{"meta":{"query_hash":"0887dc77c9ff","filters":{"venue":"Dairy Science and Technology"},"cohort_total":30,"direct_labels_cover":0,"predictions_cover":30,"exported":30,"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/0887dc77c9ff","api":"https://metacan.xera.ac/api/v1/cohort?venue=Dairy+Science+and+Technology"},"results":[{"id":"W1598477851","doi":"10.1007/s13594-011-0010-0","title":"Acid coagulation behavior of homogenized milk: effect of interacting and non-interacting droplets observed by rheology and diffusing wave spectroscopy","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","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":"University of Guelph","funders":"","keywords":"Rheology; Coagulation; Spectroscopy; Materials science; Chemistry; Chemical physics; Physics; Composite material; Psychology","score_opus":0.027209988692696165,"score_gpt":0.23876727041382367,"score_spread":0.2115572817211275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1598477851","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":[0.9990428,0.00028087213,0.000021654134,0.00008845709,0.000122011894,0.00031851447,0.000010475908,0.000034731223,0.000080478785],"genre_scores_gemma":[0.9994265,0.000018639663,0.00050935947,0.000006383683,0.000011205764,0.000017068376,0.0000033255642,0.0000011369314,0.0000063996413],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988962,0.000053784086,0.00029026685,0.0003665042,0.00014110084,0.0002521404],"domain_scores_gemma":[0.99931574,0.00016810038,0.00029032648,0.000087252534,0.00009079337,0.00004777194],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006196762,0.00012927169,0.0003189026,0.000090010166,0.00020456429,0.00002145743,0.0001963502,0.00013796495,0.000012753639],"category_scores_gemma":[0.00036398938,0.00006150804,0.000020025149,0.00047150205,0.0010004359,0.0002550506,0.00027748526,0.00011762781,4.1277826e-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":[0.00003304268,0.000022037335,0.114430025,0.000014763534,0.0000042513816,0.0000026011276,0.00017492304,7.485196e-9,0.8557731,0.00004731444,0.0000027679648,0.029495198],"study_design_scores_gemma":[0.0002563956,0.0011006716,0.05268578,0.000066458895,0.000017596598,0.000093048744,0.00049499155,0.0003928784,0.9446842,0.000094543495,0.0000113319575,0.00010209844],"about_ca_topic_score_codex":0.0003163153,"about_ca_topic_score_gemma":0.000069404974,"teacher_disagreement_score":0.08891114,"about_ca_system_score_codex":0.000015741007,"about_ca_system_score_gemma":0.000008420487,"threshold_uncertainty_score":0.3686148},"labels":[],"label_agreement":null},{"id":"W1809832881","doi":"10.1007/s13594-015-0256-z","title":"Growth of Lactobacillus reuteri NCIMB 30242 during yogurt fermentation and bile salt hydrolysis activity in the product","year":2015,"lang":"en","type":"article","venue":"Dairy Science and Technology","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":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Micropharma (Canada); Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Lactobacillus reuteri; Starter; Fermentation; Food science; Probiotic; Chemistry; Bacteria; Lactic acid; Hydrolysis; Lactobacillus; Biology; Biochemistry","score_opus":0.018318747143907535,"score_gpt":0.2263978479231988,"score_spread":0.20807910077929126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1809832881","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":[0.99524033,0.00008194505,5.2053446e-7,0.0042820894,0.00003234576,0.00014315588,0.000006172389,0.000022341446,0.00019111979],"genre_scores_gemma":[0.9998434,0.00005003104,0.00003163978,0.000039138864,0.000013818946,0.000008340072,0.0000015719232,3.1540657e-7,0.00001174896],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992552,0.000023309329,0.0000992246,0.00025988763,0.00017955703,0.00018286689],"domain_scores_gemma":[0.99975324,0.000015223574,0.000056950143,0.00007065155,0.00006907525,0.00003485569],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005689746,0.00006746436,0.00010044548,0.00007156008,0.00013876989,0.00003278037,0.00025221572,0.000052995852,0.0000017830087],"category_scores_gemma":[0.00010387232,0.000025045572,0.000009122138,0.0012730834,0.0005733357,0.00019747918,0.00014416446,0.00009424357,6.6561444e-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":[0.000014737045,0.000054974033,0.045810558,0.0000045331476,0.0000020557295,0.0000028146096,0.00020427833,2.0806453e-7,0.93398976,0.00047261923,0.000013899998,0.019429583],"study_design_scores_gemma":[0.00025874906,0.00053924357,0.80227786,0.000014012163,0.000007531089,0.000048421243,0.0012613535,0.00010370533,0.1922234,0.0029162357,0.00021767692,0.00013178811],"about_ca_topic_score_codex":0.00011869494,"about_ca_topic_score_gemma":0.000103785955,"teacher_disagreement_score":0.75646734,"about_ca_system_score_codex":0.000021248594,"about_ca_system_score_gemma":0.000017808426,"threshold_uncertainty_score":0.21124794},"labels":[],"label_agreement":null},{"id":"W1915132523","doi":"10.1007/s13594-011-0031-8","title":"A review of the molecular approaches to investigate the diversity and activity of cheese microbiota","year":2011,"lang":"en","type":"review","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Biology; Starter; Biotechnology; Microbiome; Microbial ecology; Microbial population biology; Microorganism; Computational biology; Pyrosequencing; Food science; Bacteria; Genetics; Gene","score_opus":0.12522323648653952,"score_gpt":0.24428449763830562,"score_spread":0.1190612611517661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1915132523","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":[0.039548166,0.95821613,2.9608262e-7,0.0014382105,0.00003049717,0.0005890576,0.000045656798,0.00000967335,0.00012232237],"genre_scores_gemma":[0.036744867,0.96303767,0.000026871588,0.00016701895,0.000003967157,0.000008530041,0.0000010998651,5.504244e-7,0.000009436095],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9991691,0.000054126995,0.00017119233,0.00031698303,0.000112633694,0.0001759755],"domain_scores_gemma":[0.9994546,0.000024479763,0.00022598346,0.00019198687,0.000056458863,0.000046454283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006390805,0.00014014357,0.00046304916,0.000039986924,0.00039280063,0.000008393865,0.001083004,0.00014870278,0.0000030189492],"category_scores_gemma":[0.0001446157,0.000037916197,0.00007387399,0.0017169781,0.0022146537,0.000040046456,0.0031664756,0.00020085029,5.828931e-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":[0.0000010445657,0.000032747907,0.00008576349,0.0036639154,0.000018411652,3.7046107e-7,0.00003982705,3.1227265e-9,0.010645769,0.003605454,0.000059621565,0.98184705],"study_design_scores_gemma":[0.00006855144,0.00044458773,0.0025415814,0.024375804,0.00043086213,0.00007810038,0.00007840977,0.0000024618025,0.005362802,0.002086083,0.96410084,0.00042988994],"about_ca_topic_score_codex":0.00004692956,"about_ca_topic_score_gemma":0.0000100331,"teacher_disagreement_score":0.9814172,"about_ca_system_score_codex":0.000011168846,"about_ca_system_score_gemma":0.00004514644,"threshold_uncertainty_score":0.8159984},"labels":[],"label_agreement":null},{"id":"W1967071685","doi":"10.1007/s13594-011-0025-6","title":"Impact of redox potential electrochemical modification and storage conditions on the oxidation reaction prevention in dairy emulsion","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Electrochemical sensors and biosensors","field":"Engineering","cited_by":6,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Cegep de Saint Hyacinthe; Université Laval","funders":"","keywords":"Emulsion; Chemistry; Redox; Lipid oxidation; Electrochemistry; Canola; Food science; Inorganic