606525,0.0055699167,0.2636854,0.0003453743],"about_ca_topic_score_codex":0.000059131835,"about_ca_topic_score_gemma":0.0000031416314,"teacher_disagreement_score":0.08482871,"about_ca_system_score_codex":0.0000023718853,"about_ca_system_score_gemma":0.0000066511006,"threshold_uncertainty_score":0.12923387},"labels":[],"label_agreement":null},{"id":"W3170686146","doi":"10.3390/beverages7020037","title":"Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","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":"Brock University","funders":"Natural Sciences and Engineering Research Council of Canada; University at Buffalo","keywords":"Wine; Taste; Psychology; Food science; Preference; White Wine; Consumption (sociology); Perception; Chemistry; Mathematics","score_opus":0.1023427830412448,"score_gpt":0.24748088259397116,"score_spread":0.14513809955272636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3170686146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9951976,0.00014132692,0.00006262058,0.0017668763,0.00014538775,0.00029208715,0.000029288456,0.00008511523,0.0022797242],"genre_scores_gemma":[0.990068,0.0002021912,0.00012091004,0.0019599658,0.000039598788,0.00002020187,0.000002372305,0.000012656705,0.0075740963],"study_design_codex":"qualitative","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9985453,0.0004183515,0.00015559823,0.00041026354,0.0002478075,0.00022270776],"domain_scores_gemma":[0.9991789,0.00039302307,0.000075652206,0.0001838863,0.00009503173,0.00007350634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001931151,0.00017506885,0.00023118747,0.000039140155,0.00047925895,0.00016161446,0.00008010282,0.000040041992,0.000045966328],"category_scores_gemma":[0.00029830943,0.00010634707,0.00002281138,0.00021989405,0.00016199073,0.0002082541,0.00016966787,0.00015587182,0.00003345425],"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":[0.012226454,0.0014070501,0.09603002,0.0018441806,0.0016260457,0.000992699,0.411039,0.00059449446,0.3752183,0.04031112,0.020804169,0.03790644],"study_design_scores_gemma":[0.017956633,0.0015117987,0.31371358,0.000485876,0.0005003478,0.00044546998,0.022136608,0.0007495955,0.43087748,0.0027963568,0.2060699,0.0027563341],"about_ca_topic_score_codex":0.0000135565715,"about_ca_topic_score_gemma":0.000038802573,"teacher_disagreement_score":0.3889024,"about_ca_system_score_codex":0.00002031966,"about_ca_system_score_gemma":0.000035085395,"threshold_uncertainty_score":0.43367076},"labels":[],"label_agreement":null},{"id":"W3176896008","doi":"10.3390/beverages7030044","title":"Amelioration of Smoke Taint in Cabernet Sauvignon Wine via Post-Harvest Ozonation of Grapes","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Wine Australia; University of Adelaide; Università degli Studi della Tuscia; Alberta Water Research Institute","keywords":"Wine; Smoke; Chemistry; Ozone; Vineyard; Food science; Cigarette smoke; Horticulture; Toxicology; Organic chemistry; Biology","score_opus":0.011351507333007391,"score_gpt":0.20484653705377392,"score_spread":0.19349502972076654,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3176896008","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962497,0.000303819,0.000006048024,0.0032113092,0.000023607023,0.000057364854,0.000027421152,0.000010310108,0.00011045534],"genre_scores_gemma":[0.9991766,0.00006155995,0.00016719493,0.00007038633,0.000067742956,0.0000033101926,0.0002438426,5.7394675e-7,0.00020875841],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991835,0.000063754334,0.00026934565,0.00019996717,0.00018299496,0.00010046128],"domain_scores_gemma":[0.9994664,0.00008307951,0.00012303962,0.000051752366,0.00024976404,0.000025945888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014342167,0.00007527072,0.00018339512,0.00002001942,0.000019155708,0.000010342318,0.00009557601,0.000058960046,0.00030471158],"category_scores