{"meta":{"query_hash":"be089d6d2c2d","filters":{"venue":"Current Research in Food Science"},"cohort_total":68,"direct_labels_cover":0,"predictions_cover":68,"exported":68,"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/be089d6d2c2d","api":"https://metacan.xera.ac/api/v1/cohort?venue=Current+Research+in+Food+Science"},"results":[{"id":"W2990843553","doi":"10.1016/j.crfs.2019.11.004","title":"Inactivation of Salmonella enterica on post-harvest cantaloupe and lettuce by a lytic bacteriophage cocktail","year":2019,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":38,"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; McGill University; Agriculture and Agri-Food Canada; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada; British Columbia Ministry of Agriculture and Lands; Genome Canada","keywords":"Salmonella enterica; Inoculation; Biology; Serotype; Microbiology; Salmonella; Bacteriophage; Lytic cycle; Antimicrobial; Outbreak; Horticulture; Food science; Bacteria; Virology; Virus; Escherichia coli","score_opus":0.03844457351535093,"score_gpt":0.34032777682228443,"score_spread":0.3018832033069335,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990843553","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":[0.9966712,0.00007224911,0.000006220549,0.00024904349,0.0002174637,0.0003988119,0.00004024987,0.000008445365,0.002336319],"genre_scores_gemma":[0.99961185,0.00007934198,0.000026417902,0.000032955515,0.000010982684,0.0000158273,0.000007848639,0.00000791064,0.00020688186],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99804395,0.000100743884,0.00022992806,0.00052684394,0.0006004284,0.0004980743],"domain_scores_gemma":[0.99929065,0.000120156205,0.000076849225,0.0003065723,0.00005050561,0.00015527103],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008522368,0.00011993135,0.00014801713,0.00023408156,0.0001599975,0.00011105532,0.00045504948,0.000033447624,0.00042328282],"category_scores_gemma":[0.00010923533,0.00010722599,0.000026477568,0.00108152,0.0009028879,0.0006816422,0.00044607322,0.00037728544,0.00023158992],"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":[0.00004321522,0.0002264006,0.0043478254,0.000027639808,0.0000013112551,0.000001020142,0.00026735876,0.000006048802,0.9865736,0.000050875977,0.00026760346,0.008187108],"study_design_scores_gemma":[0.00068339764,0.0019400887,0.66091174,0.00032972306,0.0000023185144,0.000018094895,0.0003530907,0.00047679598,0.32339308,0.000059365386,0.011542481,0.00028980942],"about_ca_topic_score_codex":0.00073586375,"about_ca_topic_score_gemma":0.000115914314,"teacher_disagreement_score":0.66318053,"about_ca_system_score_codex":0.00042596043,"about_ca_system_score_gemma":0.00006733573,"threshold_uncertainty_score":0.463465},"labels":[],"label_agreement":null},{"id":"W2996313184","doi":"10.1016/j.crfs.2019.11.008","title":"Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications","year":2019,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":110,"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 Ottawa","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Whey protein isolate; Materials science; Pea protein; Chemical engineering; Chemistry; Whey protein; Chromatography; Food science","score_opus":0.06141711595109762,"score_gpt":0.3458707028330803,"score_spread":0.2844535868819827,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996313184","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":[0.98972106,0.00015463127,0.0050004595,0.00017386823,0.00009360645,0.0046178894,0.00017002867,0.000023269155,0.00004517584],"genre_scores_gemma":[0.9967643,0.000009816353,0.0023608913,0.000004489458,0.000025975452,0.000764542,0.0000493191,0.000009506908,0.000011163699],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9979068,0.00011295695,0.0003351515,0.00051063,0.00063065445,0.0005037879],"domain_scores_gemma":[0.99893796,0.000108413675,0.00017460581,0.00030547593,0.00034333533,0.00013022475],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019183917,0.000119896984,0.00018227486,0.00035365997,0.00025243286,0.00023110902,0.00038679174,0.00004157465,0.000021910522],"category_scores_gemma":[0.00006904286,0.00011145741,0.000019211493,0.00089379447,0.0006175279,0.0009335841,0.00016432935,0.00016348045,0.000015561996],"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":[0.00005459937,0.000058843412,0.0009353517,0.00032596756,8.714222e-7,6.7311056e-8,0.00029493292,0.000008770939,0.9947973,0.0010064208,0.0000021575156,0.002514729],"study_design_scores_gemma":[0.0006846886,0.0003466468,0.0016654109,0.00042553488,0.0000017799292,3.9870685e-7,0.0000714404,0.019469654,0.9756501,0.001034638,0.0005231978,0.00012651322],"about_ca_topic_score_codex":0.000030399802,"about_ca_topic_score_gemma":0.0000089269,"teacher_disagreement_score":0.019460885,"about_ca_system_score_codex":0.00007447274,"about_ca_system_score_gemma":0.00028214438,"threshold_uncertainty_score":0.45451015},"labels":[],"label_agreement":null},{"id":"W3008640414","doi":"10.1016/j.crfs.2020.02.002","title":"Milk fermented with Lactobacillus rhamnosus R0011 induces a regulatory cytokine profile in LPS-challenged U937 and THP-1 macrophages","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Probiotics and Fermented Foods","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":"Ontario Tech University","funders":"Natural Sciences and Engineering Research Council of Canada; Dairy Farmers of Canada","keywords":"Lactobacillus rhamnosus; U937 cell; Lipopolysaccharide; Cytokine; Tumor necrosis factor alpha; Macrophage polarization; Biology; Macrophage; Interleukin 10; Microbiology; Probiotic; Chemistry; Fermentation; Immunology; Lactobacillus; In vitro; Biochemistry; Bacteria","score_opus":0.1579699793130106,"score_gpt":0.3352360174372407,"score_spread":0.17726603812423009,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3008640414","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":[0.9933503,0.0018025927,5.919693e-7,0.0034949922,0.00006317523,0.00063770317,0.000048519974,0.000031302556,0.0005708051],"genre_scores_gemma":[0.9993755,0.0004026261,0.00003633345,0.000042324256,0.00006858351,0.00005017775,0.000012637692,0.0000017482431,0.000010061304],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9968608,0.00018156179,0.0002652955,0.0008052594,0.0010121336,0.0008749228],"domain_scores_gemma":[0.99917847,0.0001134804,0.00005923479,0.000112266614,0.00016636997,0.00037019994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014857955,0.00018581205,0.00022560268,0.00012848953,0.0003235724,0.00018689079,0.00071578426,0.00007339578,0.00004450033],"category_scores_gemma":[0.00016071998,0.00007837501,0.000025434905,0.0028103527,0.0010820176,0.0003135221,0.0005419198,0.00066826463,0.000011070674],"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":[0.00042546267,0.00070719153,0.020672409,0.0001448185,0.000011869506,0.00007000497,0.0016257231,0.000009559194,0.8530855,0.002013935,0.00015443622,0.12107907],"study_design_scores_gemma":[0.0023146325,0.008596444,0.89749014,0.0007278606,0.0000058036126,0.000021278376,0.0033402774,0.001717465,0.07938343,0.0015655085,0.0039714165,0.00086571247],"about_ca_topic_score_codex":0.00006657514,"about_ca_topic_score_gemma":0.0004013547,"teacher_disagreement_score":0.87681776,"about_ca_system_score_codex":0.000120175726,"about_ca_system_score_gemma":0.00012785637,"threshold_uncertainty_score":0.3986739},"labels":[],"label_agreement":null},{"id":"W3011199786","doi":"10.1016/j.crfs.2020.03.001","title":"Physicochemical characterisation, molecular docking, and drug-likeness evaluation of hypotensive peptides encrypted in flaxseed proteome","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":86,"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":"Chemistry; Lipinski's rule of five; Proteases; Bioavailability; In silico; Peptide; Biochemistry; Pharmacology; Enzyme; Biology","score_opus":0.12680966463614993,"score_gpt":0.39568377099304525,"score_spread":0.26887410635689535,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3011199786","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":[0.99757004,0.0010900146,0.000037966605,0.00045430262,0.000023948156,0.0007445157,0.0000072762646,0.0000032152604,0.000068716006],"genre_scores_gemma":[0.999664,0.000099367615,0.00006702137,0.000019204354,0.000051874264,0.00007266569,0.000019030434,0.000006168241,6.763477e-7],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975005,0.000305924,0.0002508664,0.00058565865,0.0010095775,0.00034750853],"domain_scores_gemma":[0.99871284,0.000022754259,0.00008600233,0.00021137128,0.00084829767,0.00011876027],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026409996,0.0001125996,0.00016235697,0.00020928259,0.000067907145,0.00004560018,0.0003456538,0.00004678939,0.0000027151536],"category_scores_gemma":[0.0012699653,0.00010302152,0.000033727938,0.0010813582,0.0007324958,0.000029429335,0.00033587514,0.00022235219,0.0000013160301],"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":[0.00005327618,0.000078074874,0.0032560888,0.000051865252,0.0000044315266,6.773303e-7,0.00031574082,0.000094909694,0.9844411,0.000042442385,0.0000062264626,0.01165519],"study_design_scores_gemma":[0.0005219512,0.00022016226,0.023123562,0.00008901045,0.000003121045,8.664593e-7,0.0001973125,0.004364257,0.97088325,0.00042394715,0.00005742863,0.00011512409],"about_ca_topic_score_codex":0.000019378354,"about_ca_topic_score_gemma":0.000011400399,"teacher_disagreement_score":0.019867474,"about_ca_system_score_codex":0.000060258863,"about_ca_system_score_gemma":0.00038560492,"threshold_uncertainty_score":0.42010957},"labels":[],"label_agreement":null},{"id":"W3012635423","doi":"10.1016/j.crfs.2020.03.004","title":"Evaluating the use of zein in structuring plant-based products","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":115,"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; Barrett Bateman Foundation","keywords":"Rheology; Ingredient; Intermolecular force; Structuring; Food science; Food products; Gluten; Plant protein; Polymer; Materials science; Network structure; Chemistry; Biological system; Chemical engineering; Biochemical engineering; Molecule; Computer science; Biology; Composite material; Organic chemistry; Business","score_opus":0.7632818633265817,"score_gpt":0.46989051926944314,"score_spread":0.2933913440571385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012635423","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":[0.99558127,0.00035788404,0.000001160833,0.0030488863,0.00013469589,0.000810647,0.000022407488,0.000013900737,0.000029119528],"genre_scores_gemma":[0.9997121,0.0000067454503,0.00010421492,0.00001981993,0.0001023346,0.000049505827,0.000003215892,6.722922e-7,0.0000013901629],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99629813,0.0005836454,0.00033952776,0.00052979274,0.0016479823,0.00060090167],"domain_scores_gemma":[0.99883,0.0005939129,0.00008477214,0.00014789563,0.00023167147,0.00011172378],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.005317658,0.0000937808,0.0001462021,0.00008048916,0.00023574405,0.00014749856,0.0013214991,0.000029569797,0.000013055413],"category_scores_gemma":[0.0035353764,0.00003282181,0.000024828454,0.003767027,0.0006608767,0.0003000063,0.0004208633,0.00050658657,0.0000068095273],"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":[0.000063137406,0.000069648544,0.011367679,0.000088382774,0.0000010165783,0.0000023329178,0.00049062615,0.0011374184,0.86251885,0.00045165434,0.000047648242,0.123761594],"study_design_scores_gemma":[0.00080804067,0.0053717853,0.17605218,0.0011728988,0.0000022769254,0.0000051889247,0.0011273643,0.111243844,0.69599015,0.001057484,0.0066249464,0.0005438616],"about_ca_topic_score_codex":0.00020166657,"about_ca_topic_score_gemma":0.0002826628,"teacher_disagreement_score":0.16652873,"about_ca_system_score_codex":0.00008838362,"about_ca_system_score_gemma":0.00019743861,"threshold_uncertainty_score":0.4232431},"labels":[],"label_agreement":null},{"id":"W3012830003","doi":"10.1016/j.crfs.2020.03.003","title":"Monitoring of methylglyoxal/indole interaction by ATR-FTIR spectroscopy and qTOF/MS/MS analysis","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Methylglyoxal; Maillard reaction; Chemistry; Adduct; Indole test; Spectroscopy; Fourier transform infrared spectroscopy; Photochemistry; Mass spectrometry; Infrared spectroscopy; Organic chemistry; Chromatography; Chemical engineering","score_opus":0.13177938901624867,"score_gpt":0.4706485041444994,"score_spread":0.3388691151282507,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012830003","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":[0.9930602,0.0042106314,0.0014635524,0.00072412845,0.00010053561,0.00021282339,0.0000139277945,0.0000056914305,0.00020853628],"genre_scores_gemma":[0.9973687,0.0015699955,0.0008646258,0.0000050331137,0.00013031853,0.000020063946,0.000012887429,0.0000068396994,0.000021538104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99774754,0.00017170055,0.00021423268,0.00065033726,0.00077324273,0.00044294543],"domain_scores_gemma":[0.9990065,0.000053101863,0.00006024949,0.00030840063,0.0003522668,0.0002195002],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014569325,0.00009380117,0.00014711382,0.00037014048,0.00013313867,0.000059117203,0.00049680076,0.000037789163,0.000011963985],"category_scores_gemma":[0.001044233,0.00008945528,0.000039322076,0.0029857731,0.0006043449,0.0000369044,0.00042432256,0.00036235573,0.000003920336],"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":[0.00006050943,0.000047501333,0.016071295,0.000040566505,0.000018616704,3.2981177e-7,0.00014174588,0.00013018046,0.9733869,0.000026339345,0.00012403609,0.009951987],"study_design_scores_gemma":[0.00018214359,0.00043392365,0.0050492818,0.000020246733,0.000004638948,5.78928e-7,0.00020707038,0.00061175355,0.9890266,0.00008287831,0.0042948565,0.000086027685],"about_ca_topic_score_codex":0.00002518938,"about_ca_topic_score_gemma":0.000008168903,"teacher_disagreement_score":0.015639707,"about_ca_system_score_codex":0.000062090694,"about_ca_system_score_gemma":0.00020127589,"threshold_uncertainty_score":0.36478806},"labels":[],"label_agreement":null},{"id":"W3013005642","doi":"10.1016/j.crfs.2020.03.005","title":"Comparison of pulsed light inactivation kinetics and modeling of Escherichia coli (ATCC-29055), Clostridium sporogenes (ATCC-7955) and Geobacillus stearothermophilus (ATCC-10149)","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Listeria monocytogenes in Food Safety","field":"Biochemistry, Genetics and Molecular Biology","cited_by":42,"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":"Clostridium sporogenes; Geobacillus stearothermophilus; Escherichia coli; Kinetics; Microbiology; Clostridium; Chemistry; Food science; Biology; Bacteria; Thermophile; Biochemistry; Gene; Physics; Genetics; Enzyme","score_opus":0.29759578935655717,"score_gpt":0.44104983332218445,"score_spread":0.14345404396562728,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013005642","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":[0.9935465,0.0045503885,0.00054764113,0.00048103664,0.000143742,0.0005453464,0.000038776136,0.0000074756135,0.00013908645],"genre_scores_gemma":[0.9987422,0.00066675793,0.00041208975,0.000018798788,0.00009674685,0.00002299075,0.000018409672,0.000019215224,0.000002785706],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99721783,0.0001969573,0.0005872501,0.000720727,0.00076791,0.0005092943],"domain_scores_gemma":[0.9986301,0.00004536728,0.00018393835,0.00042013626,0.00046611368,0.00025433398],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010768799,0.00020614227,0.00036826954,0.00020721232,0.00013572352,0.00005310427,0.0005871587,0.00013284318,0.0000033463],"category_scores_gemma":[0.00045662632,0.00020037571,0.000044808236,0.0010063362,0.0009557866,0.000034828245,0.0009818984,0.00028306112,6.9143107e-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":[0.00030190873,0.00021757156,0.008784527,0.00023484338,0.000014075964,7.1730165e-7,0.00055822846,0.0007895163,0.9841183,0.00011398062,0.00002201589,0.004844339],"study_design_scores_gemma":[0.0009793285,0.0016516778,0.0012540477,0.00009416791,0.000007225312,0.0000022196052,0.0005139907,0.026230503,0.967968,0.00014142953,0.0009459006,0.00021150996],"about_ca_topic_score_codex":0.000034614288,"about_ca_topic_score_gemma":0.000017166067,"teacher_disagreement_score":0.025440987,"about_ca_system_score_codex":0.000060037604,"about_ca_system_score_gemma":0.00034923884,"threshold_uncertainty_score":0.81710845},"labels":[],"label_agreement":null},{"id":"W3017088168","doi":"10.1016/j.crfs.2020.04.002","title":"Preparation and physicochemical characterization of films prepared with salmon skin gelatin extracted by a trypsin-aided process","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Collagen: Extraction and Characterization","field":"Materials Science","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":"Universiti Malaysia Sabah; Ministry of Higher Education, Malaysia","keywords":"Gelatin; Ultimate tensile strength; Fourier transform infrared spectroscopy; Trypsin; Hydroxyproline; Chemistry; Elongation; Nuclear chemistry; Glycerol; Chromatography; Materials science; Chemical engineering; Biochemistry; Enzyme; Composite material","score_opus":0.06905823039784639,"score_gpt":0.3825206010684274,"score_spread":0.313462370670581,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3017088168","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":[0.99823576,0.000042196592,0.0004442388,0.0002974981,0.00007165271,0.0006863211,0.00005075148,0.00004280731,0.00012878762],"genre_scores_gemma":[0.9996382,0.000027169133,0.00008890968,0.000013444283,0.000041155276,0.000089113004,0.00008246699,0.000009618561,0.0000098939445],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9973052,0.00015535946,0.00036887627,0.0006420017,0.0011443777,0.00038417964],"domain_scores_gemma":[0.9988472,0.00006619242,0.0002085595,0.00019814842,0.0004718137,0.00020812525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007974736,0.00013525895,0.00019265329,0.00018712862,0.00018332442,0.00021905614,0.00033540517,0.000052152704,0.00007089038],"category_scores_gemma":[0.00030175794,0.00011926042,0.000015942098,0.0020769252,0.00056578533,0.0012550786,0.00010138883,0.00022194815,0.000008924049],"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":[0.00030832825,0.00019339855,0.0006492003,0.00013226965,0.000001149437,5.18213e-7,0.0024701545,0.000013114296,0.99425846,0.00005792323,0.000046287976,0.0018692057],"study_design_scores_gemma":[0.000488389,0.00049195864,0.013253565,0.00013589574,0.0000027261774,0.0000027303938,0.00023804489,0.011261534,0.97373164,0.00004188083,0.00020429729,0.00014736012],"about_ca_topic_score_codex":0.000005971655,"about_ca_topic_score_gemma":0.0000048917886,"teacher_disagreement_score":0.020526832,"about_ca_system_score_codex":0.00006776456,"about_ca_system_score_gemma":0.00038636648,"threshold_uncertainty_score":0.48632988},"labels":[],"label_agreement":null},{"id":"W3032360465","doi":"10.1016/j.crfs.2020.05.003","title":"Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":206,"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":"University of Nottingham","keywords":"Coronavirus disease 2019 (COVID-19); Food security; Food systems; Multidisciplinary approach; Pandemic; Action (physics); 2019-20 coronavirus outbreak; Order (exchange); Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Business; Collective action; Political science; Medicine; Geography; Virology; Agriculture; Infectious disease (medical specialty)","score_opus":0.17958807456081285,"score_gpt":0.3936861251736234,"score_spread":0.21409805061281054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3032360465","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":[0.97678655,0.0026960366,0.00009006055,0.018262967,0.00013859262,0.0012102568,0.00015737618,0.000053375938,0.00060476863],"genre_scores_gemma":[0.99935037,0.00025408965,0.000026214482,0.000095433876,0.00014260081,0.00010191485,0.000010166905,0.000010607707,0.000008626916],"study_design_codex":"observational","study_design_gemma":"qualitative","domain_scores_codex":[0.99492466,0.000490338,0.00022514001,0.0012935555,0.0019257315,0.0011405878],"domain_scores_gemma":[0.9978249,0.00017342645,0.00007892319,0.00040458425,0.00002563395,0.0014925066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002165009,0.00026286187,0.00028414608,0.00012902946,0.0007742114,0.00044791767,0.0010392665,0.00009364773,0.00008838475],"category_scores_gemma":[0.001167232,0.00020816228,0.000057979025,0.0018838522,0.0022910966,0.0010673632,0.0010515962,0.00084019953,0.00006307875],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000533816,0.0035926995,0.47691566,0.0014063182,0.00012282048,0.00010440753,0.4388973,0.002676661,0.023911148,0.0099552395,0.03177802,0.01010591],"study_design_scores_gemma":[0.0040184003,0.012056187,0.2592607,0.0002018465,0.000025745287,0.00003772994,0.6214895,0.007926797,0.003912548,0.016686764,0.07224354,0.0021402114],"about_ca_topic_score_codex":0.0003447578,"about_ca_topic_score_gemma":0.0003410449,"teacher_disagreement_score":0.21765494,"about_ca_system_score_codex":0.0018522826,"about_ca_system_score_gemma":0.00016523185,"threshold_uncertainty_score":0.8488611},"labels":[],"label_agreement":null},{"id":"W3049335926","doi":"10.1016/j.crfs.2020.07.004","title":"Variability of antioxidant properties, catechins, caffeine, L-theanine and other amino acids in different plant parts of Azorean Camellia sinensis","year":2020,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","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":"University of Guelph","funders":"Faculty of Science and Engineering, University of Manchester","keywords":"Chemistry; Gallic acid; Camellia sinensis; Food science; Theanine; Catechin; Polyphenol; Caffeine; Antioxidant; Epicatechin gallate; Botany; Horticulture; Biochemistry; Biology; Green tea","score_opus":0.2572428030160371,"score_gpt":0.4239193294096266,"score_spread":0.16667652639358954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3049335926","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":[0.2066394,0.79073673,0.0000046387368,0.00013717808,0.00015201952,0.0020978118,0.00015623451,0.00001357816,0.000062400366],"genre_scores_gemma":[0.4829857,0.51682854,0.000023990406,0.000003147063,0.00005116713,0.00007234566,0.000010960702,0.000019850593,0.0000042948895],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99536437,0.000588268,0.0009619295,0.0008991637,0.0014008228,0.0007854654],"domain_scores_gemma":[0.99818087,0.00032835527,0.00023547871,0.00071283616,0.00017635676,0.00036612054],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0037216553,0.0003820606,0.0019972199,0.0009033414,0.00006405482,0.000030504647,0.0005658374,0.0001409135,0.000009323879],"category_scores_gemma":[0.0012135688,0.00022855526,0.00013403255,0.0022962147,0.0018547367,0.00007855171,0.0005409691,0.0010888771,0.0000023323996],"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":[0.00021761448,0.0018895393,0.02674714,0.11557449,0.000062783096,0.000061500396,0.0017177315,0.000001167644,0.0025869205,0.0006745195,0.000117225216,0.85034937],"study_design_scores_gemma":[0.0051143714,0.010054126,0.068904825,0.3450358,0.0005103734,0.0002894514,0.00042999713,0.0020619002,0.00805611,0.00037974006,0.5571193,0.0020439934],"about_ca_topic_score_codex":0.00040800733,"about_ca_topic_score_gemma":0.00008885859,"teacher_disagreement_score":0.8483054,"about_ca_system_score_codex":0.00033476634,"about_ca_system_score_gemma":0.0013706484,"threshold_uncertainty_score":0.9320213},"labels":[],"label_agreement":null},{"id":"W3096013550","doi":"10.1016/j.crfs.2020.10.001","title":"Profiling of glucose degradation products through complexation with divalent metal ions coupled with ESI/qTOF/MS/MS analysis","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Bee Products Chemical Analysis","field":"Agricultural and Biological Sciences","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":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Glycolaldehyde; Divalent; Electrospray ionization; Tandem mass spectrometry; Methylglyoxal; Mass spectrometry; Chromatography; Inorganic chemistry; Organic chemistry; Catalysis","score_opus":0.24966040675622594,"score_gpt":0.3619257586326174,"score_spread":0.11226535187639144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3096013550","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":[0.9936637,0.00050437794,0.00020698225,0.0049135936,0.000019597983,0.00056163874,0.00002381988,0.000030342555,0.000075923526],"genre_scores_gemma":[0.99812233,0.000068719026,0.0015575105,0.0000122566125,0.0000800674,0.000044302447,0.00010910256,0.0000012751318,0.00000443323],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9959635,0.00018149187,0.00035516056,0.00094976794,0.001979356,0.00057069876],"domain_scores_gemma":[0.99819887,0.00017578596,0.00017667573,0.00018008574,0.0010725324,0.0001960529],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001540174,0.0001614113,0.0003361958,0.00013768133,0.0003481163,0.000118310956,0.0007942536,0.000031158183,0.00005261299],"category_scores_gemma":[0.000649231,0.00006048859,0.00006514278,0.0181532,0.0010719385,0.0006034887,0.0002515794,0.00036653038,0.0000059304257],"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":[0.000118986485,0.00039812727,0.037082233,0.00007620543,0.000078696576,0.0000013865617,0.00028088025,0.0006713034,0.95329356,0.0008659448,0.000010623053,0.007122076],"study_design_scores_gemma":[0.0003620718,0.0016328704,0.08242511,0.00009868528,0.00016098286,0.0000018380291,0.0006531633,0.02351793,0.8901607,0.00038554223,0.0002462248,0.00035492057],"about_ca_topic_score_codex":0.00026204775,"about_ca_topic_score_gemma":0.0005536184,"teacher_disagreement_score":0.063132875,"about_ca_system_score_codex":0.00009763053,"about_ca_system_score_gemma":0.00014144562,"threshold_uncertainty_score":0.872201},"labels":[],"label_agreement":null},{"id":"W3109300711","doi":"10.1016/j.crfs.2020.11.003","title":"Characterization of the ergometric properties of commercial bioactive dairy peptides","year":2020,"lang":"en","type":"article","venue":"Current Research in Food Science","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":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Compressibility; Thermodynamics; Chemistry; Volume (thermodynamics); Adiabatic process; Chromatography","score_opus":0.42785418807351727,"score_gpt":0.37747292191063864,"score_spread":0.050381266162878635,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109300711","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":[0.99681467,0.00012966347,4.880079e-7,0.0026050191,0.0000731012,0.00024033869,0.000015612095,0.000004563728,0.000116524614],"genre_scores_gemma":[0.9998622,0.00003481815,0.0000025460868,0.000015261096,0.0000749011,0.000005675774,0.0000014449162,2.6630127e-7,0.0000028787058],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99835855,0.00022107072,0.00019306854,0.00023259048,0.0007701635,0.00022457204],"domain_scores_gemma":[0.9995002,0.000062329585,0.000076295386,0.000058832855,0.00023601594,0.00006633898],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015202652,0.00005133769,0.000107353604,0.000041796233,0.00017272211,0.000026433358,0.00070390425,0.00001785938,0.00002439313],"category_scores_gemma":[0.00090980367,0.000016317834,0.000033867644,0.004938731,0.0010274063,0.00020341032,0.00039488735,0.00019182288,0.0000037507314],"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":[0.000026118256,0.000074644675,0.01965184,0.00003263744,6.016966e-7,2.7026674e-8,0.00039658038,2.8008688e-7,0.940891,0.00022395274,0.000010348182,0.03869196],"study_design_scores_gemma":[0.00003019063,0.00024008864,0.47119093,0.000044851546,4.1095055e-7,7.328589e-8,0.00015805353,0.000037035094,0.52788496,0.000075084194,0.000306064,0.000032259595],"about_ca_topic_score_codex":0.000057202407,"about_ca_topic_score_gemma":0.000034874523,"teacher_disagreement_score":0.4515391,"about_ca_system_score_codex":0.000022526094,"about_ca_system_score_gemma":0.000054815137,"threshold_uncertainty_score":0.3785521},"labels":[],"label_agreement":null},{"id":"W3128013506","doi":"10.1016/j.crfs.2021.01.002","title":"Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review","year":2021,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":478,"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; Indian Council of Agricultural Research","keywords":"Hyperspectral imaging; Artificial intelligence; Machine learning; Computer science; Quality (philosophy); Field (mathematics); Deep learning; Pattern recognition (psychology); Mathematics","score_opus":0.44624173948109974,"score_gpt":0.5678783264917849,"score_spread":0.1216365870106852,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3128013506","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":[0.00022552285,0.9980995,0.000088646964,0.00006527723,0.00002501341,0.0007581714,0.00034763018,0.000024093026,0.00036615797],"genre_scores_gemma":[0.0018727178,0.99571353,0.0017176965,0.0000026642226,0.000054941007,0.0004213632,0.000120275254,0.000021258256,0.000075573385],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9945014,0.00032528496,0.0014593808,0.0012330833,0.0016642993,0.00081654586],"domain_scores_gemma":[0.9954705,0.0010181307,0.0006683577,0.0010998268,0.0015486181,0.00019452779],"candidate_categories":["metaresearch","metaepi_narrow","bibliometrics"],"consensus_categories":[],"category_scores_codex":[0.007820106,0.00034803743,0.0032277768,0.0033386052,0.00013912492,0.000060823633,0.0018265598,0.00011283862,0.00012103624],"category_scores_gemma":[0.01397768,0.00028330507,0.00081714435,0.028711816,0.00073455274,0.00013348077,0.0006359878,0.0010181485,9.328806e-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":[0.000011355158,0.00054799457,0.00014615609,0.22169288,0.00064392353,0.0000014889406,0.00006344401,9.702383e-7,0.0066072107,0.00040320383,0.0000942062,0.7697872],"study_design_scores_gemma":[0.0002805116,0.0013570859,0.00001295604,0.107587144,0.005234704,0.000009160523,0.00022016173,0.000040169616,0.40149137,0.00014084215,0.4824139,0.0012120141],"about_ca_topic_score_codex":0.000041253683,"about_ca_topic_score_gemma":0.000019985258,"teacher_disagreement_score":0.76857513,"about_ca_system_score_codex":0.00047976442,"about_ca_system_score_gemma":0.0014520723,"threshold_uncertainty_score":0.9999619},"labels":[],"label_agreement":null},{"id":"W3131800958","doi":"10.1016/j.crfs.2021.02.003","title":"Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":64,"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; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada; Consejo Nacional de Ciencia y Tecnología","keywords":"Avena; Chemistry; Food science; Antioxidant; DPPH; ABTS; Peptide; Proteolysis; In vitro; Amino acid; Digestion (alchemy); Chelation; Biochemistry; Enzyme; Chromatography; Biology; Botany; Organic chemistry","score_opus":0.05586308587165343,"score_gpt":0.3777805218814992,"score_spread":0.32191743600984574,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3131800958","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":[0.99887615,0.00047498202,0.00004333259,0.00003705321,0.000009220094,0.00042162955,0.000033451906,0.0000013472006,0.000102801896],"genre_scores_gemma":[0.9995849,0.00008978068,0.00025236362,8.687832e-7,0.0000122586125,0.00003691072,0.000012664884,0.000003919768,0.000006340555],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99847144,0.00016499912,0.00019430138,0.000445034,0.00036042716,0.0003637862],"domain_scores_gemma":[0.9992845,0.000047695532,0.000079100886,0.00019716368,0.00028969406,0.00010184402],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011380314,0.000105694824,0.00017695905,0.00018256665,0.000058949274,0.000032299307,0.00015302018,0.000033602664,0.0000027067024],"category_scores_gemma":[0.00065219094,0.00008591433,0.00003561612,0.0005944182,0.0011596594,0.000021488278,0.00021592868,0.00021093019,2.7681256e-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":[0.00030788526,0.0002757754,0.0646689,0.00006029672,0.0000037595205,0.0000024866156,0.000029360854,0.000008683603,0.9301582,0.000036343015,0.000002062324,0.0044462387],"study_design_scores_gemma":[0.00040206933,0.0012590953,0.18420526,0.00026292476,8.235408e-7,0.0000063164475,0.000045785193,0.00044853054,0.8132141,0.000087928485,0.0000028736388,0.00006429011],"about_ca_topic_score_codex":0.00012436474,"about_ca_topic_score_gemma":0.000047040303,"teacher_disagreement_score":0.119536355,"about_ca_system_score_codex":0.00006027846,"about_ca_system_score_gemma":0.0005068587,"threshold_uncertainty_score":0.42728135},"labels":[],"label_agreement":null},{"id":"W3137644793","doi":"10.1016/j.crfs.2021.03.005","title":"Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":39,"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; Canada Research Chairs; Government of Ontario; Ontario Ministry of Food and Agriculture; CRC Health Group","keywords":"Chemistry; Glyceride; Monoglyceride; Food science; Lipase; Fat substitute; Glycerol; Fatty acid; Interesterified fat; Organic chemistry; Enzyme","score_opus":0.09725882475466394,"score_gpt":0.3668437105563088,"score_spread":0.26958488580164486,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3137644793","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":[0.9974474,0.0005804585,0.0000064951537,0.0015620224,0.00010097349,0.00011196177,0.000024261935,0.000005682641,0.0001607851],"genre_scores_gemma":[0.9997155,0.000075076285,0.00010339913,0.000008360251,0.000058690217,0.000011331414,0.000017831993,4.170079e-7,0.000009399946],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99749374,0.00014523005,0.00028263417,0.00044100088,0.0012087724,0.00042858926],"domain_scores_gemma":[0.9985866,0.00027749015,0.00007398293,0.00021124385,0.00067245035,0.00017822723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017508711,0.000092474766,0.00020603935,0.00006457437,0.00032973848,0.000068133835,0.0010577264,0.000046690366,0.0001528307],"category_scores_gemma":[0.000627071,0.000034942856,0.00010789157,0.0058222823,0.0007658211,0.00016746612,0.00063916005,0.00028453267,0.000006298585],"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":[0.000044046457,0.00008670757,0.001572511,0.000045277942,0.000007964521,0.0000013106926,0.00035521947,0.000022765791,0.96887916,0.00015773937,0.00007782064,0.028749451],"study_design_scores_gemma":[0.000119527576,0.00020019716,0.0105597405,0.000061400555,0.0000058812852,0.0000015851355,0.0012205121,0.0005475076,0.98608553,0.0006968109,0.00041776604,0.000083534804],"about_ca_topic_score_codex":0.00023943534,"about_ca_topic_score_gemma":0.00032659445,"teacher_disagreement_score":0.028665915,"about_ca_system_score_codex":0.00005902608,"about_ca_system_score_gemma":0.00013789465,"threshold_uncertainty_score":0.28216997},"labels":[],"label_agreement":null},{"id":"W3143104344","doi":"10.1016/j.crfs.2021.03.010","title":"Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":100,"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 Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Nanocapsules; Chitosan; Chemistry; Cellulose; Particle size; Controlled release; Nutraceutical; Antibacterial activity; Antioxidant; Nuclear chemistry; Kinetics; Nanoparticle; Nanotechnology; Food science; Materials science; Biochemistry; Bacteria","score_opus":0.07713052309140436,"score_gpt":0.3670224732251671,"score_spread":0.2898919501337628,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3143104344","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":[0.99575377,0.0020757737,0.00007972166,0.00016164659,0.00030903154,0.0006734342,0.000018092313,0.00002055979,0.0009079768],"genre_scores_gemma":[0.9992245,0.000110936155,0.0005342454,0.0000042971146,0.000027016467,0.00006585335,0.0000055186592,0.000011618616,0.000016054426],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9953831,0.0006350712,0.0006771813,0.0008478395,0.0015428283,0.0009140007],"domain_scores_gemma":[0.99842477,0.0004188339,0.00014602946,0.0004451009,0.00032665604,0.00023861304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0045435317,0.00017876629,0.0004413765,0.0011356743,0.0002074346,0.00021899193,0.00066068623,0.00006348636,0.000027865204],"category_scores_gemma":[0.0011318107,0.00016713177,0.00005218129,0.003255337,0.0012347369,0.0006612827,0.00058701367,0.00040029472,0.0000088629195],"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":[0.00013831524,0.00026403778,0.0019967984,0.00012545375,0.0000014288828,0.00002116262,0.00072776515,0.00017064202,0.9887977,0.005349309,0.0000061050114,0.0024012474],"study_design_scores_gemma":[0.0029578258,0.0002028993,0.0071217176,0.00040832424,0.0000025756879,0.00000981268,0.00026970904,0.0057722614,0.9811817,0.0018689197,0.000028186209,0.00017608568],"about_ca_topic_score_codex":0.0000783835,"about_ca_topic_score_gemma":0.00013352255,"teacher_disagreement_score":0.007616052,"about_ca_system_score_codex":0.00014564348,"about_ca_system_score_gemma":0.00083379744,"threshold_uncertainty_score":0.6815436},"labels":[],"label_agreement":null},{"id":"W3154322309","doi":"10.1016/j.crfs.2021.04.003","title":"Identification of the Maillard reaction intermediates as divalent iron complexes in alanine/glucose/FeCl2 model system using ESI/qTOF/MS/MS and isotope labelling technique","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":11,"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; McGill University","keywords":"Maillard reaction; Chemistry; Glycolaldehyde; Amadori rearrangement; Electrospray ionization; Mass spectrometry; Alanine; Reaction intermediate; Deoxyribonucleosides; Adduct; Organic chemistry; Photochemistry; Glycation; Chromatography; Biochemistry; Catalysis; Amino acid","score_opus":0.09818972864101379,"score_gpt":0.4112979579460275,"score_spread":0.31310822930501375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3154322309","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":[0.99476904,0.0019471701,0.002400918,0.00014742442,0.00011721639,0.00053181796,0.000012672177,0.0000053662434,0.0000683853],"genre_scores_gemma":[0.9983754,0.0011126355,0.00036269688,0.0000027296073,0.00003633467,0.00006131326,0.00001251865,0.000008737471,0.000027630036],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978109,0.00028107213,0.00031931166,0.0005484825,0.0006777439,0.00036250896],"domain_scores_gemma":[0.99878865,0.00004191927,0.000096654105,0.0005001624,0.00050414266,0.000068440575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0026004259,0.00009151143,0.00011289295,0.00025168015,0.00018719028,0.00006352355,0.00045799368,0.000055486184,0.0000010980939],"category_scores_gemma":[0.00083828997,0.0000775163,0.00002309921,0.0011495345,0.0006127354,0.000036785328,0.0006106966,0.00031504742,0.0000011409132],"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":[0.000017776427,0.000058505386,0.0032999367,0.00020473695,0.0000014698513,7.004842e-7,0.00009547349,0.0017191623,0.9921919,0.0005753144,0.00000398753,0.0018310312],"study_design_scores_gemma":[0.0001468879,0.000058337002,0.003772107,0.0002514506,0.0000012075744,0.0000148124,0.0002437533,0.01643363,0.9782768,0.00061229797,0.00010926905,0.00007943473],"about_ca_topic_score_codex":0.000041573556,"about_ca_topic_score_gemma":0.000051356477,"teacher_disagreement_score":0.014714468,"about_ca_system_score_codex":0.00018444366,"about_ca_system_score_gemma":0.00047369357,"threshold_uncertainty_score":0.3161023},"labels":[],"label_agreement":null},{"id":"W3155907534","doi":"10.1016/j.crfs.2021.03.009","title":"Deep