chemistry; Antioxidant; Biochemistry; Electrode","score_opus":0.01237392559460551,"score_gpt":0.24494247398093147,"score_spread":0.23256854838632596,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967071685","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":[0.99928886,0.000033457633,0.00016253052,0.00011979137,0.000019232939,0.00012096744,0.0000016359106,0.00006089334,0.00019262878],"genre_scores_gemma":[0.9997997,0.00007864488,0.000085293344,0.0000045057277,0.000007534667,0.000008417226,0.0000068187733,0.0000037994062,0.0000052500177],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945223,0.000009816283,0.00012607129,0.00015929306,0.00010215723,0.00015040151],"domain_scores_gemma":[0.9997512,0.000014064844,0.00003868076,0.00012561731,0.000047275465,0.000023129563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013837357,0.000068391,0.00007589736,0.00024829313,0.00007014373,0.0000074514223,0.00008624409,0.00010576848,0.000005133939],"category_scores_gemma":[0.00006654023,0.00004983807,0.000014239706,0.0006104446,0.000293411,0.00013483054,0.000016953481,0.0001567,0.0000011772241],"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":[0.000012518359,0.000029717188,0.0003458569,0.00000320649,0.0000029499402,3.7961084e-7,0.000049223654,0.00000643245,0.99635315,0.0012974176,0.000029801187,0.0018693325],"study_design_scores_gemma":[0.00014484763,0.00023298114,0.05351086,0.000017395821,0.0000063105454,0.000018317107,0.0000725657,0.0060053784,0.93366426,0.0062465146,0.0000063167504,0.00007424339],"about_ca_topic_score_codex":0.000015664575,"about_ca_topic_score_gemma":0.000003567013,"teacher_disagreement_score":0.062688895,"about_ca_system_score_codex":0.000064002015,"about_ca_system_score_gemma":0.000012748901,"threshold_uncertainty_score":0.20323375},"labels":[],"label_agreement":null},{"id":"W1991994300","doi":"10.1007/s13594-011-0051-4","title":"Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":121,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"Agriculture and Agri-Food Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies; Novalait; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Raw milk; Food science; Biology; Multilocus sequence typing; Yeast; Starter; Candida parapsilosis; Raw material; Geotrichum; Microbiology; Candida albicans; Ecology; Genotype","score_opus":0.011459038191580279,"score_gpt":0.18496725822799115,"score_spread":0.17350822003641087,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1991994300","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":[0.99890715,0.000047284997,5.495735e-7,0.0006871692,0.00004627523,0.0001306831,0.000014461715,0.0000039338133,0.00016246921],"genre_scores_gemma":[0.99989575,0.00003024665,0.000013554989,0.000021405844,0.0000050815543,0.0000011570168,4.6138345e-7,1.8905716e-7,0.000032132182],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9995551,0.000012543388,0.00012978556,0.000119892684,0.00008738404,0.00009528275],"domain_scores_gemma":[0.999745,0.000008265843,0.00011533858,0.000066284934,0.00005492077,0.00001017756],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018047055,0.000041630366,0.000086620064,0.000026845662,0.000069353744,0.000004082413,0.00032776836,0.000058493737,0.000005436102],"category_scores_gemma":[0.000046381392,0.000012873526,0.000011608318,0.0007580623,0.0014488489,0.000070032635,0.00021535312,0.0000580349,7.904627e-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":[0.000004871287,0.000030390218,0.085787624,0.0000049371297,7.674952e-7,1.1652074e-7,0.000071380586,8.4512966e-9,0.89954144,0.0025408084,0.0000020260975,0.012015606],"study_design_scores_gemma":[0.000030570878,0.000052695632,0.5283855,0.000014151251,0.0000013166635,0.0000013399746,0.000104250976,0.0000048006664,0.47083738,0.00044768062,0.00010230814,0.000017963535],"about_ca_topic_score_codex":0.00033890363,"about_ca_topic_score_gemma":0.001949606,"teacher_disagreement_score":0.4425979,"about_ca_system_score_codex":0.0000056596937,"about_ca_system_score_gemma":0.00003463491,"threshold_uncertainty_score":0.5338344},"labels":[],"label_agreement":null},{"id":"W2003543646","doi":"10.1007/s13594-011-0002-0","title":"Does ultrafiltration have a lasting effect on the physico-chemical properties of the casein micelles?","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Micelle; Rennet; Ultrafiltration (renal); Chemistry; Casein; Diafiltration; Skimmed milk; Chromatography; Turbidity; Chemical engineering; Food science; Membrane; Aqueous solution; Biochemistry; Microfiltration; Organic chemistry","score_opus":0.027757226015637883,"score_gpt":0.19527828209092268,"score_spread":0.1675210560752848,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2003543646","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":[0.99750507,0.000031505315,3.418213e-7,0.0014056765,0.00008113961,0.00028866107,0.0000032691376,0.00004052048,0.0006438246],"genre_scores_gemma":[0.99984396,0.000001207005,0.0000069020302,0.00005701653,0.000028818047,0.000034699824,1.8237881e-7,4.072488e-7,0.000026831547],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99924433,0.00004631132,0.00011443393,0.0002184342,0.00020383384,0.0001726738],"domain_scores_gemma":[0.9996462,0.00007459646,0.00008679201,0.000115006405,0.000060702845,0.0000167207],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046723118,0.000078623016,0.00009407509,0.00001784314,0.00032722828,0.000021509533,0.0005503877,0.00006859767,0.000006198116],"category_scores_gemma":[0.0003407498,0.000014960633,0.00002306399,0.00048930355,0.0013928213,0.000076200406,0.0001268242,0.00012725816,0.0000039713946],"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":[0.0000072392286,0.000017176904,0.0022054757,0.00000396683,0.000001801305,3.5724636e-7,0.00016785567,4.4044082e-8,0.97982436,0.0012934871,0.000011805845,0.0164664],"study_design_scores_gemma":[0.000031249663,0.00024540894,0.0015529514,0.000045280107,0.0000029195455,0.000008318123,0.0007075194,0.000051886756,0.99643725,0.00067481515,0.0001913542,0.000051018473],"about_ca_topic_score_codex":0.0001276096,"about_ca_topic_score_gemma":0.0000583988,"teacher_disagreement_score":0.016612887,"about_ca_system_score_codex":0.000011291445,"about_ca_system_score_gemma":0.00001222886,"threshold_uncertainty_score":0.5131908},"labels":[],"label_agreement":null},{"id":"W2012535276","doi":"10.1007/s13594-011-0027-4","title":"Assessment of the bacterial diversity of treated and untreated milk during cold storage by T-RFLP and PCR-DGGE methods","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Temperature gradient gel electrophoresis; Biology; Restriction fragment length polymorphism; Raw milk; Food science; Microbiology; Bacteria; Bacteroides; Polymerase chain reaction; 16S ribosomal RNA; Biochemistry; Genetics","score_opus":0.01966640796213952,"score_gpt":0.23743319619552183,"score_spread":0.2177667882333823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2012535276","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":[0.99931955,0.00009739999,0.0000029427727,0.00015353285,0.000038525814,0.000121382094,0.000041741318,0.000017949962,0.00020698745],"genre_scores_gemma":[0.9995528,0.00008136695,0.0003241648,0.000009495172,0.000003044381,0.000001426144,0.0000012905505,3.2415238e-7,0.00002607529],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993975,0.000030565414,0.000109194916,0.0002179597,0.000095293355,0.00014948593],"domain_scores_gemma":[0.99972486,0.00002484049,0.00008781467,0.000065126784,0.00005819184,0.00003914172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002505959,0.00007344231,0.0001388159,0.000034341283,0.00032830518,0.000010722796,0.00023584007,0.000092658505,0.000013963761],"category_scores_gemma":[0.000030469257,0.000027970307,0.000012237337,0.0005677968,0.0012300892,0.000082994964,0.0007876514,0.00006965878,4.6933724e-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":[0.0000071453214,0.000038503927,0.072127916,0.000005524729,0.0000062082677,6.4386677e-7,0.00005989004,7.520945e-9,0.9227094,0.00065200246,0.000005841997,0.004386883],"study_design_scores_gemma":[0.00018354185,0.00026267595,0.5728518,0.000010178116,0.000013892597,0.000004547504,0.00017988049,0.000024696094,0.42603686,0.0002982201,0.000078565936,0.0000551882],"about_ca_topic_score_codex":0.00020696597,"about_ca_topic_score_gemma":0.000026899153,"teacher_disagreement_score":0.50072384,"about_ca_system_score_codex":0.000010857605,"about_ca_system_score_gemma":0.000009600057,"threshold_uncertainty_score":0.4532315},"labels":[],"label_agreement":null},{"id":"W2014753513","doi":"10.1007/s13594-011-0034-5","title":"Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Armand Frappier Museum; Institut National de la Recherche Scientifique; Agriculture and Agri-Food Canada","funders":"","keywords":"Food science; Probiotic; Inoculation; Lactose; Bifidobacterium longum; Chemistry; Starter; Lactic