_gemma":[0.00015659277,0.00003355528,0.000064160165,0.0006308365,0.000038374077,0.000111637004,0.000044018572,0.00005826366,0.0000026324992],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010613398,0.000119948345,0.019123962,0.000014497005,0.00001091783,0.0000018939227,0.0000472552,0.00003984131,0.94847167,0.00009698894,0.000046261637,0.032016177],"study_design_scores_gemma":[0.00005950296,0.00004888157,0.4689166,0.000014346526,0.000010987934,0.0000011320408,0.00007086954,0.00004974443,0.5296578,0.0008771069,0.00023421334,0.000058821122],"about_ca_topic_score_codex":0.0014970981,"about_ca_topic_score_gemma":0.0013590131,"teacher_disagreement_score":0.44979262,"about_ca_system_score_codex":0.000015583697,"about_ca_system_score_gemma":0.0000083502055,"threshold_uncertainty_score":0.3336378},"labels":[],"label_agreement":null},{"id":"W3185153207","doi":"10.3390/beverages7030050","title":"Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","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":"Wine Australia; University of Tasmania; Alberta Water Research Institute","keywords":"Wine; Lees; Autolysis (biology); Malolactic fermentation; Food science; Bottle; Chemistry; Fermentation; Wine fault; Aging of wine; Yeast; Ageing; Free amino nitrogen; Yeast in winemaking; Biochemistry; Enzyme; Biology; Lactic acid; Saccharomyces cerevisiae; Bacteria; Materials science","score_opus":0.025100820603913238,"score_gpt":0.2503032806937831,"score_spread":0.22520246008986985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3185153207","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988956,0.00006656525,0.000011664605,0.00082033913,0.000010884861,0.00010711883,0.000037693084,0.000009594599,0.000040533865],"genre_scores_gemma":[0.9985786,0.000068686306,0.00068960054,0.00003116744,0.000016200498,0.000005151145,0.000032462987,8.8097653e-7,0.000577222],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992547,0.00009972287,0.00022673073,0.00019732493,0.000110026886,0.00011149377],"domain_scores_gemma":[0.9997163,0.00007063115,0.00006765229,0.000040610565,0.00005801971,0.000046823545],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000148923,0.00009036948,0.00022590168,0.000038419803,0.000067936955,0.000027177524,0.000047626152,0.00004461268,0.000056919034],"category_scores_gemma":[0.00011159471,0.000045939796,0.00003292442,0.00042898738,0.00002762745,0.000077989855,0.00006169353,0.00004634058,4.5758685e-7],"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":[0.00018324616,0.00010961372,0.020411726,0.000019451994,0.000037400405,0.000012849477,0.0005121708,0.000047564397,0.9656959,0.000011777449,6.5885865e-7,0.01295761],"study_design_scores_gemma":[0.0004473283,0.00009044304,0.87321097,0.000047937345,0.000022188664,0.0000038913886,0.0009693189,0.00078781636,0.12430184,0.00001810252,0.00001819171,0.00008200405],"about_ca_topic_score_codex":0.00027159328,"about_ca_topic_score_gemma":0.00054142036,"teacher_disagreement_score":0.85279924,"about_ca_system_score_codex":0.000026506335,"about_ca_system_score_gemma":0.000008665347,"threshold_uncertainty_score":0.18733706},"labels":[],"label_agreement":null},{"id":"W4200179880","doi":"10.3390/beverages7040080","title":"Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee","year":2021,"lang":"en","type":"article","venue":"Beverages","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Acadia University","funders":"","keywords":"Sweetness; Food science; Soy