{"meta":{"query_hash":"9285dd26127f","filters":{"venue":"Critical Reviews in Food Science and Nutrition"},"cohort_total":196,"direct_labels_cover":0,"predictions_cover":196,"exported":196,"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/9285dd26127f","api":"https://metacan.xera.ac/api/v1/cohort?venue=Critical+Reviews+in+Food+Science+and+Nutrition"},"results":[{"id":"W1591981746","doi":"10.1080/10408398.2014.1001019","title":"Tea and bone health: Findings from human studies, potential mechanisms, and identification of knowledge gaps","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Bone health and osteoporosis research","field":"Medicine","cited_by":64,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"","keywords":"Osteoporosis; Fragility; Medicine; Consumption (sociology); Disease; Identification (biology); Environmental health; Epidemiology; Population; Human health; Bone health; Gerontology; Biology; Bone mineral; Internal medicine; Chemistry","score_opus":0.23256986147152492,"score_gpt":0.5091984423078262,"score_spread":0.27662858083630126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1591981746","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":[0.0010034087,0.99585414,0.000018008914,0.00079569983,0.00012463635,0.002108112,0.00006717531,0.000008862734,0.00001997566],"genre_scores_gemma":[0.0031609528,0.9958031,0.00052667205,0.00009942089,0.00008377708,0.00023483433,0.00006502239,0.000013232466,0.000012999623],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99661094,0.00033835188,0.0013877401,0.00068381405,0.0005560948,0.00042306256],"domain_scores_gemma":[0.9982302,0.00022909253,0.0002009705,0.00027277478,0.0005114014,0.00055556686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0064247646,0.00023506452,0.0020584555,0.00049263117,0.000282636,0.000057691843,0.00011441258,0.00018810583,0.0000044714843],"category_scores_gemma":[0.0032957974,0.00018383753,0.00007608266,0.0007809498,0.0012102805,0.00020999198,0.00017293442,0.00043524438,0.0000052999317],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023899915,0.0003172845,0.0000027524175,0.13519612,0.000008539841,0.000005280108,0.00019347762,1.6906358e-10,0.00040721285,0.003650736,0.0010581095,0.8591366],"study_design_scores_gemma":[0.001773794,0.0038297225,0.00019565769,0.14683391,0.00045596238,0.00020408492,0.00049579696,0.000015080901,0.00009006042,0.014709926,0.8309621,0.00043389708],"about_ca_topic_score_codex":0.000024341818,"about_ca_topic_score_gemma":0.000024988078,"teacher_disagreement_score":0.85870266,"about_ca_system_score_codex":0.00024235257,"about_ca_system_score_gemma":0.00060425844,"threshold_uncertainty_score":0.7496677},"labels":[],"label_agreement":null},{"id":"W1771843391","doi":"10.1080/10408398.2015.1046546","title":"Dietary antioxidant synergy in chemical and biological systems","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Niagara College","funders":"","keywords":"Biochemical engineering; Mechanism (biology); Chemistry; Biotechnology; Biology","score_opus":0.14240264472690456,"score_gpt":0.3742491661722032,"score_spread":0.23184652144529866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1771843391","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":[0.0029270279,0.9957936,0.000001572982,0.00006782945,0.000120345736,0.00040659637,0.00004484739,0.000021480264,0.00061672425],"genre_scores_gemma":[0.0069773695,0.99238294,0.00012909327,0.000026912603,0.00017736421,0.0002659578,0.000019863619,0.000015173394,0.0000053464323],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967657,0.00015931395,0.0011005355,0.00093204534,0.0004413798,0.0006010326],"domain_scores_gemma":[0.998775,0.000333453,0.000119111195,0.00029820768,0.000097279946,0.00037695954],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0021613264,0.0003929281,0.0020179008,0.00024452672,0.00008211663,0.00015269354,0.000389993,0.00045953278,0.000014449822],"category_scores_gemma":[0.002786105,0.00027944555,0.0001341185,0.0008178905,0.0016573325,0.00025184112,0.00021671032,0.00061186176,0.0000105441995],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007687846,0.00037596317,0.000013020273,0.048527528,0.0000040120212,0.000062216015,0.000009113121,5.8847527e-9,0.0008188134,0.003577728,0.00017581438,0.9464281],"study_design_scores_gemma":[0.0003124561,0.00013708332,0.000006090115,0.07897348,0.000049391638,0.0002693234,0.000038115995,0.000060242062,0.000031325733,0.0010657304,0.9185897,0.00046706048],"about_ca_topic_score_codex":0.00001081277,"about_ca_topic_score_gemma":0.0000030644917,"teacher_disagreement_score":0.94596106,"about_ca_system_score_codex":0.00018422543,"about_ca_system_score_gemma":0.00017429977,"threshold_uncertainty_score":0.9999658},"labels":[],"label_agreement":null},{"id":"W1810408898","doi":"10.1080/10408398.2015.1084490","title":"Modification of appetite by bread consumption: A systematic review of randomized controlled trials","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet and metabolism studies","field":"Medicine","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Health Canada; Universidad de Granada","keywords":"Postprandial; Appetite; Food science; Glycemic index; Glycemic; Randomized controlled trial; Biotechnology; Medicine; Biology; Insulin; Internal medicine","score_opus":0.20133310774952326,"score_gpt":0.4627062014303603,"score_spread":0.26137309368083705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1810408898","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":[0.0000015138303,0.9778577,0.00004870583,0.00023417042,0.00016552149,0.02125862,0.00006701368,0.000008144864,0.00035861225],"genre_scores_gemma":[0.000025211126,0.99438316,0.00022255302,0.00011318272,0.000053670174,0.0051205535,0.000050962033,0.000010375643,0.000020310099],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9893491,0.0030475992,0.0059963074,0.0004235777,0.00094353745,0.00023987424],"domain_scores_gemma":[0.99130416,0.004335216,0.0021578716,0.00047320407,0.0015300649,0.00019947674],"candidate_categories":["metaresearch","metaepi_broad"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.05551739,0.0003483186,0.030517945,0.000434714,0.00004417252,0.000022742479,0.00019455582,0.00015152676,0.000013326326],"category_scores_gemma":[0.14904386,0.00018664754,0.0013867219,0.0009392612,0.0015840428,0.00014598141,0.00004923639,0.0001954652,0.000008915253],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00091437274,0.00024540944,5.5536614e-8,0.96631134,0.00010011231,4.792763e-7,0.000017680775,1.4159139e-10,0.000008946263,0.0035990346,0.0007374763,0.0280651],"study_design_scores_gemma":[0.02854295,0.00015955954,4.8497007e-8,0.8688261,0.012443202,0.00001584728,0.000014210605,0.000002384463,0.000003536732,0.0002636753,0.089597866,0.00013060367],"about_ca_topic_score_codex":0.0000012561364,"about_ca_topic_score_gemma":1.7723644e-7,"teacher_disagreement_score":0.097485214,"about_ca_system_score_codex":0.00007316131,"about_ca_system_score_gemma":0.00034684894,"threshold_uncertainty_score":0.98387504},"labels":[],"label_agreement":null},{"id":"W1818742901","doi":"10.1080/10408398.2015.1096234","title":"Phaseolus vulgaris lectins: A systematic review of characteristics and health implications","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Glycosylation and Glycoproteins Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":94,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Advanced Electrophoresis Solutions (Canada); McGill University","funders":"University of Pennsylvania","keywords":"Phaseolus; Biology; Biotechnology; Botany","score_opus":0.15252354937630952,"score_gpt":0.4729820799094088,"score_spread":0.3204585305330993,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1818742901","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":[0.0000051976917,0.9957229,0.00010225974,0.0004833259,0.00003394952,0.0034806333,0.000073134586,0.0000034932773,0.0000951078],"genre_scores_gemma":[0.00014891382,0.9982992,0.00019262741,0.00033823875,0.000042461994,0.0008449976,0.00011190379,0.0000110137225,0.000010675367],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9974432,0.0003809998,0.0010953568,0.00047818283,0.00031918383,0.00028306188],"domain_scores_gemma":[0.9984952,0.000058454763,0.00028816555,0.00042388387,0.00048966514,0.0002445811],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004641071,0.00020374755,0.001605178,0.00020427104,0.000113609734,0.00004682013,0.00025271083,0.00012707291,0.0000035243247],"category_scores_gemma":[0.006358432,0.00015830055,0.00010852007,0.00074756064,0.00048283816,0.000015760837,0.00014001783,0.0001915318,0.0000040785703],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000014193663,0.000083850224,5.076932e-7,0.83520234,0.000004081548,2.902188e-7,0.0000051490742,1.5760003e-10,0.000026566222,0.0005499166,0.0004301796,0.16369572],"study_design_scores_gemma":[0.000113282054,0.00051881315,0.0000017569556,0.51602924,0.00008308177,0.00007161095,0.000006431407,0.0000016323918,0.00001213806,0.00012100126,0.4828981,0.00014290618],"about_ca_topic_score_codex":0.000003591714,"about_ca_topic_score_gemma":0.0000050452168,"teacher_disagreement_score":0.48246792,"about_ca_system_score_codex":0.000081978345,"about_ca_system_score_gemma":0.0006845085,"threshold_uncertainty_score":0.76120967},"labels":[],"label_agreement":null},{"id":"W1953108821","doi":"10.1080/10408398.2015.1010034","title":"Gut microbiota-bone axis","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":126,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University; University of Toronto","funders":"","keywords":"Gut flora; Lactobacillus; Probiotic; Biology; Bone health; Bone mineral; Medicine; Physiology; Bioinformatics; Bacteria; Internal medicine; Immunology; Osteoporosis","score_opus":0.09968739422782161,"score_gpt":0.41739866707009515,"score_spread":0.3177112728422735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1953108821","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":[0.00009762277,0.99804103,0.000014466728,0.00016194022,0.00022503808,0.0010616425,0.00006389077,0.000006343768,0.00032799746],"genre_scores_gemma":[0.00015041526,0.9983505,0.0006450881,0.00027997504,0.00023897842,0.00015666152,0.00012218226,0.000018893275,0.00003732065],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99757165,0.00020727333,0.00070454046,0.0007979663,0.00019854057,0.000520032],"domain_scores_gemma":[0.99891096,0.00003110736,0.00010759777,0.0004256245,0.00023747086,0.00028726336],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0021771137,0.00031342494,0.0011304556,0.00022746071,0.00014470294,0.0000846399,0.0003414267,0.00035636275,0.000009270884],"category_scores_gemma":[0.0012292077,0.0002549615,0.00017855204,0.00064892095,0.0008112362,0.000015411131,0.000209594,0.00029513933,0.000055337463],"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":[0.000008069515,0.00021717923,5.0742e-7,0.025091792,0.0000044369604,0.000004857221,0.000012872801,1.661933e-9,0.008593175,0.000665172,0.010382081,0.95501983],"study_design_scores_gemma":[0.00017620155,0.0004750587,0.0000022773686,0.009764226,0.000051254687,0.00014797313,0.000009419124,2.2773321e-7,0.00004328783,0.00016497112,0.9888823,0.00028280728],"about_ca_topic_score_codex":0.0000023094576,"about_ca_topic_score_gemma":0.000011471508,"teacher_disagreement_score":0.9785002,"about_ca_system_score_codex":0.00011149307,"about_ca_system_score_gemma":0.000625658,"threshold_uncertainty_score":0.9999903},"labels":[],"label_agreement":null},{"id":"W1966827469","doi":"10.1080/10408398.2012.760515","title":"The Impact of Dietary Interventions on the Symptoms of Inflammatory Bowel Disease: A Systematic Review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Inflammatory Bowel Disease","field":"Biochemistry, Genetics and Molecular Biology","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Paul's Hospital; University of British Columbia","funders":"","keywords":"Medicine; Inflammatory bowel disease; Disease; Psychological intervention; Clinical trial; Internal medicine; Dietary management; Intervention (counseling); Physical therapy; Psychiatry","score_opus":0.06515746480502745,"score_gpt":0.3983530727514936,"score_spread":0.3331956079464662,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1966827469","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":[0.00029295814,0.99576056,0.0000025946777,0.00006543509,0.00006288364,0.0036438904,0.00010786123,0.000002806095,0.000061008053],"genre_scores_gemma":[0.002044899,0.9966374,0.0000049348623,0.00004925889,0.00004078477,0.0011719036,0.000031441272,0.000013189281,0.0000061603896],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9966566,0.00094231684,0.001347604,0.00035748116,0.00043284753,0.00026317773],"domain_scores_gemma":[0.9978063,0.00024531977,0.00046201615,0.0008838838,0.00040370086,0.00019874761],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0049211546,0.00027664952,0.0010802167,0.000101109516,0.00013687018,0.000036989062,0.00068998826,0.000093640854,0.0000042205706],"category_scores_gemma":[0.011074666,0.00013361235,0.00091331464,0.0003716035,0.0013045773,0.000017218332,0.00018287962,0.000188409,0.000006581238],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002202993,0.00017300512,0.0000039947113,0.98480415,0.00003979026,0.000004016,0.0000048701836,5.72386e-8,0.000007674988,0.0016607926,0.0008659795,0.012413657],"study_design_scores_gemma":[0.00010716416,0.00060074544,0.000090189926,0.97708654,0.00076528644,0.00001023063,0.000012855938,0.000006364586,0.0000024781598,0.00044641562,0.020669734,0.00020198085],"about_ca_topic_score_codex":5.117951e-7,"about_ca_topic_score_gemma":0.0000019936635,"teacher_disagreement_score":0.019803753,"about_ca_system_score_codex":0.00008065834,"about_ca_system_score_gemma":0.00057720987,"threshold_uncertainty_score":0.99725544},"labels":[],"label_agreement":null},{"id":"W1969030140","doi":"10.1080/20014091091832","title":"Thermal and Physical Properties of Bakery Products","year":2001,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Thermal diffusivity; Thermal conductivity; Specific heat; Physical property; Food products; Moisture; Thermal; Materials science; Food science; Thermodynamics; Chemistry; Composite material; Physics","score_opus":0.19108153756405322,"score_gpt":0.34196895234940505,"score_spread":0.15088741478535184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969030140","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":[0.042270172,0.95668185,2.5730702e-7,0.00022888032,0.000055996883,0.00066503644,0.0000087624785,0.000011459541,0.00007760739],"genre_scores_gemma":[0.057998314,0.94159764,0.000050408973,0.000030382933,0.00020192788,0.00011159516,0.000004649073,0.0000012421832,0.000003853416],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983065,0.00014602968,0.0004427082,0.00051773805,0.0002811475,0.00030588944],"domain_scores_gemma":[0.9994512,0.00014447252,0.000082843726,0.00007658097,0.00014342154,0.00010144593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010675094,0.00020737678,0.00093075127,0.000047964728,0.00015517206,0.000072965544,0.0002105737,0.00010001819,0.0000024801495],"category_scores_gemma":[0.0013257639,0.00007368329,0.00009220331,0.0009279974,0.0008281392,0.00024670505,0.00010925508,0.00021307968,0.000003012572],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000003621398,0.00013876424,6.788685e-7,0.008277314,0.0000012458592,8.041671e-7,0.000030216834,8.469521e-9,0.0030642375,0.0004203831,0.000011830576,0.9880509],"study_design_scores_gemma":[0.000104585946,0.0010767244,0.000017467963,0.060046658,0.000112695016,0.000044404598,0.0001089266,0.00006017529,0.0004962946,0.000564645,0.9369067,0.00046075822],"about_ca_topic_score_codex":0.000009801626,"about_ca_topic_score_gemma":0.0000067596993,"teacher_disagreement_score":0.98759013,"about_ca_system_score_codex":0.000023643395,"about_ca_system_score_gemma":0.00003947188,"threshold_uncertainty_score":0.30513135},"labels":[],"label_agreement":null},{"id":"W1975359641","doi":"10.1080/10408391003628955","title":"Will Isomalto-Oligosaccharides, a Well-Established Functional Food in Asia, Break through the European and American Market? The Status of Knowledge on these Prebiotics","year":2011,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":142,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Waalse Gewest","keywords":"Commercialization; Prebiotic; Functional food; Agency (philosophy); Business; Biotechnology; Food industry; Food science; Biology; Marketing","score_opus":0.06684113823385882,"score_gpt":0.3393817675460519,"score_spread":0.27254062931219314,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975359641","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":[0.000405886,0.99176806,0.000024316585,0.0007300897,0.00057641324,0.0023016061,0.000103916616,0.000024543322,0.0040651727],"genre_scores_gemma":[0.028528314,0.9704809,0.0004094796,0.00024030398,0.00016604006,0.00012203707,0.000009505875,0.00003758875,0.000005784404],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99423397,0.002213192,0.0012864678,0.0009447319,0.00035364117,0.00096802274],"domain_scores_gemma":[0.99686515,0.0015116815,0.0004087246,0.0008504521,0.00020820816,0.00015575331],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.004081891,0.0004964366,0.0015340379,0.00048643717,0.00025109862,0.00014061145,0.0009181455,0.00023269255,0.00002206248],"category_scores_gemma":[0.007872579,0.00028813386,0.00019300124,0.002700325,0.0058367397,0.0004746013,0.0004276837,0.0012053042,0.00001372972],"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":[0.000077765995,0.00052978954,0.00000899143,0.007299007,0.000012385468,0.0000020215598,0.00047669577,1.3274759e-8,0.000053231503,0.025844242,0.0007448233,0.96495104],"study_design_scores_gemma":[0.0002943757,0.0015712095,0.00014527846,0.016019993,0.00018809072,0.00007832934,0.00021934576,0.0000038866897,0.000090513626,0.004535394,0.97653824,0.00031536366],"about_ca_topic_score_codex":0.000039707007,"about_ca_topic_score_gemma":0.00011645503,"teacher_disagreement_score":0.9757934,"about_ca_system_score_codex":0.00022394425,"about_ca_system_score_gemma":0.00017247528,"threshold_uncertainty_score":0.9999571},"labels":[],"label_agreement":null},{"id":"W1975633072","doi":"10.1080/10408398.2010.516033","title":"A Pursuit of the Functional Nutritional and Bioactive Properties of Canola Proteins and Peptides","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Canola; Food science; Emulsion; Meal; Biotechnology; In vivo; Functional food; Protein digestibility; Soy protein; Biochemistry; Chemistry; Biology","score_opus":0.09294377634304964,"score_gpt":0.3215597093762299,"score_spread":0.22861593303318029,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1975633072","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":[0.01744537,0.9810751,0.000009726785,0.00010833134,0.000036744932,0.0012171256,0.00006830442,0.0000012552293,0.0000380432],"genre_scores_gemma":[0.18268658,0.81669074,0.0001642498,0.000022716336,0.000075274176,0.00034185685,0.000007843768,0.0000060581165,0.0000046674195],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99847674,0.00017441052,0.00044984967,0.00038583067,0.0003075043,0.00020567486],"domain_scores_gemma":[0.9993179,0.0000406072,0.0001699307,0.00018025763,0.00021064153,0.00008068401],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010453494,0.00019703964,0.00063189317,0.00011787121,0.00012328762,0.000034007397,0.00018210565,0.00015452749,0.0000022525494],"category_scores_gemma":[0.0008767293,0.000118654345,0.00012349362,0.00032453486,0.0023666217,0.00003169294,0.00024331149,0.00014975206,2.4545193e-7],"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":[0.00010400772,0.0008678473,0.00018250733,0.060599513,0.000069633745,4.2990354e-7,0.00005992054,1.7326863e-8,0.19802679,0.005032391,0.000056578774,0.7350004],"study_design_scores_gemma":[0.0007831994,0.0017048122,0.0008223005,0.06027105,0.00060059794,0.00020419771,0.00013198977,0.0000061935352,0.10269273,0.001700329,0.83032113,0.0007614849],"about_ca_topic_score_codex":0.000008287004,"about_ca_topic_score_gemma":0.000013143216,"teacher_disagreement_score":0.8302645,"about_ca_system_score_codex":0.000025141353,"about_ca_system_score_gemma":0.00017022298,"threshold_uncertainty_score":0.8719917},"labels":[],"label_agreement":null},{"id":"W1977524265","doi":"10.1080/10408398.2011.632698","title":"Pretreatments for the Efficient Extraction of Bioactive Compounds from Plant-Based Biomaterials","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":93,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Membrane; Extraction (chemistry); Cell permeability; Chemistry; Membrane permeability; Cell wall; Cell; Permeability (electromagnetism); Materials science; Nanotechnology; Biophysics; Chemical engineering; Chromatography; Biochemistry; Biology","score_opus":0.13754832632175365,"score_gpt":0.44198446470656333,"score_spread":0.30443613838480965,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1977524265","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":[0.0010745826,0.9901159,0.0055158376,0.000045224544,0.00027414682,0.0024773066,0.0004798376,0.0000029525804,0.000014249171],"genre_scores_gemma":[0.0029762266,0.99055314,0.0051690172,0.000038096696,0.00010572427,0.0008793506,0.00026545918,0.000011234861,0.0000017374751],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984067,0.00028997776,0.00053764053,0.00043249765,0.00014637626,0.00018682629],"domain_scores_gemma":[0.9987262,0.0005390731,0.00022553622,0.00027216165,0.00018397586,0.000053061576],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012204283,0.00019475543,0.0006388823,0.00011636573,0.00012206615,0.00005913785,0.00021914991,0.00018094618,0.000007801233],"category_scores_gemma":[0.0017446157,0.00012409595,0.0001443882,0.00027830372,0.0005576747,0.000011472579,0.000047746224,0.000054668584,0.0000021200747],"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":[0.00008828548,0.0005317282,8.8388794e-7,0.010218314,0.000033410306,2.74316e-7,0.000013672232,1.8348703e-7,0.5335345,0.00034895664,0.00046530733,0.45476446],"study_design_scores_gemma":[0.00037488824,0.0007410467,0.0000044253748,0.008155329,0.00019928176,0.0000067237024,0.000022017884,0.000065128064,0.14333282,0.00014834951,0.84673315,0.00021680955],"about_ca_topic_score_codex":0.00001274185,"about_ca_topic_score_gemma":0.0000020416658,"teacher_disagreement_score":0.8462679,"about_ca_system_score_codex":0.00006902611,"about_ca_system_score_gemma":0.0001431473,"threshold_uncertainty_score":0.5060486},"labels":[],"label_agreement":null},{"id":"W1979953799","doi":"10.1080/10408398.2012.752341","title":"Determining the Applicability of Threshold of Toxicological Concern Approaches to Substances Found in Foods","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Effects and risks of endocrine disrupting chemicals","field":"Environmental Science","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Risk analysis (engineering); Variety (cybernetics); Computer science; Biochemical engineering; Management science; Business; Engineering; Artificial intelligence","score_opus":0.30302034674764017,"score_gpt":0.453382803691831,"score_spread":0.15036245694419081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979953799","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":[0.058723114,0.93788606,0.000010148187,0.000104996,0.000038682636,0.0024667294,0.0000081353965,0.000004452148,0.00075768674],"genre_scores_gemma":[0.19259466,0.80598444,0.0006822062,0.000039338785,0.000020981057,0.00066899374,0.0000018144127,0.0000064315427,0.0000011167018],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975359,0.00018342496,0.0009173166,0.00058603636,0.0004075151,0.00036984816],"domain_scores_gemma":[0.99834454,0.0010102253,0.00016649545,0.00033185785,0.000029358687,0.0001175081],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024998507,0.00022528369,0.0011978974,0.00007820319,0.00007234186,0.000036430516,0.00063739787,0.00011557453,0.000026078787],"category_scores_gemma":[0.002775484,0.00012507597,0.00012754845,0.0011859991,0.0024700486,0.00019313772,0.00032831263,0.0002851269,0.0000072320604],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006169777,0.00052467437,0.0009467907,0.013506265,0.0000019914214,8.83508e-7,0.000089373425,9.158767e-7,0.00014527519,0.002186822,0.000059248872,0.9825316],"study_design_scores_gemma":[0.0016024646,0.005011236,0.0042574704,0.09864125,0.00036762928,0.000041734307,0.00063532364,0.00045748614,0.0019613316,0.023835896,0.86095625,0.0022319246],"about_ca_topic_score_codex":0.000008710504,"about_ca_topic_score_gemma":0.000028777793,"teacher_disagreement_score":0.98029965,"about_ca_system_score_codex":0.00012681163,"about_ca_system_score_gemma":0.0000313361,"threshold_uncertainty_score":0.9100997},"labels":[],"label_agreement":null},{"id":"W1982289607","doi":"10.1080/10408390601177613","title":"Toxic Oxygenated α,β-Unsaturated Aldehydes and their Study in Foods: A Review","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Eicosanoids and Hypertension Pharmacology","field":"Biochemistry, Genetics and Molecular Biology","cited_by":182,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"York University","keywords":"Polyunsaturated fatty acid; Chemistry; Arachidonic acid; Lipid oxidation; Food science; Biochemistry; Antioxidant; Fatty acid; Enzyme","score_opus":0.08930240480781554,"score_gpt":0.4009167066057013,"score_spread":0.31161430179788574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982289607","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":[0.0031614073,0.9938483,0.0000021125386,0.00020881019,0.00009658968,0.0026083596,0.0000179223,0.0000068378063,0.000049634746],"genre_scores_gemma":[0.0055333413,0.9927733,0.000057378587,0.00090975134,0.00006604507,0.0005916821,0.00004619542,0.000017903632,0.000004395675],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9970307,0.00058314705,0.0008684345,0.00091736973,0.00017720094,0.00042315907],"domain_scores_gemma":[0.9991178,0.00010064272,0.00011419341,0.0003176805,0.0001725328,0.00017716127],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0014163342,0.00038779984,0.0015901942,0.00027315208,0.00013988305,0.000042420506,0.00030086157,0.00024340709,0.0000072486123],"category_scores_gemma":[0.001640597,0.00026846267,0.00013167944,0.0010446068,0.00067270757,0.00002289705,0.00021922795,0.00037580176,0.000003910538],"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":[0.00002517133,0.0012488387,0.000012652085,0.037188794,0.00002472299,0.000053494146,0.00004826391,5.508988e-9,0.0026498737,0.000113783906,0.0031328665,0.95550156],"study_design_scores_gemma":[0.00052621623,0.0014442272,0.000018899018,0.032705817,0.000083868115,0.00032734007,0.000042930216,0.0000041480043,0.0001361211,0.00008407619,0.96423715,0.00038919246],"about_ca_topic_score_codex":0.0000030878468,"about_ca_topic_score_gemma":0.000031558717,"teacher_disagreement_score":0.9611043,"about_ca_system_score_codex":0.000039636525,"about_ca_system_score_gemma":0.00021878253,"threshold_uncertainty_score":0.99997675},"labels":[],"label_agreement":null},{"id":"W1983066033","doi":"10.1080/10408398.2013.812610","title":"Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":162,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval; GDG Environnement; Institut National de la Recherche Scientifique","funders":"","keywords":"Preservative; Nitrite; Food science; Organoleptic; Chemistry; Food Preservatives; Nitroso Compounds; Food additive; Food products; Food preservation; Nitrate; Organic chemistry","score_opus":0.24318512158231045,"score_gpt":0.41123434522070246,"score_spread":0.168049223638392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1983066033","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":[0.001176624,0.99165577,2.5032747e-7,0.0044838376,0.000058801397,0.002420092,0.000050112376,0.000016169817,0.00013836837],"genre_scores_gemma":[0.00062858465,0.99779075,0.00021077997,0.0007688765,0.00021035934,0.00034456124,0.000033590535,0.000002072162,0.000010418357],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9964776,0.00062532455,0.00089541794,0.0010338606,0.00049679156,0.00047097873],"domain_scores_gemma":[0.99865705,0.00044807573,0.00011739452,0.0001350519,0.00033129472,0.00031111782],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0052532717,0.00035511237,0.0016218724,0.00012299354,0.0001368845,0.0001366269,0.00043968583,0.0001171569,0.000019351632],"category_scores_gemma":[0.0068661734,0.00014571963,0.0000938081,0.002610896,0.00056683307,0.00036591807,0.00014768139,0.0003338908,0.000021771075],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006037379,0.00016035006,0.000016214199,0.03920795,0.0000010545488,0.000003715802,0.000012584599,7.746743e-10,0.00022367407,0.00065278437,0.0003551979,0.9593604],"study_design_scores_gemma":[0.000078634155,0.0005874397,0.000061803905,0.08580362,0.00004298359,0.000012476273,0.000021423368,0.0000012387342,0.00004892631,0.0015097837,0.91148365,0.00034802395],"about_ca_topic_score_codex":0.000047502148,"about_ca_topic_score_gemma":0.0001371203,"teacher_disagreement_score":0.9590124,"about_ca_system_score_codex":0.000071617964,"about_ca_system_score_gemma":0.000082111146,"threshold_uncertainty_score":0.82199466},"labels":[],"label_agreement":null},{"id":"W1984537631","doi":"10.1080/10408398.2012.700654","title":"The Role of Alginates in Regulation of Food Intake and Glycemia: A Gastroenterological Perspective","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; University of Guelph","funders":"","keywords":"Postprandial; Gastric emptying; Gastric distension; Food science; Glycemic; Food intake; Medicine; Physiology; Distension; Endocrinology; Chemistry; Internal medicine; Stomach; Diabetes mellitus","score_opus":0.05971266891641232,"score_gpt":0.3225792332658821,"score_spread":0.2628665643494698,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984537631","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":[0.045887474,0.9525394,7.6614134e-7,0.00033886806,0.00003153906,0.0010440849,0.00002197541,0.0000041119592,0.00013179377],"genre_scores_gemma":[0.26821163,0.7315215,0.0000745497,0.000012192059,0.00003003941,0.00014428922,0.000004483748,7.9646964e-7,5.502501e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99777305,0.00038407696,0.0007441913,0.00048062505,0.00031422457,0.00030385036],"domain_scores_gemma":[0.99829835,0.0009817508,0.00023618025,0.000092523216,0.00030756195,0.00008366038],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014016932,0.00020766177,0.0009464652,0.00007842474,0.00012523982,0.000071392205,0.00034602446,0.00015812651,0.000010261867],"category_scores_gemma":[0.0022344387,0.00007266386,0.00012628447,0.0009205647,0.0018020923,0.00023599062,0.00016712818,0.0002762981,0.0000012480359],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029136214,0.00018798876,0.00008670966,0.0011251885,0.0000042881807,2.7840724e-7,0.000041749936,2.838109e-9,0.004651898,0.018819999,0.000010249401,0.9750425],"study_design_scores_gemma":[0.0010942686,0.017818382,0.01819162,0.049393617,0.00025750734,0.00015378602,0.0061142,0.00010588491,0.0023552394,0.25116116,0.652228,0.0011263243],"about_ca_topic_score_codex":0.000025236466,"about_ca_topic_score_gemma":0.000099239405,"teacher_disagreement_score":0.9739162,"about_ca_system_score_codex":0.00010904805,"about_ca_system_score_gemma":0.00002450596,"threshold_uncertainty_score":0.6639884},"labels":[],"label_agreement":null},{"id":"W1984934155","doi":"10.1080/10408398.2011.565890","title":"Pyruvate Supplementation for Weight Loss: A Systematic Review and Meta-Analysis of Randomized Clinical Trials","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Acid Research Studies","field":"Biochemistry, Genetics and Molecular Biology","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Victoria Park","funders":"","keywords":"Meta-analysis; Randomized controlled trial; Medicine; Weight loss; Placebo; Confidence interval; Clinical trial; Adverse effect; Internal medicine; Alternative medicine; Pathology; Obesity","score_opus":0.32643184137289943,"score_gpt":0.5437276869045763,"score_spread":0.21729584553167686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984934155","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":[0.0000030098747,0.9853892,0.00036367087,0.0005728349,0.000027053424,0.013361254,0.00026962935,0.0000023008104,0.0000111033605],"genre_scores_gemma":[0.000051698124,0.9867708,0.001104472,0.00025513448,0.000041674317,0.011556901,0.0001948915,0.000010144011,0.000014248174],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99039423,0.004206422,0.0039152103,0.00078290974,0.00038617585,0.0003150571],"domain_scores_gemma":[0.99402636,0.0038893,0.0008507119,0.00041972194,0.00064223056,0.00017168828],"candidate_categories":["metaresearch"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.04398432,0.00033784728,0.014164833,0.00030844472,0.000083136816,0.000058031168,0.00031497312,0.00022651839,0.000024839675],"category_scores_gemma":[0.10157829,0.00018473607,0.0029753025,0.0009381353,0.0017902816,0.000020185142,0.00020068485,0.00017122211,0.0000014658264],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014453611,0.00014636088,1.04891356e-7,0.97759926,0.0127772195,2.2161979e-7,0.000003431468,1.0003524e-9,0.0000651665,0.00068441976,0.0008381149,0.007741146],"study_design_scores_gemma":[0.005380433,0.0005899208,5.8927906e-8,0.060051546,0.8392613,0.000005173686,0.000010925631,0.000011306463,0.0002275615,0.00069022266,0.09337885,0.0003927092],"about_ca_topic_score_codex":0.0000017332752,"about_ca_topic_score_gemma":0.0000025441004,"teacher_disagreement_score":0.9175477,"about_ca_system_score_codex":0.000022213668,"about_ca_system_score_gemma":0.00010368109,"threshold_uncertainty_score":0.98441935},"labels":[],"label_agreement":null},{"id":"W1986137007","doi":"10.1080/10408398.2011.555017","title":"Review of Canadian Literature to Estimate Risks Associated with<i>Salmonella</i>in Broilers from Retail to Consumption in Canadian Homes","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Safety and Hygiene","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":true,"ca_institutions":"University of Guelph; McMaster University","funders":"Canadian Institutes of Health Research; Health Canada; Public Health Agency of Canada; U.S. Department of Agriculture; U.S. Environmental Protection Agency","keywords":"Salmonella; Consumption (sociology); Food science; Business; Biotechnology; Environmental health; Biology; Medicine; Bacteria","score_opus":0.12658226615221183,"score_gpt":0.3571389447211649,"score_spread":0.2305566785689531,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986137007","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":[0.0066289175,0.9875431,9.1672426e-8,0.0027741457,0.000074764306,0.0024239917,0.00042044168,0.0000069677676,0.00012758285],"genre_scores_gemma":[0.004349325,0.99355066,0.00017168785,0.0011901638,0.000032399294,0.00043446376,0.00026378303,0.0000029621333,0.0000045423376],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967124,0.0004202142,0.0009511091,0.0007535321,0.00033049964,0.000832247],"domain_scores_gemma":[0.998139,0.00037986625,0.00012372265,0.00014898863,0.00022147184,0.0009869318],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002427994,0.00034130175,0.0015609238,0.0005542766,0.00013541248,0.00013025703,0.00049637293,0.00025684162,0.000096115546],"category_scores_gemma":[0.0034037062,0.00016237791,0.00011309409,0.0062279766,0.0002595673,0.00030026617,0.00005321675,0.00043902273,0.000042289463],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008496701,0.00008717714,0.00017226549,0.016451363,0.000004009905,0.000027022745,0.000052025352,1.4844595e-7,0.000036502643,0.00020780011,0.0008722439,0.98208094],"study_design_scores_gemma":[0.00008200209,0.0004500001,0.0031646215,0.35905978,0.000037432088,0.0000063276934,0.000015140386,0.0000037936409,0.0000034152074,0.00009537255,0.6367498,0.00033232753],"about_ca_topic_score_codex":0.2802156,"about_ca_topic_score_gemma":0.9379067,"teacher_disagreement_score":0.98174864,"about_ca_system_score_codex":0.0005726191,"about_ca_system_score_gemma":0.0003121779,"threshold_uncertainty_score":0.7245775},"labels":[],"label_agreement":null},{"id":"W1986214716","doi":"10.1080/10408690390251129","title":"Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review","year":2003,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":352,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Dielectric heating; Pasteurization; Radio frequency; Dielectric; Sterilization (economics); Heating system; Joule heating; Microwave; Materials science; Food products; Electric heating; Microwave heating; Process engineering; Food science; Chemistry; Optoelectronics; Thermodynamics; Telecommunications; Composite material; Computer science; Physics","score_opus":0.1699916237057861,"score_gpt":0.3460064523826337,"score_spread":0.17601482867684762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986214716","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":[0.00013606284,0.99679136,0.0000053237773,0.000208104,0.000049140435,0.0023148789,0.00002153689,0.000018958557,0.00045461583],"genre_scores_gemma":[0.0009057477,0.9976221,0.0004958972,0.000100625344,0.000041492927,0.0008030075,0.000021319684,0.0000024091414,0.0000074027635],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99715024,0.00029819988,0.0011953304,0.0006714458,0.00032305912,0.00036170823],"domain_scores_gemma":[0.9990114,0.0002483447,0.00022895158,0.00014380676,0.000194791,0.00017269076],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002772434,0.00027287143,0.0013217913,0.000066783905,0.000281669,0.0000620685,0.00030122057,0.00017542069,0.000012780862],"category_scores_gemma":[0.0017842063,0.000114132716,0.00015626429,0.0015125937,0.0006336519,0.00023564436,0.0000901318,0.00033378016,0.000004479886],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[4.774162e-7,0.00008592309,0.0000011509162,0.045292128,0.0000026972286,5.108659e-7,0.000008396675,8.2073095e-9,0.00015896335,0.004494539,0.000016756076,0.9499385],"study_design_scores_gemma":[0.000064676846,0.00039862643,0.0000027004196,0.17251834,0.0001371652,0.0000879241,0.00002264616,0.000012568969,0.000011421994,0.0013494199,0.82508796,0.00030656398],"about_ca_topic_score_codex":0.0000127021285,"about_ca_topic_score_gemma":0.000010707873,"teacher_disagreement_score":0.94963187,"about_ca_system_score_codex":0.000068630616,"about_ca_system_score_gemma":0.000081127204,"threshold_uncertainty_score":0.4654197},"labels":[],"label_agreement":null},{"id":"W1987900135","doi":"10.1080/10408690490911800","title":"Role of the Conjugated Linoleic Acid in the Prevention of Cancer","year":2005,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":154,"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":"Memorial University of Newfoundland; Korea Institute of Science and Technology","keywords":"Conjugated linoleic acid; Carcinogenesis; Linoleic acid; In vivo; Cancer prevention; Tumor promotion; In vitro; Chemistry; Cancer; Anticarcinogen; Mechanism (biology); Fatty acid; Biochemistry; Biology; Medicine; Biotechnology; Internal medicine; Gene","score_opus":0.12469171837162718,"score_gpt":0.4656379822120352,"score_spread":0.340946263840408,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987900135","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":[0.0006560429,0.99584275,0.0000015967777,0.0012003852,0.000108092085,0.0020356404,0.000023924973,0.0000026367923,0.0001289506],"genre_scores_gemma":[0.014428587,0.9849543,0.00009735277,0.000107390355,0.00007256205,0.000328488,0.0000041760336,0.0000061572327,0.0000010077227],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99705493,0.0008378591,0.0008739261,0.00029835643,0.0005719358,0.0003629994],"domain_scores_gemma":[0.99898505,0.0002899558,0.00018628965,0.00031464105,0.0001577569,0.00006631025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036121686,0.0001493984,0.00084182026,0.00024250604,0.00012563233,0.00003274963,0.00057208777,0.00013742392,0.000013171023],"category_scores_gemma":[0.0021697285,0.00007996711,0.0001710643,0.0017752913,0.0011019098,0.00018867714,0.000067903246,0.00054473174,0.000002852462],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014324585,0.00025022274,0.000007644421,0.02121071,0.0000012244038,2.1770042e-7,0.00010281533,1.8219904e-8,0.00034743818,0.0011460749,0.00006561355,0.97685367],"study_design_scores_gemma":[0.0004551288,0.00086014107,0.0001943763,0.15390743,0.00012149837,0.000016417835,0.00019177739,0.000033430293,0.002153965,0.0042729764,0.837597,0.00019584775],"about_ca_topic_score_codex":0.000036989717,"about_ca_topic_score_gemma":0.00030606103,"teacher_disagreement_score":0.97665787,"about_ca_system_score_codex":0.00015446471,"about_ca_system_score_gemma":0.00030965047,"threshold_uncertainty_score":0.40600324},"labels":[],"label_agreement":null},{"id":"W1990502427","doi":"10.1080/10408398.2012.658587","title":"Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University; Okanagan University College; University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Chemistry; Aroma; Winery; Wine; Vitis vinifera; Oenology; Aroma of wine; Flavor; Food science; Winemaking; Viticulture; Horticulture; Biology","score_opus":0.1279715380463016,"score_gpt":0.3719801745347478,"score_spread":0.2440086364884462,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1990502427","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":[0.40053785,0.5986401,3.2374737e-7,0.0002925747,0.0000062277577,0.00048034525,0.000027739996,0.000004682599,0.000010161967],"genre_scores_gemma":[0.19191557,0.80768543,0.00012943857,0.00012888963,0.000017459077,0.00010434367,0.000014742546,7.123066e-7,0.0000034298455],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99786735,0.00032971366,0.00067133666,0.00063502725,0.00023088868,0.0002656669],"domain_scores_gemma":[0.9987724,0.0007510826,0.00013257394,0.00006525456,0.00012670209,0.00015201789],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010093225,0.00027007613,0.0013188062,0.00023550121,0.00014812451,0.00013382698,0.00015603089,0.00016633856,0.000016973974],"category_scores_gemma":[0.0019075102,0.000099130484,0.00011396839,0.0022473144,0.0011443591,0.00034641087,0.00009077848,0.00020623123,8.921302e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008522282,0.0001739396,0.00035114057,0.005423267,0.000025112846,0.0000025765514,0.00008953003,1.1078472e-7,0.0046950616,0.0015762445,0.000008589593,0.9876459],"study_design_scores_gemma":[0.0017936522,0.007600145,0.56694824,0.079104535,0.0042315484,0.00032857442,0.0033394324,0.0003588952,0.0012070898,0.01646674,0.3146128,0.0040083453],"about_ca_topic_score_codex":0.000030160296,"about_ca_topic_score_gemma":0.0002329033,"teacher_disagreement_score":0.9836376,"about_ca_system_score_codex":0.000023367977,"about_ca_system_score_gemma":0.000014046661,"threshold_uncertainty_score":0.42164388},"labels":[],"label_agreement":null},{"id":"W1994005221","doi":"10.1080/10408391003749942","title":"Proteins of<i>Brassicaceae</i>Oilseeds and their Potential as a Plant Protein Source","year":2011,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":215,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Brassicaceae; Canola; Brassica; Rapeseed; Sinapis; Brassica rapa; Storage protein; Biology; Oleosin; Plant protein; Botany; Biotechnology; Food science; Biochemistry","score_opus":0.0711325787751615,"score_gpt":0.30432037393851546,"score_spread":0.23318779516335397,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994005221","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":[0.0027805127,0.99410677,0.000013663646,0.00022337801,0.000026553484,0.0023920161,0.00015203559,0.000016378988,0.0002886985],"genre_scores_gemma":[0.008278066,0.9904789,0.000106035855,0.000055226017,0.000112769776,0.0009161125,0.000039986575,0.000001942409,0.000011012511],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980797,0.00016781158,0.00060761743,0.0005815966,0.00020877605,0.00035446283],"domain_scores_gemma":[0.9992616,0.00014615728,0.00016473218,0.00012356539,0.000101592916,0.00020231535],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010132951,0.0002747434,0.00096259534,0.000076415665,0.00025012254,0.000088483255,0.00037454753,0.00017844063,0.000026769749],"category_scores_gemma":[0.00043904892,0.00010293833,0.00014997392,0.0010410734,0.0009180701,0.00026059168,0.00016733752,0.00026755343,0.000012532027],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005513797,0.00023632337,3.2276316e-7,0.0036663315,0.0000029235243,7.660861e-7,0.000030372727,3.258506e-10,0.003502075,0.009247392,0.000051422277,0.9832566],"study_design_scores_gemma":[0.000062400264,0.00065162126,0.000008492694,0.012814586,0.000042227086,0.00005079243,0.00004974064,0.0000025318163,0.0004236143,0.0059131733,0.9797427,0.00023812901],"about_ca_topic_score_codex":0.000023885748,"about_ca_topic_score_gemma":0.000021825737,"teacher_disagreement_score":0.9830184,"about_ca_system_score_codex":0.000025873054,"about_ca_system_score_gemma":0.000059539314,"threshold_uncertainty_score":0.41977033},"labels":[],"label_agreement":null},{"id":"W1994496733","doi":"10.1080/10408398.2013.777686","title":"Performance of antioxidative compounds under frying conditions: A review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Lethbridge","funders":"","keywords":"Biochemical engineering; Chemistry; Food science; Engineering","score_opus":0.13351031240395014,"score_gpt":0.4123323218199219,"score_spread":0.2788220094159718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1994496733","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":[0.00015541166,0.99651074,0.000004919303,0.00012256173,0.000090785354,0.0005976835,0.000104391846,0.000016584407,0.0023969146],"genre_scores_gemma":[0.0011570669,0.9980333,0.00022601246,0.00015112526,0.00006862643,0.00027498908,0.0000592941,0.000016962978,0.0000126219065],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99692017,0.00013334137,0.0012900858,0.0005986401,0.00064516667,0.00041257576],"domain_scores_gemma":[0.99840105,0.00027400593,0.0003151943,0.00039769488,0.00038430738,0.00022773155],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.002360332,0.00034145106,0.002169196,0.00023159593,0.00015903047,0.000054079257,0.000469866,0.00019228747,0.00009667628],"category_scores_gemma":[0.0019817727,0.00026859075,0.00022433783,0.0012843539,0.0018007559,0.00048638374,0.00012750839,0.0004605861,0.000024776133],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000033569927,0.00034166686,0.0000041026296,0.45653492,0.000010185411,0.0000038683274,0.000010279954,8.698951e-9,0.00015327292,0.0039024828,0.001942213,0.53709364],"study_design_scores_gemma":[0.00013961155,0.000107365646,0.0000012221637,0.37625223,0.0001455746,0.000058093658,0.00001404504,0.000015890646,0.000048027818,0.00055074337,0.6224336,0.00023361885],"about_ca_topic_score_codex":0.0000016096842,"about_ca_topic_score_gemma":0.0000011014528,"teacher_disagreement_score":0.6204914,"about_ca_system_score_codex":0.0001840492,"about_ca_system_score_gemma":0.00042614163,"threshold_uncertainty_score":0.99997663},"labels":[],"label_agreement":null},{"id":"W1997420766","doi":"10.1080/10408398.2012.733895","title":"Recent Research and Progress in Food, Feed and Nutrition with Advanced Synchrotron-based SR-IMS and DRIFT Molecular Spectroscopy","year":2014,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Synchrotron; Synchrotron radiation; Molecular spectroscopy; Chemistry; Spectroscopy; Infrared spectroscopy; Food science; Nanotechnology; Materials science; Physics; Optics","score_opus":0.0711178568133539,"score_gpt":0.42472454436861956,"score_spread":0.35360668755526564,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997420766","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":[0.01051391,0.9873314,0.000054097796,0.00044401956,0.000019995052,0.0013981217,0.000023565804,0.00002128447,0.00019364395],"genre_scores_gemma":[0.02902233,0.9676557,0.0019946054,0.00005023655,0.00006402039,0.001146079,0.00003490285,0.000029800389,0.0000023365308],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9960639,0.00023236345,0.00078954845,0.0013430914,0.00075021124,0.000820911],"domain_scores_gemma":[0.9981793,0.00061272597,0.00015514175,0.000415876,0.00027745828,0.00035948158],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.0020297475,0.00047736877,0.0017772723,0.0009123254,0.00028462175,0.00032359752,0.0002930253,0.0003225335,0.000019440311],"category_scores_gemma":[0.0014662365,0.00038355164,0.0000726461,0.0027923002,0.0028152547,0.00031512507,0.00013516066,0.00090468803,0.0000014547458],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022186998,0.0013185012,0.00014286472,0.1450245,0.000027186263,0.000042199317,0.000040435945,2.3142613e-8,0.0019956254,0.0040951576,0.000057907135,0.84703374],"study_design_scores_gemma":[0.0056667863,0.0108205965,0.00004543277,0.20490085,0.0007261541,0.00026913924,0.0004067321,0.00016565883,0.025179388,0.00867425,0.74092126,0.002223744],"about_ca_topic_score_codex":0.0000023729406,"about_ca_topic_score_gemma":0.000018395427,"teacher_disagreement_score":0.84481,"about_ca_system_score_codex":0.0002838511,"about_ca_system_score_gemma":0.0002105714,"threshold_uncertainty_score":0.9998985},"labels":[],"label_agreement":null},{"id":"W2000581017","doi":"10.1080/10408690490263774","title":"Shelf Life and Safety Concerns of Bakery Products—A Review","year":2004,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":396,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food spoilage; Shelf life; Food science; Moisture; Food products; Water activity; Food safety; Business; Chemistry; Biology; Water content; Engineering; Bacteria","score_opus":0.11484534947556568,"score_gpt":0.3532798905187928,"score_spread":0.23843454104322714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000581017","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":[0.0000381289,0.99486536,0.0000010147713,0.002778448,0.00011766055,0.0018625632,0.00010314807,0.000015228068,0.00021842936],"genre_scores_gemma":[0.00055869174,0.99847704,0.00015402418,0.00041995948,0.00016549978,0.0001762767,0.000042098134,0.000002013709,0.000004406833],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967626,0.0003111068,0.0012230844,0.00081365055,0.00045381472,0.00043576915],"domain_scores_gemma":[0.9986434,0.00044285995,0.00023329264,0.00015763746,0.00025022647,0.00027259532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031120577,0.00033811678,0.0019442262,0.00006072021,0.00022951118,0.000058243444,0.00042080475,0.00016528237,0.000057228095],"category_scores_gemma":[0.0046458025,0.00013889286,0.00018711797,0.0018973144,0.0014135053,0.0003584884,0.00019198588,0.00034717267,0.000011907935],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000067556143,0.0001240477,5.1992225e-7,0.103502415,0.0000030004016,0.0000020759442,0.000007704652,1.8671287e-9,0.00003717837,0.004012283,0.00017847205,0.89212555],"study_design_scores_gemma":[0.00009262999,0.0006451627,0.000020455605,0.16014206,0.000096214455,0.000030926007,0.000015623034,2.808133e-7,0.0000071266895,0.000502856,0.8381967,0.0002499496],"about_ca_topic_score_codex":0.00001012137,"about_ca_topic_score_gemma":0.00001933053,"teacher_disagreement_score":0.8918756,"about_ca_system_score_codex":0.00008205147,"about_ca_system_score_gemma":0.0001986986,"threshold_uncertainty_score":0.56638867},"labels":[],"label_agreement":null},{"id":"W2001948634","doi":"10.1080/10408398.2013.848423","title":"Statement of removal","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Supply Chain Traceability","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Statement (logic); Food science; Chemistry; Philosophy; Epistemology","score_opus":0.1708516515572635,"score_gpt":0.39493273556620073,"score_spread":0.22408108400893723,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001948634","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":[0.00069012976,0.9971747,5.478615e-7,0.00028820458,0.00012241777,0.0013389662,0.00009808982,0.000012109578,0.00027486295],"genre_scores_gemma":[0.0010386386,0.9983254,0.0003083198,0.00003076317,0.00008412565,0.00017737674,0.000030435838,0.0000010911339,0.00000385553],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969728,0.00036359494,0.0010485759,0.0006073704,0.0006211819,0.00038649584],"domain_scores_gemma":[0.9987212,0.0004606974,0.00016225406,0.00013420655,0.0002955483,0.00022613716],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0054737283,0.00024265371,0.0013639589,0.0000663807,0.000095029594,0.000057605328,0.0004545937,0.00015903811,0.0000394538],"category_scores_gemma":[0.002858478,0.00009189404,0.00017115769,0.0015370813,0.0010197711,0.00026297552,0.00015732077,0.00024952667,0.000013518752],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000035776056,0.00020968972,0.0000011957738,0.008021986,0.0000012132796,0.0000025515437,0.0000116674955,1.305762e-9,0.00005174148,0.001027279,0.0002590102,0.9904101],"study_design_scores_gemma":[0.000059400918,0.00077731785,0.0000071311306,0.0103484895,0.0000360429,0.000025106801,0.00005109234,0.0000015181291,0.000012496876,0.0025720252,0.98592365,0.00018574942],"about_ca_topic_score_codex":0.00001123904,"about_ca_topic_score_gemma":0.00004516743,"teacher_disagreement_score":0.99022436,"about_ca_system_score_codex":0.00017870832,"about_ca_system_score_gemma":0.00011471899,"threshold_uncertainty_score":0.37573892},"labels":[],"label_agreement":null},{"id":"W2004805175","doi":"10.1080/10408390701558126","title":"Factors Affecting the Eating Quality of Pork","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Quality (philosophy); Breed; Business; Food science; Perception; Biotechnology; Marketing; Environmental health; Psychology; Medicine; Biology; Animal