{"meta":{"query_hash":"eebdca3e6c3a","filters":{"venue":"Food Production Processing and Nutrition"},"cohort_total":38,"direct_labels_cover":0,"predictions_cover":38,"exported":38,"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/eebdca3e6c3a","api":"https://metacan.xera.ac/api/v1/cohort?venue=Food+Production+Processing+and+Nutrition"},"results":[{"id":"W2971794120","doi":"10.1186/s43014-019-0004-5","title":"Welcome to the Food Production, Processing and Nutrition journal","year":2019,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Nutrition, Genetics, and Disease","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":"Memorial University of Newfoundland","funders":"","keywords":"Food processing; Production (economics); Food science; Economics; Chemistry","score_opus":0.010803317897868373,"score_gpt":0.23854214925304348,"score_spread":0.22773883135517511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2971794120","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00045753852,0.009601209,0.00029321073,0.20593487,0.7670497,0.00008290509,0.00020006087,0.00019258774,0.0161879],"genre_scores_gemma":[0.0024834378,0.0083951745,0.0005904048,0.10703965,0.581167,0.000079077894,0.0003937297,0.00019710371,0.29965445],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99843246,0.00019915593,0.000114455324,0.0002348267,0.0007906068,0.00022836585],"domain_scores_gemma":[0.9794272,0.0028017468,0.0009454097,0.00064794696,0.0068331743,0.009344461],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029141048,0.0018263002,0.0019214556,0.002440346,0.002204041,0.00600087,0.0017390158,0.011438282,0.17085245],"category_scores_gemma":[0.010324118,0.00091307826,0.0014980193,0.0009477915,0.0010796834,0.004016591,0.003427709,0.010633452,0.08025657],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050950162,0.00004574894,0.000096090844,0.00008673314,0.000006409084,0.00011796337,0.000011590377,0.000014448053,0.00019875825,0.00024813265,0.988576,0.010547297],"study_design_scores_gemma":[0.000043424297,0.000073118186,0.0012117353,0.00009991156,0.000011225106,0.00018270669,0.00011861985,0.000043442564,0.00006458518,0.0005327064,0.9976,0.000018514645],"about_ca_topic_score_codex":0.0010814422,"about_ca_topic_score_gemma":0.00447859,"teacher_disagreement_score":0.17085245,"about_ca_system_score_codex":0.0010860085,"about_ca_system_score_gemma":0.0021586162,"threshold_uncertainty_score":0.57155836},"labels":[],"label_agreement":null},{"id":"W2972120196","doi":"10.1186/s43014-019-0001-8","title":"Polyphenol composition and antioxidant potential of mint leaves","year":2019,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":72,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Oxygen radical absorbance capacity; ABTS; TBARS; Antioxidant; Polyphenol; DPPH; Lipid peroxidation; Flavonols; Food science; Phenols; Chromatography; Thiobarbituric acid; Biochemistry","score_opus":0.009264169444123026,"score_gpt":0.2318748088142614,"score_spread":0.22261063937013836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972120196","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":[0.99681026,0.0020100717,0.0004381044,0.000025239937,0.00001197476,0.000016521717,0.00023463795,0.0000135411165,0.00043970146],"genre_scores_gemma":[0.9958475,0.00079815695,0.0011765329,0.00004982664,0.000021222679,0.000021967746,0.00064853113,0.000011075727,0.0014252214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992776,0.0000091813445,0.00000574201,0.000024733756,0.000018883791,0.000013766605],"domain_scores_gemma":[0.99991333,0.000011846002,0.000021318472,0.000006077584,0.000018713386,0.000028647553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011168387,0.0004507762,0.00039123476,0.0007057004,0.00025937107,0.00034079712,0.00013471514,0.00026956626,0.0009093133],"category_scores_gemma":[0.00012532854,0.00015244952,0.0003656714,0.00052208273,0.00015287093,0.00031766805,0.00013985981,0.00042106948,0.00014926173],"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":[0.0004519268,0.00007942394,0.0009897485,0.00009971765,0.000026549424,0.00005025862,0.00004221578,0.000039173305,0.9954797,0.000025007968,0.00001307759,0.002703154],"study_design_scores_gemma":[0.00006399269,0.0034072637,0.13794455,0.00003741513,0.0003473919,0.00081152923,0.00020372163,0.0009657735,0.85247594,0.00011952786,0.003589778,0.00003311625],"about_ca_topic_score_codex":0.0006422358,"about_ca_topic_score_gemma":0.00069192256,"teacher_disagreement_score":0.0009093133,"about_ca_system_score_codex":0.00015468858,"about_ca_system_score_gemma":0.00013537213,"threshold_uncertainty_score":0.003041923},"labels":[],"label_agreement":null},{"id":"W3029612785","doi":"10.1186/s43014-020-0020-5","title":"Plant food anti-nutritional factors and their reduction strategies: an overview","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Phytase and its Applications","field":"Agricultural and Biological Sciences","cited_by":1159,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Antinutrient; Nutrient; Phytic acid; Micronutrient; Bioavailability; Food science; Biotechnology; Biology; Chemistry","score_opus":0.0855558755143704,"score_gpt":0.2560490418547567,"score_spread":0.1704931663403863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3029612785","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":[0.003818291,0.98578864,0.0020783092,0.0006245783,0.0003372832,0.000042017444,0.0003038406,0.000063528554,0.00694344],"genre_scores_gemma":[0.0130494675,0.97938716,0.0024024122,0.00031962237,0.00019529105,0.0000391731,0.00028803907,0.0000113541055,0.0043074293],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998652,0.000014826643,0.000013416899,0.000036761863,0.0000513882,0.000018342223],"domain_scores_gemma":[0.99991155,0.000031921074,0.00001715574,0.0000034666007,0.00002899495,0.0000068848162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023367663,0.00081103586,0.00074938894,0.0022085842,0.00022346218,0.0008257724,0.00041024797,0.00071269996,0.005042636],"category_scores_gemma":[0.00024175801,0.00025518858,0.0005727712,0.0014321649,0.00018931752,0.0008437696,0.00031814663,0.0008885979,0.0015879574],"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":[0.0002566119,0.00030827452,0.0006970919,0.04491529,0.00019538916,0.00063340995,0.00014773369,0.0015135845,0.06086857,0.009523752,0.021574965,0.85936534],"study_design_scores_gemma":[0.000015193273,0.00056769536,0.0020451345,0.0025589853,0.00019603841,0.0011061482,0.00010427858,0.00048575574,0.01713333,0.0026292675,0.97311497,0.000043178905],"about_ca_topic_score_codex":0.00086649193,"about_ca_topic_score_gemma":0.0012639017,"teacher_disagreement_score":0.005042636,"about_ca_system_score_codex":0.00038831422,"about_ca_system_score_gemma":0.00047661786,"threshold_uncertainty_score":0.016869307},"labels":[],"label_agreement":null},{"id":"W3030071376","doi":"10.1186/s43014-019-0015-2","title":"A robust stripping method for the removal of minor components from edible oils","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Higher Education and Scientific Research","keywords":"Chromatography; Stripping (fiber); Chemistry; Carotenoid; Camelina; Tocopherol; Antioxidant; Organic chemistry; Food science; Materials science; Vitamin E","score_opus":0.0819938095090528,"score_gpt":0.24551606471533605,"score_spread":0.16352225520628325,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3030071376","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":[0.5428377,0.027285347,0.41493124,0.0012533007,0.00088242884,0.0006219124,0.0033473375,0.0016380101,0.0072027547],"genre_scores_gemma":[0.79048353,0.016207922,0.17809126,0.0007122083,0.00020331392,0.00040931808,0.002764211,0.00020787629,0.010920297],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99944323,0.000053439016,0.00002802792,0.00012372137,0.0002865735,0.000065053726],"domain_scores_gemma":[0.9996884,0.00006987932,0.00007975752,0.000029404515,0.000108128464,0.000024552723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00051003275,0.0009201996,0.00043089807,0.0008512106,0.0002771724,0.00025321695,0.0004883915,0.00048017292,0.0020532883],"category_scores_gemma":[0.0006912414,0.00032187384,0.00046713586,0.0005805491,0.00025351095,0.0005399676,0.0004729157,0.0014748739,0.00092916144],"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":[0.000042024458,0.000015997482,0.00012782186,0.00023459196,0.000024206814,0.00008506727,0.0000226131,0.00011540509,0.9908415,0.00015529098,0.0003058174,0.008029578],"study_design_scores_gemma":[0.000009841867,0.000117271484,0.0012601309,0.000020772915,0.000030391215,0.00017156232,0.00002830523,0.0012848506,0.99012214,0.000087179935,0.006846765,0.000020858015],"about_ca_topic_score_codex":0.0009853382,"about_ca_topic_score_gemma":0.0019942636,"teacher_disagreement_score":0.0020532883,"about_ca_system_score_codex":0.00020946805,"about_ca_system_score_gemma":0.00043181694,"threshold_uncertainty_score":0.0068689585},"labels":[],"label_agreement":null},{"id":"W3031759040","doi":"10.1186/s43014-019-0017-0","title":"Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Microbial Metabolites in Food Biotechnology","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Inulin; Chemistry; Emulsion; Syneresis; Food science; Lipid oxidation; Chromatography; Oxidative phosphorylation; Jerusalem artichoke; Biochemistry; Antioxidant","score_opus":0.04225133450340563,"score_gpt":0.2572361754281395,"score_spread":0.21498484092473386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3031759040","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":[0.99144965,0.0029610493,0.0039673755,0.000042651795,0.000035922647,0.0000514845,0.00014047167,0.000030953142,0.0013204194],"genre_scores_gemma":[0.9878235,0.0021224185,0.006580677,0.000057544537,0.000012433455,0.000044180968,0.00018871043,0.000018869036,0.0031515062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999232,0.000011489911,0.0000058234255,0.000020837451,0.00002164664,0.00001687956],"domain_scores_gemma":[0.9999254,0.000012484192,0.000029107476,0.0000033335352,0.000018388151,0.000011386461],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018614801,0.0003430404,0.00017345713,0.00029268418,0.00010161423,0.00019320045,0.00009813,0.00017060773,0.00069043884],"category_scores_gemma":[0.00014663907,0.00010274762,0.0002012199,0.00015210336,0.00009086926,0.00022124652,0.00012318144,0.0003184941,0.0001434336],"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":[0.0000323021,0.000012082115,0.00009767255,0.000054840824,0.0000041342114,0.000023040579,0.000013044808,0.000020611884,0.9987721,0.000015194497,0.000007758755,0.00094720046],"study_design_scores_gemma":[0.000003717867,0.00024197514,0.0018194371,0.0000073293004,0.000014914176,0.000034163542,0.00002742849,0.0001429802,0.99697375,0.000012202897,0.00071846985,0.0000036440933],"about_ca_topic_score_codex":0.0003665885,"about_ca_topic_score_gemma":0.0007890369,"teacher_disagreement_score":0.00069043884,"about_ca_system_score_codex":0.000117875024,"about_ca_system_score_gemma":0.00009265834,"threshold_uncertainty_score":0.0023097396},"labels":[],"label_agreement":null},{"id":"W3032036426","doi":"10.1186/s43014-020-00024-y","title":"Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L)","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Polysaccharides