milk; Business; Flavor; Biology","score_opus":0.04003553397287628,"score_gpt":0.2847784590946583,"score_spread":0.24474292512178203,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200179880","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981321,0.00009250951,0.00043133716,0.0008044817,0.00002954,0.000038890666,0.00015273872,0.000008754433,0.00030965253],"genre_scores_gemma":[0.9926481,0.000052887135,0.0066582747,0.0003620532,0.000034076074,0.0000024760227,0.00004361176,3.2482964e-7,0.00019814585],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994045,0.00014920566,0.00010928512,0.00015809454,0.00009679422,0.00008214449],"domain_scores_gemma":[0.9993265,0.0005011303,0.000027986367,0.000027532551,0.00005674563,0.000060098464],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.000103708764,0.00005771893,0.00013985307,0.000007755055,0.000050886498,0.000017790751,0.000042029176,0.000027603739,0.0010278164],"category_scores_gemma":[0.00018175927,0.000022621924,0.000036104244,0.00012015517,0.000035620615,0.000019736119,0.000018131386,0.000031835618,0.0000062328895],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035485566,0.000056239016,0.014344162,0.00000878356,0.000022787532,0.000012996103,0.00008434136,0.0000092187465,0.79499006,0.0004817627,0.00050492404,0.18944927],"study_design_scores_gemma":[0.00014268945,0.00013534406,0.930225,0.000025861258,0.00002934315,0.000004067079,0.00047176,0.0003503846,0.06062896,0.0005344601,0.007324984,0.000127105],"about_ca_topic_score_codex":0.00009100941,"about_ca_topic_score_gemma":0.00011675641,"teacher_disagreement_score":0.91588086,"about_ca_system_score_codex":0.000003136599,"about_ca_system_score_gemma":0.0000032222315,"threshold_uncertainty_score":0.9998854},"labels":[],"label_agreement":null},{"id":"W4224981666","doi":"10.3390/beverages8020027","title":"The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics","year":2022,"lang":"en","type":"article","venue":"Beverages","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Brock University","funders":"Brock University","keywords":"Wine; Purchasing; Quality (philosophy); Context (archaeology); Advertising; Perception; Likert scale; Wine tasting; Marketing; Product (mathematics); Willingness to pay; Business; Psychology; Food science; Mathematics; Economics; Geography","score_opus":0.017631778301417884,"score_gpt":0.20738624733537925,"score_spread":0.18975446903396137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224981666","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99485207,0.00004263588,0.000040485993,0.0018953223,0.00015051407,0.000103596896,0.000030214553,0.00001681175,0.0028683539],"genre_scores_gemma":[0.9987269,0.000002793526,0.00007989833,0.00025949377,0.00041376712,0.000010059876,0.00009046752,0.0000067797446,0.00040985813],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99930346,0.000007381619,0.0002622466,0.00006317382,0.0002576737,0.00010607221],"domain_scores_gemma":[0.9992951,0.000073210285,0.00039425358,0.00012317719,0.00011017765,0.0000040750633],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022244894,0.00007447643,0.00012656361,0.00004472129,0.0002803595,0.000041057192,0.00016062243,0.000016529086,0.0002371889],"category_scores_gemma":[0.000044812914,0.000053752246,0.000022259426,0.00016023296,0.00007725471,0.00033703077,0.00014256603,0.0001197652,0.0000051168236],"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":[0.00038104455,0.0002242403,0.93352294,0.00031850213,0.00024611695,0.000025711686,0.00030291648,0.00092605915,0.0008162164,0.021173067,0.040302794,0.001760389],"study_design_scores_gemma":[0.00070764,0.000020518331,0.6401457,0.00004463725,0.000051752588,0.000007725921,0.00027060127,0.0013660742,0.00021800864,0.0009403989,0.35606468,0.00016225585],"about_ca_topic_score_codex":0.00004885493,"about_ca_topic_score_gemma":0.0000016308682,"teacher_disagreement_score":0.3157619,"about_ca_system_score_codex":0.0000066687094,"about_ca_system_score_gemma":0.000021575519,"threshold_uncertainty_score":0.25970522},"labels":[],"label_agreement":null},{"id":"W4388523811","doi":"10.3390/beverages9040094","title":"The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis","year":2023,"lang":"en","type":"article","venue":"Beverages","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Theaflavin; Chemistry; Catechin; Camellia