learning and machine vision for food processing: A survey","year":2021,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":366,"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 Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Machine vision; Artificial intelligence; Computer science; Machine learning; Food processing; Image processing; Food safety; Deep learning; Quality (philosophy); Image (mathematics); Food science","score_opus":0.39839693863594644,"score_gpt":0.5505797874622125,"score_spread":0.15218284882626604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3155907534","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":[0.00015329907,0.9986423,0.00023298546,0.000011896218,0.00006073119,0.00028583637,0.000048955375,0.000024975245,0.0005389873],"genre_scores_gemma":[0.0091841165,0.9901018,0.00012241512,7.6838717e-7,0.0000863914,0.00019395577,0.00013849446,0.000030443829,0.0001415846],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99571073,0.00023539722,0.00050931337,0.0012352831,0.0012774119,0.0010318926],"domain_scores_gemma":[0.9973213,0.0012820656,0.00019917877,0.00035646735,0.000555987,0.00028499373],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.005432013,0.00032106033,0.0010524583,0.001251543,0.0006446532,0.00057714357,0.0010256704,0.00018109163,0.00006739962],"category_scores_gemma":[0.0048366953,0.00026046138,0.00015945725,0.0072687874,0.0008223319,0.0002178655,0.0007530886,0.0017746107,0.0000041680637],"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":[0.000004413648,0.00012889026,0.00021987582,0.016324097,0.000016686003,0.0000016126477,0.00003568712,3.51205e-7,0.000026028767,0.00006158658,0.00002629428,0.9831545],"study_design_scores_gemma":[0.00038052717,0.0004973351,0.000025418649,0.013927637,0.000099676545,0.000022689173,0.00015579053,0.0011728771,0.0005030265,0.00016741289,0.9824465,0.0006010942],"about_ca_topic_score_codex":0.000010737643,"about_ca_topic_score_gemma":0.00008329434,"teacher_disagreement_score":0.98255336,"about_ca_system_score_codex":0.0004097945,"about_ca_system_score_gemma":0.0014841184,"threshold_uncertainty_score":0.99998474},"labels":[],"label_agreement":null},{"id":"W3165232259","doi":"10.1016/j.crfs.2021.05.001","title":"Antioxidant and antimicrobial activities and UPLC-ESI-MS/MS polyphenolic profile of sweet orange peel extracts","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Phytochemicals and Antioxidant Activities","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":"University of Toronto","funders":"","keywords":"Chemistry; Food science; Orange (colour); Polyphenol; DPPH; Naringin; Hesperetin; Antimicrobial; Naringenin; ABTS; Phenols; Citrus × sinensis; Pomace; Antioxidant; Flavonoid; Chromatography; Organic chemistry","score_opus":0.1110552535866096,"score_gpt":0.39298591383871057,"score_spread":0.28193066025210095,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165232259","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":[0.9931545,0.004155491,0.000009226065,0.00064346136,0.00011536206,0.00033959883,0.000041825668,0.000015912135,0.0015246195],"genre_scores_gemma":[0.9979962,0.0015285211,0.00024752715,0.00001563387,0.000092985974,0.000018410909,0.000004535941,0.000010783956,0.0000853806],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9975429,0.00009603165,0.00025798127,0.0005515867,0.00087252253,0.0006789377],"domain_scores_gemma":[0.9989266,0.00019792414,0.00006702661,0.00028778508,0.00027973676,0.0002409647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011786129,0.00014975412,0.00035503478,0.0004749423,0.00020142541,0.00011752712,0.00018417159,0.00007297839,0.00003131229],"category_scores_gemma":[0.00044777142,0.00012921175,0.000040670962,0.0012367849,0.0022411656,0.0005088186,0.00039231934,0.00065750704,0.0000020776563],"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":[0.000070287206,0.000405022,0.009850671,0.0006155985,0.000007059305,0.000025096184,0.000533306,1.3160424e-7,0.97554046,0.0005198443,0.00020430861,0.012228208],"study_design_scores_gemma":[0.0008266904,0.00030837554,0.09985531,0.0010753957,0.000006809407,0.00012082703,0.00057581987,0.00015578279,0.89614224,0.00031557886,0.00046858488,0.000148558],"about_ca_topic_score_codex":0.00004665494,"about_ca_topic_score_gemma":0.000025027162,"teacher_disagreement_score":0.090004645,"about_ca_system_score_codex":0.00006284918,"about_ca_system_score_gemma":0.0008328152,"threshold_uncertainty_score":0.8257668},"labels":[],"label_agreement":null},{"id":"W3185888112","doi":"10.1016/j.crfs.2021.07.006","title":"Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Phytochemical and Pharmacological Studies","field":"Medicine","cited_by":40,"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":"Carotenoid; Pomace; Food science; Extraction (chemistry); Chemistry; Nutraceutical; Raw material; Food industry; Linum; Functional food; Response surface methodology; Chromatography; Botany; Biology; Organic chemistry","score_opus":0.158473746109113,"score_gpt":0.46346145104790654,"score_spread":0.30498770493879357,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3185888112","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":[0.99445593,0.002177055,0.00059002923,0.000565425,0.000095483396,0.0004026014,0.000016506398,0.000019018773,0.0016779288],"genre_scores_gemma":[0.9975993,0.00040934933,0.0017541726,0.00001097286,0.000035456862,0.00013239062,0.0000070809997,0.000005244275,0.000046055724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99711746,0.00016654536,0.0003324907,0.00044217578,0.0014470628,0.0004942383],"domain_scores_gemma":[0.9978262,0.000455377,0.000090589616,0.00024569797,0.0011513195,0.0002307926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015718967,0.00012245857,0.00032159375,0.00023239916,0.00014167924,0.00001436962,0.0002517495,0.00005564362,0.000046855064],"category_scores_gemma":[0.0007411044,0.00008498118,0.00005231965,0.0031420582,0.0012901871,0.000107753214,0.00019982539,0.00064412295,0.0000021472044],"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":[0.00021031157,0.0008993813,0.012608529,0.00038339308,0.000017213344,0.00002302436,0.00011007511,0.000004765172,0.9502802,0.000058171012,0.00007629968,0.035328638],"study_design_scores_gemma":[0.0006900786,0.0010281844,0.049978524,0.00045944133,0.000013278801,0.00005939354,0.00018103064,0.00008471399,0.946421,0.0004755961,0.0005123408,0.00009638891],"about_ca_topic_score_codex":0.00006192059,"about_ca_topic_score_gemma":0.000024245102,"teacher_disagreement_score":0.037369996,"about_ca_system_score_codex":0.00025740013,"about_ca_system_score_gemma":0.0005839169,"threshold_uncertainty_score":0.47537482},"labels":[],"label_agreement":null},{"id":"W3197437087","doi":"10.1016/j.crfs.2021.08.006","title":"Investigation of the migration of bisphenols from baby bottles and sippy cups","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Effects and risks of endocrine disrupting chemicals","field":"Environmental Science","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Health Canada","funders":"Health Canada","keywords":"Bisphenol A; Bottle; Chemistry; Food science; Organic chemistry; Materials science","score_opus":0.09734497171670849,"score_gpt":0.4247249702782653,"score_spread":0.3273799985615568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3197437087","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":[0.9983494,0.00061233755,0.000006027399,0.0005276888,0.00006463859,0.00012558399,0.00000888059,0.000002538726,0.00030286433],"genre_scores_gemma":[0.9995662,0.00013422448,0.00026492242,0.0000061503833,0.000010118153,0.0000063192188,0.0000021731585,0.0000021050348,0.000007792595],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99845237,0.00013280212,0.000170782,0.0002669608,0.00076591846,0.00021117821],"domain_scores_gemma":[0.99930733,0.0002635874,0.00005875729,0.00024726064,0.00005556233,0.00006749315],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009957924,0.000050594197,0.00008358171,0.000047008216,0.00010766916,0.000028952089,0.00034901203,0.00001624092,0.000032458465],"category_scores_gemma":[0.00077920646,0.00003335011,0.000020159776,0.0011683882,0.0018578392,0.00018981694,0.0005094232,0.00016859813,0.0000029593593],"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":[0.0000022057045,0.000027581475,0.2962202,0.0000205629,6.9134217e-7,2.5245245e-7,0.0004063964,0.000029637922,0.695139,0.0002720149,0.00011420776,0.0077672177],"study_design_scores_gemma":[0.000104793624,0.000037659316,0.28461727,0.00013650682,0.0000010775536,5.0906783e-7,0.00015434755,0.0008359308,0.70807177,0.005758752,0.00024163337,0.000039738996],"about_ca_topic_score_codex":0.0005172014,"about_ca_topic_score_gemma":0.00036593183,"teacher_disagreement_score":0.012932779,"about_ca_system_score_codex":0.000050690374,"about_ca_system_score_gemma":0.00008375766,"threshold_uncertainty_score":0.6845286},"labels":[],"label_agreement":null},{"id":"W3198540988","doi":"10.1016/j.crfs.2021.09.001","title":"Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","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":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Food science; Fermentation; Chemistry; Starter; Water activity; Salmonella enterica; Pomace; Lactic acid; Flavor; Population; Lactobacillus; Bacteria; Water content; Biology; Escherichia coli; Biochemistry","score_opus":0.15727026048000242,"score_gpt":0.3619582052123021,"score_spread":0.20468794473229968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3198540988","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":[0.99801946,0.0005552135,5.0751222e-8,0.0010521591,0.000024491832,0.00022704023,0.0000051686047,0.0000024934538,0.00011392251],"genre_scores_gemma":[0.99986714,0.00007827102,8.3389824e-7,0.0000028592906,0.000029514369,0.000008692325,0.0000010235692,3.2898672e-7,0.000011359264],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.998355,0.00043815834,0.00015132353,0.00022544099,0.00064097974,0.00018909661],"domain_scores_gemma":[0.9991359,0.000527516,0.00006027465,0.00009256799,0.00015517027,0.00002858028],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002271954,0.00006269581,0.0001229866,0.000019542736,0.00017390864,0.000024335914,0.00031898296,0.000019880843,0.000010659756],"category_scores_gemma":[0.0006422808,0.0000168401,0.000029132812,0.00081194355,0.0009753762,0.00007740649,0.00021333466,0.00023255656,3.4803364e-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":[0.00008857501,0.00008437188,0.0048294174,0.00014673611,0.0000019150498,1.4693221e-7,0.00017827921,0.0000012322894,0.9829501,0.00022697721,0.000005144637,0.011487141],"study_design_scores_gemma":[0.00005489693,0.0003664007,0.17467391,0.00016466955,8.4077504e-7,2.8276006e-7,0.00029595656,0.000020480236,0.8241587,0.00022224741,0.000015068129,0.000026491267],"about_ca_topic_score_codex":0.000034689932,"about_ca_topic_score_gemma":0.000011554575,"teacher_disagreement_score":0.16984451,"about_ca_system_score_codex":0.000019665062,"about_ca_system_score_gemma":0.00002427501,"threshold_uncertainty_score":0.35938144},"labels":[],"label_agreement":null},{"id":"W3198908510","doi":"10.1016/j.crfs.2021.08.009","title":"Detection of SARS-CoV-2 on surfaces in food retailers in Ontario","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Infection Control and Ventilation","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":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); Transmission (telecommunications); Coronavirus disease 2019 (COVID-19); Business; Payment; Medicine; Computer science; Telecommunications; Finance","score_opus":0.2866689071502461,"score_gpt":0.44101293905225336,"score_spread":0.15434403190200724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3198908510","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":[0.9971622,0.00023223579,0.00004244608,0.00020365774,0.00035114074,0.00032363605,0.0000010341989,0.0000067085143,0.0016769113],"genre_scores_gemma":[0.99987876,0.000027061218,0.000013353753,0.00000879042,0.000017266888,0.000022925247,0.0000021585743,0.0000035073451,0.000026147232],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99790287,0.00016007829,0.00029175708,0.00035719853,0.00089687767,0.00039118956],"domain_scores_gemma":[0.9992659,0.000104232575,0.00004386534,0.00021395693,0.0003219677,0.000050051647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028277428,0.00007056072,0.00017080636,0.0010641553,0.000067104535,0.000030696327,0.00011611663,0.000047017682,0.000016053198],"category_scores_gemma":[0.0006835374,0.000065666776,0.00003617739,0.0027302946,0.000243701,0.00021760131,0.000067133355,0.0007209262,0.000009423124],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032601636,0.0008143612,0.38494956,0.00011509345,0.0000045549887,0.000016807746,0.001083401,0.00028688478,0.5806437,0.00068449375,0.000014343767,0.03106075],"study_design_scores_gemma":[0.0011971184,0.0010357818,0.56414485,0.000426894,0.0000010370471,0.000004368823,0.00013375308,0.0031838603,0.4287089,0.000431958,0.0006709837,0.00006049696],"about_ca_topic_score_codex":0.002943572,"about_ca_topic_score_gemma":0.27047434,"teacher_disagreement_score":0.26753077,"about_ca_system_score_codex":0.0008344341,"about_ca_system_score_gemma":0.0011455789,"threshold_uncertainty_score":0.7428376},"labels":[],"label_agreement":null},{"id":"W3204666190","doi":"10.1016/j.crfs.2021.09.010","title":"Application of non-target analysis to study the thermal transformation of malachite and leucomalachite green in brook trout and shrimp","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Rimouski; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Shrimp; Trout; Malachite green; Quechers; Chemistry; Metabolite; Chromatography; Food science; Biology; Fishery; Fish <Actinopterygii>; Biochemistry; Pesticide; Ecology; Pesticide residue","score_opus":0.12832135090927027,"score_gpt":0.39038204178297264,"score_spread":0.2620606908737024,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3204666190","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":[0.99806255,0.0003026769,0.00002406887,0.0010247019,0.000008200486,0.0004340914,0.000010383284,0.0000020114371,0.00013130333],"genre_scores_gemma":[0.99990433,0.000021955253,0.000024331923,0.000005560832,0.000013785235,0.000022390483,0.0000035465148,2.6088435e-7,0.0000038237285],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99842,0.00028808022,0.00025428308,0.0002989588,0.00052305526,0.0002155988],"domain_scores_gemma":[0.9995431,0.00012444299,0.000041348594,0.00008923517,0.00013677191,0.000065152184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040242737,0.00005717977,0.00014824295,0.00010245617,0.00012615803,0.000037028298,0.000280468,0.000015736816,0.000005521017],"category_scores_gemma":[0.00006760224,0.000022532393,0.000023972512,0.0032440263,0.00028074323,0.00015249997,0.00014945176,0.00014956336,4.0969854e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031798605,0.00022927174,0.5641908,0.000021162352,0.0000067261194,2.0560911e-7,0.0030753904,0.000022208564,0.246838,0.00026069273,3.020905e-7,0.18532345],"study_design_scores_gemma":[0.000105725194,0.00033092624,0.98329794,0.000009859201,0.000004729113,3.023255e-7,0.0016707345,0.0018211538,0.012375854,0.0003155513,0.000024035979,0.000043194363],"about_ca_topic_score_codex":0.00040572268,"about_ca_topic_score_gemma":0.0014927374,"teacher_disagreement_score":0.41910714,"about_ca_system_score_codex":0.000014058225,"about_ca_system_score_gemma":0.0000238335,"threshold_uncertainty_score":0.1558647},"labels":[],"label_agreement":null},{"id":"W4200120292","doi":"10.1016/j.crfs.2021.12.008","title":"Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","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":"Canadian Light Source (Canada); University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Canada Foundation for Innovation; National Research Council; University of Saskatchewan","keywords":"Thermal diffusivity; Moisture; Microwave; Water content; Loss factor; Endothermic process; Differential scanning calorimetry; Materials science; Analytical Chemistry (journal); Thermodynamics; Chemistry; Mathematics; Mineralogy; Composite material; Physics; Chromatography; Dielectric","score_opus":0.15982751859232822,"score_gpt":0.366789415871988,"score_spread":0.20696189727965977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200120292","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":[0.99784285,0.0014806627,0.000022041626,0.0003600787,0.000063961736,0.00013627046,0.000010476164,0.00001316208,0.00007049008],"genre_scores_gemma":[0.99970096,0.000104168816,0.00012110475,0.0000025980808,0.000033008026,0.000008227676,0.0000034941288,6.0455056e-7,0.000025836805],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9982555,0.00009081736,0.00017253854,0.00042729892,0.0006427552,0.0004110947],"domain_scores_gemma":[0.99936795,0.0000560623,0.000044883844,0.000066815766,0.00035517075,0.00010911582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008118494,0.00008009874,0.000116466916,0.000051880077,0.0004386371,0.00018231104,0.00025998647,0.000035958285,0.0000054741067],"category_scores_gemma":[0.0003520817,0.000029972896,0.000023009281,0.0012233505,0.0005253915,0.00031652863,0.00032293922,0.0002841117,0.0000010930206],"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":[0.0000091095735,0.000103411614,0.004376409,0.00011551383,6.1522854e-7,0.0000022753172,0.00026007224,0.000045419787,0.7037377,0.000041728526,0.0000020724995,0.29130572],"study_design_scores_gemma":[0.0003204783,0.0002851878,0.379064,0.0009568862,0.000002223023,0.000023601417,0.00064701797,0.014812795,0.6022211,0.0011629679,0.00023460254,0.00026914635],"about_ca_topic_score_codex":0.000079883364,"about_ca_topic_score_gemma":0.00027786943,"teacher_disagreement_score":0.37468758,"about_ca_system_score_codex":0.000057495163,"about_ca_system_score_gemma":0.00012119194,"threshold_uncertainty_score":0.3373686},"labels":[],"label_agreement":null},{"id":"W4205192469","doi":"10.1016/j.crfs.2022.01.009","title":"Meta-analyses of molecular seafood studies identify the global distribution of legal and illegal trade in CITES-regulated European eels","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Identification and Quantification in Food","field":"Biochemistry, Genetics and Molecular Biology","cited_by":18,"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":"CITES; Transparency (behavior); International trade; Business; Sustainability; Distribution (mathematics); Food security; Fishery; Biology; Ecology; Political