Composition and Applications","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Stearic acid; Oleic acid; Food science; Linoleic acid; Fatty acid; Palmitic acid; Silicic acid; Tocopherol; Carotenoid; Chromatography; Organic chemistry; Antioxidant; Biochemistry; Vitamin E","score_opus":0.028982421046676293,"score_gpt":0.22330009091211306,"score_spread":0.19431766986543678,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3032036426","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":[0.9990877,0.00026477614,0.00018727568,0.0000117005,0.0000026237763,0.0000031574077,0.00020530152,0.0000048720362,0.00023257277],"genre_scores_gemma":[0.9977939,0.00023096571,0.00027372927,0.000017993692,0.0000052901905,0.00000866911,0.00058528996,0.000008425209,0.0010757581],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999701,0.0000038209873,0.0000024700796,0.0000071767968,0.00000890109,0.0000074777627],"domain_scores_gemma":[0.9998636,0.000012601502,0.000034118388,0.000007637653,0.000044769484,0.000037153204],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007372578,0.00020994032,0.00010633828,0.00051068707,0.00015230653,0.00013875715,0.000054749275,0.00008601673,0.000770809],"category_scores_gemma":[0.00011609722,0.000062714025,0.00015160914,0.00034530606,0.00012633247,0.000111928326,0.00011936706,0.00017978801,0.00013885667],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016782271,0.0000110461815,0.0035494692,0.00002464883,0.000011538934,0.00003833432,0.0000315261,0.000028674001,0.99518013,0.00001753034,0.000008750708,0.00093055406],"study_design_scores_gemma":[0.00001695549,0.00042755628,0.22812116,0.000011471575,0.000066927816,0.00024492925,0.00026417116,0.00069114595,0.7683485,0.00010695127,0.0016825557,0.000017629223],"about_ca_topic_score_codex":0.0028771276,"about_ca_topic_score_gemma":0.0020861141,"teacher_disagreement_score":0.0028771276,"about_ca_system_score_codex":0.00013466287,"about_ca_system_score_gemma":0.00014139233,"threshold_uncertainty_score":0.0057207346},"labels":[],"label_agreement":null},{"id":"W3032536824","doi":"10.1186/s43014-020-0018-z","title":"Lactobacillus pentosus S-PT84 and Rubus suavissimus leaf extract suppress lipopolysaccharide-induced gut permeability and egg allergen uptake","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Barrier Structure and Function Studies","field":"Neuroscience","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lipopolysaccharide; Lactobacillus; Intestinal permeability; Food allergy; Immunoglobulin E; Probiotic; Chemistry; Gut flora; Allergy; Ovalbumin; Protease; Pharmacology; Immunology; Microbiology; Food science; Biology; Immune system; Bacteria; Biochemistry; Enzyme; Fermentation; Antibody","score_opus":0.05921286927089965,"score_gpt":0.2703120773066397,"score_spread":0.21109920803574006,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3032536824","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":[0.99818665,0.0007058599,0.00039314324,0.00007565481,0.000019980298,0.00001903485,0.00010902961,0.000029991521,0.00046062868],"genre_scores_gemma":[0.9966053,0.0005695887,0.00091006333,0.00008158953,0.000010428213,0.00003257019,0.0002495007,0.000010988985,0.0015299774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998908,0.000023035698,0.0000116517,0.000015788371,0.000027110606,0.0000315717],"domain_scores_gemma":[0.9999187,0.0000064297374,0.000032174732,0.0000052579835,0.0000086168075,0.00002883629],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008953151,0.00040973164,0.00035152154,0.00024895158,0.000104130886,0.00018258896,0.00014671669,0.00026204062,0.00092961785],"category_scores_gemma":[0.00011017253,0.00010309141,0.0003181348,0.00012646265,0.00015726508,0.00016010279,0.00021752389,0.00050318567,0.00016919411],"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":[0.00073281734,0.0001987048,0.00017393284,0.00007064372,0.000007964133,0.00005416292,0.000013049605,0.00002730101,0.9973847,0.000020297097,0.000026889385,0.0012895014],"study_design_scores_gemma":[0.00013494032,0.009465429,0.014687982,0.000031386546,0.00005350026,0.00037787025,0.0001248876,0.0006972783,0.9720862,0.00007245463,0.0022575688,0.000010524813],"about_ca_topic_score_codex":0.0003100995,"about_ca_topic_score_gemma":0.00049923017,"teacher_disagreement_score":0.00092961785,"about_ca_system_score_codex":0.0001046078,"about_ca_system_score_gemma":0.00014755793,"threshold_uncertainty_score":0.0031098723},"labels":[],"label_agreement":null},{"id":"W3039735653","doi":"10.1186/s43014-020-00027-9","title":"Finger millet porridges subjected to different processing conditions showed low glycemic index and variable efficacy on plasma antioxidant capacity of healthy adults","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Wayamba University of Sri Lanka; National Research Council Sri Lanka","keywords":"Trolox equivalent antioxidant capacity; Glycemic index; Food science; Antioxidant; Antioxidant capacity; Chemistry; Glycemic; Glycemic load; Biochemistry; Medicine; Diabetes mellitus; Endocrinology","score_opus":0.021910535288055793,"score_gpt":0.25101255750101814,"score_spread":0.22910202221296236,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3039735653","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":[0.99954575,0.00016788447,0.00012679063,0.000008521283,0.0000046497794,0.00001088419,0.00006451563,0.0000040399445,0.00006680964],"genre_scores_gemma":[0.99845135,0.00010914841,0.0004434305,0.000034634624,0.0000051313064,0.000017433875,0.0001827552,0.000003787339,0.0007523104],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998323,0.00003278728,0.000018913672,0.000054090502,0.000034227403,0.000027722477],"domain_scores_gemma":[0.99974626,0.000048675985,0.00008678823,0.00003170205,0.00003654937,0.000050026574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028690003,0.00034928674,0.000357125,0.00021402689,0.00018596918,0.00029223305,0.00011049743,0.00026576238,0.0014515822],"category_scores_gemma":[0.0002979789,0.00016646727,0.00035351273,0.00021074817,0.0001714072,0.0002025417,0.00017664961,0.0004203141,0.00016392172],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.01872852,0.0026157172,0.027585745,0.00019528401,0.00022165877,0.00021553556,0.00023401341,0.00008322167,0.9385768,0.00002241678,0.00008208284,0.011438998],"study_design_scores_gemma":[0.0002496474,0.06666403,0.70376956,0.000029782568,0.0003695811,0.0006063167,0.00048323857,0.00041255748,0.22598425,0.00005249869,0.0013522299,0.000026297917],"about_ca_topic_score_codex":0.00041138844,"about_ca_topic_score_gemma":0.00046536786,"teacher_disagreement_score":0.0014515822,"about_ca_system_score_codex":0.00008420367,"about_ca_system_score_gemma":0.00007188953,"threshold_uncertainty_score":0.00485605},"labels":[],"label_agreement":null},{"id":"W3046814487","doi":"10.1186/s43014-020-00028-8","title":"Classification of archaic rice grains excavated at the Mojiaoshan site within the Liangzhu site complex reveals an Indica and Japonica chloroplast complex","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Forensic and Genetic Research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institute of Genetics; Japan Society for the Promotion of Science","keywords":"Domestication; Japonica; Biology; Plastid; Chloroplast; Genome; Japonica rice; Oryza; Botany; Oryza sativa; Evolutionary biology; Gene; Genetics","score_opus":0.05384942162092274,"score_gpt":0.2891140113311499,"score_spread":0.23526458971022715,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3046814487","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":[0.999734,0.000028267283,0.00008258166,0.0000031241457,6.0773596e-7,0.000002503405,0.000047275087,0.0000015701328,0.000099992634],"genre_scores_gemma":[0.99912924,0.0000315839,0.0003226114,0.000007983436,0.0000018398662,0.000004934615,0.00026448455,0.000002314544,0.00023514076],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991643,0.0000056081362,0.0000064496026,0.00003291973,0.000016080296,0.000022552713],"domain_scores_gemma":[0.9998203,0.000017737468,0.000051479386,0.000016946722,0.000035849196,0.0000576434],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016297244,0.00019722356,0.00017547682,0.0013752275,0.0007105258,0.00033132444,0.00019084937,0.00019831878,0.00041941757],"category_scores_gemma":[0.00016460351,0.00017100023,0.00021674235,0.001343788,0.0005897923,0.00012131297,0.00038528212,0.0001912702,0.0000689942],"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":[0.00022654164,0.000024347091,0.82874316,0.00006230436,0.00007539446,0.00053721137,0.004420793,0.00017502042,0.15600283,0.0001508602,0.00007389264,0.009507546],"study_design_scores_gemma":[0.0000015793573,0.000010970507,0.9990796,0.0000012185754,0.000008135919,0.000045952016,0.00029633436,0.000052258252,0.00037946788,0.000006517587,0.00011639034,0.0000015653744],"about_ca_topic_score_codex":0.020552088,"about_ca_topic_score_gemma":0.050784003,"teacher_disagreement_score":0.020552088,"about_ca_system_score_codex":0.00044849957,"about_ca_system_score_gemma":0.0003655745,"threshold_uncertainty_score":0.040864944},"labels":[],"label_agreement":null},{"id":"W3109842240","doi":"10.1186/s43014-020-00040-y","title":"Natural bioactive substances for the control of food-borne viruses and contaminants in food","year":2020,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Essential Oils and Antimicrobial Activity","field":"Agricultural and Biological Sciences","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":"Memorial University of Newfoundland","funders":"China Scholarship Council; Northeastern States Research Cooperative","keywords":"Contamination; Natural (archaeology); Natural food; Contaminated food; Food