science","score_opus":0.3815294427704604,"score_gpt":0.4344227722821251,"score_spread":0.0528933295116647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004805175","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":[0.035299737,0.96341467,5.072716e-7,0.0001330164,0.00009400325,0.0008148637,0.000022677454,0.000011428102,0.00020908985],"genre_scores_gemma":[0.035463404,0.9642307,0.000031392883,0.000037779464,0.00018297724,0.00003791459,0.00001235732,9.624555e-7,0.0000024677174],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99691534,0.00077413087,0.00097555644,0.00052480435,0.0004650713,0.00034507998],"domain_scores_gemma":[0.997183,0.0021928446,0.00027437578,0.00011622464,0.00013117914,0.00010235276],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.004411074,0.00024197785,0.001228363,0.000033567747,0.0004755439,0.000066979184,0.0004458436,0.00012865201,0.000019713023],"category_scores_gemma":[0.009291768,0.000070549075,0.00027706017,0.0014239785,0.0010072647,0.00021303394,0.00013099289,0.00034881342,0.0000034103325],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000018824993,0.000101325786,0.00007219795,0.0067126076,0.000001669195,3.4419386e-7,0.00006307513,8.23803e-10,0.00032233773,0.0016238991,0.00004606997,0.9910546],"study_design_scores_gemma":[0.00007590864,0.0007462912,0.0033478807,0.03209154,0.000051933574,0.000020334968,0.00064057356,0.000001103157,0.00013943017,0.0016691182,0.9606724,0.0005434978],"about_ca_topic_score_codex":0.000031265376,"about_ca_topic_score_gemma":0.000034954508,"teacher_disagreement_score":0.9905111,"about_ca_system_score_codex":0.00004492526,"about_ca_system_score_gemma":0.000037492086,"threshold_uncertainty_score":0.99905336},"labels":[],"label_agreement":null},{"id":"W2008206725","doi":"10.1080/10408398.2010.518775","title":"Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":243,"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":"Graduate School, Prince of Songkla University; Office of the Higher Education Commission","keywords":"Polyphenol; Food science; Fish products; Odor; Fish <Actinopterygii>; Antimicrobial; Flavor; Chemistry; Wine; Antioxidant; Biology; Fishery; Organic chemistry","score_opus":0.06261063843798331,"score_gpt":0.3651145145062836,"score_spread":0.3025038760683003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008206725","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":[0.01150432,0.98625124,2.4397977e-7,0.0004905043,0.000086553024,0.0010493938,0.00005372694,0.000009074802,0.00055497204],"genre_scores_gemma":[0.15803462,0.84132355,0.00011743553,0.00015587511,0.00016994245,0.00015399416,0.000030201752,0.000010978229,0.0000034186037],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979604,0.00011520472,0.0006615887,0.0004926836,0.00034741886,0.0004227362],"domain_scores_gemma":[0.99912447,0.00025746293,0.00012905226,0.00019380415,0.00014788115,0.00014730668],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009068511,0.00026510173,0.0015378069,0.00037019182,0.000074083204,0.000043041284,0.00013564169,0.00016375486,0.000009157818],"category_scores_gemma":[0.002279477,0.00020826425,0.00010830623,0.00096855935,0.0010363036,0.00049504935,0.00010528518,0.00058411807,0.0000013411161],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021527301,0.0006244002,0.00002713492,0.078393325,0.000011131358,0.0000039786255,0.0001952996,3.0209896e-10,0.0020225605,0.0025835426,0.00021530178,0.9159018],"study_design_scores_gemma":[0.00048454883,0.00066191563,0.00014948097,0.109631374,0.00021881862,0.0002115777,0.00023989734,0.0000040565337,0.0021039355,0.0018821753,0.88404787,0.00036438],"about_ca_topic_score_codex":0.00000230329,"about_ca_topic_score_gemma":0.000008318348,"teacher_disagreement_score":0.9155374,"about_ca_system_score_codex":0.000073517615,"about_ca_system_score_gemma":0.00015505869,"threshold_uncertainty_score":0.84927696},"labels":[],"label_agreement":null},{"id":"W2008283406","doi":"10.1080/10408398.2010.526825","title":"Integrating the Totality of Food and Nutrition Evidence for Public Health Decision Making and Communication","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Kensington Health","funders":"","keywords":"Public health; Nutritional epidemiology; Confounding; Health communication; Psychology; Intervention (counseling); Quality (philosophy); Environmental health; Management science; Medicine; Epidemiology; Applied psychology; Risk analysis (engineering); Engineering","score_opus":0.3691281454911617,"score_gpt":0.5123551606114958,"score_spread":0.1432270151203341,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2008283406","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":[0.00061159197,0.9906234,0.000497004,0.0044467365,0.00007174596,0.0036555976,0.000055324388,0.000008437286,0.00003017619],"genre_scores_gemma":[0.015446838,0.9728132,0.010378538,0.0003089671,0.000093819246,0.0009261385,0.000021815298,0.000010294388,3.794001e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974494,0.0002713349,0.0010369569,0.00050364697,0.0004059302,0.00033275218],"domain_scores_gemma":[0.99527025,0.0034030038,0.00029350433,0.0003669146,0.0004963683,0.00016995819],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.005998096,0.00023446066,0.0012995033,0.0002210165,0.00060252595,0.00013372724,0.00020582206,0.00016287481,0.0000020860318],"category_scores_gemma":[0.015204684,0.0001515853,0.00014646545,0.0007202309,0.0014882312,0.00038514423,0.0002096931,0.00048818826,3.159919e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028756529,0.00023490524,0.000009926186,0.044737715,0.000004721512,1.8389714e-7,0.000050758306,2.1601236e-10,0.000007742146,0.024758792,0.00017434963,0.92999214],"study_design_scores_gemma":[0.00070177834,0.0024426063,0.00013237461,0.25634447,0.00016206909,0.00014680868,0.0003304376,0.000031439547,0.0000041728563,0.025882715,0.71360385,0.00021728915],"about_ca_topic_score_codex":0.0000057344564,"about_ca_topic_score_gemma":0.000055556135,"teacher_disagreement_score":0.9297749,"about_ca_system_score_codex":0.00013509716,"about_ca_system_score_gemma":0.00022242941,"threshold_uncertainty_score":0.9930907},"labels":[],"label_agreement":null},{"id":"W2010012857","doi":"10.1080/10408398.2011.610906","title":"The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":157,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Food science; Antioxidant; Health benefits; Chemistry; Dietary fibre; Extrusion; Extrusion cooking; Food processing; Food products; Dietary fiber; Whole grains; Materials science; Organic chemistry; Traditional medicine; Medicine; Metallurgy","score_opus":0.1541549087943824,"score_gpt":0.41860817731326694,"score_spread":0.2644532685188845,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2010012857","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0037464502,0.9946479,9.858524e-7,0.00023712446,0.000119751916,0.0007533852,0.000008635857,0.000008377733,0.00047734738],"genre_scores_gemma":[0.28841892,0.71133476,0.00004430216,0.000043762608,0.00006774793,0.000077057535,0.0000032880243,0.000009724807,4.4083095e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979008,0.0003860661,0.0006696606,0.00032550708,0.00028366374,0.00043431477],"domain_scores_gemma":[0.9990676,0.0004097204,0.00012911906,0.00018355464,0.00009106609,0.00011892983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019486329,0.00024958694,0.0008702778,0.00029086947,0.00032969253,0.00017758839,0.00024039042,0.00015242382,0.000001991644],"category_scores_gemma":[0.00048056353,0.00014147963,0.00013385515,0.0007834931,0.0011413513,0.00031969155,0.000056614765,0.00052108214,0.0000024469493],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006223381,0.00014852863,0.000005564729,0.008781588,0.0000018937571,4.3438533e-7,0.00021006881,5.0610044e-8,0.000059654936,0.00041698987,0.0000112291655,0.9903018],"study_design_scores_gemma":[0.0011357998,0.009192541,0.0003183594,0.22520438,0.00027881682,0.00015953882,0.00030566208,0.0005358279,0.00015272204,0.0037470516,0.7578767,0.0010926062],"about_ca_topic_score_codex":0.000016449832,"about_ca_topic_score_gemma":0.0000109120565,"teacher_disagreement_score":0.9892092,"about_ca_system_score_codex":0.00016949157,"about_ca_system_score_gemma":0.00008494336,"threshold_uncertainty_score":0.57693714},"labels":[],"label_agreement":null},{"id":"W2014294212","doi":"10.1080/10408398.2011.631170","title":"Life Cycle Assessment (ISO 14040) Implementation in Foods of Animal and Plant Origin: Review","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Life-cycle assessment; Environmental impact assessment; Standardization; Variety (cybernetics); Business; Product (mathematics); Agriculture; Hazard; Risk analysis (engineering); Environmental science; Environmental planning; Engineering; Computer science; Production (economics); Geography; Mathematics","score_opus":0.06087538351597152,"score_gpt":0.4119456673057596,"score_spread":0.3510702837897881,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014294212","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":[0.0016176505,0.9948025,0.0000056616946,0.0005282016,0.000044483426,0.002705643,0.000032161435,0.0000057472307,0.00025796218],"genre_scores_gemma":[0.002464108,0.9963275,0.00043296654,0.00014538447,0.000020276451,0.00057075854,0.000027720267,0.000008811693,0.000002479412],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967939,0.00032050637,0.0011705521,0.0006604119,0.00054006744,0.0005145487],"domain_scores_gemma":[0.99892646,0.000234381,0.00021624265,0.00023418554,0.000018625944,0.00037009263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002675051,0.00031775032,0.0012171434,0.00011009875,0.00016346035,0.000075847325,0.00027051088,0.00013097192,0.00015562717],"category_scores_gemma":[0.0010666368,0.00022575022,0.00011046582,0.0008978488,0.0011863163,0.0007839039,0.00029116916,0.0003153032,0.000016775048],"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":[0.000005243088,0.000277477,0.00022724202,0.04339228,0.0000032243308,0.0000034249206,0.00003391047,5.6528293e-8,0.000026755086,0.0011552104,0.0010824626,0.9537927],"study_design_scores_gemma":[0.00029673986,0.0011307257,0.0019736968,0.033591885,0.00010430381,0.000033648004,0.00023058959,0.000019838557,0.000005472102,0.0014462284,0.96073604,0.00043086187],"about_ca_topic_score_codex":0.00005878644,"about_ca_topic_score_gemma":0.000069017464,"teacher_disagreement_score":0.95965356,"about_ca_system_score_codex":0.00068974623,"about_ca_system_score_gemma":0.00011050142,"threshold_uncertainty_score":0.9205827},"labels":[],"label_agreement":null},{"id":"W2018973834","doi":"10.1080/10408398.2010.527023","title":"Zinc Deficiency and Taste Perception in the Elderly","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Taste; Appetite; Perception; Flavor; Preference; Disease; Taste disorder; Population; Food preference; Physiology; Food science; Psychology; Medicine; Environmental health; Biology; Endocrinology; Internal medicine; Neuroscience","score_opus":0.11797508994437238,"score_gpt":0.3981923660034414,"score_spread":0.280217276059069,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2018973834","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":[0.00062202127,0.99736387,0.000027837688,0.0008544636,0.00008214868,0.0007776001,0.0000045635734,0.00001447109,0.0002530288],"genre_scores_gemma":[0.021453928,0.97727853,0.0008067869,0.00024743666,0.00009432533,0.00010131022,0.000009038647,0.000007898536,7.253379e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976342,0.00042355628,0.00067034905,0.0004970361,0.0003665053,0.0004083715],"domain_scores_gemma":[0.9991793,0.00029446706,0.000087157496,0.0002689643,0.000072746865,0.00009738413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003746181,0.00023347091,0.00089611136,0.00031224522,0.00019643888,0.00018465996,0.00028208358,0.00021081817,0.0000049110085],"category_scores_gemma":[0.00116998,0.00014172439,0.00013022778,0.0012984968,0.0009838777,0.0002982066,0.00006716437,0.00048099575,0.0000071556697],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000021818048,0.00012535218,0.0000021793142,0.0067442227,3.664392e-7,7.6894975e-7,0.00007782772,1.8693251e-10,0.00007000226,0.0016225446,0.00010457091,0.99125],"study_design_scores_gemma":[0.0000969102,0.0006061222,0.000032146123,0.026978133,0.00025689864,0.00011162925,0.00012165662,0.00001528085,0.000013254292,0.0069930577,0.96443444,0.00034045527],"about_ca_topic_score_codex":0.000010162863,"about_ca_topic_score_gemma":0.000015410018,"teacher_disagreement_score":0.9909095,"about_ca_system_score_codex":0.000109318506,"about_ca_system_score_gemma":0.000022521168,"threshold_uncertainty_score":0.5779353},"labels":[],"label_agreement":null},{"id":"W2021286169","doi":"10.1080/10408390903042069","title":"Analyzing Cranberry Bioactive Compounds","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":106,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Chemistry; Flavonols; Anthocyanin; Chromatography; Analyte; Proanthocyanidin; High-performance liquid chromatography; Phytochemical; Extraction (chemistry); Polyphenol; Food science; Organic chemistry; Antioxidant; Biochemistry","score_opus":0.09561606921380324,"score_gpt":0.41153067490494455,"score_spread":0.3159146056911413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021286169","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":[0.00026992382,0.9968223,0.000020008714,0.0002466932,0.00015796961,0.0009874128,0.000020093967,0.000019830026,0.0014557415],"genre_scores_gemma":[0.0033310724,0.99544615,0.0006160376,0.00009884305,0.00025552226,0.0002123885,0.000016947735,0.000015610796,0.000007457984],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99789923,0.00008586831,0.000641349,0.000603624,0.0003500895,0.00041984947],"domain_scores_gemma":[0.99882174,0.0003606157,0.000110241665,0.00028283813,0.00017102661,0.0002535384],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012170807,0.00030192512,0.0018503469,0.00047634746,0.00016719475,0.00010656673,0.00018323831,0.00026276012,0.000013265357],"category_scores_gemma":[0.0023265881,0.00022178581,0.00028137208,0.0011890774,0.0015928638,0.00037037555,0.00008426177,0.00090862333,0.000015179234],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011263265,0.00033469245,0.0000037153263,0.031750437,0.0000062637187,0.000011538247,0.000014468459,8.541511e-11,0.0012136956,0.0018983517,0.00013156548,0.964624],"study_design_scores_gemma":[0.00021147079,0.00033510986,0.000007635818,0.07034402,0.0002482798,0.00020820706,0.000020223839,0.0000036044448,0.00021399243,0.0011965317,0.9269548,0.00025609488],"about_ca_topic_score_codex":0.0000016495071,"about_ca_topic_score_gemma":0.0000021376754,"teacher_disagreement_score":0.9643679,"about_ca_system_score_codex":0.00012776765,"about_ca_system_score_gemma":0.000276539,"threshold_uncertainty_score":0.9044163},"labels":[],"label_agreement":null},{"id":"W2022990342","doi":"10.1080/10408690590900144","title":"Challenges in the Addition of Probiotic Cultures to Foods","year":2005,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":468,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Probiotic; Food science; Lactobacillus acidophilus; Functional food; Health benefits; Biotechnology; Food industry; Biology; Food products; Business; Medicine; Traditional medicine; Bacteria","score_opus":0.21666769054141602,"score_gpt":0.3972851064771828,"score_spread":0.18061741593576677,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022990342","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":[0.00011496776,0.9952325,4.5638023e-7,0.0022176376,0.000060977087,0.0017012208,0.000055960383,0.000006518081,0.0006097158],"genre_scores_gemma":[0.006897455,0.992306,0.00013631019,0.00016095574,0.00015271218,0.00031623477,0.000027886692,0.0000011258574,0.0000013326627],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99777955,0.00029511424,0.0006763336,0.00052439974,0.00035528772,0.00036932554],"domain_scores_gemma":[0.9992341,0.00035305088,0.00010150328,0.00011927468,0.00009308152,0.00009902365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023760467,0.00023024058,0.0008258277,0.00010450997,0.000117115924,0.0000789672,0.0005920148,0.00017954693,0.000015162989],"category_scores_gemma":[0.0010239423,0.000077158584,0.000142512,0.0015204002,0.00036452914,0.00018646086,0.00010070382,0.00029858685,0.000009401786],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000002673033,0.00026247127,2.1595355e-7,0.0030951786,0.0000010471233,9.1116925e-7,0.000058975642,7.4210864e-9,0.0000742529,0.0063536614,0.00012891994,0.9900217],"study_design_scores_gemma":[0.000054788088,0.0009484214,0.000070495254,0.019152364,0.000030880597,0.00002137567,0.00015551741,0.0000012988052,0.000010860494,0.0012146861,0.97815305,0.00018625855],"about_ca_topic_score_codex":0.0000026996493,"about_ca_topic_score_gemma":0.00016606238,"teacher_disagreement_score":0.98983544,"about_ca_system_score_codex":0.00006861924,"about_ca_system_score_gemma":0.000028240245,"threshold_uncertainty_score":0.31464356},"labels":[],"label_agreement":null},{"id":"W2024846872","doi":"10.1080/10408391003626249","title":"Policosanols as Nutraceuticals: Fact or Fiction","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Natural Products and Biological Research","field":"Medicine","cited_by":91,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Nutraceutical; Cholesterol; Antioxidant; Medicine; Wax; Traditional medicine; Pharmacology; Chemistry; Food science; Internal medicine; Biochemistry","score_opus":0.3177860579878147,"score_gpt":0.537858089983971,"score_spread":0.22007203199615633,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2024846872","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":[0.00011482776,0.9935234,0.000003099293,0.0019491418,0.00020770197,0.0026761745,0.000020621645,0.000026499723,0.0014785198],"genre_scores_gemma":[0.00078040914,0.9975645,0.00038982966,0.00043682993,0.00043952288,0.00025829155,0.000024655104,0.000012880682,0.00009306684],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.996732,0.00021439473,0.0008031444,0.0008849971,0.0006899835,0.00067545945],"domain_scores_gemma":[0.9979521,0.00070764683,0.00008038212,0.00039817733,0.00033289657,0.00052877964],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0029792779,0.00032732892,0.0016495952,0.00043505666,0.0002141316,0.0001522462,0.00029372494,0.0005664531,0.00019079652],"category_scores_gemma":[0.032777417,0.00016593264,0.00022495468,0.0017859498,0.0016024241,0.00025788965,0.00014052508,0.0017195818,0.00012867215],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039435497,0.00030445278,5.5448527e-7,0.017992001,0.0000025026168,0.000020708794,0.0000032800608,5.5122205e-11,0.00016394908,0.003946125,0.00042280456,0.9771042],"study_design_scores_gemma":[0.00021350941,0.0018471612,0.000007410735,0.028153116,0.00010096228,0.00038268612,0.000009558755,0.0000018033095,0.000076434204,0.001524514,0.9674706,0.00021226496],"about_ca_topic_score_codex":0.0000039272754,"about_ca_topic_score_gemma":0.0000030697352,"teacher_disagreement_score":0.97689193,"about_ca_system_score_codex":0.00017356292,"about_ca_system_score_gemma":0.00056052,"threshold_uncertainty_score":0.97536993},"labels":[],"label_agreement":null},{"id":"W2046603016","doi":"10.1080/10408690590957124","title":"Kinetics of Quality Changes During Food Frying","year":2006,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Food science; Food quality; Chemistry; Quality (philosophy); Environmental science","score_opus":0.25882197640802634,"score_gpt":0.4049421065687606,"score_spread":0.14612013016073427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046603016","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":[0.00972587,0.9886834,8.1269e-7,0.00036610296,0.000109190005,0.00079199125,0.00008818369,0.00001588532,0.00021858569],"genre_scores_gemma":[0.02669274,0.9727348,0.00009148546,0.000040710212,0.00030694593,0.00009744861,0.000027985894,0.0000014838855,0.0000064144683],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99709624,0.00038763636,0.0009563595,0.0006593959,0.00047431438,0.00042605068],"domain_scores_gemma":[0.99896187,0.0003784221,0.00023359737,0.00012200908,0.00017492312,0.00012915945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022130515,0.00026995313,0.001371477,0.00006999045,0.00016685917,0.000079797166,0.0003901452,0.00017893659,0.000021853923],"category_scores_gemma":[0.0022402382,0.00011277484,0.00018449788,0.001300917,0.0006955257,0.00017479622,0.00015152237,0.00026024232,0.0000045592606],"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":[0.000004741791,0.00027421862,0.00000696918,0.029162122,0.0000020112395,8.5206096e-7,0.000010733159,1.3769842e-9,0.006816233,0.0033116688,0.000037409154,0.96037304],"study_design_scores_gemma":[0.000103654675,0.001188564,0.00049369107,0.022871139,0.00006543106,0.000013632661,0.00004393166,3.4710752e-7,0.0015072861,0.0024006525,0.970856,0.00045563868],"about_ca_topic_score_codex":0.00001686419,"about_ca_topic_score_gemma":0.00017137596,"teacher_disagreement_score":0.97081864,"about_ca_system_score_codex":0.000062195075,"about_ca_system_score_gemma":0.000014320337,"threshold_uncertainty_score":0.45988247},"labels":[],"label_agreement":null},{"id":"W2047698878","doi":"10.1080/10408398.2011.636156","title":"Thermoplastic Starch Processing and Characteristics—A Review","year":2014,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":338,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; Research Manitoba; Canola Council of Canada; University of Manitoba","funders":"","keywords":"Plasticizer; Thermoplastic; Starch; Materials science; Crystallinity; Ultimate tensile strength; Glass transition; Differential scanning calorimetry; Moisture; Bioproducts; Composite material; Pulp and paper industry; Polymer; Waste management; Biofuel; Food science; Chemistry","score_opus":0.06292006800843863,"score_gpt":0.38028306850521004,"score_spread":0.3173630004967714,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2047698878","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":[0.00011742314,0.9972803,0.00007776172,0.00017035549,0.00022927584,0.001912005,0.000035300163,0.000035513942,0.00014206806],"genre_scores_gemma":[0.0005928095,0.99748105,0.0009187844,0.00031580083,0.00014259294,0.00049702066,0.000018716233,0.000030098727,0.0000031239078],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9958965,0.00045480803,0.0013023537,0.0010509924,0.00060816086,0.00068719464],"domain_scores_gemma":[0.99822205,0.00053408096,0.0003058045,0.00040694518,0.00022617115,0.0003049675],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.005114116,0.00046499414,0.0024524226,0.0003647695,0.00035434874,0.00040340735,0.00053419475,0.00015605016,0.00003903917],"category_scores_gemma":[0.0035945908,0.0003525428,0.00012563202,0.0011138781,0.0013404911,0.00060607045,0.00027936636,0.00044584545,0.00008175043],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000002934432,0.000053008116,6.694691e-7,0.24930863,8.102441e-7,0.000004039547,0.000018262472,3.1484337e-10,0.00036410207,0.000623878,0.000057121695,0.74956656],"study_design_scores_gemma":[0.00008744144,0.00029265773,0.000002539962,0.32150546,0.00016802052,0.00013797244,0.0000032925036,0.000008746922,0.000031482083,0.00031828863,0.67709225,0.0003518284],"about_ca_topic_score_codex":0.0000012964495,"about_ca_topic_score_gemma":0.000001426796,"teacher_disagreement_score":0.7492147,"about_ca_system_score_codex":0.00013894678,"about_ca_system_score_gemma":0.00026083164,"threshold_uncertainty_score":0.99989265},"labels":[],"label_agreement":null},{"id":"W2048098664","doi":"10.1080/10408398.2014.912609","title":"Antioxidants, mechanisms, and recovery by membrane processes","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":62,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Nutraceutical; Chemistry; Membrane; Context (archaeology); Fractionation; Antioxidant; Biochemical engineering; Nanotechnology; Chromatography; Biochemistry; Materials science; Biology","score_opus":0.05242560286696024,"score_gpt":0.3534857473008378,"score_spread":0.3010601444338776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048098664","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":[0.00013959409,0.99851084,0.00013826885,0.00007323921,0.000056223726,0.0008619566,0.00008966104,0.000005147085,0.00012506373],"genre_scores_gemma":[0.0004620455,0.9982093,0.00073444366,0.0001058292,0.00008194597,0.00029746487,0.0000781147,0.000013431991,0.000017435508],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980536,0.00015667496,0.00045706058,0.0007477576,0.00027110835,0.0003138173],"domain_scores_gemma":[0.9992102,0.000047253914,0.00010852111,0.0002243742,0.00022760287,0.0001820836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017634166,0.00027709312,0.00087989133,0.00013254295,0.00011739071,0.000121642195,0.00023701276,0.00023701586,0.0000030999865],"category_scores_gemma":[0.0026672953,0.00020884899,0.00008304788,0.00053876644,0.00062717305,0.000036740403,0.00016705488,0.00016114126,0.0000038831326],"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":[0.000014785428,0.00018085398,4.4048394e-7,0.028188948,0.000010529433,0.0000020041523,0.000003942852,2.3750737e-9,0.010798707,0.00038996615,0.001097593,0.9593122],"study_design_scores_gemma":[0.00013612663,0.0006815288,2.0533813e-7,0.009467178,0.000077012446,0.00005055613,0.0000105959325,8.1969296e-7,0.0044200085,0.0013055074,0.98355997,0.00029049325],"about_ca_topic_score_codex":0.0000022132913,"about_ca_topic_score_gemma":0.0000073492697,"teacher_disagreement_score":0.98246235,"about_ca_system_score_codex":0.000036546262,"about_ca_system_score_gemma":0.0002711592,"threshold_uncertainty_score":0.85166144},"labels":[],"label_agreement":null},{"id":"W2055358416","doi":"10.1080/10408398.2013.830208","title":"Metabolic Biosynthesis of Potato (<i>Solanum tuberosum</i>l.) Antioxidants and Implications for Human Health","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University; Ste. Anne's Hospital","funders":"","keywords":"Solanum tuberosum; Antioxidant; Biotechnology; Human health; Cultivar; Health benefits; Biology; Food science; Horticulture; Biochemistry; Medicine; Environmental health; Traditional medicine","score_opus":0.23039107026779884,"score_gpt":0.4433669090063677,"score_spread":0.21297583873856887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055358416","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":[0.0030286345,0.99297637,0.0000025086479,0.00107898,0.000030286774,0.0020299777,0.0008014331,0.000011488126,0.000040306426],"genre_scores_gemma":[0.0037159668,0.9953395,0.00024893775,0.000067233945,0.000068185334,0.00047074485,0.00008467037,0.0000019521085,0.0000027791991],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974173,0.00029912812,0.0008136424,0.0006206292,0.00031760038,0.0005317339],"domain_scores_gemma":[0.9982538,0.0008159184,0.00018129764,0.00012517505,0.00027774135,0.00034606495],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040456825,0.00023603662,0.0014829127,0.00013743684,0.00033032708,0.0001069133,0.00041745673,0.00013213759,0.0000049775595],"category_scores_gemma":[0.0019098679,0.000101104604,0.0001432272,0.0012609989,0.00080173585,0.00023981847,0.00013411015,0.0001824211,0.0000026821176],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000024788515,0.00014073771,0.000019448284,0.0062380796,0.000002771314,1.8435614e-7,0.000008951272,2.2548215e-10,0.0010515124,0.0066250954,0.00025342367,0.98565733],"study_design_scores_gemma":[0.00010717505,0.0006148746,0.0007093549,0.009925973,0.000055954988,0.000037702506,0.000029989029,0.0000010774588,0.00006631482,0.005522614,0.98269635,0.00023260656],"about_ca_topic_score_codex":0.00004306285,"about_ca_topic_score_gemma":0.00017071186,"teacher_disagreement_score":0.9854247,"about_ca_system_score_codex":0.000060827737,"about_ca_system_score_gemma":0.00013367622,"threshold_uncertainty_score":0.4122926},"labels":[],"label_agreement":null},{"id":"W2055944031","doi":"10.1080/10408398.2015.1018045","title":"Palmitic Acid in Early Human Development","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Birth, Development, and Health","field":"Medicine","cited_by":132,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Child and Family Research Institute","funders":"","keywords":"Palmitic acid; Fetus; Adipose tissue; Linoleic acid; Endocrinology; Chemistry; Internal medicine; Fatty acid; Food science; Biology; Biochemistry; Physiology; Pregnancy; Medicine","score_opus":0.22350859717561455,"score_gpt":0.4556532962876019,"score_spread":0.23214469911198737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055944031","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":[0.00071649416,0.99521136,0.0000058150026,0.00019874735,0.00012110188,0.002079249,0.0000032484095,0.000017627239,0.0016463754],"genre_scores_gemma":[0.0017671562,0.9958924,0.001244236,0.00034100586,0.00010798104,0.0005942725,0.000029183724,0.00001828568,0.0000054518932],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99641764,0.00018688814,0.0013215159,0.0007170079,0.0006850205,0.00067193137],"domain_scores_gemma":[0.9987614,0.00007674795,0.00011190245,0.0002856407,0.00024178605,0.00052253035],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0043952656,0.0003334561,0.0019616832,0.0007621231,0.00017738099,0.000071218856,0.00023350272,0.00026439954,0.000014356975],"category_scores_gemma":[0.0014701432,0.00025956455,0.000096691874,0.0014954836,0.0005911998,0.00023258812,0.00009852003,0.00067488995,0.00008215176],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006713613,0.0003943739,0.000085578075,0.07586957,0.0000033418862,0.0000415694,0.00023802562,1.4807822e-10,0.000006849167,0.024183597,0.00032350625,0.89884686],"study_design_scores_gemma":[0.0007547942,0.0006469771,0.00043956315,0.11037703,0.000065791355,0.000107850035,0.000028417968,3.9547393e-7,0.000013646664,0.0070276293,0.8801966,0.000341308],"about_ca_topic_score_codex":0.0000044618864,"about_ca_topic_score_gemma":0.000033751166,"teacher_disagreement_score":0.89850557,"about_ca_system_score_codex":0.0007868016,"about_ca_system_score_gemma":0.0019375135,"threshold_uncertainty_score":0.99998564},"labels":[],"label_agreement":null},{"id":"W2057743229","doi":"10.1080/10408398.2011.573152","title":"Encapsulation of Probiotic Bacteria in Biopolymeric System","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":183,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Centre de Géomatique du Québec; Institut National de la Recherche Scientifique","funders":"","keywords":"Probiotic; Bacteria; Spray drying; Encapsulation (networking); Food science; Gelatin; Chemistry; Biotechnology; Microbiology; Biology; Chromatography; Biochemistry","score_opus":0.08349556968251454,"score_gpt":0.327240487058789,"score_spread":0.24374491737627446,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2057743229","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":[0.0028049294,0.99509174,0.0000015882251,0.000063022766,0.00014277932,0.001700968,0.000034783654,0.000011232216,0.00014897347],"genre_scores_gemma":[0.041953895,0.95759875,0.00013693735,0.000012319101,0.000057917583,0.00020169478,0.00003495439,0.0000013778358,0.0000021678318],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9977203,0.00021441269,0.0009554308,0.0004987544,0.00024629713,0.00036478954],"domain_scores_gemma":[0.9993225,0.00017755701,0.00019105761,0.00009511337,0.00010073983,0.000113032555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012452842,0.000236553,0.0011217186,0.00014461567,0.000084028885,0.000087518114,0.00033296726,0.00020984898,0.000023615708],"category_scores_gemma":[0.00041966428,0.00009639965,0.00012558843,0.0019368262,0.00045832063,0.00028293236,0.000101852136,0.00020914429,0.00001529823],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000019693944,0.00016667845,0.0000037872694,0.0154955285,0.0000013505179,0.000001025037,0.000008597173,2.6543958e-9,0.0028325447,0.0025897212,0.000010416611,0.9788884],"study_design_scores_gemma":[0.0004335333,0.0027417638,0.0006146555,0.22553542,0.00018898355,0.00010381669,0.00028813008,0.00011554523,0.00072996365,0.001346226,0.76662594,0.0012759869],"about_ca_topic_score_codex":0.00002015841,"about_ca_topic_score_gemma":0.000014381931,"teacher_disagreement_score":0.9776124,"about_ca_system_score_codex":0.00013690167,"about_ca_system_score_gemma":0.000042789445,"threshold_uncertainty_score":0.39310637},"labels":[],"label_agreement":null},{"id":"W2065540911","doi":"10.1080/10408398.2013.769933","title":"Applicability and Feasibility of Systematic Review for Performing Evidence-Based Risk Assessment in Food and Feed Safety","year":2014,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Public Health Agency of Canada; University of Saskatchewan; University of Guelph","funders":"","keywords":"Risk assessment; Food safety; Risk analysis (engineering); Systematic review; Medicine; Environmental health; Biotechnology; MEDLINE; Food science; Computer science; Biology","score_opus":0.18384617722419894,"score_gpt":0.4074702508723463,"score_spread":0.22362407364814735,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065540911","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":[0.0015389896,0.98884434,0.000045552446,0.00073080516,0.000034824534,0.00866206,0.00012029547,0.00000929615,0.000013830423],"genre_scores_gemma":[0.03145978,0.9663046,0.00061943283,0.00013136002,0.00003319931,0.0014313618,0.000017962615,0.000001925574,3.6155149e-7],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99515027,0.0011896983,0.0018768322,0.000948922,0.00042327444,0.00041099882],"domain_scores_gemma":[0.9948514,0.0040027765,0.00045540428,0.00023790015,0.00025372623,0.00019875281],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.017456705,0.00035042854,0.0030572484,0.000075569624,0.00028465246,0.000084542364,0.00036812547,0.00018035609,0.000006230492],"category_scores_gemma":[0.012077161,0.0001499097,0.0002547881,0.001079267,0.00091381156,0.00038204796,0.0001397513,0.00037010483,5.9745383e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013999827,0.00014099503,0.000034969045,0.7016657,0.0000024072726,1.3737913e-7,0.000004722552,7.063203e-9,0.000017970822,0.00083650736,0.000002737895,0.29727983],"study_design_scores_gemma":[0.00032645283,0.0031228887,0.0006914285,0.97276366,0.0004468261,0.00001186689,0.00004250512,0.00011850554,0.0000074733443,0.0020952872,0.019943265,0.00042981494],"about_ca_topic_score_codex":0.000013497214,"about_ca_topic_score_gemma":0.00013831288,"teacher_disagreement_score":0.29685003,"about_ca_system_score_codex":0.00016820504,"about_ca_system_score_gemma":0.00010222118,"threshold_uncertainty_score":0.99624455},"labels":[],"label_agreement":null},{"id":"W2065603022","doi":"10.1080/10408390802066979","title":"Associations between Lutein, Zeaxanthin, and Age-Related Macular Degeneration: An Overview","year":2009,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":183,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Health Sciences Centre; Misericordia Community Hospital; University of Manitoba","funders":"","keywords":"Zeaxanthin; Lutein; Macular degeneration; Ophthalmology; Medicine; Population; Retina; Degeneration (medical); Carotenoid; Physiology; Biology; Neuroscience; Botany; Environmental health","score_opus":0.2114253347524558,"score_gpt":0.44903582299689465,"score_spread":0.23761048824443884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065603022","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":[0.0006056047,0.99682647,0.00004471132,0.00060095434,0.00006810578,0.0014826048,0.000102433514,0.00002718293,0.00024192444],"genre_scores_gemma":[0.001325278,0.9970278,0.00081456243,0.00021412612,0.00019989072,0.00007753083,0.00031147737,0.000014465245,0.000014860994],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99701685,0.0004610452,0.0009129504,0.0007218218,0.00050541427,0.00038191502],"domain_scores_gemma":[0.9986833,0.0002784136,0.00018877388,0.00029209448,0.00023073104,0.00032672257],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0022582845,0.00033419664,0.0020383655,0.00037706897,0.00035955102,0.00016571571,0.00016255064,0.00034142347,0.000017203181],"category_scores_gemma":[0.0025255485,0.00027039365,0.00018424969,0.0013043738,0.0008861221,0.0007437428,0.0000644396,0.0005952697,0.000010970097],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000023695175,0.00024525807,0.000021648959,0.008796038,0.000012903632,0.00002454681,0.000040488336,2.600076e-9,0.000022455375,0.011960047,0.000113569404,0.97876066],"study_design_scores_gemma":[0.00067673554,0.0012986292,0.001337228,0.07579474,0.0013194112,0.00014148181,0.000023260132,0.0000155708,0.00005519658,0.0059189657,0.91279525,0.000623549],"about_ca_topic_score_codex":0.000004116731,"about_ca_topic_score_gemma":0.000012616995,"teacher_disagreement_score":0.97813714,"about_ca_system_score_codex":0.00017172564,"about_ca_system_score_gemma":0.00022201877,"threshold_uncertainty_score":0.99997485},"labels":[],"label_agreement":null},{"id":"W2066752734","doi":"10.1080/10408390600626487","title":"Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies","year":2007,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":172,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Food allergens; Identification (biology); Biotechnology; Soybean Proteins; Allergen; Food allergy; Biology; Storage protein; Food science; Computational biology; Allergy; Soy protein; Biochemistry; Immunology; Botany; Gene","score_opus":0.12727956250391906,"score_gpt":0.4348934084331395,"score_spread":0.3076138459292205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2066752734","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":[0.0052277306,0.99252224,0.00006869755,0.00012005379,0.000062109655,0.0018648187,0.0000099027975,0.000016327756,0.00010814925],"genre_scores_gemma":[0.0423099,0.9565527,0.0008903939,0.0000076127417,0.00002218242,0.00015819968,0.000022841345,0.000013538639,0.00002265698],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9966826,0.00011669935,0.0015571037,0.0005941496,0.0006615676,0.00038789443],"domain_scores_gemma":[0.99874383,0.00020134536,0.00028245273,0.0002988028,0.00034933558,0.00012421382],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002838623,0.00026443982,0.0013763537,0.0012914024,0.000085279375,0.000036052123,0.0002627162,0.0003421244,0.000007925674],"category_scores_gemma":[0.0053190333,0.0002204065,0.00012519916,0.0022616836,0.0014151232,0.00037635388,0.00017017667,0.00043084388,0.0000024059163],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005366435,0.0004438842,0.00007797541,0.038084913,0.000019431132,0.000004304939,0.000076564225,2.0607967e-8,0.0011156404,0.0027079305,0.000032016957,0.95738363],"study_design_scores_gemma":[0.0025015052,0.002570713,0.0032286367,0.1366159,0.0001029832,0.0001280706,0.0005521438,0.000039323044,0.016381124,0.0057139504,0.83106107,0.0011045714],"about_ca_topic_score_codex":0.000016952545,"about_ca_topic_score_gemma":0.00006914687,"teacher_disagreement_score":0.9562791,"about_ca_system_score_codex":0.00014619844,"about_ca_system_score_gemma":0.0006312153,"threshold_uncertainty_score":0.89879155},"labels":[],"label_agreement":null},{"id":"W2069194267","doi":"10.1080/10408398.2012.670673","title":"State of Polyphenols in the Drying Process of Fruits and Vegetables","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Freezing and Crystallization Processes","field":"Engineering","cited_by":89,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Polyphenol; Food science; Chemistry; Health benefits; Antioxidant; Traditional medicine; Medicine; Biochemistry","score_opus":0.06429954796646055,"score_gpt":0.34569861701815474,"score_spread":0.2813990690516942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069194267","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":[0.0011793419,0.99785453,0.00009625332,0.00001616027,0.000030101046,0.00063967076,0.000009876983,0.000007380275,0.00016670054],"genre_scores_gemma":[0.040641986,0.9590014,0.00012501393,0.000009742306,0.000010115278,0.00020104629,0.0000024438755,0.000007508806,7.061639e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987455,0.00006577418,0.00059241126,0.00018617444,0.00022697986,0.00018317375],"domain_scores_gemma":[0.9994391,0.00022417198,0.000065746855,0.00012214512,0.00011023693,0.000038549035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010155542,0.00014116039,0.0006879522,0.00022743687,0.00003632051,0.000055490484,0.00022176898,0.000056260993,0.000001990808],"category_scores_gemma":[0.0009471961,0.00009408353,0.000032122192,0.0010705773,0.0004168409,0.0003326671,0.000023324339,0.00015324852,5.8506055e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[5.463798e-7,0.000052307812,0.000003805136,0.18163626,0.0000019477527,4.7422202e-7,0.00028480036,0.0000019164315,0.000053561114,0.001666529,0.000015460802,0.8162824],"study_design_scores_gemma":[0.0006081928,0.0005834245,0.000037459336,0.41892442,0.0002342579,0.0000663533,0.0008059406,0.0009184437,0.00095924345,0.037696645,0.5381558,0.0010098256],"about_ca_topic_score_codex":0.0000020086534,"about_ca_topic_score_gemma":0.000005168208,"teacher_disagreement_score":0.81527257,"about_ca_system_score_codex":0.000017886088,"about_ca_system_score_gemma":0.0000565334,"threshold_uncertainty_score":0.3836615},"labels":[],"label_agreement":null},{"id":"W2078917095","doi":"10.1080/10408390209351918","title":"The Role of Cranberry and Probiotics in Intestinal and Urogenital Tract Health","year":2002,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University; Lawson Health Research Institute","funders":"Natural Sciences and Engineering Research Council of Canada; Kidney Foundation of Canada","keywords":"Nutraceutical; Genitourinary system; Disease; Medicine; Probiotic; Lactobacillus rhamnosus; Intensive care medicine; Biology; Internal medicine; Bacteria; Pathology","score_opus":0.0744748544905488,"score_gpt":0.3355575527450906,"score_spread":0.2610826982545418,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2078917095","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":[0.0021285862,0.99636596,2.8850215e-7,0.00046970823,0.000030905914,0.0008837765,0.000026150585,0.0000040779605,0.00009055926],"genre_scores_gemma":[0.026689539,0.97309536,0.000095375646,0.000038475577,0.000032322005,0.00004120244,0.0000053571753,0.0000010410077,0.0000013414298],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99827045,0.00017760928,0.000643765,0.00038131158,0.00018594775,0.0003409257],"domain_scores_gemma":[0.99915093,0.00046978338,0.00012249261,0.000059035225,0.00005690891,0.00014081999],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016638604,0.00018221348,0.00070526585,0.000052275205,0.00022235946,0.00011167121,0.00020468484,0.00010523591,0.0000026110822],"category_scores_gemma":[0.0008253679,0.000066969405,0.000063087144,0.0007330011,0.0009766613,0.00013718469,0.00011151139,0.000303663,8.14031e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000001968843,0.00015247671,0.000024449284,0.0021784091,8.1483887e-7,8.7078934e-7,0.000018320627,6.1582894e-10,0.000054211643,0.0022428087,0.000006599594,0.99531907],"study_design_scores_gemma":[0.00015980519,0.0026320065,0.0005264441,0.025157526,0.00004213691,0.00020828836,0.00020898838,0.000059749287,0.000016211026,0.005690762,0.9649758,0.00032233758],"about_ca_topic_score_codex":0.000007936346,"about_ca_topic_score_gemma":0.000051526702,"teacher_disagreement_score":0.9949967,"about_ca_system_score_codex":0.00004272503,"about_ca_system_score_gemma":0.00003453382,"threshold_uncertainty_score":0.3598549},"labels":[],"label_agreement":null},{"id":"W2083648421","doi":"10.1080/10408398.2011.653458","title":"The Bioactivity and Toxicological Actions of Carvacrol","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":440,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"NOSM University; Lakehead University","funders":"","keywords":"Carvacrol; Preservative; Ingredient; Antifungal; Chemistry; Cosmetics; Thymol; Traditional medicine; Food science; Biotechnology; Biology; Microbiology; Medicine; Essential oil; Organic chemistry","score_opus":0.14615878906996088,"score_gpt":0.37080218878151516,"score_spread":0.22464339971155428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2083648421","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":[0.009084269,0.98909795,0.0000010216121,0.00067734835,0.000109912566,0.0008691413,0.000038362556,0.000007980708,0.00011399599],"genre_scores_gemma":[0.023185711,0.97649705,0.000037906004,0.00003126892,0.000087482345,0.00015101404,0.0000039513084,7.727901e-7,0.000004829586],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99835193,0.00026160196,0.00045080297,0.0004148455,0.00020459022,0.0003161999],"domain_scores_gemma":[0.9983294,0.0012286224,0.00013460798,0.000073586736,0.00010884156,0.0001249337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00125428,0.00019060442,0.0008073558,0.000029227007,0.0005063936,0.00018150252,0.00026427058,0.00016804982,0.000015726906],"category_scores_gemma":[0.0013057832,0.00005905179,0.00014425488,0.0007651041,0.0016306237,0.0003113495,0.00016675977,0.00029684746,0.0000050253702],"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":[0.0000018651688,0.0001389656,0.000001730091,0.0015354357,0.00000169845,4.0600182e-7,0.0000025881352,3.3239836e-10,0.0043720654,0.0019532104,0.00006961106,0.99192244],"study_design_scores_gemma":[0.000036975332,0.00037619023,0.000082698214,0.0039766817,0.000044881388,0.000022223883,0.0000220879,0.0000023397622,0.00028158128,0.0009838452,0.9940075,0.00016295092],"about_ca_topic_score_codex":0.00002911559,"about_ca_topic_score_gemma":0.00011393127,"teacher_disagreement_score":0.9939379,"about_ca_system_score_codex":0.000034979577,"about_ca_system_score_gemma":0.00003090277,"threshold_uncertainty_score":0.60081005},"labels":[],"label_agreement":null},{"id":"W2084463211","doi":"10.1080/10408390701424303","title":"Advances in Dietary Enrichment with N-3 Fatty Acids","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":133,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; St. Boniface Hospital","funders":"","keywords":"Linseed oil; Food science; Fish oil; Fish meal; Polyunsaturated fatty acid; Organoleptic; Fatty acid; Meal; Chemistry; Biology; Fish <Actinopterygii>; Biochemistry","score_opus":0.11149105966317363,"score_gpt":0.43546236909196173,"score_spread":0.3239713094287881,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2084463211","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":[0.000021996108,0.9964266,0.000030649077,0.00069178507,0.0002007476,0.0020284408,0.000014201868,0.000016371505,0.00056920975],"genre_scores_gemma":[0.00023123293,0.99703336,0.0017007053,0.00023837438,0.000114550116,0.0006463278,0.000018358785,0.000016062022,0.0000010159125],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9961944,0.00043032144,0.0008453459,0.0008209804,0.00080568227,0.0009032642],"domain_scores_gemma":[0.9986592,0.00042809252,0.00009579773,0.00032939384,0.00012904918,0.00035846842],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001688852,0.0003429692,0.0015245618,0.00067158655,0.0003012721,0.000086384294,0.00039968785,0.00016991522,0.00000912815],"category_scores_gemma":[0.0017387558,0.00023524031,0.00011938954,0.0022372848,0.0015521784,0.00086870795,0.000088879475,0.0008568131,0.000027910539],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042424188,0.00029631366,0.000020181065,0.03802666,7.3917477e-7,0.000027171558,0.000041856605,1.5991379e-8,0.000002709807,0.00032026038,0.00013131964,0.9610903],"study_design_scores_gemma":[0.00035673342,0.001690602,0.000042166423,0.07211266,0.00001981086,0.00011846219,0.000033999448,0.0000067670912,0.000013271336,0.0007018503,0.92461497,0.0002886866],"about_ca_topic_score_codex":0.000007996798,"about_ca_topic_score_gemma":0.00008824468,"teacher_disagreement_score":0.96080166,"about_ca_system_score_codex":0.00048783232,"about_ca_system_score_gemma":0.00030728854,"threshold_uncertainty_score":0.95928216},"labels":[],"label_agreement":null},{"id":"W2091475102","doi":"10.1080/10408398.2010.542511","title":"Modifying Bitterness in Functional Food Systems","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":86,"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":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Functional food; Taste; Food industry; Ingredient; Food products; Food science; Food sector; Bitter taste; Novel food; Business; Chemistry; Biology","score_opus":0.1810698374947502,"score_gpt":0.3884043717413872,"score_spread":0.207334534246637,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091475102","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":[0.0001999168,0.99749947,0.00016212286,0.00029684135,0.00039086968,0.001271803,0.000010166383,0.000037996513,0.00013080394],"genre_scores_gemma":[0.007994481,0.99068165,0.00048533175,0.00012635776,0.00018658301,0.00048305476,0.000021820257,0.000017846405,0.00000289118],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967474,0.00032687365,0.0011179809,0.0008022476,0.0005112155,0.0004943205],"domain_scores_gemma":[0.9988594,0.00032270123,0.00014494166,0.00031947638,0.00019361869,0.00015984723],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0020073238,0.00033568626,0.0016518822,0.0007021465,0.00014416286,0.00031017282,0.00030003104,0.0003352567,0.0000075737235],"category_scores_gemma":[0.0016101331,0.00025323732,0.00022264187,0.0017543917,0.00064005784,0.0003817983,0.00010674095,0.0005822936,0.00002032545],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000005842682,0.00024033744,0.0000030123379,0.038261395,0.0000042685924,0.0000027245037,0.000015575584,3.19153e-8,0.00010790381,0.004906125,0.00084488845,0.9556079],"study_design_scores_gemma":[0.0001901729,0.00040414702,0.00000377293,0.11176412,0.00015073319,0.00006945691,0.000029180535,0.00037378285,0.00008892026,0.0058875754,0.8804813,0.0005568132],"about_ca_topic_score_codex":0.000022320439,"about_ca_topic_score_gemma":0.000008325654,"teacher_disagreement_score":0.95505106,"about_ca_system_score_codex":0.0003253468,"about_ca_system_score_gemma":0.00005357006,"threshold_uncertainty_score":0.999992},"labels":[],"label_agreement":null},{"id":"W2097526613","doi":"10.1080/10408390903572479","title":"Snacking Definitions: Impact on Interpretation of the Literature and Dietary Recommendations","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Obesity, Physical Activity, Diet","field":"Medicine","cited_by":150,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Snacking; Interpretation (philosophy); Variety (cybernetics); Psychology; Computer science; Medicine; Artificial intelligence","score_opus":0.10978957433927362,"score_gpt":0.4234903363068209,"score_spread":0.3137007619675473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2097526613","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":[0.002790681,0.9945523,0.0000034275176,0.0008190019,0.0001705864,0.0012559441,0.00008689707,0.000008375732,0.00031276257],"genre_scores_gemma":[0.11750652,0.8818538,0.00021542967,0.00015810513,0.00008017711,0.00013449462,0.00004083227,0.000009498762,0.0000011452349],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9983439,0.00023584055,0.0005086762,0.00039887844,0.0003052324,0.0002074656],"domain_scores_gemma":[0.99844456,0.0007585616,0.0001413859,0.00032487276,0.00020116469,0.00012947278],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009229961,0.00023028463,0.0010004004,0.00027338573,0.00016107861,0.00008078336,0.00015384221,0.00017565888,0.0000073825827],"category_scores_gemma":[0.003885365,0.00013201388,0.00025749326,0.001152519,0.00079083187,0.0003468905,0.000105356135,0.00089150947,0.0000035498101],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010358448,0.0016529682,0.0000295782,0.022724723,0.0000072601115,0.0000013502105,0.000091179936,4.0223544e-9,0.000029170285,0.0073433244,0.0001044016,0.96800566],"study_design_scores_gemma":[0.00071827567,0.003316363,0.003059802,0.6434721,0.0011022402,0.00027777534,0.000061263134,0.00009610798,0.00010331887,0.07174689,0.2753972,0.0006486549],"about_ca_topic_score_codex":0.0000015211732,"about_ca_topic_score_gemma":0.000004770971,"teacher_disagreement_score":0.96735704,"about_ca_system_score_codex":0.00010039217,"about_ca_system_score_gemma":0.00012371143,"threshold_uncertainty_score":0.538337},"labels":[],"label_agreement":null},{"id":"W2100342744","doi":"10.1080/10408390903001735","title":"The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":372,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Amylose; Crystallinity; Moisture; Amylopectin; Starch; Granule (geology); Chemical engineering; Materials science; Swelling; Food science; Water content; Retrogradation (starch); Chemistry; Composite material","score_opus":0.08417570550420292,"score_gpt":0.36888626606931274,"score_spread":0.2847105605651098,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100342744","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12278559,0.8758868,0.0000012149183,0.0002519905,0.00009771048,0.00090688065,0.000049159735,0.0000070842693,0.000013569215],"genre_scores_gemma":[0.38580343,0.6140535,0.000028403883,0.00001571883,0.000025026275,0.000060402403,0.000005309136,0.000007948418,2.8171158e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979013,0.0004315627,0.000681315,0.0003992488,0.00032432697,0.00026224167],"domain_scores_gemma":[0.99897766,0.00036408613,0.00011470691,0.0003113967,0.00011174928,0.00012042223],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039450353,0.00032551473,0.0012231929,0.00013062706,0.00021157035,0.00012564096,0.00024991223,0.00018573696,0.0000036104852],"category_scores_gemma":[0.00063748594,0.00014553235,0.00025219837,0.00024717773,0.0017043962,0.00009473395,0.00006180129,0.00036765815,4.91182e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00051416794,0.00035562218,0.0000052288033,0.005283656,0.000029829289,0.0000012261125,0.00025933376,1.0138265e-7,0.007560658,0.00045023076,0.000009356503,0.9855306],"study_design_scores_gemma":[0.0031988393,0.09744374,0.00060422503,0.2596134,0.0019859364,0.000154062,0.0006502506,0.0004926002,0.059029635,0.021994734,0.5525105,0.0023220598],"about_ca_topic_score_codex":0.00007701276,"about_ca_topic_score_gemma":0.00002568541,"teacher_disagreement_score":0.98320854,"about_ca_system_score_codex":0.00011264902,"about_ca_system_score_gemma":0.000068215995,"threshold_uncertainty_score":0.62799186},"labels":[],"label_agreement":null},{"id":"W2101351202","doi":"10.1080/10408390591000929","title":"Trends in Postmortem Aging in Fish: Understanding of Proteolysis and Disorganization of the Myofibrillar Structure","year":2006,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Calpain Protease Function and Regulation","field":"Biochemistry, Genetics and Molecular Biology","cited_by":295,"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":"Institut National de la Recherche Agronomique; Institut Français de Recherche pour l'Exploitation de la Mer; Ministry of Agriculture - Saskatchewan","keywords":"Myofibril; Calpastatin; Proteolysis; Chemistry; Calpain; Cathepsin; Sarcolemma; Proteases; Protein degradation; Sarcoplasm; Biochemistry; Cell biology; Sarcomere; Enzyme; Biology; Myocyte; Endoplasmic