sinensis; Flavonoid; Food science; Antioxidant; Polyphenol; Botany; Horticulture; Biochemistry; Biology","score_opus":0.04552466886539426,"score_gpt":0.3527169029632246,"score_spread":0.30719223409783036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388523811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99839705,0.00005997925,0.0000057072702,0.00089723244,0.000027096932,0.00025356436,0.00013683797,0.00002840556,0.00019415005],"genre_scores_gemma":[0.99973536,0.00007757924,0.000002095876,0.000020286378,0.00003537294,0.000009612723,0.000015892605,0.0000103625625,0.00009344847],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999368,0.00008398528,0.00014662766,0.00011661179,0.00015803262,0.00012674554],"domain_scores_gemma":[0.9986576,0.0009045498,0.00010591973,0.00024944966,0.000037849128,0.000044624117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018761597,0.0001016125,0.00023100141,0.000025042973,0.00008823363,0.000010419815,0.000055175038,0.00003385022,0.000024082368],"category_scores_gemma":[0.00019261967,0.00004487503,0.00007589354,0.00012441467,0.00018825219,0.000021603726,0.00002559527,0.00010013213,0.0000035488106],"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":[0.0008478137,0.00055725256,0.6557063,0.00041994153,0.0010398239,0.00000852909,0.008211725,0.0003003235,0.32087556,0.00094843266,0.0026699225,0.008414368],"study_design_scores_gemma":[0.00036472044,0.0001919353,0.96393317,0.00011698508,0.000037793438,5.309657e-7,0.0005658694,0.00028089795,0.033783518,0.00067004235,0.000005030349,0.000049505026],"about_ca_topic_score_codex":0.0015536922,"about_ca_topic_score_gemma":0.000083446525,"teacher_disagreement_score":0.30822685,"about_ca_system_score_codex":0.000017407283,"about_ca_system_score_gemma":0.000024489787,"threshold_uncertainty_score":0.23487282},"labels":[],"label_agreement":null},{"id":"W4391926503","doi":"10.3390/beverages10010019","title":"Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective","year":2024,"lang":"en","type":"article","venue":"Beverages","topic":"Wine Industry and Tourism","field":"Business, Management and Accounting","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Brock University","funders":"Brock University","keywords":"Wine; Perspective (graphical); Advertising; Aroma of wine; Business; Marketing; Food science; Art; Chemistry; Visual arts","score_opus":0.08794116620839297,"score_gpt":0.26761277764003744,"score_spread":0.17967161143164445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391926503","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6809106,0.0071456707,0.013267267,0.17382343,0.0034210442,0.0014093032,0.000034877008,0.0017889177,0.11819893],"genre_scores_gemma":[0.99185365,0.000024931162,0.00010752597,0.00071172474,0.0055180555,0.000012046681,0.000016164438,0.000030906067,0.0017249882],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990165,0.000007695672,0.00016934524,0.00035623575,0.00018676833,0.0002634364],"domain_scores_gemma":[0.99969524,0.00005953072,0.00004870096,0.00012380416,0.00005034381,0.000022356578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025654415,0.00019168633,0.00016372903,0.00025475456,0.00022039401,0.000525932,0.00009007515,0.00007185651,0.00041403808],"category_scores_gemma":[0.00006411821,0.0001745471,0.00005388954,0.0003360338,0.00008908347,0.00088892906,0.00013239536,0.0002291363,0.000104367384],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021707846,0.00037988846,0.022990547,0.0021560492,0.0012422536,0.0024107264,0.0039742244,0.0004307317,0.002930671,0.31681117,0.64110655,0.005350096],"study_design_scores_gemma":[0.0026451508,0.000079574515,0.006431991,0.0015762234,0.00058779056,0.000059673697,0.027479194,0.017926656,0.00048318724,0.13100092,0.8101975,0.0015321325],"about_ca_topic_score_codex":0.00050792465,"about_ca_topic_score_gemma":0.000009952429,"teacher_disagreement_score":0.3109431,"about_ca_system_score_codex":0.000121307756,"about_ca_system_score_gemma":0.000026988339,"threshold_uncertainty_score":0.7117824},"labels":[],"label_agreement":null},{"id":"W4401244381","doi":"10.3390/beverages10030068","title":"The