contaminant; Environmental science; Food science; Biochemical engineering; Biology; Microbiology; Ecology; Engineering","score_opus":0.041981289397009985,"score_gpt":0.27267153365147984,"score_spread":0.23069024425446985,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109842240","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":[0.00043318552,0.9971577,0.00022993807,0.00010120146,0.00017914803,0.000007850974,0.000029840216,0.0000073842243,0.0018538674],"genre_scores_gemma":[0.0024864317,0.99559826,0.00037579643,0.000093147166,0.000094609684,0.000009528603,0.000048070568,0.0000018555164,0.0012924509],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998934,0.00001460248,0.00001261928,0.000019390915,0.000046959656,0.000012938376],"domain_scores_gemma":[0.99984384,0.000064948734,0.000025561732,0.0000058507508,0.000047818998,0.000012072677],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003031479,0.00073433976,0.0007169696,0.0024338516,0.00021921893,0.00064373564,0.00040101,0.00069802377,0.0037149573],"category_scores_gemma":[0.0003277277,0.00016824318,0.00038955428,0.0019028654,0.00023394192,0.00076054997,0.00042731647,0.0010909952,0.0015542752],"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":[0.00007360531,0.00017024428,0.0002034602,0.02868223,0.00009257477,0.00020546801,0.00009006931,0.0005419402,0.0133628,0.0055898465,0.013285225,0.93770254],"study_design_scores_gemma":[0.0000124636545,0.00021267316,0.0009849648,0.0040181116,0.00013458001,0.0009677597,0.00008591945,0.00015638494,0.0035048835,0.0015304636,0.9883726,0.00001916124],"about_ca_topic_score_codex":0.00076037017,"about_ca_topic_score_gemma":0.0012325711,"teacher_disagreement_score":0.0037149573,"about_ca_system_score_codex":0.00028288126,"about_ca_system_score_gemma":0.00056498265,"threshold_uncertainty_score":0.012427747},"labels":[],"label_agreement":null},{"id":"W3112670230","doi":"10.1186/s43014-020-00041-x","title":"Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives","year":2020,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Science and Engineering Research Council; State Key Laboratory of Molecular Vaccinology and Molecular Diagnostics; Natural Sciences and Engineering Research Council of Canada; National Natural Science Foundation of China","keywords":"Tyrosol; Chemistry; Anti-inflammatory; Organic chemistry; Phenols; Biology; Pharmacology","score_opus":0.013724862388283465,"score_gpt":0.26746855128101493,"score_spread":0.25374368889273147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112670230","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":[0.97947115,0.008043405,0.0062707723,0.0002864147,0.0001068318,0.00005351643,0.001419182,0.000116306175,0.004232402],"genre_scores_gemma":[0.986304,0.0040750736,0.004604107,0.00016238992,0.000026565229,0.00004280361,0.00065556384,0.000028426848,0.0041010543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994373,0.000009621037,0.0000037546279,0.000011140648,0.0000127605435,0.00001904571],"domain_scores_gemma":[0.9999193,0.000012546778,0.00003014696,0.0000052467362,0.000018467315,0.000014247317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011220135,0.00042899678,0.00017939637,0.00022020016,0.00006910727,0.00014379607,0.00012758106,0.0002670481,0.0024191814],"category_scores_gemma":[0.00014666143,0.000084737556,0.00023212157,0.0001736885,0.000109938934,0.00020525864,0.00016411814,0.00042681184,0.00040789184],"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":[0.00015164485,0.000014629435,0.00007038347,0.00016089747,0.00000927131,0.00007066629,0.000012980086,0.00018085947,0.9961755,0.0001441877,0.00011921544,0.0028896562],"study_design_scores_gemma":[0.000014486908,0.00051137875,0.0009594614,0.00001859911,0.000020843805,0.000090228124,0.000016013279,0.00041075062,0.9942111,0.000039167287,0.0036961406,0.000011896633],"about_ca_topic_score_codex":0.00020967347,"about_ca_topic_score_gemma":0.0003833276,"teacher_disagreement_score":0.0024191814,"about_ca_system_score_codex":0.0001054882,"about_ca_system_score_gemma":0.00008448236,"threshold_uncertainty_score":0.00809294},"labels":[],"label_agreement":null},{"id":"W3159930129","doi":"10.1186/s43014-020-00048-4","title":"Identification of zinc-binding peptides in ADAM17-inhibiting whey protein hydrolysates using IMAC-Zn2+ coupled with shotgun peptidomics","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Zinc; Peptide; Biochemistry; Whey protein; Hydrolysate; Lactalbumin; In silico; Bovine serum albumin; Chromatography; Hydrolysis","score_opus":0.012977869116953082,"score_gpt":0.2406558942302459,"score_spread":0.2276780251132928,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3159930129","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":[0.9842179,0.001790166,0.012430624,0.00008912491,0.00003334349,0.00006825706,0.000846086,0.00007409411,0.00045040084],"genre_scores_gemma":[0.9647766,0.0018845294,0.028330905,0.00016613088,0.000024150366,0.000099466146,0.0027498484,0.00007297587,0.0018954062],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983454,0.000023847006,0.000014531024,0.00003827356,0.000058541882,0.000030305075],"domain_scores_gemma":[0.9998882,0.000022722948,0.00003793323,0.0000064395254,0.000026368562,0.000018370674],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026643494,0.0005339343,0.00047041706,0.00036157007,0.00012927606,0.0004188276,0.00021882151,0.00029169608,0.0005121974],"category_scores_gemma":[0.00023864293,0.00015014017,0.0004156354,0.0003346019,0.00019312956,0.00022231309,0.00021250386,0.00049360667,0.00024183269],"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":[0.0000887438,0.000012434157,0.00023047844,0.000047864418,0.000013191191,0.000055996068,0.000012115209,0.000049574104,0.99850935,0.000012239469,0.000015640104,0.00095236575],"study_design_scores_gemma":[0.000011067614,0.00018939313,0.00879875,0.000012631442,0.000051495626,0.00039088496,0.0000611944,0.0024224122,0.98661333,0.000034038934,0.0014048507,0.000009915524],"about_ca_topic_score_codex":0.0006432177,"about_ca_topic_score_gemma":0.00061941554,"teacher_disagreement_score":0.0006432177,"about_ca_system_score_codex":0.00018645496,"about_ca_system_score_gemma":0.00016013806,"threshold_uncertainty_score":0.0017133951},"labels":[],"label_agreement":null},{"id":"W3164001853","doi":"10.1186/s43014-020-00049-3","title":"Antioxidant potential and physicochemical properties of protein hydrolysates from body parts of North Atlantic sea cucumber (Cucumaria frondosa)","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Scheme for Promotion of Academic and Research Collaboration; Hospital for Sick Children","keywords":"Sea cucumber; Hydrolysate; TBARS; Exopeptidase; ABTS; DPPH; Food science; Chemistry; Hydrolysis; Antioxidant; Enzymatic hydrolysis; Biochemistry; Amino acid; Biology; Lipid peroxidation; Ecology","score_opus":0.00908130122258422,"score_gpt":0.20433243000778556,"score_spread":0.19525112878520134,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3164001853","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":[0.99805945,0.0009358658,0.00037504453,0.000014159459,0.0000075970024,0.000011815742,0.00026026685,0.000005730068,0.00033001308],"genre_scores_gemma":[0.9963092,0.000528618,0.0010865007,0.000030921135,0.0000056188237,0.00001854563,0.0008591936,0.000009854122,0.0011515733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999275,0.000010222092,0.000009210343,0.000018388117,0.000020202506,0.000014530531],"domain_scores_gemma":[0.99987614,0.000016318636,0.000040660852,0.000006432721,0.000026389978,0.000034080374],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015236509,0.0006850424,0.00019889636,0.0003453671,0.00013546975,0.000176822,0.00009053929,0.00016499542,0.00054398744],"category_scores_gemma":[0.00015751329,0.0001413201,0.00025884167,0.0002722522,0.00017563434,0.00015652737,0.00012385397,0.0002613617,0.00011684913],"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":[0.000109088876,0.000010550598,0.0008524443,0.000040522064,0.000007935586,0.000032142678,0.000025330335,0.000031347474,0.9983151,0.000005965945,0.000005339511,0.0005641149],"study_design_scores_gemma":[0.000016258195,0.0009861575,0.16561939,0.00002554755,0.00007948713,0.00037855678,0.0002152051,0.0004898062,0.83076024,0.000026810347,0.001380383,0.000022079263],"about_ca_topic_score_codex":0.002182459,"about_ca_topic_score_gemma":0.003372943,"teacher_disagreement_score":0.002182459,"about_ca_system_score_codex":0.00015112318,"about_ca_system_score_gemma":0.00013219379,"threshold_uncertainty_score":0.004339576},"labels":[],"label_agreement":null},{"id":"W3165740669","doi":"10.1186/s43014-020-00047-5","title":"Functional properties of sesame (Sesamum indicum Linn) seed protein fractions","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Sesame and Sesamin Research","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Glutelin; Prolamin; Globulin; Albumin; Chemistry; Biochemistry; Chromatography; Storage protein; Food science; Biology","score_opus":0.06216762390166651,"score_gpt":0.24292470537449767,"score_spread":0.18075708147283115,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3165740669","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":[0.99747187,0.00097365415,0.0009270233,0.000025216978,0.0000068237982,0.000012304139,0.00013798189,0.00000961431,0.00043542395],"genre_scores_gemma":[0.9962877,0.00051527674,0.001391295,0.000044569057,0.0000046965897,0.000017329632,0.0005043985,0.000014762692,0.0012199276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989676,0.000024935176,0.000010119295,0.000020169735,0.000028652488,0.00001934056],"domain_scores_gemma":[0.99986637,0.000028531698,0.000029346404,0.0000062696263,0.000045714867,0.000023742292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027083865,0.00043322062,0.00017630818,0.00026695977,0.00013377862,0.00027543848,0.00011265398,0.00020352688,0.00070999545],"category_scores_gemma":[0.00023654616,0.0000933419,0.0002751731,0.00020971047,0.00012494755,0.00029796045,0.00015411086,0.00021113857,0.00017581362],"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":[0.00007762692,0.0000120138375,0.00025397967,0.000038740516,0.0000073199694,0.000022077891,0.00001528059,0.000026859556,0.9988907,0.000009671377,0.0000041261073,0.0006416485],"study_design_scores_gemma":[0.0000049544115,0.0005171687,0.0138511,0.0000073689544,0.00003962968,0.0001114029,0.00004792416,0.00033643394,0.9843864,0.000017706223,0.0006738626,0.0000061307073],"about_ca_topic_score_codex":0.0008699789,"about_ca_topic_score_gemma":0.00076201535,"teacher_disagreement_score":0.0008699789,"about_ca_system_score_codex":0.00014523706,"about_ca_system_score_gemma":0.00010359487,"threshold_uncertainty_score":0.002375126},"labels":[],"label_agreement":null},{"id":"W3171114833","doi":"10.1186/s43014-021-00061-1","title":"Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Casein; Chemistry; Cholesterol; Digestion (alchemy); Pepsin; In vitro; Internal medicine; Endocrinology; Food science; Biochemistry; Animal science; Chromatography; Biology; Enzyme; Medicine","score_opus":0.030878346455464317,"score_gpt":0.25560597434843674,"score_spread":0.22472762789297243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3171114833","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":[0.98566866,0.0037106636,0.002388424,0.00040110436,0.00013021188,0.00005740784,0.005053895,0.00026039855,0.0023293109],"genre_scores_gemma":[0.9664826,0.00342383,0.0031988367,0.0001457206,0.00003849578,0.000087242326,0.0031857213,0.000038750928,0.023398733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999459,0.00000385004,0.0000027039835,0.00001311976,0.000013725154,0.000020674224],"domain_scores_gemma":[0.999908,0.000006560185,0.00002971127,0.000006066931,0.000020487709,0.00002919749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000084414714,0.00059110945,0.00030328956,0.00056706835,0.00013736014,0.00016764698,0.00017375145,0.00022893693,0.0052002724],"category_scores_gemma":[0.00007818884,0.00015547377,0.00030264573,0.00032563944,0.000097124575,0.00015141946,0.00013562123,0.0005114029,0.0004896165],"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":[0.002195139,0.00019027678,0.00044545095,0.00023786435,0.00005014467,0.00006077553,0.00002282123,0.00012849821,0.98965806,0.00012084871,0.00042967874,0.0064604213],"study_design_scores_gemma":[0.00011811763,0.00269937,0.021831498,0.000034161116,0.00015774414,0.0000961623,0.00006985149,0.0006446612,0.96828395,0.00014104093,0.005905392,0.000018090084],"about_ca_topic_score_codex":0.0016568255,"about_ca_topic_score_gemma":0.0025834893,"teacher_disagreement_score":0.0052002724,"about_ca_system_score_codex":0.00017468119,"about_ca_system_score_gemma":0.00020797727,"threshold_uncertainty_score":0.017396629},"labels":[],"label_agreement":null},{"id":"W3185187983","doi":"10.1186/s43014-021-00062-0","title":"Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Government of Jiangsu Province; National Natural Science Foundation of China; Jiangsu Academy of Agricultural Sciences","keywords":"Meat packing industry; Palatability; Tenderness; Meat tenderness; Calpain; Business; Ageing; Quality (philosophy); Proteolysis; Risk analysis (engineering); Computer science; Biotechnology; Medicine; Biology; Food science; Biochemistry; Enzyme","score_opus":0.03107913299717788,"score_gpt":0.26454079712328327,"score_spread":0.2334616641261054,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3185187983","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.19481891,0.65568733,0.11200578,0.0061030393,0.0022708166,0.0006819519,0.0010413618,0.0008503332,0.026540384],"genre_scores_gemma":[0.65688086,0.25406298,0.06430217,0.003157386,0.0013463268,0.00036079256,0.0009320368,0.00031483537,0.018642606],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9986804,0.000282506,0.000052005395,0.00027102965,0.00055141764,0.000162614],"domain_scores_gemma":[0.99919647,0.00025090246,0.00022242551,0.00006352635,0.00020318585,0.000063551735],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0023650154,0.00093876076,0.0006083171,0.0015785551,0.00044269065,0.0013573795,0.0006350508,0.0010766997,0.008078818],"category_scores_gemma":[0.0014427389,0.00033978102,0.0009018682,0.00089372107,0.000933111,0.0013635521,0.00080259354,0.0018307929,0.0014372161],"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":[0.00133011,0.00036759925,0.0031866387,0.014677771,0.00032993787,0.0008466095,0.0005263977,0.001211034,0.6461815,0.006599173,0.0072884853,0.31745481],"study_design_scores_gemma":[0.00009961437,0.0041745445,0.02538005,0.0023645377,0.0006718532,0.0036185414,0.00092838285,0.0035330262,0.77455133,0.0061416016,0.17833576,0.00020073626],"about_ca_topic_score_codex":0.00041213128,"about_ca_topic_score_gemma":0.00075962103,"teacher_disagreement_score":0.008078818,"about_ca_system_score_codex":0.00049818435,"about_ca_system_score_gemma":0.00040322085,"threshold_uncertainty_score":0.027026296},"labels":[],"label_agreement":null},{"id":"W3206165613","doi":"10.1186/s43014-021-00072-y","title":"Effect of combined light-emitting diodes on the accumulation of glucosinolates in Brassica microgreens","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Light effects on plants","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Sinigrin; Brassica rapa; Brassica; Glucosinolate; Myrosinase; Food science; Chemistry; Glucoraphanin; Leafy; Botany; Crucifer; Biology","score_opus":0.025931792948009166,"score_gpt":0.2573078537770178,"score_spread":0.23137606082900863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3206165613","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":[0.99734086,0.001111204,0.0006383653,0.000032169428,0.000016824588,0.0000116175315,0.00027165088,0.00006961332,0.00050770934],"genre_scores_gemma":[0.99486405,0.0006431924,0.0018865863,0.00007120699,0.000005178969,0.00003329962,0.00040748026,0.00003219996,0.0020568746],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988437,0.000019197865,0.000008967652,0.000046995385,0.0000220702,0.000018449682],"domain_scores_gemma":[0.9998908,0.00003053976,0.000028279725,0.000014875886,0.000013508259,0.000022084489],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102646256,0.0003619841,0.00021981249,0.00019536859,0.00011851033,0.00024853795,0.0001836201,0.00022788094,0.00096960046],"category_scores_gemma":[0.00008277636,0.00014270251,0.0002421788,0.00017141244,0.00013300363,0.00015998041,0.00016216961,0.00037401268,0.0001549184],"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":[0.00009090924,0.000009993947,0.00008190111,0.00002032894,0.0000038294256,0.000012126886,0.000008461764,0.000013272675,0.9993593,0.000006035436,0.000007991492,0.000385786],"study_design_scores_gemma":[0.000009345463,0.0003227498,0.0057841525,0.0000040835403,0.000016082595,0.00003576017,0.000037313213,0.00024680895,0.9926233,0.0000114560025,0.00090252014,0.000006405676],"about_ca_topic_score_codex":0.0008745977,"about_ca_topic_score_gemma":0.0013738365,"teacher_disagreement_score":0.00096960046,"about_ca_system_score_codex":0.00020502586,"about_ca_system_score_gemma":0.00008753546,"threshold_uncertainty_score":0.0032436252},"labels":[],"label_agreement":null},{"id":"W3209656839","doi":"10.1186/s43014-021-00076-8","title":"Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals","year":2021,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Camelina; Camelina sativa; Extraction (chemistry); Protein isolate; Food science; Chemistry; Botany; Biology; Chromatography; Agronomy; Crop","score_opus":0.04157669282323244,"score_gpt":0.20728224947825902,"score_spread":0.16570555665502656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3209656839","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":[0.981513,0.005339152,0.0035820303,0.00031284883,0.00008295411,0.00007389393,0.0066035697,0.00013718595,0.002355431],"genre_scores_gemma":[0.97239596,0.0031446682,0.006322596,0.00017111153,0.00005353767,0.000088275934,0.009614718,0.000038362417,0.008170717],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991155,0.000008609009,0.0000056786275,0.000022796801,0.000028947841,0.000022319571],"domain_scores_gemma":[0.9999418,0.000011167241,0.000018483395,0.0000024790343,0.00001528547,0.00001078819],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001615415,0.0006447358,0.00027600495,0.0007232929,0.00014783212,0.00020096221,0.00014179968,0.00028010734,0.0033013488],"category_scores_gemma":[0.00015904212,0.000106113206,0.0005102961,0.00044234877,0.00008968507,0.00023332132,0.00013834349,0.00041112045,0.00037378207],"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":[0.00021196027,0.000026937678,0.00058841705,0.0002138092,0.000028265249,0.000087101966,0.00003020726,0.00009901424,0.994457,0.000063524625,0.00020859594,0.003985167],"study_design_scores_gemma":[0.0000398965,0.0009555309,0.06574428,0.00005869077,0.00016790726,0.00046090843,0.00014466507,0.002144007,0.9221916,0.00012454305,0.007928437,0.000039588136],"about_ca_topic_score_codex":0.00086433394,"about_ca_topic_score_gemma":0.0012478485,"teacher_disagreement_score":0.0033013488,"about_ca_system_score_codex":0.00018008397,"about_ca_system_score_gemma":0.000098145436,"threshold_uncertainty_score":0.011044145},"labels":[],"label_agreement":null},{"id":"W4221109461","doi":"10.1186/s43014-022-00087-z","title":"Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle food model system","year":2022,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Free Radicals and Antioxidants","field":"Chemistry","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Lipophilicity; Central composite design; Response surface methodology; Lipase; Degree (music); Chemistry; Antioxidant; Enzyme; Lipid oxidation; Triolein; Chromatography; Organic chemistry","score_opus":0.01665625154167764,"score_gpt":0.21049597436288095,"score_spread":0.19383972282120332,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221109461","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":[0.98954624,0.0022747398,0.00660136,0.00009733465,0.00003838268,0.000041891144,0.00059268443,0.000060117534,0.0007473323],"genre_scores_gemma":[0.9923018,0.0012861806,0.0048172697,0.00002980268,0.0000072365556,0.00005339605,0.00030168783,0.000006933366,0.0011957145],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981266,0.000037209855,0.000009676721,0.000046567442,0.00006331685,0.000030596024],"domain_scores_gemma":[0.99989533,0.000032081934,0.000028575112,0.000006738606,0.000028747203,0.00000851955],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000455874,0.0004913674,0.000488466,0.00023556734,0.00011580455,0.00028563448,0.0002875559,0.00043073876,0.0006482071],"category_scores_gemma":[0.0002298617,0.00013590927,0.00042006996,0.0003247478,0.00010484108,0.00020133081,0.00013619586,0.0004985912,0.00020207913],"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":[0.00029034266,0.000110978086,0.00027510073,0.0003088095,0.000031412023,0.00004678655,0.000025125948,0.0047922493,0.99051297,0.00014383125,0.00013004533,0.003332367],"study_design_scores_gemma":[0.000020361465,0.0014194269,0.001272201,0.000015283287,0.000060691484,0.000025607067,0.000037891852,0.019066788,0.9766732,0.00008015571,0.0013130802,0.00001533826],"about_ca_topic_score_codex":0.0008558994,"about_ca_topic_score_gemma":0.0016634205,"teacher_disagreement_score":0.0008558994,"about_ca_system_score_codex":0.00023986107,"about_ca_system_score_gemma":0.00021017506,"threshold_uncertainty_score":0.0024108887},"labels":[],"label_agreement":null},{"id":"W4293237419","doi":"10.1186/s43014-022-00097-x","title":"Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)","year":2022,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"National