reticulum","score_opus":0.04323439100358696,"score_gpt":0.32755035430085805,"score_spread":0.2843159632972711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2101351202","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":[0.010196933,0.9886474,0.00016567424,0.00015014385,0.00005250568,0.0007318939,0.000024550009,0.0000013172647,0.000029588771],"genre_scores_gemma":[0.21268678,0.787132,0.000060401962,0.000015791344,0.000028354252,0.000022129921,0.0000450471,0.000006102715,0.000003362843],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99875826,0.0001649372,0.0005017677,0.00028870604,0.00016218112,0.00012414993],"domain_scores_gemma":[0.99961907,0.000025205165,0.00013156059,0.00014590265,0.000052056297,0.000026222262],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005952146,0.00012132447,0.00044891317,0.00030902599,0.000045260636,0.000017027089,0.000087596745,0.00015298396,0.00000201271],"category_scores_gemma":[0.0005135257,0.00008568878,0.000067838446,0.0013376552,0.00038098535,0.000015694874,0.00006736405,0.0000992808,2.223405e-8],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035767473,0.00028921897,0.0022494397,0.047860976,0.000012969773,0.0000015228375,0.00013293812,0.000005860764,0.018364223,0.00521786,0.00014729727,0.92568195],"study_design_scores_gemma":[0.0050838636,0.002637662,0.014344122,0.23343563,0.0008159267,0.00028525418,0.0011968345,0.00087076816,0.026099442,0.015071613,0.69728726,0.002871647],"about_ca_topic_score_codex":0.000005419209,"about_ca_topic_score_gemma":0.00013473537,"teacher_disagreement_score":0.92281026,"about_ca_system_score_codex":0.00006511185,"about_ca_system_score_gemma":0.000060446815,"threshold_uncertainty_score":0.3494287},"labels":[],"label_agreement":null},{"id":"W2104559404","doi":"10.1080/10408390903044107","title":"Bioactive Compounds in Cranberries and their Biological Properties","year":2010,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":258,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Armand Frappier Museum; Institut National de la Recherche Scientifique","funders":"","keywords":"Flavonols; Proanthocyanidin; Vaccinium; Antioxidant; Chemistry; Nutraceutical; Health benefits; Traditional medicine; Food science; CRANBERRY JUICE; Biology; Polyphenol; Medicine; Biochemistry; Botany; Urinary system","score_opus":0.1604592111323082,"score_gpt":0.3826668437608065,"score_spread":0.2222076326284983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104559404","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":[0.011014905,0.987081,0.0000025709583,0.00034513295,0.00006837866,0.001139223,0.000018039626,0.000013220505,0.00031753292],"genre_scores_gemma":[0.06939395,0.92995477,0.00013811288,0.0001034158,0.00008974522,0.0003015043,0.000007662303,0.000008390177,0.0000024588314],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99828565,0.00012137359,0.0005358431,0.0005377968,0.00017025146,0.00034908284],"domain_scores_gemma":[0.99922526,0.00030138344,0.00006623529,0.00016871135,0.00008875339,0.00014965062],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0010172765,0.0002923166,0.0016521565,0.00031501066,0.00010995585,0.00008727229,0.00012672224,0.0002694011,0.000004008912],"category_scores_gemma":[0.0021723136,0.00016368434,0.00011763989,0.0006117919,0.003100808,0.0002844851,0.00010431974,0.0007071916,0.0000023509153],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042958545,0.00049907644,0.000031218548,0.028284198,0.0000047532308,0.000010154644,0.00012742428,1.12895866e-10,0.0051902225,0.0021749267,0.000028817121,0.96360624],"study_design_scores_gemma":[0.00040747417,0.0009016284,0.00006587219,0.09235168,0.00005934362,0.00034990854,0.00022991399,0.0000061718247,0.0010487228,0.0033626214,0.90084034,0.0003763176],"about_ca_topic_score_codex":0.000003044772,"about_ca_topic_score_gemma":0.000007066675,"teacher_disagreement_score":0.96322995,"about_ca_system_score_codex":0.00006802428,"about_ca_system_score_gemma":0.00015533608,"threshold_uncertainty_score":0.99961215},"labels":[],"label_agreement":null},{"id":"W2113557654","doi":"10.1080/10408391003690559","title":"Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment","year":2011,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Cassava research and cyanide","field":"Agricultural and Biological Sciences","cited_by":176,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Niagara College","funders":"","keywords":"Ascorbic acid; Wine; Chemistry; Antioxidant; Preservative; Food science; Sulfur; Reactivity (psychology); Sulfur dioxide; Organic chemistry; Medicine","score_opus":0.11693835344297851,"score_gpt":0.35317237327328804,"score_spread":0.23623401983030953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2113557654","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":[0.0016410818,0.99620503,8.0736027e-7,0.00048510978,0.000014161921,0.0013933819,0.000031996533,0.000004060853,0.00022437114],"genre_scores_gemma":[0.0020297312,0.99741703,0.00006547673,0.0000807424,0.000049141756,0.00033260536,0.000018249451,0.0000011401446,0.000005894519],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979429,0.00020644604,0.000632196,0.00054989825,0.00034360855,0.00032494497],"domain_scores_gemma":[0.99925584,0.00024464715,0.00010729056,0.00010188641,0.000061872386,0.00022848799],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00268421,0.00019562338,0.00097604445,0.000044530858,0.00006627708,0.000029276523,0.0002304663,0.00012754119,0.00009775473],"category_scores_gemma":[0.0031286546,0.000087729226,0.00009903069,0.00100677,0.00029459118,0.00024842346,0.00017446344,0.00029459473,0.0000140764705],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006103131,0.00014512401,0.0000029561713,0.048435673,7.7802304e-7,0.000002397053,0.000006074126,2.3594854e-10,0.0053127026,0.00015019342,0.000055218483,0.9458828],"study_design_scores_gemma":[0.00006218749,0.00038144444,0.0002819453,0.14840999,0.000028187129,0.00002666638,0.000008971652,9.187902e-7,0.00021859635,0.00026124512,0.8501367,0.0001831662],"about_ca_topic_score_codex":0.000012126611,"about_ca_topic_score_gemma":0.000018152172,"teacher_disagreement_score":0.94569963,"about_ca_system_score_codex":0.00011472508,"about_ca_system_score_gemma":0.00004097475,"threshold_uncertainty_score":0.37455177},"labels":[],"label_agreement":null},{"id":"W2118713736","doi":"10.1080/10408398.2010.550071","title":"Bioactive Natural Constituents from Food Sources—Potential Use in Hypertension Prevention and Treatment","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":155,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Government of Jiangsu Province","keywords":"Natural food; Natural (archaeology); Medicine; Food science; Chemistry; Biology","score_opus":0.08371238789482414,"score_gpt":0.3444573238396778,"score_spread":0.26074493594485365,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2118713736","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":[0.1065769,0.89172095,0.000022205482,0.00003297936,0.00009958042,0.0014806383,0.0000550782,0.0000034231716,0.000008254488],"genre_scores_gemma":[0.116658315,0.88219553,0.0004811171,0.000036493097,0.000098708166,0.00038814274,0.00012638609,0.000009334657,0.000005962919],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979029,0.00026426328,0.000506306,0.00082372775,0.0001989002,0.00030389486],"domain_scores_gemma":[0.9993502,0.00006799383,0.00012297189,0.00022565445,0.00011105734,0.00012212445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004042541,0.00031732663,0.0008664091,0.00020385731,0.00011590495,0.00015143288,0.00014022384,0.0002469817,0.0000038337166],"category_scores_gemma":[0.00077100017,0.00022571218,0.00016472976,0.00029477818,0.00075493945,0.000066963905,0.00013992128,0.00017897133,0.0000041472895],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028756074,0.0004039982,0.000032486536,0.0011138769,0.000026949983,0.000005056923,0.000008985993,1.96507e-8,0.00897173,0.00007845026,0.000021073756,0.9893086],"study_design_scores_gemma":[0.0025580393,0.0057057445,0.00042105495,0.03840013,0.00067979476,0.00015779557,0.00011443659,0.00009598317,0.010265099,0.0013873304,0.93876475,0.001449814],"about_ca_topic_score_codex":0.000054353102,"about_ca_topic_score_gemma":0.00012227026,"teacher_disagreement_score":0.9878588,"about_ca_system_score_codex":0.00009866292,"about_ca_system_score_gemma":0.00011391616,"threshold_uncertainty_score":0.92042756},"labels":[],"label_agreement":null},{"id":"W2119281232","doi":"10.1080/10408390701636211","title":"Potential Oral Health Benefits of Cranberry","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Oral microbiology and periodontitis research","field":"Dentistry","cited_by":153,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Streptococcus mutans; Biofilm; CRANBERRY JUICE; Porphyromonas gingivalis; Chemistry; Bacteria; Polyphenol; Microbiology; Extracellular matrix; Extracellular; Enzyme; Food science; Biochemistry; Biology; Antioxidant","score_opus":0.16420781132667667,"score_gpt":0.45450445086129887,"score_spread":0.2902966395346222,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2119281232","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":[0.00031443767,0.9977729,0.000012647827,0.00011298812,0.00041071014,0.0010370081,0.00020161654,0.000010005439,0.00012773617],"genre_scores_gemma":[0.0007184299,0.99856806,0.00032841816,0.00008143896,0.00010733334,0.00011235769,0.00004993513,0.00001278055,0.000021220236],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967766,0.0005657662,0.0010750097,0.00062654255,0.0003766165,0.000579468],"domain_scores_gemma":[0.99890953,0.00018420312,0.00016599047,0.0003134846,0.00021679893,0.00020999041],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018379939,0.0002622826,0.0019091668,0.00045970114,0.0002764222,0.000060150145,0.00047821,0.00029657813,0.00008710851],"category_scores_gemma":[0.0016072834,0.00021180089,0.00027039647,0.00120177,0.0020124284,0.0002947855,0.00018432167,0.00058992027,0.00009847098],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007990387,0.00020917493,0.0000062521594,0.026169386,0.0000040214863,0.000016716349,0.000011144349,8.224144e-9,0.000009810469,0.0017134349,0.0019362047,0.96991587],"study_design_scores_gemma":[0.00023533605,0.0005249951,0.00008411055,0.030695673,0.000024841771,0.000769116,0.000007476373,0.0000012127115,0.000008705401,0.00024853612,0.9671853,0.00021468915],"about_ca_topic_score_codex":0.000024483033,"about_ca_topic_score_gemma":0.000067921275,"teacher_disagreement_score":0.9697012,"about_ca_system_score_codex":0.00012306907,"about_ca_system_score_gemma":0.0004891243,"threshold_uncertainty_score":0.86369896},"labels":[],"label_agreement":null},{"id":"W2121465217","doi":"10.1080/10408390600698197","title":"Saponins: Properties, Applications and Processing","year":2007,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Natural product bioactivities and synthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1024,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Triterpene; Saponin; Aglycone; Sapogenin; Biochemical engineering; Cosmetics; Extraction (chemistry); Chemistry; Organic chemistry; Engineering; Glycoside; Medicine","score_opus":0.10406812369025298,"score_gpt":0.3845505509010283,"score_spread":0.2804824272107753,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2121465217","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":[0.000057727044,0.99839026,0.00008887855,0.00011214841,0.000035652956,0.0011233977,0.000010362884,0.000005325234,0.0001762294],"genre_scores_gemma":[0.0014371856,0.9971299,0.0006489344,0.00010092395,0.00021199351,0.00042592039,0.000015623204,0.000011822016,0.000017668684],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9984377,0.000074641124,0.00039334592,0.00062904804,0.00017361819,0.0002916181],"domain_scores_gemma":[0.99945897,0.0000331231,0.00007024095,0.00021856358,0.000108068416,0.000111011024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001212517,0.00020695225,0.0005548749,0.00014760217,0.00021562332,0.00010780118,0.00018148775,0.00019455918,0.0000012790186],"category_scores_gemma":[0.0009125319,0.000149293,0.00006829264,0.0004597918,0.0009235306,0.000024786646,0.00011871214,0.00019563563,0.0000021216824],"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":[0.0000034161296,0.000049929473,2.2009887e-7,0.013231832,0.0000016095057,3.5760897e-7,0.000004579238,3.6073888e-10,0.0008221479,0.0002866357,0.000046524958,0.9855527],"study_design_scores_gemma":[0.000049032522,0.00014142813,8.820834e-7,0.008103648,0.00003970011,0.000048279304,0.000022057951,0.0000012523006,0.0004586912,0.00015060183,0.9907807,0.00020368745],"about_ca_topic_score_codex":0.0000012584045,"about_ca_topic_score_gemma":0.000003815571,"teacher_disagreement_score":0.9907342,"about_ca_system_score_codex":0.000038007023,"about_ca_system_score_gemma":0.00016190136,"threshold_uncertainty_score":0.6087992},"labels":[],"label_agreement":null},{"id":"W2122678109","doi":"10.1080/10408390701719272","title":"Flavor Formation and Character in Cocoa and Chocolate: A Critical Review","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":549,"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":"Dalhousie University","keywords":"Flavor; Roasting; Odor; Food science; Dark chocolate; Chemistry; Organic chemistry","score_opus":0.10089048851497351,"score_gpt":0.35226504668730946,"score_spread":0.25137455817233595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2122678109","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":[0.0008615589,0.99649274,6.476847e-7,0.0013806764,0.00003270052,0.001070756,0.00003093934,0.00001102147,0.00011895591],"genre_scores_gemma":[0.0017825303,0.99718225,0.000058526024,0.00038661403,0.00010339535,0.0004321025,0.000049527578,0.0000015680089,0.000003488102],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997466,0.00022022576,0.00090249826,0.00066825387,0.0003166271,0.00042638188],"domain_scores_gemma":[0.9988702,0.0005682849,0.00010449397,0.00009598037,0.000117665055,0.00024337872],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013017058,0.00031233867,0.0014076917,0.000083747196,0.00024793317,0.0001395676,0.00022114986,0.0002301315,0.000034247565],"category_scores_gemma":[0.002537355,0.00014055402,0.00014040738,0.0013743341,0.00090933015,0.0007021276,0.00013136258,0.00040916758,0.000008302312],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000037940163,0.000112063324,0.0000047598305,0.033732127,0.0000017078787,0.00000929831,0.0000141338405,2.409536e-10,0.0001628517,0.00034934454,0.0001858303,0.96542406],"study_design_scores_gemma":[0.00009950603,0.0002662317,0.00005766468,0.081334054,0.00009582533,0.00025597462,0.000021103906,0.000016641425,0.000017407929,0.00042463277,0.91705894,0.00035202273],"about_ca_topic_score_codex":0.000006016294,"about_ca_topic_score_gemma":0.00002744547,"teacher_disagreement_score":0.9650721,"about_ca_system_score_codex":0.00006843703,"about_ca_system_score_gemma":0.00002803168,"threshold_uncertainty_score":0.5731627},"labels":[],"label_agreement":null},{"id":"W2124934486","doi":"10.1080/10408398.2014.981630","title":"Inventory on the dietary assessment tools available and needed in africa: a prerequisite for setting up a common methodological research infrastructure for nutritional surveillance, research, and prevention of diet-related non-communicable diseases","year":2014,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alliance for Canadian Health Outcomes Research in Diabetes; University of Alberta; Université de Montréal; University of Calgary; Alberta Health Services","funders":"World Health Organization","keywords":"Medicine; Environmental health; Business","score_opus":0.5219220678767211,"score_gpt":0.5419711539032527,"score_spread":0.02004908602653155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2124934486","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":[0.0021078242,0.9879218,0.000031415035,0.0017826734,0.00006122921,0.007485383,0.00025968303,0.0000072632843,0.00034277595],"genre_scores_gemma":[0.008283566,0.9838951,0.003244527,0.00007702052,0.00009467241,0.004185691,0.00018301813,0.000016701806,0.000019665695],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99486303,0.0019204016,0.0010641062,0.00071756844,0.00078142434,0.00065344456],"domain_scores_gemma":[0.98345256,0.015095825,0.00016398044,0.0003601098,0.0007304004,0.00019710783],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.02033157,0.000268967,0.0019149958,0.0005426039,0.00067193597,0.00011908701,0.0002736288,0.00025127386,0.000010911406],"category_scores_gemma":[0.01394455,0.00017669308,0.00019891172,0.0012493342,0.002308827,0.00020117019,0.0003786409,0.00094865175,7.104977e-7],"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":[0.0036507347,0.0048179557,0.0010895727,0.36151147,0.00017907556,0.000011663414,0.00028717262,2.602021e-7,0.00021218794,0.1146869,0.050166305,0.46338668],"study_design_scores_gemma":[0.0039024083,0.013657471,0.0023556687,0.11330051,0.00021318244,0.000031338062,0.0007507097,0.00038767248,0.000008499179,0.22753327,0.63742256,0.00043671197],"about_ca_topic_score_codex":0.000009568939,"about_ca_topic_score_gemma":0.000013790081,"teacher_disagreement_score":0.58725625,"about_ca_system_score_codex":0.00024284468,"about_ca_system_score_gemma":0.00024745904,"threshold_uncertainty_score":0.9943614},"labels":[],"label_agreement":null},{"id":"W2129070225","doi":"10.1080/10408690290825556","title":"Opalescent and Cloudy Fruit Juices: Formation and Particle Stability","year":2002,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Horticultural and Viticultural Research","field":"Agricultural and Biological Sciences","cited_by":103,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Tannin; Chemistry; Food science; Centrifugation; Orange juice; Fruit juice; Chromatography","score_opus":0.2702923291920549,"score_gpt":0.3964405464528093,"score_spread":0.12614821726075437,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2129070225","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":[0.05219927,0.9456756,3.1969975e-7,0.00071422436,0.00004293274,0.0012665531,0.000032970966,0.000015638694,0.000052475123],"genre_scores_gemma":[0.05250963,0.947069,0.000028924678,0.000066009365,0.000092917944,0.00021003568,0.000017883982,9.059602e-7,0.000004684846],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975789,0.00029141555,0.0006189348,0.00059308007,0.0004235173,0.0004941302],"domain_scores_gemma":[0.99891114,0.0004327647,0.0000789055,0.000072526724,0.0001604492,0.00034418466],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015516399,0.000249764,0.00077235105,0.000027416856,0.00039150336,0.00034939704,0.00019306177,0.00014467085,0.000047103662],"category_scores_gemma":[0.0017464795,0.00008762336,0.00008592162,0.0008367217,0.00072613644,0.0007673105,0.00017378003,0.00029203517,0.000016262575],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000027989317,0.00010380279,0.00001039621,0.005359691,0.0000010288858,0.0000015361907,0.000053668136,2.9908093e-10,0.00047609658,0.00066278427,0.000041477415,0.9932867],"study_design_scores_gemma":[0.00013781051,0.0008176577,0.0004488586,0.011309792,0.000068344736,0.000056367513,0.0003788097,0.000058755126,0.000116860094,0.00064848684,0.985569,0.00038923073],"about_ca_topic_score_codex":0.000012421831,"about_ca_topic_score_gemma":0.0001195598,"teacher_disagreement_score":0.9928975,"about_ca_system_score_codex":0.000088058914,"about_ca_system_score_gemma":0.000012247224,"threshold_uncertainty_score":0.3573177},"labels":[],"label_agreement":null},{"id":"W2133142569","doi":"10.1080/10408390701724223","title":"Astringency: Mechanisms and Perception","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":299,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Brock University","funders":"","keywords":"Perception; Sensation; Warrant; Psychology; Astringent; Wine; Cognitive psychology; Taste; Food science; Chemistry; Business; Neuroscience","score_opus":0.09137773977706404,"score_gpt":0.3834626120518125,"score_spread":0.29208487227474844,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2133142569","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":[0.000042852233,0.99842364,0.00025713062,0.0003377061,0.00011693847,0.0006471305,0.000006639711,0.000039808874,0.00012813491],"genre_scores_gemma":[0.0006201337,0.99137306,0.00764923,0.0001654518,0.00008681089,0.00007882906,0.0000117805275,0.000012975819,0.0000017042753],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9977866,0.00017972004,0.0006472738,0.000689697,0.00035232474,0.00034439028],"domain_scores_gemma":[0.999244,0.00014391988,0.000091470676,0.00023387806,0.000118570395,0.00016818805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009775417,0.00027453623,0.0011935191,0.000370606,0.00025624828,0.00011501727,0.00018647138,0.0002679524,0.0000066791354],"category_scores_gemma":[0.0014182709,0.00021119368,0.00017679254,0.0009434644,0.00091867306,0.00023244429,0.00009773315,0.00039135924,0.000008319317],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000027366361,0.00006765014,1.3520085e-7,0.0060157883,0.0000012599406,0.000001913752,0.000018650026,1.9469179e-10,0.0002454644,0.0021133043,0.00031374177,0.99121934],"study_design_scores_gemma":[0.00008954501,0.00048019062,0.0000024590383,0.03486687,0.00016254178,0.00020523234,0.000016791235,0.00003837424,0.00011622487,0.017900694,0.94573075,0.00039035757],"about_ca_topic_score_codex":0.000004358864,"about_ca_topic_score_gemma":0.0000025962793,"teacher_disagreement_score":0.990829,"about_ca_system_score_codex":0.00014908447,"about_ca_system_score_gemma":0.000034598965,"threshold_uncertainty_score":0.86122286},"labels":[],"label_agreement":null},{"id":"W2136433316","doi":"10.1080/10408398.2010.500240","title":"Membrane Applications in Functional Foods and Nutraceuticals","year":2011,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Nutraceutical; Functional food; Food science; Chemistry; Biotechnology; Biochemical engineering; Biology; Engineering","score_opus":0.10526586541610175,"score_gpt":0.38315831132372713,"score_spread":0.2778924459076254,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136433316","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":[0.00020398121,0.99785936,0.00018899163,0.00005408491,0.000031584557,0.0012508483,0.000022865332,0.0000036136698,0.0003846628],"genre_scores_gemma":[0.0038818908,0.9941504,0.0005231798,0.00006609204,0.000105267776,0.0012087602,0.000047006455,0.000009994416,0.000007388034],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99818736,0.00014598019,0.0005146961,0.0007012152,0.00015329913,0.0002974485],"domain_scores_gemma":[0.99937326,0.00007744176,0.00007242788,0.00024757412,0.00008665907,0.00014265529],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001303149,0.00023479792,0.0007034543,0.00017576353,0.00011025623,0.000054403205,0.00018801523,0.00024430593,0.000007739418],"category_scores_gemma":[0.0007864197,0.00018145706,0.00010970496,0.0005614005,0.0009278597,0.000022253938,0.00013994578,0.00022521355,0.0000045737647],"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":[0.000012036528,0.00034711414,0.000015528236,0.010375282,0.0000075800767,8.663691e-7,0.0000070505257,4.8583138e-9,0.0013155108,0.010005871,0.00004010094,0.977873],"study_design_scores_gemma":[0.00014514998,0.00027633295,0.000032345302,0.004378575,0.000055746135,0.000026166314,0.000011831634,0.0000022201714,0.0006462401,0.0013331993,0.99285036,0.0002418258],"about_ca_topic_score_codex":0.0000025118484,"about_ca_topic_score_gemma":0.000016318434,"teacher_disagreement_score":0.99281025,"about_ca_system_score_codex":0.000035777142,"about_ca_system_score_gemma":0.000110292116,"threshold_uncertainty_score":0.73996043},"labels":[],"label_agreement":null},{"id":"W2138380366","doi":"10.1080/10408690590956378","title":"Dietary PUFA for Preterm and Term Infants: Review of Clinical Studies","year":2005,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":302,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Polyunsaturated fatty acid; Docosahexaenoic acid; Breast milk; Arachidonic acid; Infant formula; Breast feeding; Pediatrics; Medicine; Physiology; Confounding; Breastfeeding; Cognition; Fatty acid; Internal medicine; Biology; Biochemistry","score_opus":0.41525343830829686,"score_gpt":0.5877081392642741,"score_spread":0.17245470095597726,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138380366","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":[0.0000148954805,0.9930225,0.000004338035,0.0019741303,0.00038009993,0.0044446066,0.0000827649,0.00001032453,0.00006631651],"genre_scores_gemma":[0.000020915086,0.9952484,0.0025859827,0.0009921027,0.00033863296,0.0007752353,0.00002091246,0.000016144517,0.0000016965746],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9950667,0.00065108587,0.0023520142,0.0007955444,0.0005211977,0.0006134568],"domain_scores_gemma":[0.99611026,0.002368331,0.00032222332,0.0003946047,0.00045270033,0.0003519012],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.010718758,0.00031560473,0.0033914289,0.0003012971,0.00022743962,0.00005076511,0.0003598087,0.00021337318,0.0000058444525],"category_scores_gemma":[0.03191063,0.00022288247,0.00035338657,0.0007232185,0.002481181,0.00045079857,0.00017357066,0.00058360066,0.000003883757],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020741021,0.000104238265,0.0000027203391,0.38699687,0.0000054685424,7.1350684e-7,0.000012459363,7.880879e-11,9.294975e-7,0.00011732356,0.0010423971,0.6116961],"study_design_scores_gemma":[0.00024165807,0.0012572741,0.000013954503,0.39826024,0.00018877529,0.000018878947,0.00000948842,0.000002459294,0.0000034994966,0.00047406394,0.5993751,0.00015458027],"about_ca_topic_score_codex":0.0000010831592,"about_ca_topic_score_gemma":0.000008796763,"teacher_disagreement_score":0.61154157,"about_ca_system_score_codex":0.0001124666,"about_ca_system_score_gemma":0.0002461155,"threshold_uncertainty_score":0.976244},"labels":[],"label_agreement":null},{"id":"W2139713220","doi":"10.1080/10408390903098749","title":"Application of a Key Events Dose-Response Analysis to Nutrients: A Case Study with Vitamin A (Retinol)","year":2009,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Retinoids in leukemia and cellular processes","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cantox Health Sciences International","funders":"National Cancer Institute; International Life Sciences Institute Research Foundation; Danone; Health Canada; Mead Johnson Nutrition; Coca-Cola Foundation; Kellogg's; PepsiCo","keywords":"Adverse effect; Vitamin; Environmental health; Medicine; Risk analysis (engineering); Psychology; Pharmacology; Endocrinology","score_opus":0.030580341000877777,"score_gpt":0.3702764162402899,"score_spread":0.33969607523941214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2139713220","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":[0.054706078,0.9408688,0.0015765021,0.000029092273,0.00001997847,0.0027496363,0.000024284904,0.00000520103,0.000020424797],"genre_scores_gemma":[0.1451834,0.8528472,0.00089194975,0.00004719413,0.00004022676,0.00094094884,0.000031096217,0.000012658764,0.0000052912897],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971178,0.00045992018,0.0007805428,0.00090678514,0.00041520895,0.0003197234],"domain_scores_gemma":[0.99859923,0.00009556994,0.00019230123,0.0005816329,0.0003395836,0.00019170488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002366182,0.00031071148,0.0011505304,0.00055045687,0.000117018884,0.00004120494,0.00038064428,0.00017788992,0.0000015360498],"category_scores_gemma":[0.001635058,0.00023511396,0.00019014224,0.003102793,0.00031627636,0.000018185785,0.000117967036,0.00016941078,0.0000028560964],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004152762,0.0022896696,0.00009687181,0.010975433,0.00011209111,0.00011467761,0.0001579666,4.943603e-7,0.0012457028,0.00009360543,0.00003797915,0.98446023],"study_design_scores_gemma":[0.001918175,0.019382266,0.0000873195,0.017236304,0.004168671,0.0013651538,0.0011242382,0.00003683791,0.0015867077,0.00016576894,0.9514978,0.0014307717],"about_ca_topic_score_codex":0.0000089533605,"about_ca_topic_score_gemma":0.000023722576,"teacher_disagreement_score":0.9830295,"about_ca_system_score_codex":0.00008257234,"about_ca_system_score_gemma":0.00027704518,"threshold_uncertainty_score":0.9587669},"labels":[],"label_agreement":null},{"id":"W2146736077","doi":"10.1080/10408390701429526","title":"Exploring the Mechanisms behind S-Adenosylmethionine (SAMe) in the Treatment of Osteoarthritis","year":2008,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Folate and B Vitamins Research","field":"Medicine","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Osteoarthritis; Medicine; Cartilage; Clinical trial; Disease; Joint pain; Bioinformatics; Dietary supplement; Intensive care medicine; Internal medicine; Pathology; Alternative medicine; Biology; Anatomy","score_opus":0.3329619213299908,"score_gpt":0.4393210541978274,"score_spread":0.1063591328678366,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146736077","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":[0.0014468229,0.9946992,0.0000056974327,0.00090043846,0.00009510257,0.0026556507,0.000012511569,0.000004500905,0.00018008493],"genre_scores_gemma":[0.0017263448,0.9965223,0.00020046704,0.00008858097,0.00010919068,0.0013189089,0.000012178164,0.000011163471,0.000010830055],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971857,0.00043153454,0.000770564,0.0004379072,0.00075686834,0.00041739113],"domain_scores_gemma":[0.9984345,0.00080549205,0.000070774375,0.00044648565,0.00013538323,0.00010740085],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019304676,0.00024556823,0.0012882081,0.0004289764,0.0001994176,0.00005057031,0.0003169742,0.00010667287,0.000010465238],"category_scores_gemma":[0.0014835594,0.000117309115,0.0002449626,0.0014496783,0.0010247051,0.00023807741,0.000047991463,0.00043374122,0.000013349508],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010478863,0.0005298203,8.032384e-7,0.00539621,0.0000036996987,0.000054750188,0.00042398833,2.0265398e-9,0.000019859428,0.0016372843,0.000030703224,0.9918924],"study_design_scores_gemma":[0.00067274703,0.005533711,0.000030721876,0.03436342,0.0001258028,0.00053946936,0.00029452675,0.0000028426725,0.00010815239,0.0006548883,0.9575236,0.0001501437],"about_ca_topic_score_codex":0.000018866851,"about_ca_topic_score_gemma":0.000036093264,"teacher_disagreement_score":0.99174225,"about_ca_system_score_codex":0.00018354278,"about_ca_system_score_gemma":0.00023896366,"threshold_uncertainty_score":0.4783727},"labels":[],"label_agreement":null},{"id":"W2149658138","doi":"10.1080/10408398.2011.559557","title":"Aroma and Taste Perceptions With Alzheimer Disease and Stroke","year":2013,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Olfactory and Sensory Function Studies","field":"Neuroscience","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Taste; Disease; Appetite; Stroke (engine); Aroma; Perception; Food preference; Alzheimer's disease; Medicine; Food science; Physiology; Psychology; Biology; Neuroscience; Internal medicine","score_opus":0.32363515584227454,"score_gpt":0.3891801371359097,"score_spread":0.06554498129363517,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2149658138","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":[0.001906999,0.9961005,0.000010140712,0.00025720906,0.000106096464,0.0013387488,0.00007008194,0.000019507852,0.00019071644],"genre_scores_gemma":[0.005219925,0.9938902,0.00012232266,0.0002258217,0.00006715204,0.0004310216,0.0000025310014,0.000011804415,0.000029189785],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99768424,0.0002836298,0.00044011473,0.0008610505,0.0003794076,0.00035156257],"domain_scores_gemma":[0.99878585,0.00044945988,0.00008047653,0.00022606643,0.00008857808,0.00036957648],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005185922,0.00031040827,0.00089645264,0.00025993545,0.0005579157,0.00024652758,0.00013359339,0.00008719694,0.000027853719],"category_scores_gemma":[0.001924697,0.00020439559,0.00006782493,0.00054601335,0.0026233776,0.0006798739,0.000120500554,0.00033238225,0.000030898427],"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":[0.000021490432,0.00022988721,0.00003013002,0.0135806985,0.000007801032,0.000018401182,0.00010743355,7.732903e-9,0.00026809637,0.005294357,0.00034167388,0.98010004],"study_design_scores_gemma":[0.00023604924,0.0005189219,0.00013723146,0.011999455,0.00041136745,0.0001310084,0.0001293551,0.000010690202,0.0000143581165,0.0005334693,0.98545367,0.00042442966],"about_ca_topic_score_codex":7.7189236e-7,"about_ca_topic_score_gemma":0.000002322222,"teacher_disagreement_score":0.985112,"about_ca_system_score_codex":0.000028686298,"about_ca_system_score_gemma":0.00007717575,"threshold_uncertainty_score":0.96659446},"labels":[],"label_agreement":null},{"id":"W2155858104","doi":"10.1080/10408390903110692","title":"The Key Events Dose-Response Framework: A Cross-Disciplinary Mode-of-Action Based Approach to Examining Dose-Response and Thresholds","year":2009,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Pesticide Residue Analysis and Safety","field":"Agricultural and Biological Sciences","cited_by":103,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"National Cancer Institute; Danone; Mead Johnson Nutrition; Health Canada; Kellogg's; PepsiCo","keywords":"Key (lock); Population; Action (physics); Adaptive response; Medicine; Computer science; Risk analysis (engineering); Psychology; Environmental health; Biology; Computer security","score_opus":0.18430042959125142,"score_gpt":0.4263367151711002,"score_spread":0.2420362855798488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155858104","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":[0.062443916,0.93536603,0.00009989829,0.0006705591,0.00006937102,0.0012281579,0.000047523994,0.000016248949,0.000058318117],"genre_scores_gemma":[0.10596016,0.89283884,0.0006895802,0.00012449539,0.00009263131,0.00026831336,0.000016110767,0.0000027406197,0.0000071175655],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9955963,0.0012561323,0.0010400151,0.00086900266,0.000658929,0.0005796185],"domain_scores_gemma":[0.9951681,0.0038642348,0.0002196063,0.00023558011,0.00019254071,0.0003199771],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007637676,0.00037635516,0.0012379843,0.00014593384,0.00084741984,0.0002822875,0.00060000684,0.00031267802,0.000007703694],"category_scores_gemma":[0.006706002,0.00014526592,0.0002483556,0.0021274064,0.0007882775,0.00033286182,0.0002045962,0.0004493509,0.000004714913],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006467169,0.00033527057,0.000042453798,0.0020025515,0.0000060437224,0.0000033948388,0.000048139238,0.0000018561699,0.0007573998,0.0006869547,0.000024043056,0.9954452],"study_design_scores_gemma":[0.00074747787,0.007507584,0.048036586,0.07809176,0.0005837516,0.00015153625,0.0004094704,0.0015882992,0.000092453956,0.011012052,0.8497917,0.0019873213],"about_ca_topic_score_codex":0.000006417007,"about_ca_topic_score_gemma":0.000014378921,"teacher_disagreement_score":0.99345785,"about_ca_system_score_codex":0.000116536925,"about_ca_system_score_gemma":0.00011804022,"threshold_uncertainty_score":0.80281955},"labels":[],"label_agreement":null},{"id":"W2158777749","doi":"10.1080/10408398.2011.587039","title":"Investigation of the Putative Associations Between Dairy Consumption and Incidence of Type 1 and Type 2 Diabetes","year":2012,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Digestive system and related health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Type 2 diabetes; Incidence (geometry); Diabetes mellitus; Epidemiology; Medicine; Type 1 diabetes; Obesity; Consumption (sociology); Insulin; Biology; Dairy cattle; Endocrinology; Environmental health; Internal medicine; Animal science","score_opus":0.13101791222213244,"score_gpt":0.39771324991288,"score_spread":0.26669533769074755,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2158777749","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":[0.059962727,0.9392903,0.0000032093687,0.00004590118,0.00007923981,0.00055868697,0.00003737121,0.0000010510803,0.000021520875],"genre_scores_gemma":[0.16602375,0.8337955,0.00007595988,0.000016991906,0.000032128984,0.000016685563,0.000033834833,0.0000036306756,0.0000015300745],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9988044,0.00028932732,0.00042310334,0.00021140056,0.00013669586,0.00013508087],"domain_scores_gemma":[0.99917376,0.0001609105,0.00021605795,0.000107199136,0.00026981265,0.00007228195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014101149,0.000103383,0.00048188146,0.00007258037,0.00008582697,0.000011743014,0.00008492326,0.00017415087,5.0971624e-7],"category_scores_gemma":[0.0021567475,0.000069235364,0.000030609557,0.0004416654,0.0010156224,0.000020861999,0.00006810119,0.000118402124,6.2323664e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001392007,0.00015009912,0.08010422,0.113234125,0.00008029775,2.6884476e-7,0.00054794253,4.2615103e-8,0.009059318,0.00770105,0.00017637138,0.7889323],"study_design_scores_gemma":[0.0017612103,0.006946039,0.20135415,0.23940212,0.003582739,0.000057085097,0.00031312054,0.00002209327,0.015825076,0.012579598,0.5160071,0.002149645],"about_ca_topic_score_codex":0.0000022766865,"about_ca_topic_score_gemma":0.0000024509422,"teacher_disagreement_score":0.7867827,"about_ca_system_score_codex":0.000022643524,"about_ca_system_score_gemma":0.0001715664,"threshold_uncertainty_score":0.3742103},"labels":[],"label_agreement":null},{"id":"W2162743757","doi":"10.1080/10408398.2010.529193","title":"Application of LC and LC-MS to the Analysis of Melatonin and Serotonin in Edible Plants","year":2011,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Circadian rhythm and melatonin","field":"Neuroscience","cited_by":79,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Melatonin; Serotonin; Chemistry; Chromatography; Food science; Biology; Biochemistry; Endocrinology","score_opus":0.10831509461774831,"score_gpt":0.37988405624560656,"score_spread":0.27156896162785826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2162743757","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":[0.0073614884,0.99033415,0.000076963064,0.00010547588,0.000046769004,0.0018232387,0.00007160747,0.0000044271396,0.00017585671],"genre_scores_gemma":[0.041592024,0.95773643,0.00015868615,0.00008097305,0.000018400742,0.00040030596,0.0000036384743,0.0000073078036,0.0000022547827],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99762547,0.00025650352,0.0008313929,0.00068549614,0.00029848883,0.0003026677],"domain_scores_gemma":[0.99868405,0.0005492015,0.00018346727,0.00035088565,0.00006753541,0.0001648428],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021317292,0.00020774106,0.0013018923,0.0009275981,0.00009343471,0.000040009865,0.00029900006,0.00013899522,0.0000050967747],"category_scores_gemma":[0.0021032798,0.00014575588,0.000093571536,0.0038764582,0.000946741,0.00022237955,0.00013948996,0.00024518798,0.00000353587],"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":[0.000013738588,0.00019184785,0.00018229157,0.010602617,0.00000803349,0.0000026086773,0.0003907932,1.619834e-7,0.00066645764,0.051039595,0.00002404611,0.9368778],"study_design_scores_gemma":[0.00050681166,0.0005734147,0.0021719409,0.028584182,0.00086197426,0.00010666219,0.00011039939,0.00043751163,0.0060966588,0.0017549231,0.95815873,0.0006368135],"about_ca_topic_score_codex":0.000023474107,"about_ca_topic_score_gemma":0.00005057615,"teacher_disagreement_score":0.95813465,"about_ca_system_score_codex":0.00004232719,"about_ca_system_score_gemma":0.000091875154,"threshold_uncertainty_score":0.59437525},"labels":[],"label_agreement":null},{"id":"W2173350131","doi":"10.1080/10408398.2015.1119798","title":"Effect of Antimicrobial Use in Agricultural Animals on Drug-resistant Foodborne Campylobacteriosis in Humans: A Systematic Literature Review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Salmonella and Campylobacter epidemiology","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Campylobacter; Campylobacteriosis; Antimicrobial; Antibiotic resistance; Campylobacter coli; Biology; Campylobacter jejuni; Drug resistance; Antibiotics; Veterinary medicine; Antimicrobial drug; Medicine; Biotechnology; Environmental health; Microbiology","score_opus":0.07136428561388115,"score_gpt":0.35127559020928717,"score_spread":0.27991130459540603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2173350131","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":[0.03970403,0.9554687,2.5356517e-8,0.00020143422,0.0001238168,0.004327733,0.00012131725,0.000012071177,0.000040849205],"genre_scores_gemma":[0.012137389,0.9867246,0.000017069831,0.00022740201,0.000079855636,0.00071627804,0.00009188705,0.0000031221705,0.0000023746861],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9922446,0.0034564228,0.0021820543,0.0010017309,0.00045141164,0.0006637746],"domain_scores_gemma":[0.99628735,0.0026096,0.00045298963,0.000217807,0.0002282844,0.00020398934],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.009152251,0.0005866283,0.0046383343,0.00022560827,0.00008012321,0.00014537195,0.0006251161,0.0003456893,0.000007014624],"category_scores_gemma":[0.008831957,0.00021355815,0.00039983774,0.0034877055,0.0004396669,0.00039580063,0.00014298696,0.0005841166,0.000010579251],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007591557,0.0004125259,0.00007356056,0.904493,0.000007891267,0.000042556938,0.000050263377,1.1516458e-8,0.0011735826,0.0005936832,0.0004656134,0.092611425],"study_design_scores_gemma":[0.00025541405,0.0017422887,0.0004760769,0.9492154,0.00016648308,0.000052672232,0.000018501716,3.8485206e-7,0.000027170992,0.000068363464,0.047537386,0.0004398537],"about_ca_topic_score_codex":0.000025375097,"about_ca_topic_score_gemma":0.00028920645,"teacher_disagreement_score":0.09217157,"about_ca_system_score_codex":0.00028489163,"about_ca_system_score_gemma":0.000045992285,"threshold_uncertainty_score":0.9995171},"labels":[],"label_agreement":null},{"id":"W2205058361","doi":"10.1080/10408398.2014.913003","title":"Prevalence of overweight and obesity among indigenous populations in Canada: A systematic review and meta-analysis","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Indigenous Studies and Ecology","field":"Health Professions","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Government of Northwest Territories; University of Alberta","funders":"Alberta Innovates","keywords":"Overweight; Obesity; Medicine; Meta-analysis; Demography; Systematic review; Prevalence; Environmental health; Population; MEDLINE; Internal medicine; Biology","score_opus":0.27877890270642103,"score_gpt":0.4729553836644478,"score_spread":0.19417648095802675,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2205058361","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":[0.000342402,0.9910731,0.0000033516528,0.00013691923,0.000052444902,0.008159464,0.00016241241,0.0000034310265,0.00006648801],"genre_scores_gemma":[0.0021671066,0.9951952,0.00008975447,0.00025704585,0.000010841206,0.0022484257,0.000009219768,0.000008040359,0.000014378205],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99461204,0.0015675529,0.0021322644,0.0005830572,0.00040199427,0.0007031034],"domain_scores_gemma":[0.9975955,0.00077382475,0.0005805277,0.000374256,0.00046212703,0.0002137647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007881507,0.0003012759,0.006513099,0.0004377284,0.0008083583,0.000012585328,0.00024281681,0.00018013146,0.000031029515],"category_scores_gemma":[0.004093155,0.00020287755,0.00022565947,0.0018380535,0.00046135116,0.00019898661,0.00026584056,0.0005041736,0.0000020248901],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[6.03593e-7,0.000056624573,0.0008125723,0.99709255,0.0003869943,0.00000341887,0.00056593755,7.9508435e-9,5.8250986e-9,0.00061213505,0.000045096556,0.00042404045],"study_design_scores_gemma":[0.0003134831,0.00044374587,0.0024437641,0.45218873,0.5215081,0.000034738427,0.0017808598,0.000013215653,3.9968228e-8,0.0013391778,0.019030444,0.00090366614],"about_ca_topic_score_codex":0.075142965,"about_ca_topic_score_gemma":0.72870827,"teacher_disagreement_score":0.6535653,"about_ca_system_score_codex":0.00096441875,"about_ca_system_score_gemma":0.001966021,"threshold_uncertainty_score":0.93101573},"labels":[],"label_agreement":null},{"id":"W2254636198","doi":"10.1080/10408398.2012.757691","title":"Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo; Agriculture and Agri-Food Canada; Université de Sherbrooke","funders":"","keywords":"Mass transfer; Shrinkage; Moisture; Process engineering; Diffusion; Food science; Mass transport; Current (fluid); Biochemical engineering; Chemistry; Thermodynamics; Computer science; Physics; Engineering; Chromatography; Machine learning","score_opus":0.2799893629671038,"score_gpt":0.39639941779550775,"score_spread":0.11641005482840394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2254636198","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000055151428,0.9972266,0.00004630711,0.0006711455,0.00014693997,0.0014757405,0.00002078978,0.000012378059,0.00034495932],"genre_scores_gemma":[0.0036994827,0.99471205,0.0011505107,0.00016425311,0.000054063814,0.00018620971,0.000014625125,0.000017555185,0.000001271923],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9965764,0.000542947,0.0014067211,0.000564633,0.00056083774,0.00034844424],"domain_scores_gemma":[0.99866265,0.0002052192,0.00023292491,0.00034176337,0.00037339222,0.0001840564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0041645756,0.00032050093,0.0022500665,0.00036831564,0.000115245544,0.00005978958,0.00029721163,0.00015559206,0.000004357671],"category_scores_gemma":[0.002087082,0.00023983265,0.00018752727,0.0010924176,0.0008658087,0.0003995498,0.00015781526,0.00033970003,0.0000019932356],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024320936,0.00012605487,2.0219183e-7,0.31986478,0.000003339394,5.031535e-7,0.00008848143,3.9024727e-8,0.00002480904,0.00052635185,0.00007282228,0.6792683],"study_design_scores_gemma":[0.0003518037,0.0015763042,1.5818671e-7,0.58879805,0.00038126568,0.000067919435,0.00014838642,0.0005610685,0.000039841005,0.0018315974,0.4058515,0.00039209324],"about_ca_topic_score_codex":0.00000475226,"about_ca_topic_score_gemma":0.0000016776708,"teacher_disagreement_score":0.6788762,"about_ca_system_score_codex":0.000088671426,"about_ca_system_score_gemma":0.0001424902,"threshold_uncertainty_score":0.97800916},"labels":[],"label_agreement":null},{"id":"W2259069974","doi":"10.1080/10408398.2014.960909","title":"Potential impacts of bioprocessing of sweet potato: Review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":159,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"","keywords":"Ipomoea; Bioprocess; Agronomy; Biology; Food science; Biotechnology; Horticulture","score_opus":0.07220202482365222,"score_gpt":0.4093519368419662,"score_spread":0.33714991201831396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2259069974","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":[0.000053159292,0.9969673,0.000025073501,0.00035703593,0.00058644905,0.0018264326,0.00007515734,0.0000198821,0.00008949124],"genre_scores_gemma":[0.0006998184,0.9967866,0.0021500199,0.00016153313,0.00008764633,0.000072139446,0.000017254666,0.000024464696,5.5523367e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9955709,0.00038341928,0.0021128233,0.00072392536,0.00063152274,0.00057742395],"domain_scores_gemma":[0.9975782,0.00018027217,0.00070513616,0.0006016673,0.0007256909,0.00020903177],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.005387067,0.00041051113,0.003552,0.0008063099,0.000083662446,0.00004044249,0.0007746456,0.00044640157,0.000014851724],"category_scores_gemma":[0.012470989,0.00032287338,0.0003180158,0.0033292198,0.0026769096,0.0003822455,0.00025029317,0.0005811547,0.000011339839],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009701756,0.00016028501,1.8832007e-7,0.2665153,0.0000033880062,0.0000019475754,0.000012004223,1.1969685e-9,0.000822694,0.0007625668,0.00045035232,0.73126155],"study_design_scores_gemma":[0.00017406952,0.0006364826,3.5380347e-7,0.32377386,0.00043809158,0.00014608528,0.000009139725,0.0000012061064,0.0010280496,0.0020775418,0.6714617,0.00025343528],"about_ca_topic_score_codex":0.000005326522,"about_ca_topic_score_gemma":0.000002068786,"teacher_disagreement_score":0.7310081,"about_ca_system_score_codex":0.00017000987,"about_ca_system_score_gemma":0.00033455546,"threshold_uncertainty_score":0.99992234},"labels":[],"label_agreement":null},{"id":"W2336342501","doi":"10.1080/10408398.2013.842887","title":"The Role of Dietary Cholesterol in Lipoprotein Metabolism and Related Metabolic Abnormalities: A Mini-review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Cholesterol and Lipid Metabolism","field":"Medicine","cited_by":98,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Cholesterol; Internal medicine; Endocrinology; Dietary Cholesterol; Lipoprotein; Metabolism; Reverse cholesterol transport; High-density lipoprotein; Chemistry; Biology; Medicine","score_opus":0.06216193395937062,"score_gpt":0.37066754690951653,"score_spread":0.3085056129501459,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2336342501","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":[0.00029776158,0.9945366,2.868843e-7,0.0006890994,0.000220891,0.0036991953,0.000031760937,0.000012610386,0.0005118341],"genre_scores_gemma":[0.0003859747,0.9979573,0.00013866568,0.000321273,0.00014972297,0.0009786767,0.000018471983,0.000025283072,0.000024659028],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9951661,0.00069291465,0.002035703,0.00072964246,0.00077382015,0.000601826],"domain_scores_gemma":[0.99796456,0.00036220867,0.00031595354,0.00064067036,0.00031936218,0.0003972347],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0074919215,0.00047934733,0.0037915984,0.00050618174,0.0001269563,0.00007707303,0.00037829578,0.00026103132,0.0000082604365],"category_scores_gemma":[0.004208619,0.00029141348,0.00030198935,0.0019380574,0.001680996,0.0004548672,0.0002101044,0.0008230625,0.000009668982],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013987265,0.00017954467,0.0000029832045,0.04739427,0.000012623896,0.0000042787938,0.000110195964,9.032823e-10,0.00000813632,0.0025069178,0.000055365774,0.9497117],"study_design_scores_gemma":[0.0006319965,0.00019521563,0.00012358668,0.12528057,0.00074122846,0.00025493166,0.000091628324,0.000004845251,0.000007428067,0.0017299833,0.8707108,0.00022781607],"about_ca_topic_score_codex":0.00002764833,"about_ca_topic_score_gemma":0.000020199104,"teacher_disagreement_score":0.9494839,"about_ca_system_score_codex":0.00006274051,"about_ca_system_score_gemma":0.00041997267,"threshold_uncertainty_score":0.9999538},"labels":[],"label_agreement":null},{"id":"W2365616952","doi":"10.1080/10408398.2012.724479","title":"Potato Production, Usage, and Nutrition—A Review","year":2014,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":380,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Acrylamide; Nutrient; Food science; Micronutrient; Dietary fiber; Food processing; Chemistry; Biotechnology; Biology","score_opus":0.12629606325477294,"score_gpt":0.3933531965908706,"score_spread":0.26705713333609765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2365616952","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":[0.00012445098,0.99358815,8.490713e-7,0.0027046446,0.00013963917,0.0031169332,0.000056432524,0.000029649986,0.00023925341],"genre_scores_gemma":[0.00008500408,0.9977558,0.00013631507,0.00041273798,0.0003624797,0.0011401784,0.00007957082,0.0000026576147,0.000025225805],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99575937,0.00067441136,0.0009863854,0.0011600616,0.000727459,0.00069230754],"domain_scores_gemma":[0.99811566,0.0008300645,0.00015895115,0.00018543597,0.00031261277,0.00039730518],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0053685713,0.0003947044,0.0017763249,0.00013643305,0.00043633598,0.00023961236,0.0005413173,0.00020297614,0.000063751395],"category_scores_gemma":[0.0076998803,0.00016475249,0.00018248252,0.0022765093,0.0011946067,0.0005056666,0.00022098506,0.00055682106,0.000069207905],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000026275552,0.0001621487,0.0000016447572,0.07303863,0.0000018549327,0.0000040251584,0.00000294589,1.3607165e-10,0.000051850748,0.00093145436,0.0036219058,0.9221809],"study_design_scores_gemma":[0.00005460038,0.00036786924,0.000013811945,0.13865083,0.000065881126,0.00023238435,0.0000074141462,9.599031e-7,0.00000639302,0.0011647011,0.85913736,0.00029781408],"about_ca_topic_score_codex":0.000008245443,"about_ca_topic_score_gemma":0.000046259687,"teacher_disagreement_score":0.9218831,"about_ca_system_score_codex":0.00010468294,"about_ca_system_score_gemma":0.00007303073,"threshold_uncertainty_score":0.9218032},"labels":[],"label_agreement":null},{"id":"W2468797166","doi":"10.1080/10408398.2016.1152229","title":"A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health","year":2016,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":149,"is_retracted":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":"Umami; Taste; Taste receptor; Single-nucleotide polymorphism; Nutrigenomics; Food choice; Biology; Food science; Medicine; Genetics; Genotype; Gene","score_opus":0.11591936315903634,"score_gpt":0.4055903610440625,"score_spread":0.28967099788502615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2468797166","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":[0.00008695203,0.99393356,0.0000064310893,0.0045821816,0.000108042885,0.0011690512,0.000064055275,0.000013276588,0.000036449746],"genre_scores_gemma":[0.0008875895,0.99752754,0.0007965836,0.0006211168,0.000078451805,0.000054498458,0.000019909812,0.000013126867,0.0000011762212],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99669385,0.00061043486,0.0014507339,0.0005081075,0.00036941803,0.00036744523],"domain_scores_gemma":[0.99850625,0.00044238893,0.00048587812,0.0003132533,0.00012933787,0.00012290242],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0042630727,0.00023688847,0.0018319321,0.00024296723,0.00018949315,0.000051582887,0.00028736074,0.00016220048,0.000003814893],"category_scores_gemma":[0.0037431163,0.00014590094,0.00022994558,0.0015614323,0.00076132343,0.00017230988,0.0001444295,0.00037748046,0.0000010937774],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[5.708652e-7,0.00009875473,0.000109282155,0.031649932,0.000001949553,1.416977e-7,0.000019511952,4.271331e-11,0.00006351796,0.00019949705,0.00084145315,0.9670154],"study_design_scores_gemma":[0.000073450334,0.00020913132,0.00008573786,0.67185146,0.00014399596,0.000004602784,0.0000045166207,3.596696e-7,0.00009801431,0.0011048311,0.3262275,0.00019643288],"about_ca_topic_score_codex":0.000031857424,"about_ca_topic_score_gemma":0.000016881404,"teacher_disagreement_score":0.9668189,"about_ca_system_score_codex":0.00039096773,"about_ca_system_score_gemma":0.00008900613,"threshold_uncertainty_score":0.5949667},"labels":[],"label_agreement":null},{"id":"W2476883718","doi":"10.1080/10408398.2016.1196646","title":"Dietary