{"meta":{"query_hash":"64f6dd3eab9a","filters":{"venue":"BiotechIntellect"},"cohort_total":2,"direct_labels_cover":0,"predictions_cover":2,"exported":2,"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/64f6dd3eab9a","api":"https://metacan.xera.ac/api/v1/cohort?venue=BiotechIntellect"},"results":[{"id":"W4414832696","doi":"10.61882/biotechintellect.1.1.1","title":"Production of Synbiotic Raspberry Jam with Inulin Content and Lactic Acid Bacteria","year":2024,"lang":"en","type":"article","venue":"BiotechIntellect","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Wood Council","funders":"","keywords":"Inulin; Lactobacillus acidophilus; Probiotic; Lactic acid; Lactobacillus casei; Bacteria; Brix; Sugar; Lactobacillus","score_opus":0.022166737568428425,"score_gpt":0.2405208964797686,"score_spread":0.21835415891134016,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414832696","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":[0.97809064,0.0116127115,0.00047419837,0.0046757963,0.0039316295,0.00054623274,0.000015429798,0.00047002643,0.00018332114],"genre_scores_gemma":[0.9963582,0.00014027645,0.0028842194,0.00008044455,0.00020403878,0.000005446298,0.000006581325,0.000048916463,0.00027186077],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986087,0.00010289359,0.0003302687,0.0005309724,0.00014488971,0.00028226135],"domain_scores_gemma":[0.99930686,0.000089157016,0.00009478981,0.00039643273,0.00006169508,0.000051088617],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003078282,0.00024080461,0.0003439131,0.0003749249,0.00006910941,0.000068820416,0.00017871478,0.00031059174,0.00009247211],"category_scores_gemma":[0.0005478076,0.00018182657,0.000064321444,0.00058832916,0.00038329957,0.00012310699,0.000071797556,0.0004853212,0.00004443741],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00053525536,0.000054807555,0.000057892325,0.00031169754,0.0000921391,0.000008087373,0.00041574938,3.9262468e-7,0.948374,0.00023245483,0.0011324785,0.04878509],"study_design_scores_gemma":[0.0002030156,0.0008047223,0.00055162254,0.0004581748,0.00012108349,0.00041149353,0.00011977852,0.000084094165,0.9755407,0.00011232184,0.021373505,0.00021947877],"about_ca_topic_score_codex":0.00006849756,"about_ca_topic_score_gemma":0.00003274526,"teacher_disagreement_score":0.04856561,"about_ca_system_score_codex":0.00008246082,"about_ca_system_score_gemma":0.000032881464,"threshold_uncertainty_score":0.74146724},"labels":[],"label_agreement":null},{"id":"W4414832722","doi":"10.61882/biotechintellect.1.1.11","title":"Effect of Drying Method and Sugar Type (Sucrose, Glucose, and Fructose) on the Concentration and Stability of Phycocyanin During Storage","year":2024,"lang":"en","type":"article","venue":"BiotechIntellect","topic":"Algal biology and biofuel production","field":"Energy","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":"York University","funders":"","keywords":"Phycocyanin; Sucrose; Fructose; Sugar; Pigment; Degradation (telecommunications); Thermal stability","score_opus":0.012777919087852595,"score_gpt":0.2627013924699897,"score_spread":0.2499234733821371,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414832722","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":[0.99478936,0.004243108,0.00015466765,0.00014238535,0.00016533332,0.00019938893,0.0000074576333,0.00003911192,0.0002591852],"genre_scores_gemma":[0.99926066,0.0005548718,0.00008840051,0.000009206028,0.00004555852,0.0000018791477,0.000003977303,0.000008528729,0.000026942571],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99901175,0.00038604578,0.00016302548,0.00027000066,0.00006686917,0.00010232284],"domain_scores_gemma":[0.9990886,0.0006742286,0.000050755458,0.00013986127,0.000024760466,0.000021824653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008846054,0.00011977598,0.00018131478,0.000033111533,0.00009984426,0.000018969282,0.000042253792,0.00013467183,0.000047392106],"category_scores_gemma":[0.00044973378,0.00007201322,0.000028121032,0.00016452183,0.00021581457,0.000050016963,0.000044412493,0.00019527283,0.0000013543429],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005190415,0.000010554867,0.0012369456,0.0003702338,0.00005406321,0.000001047066,0.00064747874,0.0000041985304,0.9738278,0.0016850121,0.000011071424,0.021632567],"study_design_scores_gemma":[0.0001444416,0.00059052394,0.003043377,0.00006989527,0.00003151467,0.000012680703,0.00003889099,0.0006289873,0.994614,0.00043418552,0.0003168516,0.000074635354],"about_ca_topic_score_codex":0.00016059115,"about_ca_topic_score_gemma":0.00001857044,"teacher_disagreement_score":0.02155793,"about_ca_system_score_codex":0.000019059386,"about_ca_system_score_gemma":0.000012644448,"threshold_uncertainty_score":0.29366142},"labels":[],"label_agreement":null}]}