acid; Bifidobacterium; Bacteria; Lactobacillus; Fermentation; Biology","score_opus":0.006552716516258233,"score_gpt":0.19514816867007415,"score_spread":0.1885954521538159,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014753513","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":[0.9995875,0.00008430648,0.0000011305905,0.00010275542,0.000017467473,0.00015520322,0.000008800494,0.000008441018,0.000034414665],"genre_scores_gemma":[0.99988514,0.000024757775,0.00007998465,0.0000023539806,0.000002603969,0.0000016380479,0.000001939643,3.1049467e-7,0.0000012661978],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994232,0.000019089923,0.00017104005,0.00019669131,0.000077489516,0.0001124873],"domain_scores_gemma":[0.99974006,0.00001569222,0.00010966558,0.00005596861,0.000055321245,0.000023297647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040676858,0.000065771754,0.00015822142,0.00008410842,0.00004338599,0.0000044043545,0.0000967083,0.000098230725,0.0000057439597],"category_scores_gemma":[0.00006754244,0.00002958703,0.000009972814,0.00047065044,0.0007623033,0.00013269899,0.00011994424,0.000067875095,6.627382e-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":[0.000022934266,0.000020398402,0.23017205,0.00003758036,0.0000012965218,3.2478158e-7,0.00011664843,1.7039561e-7,0.762401,0.00008495448,1.3247544e-7,0.0071424963],"study_design_scores_gemma":[0.000098806595,0.0002729543,0.6032836,0.000013624373,0.0000026318844,0.0000034444852,0.00006276361,0.00004745809,0.39568275,0.00050077005,0.0000022282713,0.000028955066],"about_ca_topic_score_codex":0.00008157851,"about_ca_topic_score_gemma":0.000033254408,"teacher_disagreement_score":0.37311155,"about_ca_system_score_codex":0.000008896922,"about_ca_system_score_gemma":0.0000055335527,"threshold_uncertainty_score":0.28087384},"labels":[],"label_agreement":null},{"id":"W2042998611","doi":"10.1007/s13594-013-0122-9","title":"Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":84,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Ice crystals; Ice cream; Guar gum; Recrystallization (geology); Carboxymethyl cellulose; Chemistry; Stabilizer (aeronautics); Particle size; Chemical engineering; Materials science; Food science; Meteorology; Organic chemistry; Biology; Physics; Sodium","score_opus":0.015319599850575974,"score_gpt":0.22486154408947553,"score_spread":0.20954194423889955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2042998611","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":[0.9974226,0.00007868955,0.000098178425,0.001496141,0.000059079055,0.0006784539,0.000016899881,0.000037348826,0.000112658076],"genre_scores_gemma":[0.9994157,0.000013512171,0.00044400283,0.00002293239,0.000017382117,0.000054883487,0.00000850562,5.2178746e-7,0.000022555607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992353,0.000012113892,0.00019293714,0.00024423268,0.00014468074,0.00017078228],"domain_scores_gemma":[0.99952453,0.00003938953,0.000116212344,0.00006228765,0.00022872398,0.000028862723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033334515,0.00007064882,0.00011341476,0.00009443717,0.0001418642,0.000037855036,0.0001726359,0.00013790642,0.000012084523],"category_scores_gemma":[0.0003431302,0.00003257052,0.00000813797,0.0009238148,0.0003862625,0.0006112128,0.00007256093,0.00006287583,8.2710943e-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":[0.00000702692,0.000019726554,0.00087686867,0.000015899768,8.109641e-7,3.7594614e-8,0.000105108185,0.0000022781583,0.95651793,0.0018340745,0.000014623559,0.040605593],"study_design_scores_gemma":[0.0012986496,0.0031012667,0.10937233,0.0001837781,0.000016436352,0.0002037973,0.015364841,0.010017573,0.7785818,0.07312968,0.008124296,0.00060554367],"about_ca_topic_score_codex":0.00033255212,"about_ca_topic_score_gemma":0.00021806984,"teacher_disagreement_score":0.17793614,"about_ca_system_score_codex":0.000029775074,"about_ca_system_score_gemma":0.000017334056,"threshold_uncertainty_score":0.14232002},"labels":[],"label_agreement":null},{"id":"W2046255895","doi":"10.1007/s13594-014-0170-9","title":"Antibacterial and antifungal activity of water-soluble extracts from Mozzarella, Gouda, Swiss, and Cheddar commercial cheeses produced in Canada","year":2014,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Université Laval","funders":"","keywords":"Mucor; Food science; Mozzarella cheese; Chemistry; Aspergillus; Penicillium; Fusarium; Listeria monocytogenes; Minimum inhibitory concentration; Antifungal; Antimicrobial; Microbiology; Bacteria; Biology; Botany","score_opus":0.006195917895677422,"score_gpt":0.20867693190575434,"score_spread":0.20248101401007693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2046255895","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":[0.99887943,0.00023208874,0.0000102254335,0.0005868184,0.00008435559,0.00012423395,0.000026686443,0.000005882834,0.00005029248],"genre_scores_gemma":[0.9996752,0.0001032763,0.000113703856,0.000036315476,0.000045144847,0.0000050081294,0.000009002516,0.0000048498705,0.00000748538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99897873,0.000027672246,0.00013785949,0.00046672774,0.00012402782,0.00026500283],"domain_scores_gemma":[0.9995707,0.000011008453,0.000064551095,0.00022829574,0.000069046066,0.00005636609],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003210173,0.00012122558,0.00021384387,0.00010097367,0.0001075052,0.000023470071,0.00017680414,0.00012202013,0.0000036045487],"category_scores_gemma":[0.00015131194,0.00009492192,0.000009115547,0.00017410444,0.0007929696,0.000020945266,0.00029476834,0.00009906391,1.7174325e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043412445,0.000023420556,0.08064751,0.000008619567,0.0000072486796,0.0000013655442,0.000018139131,2.4311947e-7,0.89609826,0.000020302628,0.000018545468,0.023112945],"study_design_scores_gemma":[0.00029959794,0.00014120173,0.13968201,0.00001050715,0.0000052194214,0.000006357433,0.00003895747,0.00008809427,0.85870993,0.00012843768,0.0007778497,0.000111853886],"about_ca_topic_score_codex":0.10614505,"about_ca_topic_score_gemma":0.12166687,"teacher_disagreement_score":0.059034497,"about_ca_system_score_codex":0.00001880646,"about_ca_system_score_gemma":0.0002302477,"threshold_uncertainty_score":0.8998072},"labels":[],"label_agreement":null},{"id":"W2048404030","doi":"10.1007/s13594-014-0200-7","title":"Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein","year":2014,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Casein; Micelle; Skimmed milk; Calcium; Viscosity; Turbidity; Chromatography; Sodium; Food science; Aqueous solution; Organic chemistry; Materials science","score_opus":0.019744970593564917,"score_gpt":0.20721780631753142,"score_spread":0.1874728357239665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048404030","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":[0.99489415,0.00030216415,1.0865117e-7,0.0041488814,0.000010866538,0.00055705477,0.0000037722898,0.000010507973,0.000072472656],"genre_scores_gemma":[0.99984145,0.000019218112,0.000006033623,0.000040914692,0.0000102487975,0.00007724049,7.8124543e-7,3.7162434e-7,0.0000037477737],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9990348,0.000103686536,0.00018732893,0.00024041809,0.00020496729,0.00022879282],"domain_scores_gemma":[0.9996625,0.000088438435,0.00008473674,0.00010101035,0.00005058779,0.000012689597],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009979208,0.00008414387,0.00017111632,0.000065014516,0.000056351568,0.00001953012,0.00059693446,0.000086851695,9.120788e-7],"category_scores_gemma":[0.00027844904,0.000026433734,0.0000073347164,0.0014383112,0.0016393278,0.00008152652,0.00010746519,0.00013855797,3.2012764e-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":[0.000022380018,0.000049578695,0.007810479,0.000016440457,6.674832e-7,0.000002431367,0.000756574,2.3283229e-7,0.98340595,0.0010650809,0.0000027428703,0.0068674386],"study_design_scores_gemma":[0.00019636002,0.0002587616,0.009018792,0.00012676253,0.0000013795917,0.000013914713,0.005028522,0.00040065072,0.9837908,0.00092331873,0.00016782113,0.00007292322],"about_ca_topic_score_codex":0.0013725474,"about_ca_topic_score_gemma":0.002650979,"teacher_disagreement_score":0.006794515,"about_ca_system_score_codex":0.000009787094,"about_ca_system_score_gemma":0.000017241182,"threshold_uncertainty_score":0.6040172},"labels":[],"label_agreement":null},{"id":"W2049393474","doi":"10.1007/s13594-011-0032-7","title":"Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Rennet; Whey protein isolate; Whey protein; Oil droplet; Casein; Chemistry; Emulsion; Sodium Caseinate; Skimmed milk; Rheology; Food science; Protein aggregation; Micelle; Coagulation; Chromatography; Chemical engineering; Materials science; Organic