fats and F<sub>2</sub>-isoprostanes: A review of the clinical evidence","year":2016,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Oxidative stress; Isoprostanes; Polyunsaturated fatty acid; Isoprostane; Endocrinology; Arachidonic acid; Internal medicine; Chemistry; Physiology; Food science; Medicine; Lipid peroxidation; Fatty acid; Biochemistry; Enzyme","score_opus":0.2377319033703157,"score_gpt":0.47540344039111493,"score_spread":0.23767153702079924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2476883718","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":[0.00032319006,0.9951624,0.000018056018,0.001557555,0.00017081593,0.0026448446,0.00003330273,0.000007862198,0.00008195782],"genre_scores_gemma":[0.00089125475,0.99803686,0.00012989636,0.0006098468,0.00013316178,0.00018148599,0.0000030000929,0.000011849529,0.0000026336597],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9961999,0.0007256634,0.001384433,0.0007312881,0.00061536353,0.00034333716],"domain_scores_gemma":[0.996711,0.0018432076,0.00034267234,0.000532096,0.00034247042,0.00022852274],"candidate_categories":["metaresearch","sts"],"consensus_categories":[],"category_scores_codex":[0.0048300433,0.00031269793,0.002409125,0.00015618703,0.00015048045,0.000028057544,0.00029858248,0.00020769866,0.000007782003],"category_scores_gemma":[0.02325455,0.0001621631,0.00041799317,0.0010691455,0.0036420587,0.00046250323,0.0002491811,0.00058527716,0.0000098700475],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012255709,0.00013165138,0.000018561035,0.25108826,0.0000053702584,0.000004890829,0.000004908566,1.6228227e-11,0.0001426223,0.00035933,0.00019031056,0.7480418],"study_design_scores_gemma":[0.0001583475,0.00050512713,0.00017952542,0.7517519,0.00036080688,0.00013645578,0.0000068095273,3.2823434e-7,0.00017948802,0.0003920506,0.24616721,0.00016192952],"about_ca_topic_score_codex":7.3349565e-7,"about_ca_topic_score_gemma":0.000002575742,"teacher_disagreement_score":0.7478799,"about_ca_system_score_codex":0.00007666301,"about_ca_system_score_gemma":0.00043666808,"threshold_uncertainty_score":0.99906945},"labels":[],"label_agreement":null},{"id":"W2484033554","doi":"10.1080/10408398.2016.1194256","title":"Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review","year":2016,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":318,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Preservative; Food spoilage; Antimicrobial; Food science; Food Preservatives; Shelf life; Food industry; Food preservation; Lipid oxidation; Antioxidant; Chemistry; Biotechnology; Biology; Bacteria; Biochemistry","score_opus":0.052654148524052924,"score_gpt":0.3669851099905998,"score_spread":0.3143309614665469,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2484033554","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":[0.0035134088,0.9913582,0.0000019202673,0.000820901,0.00046367274,0.00346134,0.000035040724,0.000028848619,0.0003166363],"genre_scores_gemma":[0.0017218334,0.996517,0.00063813874,0.00069229543,0.0001016461,0.00024653974,0.000011449782,0.00003192925,0.000039168863],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.9949803,0.0005664714,0.0013762456,0.0015954374,0.0006014392,0.0008801257],"domain_scores_gemma":[0.9983318,0.00034064084,0.00027543414,0.00052433176,0.00022865349,0.00029915676],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0036122743,0.00060140784,0.0023320983,0.00057203067,0.0002569677,0.00035259008,0.00055876083,0.00020955573,0.000046147437],"category_scores_gemma":[0.004215097,0.00042580868,0.00012306873,0.0015755061,0.0013060621,0.0012058341,0.00043699003,0.00047788245,0.00028608082],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029665835,0.00044990613,0.000027964017,0.47834858,0.000009570917,0.0001230188,0.00009302931,3.3176213e-9,0.04800254,0.0034090253,0.0021375052,0.4673692],"study_design_scores_gemma":[0.00031628896,0.00018342712,0.000009527048,0.3620214,0.00011401979,0.0006181894,0.000009078984,4.812262e-7,0.0016144548,0.00047409342,0.63416106,0.0004780233],"about_ca_topic_score_codex":0.000011621561,"about_ca_topic_score_gemma":0.0000052542377,"teacher_disagreement_score":0.6320235,"about_ca_system_score_codex":0.00015977949,"about_ca_system_score_gemma":0.0002706085,"threshold_uncertainty_score":0.9998194},"labels":[],"label_agreement":null},{"id":"W2589073052","doi":"10.1080/10408398.2016.1247252","title":"Caffeine intake and its sources: A review of national representative studies","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Coffee research and impacts","field":"Medicine","cited_by":189,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Caffeine; Limiting; Environmental health; Medicine; Food intake; Toxicology; Biology; Internal medicine","score_opus":0.5192300983160621,"score_gpt":0.5874605642700015,"score_spread":0.06823046595393933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2589073052","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":[0.000027282218,0.9956789,0.0000010237417,0.0014045185,0.000046931826,0.00231243,0.000041841507,0.000004976191,0.00048212236],"genre_scores_gemma":[0.00016752955,0.9990069,0.000109963505,0.00024113843,0.0001063184,0.00031764538,0.00001552972,0.00000861044,0.000026317643],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971668,0.00026213584,0.00082928303,0.0005127574,0.00089509884,0.00033389055],"domain_scores_gemma":[0.99719554,0.00079072587,0.00023653971,0.00028424224,0.0011684569,0.00032449534],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.004626905,0.00023455966,0.0022907348,0.0004095646,0.0001666563,0.00004589298,0.00020075579,0.00008640845,0.000015992946],"category_scores_gemma":[0.07795627,0.00015548826,0.00016849405,0.0006858219,0.0015419609,0.00035714748,0.00020815003,0.0003586494,0.0000069890775],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009242253,0.00011157375,0.0000011698501,0.47999793,0.000018432378,0.000009627699,0.000042014664,9.417042e-11,0.000006413243,0.0009223854,0.0016424857,0.51723874],"study_design_scores_gemma":[0.0002047441,0.0005599623,0.0000072057373,0.45298305,0.00013374732,0.00013047433,0.000029776378,0.0000012786822,0.000010588799,0.00043550177,0.54540926,0.00009441972],"about_ca_topic_score_codex":0.0000017580705,"about_ca_topic_score_gemma":0.0000027890953,"teacher_disagreement_score":0.54376674,"about_ca_system_score_codex":0.00016273667,"about_ca_system_score_gemma":0.00071654224,"threshold_uncertainty_score":0.9298105},"labels":[],"label_agreement":null},{"id":"W2601790610","doi":"10.1080/10408398.2017.1287660","title":"Thermodynamics, transport phenomena, and electrochemistry of external field-assisted nonthermal food technologies","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Electrohydrodynamics and Fluid Dynamics","field":"Engineering","cited_by":154,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Biochemical engineering; Emerging technologies; Bioprocess; Nanotechnology; Food industry; Food products; Computer science; Data science; Chemistry; Materials science; Engineering; Food science","score_opus":0.03882503360441983,"score_gpt":0.3148735987466849,"score_spread":0.27604856514226506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2601790610","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":[0.0014199036,0.9962722,0.0011014624,0.000026283273,0.00007181748,0.0005443865,0.000039390423,0.000052263447,0.00047230782],"genre_scores_gemma":[0.060068585,0.93925244,0.00046520733,0.0000055857017,0.00003183238,0.00014201996,0.000010932338,0.000021428601,0.000001993347],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982465,0.00002406069,0.0006594004,0.0004211017,0.00022303929,0.000425898],"domain_scores_gemma":[0.9992469,0.00011404002,0.00009903011,0.00039033624,0.00007185897,0.00007785117],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00061945285,0.00032029182,0.001236077,0.00024026616,0.000118591575,0.00006328116,0.0004923483,0.00031351316,0.000001745889],"category_scores_gemma":[0.00035101254,0.00027773375,0.00013944821,0.00033402626,0.0006618292,0.00020569353,0.000058218142,0.00050939486,4.8230464e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000033394576,0.00005917316,0.0000020530856,0.024339197,0.000009692068,0.0000037155928,0.000011514843,1.2644418e-7,0.0020546345,0.00391784,0.0000020843838,0.9695966],"study_design_scores_gemma":[0.0028167304,0.0075206035,0.00013729066,0.3173235,0.001989318,0.0012196399,0.00019307579,0.05486616,0.0037077698,0.04160434,0.5621772,0.0064444235],"about_ca_topic_score_codex":0.0000013717907,"about_ca_topic_score_gemma":0.000017981882,"teacher_disagreement_score":0.9631522,"about_ca_system_score_codex":0.00011830536,"about_ca_system_score_gemma":0.00008185961,"threshold_uncertainty_score":0.99996746},"labels":[],"label_agreement":null},{"id":"W2605444366","doi":"10.1080/10408398.2017.1304358","title":"Metabolic effects of aspartame in adulthood: A systematic review and meta-analysis of randomized clinical trials","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":41,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Aspartame; Medicine; Confidence interval; Meta-analysis; Internal medicine; Randomized controlled trial; Obesity; Body mass index; Endocrinology; Food science; Chemistry","score_opus":0.35163344774962146,"score_gpt":0.5344087475826146,"score_spread":0.18277529983299312,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605444366","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":[0.000008240954,0.9919247,0.000049311962,0.00036889693,0.000052882773,0.0075425976,0.000029313209,0.000008520859,0.000015533771],"genre_scores_gemma":[0.00094332144,0.99677366,0.0009587101,0.00023923241,0.000017834089,0.0010427617,0.000011976525,0.00001135678,0.0000011758518],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9765907,0.013966854,0.007669138,0.0008450402,0.000608529,0.0003197475],"domain_scores_gemma":[0.97972256,0.015742317,0.0029156685,0.0009813573,0.0004496559,0.00018845458],"candidate_categories":["metaresearch","metaepi_narrow","metaepi_broad"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.08393574,0.00044588296,0.045517303,0.001188274,0.000076309174,0.00008326166,0.00051427115,0.00035664308,0.000006279018],"category_scores_gemma":[0.24944842,0.00025017772,0.005650846,0.0023094758,0.0022075572,0.00019621324,0.00012814596,0.00046431922,7.8276236e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010251113,0.00026267042,1.7504846e-7,0.9626259,0.0050203647,0.0000015043457,0.000015707592,7.6476875e-10,0.0000061594487,0.0013403503,0.000026909589,0.030597698],"study_design_scores_gemma":[0.0017870651,0.0001315934,3.0684464e-7,0.3001353,0.69374907,0.000004317978,0.0000025464767,0.000025008638,0.000049493294,0.0013842933,0.0025193074,0.00021166481],"about_ca_topic_score_codex":0.000013082821,"about_ca_topic_score_gemma":0.000009406736,"teacher_disagreement_score":0.68872875,"about_ca_system_score_codex":0.0000323986,"about_ca_system_score_gemma":0.000060984,"threshold_uncertainty_score":0.99999505},"labels":[],"label_agreement":null},{"id":"W2611759138","doi":"10.1080/10408398.2017.1325835","title":"Linear and nonlinear rheological behavior of fat crystal networks","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rheology; Mesoscopic physics; Thixotropy; Viscoelasticity; Nonlinear system; Biological system; Elasticity (physics); Materials science; Softening; Nanotechnology; Composite material; Physics; Condensed matter physics","score_opus":0.1471536652165409,"score_gpt":0.38248443408068716,"score_spread":0.23533076886414625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2611759138","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":[0.0023709587,0.9967769,0.0000027744045,0.00008340285,0.00005614802,0.0005091944,0.00006078261,0.000009146277,0.00013071907],"genre_scores_gemma":[0.010461249,0.98884404,0.00021862808,0.00002341624,0.00025859434,0.0001273299,0.000056896813,0.0000011776074,0.000008673466],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979034,0.00012419368,0.00071011786,0.0006146043,0.00028752768,0.0003601511],"domain_scores_gemma":[0.9989554,0.0003453642,0.00020965647,0.00014491746,0.00013896317,0.0002056844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001177337,0.00027036545,0.0014084957,0.000043750613,0.0003192755,0.00010942699,0.00047729886,0.00033101975,0.00003147332],"category_scores_gemma":[0.0015049947,0.000108084954,0.0002513848,0.0005652079,0.0017964115,0.00022169082,0.00022806576,0.00036327832,0.0000020963282],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000004849651,0.00019544856,0.000018981706,0.00289376,0.0000033962053,0.000005951145,0.0000028529976,6.1913457e-9,0.00026548866,0.0002384666,0.000024205627,0.9963466],"study_design_scores_gemma":[0.00011482528,0.0008508052,0.000060508195,0.013294822,0.00033880604,0.000063409585,0.000028909903,0.00010131911,0.000049379156,0.00025769128,0.98441243,0.00042711743],"about_ca_topic_score_codex":0.0000061826477,"about_ca_topic_score_gemma":0.00001912607,"teacher_disagreement_score":0.99591947,"about_ca_system_score_codex":0.000025853726,"about_ca_system_score_gemma":0.000020572661,"threshold_uncertainty_score":0.6618953},"labels":[],"label_agreement":null},{"id":"W2625050666","doi":"10.1080/10408398.2017.1319795","title":"Current trends and perspectives of bioactive peptides","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":164,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Biotechnology; Business; Human health; Risk analysis (engineering); Biochemical engineering; Biology; Medicine; Environmental health; Engineering","score_opus":0.134751796193196,"score_gpt":0.4277471683670264,"score_spread":0.2929953721738304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2625050666","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":[0.00049472257,0.99862665,0.000013959765,0.000073175084,0.000052831718,0.00043921274,0.000053968695,0.000002133432,0.00024335172],"genre_scores_gemma":[0.021644462,0.977835,0.00018191579,0.0000058796545,0.00012132785,0.0001787571,0.00001741027,0.000008542617,0.000006726106],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99828917,0.00014649036,0.00043333645,0.00068303023,0.00019988653,0.00024807217],"domain_scores_gemma":[0.99910945,0.000048837024,0.00020993245,0.0003382736,0.00018041716,0.00011311909],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010762272,0.00025230713,0.00097365835,0.00029859858,0.00016793452,0.0000786434,0.00028781846,0.00014938717,0.0000028820832],"category_scores_gemma":[0.001950324,0.00018614049,0.00019375245,0.00029512832,0.0022164101,0.000030538315,0.00021026153,0.00018630711,9.767597e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007910831,0.0001433468,0.000004336544,0.0053575584,0.000008944243,4.452332e-7,0.000023997542,6.186314e-10,0.00064113655,0.00070137304,0.00003631759,0.99307466],"study_design_scores_gemma":[0.00015722658,0.00072243717,0.000052001684,0.01570964,0.00012058664,0.000020572417,0.00006999651,0.0000013500047,0.0008325226,0.0003870179,0.9816463,0.0002803487],"about_ca_topic_score_codex":0.0000029822997,"about_ca_topic_score_gemma":0.000007553396,"teacher_disagreement_score":0.9927943,"about_ca_system_score_codex":0.00003625485,"about_ca_system_score_gemma":0.000119313976,"threshold_uncertainty_score":0.81664556},"labels":[],"label_agreement":null},{"id":"W2761049915","doi":"10.1080/10408398.2017.1389691","title":"Effect of pre-harvest and post-harvest conditions on the fruit allergenicity: A review","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"China Scholarship Council","keywords":"Ripening; Allergy; Food science; Allergen; Food allergy; Food allergens; Horticulture; Biology; Biotechnology; Medicine; Immunology","score_opus":0.12864526781450356,"score_gpt":0.4631175340388136,"score_spread":0.33447226622431003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2761049915","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":[0.00035382307,0.9919008,5.7172264e-7,0.0027179332,0.00007558851,0.003988464,0.000086248474,0.000008895225,0.0008676713],"genre_scores_gemma":[0.0020349375,0.99630845,0.000013873107,0.00053090404,0.000088498324,0.00090746104,0.000045820692,0.00001686445,0.00005320582],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99650586,0.0008565397,0.0008474473,0.00065679726,0.00070124125,0.00043211345],"domain_scores_gemma":[0.99671036,0.0016925992,0.00021247863,0.00076531165,0.00031117574,0.0003080997],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.006342637,0.00036357198,0.0022180893,0.0003370811,0.00044584318,0.00011132926,0.00046620448,0.00018537739,0.000076655815],"category_scores_gemma":[0.021976463,0.00020107366,0.0003584831,0.00070264644,0.0025935364,0.00027540632,0.00018113213,0.0008007807,0.000029821758],"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":[0.000042037595,0.0002456661,0.0000012573586,0.26074296,0.000023521787,0.000014266018,0.000010192679,7.410222e-10,0.00002265815,0.0062873354,0.0011343266,0.7314758],"study_design_scores_gemma":[0.00025118046,0.0041342643,0.00006453856,0.26246262,0.00014611345,0.00009775789,0.0000034754903,0.0000012201363,0.000022358225,0.00014784858,0.7325132,0.00015546294],"about_ca_topic_score_codex":0.0000074674017,"about_ca_topic_score_gemma":0.000017924227,"teacher_disagreement_score":0.73137885,"about_ca_system_score_codex":0.00006782728,"about_ca_system_score_gemma":0.00031793403,"threshold_uncertainty_score":0.98626184},"labels":[],"label_agreement":null},{"id":"W2762560603","doi":"10.1080/10408398.2017.1391169","title":"Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants","year":2017,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":55,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton; McGill University","funders":"","keywords":"Nutraceutical; Micronutrient; Chemistry; Functional food; Food science; Biotechnology; Biology; Organic chemistry","score_opus":0.24724199046065,"score_gpt":0.4081865397902517,"score_spread":0.1609445493296017,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2762560603","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":[0.009105929,0.989032,0.0000018327086,0.00006374747,0.000059538103,0.00048236136,0.00007498567,0.00000576649,0.0011738832],"genre_scores_gemma":[0.10774792,0.89197075,0.00008785736,0.000026116459,0.00003006084,0.000119361604,0.00000803911,0.000004804417,0.000005078903],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99871784,0.000051284107,0.00044763088,0.00033800543,0.0002173961,0.00022786856],"domain_scores_gemma":[0.9994006,0.00010649972,0.00013133585,0.00019025255,0.00007812126,0.00009319894],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044185776,0.00018952476,0.0011700302,0.00030143437,0.00009921642,0.00006515034,0.00012500217,0.0000938298,0.000003183282],"category_scores_gemma":[0.00062932837,0.00012481525,0.00005399362,0.00024233782,0.001551393,0.00033138992,0.000063964086,0.00039477358,0.0000017651449],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007550553,0.00076055335,0.00024543083,0.09203272,0.000024822566,0.000009112485,0.00014232288,3.9012895e-9,0.0009252148,0.0012189712,0.00007073908,0.9044946],"study_design_scores_gemma":[0.00066099636,0.00060664734,0.000032829706,0.3182593,0.00014815404,0.00029042433,0.000077947865,0.000006375636,0.00032797246,0.00021167309,0.67910296,0.00027474848],"about_ca_topic_score_codex":0.0000062657487,"about_ca_topic_score_gemma":0.000022449087,"teacher_disagreement_score":0.90421987,"about_ca_system_score_codex":0.000051453117,"about_ca_system_score_gemma":0.00019628144,"threshold_uncertainty_score":0.5716172},"labels":[],"label_agreement":null},{"id":"W2782885253","doi":"10.1080/10408398.2017.1420624","title":"Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":157,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Western University","funders":"National Key Research and Development Program of China; Ministry of Food and Drug Safety","keywords":"Process engineering; Microwave; Environmental science; Capital cost; Microwave heating; Freeze-drying; Unit operation; Biochemical engineering; Computer science; Engineering; Chemistry","score_opus":0.11071156959534359,"score_gpt":0.347349748372825,"score_spread":0.23663817877748142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782885253","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":[0.006865629,0.99143666,0.0000017656661,0.000228637,0.000114854905,0.0012339021,0.00004306526,0.000010444183,0.00006505647],"genre_scores_gemma":[0.004391778,0.9946654,0.00046322358,0.00018254195,0.00004143244,0.0001994379,0.00005098817,0.000002395506,0.0000027902026],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99679804,0.00031609682,0.0011870892,0.0007853113,0.0004258748,0.0004876111],"domain_scores_gemma":[0.998901,0.00036665858,0.0002222207,0.000109145825,0.00022790334,0.00017305957],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032636456,0.0003174295,0.0015102194,0.0001052952,0.00018250867,0.00007634321,0.00035334766,0.00019079463,0.000008935231],"category_scores_gemma":[0.0023293956,0.00014351006,0.000099517536,0.0017681865,0.0005727732,0.00014592249,0.00019546914,0.0002724926,0.0000050337185],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000027609392,0.0001638977,0.0000045785837,0.021211406,0.0000021666417,0.000001406197,0.000009423703,4.384122e-9,0.00061764976,0.00009083731,0.00021452243,0.97768134],"study_design_scores_gemma":[0.00013882072,0.0003011793,0.00006733827,0.22979878,0.00006893874,0.000024188748,0.000015075013,0.0000055091377,0.0001273355,0.00013137955,0.76898557,0.00033585986],"about_ca_topic_score_codex":0.000025870928,"about_ca_topic_score_gemma":0.00008416075,"teacher_disagreement_score":0.97734547,"about_ca_system_score_codex":0.000118977645,"about_ca_system_score_gemma":0.0000784144,"threshold_uncertainty_score":0.585217},"labels":[],"label_agreement":null},{"id":"W2789330017","doi":"10.1080/10408398.2018.1436038","title":"Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":148,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Ministeriet for Fø devarer, Landbrug og Fiskeri","keywords":"Gelatin; Functional food; Bioavailability; Chemistry; Biotechnology; Food industry; Biochemistry; Pharmacology; Food science; Biology","score_opus":0.11402347125524351,"score_gpt":0.3682763077632153,"score_spread":0.2542528365079718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789330017","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":[0.0060555344,0.9922861,0.000013140405,0.00018942868,0.000040738887,0.0010165621,0.0002947461,0.0000022432166,0.00010153389],"genre_scores_gemma":[0.025721746,0.97334194,0.0004730636,0.000013453474,0.00010724272,0.00021815482,0.00011082375,0.000010347373,0.0000032075895],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99800426,0.00024217134,0.0005893906,0.0007347937,0.00023382099,0.00019554434],"domain_scores_gemma":[0.9988733,0.000106701125,0.00029019013,0.00026050955,0.00038926842,0.00008003013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009766788,0.0002372967,0.00093504065,0.00013555758,0.00006369618,0.000035374076,0.00022658282,0.00021174109,0.0000031570958],"category_scores_gemma":[0.003391522,0.0001880091,0.00009723402,0.00040308814,0.0012630551,0.00007207404,0.00014370309,0.00007046555,0.0000015963792],"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":[0.00021310634,0.00079176656,0.00000290518,0.04035002,0.00007272496,0.0000010332359,0.00014893702,3.4782728e-9,0.1860528,0.00076980755,0.00040931586,0.7711876],"study_design_scores_gemma":[0.0003032557,0.0037558498,0.0000037050274,0.01708388,0.00019259745,0.000007423359,0.0001746764,0.0000013730145,0.16536589,0.0014326834,0.8113319,0.00034674877],"about_ca_topic_score_codex":0.000018109828,"about_ca_topic_score_gemma":0.000022129148,"teacher_disagreement_score":0.8109226,"about_ca_system_score_codex":0.000025791735,"about_ca_system_score_gemma":0.0001688213,"threshold_uncertainty_score":0.7666788},"labels":[],"label_agreement":null},{"id":"W2789400779","doi":"10.1080/10408398.2017.1422111","title":"Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Morinda citrifolia extract uses","field":"Medicine","cited_by":280,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Phytochemical; Health benefits; Antioxidant; Human health; Proanthocyanidin; Carotenoid; Traditional medicine; Bioavailability; Polyphenol; Food science; Biotechnology; Chemistry; Biology; Medicine; Biochemistry; Pharmacology; Environmental health","score_opus":0.15326279227461315,"score_gpt":0.45286938175014024,"score_spread":0.2996065894755271,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2789400779","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":[0.00008230216,0.9914973,0.000011069743,0.0014815966,0.00018223375,0.006606053,0.000027289807,0.00003587637,0.00007628205],"genre_scores_gemma":[0.000061006354,0.9948408,0.0011494185,0.0028828958,0.00026091002,0.0007383232,0.000030701547,0.000031423435,0.000004549944],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9955587,0.0003967041,0.00142532,0.0011647302,0.00070614956,0.0007483891],"domain_scores_gemma":[0.99733305,0.00072518643,0.00024254955,0.0006066198,0.00040882846,0.0006837616],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0028404682,0.0005499169,0.004068919,0.000423692,0.00021581547,0.00008736699,0.0002632166,0.00023509537,0.0000143956695],"category_scores_gemma":[0.0065845735,0.00040567998,0.00026930068,0.0017835491,0.0018593392,0.00025879563,0.00017724342,0.00070061185,0.00003811789],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000004866996,0.0002538148,0.0000013332901,0.4804219,0.000007120741,0.000015621668,0.00001187045,2.7965954e-11,0.000027698929,0.00043615853,0.0034888927,0.51533073],"study_design_scores_gemma":[0.00029433466,0.00090880954,0.000020917227,0.39305437,0.0002408113,0.00045777677,0.0000045595516,6.253812e-7,0.000017501578,0.000077144236,0.60470784,0.00021529394],"about_ca_topic_score_codex":0.000003967965,"about_ca_topic_score_gemma":0.0000014756121,"teacher_disagreement_score":0.60121894,"about_ca_system_score_codex":0.0002997202,"about_ca_system_score_gemma":0.0007193959,"threshold_uncertainty_score":0.9998395},"labels":[],"label_agreement":null},{"id":"W2791254434","doi":"10.1080/10408398.2018.1427044","title":"The effects of ginger intake on weight loss and metabolic profiles among overweight and obese subjects: A systematic review and meta-analysis of randomized controlled trials","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":93,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Medicine; Meta-analysis; Overweight; Internal medicine; Strictly standardized mean difference; Confidence interval; Body mass index; Randomized controlled trial; Weight loss; Glycemic; Pooled variance; Waist; Obesity; Insulin","score_opus":0.220508347082908,"score_gpt":0.5168125857872824,"score_spread":0.2963042387043744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791254434","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":[0.0004101882,0.9827097,0.00000533764,0.000308546,0.00010630919,0.01633445,0.000059837068,0.000006236604,0.000059385897],"genre_scores_gemma":[0.003689508,0.9907241,0.000037671693,0.00020473082,0.000038938615,0.005262317,0.0000060695625,0.000013788802,0.000022865224],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9791092,0.01568208,0.003456021,0.00069165975,0.0005924034,0.0004685862],"domain_scores_gemma":[0.9483673,0.049063798,0.0013497691,0.00041527234,0.0005102137,0.0002936551],"candidate_categories":["metaresearch","metaepi_broad","sts"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.06433806,0.00052339776,0.023899378,0.0008912011,0.00032630275,0.00011297376,0.00034131698,0.0002990461,0.000036735837],"category_scores_gemma":[0.07718084,0.00023652623,0.001916043,0.0016748848,0.0047266097,0.00020487029,0.00016529644,0.00065211835,0.0000013799066],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0012885082,0.0002465373,0.0000037560658,0.96304595,0.022484383,0.0000052830924,0.000113652066,3.90953e-9,0.000015977526,0.006963433,0.00006668107,0.005765806],"study_design_scores_gemma":[0.016960712,0.00042965438,0.0000032070145,0.1097967,0.8563867,0.00002366262,0.000016761172,0.00006231468,0.00015456308,0.00093806034,0.014879261,0.0003483723],"about_ca_topic_score_codex":0.0000035013252,"about_ca_topic_score_gemma":0.0000055460027,"teacher_disagreement_score":0.85324925,"about_ca_system_score_codex":0.000031077107,"about_ca_system_score_gemma":0.00012081279,"threshold_uncertainty_score":0.99798197},"labels":[],"label_agreement":null},{"id":"W2791943196","doi":"10.1080/10408398.2018.1429382","title":"The effects of early life polyunsaturated fatty acids and ruminant trans fatty acids on allergic diseases: A systematic review and meta-analysis","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Natural Science Foundation of Guangdong Province; National Natural Science Foundation of China","keywords":"Polyunsaturated fatty acid; Ruminant; Meta-analysis; Food science; Chemistry; Fatty acid; Biochemistry; Medicine; Biology; Internal medicine","score_opus":0.09805738192391913,"score_gpt":0.407129894502757,"score_spread":0.30907251257883783,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791943196","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":[0.00006889242,0.99073386,0.000042277097,0.0019357882,0.00008572948,0.0069969315,0.00011075335,0.000015139792,0.00001059972],"genre_scores_gemma":[0.0021005133,0.995818,0.0001233077,0.0005623693,0.000036074773,0.0013189188,0.000016213899,0.000021266376,0.0000032922835],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9929028,0.0025131179,0.0018026878,0.0009921311,0.0009962835,0.00079295144],"domain_scores_gemma":[0.99483,0.0028817132,0.00039606474,0.00078901765,0.00037165868,0.000731542],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0054549025,0.00056658994,0.006360818,0.0005589105,0.0006907974,0.00030670836,0.00056301017,0.00022377979,0.000007337328],"category_scores_gemma":[0.013657405,0.00029345526,0.0009675736,0.0029727838,0.0026177452,0.0003511682,0.0001051817,0.0006091404,0.000006612028],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004020972,0.00018517254,0.0000016503454,0.9890357,0.0011563879,0.0000048983165,0.00005716989,1.0834921e-9,0.0000068986033,0.00041638382,0.000084359315,0.009011142],"study_design_scores_gemma":[0.00067555904,0.0057409354,0.00012793184,0.57130826,0.3931819,0.000050723644,0.00006545595,0.000024756695,0.000052201653,0.00068135,0.027231067,0.0008598668],"about_ca_topic_score_codex":0.000010235307,"about_ca_topic_score_gemma":0.000021887126,"teacher_disagreement_score":0.41772747,"about_ca_system_score_codex":0.00012023105,"about_ca_system_score_gemma":0.00020164269,"threshold_uncertainty_score":0.9999518},"labels":[],"label_agreement":null},{"id":"W2800408211","doi":"10.1080/10408398.2018.1471446","title":"Connection of inherent structure with nutrient profiles and bioavailability of different co-products and by-products after processing using advanced grading and vibrational molecular spectroscopy","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Brookhaven National Laboratory","keywords":"Molecular spectroscopy; Fourier transform infrared spectroscopy; Bioavailability; Chemistry; Spectroscopy; Molecule; Organic chemistry; Chemical engineering; Bioinformatics; Physics","score_opus":0.04452845306373175,"score_gpt":0.3590530620891788,"score_spread":0.31452460902544704,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2800408211","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":[0.2917837,0.70755213,0.0000908225,0.00003058101,0.000014337116,0.00045784574,0.000059190766,0.00000471278,0.000006687255],"genre_scores_gemma":[0.263553,0.7335265,0.0027769231,0.00000685669,0.000039337618,0.000061993225,0.000023648896,0.000011171008,5.263551e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99782544,0.00006500879,0.00064216263,0.00084720657,0.00036474626,0.00025542796],"domain_scores_gemma":[0.99900734,0.000099745404,0.00029505498,0.00021222276,0.00028062274,0.000104992745],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003848155,0.0003212567,0.0011750234,0.00024585857,0.00012752834,0.00008151214,0.00009911309,0.00013606394,0.000012279306],"category_scores_gemma":[0.0009941036,0.00023030922,0.00003566048,0.00096088834,0.0019720148,0.00030824947,0.00007033909,0.00022071376,4.177115e-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":[0.00022497796,0.00066862104,0.0005449068,0.34590346,0.000050852315,0.000003104166,0.00016055508,2.4565031e-8,0.56905967,0.0010226052,0.000021115478,0.08234013],"study_design_scores_gemma":[0.0005843114,0.00091184716,0.000037298953,0.034526505,0.00070433866,0.000093045586,0.00016009904,0.000043397587,0.95757174,0.002154706,0.0026769273,0.0005357492],"about_ca_topic_score_codex":0.000001952023,"about_ca_topic_score_gemma":0.0000012835575,"teacher_disagreement_score":0.38851213,"about_ca_system_score_codex":0.00010883039,"about_ca_system_score_gemma":0.00012726343,"threshold_uncertainty_score":0.93917376},"labels":[],"label_agreement":null},{"id":"W2908343317","doi":"10.1080/10408398.2018.1523785","title":"Research advances on the formation mechanism of resistant starch type III: A review","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":163,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Resistant starch; Mechanism (biology); Chemistry; Starch; Biochemistry; Food science","score_opus":0.2908920982836001,"score_gpt":0.47745111592668504,"score_spread":0.18655901764308497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908343317","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000011637114,0.99377996,0.0000043225077,0.002168523,0.0003008541,0.0024377273,0.000014638558,0.0000116351275,0.0012706973],"genre_scores_gemma":[0.0015305249,0.9972527,0.00015433994,0.00052630104,0.000093536815,0.00041661572,0.00001017065,0.0000125063525,0.000003277721],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99555284,0.0015156748,0.0010111362,0.0004663756,0.0010257557,0.00042824552],"domain_scores_gemma":[0.99732995,0.001021339,0.00017332427,0.0004986455,0.0008769113,0.00009983983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010166094,0.00022661196,0.0010516555,0.00045135224,0.0004784649,0.00010428764,0.0005769048,0.00011686603,0.0000370464],"category_scores_gemma":[0.0048724436,0.00013012576,0.0001413222,0.0024841551,0.0015053806,0.00044712375,0.0001218658,0.000589054,0.000055897992],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038514726,0.0001489428,4.386349e-9,0.1628837,0.000002453704,9.388561e-7,0.00008968559,1.3124571e-9,0.000029041092,0.03461172,0.0019096904,0.7999387],"study_design_scores_gemma":[0.000063733794,0.0067550014,2.9858175e-8,0.25182018,0.000043341763,0.000010156368,0.00005472696,0.0000053964573,0.00012073154,0.007001471,0.7340099,0.00011533617],"about_ca_topic_score_codex":0.0000030960728,"about_ca_topic_score_gemma":0.000008258831,"teacher_disagreement_score":0.79982334,"about_ca_system_score_codex":0.000201473,"about_ca_system_score_gemma":0.00013627659,"threshold_uncertainty_score":0.5833122},"labels":[],"label_agreement":null},{"id":"W2914823832","doi":"10.1080/10408398.2019.1565281","title":"Mediterranean diet, cardiovascular disease and mortality in diabetes: A systematic review and meta-analysis of prospective cohort studies and randomized clinical trials","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":296,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; University of Saskatchewan; St. Michael's Hospital","funders":"Canadian Institutes of Health Research","keywords":"Medicine; Relative risk; Meta-analysis; Internal medicine; Prospective cohort study; Incidence (geometry); Mediterranean diet; Cohort study; Diabetes mellitus; Stroke (engine); Confidence interval; Randomized controlled trial; Type 2 diabetes; Endocrinology","score_opus":0.43040282625744686,"score_gpt":0.5242457610627155,"score_spread":0.09384293480526862,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914823832","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":[0.000166021,0.98106563,0.000004635017,0.00038067126,0.0000497608,0.018167904,0.00014703069,0.0000054987977,0.000012849257],"genre_scores_gemma":[0.0011225655,0.9932092,0.000087531385,0.00028842097,0.000041725943,0.005210897,0.000026833124,0.00001081148,0.0000020061225],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9890092,0.004755674,0.004008217,0.0011054709,0.0008124147,0.00030900497],"domain_scores_gemma":[0.9896942,0.008279985,0.00060264976,0.00057152694,0.000505147,0.00034651425],"candidate_categories":["metaresearch","metaepi_narrow","metaepi_broad","sts"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.05962344,0.00046902912,0.032553207,0.00048324835,0.00009469793,0.000045378485,0.00011260748,0.00014206379,0.000005352936],"category_scores_gemma":[0.084134586,0.0002591592,0.0030380893,0.0014664368,0.0027503597,0.00018254005,0.00019188072,0.00033324587,5.4546297e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002651233,0.00020372472,0.00016610746,0.9410534,0.05608632,0.000008468039,0.000019291487,3.6949723e-9,2.9033835e-8,0.00042213144,0.000022108432,0.0017532737],"study_design_scores_gemma":[0.00520659,0.00031520048,0.00018501143,0.20115589,0.7906066,0.00000586031,0.000038794187,0.000012137674,3.831004e-8,0.00090881897,0.0013467354,0.00021827767],"about_ca_topic_score_codex":0.0000059452937,"about_ca_topic_score_gemma":0.000006510138,"teacher_disagreement_score":0.73989755,"about_ca_system_score_codex":0.000079851736,"about_ca_system_score_gemma":0.000100168945,"threshold_uncertainty_score":0.99998605},"labels":[],"label_agreement":null},{"id":"W2924113793","doi":"10.1080/10408398.2019.1584873","title":"The safety and effectiveness of commonly-marketed natural supplements for weight loss in populations with obesity: A critical review of the literature from 2006 to 2016","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Pharmacology and Obesity Treatment","field":"Medicine","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Maple Leaf Medical Clinic; York University","funders":"National Institutes of Health","keywords":"Weight loss; Obesity; Medicine; Glucomannan; Nutraceutical; Traditional medicine; Internal medicine","score_opus":0.05260461959736067,"score_gpt":0.41617462981907755,"score_spread":0.36357001022171687,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2924113793","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":[0.0008079778,0.9913095,0.000017981014,0.0015498188,0.00016191165,0.0057036127,0.0004326934,0.000002230404,0.000014250002],"genre_scores_gemma":[0.0061940546,0.99258804,0.00033174423,0.00028088057,0.000026159225,0.00047446517,0.000093524075,0.0000073983306,0.0000037372367],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9975783,0.0007731609,0.00070124486,0.00039167158,0.00029088443,0.00026469346],"domain_scores_gemma":[0.9965653,0.002599026,0.000106175125,0.00031183523,0.00031626827,0.00010139776],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025328905,0.00022087446,0.001490961,0.0001287066,0.00016209164,0.000017828885,0.00020920312,0.000116852505,0.0000043977016],"category_scores_gemma":[0.0032206266,0.00010493709,0.00015357889,0.00091445027,0.0007771793,0.0001302422,0.00010419462,0.00033879402,7.4470756e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011305247,0.0015322525,0.0030812928,0.7375449,0.00007680399,0.000014217424,0.000074080854,1.1883829e-8,0.000042117765,0.010011815,0.0009696499,0.2455223],"study_design_scores_gemma":[0.0013051851,0.0007182336,0.0050016986,0.6992519,0.0010110756,0.00004027438,0.000005711143,0.000003977117,0.000043844895,0.0010867703,0.29137436,0.00015697496],"about_ca_topic_score_codex":0.000006043141,"about_ca_topic_score_gemma":0.000026074427,"teacher_disagreement_score":0.2904047,"about_ca_system_score_codex":0.00013766758,"about_ca_system_score_gemma":0.00022136896,"threshold_uncertainty_score":0.42792103},"labels":[],"label_agreement":null},{"id":"W2954354765","doi":"10.1080/10408398.2019.1632788","title":"Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Uniwersytet Warmińsko-Mazurski w Olsztynie","keywords":"Process engineering; Food products; Biochemical engineering; Food industry; Environmental science; Microwave heating; Microwave; Quality (philosophy); Consumer demand; Pulp and paper industry; Nanotechnology; Computer science; Materials science; Food science; Engineering; Chemistry; Physics; Telecommunications","score_opus":0.41864962221120844,"score_gpt":0.4514591865009082,"score_spread":0.03280956428969978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2954354765","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":[0.0077204965,0.98797894,8.192244e-7,0.0006819949,0.000027235112,0.0035142999,0.00003628096,0.000006695286,0.00003321645],"genre_scores_gemma":[0.02987472,0.96910655,0.00021216273,0.000042983407,0.00002670753,0.0007089315,0.000024836487,0.0000019719641,0.000001125816],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9965989,0.00069722836,0.0011979032,0.0007134629,0.00043468626,0.00035780913],"domain_scores_gemma":[0.9983689,0.0004524769,0.00022795584,0.00016906933,0.0006795004,0.00010207443],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00729816,0.00020706125,0.0014049266,0.00013152567,0.00015915048,0.00006245898,0.00029605316,0.0001015773,0.0000022554232],"category_scores_gemma":[0.0028446654,0.00009238509,0.000070263166,0.0018413864,0.0013619487,0.00019617526,0.00021958015,0.00035230388,7.6332105e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007891907,0.00020428325,0.0000086011,0.18597354,0.0000020827645,1.4644094e-7,0.000018210114,6.3969724e-10,0.0007904134,0.0006824237,0.000012099159,0.8123003],"study_design_scores_gemma":[0.00026308902,0.0017947352,0.00009926479,0.47675326,0.000093859875,0.000029323295,0.00016042058,0.000006028307,0.0007043302,0.0010280816,0.51865166,0.0004159219],"about_ca_topic_score_codex":0.000011273411,"about_ca_topic_score_gemma":0.00001937769,"teacher_disagreement_score":0.8118844,"about_ca_system_score_codex":0.000058856054,"about_ca_system_score_gemma":0.000108602966,"threshold_uncertainty_score":0.5018157},"labels":[],"label_agreement":null},{"id":"W2965366591","doi":"10.1080/10408398.2019.1649633","title":"Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":246,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; China Scholarship Council; State Key Laboratory of Space Medicine Fundamentals and Application, China Astronaut Research and Training Center","keywords":"Water disinfection; Environmental science; Emerging technologies; Commercialization; Hydrostatic pressure; High pressure; Biochemical engineering; Biotechnology; Business; Nanotechnology; Environmental engineering; Materials science; Engineering; Biology","score_opus":0.1293399446874245,"score_gpt":0.42072184195060786,"score_spread":0.29138189726318336,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2965366591","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":[0.0024110305,0.9960559,0.000017761333,0.000103349215,0.000088738205,0.001247763,0.00002513168,0.000009564339,0.000040785442],"genre_scores_gemma":[0.004564451,0.9948003,0.00028117636,0.00006759252,0.00005613568,0.00018753971,0.000027716864,0.000014019442,0.0000010339334],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980995,0.00013390751,0.0005719994,0.00072751404,0.00019669785,0.0002703574],"domain_scores_gemma":[0.99914,0.000109045825,0.00015933275,0.00036704732,0.00015380712,0.00007074019],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057723024,0.00029403932,0.0013725339,0.00013105976,0.00006779547,0.00003337522,0.00021588586,0.00022656351,5.876671e-7],"category_scores_gemma":[0.0015957194,0.00023502752,0.0001262851,0.00047642435,0.0013448427,0.000029695246,0.0005389113,0.00021027311,0.0000012861901],"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":[0.000007189005,0.000085363965,0.0000044575413,0.1477827,0.000010415636,7.5893627e-7,0.000009598877,3.7240833e-9,0.0055719363,0.00055437733,0.000052013147,0.84592116],"study_design_scores_gemma":[0.00022203317,0.00057995436,0.000004126012,0.080513,0.00027181846,0.00012677569,0.000033648517,0.0000055255155,0.0023293593,0.00046101018,0.9151008,0.00035191595],"about_ca_topic_score_codex":7.8078034e-7,"about_ca_topic_score_gemma":4.705498e-7,"teacher_disagreement_score":0.91504884,"about_ca_system_score_codex":0.000033298405,"about_ca_system_score_gemma":0.00008590823,"threshold_uncertainty_score":0.9584144},"labels":[],"label_agreement":null},{"id":"W2971157369","doi":"10.1080/10408398.2019.1655388","title":"Occurrence and toxicity of a fusarium mycotoxin, zearalenone","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":381,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"University Grants Commission","keywords":"Zearalenone; Mycotoxin; Toxicity; Fusarium; Biology; Toxicokinetics; Zea mays; Tolerable daily intake; Biotechnology; Toxicology; Medicine; Agronomy; Botany; Body weight; Internal medicine; Endocrinology","score_opus":0.10821454995518587,"score_gpt":0.34655202631280935,"score_spread":0.23833747635762348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971157369","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":[0.0018990505,0.9956503,8.6846757e-7,0.00014432905,0.00015392722,0.001446309,0.0003255568,0.0000130952,0.00036659252],"genre_scores_gemma":[0.004102605,0.99540055,0.00006503241,0.00008305821,0.00010177014,0.00015642733,0.000083668754,8.472562e-7,0.00000602952],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972712,0.00021547543,0.0008223959,0.00076543615,0.00043698435,0.0004885391],"domain_scores_gemma":[0.9988436,0.0005002842,0.00015123689,0.00013489864,0.00017566925,0.00019430467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016832758,0.00033509033,0.0015590418,0.000083645944,0.00016330702,0.000101807665,0.00045579515,0.0002787835,0.00005395575],"category_scores_gemma":[0.0010437932,0.00011382834,0.00018549782,0.0011845069,0.00083513535,0.00032865032,0.00024541057,0.00038126492,0.00003337162],"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":[0.0000050137737,0.0002299293,0.0000033549154,0.014414605,0.0000032577204,0.0000016306608,0.000024297351,1.1844139e-9,0.0049904287,0.0011605418,0.00031193512,0.978855],"study_design_scores_gemma":[0.000087461805,0.0009894039,0.000019625442,0.013027528,0.000094342504,0.000052618783,0.000030331215,0.0000012488501,0.0006234583,0.00053300045,0.9841854,0.0003555692],"about_ca_topic_score_codex":0.0000041540125,"about_ca_topic_score_gemma":0.000012341705,"teacher_disagreement_score":0.9838735,"about_ca_system_score_codex":0.00004561383,"about_ca_system_score_gemma":0.000036857655,"threshold_uncertainty_score":0.4641785},"labels":[],"label_agreement":null},{"id":"W2972225545","doi":"10.1080/10408398.2019.1658570","title":"Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited ‘FAO estimate’ of 25%","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":1394,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Concordia University","funders":"U.S. Food and Drug Administration; Biomin; European Commission; European Food Safety Authority","keywords":"Mycotoxin; Zearalenone; European union; Ochratoxin A; Aflatoxin; Agriculture; Food safety; Contamination; Environmental science; Food contaminant; Toxicology; Biology; Biotechnology; Food science; Business; Ecology; International trade","score_opus":0.10328982541510007,"score_gpt":0.3372563383318415,"score_spread":0.23396651291674142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972225545","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":[0.018235788,0.97833556,0.000006907572,0.00011949348,0.00014170063,0.0023087857,0.00019851631,0.0000075757957,0.0006456578],"genre_scores_gemma":[0.14798847,0.85159206,0.0001706144,0.000034460012,0.00004645828,0.00012358912,0.000032234213,0.0000019865304,0.000010126903],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99695814,0.00037270907,0.001150375,0.00051621627,0.0006842807,0.00031825565],"domain_scores_gemma":[0.9977134,0.0008471966,0.0006297263,0.00021279603,0.0005076065,0.00008927129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001701488,0.00030467438,0.0016095095,0.000092696704,0.00011992407,0.000037292677,0.00071021036,0.0002175274,0.000031967524],"category_scores_gemma":[0.0015567129,0.00009560991,0.00029832922,0.0027171408,0.0010915452,0.00027672425,0.00015655153,0.00029438833,0.0000039803076],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033507924,0.0009722682,0.000499545,0.04453182,0.000026674885,9.854297e-7,0.000074073076,1.0002601e-7,0.0059005995,0.016266165,0.00034362363,0.93135065],"study_design_scores_gemma":[0.00068952196,0.008167485,0.0087276045,0.16233857,0.0009281645,0.000088584464,0.00020403315,0.000014319798,0.006792443,0.0037382308,0.80724,0.0010710399],"about_ca_topic_score_codex":0.000013337834,"about_ca_topic_score_gemma":0.00012280648,"teacher_disagreement_score":0.9302796,"about_ca_system_score_codex":0.00005973697,"about_ca_system_score_gemma":0.00007708968,"threshold_uncertainty_score":0.40218437},"labels":[],"label_agreement":null},{"id":"W2980529432","doi":"10.1080/10408398.2019.1675585","title":"The antibacterial properties of phenolic isomers, carvacrol and thymol","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","cited_by":536,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"NOSM University; Lakehead University","funders":"","keywords":"Thymol; Carvacrol; Antibacterial activity; Chemistry; Efflux; Antimicrobial; Antibacterial agent; Food science; Lamiaceae; Bacteria; Essential oil; Antibiotics; Biology; Biochemistry; Organic chemistry; Botany","score_opus":0.09990358846205334,"score_gpt":0.31875971688897375,"score_spread":0.21885612842692043,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2980529432","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":[0.028869981,0.9696149,1.2999833e-7,0.00035863448,0.0001929987,0.0008808759,0.000034725887,0.0000055053697,0.00004223883],"genre_scores_gemma":[0.044038296,0.95571816,0.000008387233,0.000036161706,0.0001420272,0.000046264686,0.000004845645,0.0000011404347,0.0000047336093],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983717,0.00019959158,0.00048873946,0.00040510533,0.00021840732,0.00031644403],"domain_scores_gemma":[0.9993272,0.0002824033,0.00013248643,0.00007997664,0.00010071566,0.000077242905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010925333,0.00019974716,0.000908959,0.000028007547,0.00031757564,0.00020191987,0.00030626098,0.00016148157,0.0000049474006],"category_scores_gemma":[0.00063002814,0.000061366525,0.0001297284,0.0005705774,0.0011976747,0.00028636534,0.00016422477,0.0002565016,0.000004997555],"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":[0.0000070485808,0.0000788353,0.0000019575807,0.0075944285,0.0000023827824,3.5017436e-7,0.0000119580955,3.0138217e-10,0.022695538,0.0007398241,0.00002642558,0.96884125],"study_design_scores_gemma":[0.00007102153,0.00035612617,0.000023371604,0.017523317,0.00006448232,0.000016943637,0.000029407684,0.0000014526522,0.0009348147,0.00019319112,0.9805806,0.00020522761],"about_ca_topic_score_codex":0.00002236255,"about_ca_topic_score_gemma":0.000041380692,"teacher_disagreement_score":0.9805542,"about_ca_system_score_codex":0.000021892498,"about_ca_system_score_gemma":0.00004387328,"threshold_uncertainty_score":0.44128823},"labels":[],"label_agreement":null},{"id":"W2981896879","doi":"10.1080/10408398.2019.1676195","title":"Could grape-based food supplements prevent the development of chronic kidney disease?","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Ginkgo biloba and Cashew Applications","field":"Medicine","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Oxidative stress; Kidney disease; Medicine; Disease; Diabetes mellitus; Grape seed extract; Pathophysiology; Proanthocyanidin; Oxidative damage; Catechin; Internal medicine; Physiology; Antioxidant; Endocrinology; Polyphenol; Chemistry; Biochemistry; Pathology","score_opus":0.12676510809767455,"score_gpt":0.4234538477393578,"score_spread":0.29668873964168324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981896879","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":[0.000048252197,0.9937468,0.00020400506,0.0010676887,0.00010496625,0.004604869,0.00011493,0.000009346163,0.000099142395],"genre_scores_gemma":[0.0026505024,0.9940284,0.0006091269,0.00033153483,0.00006574596,0.0021052493,0.00018537426,0.000014263705,0.00000983702],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972538,0.00012898834,0.001011283,0.00054852257,0.0006760794,0.00038133675],"domain_scores_gemma":[0.9984878,0.00019029752,0.00016369887,0.0005793903,0.00020300619,0.0003758147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016101559,0.00027013384,0.001095192,0.0002300884,0.00018016415,0.000038180075,0.00035656057,0.00010578986,0.000052156007],"category_scores_gemma":[0.0009947954,0.00016774969,0.00023727953,0.0010480834,0.0006626276,0.00009086919,0.00009349383,0.00030086728,0.000029770847],"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":[0.000012717483,0.0011497191,0.000011609842,0.129655,0.000018522402,0.0000010148123,0.00002745961,9.26508e-9,0.00002272508,0.005287763,0.0014856401,0.8623278],"study_design_scores_gemma":[0.00041011543,0.000536393,0.00002916345,0.049910236,0.00045599727,0.0000062332965,0.000011638097,0.000010639352,0.000042370837,0.00039332532,0.9480286,0.00016524259],"about_ca_topic_score_codex":3.7739412e-7,"about_ca_topic_score_gemma":0.0000043071186,"teacher_disagreement_score":0.946543,"about_ca_system_score_codex":0.00034196553,"about_ca_system_score_gemma":0.0029614738,"threshold_uncertainty_score":0.68406343},"labels":[],"label_agreement":null},{"id":"W2987336015","doi":"10.1080/10408398.2019.1691500","title":"Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":196,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Ministry of Agriculture; Government of