science; Law","score_opus":0.38738897255782806,"score_gpt":0.499507760642607,"score_spread":0.11211878808477893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205192469","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":[0.98856777,0.009801296,0.00009027411,0.0008400782,0.00011726219,0.0002979462,0.00013808238,0.0000029308785,0.00014437428],"genre_scores_gemma":[0.99968624,0.00016338263,0.00001144063,0.0000070806013,0.000008921151,0.000049576483,0.000056059467,0.0000041058943,0.000013186399],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9969449,0.0009991952,0.0004475168,0.00043686214,0.0008962476,0.00027530367],"domain_scores_gemma":[0.9990293,0.000040048828,0.00014545157,0.00045087293,0.00028211187,0.00005223403],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0052626855,0.0000946027,0.00019325856,0.00018670247,0.00024198212,0.00005197643,0.00069511146,0.000017464381,0.000006588128],"category_scores_gemma":[0.000510204,0.00007189139,0.00009295445,0.0021153202,0.0016516884,0.000019236186,0.00059519534,0.00020849062,5.6047105e-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":[0.000057097008,0.00037354795,0.0017902474,0.00007975857,0.00030110733,0.0000026043717,0.0002882652,0.00090242375,0.9776984,0.01630266,0.00031306487,0.0018908564],"study_design_scores_gemma":[0.00069692725,0.0006136344,0.083062604,0.000027801318,0.0001327794,0.000016463484,0.0021938134,0.0004249995,0.9055005,0.000861383,0.006255518,0.00021357865],"about_ca_topic_score_codex":0.000024134048,"about_ca_topic_score_gemma":0.000026908474,"teacher_disagreement_score":0.081272356,"about_ca_system_score_codex":0.000069417656,"about_ca_system_score_gemma":0.00020466809,"threshold_uncertainty_score":0.60857147},"labels":[],"label_agreement":null},{"id":"W4205987690","doi":"10.1016/j.crfs.2022.01.004","title":"The efficacy of different sanitizers against MS2 bacteriophage introduced onto plastic or stainless steel surfaces","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Infection Control and Ventilation","field":"Medicine","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"BC Centre for Disease Control; Agriculture and Agri-Food Canada; University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chlorine; Disinfectant; Sodium hypochlorite; Benzalkonium chloride; Ethanol; Chemistry; Acetic acid; Hydrogen peroxide; Nuclear chemistry; Peracetic acid; Bacteriophage MS2; Hand sanitizer; Food science; Bacteriophage; Chromatography; Organic chemistry; Biochemistry; Escherichia coli","score_opus":0.11327874835979015,"score_gpt":0.40242199518491945,"score_spread":0.28914324682512926,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205987690","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":[0.997097,0.00034347968,0.000043304306,0.00034931934,0.0010745856,0.00075704703,0.000012425154,0.000017427348,0.00030539464],"genre_scores_gemma":[0.9995887,0.00008574521,0.0000038339267,0.000007488094,0.00008981544,0.00010234684,0.000007919675,0.0000072210923,0.00010688632],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9966099,0.0003726658,0.00034034572,0.00036884967,0.0017240406,0.0005841833],"domain_scores_gemma":[0.9979036,0.0011505635,0.000092728376,0.00035143876,0.00035469755,0.00014695736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0034767578,0.00010515012,0.00020052504,0.0004618381,0.00095535564,0.00009293037,0.0004363925,0.00001660152,0.000085440246],"category_scores_gemma":[0.0017584185,0.00006450568,0.00005503482,0.001633736,0.0007208982,0.00013187925,0.00038212928,0.00063175976,0.000004841951],"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":[0.010578804,0.005510959,0.11079833,0.00093924615,0.00010738328,0.000051948387,0.005714077,0.0033714343,0.5590322,0.0090235425,0.0009255953,0.29394647],"study_design_scores_gemma":[0.005243242,0.003907975,0.9462224,0.00027749487,0.000014972157,0.000011097933,0.002869033,0.02239922,0.01274074,0.00014465181,0.005950121,0.00021901833],"about_ca_topic_score_codex":0.000015613796,"about_ca_topic_score_gemma":0.00009554536,"teacher_disagreement_score":0.8354241,"about_ca_system_score_codex":0.0005397608,"about_ca_system_score_gemma":0.00079390744,"threshold_uncertainty_score":0.734792},"labels":[],"label_agreement":null},{"id":"W4214539830","doi":"10.1016/j.crfs.2022.02.009","title":"Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":38,"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; Ontario Trillium Foundation","keywords":"Gluten; Fourier transform infrared spectroscopy; Chemistry; Raman spectroscopy; Fluorescence spectroscopy; Fluorescence; Spectroscopy; Infrared spectroscopy; Starch; Analytical Chemistry (journal); Crystallography; Chemical engineering; Chromatography; Food science; Organic chemistry","score_opus":0.2738594839762475,"score_gpt":0.46180196180593036,"score_spread":0.18794247782968287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214539830","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":[0.9948535,0.00054730824,0.000013372494,0.0029117141,0.00056202675,0.0008094768,0.00001170844,0.000016522943,0.00027436105],"genre_scores_gemma":[0.99947613,0.000006369128,0.00023983266,0.000025600273,0.00003423024,0.0002058883,0.000002800343,0.000004628096,0.000004515225],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99753946,0.00049006275,0.00020623872,0.0004390451,0.000931139,0.00039408347],"domain_scores_gemma":[0.9994539,0.00012160546,0.00002226205,0.00017580464,0.000089950634,0.00013646611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00200407,0.000078199664,0.000109864915,0.00079309865,0.00081300247,0.00034590065,0.00037496403,0.0000058578953,0.00003090706],"category_scores_gemma":[0.00009563969,0.00007408061,0.000007883212,0.0017950931,0.00033570227,0.00033948472,0.00062089285,0.00050831476,0.000005357281],"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":[0.004025764,0.004714031,0.17099544,0.0002682259,0.000017870836,0.00004608118,0.057527404,0.0027562366,0.6692403,0.00907385,0.0030034094,0.07833141],"study_design_scores_gemma":[0.0042641214,0.026408643,0.7375271,0.00057440234,0.0000070621472,0.0001752195,0.04681003,0.13352221,0.02615077,0.003361605,0.02016712,0.0010317349],"about_ca_topic_score_codex":0.00023984427,"about_ca_topic_score_gemma":0.0001826574,"teacher_disagreement_score":0.64308953,"about_ca_system_score_codex":0.00029282726,"about_ca_system_score_gemma":0.00008944642,"threshold_uncertainty_score":0.625304},"labels":[],"label_agreement":null},{"id":"W4223991017","doi":"10.1016/j.crfs.2022.03.015","title":"pH indicator films fabricated from soy protein isolate modified with chitin nanowhisker and Clitoria ternatea flower extract","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":45,"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":"Clitoria ternatea; Soy protein; Chitin; Ultimate tensile strength; Materials science; Crystallinity; Whiskers; Nuclear chemistry; Chitosan; Chemical engineering; Chemistry; Food science; Composite material; Organic chemistry","score_opus":0.06622078689387519,"score_gpt":0.3473158550237206,"score_spread":0.2810950681298454,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4223991017","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":[0.9956915,0.000893145,0.00008353204,0.00027005037,0.0009287722,0.0013723203,0.0002601261,0.00009986398,0.00040070098],"genre_scores_gemma":[0.99841434,0.000012647701,0.00081480446,0.0000127085195,0.000099441546,0.0005457268,0.000020490512,0.00003275737,0.00004710191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9930058,0.00059192674,0.0004912849,0.0014659754,0.0029491659,0.0014958293],"domain_scores_gemma":[0.99819845,0.00018305914,0.000194775,0.0007961697,0.00017799114,0.00044958023],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.00491658,0.00029013853,0.0003325521,0.0009744171,0.0013805391,0.00061898865,0.0020707077,0.00005253494,0.00044973093],"category_scores_gemma":[0.00017020467,0.00024632068,0.000041812244,0.002780852,0.0013543275,0.00085955864,0.0017806361,0.001274377,0.00006826164],"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":[0.00023289786,0.0003056143,0.00296386,0.00003162752,0.000005489635,0.00003100259,0.0010426043,0.00008664921,0.99246216,0.00035199276,0.00014387092,0.0023422125],"study_design_scores_gemma":[0.002712057,0.0017933325,0.011807595,0.00041883808,0.000010266242,0.000043509674,0.0007174336,0.006285703,0.9668799,0.0021325783,0.006209808,0.0009889548],"about_ca_topic_score_codex":0.00037180897,"about_ca_topic_score_gemma":0.000037233265,"teacher_disagreement_score":0.025582256,"about_ca_system_score_codex":0.0003869667,"about_ca_system_score_gemma":0.00076028844,"threshold_uncertainty_score":0.9999989},"labels":[],"label_agreement":null},{"id":"W4281760519","doi":"10.1016/j.crfs.2022.05.006","title":"Particle filled protein-starch composites as the basis for plant-based meat analogues","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lakehead University; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Starch; Chewiness; Swelling; Materials science; Amylopectin; Food science; Dynamic mechanical analysis; Chemical engineering; Amorphous solid; Composite material; Chemistry; Polymer; Amylose; Crystallography","score_opus":0.22323522572683127,"score_gpt":0.4062485337019655,"score_spread":0.18301330797513424,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281760519","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":[0.9791805,0.0016037864,0.00001722487,0.016469369,0.00054891006,0.0016699665,0.00008577678,0.000052945732,0.00037151173],"genre_scores_gemma":[0.9985977,0.0000033931117,0.00011042913,0.00017582838,0.000051961484,0.0010111628,0.000018650853,0.00001015606,0.00002076484],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9961576,0.0007670643,0.00022899744,0.00044792157,0.0015858548,0.0008125763],"domain_scores_gemma":[0.9985278,0.00064168096,0.00004086573,0.0004017969,0.00024372285,0.00014413435],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.004000957,0.00011017117,0.00013146701,0.000369427,0.0024962488,0.00028364034,0.001189708,0.000015915726,0.00008594214],"category_scores_gemma":[0.00041243958,0.00007843347,0.00006202803,0.0020369154,0.000986485,0.00018765414,0.00038179915,0.00057931547,0.000021286674],"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":[0.02409764,0.0034376984,0.008358916,0.00072404556,0.000042382733,0.000020299522,0.016393442,0.0070292815,0.75409704,0.019668434,0.007174477,0.15895635],"study_design_scores_gemma":[0.0017419226,0.016244352,0.0012948579,0.0002624485,0.0000069417515,0.000011757264,0.0028651168,0.1007823,0.7925725,0.004237977,0.079588585,0.0003912558],"about_ca_topic_score_codex":0.00009547946,"about_ca_topic_score_gemma":0.000069681315,"teacher_disagreement_score":0.15856509,"about_ca_system_score_codex":0.00026491686,"about_ca_system_score_gemma":0.00033010117,"threshold_uncertainty_score":0.99880236},"labels":[],"label_agreement":null},{"id":"W4281927579","doi":"10.1016/j.crfs.2022.05.016","title":"Hyperspectral Imaging (HSI) for meat quality evaluation across the supply chain: Current and future trends","year":2022,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":85,"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":"China Scholarship Council; Queen's University; Queen's University Belfast","keywords":"Supply chain; Hyperspectral imaging; Quality (philosophy); Factory (object-oriented programming); Meat packing industry; Scope (computer science); Product (mathematics); Food safety; Computer science; Production (economics); Scale (ratio); Risk analysis (engineering); Biochemical engineering; Environmental science; Business; Engineering; Artificial intelligence; Food science; Marketing; Mathematics","score_opus":0.4319672919952592,"score_gpt":0.5832627653633037,"score_spread":0.1512954733680445,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281927579","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":[0.00068553665,0.99632335,0.00000603122,0.00043839746,0.0005865921,0.0006140542,0.00032921977,0.000028437336,0.0009883984],"genre_scores_gemma":[0.003640295,0.99398047,0.00001841534,0.0000036929528,0.0008821755,0.0011953441,0.00017254849,0.000027724402,0.00007932066],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9925679,0.00047167976,0.0006959648,0.0014312711,0.0033230376,0.0015101422],"domain_scores_gemma":[0.9970256,0.0011303714,0.00028907094,0.00094194576,0.000368338,0.00024465303],"candidate_categories":["metaepi_narrow","sts"],"consensus_categories":[],"category_scores_codex":[0.0134324385,0.0004173492,0.0008867842,0.000981194,0.0016507587,0.0005553154,0.0021710156,0.00009476278,0.00063303235],"category_scores_gemma":[0.0012160041,0.00028783298,0.00036704575,0.0070991195,0.0014609427,0.00028819995,0.00092242344,0.002272035,0.000003347454],"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":[0.000008738192,0.00013075281,0.000100006546,0.0038503604,0.000018579343,5.569264e-7,0.0004469249,4.5672124e-7,0.00001858343,0.0009816315,0.00030973175,0.99413365],"study_design_scores_gemma":[0.0003715219,0.000053677704,0.000051737967,0.00069770345,0.00013546449,0.000013414951,0.0021942528,0.0003045633,0.00015038374,0.00046827222,0.99518853,0.00037045046],"about_ca_topic_score_codex":0.00002783177,"about_ca_topic_score_gemma":0.000033800457,"teacher_disagreement_score":0.9948788,"about_ca_system_score_codex":0.001627436,"about_ca_system_score_gemma":0.0015800867,"threshold_uncertainty_score":0.9999574},"labels":[],"label_agreement":null},{"id":"W4282596907","doi":"10.1016/j.crfs.2022.06.002","title":"Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":55,"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":"Wax; Materials science; Beeswax; Fractal dimension; Crystal (programming language); Crystallography; Chemical engineering; Composite material; Chemistry; Fractal; Mathematics","score_opus":0.12009268584004469,"score_gpt":0.33672694845524176,"score_spread":0.21663426261519708,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4282596907","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":[0.99798435,0.0013410628,2.5422873e-8,0.00015386546,0.00009846439,0.000028111901,0.00006672288,0.0000043915556,0.00032298866],"genre_scores_gemma":[0.99964285,0.00026555304,0.000010155424,0.0000019932156,0.000022207134,0.000016092106,0.0000072305297,3.8715748e-7,0.000033503493],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9978759,0.00016560563,0.00024149321,0.00036147927,0.0009373072,0.00041820272],"domain_scores_gemma":[0.9993578,0.00029595906,0.00007642448,0.000058260663,0.00012533541,0.000086171334],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016712282,0.000084820655,0.00019306345,0.00016858055,0.00033662905,0.000033561333,0.00070193835,0.000026101206,0.000047381385],"category_scores_gemma":[0.00033782527,0.000040593153,0.00004334988,0.0033153275,0.0011920691,0.0001680372,0.00077138044,0.00052273535,4.91243e-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":[0.000039762606,0.00020395272,0.01472703,0.00012189887,0.000002980357,0.0000019673241,0.00029613517,0.000029619334,0.96738553,0.00016258958,0.000033495104,0.016995018],"study_design_scores_gemma":[0.0008150275,0.0020170852,0.122580424,0.00078588317,0.000011445443,0.000017516695,0.007696837,0.0040867683,0.858478,0.0016859549,0.0012195824,0.00060544256],"about_ca_topic_score_codex":0.0003596804,"about_ca_topic_score_gemma":0.00037827797,"teacher_disagreement_score":0.10890752,"about_ca_system_score_codex":0.00008107233,"about_ca_system_score_gemma":0.00006195417,"threshold_uncertainty_score":0.43922284},"labels":[],"label_agreement":null},{"id":"W4292411308","doi":"10.1016/j.crfs.2022.08.005","title":"Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Gut microbiota and health","field":"Biochemistry, Genetics and Molecular Biology","cited_by":52,"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":"Biology; Food science; Amylase; Gut flora; Fermentation; Lipase; Biochemistry; Enzyme","score_opus":0.045863612324109564,"score_gpt":0.35340219118909266,"score_spread":0.3075385788649831,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292411308","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":[0.9960721,0.0032315082,0.0000064784585,0.00020831036,0.0000728864,0.0003116781,0.000066442284,0.0000010727736,0.000029490931],"genre_scores_gemma":[0.99940693,0.0004747199,0.000029763503,0.000018698056,0.0000066284388,0.000019300685,0.00002358984,0.0000052495907,0.000015105773],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99849355,0.00019710326,0.00022617076,0.00043013765,0.0003045032,0.00034853574],"domain_scores_gemma":[0.9995556,0.000023436234,0.00006200978,0.00020741197,0.00007203251,0.00007951482],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015276689,0.00008696088,0.0001533426,0.00035115072,0.000106972584,0.000017888166,0.00028897828,0.000036358157,0.0000046327564],"category_scores_gemma":[0.000060125112,0.000086037995,0.000017894585,0.00062101864,0.00044918814,0.000011581689,0.0004438739,0.00024969163,3.3292682e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013377352,0.00014716506,0.0074380063,0.000092314076,0.0000027533038,4.8475914e-7,0.00013157626,0.00002056682,0.99031615,0.00004981391,0.0001034377,0.0015639581],"study_design_scores_gemma":[0.0019770712,0.0036032065,0.8234375,0.00011721892,0.000004089407,0.00002624379,0.00041308024,0.0005049131,0.16702372,0.000120804005,0.0025060917,0.00026607673],"about_ca_topic_score_codex":0.000076747136,"about_ca_topic_score_gemma":0.0000489016,"teacher_disagreement_score":0.82329243,"about_ca_system_score_codex":0.000035425204,"about_ca_system_score_gemma":0.00012233555,"threshold_uncertainty_score":0.35085276},"labels":[],"label_agreement":null},{"id":"W4293045460","doi":"10.1016/j.crfs.2022.08.009","title":"The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada","year":2022,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Mycorrhizal Fungi and Plant Interactions","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Ottawa; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Biology; Food science; Penicillium; Bacteria; Microbial population biology; Microbiology; Botany","score_opus":0.08944781283243182,"score_gpt":0.34029168821301364,"score_spread":0.25084387538058184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293045460","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":[0.9974521,0.0004056579,2.835305e-7,0.0007719067,0.00029588147,0.0002785354,0.00063850434,0.0000020081543,0.00015515713],"genre_scores_gemma":[0.9996431,0.00022761665,0.0000010142329,0.000009881769,0.000029637395,0.000038000602,0.00004526582,4.5987667e-7,0.0000050225076],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9981382,0.0004637947,0.00023034959,0.000121069745,0.0006719044,0.00037467293],"domain_scores_gemma":[0.996279,0.0034158286,0.00007830946,0.000079443584,0.000110362904,0.000037069283],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0021111397,0.000060778446,0.000105981526,0.00003420909,0.0013297558,0.00006701234,0.0009612543,0.00001209023,0.000045176002],"category_scores_gemma":[0.00024008565,0.000022717137,0.000015618056,0.0011222857,0.00028801258,0.00012741616,0.00046047143,0.0005557082,2.4038144e-7],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015684491,0.00020623635,0.9423598,0.00006688308,0.000004751709,0.0000033435194,0.0128000425,0.00021894429,0.0039157765,0.0042329547,0.000087907174,0.03594649],"study_design_scores_gemma":[0.00038411553,0.0024964884,0.80204797,0.00054873264,0.000006958763,0.00007358819,0.16247465,0.008460907,0.002132215,0.007214109,0.01367174,0.00048850715],"about_ca_topic_score_codex":0.2925533,"about_ca_topic_score_gemma":0.8966032,"teacher_disagreement_score":0.60405,"about_ca_system_score_codex":0.00013593312,"about_ca_system_score_gemma":0.00034875158,"threshold_uncertainty_score":0.9999704},"labels":[],"label_agreement":null},{"id":"W4296013593","doi":"10.1016/j.crfs.2022.09.013","title":"Application of Pickering emulsions in probiotic encapsulation- A review","year":2022,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":59,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Waterloo","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Pickering