chemistry; Biochemistry","score_opus":0.027710982884563064,"score_gpt":0.20119313914195794,"score_spread":0.17348215625739488,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2049393474","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":[0.99850065,0.000307353,0.0000013532665,0.00071486994,0.000015112108,0.00031895912,0.00001143783,0.000012627895,0.00011766437],"genre_scores_gemma":[0.99988776,0.000019318884,0.000033906,0.0000053367226,0.0000017083469,0.000035652203,0.0000010223381,3.7705271e-7,0.000014885014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991338,0.000066077984,0.00024811548,0.00019713506,0.00021564243,0.00013922619],"domain_scores_gemma":[0.99951166,0.000019985118,0.00019304152,0.000095421485,0.00016598523,0.000013931801],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000872891,0.00006575895,0.00014893853,0.00006704133,0.000075134674,0.000008136716,0.00034842073,0.00008284946,0.0000024141602],"category_scores_gemma":[0.00020581593,0.000024865378,0.000008823826,0.0007570359,0.0014128757,0.00018976351,0.000108651075,0.00006798438,1.6308904e-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":[0.00002227498,0.00006692545,0.004221889,0.000038165064,0.0000011752128,4.25653e-7,0.00072250125,5.5718154e-8,0.98215294,0.0013208406,0.0000061285377,0.011446704],"study_design_scores_gemma":[0.00020965253,0.0008887717,0.016450437,0.000094497016,0.0000030997712,0.0000093691115,0.0017332466,0.00053665816,0.976443,0.0034788896,0.00007361942,0.00007874124],"about_ca_topic_score_codex":0.0009830411,"about_ca_topic_score_gemma":0.00024529433,"teacher_disagreement_score":0.012228547,"about_ca_system_score_codex":0.0000071326554,"about_ca_system_score_gemma":0.00001760097,"threshold_uncertainty_score":0.52057993},"labels":[],"label_agreement":null},{"id":"W2051036019","doi":"10.1007/s13594-013-0119-4","title":"Production and characterization of Cheddar-type cheese enriched with green tea extract","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":75,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique; Agriculture and Agri-Food Canada","funders":"Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Food science; Chemistry; Green tea extract; Flavor; Organoleptic; Polyphenol; Green tea; Antioxidant; Biochemistry","score_opus":0.00839884084919509,"score_gpt":0.23206166602440645,"score_spread":0.22366282517521135,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051036019","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":[0.9957275,0.00007362997,0.000015904261,0.0036526762,0.000047860427,0.00030319102,5.711226e-7,0.00006172345,0.000116975985],"genre_scores_gemma":[0.9993535,0.00003191639,0.00032762258,0.00005334168,0.000025125059,0.000012514804,0.0000031717832,0.0000045692145,0.00018822326],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993944,0.0000044750686,0.00008681743,0.00022845175,0.00013710042,0.00014873268],"domain_scores_gemma":[0.99952,0.0000042103434,0.000059236383,0.00017831489,0.00018916852,0.00004905823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016070913,0.00006728085,0.00013101431,0.00023950575,0.00007068547,0.000010683603,0.000056850273,0.000071061324,0.000012014279],"category_scores_gemma":[0.00014394075,0.000046123212,0.0000039731485,0.0008558175,0.0007742859,0.00026340733,0.000039367656,0.0000886594,0.0000044949334],"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":[0.00001593315,0.000028839484,0.042438976,0.00003245326,0.000003962621,0.0000015771823,0.00011606208,1.5368535e-8,0.8929372,0.00020108021,0.000014861517,0.06420907],"study_design_scores_gemma":[0.00031484288,0.0008222355,0.85815555,0.00004645331,0.000020345002,0.00019396571,0.00018544563,0.00019847455,0.13939114,0.00022497722,0.00036432655,0.00008224381],"about_ca_topic_score_codex":0.00004719931,"about_ca_topic_score_gemma":0.0000030190745,"teacher_disagreement_score":0.81571656,"about_ca_system_score_codex":0.000011252086,"about_ca_system_score_gemma":0.00007307409,"threshold_uncertainty_score":0.28528887},"labels":[],"label_agreement":null},{"id":"W2051912738","doi":"10.1007/s13594-011-0036-3","title":"Interaction of epigallocatechin-3-gallate with β-lactoglobulin: molecular characterization and biological implication","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":90,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agropur cooperative; Université Laval","funders":"","keywords":"Chemistry; Antioxidant; Gallate; Epigallocatechin gallate; Bioavailability; Beta-lactoglobulin; Ferric; Whey protein; Food science; Biochemistry; Nuclear chemistry; Polyphenol; Organic chemistry","score_opus":0.01765438904290251,"score_gpt":0.25107356125452684,"score_spread":0.23341917221162434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2051912738","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":[0.9967672,0.000046155717,0.0018225752,0.00089658954,0.00002134934,0.00016846923,0.0000014850697,0.000063991385,0.00021216173],"genre_scores_gemma":[0.99893266,0.000043136846,0.0009151879,0.00008068763,0.000004422707,0.000009142956,0.0000055439355,0.0000033651102,0.000005853372],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99947137,0.000005862029,0.00009923708,0.00021785394,0.00008282721,0.00012286725],"domain_scores_gemma":[0.9996292,0.0000054370785,0.00007064457,0.00015097552,0.000098956036,0.00004477333],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013827163,0.000065872126,0.00012222733,0.00021598006,0.00005119645,0.000005945681,0.000062197534,0.00008669669,0.0000047328026],"category_scores_gemma":[0.000049617774,0.00004455855,0.0000060289317,0.00048348037,0.0006805624,0.000117221156,0.000050725506,0.00008526316,0.0000017323712],"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":[0.00005518992,0.00003408235,0.046491984,0.000013893935,0.0000052999717,0.0000051709826,0.00009852263,1.3964197e-8,0.9021868,0.005334094,8.312466e-7,0.045774113],"study_design_scores_gemma":[0.00037642667,0.0012217477,0.44384065,0.000044938482,0.000018402123,0.00027105192,0.000102391925,0.00015692016,0.55286545,0.0007956689,0.00022793222,0.00007838554],"about_ca_topic_score_codex":0.000018821886,"about_ca_topic_score_gemma":8.870447e-7,"teacher_disagreement_score":0.39734867,"about_ca_system_score_codex":0.000011364985,"about_ca_system_score_gemma":0.00003595585,"threshold_uncertainty_score":0.25075606},"labels":[],"label_agreement":null},{"id":"W2053533264","doi":"10.1007/s13594-011-0041-6","title":"Effect of milk thermal history on the recovery of TGF-β2 by acid precipitation of whey protein concentrates","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Pasteurization; Food science; Whey protein; Chemistry; Skimmed milk; Casein; Precipitation; Raw milk; Chromatography","score_opus":0.007927023315008993,"score_gpt":0.20655421412508934,"score_spread":0.19862719081008035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053533264","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":[0.9976424,0.0011775732,0.000023105882,0.00007468191,0.000027390646,0.000259149,0.00001299317,0.000004672558,0.0007780443],"genre_scores_gemma":[0.9997566,0.00004901755,0.00009543455,0.000018730549,0.0000044421267,0.000028854423,0.0000031273148,0.0000031583704,0.00004067544],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9993611,0.00005092654,0.00014646142,0.00020157077,0.00011968357,0.00012023532],"domain_scores_gemma":[0.9994434,0.000014324988,0.00017869059,0.00023551247,0.000112359165,0.000015728243],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005397259,0.00007813421,0.00013296012,0.000076385586,0.000035490863,0.0000016468696,0.0002661001,0.00010427342,0.000011814388],"category_scores_gemma":[0.00024653116,0.00004882053,0.000029563796,0.00016106306,0.0016375106,0.000008932241,0.00007322505,0.000056017754,4.5643847e-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":[0.0001333955,0.00003846382,0.0013691966,0.000019233747,0.000015062585,1.3338827e-7,0.000053453055,1.9494283e-7,0.98818475,0.00041579857,0.00011250175,0.009657808],"study_design_scores_gemma":[0.00015491192,0.0024973876,0.0005686833,0.000020288988,0.000008296124,8.824372e-7,0.000050441144,0.000010095845,0.9960809,0.00016683135,0.0003905758,0.00005070571],"about_ca_topic_score_codex":0.000032873744,"about_ca_topic_score_gemma":0.000002642373,"teacher_disagreement_score":0.009607102,"about_ca_system_score_codex":0.000011918253,"about_ca_system_score_gemma":0.00007010763,"threshold_uncertainty_score":0.6033476},"labels":[],"label_agreement":null},{"id":"W2055752079","doi":"10.1007/s13594-013-0153-2","title":"MilkAMP: a comprehensive database of antimicrobial peptides of dairy