Research Council Sri Lanka","keywords":"Food science; Roasting; Antioxidant; Steaming; Chemistry; Ferulic acid; Biochemistry","score_opus":0.012160590605764273,"score_gpt":0.24568650126659836,"score_spread":0.23352591066083409,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4293237419","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":[0.99919266,0.00036410667,0.00014946636,0.000008561111,0.000006945851,0.000008413029,0.00007709586,0.000006607059,0.00018616632],"genre_scores_gemma":[0.99764425,0.00029312156,0.00068842265,0.00003909051,0.000004318307,0.000011909343,0.00025173122,0.0000114942995,0.0010557701],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998988,0.00001563259,0.0000094700135,0.000031840642,0.000020671752,0.00002362795],"domain_scores_gemma":[0.99975246,0.000059734157,0.000075820826,0.00001758093,0.000040999945,0.0000533714],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001432805,0.00048106862,0.00029785337,0.00027904034,0.00016093084,0.00026661588,0.00013928913,0.00021789879,0.0015942043],"category_scores_gemma":[0.0003203496,0.00017245034,0.00033210998,0.00024872713,0.0001879212,0.00023642326,0.00018871052,0.00046091096,0.00015172918],"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":[0.00054846157,0.00009426081,0.0008720469,0.00008592208,0.000018063278,0.0000784428,0.000039837585,0.000027626604,0.9967623,0.000009196287,0.0000102405575,0.0014535959],"study_design_scores_gemma":[0.00004289461,0.005334098,0.115881875,0.00003825327,0.00012587737,0.00028939385,0.00025066864,0.00039174597,0.87627286,0.000033427295,0.0013197064,0.000019176414],"about_ca_topic_score_codex":0.00059958355,"about_ca_topic_score_gemma":0.001259972,"teacher_disagreement_score":0.0015942043,"about_ca_system_score_codex":0.00009060519,"about_ca_system_score_gemma":0.00011062784,"threshold_uncertainty_score":0.005333185},"labels":[],"label_agreement":null},{"id":"W4313425879","doi":"10.1186/s43014-022-00121-0","title":"Phenolic-protein interactions: insight from in-silico analyses – a review","year":2023,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":200,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Docking (animal); Hydrophobic effect; Non-covalent interactions; Nutraceutical; Folding (DSP implementation); van der Waals force; Hydrogen bond; Biochemistry; Molecule; Organic chemistry","score_opus":0.18202141495206473,"score_gpt":0.42027199267656057,"score_spread":0.23825057772449584,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313425879","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":[0.003995383,0.98732114,0.005788282,0.0004285754,0.00015635106,0.000027602133,0.00039005285,0.00015586232,0.0017366504],"genre_scores_gemma":[0.017086145,0.9771642,0.004236412,0.00016516422,0.00014795965,0.000028163855,0.00052893464,0.000027646152,0.0006153541],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997044,0.000057453974,0.000034834637,0.00006972128,0.0001069261,0.000026672371],"domain_scores_gemma":[0.9992323,0.00046613524,0.000107626656,0.000024597897,0.000147324,0.000021904503],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00088421453,0.0013708234,0.0015116826,0.0019849138,0.00023229847,0.0014395363,0.000983902,0.0009799298,0.0020230147],"category_scores_gemma":[0.0013006731,0.0004859957,0.0015270334,0.0018006251,0.00025499304,0.0010491067,0.00046105508,0.00071212155,0.0011503685],"study_design_candidate":"simulation_or_modeling","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":[0.00029326926,0.00030018846,0.004552771,0.07368399,0.0015831747,0.000857403,0.00021238692,0.031530164,0.02586052,0.008166246,0.024581868,0.828378],"study_design_scores_gemma":[0.000085244705,0.0008924556,0.008899225,0.009625118,0.003172364,0.0032207596,0.0002900647,0.041105274,0.028784314,0.012131776,0.891517,0.00027644372],"about_ca_topic_score_codex":0.0013225538,"about_ca_topic_score_gemma":0.0011461567,"teacher_disagreement_score":0.0020230147,"about_ca_system_score_codex":0.00046214517,"about_ca_system_score_gemma":0.00082154165,"threshold_uncertainty_score":0.0067676306},"labels":[],"label_agreement":null},{"id":"W4360978943","doi":"10.1186/s43014-023-00139-y","title":"Cardiovascular disease protective properties of blueberry polyphenols (Vaccinium corymbosum): a concise review","year":2023,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"National Institute of Food and Agriculture; George Washington University","keywords":"Vaccinium; Antioxidant; Medicine; Polyphenol; Disease; Oxidative stress; Cardiovascular health; Metabolic syndrome; Food science; Pharmacology; Biology; Biochemistry; Internal medicine; Botany; Obesity","score_opus":0.09007623876296791,"score_gpt":0.3095679223090754,"score_spread":0.2194916835461075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360978943","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":[0.00022251507,0.9991622,0.00006738621,0.00014203502,0.00016026609,0.0000042337833,0.000024664148,0.0000046176333,0.00021209991],"genre_scores_gemma":[0.0012084158,0.9981395,0.00012506798,0.00012677912,0.0002117711,0.000006074259,0.00003847197,0.0000010470939,0.0001428704],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.999814,0.000031568128,0.000051021194,0.000043486274,0.00004277266,0.000017214341],"domain_scores_gemma":[0.9994072,0.00030375796,0.00011992518,0.000011997201,0.00012284852,0.0000343129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00058091054,0.0008264218,0.0013992378,0.0031242974,0.00029373975,0.0012071801,0.0007369428,0.00077556865,0.002624552],"category_scores_gemma":[0.0010012176,0.0002630968,0.0008895192,0.0023930455,0.00029894782,0.0010170528,0.00057114527,0.0009709228,0.00053270865],"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":[0.00028972919,0.00016816956,0.0008945872,0.17383999,0.00070719095,0.000653607,0.0002748675,0.0004930855,0.0047679953,0.0022832747,0.025789045,0.78983843],"study_design_scores_gemma":[0.000064089756,0.00063387654,0.006195378,0.036670566,0.0026707342,0.0035808496,0.00032847095,0.00027912375,0.0016084184,0.0020096384,0.9458783,0.00008058875],"about_ca_topic_score_codex":0.0008966569,"about_ca_topic_score_gemma":0.0012326392,"teacher_disagreement_score":0.0031242974,"about_ca_system_score_codex":0.0003202296,"about_ca_system_score_gemma":0.0012947134,"threshold_uncertainty_score":0.008779943},"labels":[],"label_agreement":null},{"id":"W4385448129","doi":"10.1186/s43014-023-00150-3","title":"Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace","year":2023,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Jiangsu Provincial Key Research and Development Program; Government of Jiangsu Province; National Natural Science Foundation of China; Texas Space Grant Consortium","keywords":"Pomace; Anthocyanin; Chemistry; Food science; ABTS; DPPH; Antioxidant; Phenols; Freeze-drying; Botany; Chromatography; Organic chemistry; Biology","score_opus":0.06665215869326457,"score_gpt":0.3576323182269031,"score_spread":0.29098015953363854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385448129","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":[0.9915235,0.005401399,0.0014546836,0.000055251458,0.000057757545,0.000041589854,0.00044014002,0.00004331128,0.0009823531],"genre_scores_gemma":[0.98872876,0.003031437,0.005161111,0.00009049595,0.000023113833,0.000042191383,0.0005857054,0.00002472913,0.0023125024],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989605,0.000013598278,0.000007701469,0.000028306667,0.000035665376,0.000018624381],"domain_scores_gemma":[0.99989784,0.000026185828,0.000029545334,0.0000073302645,0.000023736382,0.000015348733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021049334,0.000586719,0.0003041542,0.00046338124,0.0002291339,0.00024564148,0.00013561321,0.0002087913,0.0016273716],"category_scores_gemma":[0.00021249351,0.00014128721,0.00042702834,0.00031992106,0.00012101051,0.00021142725,0.00012778025,0.00052267226,0.00013144051],"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":[0.0002780981,0.000049652215,0.0004080517,0.00017780498,0.0000312989,0.000045857334,0.000026976551,0.000088018,0.9952389,0.000018260213,0.00003872646,0.0035983385],"study_design_scores_gemma":[0.000024559053,0.0009929491,0.023328958,0.000025914507,0.00012210384,0.00015083837,0.00006578088,0.0005316924,0.9728444,0.000031339096,0.0018649462,0.000016470283],"about_ca_topic_score_codex":0.0008013513,"about_ca_topic_score_gemma":0.001738846,"teacher_disagreement_score":0.0016273716,"about_ca_system_score_codex":0.00009136967,"about_ca_system_score_gemma":0.00010694414,"threshold_uncertainty_score":0.005444169},"labels":[],"label_agreement":null},{"id":"W4390646547","doi":"10.1186/s43014-023-00197-2","title":"Salmon processing discards: a potential source of bioactive peptides – a review","year":2024,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Memorial University of Newfoundland","funders":"Canada First Research Excellence Fund; Ocean Frontier Institute","keywords":"Nutraceutical; In silico; Hydrolysate; Aquaculture; Discards; Biotechnology; Biochemical engineering; Enzymatic hydrolysis; Food science; Chemistry; Biology; Hydrolysis; Biochemistry; Fish <Actinopterygii>; Fishery; Engineering","score_opus":0.021009478469260167,"score_gpt":0.30073748918934023,"score_spread":0.2797280107200801,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390646547","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":[0.0012739243,0.99615425,0.00031350504,0.00049567665,0.00022233848,0.000011129919,0.0001748038,0.000012875814,0.0013414097],"genre_scores_gemma":[0.005514519,0.9930311,0.00029176506,0.00018894368,0.00018352247,0.000007245224,0.00012959272,0.0000030131125,0.0006503087],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99978715,0.000027332759,0.000028993885,0.000053426113,0.00008057575,0.000022632634],"domain_scores_gemma":[0.99952555,0.00024282966,0.00012006022,0.00000811502,0.000086161424,0.000017287213],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004714754,0.00079151907,0.0006850923,0.0021077474,0.00018460634,0.0010558768,0.0004509868,0.00076416164,0.00582595],"category_scores_gemma":[0.00074720365,0.00017115782,0.0005976828,0.0019492009,0.00026170432,0.0008598209,0.0003948695,0.00066188193,0.0009947821],"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":[0.00020786603,0.0001060585,0.0012890502,0.061264813,0.00026487772,0.0005042792,0.0001248893,0.0008445015,0.004279458,0.0040762518,0.02391817,0.90311986],"study_design_scores_gemma":[0.000021948801,0.00037635877,0.0053027337,0.0130830575,0.0005536454,0.0015948782,0.00024609346,0.00052508403,0.0032220758,0.0023342844,0.97267896,0.000060925595],"about_ca_topic_score_codex":0.0013296264,"about_ca_topic_score_gemma":0.0017184265,"teacher_disagreement_score":0.00582595,"about_ca_system_score_codex":0.00026249047,"about_ca_system_score_gemma":0.0007042895,"threshold_uncertainty_score":0.019489706},"labels":[],"label_agreement":null},{"id":"W4392772230","doi":"10.1186/s43014-023-00215-3","title":"Unique heterocyclic phenolic compounds from shrimp (Pandalus borealis) and beyond","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Fisheries and Oceans Canada; Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Shrimp; Fishery; Chemistry; Biology","score_opus":0.02171599578693387,"score_gpt":0.23374446014506384,"score_spread":0.21202846435812997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392772230","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":[0.96784985,0.02021881,0.004091358,0.00044053516,0.00014642706,0.000051223295,0.0021488466,0.00011671667,0.0049362825],"genre_scores_gemma":[0.9903432,0.0038859264,0.0017944677,0.00017572028,0.00005973931,0.000015052924,0.0008547559,0.000009833518,0.002861252],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999255,0.0000054762363,0.0000036329336,0.000024318724,0.000025978728,0.000015143246],"domain_scores_gemma":[0.9999418,0.00000455845,0.000025371102,0.0000037889545,0.000013013587,0.000011437451],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0000699445,0.0005515484,0.00018062274,0.0006077295,0.00022796699,0.00027708546,0.00010311126,0.00027436312,0.0021660929],"category_scores_gemma":[0.00007868481,0.00010268856,0.00026533628,0.0003437323,0.0001362169,0.0003401069,0.00022126277,0.0004476108,0.00025835005],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017266374,0.000037045862,0.0017103185,0.00041428788,0.000040022485,0.0002337843,0.000037256137,0.00007951562,0.9833039,0.0001377805,0.00021072004,0.013622805],"study_design_scores_gemma":[0.000030128105,0.0009657986,0.09269887,0.00013146896,0.00022212497,0.0023394884,0.00029152396,0.00082092365,0.87783766,0.00067136285,0.023938905,0.00005168125],"about_ca_topic_score_codex":0.00039036322,"about_ca_topic_score_gemma":0.00066281774,"teacher_disagreement_score":0.0021660929,"about_ca_system_score_codex":0.00009939611,"about_ca_system_score_gemma":0.00013168037,"threshold_uncertainty_score":0.0072463155},"labels":[],"label_agreement":null},{"id":"W4400337444","doi":"10.1186/s43014-024-00226-8","title":"Interaction between orange juice and &lt; 1 kDa leaf peptides: effect on the antioxidant and antidiabetic related enzyme inhibitory activities","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Global Affairs Canada; International Development Research Centre","keywords":"Chemistry; Ascorbic acid; Orange juice; Food science; Amaranth; DPPH; Peptide; Antioxidant; Orange (colour); IC50; Enzyme; Biochemistry; In vitro","score_opus":0.0112693083634274,"score_gpt":0.24174346289718543,"score_spread":0.23047415453375802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400337444","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":[0.9976972,0.0014990859,0.00040914078,0.000016599191,0.0000111104355,0.000013213146,0.00007026801,0.000009403863,0.00027404385],"genre_scores_gemma":[0.99574405,0.0008960524,0.0021168003,0.000041158426,0.000009939976,0.000021447897,0.00017775362,0.000008664131,0.000984215],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993265,0.000012684715,0.0000054517063,0.000018730745,0.000016435823,0.000014025858],"domain_scores_gemma":[0.9999316,0.000016706974,0.00002375122,0.0000032709627,0.000009935895,0.000014810132],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011171422,0.0003045616,0.00022560943,0.00007860216,0.00007118939,0.00017760113,0.00010399236,0.00024365692,0.00091693725],"category_scores_gemma":[0.0001320173,0.00008924324,0.00018437678,0.00009618951,0.00007044486,0.00019032239,0.000100284764,0.00028934728,0.00012579214],"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":[0.00014270865,0.000027994034,0.0000911421,0.00006430758,0.0000068672957,0.000022931103,0.000007862814,0.000023750412,0.9986186,0.000007824364,0.000009070935,0.0009768079],"study_design_scores_gemma":[0.00001808381,0.001022168,0.0044275247,0.000013277962,0.000020696249,0.00010075965,0.000019051608,0.00025396017,0.9929162,0.000006602483,0.0011962653,0.0000053491435],"about_ca_topic_score_codex":0.00014679141,"about_ca_topic_score_gemma":0.00021472306,"teacher_disagreement_score":0.00091693725,"about_ca_system_score_codex":0.00007332788,"about_ca_system_score_gemma":0.00006602173,"threshold_uncertainty_score":0.0030674338},"labels":[],"label_agreement":null},{"id":"W4400402870","doi":"10.1186/s43014-024-00254-4","title":"Dietary lipid and astaxanthin contents affect the pigmentation of Arctic charr (Salvelinus alpinus)","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; Memorial University of Newfoundland","funders":"","keywords":"Astaxanthin; Carotenoid; Flesh; Salvelinus; Canthaxanthin; Food science; Biology; Arctic; Pigment; Chemistry; Fish <Actinopterygii>; Fishery; Trout; Ecology","score_opus":0.03506995134620966,"score_gpt":0.29639765966925596,"score_spread":0.2613277083230463,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400402870","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":[0.9983809,0.00047661114,0.00026805542,0.000049410704,0.000011799546,0.0000056011104,0.00045295586,0.00002335555,0.00033136434],"genre_scores_gemma":[0.99599814,0.0003343662,0.000500027,0.000036510122,0.000005609998,0.000008796976,0.0005510049,0.0000067231686,0.0025589678],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999534,0.000007814303,0.0000024172607,0.000014878009,0.000010045434,0.000011530192],"domain_scores_gemma":[0.9999143,0.000010597129,0.000037986494,0.0000037908524,0.000016405582,0.00001679258],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000111184236,0.00031697587,0.00015485813,0.00026847338,0.0000918971,0.00017550091,0.00006667938,0.00013636427,0.0022659902],"category_scores_gemma":[0.00006860522,0.000075351825,0.0002370546,0.00015380625,0.00007418921,0.00009069544,0.00010379649,0.00026647456,0.00017691341],"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":[0.001201823,0.000056250552,0.003090646,0.00011244259,0.000034092347,0.00003507844,0.000028745208,0.00009407114,0.99247956,0.000030333696,0.00011265823,0.0027242668],"study_design_scores_gemma":[0.000068023764,0.0041057006,0.37681034,0.00003356692,0.00024986162,0.00019830349,0.00029452887,0.002266204,0.61243504,0.00019897295,0.003302569,0.00003682585],"about_ca_topic_score_codex":0.001568536,"about_ca_topic_score_gemma":0.0027089342,"teacher_disagreement_score":0.0022659902,"about_ca_system_score_codex":0.00016373426,"about_ca_system_score_gemma":0.000090615555,"threshold_uncertainty_score":0.0075805187},"labels":[],"label_agreement":null},{"id":"W4401379021","doi":"10.1186/s43014-024-00232-w","title":"Quality and safety of cheese shipped to the United Arab Emirates","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Food Safety and Hygiene","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Food science; Business; Moisture; Food safety; Environmental science; Geography; Chemistry","score_opus":0.051295694372210356,"score_gpt":0.28064428562387334,"score_spread":0.229348591251663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401379021","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":[0.9947976,0.0005182541,0.000113952105,0.00007551682,0.000021726331,0.000015264008,0.0011611369,0.00000917612,0.0032873855],"genre_scores_gemma":[0.994073,0.00072412053,0.0006572378,0.00007962,0.00001735832,0.000013474524,0.0017426034,0.000007099295,0.0026856211],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9995351,0.000075330936,0.000033667144,0.00008103718,0.00022776151,0.000047190733],"domain_scores_gemma":[0.9994479,0.000056435845,0.00017296268,0.000023235625,0.0002794975,0.000019953222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007912039,0.00048458434,0.00020350186,0.0013908871,0.0003975948,0.0006783482,0.00020723576,0.00033114475,0.0021836606],"category_scores_gemma":[0.00082844537,0.00016173445,0.00033664407,0.0010203117,0.00026746013,0.00016132907,0.0003488541,0.00026288343,0.0004943784],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00071407174,0.00019412416,0.8729568,0.0005490911,0.00037972126,0.001289511,0.0019137562,0.00050762435,0.07271839,0.0002898334,0.0013381187,0.047148902],"study_design_scores_gemma":[0.0000030698122,0.00026439046,0.9895884,0.000039452545,0.000033551758,0.0002507265,0.0009427829,0.00022133309,0.006107812,0.00002010593,0.0025199184,0.000008450357],"about_ca_topic_score_codex":0.014879011,"about_ca_topic_score_gemma":0.015385677,"teacher_disagreement_score":0.014879011,"about_ca_system_score_codex":0.00046975008,"about_ca_system_score_gemma":0.00034336693,"threshold_uncertainty_score":0.029584825},"labels":[],"label_agreement":null},{"id":"W4402465572","doi":"10.1186/s43014-024-00260-6","title":"Why is Antactic krill (Euphasia superba) oil on the spotlight? A review","year":2024,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Fatty Acid Research and Health","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada; Ministry of Higher Education and Scientific