Impacts of Frozen Material-Other-Than-Grapes (MOG) on Aroma Compounds of Cabernet Franc and Cabernet Sauvignon","year":2024,"lang":"en","type":"article","venue":"Beverages","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Western University; Niagara College; Systems, Applications & Products in Data Processing (Canada); Brock University","funders":"Ontario Centres of Excellence","keywords":"Geraniol; Citronellol; Terpene; Nerol; Nerolidol; Chemistry; Linalool; Eugenol; Aroma; Citral; Ionone; Isoeugenol; Winemaking; Odor; Nonanal; Horticulture; Hexanal; Phenylacetaldehyde; Food science; Monoterpene; Essential oil; Organic chemistry; Wine; Biology","score_opus":0.010575003092742959,"score_gpt":0.22505024575822938,"score_spread":0.21447524266548643,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401244381","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976014,0.00046721642,3.5002765e-7,0.00075448846,0.00009682759,0.00008399837,0.00014242675,0.000022838907,0.0008304424],"genre_scores_gemma":[0.99762523,0.00025486381,0.0000120390005,0.00009561995,0.000065627864,0.000003393129,0.00003057864,0.0000011218991,0.0019115137],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992995,0.00008403748,0.00019095466,0.00015025183,0.00015665409,0.000118593365],"domain_scores_gemma":[0.99954826,0.0002780577,0.00006492701,0.000047061807,0.00002231188,0.000039400882],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014430043,0.0000970248,0.00016246745,0.00001476982,0.00008735495,0.00007920425,0.00010542987,0.00004729883,0.00030043744],"category_scores_gemma":[0.000013516597,0.000031687694,0.00007179104,0.00015606405,0.00008816697,0.000051126233,0.00002185035,0.000044442404,0.000008779889],"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":[0.00006732047,0.00003845867,0.0054169446,0.000026319849,0.00008732249,0.000002426577,0.0003543723,0.000007755496,0.97594553,0.000784959,0.0017288369,0.015539727],"study_design_scores_gemma":[0.000105171624,0.00033294212,0.9058297,0.00007324474,0.000040589184,0.000003969401,0.00042790102,0.0001722982,0.08561892,0.0011971497,0.006076479,0.00012158721],"about_ca_topic_score_codex":0.0011323983,"about_ca_topic_score_gemma":0.00037499995,"teacher_disagreement_score":0.9004128,"about_ca_system_score_codex":0.000006653829,"about_ca_system_score_gemma":0.000004058202,"threshold_uncertainty_score":0.32895792},"labels":[],"label_agreement":null},{"id":"W4402615173","doi":"10.3390/beverages10030090","title":"SAAZ—Fine Aroma Hop Pedigree: A Review of Current Knowledge","year":2024,"lang":"en","type":"review","venue":"Beverages","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Hop (telecommunications); Current (fluid); Aroma; Computer science; Biology; Food science; Telecommunications; Engineering; Electrical engineering","score_opus":0.34616673951568766,"score_gpt":0.5862317491035332,"score_spread":0.2400650095878455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402615173","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0000036206297,0.9852772,0.000008710145,0.0002090287,0.0011136836,0.0009878968,0.0008543463,0.0001168368,0.011428692],"genre_scores_gemma":[0.00000937116,0.9901486,0.000028536835,0.00012921554,0.0010270328,0.0006450976,0.00066470593,0.000058909183,0.007288518],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997592,0.0003368339,0.0010099842,0.000556451,0.00014862271,0.00035611124],"domain_scores_gemma":[0.99830145,0.00044052568,0.00042005908,0.00051472755,0.00011116889,0.00021204706],"candidate_categories":["metaepi_narrow","insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