emulsion; Probiotic; Emulsion; Encapsulation (networking); Nanotechnology; Chitosan; Materials science; Food science; Chemistry; Biology; Bacteria; Computer science; Nanoparticle; Organic chemistry","score_opus":0.45178618824098643,"score_gpt":0.48757148930415795,"score_spread":0.035785301063171515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4296013593","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":[0.00043010878,0.99472976,0.0000015952044,0.00006969716,0.00017418349,0.004255376,0.00003754714,0.00001654789,0.00028520016],"genre_scores_gemma":[0.019255938,0.97876346,0.000012753992,0.000002246761,0.00005698695,0.0018474157,0.000053604526,0.0000018597894,0.000005745376],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9948125,0.0009250957,0.0010219716,0.0008664916,0.0016854977,0.00068843324],"domain_scores_gemma":[0.998435,0.0006141868,0.00035172803,0.00032218915,0.00014913362,0.00012774896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.008960802,0.00021319285,0.0008673777,0.00039145545,0.00028067557,0.00005330469,0.0023011968,0.00008390974,0.00009006031],"category_scores_gemma":[0.001010972,0.000092869675,0.0001582621,0.010097951,0.00046036474,0.00020129664,0.0010409817,0.0010898066,0.00002971102],"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":[6.466148e-7,0.00011624989,0.000046441306,0.0118433,0.0000013708745,7.095464e-7,0.000022360442,0.0000014195091,0.00016512451,0.00040012176,0.000014814697,0.9873874],"study_design_scores_gemma":[0.000037239137,0.0002218215,0.0001547185,0.040104575,0.000006020874,0.000006344081,0.000035507543,0.00006544618,0.000010988803,0.00024615313,0.95890427,0.00020690188],"about_ca_topic_score_codex":0.00012768802,"about_ca_topic_score_gemma":0.00021196844,"teacher_disagreement_score":0.98718053,"about_ca_system_score_codex":0.0006471205,"about_ca_system_score_gemma":0.0003874162,"threshold_uncertainty_score":0.48517308},"labels":[],"label_agreement":null},{"id":"W4317356525","doi":"10.1016/j.crfs.2023.100448","title":"Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites","year":2023,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":219,"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; Canada Research Chairs","keywords":"Biochemistry; Fermentation; Lactic acid; Hydroxycinnamic acid; Metabolic pathway; Glycoside; Enzyme; Metabolism; Chemistry; Hydroxybenzoic acid; Bacteria; Biotransformation; Biology; Organic chemistry","score_opus":0.2927945812246668,"score_gpt":0.3890284110242324,"score_spread":0.09623382979956563,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4317356525","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":[0.07169124,0.9266437,0.0000019711974,0.00007350332,0.0004591199,0.0007474123,0.00030695516,0.000020487134,0.00005559267],"genre_scores_gemma":[0.2528898,0.7466226,0.00002413963,0.0000049062232,0.000077849494,0.00011488595,0.00025482604,0.0000032050054,0.0000077632785],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9963012,0.00033110435,0.00069983327,0.0008529524,0.0010815023,0.00073340745],"domain_scores_gemma":[0.9986394,0.0004958966,0.00022725938,0.00015890716,0.0002239025,0.00025462618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018797682,0.00031142894,0.00085520983,0.000591722,0.00041550762,0.0002165031,0.00082453986,0.00020812258,0.000021646834],"category_scores_gemma":[0.00021387608,0.00014435269,0.0001328416,0.0056749703,0.0010604776,0.0004131733,0.0008219268,0.0009829279,0.000015802281],"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":[0.00003023058,0.0013226881,0.00019167452,0.004130151,0.000084725776,0.0000021910175,0.000512007,2.2781698e-7,0.11285794,0.012373764,0.00015158896,0.8683428],"study_design_scores_gemma":[0.0011539522,0.0021428992,0.0118606035,0.0074196737,0.00010398215,0.000014659608,0.000941713,0.00011655793,0.007880665,0.0035662742,0.9636634,0.0011356289],"about_ca_topic_score_codex":0.00009231717,"about_ca_topic_score_gemma":0.00021054393,"teacher_disagreement_score":0.9635118,"about_ca_system_score_codex":0.00018564862,"about_ca_system_score_gemma":0.00034580237,"threshold_uncertainty_score":0.5886532},"labels":[],"label_agreement":null},{"id":"W4321768968","doi":"10.1016/j.crfs.2023.100465","title":"REMOVED: Oleosome interfacial engineering to enhance their functionality in foods","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":true,"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":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Chemical engineering; Coating; Food science; Gellan gum; Chromatography; Organic chemistry; Biology","score_opus":0.23069065151783022,"score_gpt":0.41862343007670916,"score_spread":0.18793277855887894,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321768968","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":[0.9956963,0.00021682319,0.000011312404,0.0021717073,0.0008733444,0.000571001,0.000024855177,0.00008862987,0.00034603698],"genre_scores_gemma":[0.9993539,0.000019923964,0.000015680807,0.000011837254,0.00036188765,0.00019319974,0.0000057143816,0.0000012109376,0.00003666481],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99642587,0.00019071913,0.00033966804,0.0007493324,0.0012161348,0.0010782582],"domain_scores_gemma":[0.9990594,0.00032428183,0.00003228588,0.00017504423,0.0001701243,0.00023888271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007150672,0.00013964046,0.00017937654,0.00035292472,0.00022498296,0.00017212584,0.0013240706,0.00005679403,0.000040668903],"category_scores_gemma":[0.0010971088,0.00006474795,0.0000427975,0.008572047,0.00024681888,0.0003317143,0.00083808455,0.0005705775,0.0002518927],"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":[0.000042729036,0.00014276025,0.009306574,0.00004931562,0.0000022624454,0.0000064065794,0.00050741545,0.00031926626,0.76714,0.0018385481,0.00039865985,0.22024608],"study_design_scores_gemma":[0.0002783376,0.0017875991,0.70847887,0.0008146314,5.965375e-7,0.0000075092485,0.0012930874,0.005216741,0.18237914,0.0057403487,0.09317632,0.0008268386],"about_ca_topic_score_codex":0.00010901496,"about_ca_topic_score_gemma":0.0007120785,"teacher_disagreement_score":0.69917226,"about_ca_system_score_codex":0.00032867244,"about_ca_system_score_gemma":0.00008377987,"threshold_uncertainty_score":0.4118584},"labels":[],"label_agreement":null},{"id":"W4361225126","doi":"10.1016/j.crfs.2023.100489","title":"Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals?","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Aquaculture Nutrition and Growth","field":"Agricultural and Biological Sciences","cited_by":18,"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":"Erasmus+; Centre de Coopération Internationale en Recherche Agronomique pour le Développement; Agence Universitaire de la Francophonie","keywords":"Food science; Nutrient; Docosahexaenoic acid; Polyunsaturated fatty acid; Ingredient; Phosphorus; Chemistry; Freshwater fish; Fish <Actinopterygii>; Biology; Fatty acid; Fishery; Biochemistry","score_opus":0.27761579481561394,"score_gpt":0.4161045532974117,"score_spread":0.13848875848179776,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361225126","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":[0.99270415,0.00017366167,0.0000034489217,0.0059997845,0.000097900265,0.00041012082,0.00036068488,0.00001762729,0.00023262735],"genre_scores_gemma":[0.99955857,0.0001390748,0.000033236167,0.000019089419,0.0000836558,0.00006980398,0.00005400969,4.9727896e-7,0.0000420569],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9973375,0.0004355287,0.0003591702,0.00031879943,0.0011142739,0.0004347198],"domain_scores_gemma":[0.9983401,0.00073154527,0.00010663579,0.00010374184,0.0006139918,0.00010403557],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0035349051,0.0000808843,0.00016725485,0.000073302384,0.0004097204,0.00008616653,0.00083896384,0.000038103073,0.00009146554],"category_scores_gemma":[0.0006396776,0.000022784629,0.00007631824,0.0027279607,0.0015733903,0.00026471357,0.0002643921,0.00027144214,0.0000059391537],"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":[0.00016960096,0.0008800071,0.12217555,0.00025896428,0.00001752473,0.0000016960206,0.001484528,0.000025030531,0.8453119,0.020848319,0.0023953689,0.0064315377],"study_design_scores_gemma":[0.0006335893,0.0004991546,0.64950633,0.00042948916,0.0000043743357,0.0000013544919,0.00451993,0.00064495974,0.29898378,0.033887736,0.01064206,0.00024725677],"about_ca_topic_score_codex":0.00018048535,"about_ca_topic_score_gemma":0.0036163526,"teacher_disagreement_score":0.54632807,"about_ca_system_score_codex":0.00003159672,"about_ca_system_score_gemma":0.000070825416,"threshold_uncertainty_score":0.5797222},"labels":[],"label_agreement":null},{"id":"W4361859518","doi":"10.1016/j.crfs.2023.100498","title":"Removal notice to “Oleosome interfacial engineering to enhance their functionality in foods” [Curr. Res. Food Sci. 6 (2023) 100465]","year":2023,"lang":"en","type":"retraction","venue":"Current Research in Food Science","topic":"Microencapsulation and Drying Processes","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":true,"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":"Notice; Food science; Environmental science; Engineering; Engineering ethics; Business; Chemistry; Political science","score_opus":0.22847357867705453,"score_gpt":0.4223975892498061,"score_spread":0.19392401057275155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4361859518","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":[0.9786524,0.0030895588,0.00007053665,0.006483573,0.007951596,0.0018810792,0.0004124893,0.0002164544,0.0012422903],"genre_scores_gemma":[0.9964916,0.00051548815,0.00007465617,0.000056521883,0.001756318,0.000218273,0.000097420874,0.0000069293064,0.00078276073],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99394304,0.00023138043,0.00066795846,0.0015897758,0.0021333962,0.0014344769],"domain_scores_gemma":[0.9976743,0.0007334233,0.00011842733,0.0002555745,0.0007064291,0.0005118405],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006040111,0.0003655647,0.0004333348,0.00094763725,0.0004612551,0.00051619456,0.0017029409,0.00025932095,0.00015130498],"category_scores_gemma":[0.0038167757,0.0001962233,0.00010412506,0.011787257,0.00026564408,0.0004945873,0.0009732851,0.0017923779,0.0004247779],"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":[0.00052220095,0.0011572365,0.0011131254,0.0021282919,0.00003813318,0.00004295232,0.0019741012,0.0028263314,0.26541337,0.0018259311,0.035139237,0.68781906],"study_design_scores_gemma":[0.00022169844,0.0020791793,0.03305929,0.0031523604,0.0000043936197,0.0000152142,0.00050749397,0.00070362876,0.01529526,0.00091323105,0.94292384,0.0011244003],"about_ca_topic_score_codex":0.00024067264,"about_ca_topic_score_gemma":0.004010205,"teacher_disagreement_score":0.90778464,"about_ca_system_score_codex":0.0008084266,"about_ca_system_score_gemma":0.00046740982,"threshold_uncertainty_score":0.80017537},"labels":[],"label_agreement":null},{"id":"W4366483822","doi":"10.1016/j.crfs.2023.100505","title":"Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge","year":2023,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":87,"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":"European Social Fund; Agencia Estatal de Investigación; National Research Council Canada; Norges Forskningsråd; European Science Foundation","keywords":"Business; Sustainability; Discards; Supply chain; Emerging technologies; Food security; Natural resource economics; Environmental economics; Environmental science; Fish <Actinopterygii>; Marketing; Fishery; Computer science; Geography; Economics","score_opus":0.39035251251331626,"score_gpt":0.5047002994075136,"score_spread":0.11434778689419733,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366483822","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":[0.009378391,0.9878,0.000001460928,0.00030259255,0.00016801713,0.0021610039,0.00015072501,0.000016048987,0.0000217323],"genre_scores_gemma":[0.0050938516,0.99408007,0.000032257354,0.0000037349218,0.0000792989,0.00060966844,0.0000334801,0.000021521031,0.00004614378],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9962072,0.0004376439,0.00054562616,0.0014746513,0.00066644524,0.000668441],"domain_scores_gemma":[0.9981594,0.00013895301,0.0002093145,0.0008072758,0.0004981156,0.00018693015],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0031457786,0.0003708029,0.00089013675,0.00074872357,0.0001897446,0.000104722836,0.00092104194,0.00027394787,8.4441e-7],"category_scores_gemma":[0.0047223186,0.00027106042,0.00009128097,0.0035711941,0.0016825928,0.000025021182,0.0020512978,0.0013470328,0.0000048617785],"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":[0.000013320558,0.00015668066,0.0000050512617,0.021257842,0.000024899267,7.483703e-7,0.000054590317,1.2216464e-7,0.004665488,0.000054057986,0.0037525136,0.9700147],"study_design_scores_gemma":[0.00011087364,0.0013103184,0.0000034720395,0.07368755,0.000031893072,0.000005931669,0.00014293984,0.0000026299347,0.021008072,0.00007026753,0.9032452,0.000380827],"about_ca_topic_score_codex":0.000005951451,"about_ca_topic_score_gemma":0.000008166,"teacher_disagreement_score":0.9696339,"about_ca_system_score_codex":0.000106979234,"about_ca_system_score_gemma":0.0008725988,"threshold_uncertainty_score":0.99997413},"labels":[],"label_agreement":null},{"id":"W4377565105","doi":"10.1016/j.crfs.2023.100516","title":"Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":20,"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":"Ministerio de Universidades; Status of Women Canada; Universidad Autónoma de Madrid; Universitat de Lleida; Winnipeg Arts Council; Ministerio de Ciencia e Innovación; Ministerio de Ciencia, Innovación y Universidades; Karen C. Drayer Wildlife Health Center; Comunidad de Madrid","keywords":"Extrusion; Chemistry; Moisture; Food science; Swelling capacity; Fiber; Antioxidant; Starch; Resistant starch; Swelling; Biochemistry; Organic chemistry; Chemical engineering; Materials science","score_opus":0.4154599212079782,"score_gpt":0.3989326885031603,"score_spread":0.016527232704817874,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377565105","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":[0.9914771,0.0029997465,5.097674e-8,0.0047200206,0.00020189177,0.00035596985,0.00000399253,0.00002513895,0.0002161447],"genre_scores_gemma":[0.99936867,0.0002487118,0.0000059325885,0.000101766294,0.00007876688,0.00015722912,0.0000034243883,0.000004664418,0.00003083859],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99801975,0.00031944903,0.00012853781,0.000379119,0.0006759114,0.0004772111],"domain_scores_gemma":[0.9995271,0.00014381102,0.00001573111,0.0001516996,0.00008761311,0.00007405732],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015902738,0.00010183675,0.00010973514,0.0004150096,0.00038451463,0.00019368331,0.00027151292,0.000040959912,0.000023446602],"category_scores_gemma":[0.00010255779,0.000058931015,0.000013084206,0.0011882883,0.0011493153,0.00024900195,0.00039832693,0.0004891218,0.00003290909],"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":[0.0032670076,0.0005858968,0.009426512,0.00071380864,0.000005961992,0.000025496236,0.014999874,0.00005986798,0.5454645,0.0001190007,0.0017222881,0.4236098],"study_design_scores_gemma":[0.0011274036,0.005322877,0.9369366,0.0009720468,0.000003918552,0.000042441523,0.0019365763,0.022161623,0.018577017,0.0019785978,0.010522466,0.00041840546],"about_ca_topic_score_codex":0.000012046823,"about_ca_topic_score_gemma":0.00011070839,"teacher_disagreement_score":0.92751014,"about_ca_system_score_codex":0.00004482615,"about_ca_system_score_gemma":0.000033185395,"threshold_uncertainty_score":0.42347},"labels":[],"label_agreement":null},{"id":"W4385830463","doi":"10.1016/j.crfs.2023.100563","title":"Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Genomics, phytochemicals, and oxidative stress","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University","funders":"Special Project for Research and Development in Key areas of Guangdong Province; Natural Science Foundation of Guangdong Province","keywords":"Preservative; Antibacterial activity; Food science; Ascorbic acid; Citric acid; Chemistry; Allyl isothiocyanate; Staphylococcus aureus; Mustard seed; Isothiocyanate; Escherichia coli; Membrane permeability; Antioxidant; Antimicrobial; Bacteria; Oxidative phosphorylation; Biochemistry; Biology; Membrane; Organic chemistry","score_opus":0.05892437561578378,"score_gpt":0.34639551735253965,"score_spread":0.28747114173675586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385830463","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":[0.99863964,0.00020972629,0.000017052498,0.00014796545,0.00018931457,0.00020799343,0.00046712937,0.0000031968166,0.000117977936],"genre_scores_gemma":[0.999678,0.00019460068,0.000019554831,0.000003572813,0.000042018186,0.000015614245,0.000028507055,0.0000059839726,0.000012110425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99812484,0.00016168723,0.00022806204,0.0005392513,0.00052525,0.00042091194],"domain_scores_gemma":[0.9989836,0.00005509607,0.00011494574,0.00049135246,0.0002568577,0.000098116936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015634855,0.000114267335,0.00017209987,0.00010344052,0.00012127088,0.000028774937,0.00064034923,0.00005667956,0.000007025481],"category_scores_gemma":[0.00036264746,0.00008940881,0.000047945323,0.0007067585,0.001871644,0.000017650045,0.0010690008,0.00022818818,6.898964e-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":[0.000075753785,0.000110911584,0.009278422,0.00006224493,0.00000903297,8.669491e-8,0.00033621214,0.0000014388762,0.98532665,0.000010652732,0.00008906092,0.004699563],"study_design_scores_gemma":[0.00035978327,0.00026473607,0.024805374,0.000040904222,0.0000019128008,7.856446e-8,0.00032486065,0.00008842943,0.9735921,0.00025357358,0.0001821114,0.00008615712],"about_ca_topic_score_codex":0.00011593952,"about_ca_topic_score_gemma":0.00011092816,"teacher_disagreement_score":0.015526952,"about_ca_system_score_codex":0.000047673155,"about_ca_system_score_gemma":0.00029691696,"threshold_uncertainty_score":0.6896151},"labels":[],"label_agreement":null},{"id":"W4385879600","doi":"10.1016/j.crfs.2023.100564","title":"Polyphenolic profiles of a variety of wild berries from the Pacific Northwest region of North America","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"National Institute of Food and Agriculture","keywords":"Berry; Polyphenol; Botany; Vaccinium; Anthocyanin; Quercetin; Biology; Health benefits; Food science; Horticulture; Antioxidant; Traditional medicine; Biochemistry; Medicine","score_opus":0.1325187874383484,"score_gpt":0.3799194724156876,"score_spread":0.24740068497733916,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385879600","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":[0.99807334,0.0006051251,0.0000093023555,0.00063285796,0.000060806065,0.00030001265,0.000099471436,0.00001115107,0.00020791563],"genre_scores_gemma":[0.9992,0.00065754005,0.00003441379,0.0000026680334,0.000045150908,0.000025835961,0.000019346478,0.000005000364,0.0000100496545],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.998086,0.00006798379,0.00027929043,0.0002564361,0.000953181,0.00035713497],"domain_scores_gemma":[0.99868506,0.00040739766,0.00012264978,0.00040591933,0.00030161263,0.000077354205],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.0006166759,0.0000770358,0.00025965527,0.00028811462,0.00009383932,0.000011617233,0.00042881476,0.000019740357,0.000003876527],"category_scores_gemma":[0.000513209,0.000050794333,0.000059403756,0.0035523626,0.0035314607,0.00013494294,0.00024856182,0.0002954251,0.0000019056881],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015562848,0.00047129093,0.809949,0.0004757161,0.00001993616,0.0000047384565,0.004960386,0.0000075976022,0.15215297,0.00063672615,0.0005040229,0.030661989],"study_design_scores_gemma":[0.00030667312,0.00054584316,0.86749166,0.00096186966,0.0000070381393,0.0000025045315,0.0024849186,0.0003713268,0.126068,0.0010392088,0.00064508576,0.00007585189],"about_ca_topic_score_codex":0.0005736761,"about_ca_topic_score_gemma":0.00014481592,"teacher_disagreement_score":0.057542674,"about_ca_system_score_codex":0.00002977087,"about_ca_system_score_gemma":0.00048564415,"threshold_uncertainty_score":0.9991804},"labels":[],"label_agreement":null},{"id":"W4387211042","doi":"10.1016/j.crfs.2023.100603","title":"Emerging