origin","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Antimicrobial Peptides and Activities","field":"Immunology and Microbiology","cited_by":121,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Antimicrobial peptides; Antimicrobial; Hydrolysate; Database; Antibiotics; Biotechnology; Chemistry; Computational biology; Biology; Biochemistry; Microbiology; Computer science","score_opus":0.015191794658774163,"score_gpt":0.24248212745170353,"score_spread":0.22729033279292937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055752079","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":[0.9975611,0.00067493157,0.000060476268,0.00061268464,0.0002353009,0.00024228981,0.00010529065,0.000064031,0.00044388062],"genre_scores_gemma":[0.99822724,0.00017057614,0.0011363826,0.00013154496,0.000009382801,0.000008250851,0.000021144584,0.000008014039,0.0002874444],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9987843,0.000027222271,0.00033573777,0.00038441713,0.000060777198,0.00040755665],"domain_scores_gemma":[0.99888086,0.00007705722,0.0002133317,0.00040237757,0.0004025462,0.00002381948],"candidate_categories":["sts"],"consensus_categories":[],"category_scores_codex":[0.00017084104,0.00016924868,0.000402051,0.000585356,0.00021380938,0.000014344656,0.0005000231,0.0002002454,0.0001221995],"category_scores_gemma":[0.000102871316,0.00014358867,0.000042356693,0.00080310233,0.006716593,0.00042377893,0.00042041062,0.00022981875,0.0000699865],"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":[0.000018299203,0.00008132981,0.0031010674,0.00005576343,0.000028020539,0.0000017643493,0.00014211948,6.0112365e-7,0.98091465,0.0040133726,0.0070400247,0.004603007],"study_design_scores_gemma":[0.00062345894,0.00019507279,0.0025884397,0.000103869286,0.000020723763,0.00012388245,0.0014436566,0.000008781255,0.9882498,0.0005277203,0.0059300866,0.00018452453],"about_ca_topic_score_codex":0.00051706383,"about_ca_topic_score_gemma":0.000011209176,"teacher_disagreement_score":0.007335153,"about_ca_system_score_codex":0.000014789244,"about_ca_system_score_gemma":0.00017256736,"threshold_uncertainty_score":0.9959866},"labels":[],"label_agreement":null},{"id":"W2055929301","doi":"10.1007/s13594-011-0026-5","title":"Optimization of milk electroreduction: impact of low anode/cathode voltage difference application on its redox potential modulation during treatment and storage","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Sherbrooke; Université Laval","funders":"","keywords":"Redox; Anode; Cathode; Bovine milk; Chemistry; Energy storage; Voltage; Chemical engineering; Oxygen; Materials science; Inorganic chemistry; Electrode; Chromatography; Electrical engineering; Power (physics); Organic chemistry; Physics; Thermodynamics","score_opus":0.01411945756708391,"score_gpt":0.2727079190726206,"score_spread":0.2585884615055367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2055929301","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":[0.9481675,0.00006543897,0.051505327,0.000019102194,0.00002092131,0.00016490527,0.000008724603,0.0000110615465,0.000037038128],"genre_scores_gemma":[0.9945318,0.00011863156,0.005276028,0.0000028474847,0.000013164206,0.000011200063,0.0000131610395,0.000004815937,0.000028337292],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99938536,0.000018045825,0.0001359094,0.0002825137,0.00006495175,0.00011319971],"domain_scores_gemma":[0.99946636,0.0000026810717,0.00013873924,0.00020833367,0.0001587914,0.000025075127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001326173,0.00008499102,0.000103678045,0.00021085108,0.00008096724,0.000004807598,0.000094293966,0.00011200906,0.0000036259146],"category_scores_gemma":[0.00006125552,0.000073995085,0.000016246391,0.00034138892,0.0003222706,0.000015254336,0.00004303871,0.000036560898,1.3069524e-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":[0.00006232367,0.00006185625,0.0010470796,0.000009188283,0.0000076033825,1.4859667e-7,0.000059599384,0.0010009462,0.9915764,0.0001960443,9.972046e-7,0.0059778206],"study_design_scores_gemma":[0.00023232748,0.00063811947,0.018646099,0.000006438164,0.00000652497,0.000015805042,0.000028564287,0.0067518125,0.97347105,0.00013529192,0.0000035998028,0.000064378924],"about_ca_topic_score_codex":0.000023706925,"about_ca_topic_score_gemma":0.0000011873128,"teacher_disagreement_score":0.046364333,"about_ca_system_score_codex":0.000037505415,"about_ca_system_score_gemma":0.00006562766,"threshold_uncertainty_score":0.3017432},"labels":[],"label_agreement":null},{"id":"W2082253459","doi":"10.1007/s13594-013-0121-x","title":"Exopolysaccharide–milk protein interactions in a dairy model system simulating yoghurt conditions","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Syneresis; Rheology; Food science; Whey protein; Chemistry; Casein; Fermentation; Whey protein isolate; Lactic acid; Strain (injury); Apparent viscosity; Viscosity; Beta-lactoglobulin; Bacteria; Materials science; Biology","score_opus":0.027428691242348008,"score_gpt":0.25735800877763954,"score_spread":0.22992931753529153,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082253459","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":[0.9948863,0.000059110425,0.000055436347,0.0021470205,0.00009912234,0.0008351352,0.000019554982,0.00031210994,0.001586226],"genre_scores_gemma":[0.9990172,0.0000013256043,0.00023778604,0.000062551444,0.000037359154,0.00047065996,0.0000040614136,0.0000012590083,0.00016784342],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9983939,0.00003151974,0.00033497947,0.00050594454,0.00027527378,0.00045835963],"domain_scores_gemma":[0.9993852,0.000057231984,0.00012114701,0.00015600707,0.00018948149,0.00009094941],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045108562,0.00014589405,0.000202692,0.00021299244,0.0005470351,0.00012730439,0.0005598076,0.00011638179,0.000048303074],"category_scores_gemma":[0.00021518183,0.00006865105,0.000025225248,0.0017545933,0.0006385088,0.00073298224,0.0002861694,0.0002693876,0.00008588946],"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":[0.0000019360605,0.00004174849,0.0030073465,0.000012580859,0.0000030489539,0.000004520731,0.00009335438,0.00007371838,0.96454287,0.013302307,0.000086064145,0.018830486],"study_design_scores_gemma":[0.0010292709,0.0008425629,0.025355311,0.001048874,0.000022782162,0.00045776693,0.023726014,0.74211425,0.13193306,0.068955824,0.0028031264,0.0017111482],"about_ca_topic_score_codex":0.00069615635,"about_ca_topic_score_gemma":0.0003252214,"teacher_disagreement_score":0.83260983,"about_ca_system_score_codex":0.000120278266,"about_ca_system_score_gemma":0.00004821849,"threshold_uncertainty_score":0.4207407},"labels":[],"label_agreement":null},{"id":"W2082799876","doi":"10.1007/s13594-013-0127-4","title":"Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters","year":2013,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Starter; Lactococcus lactis; Fermentation; Food science; Fermentation starter; Aminobutyric acid; Chemistry; gamma-Aminobutyric acid; Glutamic acid; Glutamate receptor; Bacteria; Biology; Biochemistry; Amino acid; Lactic acid","score_opus":0.015989600389851116,"score_gpt":0.2326700537379727,"score_spread":0.21668045334812158,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2082799876","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":[0.9957139,0.0001320873,0.0000018791329,0.0034708937,0.000051193532,0.0002725802,0.000036460548,0.00009142296,0.00022956691],"genre_scores_gemma":[0.9996,0.000035429155,0.00011286906,0.000041625008,0.000034228455,0.000023667926,0.0000086865975,7.70678e-7,0.00014270432],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9984748,0.000025794372,0.00020441634,0.00048025072,0.00032168068,0.0004930832],"domain_scores_gemma":[0.9993533,0.0000660437,0.000067239154,0.00014649925,0.0002545158,0.000112415306],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036732145,0.00012005339,0.00019328407,0.00010871819,0.00028303315,0.00007362987,0.00055989146,0.00014732794,0.0003872499],"category_scores_gemma":[0.00024207863,0.0000475688,0.000028674232,0.0015379942,0.001691722,0.00038480744,0.0002305134,0.00020174877,0.000034688474],"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":[0.00000295008,0.00003842395,0.012562032,0.0000045250335,0.0000042897677,0.0000019321817,0.00023145493,1.6082366e-7,0.91784096,0.00019766919,0.000099798584,0.0690158],"study_design_scores_gemma":[0.0001973228,0.00073276594,0.8929518,0.000024732935,0.000006970921,0.000012193014,0.008588199,0.00087204523,0.09181486,0.0040038326,0.0005560143,0.00023930302],"about_ca_topic_score_codex":0.0017717902,"about_ca_topic_score_gemma":0.00017044542,"teacher_disagreement_score":0.88038975,"about_ca_system_score_codex":0.000026813272,"about_ca_system_score_gemma":0.000041881474,"threshold_uncertainty_score":0.623322},"labels":[],"label_agreement":null},{"id":"W2106191084","doi":"10.1051/dst/2010020","title":"Transcriptome