00062428036,0.000555529,0.0017374526,0.00010829095,0.000097376374,0.000012740783,0.0006159859,0.0005291646,0.0024439753],"category_scores_gemma":[0.00013075724,0.00044079905,0.00077649264,0.000674134,0.0001628623,0.00003592207,0.00024590004,0.0017307828,0.0021293648],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000015494876,0.00018641293,5.9831456e-7,0.26304716,0.00019350763,0.0000089292935,0.00002105256,4.2100133e-8,0.000011355786,0.00032758794,0.19330175,0.5429001],"study_design_scores_gemma":[0.00012257363,0.000018455756,3.911476e-7,0.081532225,0.004849308,0.00006438748,0.0000012600619,0.000001987738,0.00011684052,0.00009699089,0.9128414,0.00035420386],"about_ca_topic_score_codex":6.8635205e-7,"about_ca_topic_score_gemma":0.000001225903,"teacher_disagreement_score":0.71953964,"about_ca_system_score_codex":0.00008018258,"about_ca_system_score_gemma":0.0005161084,"threshold_uncertainty_score":0.9998044},"labels":[],"label_agreement":null},{"id":"W4403071555","doi":"10.3390/beverages10040095","title":"Sensory Discrimination Tests for Low- and High-Strength Alcohol","year":2024,"lang":"en","type":"article","venue":"Beverages","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canada Research Chairs; University of Toronto; Western University; Centre for Addiction and Mental Health","funders":"","keywords":"Sensory system; Psychology; Alcohol; Audiology; Cognitive psychology; Medicine; Biology","score_opus":0.1420612043575435,"score_gpt":0.31576137252207903,"score_spread":0.17370016816453554,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403071555","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9952351,0.00030941668,0.00051030295,0.0013481589,0.0010774835,0.00022413707,0.00010476797,0.00022785181,0.00096277555],"genre_scores_gemma":[0.9901974,0.00013498343,0.00010060255,0.00025709055,0.00016257289,0.00002645089,0.000004113252,0.000013280023,0.009103473],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992942,0.00003770492,0.00010558743,0.00031526617,0.00010818088,0.00013903799],"domain_scores_gemma":[0.999258,0.0005781092,0.000019177742,0.0000890297,0.000020096862,0.00003563418],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006379783,0.000104043786,0.00009664736,0.00006882378,0.00019950682,0.0000950468,0.00003881594,0.00003530369,0.000029231333],"category_scores_gemma":[0.0003326518,0.0000839046,0.000036493457,0.00008296486,0.00006707439,0.00020841193,0.000026801023,0.00006803903,0.00003634296],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011012691,0.00014071738,0.0009435497,0.0008360615,0.000044884113,0.00009090766,0.0030028876,0.000055575932,0.84357464,0.04525483,0.016263725,0.089682065],"study_design_scores_gemma":[0.0010339053,0.0003096656,0.044519443,0.00020946049,0.00010221571,0.00007208905,0.000575055,0.0025681125,0.8085036,0.0077368626,0.13372949,0.00064009527],"about_ca_topic_score_codex":0.0000020841248,"about_ca_topic_score_gemma":0.0000031198012,"teacher_disagreement_score":0.11746577,"about_ca_system_score_codex":0.0000137853685,"about_ca_system_score_gemma":0.00000977357,"threshold_uncertainty_score":0.342153},"labels":[],"label_agreement":null},{"id":"W4403648391","doi":"10.3390/beverages10040101","title":"The Comparison and Brewing Value of Saaz Hop Pedigree","year":2024,"lang":"en","type":"article","venue":"Beverages","topic":"Hops Chemistry and Applications","field":"Pharmacology, Toxicology and Pharmaceutics","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":"Ministry of Agriculture - Saskatchewan","keywords":"Brewing; Hop (telecommunications); Value (mathematics); Mathematics; Statistics; Computer science; Food