Alberta","funders":"","keywords":"Maillard reaction; Flavor; Chemistry; Food science; Food products; Food protein; Food additive; Biochemistry","score_opus":0.059257751452167516,"score_gpt":0.333405162031374,"score_spread":0.2741474105792065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2987336015","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":[0.088144235,0.90861243,0.000055428245,0.00014588042,0.000121013465,0.0028251049,0.000035025925,0.000011629537,0.000049247963],"genre_scores_gemma":[0.12305638,0.8747794,0.0010046938,0.000060270093,0.0002625063,0.0007005304,0.000105184816,0.000024848701,0.0000061682763],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9965775,0.0004188681,0.0006848906,0.0015216859,0.00036824637,0.00042878088],"domain_scores_gemma":[0.9985968,0.00008284085,0.00025181018,0.0005858509,0.0002839399,0.00019874812],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0009897153,0.0004985387,0.0013207928,0.00024987935,0.0002502056,0.0001752458,0.00032127707,0.00042608308,0.0000021480603],"category_scores_gemma":[0.002746234,0.00038730793,0.00018924805,0.0006380752,0.0010672652,0.00008815682,0.00031267144,0.00036971673,0.000012639681],"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":[0.000037598187,0.00021588149,0.000002407968,0.0119492905,0.00003275779,0.0000019817942,0.000033021286,3.6239758e-9,0.5229997,0.00014349906,0.000026212934,0.46455762],"study_design_scores_gemma":[0.00047728737,0.0019313957,0.00004529784,0.01924122,0.0002627509,0.000026334785,0.00006218544,0.000005147598,0.11978102,0.0014184385,0.855888,0.00086091517],"about_ca_topic_score_codex":0.000021332931,"about_ca_topic_score_gemma":0.000042234944,"teacher_disagreement_score":0.8558618,"about_ca_system_score_codex":0.00011522445,"about_ca_system_score_gemma":0.00029536165,"threshold_uncertainty_score":0.9998579},"labels":[],"label_agreement":null},{"id":"W3006406992","doi":"10.1080/10408398.2020.1722942","title":"Critical reviews and recent advances of novel non-thermal processing techniques on the modification of food allergens","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":181,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food processing; Food allergy; Steaming; Food industry; Food products; Fermentation in food processing; Medicine; Risk analysis (engineering); Biotechnology; Allergy; Computer science; Biochemical engineering; Food science; Engineering; Biology; Immunology","score_opus":0.1973204109210704,"score_gpt":0.4565953872557947,"score_spread":0.2592749763347243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006406992","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":[0.000050141673,0.99437183,0.00017825779,0.0024728845,0.000038555,0.0023157173,0.00002345639,0.000009477729,0.0005396996],"genre_scores_gemma":[0.0033585983,0.9941887,0.0016166308,0.00018107364,0.000100343255,0.0005280512,0.000009287511,0.000015627134,0.0000016840045],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.996976,0.00024793073,0.0011878384,0.00060810486,0.00063985074,0.00034026642],"domain_scores_gemma":[0.99822503,0.00051818247,0.00021515512,0.00033048677,0.0004998278,0.00021128575],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0026910661,0.0002914887,0.001692778,0.00029412686,0.00016108979,0.000042356434,0.00029665217,0.00017550576,0.000014053103],"category_scores_gemma":[0.010300763,0.00017553306,0.0001858135,0.0014415558,0.0019274676,0.0002690402,0.000106578416,0.0005869488,0.0000022986685],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029257306,0.0004374479,2.3968437e-7,0.060009073,0.000005068603,0.0000011721161,0.000039808467,3.8416452e-9,0.0007202454,0.0057183825,0.0000627352,0.93297654],"study_design_scores_gemma":[0.00016520507,0.0024801737,0.0000036997392,0.09187596,0.00004987707,0.000023153374,0.00004030549,0.00004328728,0.0008864284,0.00039667214,0.9038711,0.00016412798],"about_ca_topic_score_codex":5.9269627e-7,"about_ca_topic_score_gemma":0.0000021075255,"teacher_disagreement_score":0.93281245,"about_ca_system_score_codex":0.00006492079,"about_ca_system_score_gemma":0.0002957011,"threshold_uncertainty_score":0.9980359},"labels":[],"label_agreement":null},{"id":"W3013531488","doi":"10.1080/10408398.2020.1743967","title":"Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":197,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; University of Alberta","funders":"","keywords":"Dielectric barrier discharge; Antimicrobial; Human decontamination; Food processing; Food science; Food safety; Food industry; Biochemical engineering; Shelf life; Food products; Environmental science; Biotechnology; Nanotechnology; Chemistry; Waste management; Materials science; Engineering; Dielectric; Biology","score_opus":0.06384298660176309,"score_gpt":0.35771938442557916,"score_spread":0.2938763978238161,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013531488","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":[0.0055195517,0.989506,0.0002651463,0.00029331277,0.000036402387,0.004178174,0.00006105438,0.000018503453,0.00012181991],"genre_scores_gemma":[0.074522,0.92344207,0.0006879157,0.0001223023,0.00007693373,0.0010988349,0.000027905331,0.000020585134,0.0000014298481],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9973618,0.00010928159,0.0011039218,0.00063213054,0.00037280147,0.0004200703],"domain_scores_gemma":[0.99801874,0.0009928646,0.00023689182,0.0003337337,0.00019153884,0.0002262402],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00074874697,0.00032659998,0.0014463097,0.00015437562,0.00023363616,0.00008619844,0.00036932825,0.00018789055,0.000004856224],"category_scores_gemma":[0.0040498637,0.00021399776,0.00018566161,0.0041538808,0.0007398328,0.00021182711,0.00010715212,0.0006011633,0.000007732265],"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":[0.00001793605,0.0010111963,0.00008650241,0.04666731,0.000013486061,0.0000034795655,0.00022188688,1.8300537e-7,0.0006980997,0.011984416,0.00012953086,0.93916595],"study_design_scores_gemma":[0.0006788123,0.00058008777,0.00012384499,0.035995174,0.00039673338,0.000035340978,0.00008591534,0.00020695204,0.0005646432,0.00019363184,0.9607587,0.00038018863],"about_ca_topic_score_codex":0.0000023959394,"about_ca_topic_score_gemma":0.0000072200464,"teacher_disagreement_score":0.96062917,"about_ca_system_score_codex":0.00020564767,"about_ca_system_score_gemma":0.0006970913,"threshold_uncertainty_score":0.87265754},"labels":[],"label_agreement":null},{"id":"W3015965575","doi":"10.1080/10408398.2020.1749026","title":"GEMs: genetically engineered microorganisms and the regulatory oversight of their uses in modern food production","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Genetically Modified Organisms Research","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food safety; Business; Biotechnology; Food processing; Novel food; Genetically engineered; Production (economics); European union; Genetically modified organism; Biology; Food science; Economics; International trade","score_opus":0.08034693162881328,"score_gpt":0.3008270806625483,"score_spread":0.22048014903373503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3015965575","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":[0.014890011,0.9813694,0.000009601217,0.0016903781,0.00006594049,0.0019023311,0.000033528595,0.000011103329,0.000027735387],"genre_scores_gemma":[0.09024067,0.9092068,0.00022702623,0.00006353498,0.00009853868,0.0001506657,0.0000078204475,0.000003243121,0.0000017217272],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.996993,0.0005119736,0.0007816038,0.00077568524,0.00050816947,0.0004295515],"domain_scores_gemma":[0.9986619,0.00072316534,0.0000971193,0.00016498676,0.00016861597,0.00018423214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021484892,0.00029344484,0.0011979537,0.00009679495,0.00014674317,0.00011313169,0.0005362376,0.00020976919,0.000011873089],"category_scores_gemma":[0.002877582,0.00010936175,0.00013472362,0.0015133335,0.002044439,0.00017043967,0.00029028897,0.00043417513,0.0000032448597],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026702199,0.00013307246,0.0000019585352,0.0041624573,0.0000055798846,0.0000015468221,0.0000990649,4.811065e-8,0.010765645,0.0041935905,0.000022521897,0.98058784],"study_design_scores_gemma":[0.0023252536,0.0061810426,0.0017321446,0.049682103,0.00045822942,0.00031518296,0.0010207316,0.00033518634,0.015339262,0.07292788,0.84731996,0.002363042],"about_ca_topic_score_codex":0.000004559013,"about_ca_topic_score_gemma":0.00004399248,"teacher_disagreement_score":0.97822475,"about_ca_system_score_codex":0.00007399991,"about_ca_system_score_gemma":0.0000947357,"threshold_uncertainty_score":0.75328207},"labels":[],"label_agreement":null},{"id":"W3024912692","doi":"10.1080/10408398.2020.1762162","title":"Glycemic index of pulses and pulse-based products: a review","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Glycemic index; Glycemic; Resistant starch; Type 2 diabetes; Starch; Food science; Nutrient; Diabetes mellitus; Medicine; Insulin resistance; Chemistry; Animal science; Biology; Endocrinology","score_opus":0.10163675609826192,"score_gpt":0.3785851639808892,"score_spread":0.2769484078826273,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3024912692","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000007253009,0.9924416,0.0000047994754,0.0049554794,0.00019943065,0.0021890765,0.000028266511,0.000022902519,0.00015118328],"genre_scores_gemma":[0.0019356685,0.99584895,0.00033813517,0.001401711,0.00008382799,0.00035444752,0.000017488685,0.000018768998,0.0000010107569],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99694383,0.0004163119,0.0010996083,0.0007389007,0.0004602646,0.00034107812],"domain_scores_gemma":[0.99873304,0.0002630684,0.00020066729,0.0003298232,0.00028389276,0.00018947899],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0013008504,0.00034245005,0.0019782218,0.00031955555,0.00013919435,0.00009481816,0.00033148297,0.00013770722,0.000016392849],"category_scores_gemma":[0.0051589534,0.0002584946,0.00015092488,0.0018983531,0.0012662665,0.00033451853,0.00009568314,0.00043086582,0.000009954854],"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":[0.0000802114,0.00008700312,2.6312478e-7,0.25340912,0.0000019267297,0.0000019740412,0.000011578368,1.4516037e-9,0.000019764611,0.000154695,0.00025558285,0.7459779],"study_design_scores_gemma":[0.00019796887,0.001702194,4.8297704e-7,0.24819268,0.00016657989,0.000047413785,0.000005871679,0.000012243882,0.00006015772,0.0002618501,0.74913305,0.00021948107],"about_ca_topic_score_codex":0.0000031435961,"about_ca_topic_score_gemma":0.0000016685558,"teacher_disagreement_score":0.74887747,"about_ca_system_score_codex":0.00009796047,"about_ca_system_score_gemma":0.00021718466,"threshold_uncertainty_score":0.9999867},"labels":[],"label_agreement":null},{"id":"W3036107805","doi":"10.1080/10408398.2020.1781049","title":"The ACE2/Ang (1–7)/MasR axis as an emerging target for antihypertensive peptides","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":61,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Angiotensin-converting enzyme 2; Chemistry; Peptide; Angiotensin II; Renin–angiotensin system; Pharmacology; Nutraceutical; Enzyme; Receptor; Blood pressure; Internal medicine; Biochemistry; Medicine; Coronavirus disease 2019 (COVID-19)","score_opus":0.07272568189431988,"score_gpt":0.3939065728709582,"score_spread":0.3211808909766383,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036107805","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":[0.00021830972,0.99690974,0.00015205193,0.0007178737,0.00011820812,0.0017386675,0.000050411032,0.000007261088,0.00008749949],"genre_scores_gemma":[0.002210875,0.99490404,0.0012257224,0.00029288567,0.00039287584,0.000866812,0.000075299584,0.000021340262,0.000010152767],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9976069,0.00022821566,0.0005739731,0.00086566905,0.00025938582,0.00046585503],"domain_scores_gemma":[0.9988291,0.00015635302,0.00013865932,0.000360242,0.0003121022,0.00020351459],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016351736,0.00032119674,0.0009021116,0.00009197693,0.00053137384,0.00020117714,0.00049859175,0.00019708581,0.0000023238806],"category_scores_gemma":[0.005518325,0.00020465627,0.00030232582,0.0004835762,0.0009030285,0.00003671262,0.00018418528,0.0002149433,0.0000069107014],"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":[0.000026077447,0.000083138715,6.965404e-7,0.0042300145,0.000016411948,0.000002539434,0.000013893754,1.4457438e-8,0.0040031057,0.001658417,0.00043637477,0.9895293],"study_design_scores_gemma":[0.00013458295,0.0012948506,6.272985e-7,0.003710442,0.000086145614,0.000032744683,0.000077664314,0.0000265745,0.0018586022,0.0015870797,0.9909046,0.00028607924],"about_ca_topic_score_codex":0.0000029398761,"about_ca_topic_score_gemma":0.00000975961,"teacher_disagreement_score":0.9904682,"about_ca_system_score_codex":0.000042085405,"about_ca_system_score_gemma":0.00022065727,"threshold_uncertainty_score":0.83456403},"labels":[],"label_agreement":null},{"id":"W3040712151","doi":"10.1080/10408398.2020.1790498","title":"The effects of magnesium supplementation on obesity measures in adults: a systematic review and dose-response meta-analysis of randomized controlled trials","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Magnesium in Health and Disease","field":"Nursing","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Medicine; Waist; Meta-analysis; Obesity; Body mass index; Cochrane Library; Internal medicine; Randomized controlled trial; Insulin resistance; Publication bias; Body fat percentage; Endocrinology","score_opus":0.11360259524662458,"score_gpt":0.4372614514188054,"score_spread":0.3236588561721808,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3040712151","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":[0.00002589081,0.96673316,0.00000784502,0.0014611798,0.00011779423,0.03154709,0.00009084238,0.000005806032,0.000010389137],"genre_scores_gemma":[0.0060053742,0.98317033,0.000046048506,0.0004608336,0.000017297692,0.010274215,0.0000151860595,0.000009476755,0.0000012516894],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.9649439,0.027088854,0.0060726013,0.00061590143,0.00093902944,0.00033972168],"domain_scores_gemma":[0.94053215,0.05629983,0.0019859876,0.0004921637,0.00043086073,0.00025903113],"candidate_categories":["metaresearch","metaepi_broad"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.07008476,0.00043032027,0.026844673,0.00089091336,0.0001444865,0.00007878956,0.00032882334,0.00012518796,0.000018125129],"category_scores_gemma":[0.3610972,0.00020971434,0.0030542375,0.0026786823,0.00078772806,0.0001620277,0.000046043755,0.00024244793,0.0000012273995],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0222945,0.00023352083,2.1154133e-7,0.9673041,0.000786645,0.0000022766826,0.000053526437,9.419543e-9,0.000002208898,0.0005636565,0.000017278222,0.008742035],"study_design_scores_gemma":[0.03648076,0.0011835388,0.0000022463496,0.28669643,0.6735525,0.0000029648786,0.00004247378,0.00004832972,0.000009740976,0.00046038866,0.0012500943,0.00027053294],"about_ca_topic_score_codex":0.000018154167,"about_ca_topic_score_gemma":0.000021678117,"teacher_disagreement_score":0.68060774,"about_ca_system_score_codex":0.00010646834,"about_ca_system_score_gemma":0.00019737637,"threshold_uncertainty_score":0.98760283},"labels":[],"label_agreement":null},{"id":"W3046265428","doi":"10.1080/10408398.2020.1798345","title":"Antimicrobial resistance associated with the use of antimicrobial processing aids during poultry processing operations: cause for concern?","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Antimicrobial Peptides and Activities","field":"Immunology and Microbiology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Montréal; Canadian Food Inspection Agency","funders":"Canadian Food Inspection Agency","keywords":"Antimicrobial; Antibiotic resistance; Poultry farming; Bacteria; Antibiotics; Biotechnology; Biology; Microbiology","score_opus":0.11558525584720421,"score_gpt":0.3514134043133899,"score_spread":0.23582814846618572,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046265428","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":[0.0025811233,0.9939446,0.00026590604,0.00048032354,0.000111398156,0.0022455559,0.0003337994,0.00002820991,0.000009121385],"genre_scores_gemma":[0.023079827,0.97514707,0.0010163273,0.00023385738,0.00007299763,0.00024983613,0.00011077008,0.00003479969,0.00005452448],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974874,0.00030916466,0.00087477907,0.0006963593,0.00010209211,0.000530167],"domain_scores_gemma":[0.998542,0.00043655728,0.0003274784,0.0002080057,0.0004428674,0.00004308064],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0007762871,0.00039811575,0.0015685252,0.00019644227,0.0008995249,0.00028952796,0.00038302108,0.00029777453,0.000004282342],"category_scores_gemma":[0.002192568,0.00026097268,0.0001837415,0.0010176685,0.0027020425,0.000887823,0.00011657883,0.0005428806,0.0000026693249],"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":[0.00064395403,0.0014404706,0.000024463317,0.19447625,0.00021123885,0.000027753971,0.0013023549,0.0000028347931,0.06529212,0.002130335,0.006396021,0.7280522],"study_design_scores_gemma":[0.0013263834,0.0004322905,0.000006899195,0.15654734,0.00076791114,0.00013952116,0.00024441097,0.000008631263,0.003414095,0.000019985766,0.83634144,0.00075109274],"about_ca_topic_score_codex":0.0000051116144,"about_ca_topic_score_gemma":0.000039656912,"teacher_disagreement_score":0.82994545,"about_ca_system_score_codex":0.00013638123,"about_ca_system_score_gemma":0.00067043194,"threshold_uncertainty_score":0.99998426},"labels":[],"label_agreement":null},{"id":"W3083088164","doi":"10.1080/10408398.2020.1814991","title":"Vegetarian diet and the risk of depression, anxiety, and stress symptoms: a systematic review and meta-analysis of observational studies","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":83,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Toronto Metropolitan University","funders":"Tehran University of Medical Sciences and Health Services","keywords":"Anxiety; Depression (economics); Meta-analysis; Medicine; Cohort study; Observational study; Cohort; Mental health; Internal medicine; Environmental health; Psychiatry","score_opus":0.10299626908084733,"score_gpt":0.3695161681946952,"score_spread":0.2665198991138479,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3083088164","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":[0.00024221299,0.99638563,0.000006759991,0.0006008495,0.0000068092277,0.0025960002,0.00014210098,0.0000025094412,0.00001712048],"genre_scores_gemma":[0.005790672,0.99343675,0.00012915528,0.00017593236,0.00000440511,0.00044796924,0.000008828868,0.000004219297,0.000002053244],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99683154,0.0008745754,0.0010878046,0.0005559809,0.00046384643,0.0001862778],"domain_scores_gemma":[0.99806905,0.0010479831,0.00043137744,0.00027622617,0.000041962532,0.0001333959],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0035768596,0.00028452804,0.004273631,0.00007274145,0.00018379845,0.00003744616,0.00022824606,0.000082284074,0.00001836165],"category_scores_gemma":[0.0054004095,0.0001315375,0.0003942422,0.0012376297,0.0037481724,0.00034149355,0.00044759287,0.00020718573,5.943666e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012397504,0.00014277028,0.00056951423,0.98389024,0.0038843115,0.0000011058073,0.0004498191,5.2872224e-7,8.3744175e-7,0.00097345526,0.000040588064,0.010034466],"study_design_scores_gemma":[0.0004540321,0.00056653895,0.0026351889,0.10487585,0.8703071,0.000046415604,0.0008434741,0.000086563574,0.0000028673637,0.0042460724,0.015303769,0.00063216436],"about_ca_topic_score_codex":0.00001602981,"about_ca_topic_score_gemma":0.000029863353,"teacher_disagreement_score":0.8790144,"about_ca_system_score_codex":0.00007791049,"about_ca_system_score_gemma":0.000015252092,"threshold_uncertainty_score":0.99896306},"labels":[],"label_agreement":null},{"id":"W3112770431","doi":"10.1080/10408398.2020.1851168","title":"Anti-diabetic effects of bioactive peptides: recent advances and clinical implications","year":2020,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"","keywords":"Nutraceutical; Diabetes mellitus; Medicine; Psychological intervention; Type 2 diabetes; Intensive care medicine; Bioinformatics; Endocrinology; Biology; Pathology","score_opus":0.057770601613348765,"score_gpt":0.41243455619672514,"score_spread":0.3546639545833764,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112770431","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":[0.0005880464,0.99757206,0.00007692373,0.00027087008,0.000070986694,0.0013288913,0.000035421388,0.000003784096,0.000053000218],"genre_scores_gemma":[0.0063598007,0.99254584,0.00055668777,0.00008741555,0.00011664535,0.0002980281,0.000024324903,0.000010434825,8.3338597e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9977599,0.00030302058,0.0007511356,0.0007688055,0.00016615714,0.00025101594],"domain_scores_gemma":[0.9988779,0.00026827437,0.0002108628,0.00026926244,0.00018750872,0.00018621268],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00096965476,0.0002452454,0.0012289984,0.00011978129,0.000097786564,0.000039841492,0.0002453903,0.0002026327,0.0000011132646],"category_scores_gemma":[0.0051206923,0.00018646507,0.00019336438,0.00061366445,0.0015638208,0.000026824559,0.00019083427,0.00022105478,0.0000022066647],"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":[0.000005758486,0.00018237467,0.00002411523,0.014044519,0.000014331411,7.8597714e-7,0.000003433323,1.5126292e-9,0.0015057768,0.00031632915,0.000032616455,0.98386997],"study_design_scores_gemma":[0.00018997368,0.0012396327,0.000069710004,0.009990966,0.0001975163,0.000013110922,0.00000903477,0.000001478327,0.0020531788,0.0006505287,0.98535,0.00023486075],"about_ca_topic_score_codex":6.34439e-7,"about_ca_topic_score_gemma":0.0000025219622,"teacher_disagreement_score":0.9853174,"about_ca_system_score_codex":0.0000286711,"about_ca_system_score_gemma":0.00016613875,"threshold_uncertainty_score":0.7603825},"labels":[],"label_agreement":null},{"id":"W3123395911","doi":"10.1080/10408398.2021.1877109","title":"Bioactive peptides in the management of lifestyle-related diseases: Current trends and future perspectives","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":122,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Medicine; Health benefits; Pharmacology; Biochemistry; Chemistry; Traditional medicine","score_opus":0.032738950956779846,"score_gpt":0.36797634851364763,"score_spread":0.33523739755686777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3123395911","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":[0.0009270654,0.9979457,0.0000039668016,0.00022868018,0.000055232424,0.00063067034,0.00004816086,0.0000017498604,0.00015873666],"genre_scores_gemma":[0.013104009,0.98625135,0.00011185292,0.000016986443,0.0001194609,0.00033535034,0.000051118568,0.0000068708423,0.000002989558],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99804044,0.0003604929,0.0004744176,0.0006444359,0.00024753195,0.0002326583],"domain_scores_gemma":[0.9993834,0.00005346074,0.00011565858,0.00027205658,0.00010272725,0.0000727232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009904541,0.00023923723,0.0007346096,0.00022650474,0.000089001354,0.000062659274,0.00025891414,0.00012227155,0.0000039122906],"category_scores_gemma":[0.00021578121,0.0001518914,0.00019145572,0.0010789105,0.0009170791,0.000022272783,0.00016151367,0.00022039739,4.428051e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000067236056,0.00038564266,0.00000780409,0.0076159392,0.000021711463,0.0000046291634,0.00008064507,5.573461e-9,0.000043809454,0.0045690597,0.000037734368,0.9872263],"study_design_scores_gemma":[0.0003293158,0.0005195521,0.00029192917,0.025361532,0.00036393755,0.00003445145,0.0017332352,0.0000025753466,0.00006496186,0.0004496951,0.9705007,0.00034810056],"about_ca_topic_score_codex":0.0000013385196,"about_ca_topic_score_gemma":0.0000038598323,"teacher_disagreement_score":0.9868782,"about_ca_system_score_codex":0.000040204064,"about_ca_system_score_gemma":0.00006557541,"threshold_uncertainty_score":0.6193952},"labels":[],"label_agreement":null},{"id":"W3138170895","doi":"10.1080/10408398.2021.1895056","title":"Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":101,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Degradation (telecommunications); Toxicity; Chemistry; Food science; Food industry; Mycotoxin; Environmental chemistry; Ozonolysis; Contamination; Organic chemistry; Biology; Computer science","score_opus":0.08041818639080245,"score_gpt":0.3359555282744045,"score_spread":0.25553734188360205,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3138170895","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":[0.00042923604,0.9971514,0.0000047553544,0.00021407315,0.00011312737,0.0018293558,0.000076853255,0.000016631897,0.00016460348],"genre_scores_gemma":[0.0003784594,0.9985321,0.00015799004,0.00009566666,0.000076870485,0.00059777644,0.00013626686,0.000002089748,0.000022740305],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99683285,0.00036260005,0.0010752651,0.0007564119,0.0005586834,0.0004142126],"domain_scores_gemma":[0.9988556,0.0003230348,0.00026302232,0.00015947975,0.00021965975,0.00017920813],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090881507,0.00039487873,0.0020057668,0.0000730169,0.00020765117,0.00007359863,0.00042379467,0.0002085298,0.00013445689],"category_scores_gemma":[0.0012684263,0.00014211169,0.0003916838,0.0017533643,0.00026127062,0.00028524862,0.00016399077,0.00027556895,0.000007902318],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000021029775,0.00044844608,8.286394e-7,0.043382123,0.000010685792,0.0000059718172,0.0000053454723,4.747599e-10,0.0016382767,0.0051185805,0.00010261245,0.94928503],"study_design_scores_gemma":[0.00016974812,0.00084615505,0.000053985,0.3165575,0.00050162233,0.00012881022,0.000050199793,4.268447e-7,0.00072244176,0.0019391763,0.67849696,0.00053296407],"about_ca_topic_score_codex":0.0000030213712,"about_ca_topic_score_gemma":0.000021707752,"teacher_disagreement_score":0.94875205,"about_ca_system_score_codex":0.00014884007,"about_ca_system_score_gemma":0.000036912774,"threshold_uncertainty_score":0.5795146},"labels":[],"label_agreement":null},{"id":"W3143296988","doi":"10.1080/10408398.2021.1901651","title":"Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":197,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Consejo Nacional de Ciencia y Tecnología","keywords":"Extraction (chemistry); Food science; Chemistry; Biotechnology; Biology; Chromatography","score_opus":0.09321474902330641,"score_gpt":0.4153382784550979,"score_spread":0.3221235294317915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3143296988","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":[0.00009962097,0.9956144,0.00005794627,0.001251053,0.00007461367,0.0022976645,0.00006075476,0.00002736478,0.0005165448],"genre_scores_gemma":[0.0002590371,0.9954454,0.0023473513,0.0009533233,0.00023611741,0.00066857476,0.000057170582,0.000019011944,0.00001404159],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9973709,0.0002067833,0.00077189616,0.0008335577,0.0004372012,0.00037966462],"domain_scores_gemma":[0.99855435,0.00042712592,0.00013406217,0.00033022236,0.00024502,0.00030923396],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0013072958,0.00035441792,0.0023910732,0.00029255557,0.00014352161,0.00010782578,0.00015027929,0.00019336057,0.00001696128],"category_scores_gemma":[0.002096342,0.00027893225,0.00020212297,0.001154671,0.00054091203,0.00047416778,0.00014879821,0.0005218817,0.000007914436],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008977151,0.00023552116,0.0000014468131,0.07985257,0.000011102551,0.000019443323,0.000017498895,8.724549e-11,0.0022179496,0.00046305926,0.00067590876,0.9164965],"study_design_scores_gemma":[0.00009094247,0.00029642376,0.0000023009104,0.31139863,0.0003161549,0.00012824553,0.000038635124,0.00000102208,0.0012854717,0.0005152171,0.6856957,0.00023124063],"about_ca_topic_score_codex":0.000018560457,"about_ca_topic_score_gemma":0.0000053232807,"teacher_disagreement_score":0.9162653,"about_ca_system_score_codex":0.00019581796,"about_ca_system_score_gemma":0.00022880358,"threshold_uncertainty_score":0.99996626},"labels":[],"label_agreement":null},{"id":"W3144517140","doi":"10.1080/10408398.2021.1895054","title":"Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":69,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; University of Toronto","funders":"Soy Nutrition Institute","keywords":"Phytoestrogens; Isoflavones; Medicine; Observational study; Endocrine system; Adverse effect; Physiology; Estrogen; Bioinformatics; Internal medicine; Biology; Hormone","score_opus":0.4526408946041351,"score_gpt":0.5679316536618907,"score_spread":0.1152907590577556,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3144517140","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":[0.00015913596,0.99244195,0.000016072381,0.0042363903,0.00013412186,0.002802611,0.000087907305,0.000007726277,0.000114061884],"genre_scores_gemma":[0.00031299263,0.9978426,0.00062820397,0.00055525824,0.00022251558,0.00027934017,0.00013301345,0.000015742664,0.000010326656],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9956407,0.00075871387,0.0014812504,0.0008957389,0.00087955466,0.00034404497],"domain_scores_gemma":[0.99641526,0.0014873048,0.00023736565,0.0011617744,0.0004418129,0.00025647305],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0056746905,0.00026358198,0.0020106365,0.00013383734,0.00014738183,0.000052119794,0.00060525635,0.00018098626,0.000029687024],"category_scores_gemma":[0.031856757,0.00014453765,0.00030014524,0.0014951417,0.002112943,0.0002622053,0.0006257625,0.00077245326,0.0000050666117],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011402626,0.0008212983,0.00014461084,0.1995255,0.000018982662,0.0000104346545,0.0000027143478,1.8732368e-10,0.00007468801,0.0049578305,0.0011469382,0.7932856],"study_design_scores_gemma":[0.00022766777,0.0004967759,0.0005484193,0.30452028,0.00044030018,0.0003156876,0.000007746614,0.000016230057,0.0000061975547,0.00015177212,0.69313574,0.00013318424],"about_ca_topic_score_codex":0.0000028907941,"about_ca_topic_score_gemma":0.0000041048866,"teacher_disagreement_score":0.7931524,"about_ca_system_score_codex":0.00008514863,"about_ca_system_score_gemma":0.0010902203,"threshold_uncertainty_score":0.97629833},"labels":[],"label_agreement":null},{"id":"W3148148527","doi":"10.1080/10408398.2021.1901650","title":"Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":151,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Phytochemical; Food science; Health benefits; Chemistry; Functional food; Matrix (chemical analysis); Food products; Food processing; Novel food; Human health; Medicine; Biochemistry; Traditional medicine","score_opus":0.11276127952350296,"score_gpt":0.43069845779444943,"score_spread":0.3179371782709465,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3148148527","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":[0.10959035,0.88864625,0.0000021712665,0.00035709457,0.000015124634,0.0013161367,0.000032255175,0.00000637487,0.00003425058],"genre_scores_gemma":[0.22679222,0.7726918,0.00015356243,0.00012156132,0.000035905225,0.00018826559,0.000007730474,0.000008580672,3.9678864e-7],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9974105,0.0001745986,0.0010961092,0.00063781295,0.0004264829,0.0002545065],"domain_scores_gemma":[0.9982906,0.0006429843,0.00029390873,0.00032372965,0.00031052125,0.00013824685],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014933144,0.00030059082,0.0020817358,0.00014763142,0.0000723619,0.000041008425,0.00016870095,0.00015832066,0.0000037730192],"category_scores_gemma":[0.006318684,0.00018810283,0.00018842689,0.00094907393,0.0017990504,0.0003412521,0.00017109633,0.00052262243,2.5488518e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030121884,0.00066526636,0.000010191029,0.4974037,0.000021373735,0.0000017221154,0.000045585162,3.3767742e-9,0.010819632,0.0012673364,0.00004366944,0.4896914],"study_design_scores_gemma":[0.00035646118,0.0015504769,0.00004836658,0.9584802,0.0007245209,0.0002336967,0.0001114215,0.000017473198,0.013297871,0.0014403712,0.023363544,0.00037560196],"about_ca_topic_score_codex":0.0000011163188,"about_ca_topic_score_gemma":5.879215e-7,"teacher_disagreement_score":0.4893158,"about_ca_system_score_codex":0.000057956167,"about_ca_system_score_gemma":0.00019817185,"threshold_uncertainty_score":0.76706105},"labels":[],"label_agreement":null},{"id":"W3163710839","doi":"10.1080/10408398.2021.1915743","title":"Effect of omega-3 fatty acids supplementation on adipokines: a systematic review and meta-analysis of randomized controlled trials","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Vancouver General Hospital; Vancouver Coastal Health","funders":"","keywords":"Adipokine; Randomized controlled trial; Meta-analysis; Omega; Medicine; Internal medicine; Food science; Chemistry; Gastroenterology; Obesity; Leptin; Physics","score_opus":0.17871419754132473,"score_gpt":0.49870594367262133,"score_spread":0.3199917461312966,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3163710839","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":[0.0000048178617,0.973504,0.000059380614,0.00069653825,0.00006766651,0.02543509,0.00019729212,0.000005967145,0.000029252245],"genre_scores_gemma":[0.00031870505,0.99125427,0.00023945044,0.00024890405,0.00001938318,0.0078052585,0.00009911713,0.000012722716,0.000002203178],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.96592075,0.02527123,0.006419589,0.00072399696,0.0012349559,0.0004294895],"domain_scores_gemma":[0.9639753,0.03267549,0.001885521,0.0005709828,0.0006468047,0.0002458738],"candidate_categories":["metaresearch","metaepi_narrow","metaepi_broad"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.103125185,0.00049389177,0.05484999,0.0016117566,0.00013066674,0.000104444,0.00030494173,0.0001742829,0.00008812107],"category_scores_gemma":[0.18153049,0.00024845477,0.0056674588,0.0035338714,0.0009935222,0.00022720444,0.000064822256,0.0003646872,0.000001964895],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0023474246,0.00015832816,6.9962695e-8,0.9794256,0.008432297,0.0000013787213,0.000020963593,1.3738527e-8,0.000008163897,0.0010202825,0.000038911316,0.008546548],"study_design_scores_gemma":[0.020442894,0.0013788674,5.0116288e-8,0.29904085,0.6774906,0.0000062701483,0.000012180703,0.000018239629,0.0000970835,0.00007924419,0.0012614785,0.0001722708],"about_ca_topic_score_codex":0.000007839039,"about_ca_topic_score_gemma":0.000007597639,"teacher_disagreement_score":0.68038476,"about_ca_system_score_codex":0.00013037254,"about_ca_system_score_gemma":0.0001583685,"threshold_uncertainty_score":0.9999968},"labels":[],"label_agreement":null},{"id":"W3195013373","doi":"10.1080/10408398.2021.1968788","title":"Advances and trends in biotechnological production of natural astaxanthin by <i>Phaffia rhodozyma</i> yeast","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Astaxanthin; Bioprocess; Nutraceutical; Biotechnology; Yeast; Production (economics); Biochemical engineering; Biology; Food science; Engineering; Carotenoid; Economics","score_opus":0.07261685102007553,"score_gpt":0.4090007651632555,"score_spread":0.33638391414318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3195013373","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":[0.0015098542,0.9970192,0.00001250497,0.0005724868,0.00013776611,0.00060858135,0.000027201797,0.000010860112,0.00010156914],"genre_scores_gemma":[0.014797507,0.9846012,0.000394122,0.000023927345,0.000045242003,0.00007787017,0.00003878287,0.0000069185758,0.000014432854],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979117,0.00022780291,0.0006032492,0.00066229125,0.00031615328,0.00027881117],"domain_scores_gemma":[0.99933594,0.00014362729,0.00013521023,0.00018778011,0.000106199346,0.0000912141],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012280525,0.00024039169,0.0016057347,0.0005366126,0.000071595234,0.00003072387,0.00011930032,0.00022480973,0.000008206418],"category_scores_gemma":[0.003559883,0.00017097566,0.00011299204,0.0021306858,0.001701309,0.00044034782,0.000095715535,0.0006273263,8.8183964e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000168391,0.00026262848,0.000007874201,0.017923906,0.0000021900157,0.000008889149,0.000011546551,1.0709104e-9,0.0004609868,0.00064959144,0.00013766048,0.98051786],"study_design_scores_gemma":[0.0004828831,0.00089996296,0.000037864844,0.10080208,0.00015486608,0.00026628948,0.00012130295,0.000005449334,0.002091135,0.00018255539,0.8946514,0.00030420942],"about_ca_topic_score_codex":0.0000022892957,"about_ca_topic_score_gemma":0.00001157741,"teacher_disagreement_score":0.9802137,"about_ca_system_score_codex":0.00007806115,"about_ca_system_score_gemma":0.00006415366,"threshold_uncertainty_score":0.6972185},"labels":[],"label_agreement":null},{"id":"W3201772474","doi":"10.1080/10408398.2021.1984200","title":"A systematic review from basics to omics on bacteriophage applications in poultry production and processing","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Campylobacter; Salmonella; Biotechnology; Food safety; Biology; Lytic cycle; Biosecurity; Food processing; Population; Salmonella enterica; Outbreak; Bacteriophage; Poultry farming; Environmental health; Food science; Medicine; Bacteria; Virology","score_opus":0.04458755701627647,"score_gpt":0.3600762877395256,"score_spread":0.3154887307232491,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3201772474","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":[0.00025361826,0.9948421,0.000044320903,0.00033381445,0.00009542191,0.0043021063,0.000035991892,0.000010562573,0.00008202359],"genre_scores_gemma":[0.00035412348,0.99627346,0.0007959673,0.00049251365,0.000050251132,0.001968111,0.000038252863,0.000015346188,0.000011954711],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99733806,0.0002460513,0.00097006385,0.0009050063,0.00024139034,0.00029945088],"domain_scores_gemma":[0.9990569,0.0001873129,0.00016576916,0.00037211252,0.00004365451,0.00017428717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012071339,0.0002919932,0.0014835914,0.0001669222,0.00018511662,0.00018943602,0.00025196176,0.00011584693,0.000037619375],"category_scores_gemma":[0.0026129521,0.00023339115,0.00010037954,0.0016060672,0.00031140656,0.0004912412,0.00018467079,0.0003689028,0.000055503286],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000002392966,0.00041724273,0.0000045253023,0.67083335,0.0000037927716,0.000005537522,0.000102218364,3.362321e-8,0.0007074711,0.00018050511,0.00012310175,0.32761985],"study_design_scores_gemma":[0.00004309099,0.000077977646,0.00004772023,0.7908059,0.00020079466,0.00004514217,0.00006664897,0.0000017647848,0.000015386524,0.000065013235,0.20834577,0.0002848144],"about_ca_topic_score_codex":0.00001304367,"about_ca_topic_score_gemma":0.000051064184,"teacher_disagreement_score":0.32733503,"about_ca_system_score_codex":0.000414864,"about_ca_system_score_gemma":0.00006269254,"threshold_uncertainty_score":0.9517415},"labels":[],"label_agreement":null},{"id":"W3213168331","doi":"10.1080/10408398.2021.1990849","title":"Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Horticultural and Viticultural Research","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":false,"ca_institutions":"British Columbia Blueberry Council; University of British Columbia","funders":"","keywords":"Flavonols; Berry; Food science; Health benefits; Flavor; Biology; Horticulture; Botany; Polyphenol; Traditional medicine; Antioxidant; Medicine","score_opus":0.176297583289285,"score_gpt":0.39798232684382834,"score_spread":0.22168474355454335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3213168331","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":[0.11651424,0.8787101,8.606604e-8,0.0021904896,0.000033497243,0.0023869006,0.00012789787,0.000012758227,0.000024053159],"genre_scores_gemma":[0.0043202783,0.99428344,0.00004965451,0.0005276584,0.00007375465,0.0006407644,0.00007072479,0.0000023115963,0.000031425774],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99656785,0.00068499026,0.00081580307,0.0009817366,0.00030305012,0.000646569],"domain_scores_gemma":[0.9977955,0.0012356694,0.00008277316,0.00011267558,0.0002984707,0.0004748997],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0019895032,0.00043015942,0.001665564,0.00010459771,0.00027040922,0.00035437386,0.00035728718,0.00023573685,0.000027039056],"category_scores_gemma":[0.009856239,0.00014279403,0.00014314818,0.0020531574,0.00061577634,0.0004111644,0.00037932335,0.0005675739,0.000006031733],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000007087801,0.00011148266,0.00003136964,0.018366989,0.0000026807725,0.0000062780196,0.00009467781,3.0290057e-10,0.0016278675,0.00046780004,0.00006944041,0.9792143],"study_design_scores_gemma":[0.00008389001,0.0010509053,0.0036761053,0.15594298,0.00005128229,0.00008654466,0.0004284128,5.8113466e-7,0.00009914567,0.00016353856,0.8378899,0.0005267152],"about_ca_topic_score_codex":0.00007360221,"about_ca_topic_score_gemma":0.0004902618,"teacher_disagreement_score":0.9786876,"about_ca_system_score_codex":0.000089534435,"about_ca_system_score_gemma":0.000076456854,"threshold_uncertainty_score":0.99848413},"labels":[],"label_agreement":null},{"id":"W3213449871","doi":"10.1080/10408398.2021.1998760","title":"Effects of probiotics on bone mineral density and bone turnover: A systematic review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Bone health and osteoporosis research","field":"Medicine","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Bone and Joint Health Institute; University of Calgary","funders":"","keywords":"Probiotic; Medicine; Systematic review; Placebo; Bone mineral; Randomized controlled trial; Bone remodeling; Osteoporosis; Psychological intervention; Internal medicine; MEDLINE; Physiology; Biology; Alternative medicine; Pathology; Bacteria","score_opus":0.06957965563254018,"score_gpt":0.41538770333140657,"score_spread":0.3458080476988664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3213449871","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":[0.00016744624,0.99077344,0.000002623147,0.0005210223,0.000076397904,0.008405231,0.000008888266,0.000007946841,0.00003701411],"genre_scores_gemma":[0.0002612192,0.9980326,0.00029829348,0.0007287651,0.00005199371,0.00058079045,0.000017917286,0.000015536078,0.000012827444],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99585027,0.0006324472,0.0015386963,0.00066262623,0.0008244281,0.0004915518],"domain_scores_gemma":[0.9973094,0.0010607359,0.00024326528,0.0004453005,0.00046725263,0.00047406505],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0041151997,0.00032799764,0.0049474146,0.00036884105,0.00010715454,0.0000459818,0.0001182186,0.0002200258,0.0000037563025],"category_scores_gemma":[0.024459887,0.00022225609,0.0002614245,0.001472488,0.0007634504,0.000118802694,0.00012284446,0.0006400133,0.0000073680603],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010111468,0.00037481126,5.346148e-7,0.9454477,0.0000055191044,0.00006549401,0.000007793519,7.513924e-11,0.000031673935,0.0008033271,0.0002624053,0.052990664],"study_design_scores_gemma":[0.0003993387,0.0014970128,0.0000051505435,0.95622957,0.0009586221,0.00068819016,0.0000053170966,0.0000018327261,0.00004146784,0.000047324163,0.03995158,0.00017457485],"about_ca_topic_score_codex":0.0000017482799,"about_ca_topic_score_gemma":0.0000032714058,"teacher_disagreement_score":0.05281609,"about_ca_system_score_codex":0.00018146783,"about_ca_system_score_gemma":0.00054751337,"threshold_uncertainty_score":0.9837575},"labels":[],"label_agreement":null},{"id":"W3215738967","doi":"10.1080/10408398.2021.2000361","title":"The relationship between major food sources of fructose and cardiovascular disease, cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of cohort studies","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet, Metabolism, and Disease","field":"Medicine","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Medicine; Ingestion; Meta-analysis; Cohort study; Hazard ratio; Disease; Population; Cause of death; Cohort; Cancer; Risk of mortality; Lower risk; Stroke (engine); Environmental health; Internal medicine; Physiology; Confidence interval","score_opus":0.3962392222761926,"score_gpt":0.479797861526926,"score_spread":0.08355863925073337,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215738967","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":[0.0054867626,0.9898396,0.00000268247,0.0003548365,0.000025207159,0.003945407,0.0003366908,0.0000057511497,0.0000030586928],"genre_scores_gemma":[0.009193112,0.9891915,0.000041133026,0.00010126244,0.00002490922,0.0014081659,0.000021688531,0.000012738694,0.0000055131322],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99468035,0.0017274756,0.0017187373,0.0007475378,0.0008547718,0.00027114543],"domain_scores_gemma":[0.9942541,0.003610158,0.0003731815,0.00083657575,0.0005122226,0.0004137657],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.010030107,0.0003735295,0.008326211,0.00041016817,0.00020111151,0.00007704194,0.0001613046,0.00009564761,0.0000029927753],"category_scores_gemma":[0.031612735,0.00021173804,0.0013030556,0.0019021671,0.0018299328,0.00019910037,0.00016319344,0.00021179559,1.9600049e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017675573,0.0000931106,0.0008718511,0.9179207,0.07547185,0.000010241758,0.00005754981,1.3340264e-8,1.6399923e-7,0.0013033473,0.000019700661,0.004233798],"study_design_scores_gemma":[0.0002226141,0.00012289018,0.0022399628,0.13912626,0.8515409,0.000012294689,0.00016734959,0.0000011743844,3.6812617e-7,0.00031425813,0.0060672206,0.00018466527],"about_ca_topic_score_codex":0.000008499867,"about_ca_topic_score_gemma":0.000010632314,"teacher_disagreement_score":0.77879447,"about_ca_system_score_codex":0.000037346308,"about_ca_system_score_gemma":0.00026829753,"threshold_uncertainty_score":0.9765444},"labels":[],"label_agreement":null},{"id":"W4200126254","doi":"10.1080/10408398.2021.2013771","title":"Green extraction and characterization of leaves phenolic compounds: a comprehensive review","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Nutraceutical; Biomass (ecology); Agriculture; Extraction (chemistry); Ingredient; Business; Sustainability; Health benefits; Biotechnology; Environmental science; Pulp and paper industry; Waste management; Engineering; Traditional medicine; Food science; Chemistry; Medicine; Agronomy","score_opus":0.19364103972024532,"score_gpt":0.45174439338921746,"score_spread":0.25810335366897214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200126254","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":[0.00041787745,0.99693155,0.000006486817,0.00081783894,0.000065093984,0.001612227,0.000027742091,0.000009050943,0.00011212167],"genre_scores_gemma":[0.00031563747,0.99826115,0.00013659339,0.0008253288,0.00010185704,0.0002896811,0.000058577752,0.0000070498295,0.000004118975],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.998,0.00019139021,0.0008003113,0.00047383862,0.0003056769,0.00022878604],"domain_scores_gemma":[0.9988476,0.0003253343,0.00017577352,0.00014117424,0.00034582446,0.00016430915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055892,0.00023850378,0.002201484,0.00012690526,0.000096690186,0.000021317677,0.00008895123,0.00015852887,0.000019596424],"category_scores_gemma":[0.0010772244,0.000167084,0.00015899654,0.0009650951,0.0009281794,0.00017986287,0.000115815084,0.00043872578,0.0000031910345],"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":[0.000007141324,0.00025645737,0.0000020170366,0.23755017,0.000010963391,0.0000058504,0.000010734967,5.366501e-11,0.003812026,0.00027902867,0.000115504736,0.7579501],"study_design_scores_gemma":[0.00018365923,0.00029127544,0.00005122848,0.20318922,0.0004223757,0.00012697875,0.000007321519,0.0000011728479,0.00014347234,0.00019346715,0.7952463,0.00014350747],"about_ca_topic_score_codex":0.0000018126559,"about_ca_topic_score_gemma":3.2434818e-7,"teacher_disagreement_score":0.7951308,"about_ca_system_score_codex":0.00007099831,"about_ca_system_score_gemma":0.00008823082,"threshold_uncertainty_score":0.6813488},"labels":[],"label_agreement":null},{"id":"W4200464617","doi":"10.1080/10408398.2021.2019672","title":"Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils","year":2021,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Key Lab of Advanced Optical Manufacturing Technologies of Jiangsu Province; Yangzhou City Agricultural Key R and D Program; Government of Jiangsu Province","keywords":"Food science; Deep frying; Edible oil; Chemistry","score_opus":0.19528244177450418,"score_gpt":0.43954781841993606,"score_spread":0.24426537664543188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200464617","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":[0.0022145014,0.9969632,0.00015017562,0.00006914415,0.000042799908,0.0003145915,0.00006478583,0.0000094256875,0.00017137539],"genre_scores_gemma":[0.00064385496,0.99639195,0.0024991313,0.000059976308,0.00005740899,0.00030506754,0.000025432206,0.000015343006,0.0000018358747],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9960529,0.00024675706,0.0017787231,0.0009568671,0.0004911315,0.000473581],"domain_scores_gemma":[0.997906,0.00069240225,0.00037416717,0.00036961434,0.00050700706,0.00015076034],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0041031516,0.00035129755,0.0027821206,0.00025374108,0.00016286224,0.000099181154,0.00028345833,0.0002181185,0.000035568843],"category_scores_gemma":[0.014432056,0.00030889883,0.0003214679,0.0018649149,0.0007211829,0.0004713417,0.00011493716,0.00038065648,5.0100044e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000024532712,0.00020877461,0.0000015349789,0.6080034,0.0000055490214,0.0000014008033,0.00003673541,4.083902e-9,0.005714053,0.00021060598,0.0000011348135,0.3858144],"study_design_scores_gemma":[0.0002820937,0.000056366884,4.0614896e-8,0.93016857,0.00041947712,0.00001602744,0.00026552816,0.000037917453,0.018917572,0.00056330534,0.048875794,0.00039728868],"about_ca_topic_score_codex":0.000004002093,"about_ca_topic_score_gemma":0.000014869093,"teacher_disagreement_score":0.3854171,"about_ca_system_score_codex":0.0001617067,"about_ca_system_score_gemma":0.00047569882,"threshold_uncertainty_score":0.9999363},"labels":[],"label_agreement":null},{"id":"W4213124525","doi":"10.1080/10408398.2022.2033686","title":"Research progress and future study on physicochemical, nutritional, and structural characteristics of canola and rapeseed feedstocks and co-products from bio-oil processing and nutrient modeling evaluation methods","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Ruminant Nutrition and Digestive Physiology","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":"University of Saskatchewan","funders":"","keywords":"Canola; Rapeseed; Raw material; Environmental science; Biochemical engineering; Molecular spectroscopy; Biotechnology; Chemistry; Food science; Organic chemistry; Biology; Engineering; Molecule","score_opus":0.26919819472473333,"score_gpt":0.48274362457862974,"score_spread":0.2135454298538964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213124525","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":[0.40352976,0.5948217,5.314471e-7,0.00041468444,0.00003473545,0.0010747337,0.000111502944,0.0000059412623,0.000006408894],"genre_scores_gemma":[0.20906632,0.7898186,0.0002843197,0.000030565287,0.00020439195,0.00046089455,0.00013133718,0.000003142013,4.1544135e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99602306,0.0011763438,0.00065770006,0.0011291832,0.00064494764,0.00036875214],"domain_scores_gemma":[0.9981438,0.00093613245,0.00017927508,0.00010196679,0.00043011634,0.00020871488],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0033188823,0.00033028083,0.0011632902,0.00018087265,0.0007475905,0.00025110447,0.0001613282,0.00016877663,0.000007858403],"category_scores_gemma":[0.0010664039,0.00017279915,0.00004059132,0.00097451534,0.0017918706,0.0003193512,0.00025345833,0.0005228712,1.3158159e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007010275,0.00037015168,0.0000799409,0.004968566,0.000006433417,0.0000014888457,0.00015749555,3.5055256e-9,0.003321592,0.00040980338,0.00000963204,0.9906048],"study_design_scores_gemma":[0.010935779,0.03285535,0.049321037,0.12147887,0.0027329226,0.00066318206,0.030562617,0.0076921703,0.002138131,0.068681344,0.66623175,0.006706863],"about_ca_topic_score_codex":0.000015335057,"about_ca_topic_score_gemma":0.000003921282,"teacher_disagreement_score":0.9838979,"about_ca_system_score_codex":0.00006981261,"about_ca_system_score_gemma":0.00007221167,"threshold_uncertainty_score":0.70465446},"labels":[],"label_agreement":null},{"id":"W4213268541","doi":"10.1080/10408398.2022.2039896","title":"Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Carbon and Quantum Dots Applications","field":"Materials Science","cited_by":126,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food packaging; Preservative; Active packaging; Food Preservatives; Shelf life; Biocompatibility; Nanotechnology; Food preservation; Food science; Coating; Materials science; Chemistry; Organic chemistry","score_opus":0.15451785110281024,"score_gpt":0.41754873879335735,"score_spread":0.2630308876905471,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4213268541","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":[0.00037565574,0.9921595,0.00043553452,0.0010014845,0.000115395604,0.0055281953,0.00017689679,0.000021953518,0.00018536992],"genre_scores_gemma":[0.00578442,0.98168343,0.0010636159,0.00018267683,0.00006712652,0.011151601,0.000041339863,0.000023893232,0.000001915782],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99579275,0.0004287107,0.0015389057,0.001105292,0.00061514915,0.000519218],"domain_scores_gemma":[0.996855,0.0018003492,0.00031323047,0.0005839825,0.00026323338,0.00018419829],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.004508057,0.0003589445,0.0017389915,0.00040650708,0.0002234694,0.00010272407,0.0005717557,0.00012693711,0.00003062005],"category_scores_gemma":[0.007572383,0.00032263572,0.00016488113,0.0019741808,0.0011470006,0.00060778187,0.000297327,0.00034641233,0.0000012596307],"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":[0.000025206718,0.0007183912,0.0000102564345,0.35553628,0.000008709515,9.914468e-7,0.00021506696,1.01989336e-7,0.001279906,0.16799009,0.00020595669,0.47400907],"study_design_scores_gemma":[0.00038434067,0.0011451078,0.000014767721,0.056896683,0.00018069074,0.000022149752,0.00007837178,0.00023387221,0.00026519524,0.014576297,0.9256925,0.000510051],"about_ca_topic_score_codex":0.000014441879,"about_ca_topic_score_gemma":0.00004960477,"teacher_disagreement_score":0.9254865,"about_ca_system_score_codex":0.00022647808,"about_ca_system_score_gemma":0.00031253978,"threshold_uncertainty_score":0.9999226},"labels":[],"label_agreement":null},{"id":"W4214879034","doi":"10.1080/10408398.2022.2045470","title":"Combined