relevance of cell wall components from non-conventional yeasts as functional ingredients for the food and feed industry","year":2023,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Fungal and yeast genetics research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":12,"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":"Lallemand; Indian National Science Academy","keywords":"Yeast; Cell wall; Food industry; Saccharomyces cerevisiae; Biology; Probiotic; Polysaccharide; Biochemical engineering; Functional food; Food science; Cell; Biotechnology; Computational biology; Biochemistry; Bacteria; Genetics; Engineering","score_opus":0.24781546235111154,"score_gpt":0.4456330558779997,"score_spread":0.19781759352688813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387211042","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":[0.06954995,0.92780554,0.00006036904,0.00006353964,0.00073550164,0.001308189,0.00038020324,0.0000045425263,0.00009216259],"genre_scores_gemma":[0.088550165,0.9100945,0.00006598609,0.0000040619866,0.00032232804,0.00038813247,0.00029280267,0.000033309585,0.00024869572],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99652785,0.00016362242,0.00043814775,0.0008311835,0.0013538041,0.0006853839],"domain_scores_gemma":[0.9983785,0.00037322534,0.0001510552,0.00044112295,0.00045848746,0.00019760549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022348382,0.00021983465,0.0003705343,0.00041422882,0.00032736256,0.00008270089,0.0010957374,0.00024403623,0.000010397139],"category_scores_gemma":[0.0005837035,0.00016494349,0.00015515897,0.0011240268,0.0009647771,0.000011217851,0.0012222893,0.0009864382,0.000018408275],"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":[0.0003629737,0.0010061807,0.0009849938,0.01960013,0.00037958554,0.000005276968,0.0002008682,0.00011947179,0.08138881,0.00040865704,0.0036295103,0.89191353],"study_design_scores_gemma":[0.0018287938,0.0019490239,0.0020528508,0.010927637,0.00006564755,0.000009937877,0.00017274,0.0014376047,0.014684443,0.0013065346,0.96485096,0.00071380846],"about_ca_topic_score_codex":0.000026007629,"about_ca_topic_score_gemma":0.00002332606,"teacher_disagreement_score":0.96122146,"about_ca_system_score_codex":0.00007383737,"about_ca_system_score_gemma":0.0012432599,"threshold_uncertainty_score":0.67262},"labels":[],"label_agreement":null},{"id":"W4388116036","doi":"10.1016/j.crfs.2023.100632","title":"Methodology and development of a high-protein plant-based cheese alternative","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":65,"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":"Starch; Rheology; Food science; Plant protein; Environmental science; Chemistry; Materials science; Composite material","score_opus":0.561217026034345,"score_gpt":0.4491959905148004,"score_spread":0.11202103551954457,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388116036","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":[0.9984955,0.00023514475,0.000022824177,0.0003746168,0.00016972783,0.00056330976,0.00003177942,0.00003278537,0.00007429895],"genre_scores_gemma":[0.9988207,0.000012420257,0.00093483244,0.0000031638965,0.00004696507,0.00016548645,0.000008012881,7.7206045e-7,0.0000076249985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967403,0.00058328337,0.00031912385,0.0005327019,0.0011394615,0.0006851582],"domain_scores_gemma":[0.9989049,0.0005385387,0.00008241655,0.0001063772,0.0002095785,0.00015818838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.010136332,0.000106187974,0.00020836414,0.0002714961,0.00030615611,0.000054907025,0.0009030176,0.000049386625,0.000018755281],"category_scores_gemma":[0.0008709855,0.00004564281,0.000019073672,0.0027976423,0.00096003996,0.00013579718,0.0005709783,0.00030370138,0.000033715318],"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":[0.000040492956,0.000081534905,0.0016606565,0.000062366664,0.0000034291388,0.000004774645,0.0005148733,0.000011945388,0.7726201,0.0027041947,0.000024071462,0.22227159],"study_design_scores_gemma":[0.0005170229,0.0012336744,0.17298967,0.0004852778,7.7837046e-7,0.0000027597575,0.0012096784,0.0013352862,0.81047565,0.008140101,0.00329497,0.00031514914],"about_ca_topic_score_codex":0.00021827086,"about_ca_topic_score_gemma":0.00053187174,"teacher_disagreement_score":0.22195643,"about_ca_system_score_codex":0.000102109196,"about_ca_system_score_gemma":0.00021997679,"threshold_uncertainty_score":0.35373074},"labels":[],"label_agreement":null},{"id":"W4390276968","doi":"10.1016/j.crfs.2023.100671","title":"Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)","year":2023,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Microencapsulation and Drying Processes","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":"McGill University","funders":"","keywords":"Adsorption; Chemistry; Kelp; Scanning electron microscope; Swelling capacity; Fiber; Particle size; Food science; Ingredient; Laminaria; Swelling; Specific surface area; Chromatography; Nuclear chemistry; Materials science; Biochemistry; Composite material; Botany; Organic chemistry; Algae","score_opus":0.17339079569326002,"score_gpt":0.3319382982619291,"score_spread":0.1585475025686691,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390276968","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":[0.9980437,0.0009927497,8.740957e-8,0.00063589076,0.000040914576,0.000256506,0.00000987075,0.0000097361935,0.000010503191],"genre_scores_gemma":[0.9997943,0.00012462359,0.0000037021723,0.0000053186395,0.000029974537,0.000015968322,0.0000052763608,5.4881986e-7,0.000020301346],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988148,0.000087697845,0.00015096547,0.00025356896,0.00045849488,0.00023445477],"domain_scores_gemma":[0.99936783,0.00027364452,0.000065053966,0.000047227008,0.00019319613,0.000053051437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006987279,0.00006959018,0.0001202349,0.0000434569,0.00017544048,0.0000620193,0.00023790567,0.000025002284,0.000006361694],"category_scores_gemma":[0.00047527882,0.000024216119,0.000013058774,0.00080399343,0.00088733353,0.00013335941,0.00020803609,0.00017301153,0.0000012157855],"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":[0.000035135065,0.000032376363,0.0010984805,0.00026997784,0.0000014386932,1.6291565e-7,0.00022514322,9.2849547e-7,0.9166599,0.00025908047,0.000016390426,0.08140097],"study_design_scores_gemma":[0.00013041309,0.00034583014,0.7408437,0.0005574999,0.00000306147,7.8942287e-7,0.00018231926,0.0014340262,0.25564626,0.00068213925,0.00009905474,0.000074859265],"about_ca_topic_score_codex":0.00003543949,"about_ca_topic_score_gemma":0.0000053216777,"teacher_disagreement_score":0.73974526,"about_ca_system_score_codex":0.000010225791,"about_ca_system_score_gemma":0.00003180059,"threshold_uncertainty_score":0.32694176},"labels":[],"label_agreement":null},{"id":"W4390937537","doi":"10.1016/j.crfs.2024.100682","title":"Oleosome interfacial engineering to enhance their functionality in foods","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":11,"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":"Glycerol; Lecithin; Chemistry; Polysaccharide; Homogenization (climate); Coating; Chemical engineering; Gellan gum; Food science; Chromatography; Organic chemistry; Biology","score_opus":0.18946370900675116,"score_gpt":0.41880911598855164,"score_spread":0.22934540698180048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390937537","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":[0.9936798,0.0017784272,0.00004285161,0.0021064647,0.0013598301,0.0005268653,0.000025390455,0.0000705615,0.0004097907],"genre_scores_gemma":[0.99925625,0.00001867015,0.00001817011,0.0000086870195,0.00047793705,0.00019041785,0.0000027614622,0.0000011032581,0.000025982554],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.996948,0.00014718481,0.00029897128,0.0007539906,0.0010183473,0.0008335318],"domain_scores_gemma":[0.9992351,0.00029630456,0.000014730465,0.00012931149,0.000119259246,0.00020530987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00540286,0.0001321329,0.00014829767,0.00028332457,0.00014759855,0.00034788097,0.0010601712,0.000049740018,0.000063816646],"category_scores_gemma":[0.0004971625,0.00005731105,0.000043898053,0.005206025,0.00023551613,0.00041494885,0.00055490085,0.0006589382,0.0001482921],"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":[0.000025513225,0.00013686215,0.002104924,0.00010299808,0.0000029725365,0.000007778336,0.0005544422,0.00012802116,0.6180089,0.0063314782,0.00027302594,0.37232307],"study_design_scores_gemma":[0.00023728037,0.0038522277,0.1729909,0.0032688978,0.0000015166075,0.00002506122,0.0011741696,0.012491545,0.36610502,0.011098334,0.4274132,0.001341873],"about_ca_topic_score_codex":0.000084098356,"about_ca_topic_score_gemma":0.00064283225,"teacher_disagreement_score":0.42714018,"about_ca_system_score_codex":0.00039648992,"about_ca_system_score_gemma":0.00011000893,"threshold_uncertainty_score":0.33546242},"labels":[],"label_agreement":null},{"id":"W4392138756","doi":"10.1016/j.crfs.2024.100703","title":"Inactivation of Salmonella Enteritidis in liquid egg yolk and egg white using bacteriophage cocktails","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","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 British Columbia","funders":"","keywords":"Yolk; Salmonella enteritidis; Salmonella; Bacteriophage; Microbiology; Inoculation; Titer; Biology; Egg white; Tryptic soy broth; Food science; Multiplicity of infection; Lysis; Chemistry; Bacteria; Escherichia coli; Virology; Virus; Molecular biology; Immunology","score_opus":0.10875610783596663,"score_gpt":0.4068072485608729,"score_spread":0.2980511407249063,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392138756","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":[0.99786824,0.00044776147,0.00010462593,0.00015213866,0.0003498351,0.0002829992,0.000018197494,0.000012346583,0.000763837],"genre_scores_gemma":[0.9994938,0.00023405421,0.00018349424,0.0000050661197,0.000024966084,0.000016574613,0.000002544029,0.000008640464,0.000030888987],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9980413,0.00012234734,0.00030631176,0.0005262605,0.00048421777,0.0005195779],"domain_scores_gemma":[0.9995137,0.00008038253,0.000039259787,0.00021099264,0.00003301467,0.00012266713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015387381,0.00011318416,0.0001429963,0.0005509616,0.00012604118,0.00020603678,0.0003497835,0.00004048974,0.00024655063],"category_scores_gemma":[0.00009387991,0.0001072303,0.000029364111,0.002265685,0.0010238851,0.0011987529,0.0005978147,0.0004443134,0.000029350902],"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":[0.000030392659,0.000104170154,0.0041204924,0.00007681491,0.0000012160074,0.000008072293,0.0010964483,0.00003193349,0.98319834,0.000092463386,0.000018446552,0.011221228],"study_design_scores_gemma":[0.0005946506,0.001142734,0.5646882,0.0025720363,0.0000056811205,0.00008075997,0.0010620165,0.013325314,0.40667918,0.0005781695,0.008761777,0.0005094423],"about_ca_topic_score_codex":0.00040868268,"about_ca_topic_score_gemma":0.00021127632,"teacher_disagreement_score":0.57651913,"about_ca_system_score_codex":0.00056868437,"about_ca_system_score_gemma":0.00010385053,"threshold_uncertainty_score":0.43727246},"labels":[],"label_agreement":null},{"id":"W4392143228","doi":"10.1016/j.crfs.2024.100708","title":"Infectivity responses of Salmonella enterica to bacteriophages on maize seeds and maize sprouts","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Bacteriophages and microbial interactions","field":"Environmental Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada; University of British Columbia; South China University of Technology; China Scholarship Council","keywords":"Salmonella enterica; Biology; Salmonella; rpoS; Population; Microbiology; Infectivity; Pathogen; Bacteriophage; Food science; Gene; Bacteria; Gene expression; Genetics; Escherichia coli; Promoter; Virus","score_opus":0.09780841236444913,"score_gpt":0.4213040402832274,"score_spread":0.32349562791877823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392143228","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":[0.9959846,0.0002027818,0.000044702578,0.00061250455,0.00047650322,0.00037952448,0.000029177496,0.000025789552,0.0022444045],"genre_scores_gemma":[0.99940944,0.00014082943,0.00011407021,0.000020206808,0.00003097432,0.000037602476,7.55377e-7,0.000009611866,0.0002365011],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99774176,0.0001899784,0.000222444,0.000651027,0.000615516,0.0005792709],"domain_scores_gemma":[0.99905336,0.00032858807,0.000026489086,0.0003183262,0.000032198892,0.00024102938],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020075152,0.00013489451,0.00015433719,0.00055374653,0.00021164355,0.00026211768,0.00044240488,0.000033664124,0.00031016738],"category_scores_gemma":[0.00029848187,0.00011413809,0.00003980289,0.0022114385,0.0011410164,0.0005006702,0.00088199833,0.0004412955,0.00027251538],"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":[0.000087826025,0.00017956538,0.0038358853,0.000057057507,0.0000026052705,0.000011490467,0.00072746683,0.000013790313,0.9338406,0.00017057998,0.00035175655,0.060721416],"study_design_scores_gemma":[0.00020434332,0.0014863512,0.82776177,0.00069848745,0.0000031320128,0.00003323838,0.00013741407,0.0003030621,0.14082244,0.00036275573,0.027930303,0.0002567371],"about_ca_topic_score_codex":0.00022240447,"about_ca_topic_score_gemma":0.000119141645,"teacher_disagreement_score":0.82392585,"about_ca_system_score_codex":0.00035875908,"about_ca_system_score_gemma":0.00009454594,"threshold_uncertainty_score":0.46544164},"labels":[],"label_agreement":null},{"id":"W4394964628","doi":"10.1016/j.crfs.2024.100746","title":"Hemp (Cannabis sativa L.) protein: Impact of extraction method and cultivar on structure, function, and nutritional quality","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Proteins in Food Systems","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":"University of Manitoba","funders":"University of Minnesota","keywords":"Cannabis sativa; Cultivar; Extraction (chemistry); Quality (philosophy); Biology; Biotechnology; Horticulture; Botany; Chemistry; Chromatography; Physics","score_opus":0.21175835395973563,"score_gpt":0.48594759036998153,"score_spread":0.2741892364102459,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4394964628","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":[0.9962004,0.0019017655,0.00006246911,0.00064928964,0.00015386645,0.00073010527,0.00013047743,0.00002515997,0.00014648247],"genre_scores_gemma":[0.99964476,0.00002887496,0.00010250923,0.000001950247,0.0001305441,0.000068578214,0.0000071213253,9.631549e-7,0.000014708401],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9971013,0.00051474234,0.00028506323,0.00060847384,0.0010959484,0.00039447114],"domain_scores_gemma":[0.99908966,0.00033862673,0.00005747699,0.00009090362,0.00025702215,0.00016628677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0040962733,0.00012483566,0.00016603598,0.00017654,0.00028612095,0.00022030473,0.0002614806,0.00006415072,0.000051222632],"category_scores_gemma":[0.0004924333,0.000050433584,0.000047025467,0.0017498548,0.00066210714,0.00045327132,0.0001583933,0.0004701562,0.0000029103976],"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":[0.0000828653,0.00010250914,0.0039779134,0.00014431248,0.0000072165276,8.470341e-7,0.00008864379,0.0000042529496,0.8105618,0.010142889,0.000105028514,0.17478172],"study_design_scores_gemma":[0.00031937347,0.0041733235,0.8128587,0.00092338014,0.0000028544875,0.000026465188,0.00031577767,0.0007108269,0.07941914,0.09751386,0.0034226615,0.000313617],"about_ca_topic_score_codex":0.000363046,"about_ca_topic_score_gemma":0.00012008821,"teacher_disagreement_score":0.8088808,"about_ca_system_score_codex":0.00019110921,"about_ca_system_score_gemma":0.00012439347,"threshold_uncertainty_score":0.24395613},"labels":[],"label_agreement":null},{"id":"W4396701658","doi":"10.1016/j.crfs.2024.100763","title":"How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Insect Utilization and Effects","field":"Agricultural and Biological Sciences","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":"Ministry of Agriculture, Fisheries and Food, UK Government; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation; Université Laval","keywords":"Mealworm; Food science; Chemistry; Chloroform; Chromatography; Biology; Botany","score_opus":0.22458362864584985,"score_gpt":0.3553200263266091,"score_spread":0.13073639768075923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4396701658","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":[0.99066806,0.0044634105,0.0000017180307,0.0029435882,0.00029105676,0.001164609,0.000007363128,0.000028060986,0.00043216022],"genre_scores_gemma":[0.99945974,0.00012537705,0.0000039622805,0.000007923878,0.00011585894,0.00014459371,0.0000018848036,0.0000010928579,0.00013956829],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9967332,0.00064042973,0.00017664421,0.00048043067,0.0012159189,0.0007533641],"domain_scores_gemma":[0.99905735,0.0004939845,0.00003508244,0.00010808415,0.00019650332,0.00010897101],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0055068904,0.000114723225,0.00013191115,0.0001309113,0.00031894736,0.0004953761,0.00091356534,0.000047000427,0.000014542226],"category_scores_gemma":[0.0014285465,0.00003881734,0.00003407329,0.004747598,0.0009448191,0.00056347804,0.00030658086,0.00061426393,0.000007701773],"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":[0.00005377958,0.000119991055,0.00062224217,0.00030293321,0.0000020876025,0.000009451406,0.001481312,0.00002433921,0.87685865,0.005432015,0.0001872981,0.114905894],"study_design_scores_gemma":[0.00035665295,0.0018265886,0.023990393,0.0048347027,0.0000024234723,0.000007708225,0.0026021264,0.030931043,0.9217258,0.0013505067,0.01196858,0.00040347848],"about_ca_topic_score_codex":0.000054519147,"about_ca_topic_score_gemma":0.0006791733,"teacher_disagreement_score":0.114502415,"about_ca_system_score_codex":0.000112584356,"about_ca_system_score_gemma":0.00023185714,"threshold_uncertainty_score":0.47769237},"labels":[],"label_agreement":null},{"id":"W4400109528","doi":"10.1016/j.crfs.2024.100801","title":"Mapping deterioration in electrospun zein nonwoven nanostructures encapsulating corn oil","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Electrospun Nanofibers in Biomedical Applications","field":"Materials Science","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":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Arrell Food Institute, University of Guelph; University of Guelph","keywords":"Materials science; Chemical