science; Biology; Telecommunications; Fermentation","score_opus":0.10876507673925435,"score_gpt":0.4720733892201238,"score_spread":0.3633083124808695,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403648391","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9746525,0.010086135,0.0002469815,0.0033007439,0.00033324587,0.00012803862,0.00003878254,0.00007552148,0.011138002],"genre_scores_gemma":[0.99674636,0.0006490404,0.00007505988,0.00017803605,0.0001709407,0.000020614067,0.000007103137,0.000007145504,0.0021456704],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.999455,0.00005804724,0.00015990734,0.00013115264,0.000058563128,0.00013734301],"domain_scores_gemma":[0.9991175,0.0006732449,0.00003100563,0.00010424487,0.00001876098,0.0000552563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028520005,0.00007552796,0.00009531966,0.0000139161,0.00022170201,0.000026617497,0.00011902122,0.00009279748,0.00012661068],"category_scores_gemma":[0.00003082254,0.00005585338,0.000033969005,0.00009747796,0.00015368976,0.000037232097,0.000048819686,0.00030753927,0.000030599615],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010198331,0.00023994913,0.026404703,0.0005246278,0.00046788072,0.000026181815,0.0037236137,0.00057174923,0.5173074,0.057140164,0.1326315,0.26086026],"study_design_scores_gemma":[0.00020294059,0.000020587662,0.003861086,0.000022162722,0.00009463901,0.00001808907,0.00017306063,0.0056353323,0.21549536,0.0018096877,0.772566,0.00010102352],"about_ca_topic_score_codex":0.0000055459063,"about_ca_topic_score_gemma":0.0000027513818,"teacher_disagreement_score":0.63993454,"about_ca_system_score_codex":0.000008690295,"about_ca_system_score_gemma":0.000028472105,"threshold_uncertainty_score":0.22776347},"labels":[],"label_agreement":null},{"id":"W4408362460","doi":"10.3390/beverages11020038","title":"Optimization of Beverage Formulation with Technique for Order of Preference by Similarity to Ideal Solution","year":2025,"lang":"en","type":"article","venue":"Beverages","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"École de Technologie Supérieure","funders":"","keywords":"Preference; Ideal solution; Ideal (ethics); Similarity (geometry); Mathematics; Order (exchange); Mathematical optimization; Computer science; Statistics; Artificial intelligence; Economics; Thermodynamics; Epistemology; Physics; Philosophy","score_opus":0.035786870496827695,"score_gpt":0.2928888429110722,"score_spread":0.2571019724142445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408362460","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10337614,0.000016959313,0.8955128,0.0003654442,0.000011218888,0.0003760371,0.000114963164,0.000010544463,0.00021584865],"genre_scores_gemma":[0.84670585,0.0000071252225,0.15297192,0.00005748365,0.00000707359,0.00003423231,0.000076538425,3.9062192e-7,0.00013939285],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99942756,0.00005899794,0.00019007653,0.00014337627,0.00009228739,0.00008772756],"domain_scores_gemma":[0.9993288,0.000312068,0.00007921193,0.000037527923,0.00021934437,0.000023028866],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021883554,0.00006423166,0.00015779988,0.000016060298,0.00006423524,0.000008063982,0.00007288413,0.000058485886,0.000045264635],"category_scores_gemma":[0.00021359288,0.000026351605,0.00003153272,0.00036029486,0.000017998833,0.000052809624,0.000017195667,0.00002987962,8.5548706e-8],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036470257,0.00018178737,0.005491625,0.00008311771,0.000047921814,1.3946318e-7,0.000049340768,0.016415987,0.9025132,0.007160244,0.0010657024,0.066626206],"study_design_scores_gemma":[0.00058713567,0.0016265828,0.17342968,0.00020272152,0.00014287552,7.679405e-7,0.000106354746,0.041271195,0.76633674,0.013423326,0.0024718482,0.00040078966],"about_ca_topic_score_codex":0.00010588511,"about_ca_topic_score_gemma":0.000065865046,"teacher_disagreement_score":0.7433297,"about_ca_system_score_codex":0.000009816918,"about_ca_system_score_gemma":0.0000070946153,"threshold_uncertainty_score":0.107458726},"labels":[],"label_agreement":null}]}