profiling of lactococcal mixed culture activity in milk by fluorescent RNA arbitrarily primed-PCR","year":2010,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut de Technologie Agroalimentaire; Agriculture and Agri-Food Canada; Université Laval","funders":"","keywords":"Starter; Rennet; Transcriptome; Gene expression; Food science; Gene; Biology; Real-time polymerase chain reaction; Reverse transcription polymerase chain reaction; Chemistry; Biochemistry; Casein","score_opus":0.008435842901124578,"score_gpt":0.21975387277479863,"score_spread":0.21131802987367404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106191084","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":[0.99746466,0.00008401913,0.0000051544243,0.0015908007,0.00013475293,0.00026230636,0.00004272087,0.000052422103,0.0003631571],"genre_scores_gemma":[0.99947655,0.000028981935,0.00039549303,0.000048267026,0.000016450784,0.000011224155,0.0000064288674,6.4843186e-7,0.000015925161],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988911,0.000012710614,0.00016397008,0.00037151607,0.00020493788,0.00035577442],"domain_scores_gemma":[0.99967456,0.00001739493,0.000065797154,0.00008659284,0.00007897639,0.00007665116],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003621114,0.000118367745,0.00017868054,0.00007371725,0.00014736074,0.000029338591,0.00044936122,0.0002546625,0.000011017723],"category_scores_gemma":[0.000069077614,0.000050383223,0.000025808164,0.0012325117,0.000993048,0.00017787378,0.00009797252,0.000450308,0.0000013918861],"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":[0.000012664603,0.00012877413,0.0074462723,0.0000048150796,0.0000020246257,0.0000014141409,0.000038153747,2.3588216e-8,0.966405,0.0025441125,0.000039336934,0.023377435],"study_design_scores_gemma":[0.00019173788,0.00027530166,0.0267337,0.000011718138,0.00000328157,0.0000061530072,0.00016647099,0.00008133244,0.96919566,0.0009222099,0.0022887744,0.00012367847],"about_ca_topic_score_codex":0.000052468717,"about_ca_topic_score_gemma":0.00014741876,"teacher_disagreement_score":0.023253756,"about_ca_system_score_codex":0.000014912509,"about_ca_system_score_gemma":0.00003570313,"threshold_uncertainty_score":0.36589268},"labels":[],"label_agreement":null},{"id":"W2106800710","doi":"10.1051/dst:2008018","title":"Characterization of probiotic properties of<i>Lactobacillus</i>strains","year":2008,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Bio-K+ International (Canada); Institut National de la Recherche Scientifique","funders":"Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Probiotic; Lactobacillus casei; Lactobacillus rhamnosus; Microbiology; Lactobacillus acidophilus; Feces; Bacteria; Biology; Lactic acid; Food science; Population; Chemistry; Fermentation; Medicine","score_opus":0.021073649545263754,"score_gpt":0.18751159326163608,"score_spread":0.16643794371637233,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106800710","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":[0.99881476,0.000052098832,0.0000031056234,0.00073885755,0.000034407538,0.00012085404,0.00001781745,0.00003222538,0.00018586825],"genre_scores_gemma":[0.9998132,0.00007197213,0.000041595795,0.000027303195,0.000008328444,0.0000024552403,0.0000040592217,2.996482e-7,0.000030766638],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999384,0.0000058298315,0.0001493542,0.00016886159,0.00013757111,0.00015440826],"domain_scores_gemma":[0.99968094,0.0000036278232,0.00008579008,0.000052743642,0.00014950422,0.000027414273],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013559178,0.000059691774,0.00011819515,0.000058354617,0.00015120218,0.0000056289164,0.00022754044,0.000072882875,0.0000070176147],"category_scores_gemma":[0.00004647063,0.000023121089,0.000013692029,0.0010058224,0.0015348977,0.00012560164,0.00009299096,0.000054531156,0.0000011523629],"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":[0.0000029446167,0.00004064069,0.0042178277,0.000006956478,0.0000018721075,5.9581436e-7,0.00006271495,4.106017e-8,0.9847775,0.0010765895,0.0000022080314,0.009810072],"study_design_scores_gemma":[0.00006143108,0.00030612998,0.059517078,0.00002309031,0.0000028880104,0.000027136068,0.00012245201,0.00003624836,0.93915266,0.0001616585,0.00052126916,0.000067935245],"about_ca_topic_score_codex":0.000009764334,"about_ca_topic_score_gemma":0.0000049382206,"teacher_disagreement_score":0.05529925,"about_ca_system_score_codex":0.0000068777954,"about_ca_system_score_gemma":0.00003144401,"threshold_uncertainty_score":0.5655395},"labels":[],"label_agreement":null},{"id":"W2114072094","doi":"10.1051/dst/2009028","title":"Bovine colostrum as substrate for the preparation of growth factor-enriched protein extracts: Identifying the optimal collection period during lactation","year":2009,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Animal health and immunology","field":"Veterinary","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Colostrum; Milking; Lactation; Animal science; Biology; Growth factor; Chemistry; Endocrinology; Immunology; Antibody; Biochemistry; Pregnancy","score_opus":0.03591943212670477,"score_gpt":0.3420759466731416,"score_spread":0.30615651454643683,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114072094","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":[0.9947506,0.00024984605,0.00047914876,0.0033001215,0.000079701924,0.0009463856,0.0000044444755,0.000071470626,0.00011828903],"genre_scores_gemma":[0.9994474,0.000034475466,0.00025872965,0.000042986012,0.000017930932,0.000101436315,0.000002208039,0.000004177373,0.00009065173],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99904114,0.000029275654,0.00024156093,0.00025051547,0.00014850446,0.00028902935],"domain_scores_gemma":[0.99932027,0.000056604553,0.0001890857,0.00017477511,0.00023623153,0.000023053417],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041531931,0.000092788214,0.000117614654,0.00020799697,0.0009881754,0.000047589667,0.00026950456,0.0001221969,0.000009771188],"category_scores_gemma":[0.0004119361,0.000061029583,0.000020108713,0.0008582238,0.0006113427,0.00040691844,0.000045258595,0.0001667681,0.0000037483421],"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":[0.0027526836,0.000054488588,0.0012055883,0.000042337037,0.000008679663,0.0000036391502,0.0011162058,6.4928054e-7,0.9830873,0.008506247,0.00002565016,0.0031965387],"study_design_scores_gemma":[0.0021041727,0.040492762,0.6244566,0.000074409865,0.000053867432,0.0009168063,0.01162196,0.007293159,0.29917446,0.012768986,0.0006053952,0.00043742702],"about_ca_topic_score_codex":0.000042001106,"about_ca_topic_score_gemma":0.00001497464,"teacher_disagreement_score":0.6839128,"about_ca_system_score_codex":0.000057960537,"about_ca_system_score_gemma":0.00019049883,"threshold_uncertainty_score":0.76003456},"labels":[],"label_agreement":null},{"id":"W2115505095","doi":"10.1007/s13594-011-0039-0","title":"Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":81,"is_retracted":false,"has_abstract":false,"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":"Novalait; Fonds Québécois de la Recherche sur la Nature et les Technologies; Canadian Dairy Commission","keywords":"Syneresis; Rheology; Fermentation; Chemistry; Lactic acid; Food science; Streptococcus thermophilus; Branching (polymer chemistry); Skimmed milk; Lactobacillus; Lactobacillaceae; Polysaccharide; Apparent viscosity; Rheometry; Bacteria; Biochemistry; Organic chemistry; Materials