engineering; Electrospinning; Ultimate tensile strength; Fourier transform infrared spectroscopy; Dynamic mechanical analysis; Composite material; Scanning electron microscope; Polymer","score_opus":0.08670548173973253,"score_gpt":0.4120847153912455,"score_spread":0.325379233651513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400109528","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":[0.99385977,0.002341585,0.0009682635,0.00083804113,0.0007666332,0.00032896572,0.000012329955,0.00010918217,0.00077521446],"genre_scores_gemma":[0.99619156,0.00012068586,0.0032660754,0.00001739575,0.00013698335,0.00020783982,0.000005868141,0.000014904233,0.000038673235],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9951042,0.00022540499,0.0005253073,0.0010130763,0.0017712467,0.0013607662],"domain_scores_gemma":[0.9987689,0.00034481936,0.00005469249,0.00043886504,0.0001888437,0.00020384543],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0059554563,0.00017105977,0.00019282414,0.0014267361,0.00041915107,0.0006983192,0.0012502185,0.00008476836,0.00006953496],"category_scores_gemma":[0.00036406788,0.00015016033,0.00003651985,0.008069331,0.0013363793,0.00070697133,0.0004301423,0.0008003446,0.0001361366],"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":[0.0000054071493,0.000039342114,0.00034028428,0.00010374629,5.414007e-7,0.000006353347,0.00066839525,0.0000064013384,0.9489647,0.0045125377,0.00010033182,0.045251943],"study_design_scores_gemma":[0.00031584664,0.00031167446,0.005518692,0.0011149432,0.0000013387321,0.000020104202,0.00019229147,0.011378036,0.94157064,0.03467273,0.0045045377,0.0003991409],"about_ca_topic_score_codex":0.000054203876,"about_ca_topic_score_gemma":0.0001110893,"teacher_disagreement_score":0.0448528,"about_ca_system_score_codex":0.0008807097,"about_ca_system_score_gemma":0.0011401322,"threshold_uncertainty_score":0.6733908},"labels":[],"label_agreement":null},{"id":"W4402037728","doi":"10.1016/j.crfs.2024.100832","title":"Effect of saturated and unsaturated fat on the physical properties of plant-based cheese","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Coconut oil; Food science; Sunflower oil; Saturated fat; Sunflower; Saturated fatty acid; Animal fat; Vegetable oil; Sunflower seed; Fatty acid; Rheology; Fat substitute; Chemistry; Materials science; Agronomy; Biology; Organic chemistry; Composite material; Biochemistry","score_opus":0.22149965785645495,"score_gpt":0.3872743215710266,"score_spread":0.16577466371457164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402037728","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":[0.997435,0.0009659885,2.6786138e-8,0.0010683809,0.0000765122,0.00033803104,0.000025620631,0.000013744826,0.000076731834],"genre_scores_gemma":[0.9998908,0.000023170429,4.1928072e-7,0.0000034799616,0.00005885394,0.000014435003,0.0000032426992,4.335795e-7,0.0000051663073],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99805164,0.00047652607,0.00013773065,0.0003239539,0.0007217932,0.00028836302],"domain_scores_gemma":[0.9990928,0.00063286605,0.000023806311,0.00007296877,0.00011709364,0.000060420687],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036287182,0.00008455471,0.00013858262,0.00005336204,0.00014615386,0.00008597687,0.00038848646,0.00002206687,0.000008239892],"category_scores_gemma":[0.0006229573,0.000021421109,0.000032566717,0.0019663426,0.0012891229,0.00010295078,0.000102404,0.00034188735,0.0000040424293],"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":[0.00012722415,0.00006519218,0.0002520722,0.00017069271,0.0000015096983,5.78411e-7,0.0001279623,0.0000013046189,0.9631884,0.001467713,0.000045145633,0.034552183],"study_design_scores_gemma":[0.000066641835,0.0021865328,0.008088442,0.0005663126,0.0000014203814,4.2987995e-7,0.00008897618,0.0028903952,0.98557365,0.00023435827,0.0002397688,0.000063072475],"about_ca_topic_score_codex":0.000046288485,"about_ca_topic_score_gemma":0.000017568706,"teacher_disagreement_score":0.03448911,"about_ca_system_score_codex":0.000020899754,"about_ca_system_score_gemma":0.000047059686,"threshold_uncertainty_score":0.47498268},"labels":[],"label_agreement":null},{"id":"W4402564246","doi":"10.1016/j.crfs.2024.100860","title":"Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods","year":2024,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"St. Francis Xavier University; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Memorial University of Newfoundland; Canada Research Chairs; Good Food Institute","keywords":"Flavour; Current (fluid); Food science; Biotechnology; Biology; Engineering","score_opus":0.21425908369309254,"score_gpt":0.46672095803065056,"score_spread":0.252461874337558,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402564246","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":[0.0066927937,0.9899011,0.000028804387,0.00029241393,0.00016226355,0.0027066409,0.00008648518,0.0000061985734,0.00012325842],"genre_scores_gemma":[0.28493574,0.7133396,0.000012022803,0.0000050422245,0.00019030164,0.001465407,0.000027929682,0.000014990952,0.000008914239],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9963506,0.00094956293,0.00047614638,0.00081838656,0.0009633017,0.0004420161],"domain_scores_gemma":[0.99852026,0.00024473388,0.0002450906,0.0005633998,0.00033024803,0.00009626376],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0032952856,0.00030623667,0.00048573408,0.00055753853,0.00033343513,0.0002874735,0.0012355743,0.00007721993,0.0000022370473],"category_scores_gemma":[0.00068446837,0.00013899557,0.0002105727,0.0014133863,0.0025674277,0.000021036643,0.000578214,0.0011755726,0.0000049559526],"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":[0.00014103597,0.00058906054,0.0000021578203,0.013224147,0.000069941045,0.0000023681323,0.00025200527,0.0000012891111,0.0018361239,0.0042645736,0.00019466698,0.9794226],"study_design_scores_gemma":[0.00050090323,0.000754028,0.000002177845,0.042385403,0.000058622914,0.000010926506,0.00018268367,0.00038178387,0.02110193,0.0019142543,0.93240345,0.0003038602],"about_ca_topic_score_codex":0.000007887596,"about_ca_topic_score_gemma":0.000025739522,"teacher_disagreement_score":0.97911876,"about_ca_system_score_codex":0.00009932023,"about_ca_system_score_gemma":0.0011539278,"threshold_uncertainty_score":0.9459795},"labels":[],"label_agreement":null},{"id":"W4402564515","doi":"10.1016/j.crfs.2024.100842","title":"Machine learning tools for peptide bioactivity evaluation – Implications for cell culture media optimization and the broader cultivated meat industry","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Viral Infectious Diseases and Gene Expression in Insects","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Dalhousie University; Natural Sciences and Engineering Research Council of Canada; Good Food Institute; Gourmet Foods International","keywords":"Peptide; Biotechnology; Biochemical engineering; Business; Computer science; Chemistry; Engineering; Biology; Biochemistry","score_opus":0.14754482706268718,"score_gpt":0.4398240998154765,"score_spread":0.2922792727527893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402564515","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":[0.90958315,0.038188946,0.040721,0.0030859075,0.0009647171,0.0059544356,0.00040538976,0.000058390204,0.0010380391],"genre_scores_gemma":[0.9978353,0.00072493573,0.00026249938,0.000013233378,0.00014426043,0.0007522717,0.00019378297,0.00000873738,0.00006497491],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9986695,0.00018466052,0.00013141498,0.00044073668,0.00028854495,0.00028514166],"domain_scores_gemma":[0.9990293,0.000223649,0.00003337326,0.00017445821,0.00045096152,0.000088284556],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021772615,0.00008857648,0.00007184653,0.000122066434,0.0005300735,0.00032222917,0.00021023386,0.000100379555,0.000004359704],"category_scores_gemma":[0.0018802964,0.000058926566,0.00004829532,0.00057307776,0.0004540231,0.00004426047,0.00014412295,0.00032460384,4.6608574e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005103121,0.00041606106,0.0044395668,0.0004773402,0.00004431213,1.8067514e-7,0.0013378016,0.038612902,0.82260805,0.0053473557,0.010698227,0.11550787],"study_design_scores_gemma":[0.005458815,0.0014480151,0.003361396,0.00039115213,0.000059381546,0.000008827268,0.00087823457,0.6079491,0.30427673,0.009229091,0.06635969,0.0005795674],"about_ca_topic_score_codex":0.000009026404,"about_ca_topic_score_gemma":0.000014511836,"teacher_disagreement_score":0.5693362,"about_ca_system_score_codex":0.00004629843,"about_ca_system_score_gemma":0.0003251849,"threshold_uncertainty_score":0.40769503},"labels":[],"label_agreement":null},{"id":"W4402668779","doi":"10.1016/j.crfs.2024.100855","title":"NMR metabolomics of plant and yeast-based hydrolysates for cell culture media applications — A comprehensive assessment","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Viral Infectious Diseases and Gene Expression in Insects","field":"Biochemistry, Genetics and Molecular Biology","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Dalhousie University; Natural Sciences and Engineering Research Council of Canada; Good Food Institute; Gourmet Foods International","keywords":"Metabolomics; Yeast; Hydrolysate; Chemistry; Biotechnology; Computational biology; Biology; Chromatography; Biochemistry; Hydrolysis","score_opus":0.07030413554095614,"score_gpt":0.409678659088469,"score_spread":0.33937452354751285,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402668779","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":[0.96056587,0.032941554,0.0037923465,0.00013599913,0.00030396637,0.0011574577,0.0007921861,0.000015460877,0.00029518153],"genre_scores_gemma":[0.9981287,0.00077033497,0.00056243234,0.00001156454,0.00007792188,0.0003473968,0.000087512184,0.00000648142,0.000007650388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988479,0.000052988602,0.00014278996,0.00039288902,0.00029982338,0.00026357762],"domain_scores_gemma":[0.99937123,0.000068074914,0.000027400045,0.0002038236,0.00021164503,0.00011779883],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047062815,0.0000824235,0.00009520472,0.00017821972,0.0001356964,0.00007079788,0.00024435399,0.00004402269,0.000002268926],"category_scores_gemma":[0.000048402573,0.000065276006,0.000046261124,0.00044531835,0.00047403708,0.000008796641,0.0001603546,0.00014686194,9.212563e-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":[0.00003402906,0.00018971809,0.00043332798,0.00036263475,0.000007888431,4.4806578e-7,0.00008869649,0.00014530905,0.9901071,0.001929769,0.0018273687,0.0048737065],"study_design_scores_gemma":[0.00089149055,0.0012637057,0.0012664587,0.00022982761,0.00001537048,0.0000034006814,0.00035490814,0.015660092,0.78930086,0.0035037575,0.18724455,0.0002655913],"about_ca_topic_score_codex":0.0000051242073,"about_ca_topic_score_gemma":0.000008720974,"teacher_disagreement_score":0.20080626,"about_ca_system_score_codex":0.000022368005,"about_ca_system_score_gemma":0.00046339675,"threshold_uncertainty_score":0.26618782},"labels":[],"label_agreement":null},{"id":"W4404655149","doi":"10.1016/j.crfs.2024.100934","title":"Enhancing seafood freshness monitoring: Integrating color change of a food-safe on-package colorimetric sensor with mathematical models, microbiological, and chemical analyses","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"Natural Sciences and Engineering Research Council of Canada; Chemical Engineering Department, Worcester Polytechnic Institute; Polytechnique Montréal","keywords":"Food science; Environmental science; Computer science; Biochemical engineering; Process engineering; Chemistry; Engineering","score_opus":0.49996390976511906,"score_gpt":0.4491697352978462,"score_spread":0.05079417446727286,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404655149","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":[0.9966595,0.0019412348,0.000018012342,0.0004893108,0.000093154464,0.0005093101,0.000041732055,0.00003747863,0.00021024974],"genre_scores_gemma":[0.9992537,0.00008912041,0.0003638319,0.000006506195,0.00020368178,0.00006957664,0.000004597984,0.0000017278317,0.000007263286],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970494,0.00022762318,0.00035407348,0.00081459415,0.00086415565,0.0006901693],"domain_scores_gemma":[0.99818856,0.0011542491,0.00005594981,0.00012070955,0.00026480298,0.00021572785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0031661813,0.00018996485,0.00032539482,0.00020981925,0.0002570694,0.000244179,0.0005457316,0.00007761922,0.000020098068],"category_scores_gemma":[0.00080137054,0.000069553236,0.000054793047,0.004176711,0.0010886128,0.00031980337,0.00034054733,0.0006113749,0.0000073894657],"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":[0.000062059466,0.0002766259,0.00081304915,0.00023378183,0.0000084447975,0.0000048009742,0.00037841324,0.0000013588497,0.982446,0.006136985,0.000010981165,0.009627458],"study_design_scores_gemma":[0.00016567102,0.0045791133,0.00413,0.0013970959,0.000008960399,0.000011687423,0.00191154,0.001634171,0.98050576,0.0051596654,0.00017620421,0.00032012345],"about_ca_topic_score_codex":0.000043580203,"about_ca_topic_score_gemma":0.000034387627,"teacher_disagreement_score":0.009307334,"about_ca_system_score_codex":0.00009937675,"about_ca_system_score_gemma":0.00007653413,"threshold_uncertainty_score":0.4011039},"labels":[],"label_agreement":null},{"id":"W4404901836","doi":"10.1016/j.crfs.2024.100944","title":"Bacterial microbiota associated with raw plant-based meat analogue products and their influences on selective enrichment for Escherichia coli O157:H7","year":2024,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Meat and Animal Product Quality","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":"Canadian Food Inspection Agency","funders":"Canadian Food Inspection Agency","keywords":"Gammaproteobacteria; Food science; Biology; Amplicon sequencing; Biotechnology; 16S ribosomal RNA; Bacilli; Raw material; Bacteria; Ecology","score_opus":0.1544240586875299,"score_gpt":0.3534727848944989,"score_spread":0.199048726206969,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404901836","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":[0.995992,0.0007413204,0.0000012609574,0.0018146669,0.00024868554,0.00089108455,0.00019524604,0.000042203803,0.00007350564],"genre_scores_gemma":[0.99951273,0.000036947244,0.000018670758,0.000026760035,0.00023287,0.00007961369,0.00007498062,0.0000014384559,0.000015971962],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9972907,0.00030809076,0.0002020869,0.0009205294,0.00056340266,0.0007151902],"domain_scores_gemma":[0.99866307,0.00071271096,0.000045285582,0.000086263986,0.000337337,0.00015533995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0036242658,0.00018099388,0.00019936477,0.00010495127,0.0005287292,0.0004591386,0.0004586753,0.0000543924,0.000011201355],"category_scores_gemma":[0.00066511135,0.00006491363,0.000031243773,0.002720519,0.0008204337,0.00024279491,0.00011056366,0.00038786177,0.0000041000444],"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":[0.00024665735,0.00025009993,0.0021719707,0.00007617789,0.000010970374,0.000001536082,0.0002798133,0.0000046265222,0.98037577,0.0007916795,0.00041290995,0.015377809],"study_design_scores_gemma":[0.0007565258,0.009219573,0.22740182,0.0012179601,0.000009526772,0.0000029419946,0.0005713321,0.0012023344,0.74031466,0.0015048602,0.017115869,0.0006826061],"about_ca_topic_score_codex":0.00006410796,"about_ca_topic_score_gemma":0.000584303,"teacher_disagreement_score":0.2400611,"about_ca_system_score_codex":0.00013733661,"about_ca_system_score_gemma":0.0002901787,"threshold_uncertainty_score":0.4427484},"labels":[],"label_agreement":null},{"id":"W4406160621","doi":"10.1016/j.crfs.2025.100972","title":"Resveratrol enhances post-injury muscle regeneration by regulating antioxidant and mitochondrial biogenesis","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Muscle Physiology and Disorders","field":"Biochemistry, Genetics and Molecular Biology","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 Regina","funders":"Ministry of Agriculture and Rural Affairs of the People's Republic of China; Agriculture Research System of China","keywords":"Mitochondrial biogenesis; MYF5; MyoD; TFAM; Myogenin; Skeletal muscle; Regeneration (biology); NRF1; Resveratrol; Cell biology; Biology; Mitochondrion; Chemistry; Biochemistry; Endocrinology; Myogenesis","score_opus":0.03091300112482653,"score_gpt":0.36963328222399494,"score_spread":0.3387202810991684,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406160621","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":[0.9933735,0.00505234,0.0002189304,0.0005232902,0.0003387784,0.00023798096,0.000020023961,0.000005957079,0.00022918524],"genre_scores_gemma":[0.9989796,0.00065687834,0.000119651,0.000037853635,0.00008587788,0.000044173197,0.000025514588,0.000003742571,0.00004667701],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99839765,0.00017801212,0.00017062199,0.00057256024,0.00027555245,0.0004056303],"domain_scores_gemma":[0.99938136,0.000032175303,0.000033389886,0.00027463774,0.00020501054,0.00007342722],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00087269297,0.000092482616,0.0000903662,0.00023761213,0.00041333697,0.0000750827,0.00030672213,0.00006958613,0.000003610266],"category_scores_gemma":[0.00043796652,0.00008589775,0.000026004393,0.0007095701,0.00076019356,0.000021216918,0.0002627679,0.00014662517,0.0000015313062],"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":[0.00009827835,0.000054437234,0.00055390137,0.000021466501,0.0000030106542,9.7577086e-8,0.000025386924,0.000007810137,0.9700443,0.0004379048,0.0014988981,0.02725451],"study_design_scores_gemma":[0.00036884315,0.00048150952,0.00805165,0.000052715113,0.0000015842579,3.392588e-7,0.00010197297,0.00027755136,0.9854501,0.0008859683,0.004209498,0.00011827236],"about_ca_topic_score_codex":0.000042415093,"about_ca_topic_score_gemma":0.000099381905,"teacher_disagreement_score":0.027136238,"about_ca_system_score_codex":0.000026487425,"about_ca_system_score_gemma":0.0003365675,"threshold_uncertainty_score":0.35028085},"labels":[],"label_agreement":null},{"id":"W4406642172","doi":"10.1016/j.crfs.2025.100983","title":"Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Electrospun Nanofibers in Biomedical 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":"Ministry of Education and Child Care","funders":"Major Science and Technology Projects in Anhui Province; Anhui Provincial Key Research and Development Plan; Anhui Provincial Department of Education; Anhui University of Science and Technology","keywords":"Goose; Electrospinning; Nisin; Nanofiber; PEG ratio; Citric acid; Chemistry; Materials science; Chemical engineering; Nanotechnology; Food science; Polymer; Biology; Business; Antimicrobial; Organic