molecular spectroscopic techniques (SR-FTIR, XRF, ATR-FTIR) to study physiochemical and nutrient profiles of Avena sativa grain and nutrition and structure interactive association properties","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Fourier transform infrared spectroscopy; Avena; Attenuated total reflection; Chemistry; Infrared; Fourier transform; Analytical Chemistry (journal); Synchrotron radiation; Materials science; Environmental chemistry; Mathematics; Optics; Agronomy; Physics; Biology","score_opus":0.04424264210979744,"score_gpt":0.35636549757890923,"score_spread":0.3121228554691118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214879034","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.113638185,0.879879,0.000004079823,0.00087866193,0.00014007851,0.0053419685,0.00006141396,0.000034108365,0.000022490376],"genre_scores_gemma":[0.2801505,0.71781826,0.00080045196,0.00013821245,0.00005109815,0.0009897914,0.00002844091,0.000021286587,0.000001960748],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99674654,0.00075742666,0.0007908803,0.0007912283,0.0005721822,0.00034174096],"domain_scores_gemma":[0.9989328,0.00024884596,0.00024250743,0.00022009165,0.00019442993,0.00016136125],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0009907605,0.00038803977,0.0013166282,0.00044761878,0.0003095031,0.00020200899,0.0001928941,0.00015960047,0.00001207495],"category_scores_gemma":[0.001542162,0.00031216984,0.00008677264,0.00080232625,0.0005083301,0.00036994295,0.00027740916,0.0005420436,5.318259e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011486951,0.0029814017,0.00005624143,0.07373893,0.000074263015,0.000011680888,0.0033303197,8.549317e-9,0.073366,0.001227643,0.00036501873,0.8436998],"study_design_scores_gemma":[0.005310261,0.06464076,0.00030960652,0.18310602,0.0018214857,0.00019330406,0.005546761,0.00007733875,0.2323572,0.02535146,0.4780341,0.0032516841],"about_ca_topic_score_codex":0.000008912671,"about_ca_topic_score_gemma":0.000002614066,"teacher_disagreement_score":0.8404481,"about_ca_system_score_codex":0.00034902152,"about_ca_system_score_gemma":0.000051814422,"threshold_uncertainty_score":0.99993306},"labels":[],"label_agreement":null},{"id":"W4221075716","doi":"10.1080/10408398.2022.2053058","title":"Human milk: From complex tailored nutrition to bioactive impact on child cognition and behavior","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Infant Nutrition and Health","field":"Nursing","cited_by":66,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta; University of Manitoba; Children's Hospital Research Institute of Manitoba","funders":"National Institute of Food and Agriculture; Turun Yliopistosäätiö; Ministerio de Ciencia e Innovación; Mitacs; Family Larsson‐Rosenquist Foundation; Children's Hospital Foundation; National Center for Advancing Translational Sciences; Nederlandse Organisatie voor Wetenschappelijk Onderzoek; Wellcome Trust; Canadian Institute for Advanced Research; Canadian Institutes of Health Research; Wellcome; Medical Research Council; Koninklijke Nederlandse Akademie van Wetenschappen; European Commission; Bill and Melinda Gates Foundation; Canada Foundation for Innovation; Research Manitoba; Natural Sciences and Engineering Research Council of Canada; University of California, San Diego; U.S. Department of Agriculture","keywords":"Cognition; Food science; Feeding behavior; Psychology; Chemistry; Developmental psychology; Medicine; Neuroscience; Endocrinology","score_opus":0.19299208424100506,"score_gpt":0.4709863971181369,"score_spread":0.27799431287713183,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221075716","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":[0.00161057,0.98855555,0.0000063268994,0.0011512118,0.00043708138,0.0064116158,0.0012647209,0.000062196516,0.0005007539],"genre_scores_gemma":[0.011494424,0.98217887,0.00038225763,0.0015051507,0.00038302972,0.0030098183,0.0010007512,0.000044614168,0.0000011151903],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99529594,0.00071746425,0.0011788384,0.0012759507,0.00078427675,0.00074753683],"domain_scores_gemma":[0.9981317,0.00047649274,0.00024301175,0.00040075922,0.00018179837,0.00056625786],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.0015325535,0.0005900254,0.0019125699,0.0012555121,0.0013184253,0.000299518,0.0003403299,0.00028310614,0.00030827636],"category_scores_gemma":[0.00092501723,0.00052288466,0.00031180563,0.0017232663,0.00077619666,0.00049424893,0.00014073319,0.0010126886,0.000044043176],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022737998,0.0033975467,0.0000036083784,0.022369374,0.00001255038,0.000022553724,0.00022492619,1.1657762e-8,0.00020980954,0.002153634,0.0033682396,0.96801037],"study_design_scores_gemma":[0.0012951854,0.0041770497,0.00024142889,0.043958716,0.0004710494,0.000097685785,0.00018720306,0.000006488082,0.000049556103,0.0019320485,0.94686204,0.00072154583],"about_ca_topic_score_codex":0.000055923778,"about_ca_topic_score_gemma":0.000030793417,"teacher_disagreement_score":0.9672888,"about_ca_system_score_codex":0.00084597623,"about_ca_system_score_gemma":0.0000863124,"threshold_uncertainty_score":0.9999817},"labels":[],"label_agreement":null},{"id":"W4221083344","doi":"10.1080/10408398.2022.2057416","title":"Effects of a mediterranean diet on the gut microbiota and microbial metabolites: A systematic review of randomized controlled trials and observational studies","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":76,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Centre for Global Health Research","funders":"Biotechnology and Biological Sciences Research Council; Directorate for Biological Sciences; Medical Research Council; National Institute for Health and Care Research","keywords":"Observational study; Mediterranean diet; Randomized controlled trial; Microbiome; Gut flora; CINAHL; Medicine; Systematic review; Cochrane Library; Metagenomics; MEDLINE; Biology; Physiology; Bioinformatics; Internal medicine; Biochemistry; Immunology","score_opus":0.1777066065602353,"score_gpt":0.4327079156037256,"score_spread":0.25500130904349033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221083344","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":[0.00028023223,0.98686886,0.0000032534745,0.00043940227,0.000138324,0.01217215,0.00008756361,0.0000016617764,0.000008572877],"genre_scores_gemma":[0.00024070998,0.99645764,0.00010763447,0.0007266404,0.00006272228,0.0023472735,0.00004306281,0.000010147178,0.000004172676],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9913988,0.0048346617,0.0027575616,0.00049574225,0.00028312983,0.00023010565],"domain_scores_gemma":[0.99017143,0.008113748,0.0010822755,0.00029113152,0.00026300896,0.00007840924],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.024247307,0.0003336773,0.009976959,0.00018478761,0.00015151012,0.0000313267,0.00024752974,0.00012299758,0.000005948368],"category_scores_gemma":[0.08954248,0.00016992509,0.0007003077,0.00038869932,0.0013990569,0.0000114334,0.00017974961,0.00020254139,2.803049e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010365938,0.00011848217,3.353024e-8,0.9873246,0.00017679088,5.919981e-7,0.000042767468,6.2237143e-10,0.0070786644,0.0016377523,0.00028116224,0.0023025551],"study_design_scores_gemma":[0.017509228,0.0009613502,5.6865593e-7,0.9082656,0.004911166,0.00004079301,0.000049065682,9.648262e-7,0.0002504088,0.00026480414,0.06748915,0.0002569247],"about_ca_topic_score_codex":0.0000010994029,"about_ca_topic_score_gemma":0.0000011243241,"teacher_disagreement_score":0.07905903,"about_ca_system_score_codex":0.000028658715,"about_ca_system_score_gemma":0.0002180742,"threshold_uncertainty_score":0.9181267},"labels":[],"label_agreement":null},{"id":"W4221130690","doi":"10.1080/10408398.2022.2048353","title":"Fat replacers in baked products: their impact on rheological properties and final product quality","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":78,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Food science; Fat substitute; Obesity; Chemistry; Medicine; Endocrinology","score_opus":0.3034706451800955,"score_gpt":0.3812983207828121,"score_spread":0.07782767560271664,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221130690","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":[0.04693474,0.9507767,4.530869e-8,0.00095470145,0.00005174082,0.0010697088,0.000049737548,0.00001768511,0.00014495476],"genre_scores_gemma":[0.06955125,0.9297028,0.000018992732,0.0000827541,0.00013820679,0.0004367622,0.0000532247,0.0000015441891,0.000014433614],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9963328,0.0006900978,0.00083385344,0.0012031362,0.00043730953,0.0005027632],"domain_scores_gemma":[0.99885553,0.0005742948,0.00014777617,0.00018426115,0.00007897078,0.00015916523],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0037635686,0.0004013753,0.0014603577,0.00008846747,0.0003341313,0.00015140855,0.0004236395,0.00014564188,0.000110187524],"category_scores_gemma":[0.0056387247,0.0001344702,0.00022031848,0.002142639,0.0010505526,0.00026353355,0.00020686681,0.00063347764,0.0000035434714],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065609376,0.0005273333,0.000030773273,0.0069558118,0.0000065673116,0.0000062804747,0.00004094071,4.622127e-8,0.0011286517,0.00033145753,0.000121832374,0.9907847],"study_design_scores_gemma":[0.0001986811,0.0021124117,0.0002971474,0.010839583,0.00007911915,0.00006763807,0.00029761947,0.000011191908,0.00034828333,0.00091223605,0.98411065,0.00072542095],"about_ca_topic_score_codex":0.000025378255,"about_ca_topic_score_gemma":0.000031631447,"teacher_disagreement_score":0.99005926,"about_ca_system_score_codex":0.00020802113,"about_ca_system_score_gemma":0.00006263195,"threshold_uncertainty_score":0.67504877},"labels":[],"label_agreement":null},{"id":"W4223487417","doi":"10.1080/10408398.2022.2057415","title":"Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Date Palm Research Studies","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"Shahrekord University","keywords":"Food science; Mesophile; Canola; Chemistry; Bacteria; Sunflower oil; Lipid oxidation; Lactic acid; Bacterial growth; Hydrolysis; Biology; Biochemistry; Antioxidant","score_opus":0.3347824479780918,"score_gpt":0.421558651518872,"score_spread":0.0867762035407802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223487417","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":[0.0000016548382,0.9938831,0.000009635413,0.0017963038,0.00001674574,0.0038773145,0.00037556997,0.000006971668,0.00003270977],"genre_scores_gemma":[0.000102360566,0.9900643,0.00013111503,0.00023411964,0.000012771052,0.009377771,0.000059228158,0.0000014076209,0.000016904518],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967187,0.0007571166,0.0010147832,0.0005545919,0.0006175708,0.00033725007],"domain_scores_gemma":[0.99337786,0.005737725,0.00028970584,0.00022530807,0.00027105786,0.00009834935],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.0069876905,0.00024275687,0.0034190055,0.00010849815,0.00058825023,0.00010404999,0.0006201116,0.000060666316,0.00010197612],"category_scores_gemma":[0.013104445,0.00007394784,0.00087720226,0.0035030388,0.00059504976,0.00025875107,0.00025901265,0.00019195133,0.0000010798227],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000018869001,0.00014785142,2.1314254e-7,0.9586292,0.001029936,2.583446e-7,0.000007053997,3.875237e-8,0.0000099204,0.000914545,0.00013359498,0.039125536],"study_design_scores_gemma":[0.00007128986,0.00054107385,0.0000042510455,0.042613026,0.2058581,0.0000021106232,0.00006507676,0.00004357712,0.0000028357713,0.0005169141,0.7500171,0.00026462504],"about_ca_topic_score_codex":0.000016139706,"about_ca_topic_score_gemma":0.00007726295,"teacher_disagreement_score":0.91601616,"about_ca_system_score_codex":0.000050239083,"about_ca_system_score_gemma":0.000043307617,"threshold_uncertainty_score":0.9952086},"labels":[],"label_agreement":null},{"id":"W4244333275","doi":"10.1080/10408690091189293","title":"Membrane Processing of Fruit Juices and Beverages: A Review","year":2000,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Membrane Separation Technologies","field":"Environmental Science","cited_by":185,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Ultrafiltration (renal); Microfiltration; Reverse osmosis; Electrodialysis; Membrane; Chemistry; Food science; Membrane technology; Fruit juice; Filtration (mathematics); Process engineering; Membrane emulsification; Biochemical engineering; Chromatography; Pulp and paper industry; Engineering; Mathematics; Biochemistry","score_opus":0.07933484351864203,"score_gpt":0.3799988680717842,"score_spread":0.3006640245531421,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244333275","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":[0.000044978307,0.9965047,0.000006159549,0.0002638608,0.000026549005,0.0015361818,0.0000100178395,0.000025080255,0.0015824586],"genre_scores_gemma":[0.00018957646,0.9983756,0.0008525467,0.00020661732,0.0000141079345,0.00033285236,0.000005393819,0.000010204112,0.000013118236],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972113,0.00017777424,0.0010115086,0.0007230101,0.0005376292,0.0003388214],"domain_scores_gemma":[0.9990967,0.00020246829,0.00021908611,0.00033031945,0.00003112277,0.00012033696],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021653536,0.00029449858,0.001536749,0.00020523729,0.00015419634,0.0000698065,0.00047499902,0.00016896937,0.00025590515],"category_scores_gemma":[0.0021385094,0.00022112015,0.000100588426,0.0017320543,0.0022923404,0.0007107984,0.00020881047,0.0003034792,0.000042077692],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000011118539,0.000056014396,6.9493325e-7,0.09612321,7.519973e-7,0.0000014764875,0.000014165373,7.087696e-9,0.00001312838,0.00017267284,0.00019885493,0.9034179],"study_design_scores_gemma":[0.0000720865,0.0001491681,0.0000021720698,0.13732785,0.00009784816,0.000048307877,0.000009605185,0.000006993314,0.000058499954,0.00059044553,0.86141163,0.00022541515],"about_ca_topic_score_codex":0.0000045632555,"about_ca_topic_score_gemma":0.000007117598,"teacher_disagreement_score":0.9031925,"about_ca_system_score_codex":0.000095705,"about_ca_system_score_gemma":0.00007016159,"threshold_uncertainty_score":0.9017018},"labels":[],"label_agreement":null},{"id":"W4250404893","doi":"10.1080/20024091054166","title":"Opalescent and Cloudy Fruit Juices: Formation and Particle Stability","year":2002,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Botanical Research and Applications","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Fruit juice; Tannin; Food science; Chemistry; Orange juice; Centrifugation; Berry; Environmental science; Botany; Biology; Chromatography","score_opus":0.2633819935654695,"score_gpt":0.3973918049409395,"score_spread":0.13400981137547002,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4250404893","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":[0.007828567,0.9898007,0.0000035315081,0.0009579569,0.000019280355,0.0012707888,0.000043478907,0.000012856294,0.00006284894],"genre_scores_gemma":[0.025273148,0.9741655,0.000072244766,0.00007548322,0.00006260146,0.00033797484,0.000010610105,8.315574e-7,0.0000015929448],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980832,0.00020857835,0.00050683314,0.00050607766,0.00031531707,0.00038000022],"domain_scores_gemma":[0.99880505,0.0006101099,0.00006614761,0.00008803126,0.0000970023,0.000333665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016600024,0.00016986499,0.0005667658,0.000019882125,0.00032183217,0.0002368557,0.00019071891,0.0001133122,0.000038854676],"category_scores_gemma":[0.0018529196,0.00007017362,0.00006285775,0.00079084735,0.000715151,0.0004356483,0.00014296998,0.00024800684,0.000013653349],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000017128846,0.0001267189,0.000006090124,0.002987673,5.4802314e-7,4.117538e-7,0.000011091623,1.4256332e-10,0.0001686173,0.0025370086,0.000037780366,0.9941223],"study_design_scores_gemma":[0.000087326334,0.00043697786,0.00022651201,0.005441111,0.00003337285,0.000015292942,0.00007471597,0.000062831066,0.000027007045,0.0029795705,0.9904076,0.00020768336],"about_ca_topic_score_codex":0.0000064603537,"about_ca_topic_score_gemma":0.000087055356,"teacher_disagreement_score":0.99391466,"about_ca_system_score_codex":0.000060496383,"about_ca_system_score_gemma":0.00001452258,"threshold_uncertainty_score":0.2861597},"labels":[],"label_agreement":null},{"id":"W4254863145","doi":"10.1080/10408690091189275","title":"Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing","year":2000,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":733,"is_retracted":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":"Lycopene; Carotenoid; Isomerization; Chemistry; Food science; Antioxidant; Micronutrient; Singlet oxygen; Health benefits; Biochemistry; Organic chemistry; Oxygen; Catalysis","score_opus":0.08330858470616877,"score_gpt":0.37858577379218195,"score_spread":0.2952771890860132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4254863145","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":[0.02857937,0.96932817,0.000004869549,0.00018178948,0.000018935903,0.001635393,0.000019211951,0.000019736432,0.00021250204],"genre_scores_gemma":[0.07235726,0.9270037,0.00011750595,0.00007179068,0.00007810903,0.00033301656,0.00001852433,0.000015138017,0.000004973512],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99775314,0.00018562426,0.00053390214,0.000717016,0.00038486367,0.00042544884],"domain_scores_gemma":[0.99933046,0.00014593442,0.00007551527,0.00016509225,0.00008434822,0.00019864293],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006621306,0.00033205282,0.0017465141,0.00026520508,0.00011085308,0.00011236482,0.00014763574,0.00019066746,0.0000068143413],"category_scores_gemma":[0.0014577552,0.00023277121,0.00010459522,0.001144969,0.0014687297,0.0005592809,0.00007853926,0.00055184436,0.0000056946446],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000027343407,0.00082738476,0.0000025230577,0.053493172,0.0000033783322,0.000008067823,0.0000829806,3.7832804e-10,0.0012959635,0.00014872098,0.000058404425,0.94405204],"study_design_scores_gemma":[0.0016841285,0.0023458572,0.00005268206,0.43290848,0.00042092512,0.00043120704,0.00017031035,0.00011111345,0.0034045165,0.000647523,0.5568587,0.0009645352],"about_ca_topic_score_codex":0.0000019569163,"about_ca_topic_score_gemma":0.0000028869968,"teacher_disagreement_score":0.9430875,"about_ca_system_score_codex":0.00011875466,"about_ca_system_score_gemma":0.0002132653,"threshold_uncertainty_score":0.9492135},"labels":[],"label_agreement":null},{"id":"W4256282573","doi":"10.1080/10408690490489279","title":"Electrodialytic Phenomena and Their Applications in the Dairy Industry: A Review","year":2005,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Membrane-based Ion Separation Techniques","field":"Engineering","cited_by":80,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Dairy industry; Business; Biochemical engineering; Risk analysis (engineering); Biotechnology; Engineering; Food science; Biology","score_opus":0.08125860084191501,"score_gpt":0.38151655584482996,"score_spread":0.30025795500291497,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4256282573","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":[0.000003464407,0.99521923,0.00025974782,0.00037098757,0.000022435459,0.003270372,0.000016103499,0.000050995368,0.000786685],"genre_scores_gemma":[0.0002175833,0.9953837,0.000182723,0.00050700386,0.00011937293,0.0035493036,0.000022782937,0.000015826257,0.0000017158848],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9979427,0.0002445571,0.0008214181,0.0004199655,0.00023351863,0.00033782804],"domain_scores_gemma":[0.9989549,0.00042533423,0.00006308195,0.00039577295,0.000056993344,0.000103920196],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002964283,0.00030314046,0.0010700965,0.0003525473,0.00010410598,0.000108082706,0.00041117216,0.00021741413,0.000012504401],"category_scores_gemma":[0.0006699691,0.00019480922,0.00008494887,0.0020432088,0.00038740612,0.00030438238,0.000037742568,0.0008595034,0.000009067527],"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":[3.030514e-7,0.000050519975,9.963068e-8,0.041579418,0.0000013409594,4.084646e-7,0.000033056553,2.5666301e-8,0.0000048894026,0.0044298987,0.00083361147,0.9530664],"study_design_scores_gemma":[0.000052813528,0.00005788508,4.3311073e-7,0.03924227,0.000042304906,0.000026578178,0.000016499558,0.000033060773,0.000008659353,0.00089865894,0.95942163,0.00019920783],"about_ca_topic_score_codex":5.737122e-7,"about_ca_topic_score_gemma":0.000005035799,"teacher_disagreement_score":0.958588,"about_ca_system_score_codex":0.00016703809,"about_ca_system_score_gemma":0.00010280106,"threshold_uncertainty_score":0.794409},"labels":[],"label_agreement":null},{"id":"W4289958705","doi":"10.1080/10408398.2022.2106472","title":"The fourth industrial revolution in the food industry—part II: Emerging food trends","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Waste Reduction and Sustainability","field":"Agricultural and Biological Sciences","cited_by":180,"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":"Fuel Cell Technologies Program; Bundesanstalt für Landwirtschaft und Ernährung; Institut National de la Recherche Agronomique; Ministero delle Politiche Agricole Alimentari e Forestali; Ministerio de Ciencia e Innovación; Joint Programming Initiative A healthy diet for a healthy life; Fonds Wetenschappelijk Onderzoek; Réseau de cancérologie Rossy; Australian Education International, Australian Government","keywords":"Industrial Revolution; Food industry; Urbanization; Business; Internet of Things; Emerging technologies; Population; Engineering; Biotechnology; Political science; Economic growth; Economics; Computer science; Biology; Environmental health; Artificial intelligence","score_opus":0.18831530168295246,"score_gpt":0.3638386495401342,"score_spread":0.1755233478571817,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4289958705","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":[0.005428368,0.98581636,2.0100374e-7,0.006077306,0.00059689727,0.0015540457,0.000059209655,0.00002050944,0.0004471168],"genre_scores_gemma":[0.01237034,0.98572296,0.0000068061167,0.00013996796,0.000593084,0.001098542,0.000042344822,0.000002455945,0.000023528453],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9947336,0.0016528543,0.001128601,0.00083164696,0.0008806124,0.000772735],"domain_scores_gemma":[0.99813896,0.0011098434,0.00022036639,0.00025587645,0.00010848555,0.00016643835],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.008196935,0.00036573358,0.0009098737,0.00015708875,0.0020113322,0.0002993122,0.0010294135,0.0004111781,0.0000765828],"category_scores_gemma":[0.005268048,0.0001277755,0.00032108548,0.005421859,0.0010497805,0.00039668076,0.00034140353,0.001908164,0.0000018187454],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000008709405,0.0002186619,0.0000038373187,0.00048050235,0.0000029458631,0.0000012722869,0.00005502412,3.827018e-8,0.000001016785,0.0052843653,0.0012441525,0.99269944],"study_design_scores_gemma":[0.00014165606,0.002192404,0.000028273244,0.0018551704,0.00004384919,0.000045589153,0.0034541339,0.0000046131545,7.2617564e-7,0.0019123876,0.9900626,0.00025857764],"about_ca_topic_score_codex":0.000014848587,"about_ca_topic_score_gemma":0.00027240245,"teacher_disagreement_score":0.9924409,"about_ca_system_score_codex":0.00041328563,"about_ca_system_score_gemma":0.00016401618,"threshold_uncertainty_score":0.9992879},"labels":[],"label_agreement":null},{"id":"W4296655620","doi":"10.1080/10408398.2022.2124951","title":"Preparation, pungency and bioactivity of gingerols from ginger ( <i>Zingiber officinale</i> Roscoe): a review","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Ginger and Zingiberaceae research","field":"Pharmacology, Toxicology and Pharmaceutics","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Gingerol; Chemistry; Zingiber officinale; Pungency; Food additive; Oleoresin; Food science; Traditional medicine; Medicine","score_opus":0.3501719796949025,"score_gpt":0.5728732652375035,"score_spread":0.222701285542601,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296655620","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":[0.00026127003,0.9954166,0.00001856155,0.0004441407,0.00033816314,0.0026531748,0.00016498193,0.00002066294,0.0006824432],"genre_scores_gemma":[0.0007128749,0.99741846,0.00019683703,0.0005208519,0.000113381386,0.00094712916,0.000051428873,0.000022463675,0.000016540498],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9949062,0.0016887017,0.0012210691,0.0009577488,0.00060565415,0.00062064134],"domain_scores_gemma":[0.9966385,0.002132784,0.0002992096,0.00039540677,0.00019741766,0.00033667614],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0073546492,0.00041144708,0.0020337899,0.00043325918,0.00043197713,0.00006436736,0.00047344415,0.0002763706,0.0005664564],"category_scores_gemma":[0.0039163143,0.00035261092,0.000233521,0.0016838878,0.0013146162,0.00043264416,0.0003683875,0.0014175712,0.000016024087],"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":[0.000031658004,0.00052704284,0.000017103908,0.08236631,0.00002766788,0.000009906673,0.000111680994,2.8461967e-8,0.00013650916,0.0012397472,0.0015580825,0.9139743],"study_design_scores_gemma":[0.00025199924,0.00035703726,0.0000045439347,0.030026045,0.000532972,0.000043645396,0.000014525289,0.000030284142,0.00007337033,0.00090877997,0.96743995,0.00031684348],"about_ca_topic_score_codex":0.000011798134,"about_ca_topic_score_gemma":0.00000851604,"teacher_disagreement_score":0.9658819,"about_ca_system_score_codex":0.0001890734,"about_ca_system_score_gemma":0.00041349258,"threshold_uncertainty_score":0.9998926},"labels":[],"label_agreement":null},{"id":"W4301391667","doi":"10.1080/10408398.2022.2119363","title":"Health benefits of flaxseed and its peptides (linusorbs)","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"National Research Foundation of Korea","keywords":"Nutraceutical; Biological activity; Chemistry; Biochemistry; Small molecule; Mechanism of action; Computational biology; Biology; In vitro","score_opus":0.09643132345618405,"score_gpt":0.3850693525932057,"score_spread":0.28863802913702163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4301391667","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":[0.0013544731,0.99730194,0.000004924202,0.00014265541,0.000048973638,0.0009943913,0.00008190682,0.000003002731,0.00006774037],"genre_scores_gemma":[0.006086802,0.99314517,0.00019036491,0.00010914191,0.00007852042,0.00032084054,0.000051728308,0.000011516284,0.000005922296],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99784124,0.00025787618,0.00065983116,0.0006467561,0.00028102062,0.0003132973],"domain_scores_gemma":[0.9992538,0.00008069293,0.00019433562,0.00022667261,0.000093912546,0.00015060023],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002045954,0.00023537486,0.0010879104,0.00020257487,0.00018376658,0.000035931633,0.0002598323,0.00012310338,0.000008513043],"category_scores_gemma":[0.0017628119,0.00019035397,0.00015054908,0.0005518265,0.00047942798,0.000018813704,0.00028669994,0.00020281477,0.0000012123169],"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":[0.0000089647365,0.00013609373,0.0000017688634,0.016556164,0.00000710522,4.812815e-7,0.000012115631,2.3378625e-8,0.0006162432,0.0014070014,0.00007422577,0.98117983],"study_design_scores_gemma":[0.00014619691,0.0012264177,0.0000092361115,0.00885514,0.000045805475,0.000038930448,0.00002204547,0.00000377801,0.00070981245,0.00015547719,0.9885551,0.00023211427],"about_ca_topic_score_codex":0.0000048637744,"about_ca_topic_score_gemma":0.000013242227,"teacher_disagreement_score":0.9884808,"about_ca_system_score_codex":0.000048908143,"about_ca_system_score_gemma":0.00021769703,"threshold_uncertainty_score":0.77624094},"labels":[],"label_agreement":null},{"id":"W4309858666","doi":"10.1080/10408398.2022.2147268","title":"Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biofuel production and bioconversion","field":"Engineering","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":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Polyphenol; Antioxidant; Environmentally friendly; Biochemical engineering; Moiety; Antimicrobial; Enzyme; Organic chemistry; Biochemistry; Combinatorial chemistry; Biology","score_opus":0.0676437170868677,"score_gpt":0.3237790489089231,"score_spread":0.2561353318220554,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4309858666","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":[0.000043524575,0.99775344,0.00009534198,0.00012990831,0.00020709969,0.001571059,0.000026174768,0.00003352305,0.00013995604],"genre_scores_gemma":[0.001365101,0.99796176,0.00025997814,0.00004880035,0.000040331375,0.00028898555,0.00001712835,0.000016419857,0.0000015173059],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981642,0.00019419518,0.00056128466,0.0004141526,0.00043594325,0.00023023754],"domain_scores_gemma":[0.9992863,0.0001343143,0.00012521006,0.00027357906,0.000091838905,0.000088766465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001289319,0.00025637413,0.0012594867,0.00037887943,0.00011286186,0.000032938933,0.00020931129,0.000090201334,0.000050388113],"category_scores_gemma":[0.0004523275,0.00019132496,0.00010659386,0.0020189204,0.0005305454,0.00037385218,0.000065043925,0.00035300304,0.0000051086126],"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":[0.0000055158266,0.00014568775,1.2747644e-7,0.35906303,0.000007941944,0.0000017503969,0.000012011394,9.524375e-8,0.0000669462,0.00047242816,0.00023778054,0.6399867],"study_design_scores_gemma":[0.00012190742,0.00044782762,0.0000015919594,0.09413682,0.00017884155,0.000056613255,0.0000136249855,0.000032699638,0.000084910396,0.00012873931,0.904555,0.00024139379],"about_ca_topic_score_codex":0.0000023063499,"about_ca_topic_score_gemma":9.949089e-7,"teacher_disagreement_score":0.90431726,"about_ca_system_score_codex":0.00021500686,"about_ca_system_score_gemma":0.000097563,"threshold_uncertainty_score":0.78020054},"labels":[],"label_agreement":null},{"id":"W4310461146","doi":"10.1080/10408398.2022.2148627","title":"A review of flaxseed lignan and the extraction and refinement of secoisolariciresinol diglucoside","year":2022,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytoestrogen effects and research","field":"Medicine","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Mitacs","keywords":"Lignan; Phenylpropanoid; Chemistry; Food science; Ingredient; Biotechnology; Biochemistry; Organic chemistry; Biology; Enzyme","score_opus":0.11239848935999448,"score_gpt":0.44533402713298276,"score_spread":0.3329355377729883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310461146","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":[0.00013004073,0.9960025,0.0000048532147,0.0006825756,0.000042826367,0.0029184623,0.000013470703,0.0000031310844,0.00020213885],"genre_scores_gemma":[0.00062156044,0.9985235,0.00012137286,0.00020213547,0.000032568725,0.00047790672,0.000009328467,0.000008338046,0.0000033428137],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99751514,0.0004955846,0.0008555303,0.00038421742,0.00051784876,0.00023165451],"domain_scores_gemma":[0.9983811,0.00087241374,0.00020020267,0.0002803254,0.0001391825,0.00012679088],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005397805,0.00018107564,0.0016950234,0.00025034265,0.00014224547,0.000021711969,0.00013376684,0.00007228986,0.00002241563],"category_scores_gemma":[0.0045956075,0.00010004745,0.00015769702,0.00093376444,0.0015619299,0.00011599962,0.00016640939,0.0004384919,4.452043e-7],"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":[0.000025852023,0.00015799286,0.000001388624,0.34197855,0.0000076277333,0.000003339952,0.000015904145,2.5382058e-10,0.00007111463,0.0012030093,0.000099341836,0.6564359],"study_design_scores_gemma":[0.00052767625,0.0009561447,0.000015275411,0.26139167,0.00039646638,0.00019717956,0.000021095513,0.0000060879456,0.000043815653,0.00025994284,0.73609585,0.00008880814],"about_ca_topic_score_codex":0.0000122590045,"about_ca_topic_score_gemma":0.000001885227,"teacher_disagreement_score":0.7359965,"about_ca_system_score_codex":0.00007154972,"about_ca_system_score_gemma":0.0002397165,"threshold_uncertainty_score":0.5754996},"labels":[],"label_agreement":null},{"id":"W4317423227","doi":"10.1080/10408398.2023.2166456","title":"Associations of abdominal obesity with different types of bone fractures in adults: A systematic review and dose-response meta-analysis of prospective cohort studies","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Bone health and osteoporosis research","field":"Medicine","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; Impact; McMaster University Medical Centre","funders":"","keywords":"Medicine; Abdominal obesity; Prospective cohort study; Waist; Meta-analysis; Hip fracture; Waist–hip ratio; Cohort study; Obesity; Relative risk; Internal medicine; Body mass index; Surgery; Dentistry; Osteoporosis; Confidence interval","score_opus":0.1861782602833988,"score_gpt":0.4891648723406562,"score_spread":0.3029866120572574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4317423227","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":[0.0026787743,0.99028885,0.0000014548806,0.00026016968,0.000007325218,0.0065978603,0.00015719663,0.0000033489985,0.0000050446743],"genre_scores_gemma":[0.012860739,0.9855665,0.00008679921,0.000047343437,0.000004292319,0.0014083172,0.000014931848,0.000007549873,0.0000035472704],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9954996,0.0009944604,0.0020122824,0.00044160587,0.0008029527,0.000249091],"domain_scores_gemma":[0.9954876,0.0024976875,0.00063179195,0.00032783346,0.0009178139,0.0001373126],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.008175957,0.0002331477,0.009631326,0.0010092261,0.000054307915,0.000008881533,0.00010630373,0.000107194624,0.000006826572],"category_scores_gemma":[0.023360295,0.00012626954,0.0004816716,0.0035984349,0.0008704974,0.00009023672,0.000071618,0.00030320243,4.798769e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010415314,0.00042098525,0.0002534176,0.9946878,0.0032391234,0.000004000494,0.00010361408,6.7265007e-9,0.0000015997214,0.00014150601,0.0000086760965,0.001035108],"study_design_scores_gemma":[0.00047616274,0.0016330272,0.009720173,0.7456622,0.24191754,0.000012919335,0.00017843583,0.000006175278,0.000009438927,0.00013268122,0.00008933481,0.00016190442],"about_ca_topic_score_codex":0.000026077887,"about_ca_topic_score_gemma":0.00020572369,"teacher_disagreement_score":0.2490256,"about_ca_system_score_codex":0.00018139493,"about_ca_system_score_gemma":0.0003049485,"threshold_uncertainty_score":0.9848664},"labels":[],"label_agreement":null},{"id":"W4321004576","doi":"10.1080/10408398.2023.2174948","title":"Micronutrient perspective on COVID-19: Umbrella review and reanalysis of meta-analyses","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Trace Elements in Health","field":"Nursing","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University; Impact","funders":"","keywords":"Coronavirus disease 2019 (COVID-19); 2019-20 coronavirus outbreak; Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Perspective (graphical); Meta-analysis; Micronutrient; Medicine; Virology; Internal medicine; Outbreak; Computer science; Pathology","score_opus":0.550966816893407,"score_gpt":0.5856230484957076,"score_spread":0.03465623160230058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321004576","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":[0.0000026045957,0.99068785,0.00001679249,0.0056095766,0.00015705242,0.0031968881,0.00016854447,0.000029274395,0.00013143074],"genre_scores_gemma":[0.000037423008,0.9964718,0.0005673816,0.0021367583,0.000060789855,0.0006639757,0.000020508727,0.000031655658,0.000009678039],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.99346673,0.0014447909,0.0021343194,0.0014026861,0.0009505724,0.00060088345],"domain_scores_gemma":[0.9952253,0.0024263908,0.0005945349,0.00078252266,0.00043128125,0.00053996156],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.008769483,0.0005382071,0.0051823785,0.0011765325,0.0003197409,0.00008700148,0.0005045044,0.00019486605,0.000053947344],"category_scores_gemma":[0.030639084,0.0003826967,0.00079228997,0.0043728855,0.0015331309,0.00023260899,0.00016360241,0.0006080421,0.000024858102],"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":[0.000027955915,0.0006353154,8.399506e-7,0.699117,0.00044633425,0.0000125866045,0.00015015104,9.1472984e-8,0.000006966971,0.012142975,0.005188678,0.28227112],"study_design_scores_gemma":[0.00020057878,0.0008201941,8.610662e-7,0.0811619,0.022580817,0.000032574437,0.00013578571,0.0000023408709,0.0000144875585,0.0035140284,0.89115727,0.00037913743],"about_ca_topic_score_codex":0.00006989782,"about_ca_topic_score_gemma":0.00004430263,"teacher_disagreement_score":0.8859686,"about_ca_system_score_codex":0.0010642407,"about_ca_system_score_gemma":0.00036825045,"threshold_uncertainty_score":0.9998625},"labels":[],"label_agreement":null},{"id":"W4361269462","doi":"10.1080/10408398.2023.2190412","title":"Mycotoxin risk management in maize gluten meal","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Mycotoxins in Agriculture and Food","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"MaRS","funders":"","keywords":"Mycotoxin; Context (archaeology); Animal feed; Ingredient; Biotechnology; Food science; Gluten; Business; Biology","score_opus":0.1055689801108042,"score_gpt":0.3550367803242667,"score_spread":0.24946780021346251,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361269462","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":[0.000259259,0.9947095,7.630247e-7,0.00018730451,0.00023028668,0.0023588438,0.00009407586,0.000049565206,0.0021103888],"genre_scores_gemma":[0.00024077154,0.99794966,0.00024822194,0.0000994479,0.0002525569,0.0011076755,0.000057392605,0.0000030580568,0.000041229425],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99607307,0.00041290998,0.0010798433,0.001050609,0.0006201752,0.00076340017],"domain_scores_gemma":[0.99875623,0.0006036157,0.00017085328,0.00016078628,0.000076629185,0.0002319043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032912646,0.00042263197,0.0014199446,0.0001967402,0.00026551742,0.00020430138,0.00075743685,0.0003075387,0.000052795902],"category_scores_gemma":[0.0011348464,0.0001612372,0.0002651343,0.004180266,0.00042462078,0.00031103793,0.00031776738,0.0006175916,0.00020665562],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000041108447,0.0001886664,0.0000048958136,0.005568925,0.000005414038,0.000024468038,0.000013383994,5.7479825e-9,0.000012339946,0.0045279395,0.00074849906,0.9889014],"study_design_scores_gemma":[0.00012525058,0.00033713397,0.00015381016,0.019843487,0.000092722454,0.000022392205,0.00007535668,0.0000031405002,0.0000030005663,0.004929684,0.97401196,0.000402041],"about_ca_topic_score_codex":0.00002168333,"about_ca_topic_score_gemma":0.00036155077,"teacher_disagreement_score":0.9884993,"about_ca_system_score_codex":0.00018763306,"about_ca_system_score_gemma":0.000024013982,"threshold_uncertainty_score":0.6575062},"labels":[],"label_agreement":null},{"id":"W4376873058","doi":"10.1080/10408398.2023.2211671","title":"Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":63,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Tenderness; Connective tissue; Intramuscular fat; Medicine; Anatomy; Food science; Pathology; Biology; Surgery","score_opus":0.17533973987196005,"score_gpt":0.40229548222049544,"score_spread":0.22695574234853538,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376873058","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":[0.003772646,0.99291986,4.4508252e-7,0.0006113311,0.0000914411,0.002406404,0.0001447916,0.000021546883,0.00003153896],"genre_scores_gemma":[0.022411687,0.9770341,0.000009259286,0.00015392409,0.00013084455,0.00013375428,0.00012159992,0.0000021925782,0.0000026202918],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99667674,0.0006145989,0.00097115786,0.0008162919,0.0005282555,0.00039297176],"domain_scores_gemma":[0.99837124,0.00071293896,0.00023759634,0.000111125206,0.00037821408,0.00018885784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029341492,0.00033629997,0.0019054092,0.000076601136,0.00022600354,0.00006840016,0.00031155034,0.00017433873,0.00002943207],"category_scores_gemma":[0.006733802,0.0001382853,0.00016309289,0.0014762892,0.0005042477,0.00025887234,0.00014186843,0.00032059287,0.000020728927],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001308075,0.00010420852,0.0000031065633,0.068913326,0.000009490318,0.0000048954935,0.000009979653,1.403151e-9,0.0012941167,0.022732394,0.00008769839,0.9068277],"study_design_scores_gemma":[0.00025620504,0.0017686473,0.00042244836,0.29285517,0.00034432506,0.00006025836,0.000031007006,0.000012173724,0.00035369382,0.006078341,0.69711405,0.00070369977],"about_ca_topic_score_codex":0.000008530007,"about_ca_topic_score_gemma":0.000011655111,"teacher_disagreement_score":0.906124,"about_ca_system_score_codex":0.00006278825,"about_ca_system_score_gemma":0.000025364425,"threshold_uncertainty_score":0.80614763},"labels":[],"label_agreement":null},{"id":"W4382181922","doi":"10.1080/10408398.2023.2220396","title":"Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Canada; Agriculture and Agri-Food Canada","funders":"National Natural Science Foundation of China","keywords":"Chemistry; Functional food; Food science; Exopeptidase; Maillard reaction; Poultry farming; Enzymatic hydrolysis; Hydrolysis; Biochemistry; Amino acid; Biology","score_opus":0.1684045845322049,"score_gpt":0.3716165450511119,"score_spread":0.20321196051890703,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382181922","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":[0.022057781,0.9765047,0.00023084495,0.00015371137,0.00014620225,0.0008522205,0.000031955835,0.0000056473295,0.000016944505],"genre_scores_gemma":[0.18223412,0.8172496,0.00006200727,0.000038329465,0.00010965894,0.00019653657,0.000098365446,0.000008448022,0.000002936805],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9980389,0.00028135025,0.0005309675,0.00059844664,0.00035120023,0.00019917176],"domain_scores_gemma":[0.9991474,0.00015236078,0.00015944091,0.0002418482,0.00021225466,0.00008667961],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013323586,0.0002241831,0.0006216606,0.00018315909,0.00020420646,0.000053708976,0.00017920393,0.00018543049,0.0000031228349],"category_scores_gemma":[0.0012981785,0.0001434931,0.000135065,0.0007360109,0.0012327514,0.000018748422,0.0002569578,0.00018060891,0.000002943382],"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":[0.00011081393,0.001928211,0.00008481633,0.05012566,0.0001638316,0.000004289586,0.00009616063,0.000001530943,0.032919683,0.013079857,0.00024375913,0.90124136],"study_design_scores_gemma":[0.0012563457,0.0020798845,0.0017045449,0.030595127,0.0010384102,0.00010844636,0.00028239866,0.00016185781,0.009261999,0.009436719,0.9428268,0.0012474646],"about_ca_topic_score_codex":0.000016243792,"about_ca_topic_score_gemma":0.00000819895,"teacher_disagreement_score":0.942583,"about_ca_system_score_codex":0.000034597586,"about_ca_system_score_gemma":0.00012455147,"threshold_uncertainty_score":0.5851479},"labels":[],"label_agreement":null},{"id":"W4384154799","doi":"10.1080/10408398.2023.2233615","title":"Assessing the impact of non-nutritive sweeteners on anthropometric indices and leptin levels in adults: A GRADE-assessed systematic review, meta-analysis, and meta-regression of randomized clinical trials","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Regulation of Appetite and Obesity","field":"Neuroscience","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia, Okanagan Campus; University of British Columbia","funders":"","keywords":"Meta-analysis; Meta-regression; Anthropometry; Medicine; Randomized controlled trial; Systematic review; Food science; MEDLINE; Internal medicine; Biology","score_opus":0.5378991737388467,"score_gpt":0.5852580961872514,"score_spread":0.04735892244840478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384154799","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":[0.0017341456,0.9893173,0.00011863848,0.00025053293,0.000044817465,0.0083986735,0.000111614805,0.000008675206,0.000015599815],"genre_scores_gemma":[0.05237281,0.9463032,0.0001621497,0.000079916295,0.000019871575,0.0010370585,0.0000072532325,0.000015744481,0.0000019811766],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9723928,0.01830121,0.0063710357,0.0012243616,0.0012570809,0.00045349167],"domain_scores_gemma":[0.94125557,0.05393158,0.0035200312,0.00067757623,0.00036482423,0.0002504207],"candidate_categories":["metaresearch","metaepi_narrow","metaepi_broad","sts"],"consensus_categories":["metaresearch"],"category_scores_codex":[0.08450998,0.0006242272,0.021904338,0.0024999727,0.00020729977,0.00024562597,0.00056227105,0.00027257414,0.000016145854],"category_scores_gemma":[0.18470624,0.00026288306,0.00425952,0.009799666,0.0031741667,0.0007538179,0.00018952938,0.0005785555,0.0000015945395],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029781903,0.0010934095,0.000008302946,0.9778593,0.0061562434,0.000012436462,0.00008485995,4.489447e-7,0.00007215017,0.0007348469,0.00002281371,0.013657368],"study_design_scores_gemma":[0.010190776,0.0012643087,0.00015517024,0.57045627,0.4146948,0.00002949655,0.00017529607,0.00041330772,0.0004298424,0.0013218622,0.00014315195,0.00072576693],"about_ca_topic_score_codex":0.00003770523,"about_ca_topic_score_gemma":0.000008172216,"teacher_disagreement_score":0.40853855,"about_ca_system_score_codex":0.00008352716,"about_ca_system_score_gemma":0.0002587753,"threshold_uncertainty_score":0.99998236},"labels":[],"label_agreement":null},{"id":"W4385644577","doi":"10.1080/10408398.2023.2244080","title":"Electrostatic field as an emergent technology in refining crude oils: a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Electrohydrodynamics and Fluid Dynamics","field":"Engineering","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"China Scholarship Council","keywords":"Refining (metallurgy); Process engineering; Biochemical engineering; Computer science; Environmental science; Nanotechnology; Chemistry; Materials science; Engineering","score_opus":0.05064588278897764,"score_gpt":0.3818548397921595,"score_spread":0.33120895700318187,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385644577","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":[0.00012087058,0.9981002,0.00010544032,0.0003909877,0.00014968493,0.00086951465,0.000008843378,0.00008198941,0.00017242787],"genre_scores_gemma":[0.00009022994,0.99832124,0.00046521935,0.0001653737,0.000034669214,0.0008499093,0.000029358069,0.000040050876,0.000003978195],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997096,0.00011594478,0.0011597358,0.00061309553,0.00029724615,0.0007179626],"domain_scores_gemma":[0.99908155,0.00022603058,0.00006310512,0.00039893255,0.00007625644,0.00015409393],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0020070623,0.00035630088,0.0015616383,0.0010447382,0.0000852342,0.00006412406,0.00045971503,0.00027712167,0.0000102995555],"category_scores_gemma":[0.00321434,0.00032561662,0.00012489551,0.0044015334,0.00020341614,0.00026562734,0.00008279351,0.0008360602,0.000045966462],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000011212725,0.00007286089,5.0317163e-7,0.1093094,0.000004581099,0.00002856685,0.000010278047,2.4690706e-7,0.00011098706,0.016072495,0.00010637643,0.8742826],"study_design_scores_gemma":[0.00018841671,0.0011657504,6.2126907e-7,0.37183082,0.0001751405,0.00014480484,0.00001448046,0.0039153947,0.00002277332,0.02037613,0.60129493,0.0008707726],"about_ca_topic_score_codex":0.0000037605648,"about_ca_topic_score_gemma":0.0000951465,"teacher_disagreement_score":0.87341183,"about_ca_system_score_codex":0.00032466603,"about_ca_system_score_gemma":0.00014720824,"threshold_uncertainty_score":0.9999196},"labels":[],"label_agreement":null},{"id":"W4385724648","doi":"10.1080/10408398.2023.2242944","title":"Application of atomic force microscopy in the characterization of fruits and vegetables and associated substances toward improvement in quality, preservation, and processing: nanoscale structure and mechanics perspectives","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Atomic force microscopy; Nanotechnology; Characterization (materials science); Chemistry; Food science; Materials science","score_opus":0.10166988823310413,"score_gpt":0.3701360449722836,"score_spread":0.26846615673917945,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385724648","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":[0.46228558,0.5361236,0.000009383685,0.0004749865,0.000008838634,0.0010285268,0.00006474605,0.0000030960387,0.0000012547645],"genre_scores_gemma":[0.33329192,0.6665156,0.00002076019,0.000031675314,0.000008620449,0.00009698274,0.000032776963,8.6874377e-7,8.3887164e-7],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9982775,0.00027894456,0.0006333113,0.00040700202,0.00023716243,0.00016608136],"domain_scores_gemma":[0.99928725,0.00028164077,0.00024678162,0.000051282484,0.00009534775,0.00003770907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0024818217,0.00014652916,0.0006178229,0.000077101424,0.000097111835,0.00010578211,0.000146986,0.00011234726,4.0144474e-7],"category_scores_gemma":[0.00066989503,0.00006847464,0.000022169581,0.0009276197,0.00036136206,0.00040051795,0.000102635175,0.00012096792,3.205079e-8],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026252748,0.00034315937,0.0015584528,0.05059969,0.00000846909,5.37021e-7,0.0027541544,1.725791e-8,0.049591977,0.0314104,0.0000023379666,0.86370456],"study_design_scores_gemma":[0.003225269,0.004705606,0.5233115,0.15047732,0.0006592111,0.000028760554,0.019680612,0.0015929403,0.0038865823,0.240336,0.049171705,0.002924479],"about_ca_topic_score_codex":0.000046863468,"about_ca_topic_score_gemma":0.00056245987,"teacher_disagreement_score":0.86078006,"about_ca_system_score_codex":0.000032739157,"about_ca_system_score_gemma":0.000019167499,"threshold_uncertainty_score":0.2792315},"labels":[],"label_agreement":null},{"id":"W4385752177","doi":"10.1080/10408398.2023.2243510","title":"A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":58,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Conceptualization; Food industry; Rheology; Food science; Chemistry; Food waste; Biochemical engineering; Computer science; Materials science; Engineering; Composite material; Waste management","score_opus":0.38817848372450137,"score_gpt":0.37127867215313703,"score_spread":0.01689981157136433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385752177","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0043272343,0.98139584,0.0000062743247,0.010523906,0.00007703913,0.0035125648,0.00009991497,0.000015221187,0.00004199481],"genre_scores_gemma":[0.06007345,0.93612105,0.00003125571,0.0009965637,0.0000656131,0.002670789,0.000021019201,0.000019641226,6.160508e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997914,0.0005702778,0.00063633727,0.0004532142,0.0002027331,0.00022340889],"domain_scores_gemma":[0.9984214,0.00087399816,0.00020663635,0.00030999165,0.00013333069,0.0000546915],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015772722,0.0002987687,0.00081282755,0.00021303826,0.0002726425,0.00010926405,0.00026213785,0.00013292849,9.841515e-7],"category_scores_gemma":[0.0006085383,0.00013829624,0.0000831211,0.00045703872,0.00086835545,0.00034311975,0.000061306295,0.0004394021,5.0008134e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000111386566,0.00017390714,6.3192243e-7,0.054365944,0.000026678808,1.4587562e-7,0.002272943,5.0351822e-8,0.000086599204,0.0010136998,0.000059193968,0.9418888],"study_design_scores_gemma":[0.00044038534,0.0065172114,0.000011920604,0.4468068,0.00025717443,0.000028263818,0.016723195,0.000116237694,0.0003579966,0.0034499217,0.52481866,0.00047226434],"about_ca_topic_score_codex":0.0000083317955,"about_ca_topic_score_gemma":0.00016565219,"teacher_disagreement_score":0.94141656,"about_ca_system_score_codex":0.000049081165,"about_ca_system_score_gemma":0.000052160056,"threshold_uncertainty_score":0.56395566},"labels":[],"label_agreement":null},{"id":"W4386437950","doi":"10.1080/10408398.2023.2248616","title":"Designing nutrition-sensitive agriculture (NSA) interventions with multi-criteria decision analysis (MCDA): a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Child Nutrition and Water Access","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Malnutrition; Psychological intervention; Context (archaeology); Agriculture; Business; Environmental health; Intervention (counseling); Economic growth; Medicine; Economics; Geography; Nursing","score_opus":0.15769764431052727,"score_gpt":0.45160654398337874,"score_spread":0.2939088996728515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386437950","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":[0.00001354936,0.9900875,0.0028119388,0.0010520294,0.00038810688,0.005263727,0.00022197636,0.00012398457,0.000037185888],"genre_scores_gemma":[0.00014092663,0.98926747,0.0074694846,0.00055740075,0.00022379441,0.0018902572,0.00038715792,0.000051752304,0.000011743996],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99359095,0.00093761826,0.0021047133,0.0015971753,0.00094552425,0.0008240314],"domain_scores_gemma":[0.99684566,0.000916056,0.00042800524,0.0006184232,0.0007571082,0.00043473337],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0033806474,0.00075119245,0.0035964772,0.0020238021,0.0006480206,0.0005966656,0.0006545609,0.00033779768,0.00003546769],"category_scores_gemma":[0.0036486057,0.0005338773,0.0012316777,0.010535182,0.00091939076,0.0010441048,0.00021300942,0.0008679839,0.000080863785],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010242113,0.0024776224,0.0000053962467,0.49526834,0.00018753365,0.000101937905,0.000118802076,1.17105905e-7,0.000028477996,0.00034766304,0.008444277,0.49291742],"study_design_scores_gemma":[0.0007945168,0.00054498017,0.000019158186,0.5918218,0.0037110113,0.00014704408,0.00006283962,0.00002506956,0.0000413349,0.00035036536,0.4018033,0.00067853753],"about_ca_topic_score_codex":0.000012239461,"about_ca_topic_score_gemma":0.00014723021,"teacher_disagreement_score":0.49223888,"about_ca_system_score_codex":0.00042263747,"about_ca_system_score_gemma":0.000084110274,"threshold_uncertainty_score":0.9997113},"labels":[],"label_agreement":null},{"id":"W4386758212","doi":"10.1080/10408398.2023.2255671","title":"Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Magnetic