{"meta":{"query_hash":"d60620177542","filters":{"venue":"Food Bioengineering"},"cohort_total":4,"direct_labels_cover":0,"predictions_cover":4,"exported":4,"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/d60620177542","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+Bioengineering"},"results":[{"id":"W4381165568","doi":"10.1002/fbe2.12050","title":"Effect of microwave and conventional heat treatment on trypsin inhibitor activity and in vitro digestibility of edamame milk protein","year":2023,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Food science; Fourier transform infrared spectroscopy; Trypsin; In vitro; Protein digestibility; Legume; Trypsin inhibitor; Microwave; Protease; Chromatography; Biochemistry; Biology; Enzyme; Agronomy; Chemical engineering","score_opus":0.015587786741087944,"score_gpt":0.27383312739084315,"score_spread":0.2582453406497552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381165568","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99818206,0.0008474292,0.00069514377,0.000012092412,0.000016168371,0.000010628433,0.000054239936,0.000005011814,0.00017722808],"genre_scores_gemma":[0.99608266,0.0007061844,0.0022480956,0.000029701123,0.0000113609985,0.000029302591,0.00012990572,0.000008443904,0.0007542478],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998727,0.000033265587,0.000012837619,0.00002789987,0.00003047584,0.000022778682],"domain_scores_gemma":[0.9997882,0.000076192504,0.00007130303,0.000013832916,0.000030340743,0.000020057181],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025038602,0.00033364785,0.00022892252,0.000119551376,0.000081986225,0.00013830894,0.000115995295,0.00019802799,0.00076517375],"category_scores_gemma":[0.00031191146,0.0001480944,0.00026427413,0.00016305094,0.00013759217,0.00016589636,0.000093139715,0.00035303735,0.000100195],"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":[0.00046561754,0.000050293118,0.00020385486,0.00004291178,0.000009999753,0.000016690345,0.000016624705,0.000045595138,0.99854666,0.0000071156405,0.000006632455,0.000587955],"study_design_scores_gemma":[0.000013820149,0.0012584903,0.0062955096,0.000005268438,0.000030986164,0.000045523127,0.000023108623,0.00027565987,0.9916255,0.0000062306435,0.00041492746,0.0000049961172],"about_ca_topic_score_codex":0.00023877858,"about_ca_topic_score_gemma":0.00037829604,"teacher_disagreement_score":0.00076517375,"about_ca_system_score_codex":0.000104759936,"about_ca_system_score_gemma":0.000070256276,"threshold_uncertainty_score":0.002559781},"labels":[],"label_agreement":null},{"id":"W4382940245","doi":"10.1002/fbe2.12054","title":"An in silico analysis of the effect of stressors on Mung bean protein","year":2023,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Mitacs; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Radius of gyration; Mung bean; Molecular dynamics; In silico; Crystallography; Chemistry; Chemical physics; Materials science; Biophysics; Food science; Computational chemistry; Biochemistry; Biology; Organic chemistry","score_opus":0.01356887125946131,"score_gpt":0.22205441057226544,"score_spread":0.2084855393128041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382940245","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99270153,0.00031312444,0.004184659,0.000103606784,0.00003171457,0.000022443342,0.00091485167,0.00018544457,0.001542679],"genre_scores_gemma":[0.99318564,0.0002477983,0.0044897227,0.00003763675,0.0000051792777,0.00003326618,0.0014941442,0.00003231629,0.0004741475],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999912,0.000015877993,0.0000050509093,0.000026924636,0.000018991166,0.000021183147],"domain_scores_gemma":[0.9998447,0.000077403885,0.000018313112,0.000010965418,0.000028928629,0.00001956739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028778295,0.00042960327,0.00051349396,0.00029519934,0.0004045027,0.00045028274,0.0004112355,0.0004957086,0.0017871438],"category_scores_gemma":[0.00045951063,0.00018134304,0.0006346593,0.00025037455,0.00016565324,0.00026654368,0.00020800742,0.0002897324,0.00028054486],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008888493,0.00052665995,0.03305277,0.0005680357,0.00030098748,0.0007485175,0.00010707606,0.7987166,0.15046884,0.0018732563,0.0014299112,0.011318577],"study_design_scores_gemma":[0.000025308755,0.00034649507,0.0071227537,0.000010979954,0.000059123005,0.0000632233,0.000049187718,0.97394955,0.016848715,0.00036157994,0.0011461528,0.000017051392],"about_ca_topic_score_codex":0.0039526974,"about_ca_topic_score_gemma":0.0035792396,"teacher_disagreement_score":0.0039526974,"about_ca_system_score_codex":0.00045875614,"about_ca_system_score_gemma":0.00047469634,"threshold_uncertainty_score":0.007859409},"labels":[],"label_agreement":null},{"id":"W4383955496","doi":"10.1002/fbe2.12057","title":"Bioactive