chemistry","score_opus":0.0659120846612956,"score_gpt":0.4014456719703544,"score_spread":0.3355335873090588,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406642172","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":[0.93169385,0.0039966023,0.056906126,0.0031103718,0.00039124,0.0032318197,0.000066799446,0.00009636131,0.0005068107],"genre_scores_gemma":[0.99315095,0.000094089315,0.005758521,0.00004912363,0.00004122739,0.00070577377,0.000025452273,0.00001571254,0.00015916336],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99497366,0.00023302768,0.0006412074,0.0008914358,0.0020236885,0.0012369837],"domain_scores_gemma":[0.99643075,0.0011751114,0.00023228572,0.00083901954,0.0011659048,0.0001569528],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.005911109,0.00021652895,0.00033512875,0.0006614139,0.0012862112,0.0004103639,0.0023202172,0.00009341256,0.000017519513],"category_scores_gemma":[0.00039979993,0.00014847158,0.00006076839,0.008727005,0.0028788173,0.00052500295,0.00046394332,0.00047850102,0.000005448324],"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":[0.00019066947,0.00024487273,0.0007693806,0.00016133816,0.000009412242,3.3114455e-7,0.00019143421,0.000024405843,0.9878372,0.0042925454,0.0009923168,0.005286112],"study_design_scores_gemma":[0.0010505063,0.00041055886,0.0025945022,0.00033690984,0.000014097224,0.000002334228,0.000053865704,0.0032929406,0.9877115,0.0024040558,0.0019604554,0.00016826985],"about_ca_topic_score_codex":0.000043335767,"about_ca_topic_score_gemma":0.000048640188,"teacher_disagreement_score":0.061457068,"about_ca_system_score_codex":0.00035214116,"about_ca_system_score_gemma":0.0011278548,"threshold_uncertainty_score":0.9998348},"labels":[],"label_agreement":null},{"id":"W4407397997","doi":"10.1016/j.crfs.2025.101002","title":"Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Additive Manufacturing and 3D Printing Technologies","field":"Engineering","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":"Canadian Light Source (Canada); University of Guelph","funders":"Government of Saskatchewan; Natural Sciences and Engineering Research Council of Canada; National Research Council; Canadian Institutes of Health Research; National Research Council Canada; Canada Foundation for Innovation; University of Saskatchewan; Canadian Light Source","keywords":"Adipose tissue; Plant tissue; Function (biology); Tissue engineering; Biomedical engineering; Chemistry; Cell biology; Biology; Medicine; Botany; Biochemistry","score_opus":0.060571299143960054,"score_gpt":0.3459432458604886,"score_spread":0.28537194671652855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407397997","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":[0.98454875,0.0016607131,0.002951085,0.00041583428,0.00064671953,0.0002480448,0.000018372812,0.00065902335,0.008851463],"genre_scores_gemma":[0.9991652,0.000087300825,0.0004995219,0.0000054180787,0.000023095949,0.00004767861,0.0000069509765,0.000010378814,0.00015448956],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9980383,0.000050634746,0.00016286955,0.00039643067,0.0006857638,0.0006660299],"domain_scores_gemma":[0.9991043,0.00021420403,0.000018146477,0.00043705985,0.0001401924,0.00008605995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001113375,0.00014671878,0.00014367461,0.0010944043,0.00026085912,0.00014250784,0.00070556364,0.00006513027,0.000026828879],"category_scores_gemma":[0.0003099375,0.000121959165,0.0000150777905,0.002118503,0.0007749532,0.0001320674,0.00022416108,0.00045563796,0.000057971825],"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":[0.00010137597,0.00017982611,0.000823952,0.0006755159,0.000025945757,0.000028769864,0.000156121,0.010591737,0.017246548,0.0076854685,0.0034441636,0.9590406],"study_design_scores_gemma":[0.0005722944,0.00070642144,0.0031437855,0.00096190907,0.0000064512515,0.0000033131068,0.0001470212,0.010936639,0.9187004,0.002468989,0.062065106,0.00028764957],"about_ca_topic_score_codex":0.000019527533,"about_ca_topic_score_gemma":0.000031516924,"teacher_disagreement_score":0.95875293,"about_ca_system_score_codex":0.00021346333,"about_ca_system_score_gemma":0.00025869042,"threshold_uncertainty_score":0.49733505},"labels":[],"label_agreement":null},{"id":"W4408039437","doi":"10.1016/j.crfs.2025.101012","title":"Editorial overview: The green transition","year":2025,"lang":"en","type":"editorial","venue":"Current Research in Food Science","topic":"Sustainability and Climate Change Governance","field":"Environmental Science","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Good Food Institute; University of Guelph","keywords":"Transition (genetics); Political science; Biology","score_opus":0.09534027744808349,"score_gpt":0.41407885775087494,"score_spread":0.31873858030279145,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408039437","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0020820554,0.0027201648,0.000003236336,0.0015517918,0.9902282,0.00090054376,0.00017676885,0.000025983789,0.0023112905],"genre_scores_gemma":[0.0024950637,0.003849572,0.000005007137,0.000018705301,0.9928761,0.00031731479,0.00003618588,0.000013823823,0.00038820936],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.98921245,0.0005397973,0.00039693437,0.0012256617,0.007260017,0.0013651088],"domain_scores_gemma":[0.9969163,0.001445677,0.00011254727,0.0010348674,0.00030752382,0.00018307543],"candidate_categories":["sts","research_integrity"],"consensus_categories":[],"category_scores_codex":[0.011356631,0.00027699,0.00028191673,0.00026382803,0.00092201564,0.00030782595,0.0034833888,0.00036067935,0.00024593426],"category_scores_gemma":[0.0033425456,0.00020506482,0.000109524546,0.0044674054,0.004060637,0.00062311796,0.0016614187,0.0031119925,0.00016322006],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040174677,0.00012486026,0.0000214897,0.00021091696,0.0000016909582,0.0000017470724,0.0019053244,0.00003483168,0.000027508595,0.00011951756,0.9903195,0.007192447],"study_design_scores_gemma":[0.00027546892,0.0001756109,0.00012400349,0.0003112431,0.000004040789,1.8241718e-7,0.0006433636,0.00011336309,0.000040100924,0.0069304677,0.99117213,0.00020999547],"about_ca_topic_score_codex":0.0016003296,"about_ca_topic_score_gemma":0.0020300979,"teacher_disagreement_score":0.008014086,"about_ca_system_score_codex":0.0031684425,"about_ca_system_score_gemma":0.0014308786,"threshold_uncertainty_score":0.9991879},"labels":[],"label_agreement":null},{"id":"W4409197918","doi":"10.1016/j.crfs.2025.101048","title":"Analysis of epitopes and structural responses in egg allergen Gal d 1 using bioinformatic tools and molecular dynamics simulation","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Transgenic Plants and Applications","field":"Biochemistry, Genetics and Molecular Biology","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":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Allergen; Epitope; Computational biology; Biology; Dynamics (music); Molecular dynamics; Evolutionary biology; Chemistry; Immunology; Physics; Antigen; Allergy","score_opus":0.09899201994882192,"score_gpt":0.44599876635580393,"score_spread":0.34700674640698204,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409197918","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":[0.99695003,0.00086307066,0.0018668233,0.00005318477,0.000014633543,0.00015221493,0.000058357848,0.0000011261029,0.000040574618],"genre_scores_gemma":[0.99959075,0.00014134952,0.0002300842,0.0000037104878,0.0000022486363,0.0000057705665,0.000022680219,0.00000120023,0.0000022249717],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99922144,0.00005377145,0.00017062174,0.00019849451,0.00017687016,0.00017878498],"domain_scores_gemma":[0.99966294,0.00005597503,0.000025003004,0.0001466446,0.00007212989,0.00003733876],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00068598485,0.000049580456,0.000091940405,0.00055920973,0.00007400823,0.000042765823,0.00015905059,0.000029085373,7.306724e-7],"category_scores_gemma":[0.00016706699,0.000044648245,0.000016856888,0.001366603,0.00035242995,0.000017108214,0.00012703745,0.0000784624,4.0562625e-8],"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":[0.00014198976,0.0000692042,0.17249982,0.00015120128,0.00008400844,0.0000010601111,0.00040204253,0.042882033,0.7133495,0.0027482037,0.0000026641776,0.06766825],"study_design_scores_gemma":[0.00025289063,0.00006849308,0.30750638,0.000052348565,0.000015204991,6.7679935e-7,0.0001621976,0.67302376,0.018400278,0.00035678307,0.00007756837,0.00008341608],"about_ca_topic_score_codex":0.00002307938,"about_ca_topic_score_gemma":0.00015188642,"teacher_disagreement_score":0.69494927,"about_ca_system_score_codex":0.000031609754,"about_ca_system_score_gemma":0.00021279426,"threshold_uncertainty_score":0.18207026},"labels":[],"label_agreement":null},{"id":"W4409716526","doi":"10.1016/j.crfs.2025.101056","title":"The effect of minor components on canola oil oxidation: Oxidation kinetics explained by molecular interactions","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":3,"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":"Fundação para a Ciência e a Tecnologia; Israel Science Foundation; Russell Berrie Nanotechnology Institute, Technion-Israel Institute of Technology; CMC Microsystems","keywords":"Kinetics; Canola; Chemistry; Minor (academic); Chemical engineering; Environmental chemistry; Food science; Engineering; Physics","score_opus":0.07929637293007036,"score_gpt":0.42899329958384835,"score_spread":0.349696926653778,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409716526","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":[0.9924726,0.00067168765,0.00007659676,0.00097632385,0.0001766192,0.000054053842,0.000010249405,0.000010425134,0.005551449],"genre_scores_gemma":[0.99917877,0.00024485218,0.000010761264,0.0000053453937,0.000019199593,0.000054065076,0.000030216279,0.0000028109928,0.00045401012],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99777645,0.00025299567,0.0002835254,0.00031704752,0.0010233965,0.000346588],"domain_scores_gemma":[0.99813515,0.0010368414,0.00007392062,0.0004335119,0.0002453389,0.000075264834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0020867449,0.00009299066,0.00012613651,0.00034393455,0.0003551562,0.00012561787,0.0007369022,0.000031137446,0.000027059008],"category_scores_gemma":[0.0013080318,0.00006999899,0.00005163818,0.0019882536,0.00060964184,0.0001311913,0.00017348313,0.0004073305,0.000007897631],"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":[0.000043725973,0.00013090238,0.00084501156,0.00031582988,0.000010578593,5.219196e-7,0.0000655652,0.000050673643,0.9684895,0.0010159541,0.00050296605,0.028528731],"study_design_scores_gemma":[0.00030367193,0.00010822281,0.00008027831,0.00056615367,0.0000057958264,2.0601638e-7,0.00014671196,0.0015535193,0.9915802,0.00016810515,0.0054256986,0.00006146044],"about_ca_topic_score_codex":0.000060479277,"about_ca_topic_score_gemma":0.00006794222,"teacher_disagreement_score":0.02846727,"about_ca_system_score_codex":0.00021891807,"about_ca_system_score_gemma":0.00011479347,"threshold_uncertainty_score":0.28544763},"labels":[],"label_agreement":null},{"id":"W4410935156","doi":"10.1016/j.crfs.2025.101098","title":"Categorization of drivers of change for emerging food safety risks","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"HORIZON EUROPE Framework Programme; Manitoba Crop Alliance; HORIZON EUROPE European Research Council; Ministerie van Landbouw, Natuur en Voedselkwaliteit; European Commission","keywords":"Categorization; Food safety; Business; Risk analysis (engineering); Computer science; Artificial intelligence; Food science; Biology","score_opus":0.4718311734267207,"score_gpt":0.4587458990122018,"score_spread":0.0130852744145189,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410935156","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":[0.9953878,0.00090647367,0.00013811814,0.001723793,0.00032572355,0.0007105907,0.00008309117,0.000010906361,0.0007135104],"genre_scores_gemma":[0.99955976,0.00027708328,0.00005101625,0.0000056456297,0.000038259903,0.000047205747,0.0000126666355,3.5536712e-7,0.000008031863],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9983692,0.000092326256,0.00026967537,0.00030546723,0.00054791983,0.0004153994],"domain_scores_gemma":[0.99907595,0.00027022717,0.00007402458,0.000082414655,0.00043536135,0.00006204691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002520793,0.00006817095,0.00014554242,0.00017726087,0.0002825919,0.000019893636,0.00064762664,0.00003377026,0.000014009366],"category_scores_gemma":[0.0003180992,0.000032142165,0.000051956402,0.003554964,0.00058536493,0.00023502203,0.0002267602,0.00014680557,8.298699e-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":[0.00013928294,0.0003078557,0.010678748,0.00021555182,0.000007739359,1.4944227e-7,0.0006743521,0.00005267851,0.13201427,0.06760162,0.00007730691,0.7882304],"study_design_scores_gemma":[0.001438611,0.0075129666,0.66435,0.0010107456,0.000012134575,5.482994e-7,0.0041975146,0.004709167,0.25463372,0.028453758,0.033242762,0.00043807106],"about_ca_topic_score_codex":0.00013818349,"about_ca_topic_score_gemma":0.0005231105,"teacher_disagreement_score":0.7877924,"about_ca_system_score_codex":0.00006697483,"about_ca_system_score_gemma":0.00009488584,"threshold_uncertainty_score":0.21734971},"labels":[],"label_agreement":null},{"id":"W4412564466","doi":"10.1016/j.crfs.2025.101152","title":"Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","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":"Université Laval; Université de Sherbrooke","funders":"Innovate UK; Biotechnology and Biological Sciences Research Council","keywords":"Composition (language); Fractionation; Food science; Agronomy; Chemistry; Biology; Art; Chromatography","score_opus":0.1902578662671716,"score_gpt":0.3997059215929737,"score_spread":0.2094480553258021,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412564466","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":[0.9972942,0.0010114452,0.000022757362,0.00040286468,0.00013705282,0.00057936466,0.0002940005,0.000007627219,0.00025072196],"genre_scores_gemma":[0.9997407,0.00009071463,0.00003061255,0.0000033009148,0.000026850495,0.000027312502,0.00007300425,2.5114446e-7,0.0000072045386],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99773026,0.00033604662,0.0004228236,0.00042757043,0.0008544888,0.00022882597],"domain_scores_gemma":[0.9985377,0.0003301693,0.0001681147,0.000094491,0.0007962129,0.00007328248],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001980163,0.00008870188,0.00029339982,0.00042629018,0.00036119125,0.00008017668,0.00028081113,0.000066279805,0.000020378677],"category_scores_gemma":[0.00015312506,0.000047239315,0.000040490206,0.0058995085,0.0010882883,0.00030760418,0.0001998338,0.00026339566,1.6843407e-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":[0.00025617934,0.0011079456,0.4794122,0.00018700372,0.00015236896,2.6997566e-7,0.00040182003,0.000046749483,0.48110807,0.007101383,0.00076931354,0.029456716],"study_design_scores_gemma":[0.00049778895,0.0003335729,0.9292258,0.0002804185,0.000029268394,8.928208e-7,0.0006369827,0.0008646736,0.06143723,0.004525102,0.002061397,0.00010684626],"about_ca_topic_score_codex":0.00024462605,"about_ca_topic_score_gemma":0.0003745063,"teacher_disagreement_score":0.44981363,"about_ca_system_score_codex":0.00007621899,"about_ca_system_score_gemma":0.000064257474,"threshold_uncertainty_score":0.40098435},"labels":[],"label_agreement":null},{"id":"W4413190858","doi":"10.1016/j.crfs.2025.101169","title":"Interaction of high pressure-stressed soy protein isolate and 5-methyltetrahydrofolate and its impact on the stability of 5-methyltetrahydrofolate","year":2025,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Biochemical effects in animals","field":"Medicine","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":"Basic and Applied Basic Research Foundation of Guangdong Province; Key Technologies Research and Development Program of Guangzhou","keywords":"Soy protein; Stability (learning theory); Chemistry; Food science; Internal medicine; Medicine; Computer science","score_opus":0.09572577946160028,"score_gpt":0.44822142436944706,"score_spread":0.3524956449078468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413190858","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":[0.99346286,0.0034498628,0.000014244018,0.00093477935,0.00010326631,0.0016102709,0.00002678081,0.000012369724,0.000385554],"genre_scores_gemma":[0.99966043,0.00019993694,0.00004355373,0.000009150329,0.000013747405,0.000051258306,0.0000010035778,0.000007230275,0.000013660534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9970076,0.00047542286,0.0004414449,0.00059574377,0.0009516638,0.0005281162],"domain_scores_gemma":[0.9974108,0.0013219775,0.00012722806,0.00050668645,0.0004543704,0.00017898329],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006117956,0.00017660456,0.0004000355,0.00064694457,0.00013220856,0.000046188157,0.00039487294,0.0000933623,0.000025478163],"category_scores_gemma":[0.004112843,0.000109158325,0.000059617323,0.0021880767,0.0016622233,0.00020876765,0.00040789723,0.001088519,0.0000011914464],"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":[0.0007930928,0.0003607805,0.0020438652,0.0011923256,0.00003469077,9.893434e-7,0.00023936741,0.000008514262,0.98220146,0.0023886708,0.000015753289,0.0107204635],"study_design_scores_gemma":[0.0007296707,0.0017492499,0.03174354,0.001759314,0.000015812559,0.0000018760983,0.0000696389,0.009509702,0.95218015,0.0021153796,0.000040247152,0.00008544758],"about_ca_topic_score_codex":0.0000971388,"about_ca_topic_score_gemma":0.000004552158,"teacher_disagreement_score":0.030021366,"about_ca_system_score_codex":0.00012445831,"about_ca_system_score_gemma":0.00040674806,"threshold_uncertainty_score":0.6124531},"labels":[],"label_agreement":null},{"id":"W4414695265","doi":"10.1016/j.crfs.2025.101213","title":"Schiff base crosslinking in biopolymeric food packaging films: Dynamic covalent chemistry for advanced food preservation systems","year":2025,"lang":"en","type":"review","venue":"Current Research in Food Science","topic":"Nanocomposite Films for Food Packaging","field":"Materials Science","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Key Research and Development Program of China; Natural Science Foundation of Hainan Province","keywords":"Food packaging; Schiff base; Covalent bond; Dynamic covalent chemistry; Aldehyde; Active packaging; Green chemistry; Chemical modification","score_opus":0.155569790401845,"score_gpt":0.4570872341771905,"score_spread":0.3015174437753455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414695265","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":[0.019577513,0.96970737,0.00068748207,0.000048882728,0.0024651885,0.006392601,0.0007920472,0.00014653322,0.00018237242],"genre_scores_gemma":[0.12952705,0.86132455,0.0014248167,0.0000076000724,0.00021147392,0.0068040066,0.00040749577,0.00016055463,0.00013242952],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.9887238,0.0007239013,0.002021389,0.0028179663,0.002747336,0.0029655674],"domain_scores_gemma":[0.9946786,0.0016452963,0.0007636559,0.0017975561,0.0006974924,0.00041741185],"candidate_categories":["metaepi_narrow","scholarly_communication"],"consensus_categories":[],"category_scores_codex":[0.0100117065,0.0008734053,0.0019283314,0.002957585,0.000985942,0.0014564132,0.004493086,0.00033257366,0.000021819733],"category_scores_gemma":[0.002048533,0.0008353717,0.00037866953,0.009892893,0.001282009,0.0015830433,0.0019729894,0.0018164793,0.00002630381],"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":[0.00014720266,0.0011589577,0.00017186796,0.33390942,0.00006881688,0.000024271865,0.00074545556,0.0010323509,0.07948342,0.001493913,0.000134459,0.5816299],"study_design_scores_gemma":[0.007213288,0.0040831817,0.00005545713,0.6169245,0.00027208123,0.00011963423,0.0016299793,0.019274306,0.101378456,0.0025192865,0.24019277,0.0063370136],"about_ca_topic_score_codex":0.00003089706,"about_ca_topic_score_gemma":0.00004964618,"teacher_disagreement_score":0.5752928,"about_ca_system_score_codex":0.002209614,"about_ca_system_score_gemma":0.004847727,"threshold_uncertainty_score":0.99958014},"labels":[],"label_agreement":null}]}