Research","keywords":"Krill; Fishery; Oceanography; Biology; Geology","score_opus":0.08383380809567784,"score_gpt":0.37626696012798894,"score_spread":0.2924331520323111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402465572","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":[0.00035863562,0.9983059,0.000100299025,0.0004627718,0.0002191127,0.0000035977155,0.00004349727,0.0000058936366,0.0005003269],"genre_scores_gemma":[0.0016868435,0.9973195,0.000104126186,0.00037250275,0.00018337894,0.000004162164,0.000050718307,0.0000015742688,0.00027728424],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998041,0.000032109183,0.00004083726,0.000052567313,0.00005201517,0.000018445791],"domain_scores_gemma":[0.9993267,0.00030876682,0.00012835964,0.000012105679,0.00017039206,0.000053758118],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043715624,0.0005727657,0.0010977879,0.0024282108,0.0002722309,0.0014105842,0.0006191638,0.0010346269,0.002739141],"category_scores_gemma":[0.0010668712,0.00024984256,0.0005989473,0.0023457813,0.0003884586,0.0017978195,0.000521266,0.00095171464,0.00075354346],"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":[0.0002086139,0.00006931156,0.0010394533,0.091799036,0.0003546375,0.0006376925,0.00028966623,0.0005438454,0.004681363,0.0040061697,0.037249852,0.8591205],"study_design_scores_gemma":[0.000013485638,0.00017571161,0.0026108176,0.013912473,0.00049591315,0.0015213673,0.00035542043,0.0001234044,0.0011143148,0.0018553175,0.97778213,0.0000396125],"about_ca_topic_score_codex":0.0021785,"about_ca_topic_score_gemma":0.0023095498,"teacher_disagreement_score":0.002739141,"about_ca_system_score_codex":0.00053095067,"about_ca_system_score_gemma":0.0014848645,"threshold_uncertainty_score":0.00916332},"labels":[],"label_agreement":null},{"id":"W4403151212","doi":"10.1186/s43014-024-00261-5","title":"Microbial enzymes and major applications in the food industry: a concise review","year":2024,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Enzyme Catalysis and Immobilization","field":"Biochemistry, Genetics and Molecular Biology","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Chandigarh University","keywords":"Food industry; Business; Biotechnology; Food science; Biology","score_opus":0.02769833511064928,"score_gpt":0.30762962993826404,"score_spread":0.27993129482761475,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4403151212","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":[0.00026375047,0.9970784,0.00026910074,0.000202385,0.00036094978,0.000008974201,0.00007363031,0.000016084692,0.0017266645],"genre_scores_gemma":[0.0010112476,0.9973883,0.000255078,0.00010597597,0.0001521758,0.0000071158765,0.000080641796,0.0000021974881,0.0009972878],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99983,0.000020228488,0.00001807876,0.00003281142,0.00007440954,0.00002449235],"domain_scores_gemma":[0.9997787,0.000092203045,0.000039833347,0.0000072884404,0.00005936742,0.000022617749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039881768,0.0011324767,0.0010142887,0.003179467,0.00025060168,0.0010284715,0.00059946213,0.000711066,0.007099386],"category_scores_gemma":[0.0006012597,0.00028849338,0.00055208855,0.003677291,0.00026208136,0.001153253,0.00052188244,0.001259462,0.0023818393],"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":[0.00009059576,0.00011016775,0.00021507083,0.054328386,0.00014870752,0.00032085125,0.00008369993,0.00082116807,0.008049237,0.0066460087,0.057684917,0.8715012],"study_design_scores_gemma":[0.000008654254,0.00009670354,0.0004182678,0.0028361385,0.00009805307,0.00047349685,0.0000344789,0.00010223168,0.0009555654,0.0010919011,0.9938684,0.00001615414],"about_ca_topic_score_codex":0.0006718641,"about_ca_topic_score_gemma":0.001452986,"teacher_disagreement_score":0.007099386,"about_ca_system_score_codex":0.0004140956,"about_ca_system_score_gemma":0.0009748455,"threshold_uncertainty_score":0.023749828},"labels":[],"label_agreement":null},{"id":"W4404062950","doi":"10.1186/s43014-024-00272-2","title":"Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"China Scholarship Council; Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Soy protein; Ingredient; Food science; Active ingredient; Chemistry; Biology; Bioinformatics","score_opus":0.015127664511049901,"score_gpt":0.19947972244334458,"score_spread":0.18435205793229467,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404062950","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":[0.9984982,0.00041214668,0.0008053064,0.000018252696,0.000004233133,0.0000050049557,0.000031064465,0.000009206761,0.00021647653],"genre_scores_gemma":[0.9982821,0.00019242716,0.0008737414,0.0000181636,0.0000017367889,0.0000053361637,0.000070164395,0.0000058205587,0.00055051944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994695,0.000009198224,0.000002793417,0.00001354895,0.000015155058,0.000012373574],"domain_scores_gemma":[0.9999566,0.0000065098907,0.000013492692,0.000003100627,0.000010902743,0.000009509723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010135372,0.00025873113,0.00013588853,0.000116733856,0.00010645566,0.000120704986,0.00009255687,0.00018135652,0.0004737249],"category_scores_gemma":[0.000098567594,0.00008954219,0.00020197127,0.00009445523,0.00011062637,0.00013327175,0.00010378442,0.00025033017,0.00010136087],"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":[0.000028332897,0.0000063268094,0.00009207091,0.000016330794,0.00000255967,0.000010576281,0.000006156378,0.000019528094,0.99954826,0.000007328401,0.000005742585,0.00025674253],"study_design_scores_gemma":[0.000005012728,0.00025773922,0.005681831,0.000003655068,0.00001830569,0.00007200949,0.000033526416,0.0006427101,0.9925795,0.000010349109,0.00069065363,0.000004706337],"about_ca_topic_score_codex":0.0004102208,"about_ca_topic_score_gemma":0.00072262186,"teacher_disagreement_score":0.0004737249,"about_ca_system_score_codex":0.00009983126,"about_ca_system_score_gemma":0.00006437115,"threshold_uncertainty_score":0.0015848279},"labels":[],"label_agreement":null},{"id":"W4405040150","doi":"10.1186/s43014-024-00270-4","title":"Decolorizing of seaweed extract by electrocoagulation","year":2024,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Industrial Gas Emission Control","field":"Engineering","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Syringic acid; Chromatography; Rutin; Quercetin; Phenols; Chlorophyll; Polyphenol; Pigment; Catechin; Ferulic acid; Phenol; Electrocoagulation; Food science; Organic chemistry; Antioxidant; Gallic acid","score_opus":0.011931915348067052,"score_gpt":0.22913396817387827,"score_spread":0.2172020528258112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405040150","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":[0.9867024,0.002413201,0.008321339,0.00011880036,0.00006614797,0.00006794568,0.00017496377,0.00019865287,0.0019366218],"genre_scores_gemma":[0.98724025,0.0014231809,0.0066840984,0.00016796625,0.000013981546,0.000045452445,0.00033731357,0.000044383964,0.004043446],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987984,0.000013040982,0.000008991625,0.000030460193,0.00004388422,0.000023785831],"domain_scores_gemma":[0.99995077,0.000007844298,0.000010465424,0.000005184596,0.000016778302,0.000008920582],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011567961,0.0006527705,0.00035112564,0.00029015754,0.00013174026,0.00023418294,0.00016634399,0.00026366155,0.0009247326],"category_scores_gemma":[0.00012080321,0.00013686162,0.00035742286,0.00024655,0.00014179874,0.00023408694,0.00026011848,0.00041595052,0.00024216586],"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":[0.000019169647,0.0000058900246,0.00004181421,0.000027549324,0.0000033348308,0.000015035798,0.00000790861,0.000020341125,0.9989108,0.000009944455,0.000017857905,0.00092032604],"study_design_scores_gemma":[0.0000049902005,0.00010806681,0.0016417587,0.0000048864385,0.000008889617,0.000050322495,0.000013337057,0.00043086972,0.9970386,0.000011376826,0.00068389776,0.0000029995233],"about_ca_topic_score_codex":0.0021882004,"about_ca_topic_score_gemma":0.0024654523,"teacher_disagreement_score":0.0021882004,"about_ca_system_score_codex":0.00024561104,"about_ca_system_score_gemma":0.00018943018,"threshold_uncertainty_score":0.0043509603},"labels":[],"label_agreement":null},{"id":"W4406281711","doi":"10.1186/s43014-024-00295-9","title":"Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications","year":2025,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Dye analysis and toxicity","field":"Chemistry","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"","keywords":"Food safety; Sensory system; Process (computing); Chemistry; Neuroscience; Biology; Computer science; Food science","score_opus":0.09993015968160956,"score_gpt":0.32247262324629,"score_spread":0.22254246356468044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406281711","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":[0.010436876,0.9769142,0.0058713756,0.0005648151,0.0003860978,0.00004509145,0.00028894754,0.00007346352,0.00541917],"genre_scores_gemma":[0.030823769,0.9597128,0.003844476,0.0004757884,0.00060778926,0.00006005728,0.00033645672,0.000014943966,0.0041239113],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99972075,0.000031994332,0.000028803925,0.00007425616,0.000114234404,0.000029903678],"domain_scores_gemma":[0.9997776,0.00007283176,0.000047013495,0.000009406162,0.0000824459,0.000010668991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038008866,0.00109414,0.0007138358,0.002508541,0.00032251643,0.0008744827,0.0004520678,0.000903189,0.0016286279],"category_scores_gemma":[0.000249296,0.00031011284,0.000781171,0.0016324058,0.00034636553,0.0011290332,0.0006320953,0.0010605626,0.0006998452],"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":[0.0002780274,0.0004946897,0.0050671003,0.042888507,0.00042037672,0.0015421327,0.0005970822,0.0051866155,0.1534154,0.016553177,0.018112263,0.7554446],"study_design_scores_gemma":[0.000012453323,0.0011982921,0.00966474,0.0033495154,0.0005495447,0.0051264768,0.0004621941,0.003207521,0.05992174,0.009834601,0.90654624,0.00012673071],"about_ca_topic_score_codex":0.0012709117,"about_ca_topic_score_gemma":0.0010218142,"teacher_disagreement_score":0.002508541,"about_ca_system_score_codex":0.000510471,"about_ca_system_score_gemma":0.0006027317,"threshold_uncertainty_score":0.0054483414},"labels":[],"label_agreement":null},{"id":"W4412799076","doi":"10.1186/s43014-025-00315-2","title":"Enhancing Malva sylvestris extract properties through lactic acid bacteria fermentation: impact on phytochemical profile and bioactivity","year":2025,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Università degli Studi di Padova","keywords":"Phytochemical; Lactic acid; Fermentation; Bacteria; Traditional medicine; Chemistry; Food