peptides: Synthesis, applications, and associated challenges","year":2023,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":36,"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":"Exploit; Peptide; Computational biology; Amino acid; Combinatorial chemistry; Peptide synthesis; Fractionation; Biochemical engineering; Biotechnology; Biochemistry; Biology; Computer science; Chemistry; Engineering; Organic chemistry","score_opus":0.01723526953110257,"score_gpt":0.22897912576971444,"score_spread":0.21174385623861186,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4383955496","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.019591862,0.94715005,0.019438379,0.003795979,0.0009182306,0.00006413059,0.0001560239,0.00008704119,0.008798275],"genre_scores_gemma":[0.07706229,0.89546055,0.019409409,0.0016007341,0.0011017876,0.00013181496,0.00027457642,0.000046619552,0.004912304],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994605,0.000111070156,0.00004526841,0.00010172066,0.00022203049,0.000059278216],"domain_scores_gemma":[0.9995772,0.00014910878,0.0000719245,0.000029267607,0.00013338978,0.00003903965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011954991,0.00062289415,0.000707343,0.0005640878,0.00037081548,0.0014710748,0.00056745764,0.0011480269,0.0019258783],"category_scores_gemma":[0.0007716141,0.00029604317,0.00040898265,0.00080549583,0.00057384,0.0016941443,0.0007323243,0.0017184893,0.0017957875],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025691267,0.00025247174,0.0010118579,0.0227327,0.000103840524,0.0018095945,0.00046529016,0.0044996045,0.33349928,0.031000707,0.016785532,0.5875821],"study_design_scores_gemma":[0.000027236685,0.0006993399,0.0013143861,0.0020597875,0.00008631673,0.0041136253,0.00048413477,0.0032275468,0.13848796,0.023363644,0.8260551,0.000080799444],"about_ca_topic_score_codex":0.00037226095,"about_ca_topic_score_gemma":0.0003996946,"teacher_disagreement_score":0.0019258783,"about_ca_system_score_codex":0.00050353183,"about_ca_system_score_gemma":0.000801525,"threshold_uncertainty_score":0.0064427257},"labels":[],"label_agreement":null},{"id":"W4409621173","doi":"10.1002/fbe2.70011","title":"Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties","year":2025,"lang":"en","type":"article","venue":"Food Bioengineering","topic":"Food composition and properties","field":"Nursing","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Gluten; Wheat gluten; Texture (cosmology); Mathematics; Food science; Artificial intelligence; Computer science; Biology; Image (mathematics)","score_opus":0.03158557428307951,"score_gpt":0.22404068992227136,"score_spread":0.19245511563919185,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409621173","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995988,0.00006639042,0.00012255026,0.000003691807,7.0397573e-7,0.0000029740759,0.00009972962,0.0000020539615,0.000103174934],"genre_scores_gemma":[0.9990152,0.000089961744,0.000349604,0.000010950347,6.8266274e-7,0.0000033745837,0.00029591398,0.0000036395018,0.00023065989],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999205,0.00001165398,0.000006827619,0.000024392395,0.00002239288,0.000014243951],"domain_scores_gemma":[0.99986327,0.000025779922,0.00003536959,0.000009568903,0.000037448193,0.000028535036],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020052482,0.00027099386,0.0002494522,0.000721317,0.00022170453,0.00035507994,0.00009967155,0.00018706862,0.0004606518],"category_scores_gemma":[0.00017138253,0.000101306374,0.00028072973,0.0006256286,0.00017850875,0.00019817211,0.00025487953,0.00021192232,0.00008189355],"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":[0.00041908966,0.00008822499,0.054409426,0.00008439476,0.00006684285,0.00017239252,0.00037120382,0.00011956801,0.9387814,0.000033940887,0.000029438199,0.005424047],"study_design_scores_gemma":[0.0000057696,0.00036544667,0.9588082,0.000006446614,0.00006845042,0.0002156991,0.0004806313,0.000620982,0.038828753,0.000033558867,0.00055402634,0.000012090896],"about_ca_topic_score_codex":0.004062485,"about_ca_topic_score_gemma":0.008166254,"teacher_disagreement_score":0.004062485,"about_ca_system_score_codex":0.00020603728,"about_ca_system_score_gemma":0.00009653962,"threshold_uncertainty_score":0.008077681},"labels":[],"label_agreement":null}]}