{"meta":{"query_hash":"93912a6b7625","filters":{"venue":"Current Functional Foods"},"cohort_total":3,"direct_labels_cover":0,"predictions_cover":3,"exported":3,"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/93912a6b7625","api":"https://metacan.xera.ac/api/v1/cohort?venue=Current+Functional+Foods"},"results":[{"id":"W4311127538","doi":"10.2174/2666862901666221208093036","title":"Characterization of Phenolic Compounds of Olea europaea L. andCeratonia siliqua L. Leaf Extracts by HPLC-ESI-MS","year":2022,"lang":"en","type":"article","venue":"Current Functional Foods","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","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":"Ceratonia siliqua; Olea; Oleuropein; Polyphenol; Chemistry; High-performance liquid chromatography; Myricetin; Food science; Botany; Olive leaf; Chromatography; Biology; Flavonoid; Biochemistry; Olive oil; Antioxidant; Kaempferol","score_opus":0.0276300740104689,"score_gpt":0.2608721237595305,"score_spread":0.2332420497490616,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4311127538","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9859163,0.0059908433,0.0039093234,0.00007710293,0.000026464731,0.00007448859,0.0013951989,0.00007096872,0.0025393076],"genre_scores_gemma":[0.9807375,0.0027767795,0.0105990525,0.0002154202,0.000022013233,0.00010793338,0.0026162823,0.000049316353,0.0028756706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990344,0.000008472608,0.000008729511,0.000028168406,0.000033647804,0.00001764488],"domain_scores_gemma":[0.999881,0.000018918525,0.000030715528,0.000006842746,0.00004397003,0.000018407389],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015566245,0.00053185987,0.00033963594,0.001051448,0.00024910804,0.00027548024,0.00012735646,0.0003386574,0.0007975165],"category_scores_gemma":[0.00017558745,0.000104758234,0.00037615834,0.0006166436,0.00013159588,0.00020980707,0.00017400262,0.00029837037,0.00028314785],"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":[0.00010373357,0.00003137067,0.0014448348,0.00011936564,0.000021407079,0.00008723704,0.000036375066,0.00003993911,0.99365956,0.000017154383,0.000025993908,0.004413001],"study_design_scores_gemma":[0.0000544615,0.00072525785,0.13128212,0.000072020805,0.00018017972,0.0013440847,0.00024976814,0.0015505564,0.8554919,0.00012411935,0.008888117,0.00003738807],"about_ca_topic_score_codex":0.001088233,"about_ca_topic_score_gemma":0.0015628611,"teacher_disagreement_score":0.001088233,"about_ca_system_score_codex":0.00016691216,"about_ca_system_score_gemma":0.00023703133,"threshold_uncertainty_score":0.0026679635},"labels":[],"label_agreement":null},{"id":"W4385986210","doi":"10.2174/2666862901666230818093034","title":"Bifidobacterial Postbiotics as Health-promoting Agents in Dairy Products","year":2023,"lang":"en","type":"article","venue":"Current Functional Foods","topic":"Probiotics and Fermented Foods","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":"Université Laval","funders":"Tabriz University of Medical Sciences","keywords":"Probiotic; Bifidobacterium; Health benefits; Food science; Dairy industry; Actinomycetaceae; Dairy foods; Human health; Anaerobic bacteria; Biotechnology; Lactobacillus; Business; Biology; Bacteria; Medicine; Environmental health; Traditional medicine; Fermentation","score_opus":0.10835052370137507,"score_gpt":0.30759407146786966,"score_spread":0.19924354776649458,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385986210","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0010739621,0.99703896,0.0001190864,0.00031903927,0.0001420684,0.000009104685,0.000048627993,0.0000048941215,0.0012442732],"genre_scores_gemma":[0.013636817,0.9836294,0.0008801489,0.00041567837,0.0001419401,0.000020062522,0.00011062742,0.0000029214511,0.0011623428],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99967194,0.000063408974,0.000058870883,0.000043013224,0.00013638128,0.00002640095],"domain_scores_gemma":[0.9997118,0.00011298159,0.00007831336,0.000006352878,0.00007137248,0.000019108473],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006053708,0.00040414676,0.0007187044,0.0027739122,0.00021490802,0.0010607273,0.00035758442,0.0008345871,0.0031053484],"category_scores_gemma":[0.00077333883,0.00013983341,0.00047158712,0.0031265097,0.00022785224,0.00070124655,0.00046632593,0.00065961306,0.00052814704],"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":[0.0002512137,0.00012472265,0.0010298298,0.06533787,0.00016134692,0.0003529243,0.00015713777,0.000123105,0.011033825,0.0034867611,0.007843271,0.910098],"study_design_scores_gemma":[0.000082664475,0.0005944979,0.010397576,0.037885558,0.0009939539,0.0017328995,0.00052686094,0.00019707782,0.009841448,0.003464986,0.93423486,0.000047505357],"about_ca_topic_score_codex":0.0021455358,"about_ca_topic_score_gemma":0.0030258133,"teacher_disagreement_score":0.0031053484,"about_ca_system_score_codex":0.0005019155,"about_ca_system_score_gemma":0.0008605566,"threshold_uncertainty_score":0.010388434},"labels":[],"label_agreement":null},{"id":"W4402856123","doi":"10.2174/0126668629315995240805053755","title":"High Protein Functional Breads for Sustainable Nutrition: A Futuristic Review","year":2024,"lang":"en","type":"review","venue":"Current Functional Foods","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","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":"University of Sri Jayewardenepura; International Foundation for Science; Agriculture and Agri-Food Canada; Massey University","keywords":"Protein quality; Food science; High protein; Biotechnology; Population; Staple food; Nutrient; Dietary fibre; Phytochemical; Biology; Legume; Bread making; Agronomy; Agriculture; Botany; Medicine","score_opus":0.09656543494836435,"score_gpt":0.3297691765661326,"score_spread":0.23320374161776825,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402856123","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002480032,0.9979906,0.00018024935,0.0002313832,0.00021160366,0.000005739501,0.000025419778,0.000007640944,0.0010993852],"genre_scores_gemma":[0.00086099864,0.99803525,0.00026399095,0.00011907439,0.00007255703,0.000005440765,0.000037534155,0.0000017339137,0.00060341315],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983287,0.000024763624,0.000025686106,0.000031533735,0.00006631244,0.000018834195],"domain_scores_gemma":[0.9997484,0.000118787364,0.00003988475,0.0000067862716,0.00006602099,0.000020037494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005051881,0.00083654176,0.0011149219,0.0019320474,0.00023034612,0.0011305673,0.0005936069,0.0009731621,0.004511347],"category_scores_gemma":[0.0005655877,0.00028990672,0.0005735822,0.0020062632,0.0003104311,0.0012018312,0.0005649897,0.0012882001,0.001668289],"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":[0.00008833204,0.000086330445,0.00017804245,0.041840184,0.00013268836,0.00024373495,0.00009015493,0.000370266,0.005964745,0.0060787243,0.020523967,0.92440283],"study_design_scores_gemma":[0.000011837771,0.00011083802,0.0005723854,0.0038955628,0.000113909584,0.00059221697,0.000067107896,0.00008840233,0.0006904296,0.0015993259,0.9922438,0.000014168836],"about_ca_topic_score_codex":0.0007829783,"about_ca_topic_score_gemma":0.0016351389,"teacher_disagreement_score":0.004511347,"about_ca_system_score_codex":0.00035352522,"about_ca_system_score_gemma":0.0009019093,"threshold_uncertainty_score":0.015092015},"labels":[],"label_agreement":null}]}