and Electromagnetic Effects","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Human decontamination; Germination; Food science; Biotechnology; Chemistry; Biology; Botany; Waste management; Engineering","score_opus":0.04268778253825637,"score_gpt":0.35783211678684124,"score_spread":0.31514433424858485,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386758212","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":[0.0031888457,0.99404067,0.00011804426,0.00009233082,0.000018346604,0.0025030917,0.000018714267,0.0000019790773,0.00001795742],"genre_scores_gemma":[0.0046953554,0.99314773,0.0005593577,0.000042830816,0.000038335384,0.0014495099,0.000053377542,0.0000076165934,0.000005886396],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99867666,0.00009039701,0.000559268,0.00036342637,0.00012366027,0.00018658482],"domain_scores_gemma":[0.99943584,0.0001046098,0.00011088773,0.000102212725,0.00019485026,0.00005156828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010013666,0.00014819538,0.00069821795,0.0001623225,0.00004611189,0.000012657727,0.000097845,0.00012212877,7.652518e-7],"category_scores_gemma":[0.0011855512,0.00012506319,0.00005186014,0.0004886657,0.00035338695,0.00001290293,0.00007353931,0.00009244587,2.4526028e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013008551,0.00018849409,0.0000016232898,0.16568768,0.00000483301,2.2551072e-7,0.000029913665,3.5769507e-9,0.017046543,0.00040314422,0.000064321444,0.8165602],"study_design_scores_gemma":[0.001416247,0.0037864614,0.000036834528,0.3017286,0.00036284645,0.000067734014,0.00006169126,0.00004361581,0.0311475,0.0011745807,0.65948886,0.0006850412],"about_ca_topic_score_codex":0.0000020992964,"about_ca_topic_score_gemma":0.000020643418,"teacher_disagreement_score":0.8158752,"about_ca_system_score_codex":0.00002294764,"about_ca_system_score_gemma":0.00017567494,"threshold_uncertainty_score":0.5099929},"labels":[],"label_agreement":null},{"id":"W4386845317","doi":"10.1080/10408398.2023.2258215","title":"Optimization of food-grade colloidal delivery systems for thermal processing applications: a review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"123 Certification (Canada)","funders":"National Natural Science Foundation of China","keywords":"Food processing; Materials science; Bioavailability; Delivery system; Nanotechnology; Process engineering; Food industry; Degradation (telecommunications); Biochemical engineering; Chemistry; Computer science; Food science; Biomedical engineering; Bioinformatics; Engineering","score_opus":0.1709139356140264,"score_gpt":0.3747964234266259,"score_spread":0.2038824878125995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386845317","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":[0.000014757342,0.98849356,0.00019569369,0.00012864388,0.000119310454,0.010747148,0.00021827695,0.000045669956,0.0000369493],"genre_scores_gemma":[0.00025882744,0.98703974,0.00040456135,0.000053324802,0.00025130794,0.011881698,0.00010003998,0.0000054491543,0.000005065697],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99636555,0.00033737687,0.0015360543,0.00075765373,0.00055372244,0.00044965377],"domain_scores_gemma":[0.99795336,0.00072144927,0.0005051558,0.00016463717,0.0005103993,0.00014498335],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0038333714,0.0003295242,0.0018276414,0.00012250495,0.0003121046,0.00015100105,0.00065964344,0.00024310507,0.0000039475362],"category_scores_gemma":[0.001770309,0.00014932736,0.00027170882,0.0026106408,0.0005036458,0.00037310494,0.00012659887,0.00020914574,0.000007539755],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000003180373,0.0001308588,1.9273345e-7,0.21668443,0.0000056975596,2.9421184e-7,0.000005249106,6.7463196e-7,0.00013703953,0.0011706225,0.00012879242,0.781733],"study_design_scores_gemma":[0.000098073244,0.0007687583,4.2781727e-7,0.22866023,0.00017025272,0.000019459738,0.000039644885,0.00019361878,0.000018368046,0.0002452289,0.76944506,0.00034086875],"about_ca_topic_score_codex":0.0000065279874,"about_ca_topic_score_gemma":0.000009202405,"teacher_disagreement_score":0.7813921,"about_ca_system_score_codex":0.0001432151,"about_ca_system_score_gemma":0.00013859148,"threshold_uncertainty_score":0.6089393},"labels":[],"label_agreement":null},{"id":"W4388230792","doi":"10.1080/10408398.2023.2274949","title":"Amadori compounds: analysis, composition in food and potential health beneficial functions","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Maillard reaction; Amadori rearrangement; Human health; Functional food; Flavor; Chemistry; Food products; Biotechnology; Food science; Biochemical engineering; Biochemistry; Glycation; Medicine; Biology; Environmental health","score_opus":0.09302603391311326,"score_gpt":0.4343006072809191,"score_spread":0.34127457336780587,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388230792","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":[0.000409627,0.9969511,0.0008143503,0.00047986428,0.00012599457,0.0010736608,0.000110274574,0.000009094252,0.000026018937],"genre_scores_gemma":[0.008473982,0.99005663,0.00036657663,0.000081205384,0.00018845555,0.0002630433,0.00054785947,0.000014399895,0.00000781664],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99731916,0.00036166134,0.00071641564,0.00084582873,0.00033534897,0.00042159934],"domain_scores_gemma":[0.99916065,0.00007555401,0.00011395008,0.0003045429,0.00016902441,0.00017625596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018497232,0.0002214173,0.00089982455,0.00075570215,0.00025232564,0.00009718487,0.00020410155,0.00016244741,0.0000027756414],"category_scores_gemma":[0.0008775196,0.00020536993,0.00013106874,0.0026194123,0.00054280576,0.000031880474,0.0001680953,0.00031219225,0.00000695343],"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":[0.0000395981,0.00051944563,0.000015404383,0.02658555,0.00006837364,0.000004873992,0.00003433092,0.0000051695583,0.00061463076,0.0027870638,0.00050466764,0.96882087],"study_design_scores_gemma":[0.00045742118,0.0015120644,0.0001097258,0.007884781,0.00020023376,0.000050115843,0.0000718662,0.00006382516,0.000058433638,0.0013043623,0.9877967,0.00049047655],"about_ca_topic_score_codex":0.000006564027,"about_ca_topic_score_gemma":0.000095619645,"teacher_disagreement_score":0.98729205,"about_ca_system_score_codex":0.00011905143,"about_ca_system_score_gemma":0.00028825479,"threshold_uncertainty_score":0.8374743},"labels":[],"label_agreement":null},{"id":"W4388567744","doi":"10.1080/10408398.2023.2273448","title":"Lipid emulsion structure, digestion behavior, physiology, and health: a scoping review and future directions","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet and metabolism studies","field":"Medicine","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Arrell Food Institute, University of Guelph","keywords":"Postprandial; Emulsion; Medicine; Risk analysis (engineering); Management science; Biotechnology; Biology; Engineering","score_opus":0.1610186379539449,"score_gpt":0.46762352166408555,"score_spread":0.30660488371014066,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388567744","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":[0.000064032676,0.9931354,7.3541383e-7,0.0020860748,0.00047180522,0.004146187,0.000036190027,0.000035914778,0.00002369071],"genre_scores_gemma":[0.000023435165,0.9978388,0.0002389349,0.00054617244,0.00048662483,0.00080022775,0.00004241637,0.000017910994,0.0000054558755],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99765915,0.00018615568,0.0007964885,0.000716731,0.00025269363,0.00038879173],"domain_scores_gemma":[0.9990598,0.00014803656,0.00015043133,0.00022269989,0.00015067737,0.0002683869],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012421182,0.00031968378,0.0024233689,0.00034122696,0.00038587363,0.000051331845,0.00007841161,0.00016559297,0.000006264647],"category_scores_gemma":[0.0013241307,0.00022624026,0.000114176124,0.0012281477,0.0007944477,0.00022372165,0.00014447152,0.00043739474,0.00000357884],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000015864666,0.00005467778,0.000002636072,0.2805324,0.0000035719559,0.00000141204,0.000021072961,4.2951604e-11,0.000007064856,0.00042535496,0.00019468159,0.71875554],"study_design_scores_gemma":[0.0001604338,0.0003007832,0.00040383244,0.42567015,0.0006460427,0.000080934624,0.000018488507,1.8193691e-7,7.2978503e-7,0.00018758178,0.5723639,0.00016695358],"about_ca_topic_score_codex":0.000004566099,"about_ca_topic_score_gemma":0.000019056417,"teacher_disagreement_score":0.7185886,"about_ca_system_score_codex":0.000076268734,"about_ca_system_score_gemma":0.00016606586,"threshold_uncertainty_score":0.922581},"labels":[],"label_agreement":null},{"id":"W4388946545","doi":"10.1080/10408398.2023.2274442","title":"Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Synchrotron; Chemistry; Helix (gastropod); Univariate; Food science; Alpha (finance); BETA (programming language); Beta sheet; Protein structure; Biochemistry; Biology; Multivariate statistics; Physics; Mathematics","score_opus":0.06887629966715593,"score_gpt":0.35390090498416116,"score_spread":0.28502460531700524,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388946545","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":[0.21053167,0.7838658,0.0000018546757,0.0006687454,0.00001175889,0.0046802317,0.00020912151,0.000020621806,0.000010185777],"genre_scores_gemma":[0.33113748,0.66675174,0.0005589258,0.000019182131,0.000057952504,0.0014510961,0.00001506261,0.0000055207715,0.0000030061744],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9969129,0.00051989744,0.00056686386,0.0009333518,0.00063575566,0.00043123675],"domain_scores_gemma":[0.99854004,0.00064495055,0.00022516117,0.00013728748,0.00030422318,0.00014831549],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0024712463,0.00034708573,0.0010050926,0.00017440485,0.00067571405,0.00035974625,0.00025669349,0.00021117725,0.0000015897315],"category_scores_gemma":[0.00094970036,0.00014596913,0.00003751085,0.0014708297,0.0036096661,0.000328147,0.00030910893,0.00043145372,1.8521601e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018827023,0.00064311817,0.00044443656,0.086589776,0.00007405171,0.000018542592,0.00009144493,2.7241903e-8,0.14991604,0.011143413,0.00011098531,0.75077987],"study_design_scores_gemma":[0.0019326208,0.025914922,0.0035641433,0.54678017,0.0011007903,0.0011157522,0.0010362397,0.0000377345,0.24655914,0.009715168,0.15924026,0.0030030769],"about_ca_topic_score_codex":0.000022724971,"about_ca_topic_score_gemma":0.000040474366,"teacher_disagreement_score":0.7477768,"about_ca_system_score_codex":0.00005889979,"about_ca_system_score_gemma":0.00006132518,"threshold_uncertainty_score":0.99910194},"labels":[],"label_agreement":null},{"id":"W4389507448","doi":"10.1080/10408398.2023.2283719","title":"Novel high-oleic oil consumption for cardiometabolic health: a narrative review","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Canadian Institutes of Health Research","keywords":"Narrative review; Polyunsaturated fatty acid; Medicine; Oleic acid; Environmental health; Food science; Fatty acid; Chemistry; Intensive care medicine; Biochemistry","score_opus":0.29859416853114173,"score_gpt":0.5116513976523963,"score_spread":0.21305722912125458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389507448","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":[0.0000029625885,0.9873567,0.00015213403,0.006590767,0.00083820545,0.004678006,0.00030408916,0.000056469235,0.000020650958],"genre_scores_gemma":[0.0000029116438,0.9917407,0.0019785108,0.0016130031,0.0003373262,0.0041262284,0.00015045005,0.000041413048,0.000009460743],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99439126,0.00073541224,0.0016694304,0.0011124448,0.0008648336,0.00122663],"domain_scores_gemma":[0.99695146,0.0011923955,0.00030881332,0.00048616985,0.0004477437,0.00061342755],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.010043171,0.00045021818,0.003569899,0.00095432124,0.00075588265,0.00016246541,0.00048438765,0.00022849366,0.000009777505],"category_scores_gemma":[0.012595804,0.00036093788,0.0004148587,0.003207848,0.0011680864,0.000446135,0.000119362536,0.0007649869,0.00009782278],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009865819,0.000102237515,5.717253e-8,0.40561312,0.000004246773,8.411735e-7,0.00003935215,2.176078e-9,0.000005119689,0.001512739,0.0035635673,0.5891488],"study_design_scores_gemma":[0.00033745848,0.00064559025,0.0000013379489,0.32020825,0.00010195236,0.00004102953,0.000027395488,0.000004726989,0.0000029162459,0.00046272416,0.6779204,0.0002462491],"about_ca_topic_score_codex":0.00003210898,"about_ca_topic_score_gemma":0.00007017292,"teacher_disagreement_score":0.6743568,"about_ca_system_score_codex":0.0006925844,"about_ca_system_score_gemma":0.0007989587,"threshold_uncertainty_score":0.99988425},"labels":[],"label_agreement":null},{"id":"W4389861075","doi":"10.1080/10408398.2023.2287176","title":"Carrot intake is consistently negatively associated with cancer incidence: A systematic review and meta-analysis of prospective observational studies","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institute of Population and Public Health","funders":"Tertiary Education Trust Fund; Agricultural and Horticultural Development Board","keywords":"Observational study; Meta-analysis; Incidence (geometry); Medicine; Cancer; Prospective cohort study; Systematic review; Internal medicine; Environmental health; Food science; MEDLINE; Oncology; Biology; Biochemistry; Mathematics","score_opus":0.4307026561480378,"score_gpt":0.48604355159091567,"score_spread":0.05534089544287785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389861075","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":[0.00012253404,0.9936983,0.0000022223765,0.00065236096,0.000012516993,0.005154563,0.00033005892,0.000012095164,0.000015339521],"genre_scores_gemma":[0.0013266195,0.992546,0.00007786838,0.0005377059,0.000010351491,0.0054412065,0.000022335142,0.00001252748,0.000025350726],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99682903,0.00028341723,0.0013077735,0.0006156328,0.00071104587,0.00025307387],"domain_scores_gemma":[0.9964807,0.0014263056,0.0005676628,0.00023223339,0.0011773142,0.00011578278],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.002408614,0.00034501904,0.008752986,0.00044756438,0.00011137471,0.000037620157,0.00013008427,0.00010151741,0.000014273691],"category_scores_gemma":[0.01237095,0.00019735935,0.0006298663,0.004108617,0.0015474368,0.00026628008,0.00008480623,0.00028057056,8.218321e-7],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000047156177,0.00012193121,0.000013990168,0.98295724,0.015502087,0.000005071109,0.00010080154,3.2364305e-9,0.0000068346117,0.0008550497,0.00008101074,0.00035126586],"study_design_scores_gemma":[0.00013337532,0.00025841917,0.000049586462,0.5099869,0.48811895,0.000015893249,0.00014253653,0.0000044745852,0.000014123083,0.00048598932,0.00057874183,0.00021103464],"about_ca_topic_score_codex":0.0000064447586,"about_ca_topic_score_gemma":0.000035880887,"teacher_disagreement_score":0.47297037,"about_ca_system_score_codex":0.0002276628,"about_ca_system_score_gemma":0.00036381098,"threshold_uncertainty_score":0.99594826},"labels":[],"label_agreement":null},{"id":"W4389892062","doi":"10.1080/10408398.2023.2293253","title":"Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems","year":2023,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","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":"Science North","funders":"National Key Research and Development Program of China","keywords":"Chemistry; Biomolecule; Maillard reaction; Drug delivery; Polysaccharide; Nanocarriers; Emulsion; Nanotechnology; Combinatorial chemistry; Organic chemistry; Materials science; Biochemistry","score_opus":0.10778987812921215,"score_gpt":0.33861636476908896,"score_spread":0.23082648663987682,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389892062","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":[0.007456608,0.9885097,0.0000020987286,0.00015244061,0.00024692988,0.003399227,0.00012328709,0.000047114587,0.000062573985],"genre_scores_gemma":[0.01403107,0.9847226,0.00010441013,0.000026241782,0.00015060123,0.000937402,0.000018278775,0.0000037237937,0.0000056396407],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99651515,0.00044529492,0.001218298,0.0007784303,0.0005842437,0.0004585803],"domain_scores_gemma":[0.99836683,0.0006601967,0.00034851846,0.00015130553,0.0002612038,0.00021196628],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025745283,0.00035121723,0.0016503889,0.00018704595,0.00025408057,0.00020897461,0.00041857085,0.0002996963,0.000010261908],"category_scores_gemma":[0.0022284412,0.00015765191,0.00016086639,0.0016137094,0.0015299149,0.00031791712,0.0001521211,0.00030168213,0.000029037095],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000012876923,0.00010789641,0.0000054120787,0.037970982,0.000008633022,0.000006064741,0.00001104684,1.1891656e-8,0.0035874113,0.013519136,0.000019926745,0.9447506],"study_design_scores_gemma":[0.00040026632,0.003331902,0.000016523561,0.22228627,0.00024313114,0.00024308485,0.00047445315,0.0000730827,0.0009431952,0.005430315,0.765397,0.0011607512],"about_ca_topic_score_codex":0.00016338407,"about_ca_topic_score_gemma":0.00003574298,"teacher_disagreement_score":0.94358987,"about_ca_system_score_codex":0.00010206191,"about_ca_system_score_gemma":0.00013131881,"threshold_uncertainty_score":0.64288586},"labels":[],"label_agreement":null},{"id":"W4394688709","doi":"10.1080/10408398.2024.2331566","title":"Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Lipid metabolism and biosynthesis","field":"Biochemistry, Genetics and Molecular Biology","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Oleosin; Organelle; Membrane; Membrane protein; Phospholipid; Function (biology); Biology; Chemistry; Nanotechnology; Biochemistry; Cell biology; Materials science","score_opus":0.05185977816454944,"score_gpt":0.357016613453754,"score_spread":0.30515683528920456,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394688709","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":[0.0016268968,0.9969625,0.000058391684,0.00061581616,0.0000624288,0.00052392326,0.000050549475,0.000008376346,0.00009113055],"genre_scores_gemma":[0.007889485,0.990411,0.00041123753,0.00007011518,0.00013970559,0.0010452035,0.000009502995,0.000010087158,0.000013668534],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99828434,0.00011551243,0.0005972912,0.00057189725,0.00017163606,0.00025930136],"domain_scores_gemma":[0.99934196,0.00009786363,0.00009669026,0.00037763928,0.00004971342,0.000036106478],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012284386,0.00020788157,0.0006192483,0.00025160954,0.00015715309,0.000053650667,0.00044160293,0.00031476945,0.000002990672],"category_scores_gemma":[0.0012288447,0.000107332475,0.000083110586,0.00095710426,0.0016190408,0.0000116920255,0.0002468767,0.00033069967,0.000006358478],"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":[0.0000045815973,0.000097673445,0.0000012203327,0.0043076808,0.000006879461,4.349754e-7,0.000015650116,5.3044564e-9,0.014406368,0.0045697363,0.000009632619,0.97658014],"study_design_scores_gemma":[0.00005902343,0.00007751075,3.805178e-7,0.006737547,0.00009597774,0.000006307708,0.00010066404,0.000004212903,0.01264229,0.0012616761,0.97887725,0.00013715896],"about_ca_topic_score_codex":0.0000032875307,"about_ca_topic_score_gemma":0.000025414747,"teacher_disagreement_score":0.9788676,"about_ca_system_score_codex":0.000020377378,"about_ca_system_score_gemma":0.00007850221,"threshold_uncertainty_score":0.59654236},"labels":[],"label_agreement":null},{"id":"W4399497569","doi":"10.1080/10408398.2024.2352530","title":"Nutrients in rice bran oil and their nutritional functions: a review","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Earmarked Fund for China Agriculture Research System","keywords":"Rice bran oil; Bran; Nutrient; Food science; Vitamin E; Carotenoid; Micronutrient; Red rice; Biotechnology; Chemistry; Biology; Antioxidant; Raw material; Biochemistry","score_opus":0.11232333191776424,"score_gpt":0.399406450901298,"score_spread":0.2870831189835338,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4399497569","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":[0.00002206739,0.99721575,0.0000055420655,0.0006996899,0.00011873064,0.00024241861,0.00019441494,0.00002922385,0.0014721939],"genre_scores_gemma":[0.00002177551,0.9980656,0.000084377534,0.00037546284,0.00022327623,0.0009870463,0.00012385688,0.000021701011,0.00009688811],"study_design_codex":"systematic_review","study_design_gemma":"not_applicable","domain_scores_codex":[0.99609834,0.00025447816,0.0014639134,0.0011410378,0.00051950634,0.0005227159],"domain_scores_gemma":[0.9983476,0.0006847053,0.00014361858,0.00039494832,0.00016386741,0.0002653087],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0032569482,0.0004924881,0.002132618,0.00063909485,0.0002011851,0.00022657498,0.00038377338,0.00029666413,0.0001033341],"category_scores_gemma":[0.0034246184,0.00036611687,0.0003734439,0.0033057851,0.0009494837,0.0004952881,0.00018672513,0.0009358991,0.00006210604],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000022243057,0.00024671078,6.102883e-7,0.51892793,0.000008126605,0.000007767739,0.000017377928,6.8620243e-10,0.000009412957,0.001358724,0.0006268368,0.47879425],"study_design_scores_gemma":[0.00013725333,0.00003271258,8.48923e-8,0.3995144,0.00026190278,0.00006126498,0.000052105243,0.0000058841565,0.000002720787,0.002207073,0.597471,0.00025357524],"about_ca_topic_score_codex":0.000007055956,"about_ca_topic_score_gemma":0.000018140412,"teacher_disagreement_score":0.5968442,"about_ca_system_score_codex":0.00024169881,"about_ca_system_score_gemma":0.0002423688,"threshold_uncertainty_score":0.99987906},"labels":[],"label_agreement":null},{"id":"W4400300738","doi":"10.1080/10408398.2024.2373390","title":"Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Lethbridge College","funders":"","keywords":"Pascalization; High pressure; Food science; Food processing; Environmental science; Business; Biotechnology; Chemistry; Biology; Engineering; Engineering physics","score_opus":0.21766328883969033,"score_gpt":0.43133797387608114,"score_spread":0.2136746850363908,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400300738","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":[0.0020143585,0.99585706,0.000016365508,0.00029273605,0.000056386627,0.0017057104,0.000040225485,0.0000024176934,0.000014734587],"genre_scores_gemma":[0.007493834,0.99169314,0.00022331181,0.000079641875,0.00008963419,0.00038853844,0.000015698577,0.000012834153,0.0000033511583],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9982141,0.00033808025,0.00063171965,0.00044159417,0.0001923967,0.00018209167],"domain_scores_gemma":[0.99872917,0.00018081616,0.00024480783,0.00033178338,0.00047303003,0.000040394298],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018430538,0.00021682131,0.00091399625,0.00008384582,0.00009503651,0.00006155808,0.0002763424,0.000072112285,0.0000016887175],"category_scores_gemma":[0.0057085413,0.00010918901,0.00011074489,0.000858203,0.00072152657,0.00003430188,0.00013246913,0.0002639456,6.032761e-7],"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":[0.000012887381,0.000106207684,3.773347e-7,0.37789536,0.00002279296,4.162725e-7,0.000038764436,2.7482166e-8,0.010457037,0.0005848604,0.00027591843,0.61060536],"study_design_scores_gemma":[0.000078089695,0.00064870354,0.000021225245,0.24391764,0.00046631676,0.00003303286,0.000022381384,0.0000042756005,0.0053780237,0.00028020746,0.74892926,0.00022081663],"about_ca_topic_score_codex":0.0000030915476,"about_ca_topic_score_gemma":2.1417894e-7,"teacher_disagreement_score":0.74865335,"about_ca_system_score_codex":0.00002136033,"about_ca_system_score_gemma":0.0002871857,"threshold_uncertainty_score":0.68340695},"labels":[],"label_agreement":null},{"id":"W4401715728","doi":"10.1080/10408398.2024.2388279","title":"The solid state and nanostructure of starch: Effects on starch functionality","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Amylopectin; Amylose; Crystallinity; Starch; Retrogradation (starch); Chemical engineering; Crystallization; Materials science; Maize starch; Chemistry; Food science; Crystallography; Organic chemistry","score_opus":0.10325216638244628,"score_gpt":0.40381535017754405,"score_spread":0.3005631837950978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401715728","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00062024326,0.99601775,0.0000013679526,0.0012184972,0.0007966511,0.0011681824,0.000056428857,0.000012230625,0.00010861739],"genre_scores_gemma":[0.011031805,0.9883881,0.000062906925,0.00021628391,0.000093683266,0.0001794872,0.000008106167,0.000013228276,0.0000064023243],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99742854,0.00056464254,0.000643428,0.00051099854,0.00051645574,0.00033590902],"domain_scores_gemma":[0.99834937,0.0010244548,0.00008014799,0.00026493642,0.00015668769,0.00012442347],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001992083,0.00026575592,0.0008645798,0.0002412385,0.00035977006,0.00023168903,0.00023376942,0.000107589156,0.0000044754806],"category_scores_gemma":[0.0015164312,0.00014757508,0.0001334499,0.00074718724,0.001383307,0.00016928176,0.00011297527,0.00055834505,0.000013099334],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017476593,0.00004091665,2.1819993e-7,0.056877892,0.0000059881045,0.0000018812509,0.00007968551,6.5258177e-9,0.000045391997,0.0021120463,0.00029577504,0.94036543],"study_design_scores_gemma":[0.00012562526,0.004422252,0.0000070950123,0.052327447,0.00013091759,0.000028897824,0.000021667098,0.000007039379,0.00018128875,0.014739547,0.92782444,0.00018376557],"about_ca_topic_score_codex":0.0000026664336,"about_ca_topic_score_gemma":0.000006659864,"teacher_disagreement_score":0.9401817,"about_ca_system_score_codex":0.000112650676,"about_ca_system_score_gemma":0.00010314298,"threshold_uncertainty_score":0.6017937},"labels":[],"label_agreement":null},{"id":"W4402088660","doi":"10.1080/10408398.2024.2397459","title":"Gut microbiome-targeted therapies and bone health across the lifespan: a scoping review","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet and metabolism studies","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Children's Hospital; Alberta Bone and Joint Health Institute; University of Calgary","funders":"","keywords":"Prebiotic; Medicine; Probiotic; Bone mineral; Bone remodeling; Synbiotics; Osteoporosis; Microbiome; Psychological intervention; Physiology; Bone resorption; Bone density; Internal medicine; Bioinformatics; Biology; Food science","score_opus":0.1282998053717713,"score_gpt":0.4761790816237541,"score_spread":0.3478792762519828,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402088660","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":[0.000011720603,0.98420745,0.0000024838334,0.010542481,0.00036929664,0.0047430443,0.000037338265,0.000028079294,0.00005809756],"genre_scores_gemma":[0.000026571779,0.99534696,0.0002585796,0.0032387471,0.00022703971,0.0008435562,0.000014679512,0.00002200769,0.000021874452],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99683374,0.00028773217,0.0011440811,0.00073019793,0.00038192785,0.00062229036],"domain_scores_gemma":[0.9988073,0.00027786774,0.00015186546,0.0003642209,0.00016610207,0.00023262475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005305159,0.00039881153,0.0029909667,0.00021025067,0.00041160898,0.00017440211,0.00018435753,0.00010905879,0.000006337083],"category_scores_gemma":[0.002696466,0.00021143057,0.00026703542,0.0017057863,0.0017505114,0.00018627915,0.00024397974,0.0005345627,0.000024441213],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000021565422,0.000051573083,2.5728752e-7,0.40509763,0.000010068885,0.000004405983,0.0001538231,1.8759274e-11,0.000005040389,0.00044716446,0.0021468566,0.592081],"study_design_scores_gemma":[0.00009617854,0.00016244718,0.000003998724,0.46710876,0.0002827073,0.00008083777,0.0000568696,1.1977772e-7,3.0708588e-7,0.00011464001,0.5319784,0.000114720926],"about_ca_topic_score_codex":0.0000031166671,"about_ca_topic_score_gemma":0.000012714369,"teacher_disagreement_score":0.5919663,"about_ca_system_score_codex":0.00009052504,"about_ca_system_score_gemma":0.00049544935,"threshold_uncertainty_score":0.8621888},"labels":[],"label_agreement":null},{"id":"W4402482141","doi":"10.1080/10408398.2024.2400235","title":"The pectin metabolizing capacity of the human gut microbiota","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":61,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Maple Leaf Foods","funders":"Purdue University","keywords":"Pectin; Food science; Gut flora; Chemistry; Biology; Microbiology; Biochemistry","score_opus":0.09808833985556689,"score_gpt":0.40978097110813544,"score_spread":0.3116926312525685,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402482141","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":[0.000920473,0.9974435,0.0000025203633,0.00027664698,0.00031817958,0.0008555799,0.000038543763,0.00000286509,0.00014170016],"genre_scores_gemma":[0.0029664515,0.99658984,0.00007477973,0.00009447708,0.00014340089,0.000086530104,0.000008168733,0.0000117729405,0.000024572742],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9981364,0.00027148105,0.00062259514,0.0004759807,0.00015700031,0.00033654078],"domain_scores_gemma":[0.99919134,0.00005384195,0.00011667964,0.00044968686,0.00011838788,0.000070050664],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020310567,0.00021211173,0.00062979973,0.00008032054,0.00043532666,0.000095405965,0.0005382178,0.00017485161,0.0000015840483],"category_scores_gemma":[0.0010185366,0.00010903946,0.00027016285,0.00063258706,0.0013648035,0.000007328368,0.00027973388,0.00037383748,0.0000051857714],"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":[0.00000739259,0.00033294235,0.0000053854737,0.10939453,0.000042603835,0.0000016589751,0.00010642527,6.1372845e-9,0.35150996,0.042501304,0.008835651,0.48726213],"study_design_scores_gemma":[0.000052930638,0.00009928692,0.000012121198,0.011330508,0.00013187953,0.000039296167,0.000017232273,1.6789585e-7,0.00070475304,0.0005252407,0.9869605,0.00012612123],"about_ca_topic_score_codex":0.0000064048136,"about_ca_topic_score_gemma":0.000049076727,"teacher_disagreement_score":0.9781248,"about_ca_system_score_codex":0.00004689307,"about_ca_system_score_gemma":0.00026100717,"threshold_uncertainty_score":0.5028676},"labels":[],"label_agreement":null},{"id":"W4402940856","doi":"10.1080/10408398.2024.2409956","title":"Effects of probiotics, prebiotics, and synbiotics on cardiometabolic risk factors in children and adolescents with overweight or obesity: a systematic review and Bayesian network meta-analysis","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet and metabolism studies","field":"Medicine","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Synbiotics; Meta-analysis; Overweight; Obesity; Medicine; Food science; Environmental health; Internal medicine; Biology; Probiotic","score_opus":0.0454011854068384,"score_gpt":0.34326568717589967,"score_spread":0.29786450176906126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402940856","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":[0.0006659273,0.991682,0.000011623438,0.000054867935,0.000048376565,0.007458588,0.00006189728,0.0000102952645,0.0000064100564],"genre_scores_gemma":[0.014737552,0.98466456,0.00026659374,0.00009604909,0.0000405733,0.00015815652,0.0000096785625,0.000021928045,0.000004934577],"study_design_codex":"systematic_review","study_design_gemma":"meta_analysis","domain_scores_codex":[0.99637854,0.0006005752,0.001202997,0.0008916915,0.00050241564,0.00042380093],"domain_scores_gemma":[0.9985244,0.00039563587,0.00030097895,0.0003716162,0.00014186044,0.00026546215],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0024680344,0.0005816564,0.009442098,0.00080792734,0.00010351608,0.00009459011,0.0001300548,0.00017173588,8.7858945e-7],"category_scores_gemma":[0.0032422834,0.00029290208,0.0004672701,0.0030107629,0.0009348494,0.00013813103,0.00016170295,0.00048548653,6.93091e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001184337,0.000247579,0.00061954174,0.99125916,0.004372662,0.00000941421,0.00004763985,1.5004806e-8,1.08407384e-7,0.000294823,0.000021901793,0.003115297],"study_design_scores_gemma":[0.00028997028,0.0006752398,0.0016695397,0.49443343,0.50161135,0.000035194636,0.000014349543,0.0000038165067,0.0000014100307,0.000068729045,0.0009042989,0.00029264376],"about_ca_topic_score_codex":0.000008729776,"about_ca_topic_score_gemma":0.00002027039,"teacher_disagreement_score":0.49723873,"about_ca_system_score_codex":0.000053189106,"about_ca_system_score_gemma":0.00009597919,"threshold_uncertainty_score":0.9999523},"labels":[],"label_agreement":null},{"id":"W4403296310","doi":"10.1080/10408398.2024.2413656","title":"Surface-enhanced Raman scattering based on noble metal nanoassemblies for detecting harmful substances in food","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Gold and Silver Nanoparticles Synthesis and Applications","field":"Materials Science","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":"Métis National Council","funders":"Natural Science Foundation of Hebei Province; National Natural Science Foundation of China","keywords":"Noble metal; Nanotechnology; Raman scattering; Nanomaterials; Materials science; Nanoparticle; Flexibility (engineering); Metal; Chemistry; Raman spectroscopy; Metallurgy","score_opus":0.11787371407070309,"score_gpt":0.38252825887596276,"score_spread":0.2646545448052597,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403296310","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":[0.026134437,0.9713188,0.00013710448,0.00027343308,0.00025635413,0.0017031485,0.000064429805,0.000035758036,0.0000765805],"genre_scores_gemma":[0.25841147,0.7389101,0.0013041677,0.000060410963,0.000063597276,0.0012243689,0.0000047229055,0.000018460343,0.0000026902737],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9971131,0.00016367061,0.00088813726,0.00090282166,0.0003593614,0.0005728823],"domain_scores_gemma":[0.99863964,0.0007157917,0.00011915656,0.00029899413,0.000099126504,0.00012727853],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002932675,0.00032468434,0.0011380968,0.0003156617,0.00028546847,0.0004375793,0.00039572024,0.00011953261,0.000013052848],"category_scores_gemma":[0.001076939,0.0002424966,0.00021189515,0.0012748917,0.00042008358,0.0003693717,0.000069882204,0.00021689673,0.000038437178],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024466182,0.0005235654,0.0000015015808,0.047582414,0.0000046199507,0.000003081044,0.00010813591,0.0000025578704,0.18497413,0.007098105,0.000077641846,0.7595998],"study_design_scores_gemma":[0.00080096204,0.0016464259,0.0000034642892,0.14896648,0.00038705932,0.000016486505,0.0002725175,0.0010870728,0.27043083,0.006176253,0.5687906,0.0014218348],"about_ca_topic_score_codex":0.0000026181235,"about_ca_topic_score_gemma":0.000048165733,"teacher_disagreement_score":0.75817794,"about_ca_system_score_codex":0.0001509532,"about_ca_system_score_gemma":0.00015196328,"threshold_uncertainty_score":0.9888724},"labels":[],"label_agreement":null},{"id":"W4403693452","doi":"10.1080/10408398.2024.2418892","title":"Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Jordan University of Science and Technology","keywords":"Nutraceutical; Royal jelly; Functional food; Dietary supplement; Food industry; Biotechnology; Traditional medicine; Food science; Biology; Medicine","score_opus":0.3130860258112004,"score_gpt":0.4299868049879015,"score_spread":0.11690077917670111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403693452","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":[0.0041721673,0.9861711,9.417287e-8,0.0074534053,0.00023272441,0.0014669738,0.000051437994,0.00003922549,0.0004128565],"genre_scores_gemma":[0.0061139097,0.99234366,0.000031273732,0.00011858329,0.00049764133,0.0008066034,0.000036835158,0.0000032627386,0.000048254966],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9953653,0.00059327716,0.00085704733,0.0015036892,0.0009035584,0.0007770884],"domain_scores_gemma":[0.9977538,0.0013810523,0.000066048124,0.00011467599,0.00031368903,0.00037075812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003586399,0.00039186052,0.0011726379,0.00030806806,0.00047196457,0.0003871195,0.00036384747,0.00043789347,0.00014925451],"category_scores_gemma":[0.0045634415,0.00015774774,0.00014305882,0.0058845705,0.0019646755,0.00023238479,0.00031306842,0.001746465,0.00006926796],"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":[0.000020591764,0.00072598824,0.0000034544998,0.0026313877,0.000010731788,0.000012258287,0.000010472049,1.143193e-8,0.00029981643,0.008847644,0.0022071572,0.9852305],"study_design_scores_gemma":[0.000096076714,0.0009273059,0.000038274837,0.009141349,0.00012414175,0.000020672522,0.000033123266,0.0000088192755,0.00019942131,0.0047879647,0.9843142,0.000308653],"about_ca_topic_score_codex":0.0000074649,"about_ca_topic_score_gemma":0.00009230697,"teacher_disagreement_score":0.9849218,"about_ca_system_score_codex":0.0003769277,"about_ca_system_score_gemma":0.00011222902,"threshold_uncertainty_score":0.7587618},"labels":[],"label_agreement":null},{"id":"W4404522088","doi":"10.1080/10408398.2024.2430757","title":"Exploring the dual role of anti-nutritional factors in soybeans: a comprehensive analysis of health risks and benefits","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Fundamental Research Funds for the Central Universities; Natural Science Foundation of Anhui Province","keywords":"Health benefits; Trypsin inhibitor; Human health; Food science; Biotechnology; Medicine; Biology; Trypsin; Environmental health; Biochemistry; Traditional medicine","score_opus":0.3967873227232292,"score_gpt":0.4044485771087839,"score_spread":0.0076612543855547055,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404522088","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":[0.16608882,0.83259284,2.451714e-7,0.00026334418,0.00002309544,0.0006113109,0.00040774996,0.000003872303,0.000008695313],"genre_scores_gemma":[0.193168,0.8065105,0.000015796295,0.000024497673,0.000024378836,0.0001801091,0.00007583981,7.881298e-7,1.06106015e-7],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99800736,0.00019967527,0.0008372835,0.00042486025,0.00029332435,0.00023747674],"domain_scores_gemma":[0.9988985,0.000671524,0.00015365522,0.00008526005,0.0001113407,0.000079732476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010515378,0.00017760979,0.0012514298,0.00023117656,0.00014620284,0.000047181195,0.0001992091,0.000060568804,0.000004959014],"category_scores_gemma":[0.00025914036,0.000066095294,0.00019961716,0.0039444566,0.00057952025,0.00022270186,0.00010574308,0.00021657697,8.5151976e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000019308495,0.0002719468,0.00011368365,0.005707555,0.000028477425,3.5631734e-7,0.00012350135,1.5066885e-7,0.00026589434,0.0103835715,0.000015484638,0.9830874],"study_design_scores_gemma":[0.00030316762,0.0015086338,0.07907419,0.0879108,0.002371379,0.000023076655,0.0035367184,0.00011716416,0.00023456507,0.010889099,0.81303555,0.0009956477],"about_ca_topic_score_codex":0.00012549348,"about_ca_topic_score_gemma":0.00017232631,"teacher_disagreement_score":0.9820918,"about_ca_system_score_codex":0.000039575505,"about_ca_system_score_gemma":0.000042768752,"threshold_uncertainty_score":0.26952878},"labels":[],"label_agreement":null},{"id":"W4404859578","doi":"10.1080/10408398.2024.2431205","title":"Identifying sustainable foods from among those culturally acceptable by Portuguese children and adolescents (3–17 years old)","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","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":"Trinity College","funders":"","keywords":"Portuguese; Environmental health; Psychology; Medicine; Food science; Biology","score_opus":0.02562009234493156,"score_gpt":0.33056502488893436,"score_spread":0.3049449325440028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404859578","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":[0.016253246,0.9813599,0.000008570472,0.00006273557,0.00007640413,0.0019629544,0.00007896474,0.000029682229,0.00016753541],"genre_scores_gemma":[0.013406395,0.98568755,0.00015766722,0.00010426744,0.00006829771,0.00021555148,0.000105137566,0.000022436465,0.00023270168],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9963735,0.00020130444,0.00071481033,0.0012390829,0.0006400145,0.0008313415],"domain_scores_gemma":[0.9990215,0.000063319734,0.0001217418,0.0003393005,0.000018146902,0.0004360185],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0014173728,0.00048079534,0.001035135,0.00012207344,0.0002947043,0.00049312663,0.00051442074,0.00028231138,0.00013952894],"category_scores_gemma":[0.00065340794,0.00034180976,0.00019139434,0.0011345907,0.001913159,0.0018291997,0.00091463106,0.000641052,0.00007829733],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009716095,0.0005902755,0.0010983414,0.016791137,0.000020600115,0.000082501356,0.0005280234,1.2684674e-7,0.00004554434,0.00021850821,0.02106103,0.9595542],"study_design_scores_gemma":[0.0006284412,0.0006471357,0.039472416,0.054807365,0.0010290333,0.0001455187,0.0016811274,0.000011105686,0.000019722087,0.0077856006,0.8918205,0.0019520404],"about_ca_topic_score_codex":0.0004168183,"about_ca_topic_score_gemma":0.000049491846,"teacher_disagreement_score":0.95760214,"about_ca_system_score_codex":0.0008067766,"about_ca_system_score_gemma":0.0000351728,"threshold_uncertainty_score":0.9999034},"labels":[],"label_agreement":null},{"id":"W4404969260","doi":"10.1080/10408398.2024.2434166","title":"Impact of sodium intake on blood pressure, mortality and major cardiovascular events: an umbrella review of systematic reviews and meta-analyses","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Sodium Intake and Health","field":"Nursing","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Meta-analysis; Blood pressure; Systematic review; Medicine; Intensive care medicine; Environmental health; MEDLINE; Internal medicine; Biology; Biochemistry","score_opus":0.4813980230543405,"score_gpt":0.5331452856665787,"score_spread":0.05174726261223822,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404969260","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":[0.00012844423,0.99204844,0.0000033690362,0.00008281453,0.00016256924,0.007346347,0.00015806183,0.000013039615,0.000056922865],"genre_scores_gemma":[0.0013193139,0.99723387,0.00018560473,0.00018016151,0.00007985358,0.00094827084,0.000020052328,0.000030261166,0.000002606562],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.99114186,0.0028576283,0.0034009796,0.0011641129,0.0009725026,0.00046292637],"domain_scores_gemma":[0.99667674,0.00068676233,0.00071814854,0.0012061892,0.000363192,0.00034895865],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.014841784,0.00067475945,0.010217741,0.0005429446,0.00013057874,0.00009034351,0.00042030643,0.00024517297,0.000019063484],"category_scores_gemma":[0.008592979,0.0003902597,0.002103798,0.0015256691,0.00078131404,0.00040188828,0.00012227694,0.0005541536,0.000006015003],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000068411273,0.00028366136,0.0000027596097,0.9709579,0.0011385388,0.0000031545105,0.00003204922,5.3545977e-9,0.0000054391735,0.00032395282,0.00013081181,0.027114904],"study_design_scores_gemma":[0.00020539762,0.0018764039,0.000017587616,0.7422873,0.20298146,0.00013408934,0.000013806613,0.000004638028,0.000017109816,0.00067439117,0.0513953,0.00039252857],"about_ca_topic_score_codex":0.00009588915,"about_ca_topic_score_gemma":0.000012431854,"teacher_disagreement_score":0.22867058,"about_ca_system_score_codex":0.000087676526,"about_ca_system_score_gemma":0.00018160685,"threshold_uncertainty_score":0.9998549},"labels":[],"label_agreement":null},{"id":"W4405317762","doi":"10.1080/10408398.2024.2436139","title":"Natural anti-adhesive components against pathogenic bacterial adhesion and infection in gastrointestinal tract: case studies of <i>Helicobacter pylori</i> , <i>Salmonella enterica</i> , <i>Clostridium difficile</i> , and diarrheagenic <i>Escherichia coli</i>","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Clostridium difficile and Clostridium perfringens research","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Microbiology; Salmonella enterica; Salmonella; Clostridium difficile; Pathogenic bacteria; Gastrointestinal tract; Antimicrobial; Biology; Biofilm; Bacteria; Antibiotics","score_opus":0.07861848253627565,"score_gpt":0.3738571883506974,"score_spread":0.2952387058144218,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405317762","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":[0.46661517,0.5314304,6.123124e-7,0.00011481878,0.00020941523,0.0015015627,0.00009822016,0.000016185304,0.000013557899],"genre_scores_gemma":[0.25562438,0.7436654,0.00009749336,0.00007092707,0.00020379027,0.00023741747,0.000058975307,0.000038210797,0.000003438857],"study_design_codex":"bench_or_experimental","study_design_gemma":"systematic_review","domain_scores_codex":[0.99485564,0.00046734393,0.0017989246,0.0013234277,0.0007226381,0.00083201873],"domain_scores_gemma":[0.9977425,0.00077664066,0.00027349504,0.00038317603,0.00038207302,0.0004421314],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0019153112,0.0007506265,0.0029270933,0.00083951105,0.00020862365,0.00017104977,0.00017168355,0.00026298975,0.000004443196],"category_scores_gemma":[0.0026543678,0.0005867702,0.0003345198,0.0019064291,0.0017466989,0.00035077112,0.00041896815,0.0013396181,0.000007992987],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007098649,0.004195584,0.0006408564,0.29307964,0.00012202661,0.0069812536,0.00043183673,6.49726e-8,0.38435042,0.00013832754,0.00071127265,0.30863884],"study_design_scores_gemma":[0.010328453,0.013241303,0.0010216737,0.64501476,0.0055460273,0.055361055,0.0008848376,0.00030178062,0.02433989,0.00016783075,0.2398142,0.003978151],"about_ca_topic_score_codex":0.000030113759,"about_ca_topic_score_gemma":0.000021979022,"teacher_disagreement_score":0.36001053,"about_ca_system_score_codex":0.0004281843,"about_ca_system_score_gemma":0.0003746427,"threshold_uncertainty_score":0.99965835},"labels":[],"label_agreement":null},{"id":"W4405390423","doi":"10.1080/10408398.2024.2440601","title":"Structural characteristics, techno-functionalities, innovation applications and future prospects of soybean β-conglycinin/glycinin: a comprehensive review","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"National Natural Science Foundation of China","keywords":"Globulin; Soybean Proteins; Biotechnology; Plant protein; Soy protein; Biochemical engineering; Computer science; Chemistry; Food science; Biology; Engineering","score_opus":0.09351528239176357,"score_gpt":0.3497329097334899,"score_spread":0.2562176273417264,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405390423","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":[0.0002791051,0.9938608,0.0000014130825,0.00084930484,0.00028502505,0.004247889,0.00032950364,0.00004257226,0.0001044108],"genre_scores_gemma":[0.0012133954,0.9958838,0.00010885996,0.00017379074,0.0006632945,0.0017303575,0.00021468669,0.000004060293,0.000007736729],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99660796,0.00017704049,0.0014882678,0.00084388535,0.0005306063,0.00035224747],"domain_scores_gemma":[0.9984503,0.00024532774,0.0003942807,0.00019141106,0.0006063652,0.00011231413],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013878092,0.00040180722,0.0017447192,0.00019575143,0.00024160511,0.00014214616,0.00039376397,0.0002586449,0.00002886762],"category_scores_gemma":[0.00068966276,0.00017687891,0.00014318498,0.0033830164,0.0010102271,0.00031566556,0.00020464444,0.0005061924,0.000015157249],"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":[0.0000029504542,0.00003967063,0.0000021467142,0.098492116,0.0000071411605,0.0000014197855,0.00001000607,1.1079182e-10,0.00012997184,0.04151708,0.0002584288,0.8595391],"study_design_scores_gemma":[0.000053818105,0.00036859378,0.000030237541,0.06876089,0.00015901343,0.00010679975,0.000054636766,0.0000018602195,0.000009505141,0.0036923077,0.92646694,0.000295374],"about_ca_topic_score_codex":0.000006427689,"about_ca_topic_score_gemma":0.000007263247,"teacher_disagreement_score":0.92620856,"about_ca_system_score_codex":0.00012424345,"about_ca_system_score_gemma":0.000112983456,"threshold_uncertainty_score":0.72129124},"labels":[],"label_agreement":null},{"id":"W4405482970","doi":"10.1080/10408398.2024.2437573","title":"Structure and degradation dynamics of dietary pectin","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Maple Leaf Foods","funders":"Purdue University","keywords":"Pectin; Prebiotic; Dietary fiber; Biology; Depolymerization; Biochemistry; Food science; Chemistry","score_opus":0.07782503318183763,"score_gpt":0.3335190887588476,"score_spread":0.25569405557700997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405482970","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":[0.002368494,0.99634534,6.203508e-7,0.00023552556,0.00013738679,0.00050903636,0.00034491904,0.000009274894,0.000049397146],"genre_scores_gemma":[0.0038821474,0.99576426,0.000093605544,0.00002836899,0.000083163184,0.000026594425,0.00011398173,0.000001065042,0.0000068468003],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9985071,0.00009413296,0.00049005594,0.00044536166,0.00023102753,0.00023232636],"domain_scores_gemma":[0.9993849,0.00031501974,0.00008397916,0.000055362878,0.000055220808,0.00010555417],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000734244,0.0002019174,0.00077269453,0.00007113902,0.00010301715,0.0001056738,0.00019561767,0.00016002974,0.000021927084],"category_scores_gemma":[0.00047963104,0.00007490387,0.00010001541,0.0009159067,0.00038108358,0.00019365647,0.00009698648,0.0002674879,0.0000032539872],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000015497956,0.000026753069,0.0000024754847,0.009315336,0.0000018595717,0.0000018397513,0.000006017054,8.1848306e-10,0.00028583987,0.0024582797,0.00005690295,0.98784316],"study_design_scores_gemma":[0.00006930322,0.0008983546,0.00009914811,0.05224969,0.00040489758,0.00017169857,0.0000698907,0.0001502998,0.00005053636,0.01902079,0.92625,0.00056539447],"about_ca_topic_score_codex":0.000021146621,"about_ca_topic_score_gemma":0.00022182422,"teacher_disagreement_score":0.98727775,"about_ca_system_score_codex":0.00004879693,"about_ca_system_score_gemma":0.000027106747,"threshold_uncertainty_score":0.30544913},"labels":[],"label_agreement":null},{"id":"W4405891889","doi":"10.1080/10408398.2024.2444987","title":"Revalorization of fish viscera as a sustainable source of proteins, lipids and polysaccharides in the food industry","year":2024,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Government of Canada; Agriculture and Agri-Food Canada","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Fish <Actinopterygii>; Polysaccharide; Food science; Chemistry; Food industry; Biochemistry; Biology; Fishery","score_opus":0.03906607407689934,"score_gpt":0.3512897144386132,"score_spread":0.31222364036171385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405891889","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":[0.008286185,0.9897273,0.000023575805,0.00027091397,0.000023353516,0.0015667549,0.000020750582,0.000002085634,0.00007903617],"genre_scores_gemma":[0.08371213,0.9156232,0.00006246691,0.00008238903,0.0000845549,0.00039704095,0.000015699143,0.000009190337,0.0000133644035],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99811757,0.00025994866,0.0006285276,0.00047642723,0.00026485315,0.00025270417],"domain_scores_gemma":[0.9993292,0.000059201127,0.00014522752,0.00025213734,0.0001597538,0.000054488206],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023124793,0.00020375838,0.00069735054,0.00024578013,0.00006579875,0.000071627976,0.00027781195,0.00031872085,0.000002000944],"category_scores_gemma":[0.0025685322,0.00013171718,0.00012067546,0.0009860846,0.0007221096,0.000028275506,0.00018179967,0.00034600814,4.230446e-7],"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":[0.000061033308,0.0007798878,0.000037742135,0.18167901,0.000048603662,0.000007714164,0.00025127988,9.62834e-8,0.014037588,0.016028512,0.0005016165,0.7865669],"study_design_scores_gemma":[0.0002855435,0.0031006173,0.000014714392,0.040928535,0.00028987814,0.00006478794,0.0005213012,0.000007982006,0.009511,0.0035324828,0.9413563,0.00038688444],"about_ca_topic_score_codex":0.000017421298,"about_ca_topic_score_gemma":0.000011482803,"teacher_disagreement_score":0.94085467,"about_ca_system_score_codex":0.00003088554,"about_ca_system_score_gemma":0.00021339393,"threshold_uncertainty_score":0.5371271},"labels":[],"label_agreement":null},{"id":"W4407369335","doi":"10.1080/10408398.2024.2431207","title":"Resilient foods for preventing global famine: a review of food supply interventions for global catastrophic food shocks including nuclear winter and infrastructure collapse","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nuclear Issues and Defense","field":"Social Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University; Future Earth","funders":"","keywords":"Famine; Food supply; Food security; Natural resource economics; Business; Environmental science; Food science; Development economics; Economics; Agricultural