science; Biology","score_opus":0.02079252503130171,"score_gpt":0.18111147529407037,"score_spread":0.16031895026276866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2115505095","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":[0.99851197,0.00043486437,0.0000021043704,0.00069027714,0.00003687814,0.00014689128,0.0000056249455,0.000037913946,0.00013347954],"genre_scores_gemma":[0.9996074,0.0001841535,0.00011854002,0.00003703972,0.000007834304,0.000012090999,0.0000034868858,3.9284765e-7,0.000029071869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9992438,0.0000150757105,0.00014733516,0.00025786672,0.00012095967,0.00021499448],"domain_scores_gemma":[0.999766,0.000008269885,0.00008075737,0.000049438084,0.000057194873,0.000038317954],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027110102,0.00008682265,0.00012910346,0.00007596173,0.00013381973,0.000018753428,0.00016149032,0.00008484456,0.000016917678],"category_scores_gemma":[0.000057834848,0.00003219391,0.0000061648484,0.00066715805,0.0006804655,0.0004310032,0.00007812682,0.00008844267,0.0000014131135],"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":[0.00004706869,0.000040832154,0.0085000945,0.000007514462,0.000001519995,0.0000016028207,0.00016859338,5.5958713e-9,0.9643712,0.00018335592,0.000020830483,0.026657395],"study_design_scores_gemma":[0.00009592353,0.0003966481,0.029107522,0.000032798976,0.0000045504535,0.00007910919,0.0007643857,0.00003593871,0.9689109,0.00028765394,0.00018796054,0.00009662065],"about_ca_topic_score_codex":0.0002046712,"about_ca_topic_score_gemma":0.0003311364,"teacher_disagreement_score":0.026560774,"about_ca_system_score_codex":0.000011727361,"about_ca_system_score_gemma":0.000011620471,"threshold_uncertainty_score":0.25072035},"labels":[],"label_agreement":null},{"id":"W2143496487","doi":"10.1051/dst/2009024","title":"Antioxidant properties of green tea polyphenols encapsulated in caseinate beads","year":2009,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Antioxidant; Polyphenol; Chemistry; Sodium Caseinate; Food science; Hydrolysate; Chromatography; Biochemistry; Hydrolysis","score_opus":0.012654823382036553,"score_gpt":0.24819422485474743,"score_spread":0.23553940147271088,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2143496487","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":[0.99390477,0.00080420345,0.0000040114423,0.004378493,0.00003433678,0.0002467901,0.0000018561324,0.000090032765,0.0005355132],"genre_scores_gemma":[0.99947786,0.000027257345,0.00016936984,0.00019364443,0.0000096753765,0.000004650069,5.705208e-7,0.0000040550353,0.000112931186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989621,0.0000090029,0.00020102794,0.00027863047,0.0002135743,0.00033566396],"domain_scores_gemma":[0.99950457,0.000005952146,0.000054926502,0.00026918028,0.00010157928,0.000063797175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031741403,0.00010367773,0.00025605437,0.0007155945,0.000072702016,0.000008897721,0.00016803865,0.000118106385,0.0000039223055],"category_scores_gemma":[0.00016204355,0.000075780146,0.000015277958,0.001674927,0.0009725557,0.00014325776,0.000063187705,0.00016598903,0.000004033769],"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":[0.00003097233,0.000091801725,0.012940194,0.00002631354,0.000003301772,0.00007699552,0.00028019378,2.6688102e-7,0.90173435,0.0029027513,0.000026982236,0.08188585],"study_design_scores_gemma":[0.001822804,0.0022714718,0.28520417,0.0004908471,0.000029491435,0.0005967078,0.0011032225,0.0009292772,0.7050157,0.0018408642,0.00043551467,0.00025994796],"about_ca_topic_score_codex":0.00039108776,"about_ca_topic_score_gemma":0.000021731186,"teacher_disagreement_score":0.27226397,"about_ca_system_score_codex":0.000044432538,"about_ca_system_score_gemma":0.00015736291,"threshold_uncertainty_score":0.3583422},"labels":[],"label_agreement":null},{"id":"W2148710218","doi":"10.1051/dst/2010023","title":"Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels","year":2010,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Pickering emulsions and particle stabilization","field":"Materials Science","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 Guelph","funders":"","keywords":"Rennet; Skimmed milk; Chemistry; Food science; Micelle; Casein; Rheology; Homogenization (climate); Globules of fat; Colloid; Emulsion; Oil droplet; Chemical engineering; Milk fat; Materials science; Organic chemistry","score_opus":0.012340729106833695,"score_gpt":0.2637309749055696,"score_spread":0.2513902457987359,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2148710218","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":[0.99941313,0.000020444559,0.000017035003,0.00018777854,0.00010790779,0.00016828778,0.000053582524,0.000009838244,0.000021989099],"genre_scores_gemma":[0.999747,0.0000040474356,0.00023415573,0.0000037309073,0.000004580146,0.0000014650261,3.7231152e-7,0.0000021595597,0.0000025000654],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99922496,0.000031261465,0.00021315507,0.00015570484,0.00024573551,0.00012918783],"domain_scores_gemma":[0.99889755,0.00009614801,0.00025817996,0.00048889156,0.00024102586,0.000018211293],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003479569,0.000062784915,0.00013563802,0.00011634445,0.00010690832,0.000006876375,0.00048707737,0.00007736491,0.000029356652],"category_scores_gemma":[0.0010179309,0.0000319705,0.00002551855,0.0009697876,0.001672309,0.00009818304,0.00013420588,0.00008280856,2.769089e-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":[0.000012958622,0.000019067978,0.00688789,0.000009729729,0.0000016939874,1.06037135e-7,0.000198169,0.00004182471,0.98617107,0.0045699957,0.0000103395005,0.0020771446],"study_design_scores_gemma":[0.000109864806,0.00014899991,0.020329133,0.000028988903,0.0000049772266,0.000005289157,0.00011668354,0.0006502374,0.9752494,0.003319186,0.00000522886,0.00003201205],"about_ca_topic_score_codex":0.00019146067,"about_ca_topic_score_gemma":0.00009273599,"teacher_disagreement_score":0.013441243,"about_ca_system_score_codex":0.000008451183,"about_ca_system_score_gemma":0.00010601028,"threshold_uncertainty_score":0.6161692},"labels":[],"label_agreement":null},{"id":"W2172219123","doi":"10.1051/dst/2010021","title":"Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids","year":2010,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Pasteurization; Food science; Chromatography; Solubility; Pepsin; Proteolysis; Microfiltration; Hydrolysis; Enzymatic hydrolysis; Cholesterol; Enzyme; Biochemistry; Membrane; Organic chemistry","score_opus":0.0030170823498341702,"score_gpt":0.23232175901889204,"score_spread":0.22930467666905788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172219123","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":[0.9993651,0.00003235378,0.00013624445,0.00017930055,0.00002090113,0.00021450652,0.0000046029086,0.0000057819357,0.00004119577],"genre_scores_gemma":[0.9997861,0.000022016504,0.00012611193,0.000017614171,0.00001008529,0.00002667274,0.0000026467396,0.0000035449593,0.0000052023106],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99932295,0.000023377703,0.0001356166,0.00026405393,0.0001284107,0.00012559448],"domain_scores_gemma":[0.9995775,0.000015270049,0.00010433772,0.00021254816,0.00006401649,0.00002633464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056426355,0.000086501575,0.00015838278,0.00024616954,0.000051355808,0.000010651509,0.00015470531,0.00014534743,0.0000011308879],"category_scores_gemma":[0.00032466176,0.00006970738,0.000015371948,0.00036125325,0.00068606995,0.000015904483,0.000108043554,0.00010659107,1.6309536e-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":[0.00005905123,0.000044104538,0.009826737,0.000035904424,0.000004560302,3.7632716e-7,0.000013498455,6.653518e-7,0.9543439,0.000021172618,6.4989e-7,0.03564934],"study_design_scores_gemma":[0.00028180672,0.00072147406,0.008017956,0.000019999803,0.000005269203,0.000009746896,0.0000075945354,0.00017234619,0.99064857,0.000036558948,0.000017237797,0.000061422616],"about_ca_topic_score_codex":0.000020895468,"about_ca_topic_score_gemma":0.000020352185,"teacher_disagreement_score":0.03630465,"about_ca_system_score_codex":0.0000037182197,"about_ca_system_score_gemma":0.000041268024,"threshold_uncertainty_score":0.28425846},"labels":[],"label_agreement":null},{"id":"W2499903412","doi":"10.1007/s13594-011-0030-9","title":"Changes in transcription profiles reflect strain contributions to defined cultures of Lactococcus lactis subsp. cremoris during milk fermentation","year":2011,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Lactococcus lactis; Strain (injury); Biology; Fermentation; Starter; Fermentation starter; Microbiology; Bacteria; Food science; Cheesemaking; Lactic