science; Biology; Botany; Medicine","score_opus":0.0229312573580137,"score_gpt":0.2577702754456401,"score_spread":0.23483901808762636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412799076","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":[0.96907276,0.01875451,0.0048673362,0.00040114,0.0001362712,0.00009159861,0.0018737303,0.00016874174,0.004633889],"genre_scores_gemma":[0.98898995,0.003793974,0.0038267456,0.00014403982,0.00002710204,0.00004379259,0.0008658302,0.000023893048,0.002284773],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999031,0.00001693895,0.000006382212,0.000016448652,0.000033120825,0.000023985907],"domain_scores_gemma":[0.99994266,0.000010867421,0.00001847296,0.0000043201076,0.000012702553,0.000010951089],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013410661,0.00071920257,0.00039605587,0.000507518,0.000113757655,0.00036168192,0.00015325258,0.00026538508,0.0018539494],"category_scores_gemma":[0.00011397459,0.00012545864,0.0004686965,0.00036809838,0.000092749564,0.00033122525,0.0002198255,0.00062687637,0.00034502352],"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":[0.00012661803,0.0000789856,0.00019339674,0.00028038124,0.000020201027,0.000056084435,0.000008697589,0.00014850093,0.99472225,0.000044671233,0.000102727514,0.004217445],"study_design_scores_gemma":[0.000022280808,0.0010476755,0.0075655654,0.000052347146,0.00009284406,0.0001285642,0.00003257638,0.0009800514,0.98529816,0.00007636684,0.0046891095,0.0000144919],"about_ca_topic_score_codex":0.00022405291,"about_ca_topic_score_gemma":0.0007559842,"teacher_disagreement_score":0.0018539494,"about_ca_system_score_codex":0.00014622924,"about_ca_system_score_gemma":0.0001510791,"threshold_uncertainty_score":0.006202042},"labels":[],"label_agreement":null},{"id":"W4413806467","doi":"10.1186/s43014-025-00322-3","title":"Polyphenol-polysaccharide interactions: molecular mechanisms and potential applications in food systems – a comprehensive review","year":2025,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Polysaccharides and Plant Cell Walls","field":"Agricultural and Biological Sciences","cited_by":47,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polyphenol; Polysaccharide; Chemistry; Nutraceutical; Bioavailability; Non-covalent interactions; Hydrophobic effect; Hydrogen bond; Biochemistry; Organic chemistry; Molecule; Antioxidant; Biology; Bioinformatics","score_opus":0.027782611727133793,"score_gpt":0.26846394594873135,"score_spread":0.24068133422159757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413806467","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":[0.0003259237,0.9982502,0.0001669011,0.00013386717,0.00009701574,0.0000049701175,0.00002833199,0.000007810946,0.0009848612],"genre_scores_gemma":[0.0011828566,0.9979779,0.00022858212,0.000065190026,0.000059352344,0.0000052882106,0.000034682733,0.0000011049418,0.00044511116],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998982,0.000014947927,0.000014537493,0.000021390731,0.000037077076,0.000013878216],"domain_scores_gemma":[0.9998307,0.00008075744,0.000026908123,0.0000053096924,0.00004169568,0.000014550007],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030461533,0.00079763506,0.00088089623,0.001983535,0.00024473,0.00077863666,0.0005256472,0.0007350179,0.00320082],"category_scores_gemma":[0.00039452518,0.00023280355,0.00043766538,0.0020614993,0.00023974446,0.001074581,0.0004996048,0.0008410893,0.0012459186],"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":[0.00007816647,0.000114929164,0.00026847763,0.043414075,0.00012345372,0.0002320212,0.00010224019,0.00067960087,0.008868678,0.0050038164,0.01589596,0.9252186],"study_design_scores_gemma":[0.000010419683,0.00015968742,0.0012917239,0.004354506,0.0001929997,0.0008791311,0.000088965346,0.00018030807,0.0020327484,0.0018761826,0.9889081,0.00002516527],"about_ca_topic_score_codex":0.000847695,"about_ca_topic_score_gemma":0.0014619924,"teacher_disagreement_score":0.00320082,"about_ca_system_score_codex":0.00040967346,"about_ca_system_score_gemma":0.000984899,"threshold_uncertainty_score":0.010707855},"labels":[],"label_agreement":null},{"id":"W4414439088","doi":"10.1186/s43014-025-00312-5","title":"The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review","year":2025,"lang":"en","type":"review","venue":"Food Production Processing and Nutrition","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; St. Francis Xavier University","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Cooking methods; Taste; Quality (philosophy); Food processing; White meat","score_opus":0.035449199347313165,"score_gpt":0.33066168839454546,"score_spread":0.2952124890472323,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414439088","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":[0.002470358,0.99638796,0.00020200583,0.0001014928,0.0000727266,0.000009783191,0.00007619887,0.0000074838053,0.0006721068],"genre_scores_gemma":[0.0069971,0.9917874,0.0004993553,0.00013940339,0.000058551002,0.000014664816,0.00008722576,0.000003905178,0.0004124753],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994837,0.00009097867,0.000101621496,0.00010975378,0.00017988883,0.000034015186],"domain_scores_gemma":[0.9986104,0.00082408724,0.00025519793,0.0000253193,0.00025534377,0.000029588251],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00090785715,0.0008630563,0.0013197692,0.0026106664,0.00023039422,0.0010575565,0.0005549343,0.00081135664,0.0019489217],"category_scores_gemma":[0.0013252528,0.00028609697,0.0012370357,0.0022087377,0.00032134494,0.001107349,0.00041462568,0.00062986906,0.00046364343],"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":[0.00030302955,0.00027812435,0.0024452882,0.17180163,0.0009359968,0.00042158843,0.00041177557,0.00061220303,0.018141735,0.0013884696,0.007146582,0.79611355],"study_design_scores_gemma":[0.000051656003,0.0020074348,0.026940305,0.04397666,0.0062423865,0.0035970751,0.0010546064,0.0006901683,0.027145527,0.0015661923,0.8865146,0.00021328364],"about_ca_topic_score_codex":0.0014827739,"about_ca_topic_score_gemma":0.0020117853,"teacher_disagreement_score":0.0026106664,"about_ca_system_score_codex":0.0002995595,"about_ca_system_score_gemma":0.00076803606,"threshold_uncertainty_score":0.0065197945},"labels":[],"label_agreement":null},{"id":"W4415656903","doi":"10.1186/s43014-025-00326-z","title":"How to assess antioxidant activity? Advances, limitations, and applications of in vitro, in vivo, and ex vivo approaches","year":2025,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Antioxidant Activity and Oxidative Stress","field":"Medicine","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Antioxidant; Ex vivo; Superoxide dismutase; In vivo","score_opus":0.05441604565379175,"score_gpt":0.2896170293779766,"score_spread":0.23520098372418485,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415656903","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":[0.014551259,0.81641173,0.14512408,0.013955538,0.0020502706,0.00021199827,0.0005433059,0.00033070633,0.0068210396],"genre_scores_gemma":[0.13343298,0.7376735,0.1153329,0.0065566055,0.001717195,0.0006063496,0.0006467081,0.00020771574,0.0038260282],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99480927,0.0020940006,0.00045927876,0.0008927652,0.0015736369,0.00017098592],"domain_scores_gemma":[0.9936971,0.0032654316,0.00059735414,0.00059579924,0.0016694997,0.00017475702],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0104759345,0.0013027088,0.0022037977,0.0019667288,0.000410415,0.0033777535,0.0016190098,0.0020283735,0.0013470812],"category_scores_gemma":[0.0078120586,0.00054314523,0.00078800647,0.0011821807,0.0032278036,0.003976651,0.0009350775,0.0032172839,0.0011029588],"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":[0.00049973745,0.00031916256,0.0077354996,0.018714696,0.00045323273,0.00029122474,0.00077345816,0.0010665617,0.3507094,0.021399481,0.010689782,0.5873477],"study_design_scores_gemma":[0.00008537274,0.0020113075,0.017091043,0.006687867,0.0011603901,0.0041470462,0.0024133732,0.00516995,0.38694116,0.06523699,0.508653,0.000402533],"about_ca_topic_score_codex":0.0009792864,"about_ca_topic_score_gemma":0.0012698247,"teacher_disagreement_score":0.0104759345,"about_ca_system_score_codex":0.00084641966,"about_ca_system_score_gemma":0.001539251,"threshold_uncertainty_score":0.055402696},"labels":[],"label_agreement":null},{"id":"W4416347629","doi":"10.1186/s43014-025-00335-y","title":"Ultrasound-assisted enzymatic interesterification of medium-chain triacylglycerol oil and docosahexaenoic acid single cell oil","year":2025,"lang":"en","type":"article","venue":"Food Production Processing and Nutrition","topic":"Food Chemistry and Fat Analysis","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Docosahexaenoic acid; Interesterified fat; Polyunsaturated fatty acid; Fatty acid; Enzyme; Hydrolysis; Saturated fatty acid","score_opus":0.01835264980664335,"score_gpt":0.21926906864543055,"score_spread":0.2009164188387872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416347629","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":[0.9904861,0.0011473452,0.007452601,0.000045937064,0.000021456663,0.000033028275,0.0000989152,0.00004872821,0.00066579017],"genre_scores_gemma":[0.98621297,0.001072779,0.009659712,0.00003823559,0.0000075236576,0.000039215814,0.00036452644,0.000020150757,0.002584904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998599,0.000015907493,0.000015850463,0.000027641483,0.00005220539,0.000028447828],"domain_scores_gemma":[0.99993086,0.000008443824,0.000023728113,0.0000076765555,0.000015108562,0.000014144362],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015784708,0.00044859943,0.00025619104,0.00022633033,0.00007980814,0.00028892801,0.00019528347,0.00022306581,0.00041032635],"category_scores_gemma":[0.00014697993,0.0001244707,0.0003653174,0.00021358024,0.00018249429,0.00021959883,0.00037710348,0.00028690934,0.00023744638],"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":[0.000021871676,0.000005815493,0.00010275112,0.000019236926,0.0000032059286,0.000031224226,0.0000095601235,0.000034437275,0.9990221,0.000016928883,0.0000036545905,0.00072908204],"study_design_scores_gemma":[0.0000031586558,0.0000553367,0.0007811462,0.000002991037,0.0000082907545,0.000045697496,0.0000200574,0.00029221235,0.99825567,0.000008312732,0.0005239034,0.0000030958488],"about_ca_topic_score_codex":0.00066471554,"about_ca_topic_score_gemma":0.001220868,"teacher_disagreement_score":0.00066471554,"about_ca_system_score_codex":0.00016896888,"about_ca_system_score_gemma":0.0001853367,"threshold_uncertainty_score":0.0013726354},"labels":[],"label_agreement":null}]}