economics; Biology; Geography; Agriculture; Ecology","score_opus":0.08043171366335213,"score_gpt":0.44138920408973836,"score_spread":0.36095749042638625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407369335","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":[0.00018628451,0.99113595,0.00024205624,0.00063061854,0.00033919732,0.0058199083,0.0012408784,0.000021922566,0.00038319046],"genre_scores_gemma":[0.0021485924,0.99311614,0.0036724242,0.00021148931,0.0001495654,0.0006296294,0.00004623823,0.000015132893,0.000010797863],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9960705,0.0004235921,0.0014680967,0.0008524332,0.00051587797,0.0006694998],"domain_scores_gemma":[0.99793476,0.00054475537,0.00037597524,0.00032650016,0.000549712,0.00026831825],"candidate_categories":["metaresearch","metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0036056698,0.0003784537,0.0019032378,0.00020050553,0.00071126694,0.00022812196,0.000586067,0.0002729695,0.000015370815],"category_scores_gemma":[0.011678989,0.00033473814,0.00071560143,0.0017465824,0.0012506592,0.00038453474,0.0004066974,0.00022771968,9.0721653e-7],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026073694,0.00018461056,0.000008802389,0.4090308,0.00002729306,7.3258957e-7,0.000121717756,1.45672026e-8,7.9948927e-7,0.09024727,0.003358779,0.49699312],"study_design_scores_gemma":[0.00032404537,0.0013242342,0.000007554599,0.31776622,0.00041731697,0.00001176512,0.0002572185,0.0000031197858,5.0522726e-7,0.011129163,0.668521,0.0002378943],"about_ca_topic_score_codex":0.000009252883,"about_ca_topic_score_gemma":0.00020882486,"teacher_disagreement_score":0.6651622,"about_ca_system_score_codex":0.0004903368,"about_ca_system_score_gemma":0.0005172365,"threshold_uncertainty_score":0.9999105},"labels":[],"label_agreement":null},{"id":"W4407997050","doi":"10.1080/10408398.2025.2470394","title":"Alternative biological functions of lactose: a narrative review","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Digestive system and related health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto; University of Saskatchewan","funders":"","keywords":"Lactose; Narrative; Narrative review; Food science; Biology; Psychology; Chemistry; Medicine; Intensive care medicine; Art; Literature","score_opus":0.08501740482245124,"score_gpt":0.42772971722847014,"score_spread":0.3427123124060189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407997050","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":[0.000012455939,0.99616396,0.00009781266,0.00014261014,0.00021806643,0.0017662587,0.00007218338,0.0000039417905,0.0015226789],"genre_scores_gemma":[0.00024676102,0.9987959,0.000087387074,0.0002032299,0.00007686524,0.00045837418,0.00008050953,0.0000057670713,0.000045207824],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975594,0.00050020893,0.0008479737,0.000616273,0.00019748932,0.0002786382],"domain_scores_gemma":[0.9989233,0.00016323678,0.00019780228,0.0002673601,0.00032718646,0.00012114007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017483329,0.00024999407,0.0013426605,0.00020380357,0.00012558333,0.000015892583,0.00027031102,0.00027272763,0.000008458265],"category_scores_gemma":[0.004905694,0.00016783823,0.00022561713,0.000992193,0.0009157407,0.000012309781,0.00013690075,0.0002646711,0.000006371853],"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":[0.00001457406,0.00040910952,0.00000292494,0.26337725,0.000029811144,0.000003273675,0.00003650494,1.3343707e-8,0.00010278121,0.0057998477,0.0035901233,0.7266338],"study_design_scores_gemma":[0.000101907855,0.0006805165,0.000001205642,0.19280986,0.00007869846,0.000020292868,0.000030790652,2.68043e-7,0.000022449323,0.0002358022,0.8058684,0.00014979413],"about_ca_topic_score_codex":0.0000023383177,"about_ca_topic_score_gemma":0.0000030435422,"teacher_disagreement_score":0.8022783,"about_ca_system_score_codex":0.000054831424,"about_ca_system_score_gemma":0.00053087855,"threshold_uncertainty_score":0.6844244},"labels":[],"label_agreement":null},{"id":"W4409380418","doi":"10.1080/10408398.2025.2490270","title":"Plant-based antioxidant peptides: impact on oxidative stress and gut microbiota","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Diet, Metabolism, and Disease","field":"Medicine","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"","keywords":"Oxidative stress; Antioxidant; Gut flora; Chemistry; Food science; Oxidative phosphorylation; Biochemistry; Biology","score_opus":0.06155009452743688,"score_gpt":0.4092948971127858,"score_spread":0.34774480258534896,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409380418","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":[0.0011140559,0.9953289,0.000011725032,0.00017942107,0.00014685806,0.0020301652,0.00074407435,0.00001921091,0.00042557152],"genre_scores_gemma":[0.0023112632,0.99647564,0.00023611796,0.0005059695,0.00011074581,0.00020425164,0.00012850763,0.000013649311,0.000013832746],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99731827,0.00024640677,0.00071707915,0.00083281205,0.00039945333,0.00048598932],"domain_scores_gemma":[0.9982045,0.0006254901,0.00011665108,0.0003980939,0.00018846022,0.0004667644],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0011388082,0.00044961274,0.002005849,0.00072913006,0.00016265793,0.00014410049,0.00019988637,0.00019054975,0.000019472905],"category_scores_gemma":[0.0041477336,0.00029690168,0.00032024874,0.0011247745,0.0010206394,0.00020623981,0.00007264454,0.00041120918,0.000015042494],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016459574,0.0016719528,0.00002684208,0.22260743,0.000023871671,0.00008507068,0.000030430178,1.6569341e-8,0.00015168804,0.0027051358,0.002002457,0.7705305],"study_design_scores_gemma":[0.0013843415,0.0015370268,0.00042069904,0.42640808,0.0010604402,0.000059014023,0.00007983456,0.0000126433415,0.000080252816,0.00033545864,0.5680622,0.00056000217],"about_ca_topic_score_codex":0.0000047285657,"about_ca_topic_score_gemma":0.0000032550709,"teacher_disagreement_score":0.7699705,"about_ca_system_score_codex":0.00014201594,"about_ca_system_score_gemma":0.00088019366,"threshold_uncertainty_score":0.9999483},"labels":[],"label_agreement":null},{"id":"W4410953385","doi":"10.1080/10408398.2025.2513521","title":"Levansucrases: a review of their catalytic properties, product characterization and applications in food systems","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Characterization (materials science); Food science; Product (mathematics); Biochemical engineering; Food products; Catalysis; Food industry; Chemistry; Business; Process engineering; Nanotechnology; Biotechnology; Materials science; Biology; Engineering; Biochemistry; Mathematics","score_opus":0.0662582444150994,"score_gpt":0.3439345901427799,"score_spread":0.2776763457276805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410953385","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":[0.000050620158,0.99047387,0.000051560433,0.00044962578,0.0003555365,0.008368498,0.00019395353,0.000025750966,0.000030605595],"genre_scores_gemma":[0.00094935996,0.99644184,0.000089249676,0.00012678622,0.000093813775,0.0021650952,0.00011316867,0.000017340499,0.0000033274234],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99628514,0.0004651911,0.0016373429,0.00094484177,0.00025469746,0.0004127679],"domain_scores_gemma":[0.998386,0.00026398827,0.00033069577,0.0006525915,0.00028214257,0.00008453575],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0024474473,0.00038776643,0.0023059417,0.00088360085,0.00011995622,0.0000786256,0.00050290144,0.00025875765,0.0000012995135],"category_scores_gemma":[0.0059512127,0.00028681767,0.00011642057,0.0034634334,0.0011804056,0.00033155127,0.00019169638,0.0004787159,0.0000022445097],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000034185884,0.00014663246,8.333305e-7,0.4544938,0.0000027475367,1.5965473e-7,0.000016749862,1.2652878e-9,0.0004909699,0.0018159545,0.000019812831,0.5430089],"study_design_scores_gemma":[0.000086699,0.00021725465,0.000001559584,0.38604224,0.00012228143,0.000029076393,0.000015197556,0.0000023149144,0.00031636888,0.00013628036,0.6128388,0.00019189896],"about_ca_topic_score_codex":0.000005310665,"about_ca_topic_score_gemma":0.0000071190993,"teacher_disagreement_score":0.612819,"about_ca_system_score_codex":0.00021038539,"about_ca_system_score_gemma":0.00024660863,"threshold_uncertainty_score":0.9999584},"labels":[],"label_agreement":null},{"id":"W4411068475","doi":"10.1080/10408398.2025.2493236","title":"Exploring lactic acid bacteria in food, human health, and agriculture","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Probiotics and Fermented Foods","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":false,"ca_institutions":"Genome Prairie; University of Saskatchewan","funders":"Ministry of Science and ICT, South Korea; Korea Institute for Advancement of Technology; National Research Foundation of Korea; Korea Health Industry Development Institute; Ministry of Trade, Industry and Energy; Korea University; National Research Foundation","keywords":"Lactic acid; Bacteria; Food science; Agriculture; Biotechnology; Human health; Food microbiology; Biology; Chemistry; Environmental health; Medicine; Ecology","score_opus":0.22891714197493493,"score_gpt":0.3737786751095833,"score_spread":0.14486153313464836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411068475","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":[0.0016260718,0.99598485,4.3408625e-7,0.00086186227,0.00018864147,0.001141345,0.000048909696,0.000016053842,0.00013184304],"genre_scores_gemma":[0.00472828,0.9944017,0.00008227569,0.00021067477,0.00013853925,0.0003730579,0.00005967125,0.0000013258989,0.000004504721],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9974457,0.0002692919,0.0007715191,0.0007375904,0.00023940006,0.000536502],"domain_scores_gemma":[0.99923414,0.00022340783,0.00011926559,0.0000934976,0.00006799335,0.00026171075],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013980775,0.0003128805,0.0011962726,0.00013328488,0.000352175,0.00022618723,0.00032427863,0.00017988909,0.000008606244],"category_scores_gemma":[0.0008159197,0.00013057822,0.00011796183,0.0017676968,0.00034718995,0.0004783764,0.00019990966,0.00046475598,0.0000031974844],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000027424844,0.00016300735,0.0000027835888,0.013853218,0.0000020486814,0.0000019785618,0.0000310212,3.3717293e-10,0.000329865,0.003822936,0.00008127478,0.9817091],"study_design_scores_gemma":[0.00014870407,0.0014703888,0.0001405737,0.061431944,0.000026897575,0.000023574035,0.0001393781,4.4992103e-7,0.000037943115,0.001361774,0.9348375,0.0003808803],"about_ca_topic_score_codex":0.000010549403,"about_ca_topic_score_gemma":0.00021687346,"teacher_disagreement_score":0.98132825,"about_ca_system_score_codex":0.00014970593,"about_ca_system_score_gemma":0.00006674635,"threshold_uncertainty_score":0.5324825},"labels":[],"label_agreement":null},{"id":"W4411069576","doi":"10.1080/10408398.2025.2512221","title":"Intelligent control for improving the quality of fresh meat products with rich lipid in cold chain logistics: research status, challenge, and potential applications","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","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":"McGill University","funders":"","keywords":"Cold chain; Quality (philosophy); Lipid oxidation; Control (management); Biochemical engineering; Business; Food science; Biotechnology; Chemistry; Computer science; Engineering; Biology; Biochemistry","score_opus":0.2414551866269159,"score_gpt":0.4323184912093451,"score_spread":0.19086330458242923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411069576","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":[0.000538667,0.9916139,0.0001495415,0.0016372744,0.000042490217,0.0057918695,0.00016993254,0.000006675737,0.000049637016],"genre_scores_gemma":[0.06350365,0.9344584,0.00017380252,0.000040745057,0.00020534275,0.0015876848,0.000021185153,0.000001326166,0.000007907563],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99645317,0.00089312054,0.0008738973,0.0007988807,0.00048443864,0.00049652625],"domain_scores_gemma":[0.9966888,0.0022270505,0.00015753828,0.00017395438,0.00064593874,0.00010675049],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010904248,0.0002045515,0.0009812871,0.00009479741,0.00035705266,0.00011134226,0.0003933962,0.00012953723,0.0000032844298],"category_scores_gemma":[0.0070927814,0.000074546755,0.000070681606,0.0015855171,0.001442651,0.00012737603,0.00013820198,0.0004037723,6.633396e-7],"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":[0.00005265702,0.00042026627,0.000011401497,0.041311506,0.0000037863676,3.6557338e-7,0.00003630285,2.6403418e-8,0.0014325446,0.0490638,0.00004528742,0.90762204],"study_design_scores_gemma":[0.00065451756,0.00318373,0.00024425625,0.025541816,0.00018409229,0.000006170627,0.0009568396,0.000034720437,0.00049743295,0.011283611,0.95672286,0.0006899386],"about_ca_topic_score_codex":0.000056021883,"about_ca_topic_score_gemma":0.00036966248,"teacher_disagreement_score":0.9566776,"about_ca_system_score_codex":0.00006814979,"about_ca_system_score_gemma":0.00015138676,"threshold_uncertainty_score":0.8491234},"labels":[],"label_agreement":null},{"id":"W4411162400","doi":"10.1080/10408398.2025.2516136","title":"Artificial intelligence-assisted identification and screening strategies in sweetener design","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"National Natural Science Foundation of China","keywords":"Artificial Sweetener; Identification (biology); Sucralose; Sweetening agents; Biotechnology; Computer science; Biochemical engineering; Food science; Chemistry; Biology; Engineering; Sugar","score_opus":0.2127695331833959,"score_gpt":0.43276533900208736,"score_spread":0.21999580581869146,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411162400","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":[0.000012570199,0.96727586,0.031084104,0.0005508052,0.000088644825,0.00089828065,0.0000050384697,0.000028420445,0.000056269793],"genre_scores_gemma":[0.0031743837,0.981916,0.014609957,0.00007752442,0.000046225392,0.00015024631,0.000015788259,0.000008152812,0.0000017246291],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9970164,0.0004402028,0.0011774984,0.0007442675,0.00029150632,0.0003301578],"domain_scores_gemma":[0.99878705,0.0005954868,0.00013415611,0.00024157944,0.00015209905,0.00008960642],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031342995,0.00026014182,0.0011267882,0.0007703537,0.00017615118,0.0004410649,0.00023664281,0.00026693352,0.0000023754642],"category_scores_gemma":[0.0026823983,0.00021202405,0.00012389549,0.002181975,0.00071289344,0.0003710025,0.000083499974,0.00040160955,0.000001755317],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000089803325,0.00008591168,2.1661664e-7,0.008981667,0.0000016141644,0.0000016678074,0.000018198774,5.0894375e-8,0.00027259346,0.0067426977,0.000050123213,0.9838363],"study_design_scores_gemma":[0.00016575099,0.0009749085,0.00002852009,0.39579737,0.0010413585,0.00009561192,0.00053700106,0.004636957,0.0059644138,0.3672906,0.22158751,0.0018800047],"about_ca_topic_score_codex":0.000015111299,"about_ca_topic_score_gemma":0.000025448033,"teacher_disagreement_score":0.9819563,"about_ca_system_score_codex":0.000117339485,"about_ca_system_score_gemma":0.00008528602,"threshold_uncertainty_score":0.864609},"labels":[],"label_agreement":null},{"id":"W4411869005","doi":"10.1080/10408398.2025.2524472","title":"Yogurt and health: a focus on its matrix","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Nutritional Studies and Diet","field":"Medicine","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Institut universitaire de cardiologie et de pneumologie de Québec","funders":"Dairy Farmers of Canada","keywords":"Focus (optics); Matrix (chemical analysis); Food science; Business; Chemistry; Physics","score_opus":0.2044132507222248,"score_gpt":0.4869288999589498,"score_spread":0.282515649236725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411869005","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":[0.0000029068372,0.9871711,0.0000046806153,0.008940097,0.00014294224,0.0022590926,0.000059442013,0.00001571791,0.0014040373],"genre_scores_gemma":[0.000072567746,0.99769855,0.00034106447,0.0010900608,0.00016485495,0.0005698684,0.000017955095,0.000009282749,0.00003582507],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9975826,0.000111819325,0.00074985455,0.0006802165,0.0004387127,0.0004367976],"domain_scores_gemma":[0.99881005,0.00042224035,0.000083428626,0.00020787229,0.0001692836,0.00030709332],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016636908,0.00029268427,0.0018882584,0.00043943484,0.00028673868,0.00006440959,0.000117566226,0.00014561397,0.000010816159],"category_scores_gemma":[0.0026230726,0.0002147003,0.0001739681,0.001161658,0.00049819093,0.00011202604,0.00012123334,0.00039767646,0.00002031902],"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":[0.000014708923,0.00031749773,0.0000010616826,0.11903162,0.000004968529,0.000010125729,0.0000056362064,2.0125751e-10,3.5113075e-7,0.03740808,0.004719882,0.8384861],"study_design_scores_gemma":[0.00039717744,0.0012419742,0.000011922312,0.15320738,0.00011187568,0.00007200343,0.000014173671,9.857521e-7,0.0000010402983,0.0030760784,0.8417141,0.00015129188],"about_ca_topic_score_codex":0.000003859978,"about_ca_topic_score_gemma":0.000005249053,"teacher_disagreement_score":0.8383348,"about_ca_system_score_codex":0.00024335571,"about_ca_system_score_gemma":0.00037020727,"threshold_uncertainty_score":0.8755224},"labels":[],"label_agreement":null},{"id":"W4412418796","doi":"10.1080/10408398.2025.2531220","title":"Sensory evaluation of plant-based cheese: a systematic review with a focus on texture and mouthfeel","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Innovation Cluster (Canada)","funders":"European Research Executive Agency; Villum Fonden","keywords":"Mouthfeel; Food science; Texture (cosmology); Focus (optics); Sensory system; Biotechnology; Biology; Computer science; Artificial intelligence","score_opus":0.15419798829185113,"score_gpt":0.41219961849310854,"score_spread":0.25800163020125744,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412418796","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":[0.000032553,0.99591744,0.000016776343,0.0003540443,0.000022891263,0.0032757728,0.00020238583,0.000007543541,0.00017057783],"genre_scores_gemma":[0.0009358384,0.99773806,0.00036010036,0.00023869157,0.00002551834,0.000658498,0.00003767368,0.0000012677542,0.000004336245],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9953736,0.0018617976,0.0009749525,0.00064903236,0.00087364146,0.00026698722],"domain_scores_gemma":[0.99630916,0.0026949407,0.00026560202,0.0001617079,0.00042730957,0.00014127707],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.007216889,0.00030783564,0.002454978,0.00011930436,0.00015011746,0.000066312445,0.00023370807,0.00015610355,0.000022973098],"category_scores_gemma":[0.015147593,0.000106153,0.00017565179,0.0016751955,0.0005245147,0.00009332741,0.00003727373,0.00026922973,0.0000021466312],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000006801322,0.00010652755,2.2289758e-7,0.5128197,0.000006623086,0.0000017433357,0.0000028599757,1.4919236e-8,0.000020639874,0.0023780686,0.00002083293,0.48463598],"study_design_scores_gemma":[0.00015671995,0.00082960096,0.000010320437,0.98598415,0.0025225491,0.000020199333,0.00003367587,0.00016987578,0.000009458608,0.001628212,0.008346604,0.00028861448],"about_ca_topic_score_codex":0.0000041470435,"about_ca_topic_score_gemma":0.00002440112,"teacher_disagreement_score":0.48434737,"about_ca_system_score_codex":0.00007182544,"about_ca_system_score_gemma":0.00010281477,"threshold_uncertainty_score":0.9931482},"labels":[],"label_agreement":null},{"id":"W4412489279","doi":"10.1080/10408398.2025.2525449","title":"Phenolics and polyphenolics in mangrove plants: antioxidant activity and recent trends in food application – a review","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polyphenol; Antioxidant; Shelf life; Food industry; Mangrove; Biotechnology; Food quality; Food science; Natural food; Food processing; Food products; Chemistry; Business; Biology; Ecology; Biochemistry","score_opus":0.06443530610840831,"score_gpt":0.3954303030197947,"score_spread":0.3309949969113864,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412489279","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":[0.0032983734,0.99302244,0.000017028524,0.0011544316,0.000043726515,0.001984064,0.00006691743,0.00001360973,0.00039941384],"genre_scores_gemma":[0.0065875044,0.99206835,0.00016662253,0.00038185323,0.0000567187,0.00069523643,0.00002452884,0.000013484768,0.0000057121833],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9972395,0.00019579529,0.00087966153,0.0008712239,0.00034250706,0.00047132294],"domain_scores_gemma":[0.99892235,0.00033219357,0.00016019044,0.00032081263,0.00007683498,0.0001876082],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0015187017,0.00038964555,0.0022255196,0.00087316777,0.00007718736,0.000061871826,0.00015073968,0.0002350154,0.0000035960609],"category_scores_gemma":[0.0013944607,0.00031992854,0.000105597064,0.0021045925,0.00061454216,0.000351762,0.00015625611,0.0006117358,9.756127e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016681572,0.00036036244,0.000011445696,0.09807219,0.0000037074935,0.0000054825596,0.000023418705,4.733228e-10,0.0002546676,0.001035245,0.00005645476,0.9001603],"study_design_scores_gemma":[0.0010400664,0.0006345507,0.0006027676,0.47170904,0.00023408531,0.00020749943,0.00004432887,0.00002622632,0.00014358762,0.0019622182,0.52282107,0.00057454716],"about_ca_topic_score_codex":0.000013389817,"about_ca_topic_score_gemma":0.000071018214,"teacher_disagreement_score":0.8995858,"about_ca_system_score_codex":0.00024343625,"about_ca_system_score_gemma":0.00019593032,"threshold_uncertainty_score":0.99992526},"labels":[],"label_agreement":null},{"id":"W4412724972","doi":"10.1080/10408398.2025.2538548","title":"Future trends in using diacylglycerols in the meat sector: emphasizing their synthesis, metabolism, health benefits, and interactions with myofibrillar proteins","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Diacylglycerol kinase; Biotechnology; Health benefits; Quality (philosophy); Meat packing industry; Lipid metabolism; Nutrigenomics; Consumer demand; Food science; Business; Biology; Biochemistry; Medicine","score_opus":0.17182775678643528,"score_gpt":0.3828367983003602,"score_spread":0.21100904151392494,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412724972","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":[0.010487997,0.98532706,7.7792856e-7,0.0026415125,0.00007846677,0.0013180944,0.000075375254,0.000009611213,0.00006110239],"genre_scores_gemma":[0.0209939,0.9780622,0.0001391253,0.00022549115,0.00028202383,0.0002761776,0.000018105238,0.0000017707936,0.0000011888712],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9967753,0.0010010633,0.00072145194,0.0007331488,0.0003088654,0.00046011774],"domain_scores_gemma":[0.99880934,0.00074802345,0.00013860007,0.0001319298,0.00006323214,0.000108869586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003319891,0.00032274166,0.0013034793,0.00020319103,0.00035916112,0.00023722072,0.0003329224,0.000115871466,0.000009884661],"category_scores_gemma":[0.0007818567,0.00010873603,0.00011991674,0.0029998713,0.00034330215,0.00042972618,0.00009182687,0.00042793097,4.8568074e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009246413,0.00013853004,0.000018052988,0.003885736,0.0000018970131,0.0000012821998,0.00010123171,1.5846588e-8,0.000056333338,0.0018901144,0.0000140056545,0.99388355],"study_design_scores_gemma":[0.00015906691,0.00042636952,0.0015554823,0.06556651,0.000078058016,0.0000853413,0.000995634,0.000008219858,0.00004141808,0.00049241877,0.93011045,0.00048100972],"about_ca_topic_score_codex":0.0000933842,"about_ca_topic_score_gemma":0.0018920096,"teacher_disagreement_score":0.99340254,"about_ca_system_score_codex":0.00009491072,"about_ca_system_score_gemma":0.00008179666,"threshold_uncertainty_score":0.44341266},"labels":[],"label_agreement":null},{"id":"W4412829189","doi":"10.1080/10408398.2025.2541895","title":"The indicator amino acid oxidation (IAAO) technique: a novel approach to assess protein intakes that maximize whole-body protein anabolism","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Muscle metabolism and nutrition","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Anabolism; Chemistry; Catabolism; Amino acid; Biochemistry; Protein turnover; Food science; Metabolism; Chromatography; Protein biosynthesis","score_opus":0.08063219845433416,"score_gpt":0.36081485538533825,"score_spread":0.2801826569310041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412829189","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":[0.0002669629,0.9794584,0.009924384,0.00032562326,0.00013025016,0.00944541,0.000106126325,0.000020113599,0.00032273805],"genre_scores_gemma":[0.0020297845,0.9740527,0.008364245,0.00016410217,0.00025700327,0.014818647,0.0002449233,0.00002698284,0.000041587722],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9962902,0.0004815433,0.00087188446,0.0011774512,0.0005684048,0.0006105042],"domain_scores_gemma":[0.998471,0.000069698755,0.0002289968,0.00075146306,0.00023818106,0.000240659],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.003510165,0.0004819735,0.0010766616,0.00046371296,0.00046786852,0.0003522476,0.00091762777,0.00047255107,0.000001659858],"category_scores_gemma":[0.0034568196,0.00034523004,0.000232909,0.0013959265,0.00076722994,0.000060052524,0.0003622668,0.00046519944,0.000006688853],"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":[0.000049814582,0.0006703594,5.754791e-7,0.029654108,0.000011810051,0.0000011079726,0.000012303549,5.5327565e-9,0.1160306,0.009156782,0.00061713497,0.8437954],"study_design_scores_gemma":[0.000353099,0.00029071537,0.000012985888,0.01877959,0.00008697997,0.000020934534,0.00003066916,0.0000017665408,0.02305419,0.00062722136,0.95630527,0.0004365715],"about_ca_topic_score_codex":0.000002623833,"about_ca_topic_score_gemma":0.0000029070784,"teacher_disagreement_score":0.9556881,"about_ca_system_score_codex":0.0000903956,"about_ca_system_score_gemma":0.00041072335,"threshold_uncertainty_score":0.9999},"labels":[],"label_agreement":null},{"id":"W4413489699","doi":"10.1080/10408398.2025.2551783","title":"Soy protein-based films: a review of their preparation, functional properties and challenges","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Soy protein; Food science; Chemistry; Nanotechnology; Materials science","score_opus":0.2241964518656595,"score_gpt":0.33722359871957586,"score_spread":0.11302714685391635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413489699","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":[0.00006315722,0.993814,0.0000019741044,0.0012548715,0.00008230195,0.0044190865,0.00006724648,0.000020456717,0.00027691023],"genre_scores_gemma":[0.0006944364,0.9962891,0.00008901629,0.0001530857,0.00007785814,0.0026592184,0.000025845438,0.0000015260315,0.0000099370545],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969048,0.0005565512,0.0010460671,0.0007226497,0.00046484947,0.0003051046],"domain_scores_gemma":[0.99866056,0.00043450546,0.00024152083,0.00016652519,0.00038539822,0.000111460526],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032131898,0.00032315476,0.0015577505,0.0000991456,0.00020676908,0.00007109336,0.00035925236,0.00018887936,0.000025214316],"category_scores_gemma":[0.0038109885,0.00012227098,0.00018731513,0.0009776866,0.0008266954,0.00026380538,0.00013451334,0.00022718967,0.0000041303524],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000064215596,0.00011388422,1.6704382e-7,0.3080504,0.000003010177,3.281255e-7,0.000006919689,1.9256199e-9,0.00023086635,0.0014425549,0.00012011598,0.6900253],"study_design_scores_gemma":[0.00004956429,0.0005233426,0.000002089609,0.38886154,0.000039356783,0.000009005387,0.000024407755,0.000003871258,0.0001457323,0.0003840781,0.6097804,0.00017664226],"about_ca_topic_score_codex":0.0000038843964,"about_ca_topic_score_gemma":0.000020194362,"teacher_disagreement_score":0.6898487,"about_ca_system_score_codex":0.000058524864,"about_ca_system_score_gemma":0.00020223511,"threshold_uncertainty_score":0.4986066},"labels":[],"label_agreement":null},{"id":"W4414341609","doi":"10.1080/10408398.2025.2556481","title":"Beyond anaphylaxis: a multidimensional exploration of sesame allergy in a globalized world","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Hypoallergenic; Public health; Global health; Allergy; Sesamum; Atopic dermatitis","score_opus":0.10595569045828004,"score_gpt":0.42957652296450105,"score_spread":0.323620832506221,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414341609","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":[0.000041965788,0.99598247,0.00002257117,0.0005620893,0.00014164028,0.0017352479,0.000026630467,0.000010141839,0.0014772221],"genre_scores_gemma":[0.000636525,0.99742067,0.0011132957,0.00015124057,0.000055190056,0.00050385593,0.00005394421,0.0000100429725,0.000055211916],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99648446,0.0003478123,0.0011963549,0.00071485,0.0007838294,0.00047271673],"domain_scores_gemma":[0.998429,0.00053374266,0.00012142886,0.00033988463,0.00035687725,0.00021905595],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021362451,0.0003067744,0.0019458823,0.0020007433,0.00008908134,0.000034359102,0.00022883338,0.00019704163,0.00003551312],"category_scores_gemma":[0.005068256,0.00024396785,0.00026986998,0.0055198562,0.00092307216,0.00045332522,0.00015736299,0.0005419348,0.000008042558],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009470637,0.0009196962,0.0000021152837,0.065546736,0.00001582721,0.000031667205,0.000032687887,5.4232736e-8,0.000031459527,0.03164964,0.0004995993,0.9011758],"study_design_scores_gemma":[0.0008219262,0.000749715,0.000013629768,0.12685074,0.00001604793,0.000015676967,0.000039437047,0.000029389308,0.00002055312,0.002835886,0.8684043,0.00020264764],"about_ca_topic_score_codex":0.000014848321,"about_ca_topic_score_gemma":0.00032062666,"teacher_disagreement_score":0.90097314,"about_ca_system_score_codex":0.00023037201,"about_ca_system_score_gemma":0.00086365413,"threshold_uncertainty_score":0.99487203},"labels":[],"label_agreement":null},{"id":"W4414615270","doi":"10.1080/10408398.2025.2564889","title":"Advances and challenges in breakfast cereals: nutrition, innovation, and sustainability","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Sustainability; Demographics; Relevance (law); Consumer demand; Health benefits; Food processing; Consumer behaviour; Food sector","score_opus":0.12439546195373771,"score_gpt":0.40859339195561073,"score_spread":0.284197930001873,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414615270","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00006296934,0.99175763,0.00000573672,0.0055348244,0.0001810656,0.0019812137,0.00002058461,0.000024140809,0.000431818],"genre_scores_gemma":[0.002920544,0.99579304,0.00019313279,0.00019898874,0.00006825886,0.00079802395,0.000015778496,0.000009911235,0.0000023109199],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969437,0.00050926337,0.001017227,0.0008497572,0.0002770689,0.00040297184],"domain_scores_gemma":[0.9983699,0.00062262744,0.000116535906,0.00025731712,0.00052876456,0.00010485356],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0024134323,0.00032771053,0.0012612042,0.0010590089,0.00026405705,0.0001997222,0.00019744878,0.00021011877,0.0000035016603],"category_scores_gemma":[0.004758217,0.00027525926,0.00005479061,0.0022597134,0.001338754,0.00083531876,0.0001337527,0.0003959137,0.0000011164428],"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":[0.000036080808,0.00019419116,0.0000038149483,0.17531744,9.176185e-7,0.0000015176441,0.000072590454,2.790994e-9,6.019336e-7,0.010194913,0.00003397055,0.81414396],"study_design_scores_gemma":[0.00033594068,0.0007557667,0.000016298698,0.072368145,0.00004102024,0.0000448096,0.00031588675,0.000005429994,0.0000050062667,0.032570038,0.89327013,0.00027149735],"about_ca_topic_score_codex":0.0000058949995,"about_ca_topic_score_gemma":0.00004063918,"teacher_disagreement_score":0.8932362,"about_ca_system_score_codex":0.00024094379,"about_ca_system_score_gemma":0.0001625613,"threshold_uncertainty_score":0.99996996},"labels":[],"label_agreement":null},{"id":"W4414889616","doi":"10.1080/10408398.2025.2569091","title":"Plant protein complex prepared from legume protein and cereal protein: sources, techniques and challenges","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Science Foundation of Zhejiang Province; National Natural Science Foundation of China","keywords":"Plant protein; Legume; Plant species; Pea protein; Plant system; Plant tissue; Plant development","score_opus":0.08176099686419766,"score_gpt":0.3025778877556649,"score_spread":0.22081689089146725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414889616","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":[0.9392271,0.044679187,0.0000056280373,0.012300225,0.000007958502,0.0026811466,0.00011287297,0.000047206697,0.0009386739],"genre_scores_gemma":[0.98719627,0.010328965,0.0009165802,0.00014416694,0.00006820211,0.0013082513,0.00002570992,7.4261055e-7,0.000011094898],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99873686,0.00009049883,0.00026681848,0.00049361336,0.00017073128,0.00024147639],"domain_scores_gemma":[0.99961716,0.00008344638,0.000039083283,0.00007858785,0.00006921323,0.00011252622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005898659,0.00012963644,0.0002462755,0.000037918748,0.0003217046,0.00013357752,0.0001618903,0.000075505915,0.000010643156],"category_scores_gemma":[0.00026269688,0.00006136702,0.000020738791,0.00037176636,0.00063136057,0.00028370137,0.00012330973,0.000112955895,0.0000013429903],"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":[0.000036524936,0.00024852567,0.00004493044,0.00041562325,0.0000020189732,0.0000017466522,0.00006587392,6.697027e-10,0.6397628,0.047144648,0.0001263693,0.31215093],"study_design_scores_gemma":[0.0005492204,0.0017107393,0.010648441,0.0059136334,0.000022725642,0.000017783868,0.0006740888,0.00008513014,0.16422759,0.15421638,0.66136193,0.0005723405],"about_ca_topic_score_codex":0.0000737705,"about_ca_topic_score_gemma":0.00021502601,"teacher_disagreement_score":0.6612356,"about_ca_system_score_codex":0.000021494569,"about_ca_system_score_gemma":0.000015790047,"threshold_uncertainty_score":0.25024745},"labels":[],"label_agreement":null},{"id":"W4415010252","doi":"10.1080/10408398.2025.2568600","title":"Influence of genetic diversity and environmental factors on protein composition and anti-nutrient components in faba bean","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Diversification (marketing strategy); Genetic diversity; Dietary protein; Nutrient; Genetic variability; Plant protein; High protein; Agriculture","score_opus":0.06883191029785302,"score_gpt":0.29911241643936193,"score_spread":0.2302805061415089,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415010252","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5532785,0.4457416,4.1542285e-7,0.000038782066,0.0000056490176,0.000823218,0.000103666396,0.0000023142647,0.000005857801],"genre_scores_gemma":[0.46316984,0.5367038,0.000012410702,0.000019057048,0.0000055806336,0.00004992406,0.000038777092,3.1086807e-7,2.744147e-7],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9986307,0.00012380508,0.00039880179,0.0004402425,0.00021854375,0.00018791438],"domain_scores_gemma":[0.9995167,0.00021613023,0.00008646521,0.00006411129,0.000019523572,0.00009704747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003457651,0.00017172332,0.0006000637,0.00008856663,0.0003326578,0.000029517147,0.00017199013,0.00009326393,0.0000019402],"category_scores_gemma":[0.000119353084,0.000083139676,0.00004724605,0.0005126639,0.0006074321,0.00016522764,0.00032842075,0.000156897,6.412322e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000023597113,0.0020695543,0.00448838,0.018789096,0.0000080572745,0.0000057229036,0.00018333085,2.5875397e-7,0.022583941,0.003833977,0.000018522453,0.94799554],"study_design_scores_gemma":[0.0015433532,0.004175533,0.4831089,0.22139587,0.00044639158,0.000045525474,0.00052792556,0.000060165414,0.0026841508,0.00865923,0.27496246,0.0023905025],"about_ca_topic_score_codex":0.00002509008,"about_ca_topic_score_gemma":0.000009927175,"teacher_disagreement_score":0.94560504,"about_ca_system_score_codex":0.00005657889,"about_ca_system_score_gemma":0.00000920485,"threshold_uncertainty_score":0.33903375},"labels":[],"label_agreement":null},{"id":"W4415542898","doi":"10.1080/10408398.2025.2578699","title":"Novel complementary strategies for the management of consistent gastrointestinal symptoms of Celiac disease","year":2025,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; St. Boniface Hospital","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Gluten; Disease; Tissue transglutaminase; Gluten free; Inflammatory bowel disease; Intestinal permeability; Gastrointestinal disease; Inflammatory Bowel Diseases","score_opus":0.12862138164992803,"score_gpt":0.43918825598296474,"score_spread":0.3105668743330367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415542898","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":[0.00000411521,0.99112046,0.0023405608,0.00050830556,0.000055188368,0.0054092873,0.00027019705,0.000004697307,0.00028719188],"genre_scores_gemma":[0.00031124995,0.9959174,0.0023416504,0.0000779773,0.00002632705,0.0012422566,0.00006396638,0.0000062059057,0.000013014752],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9978607,0.000055504664,0.0007945144,0.00039351845,0.0005573066,0.00033842292],"domain_scores_gemma":[0.99850565,0.0004994684,0.00011804853,0.0003687072,0.00029188461,0.00021623514],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014095887,0.0001998222,0.0009925371,0.00028684543,0.00009661613,0.000039577026,0.00026565776,0.000021242839,0.000013476463],"category_scores_gemma":[0.0005637555,0.00012747981,0.0003235951,0.00068717066,0.0011299062,0.00009752497,0.00022550748,0.00012840918,7.408135e-7],"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":[0.000071705996,0.0006018466,0.000002145475,0.36518756,0.000038697635,0.0000064702413,0.0000029060593,3.628943e-8,0.0000041733633,0.060515992,0.00040060986,0.57316786],"study_design_scores_gemma":[0.0010343363,0.0011164019,0.00006109365,0.29041484,0.0021311445,0.000015752232,0.00036916864,0.00005154424,0.0000021783796,0.0016427092,0.7030155,0.00014534402],"about_ca_topic_score_codex":0.0000037544212,"about_ca_topic_score_gemma":0.000002037601,"teacher_disagreement_score":0.7026149,"about_ca_system_score_codex":0.00010065714,"about_ca_system_score_gemma":0.0005432751,"threshold_uncertainty_score":0.5198476},"labels":[],"label_agreement":null},{"id":"W4416282860","doi":"10.1080/10408398.2025.2588623","title":"Structure-activity relationships of bioactive peptides derived from legumes: significance and perspectives","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Science North","funders":"","keywords":"Peptide; Amino acid; Food protein; Amino acid residue; Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Peptide sequence","score_opus":0.04253446184663631,"score_gpt":0.3176172847794424,"score_spread":0.27508282293280606,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416282860","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":[0.9658999,0.03211235,0.0008743556,0.000538915,0.00002388897,0.00034449805,0.00004174137,0.0000028184083,0.00016156078],"genre_scores_gemma":[0.99163103,0.006840408,0.0014017234,0.0000435875,0.000026775902,0.00004577144,0.0000048830243,0.000002537139,0.0000033088695],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989947,0.00014438266,0.00018461324,0.00042105882,0.00011410736,0.00014114396],"domain_scores_gemma":[0.9994712,0.00010700528,0.000050698865,0.00015232808,0.00016745957,0.000051326173],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004664537,0.000103752296,0.0002147908,0.00009786559,0.00014940504,0.000035865534,0.00009986943,0.000077397606,0.000002672055],"category_scores_gemma":[0.0023100714,0.000088167406,0.000033767777,0.00033253772,0.0012856612,0.000038456234,0.00007383327,0.00011553971,1.9055479e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062551604,0.00009091321,0.0015884708,0.000092164206,0.0000067604446,1.793555e-7,0.00009124071,1.0193113e-7,0.98758954,0.0023731429,0.000011692987,0.008093258],"study_design_scores_gemma":[0.00029539043,0.00032682033,0.05047245,0.0003868074,0.000019916517,0.0000012385217,0.0008463496,0.000052443902,0.93683046,0.010022206,0.00061204674,0.00013384715],"about_ca_topic_score_codex":0.000028890352,"about_ca_topic_score_gemma":0.00006855784,"teacher_disagreement_score":0.05075904,"about_ca_system_score_codex":0.000027236947,"about_ca_system_score_gemma":0.00006622664,"threshold_uncertainty_score":0.47370723},"labels":[],"label_agreement":null},{"id":"W4416692521","doi":"10.1080/10408398.2025.2592885","title":"A scoping review of the application of the indicator amino acid oxidation (IAAO) method for assessing the metabolic availability of amino acids in legumes","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Amino acid; Lysine; Methionine; Protein quality; Oxidation reduction; Amino acid analysis","score_opus":0.023985554895236242,"score_gpt":0.3707808449569155,"score_spread":0.34679529006167925,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416692521","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":[0.90591586,0.07160222,0.008785778,0.006129751,0.00008341082,0.0071268454,0.000012873421,0.000004620658,0.00033864536],"genre_scores_gemma":[0.9900473,0.0073018004,0.0019374187,0.00038169805,0.0000052887094,0.00032170615,0.0000010526213,0.0000017900444,0.0000019395757],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9981874,0.00041357722,0.0006211497,0.00027240528,0.00033522816,0.00017021153],"domain_scores_gemma":[0.9990328,0.00034685666,0.00019719166,0.000362024,0.000034030167,0.00002707309],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.004805257,0.00009340996,0.00031906567,0.00003618963,0.00016157125,0.000015511117,0.00042605939,0.000048649865,0.000010998781],"category_scores_gemma":[0.0040953397,0.000045895198,0.00009536251,0.0013104745,0.0016832113,0.00038833357,0.00021605,0.00012039123,4.2180994e-7],"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":[0.00003374992,0.001557178,0.18577082,0.058444396,0.000008353578,6.8704416e-8,0.0010747203,0.000012466743,0.4241086,0.017060991,0.00015820605,0.31177044],"study_design_scores_gemma":[0.00034692412,0.00010076571,0.7652125,0.026323775,0.00008840537,0.0000021234919,0.0007043331,0.00030489318,0.19305614,0.012060254,0.0016600507,0.00013988749],"about_ca_topic_score_codex":0.000031106614,"about_ca_topic_score_gemma":0.00004023529,"teacher_disagreement_score":0.5794416,"about_ca_system_score_codex":0.0001455628,"about_ca_system_score_gemma":0.000053906104,"threshold_uncertainty_score":0.6201862},"labels":[],"label_agreement":null},{"id":"W6996921","doi":"10.1080/10408398009527280","title":"The G20 is not just a G7 with extra chairs. Bruegel Policy Contribution 2009/10, September 2009","year":2009,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Global trade and economics","field":"Economics, Econometrics and Finance","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Connaught Fund","keywords":"Political science; New delhi; Library science; Media studies; Public administration; Economic history; History; Sociology","score_opus":0.09208781611860385,"score_gpt":0.3062050748861049,"score_spread":0.21411725876750104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6996921","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":[0.5162802,0.26051563,0.0017843947,0.15103243,0.00083295867,0.003754459,0.0008882869,0.0001181005,0.06479361],"genre_scores_gemma":[0.97749794,0.01799642,0.00024098753,0.003944316,0.0001607208,0.000053242886,0.0000055517817,0.0000061092105,0.00009468902],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99812186,0.000023995815,0.0006610174,0.0005109299,0.000088758534,0.00059341325],"domain_scores_gemma":[0.99918526,0.00010027348,0.00012393451,0.00029271757,0.00010297539,0.0001948115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016903725,0.00017296473,0.0004137345,0.00019605338,0.00041723545,0.00028961463,0.00028414335,0.000095696865,0.000047768004],"category_scores_gemma":[0.0011691648,0.00014105496,0.000077233264,0.0008201525,0.000551798,0.0007069877,0.000029647836,0.0001831986,0.0002847877],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000087716915,0.00028787367,0.0010529783,0.000098034834,0.0000041860285,0.000003175088,0.00009745433,7.8566956e-7,0.00006958569,0.9763642,0.009974741,0.011959252],"study_design_scores_gemma":[0.0013286496,0.0011033446,0.014584552,0.0003763923,0.000010711877,0.000041951218,0.00009952533,0.0008353564,0.00046380993,0.124481425,0.8562217,0.00045258782],"about_ca_topic_score_codex":0.000020163727,"about_ca_topic_score_gemma":0.000024235886,"teacher_disagreement_score":0.8518828,"about_ca_system_score_codex":0.00018595773,"about_ca_system_score_gemma":0.000057920464,"threshold_uncertainty_score":0.57520545},"labels":[],"label_agreement":null},{"id":"W7117134971","doi":"10.1080/10408398.2025.2607531","title":"AI-based modified atmosphere packaging for fruits and vegetables preservation: research progress and prospects","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; Tianjin City High School Science and Technology Fund Planning Project","keywords":"Modified atmosphere; Variety (cybernetics); Field (mathematics); Quality (philosophy); Sample (material)","score_opus":0.1569887420492729,"score_gpt":0.40727604406306966,"score_spread":0.2502873020137968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117134971","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":[0.8773432,0.04262727,0.00014819721,0.076659665,0.00007049477,0.002641506,0.000016825548,0.000027259593,0.00046562948],"genre_scores_gemma":[0.9957971,0.0019058923,0.0005705558,0.001139642,0.00004331332,0.0005073802,0.000006346365,5.298622e-7,0.000029265371],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9985587,0.0001545189,0.00024262448,0.0004255451,0.00028392862,0.0003346708],"domain_scores_gemma":[0.99905807,0.00052123656,0.000021234875,0.000060391892,0.00024061161,0.000098486555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003507427,0.00008985902,0.0001929754,0.000025751719,0.00055504305,0.00036688408,0.00015094486,0.00005249174,0.0000027169583],"category_scores_gemma":[0.0017022188,0.000043291126,0.00001945168,0.00092579,0.0008654386,0.0005161308,0.00011619423,0.00011835944,4.3306903e-7],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013627864,0.0006043288,0.009361948,0.0048457175,0.0000046052446,0.0000027464441,0.00013456434,5.1224623e-7,0.0066198288,0.66028184,0.001591679,0.31641597],"study_design_scores_gemma":[0.0021863463,0.0030374792,0.15449403,0.009069068,0.000044741846,0.000004967157,0.0010798179,0.011899198,0.0072071264,0.4679846,0.34224686,0.0007457688],"about_ca_topic_score_codex":0.000010360704,"about_ca_topic_score_gemma":0.00014389097,"teacher_disagreement_score":0.34065518,"about_ca_system_score_codex":0.000028197765,"about_ca_system_score_gemma":0.000022978063,"threshold_uncertainty_score":0.42689988},"labels":[],"label_agreement":null},{"id":"W7117364470","doi":"10.1080/10408398.2025.2604196","title":"AI-driven optimization of bioactive compounds extraction from food byproducts: research progress and application prospect","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Commercialization; Extraction (chemistry); Process (computing); Accelerated solvent extraction; Supercritical fluid extraction; Transformative learning; Scalability","score_opus":0.05972426873674809,"score_gpt":0.42371844457333946,"score_spread":0.3639941758365914,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117364470","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":[0.94356424,0.038552925,0.004935416,0.0094889905,0.000085391075,0.0026305383,0.000029677372,0.000028520748,0.0006842807],"genre_scores_gemma":[0.99055594,0.0054955957,0.0035561537,0.00008477229,0.00004818809,0.00023994264,0.000013515803,0.0000037035231,0.0000021798053],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987309,0.000075120246,0.0002882009,0.00039725596,0.00032157672,0.00018695727],"domain_scores_gemma":[0.9990655,0.00017186782,0.000044705233,0.00015986714,0.0004912914,0.00006674563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090130145,0.0000840733,0.00027888978,0.00028022268,0.00014731269,0.0000527535,0.00006703803,0.00006322899,0.0000020223665],"category_scores_gemma":[0.0011088615,0.00007234073,0.000022964014,0.0010663746,0.0014763015,0.00044085484,0.00004939068,0.00021272125,4.2768312e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00064591283,0.0024266923,0.0068043703,0.0042828075,0.00001996976,0.0000017681672,0.0003307704,0.000001291155,0.8837868,0.03409036,0.00032922984,0.06728006],"study_design_scores_gemma":[0.003070557,0.0045311926,0.03225927,0.013535289,0.00013971738,0.000026760208,0.0013210329,0.01410243,0.8504243,0.074746564,0.005416523,0.0004263799],"about_ca_topic_score_codex":0.0000068198474,"about_ca_topic_score_gemma":0.0000034938337,"teacher_disagreement_score":0.06685368,"about_ca_system_score_codex":0.00008411429,"about_ca_system_score_gemma":0.000089379595,"threshold_uncertainty_score":0.5439494},"labels":[],"label_agreement":null},{"id":"W7117473477","doi":"10.1080/10408398.2025.2598807","title":"Single-cell proteins: fermentation pathways, nutritional quality and digestibility, and a techno-economic and environmental outlook for sustainable scale-up","year":2025,"lang":"en","type":"article","venue":"Critical Reviews in Food Science and Nutrition","topic":"Algal biology and biofuel production","field":"Energy","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":"British Columbia Institute of Technology; Government of British Columbia","funders":"","keywords":"Global population; Production (economics); Sustainability; Greenhouse gas; Population; Biomass (ecology); Life-cycle assessment; Renewable energy","score_opus":0.04446712048183359,"score_gpt":0.3141590122747605,"score_spread":0.2696918917929269,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7117473477","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":[0.9804113,0.015587761,0.00016597137,0.0020906883,0.000058159552,0.0014074609,0.00003108005,0.000016910939,0.00023065183],"genre_scores_gemma":[0.99404824,0.0044627143,0.0008358391,0.00019812459,0.000037565394,0.00034363643,0.00003160038,0.000003191534,0.000039102433],"study_design_codex":"bench_or_experimental","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.99870634,0.000089756395,0.0003331144,0.0005398095,0.00008614538,0.00024485865],"domain_scores_gemma":[0.9996164,0.00011981101,0.000042888627,0.000105254425,0.000046261404,0.00006940953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001416548,0.00012063483,0.00022030623,0.0001258563,0.00036401642,0.00009200083,0.000057720765,0.000109573695,0.0000041670373],"category_scores_gemma":[0.00062658335,0.00010963483,0.00002043275,0.00013153485,0.0014132598,0.00053270854,0.0000905496,0.00010014527,7.5636876e-7],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00061485724,0.0014487061,0.009335685,0.008439612,0.000008157765,0.0000020148912,0.00026150292,2.3960968e-7,0.4891253,0.34321594,0.00014409031,0.14740388],"study_design_scores_gemma":[0.0042583137,0.0027665237,0.027319875,0.0011041482,0.00007192334,0.000049895865,0.0034007058,0.00039850714,0.11438525,0.8248194,0.020758241,0.0006672229],"about_ca_topic_score_codex":0.000028217464,"about_ca_topic_score_gemma":0.000022519685,"teacher_disagreement_score":0.48160347,"about_ca_system_score_codex":0.00014909507,"about_ca_system_score_gemma":0.000035832272,"threshold_uncertainty_score":0.52072144},"labels":[],"label_agreement":null},{"id":"W866329765","doi":"10.1080/10408398.2015.1018987","title":"The Effects of Red Yeast Rice Dietary Supplement on Blood Pressure, Lipid Profile and C-reactive Protein in Hypertension: A Systematic Review","year":2015,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Microbial Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McMaster University","funders":"","keywords":"Red yeast rice; Medicine; Blood pressure; Placebo; Lipid profile; Internal medicine; Statin; Randomized controlled trial; Diastole; Endocrinology; Cholesterol; Pharmacology; Pathology","score_opus":0.037627807876639566,"score_gpt":0.33334786531978494,"score_spread":0.2957200574431454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W866329765","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":[0.00016347984,0.99195033,0.0000011655031,0.00015391767,0.000047595306,0.0075965356,0.000051297153,0.0000019604215,0.000033686996],"genre_scores_gemma":[0.000945268,0.9951523,0.0001082381,0.00008421729,0.000055200497,0.0036083618,0.000027625689,0.000009165071,0.000009652431],"study_design_codex":"systematic_review","study_design_gemma":"systematic_review","domain_scores_codex":[0.9979169,0.00045891647,0.0007009959,0.00047886837,0.00022389977,0.0002204196],"domain_scores_gemma":[0.99898857,0.00013062157,0.0001911815,0.0004215164,0.00017470418,0.00009341688],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018565271,0.00021342735,0.0011650972,0.00007355365,0.00008779181,0.000028231323,0.00025483934,0.00010638892,6.419838e-7],"category_scores_gemma":[0.004344263,0.00012913026,0.00008987048,0.00043746622,0.00035936158,0.000012255731,0.00012910647,0.00016777875,0.0000017356004],"study_design_candidate":"systematic_review","study_design_consensus":"systematic_review","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009863426,0.0003240583,8.572091e-8,0.95945007,0.000018577852,0.0000015231261,0.0000063595708,7.241043e-10,0.009414667,0.0005956571,0.00067970995,0.029499447],"study_design_scores_gemma":[0.0003041371,0.000798359,0.0000023002294,0.5386224,0.0009871621,0.000036069447,0.000008962044,6.9588214e-7,0.0012427703,0.00011262117,0.4576859,0.00019866969],"about_ca_topic_score_codex":0.0000022048125,"about_ca_topic_score_gemma":0.0000033695885,"teacher_disagreement_score":0.4570062,"about_ca_system_score_codex":0.000011479308,"about_ca_system_score_gemma":0.00012024819,"threshold_uncertainty_score":0.52657795},"labels":[],"label_agreement":null}]}