acid; Genetics","score_opus":0.024441088288859773,"score_gpt":0.26627034323011767,"score_spread":0.2418292549412579,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2499903412","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":[0.9963564,0.00005248541,0.0000045275183,0.0027686548,0.0000507531,0.00033467961,0.00013927084,0.00004826117,0.00024493763],"genre_scores_gemma":[0.99961275,0.00004817725,0.00020376765,0.000053808373,0.000012533235,0.00003533761,0.000013608458,4.97689e-7,0.0000195422],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99920046,0.000016364304,0.00014353699,0.00025538204,0.0001269666,0.00025727294],"domain_scores_gemma":[0.99971694,0.000008750132,0.00005516154,0.000050080467,0.000118312506,0.000050766786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023786488,0.000083627994,0.00012250224,0.00013328214,0.00017916638,0.000017192606,0.00020235144,0.00010402002,0.000027940046],"category_scores_gemma":[0.00007538378,0.000039664887,0.000014032736,0.0013657451,0.00028671732,0.00013050008,0.0000476437,0.000089906156,0.0000017128689],"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":[0.000025832565,0.000054396114,0.00585693,0.000005015804,0.0000022463935,0.0000016961322,0.00029434252,1.1640596e-7,0.9791575,0.0023053568,0.000010205996,0.012286378],"study_design_scores_gemma":[0.00016676442,0.00043784338,0.36914495,0.000020472347,0.0000044617386,0.0000049607906,0.0010006876,0.0000074094255,0.6271337,0.001808272,0.00018428951,0.0000861592],"about_ca_topic_score_codex":0.0001647905,"about_ca_topic_score_gemma":0.0016135199,"teacher_disagreement_score":0.36328802,"about_ca_system_score_codex":0.000040952113,"about_ca_system_score_gemma":0.00001632282,"threshold_uncertainty_score":0.16174872},"labels":[],"label_agreement":null},{"id":"W2537099789","doi":"10.1007/s13594-016-0305-2","title":"A sequencing approach targeting the 16S rRNA gene unravels the biofilm composition of spiral-wound membranes used in the dairy industry","year":2016,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Bacterial biofilms and quorum sensing","field":"Biochemistry, Genetics and Molecular Biology","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Novalait (Canada); Natural Sciences and Engineering Research Council of Canada","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Dairy Commission; Novalait; Ministère de l'Économie, de l’Innovation et des Exportations du Québec","keywords":"Membrane; Biofouling; Nanofiltration; Ultrafiltration (renal); Biofilm; Filtration (mathematics); Fouling; Metagenomics; Food science; Biology; 16S ribosomal RNA; Bacteria; Chemistry; Chromatography; Biochemistry; Gene; Mathematics; Genetics","score_opus":0.017881048581551786,"score_gpt":0.23883437393156998,"score_spread":0.2209533253500182,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2537099789","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":[0.9949047,0.0002817184,0.00012130369,0.004170122,0.00008541735,0.00021584502,0.000010685238,0.000012517818,0.00019768703],"genre_scores_gemma":[0.9991314,0.000059422924,0.00035416547,0.0003382918,0.000080275306,0.000009777535,0.000006474935,0.0000061617666,0.000014021109],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988783,0.00007661515,0.00021827934,0.0003349992,0.00017995917,0.0003118731],"domain_scores_gemma":[0.9992995,0.000038864055,0.00012782161,0.00042804066,0.000083279156,0.000022487426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012123206,0.00012398174,0.00012771953,0.0001075685,0.0003663577,0.00004529282,0.0005839794,0.00027694725,0.0000020456569],"category_scores_gemma":[0.00012892473,0.000053278953,0.000027795206,0.0006534292,0.0019459834,0.000019389105,0.00021919103,0.00021573469,7.923928e-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":[0.000010330495,0.000013387626,0.0022599318,0.0000057896586,0.000005908443,0.000001683442,0.00015799463,0.0000025690406,0.9937878,0.0006319776,0.000039888186,0.0030826884],"study_design_scores_gemma":[0.0002576938,0.000102025144,0.0021491759,0.000021059208,0.0000088699335,0.00010269231,0.0016101805,0.000070459995,0.9941019,0.00018112457,0.001289332,0.000105502644],"about_ca_topic_score_codex":0.000052804862,"about_ca_topic_score_gemma":0.000010848995,"teacher_disagreement_score":0.0042267055,"about_ca_system_score_codex":0.000018246086,"about_ca_system_score_gemma":0.00013844692,"threshold_uncertainty_score":0.71700567},"labels":[],"label_agreement":null},{"id":"W79325960","doi":"10.1007/s13594-012-0072-7","title":"Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids","year":2012,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":86,"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":"Fonterra Co-Operative Group; Canadian Dairy Commission","keywords":"Liposome; Ascorbic acid; Phospholipid; Chemistry; Bioavailability; Chromatography; Membrane; Phosphatidic acid; Phosphatidylcholine; Food science; Biochemistry; Biology","score_opus":0.012840248024646441,"score_gpt":0.21592833663635036,"score_spread":0.2030880886117039,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W79325960","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":[0.99795175,0.00070753926,0.0000034724756,0.0004141752,0.00009877369,0.00027968804,0.0000070340025,0.00007875781,0.0004587992],"genre_scores_gemma":[0.99962217,0.000022698514,0.00024120099,0.000025197729,0.00003633374,0.000031346368,0.0000030333972,7.0691164e-7,0.00001731771],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9988206,0.000024663188,0.00020049755,0.00028714386,0.0002903504,0.00037674417],"domain_scores_gemma":[0.99958664,0.000026265374,0.00011177391,0.00011829259,0.00009446274,0.000062538005],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046018558,0.000107920765,0.00019078083,0.00009765558,0.00013301405,0.00001983792,0.0003986855,0.0001304089,0.000022379032],"category_scores_gemma":[0.00011314938,0.00004354231,0.000014009034,0.0017182835,0.0007976873,0.00043177672,0.00014502242,0.000092372706,0.0000062377717],"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":[0.000014143802,0.000041955245,0.08210944,0.0000057095704,0.0000024034352,7.227621e-7,0.00014758164,8.2656356e-7,0.89945257,0.00069894164,0.0000083103105,0.017517375],"study_design_scores_gemma":[0.00018468304,0.0003460083,0.12556858,0.000037095993,0.0000038662806,0.00002940354,0.0007194417,0.00006622101,0.8716679,0.00041151242,0.00082486315,0.00014040846],"about_ca_topic_score_codex":0.00024739682,"about_ca_topic_score_gemma":0.0002612431,"teacher_disagreement_score":0.043459155,"about_ca_system_score_codex":0.00003478944,"about_ca_system_score_gemma":0.000021755232,"threshold_uncertainty_score":0.2939112},"labels":[],"label_agreement":null},{"id":"W84957869","doi":"10.1051/dst/2009033","title":"Antioxidant properties of green tea polyphenols encapsulated in caseinate beads","year":2009,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut National de la Recherche Scientifique","funders":"","keywords":"Polyphenol; Antioxidant; Food science; Green tea; Chemistry; Traditional medicine; Biochemistry; Medicine","score_opus":0.012654823382036553,"score_gpt":0.24819422485474743,"score_spread":0.23553940147271088,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W84957869","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":[0.99390477,0.00080420345,0.0000040114423,0.004378493,0.00003433678,0.0002467901,0.0000018561324,0.000090032765,0.0005355132],"genre_scores_gemma":[0.99947786,0.000027257345,0.00016936984,0.00019364443,0.0000096753765,0.000004650069,5.705208e-7,0.0000040550353,0.000112931186],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989621,0.0000090029,0.00020102794,0.00027863047,0.0002135743,0.00033566396],"domain_scores_gemma":[0.99950457,0.000005952146,0.000054926502,0.00026918028,0.00010157928,0.000063797175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031741403,0.00010367773,0.00025605437,0.0007155945,0.000072702016,0.000008897721,0.00016803865,0.000118106385,0.0000039223055],"category_scores_gemma":[0.00016204355,0.000075780146,0.000015277958,0.001674927,0.0009725557,0.00014325776,0.000063187705,0.00016598903,0.000004033769],"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":[0.00003097233,0.000091801725,0.012940194,0.00002631354,0.000003301772,0.00007699552,0.00028019378,2.6688102e-7,0.90173435,0.0029027513,0.000026982236,0.08188585],"study_design_scores_gemma":[0.001822804,0.0022714718,0.28520417,0.0004908471,0.000029491435,0.0005967078,0.0011032225,0.0009292772,0.7050157,0.0018408642,0.00043551467,0.00025994796],"about_ca_topic_score_codex":0.00039108776,"about_ca_topic_score_gemma":0.000021731186,"teacher_disagreement_score":0.27226397,"about_ca_system_score_codex":0.000044432538,"about_ca_system_score_gemma":0.00015736291,"threshold_uncertainty_score":0.3583422},"labels":[],"label_agreement":null}]}